February 3, 2009 in Uncategorized
“The poets have been mysteriously silent on the subject of cheese.”
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…….
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!
AND A RECIPE……….
Stilton Souffle Recipe
Monday, 17 November 2008
Try this quick and easy recipe!
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
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.
Sleep well blogland,