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Your favourite family recipes

Thu 28 May 2015


The artisan method of producing Comté cheese has been passed down through generations for centuries. For the chance to win a delicious cheesy hamper, Comté fans shared family recipes that had been passed down to them. Here are some of the best that you might like to try yourself:

Our family favourite is chocolate truffles. Crush a pack of digestives and mix with 100g of melted butter. Then add 4 tablespoons of coconut and the same amount of hot chocolate powder. Finally add in a tin of condensed milk and put in the fridge overnight. In the morning, roll these into balls and coat in whatever you fancy. – Jilly Mutch

For our family’s bubble and squeak use all leftover vegetables freshly boiled and mashed potatoes, loads of salt and pepper a pinch of dried chillies and half a tin of baked beans, mash and fry in small cakes – amazing! – Josie Bicknell

We make Mum’s Mediterranean Chicken by stuffing chicken breasts with goat’s cheese, sunblush tomatoes and fresh basil. Then, you roast in the oven with balsamic glazed on vine tomatoes and served with sauteed potatoes. – Julieanne Reilly

Our family recipe is my mother’s cheese sarnies. Take two slices of freshly sliced bread, spread with a generous helping of butter and place on a minimum of two slices of Comté cheese. Serve with pickle of your choice and wash down with a glass or two of a nice, full bodied wine. Perfect. – Stewart Pullan

Easy fish pie- put potatoes in a saucepan, boil and then mash with milk, butter and black pepper. Put butter, flour and spring onions into another pan and heat until the butter has melted. Then whisk in the milk, bring to boil and cook for 3-4 minutes until thickened. Stir in cheese, fish, mustard, chives, sweetcorn and peas. Finally spoon into an ovenproof dish and pop in the oven for 20-25 minutes until golden. Delicious. – Dan Pickard

Mum’s Chicken Soup. Place a whole chicken into a large pot. Finely chop 2 leeks and add. Grate 4 carrots and add to the pot, along with salt and pepper. Cover with water and bring to the boil. Turn heat low and simmer for an hour. When the chicken is done, remove from the pot. Add a large cup of rice then cook until done. Remove chicken meat from carcass and add some back to the soup. The remaining chicken can be used for sandwiches or served with potatoes or veg and salad the next day. – Gwen Fletcher Maynard

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