Wednesday, June 06, 2007

Never Enough Hours - or are there?

Cheese Spread (if serving it as posh nosh call it Cheese Pate)
3 oz (75g) each Danish blue, Wensleydale and Double Gloucester cheese
4 - 6 tblsp creme fraiche
(OR you could use 2 tblsp natural yog. and 4 tblsp. single cream)
2 tsp. each chopped chives and chopped parsley
very little mustard to taste
Put the blue cheese into a bowl and mash with a fork until soft. Grate the other cheeses and add to the bowl with the creme fraiche (or yogurt and cream). Add the herbs and mustard and mix until well blended.
If you have a food processor you could add the crumbled blue cheese and the other grated cheeses together with all the other ingredients and whizz until well blended.
Put the spread into a bowl, cover and chill overnight. Serve with toast, crispbreads etc

Other ideas for cheese spreads are:
Add 2 oz Parmesan or other finely grated hard cheese to softened butter with a pinch of cayenne pepper.
Or mix cream cheese with finely chopped chives and cayenned pepper to taste.