From the perfect family dinner to a barbecue with friends, Cathedral City has rustled up some summer treats, like these delicious Cathedral City Mature Lighter Cheese Puffs or fun and simple Cathedral City Mature Lighter Cheese and Jalapeno Empanadas. Whether itâ€™s a special occasion or a laid-back dinner, Cathedral City is the perfect addition to any summer meal, big or small.
For recipes with the wow factor, Cathedral City Mature Lighter Cheese and Ham filled Arancini is sure to go down a storm and will certainly be a hit in the kitchen and loved by the whole family. The recipes are enjoyable and easy to follow, meaning that you get more time outdoors, making the most of the summer and the most of your mealtime.
Those searching for something special need look no further than our Cathedral City Mature Lighter Twice Baked Cheese SoufflÃ©s. The combination of Cathedral City Mature Lighter cheese, parmesan and cream is perfect for those foodie moments. Cathedral City Mature Lighter contains 30% less total fat and saturated fat, meaning you can indulge those guilty pleasures and still look good on the beach this summer. You can use it just as you would with Cathedral City Mature, and it still has that creamy, yummy taste that Cathedral City is famous for.
From the classic Cathedral City Mature to the extra special Cathedral City Vintage 20 and Cathedral City Mature Lighter, thereâ€™s a cheese to suit every occasion with a taste the whole family will love.Â Â
Cathedral City Mature Lighter Cheese and Jalapeno Empanadas
These are great for food on-the-go, or having a Mexican night with friends.
75g Cathedral City Mature Lighter (grated)
1 x tbsp soured cream
2 x tbsp roughly chopped jalapeno chillies
1 x pack puff pastry
Flour for dusting
1 x egg (beaten)
Salt and pepper to taste
1 x tbsp brown sugar
Veg oil to brush the tray
– Preheat the oven to 200C and brush a large baking sheet with the vegetable oil.
– In a bowl mix the cream, cheese and jalapenos and season.
– Roll out the puff pastry to a thickness of about half a centimetre. Using a cutter, cut out 8 circles. Spoon 1 tablespoon of the cheese mixture into each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.
– Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash and sprinkle over the brown sugar. Bake until golden brown, about 15-20 minutes.
Cathedral City Mature Lighter Cheese Puffs
The perfect treat for when you want to indulge, and the paprika adds an extra kick to the flavour.
120g unsalted butter
150g plain flour
4 x large eggs
120g Cathedral City Mature Lighter
2x tsp chopped fresh thyme
Smoked paprika to dust
Â½ tsp Maldon salt
– Place the water, butter, and salt into a saucepan and bring to the boil over high heat.
– Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan cook one or two minutes.
– Remove the pan from the heat and let cool for 5 minutes. Stir so that the dough cools more evenly. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough.
– Stir in the grated cheese, thyme, and a few twists of black pepper.
– Preheat oven to 220C.
– Spoon a heaped tablespoon onto a parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 220C then lower heat to 180C and cook for another 15-20 minutes, until puffed up and golden.
Cathedral City Mature Lighter Cheese and Ham Filled Arancini
A delicious main that smells as good as it tastes.
1 litre chicken stock
45g unsalted butter
250g arborio or carnaroli risotto rice
1 large egg yolk
50g Cathedral City Mature Lighter, finely grated
2 thin slices good-quality cooked ham, coarsely chopped
75g mozzarella, cut into cubes
Sunflower or vegetable oil, for deep-frying
2 large eggs, beaten
150g fresh white breadcrumbs
– Put the stock in a large saucepan and bring to the boil, then reduce the heat to low and leave to simmer gently.
– Melt the butter in a medium pan over a low heat, add the rice and stir well until all the grains are coated. Add a ladleful of the hot stock and simmer gently, stirring constantly, until it has all been absorbed. Continue adding stock in this way until the rice is cooked.
– Remove from the heat and stir in the egg yolk, grated cheese and some seasoning to taste. Pour into a shallow baking tray, press cling film onto the surface and leave to cool, then chill for 2 hours.
– Divide the risotto into 10 equal pieces. Take 1 piece of risotto and flatten to a small disc. Put a large pinch of chopped ham and a few pieces of mozzarella into the centre and shape the rice around the filling into a ball.
– Heat a deep-fat fryer or some oil in a large, deep saucepan to 180Â°C. Coat the risotto balls in egg, then breadcrumbs and deep-fry in batches for 3-4 minutes, until crisp and golden.
Cathedral City Mature Lighter Twice Baked Cheese SoufflÃ©s
The ultimate cheese feast, perfect for kids and grown-ups alike.
50g unsalted butter
50g plain flour
300ml warm full fat milk
100g grated Cathedral City Mature Lighter
1 tsp English mustard
1 tbsp finely chopped chives
2 x eggs, separated and one more egg white
25g double cream
1 x egg yolk
– Melt butter in a saucepan and use about 1 tablespoon to grease 2 x 200ml soufflÃ© dishes.
– Place the remaining butter back on the heat, stir in the flour and mix well. Cook for 5 minutes, stirring constantly, then gradually whisk in the warm milk until you have a thick, smooth mixture.
– Stir in the cheese, mustard and chives then set aside to cool. Beat in the egg yolks, season with salt and pepper, and then transfer to a large bowl.
– In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the soufflÃ© mixture.
– Heat oven to 200C. Spoon the mix into the soufflÃ© dishes and place in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflÃ©s for 20-25 minutes until they are risen. Remove the dishes and cool for 10 minutes. Run a knife around the edges, and then turn out onto an ovenproof tray. The soufflÃ©s can now be kept covered in the fridge overnight or frozen.
– To make the glaze, whisk the cream, Parmesan and egg yolk until combined.
– To finish, heat oven to 200C and brush the tops of the soufflÃ©s with the glaze. Bake for 10 minutes, and then finish under grill until the tops are golden.
For more delicious and healthy recipe ideas, visit www.cathedralcity.co.uk.
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