A couple of weeks back I was contacted by Pilgrim’s Choice to see if I would be interested in trying out some of their cheeses and to use them in my baking and cooking. I was only too happy to agree as we love eating and cooking with cheese in our house.
So I was sent a voucher for two large packs of cheese which I took along to my local Sainsbury’s when I was doing my weekly shop and chose two sorts of cheddar. To be honest this was the only variety of Pilgrim’s Choice cheese available in my nearest Sainsburys but this was perfect to fit around what I would be able to cook and use with my family. It was great to think about how I could use the cheese. I tried to think of as many different ways of using it as possible. Also, I love to see how far I can make products go using a minimum of waste or money. Many thanks to Pilgrim’s Choice for giving me the opportunity to try out their cheese. I know there are many more varieties to taste which I do hope to try out in the future!
Although I was keen to get started, it wasn’t until the following weekend that I actually got started on my “Cheesy Challenge”. I was very busy at work and it was very tempting to hack into the cheese and just use it for sandwiches. Though you can’t beat a gorgeous mature cheddar and pickle sandwich! But that wasn’t the point, I had to think and be creative. My friends on Facebook and Twitter came up with some great suggestions and my mouth started watering, especially at the thought of baking cheese scones!
Here is what I did get round to cooking with my delicious Pilgrim’s Choice cheese:
One Sunday lunch we had a large bacon, leek and cheese quiche served with the mature Pilgrim’s Choice cheddar. This had new potatoes and salad with it. The following day we sneaked the leftovers for lunch. I adapted Holly Bell’s “Man Quiche” recipe from her fabulous book “Recipes From A Normal Mum”,
To make a Bacon, Leek and Cheddar version of Holly Bell’s Man Quiche I grated some Pilgrim’s Choice mature cheddar and added it to the quiche filling. This went really well with the leeks, bacon, tarragon and double cream.
The uncooked “Man Quiche” about to go into the oven to be baked.
The cooked Man Quiche.
I love using cheese as part of a snacky lunch on a cold winter’s day. I was on my own one Saturday lunchtime and wanted something comforting, yet filling. I had some leeks still to use up after the quiche and knew they went well with cheese so thought I’d try and put them in my cheese on toast lunch.
I softened some leeks using some Frylight spray in a small saucepan.
I grated some Lighter Pilgrim’s choice cheese and added it to a beaten egg in a mixing bowl.
The cheese and leek mixture was spooned onto a couple of pieces of toast and put under the grill to melt.
The Cheese and leeks on toast was absolutely delicious and kept me warm. It was very filling and I really enjoyed my Saturday lunch.
I was absolutely rubbish at my Home Economics classes at secondary school, such a long time ago back in the 1980s! But one dish I remember cooking was a very economical Cheese and Potato Pie. You mixed cooked mashed potato with grated cheese and put it in a dish on top of a layer of baked beans. This was then put in the oven and cooked until crispy. I loved this meal and made it a lot when I was single and also as a student as it was so cheap to cook. I decided to cook it one Wednesday evening as it had been a busy day at work and I didn’t have much left in the fridge. I cooked it with some gorgeous bacon from the local farm shop and my children absolutely loved it. My daughter asked me why I didn’t cook the Cheese and Potato Pie more often. I don’t know why but I need to cook it more often, there were clean plates all round!
Cooked creamy mashed potato to which I added grated Pilgrim’s Choice lighter cheddar.
A layer of baked beans was added to the bottom of the pie dish.
Grated cheese being added to the mashed potato.
The Cheese and Potato Pie was baked in the oven for about 30 minutes or until the top became all crunchy and crispy.
The cheese and potato pie served with a couple of rashers of crispy bacon.
My final bake with the Pilgrim’s Choice Mature Cheddar was by making these absolutely massive Cheese Scones. The recipe I used was adapted from one of Paul Hollywood‘s recipes. It should have been a Cheese and Chive Scone recipe but I added paprika instead of chives and made the scones twice as big as they should have been. They contained a chopped red onion too and gave the scones a delicious sweet taste to them. I baked them last Tuesday during half term week for us to have instead of a piece of bread or a roll with some soup at lunchtime. I discovered that they tasted much better warm, slathered with butter and were at their best when they were totally fresh. My daughter and I loved them but my son wasn’t so keen on them.
My enormous Cheddar Cheese and Onion scones based on a Paul Hollywood recipe.
Cut in half and waiting for some butter to go on top of them. Just delicious!
I was very impressed with the two large packs of Pilgrim’s Choice cheese I used. The packs were resealable and kept well in my fridge. I know I will buy more in the future as the large packs were tremendous value and were perfect for my family and our needs.
Love Sam xx