Cheese & Pear Ploughman's | The Veg Space

Cheese Sandwich Week – Day 5: Cheese & Pear Ploughman’s

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There’s now’t more British than a lovely ploughman’s lunch, and piling a ploughman’s between two slices of bread must surely be the ultimate cheese sandwich.  What a fitting end to Cheese Sandwich Week and the #BetterWithLeerdammer challenge.

A couple of slices of creamy Leerdammer Original are piled up with picked onions, fruit chutney, lettuce, tomato and a wholegrain mustard mayonnaise.  Finishing touches of fresh, juicy pear slices set this off beautifully.  Continue reading “Cheese Sandwich Week – Day 5: Cheese & Pear Ploughman’s”

Melting Mexican Mini-Quesadillas | The Veg Spacea

Cheese Sandwich Week – Day 4: Melting Mexican Mini-Quesadillas

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Is there anything more deliciously naughty-but-nice than oozing melted cheese?  Surely not, so I was more than excited to discover Leerdammer’s Toastie and Burger cheese – made to a richer, creamier recipe, just perfect for melting.  Of course I couldn’t just take their word for it, so tested it out with these bite-sized Melting Mexican Mini-Quesadillas.

I make quesadillas a lot, (as I’ve mentioned here and here), but thought I would have a go at something more sandwich-sized, (and easier to share with a toddler for lunch!).  Making these in a dry frying pan is super-quick and easy.  Made with avocado, red onion, salsa and fresh coriander, consider them a lovely Mexican twist on a cheese toastie. Continue reading “Cheese Sandwich Week – Day 4: Melting Mexican Mini-Quesadillas”

Une Petite Baguette | The Veg Space

Cheese Sandwich Week – Day 3: Une Petite Baguette

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It’s Day 3 of Cheese Sandwich Week and the #BetterWithLeerdammer challenge, and as I’m posting this from France, (the beautiful Loire Valley), today’s cheese sandwich recipe just had to be a ‘petite baguette’.

The creamy Leerdammer Original goes beautifully with watercress and sweet figs.  A quick pesto mayonnaise and sprinkling of chopped walnuts really finish this off.  Pretty as a picture as well as extremely tasty… you can’t get much better than that.  Continue reading “Cheese Sandwich Week – Day 3: Une Petite Baguette”

Scandinavian Rye Smörgåsbord | The Veg Space

Cheese Sandwich Week – Day 2: The Scandinavian Rye Smörgåsbord

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It’s Day 2 of Cheese Sandwich Week as part of Leerdammer’s #BetterWithLeerdammer challenge, and today I’ve rustled up a delicious Scandinavian Rye Smörgåsbord.

Rye bread, pickles and dill are very typical of Scandinavian open sandwiches, and pair perfectly here with continental-style Leerdammer Light cheese.  These are pretty healthy as well as delicious, (particularly as they use the lower calorie/fat version of Leerdammer), so go on, treat yourself and have two!  Continue reading “Cheese Sandwich Week – Day 2: The Scandinavian Rye Smörgåsbord”

New York Cheese & Avocado Bagel | The Veg Space

Cheese Sandwich Week – Day 1: The New York Cheese & Avocado Bagel

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It’s Cheese Sandwich Week here at The Veg Space!  I’m taking part in the #BetterWithLeerdammer challenge in conjunction with Leerdammer.  This tasty cheese is extremely versatile and can be used in all sort of simple but delicious sandwiches, so I’ll be sharing my top 5 favourite cheese sandwich ideas every day this week.  (I hope regular readers don’t feel too bombarded with daily posts – normal service will resume next week, I promise!).

Day 1 uses Leerdammer Original in this juicy New York Bagel – a chewy sesame seed bagel filled with creamy smashed avocado and peppery rocket, topped with a soft-yolk poached egg.  Continue reading “Cheese Sandwich Week – Day 1: The New York Cheese & Avocado Bagel”

Courgette & Basil Polenta Wedges

Recipe: Courgette & Basil Polenta Wedges

My first polenta experience was not a good one – it was served up in one enormous dollop, unseasoned and entirely on its own as ‘the vegetarian option’ by a disgruntled chef in the French Alps.  Needless to say, I wasn’t a fan.

However when I later came across baked polenta some years later I was immediately converted.  Cheesy and soft in the middle with a deliciously crispy crust.  It is a great carrier for all sorts of ingredients through the seasons.  Why not use the basic recipe below and vary it with your own ingredient ideas?  Continue reading “Recipe: Courgette & Basil Polenta Wedges”

Chilli Peanut Vietnamese Rolls

Recipe: Chilli Peanut Vietnamese Rolls

For years I’ve been looking at Vietnamese Spring Roll recipes and two thoughts have crossed my mind: 1) YUM.  2) Who on earth has enough time on their hands to fiddle around making those?

Well, do you know who?  Me.  And you too.  They are actually a doddle, and oddly satisfying to make.  The rice paper wrappers are just brilliant – stretchy and sticky but in a really helpful way when you come to roll them up.  They end up looking elegant and professional even if you’re all fingers and thumbs like me.  (Confession: I accidentally poked a huge hole in one of these wrappers, but you would never know it!).

Continue reading “Recipe: Chilli Peanut Vietnamese Rolls”

Balsamic Peach & Ricotta Tarts

Recipe: Balsamic Peach & Ricotta Tarts

Shops and markets are awash with peaches, nectarines and apricots at the moment, and as they are super-cheap we’ve been eating a lot of them.  Lovely as they are in sweet dishes, I can’t get enough of savoury fruit combinations at the moment and thought I would share my current favourite – peach, balsamic and ricotta.  Yum!

These pretty little tartlets couldn’t be easier to throw together, but have the benefit of looking like you’ve slaved away for hours in the kitchen.  Everyone’s a winner!  The light-as-air flaky pastry crust is filled with lemony whipped ricotta, and topped with juicy roasted peaches tossed in balsamic glaze and scattered with salty crushed pistachios.  Continue reading “Recipe: Balsamic Peach & Ricotta Tarts”

Raspberry & Beetroot Swirl Cake

Recipe: Raspberry & Beetroot Swirl Cake

Disclosure: This post is sponsored by V8 Juice

Two of my favourite tastes of summer are zingy raspberries and tender baby beetroots, so I was a bit too excited when the team at V8 juice got in touch to commission a recipe using their new V-Fusion Raspberry & Beetroot Juice.

The flavour combination is amazing – the earthy beetroot would be far too, well, vegetable-y (!) on its own, but the clever people at V8 have blended it to perfection with tart raspberries and sweet apple juice to make this incredibly delicious as well as insanely good for you.   Continue reading “Recipe: Raspberry & Beetroot Swirl Cake”