Cheddar Cheese Risotto: This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other. I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it.
These zucchini cheddar cheese savory muffins are super delicious, moist and full of flavor. Serve them for a quick lunch with a salad, with a bowl of soup, for breakfast, and are great for the kids lunch boxes.
Broccoli Tots Ingredients: 1 1/2 cups lightly packed finely chopped raw broccoli (it's best to run broccoli through a food processor; 1 head will yield about 1 1/2 cups) 1/2 cup Italian seasoned panko bread crumbs (if you use non-seasoned panko bread crumbs, make sure to add Italian seasoning to your mix) 1/2 cup shredded cheddar cheese 1 large egg
Cauliflower and cheese bake Ingredients 1 small cauliflower 2 eggs, beaten 200g fat-free natural yogurt 1 tbsp dried onions 2 tbsp freshly chopped parsley 40g reduced fat cheddar cheese, grated Pinch of mustard powder Method Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Steam the cauliflower for approximately 5 minutes. Drain and transfer to an oven-proof dish. Mix together the remaining ingredients and pour over the cauliflower. Bake in the oven for 20-25 minutes until crisp and golden.