Belle Wilde

Tartine of Goats Cheese, Parma Ham and Figs

Tartine of Goats Cheese, Parma Ham and Figs

Ingredients Soft and creamy Goat’s Cheese (of your choice) Slices of Parma Ham Ripe fresh figs, sliced Runny honey Slices of your favourite Belle & Wilde Bread Loaf Method  Generously spread slices of your favourite Belle & Wilde Bread warmed, toasted, or ‘as it comes’, with soft and creamy goat’s cheese. Top with Parma Ham and sliced fresh …

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Sundried tomato and basil Tartine topped with Black Olive Tapenade and crumbled Feta

Belle & Wilde Tartine topped with Black Olive Tapenade and crumbled Feta

Ingredients 160g pitted black olives 3 tbsp capers, drained 2 anchovy fillets 1 clove garlic Juice of half a lemon 5 tbsp extra virgin olive oil Fresh herbs (parsley/thyme) – optional Freshly ground black pepper Best feta cheese, crumbled Belle & Wilde Bread Loaf Method Combine all the ingredients (except the feta and bread) and …

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Cheese, Walnut and Smoked Paprika Toasts with Pear and Pecan Chutney

Cheese, Walnut and Smoked Paprika Toasts with Pear and Pecan Chutney

To make your Toasts Cut your Belle & Wilde Cheese, Walnut and Smoked Paprika Bread into thinnish slices and lay out on a baking tray. Place into a hot oven, 180°C for about 10 minutes, turning once until crisp. Leave to cool. To make your Pear & Pecan Chutney Ingredients 1.2 Kg firm pears (peeled, cored and …

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Ingredients 2 red onions, skinned 2 red peppers, seeded and roughly chopped into large pieces 4 large tomatoes, skinned, seeded and quartered or 1 x 400g tin plum tomatoes 1 large courgette, roughly chopped into large pieces 1 small aubergine, cut into large cubes 1 tbsp tomato purée 100ml water ½ small chilli, seeded and finely chopped or a generous pinch of dried chilli flakes (more if you like it hot) 1-2 tsp ground cumin Small bunch of fresh coriander, chopped Salt and freshly ground black pepper Belle & Wilde Original Loaf, sliced thickly Grated parmesan, gruyère or other hard cheese Method Pre-heat the oven to 180ºC. Chop the onions into quarters, lengthwise. Place the onions in a pan and sauté gently in a little olive oil for 3 minutes. Add the peppers, courgette, aubergine and tomatoes. Mix the tomato purée with the water and add to the pan. Add the chilli, ground cumin, chopped coriander and seasoning. Put a lid on the pan and cook gently until the vegetables are very soft and the liquid is reduced. Meanwhile, cut your Belle & Wilde Original Loaf into thick slices. Brush both sides of the slices with olive oil or melted butter, then cut into dice for your croutons. Place the croutons on an oven tray and bake in a hot oven (180ºC), turning once, until slightly golden. Remove from the oven. Put your vegetable casserole into individual oven-proof pots, top with your Belle & Wilde croutons and sprinkle very generously with the grated cheese. Place the pots on a tray and cook in the hot oven until the parmesan is melted and golden in colour. Serve on its own or as an accompaniment to roasted chicken pieces or other meats.

Mini Vegetable Casserole Pots with Cheesy Croutons

Ingredients 2 red onions, skinned 2 red peppers, seeded and roughly chopped into large pieces 4 large tomatoes, skinned, seeded and quartered or 1 x 400g tin plum tomatoes 1 large courgette, roughly chopped into large pieces 1 small aubergine, cut into large cubes 1 tbsp tomato purée 100ml water ½ small chilli, seeded and finely chopped …

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