“The poets have been mysteriously silent on the subject of cheese.”

G.K. Chesterton

So there I was, Monday again and – truthfully – not needed anywhere in a hurry, no deadlines and no commitments.  I was melancholy. 

And so I chanced on Jo’s dream.  (Do go and read about Jo’s wonderful dream posts)

I knocked on the door, but she’d already gone; moved on to another dream, I expect.   So I broke the door down and went inside regardless.  It was the perfect place to be alone, with some leftover Stilton cheese, and a beautiful bottle of port.

THIS IS A CHALLENGE, I THINK …

Anything; a cheesy tale or poem, a Stilton souffle recipe …

 original cin  issued the above CHEESE challenge so, being a foodie, I thought I would take up the challenge and post something….anything……..about cheese…..a couple of things actually……… )
My favourite cheese – a ripe Brie

My collection of cheeses that I am currently using for 6 different quiches I am baking for a 60th birthday do on Friday & Saturday…….

A  Poem
The Cheese Moon

I’ve heard it said by many around,
That the moon is made of cheese they found.
It’s mined by little spacemen mice,
Who sell it for a handsome price.

The cheese we eat all comes from there,
From cheddar valleys beyond compare.
And in the rivers of Wensleydale,
The mice scoop cheese in metal pails.

If you peek up you might just see,
The Gorgonzola heights of Ghee.
And to the left and up a bit,
On Stilton mountains mice do sit.

So next time you sit down to cheese,
Remember the mice on Parmezan seas.
Who work non stop in their spacemen hats,
Just glad that they’re out of reach of cats!

©2003 Gareth Lancaster
http://www.fizzyfunnyfuzzy.com/showpoem.php?poemID=51

CHEESE DISCOVERY

AND A RECIPE……….

Stilton Souffle Recipe

Monday, 17 November 2008

Try this quick and easy recipe!

Ingredients

30g/1oz unsalted butter
30g/1oz plain flour
55ml/2fl oz milk
2 free-range eggs, separated
55g/2oz Stilton cheese, grated
1 tsp Dijon mustard

Method

Preheat the oven to 220C/425F/Gas 7.

Gently melt the butter in a pan and stir in the flour to make a roux.

Gradually whisk in the milk then remove from the heat and stir in the egg yolks.

Stir in the cheese and mustard to combine.

In a separate clean bowl, whisk the egg whites to form stiff peaks.

Fold the egg whites into the cheese mixture and pour into a greased ovenproof dish.

Bake in the oven for 10-12 minutes, or until well risen and golden.

Serve at once.

http://www.myparkmag.co.uk/articles/more-stuff/recipes/stilton-souffle-recipe.html

Sleep well blogland,
browniegirl xxx

Yesterday Mr Moo had a rare week day off from work. In the morning, while the weather was still good, he took a nice long ride to Franschoek on his trusty iron steed to blow out all the cobwebs (from his brain that is hehe) and then in the afternoon, with overcast skies and a very light misty drizzle, we decided to do a bit of browsing around Kalk Bay … haven’t been there in awhile…we came across this colourful cute little shop

and I immediately had a headful of thoughts about this blogger…………………..
 original cin
I wonder why????? )

As mentioned previously we went to check out The Triangle Square Market in Fish Hoek last Saturday. One of the products I purchased was some smoked snoek which I made up into the following pate to serve with our al fresco supper. It was delicious spread on top of some crisp savoury biscuits….yummy!!!

MOO’S SNOEK PATE

200g smoked snoek skinned, deboned & flaked
30g soft butter

1 tsp Fruity Extra Virgin Olive Oil
1 Small Onion finely chopped
Juice & zest of ½ Lemon
30ml Crème Fraiche

(you can use cottage cheese & 10ml milk if you prefer)
1 Tbs Creamed Horseradish

1 tsp Chopped Dill or Fennel

2 tsp Chopped Parsley

Few drops of chilli sauce (optional)

Half a shot glass of Brandy or Sherry (optional)
¼ tsp Smoked Paprika
Salt and freshly milled black pepper

Heat the oil & butter in a frying pan, saute the onion until limp & translucent
Place all the ingredients into a food processor and blend until smooth, add a bit more milk if too thick

The pate will thicken and set when chilled
Chill very well
Serve with crusty bread or savoury biscuits

This also works very well with smoked angelfish. Do make sure you remove all the bones before you blend your ingredients!!!
 

Enjoy……
browniegirl xxx

PS If you are into seafood but also want to do your bit for conservation visit The South African Sustainable Seafood Initiative to view the “green, orange & red lists” – we must remember that our daily choices will affect what is available to us all in the future.
If you are not sure of what is on the illegal red list then you can do the following:

SASSI FishMS, a world first, enables you to make the on-the-spot choice when dining out or buying fresh seafood. Simply send the name of the fish as a text message to +27079-499-8795 & you will get a prompt response telling you where the species is on the list, as well as some additional information such as minimum size and bag limit in the case of line-fish. The SMS is charged at standard cellular rates.

SOS  -  Save  Our  Seas