HOMECOOKING WITH TERESA

'A crumbly oatcake base, a layer of fig jam, creamy Stilton cheese and a scattering of balsamic-caramelised walnuts… this is a cheese board like never before. The sweetness of the fig jam and walnuts balances the salty, savoury Stilton, and there’s enough of a mix of textures that each bite is different. This is a rich, decadent final course for a dinner party.' This definition of the recipe, was what made me think of making it to take to an engagement party to which we had been invited, and where we had to bring a vegetarian dish..... The response was varied, as there were people there who did not like 'blue' cheese, others who loved it, and others who mistook it for a sweet cake, and felt a bit confused with it..... We liked it very much, but when I make it again, I will serve it with a green salad with balsamic dressing, or as a dessert, part of a cheese table..... and, a thin slice is just sufficient!!! Ingredients 200 g oatcakes, broken in pieces 125 g unsalted but...

This quiche is awesome. The sweetness of the pumpkin and the 'membrillo' (quince paste) contrasting with the tang of the Stilton cheese, turns this quiche into a mouthwatering experience. Serve it with a nice green salad and you have the perfect vegetarian meal. INGREDIENTS 1 medium butternut squash, peeled and cut into 2 cm cubes (700g) 1 1/2 Tbsp olive oil 250g best-quality shortcrust pastry ( or you can make your own -  see recipe here ) plain flour, for dusting 200g Stilton cheese, crumbled 75g membrillo (quince paste), cut into 1 cm dice 3 eggs 150ml double cream 150ml crème fraîche salt and black pepper METHOD: 👉 If you are making your own pastry, you should start it now, as it needs refrigeration. Preheat oven to 200°C. Toss the butternut in the oil with 1/4 teaspoon of salt and some black pepper. Spread out on a baking tray and roast for 30 minutes, turning once, until golden brown. Meanwhile, roll out the pastry on a floured work sur...