155 g (5 oz) 1 1/2 cups blue cheese, chopped
1 cup (250 g) 8 oz can crushed pineapple, drained
125 ml (4 fl oz) 1/2 cup sour cream
125 ml (4 fl oz) 1/2 cup cottage cheese
2 tablespoons fresh chopped chives
chive sprigs
finely chopped chives
radish slices for decoration
1 cup (250 g) 8 oz can crushed pineapple, drained
125 ml (4 fl oz) 1/2 cup sour cream
125 ml (4 fl oz) 1/2 cup cottage cheese
2 tablespoons fresh chopped chives
chive sprigs
finely chopped chives
radish slices for decoration
for the cheddar cheese crackers
1 cup + 3 tbsp (125 g) wholemeal flour
2 tablespoons self raising (self rising) flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 stick (8 tbsp) 4 oz (112 g) butter
60 g (2 oz) 1/2 cup grated Cheddar cheese
1 tablespoon lemon juice
2 tablespoons self raising (self rising) flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 stick (8 tbsp) 4 oz (112 g) butter
60 g (2 oz) 1/2 cup grated Cheddar cheese
1 tablespoon lemon juice
method
to make blue cheese dip
1. In a food processor or blender, blend all ingredients except chive sprigs.2. When just combined, put into a bowl or bowls. Cover.
3. Decorate with chive sprigs, finely chopped chives and radish slices.
4. Store in the refrigerator for up to 1 week.
to make Cheddar cheese crackers (about 60)
1. Preheat oven 160°C (325°F) gas mark 3.2. In a food processor or blender, combine all ingredients. Blend until dough is formed.
3. Shape mixture into a roll 38 cm (15 in) long.
4. Wrap in cling film.
5. Refrigerate for at least 3 hours.
6. Cut roll into slices 1/2 cm (1/4 in) thick, place on lightly greased baking sheets.
7. Bake 15 minutes, or until light golden brown.
8. Cool on baking sheets.
serving amount
makes about 600 g (1 1/4 lb) 2 1/2 cups
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