Evansdale Cheese


Lesley's Lemon Curd Tart

  • 2 x pottles of Evansdale Cheese Curd
  • 1 x 250g pack of cream cheese
  • Zest and juice of 2 lemons, or more if desired
  • Sugar to taste
  • 2 x eggs
  • 1 heaped tablespoon of cornflour
  • Sweet pastry to form a base

Blend together the above ingredients and pour into a sweet pastry base.
Cook in a moderate oven until the filling is set.
Serve with whipped cream. Delicious!
This recipe is provided by Lesley Dennison.

Fresh Asparagus Rolls with Evansdale Caerphilly Cheese

  • 300g fresh asparagus
  • 1 loaf white or wholemeal sliced bread
  • 1 cup Evansdale Caerphilly cheese, crumbled or grated
  • Cracked pepper and a pinch of salt

Preheat oven to 200C
Break off tough ends of the asparagus leaving just the tender tips. Steam for 2-4 minutes until tender.
Remove the crusts from the bread. Place one slice down on your work bench and place one spear of asparagus across on the diagonal, sprinkle some cheese and a little seasoning, roll up and place the end of the bread under the asparagus roll, as this will stop it unfurling.
Continue until all the asparagus is used up and then place the rolls onto a baking tray and cook in the top half of the oven and bake until the bread has gone golden and toast like and the cheese is starting to ooze out from the ends.
Serve immediately with a little drizzle of extra virgin olive oil or even a spread of butter.
This is a bit of a twist on a classic, however these are baked till golden and the cheese has melted. This was featured at the Otago Farmers Market.

Evansdale Blue Cheese, Apple and Walnut Tart

  • 1 pâte brisée (short pastry)
  • 3 apples, pink lady, skin on
  • 200 g walnuts, roughly chopped
  • 150 g Evansdale blue cheese, crumbled
  • Sprig fresh thyme
  • Honey

Take the dough out of the fridge and roll it into a 1 cm thick sheet.
Cut 4 circles of approximately the same size as your tart tins and put the dough in the greased tins. Press it down well and make sure you have dough at the sides. Prick the dough with a fork. Arrange your sliced apples on the tart, crumble and sprinkle the blue cheese on them and top with the roughly chopped walnuts.
Bake the tarts in a pre-heated oven at 210°c for about 25 minutes, or until golden brown. Garnish with a sprinkle of fresh thyme leaves and a drizzle of honey.
Serve warm or at room temperature with a green salad on the side.
This was featured at the Otago Farmers Market.

Ginger and Evansdale Curd Baked Cheesecake

  • 150g gingernuts
  • 75g butter, melted, plus extra for greasing
  • 500g cream cheese
  • 500g fresh curds
  • 4 eggs
  • 250g icing sugar
  • Finely grated zest of 2 lemons
  • 1 tsp vanilla extract
  • 1 Tbsp custard powder
  • Icing sugar for dusting
Preheat oven to 170C – not fan bake
Grease a 24cm spring-clip cake tin and line the base with baking paper.
Crush the ginger biscuits in a food processor, or put them in a plastic bag and bash them with a rolling pin, and mix with the melted butter. Press the biscuit mixture into the base of the tin and cook in the preheated oven for 5 minutes. Remove from the oven and leave to cool.
Put the cream cheese, curds, eggs, icing sugar, lemon zest, vanilla extract and custard powder into a large bowl and beat until well combined or you can pulse until smooth in a food processor if you want a smoother consistency.
Pour the mixture into the tin and cook for 40-45 minutes, until firm around the edge but slightly wobbly in the centre.
Remove it from the oven and leave to cool in the tin, then chill for at least 2 hours until firm.
Remove the cheesecake from the tin and place it on a serving plate. Dredge with icing sugar and for some reason it works well with a generous spoonful of good berry jam!
This is a superb baked cheesecake with the delicious addition of Evansdale fresh curds and a hint of ginger. Serves 6-8. Featured at the Otago Farmers Market.
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