laura-sheridans 
Makes two personal sized portions from 1 Reblochon Ingredients: 500 – 600g boiling or roasting potatoesSea salt3 fresh thyme sprigs1/2 pack pancetta dolceButter or olive oil for sautéing onions1.5 medium onions, thinly slicedSalt and pepper to taste75ml dry white wine75 ml heavy cream or crème fraîche1 Reblochon mini Method: Peel potatoes and cut into 1 … Read more
For 4 people Ingredients: 1 Pont l’Evêque of 400g 4 large leeks 8 slices of smoked bacon 25 g of butter 1/2 litre of milk Nutmeg Salt and freshly ground pepper 25 g of flour Method: Prepare the leeks, wash them and cook them in water or steam for about 15 minutes. Drain them well … Read more
This recipe lets the rind sing! Potatoes on pizza might sound a bit much but they’re surprisingly good. The trick is to slice them very thinly and only use a single layer so they don’t make everything too claggy and thick. SERVES 6 Ingredients: 375ml warm water 1 teaspoon dried yeast 110ml olive oil salt … Read more
This is what we made as children if there weren’t the ingredients for ginger snaps or buns. They were also more approved of by grown-ups, since they have no sugar – we could get away with making them more often and eating them more quickly! We also thought they were kind of sophisticated. MAKES ABOUT … Read more
Ingredients: Chabert Raclette 250g Sheridans Onion Marmalade (200g, you’ll have leftovers) Fallot Dijon Mustard 1 jar (450g, you’ll have leftovers) Fallot Cornichons 1 jar (370g, you’ll have leftovers) Sliced Ham (optional) Sandwich bread Method: Preheat oven grill. Slice cheese thinly and cut enough cheese to cover the bread surface area. slice Cornichons thinly and set … Read more
This is a delicious and simple starter or lunch that combines the luxury of two great cheeses with the comfort of cream and eggs. It is not very difficult, particularly for those who make their own sweet custard. You are simply replacing the vanilla and sugar with garlic, thyme, and grated cheese. Remember you need … Read more
Ingredients: 2 tsp olive oil 4 large baking potatoes 200ml crème fraiche 50g smoked scamorza, grated 100g crispy chorizo chopped. Sauteed Gubbeen chorizo cut up for best results before hand 4 spring onions, thinly sliced Method: Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes and put on the top … Read more
approx 4-5 ppl Ingredients: Pizza da Piero Pizza Bases (3 pack) Prunotto Pizza Sauce, 1 jar Scamorza Bianco Cheese 230g Parmigiano Reggiano 200g Method: Preheat oven to 290 degrees Celsius (as high as it will go) Grate the Scamorza cheese and parm Spread tomato sauce (approx. 1/3 jar) over each pizza bases. Sprinkle grated Scamorza 1/3 … Read more
(approx 4 people) The recipe we recommend is adapted from TheKitchn.com 500g Rustichella Spaghetti 4 Large Eggs 160g Golfera Diced Pancetta 1/3 cup finely grated Cravero Parmigiano-Reggiano 1/3 cup finely grated Pecornio Romano Fresh Pepper Sea Salt (we like Achill Island) Method: Bring about 5 litres of salted water (it should taste somewhere in the … Read more
Ingredients: 2 eggs 4 rashers of smoked streaky bacon pizza bases cut in half or flour wraps 135g Paysan Breton French Sea Salt cream cheese 2 tbsp odysea harissa paste Salt and black pepper, to taste Few sprigs of fresh dill What to do: Method: Put a small pan of water on to boil. Once … Read more
Ingredients: 200g Montagnolo classic 30g butter 40g flour 100 ml milk 100 ml white wine Pepper, salt, nutmeg 1 egg 2 egg yolks and 2 egg whites Preparation: Melt the butter over a low heat. Add the flour and mix with a whisk. Pour in the milk and white wine, whisk to a smooth paste … Read more
Serves 2-4 ppl Ingredients: 250g Emmental Cheese 250g Gruyere Cheese 3 tbl flour 1 garlic clove 2 cups white wine 1 tbl lemon juice 3 tbl brandy (optional) pepper or your favourite herb blend to taste 1-2 loaves of toasted bread. Also great with sliced ham etc. To Make: You can make fondue in fondue … Read more
