Cheese Archives - Kitchen Garden Magazine

Pea shoot, lettuce and Cheshire cheese salad

24th April 2018 Steve Ott Recipes

Want something quick and tasty? Try this delicious home-grown early season salad Pea shoots and other microgreens can give you a harvest in less time than it takes for outdoor crops to germinate. Add an overwintered lettuce and you have a salad that tastes of summer. Ingredients (serves 2) 2 tbsp sunflower oil 1 tbsp cider or white wine vinegar…

WINTER SQUASH MINESTRONE SOUP

16th September 2017 Steve Ott Recipes

A rich Italian soup that is loaded with delicious vegetables and pasta then topped with cheese! SERVES 4 | Preparation time: 20 minutes | Cooking time: 45 minutes • 1 tbsp olive oil • 1 onion, diced • 1 celery stick, diced • 1 carrot, diced • ½ courgette, chopped • 200g/7oz winter squash, diced • 2 garlic cloves, finely…

BEETROOT RISOTTO

13th September 2017 Steve Ott Recipes

A delicious and distinctively pink risotto that is sure to please children and adults alike. SERVES 4 | Preparation time: 20 minutes | Cooking time: 45 minutes • 250g/8oz risotto rice • 1ltr/1¾ pints vegetable or chicken stock • 1tbsp olive oil • 4 shallots, finely chopped • ½ courgette, chopped • 3 garlic cloves, finely chopped • 50g/2oz butter…

KALE & HERB CRÊPES WITH A CHEESE SAUCE

15th August 2017 Steve Ott Recipes

This dish is great to serve for lunch or for dinner with some green beans on the side. It’s great to have various recipes on hand to spice up your home-grown kale. SERVES 2 | Preparation time: 30 minutes | Cooking time: 30 minutes FOR THE CRÊPES • 25g/1oz butter, melted • 25g/1oz plain flour • 225ml/8fl oz milk •…

MUSHROOM & GOATS CHEESE RISOTTO

1st August 2017 Steve Ott Recipes

With apple, kale and mushroom on the menu, this month promises to be a tasty one thanks to Anna’s latest medley of culinary marvels I hadn’t really discovered the joys of growing your own mushrooms until I was gifted a mushroom growing kit. Make your own mushroom risotto from scratch with this recipe! SERVES 4 | Preparation time: 20 minutes…

CHILLI BEAN BURRITOS

29th June 2017 Steve Ott Recipes

These Tex-Mex burritos are delicious, filled with beans, rice and plenty of hot chilli. SERVES 6 Preparation time: 20 minutes | Cooking time: 20 minutes FILLING • 1 tbsp olive oil • 1 small onion, finely chopped • 2 cloves garlic, minced • 1 medium green bell pepper, finely diced • 400g/14oz cooked pinto beans, black beans or kidney beans…

BBQ’D PIZZA WITH HOME-MADE TOMATO SAUCE

16th June 2017 Steve Ott Recipes

Create you own pizza straight on the BBQ, they are great for kids to help with choosing their own toppings too. MAKES4PIZZAS Preparation time: 1 hour | Cooking time: 20 minutes FOR THE DOUGH • 600g (21oz) strong white bread flour • 1 tsp fine sea salt • ½ tsp dried yeast • 1 tsp golden caster sugar • 1…

BBQ’D SWEET CHERRY

16th June 2017 Steve Ott Recipes

Nothing beats a home-grown tomato, right? Celebrate your harvest with these lovely BBQ’d cherry tomato skewers served on sour dough bread. MAKES 10-12 SKEWERS Preparation time: 10 minutes | Cooking time: 10 minutes • 400g/1lb of cherry tomatoes • 3 tbsp olive oil • 1 tsp Worcestershire sauce or dark soya sauce • 2 cloves of garlic, minced • Sea…

SUMMER ORZO SALAD WITH RED ONION

16th June 2017 Steve Ott Recipes

Mediterranean orzo pasta is great in salads, and this Greek-inspired salad is great served at your next BBQ. SERVES 6-8 Preparation time: 20 minutes | Cooking time: 10 minutes • 450g/1lb orzo pasta • 1 large cucumber, peeled and diced • 200g/7oz feta cheese, cubed • 200g/7oz black olives, sliced • 400g/14oz tomatoes, halved • 2 small red onions, finely…

Pea risotto with pancetta and Parmesan

2nd June 2017 Steve Ott Recipes

Treat yourself. This recipe derives from a classic Venetian dish, risi e bisi (‘rice and peas’), which was traditionally made to celebrate the feast of San Marco on April 25. Pea season starts somewhat later here, and it makes a lovely early-summer supper. Ingredients (serves two): 25g (1oz) butter 1 medium onion, peeled and chopped 1 clove garlic, peeled and…

BBQ’D WHOLE AUBERGINE WITH SEASONAL HERBS

31st May 2017 Steve Ott Recipes

This is the best way I’ve found to serve aubergine. By barbecuing it, then removing the outer skin, it becomes rich and creamy. Top tip: Pour plenty of good olive oil over and lots of herbs for a wonderfully summery dish. MAKES 4 as a main, or 8 as aside | Preparation time: 15 minutes Cooking time: 30 minutes •…

South African Energy Bowl

16th May 2017 Steve Ott Recipes

This bowl of good-for-you foods is perfect for an energy-boosting light lunch or sharing snack. Chunks of South African Packham or William pears and Pink Lady apples, cooked quinoa, avocado, chunks of Red Leicester cheese and a few whole almonds. Preparation: 10 minutes | Cooking: 15 minutes | Serves: 4 100g red and white quinoa (or just use white) Pinch…

GRILLED PESTO CHICKEN SANDWICH WITH LETTUCE & AVOCADO

13th April 2017 Steve Ott Recipes

These sandwiches take no time to make and are great served still warm. Preparation time: 15 minutes | Cooking time: 10 minutes MAKES 4 • 2 boneless chicken breast • 4 tbsp basil pesto • 4 buns or bagels • 75g/2½ oz soft goat cheese • 100g/3½ oz lettuce leaves, such as little gem • 2 tomatoes, cut into slices…

Grilled Cheese Sandwich Day

12th April 2017 Steve Ott Diary Dates, News

Wednesday 12th April is ‘Grilled Cheese Sandwich Day’ (what a day!!) – it just so happens we have the perfect recipe for this… Franco-Welsh rarebit with Comté A classic, made all the more delicious by using Comté. Serves 4 • 150g Comté (aged 18 months), grated • 80ml Guinness • 80ml double cream • 2 medium sized free range egg…