Recipes

Serves 1
Ingredients

• 3 large free range eggs
• A dash of Bocaddon Farm Guernsey milk
• 75g Bocaddon Farm Black Pepper cheese
• 1 small onion, chopped
• A couple of rashers of smoked streaky bacon, chopped
• A couple of button mushrooms, sliced

Method
1. Brown the bacon in a frying pan. Add the onion and mushrooms, sauté till onions are clear but not brown, put aside on a small plate.

2. Beat the eggs together with a dash of milk, season well. Melt a knob of butter in the same frying pan.

3. Turn up the heat and, when the butter starts to foam, pour in the eggs. Then quickly tilt the pan so that the egg covers the base. Cook the egg for a few seconds, then tilt the pan again and, using a wooden spoon, draw the omelette away from the sides towards the middle of the pan, so the uncooked runny egg runs to edges to cook.

4. When the bottom of the omelette is cooked but it is still slightly wet on top, sprinkle over the fried bacon and mushrooms, followed by the crumbled Bocaddon Cheese.

5. Using a large knife or spatula, fold the omelette in half and cook for a further 2 minutes before serving.

Serves 1
Ingredients

• 1 plain bagel
• Approx 1 tbsp Bocaddon Farm ‘Just Plain Naked’ Cheese
• 75g Smoked Salmon
• A little thinly sliced cucumber
• Finely chopped spring onions
• Finely chopped chives

Method
1. Brown the bacon in a frying pan. Add the onion and mushrooms, sauté till onions are clear but not brown, put aside on a small plate.

2. Beat the eggs together with a dash of milk, season well. Melt a knob of butter in the same frying pan.

3. Turn up the heat and, when the butter starts to foam, pour in the eggs. Then quickly tilt the pan so that the egg covers the base. Cook the egg for a few seconds, then tilt the pan again and, using a wooden spoon, draw the omelette away from the sides towards the middle of the pan, so the uncooked runny egg runs to edges to cook.

4. When the bottom of the omelette is cooked but it is still slightly wet on top, sprinkle over the fried bacon and mushrooms, followed by the crumbled Bocaddon Cheese.

5. Using a large knife or spatula, fold the omelette in half and cook for a further 2 minutes before serving.

Serves 4 as a starter or side dish
Ingredients

• 400g cherry tomatoes
• 1 red onion
• Around 30 black olives
• 300g Bocaddon Farm ‘Black Olive’ Cheese
• 1 large cucumber
• Handful of parsley leaves, finely chopped
• Handful of mint leaves, finely chopped
• Juice of a lemon
• 6 tbsp Italian extra virgin olive oil
• Salt and freshly ground pepper
• Pita bread, to serve

Method
1. Cut the tomatoes into quarters, the cucumber into 1cm pieces and the olives in half. Place in a large bowl and mix together with the chopped herbs, lemon and olive oil, season well and give a final thorough mix.

2. When you are ready to serve the salad crumble the Bocaddon Farm Black Olive Cheese roughly with your hands and scatter it over the salad. Mix lightly with salad servers. Avoid over-mixing the cheese into the salad or it will disintegrate.

3. Serve with warm pita bread.

Makes 12 nibbles – serves 4 as a starter
Ingredients

• 12 slices of parma ham
• 6 large Italian plum tomatoes
• 300g/11oz Bocaddon Farm ‘Just Plain Naked’ Cheese
• 100g/4oz basil leaves, finely chopped
• 6 large fresh figs, peeled
• Italian extra virgin olive oil
• salt and freshly ground pepper to taste

Method
1. Cut the tomatoes in half, place them on a baking tray, drizzle with olive oil and season. Grill for around 5 minutes and cool.

2. Mix the basil leaves into the cheese. Season and mix well to loosen the cheese.

3. Slice the figs approximately ½cm thick.

4. Put a slice of parma ham on a clean surface. Place 1 half tomato in the middle and then put 1 slice of fig on top. Place 1 teaspoon of soft cheese on top of the fig and tomato and then gently roll the parma ham over the filling ensuring that the ham is rolled tightly in order to keep the filling enclosed.

5. Place three Rotolo di Prosciutto on a plate, drizzle with extra virgin olive oil and serve with Italian grissini sticks and a glass of cold white wine.

Serves 4
Ingredients

• 500ml white wine
• 300g Bocaddon Farm ‘Herb and Garlic’ Cheese
• A small handful fresh basil, chopped, plus extra for garnish
• salt and freshly ground black pepper
• 400g tagliatelle, cooked according to packet instructions

Method
1. Pour the wine into a saucepan and bring to the boil. Boil for five minutes, or until reduced slightly. Stir in the soft cheese until melted and well combined, then add the basil and season with salt and freshly ground black pepper.

2. Add the cooked tagliatelle to the sauce and stir well to coat.

3. To serve, spoon the pasta into a serving bowl and garnish with the chopped fresh basil.

Serves 4
Ingredients

• 4 boneless chicken breasts
• 200g Bocaddon Farm ‘Black Olive’ Cheese
• 1 garlic clove, crushed
• ½ teaspoon dried, mixed herbs
• 4 ripe tomatoes, thinly sliced
• 4 rashers streaky bacon

Method
1. Heat oven to 220C/fan 200C/gas 7. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.

2. Stuff each breast with a quarter of the cheese, then press to close. Lift onto a greased baking tray. Season the top of the chicken, wrap in a rasher of bacon, and overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.

3. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.

Serves 5
Ingredients

• 5 baking potatoes
• 300g Bocaddon Farm ‘Herb and Garlic’ Cheese
• 150ml Sour Cream
• 5 rashers bacon
• 6 spring onions
• salt and freshly ground black pepper

Method
1. Bake the potatoes in the oven

2. Chop the bacon in small pieces and fry. When the potatoes are ready, halve them and scoop out the middles.

3. In a large bowl mash the potato flesh well. Beat in the sour cream and about half the Bocaddon Farm cheese. When it is smooth and fluffy, stir in the bacon bits, spring onions, and about half the Bocaddon Farm cheese. Season well.

4. Spoon the mixture back into the shells, and sprinkle with the rest of the Boccaddon Farm Cheese.

5. Return to the oven until lightly browned.

Our ‘Just Plain Naked’ Cheese makes an exceptional cheesecake, with a light texture and a rich flavour. Whether your speciality is a lemon, strawberry or chocolate cheesecake, chilled or baked, Bocaddon Cheese will make it that little bit extra special. Here’s one of our favourite recipes:

Baked Raspberry Cheesecake

Ingredients

• 8 digestive biscuits, or similar
• 50g butter
• 600g Bocaddon Farm Cheese (Just Plain Naked)
• 2 tbsp plain flour
• 175g caster sugar
• A few drops of vanilla essence
• 2 eggs , plus 1 yolk
• 150ml soured cream
• 300g fresh raspberries
• 1 tbsp icing sugar

Method
1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits by putting them in a plastic bag and rolling over them with a rolling pin, applying pressure. Melt the butter over a low heat, mix the biscuit crumbs in thoroughly. Press into a 20cm tin with a removable base and bake for 5 minutes, then cool.

2. Beat the Bocaddon Farm cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries

Ingredients
The Cake

• 175g self-raising flour
• 175g light muscovado sugar
• 175ml sunflower oil
• 3 large eggs, beaten
• 140g grated carrots
• Handful raisins
• Zest of a large orange
• 1tsp bicarbonate of soda
• 1tsp ground cinnamon
• ½ tsp grated nutmeg

The Icing

• 25g butter, softened, plus extra for greasing
• 250g Bocaddon Farm ‘Just Plain Naked’ cheese
• 250g/1lb icing sugar
• 1 tsp vanilla extract
• Walnuts, to decorate

Method
1. Preheat the oven to 180C/ gas 4/ fan oven 160C

2. Oil and line with baking parchment the base and sides of an 18 inch cake tin with a removable base.

3. Mix the sugar, oil and eggs in a large mixing bowl. Stir with a wooden spoon. Stir in the grated carrots, raisins, orange zest and walnut pieces.

4. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients. When the ingredients are just mixed stop – it should be fairly runny.

5. Pour the mixture into the cake tin and bake for 40-45 minutes, until it feels firm and springy in the centre when you press it with your little finger. Cook on a wire rack and turn out.

6. To make the icing, beat together the butter and cheese using an electric mixer until smooth. Gradually add the icing sugar then the vanilla essence and the lemon zest. The mixture should be firm enough to stay on a knife. If it’s not, add more icing sugar. Spread thickly over the cooled cake and chill.

Yum yum!