Cheese crops up in many of Delia's recipes and no surprise: from Cheddar in a classic sauce to accompany macaroni, or Stilton in an omelette to use up Christmas leftovers and three cheeses combined in a superb terrine there are many ways in which to use the world of cheeses available to us.
For this recipe – ideal for vegetarians – I use a 7 inch (18 cm) metal pie plate with a rim which is about 1½ inches (4 cm) deep.
This unusual Italian cake freezes really well and makes a nice change from the more obvious teatime offerings: polenta gives the cake a grainy texture while the ricotta and amaretto to add moisture and an alcoholic kick!
Fruit, cheese and the sweet-sour dressing of honey and vinegar makes this an absolutely unbeatable first course that couldn't be easier to put together.
These make delicious party snacks and go well with chutney recipes. They can be frozen before cooking and then glazed and cooked from frozen for about 30-35 minutes.
This may sound like a snack but it is actually very substantial and just the thing for an impromptu supper for two.
So, so easy to make, these lovely cheesy morsels are made with ready-rolled puff pastry, which means you can rustle up a batch in no time at all. Great with drinks or at parties...
It helps if you separate the whites into a cup first before adding them to the bowl, then if one breaks, it won't ruin the rest.
Delia's Potato, Cheese and Spring Onion Souffle is from Delia's Happy Christmas, but it's too good to only eat once a year.
I have made many cheesecakes over the years but this one is my current favourite. Part of its charm is that it’s a little bit wobbly at the end of the cooking time and goes on firming up as it cools and chills.
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