Cheese Review - Danish Blue

Very tangy Blue cheese. I found it heftier than Roquefort, despite it being supposedly milder.

8/10

Cheese Review - Ossau-Iraty

Very nice, mellow, sheepy-cheese. Like some Swiss ones I've tried but creamier and actually has some flavour!

8/10

Cheese Review - 2

St Agur
A blue cheese, so a lot like the other blueys. Aged in cellars rather than caves.

As it says here, is creamier & milder than Stilton, and less salty than Roquefort.

Veggie Shepherd's Pie

adapted from
http://www.veggiefoodguide.co.uk/in/show.php?id=12

Ingredients:

3-5 medium size potatoes
1 small onion
2 small cloves of garlic
5-6 medium sized mushrooms [note: works fine without em]
Half a small packet of quorn mince (or substitute)
1 tin tomatoes
2 veggie stock cubes
Dessert spoon light soy sauce.
Tablespoon olive oil
Pepper to taste
Tsp nutmeg
Tsp paprika
Enough med/strong grated cheddar to cover top of mash
Margerine

Chop onions and saute in oil with crushed garlic on low heat.

Peel potatoes and chop into smallish pieces.

When onions transparent add quorn and lightly fry until lightly browned. Alternatively, and the way I did it, simmer the frozen quorn mince in vegetable stock for the recommended cooking time first and skip the frying of it - then add it into the mix after the line ending 'paprika' below.

Boil kettle for water for potatoes

Add tomatoes, mushrooms and stock cubes.

Stir in pepper, soy sauce, nutmeg, paprika.

Simmer on low heat, adding water if needed.

Put potatoes in pan with water and boil on medium heat until soft enough to mash.

Mash potatoes with marge and seasoning. Add blob of mustard if you want.

Fill an oven dish (enough for two/three) with mince to halfway. Cover with mash. Cover with cheese and cook in oven on Gas mark 5/6 or 190% until cheese browned.