Recipes

Fish Finger Bagel Sandwich From Scratch by Rhianne Stewart

Tartine of Goats Cheese, Parma Ham and Figs

Tartine of Goats Cheese, Parma Ham and Figs

Red Pepper Hummus

Red Pepper Hummus with Toasts or Bread

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

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

Basil Pesto with Creamy Burrata and Heritage Tomatoes

Basil Pesto with Creamy Burrata and Heritage Tomatoes

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

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

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

Mini Lamb or Beef Köfte with Minted Yoghurt

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.

Butternut Squash Soup with Parmesan Croute

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

Baked Camembert spiked with Garlic and Rosemary

Fresh Tomato Soup with Belle & Wilde Croutons

Mini Garlic Bread Loaf or Rolls

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