Kentish Blue and Celeriac Soup with Bacon and Apple croutons

Recipe from THE BUSY MUM'S COOKBOOK by MARY GWYNN, thank you!

 

A great way to use up any leftover cheese, it also freezes well if you make up a big batch.

Serves 4 -6 , Prep time 15 mins, Cooking time 25 mins

 

Ingredients for the soup:

175g Kentish Blue cheese

25g butter

1 small onion, finely chopped

1 clove garlic, finely chopped

1 medium celeriac, about 600g, peeled and cubed

150ml white wine or dry vermouth

1 litre chicken or vegetable stock

Salt and freshly ground black papper

For croutons to garnish:

50g smoked bacon lardons

1 small eating apple, cored and diced

4 tbsp crème fraiche

 

Heat the butter in a large pan, add the onion anf garlic, cook for 5 mins until softened and golden.

Add the cubed celeriac and toss around with the onion and garlic for a minute or two.

Add the wine/vermouth and stock and bring to the boil. Simmer for 15 mins until the celeriac is tender.

Crumble the cheese into the soup, season and puree until smooth.

Serve the soup with a dollop of crème fraiche and the bacon and apple croutons scattered on top.Dry fry the bacon cubes and diced apple in a small non stick pan until crisp and golden.

 

Recipe reprinted by kind permission of Mary Gwynn, local food writer and author of The Busy Mum’s Cookbook.

For other recipes by Mary Gwynn, go to her food blog at www.trufflehound.wordpress.com

 

Written by Karen Reynolds — July 25, 2013

Baked field mushroom, wild garlic, spinach & Kentish Blue

Ingredients:

4 large field mushrooms

200g baby spinach

75g wild garlic leaves

160g Kentish Blue cheese

Sprig of Thyme

Clove of garlic finely chopped

25g butter

Salt & pepper

 

Peel the outer layer from the mushrooms and place them spore side up on a roasting tray.

Sprinkle the chopped garlic, thyme, salt and pepper onto the mushrooms, drizzle a little olive oil and bake at 180°C for 15-20mins.

In a hot pan place the wild garlic leaves, baby spinach and butter, stir until the leaves wilt.

Divide the spinach mixture between the mushrooms, sprinkle with salt and pepper and put around 40g of Kentish Blue cheese on each. Place under a grill for 4-5 mins until the cheese has melted.

Place on a plate and finish with a scattering of toasted pine nuts and basil oil.

 

Recipe by kind permission of Ben James from the George and Dragon pub at Chipsted.

Written by Karen Reynolds — July 25, 2013

Kentish Blue, Watercress and Beetroot salad

Recipe from THE BUSY MUM'S COOKBOOK by MARY GWYNN, thank you Mary!

 

A great quick and tasty salad in summer and winter, giving a boost of colour. Organic watercress has the right peppery flavour.

Serve with bread to mop up the juices, try walnut bread.

Serves 2, Prep time 10 mins

 

Ingredients:

50g Kentish Blue cheese

1 large pink grapefruit

4 small cooked beetroot (not the vinegary ones)

Small bunch of watercress

4 tbsp pumpkin seeds, or mixed seeds and nuts

2 tbsp walnut oil or rapeseed oil if preferred

 

Carefully peel the grapefruit with a serrated knife over a bowl to catch the juice. Put the juice to one side.

Cut the flesh into slices, discarding the pith and pips.

Cut the beetroot into wedges.

Arrange the watercress on a serving plate. Scatter the grapefruit, beetroot and seed and nut mix on top. Crumble the Kentish Blue over.

Whisk together the walnut (or rapeseed) oil with the grapefruit juices, season and pour over the salad and serve.

Recipe by kind permission of Mary Gwynn, local food writer and author of The Busy Mum’s Cookbook.

For other recipes by Mary Gwynn, go the her food blog at www.trufflehound.worpress.com

 

Written by Karen Reynolds — July 25, 2013