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stock, or water) Salt and pepper to taste 1 1/2 c ricotta 1 zucchini, sliced thin. lasagne sheets 100 g cheese I had enough for 3-4 layers, finishing with pasta, sauce and then cheese. 4) Bake at 160°C for 2 hours I didn't add any extra butter or cheese as I normally would, but it did not need it at all.

With my cheese-making journey, I suddenly discovered that at times I had a lot of whey on my hands.

rosemary 3-4 sweet potatoes, chopped 1 tsp cinnamon 1 tsp thyme 2 - 2 1/2 tsp Urfa Biber 2 c milk 1-2 c cheese Stir in cheese and enough milk to achieve desired thickness and consistency. I made balls of the leftover rice and rolled them in cheese the first night. That got a little messy, so the second time around, I rolled them in breadcrumbs instead, mixing the cheese

This proto-pesto proved very handy though, on savoury French toast, in the Leek and Cheese Tart, and tortilla chips, or spread on little puff pastries with tomato paste and parma ham, with or without cheese

2) Serve the toast on two plates, dividing the sauce and the burrata between them and allowing the cheese

tsp cumin 1 tsp dried coriander 1 tsp dried orange peel 1 tbsp red wine vinegar Juice of 1 lemon 1 c cheese Sprinkle the cheese over the top. Bake at 180°c for 30-35 minutes until the cheese is melted and golden and the two layers have married

3 beets, roasted until soft 3 c flour 2 eggs For the filling: 2 1/2 c fromage blanc or other cream cheese gradually, then add the beets and mix to form a soft, elastic dough. 2) Make the filling: mix the cream cheese

potatoes, chopped 2 apples, chopped 3 carrots, chopped 1/2 butternut squash, chopped 3 eggs 1/2 - 1 c cheese until tender, about 20 minutes to a half-hour. 2) Roughly mash the veg together, and mix in the eggs, cheese

but it worked, and in fact, it was the tastiest part (along with the bacon and the cheese and the peppers Or none at all, although I really do hold with bacon in general) 1 tomme of fresh cheese (I used a tomme Finally, add in the cubes of cheese, and dot with the remaining butter. The only oddity really is that the cabbage turned some of the other bits, like the cheese and potato, I wouldn't suggest skipping the cheese, but you could turn it vegan if you really wanted to.

And then I remembered that I had Queso Blanco left over from my cheese making efforts. vegetable stock 1 tsp sumac Juice of 1 lemon Salt and pepper to taste Queso Blanco (or other fresh cheese garlic until soft and translucent. 3) Add the aubergine and the remaining soup ingredients except the cheese Taste test, then add the cheese. 6) To serve, ladle soup into bowls. place dollops of the queso blanco When linking the Broccoli and Cheese Scone recipe to the post about making mascarpone to pair with sweet