Ok, this sounds a bit posh but it’s really not. (Ok, it is a little bit.) But how awesomely jealous will everybody else be to see you whipping up this little treat? Don’t worry: sharing is the perfect way to defuse the jealousy. And guess what! We estimate that it’ll only take you about ten minutes. You could probably shave a couple of minutes off that too if you try…
http://www.flickr.com/photos/benstephenson/ / CC BY 2.0
For Dubliner Broccoli & Crab Salad you’ll need 300g fresh or frozen crabmeat; 160g Dubliner shavings; 100g cooked broccoli; half head of iceberg lettuce. Dressing: 2 tbsp. Dijon mustard; 1tbsp. lemon juice; 1 tbsp. white wine vinegar; 5 tbsp. olive oil; seasoning.
Cook the broccoli in boiling salted water until just al dente, then cool and drain. Wash and dry the iceberg lettuce, then arrange it in a serving dish. Place the broccoli florets on top, add the crabmeat, sprinkle with the cheese shavings and dress with vinaigrette.
To make the vinaigrette just whisk the mustard, vinegar and lemon juice. Add the olive oil and whisk, then season.
Easy peasy! Serve with buttered brown bread or scones. These portions should serve four, and the prep time is really about ten well organised minutes, including 3 for boiling (or steaming) the broccoli.
The Toastie of Dublin Team: Aileen Doran, Ann Acheson and Miriam Crowley
We had great fun on the first sunny weekend of the year at the RDS Simmonscourt getting all the girls ready for their Flora Mini Marathon on Monday of the June Bank Holiday. Over 100 exhibitors were on hand at the Woman’s World Show at the RDS Simmonscourt, which incorporated registration for the Flora Women’s Mini Marathon. Our Light Dubliner Toasties went down a treat and almost 15,000 of you ladies all agreed that Dubliner Light Cheese is an ideal treat for those quick and easy toasted sandwiches! With make-overs, wine tasting, make-up, tanning, jewellery, handbag, nail and hair exhibits to see, as well as stands on footwear, fitness testing and healthy eating, the show was an ideal girls’ day out. Many other companies, such as Muller, Linwoods and Dunn’s Seafood were offering free tastings, while Lyons Gold Blend invited all for a refreshing cuppa to wash down those Light Dubliner Toasties! At the Bulmer’s Light stand, you could win a trip for two in a hot air balloon. Entry to the show was free to all women participating in the mini marathon along with a friend. The event organizers provided great Fashion and Accessories, Wine Tasting, Sportswear and of course Healthy Eating such as our Dubliner Light Cheese.
You may recognise comic, actor and TV presenter Michael Hayes from RTE’s How Low Can You Go?, but you might not know about his love of Dubliner Cheese. Read on, butty lovers…
Michael’s Dubliner Bacon Butty needs rashers cut into cubes; olive oil; butter; thinly sliced red onion; a dash of white wine; bread of choice (or ciabatta for the fancy among us.)
“Cheese is a real yummy quick lunch for me. My favourite at the moment is a veritable mystery tour of delight for your taste buds, with Dubliner Cheddar as the bus driver!
Cut some bacon rashers into cubes and with just a tiny bit of olive oil in the pan fry them. When they’re getting crispy, remove them.
Throw some butter and thinly sliced red onion onto the still hot pan mixing and seasoning till the butter has melted and the onion’s getting a bit soft.
Throw in a modest slurp of white wine and glaze the pan. When the wine has evaporated and it’s a bit marmalade like, mix the bacon back in.
Get a thick slice of bread or ciabatta if you’re feeling a bit Mediterranean, and onto it spread a thin layer of a rago. Now for the highlight of this culinary conquest; with all due pomp and ceremony remove from its wrapping the finest of Dubliner Cheese. From this succulent block of Dairy Divinity cut some doorstep slices and lay them on the bread/rago combo. Now get the bacon and co. from the pan and sprinkle onto the bed of cheese. (There is a school of thought that believes it is better to have the cheese on as bedding for the bacon etc. That’s a decision I will leave between you and your spiritual advisor.)
Thinly slice some spring onion, then sprinkle only a smidge of it on your creation and put in a preheated oven till the cheese has gone crispy brown on the edges. You’ll know when your masterpiece is completed by the sweet aroma of your sizzling Dubliner cheese wafting seductively from the oven.
Remove it, then indulge for a moment in the sheer glory of your work, behold the wonder of the bubbling cheddar, feed your eyes on its beauty, gasp at its magnificence and then feed your face and make another one!
Bon App, as we say down the country.”
Cathy's spinach and red pepper crustless quiche and blueberry apricot rustic tart.
One thing we’ve noticed here at Dubliner Cheese is the amount of recipes that turn out great even though they don’t always stick to the exact ingredients. And very often people improvise by whipping out the Dubliner Cheese as a substitute for the Roquefort or Gouda or whatever. We don’t mind! We already know how wonderful it tastes, and we’re quite happy for people to discover that being wrong can end up tasting rightest of all.
That’s how we discovered Cathy at The Clothesline in Colorado, quite a few miles away from Dublin, who reckons that ‘the quiche was still yummy with a topping of Dubliner Cheddar cheese instead of Fontina.’ We’ll bet it was, Cathy!
