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Scones made with grated raw apple and cheddar cheese. So this is a quick, rewarding, minimum effort recipe for apple cheese scones. They spread, rather than rise skywards, which seems to be the effect of cheese content in pastry.
Autumn vegetable tian, a cheesy bake of carrots, parsnips, potatoes and other root vegetables, easily made ahead.
Savoury breakfast muffins with bacon, apple and cheese. I adopted this recipe from Nigel Slater who uses ham in his muffins. Say what you will, bacon always wins over ham at breakfast time and these things are meant for breakfast.
Baked figs with blue cheese, a drop of honey and a drizzle of balsamic can be a gorgeous starter, side dish, lunch or even a healthy dessert.
Baked scamorza with grilled bruschetta, the simplest way to eat Italian scamorza affumicata – smoked, aged mozzarella cheese.
Biscuits made with blue cheese and toasted oats. Unlike most cheese biscuits, these actually look HEALTHY. It might be because of the oats visible when you slice the pastry block – or the greenish tinge courtesy of blue cheese.
Broccoli and Stilton soup, easy, tasty and proper comfort food. This one is made without blender, just chunkily mashed with potato ricer.
Broccoli cheese spiced up with anchovies and Cayenne pepper, an excellent alternative to cauliflower cheese.
Broccoli frittata starts on the hob and finishes in the oven. With cheese and a little crème fraiche in the egg mix it’s fluffy and very satisfying.
Five-spice butternut squash in cheesy custard is precisely the treatment the squash needs to be a great dish. No surprise, it’s a recipe from Ottolenghi.
Camembert en croute: baked Camembert wrapped in homemade shortcrust pastry. A divine cheese parcel in cornmeal shortcrust with Cheddar and thyme. Who doesn't love baked cheese?
Cauliflower cheese with spices, garlic and creamy sauce. Interesting thing about comfort foods is that they usually tend to be quite bland. I guess when it's cold outside or you're feeling a bit down you don't fancy stimulating senses too much.
Roasted cauliflower parmigiana, cauliflower slices, parmesan and mozzarella layered with simple tomato sauce. A good veggie dish which actually tastes much better than you’d think.
Cheddar cheese and chive scones, delightful warm from the oven, are made with wholemeal flour and diced Cheddar. The go-to savoury scone option.
Cheddar and spring onion torpedo rolls. So we’re talking here about a cheese sandwich ready baked – cheesy bread. I dare you not to devour one of those torpedoes straight from the oven. I dare you to keep them in the house longer than a couple of days.
Cheese and mushroom omelette is a quick and easy breakfast or lunch dish. Beat the eggs well and work quickly for a perfectly fluffy omelette.
The best cheese biscuits with flaky, shortcrust pastry made from scratch, swirled around copious quantity of grated cheese. Much better with cream cheese pastry than puff pastry and not nearly as greasy.
Cheese bites made with rugelach pastry, with grated cheddar. Rugelach is the pastry base and it’s the easiest and nicest pastry in the world – just three ingredients, kneaded together by hand or in a mixer in no time at all and can be used in all kinds of products.
The best cheese fondue, smooth as velvet and comforting as a blanket. This tastes absolutely fantastic. And so it should – it’s Heston’s recipe from the book ‘Heston Blumenthal at home’.
Roast chicken with seared halloumi cheese and peach salsa is the perfect warm salad with sweet and spicy combination of flavours.
Chicken rarebit inspired by Welsh rarebit is chicken fillet with mozzarella and mushroom topping. An incredible chicken melt super easy to prepare.
Roast chicken breast with butter fried spicy sweetcorn and crispy baked feta cheese crumbs, three great recipes in one wonderful dish.
Fresh cucumbers with feta cheese and honey are a minimalist version of Greek salad and all the better for skipping tomatoes – mainly for your digestion.
Feta saganaki with caramelised figs. Saganaki is a Greek dish of anything cooked and served in a small skillet, cheese saganaki the most popular.
Feta cheese, roasted grapes and crunchy walnuts is a perfect combination of juicy, sweet, crunchy and salty. I roast grapes like I like to roast summer berries when so plentiful they get a little tired: sprinkled with very little sugar and blasted with big brief heat.
Halloumi and vegetable skewers, vegetarian kebabs of cheese, mushrooms, peppers and onion drizzled with tangy marinade, as fantastic cooked on a barbecue as from the oven.
Halloumi burgers with roasted pepper, aubergine and onion. I love the cheese. Gorgeously rubbery, gooey but not dissolving, tasting of nothing much at all, it must be the mother of processed cheese. I bet the founders of Kraft Foods were Cypriots.
Hasselback gratin - potato slices stacked like dominoes, baked in creamy and cheesy sauce. They will have their bottoms cooking in the cheese mix and the tops will get scorchy, crispy, crusty, lacey and all the other lovely adjectives that can be applied to cheese.
Lemon cream cheese cookies, soft and chewy, delicate and sweet, with a touch of lemon icing. Cream cheese is a wonderful baking ingredient.
Ottolenghi inspired fondue filo pie, with butternut squash swapped for mushrooms. It’s a combo of Savoyarde raclette experience and a Greek or Middle Eastern filo pastry, and it’s excellent.
Corn tortilla chip nachos with easy homemade beef chilli, sweetcorn and cheese. Homemade nachos are the perfect recipe for a crowd-pleasing supper or snack.
Easy cheesy oregano cheese straws from homemade shortcrust pastry; flaky, buttery and melting in a mouth. Everyone’s all-time best ever favourite snack.
Pear and grilled halloumi salad with roasted parsnip and salty pumpkin seeds. Everything is there: the wholesome, the sweet, the salty and the crunch. A perfect salad?
Pumpkin fondue in individual munchkin pumpkins, baked and filled with melted cheese. Sliced gherkins, a few lettuce leaves, a ton of apple chunks – and it’s no trick. It’s a treat!
Beef, ricotta and oregano meatballs from Ottolenghi are delicate and light, cooked in a richly flavoured tomato and onion sauce.
Roasted Mediterranean vegetable mix with a topping of crumbled feta and toasted pine nuts. It’s vegetarian, it’s wholesome and it’s healthy.
Spicy, cheesy lentils bake, a superior vegetarian dish put together in 15 minutes. Baked cheesy lentils inspired by NY Times Cooking.
Oven baked spinach and mozzarella balls, coated in breadcrumbs. Healthy baked spinach and cheese balls go well with a steak as a side dish but also delicious as an appetizer.
Spinach and cheese bake, a healthy casserole served as a side dish or for brunch. Cheese is able to cover a multitude of sins. There aren’t many dishes that can’t be improved by throwing some cheese at them.
Baked jalapenos stuffed with cheesy herby filling, easy to prepare, healthier than deep fried peppers and tasty to die for. Make sure you use gloves!
Tartiflette, the best potato and cheese dish ever invented; with bacon lardons and Reblochon cheese. Tartiflette is the definitive comfort food. Potatoes, bacon and cheese – you can’t go wrong with that. It’s a simple dish and like any recipe coming from the highlands of any country, it looks in the pantry, finds stale bits and bobs and puts them together for dinner both nutritious and satisfying.
Tomato and chickpea tray bake with chunks of feta roasting upon the vegetables, spiced and sweet with honey and chilli dressing.
Tomato crostata with honey and thyme flavour on flaky pastry made from scratch, with a sneaky cheese addition. Crostata or galette is a sweet or savoury open, rustic pie.
Tomato nun, la religieuse de tomate, is an exquisite appetiser of cold, uncooked tomato stuffed with pesto-flavoured burrata cheese.
Whipped feta and hazelnut dip is heavenly spooned on cherry tomato halves. Snacking does not get much healthier than this!
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