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The cheese, such as it was, didn't taste too far off but was almost as far from mozzarella's smooth yielding the scones again, using whey and baking soda instead of baking powder, as I did in the Broccoli and Cheese

There are many different ways of making, from varying the cheeses and number of cheeses, to changing As for what to dip, whatever takes your fancy and goes well with cheese. The cheese needs to be coated but not feel gritty. As the cheese melts, add the rest of the wine. You want just enough for the cheese to melt smoothly. When it is ready, it is ready NOW.

It is a cheesy, eggy, bready mess. tbsp chives A handful of mushrooms, chopped 50-100 g Gruyère, cubed 2 - 3 tbsp parmesan (or other aged cheese Mix in the chives and the cheese.

scorching, and leaving the curds to sit a bit longer before draining them, I seem to have gotten 1/4 c more cheese Keep following for more of my cheese adventures!

A pie crust from a previous recipe, the end of a tub of herby cream cheese, a head of broccoli, half Oh and cheese, but given where I live, I always have cheese (it is a dark day indeed if I don't have cheese in the fridge!). Spread the cream cheese on the bottom. Drape the slices of jambon cru over it. Place the broccoli florets on top and sprinkle the cheese and sumac over all the rest.

As mentioned in Day 47 of The Challenge Our basil plant was starting to suffer from the cooler weather, and our tomatoes were ripening, so the stars aligned as it were for a tomato tart. Or agriculture on my balcony did in any case. I had been wanting to have a tomato tart for a while and so seized the opportunity and am delighted that I did! Ingredients: Crust: (you can use a store bought crust if you want, but this is also very quick and easy, I promise! It is better if you have a half hour to let it chill before rolling it out, but it still works if you don't) 3/4 c flour 1/2 c cold butter, cut into pieces pinch of salt 1/4 (approximate) water 6 large tomatoes, sliced a handful of fresh basil leaves 1 ball of mozzarella, sliced 1 tbsp olive oil 1 tbsp balsamic vinegar Salt and pepper to taste 1) To make crust, mix flour and salt. Cut in pieces of butter and mix together with fingertips until it forms a crumb like texture. Add water and mix with a fork, then knead into a soft dough. 2) Wrap in cling film and chill in the fridge for 30 minutes. 3) Roll out the pastry and line a pie dish with it. Layer sliced tomatoes in the pie dish (Careful not to drizzle in the juice at the same time or your pie will be soggy!) and then place mozzarella slices over the top and drizzle over olive oil and balsamic vinegar. Tuck in basil leaves, and season. 4) Bake at 180°C for 30-35 minutes until the mozzarella browns slightly. Tasty and fresh yet warm for a cool, sunny autumn day. Absolutely loved this, and it went down well with Hubby and Little One too!

I then sprinkled it with breadcrumbs and cheese before baking it. feet of the crêpe rolls to fill the dish. 6) Spoon sauce over the crêpes and sprinkle breadcrumbs and cheese

For the cheesy scones, add the basilic in now. 2) Mix in the flour to form a dough- enough for it to For the mozzarella scones, knead the grated cheese in at this point. 3) Roll out the dough to about 1

tubular pasta 1 head of garlic, crushed 2 tbsp olive oil 2 tins (800g) tomatoes 2 c (800g) of cottage cheese Add basil and oregano. 2) Once the sauce has thickened, add the sugar. 3) Beat eggs, and add cottage cheese milk, stirring and heating slowly until they thicken, then remove from the heat. 6) Add the cottage cheese

This one is half cheese journey and half recipe.