laura-sheridans

Ingredients:   250g Valrhona Chocolate Guanaja 70%  125g unsalted butter, plus extra for greasing the tin   105g dark muscovado sugar   105g golden caster sugar   3 large free-range eggs, at room temperature   80g plain flour (or ground almonds if making gluten free)  1 tbsp cocoa powder, sieved  ½ tsp fine sea salt … Read more

Onion Cheese Dip  Ingredients:  200g Cream Cheese Fromage Blanc d’Isigny  3 yellow onions, diced   100g crème fraîche  50g mayonnaise (or to taste)  1/2 tsp onion powder  1/4 tsp hot paprika powder Salt & pepper to taste  Method:  Using a large sauté pan, melt butter over medium heat  Add the onions, and cook until carmel colour begins to show (approx. … Read more

makes 6 sandwiches Ingredients: 12 slices of white sandwich bread with good structure Béchamel  sauce – see below 2 packs of Golfera ham, cut slices in half across the middle 150g Emmental De Savoie/Gruyere/Comté or blend there of, grated for the Béchamel : 500ml whole milk 2 cloves of garlic Dash of nutmeg 50g butter 50g plain … Read more

Serves 4 to 6 Ingredients 90g unsalted butter approx. 2 tablespoon odysea olive oil for cooking onions and 2 glugs for toasting your bread 1 kg yellow or mixed onions, sliced the lengthways achill sea salt and freshly ground black pepper to taste 100 ml dry sherry  1.8 L beef stock or chicken stock 2 sprigs thyme 1 bay leaf 12 bowl-size slices baguette so they just … Read more

The seasonality of this cheese, together with the convivial nature of how the dish is shared, makes it one of our favourites for a cold winter evening. It can be served at the end of a meal to replace the cheese board or as a main course, if accompanied by plenty of winter salads and … Read more

adapted from Saveur Magazine Ingredients:  200g Cabrales cheese  230ml brandy  300ml heavy cream  Achill sea salt  Freshly ground white pepper  1 tbsp. finely ground cornmeal or fine breadcrumb 240ml Cockagee Cider Coarsely chopped parsley, for garnish  Method:  To a medium skillet set over medium-high heat, add the Cabrales, and cook, stirring occasionally, until melted, 5–6 … Read more

Adapted from Bon Appétit Ingredients:  6 Servings  1 Torta del Casar, room temperature  ½ cup Pedro Ximénez Sherry   1 tablespoon sugar  Method:  Remove the top layer of the torta by scoring around the top edge in a radial fashion from the centre of the cheese. Then lift off the top rind of the cheese with … Read more

It’s no coincidence tartiflette is a classic après-ski dish. It’s a rib-sticking, cockle-warming lump of a meal, best used as a reward after strenuous activity. But it’s so delicious you can simply take a smaller helping if your step count doesn’t warrant a heftier one.  SERVES 4  Ingredients: 1kg potatoes, peeled and cut into 1 … Read more

500g Orzo Pasta   Spring onion – full bunch, green tops only  170g feta(one packet), crumbled   1.5 cup pickled raisins (simmer 2 parts raisins to 1 part vinegar + 1 part water until most liquid is evaporated)  1.5 cup toasted hazelnuts, lightly chopped   Lemonette dressing (below)  Method:  Boil water for cooking pasta, lightly salt  Add orzo … Read more

Ingredients:  Organic dipping vegetables: carrots, cucumber, cauliflower, radish, sticks of celery, endive…  150 g Bleu d’Auvergne  100 g fromage blanc  100 g thick cream  2 spring onions  Salt and pepper  Method: Select a variety of fresh, organic vegetables to be eaten raw. Wash and chop into batons or pieces according to their shape.  Wash and … Read more