laura-sheridans 
Ingredients500g Rustichella d’Abruzzo Gluten-Free Potato Gnocchi340g Prunotto Organic Crushed Tomatoes with Basil125g mozzarella, grated or torn75g grated parmigiano Reggiano (optional)2 cloves garlic, minced1 small onion, finely chopped2 tablespoons olive oil1 teaspoon oreganoSalt and pepper to tasteFresh basil leaves for garnish Method:Preheat your oven to 180°CStart by cooking the potato gnocchi according to the package instructions. … Read more
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
1 pack Rustichella Penne 30ml extra-virgin olive oil is approximately 30 milliliters. 1 pack Golfera diced pancetta dolce 1 medium yellow onion, fine diced 2 glove garlic, thinly sliced 1 jar Prunotto whole tomatoes, crushed up 1 level teaspoon red-pepper flakes (or to taste) 75 grams grated Pecorino Romano salt and pepper to taste In … Read more
Enough for 4 people 400g fresh mushrooms (can be more or less depending on how much you like) 250ml cream 1 glove garlic 2 small/medium shallot 1 pack (500g) Rustichella Linguine 200g grated parmigiano Reggiano (save some aside for garnish) Butter for sautéing Handful fine sliced chive (to taste) Handful fresh parsley (optional, to taste) … 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
