Wensleydale with Cranberry Parcels
Ingredients
- 1 packet of ready made puff or filo pastry
- 150g Real Wensleydale with Cranberry cheese
- 1 tablespoon of melted butter to glaze
Method
- Place small wedges of Wensleydale & Cranberry cheese in squares of puff pastry or filo pastry and fold in the corners to make little bundles.
- Bake in a hot oven on a greased baking tray for 20 minutes until golden brown.
- Serve with a rocket salad dressed with your favourite chutney. A simple, but impressive starter.
Description
‘A simple, but impressive starter’ - Serves 4
Real Yorkshire Wensleydale, Tomato and Potato Pie
Ingredients
- 4 jacket potatoes
- 56g butter
- Salt and pepper
- Nutmeg
- 170g Real Yorkshire Wensleydale Cheese
- 6 Tomatoes
- Splash Olive Oil
- 1 Garlic Clove, Crushed
- 1 tsp oregano
Method
- Bake jacket potatoes in the oven at 210°C for one hour or until cooked
- At the same time, cut the tomatoes into quarters and mix with salt and pepper, oil, garlic and oregano
- Put into the oven at 150°C and roast
- Take potatoes out and cut in half
- Pass the flesh through a ricer into a bowl
- Beat in the butter, season with nutmeg and salt and pepper
- Add 113g of grated Real Yorkshrie Wensleydale Cheese
- But a base of potato in a greased 2 1/2“ stainless steel ring
- Put tomato mix on top
- Top with more potato mix and form a point in the middle
- Sprinkle with Real Yorkshire Wensleydale cheese and bake in the oven 210°C for 15 minutes.
Description
Serves 4
Smoked Salmon and Real Yorkshire Wensleydale Cheese ‘Samosas‘ on a Cucumber Salad
Ingredients
- 12 slices of smoked salmon
- 113g Real Yorkshire Wensleydale Cheese
- 2 spring onions
- 1 cucumber
- 1 apple
- 1tbsp mayonnaise
- 28g walnuts
- 1 tbsp yogurt
- 1tsp horseraddish
- 6 raddishs
- 12 leaves of chervil
- 1 tbsp chopped parsley
- 2 tbsp white wine vinigar
- 8tbsp oil
- 1tsp mustard
Method
- Trim the smoked salmon and cut into 3 strips 1 1/2 „ x 8“ long
- Grate Real Yorkshire Wensleydale cheese, finely chop white part of spring onionns and mix a bowl
- Put mustard in to a sperate bowl add vinegar and mix well, add oil and season
- Put 1 tsp into Real Yorkshire Wensleydale mix
- Put a little filling on smoked salmon and fold into a triangle, shape and then flatten to neaten
- Cut cucumber and apple into 1“ x 1/4“ batons and put into a bowl
- Add mayonasie, yogurt and horseraddish, crushed walnuts and season
- Put salad on plate and lay 3 samosas on top of salad
- Cut raddish in fine dice add to dressing and add chopped parsley
- Use chervil to garnish and serve
Description
Serves 4
Apple and Real Yorkshire Wensleydale and Pineapple Cheese Oat Crumble
Ingredients
- 28g Butter
- 340g Pineapple
- 340g Apple
- 57g Sugar
- Crumble:
- 85g Butter
- 113g Plain Flour
- 85g Oats
- 113g Caster Sugar
- 113g Real Yorkshire Wensleydale and Pineapple Cheese
Method
- Melt the 28g butter
- Dice the pineapple and apple
- Put the pineapple into a pan, add sugar and cook slowly for about 10 minutes
- Add apple and cook for a further 5 minutes
- Drain and cool
- Put into a pie dish
- Rub butter into flour nutil breadcrumb like
- Mix in oats and sugar
- Cut the Real Yorkshire Wensleydale and Pineapple cheese into quarter inch pieces and mix in
- Sprinkle on top of the fruit
- Bake in the oven 180 for 35 minutes
Description
Serves 4-6
Real Yorkshire Wensleydale and Cranberry Cheese Dip
Ingredients
- 450g Wensleydale & Cranberry Cheese
- 2 x 200ml tubs low fat crème fraiche
- 3tbsp chopped fresh parsley
- Squeeze lemon juice
- Black pepper
- 1 head of celery
- 2 carrots, peeled
- 1 cucumber
- 1 bag plain nachos
- Lemon wedges to garnish
Method
- Crumble the cheese into a large bowl.
- Add the crème fraiche, parsley and lemon juice and mash well with a fork.
- Season with black pepper. Spoon into small pots. Garnish with lemon wedges.
- Cut the vegetables into long sticks and arrange on a platter with the nachos and serve.
Description
Serves 6
Real Yorkshire Wensleydale with Cranberries & Apple Cake
Ingredients
- 150g/5oz butter
- 175g/6oz golden caster sugar
- 2 eggs – beaten
- 2 tbsp milk
- 175g/6oz self raising flour – sieved
- 2 apples – peeled, cored & sliced
- 125g/4oz Real Yorkshire Wensleydale Cheese with Cranberries
- 1 tbsp Demerara Sugar
Method
- Preheat the oven to 170C / 325F / gas mark 3.
- Grease a 20cm / 8" cake tin.
- Cream together the butter and sugar.
- Add the eggs one at a time, beat in the milk and flour.
- Fold in ¾ of apples and crumble over the cheese.
- Spoon the mixture into a tin.
- Arrange the rest of the apple on top and sprinkle with Demerara sugar.
- Bake for 55 minutes until risen and golden brown.
- Leave to cool in the tin.
Description
Serves 8
