Cheese Stuffed Potato Fritters

Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!

Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!When it comes to cheese, in its original form, for me it is a take it or leave it choice. I am not a big fan of your standard cheese sandwich but as soon as it is grilled and the cheese turns into a melted goodness I am all over it and there is no stopping me. Everything taste better with some melted cheese, especially the classic and distinctive taste of mature cheddar, smooth and creamy… yummm I just love it!

In light of my love for melted cheese very often we “upgrade” standard recipes and add cheese into it. These cheese stuffed potato fritters are the perfect example. Take a good recipe, add some cheese and make it even better!

The recipe will make 10 large fritters or as we call them “logs”. I would suggest 2 per adult and 1 per child when eaten with the addition of some green salad.

Ingredients:

  • 1kg peeled potatoes
  • 250g Cathedral City Mature Cheddar
  • 250g pancetta
  • 50g sweet peppers
  • 10g fresh coriander
  • 2 eggs
  • 1tsp fresh cracked black pepper
  • 1tsp chilli flakes
  • Panko bread crumbs for coating
  • Butter / coconut oil / olive oil for frying

Method:

Boil the potatoes in salted water. Once done, drain and mash well.

Preheat a heavy bottom frying pan and fry down the pancetta until well done and crispy then add into the mash with any fat in the pan included. If you are making a vegetarian version and will not be adding any meat, which can yield fat in the process of cooking add 2 tablespoons of butter, olive oil or coconut oil, they will all work well.

Finely chop the fresh peppers and coriander; add into your mash.

Split your block of Cathedral City Mature Cheddar, the nation’s favourite cheese 🙂 into one 150g and one 100g chunk.

Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover! Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!Grate the 150g block and add into the mash.

Add black pepper and chilli flakes and mix well.

Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!Once everything is well mixed, crack two eggs and mix well until all ingredients are well combined and your mixture is smooth and evenly distributed.

Cut the remaining smaller 100g block of cheese into 5 even pieces and then cut each of the 5 strips into half. You need 10 small blocks of cheese which will be stuffed into the fritters.

Now everything is ready so it is time to form the logs.

Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!

Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!Place some of the mixture in the palm of your hand, flatten it, add a chunk of cheese and then form a log around it. I like to keep my ones kind of log shape so they are easier to fry.

Once all logs are done, coat them in panko bread crumbs. If your logs are too dry for the breadcrumbs to adhere to them then you can beat an egg in a bowl and dip the log in the egg before the breadcrumbs to help out.

Put your oil or butter for frying in to your frying pan and heat up. Fry on a medium heat till golden brown. You will want to leave them for about 2 minutes on each of the four sides, so they are well cooked all the way through and piping hot inside.

Serve warm and enjoy that cheesy goodness!

Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!If you love cheese why not join the club? Visit Cathedral City Facebook page for more inspiration and tons of other cheese based creations!

I love melted cheese and this is my cheese rule, what’s yours?

* This is a collaborative post.

Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!Who doesn’t love cheese? Everything is better with cheese, am I right? Well, if you think so this cheese stuffed potato fritters will be perfect for you. Super tasty, extremely crunchy on the outside, soft inside with a chunk of melted cheesy goodness…. perfection for any cheese lover!

Smoky Apple Fondue

Fondue is a perfect dish to be served at any family and friends gathering. It’s easy to make and fun to eat. My cheesy goodness is super smoky, rich in flavour and I am sure it will appeal to any cheese lover out there.

Fondue is a perfect dish to be served at any family and friends gathering. It’s easy to make and fun to eat. My cheesy goodness is super smoky, rich in flavour and I am sure it will appeal to any cheese lover out there.Recently our house was taken over by the Japanese life changing magic of tiding… we totally KonMari’ed the place and as a result we found many funky items we had no idea we even owned… one of them was a lovely Le Creuset fondue set, which we were given as a gift at some point and was just stored in a cupboard and as it gradually worked its way towards the back of the cupboard, it became a case of out of sight and eventually out of mind. Looking at our new found fondue set and a soapstone serving slab from SparHome which we all agreed would make a perfect serving setup for our meal, we decided to give the art of fondue a go… I have to admit we had a great evening and everyone really enjoyed the meal.

The recipe is super easy but it is also super tasty so until we develop something more elaborate I’ve decided to share it with you 🙂

Ingredients:

  • 250g Applewood cheese
  • 250g White Stilton
  • 250ml low alcohol organic cider
  • 1tbsp corn flour
  • 1tsp lemon juice

For Dipping:

  • Cubes of wholemeal bread
  • Sausage
  • Any veggies of your choosing

Method:

Finely grate the Applewood cheese

De-rind (if needed) and crumble the white Stilton

Pour 225ml of the cider into a heavy bottom saucepan (reserve the remainder of the cider) and on a low heat warm the cider till it is hot but not boiling.

Add a handful of your cheese and stir, is it begins to melt add another handful until all the cheese is in the sauce and then add the lemon juice.

Cook over medium heat until all the cheese is fully melted and it starts to gently bubble. Take your time with the stage of the cooking process because if you rush it you do run the risk of the cheese congealing and forming a solid ball and then your dinner is…..ruined.

Mix the corn flour with the remaining 25ml of cider and add into your cheese mixture.

Cook on a low heat, stirring constantly until mixture comes back to a gentle boil and begins to thicken. When you have a nice thick (like custard) shiny but smooth mixture it is ready for devouring.

Pour into your fondue pot and place over a flame to keep it warm and bubbling on the table. Now all you have to do is grab your fork, stab something you fancy on the table and dip it in the mixture and enjoy!

If serving with veggies make sure that they are cook al dente. Veggies like broccoli, cauliflower, beans need only 5 minutes of steaming and you are ready to go 🙂

As an addition if you’re that way inclined have a bottle of something on standby, the rules of the game are simple, if anyone drops their item into the pot they must have a drink! Surprisingly nice forfeit and really adds to the entertainment and laughter of the evening. After all this is a slow meal where you eat and talk and laugh and remember that life is good. Our evening was memorable and I hope yours will be too.

Give it a go, go on… you know you want to.

Fondue is a perfect dish to be served at any family and friends gathering. It’s easy to make and fun to eat. My cheesy goodness is super smoky, rich in flavour and I am sure it will appeal to any cheese lover out there.

National Smorging Week

National Smorging Week #getsmorging #nationalsmorgingweekIt’s National Smorging Week.

If you are wondering what smorging is, well, let me tell you…

Smorging is based on the Scandinavian Smørgåsbord, a buffet-style meal containing both hot and cold dishes of various foods on a table.

Castello adapted it and has turned it into the art of smorging, so you can enjoy your cheese in style.

There is even an official ‘guide to smorging’ 🙂

Castello’s How to Smorg Guide?

  • Grab a selection of bases such as crusty bread, slices of rye bread, crisp breads, crackers, or toast.
  • Plan the rest of your ingredients, or root around and see what you can find to make up your board!
  • Try to find a range of tastes to include: salty, sweet, sour, and umami (a savoury taste). And try to include a range of textures too so that there is a balance between crunchy and soft. It is the combinations of tastes and textures that make each and every Smorging session unique!
  • Choose your favourite Castello cheeses and get them out of the fridge, along with some butter, to warm up for 30 minutes.
  • Present your selection on some kind of platter – a wooden or slate board is perfect, or even just a large plate.
  • Most importantly, remember, you can’t go wrong! Have fun with it and make the best of what you’ve got. Don’t be afraid about trying out new combinations and see what happens!

To give you an idea how wonderful, colourful and exiting smorging can be just have a look at his wonderful recipes below.

National Smorging Week #getsmorging #nationalsmorgingweekNational Smorging Week!#getsmorging #nationalsmorgingweekCastello Pineapple Halo with Strawberry Salsa | Castello Extra Creamy Danish Blue With Cold Leftover Lamb Basil | Castello Creamy White with Red Pepper Cream | Picnic Castello Tickler Bread | Summer Salad With Raspberries And Castello Creamy White Toast | Castello Tickler With Salami And Pea Puree

These are just to tease you 😉

For full recipes and more inspiration on how to smorg please visit cheese inspiration page on the Castello website.

Are you tempted to have a Smorging session this Bank Holiday?

Vineabox comes to UK

Vineabox is a French wine subscription service which has just launched its service in the United Kingdom under the trading name Wine & Sympathy.

After 3 years of successful trading Vineabox has expanded into cheese, so now in addition to wine they also offer an artisan cheese selection. Both wine and cheese can now be ordered in the UK.

Vineabox comes to UK - Wine & SympathySo how does it work?

Well, it is pretty straight forward – you make your pick – wine or cheese or both: wine and a cheese box – you select the subscription length, pay and wait for your delivery 🙂

All subscriptions can be taken on a 3, 6 or 12 month’s basis… obviously the longer the subscription the lower the price per item.

There is four choices of subscription: 2 bottles of wine, 3 bottles of wine, 4 cheeses or 2 bottles of wine and 4 cheeses every month.

It’s well worth noting that this isn’t just any old wine and certainly not any old cheese.

Wine & Sympathy has a partnership with Franck Thomas, regarded as the best Sommelier of 2000 in France and Europe. Franck selects wines that should delight subscribers. They focus on the artisan winemakers, from the renowned regions to the more remote ones. Most wines are sourced within France itself.

The products provided by Wine & Sympathy are designed to enrich our world and knowledge about wine and cheese. They aren’t meant to be drink or eaten alone after dinner; they supposed to be tasted and discussed with friends and family to promote discovery.

The subscription service isn’t cheap – the 3 bottles of wine subscription starts at £46.90 for three months going down to £42.90 if taken for the year so if you are after a £5 bottle of wine this service simply isn’t for you. Wine & Sympathy are after real wine and cheese lovers, people with passion who are eager to discover new flavours.

Vineabox comes to UK – Wine & SympathyI was provided with their latest mix box, which contained a wonderful selection of wines as follow:

  • Spanish red, bursting with berry flavours
  • French Rosé with a grapefruit nose
  • French fruity white packed with peach flavours

If you like wine and cheese, above just considering them as nutritional sustenance and something to swig with dinner, then I would suggest you should check them out, I highly recommend them. When people have gone to so much trouble to match up a culinary pairing such as this (that can so easily go wrong) you have to respect them and what’s more relish in their achievement when they get it right and in my opinion Wine & Sympathy have got it right.

Delightful.

Vineabox comes to UK -- Wine & SympathyHave you ever considered a subscription service for posh nosh?

Fancy throwing a dinner party to sample and chat about wine and cheese?

What’s Cooking – Breakfast Cheese and Onion Rolls

What’s Cooking – Breakfast Cheese and Onion Rolls

This is a special request recipe.

A good friend of mine (Paul yes that would be you), saw one of my posts in which I described what we were cooking when Iwona from Smakowite Jadlo was here… one of the items on the menu were Breakfast Cheese and Onion Rolls. Apparently he searched for the full recipe in hope of baking some, but the recipe was nowhere to be found… not surprised really as I never actually posted it… ooops. Anyway when I saw him last time he was clearly not impressed with me or my omission, so here you go Paul – this is especially for you 🙂

Breakfast Cheese and Onions Rolls

Ingredients:

For the dough:

  • 2tbsp flour
  • 1tbsp sugar
  • 20g fresh yeast
  • 125ml milk

Additional:

  • 300g flour
  • 2tbsp melted butter
  • 2 eggs
  • 1tsp salt
  • 1 egg yolk for egg wash

Stuffing:

  • 2 large onions
  • 100g cheese
  • Pinch of marjoram
  • Pinch of thyme
  • Pepper to taste
  • Butter for frying

Method:

Combine the fresh yeast with sugar, 2tbsp of flour and 125ml of milk and mix well in order to remove all lumps. Cover with a damp cloth and set aside in a warm place to begin to rise for 15-20 minutes.

Gently melt the butter and combine with the eggs and whisk.

Into a large bowl put 300g of flour, the lightly beaten egg/butter mix, a pinch of salt as well as the starter dough and start to combine to form a ball of dough.

Knead the dough in the bowl until it doesn’t stick to the sides of the bowl. Form a nice ball, cover with a damp cloth and set aside in a warm place for around 1 hour to rise.

Whilst the dough is raising this is the perfect time to prepare the stuffing.

Chop the onions into small pieces and fry slightly in some butter on a low heat. Do not let them change colour we just want to soften them.

Grate the cheese. The cheese will define flavour of your rolls so pick something you like and enjoy. We went for a lovely Swedish cheese from Västerbottensost.

Chop the herbs if you are using fresh ones.

Go make a cup of tea and relax for a while.

Breakfast Cheese and Onion Rolls.

When the dough has doubled in size remove from the bowl and place on a lightly dusted surface and work it a little with your hands. When ready roll out to achieve a thin flat base, ideally in the shape of a rectangular. Spread your onions evenly on top of the dough and then sprinkle with grated cheese. Add spices/herbs to taste but be very careful with the salt. If your cheese is quite strong tasting I would advice to skip the salt all together.

Now you need to roll everything up into a log. Starting with the long side, use a palette knife to raise the edge so you can grab it. Fold it over on top and then with flat hands gently roll it all up.

Breakfast Cheese and Onion Rolls

With a sharp knife cut the log into small slices roughly a couple of cm wide and place into a baking frame. Again cover with a damp cloth and set aside to rise for another 15-20 minutes.

Paint all the tops with some egg wash and bake in the middle of the oven you preheated earlier to 180C, for 30-35 minutes or until golden brown.

Serve warm.

What’s Cooking - Breakfast Cheese and Onion Rolls

*Pictures credit: Iwona from Smakowite Jadlo