Spicy and sweet, this tomato and chilli jam is so tasty. It's so easy and great mixed into sauces, served on cheese boards or sandwiches and even for gifts.
Come explore the 5 best types of Spanish cheese you really need in your life. From delicious Idiazabal to award-winning Manchego, our list has them all!
Our quick caramelised onion chutney recipe makes the perfect festive gift or an addictive addition to your cheese board.
The Ploughman's lunch is a traditional British cheese platter meal perfect for serving on hot summer days. It typically includes many types of cheese, bread, pickles, fruit and salad items on the side. You can also add cold meats or eggs if you're feeling adventurous we like to add pork pies and scotch eggs to ours.
Learn from experts about different types and varieties of goat cheese, and gain some insight into where and how it's made, and why it's up-trending.
Sticky, sweet and delicious. This Caramelised Onion Chutney is the perfect addition to any cheese board or sandwich.
Can't find Emmental cheese or simply don't like it? Click here to find out which Emmental cheese substitute will work! Plenty to choose from!
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Stocked up on fancy cheese and you want to make sure it’s tasty to the last bite? Foodal has your guide to storing fine cheese at home so it stays fresh.
This blood orange paste is extremely easy to make and you do not need any special equipment other than a blender. All you need is time.
A homemade shortcrust pastry engulfing a cheddar cheese, onion, breadcrumb and herb filling.
This blue cheese dressing made with savory blue cheese crumbles and tangy buttermilk is a cool, creamy dressing perfect for a hearty salad!
Recipe and photos By Cody Owens I’m a big fan of foods that seem fancy but in reality are pretty simple. A well-executed French omelet, crab legs, tartines, a cheese board, mussels in white wine sauce . . . you get the idea. At least for me, eating these kinds of foods brings with it a certain level of, “Wow! Look at me! I’m so fancy!” but also the realization that just about anyone can make them with a little practice. This Tomato Confit and Whipped Feta recipe definitely checks all those boxes for me. It’s minimal effort with a maximum fancy-smancy payoff. I can all but guarantee that if you bring this to a party, you will be automatically named the Belle or Beau of the Ball and people will whisper to one another about how they think you’re the next coming of Julia Child. Is it a spread? Is it a dip? Who knows? What I do know is that it’s incredibly versatile, and you can save the extra confit tomatoes and oil and put them on just about anything. The same goes for the whipped feta. It’s herbaceous, a little sweet, a little salty, and takes maybe three minutes to come together. So, point those fancy pinky fingers to the sky and let’s get into it, y’all. Tomato Confit Ingredients: Cherry tomatoes Olive oil 2+ dried chili peppers 1 head of garlic Salt Several sprigs of thyme (or any herb you like—I used chives here because I was out of thyme) Instructions: In a deep, oven-safe dish, add enough cherry tomatoes to cover the bottom. This can vary depending on the size of the dish. I like to use the cherry tomatoes that are still on the vine because I like the presentation of this on the plate. Add the head of garlic (cut crosswise), herbs, peppers, and salt Pour enough olive oil into the dish to cover most of the tomatoes. It’s OK if some of the tops are exposed because they will cook down eventually. Bake in the oven at 300 degrees Fahrenheit for about an hour and a half. Pull it and let it cool. Whipped Feta Ingredients: 1 block of feta Roughly the same amount of Greek yogurt (maybe three big scoops. The main thing is to use roughly the same amount of yogurt and feta, so you can scale this up or down.) 1 tablespoon of honey A handful each of fresh dill, parsley, and chives (save some for serving) A big pinch of salt Instructions: In a food processor, add all the ingredients and blitz them for at least a minute, stopping every so often to scrape the sides and make sure everything is getting mixed up. Keep going until it’s airy and seems “fluffy.” I like to throw it in the fridge before serving to let it get nice and chilled. To serve, spread onto a plate. Add the tomatoes on top with some of the oil and serve with whatever kind of bread you like. Also great with crudités or anything you like to dip. BONUS RECIPE! (Kinda) One of my favorite things to do with the leftovers is to get some pita bread and fill it with the whipped feta, cucumbers (I used pickled zucchinis here because I had some), grilled chicken, confit tomatoes, and fresh herbs.
Make your own vegan cream cheese using just 3 ingredients, and NO cashews nor soy milk. It's delicious, easy, and perfect for savory recipes, frostings, cheesecakes, and more!
