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Applewood® Cheese & Red Pepper  Palmiers

Applewood® Cheese & Red Pepper Palmiers

Deliciously simple nibbles to serve at any gathering

Makes 20

500g pack puff pastry
125g Applewood® Cheese, grated
100g mild piquanté peppers (or roasted) from a jar, drained and roughly chopped
Flour for rolling


Pre-heat the oven 200°C, 180°C fan, gas mark 6.

Roll the pastry out into a large rectangle on a lightly floured surface.

Scatter over the grated Applewood® Cheese and the chopped peppers.

Roll up one edge of the pastry into the centre, then repeat with the opposite edge so they meet in the middle.

Cut into 20 even slices and place on a greased or lined baking tray.

Bake for 10-12 minutes until golden.

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Applewood® Cheese  Onion Tart

Applewood® Cheese Onion Tart

Serves 4

200g short crust pastry
10g butter
1 tbs olive oil
2 medium onions, finely sliced
1 level tbs plain flour
200ml milk
120g Applewood® Cheese, grated
2 eggs, beaten
salt and freshly ground black pepper


Preheat the oven to 190°C, 170°C fan, and gas mark 5.

Line a 20cm loose-bottom tin with the pastry and blind-bake.

Heat the butter and oil in a medium pan and sauté the onions until soft and lightly coloured, about 10 minutes. When the onions are cooked stir in the flour and cook for 1 minute stirring all the time. Gradually incorporate the milk a little at a time, allowing the mixture to thicken before adding more milk. You should eventually have a thin sauce.

Remove from the heat and add the grated Applewood® Cheese, stir and allow the cheese to melt. When the sauce has cooled sufficiently beat in the eggs, season and pour the filling into the pastry case.

Return to the oven and bake for 20-25 minutes until firm and golden brown.

Allow to stand for 15-20 minutes before serving.

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Applewood® Cheese & Chicken Open Sandwich with Crunchy Appleslaw

Applewood® Cheese & Chicken Open Sandwich with Crunchy Appleslaw

A quick and easy lunch

Serves 2

2 slices wholemeal or granary bread, buttered
4 Applewood® Cheese slices
2 slices of cooked chicken breast 

For the appleslaw:
1 heaped dsp low fat Greek yoghurt
the juice of ½ small lemon
freshly ground black pepper
1 small red apple, cored and thinly sliced
100g white cabbage, finely shredded
2-3 radish, thinly sliced
2 spring onions, cut into fine rings


Begin by making the dressing; simply mix the yoghurt, lemon juice and pepper in a mixing bowl. Add the remaining ingredients and mix to coat evenly.  
To make the open sandwich, place the Applewood® Cheese slices and chicken on the buttered bread and top with appleslaw. Enjoy!

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Applewood® Cheese Scones

Applewood® Cheese Scones

An easy, no rubbing rustic scone made with plain and wholemeal flour

Makes 18-20 scones (using a 6cm cutter)

300g plain flour
200g wholemeal flour
3 tsp baking powder
a good pinch of salt
165g Applewood® Cheese, grated (plus a little extra for sprinkling on top)
2 tbs fresh chives or other herbs such as parsley, sage, oregano
1 tbs (15ml) vegetable oil
125ml milk
1 egg


Pre-heat the oven 200°C, 180°C fan, gas mark 6.

Sift the plain flour, baking powder and salt into a mixing bowl. Stir in the Applewood® Cheese, wholemeal flour and chives.

In a small bowl beat the egg with the milk and oil. When well combined pour the egg and milk mixture into the flour and use a spoon or knife to mix into a dough; add a little extra milk if the dough is too dry. The dough should be soft. Don’t over work it.

Turn the dough onto a lightly floured surface and carefully roll out until 2cm thick.

Cut out the scones and place onto a lightly greased baking tray. Gather up remaining dough re-roll and repeat.

Sprinkle the scones with a little Applewood® Cheese and bake for approximately 15-20 minutes when the scones should be pale and golden.

Serve warm with lashings of butter.

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Vintage Applewood® Cheese & Onion Straws

Vintage Applewood® Cheese & Onion Straws

Posh enough for cocktail nibbles and perfect for the school lunch box, these tasty little smoky cheese numbers are easy to make and are loved by all the family!

Makes: 14 to 16

350g pack ready-rolled puff pastry
100g Vintage Applewood® Cheese, grated
2 large spring onions, snipped into small pieces



Pre-heat oven to 220°C/450°F/Gas mark 7 and line two large baking trays.
Unroll the puff pastry and scatter the grated cheese and spring onions over; then fold the pastry in half and lightly roll out with a floured rolling pin.
Cut the cheese and onion filled pastry into “straws” of about 2” (5cms) in length and twist the strips several times.
Place them on the prepared baking sheets and bake for 10 to 12 minutes, or until puffed up and golden brown.
Leave to cool and store in an airtight container for up to 3 days. Suitable for freezing. 

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