Cheddar Cheese | Bunbury Farmers Market

Polenta & Spinach Bake

Ingredients:
1 Bunch Silverbeet coarsely shredded, stems removed
1 tbs garlic finely chopped
1 small onion
3 tbs olive oil
8 eggs, lightly beaten
½ cup grated cheddar cheese
250g feta crumbled
250g Italian style ricotta
2 tbs finely chopped flat leaf parsley
1 tin Antica Napoli Italian Cherry Tomatoes
Salt & pepper to season
Polenta Base

Method:
Sauté onion and garlic in the olive oil until softened, add silverbeet, then steam with the lid on until wilted, stirring occasionally. Strain this into a colander to remove any excess liquid. In a large mixing bowl combine the eggs and all remaining ingredients (excluding polenta base) then add the
cooked spinach. Line oven proof dish with cooked polenta, then pour over egg mix. Bake in a pre-heated 180°c oven for approx 45 minutes or until the filling is set and golden on top. Serve with crispy skinned salmon.

Serves: 6

Note:
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Figs & Prosciutto Party Pleaser Pizza

Ingredients:
1 large Turkish Bread
1 x tubs The Cheese Board Baby Bocconcini, sliced
1 x packet D’orsonga Prosciutto
1 cup tasty cheddar cheese, grated
¼ cup parmesan cheese, grated
8 large figs, sliced thickly
2 dessertspoon picked thyme

Method:
Place Turkish bread on a baking tray. Arrange prosciutto, bocconcini, and figs on Turkish bread. Sprinkle over cheddar and parmesan. Place in 200°C oven and bake for approx. 15 minutes until figs are caramelised and cheese is melted. Remove from oven and sprinkle over thyme. Cut and serve at your next party.

Serves: 12

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Creamy Spaghetti Filled Mushrooms

Ingredients:
6 Field Mushrooms, stalks removed and reserved
Olive Oil
Murray River Pink Salt
60 grams Butter, diced into 6 (plus extra for cooking)
1 teaspoon Garlic, chopped
¼ Brown Onion, finely diced
300 ml Whipping Cream (plus extra if required)
½ packet Spaghetti
30 grams Cheddar Cheese
30 grams Parmesan Cheese
Salt and Pepper to season
Fresh Parsley (plus extra to garnish)

Method:
Place mushrooms on a baking tray, drizzle over oil, and sprinkle with pink salt. Place a square of butter in the centre of each mushroom. Place in preheated 180°C oven and bake for 15-20 minutes or until the sides start to wrinkle. Meanwhile sauté the onion and garlic in a frypan until the onion is soft and opaque. Dice the stalks and add to the onion. Cook for a minute. Add the cream and stir until reduces and thickens slightly. Add cheese and mix through until melted into the sauce. Cook the pasta as per the packet instruction, drain, and mix through the sauce, adding more cream if sauce is too thick. Remove from heat, stir through parsley. Divide pasta between the mushrooms. Garnish with fresh parsley.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below