I expect that many of you have cheese in your fridge. I do because it makes a quick snack and is the basis for many delicious dishes and sauces. Vegetarians aren’t excluded because there is a rennet-free version and vegans have coconut or soya “cheese”.
Perhaps you finish a meal with cheese? In France, it always comes before the dessert. I remember one evening on a roof terrace in the south of France when the hostess served a savoury cheesecake instead. You may be wondering how the food arrived on the roof, there was a lift from the flat below.
If you would like to try this dish, it’s easy enough for children to enjoy making until it’s ready for the oven.
- To 125g of oatcakes and 75g of digestive biscuits add about 25g shelled walnuts and crush them all finely.
- Use this mixture to line a buttered loose bottomed cake tin and chill thoroughly. Meanwhile heat your oven to 150° or Gas mark 2.
- To make the filling, beat together several tubs of cream cheese, 4 beaten eggs and chopped chives. No salt needed but you could add pepper or garlic if that is to your taste.
- Bake for about an hour, but keep a watch and remove when set. Leave to cool in the tin.
Did you know that Bristol has a Cheese Fest every December?
Did you watch the Cheese Roll competition in Gloucester? I didn’t as there are so many injuries! I switched off the television, poured out some wine, cut some Brie and had a Cheese and Wine party!