homemade cheese
Easy Brie and Radish Mousse
This is a delicious way to serve radish , I am not very fond of them in salads but really enjoy this peppery and creamy mousse . It can be served either as starter course or as a snack anytime .
Serves 4 as starter
• 250g Brie
• 200ml double cream
• 100ml creme fraiche
• 14 radishes , chopped
• Pinch salt if necessary
• 2 extra radishes for garnish
Remove as much of the rind from the Brie as you can and put it into a bowl with 50ml of the cream . Beat the two ingredients together .
Fold the chopped radishes into the cheese mixture . Add salt if you wish but the cheese should season the mousse sufficiently .
Whisk the rest of the cream until it forms stiff peaks and fold in the creme fraiche .
Fold the cream mixture into the radish and cheese .
Spoon the mixture into either four ramekins or one larger dish . Do this immediately after combining as the mixture firms up as it chills .
Slice the whole radishes into very thin slices and use to garnish the top of the mousse .
Chill for 2 hours before serving .
Serve with oat cakes , cheese biscuits or crusty white bread .
Courgette Moussaka
I think this tastes just as good as the aubergine version and it is good way of using those larger courgettes that are on their way of becoming marrows .
Serves 2-3
• About 450g courgettes
• 1 tbsp vegetable oil
• 1 large onion , chopped
• 1 red pepper , chopped
• 3 cloves garlic , chopped
• 600g minced lamb
• 1 tbsp plain flour
• 1x 400g can chopped tomatoes
• 1 / 2 tsp dried oregano
• 125 ml dry white wine
• 100g breadcrumbs
For the cheese sauce :
• 15g butter
• 1 tbsp plain flour
• 300ml milk
• 100g grated strong cheddar
• 1 egg yolk
• Sat and black pepper to taste
• Extra cheese to taste for the top
Heat the oil and fry the onions , garlic and pepper together for a few minutes . Add the lamb and as it fries sprinkle over the flour .
When the meat has changed colour stir in the tomatoes , herbs and wine . Season to taste and cook for 25 minutes .
Slice the courgettes about 5mm thick and grill on both sides until brown in places . Leave to one side .
Butter and oven proof dish . Make the white sauce by adding all the sauce ingredients except for the cheese and egg yolk to a saucepan . Heat over a low heat until the butter melts stirring constantly , after the butter has melted raise the heat slightly and stir until the sauce thickens , turn the heat down and cook for a minute .
Remove from the heat and stir in the cheese and egg yolk . Season to taste now as the cheese is salty .
Layer the courgettes and meat mixture in the prepared dish , I like to finish with a layer of courgettes , but that is up to you .
Pour over the sauce . Sprinkle the top with the breadcrumbs and extra cheese .
Bake for about 45 minutes in the oven heated to 180C / gas mark 4 .
Serve with a green salad dressed with a little balsamic vinegar or lemon juice .