Trust me, I’m not trying to break any records by writing the quickest or shortest blog post ever, but with a backlog of write-ups, a stack of unread food magazines and cookbooks and an Everest-like mountain of laundry to be folded, I’m keeping my word count low today.
So why am I bothering at all? Firstly, the Sweet Adventures Blog Hop has rolled around again and they’re too much fun to miss. Secondly, things like the blog hop help maintain discipline with my blogging. I don’t work with deadlines so much at work these days so anything that encourages me to commit to goals is very helpful. It’s also good for me to learn that blog posts can be short and sweet!
Anyway, this month’s blog hop is themed ‘Say Cheese!’ and the hostess is Nic from Nic Cooks. The task was to make a dessert that incorporated some type of cheese or cheese substitute. Naturally, I did think about making a cheesecake but I decided to use blue cheese to make a crumble topped slice instead.
It isn’t too unusual to use blue cheese in desserts but not too surprisingly, most recipes involve the familiar flavour groupings of blue cheese with pear, honey and/or walnuts. I wasn’t quite brave enough to experiment with blue cheese and other sweet ingredients so I played it safe too.
Safe is totally fine if it produces tasty food and I’m pleased that the slice came out quite nicely. The blue cheese isn’t overpowering but it’s definitely there so I wouldn’t recommend serving it to people who hates it. Cheese aficionados will however very much enjoy a slice with some double cream and extra honey :)
- 250g gluten free plain flour mix (or plain if not needing a GF slice)
- 150g butter (I used 50g butter, 100g Nuttlex low fat margarine)
- 70g raw sugar (I used Turbinado sugar)
- 30g honey
- 1 egg
- 6 halves of tinned pears (feel free to use fresh if those available are ripe enough)
- 50g gluten free porridge oats (optional)
- 10g blue cheese of choice (I used a medium strength French style cheese)
- 30g walnuts
- Preheat your oven to 180°C/350°F/gas mark 4
- Place flour and butter into TMX bowl and blitz on Speed 4 for about five seconds or until crumbs form.
- Add the sugar and blitz on Speed 4 again for five seconds.
- Remove about 200g of the mixture and reserve it for later.
- Add the egg to TMX bowl and combine on Speed 4 for five seconds.
- Press the cake mixture evenly into a 20cm x 20cm tin and top with sliced pears.
- For the crumble, place oats and walnuts into the TMX bowl and blitz on Speed 6 for a couple of seconds. Add the reserved 200g mixture and blue cheese to TMX bowl and combine on Speed 4 for five seconds.
- Sprinkle crumble mix over the top of the pears, adding a teaspoon extra of sugar if desired or drizzle of honey.
- Bake for 1 hour, until the top is golden brown. Allow to cool before slicing and serving.
- Leave to cool in the tin before slicing.