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Cover: Gluten free cooking

Recipes with cheddar cheese

29Sep 12

Beer and Cheddar Soup

Beer and Cheddar SoupI’ve always been a huge fan of beer, and it was probably one of the hardest things to give up when I first embarked on my gluten-free diet.  Luckily, these days it’s fairly easy to find gluten-free beer, and I’ve finally been able to add it back in to my diet (although I have to admit it wasn’t so lucky for my belly!).

Another of my all-time favourite foods is cheddar cheese, so I just knew that this beer and cheddar soup was going to turn into a new favourite even before I tried it.  It’s creamy and sweet, very satisfying, and frankly one of the most delicious soups I’ve ever tasted, if I do say so myself!  You can use strong cheddar if you prefer, but the mild cheddar seems to melt much better. Besides, the beer gives it plenty of kick anyway.  I hope you enjoy it as much as I do!

For more creamy soups, have a go at this cream of asparagus soup, without the cream.


Beer and Cheddar Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons unsalted butter
  • 75g finely diced onion
  • 50g finely diced celery
  • 75g finely diced carrot
  • ½ teaspoon salt, or to taste
  • 1⁄8 teaspoon ground nutmeg
  • Dash ground cloves
  • Dash white pepper
  • 500ml gluten-free chicken broth
  • 2 tablespoons sweet rice flour
  • 250g grated mild Cheddar cheese
  • 1 bottle (330ml) gluten-free beer
  • 2 teaspoons chopped fresh parsley, for garnish
  • Dash paprika, for garnish
  1. Heat the butter in a heavy soup pot over medium heat.
  2. Add the onions, celery, and carrot and cook for 1 minute, stirring constantly.
  3. Reduce the heat to medium-low, cover, and cook until the onions are soft and translucent, around 5 minutes.
  4. Add the salt, nutmeg, cloves, pepper and 425ml of the broth.
  5. Simmer, covered, for 30 minutes.
  6. In a bowl, whisk the sweet rice flour with the remaining 75ml of broth until smooth. Then add it to the pot, stirring constantly until the soup thickens slightly.
  7. Remove soup from the heat and stir in the cheddar cheese until it is completely melted.
  8. Just before serving, open the beer, add it to the soup and bring it up to serving temperature over low heat.
  9. Garnish the soup with the parsley and paprika and serve immediately.


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23Jul 12

Winter Vegetable Pie

Winter Vegetable PieSomething like a fancier, vegetarian version of traditional shepherds pie, this winter vegetable pie recipe makes for a great Sunday lunch and is a good way to trick younger kids into eating their turnips and parsnips without them even realising it!  I usually prepare this in one large oven-safe dish, but an interesting presentation alternative is to bake individual portions in small, round dishes and give everyone their own.  If you find your kids still make faces and don’t want to eat it, try doubling the amount of cheese; in my experience, this seems to work just as well as the proverbial spoonful of sugar!

Although it’s only vegetables, this dish can be quite heavy. For a lighter cheesy recipe to “fool” kids into eating their veggies, try this baked fennel with tomato gratin. For dessert, I recommend this carrot halwa.

Serve this dish with cheesy bread for dipping. I also like to set aside a little ramekin with the tomato sauce to pour over the mashed potatoes right before serving. But that’s because I really love tomatoes. Most people tell me that the tomatoes inside the pie are plenty, but I just never can get enough!


Winter Vegetable Pie
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 450g potatoes, peeled and chopped
  • 400g turnips, peeled and chopped
  • 50g butter
  • 50g Puy lentils
  • 1 medium-sized onion, finely chopped
  • 200g leeks, washed and sliced in rings
  • 200g parsnips, peeled and chopped
  • 75g chopped walnuts
  • ½tsp dried thyme
  • ½tsp dried oregano
  • 400g can chopped tomatoes
  • 100g grated cheddar cheese
  • salt and pepper to taste
  1. Preheat the oven to 180ºC.
  2. Boil the potatoes and turnips in a large pot of salted water for 20-30 minutes, or until very tender.
  3. Drain off the excess water and mash the turnips and potatoes together with half of the butter.
  4. Cook the lentils in a pot with abundant water for 30 minutes, or until nice and tender.
  5. Drain and set aside.
  6. Heat the rest of the butter in a frying pan and sauté the onions, leeks and parsnips over low heat for about 10 minutes. Add the walnuts, thyme, oregano, the cooked lentils and the tomato.
  7. Mix well and season to taste with the salt and pepper.
  8. Place the vegetable mixture in a deep oven-proof dish and cover with a layer of mashed potato and turnip.
  9. Sprinkle the grated cheddar cheese over the top and cook in the preheated oven for 30-35 minutes, or until the mash turns golden brown and a bit crispy.
  10. Remove from the oven and let cool for 5 minutes before serving.


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05Jun 12

Cheese and Potato Pie

Cheese and Potato PieAlthough I suppose it’s not technically a pie as it doesn’t have any pastry, this cheese and potato pie recipe certainly looks quite a bit like a pie so I’m going to stick with the name.  It is baked in the oven like a pie and when you serve it cut into triangle shapes it also looks somewhat similar to a Spanish omelette, although the taste is quite different.  In France they make it with lean bacon and it’s called a truffade.  Whatever you want to call it, the result is very, very yummy and I can guarantee that everyone is going to want second or even third helpings so be sure you make plenty.

I’ve suggested using cheddar cheese in the recipe since it’s the easiest to find, but you can substitute any strong, hard cheese if you prefer.  The French usually use tomme cheese, but I don’t know where to get that here in the UK.  I’ve used Spanish manchego cheese on occasion and it tasted simply delightful.

You Need:

  • 2tbsp sunflower oil
  • 675g potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 300ml grated cheddar
  • 1/2tsp freshly grated nutmeg
  • Salt
  • Pepper


  1. Preheat the oven to 190ºC.
  2. Grease a deep oven dish with a little of the sunflower oil.
  3. Arrange a layer of potatoes along the bottom of the baking dish.
  4. Season this layer of potatoes with the nutmeg, salt and pepper.
  5. Coat with a bit of the sunflower oil.
  6. Arrange a layer of sliced onions on top of the potatoes.
  7. Sprinkle this layer with grated cheddar cheese.
  8. Arrange another layer of potatoes (with salt, pepper and nutmeg), onions and cheese.
  9. Keep adding layers until all the ingredients are used up.
  10. Top off with a layer of cheddar cheese.
  11. Bake in the preheated oven for 45 minutes or until it turns a dark golden-brown colour.
  12. Let sit 5 minutes, loosely covered with a sheet of aluminium foil.
  13. Serve with salad on the side.

Ready In:  60 minutes

Serves:  4-6

Difficulty:   2 out of 5

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02May 12

Cheddar Cheese and Courgette Quesadillas

Cheddar Cheese and Courgette QuesadillasQuesadillas basically means “Little Cheese Things” in Spanish, and are simply mini toasted cheese sandwiches made using tortillas instead of bread.  These scrumptious cheddar cheese and courgette quesadillas are made with finely sliced courgettes as well as the cheese, but feel free to make them with just cheese or add your own favourite fillings such as  shredded chicken, beef, or pork; caramelized onions; black olives; or avocado. (For more Mexican flavours, I recommend these chicken fajitas with red onion and guacamole.)


You Need:

For the filling:

  • 250g shredded cheddar cheese
  • 65g chopped fresh coriander
  • About ½ a small courgette, washed and sliced as thin as possible


For the tortillas:

  • 1 tablespoon olive oil
  • 4 gluten-free tortilla wraps

For the garnish

  • 100ml sour cream




  1. Combine the cheese and fresh coriander in a small bowl. Set aside.
  2. To make the tortillas, brush half of the olive oil over the surface of a flat, non-stick grill pan or frying pan large enough to hold the tortillas.
  3. Lay a tortilla down directly on the pan, but do not turn on the heat just yet.
  4. Spoon the cheese and coriander mixture evenly spaced over the tortilla.
  5. With a spatula, gently spread the filling evenly over the tortilla to within a centimetre or so of edge.
  6. Place a layer of the thinly sliced courgette over the cheese, not too close to the edges.
  7. Gently place a second tortilla on top of the filling and gently press down.
  8. Turn the heat on to medium and cook, covered with a lid large enough to cover the tortillas, for about 2 to 3 minutes or until tortillas are gently browned.
  9. Carefully turn over the tortilla either with a large spatula or by flipping it with the pan as with an omelette.
  10. Cook for another 2 to 3 minutes. Gently lay the cooked tortilla on a flat surface, such as a large cutting board, and cut into quarters with very sharp knife.
  11. Remove the pan from the heat to let it cool off a little.
  12. Repeat the process for the rest of the tortillas.
  13. Serve immediately with a dollop of sour cream or salsa.


Ready In:  20 minutes

Serves:  4

Difficulty:   1 out of 5

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