Tag Archives: blue cheese

blue cheese cheesecake with blueberry + port compote

blue cheese cheesecake with blueberry + port compote

If blue cheese is your thing then this stunning cheesecake is definitely something for you! The phyllo pastry is buttery, light, golden and crispy and it is filled with chunks of Président’s creamy blue cheese and their spring onion and chives medium fat cream cheese. When I mention the word Président, I am not referring to JZ…but to the well-known cheese producer, Simonsberg that has been rebranded to Président. The cheeses will still be made locally in the Cape and the taste, quality and price of the products will remain exactly the same.

blue cheese cheesecake

The filling
The base of this delicious treat is made from ricotta and eggs. To season this bake, I added basil (an Ottolenghi inspiration) and some extra freshly sliced spring onion. Do not try to replace the ricotta mix with a cream and eggs – I have tried this and to my frustration it was a complete flop. If you bake it in a quiche tin, then the cream and egg mixture would be fine but I wanted the cheesecake to keep the beautiful shape of the Bundt pan. I also opted to use big chunks of the blue cheese to allow the yummy earthy flavour to come through.

blue cheese cheesecake

_creamy-blue-800

Serve with …
Serve it for brunch, a light supper or as a first course at a dinner party … and of course with a glass of your favourite glass of cold wine. We had it for lunch with a crisp, fresh salad, blue berry compote and fresh blueberries.

Blue berries and blue cheese?
Blue berries have a sharpness that makes them especially good when pairing with blue cheese. A chef in West Vancouver, Canada, Warren Gerghty serves a blue cheese cheesecake on top of brioche and with blue berries simmered in brown sugar and vanilla. My heart! My taste buds said no to the vanilla but a big yes to a dash of our sweet South African port. If you don’t have port you can substitute it with medium dry sherry.

Convenience
You can assemble this dish up to 24 hours ahead and store it in the refrigerator until you are ready to bake. You may need to add a few minutes onto the baking time, so watch it closely toward the end. Serve the same day.

blue cheese cheesecake

Tip
Don’t think about baking the dish the day before and then to warm it up for your friends the next day. Please! No, no, no. All the crispness is gone the next day and it also tastes drier. So rather assemble it the previous day and Bake it about two hours before your friends arrive. It needs to cool for a full two hours in the Bundt pan.

blue cheese cheesecake

blue cheese cheese cake

Blue cheese cheesecake with blueberry and port compote
6 phyllo pastry sheets
8 cup Bundt pan
butter, for greasing the pan
300 g Président creamy blue cheese, torn into chunks
100 g Président spring onion and chives medium fat cream cheese
650 g ricotta cheese
3 large eggs, lightly beaten
2 garlic cloves, grated
1 spring onion, finely sliced
10 g basil (one big handful), chopped
2.5 ml salt
2.5 ml black pepper
75 g butter, melted

Heat the oven to 190 °C. In a large bowl, combine all the ingredients except the melted butter. Grease an eight-cup Bundt pan generously with some butter. Drape two sheets of phyllo on top of Bundt pan, poke a hole into the phyllo where centre tube is and push phyllo into pan to line it. Do this with two more sheets placed perpendicular to the first two sheets. Add the last phyllo sheets in this crisscross manner. Edges of phyllo should hang over the edges of the pan. Mix all the other ingredients together except the melted butter. Spoon the ricotta cheese mixture into the pan. Fold edges of the phyllo pastry over the filling. Using a sharp knife, poke about 10 holes in the dough so that it reaches all the way to bottom of pan. Slowly pour the melted butter over the cheesecake; some butter will seep through holes and some will remain on top of dough. Bake for 1 hour 30 minutes, or until cheesecake is puffy and golden brown. Allow to cool in the pan for 2 hours before inverting onto a wire rack and slicing. Serve warm with a spring salad and fresh blueberries or with blueberry compote.

Blueberry compote
150 g blueberries
10 g sugar
50 ml port

Simmer all ingredients over low heat for 10 minutes. Set aside to cool.

Comment on this Post

Homemade Spur #chicken wings with that famous #durky sauce

Homemade Spur #chicken wings with that famous #durky sauce

Chicken wings with durky sauceI love Spur’s chicken wings, but the person who loves them more than me, is my 84-year old mom. When I take Babs out for lunch, there is just one place she wants to go: “Spur, my child for those irresistible chicken wings.” It is an easy choice and one that I do not mind because the triple combination of the crisp, fatty chicken skinned wings dunked in that delicate Durky sauce with its blue cheese creaminess makes me weak too.

Homemade durky sauce

So the other day we decided to make our own. Our first stop however was the Spur around the corner – armed with pen and notebook and our detective taste buds. We had to decipher each of the ingredients before we made our own attempt at these moreish wings. After dipping and dabbing we came to the conclusion that making the wings and the blue-cheese dip was the easy part. Something more tricky was the Durky sauce. After many test tastings and conferencing between ourselves, we worked out that garlic flakes, onion, vinegar, sugar, red pepper, paprika and a dash of salt were the fundamental elements of this sauce.

blue cheese sauce chicken wings

With our clandestine operation complete, we headed home with list in hand to test out our version of these wings and Durky sauce. After multiple attempts, I think mom and I came up with a version that could stand its own – albeit a homemade version of those famous Spur wings.

Homemade buffalo chicken wings
Serves 3-4 as a starter
12 chicken wings, cut in half at the joints
fine table salt
oil for deep frying

Blue Cheese Sauce
125 ml mayonnaise
125 ml sour cream
100 g blue cheese (crumbled)

Durky sauce
140 ml vinegar (white)
350 ml water
1.25 ml chilli powder
2.5 ml tabasco sauce (optional)
10 ml garlic flakes
15 ml onion, diced into small blocks
15ml sugar
5 ml salt
3ml paprika
2.5 ml maizena

Wings: Season the wings with salt. Deep fry in oil until golden brown. Remove from oil and drain excess oil on some paper.
Durky sauce: Mix all the ingredients in a pot and bring to the boil. Simmer for 5 minutes. Allow to stand for about an hour so that the garlic flakes can flavour the sauce.
Blue cheese sauce: Mix all the ingredients together.

Comment on this Post

butter lettuce cups + healthy homemade minty-salty croutons

butter lettuce cups + healthy homemade minty-salty croutons

photo new 800

Watch me make this by clicking here.

{build me up buttercup}
“build me up buttercup” is that fabulous pop song from way back in the sixties. Hearing this catchy track the other day gave me the inspiration for this dish – a lettuce cup salad that is light and fresh and just in time for summer. So there I was toes tapping, barefoot in the kitchen, singing out loud to my little wispy cups of butter lettuce.

{simplicity}
The simplicity of the dish is amazing yet the taste seems to linger like the last rays of sunshine in your mouth. The ingredients apple, mint, blue cheese, minted mayo and croutons combine into something so appealing to the senses and it will delight the most discerning guests.

SONY DSC

{homemade healthy minty-salty croutons}
I opted to make a more healthier version of the crouton (if this is remotely possible… :-)) … healthier as I chose to use olive oil and then rather than deep fry the bread in oil, I dry fried these crispy nibbles.

{crouton technique}
I have to say, the technique in making the croutons is both simple and fantastic. You add some olive oil and flavouring into a plastic bag, add the blocks of bread and shake the bag till all the croutons are coated. You then dry fry them in a non stick pan.

{serve}
Serve these little cups on individual spoons at a cocktail function or on a big dish for your summer lunch. What is great is the fact that people can fold these “lettuce cups over” to become something of a lettuce wrap. Happy summer everyone!

SONY DSC

 

butter lettuce cups + healthy homemade minty-salty croutons
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • Salad
  • 1 packet butter lettuce
  • 1 green apple, sliced (you can slice it any which way you like)
  • 50g blue cheese, crumbled
  • 50g roasted cashew nuts
  • 1 cup homemade croutons
  • Homemade croutons
  • 2 slices of bread, cut into small blocks – keep the crusts on (+/- 2 cups)
  • 3 Tbsp olive oil
  • 2 Tbsp fresh mint, chopped
  • large pinch of salt
  • 1 plastic bag
  • Salad dressing
  • ½ cup mayonnaise
  • 1 Tbsp fresh mint, chopped
  • 1 tsp white wine vinegar
  • 1 tsp water
Instructions
  1. Croutons - Add the oil, mint and salt to the bag. Then add you croutons. Shake the bag till all the croutons are coated in both mint and olive oil.
  2. Heat up a non-stick frying pan to medium heat. Add the croutons to the pan and dry fry until golden brown. Remember to shake the pan when frying the croutons so that the croutons fry on all sides.
  3. Salad dressing - Mix all ingredients together.
  4. To assemble - Take a lettuce cup, add your ingredients inside the cup and sprinkle with salad dressing. Serve immediately.
Comment on this Post

zingy warm mushroom and three cheese sandwich = decadent + delicious winter sandwich

zingy warm mushroom and three cheese sandwich = decadent + delicious winter sandwich

three cheese mushroom sandwich

If you want to watch me making this sandwich … click here.

This is just a really delicious winter sandwich that will send your taste buds into somewhat of a happy twirl. This is definitely not for someone on a strict diet but it will definitely impress all your friends and loved ones. I used three of my favourite soft cheeses – Boursin (my ultimate!!), some blue cheese and normal cream cheese. What gives this sandwich somewhat of an edge is the fact that the cheese fillings are at room temperature and the luscious mushrooms are somewhat zingy, warm and juicy. The important element in preparing this sandwich is the preparation of the mushrooms.

three cheese mushroom sandwich

Here are a few tips for frying mushrooms:
1. You need to add oil and butter to your non-stick pan – the butter adds that buttery, nutty flavour to the woody flavour of the mushrooms.
2. The pan must be smoking hot – if your pan is not hot enough the mushrooms will become soggy.
3. If you are cooking a lot of mushrooms – it is a good idea to cook them in batches.
4. Season your mushrooms while frying – for me the salt and pepper get etched into the delicious graininess of the mushrooms
5. Lemon and parsley always elevate the taste of the mushroom – try it.

three cheese mushroom sandwich

 

zingy warm mushroom + three cheese sandwich = decadent + delicious winter sandwich
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 6 Slices of bread
  • Butter
  • 1 Packet of micro leaves
  • Mushrooms
  • 300g Mushrooms
  • 1T Olive oil
  • 1T Butter
  • 1T Fresh thyme –leaves picked
  • Pinch of chilli powder
  • Salt
  • Black pepper
  • A generous squeeze of lemon juice (from ½ lemon or more)
  • 5g Chopped parsley
  • Cheese filling
  • (cheeses must be at room temperature)
  • 3T Cream cheese
  • 3T Boursin cheese
  • 3T Blue cheese
Instructions
  1. Prepare the cheese filling first by mixing all ingredients.
  2. Butter one slice of the bread very lightly. Divide the cheese fillings into three and add to the other side of the bread.
  3. Then prepare your mushrooms: Cook the mushrooms + thyme in the olive oil and butter in a very hot pan – season with salt and black pepper. Do not let the mushrooms become soggy; they should be a beautiful nutty and brown colour. At the end at the chilli powder, a big squeeze of lemon juice and chopped parsley.
  4. Add your mushrooms to the cheese filling side of your sandwich, top it with the delicious micro burst leaves and top with the other slice of bread. YUM!

Comment on this Post