Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Gruyere and Tarragon Souffle (4)

This is from ” Real Food” by Nigel Slater and he says ” Anyone can make a souffle. “. It will serve 4 as a light supper. Make sure you use a light hand when folding in the egg whites.

Cheesy Leeks on Toast (2)

A divine combination of soft, sweated leeks, melted cheese and crusty bread from ” Hugh’s Three Good Things” by Hugh Fearnley Whittingstall. If you like you could add a smear of mustard to the toast or add a few thyme leaves to the leeks while they sweat. You can also use finely sliced red onions instead of the leeks, sweating them gently in butter for at least 20 minutes. Lightly fried mushrooms also work well instead of, or in addition to, the leeks.

Cheddar and Gochujang Cornbread (4-6)

This cornbread works well as a light summer meal but can be padded out with fried eggs, sour cream and avocado.

Chilli Paneer, Korean style (4)

A delicious way to serve paneer from ” Dinner ” by Meera Sodha.

Halloumi Saganaki (4)

Saganaki is a Greek dish which is often made using Halloumi cheese. This is very good served with some fresh ripe figs, apricots or grapes, together with some crusty bread to mop up the juices. The recipe is from ” The Art of the Larder” by Claire Thomson.

Cheddar and Caramalised Onion Jam on Sourdough Toast (4)

A jazzed up version of cheese on toast from ” Caravan : Dining All Day” by Miles Kirby, Laura Harper-Hinton and Chris Ammermann. The jam can be made up to three weeks in advance and stored in the fridge, making this easy to make on the day. Use a good sourdough bread and flavourful cheddar.

Chilli Cheese Sourdough Toasties (2)

A very good toastie recipe from Waitrose. If you eat meat you can use a regular Nduja paste instead of the Ve-du-Ya.

Baked Feta with Sourdough and Olives (4)

A good way to use up sourdough with some feta from ” The Art of the Larder” by Claire Thomson. Serve with a simple salad of lettuce and cucumber dressed with lemon, salt and olive oil. It serves 4 as a light lunch .

Somerset Rarebit (4)

A very good version of rarebit ( or posh cheese on toast) from ” Good Things to Eat ” by Lucas Hollweg. I grew up in Somerset, and for many years cider was my favourite tipple, so Im always keen to find recipes that celebrate our local apples, cheese and cider.

Scrambled Paneer Curry (4)

A delicious paneer recipe to make at home from ” Romy Gill’s India ” by Romy Gill. She says its also a great choice for packed lunches or summer picnics: cut a pitta in half, turn each half into a pocket and fill with paneer to enjoy with pickled onions and salad on the side. She also suggests you can eat this paneer in a wrap, along with sliced onions and the chutney of your choice.

Chilli Cheese Toasts (1)

A slightly more elaborate recipe for chilli cheese on toast from ” Cook in Boots” by Ravinder Bhogal.

Chilaquiles (4)

A recent trip to Mexico introduced me to a much wider range of Mexican food than I had previously sampled. These fried tortilla chips with salsa and cheese are a great way to use up stale tortillas which are cut in triangles then fried or baked . They are known as totopos and frequently appeared on breakfast buffets. This recipe is for the green sauce version and I found it in ” The Road to Mexico” by Rick Stein. It would usually be served with a spoonful or two of refried beans.

Cheesy Curried Beans on Toast (2)

These Cheesy Curried Beans from Yotam Ottolenghi make a quick and easy brunch, lunch or supper . They are best made with jarred beans but you can also use a tin. A 400g tin gives about 300g beans, so I increase the cream and cheese to take this into account. You could add extra spicing if you like.

Parmesan French Toast (1-2)

A savoury french toast from ” At My Table” by Nigella Lawson. Serve for brunch or a quick supper.

Smoky Blue Cauliflower Cheese (4)

Cauliflower Cheese is comfort food at its best and I am always on the lookout for new versions. This is from ” Chilli Notes” by Thomasina Miers.