Cheese and Milk

Christmas Breakfast in a Pot: Flavoursome home-made yoghurt topped with lashings of fresh fruit.




I love Christmas morning breakfast, the warm glow of this special day already ignited with the traditional opening of presents from Santa. This used to happen at about 5am with wide awake youngsters who simply couldn’t contain their excitement a moment longer, and two bleary eyed parents – who secretly couldn’t contain theirs either!  These days its a bit more civilized time wise, but I confess that I miss that cosy family moment – everyone piled into the same warm bed taking it in turns to rip the paper off  Santa’s carelessly wrapped gifts (he has a lot to do so all is forgiven).

Fires lit and Christmas music on we assemble at a reasonable hour to enjoy the first festive meal of the day. Smoked Salmon  with perfectly executed scrambled eggs are a favourite as  is home made yoghurt served with a fresh and exotic fruit salad, warm cinnamon buns and plenty of fresh juice and coffee.

Below I take you through the yoghurt making process using my highly sophisticated yoghurt maker (a box and a blanket), and give you two delicious ideas for fruit salads.  If you prefer cooked fruit then apple, pear and apricot purees work just as well and you could finish these off with a sprinkling of granola. Continue reading

Part 3 of Christmas Gifts from Stirring Stuff: Easy cheesy biscuits.

Easy cheesy biscuits

Gift tin of mixed cheesy biscuits

With Christmas festivities  starting in earnest,  what better way to thank your host than with a tin of delicious homemade cheesy biscuits. If you are entertaining at home  or are prone to ad hoc parties then the Stirring Stuff selection offered here is a great standby. All three biscuits are simple to make and  will keep in tins for a couple of weeks. Continue reading

Beetroot and sun-blush tomato salad


Beetroot and sun-blush tomato salad with toasted walnuts and La Tur

A vibrant combination of colour, flavour and texture, this beautiful salad makes a delightful addition to a summer meal or picnic. I make it with my favourite cheese – La Tur, a delicate tasting creamy cheese produced in Northern Italy from a blend of cow, sheep and goats milk. . However you can use any creamy mild tasting goats cheese. Alternatively,  for a more robust flavour or to make the salad into a meal in itself use a more piquant blue cheese such as Roquefort. Continue reading