Donnez à votre thé ou à votre dessert une touche de fromage Snowdonia avec cette irrésistible recette de tarte à la rhubarbe. Délicieusement sucrée et acidulée, elle est créée avec de la rhubarbe fraîche et notre propre chutney à la rhubarbe et a...
Donnez à votre thé ou à votre dessert une touche de fromage Snowdonia avec cette irrésistible recette de tarte à la rhubarbe. Délicieusement sucrée et acidulée, elle est créée avec de la rhubarbe fraîche et notre propre chutney à la rhubarbe et au gin. Servez-la avec une généreuse cuillerée de mascarpone et une pincée de pistaches en guise de touche finale.
METHOD
Preheat oven to 200°C or gas mark 6.
Mix rhubarb, sugar, cinnamon and ginger in a bowl until evenly coated.
Cut pastry into four rounds and place on baking tray. Pinch pastry around the edge and brush with beaten egg.
Place rhubarb on each tart, leaving a crust around the edge.
Bake for 20 minutes until pastry is puffed.
Spoon the Rhubarb & Gin Chutney over each tart and bake for 5 minutes until golden brown.
Place a dessertspoon of mascarpone on each tart, sprinkle over the pistachio nuts and serve immediately.
METHOD
Preheat oven to 200°C or gas mark 6.
Mix rhubarb, sugar, cinnamon and ginger in a bowl until evenly coated.
Cut pastry into four rounds and place on baking tray. Pinch pastry around the edge and brush with beaten egg.
Place rhubarb on each tart, leaving a crust around the edge.
Bake for 20 minutes until pastry is puffed.
Spoon the Rhubarb & Gin Chutney over each tart and bake for 5 minutes until golden brown.
Place a dessertspoon of mascarpone on each tart, sprinkle over the pistachio nuts and serve immediately.
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.
Inspired by the rich colours of fallen autumn leaves, this seasonal Autumn cheeseboard makes a striking centrepiece for cosy gatherings and celebrations. Beech Wood, Red Storm and Red Devil are cut into playful leaf shapes, alongside whisky-infused Amber Mist, with grapes, physalis, pistachios and Balsamic Caramelised Onion Chutney completing the board.
This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Baked until golden and bubbling, it's everything you love about a traditional mac and cheese recipe, with a vibrant vegetable-packed upgrade.Recipe created by @izzycooksstuff on Instagram
This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.Recipe created by @rhindanddine on Instagram.
Take your campfire cooking up a notch with these smoky cheese and charcuterie skewers. Rock Star and Red Devil are skewered with spicy chorizo, chargrilled peppers, sweet tomatoes and pepperoncini, then cooked over open flames until irresistibly melted and lightly charred. Served on crusty bread slathered with our Spiced Tomato & Vodka Chutney, it's a simple yet flavour-packed fireside feast that's made for sharing.
Gather around the campfire and enjoy the irresistible combination of smoky melted Beech Wood and sweet, fiery hot honey. Inspired by classic campfire cooking, these simple cheese s'mores pair golden, gooey chunks of naturally smoked Cheddar with crisp crackers for the perfect fireside snack. Ready in minutes and made with just a handful of ingredients, they're ideal for camping trips, outdoor adventures or cosy evenings spent around the fire.
Fire up the Kamado Joe for the ultimate steak dinner. Thick-cut ribeye is reverse seared for a perfectly blushing centre, then finished with a rich Truffle Trove butter that slowly melts over the meat, coating every slice. Served alongside a crisp radicchio and chicory salad, topped with golden shards of nutty Red Storm cheese. Perfect for summer entertaining, special occasions or taking steak night to the next level.
