h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

How do you make cheese straws

manda

A couple of recipes from the beeb.

http://www.bbc.co.uk/food/recipes/database/cheesestraws_7099.shtml


http://www.bbc.co.uk/food/recipes/database/cheesestraws_82383.shtml

I quite like the Hugh Fearnley-Whittingstall one (that's the second one)

That sounds nice


manda

Cheese straws.

Ingreidants
grated mature chedder
plain flour
fat (butter is best, failing which good old fasioned marg like stalk)
Bottle of vodka.
Bottle of tonic water or orange juice.

Twice as much flour as fat (roughly) about the same weight cheese as flour

Put grated cheese in a mixing bowl (pyrex/glass best) sift in to it the plain flour, season with fresh ground black pepper, and a bit of salt (skip the salt if butter is with salt in it).
Pour a vodka and tonic/orange juice and drink
add the butter in small cubes/lumps mix togehter then kinda pinching it with tips of fingers to mix it all together till its a crumb like texture
Pour and drink aanother Vodka and orange juice/tonic water
Next seperate an egg, and add the yolk to the bowl, stir it about a bit with a knife or such like
Pour and drink another large vodka and tonic/OJ
then using hands kinda need it a bit like your doing pizza base dough or bread dough
Pour and drink another vodka and tonic/orange juice
when its all in a nice firmish even mixed 'ball' put it onto a floured surface and roll flat using the now empty vodka bottle as a rolling pin. Start on the gin and have a gin and tonic )
try to make it into a square is shap as it makes cutting the straws from it easier; should be about half a CM//5 MM thick cut with a knife into strips about 1CM or a bit less wide. Then cut across the strips into suitable lengths Pour and drink more vodka/gin etc put on to baking tray in oven preheated at a hot temp (probably something like 220 C I recon ) leave in the oven for some time till cooked; Apparently about 8 mins, but in reality took nearer 15 in my oven (probably due to my random temp setting abilityes) Finish the bottle of gin whilst they're cooking

I have tesco value cheese slices, need to buy more tho!

2legs,thats my kind of cooking
In the fridge I have some mousetrap cheddar,and some polystyrene(cottage cheese)Out the fridge i have some stilton,i am feeding it daily with port,it should be lovely by sunday

I think 2legs has been watching me and my 4-year-old son make muffins on a sunday afternoon

I want to find something differnt to make/bake tomorrow its not somethign I've really done a lot of maybe some kinda simple cake... but I don't have that many cake ingrediants I'd imagine sausage rolls would be nice but can't get the sausage meat easily up this road ooo maybe cornish pastys I could probably do em with beef from up the organic shop or maybe I'll make some kind of revolutionary new kind of pasty based on rice

How about a Pavlova, with all those extra egg whites I know you've frozen?

Nigella would be proud of you!

Or you could try:

http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&id=513144
Lemon Meringue Pie

http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=515341
Black Forest Pavolva

http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=517203
Salt Crust Baked Sea Bass with Garlic, Parsley and Olives

I don't use this website* often, honest


*BBC caveat other food wesites are available - even our own

I have Velveeta in the fridge, but I don't know that it counts as cheese.

For baking, you could make a genoise - cake but without some of the more typical cake ingredients. Or peanut butter cookies - 1c sugar, 1c peanut butter, 1 egg, 1 teaspoon vanilla. Mix & bake in a medium hot oven (350F-ish in the US) until they're done - 6 or 8 minutes.

Just some mild cheddar and a couple of Dairylea triangles.

I love the cheese and bacon pastries they sell at stations. Very bad for me but

Those cheese and bacon/ham slices in supermarkets and such like are hmm.. don't have any peanut butter... msut invent a new kind of cake...
1C grated chedder.
1C plain flour
1 egg
1 sugar cube
1 TSP chilli powder
1 TSP tumeric
1 TSP cumin
1C grated onion hang on.... that doens't sound much like a cake to me

I only put hard cheese like Cheddar in the fridge. I NEVER put gorgeous melty French cheeses like Brie or Camembert in there, but leave them to go all gooey and really smelly at room temp.

Finally used that hard lump of cheddar tonight - made baked potatoes to use up the remaining prawn sandwich filling, and offered cheese as an alternative filling.

Don't think much of the squeezy laughing cow, btw. That primula stuff that comes in a toothpaste tube is much better. And you can make interesting shapes with it.

Mild chedder and thats about it.

Some medium cheddar and less edam than I thought we had

Some very strong nice mature organic chedder, and some organic extremely strong stilton and I might have to have a nibble on the chedder with a bit of bread to go with it before bed

I've stopped putting cheese in the fridge fullstop. It tastes so much tastier unchilled. And it makes the brie go really melty. I've no problems with it going off or giving me an upset stomach.

I think I mentioned this on another thread recently. My fridge is getting emptier and emptier. And the cupboards and unit tops more and more crowded. The only problem is the occasional mouse for which I use a trap; the silly cat is getting too old.

I do always use the fridge for meat though and white wine.

I'm in an Emental phase at the moment. It's delicious on water biscuits with Cucumber and a little chilli relish

I found some really nice cheese in the supermarket a couple of weeks ago. It was called Pont l'Eveque (if my memory serves me well), and was rather like a camenbert. Very nice indeed. Pricy, but excellent with crusty bread and a bit of red wine.

Hmmm. I've got a slab of Parmigiano Reggiano, some feta from the local Greek market and Tillamook sharp cheddar. A friend brought over a wedge of Hunters cheese which is layered double Gloucestershire and Stilton and I was waiting for a good time to dig into that...