Pimento Cheese

This recipe is from Pam's MidWest Kitchen Korner 

It sounded VERY similar to something I ate and loved whilst studying many years ago in Louisville, Kentucky. It's tasty served as a dip or sandwich type spread, but I decided to grill it on toast for a quick and simple supper (as photographed above)

I made a 1/2 quantity of Pam's recipe - which you can find here http://pamsmidwestkitchenkorner.blogspot.com/2010/05/pimento-cheese-heaven.html

It's very tasty - but although I used hot cherry bell peppers and added a few extra - it wasn't as hot as I remember. I fully intend making it again - but think I'll substitute red jalapeno chilles for the hot cherry bell peppers.

Here is Pam's recipe :

Ingredients:

1 pound extra-sharp Cheddar cheese

1 (4-ounce) jar pimentos, drained

½ medium onion, grated

½ cup mayonnaise,

approximately2 tablespoons Worcestershire sauce

Method:

Cut the cheddar cheese into large chunks. Place in food processor and pulse long enough to make small chunks.Do not process it smooth into a puree.Remove to a bowl. Add remaining ingredients, how ever much mayo you desire.Blend well.Serve

Ale and Cheese Easy Bread (no knead !)

This recipe is adapted from Guinness and Irish Cheddar Easy Loaf - from the March 2010 edition of the Country Kitchen Magazine

I did make the original - but Guinness is too strong for my liking and I changed the flours too.

Makes one 20cm (8") round loaf. Next time, I'll double the recipe and make in a 10" round silicone mould. It's EXTREMELLY good and so so so easy to make. I've brought 1/2 of it (left from last night) in today and it's been demolished and given a big thumbs up :-) I'm sure if you make it, you'll enjoy it too.

250ml Newcastle Brown Ale

250g self raising flour

100g wholemeal flour

1tsp of baking powder

60g caster sugar

100g strong, mature cheddar

2 tbsp of butter

Preheat oven to 180deg (350deg F)

Put all ingredients except the butter in a bowl and combine well with a spoon. It looks a bit like cooked porridge !

Scrape into an 8" round silicone bakeware mould with no need to grease (we've got these coming in May) or into a buttered, non-stick tin. Leave in a warm place for 30mins.

Original recipe says to bake for 35mins, drizzle with butter and return to oven for 10mins. My bread was totally cooked after 35 mins and I rubbed the solid butter over the top.

It had a lovely crispy and chewy outer. It's quite a dense bread and slightly sweet. Lovely warm or cold simply with butter - or the lads had the remains today with cheese

Sarah-Jane Nash, Flexible Silicone Bakeware Moulds - http://www.siliconemoulds.com/