WIP>Recettes>Pain à l'ail et au fromage Green Thunder
Pain à l'ail et au fromage Green Thunder
Lorsque nous avons lancé cette recette de pain à l'ail et au fromage, elle a connu un succès immédiat. Green Thunder, notre cheddar affiné à l'ail rôti et aux fines herbes, est le partenaire idéal d'une baguette croustillante, de beurre ramolli et...
Lorsque nous avons lancé cette recette de pain à l'ail et au fromage, elle a connu un succès immédiat. Green Thunder, notre cheddar affiné à l'ail rôti et aux fines herbes, est le partenaire idéal d'une baguette croustillante, de beurre ramolli et de beaucoup d'ail fraîchement écrasé. Cuit au four jusqu'à ce qu'il soit doré, il constitue une collation ou un plat d'accompagnement imbattable.
METHOD
Mix together the softened butter with the grated Green Thunder cheese and garlic, season with black pepper to taste.
Cut through the baguette every 2cm or so, leaving the slices attached at the base so the loaf stays together.
Spread the cheese and butter mixture into each cut, on both sides, leaving a little to spread on top.
Wrap the stuffed baguette in foil and bake for 15-20 minutes at 190°C, fan 170°C, gas 5. Open up the foil package for the last 5 minutes of baking to allow the bread to crisp up.
METHOD
Mix together the softened butter with the grated Green Thunder cheese and garlic, season with black pepper to taste.
Cut through the baguette every 2cm or so, leaving the slices attached at the base so the loaf stays together.
Spread the cheese and butter mixture into each cut, on both sides, leaving a little to spread on top.
Wrap the stuffed baguette in foil and bake for 15-20 minutes at 190°C, fan 170°C, gas 5. Open up the foil package for the last 5 minutes of baking to allow the bread to crisp up.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.Discover more from CRWST Bakery on their website and follow them on Instagram
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.
Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.
These adorable treats are a must-make canapé or starter for Valentine’s Day – and they’re so easy to prepare. Ready-rolled puff pastry shapes are topped with three award-winning Cheddars and their perfect flavour matches, from tangy chutneys and fiery Hot Honey to fresh fig quarters, cherry tomatoes, piquanté peppers and vibrant herbs. Baked until golden brown and served warm from the oven, they’re sure to win their heart.
Colourful, flavour-packed and as seasonal as they come, these roasted root veg make a standout side dish for Christmas dinner, whether you’re feasting on turkey, rib of beef or a hearty nut roast. It’s easy to prepare ahead, too, keeping festive stress to a minimum. Simply glaze baby carrots and baby parsnips in olive oil, seasonings, fresh thyme and Hot Honey – celebrating the time-honoured pairing of sweetness and heat – and, when you’re ready, roast them until tender and caramelised.
