November 2020 – Belle & Wilde

November 22, 2020 Recipes & Ideas

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…

November 22, 2020 Recipes & Ideas

Red Pepper Hummus with Toasts or Bread

Ingredients 1 tin of chickpeas (240g) 2 large roasted peppers from a jar, or roasted yourself, skin and seeds removed 1/2 tbsp tahini 1 tsp olive oil 1/2 garlic clove,…

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

November 22, 2020 Recipes & Ideas

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) –…

November 22, 2020 Recipes & Ideas

Basil Pesto with Creamy Burrata and Heritage Tomatoes

Ingredients Burrata A mixture of heritage tomatoes, halved Belle & Wilde Bread – warmed or toasted or Belle & Wilde Toasts Basil Pesto 45g pine nuts, toasted in the oven 2…

November 22, 2020 Recipes & Ideas

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…

Mini-Lamb-or-Beef-Kofte-with-Minted-Yoghur

November 22, 2020 Recipes & Ideas

Mini Lamb or Beef Köfte with Minted Yoghurt

Ingredients For the Köfte Olive oil 1 onion, peeled and coarsely grated 1 clove of garlic, crushed 1 chilli, seeded and finely chopped, or 1/2tsp of chilli flakes 2 tsp…

Ingredients 2 red onions 2 carrots 2 cloves of garlic 2 sticks of celery (peeled with a potato peeler to remove the stringy bits) 1 red chilli Olive oil 2 kg butternut squash 2 litres chicken or vegetable stock One sprig of rosemary, leaves picked off and chopped Salt and pepper Parsley for garnish (optional) Belle & Wilde Cheese, Walnut & Smoked Paprika Loaf Grated Parmesan and/or gruyère cheese (or your favourite tasty cheese) Method For your Soup Peel and roughly chop the onions, carrot and celery and soften in a couple of tablespoons of olive oil. Add the chilli, garlic and chopped rosemary and continue to cook for about 10 minutes. Peel, deseed and roughly chop the squash and add it to the pan with the stock. Simmer for about 30 minutes or until the squash is tender. Blend everything to a smooth purée and season to taste with salt and pepper. (You can use a stick blender to do this in the pan for speed and convenience). Add a splash of cream or crème fraiche if you fancy! Serve your soup hot with Belle & Wilde Parmesan Croûtes For your Croûtes Cut your Belle & Wilde Cheese, Walnut & Parmesan Loaf into slices and arrange on a baking tray. Top each one with with grated parmesan or a mixture of parmesan and gruyère cheese. Bake in the oven until the bread is toasted and the cheese has melted. This works well with Belle & Wilde’s Original or Rosemary Loaf too! By the way, you can make the soup several days in advance and it also freezes beautifully.

November 22, 2020 Recipes & Ideas

Butternut Squash Soup with Parmesan Croute

Ingredients 2 red onions 2 carrots 2 cloves of garlic 2 sticks of celery (peeled with a potato peeler to remove the stringy bits) 1 red chilli Olive oil 2…

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.

November 22, 2020 Recipes & Ideas

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,…

November 8, 2020 Recipes & Ideas

Baked Camembert spiked with Garlic and Rosemary

Ingredients 1 Camembert Olive oil Fresh garlic, thinly sliced Fresh rosemary Belle & Wilde Rosemary Loaf Method Pierce the Camembert with a knife and stud with small sprigs of fresh…

November 8, 2020 Recipes & Ideas

Fresh Tomato Soup with Belle & Wilde Croutons

Ingredients 2 medium-sized onions, roughly chopped 50g butter or olive oil 2 cloves of garlic, crushed 1 kg tomatoes, skins removed and roughly chopped 3 generous tablespoons of tomato purée…

Month: November 2020

Tartine of Goats Cheese, Parma Ham and Figs

Red Pepper Hummus with Toasts or Bread

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

Basil Pesto with Creamy Burrata and Heritage Tomatoes

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

Mini Lamb or Beef Köfte with Minted Yoghurt

Butternut Squash Soup with Parmesan Croute

Mini Vegetable Casserole Pots with Cheesy Croutons

Baked Camembert spiked with Garlic and Rosemary

Fresh Tomato Soup with Belle & Wilde Croutons

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