Category Archives: #Cheesesluts

Posts full of cheesey goodness dedicated to my fellow #cheesesluts

Ready Steady Cook Challenge – Starter – Bacon and Brie Tartlets

Ready Steady Cook Challenge

OK so here it finally is… the first course of my Ready Steak Cook challenge entry.  After deliberating over my list of ingredients I decided to make these cute little bacon and brie tartlets.  More on the canapé side of things then a starter, still a perfect option to serve as a pre-meal snack with drinks while you wait for all your dinner guests to arrive.

Ready Steady Cook - Starter

Having all the necessary ingredients in the challenge pantry, I decided to go with a shortcrust pastry for the tartlet shells.  For a little help I followed this thorough how to on Delia Online.

Ready Steady Cook - Starter


  • 110g cake flour
  • 50g butter – at room temperature cut into small pieces
  • 1 Tbsp water
  • 125g bacon – chopped into small pieces
  • 125g brie – chopped into small pieces


  1. Place flour and butter in a large bowl and rub the butter into the flour using your fingertips.
  2. Once the flour and butter is combined and has the consistency of breadcrumbs add the water a little at a time. While you are adding the water bring the dough together with your hands until you have a solid mass.
  3. Cover the dough and let it chill out in the fridge for 30 minutes.
  4. Turn your oven on to preheat at 180°C.
  5. Remove the dough from the fridge and roll out to a thickness of 3mm.
  6. Cut 15 rounds out of the rolled dough, you can use a cookie cutter or glass for this task.
  7. Line a 15 hole silicone mini muffin try with the 15 rounds, pressing the dough down into each hole to form a little shell.
  8. Place the muffin tray in the fridge for the dough to chill out some more.
  9. While the unbaked shells are chilling, chop the bacon and brie into small pieces.
  10. Remove the lined muffin tray from the fridge and place a teaspoon each of the chopped bacon and brie into each shell.
  11. Place the muffin tray in the oven and bake for 20 minutes.

Ready Steady Cook - Starter

These tartlets are delicious served warm or cold.  Besides being a lovely start to a multi course meal I think they would also be a welcome addition to a packed lunch or picnic spread.

Ready Steady Cook - Starter

Daring Cooks May 2010 – Stacked Enchilada

Daring Cooks - Stacked Enchilada

Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on and written by Robb Walsh.

I chose to make a single large stacked enchilada instead of individual smaller ones.  Not being able to get my hands on Anaheim chillies or tomatillos I also had to improvise and used what chillies I could get my hands on and the suggested green tomatoes with tamarind to replace the tomatillos. Recipes for the Green Chile Sauce and Stacked Green Chile & Grilled Chicken Enchiladas can be found on Fine Cooking.

#414 – Broccoli Blue Cheese Soup Lunch

#414 - Broccoli Blue Cheese Soup

Awhile back Sigrid from Cooking and Eating with Polkadotcupcake and Marisa from The Creative Pot where chatting about Mexican food on Twitter.  Their conversation escalated into a cheese slut confessional and the creation of the #cheeseslut tag. Soon bloggers started coming out of the woodwork (including myself) declaring their love for all things cheesy.  Check out Browniegirl, Cook sister! and My easy cooking for more #cheeseslut posts.


This soup was my contribution to a weekend #cheeseslut cooking challenge and also to Mothers’ Day lunch. I made sure I had some leftover for lunch the next day too though.

Today’s Lunch:

  • Broccoli and blue cheese soup,
  • an avocado sandwich with red pepper and lettuce and
  • an apple.

Here is my recipe for the soup


  • 1l vegetable stock,
  • 300g broccoli florets,
  • 2 small potatoes peeled and cubed,
  • 125g creamy blue cheese,
  • 125ml milk


  1. Place vegetable stock, broccoli and potato in a pot, bring to the boil and simmer for 20 minutes or until potato is tender.
  2. Crumble blue cheese into pot, add milk and blend till smooth.
  3. Serve immediately with warm slices of toasted bread or croutons.