Bath Soft Cheese

August 2, 2011

I had to do a mini post about this cheese…

I love getting cheese from our local farmers market but I normally a stinky/cheddar kinda girl as I normally buy more in the winter but on a sunny Sunday I wanted a make a picky lunch in the garden for my Bridesmaids who were coming to try on their dresses.

So I grabbed this local brie like cheese. It was so delicious, we ate the whole lot.

Opps there goes the diet!

I love the packaging, especially the font!

And the seal on the back makes it feel extra special opening it.

I also got some amazing bread from the Bordeaux Quay stand, an apple and some crisps and hummous.

The hummous was amazing, I was being lazy but it was a good one so was okay!

You find out more about this week and where to buy it on their website here

Don’t leave it as long as I did, go grab some!


So this is a Delia Smith recipe and one the Boy used to make a lot, it is so easy and so yummy and I had forgotten all about it until I had a real craving for some enchiladas but didn’t want to go down the ready-made route so dug this recipe out…

You need;
for the salsa…
1 tin chopped tomatoes
1 chilli
1 red onion
1 lime
sea salt and black pepper
for the wraps…
4 large wraps
110g cheese (I used cheddar)
150g mozzarella
200 ml creme fraiche

Pre-heat the oven to 180c

First make up your salsa, sieve the tomatoes of the excess liquid, the chop your chilli and red onion as fine as you want it, I like mine very fine but you might like it chunky…
then chuck half the onion and everything else together in a bowl with as 2 handfuls of coriander and the juice of your lime, I also zested my lime, then season and put to one side

Mix the two cheeses together in a bowl, then dry fry your wraps for a few seconds each side.

Then for each wrap, place on a flat surface, add a tbsp of the salsa then a tbsp of the cheeses, then creme fraiche, then roll up and place in your baking dish, sealed side down, repeat until you have used all your wraps.

You should have some salsa and cheese left so pile this all over the top of the wraps followed by the rest of the onion

Now bake for 25-30 minutes, serve with the rest of your coriander and eat immediately! I served with sweet potato chips and more creme fraiche… so. good.

And despite what Delia says about them becoming soggy, they are still great the next day I took one to work for my lunch.

Last week I posted some brownies spurred on by a gift of cherries from our friends, the Boy also got cooking and make an amazing chutney.

I had to share as although it takes a while and a bit of patience to stone so many cherries, it was so so good!

You need:
1 pound cherries, pitted
1 cup cider vinegar
1/2 cup rice vinegar
1 large onion, chopped
1 Granny Smith apple – peeled, cored and chopped
1/4 cup white sugar
1/4 cup brown sugar
2 tablespoons minced fresh ginger
2 tablespoons Chinese five-spice powder
1 teaspoon salt
1/4 teaspoon ground nutmeg

1. Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat.

2. Reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally.

3. Remove the lid, and continue simmering until the desired consistency has been reached.
Chill before serving.

We tucked in to it with cheese a few nights ago!