I absolutely love cheese! So when Grandma Singleton’s ran a competition on Twitter whereby you could win some cheese, I did not hesitate for one moment. I could not believe my luck when they announced that I was the winner and two days later a lovely hamper with 6 different cheeses, some plum & apple chutney & crackers was delivered. Now cheese & crackers with some nice chutney is a classic of course, but with such a wonderful variety of cheese I decided to make a few dishes and try them out. I choose to make some cheese scones, a quiche and leek & brioche gratin. Next was to determine which cheese would be best suitable for each dish. For this I had to try them all (a tough job, I know, but someone has to do it). My final choices for the dishes were Grandma Singleton’s Parlick Fell Pure Sheep’s Cheese for the scones, the traditional creamy Lancashire for the quiche and Grandma Singleton’s famously strong Lancashire for the leek & brioche gratin.
Grandma Singleton’s Parlick Fell Pure Sheep’s Cheese Scones
Ingredients
350 gr plain flour
1 heaped table spoon baking powder
A good pinch of sea salt
70 gr unsalted butter
100 gr Grandma Singleton’s Parlick Fell Pure Sheep’s Cheese
100 ml milk
2 eggs, beaten
Preparation
Preheat the oven to fan 180C/375F
Mix the flour, salt & baking powder.
Add the butter and rub in.
Add ¾ of the cheese together with the milk and most of the egg (keep about ¼ of this to glaze the scones later). Combine to make a dough.
Roll out the dough on a floured surface about 1,5 cm thick (3/4 inch) and cut out round shapes using a cookie cutter . Place the scones on a greased baking tray and brush with the reserved egg.
Scatter over the cheese that was left and bake in the oven for about 20 minutes.
Quiche Lorraine (recipe can be found in the Perfect Pies book by the Hairy Bikers, the only thing I changed was the cheese used from Gruyère to Grandma Singleton’s traditional creamy Lancashire)
Leek & Brioche gratin (recipe can be found in James Martin’s Masterclass, the only thing I changed was the cheese used from Comté to Grandma Singleton’s famously strong Lancashire)
At no point was I paid or requested to do a review of the products.
