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We've tried it with crackers and cheese and a couple of sun dried tomatoes and it held up well!

Sweet yet savoury, Bright and colourful to cheer a grey day, and so very tasty! Cheese and Apple Tart This is a twist on an old favourite. For years cheese tart has had bits of bacon, onions or tomatoes, sometimes a little spinach, but the It adds a sweet note in counterpoint to the salty cheese, and a textural bonus lacking in the original

It is vegetarian, and can easily be made vegan by omitting the cheese. The cheese I used was my first attempt at Ricotta Salata, salted ricotta.

The Fromage Blanc was the last from my most recent batch of homemade cheese, and the chives were the (I used olive oil left over from preserving my Cabécou Goat's cheese). 6) In a bowl, mix the fresh cheese , chives, garlic powder and salt. 7) Serve the soup hot, with dolloping options of fresh cheese and red Having the fresh cheese and the red pepper paste on the side meant we were each able to spice it up or The fresh cheese was very tasty, and I enjoyed the creaminess as it melted into the soup, but the soul

The minty pesto worked very well on wholegrain seedy bread with cheese and sausage for lunch.

onions, sliced 2 tbsp olive oil 2 tbsp pine nuts, toasted Salt and pepper 1) Strain yogurt through a cheese

I love Scotch eggs, preferably the good kind, rather than the petrol station kind. Living in Scotland, they were ubiquitous and an easy snack. Hubby particularly liked them as an on the go breakfast. Since leaving Scotland though, I have only made them once or twice and have not been able to buy them. Since making my Quail Scotch Eggs last year though, I've been meaning to make them again, and had been wondering about the idea of vegetarian Scotch eggs. During Lent, when I am vegetarian, heading off for a ski week with Little One and Hubby, I decided to try them. I figured they would make for easy, portable food for all of us and it would give me a chance to try out an idea. What better vegetarian base than lentils? To give these a little more body and coherence, I added some potatoes too. I also wanted to try them in the air fryer, having gotten that particular kitchen toy since last making them. Multiple (vegetarian) birds with one stone (or egg) as it were. As a bonus, I had extra coating for the eggs so decided to wrap bits of mozzarella too. Ingredients: 1 tbsp vegetable oil 1 onion, minced 3 cloves garlic, crushed 1/2 tsp cumin 1 tsp tandoori powder 1/2 tsp black pepper 1/2 tsp rosemary 1 tsp thyme A pinch of allspice 2c green lentils 4-5 small potatoes, chopped 300-400 ml water 1 c breadcrumbs 4 eggs (1 ball of mozzarella, grated) Salt to taste 1) In a large-ish saucepan, heat the oil and sauté the onions until translucent. Add the garlic and spices and fry for a couple more minutes until fragrant. 2) Add the lentils, potatoes and water and bring to a boil. Reduce to a simmer and then cook, stirring regularly, until the mixture is thick enough to be able to be moulded. Beware of burning at the end as it gets thicker! 3) Meanwhile, boil the eggs for 7-8 minutes. The goal is to have eggs on the harder side of mollet, where the yolk is still the slightest bit soft, minutes away from crumbly, but not runny at all. Remove and run under cold water. Peel and set aside. 4) When the lentils have thickened up nicely, mash any remaining potato bits and allow the mixture to cool. 5) When cool enough to handle, wrap a coating of the lentil mixture around each egg (or piece of mozzarella) and then roll in the breadcrumbs. 6) Here you have a choice. I cooked my Scotch eggs in the air fryer at 180°C for about 7 minutes. Alternatively you could shallow fry them in a pan on the stove using vegetable oil at about 180°C until the outside is nicely browned. We had these cold as picnic food (aside from the ones tasted straight out of the fryer). They kept well for a couple of days and made for easy packing and eating (although a little crumbly). They were tasty and I was happy with the spicing. Not exactly like a regular Scotch egg, but then, they weren't going to be as the coating was entirely different. As the lentil mixture was quite moist, I opted not to roll it in egg before in the breadcrumbs and it worked fine. The coating didn't hold together though, so I might strain it a little next time, just to get it a little drier before frying. Something else I would tweak next time would be to boil and mash the potatoes separately. They were an afterthought, and I just chucked them in the pot, but then hunting them down to mash all the bits proved challenging and I missed a few, leading to some potato chunks being left in the final coating. Otherwise, as the first test of an idea, I am quite pleased with these! The mozzarella bits were a bit on the messy side coming out of the air fryer, but also very tasty!

the tart: 7-8 yellow carrots, quartered or eighthed lengthwise 1 c pesto 1/2 - 1 c ricotta OR Goat cheese beautifully, with the bitter dandelions and sweet carrots and honey and the acidic lemon and the creamy cheese Eating it, it occurred to me that goat cheese could work very nicely on it, so when we heated it up on

So this one is from a while back when we were preparing to move. I needed to use up food from the freezer, and found a container of pumpkin from when they were in season last autumn. Being in the mood for lasagna, this is what I came up with. Given the nature of pumpkin, I went for warm flavours. It was going to be vegetarian, but then I figured that bacon makes everything better, so threw some on the top. Ingredients: 4c roast pumpkin 1 red pepper, chopped 2 onions, chopped 1 carrot, diced 1/2 head garlic, minced 2 tbsp olive oil 1 tbsp sage 1 tsp thyme 1 tsp basilic 1 tbsp balsamic vinegar 1/2 tsp herbes de provence 1/2 tsp cumin Salt and pepper to taste 2 tbsp butter, melted 1 1/2 - 2 c ricotta Lasagna sheets 1/2 c Gruyère, grated (Optional: 6 ish bacon rashers) 1) In a large saucepan, heat the oil. Sauté the onions until translucent, add the garlic and fry for 30 seconds, then add the carrots, red pepper and herbs and vinegar. Cook for a few minutes then add the pumpkin. Reduce heat and cook on low for about 15 minutes. Add a little water if needed. 2) Brush a deep oven-proof dish with melted butter. lay down a layer of lasagna sheets, brush with butter then spoon over a layer of sauce then ricotta. Begin with a new layer of lasagna sheets and repeat. When you have gotten to the top of the dish or the end of the sauce, whichever comes first, lay the bacon over the top (if using), and then sprinkle over the Gruyère. 3) Bake at 180°C for about 30 minutes. Serve hot. Very tasty, and less heavy than a traditional lasagna. I was also very happy to have decided to add the bacon. It would have been tasty without, but the addition took it to another level. I was particularly happy with how this all came out, and I am very tempted to make it again this week... hmmm...

Getting the milk from the fridge, I noticed the last of a tub of cottage cheese that needed using, and Note: If you don't have cottage cheese, use about 1/2c milk and 1/4 c of peach juice instead and you Ingredients: 1 1/2c flour 3 tbsp sugar 3 tbsp melted butter 3 tsp baking powder 2 eggs 3/4c cottage cheese I wasn't sure how the cottage cheese would do in the pancakes, but it mostly melted away, just adding