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.