NOW FINISHED:Recipes and tips for cooking with cheese needed for the Lake District Cheese Company - cookery day worth £250 plus cheese to be won

[AnnMumsnet]

The Lake District Cheese Company would like to feature some of your easy cheesy recipes, questions and tips for cooking with cheese on their Mumsnet hub (coming later this month).

The Lake District Cheese Company is part of First Milk, the largest dairy farmer co-operative in the UK. With their roots firmly in the Lake District, they source the finest milk from local and surrounding farms, producing a deliciously moreish cheese that embodies all the values and traditions of the Lake District.

They would also like to use some of your recipes, questions and tips in videos which will be hosted by a Lake District chef, Lucy Nicholson from "Lucy's of Ambleside" LucyCooks Cookery School which will be shown on Mumsnet and elsewhere.

So, is there anything you'd particularly like to see Lucy cook, demonstrate or talk about in the videos? Would you like some new ideas for cooking with cheese? Do you have a best ever way of including cheese in your everyday food, what's your favourite cheese recipe? How do you make cheese dishes healthy for all the family?

Everyone who adds a question, tip or recipe to this thread will be entered into a prize draw where one lucky winner will receive a cookery class for two people (the winner and a friend) at LucyCooks Cookery School, at a value of up to £250.00 in total, plus £50 travel expenses to get you to the cook school and some lovely Lake District Cheese Company Cheese.

Many thanks
MNHQ

I'm fairly sure I suggested more cheese based product tests/competitions a while back well done.

unfortunately i can't cook so will have to get a recipe from DH.

A good way of using up left over cooked chicken or turkey.

Make a sauce, out of 1/2 chicken stock, half milk, thickened with flour. Add lemon juice, grated mature cheese and rosemary to taste. Place chopped up cooked chicken/turkey in an ovenproof dish and pour over the sauce. Bake in a medium oven for 20 mins and serve with pasta.

i just ate left over pasta with rather old goats cheese and even older stilton with cranberries.

i wouldn't recommend it, it wasn't very nice.

Funny after posting on this yesterday, my husband has come home and said he fancies going on a weekend break to Lake District (this morning did a feature on walks with our dog there!) Now desperate to go and breathe the lovely clean air and relax in the lovely scenery and eat lots of nice local food!

Will def buy some Lake District Cheddar to have on our cheese on toast tonight in honour of our forthcoming weekend away! Woohoo!!

Okay. This is my favourite recipe for the kids:

Works well with pasta or rice.

Boil pasta or rice in a pan. When it is almost cooked pour in mixed frozen veg and cook for another 3 minutes.

Sieve and put a thin layer in the bottom of a bowl for each child and then grate any kind of hard cheese over it. Then put on another layer and grate the cheese again etc. etc. until the bowl is full. Leave to cool for a bit.

Kids now eat the pasta/rice but can't help eat the veg as it is glued on with cheese.

Also you only have one not very dirty pan and few bowls to wash up.

When it starts getting cold and moving into winter, for me the one consolation is Leek and Stilton Soup!

I chop some leeks, onions and potatoes. Cook them gently in butter. Add veg stock and milk. Allow to cook through slowly. When potatoes cooked through blend. Add stilton (trying not to deliberately get the stilton on your fingers for licking). Allow to melt into the soup and cook slowly! Stirring occasionally to stop it sticking at the bottom of the pan. Add cream for extra luxury.

(for those that add salt etc, season as necessary. I tend to find the veg stock is enough)

Serve with crusty bread (no need to toast a little stilton on the crusty bread at all...om nom nom)

The whole family wolf this down.

My other favourite is the very simple Mozzarella cheese with beef tomatoes drizzled in a little olive oil.

Please don't get me started on fried Halloumi. Surely a gift from the gods!

Not sure this counts as a recipe:

grill some crumpets
top with cheese and grill until melting
add a blob of chutney or something
scoff.

Under the grill right now:

stilton and home-made chutney
brie and cranberry sauce

Yes, we still have xmas leftovers

No one mentioned cheese scones yet? They are the very business for non-sweet-toothers like me to have with a morning cup of coffee, or with tea in the afternoon.

My children like them as an after school pre-dinner snack.

And they are perfect for picnics, school lunch boxes or to take on the first day of camping.

One more thing - if you have any milk that is just slightly going off, then that makes the perfect scones.

Ingredients
55g/2oz butter at fridge temperature
225g/8oz self raising flour
pinch of salt
1/2 tsp dry mustard powder
25g/1.5 oz strong mature cheddar cheese
150ml/5fl oz milk preferably just on the turn

Instructions
Sift the flour in to a bowl with the salt and mustard powder.

Rub in the butter.

Stir in the grated cheese.

Add milk gradually and work into the mixture with your hands until you get a soft dough.

Put dough on a floured work surface and knead very gently. Pat out to 2.5cm thick and cut into rounds using a small pie cutter.

Bake at gas 6/7 on a lightly oiled or buttered baking tray, with a little milk brushed on the tops of the scones, for about 15 minutes until well risen and golden brown.

Eat on the same day or freeze!

Cheesy peas!

Finely grated cheese is great to have in the fridge - sprinkle on soups, into mash, into pancakes, omelettes, pasta etc.

Or spread some pesto ontop of a fillet of fish, sprinkle with cheese, and grill.

Made The Best soup for tea tonight to use up the last of the Christmas stilton.

Boil 2 heads of broccoli until tender. Drain off some of the water. Zizz up with a hand blender till smooth. Add leftover stilton and zizz again. Add back water you drained off until it's a nice consistency. Serve with bibbity 's scones!

DD LOVES broccoli and stilton soup and I reckon it's pretty good for her too.

I do have a real weakness for cheese, but it's definitely not good for my waistline. I do find, though, that if I'm making cheese on toast and mix the cheese with some finely chopped onion or spring onion, it goes so much further without adding too many calories and is extra tasty.

Hmm. I initially thought I didn't know any actual recipes with cheese, then I thought again...

1970's supper dish - boil some chopped onions for around 10 mins, then drain and stir in grated cheese til melted. Serve with bread and butter. Guaranteed not to give you bad dreams/indigestion/stinky farts.... It's another don't knock it till you've tried it dish.

Student/nursery food dish - cheese and rice layer pie. Boil 2oz rice and place in buttered pyrex dish. Top with layer of grated cheese, then a layer of mixed finely chopped tomatoes and onions (you can use well drained tin tomatoes) and finally a layer of grated cheese and a sprinkle of breadcrumbs. Cook in medium oven (gas 4) for 20 mins.

Dh contribution - Cheesy beans on toast - toast, then slices of cheese, then hot beans - the cheese melts (he's never cooked me this though...)

Grown up salad - feta salad. Cubed feta, black olives, spring onions, tomatoes and cucumber with lots of olive oil, lemon juice and chopped fresh mint dressing and french bread to mop up the juices.

Festive pudding - you must have a slice of Wensleydale with your Christmas Cake. It's the best.

My English suppli are a made-up recipe as a variation on Italian suppli.

Cook pan of white rice in (pureed) tin of tomatoes, crushed garlic, herbs of your choice and seasoning.
When rice is cooked, consistency should be sticky.

Spread rice out on cold plate to cool.

Cut cheese (cheddar, Boursin or indeed any cheese) into 1cm ish cubes.

Make balls with rice, putting cheese in centre (ensure cheese is fully covered).

Shallow fry until golden.

Serve. Eat. Yum.

Oh, and a question. How can cheese strings / triangles / slices (plastic) claim to be even vaguely related to cheese? Seriously.

Not sure if this is a Yorkshire thind or a Northern issue but....big fat slice of strong cheese with a large chunk of Christmas cake...Mmmmmm.

Plus, why is there so few suppliers of vegetarian parmesan? Its hard to get hold of.

Thanks.

why can't we have orange cheese in a spray can like AMericans do? I WANT IT!

ewwww.

My tuna pasta bake.

Cook pasta, drain and rinse under hot kettle water, put pasta into a large casserole dish and add to pasta a tin of drained tuna (I use the one in spring water), mix thoroughly. Add half a tin or more of sweet corn and mix in along with as much or little creme fraiche as you like. Add grated cheese to the entire mixture or just on top and put into a hot oven for about 20 minutes. Delicious!

a good christmas cheese sauce or dipping cheese.

about 500g strong chedder or like wise,

about 500g of gueyere or likewise lighter chese

1 glass champaign

1 tea spoon mustard

2 teaspoons of stilton or likewise green chese

i small nob butter

2 tspoons flour

or i just love

cheese and strawberry jam sandwich, Mmmmm

Oh and in lieu of creme fraiche in the pasta bake, you can use Philadelphia/cheaper cream cheese or even Boursin, just spread it about in thinish layers...

Pasta bake made with Brie, tomato,basil and creme fraiche is delicious.
As is leek, tomato and cashew crumble made with cheese sauce.

Has anyone mentioned cheesecake?

I mean proper yummy baked New York Cheesecake of course, not the lightweight kind with fruit and other fripperies.