Broccoli & pepper pasta

Ingredients 1 broccoli, 2 bell peppers, pasta, gruyere

Serves: 4 Preparation: 20 minutes

This recipe is achingly simple, and very satisfying. Sweet, meltingly perfect peppers, gooey nutty gruyere and the freshness of the broccoli are a lovely combination.

1) Slice the top from the pepper and scoop out the core and seeds. Slice between the membranes and roast in the top of the oven for 15 minutes at a high heat.

2) Cut the florets from the broccoli stem and add to a pan of boiling water along with the pasta. Simmer for 8 minutes, then strain and set aside.

3) Grate the cheese and stir into the pasta, broccoli and bell peppers and serve.

Pasta with spinach & ale sauce

Ingredients 1/4 cup Hobgoblin ale, 300g spinach, 1/2 tsp grainy mustard, 1 tbsp buttermilk, 150g gruyere, pasta.

Serves: 2 Preparation: 20 minutes

I am a spinach junkie. I cannot get enough of it and it's such a great ingredient - so quick and satisfying and gloriously healthy. This dish is a little more indulgent given the cheese and beer content but it's magnificent nonetheless.

1) Bring the pasta to the boil in a pan of salted water and simmer for 8-10 minutes.

2) Reduce the ale in a milk pan and stir in the spinach, mustard and the buttermilk, then remove from the heat once the spinach has wilted.

3) Grate the gruyere into the pan and stir through until a completely smooth, elastic sort of fondue has formed. Strain the pasta and stir into the spinach sauce.

Veggie Scramble

Ingredients 4 eggs, 200g spinach, 4 baby plum tomatoes, 1 avocado, 50g gruyere, bread, salt, black pepper, butter

Serves: 2 preparation: 15 minutes

There's a reason that this blog is called Everything Goes With Toast - in my humble opinion, when it comes to quick snacks, there is little in this world better than gilding a piece of toast with beautiful cheeses, vegetables, fruits, jams... I don't think I'll ever exhaust the potential of a slice of toast.
This is one of my favourite lunches - a thick wedge of crunchy, seedy bread topped with meltingly soft - well seasoned eggs and the juicy, silky combination of tomato, avocado and spinach. Packed full of goodness, super quick to make and utterly irresistable.

1) Crack the eggs into a bowl and whisk thoroughly. Season with salt and black pepper (I've discovered this amazing seaweed salt recently - soooo savoury) and set aside.

2) Pop the tomatoes off the vine and slice in half. Add to the pan with a knob of butter, the spinach and stir through until the spinach has just begun to wilt.

3) Halve the avocados and scoop the fruit from the shell, discarding the stone. Cut the avocado into chunks and add to the pan, along with the eggs and grated gruyere.

4) Stir constantly for 3-4 minutes until the eggs are cooked, then spoon the veggie scramble onto a slice of toast and serve immediately.

Since becoming pregnant, I have really enjoyed spreading hummus onto the toast before adding the eggs... but I can't guarantee that this will suit everyone's tastebuds! It's a good source of extra protein if nothing else!

Pancetta, leek & gruyere risotto

Ingredients 1 cup risotto rice, 1 cup cider, 1 white onion, 1 pint ham stock, 1 leek, 100g pancetta, 100g gruyere

Serves: 2 Preparation: 30 minutes

Piggy bits, leek and some sort of cheese have been combined many times in this blog. There is a good reason for this - it's delicious comfort food for people who eat meat, and what is more comforting than a risotto?! All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time.

1) Dice the leek and sautee in a little butter until soft. Add the risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in the cider.

2) Once the alcohol cooks off, add the first ladle of stock and stir through.

3) Continue adding the stock to the risotto, one ladle at a time, adding the pancetta with the second to last ladle of stock.

4) Stir through the grated gruyere and serve.

Roast cauliflower gratin

Ingredients Cauliflower, rapeseed oil, gruyere, double cream

Serves: 4 Preparation: 30 minutes

I love cauliflower cheese, it is a magnificently comforting dish when cooked well - cauliflower has a musky, sweet flavour (though overcooked it becomes sulphuric and bitter) which really contrasts with the nutty, caramel tones of gruyere. By roasting slices of cauliflower however, the texture is firm and the flavour even nuttier. Simply gorgeous.

1) Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice the cauliflower into centimetre thick sections and roast in the oven for 20 minutes, drizzled with rapeseed oil.

2) Transfer the cauliflower slices to a separate dish, sprinkling each layer with grated gruyere and a drizzle of cream. Bake in the oven for 10 minutes, until the cheese bubbles and just begins to colour.

Leek, pear & gruyere bread tart

Ingredients   6 slices of bread, 4 eggs, 2 pears, 1/2 leek, butter, gruyere, Rachel's Organic Greek Yoghurt.

Serves: 6 preparation: 20 minutes

Sometimes you need to make a tart in a hurry and don't have a 1 hour to fanny about chilling it and a further 10 minutes blind-baking it. Using a bread base is quick, fun and gives your tart a fun frilly appearance. This might be fast food - but the gorgeous combination of pear, gruyere and leek makes it impressive enough for company too.

1) Cut the crusts from your bread and roll them flat with a rolling pin. Press them into a tart case firmly with the edges overlapping a little.

2) Peel and core a pear and dice the flesh. Sizzle in a pan for 2-3 minutes with a little butter and the chopped leek. Layer onto the bread base.

3) Whisk the eggs with 2-3 tablespoons of Greek yoghurt and stir in a little grated gruyere, then pour over the bread base.

4) Bake in the oven for 15 minutes. Serve warm or chilled.

Cauliflower cheese

Ingredients   1 cauliflower, 1/2 cup Guinness, 2 cups grated cheddar, 1/2 cup grated gruyere, 1/2 cup double cream, 1 tsp grainy mustard.

Serves: 4 Preparation: 30 minutes


I love cauliflower cheese, scratch that - I love anything with cheese, but this dish is melting perfection with an unbelievably rich, tangy, sauce. The earthiness of the Guinness really works here and this is a perfect side dish for a roast dinner.


1) Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice around the stem to release the florets.


2) Steam or parboil the cauliflower for about 8 minutes, strain and set aside to rest in an ovenproof dish.


3) Reduce the Guinness by half in a milk pan and stir in the mustard and cream. Take off the heat and stir in the cheddar until it has melted into a thick, creamy sauce.


4) Pour the sauce over the cauliflower and sprinkle with the gruyere. Bake in the oven for 10-15 minutes, until the cheese bubbles and just begins to colour.

Pancakes - Asparagus, pancetta & gruyere

Ingredients 120g plain flour, 2 eggs, 210ml milk, 90ml water, 1 tbsp vegetable oil, butter, asparagus, pancetta, gruyere, basil oil.

Makes: 6 pancakes Preparation: 40 minutes


Pancetta and asparagus are lovely together; salty and rich, which in combination with the gooey gruyere is heavenly!


1) Mix the flour with a pinch of salt in a large bowl, make a well in the centre and crack in the eggs.


2) Measure 90ml water in a pyrex jug, then top it up to 300ml with milk.
Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture until smooth.


3) Stir in the vegetable oil and leave to rest for at least 30 minutes but preferably an hour.


4) Drizzle the asparagus with a little basil oil, sprinkle with salt, stir in the pancetta and grill for 5 minutes.


5) Heat a non-stick frying pan until very hot, then add a small knob of butter. Pour in one ladle of batter, quickly turning the pan off the heat to coat the base evenly with the batter. Return to the hob and cook for about one minute, until the base is lightly browned. I like to use a spatula or palette knife to just loosen the edges of the pancake - once the air gets under it you will find it does not stick to the pan but slide about which helps it to flip!


5) Flip over the pancake (if you have a clumsy wrist, slide the pancake onto a plate, then tip the pan over the plate and turn it upside down. No one will ever know!


6) Once the pancake has cooked on both sides, serve with the gruyere, asparagus and pancetta.

Pancakes - Asparagus almond & gruyere

Ingredients 120g plain flour, 2 eggs, 210ml milk, 90ml water, 1 tbsp vegetable oil, butter, 200g asparagus, handful toasted almond flakes, grated gruyere to taste, basil oil.

Makes: 6 pancakes Preparation: 40 minutes


I have combined almonds and asparagus several times in this blog and there's a blimmin good reason for that! They're made for each other and with a gooey helping of gruyere this pancake is oh so good.


1) Mix the flour with a pinch of salt in a large bowl, make a well in the centre and crack in the eggs.


2) Measure 90ml water in a pyrex jug, then top it up to 300ml with milk.
Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture until smooth.


3) Stir in the vegetable oil and leave to rest for at least 30 minutes but preferably an hour.


4) Drizzle the asparagus with a little basil oil, sprinkle with salt and grill for 5 minutes.


5) Heat a non-stick frying pan until very hot, then add a small knob of butter. Pour in one ladle of batter, quickly turning the pan off the heat to coat the base evenly with the batter. Return to the hob and cook for about one minute, until the base is lightly browned. I like to use a spatula or palette knife to just loosen the edges of the pancake - once the air gets under it you will find it does not stick to the pan but slide about which helps it to flip!


6) Flip over the pancake (if you have a clumsy wrist, slide the pancake onto a plate, then tip the pan over the plate and turn it upside down. No one will ever know!


7) Once the pancake has cooked on both sides, serve filled with grated gruyere, the almonds and the asparagus.

Cauliflower, saffron and gruyere risotto

Ingredients 1/3 cauliflower, 2 cups risotto rice, pinch saffron, 30g gruyere, 1 pint vegetable stock, 1/4 leek, butter.

Serves: 4 Preparation: 30 minutes



Saffron is an incredibly complex flavour - the scent makes me think of rusting iron and sweetpeas and it works so, so well with cauliflower which has a musky, sweet flavour when cooked well (overcooked it becomes sulphuric and bitter) and really contrasts with the nutty, caramel tones of the gruyere.
All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time. 



1) Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice the cauliflower into thirds and then cut one piece into thick slices, and then chunks.


2) Finely dice the leek and sautee in a little butter until soft. Add the cauliflower, risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in a glug of vermouth.


2) Once the alcohol cooks off, add the first ladle of stock and stir through.


3) Continue adding the stock to the risotto, one ladle at a time, adding the saffron to the last ladle of stock. 


5) Stir through the grated gruyere, finish with freshly grated black pepper and serve.

Almond & asparagus risotto

Ingredients Asparagus, 75g almond slivers, 1 pint vegetable stock, 50g gruyere, 1 1/2 cups risotto rice, onion, butter, vermouth.

Serves: 4 Preparation: 30 minutes

This might just be the best risotto I have ever created. Toasted almond and asparagus are perfect partners - the nutty, buttery flavour components of both ingredients fuse together perfectly and the triple hit of the nutty, caramel flavour of gruyere makes this risotto a completely hedonistic treat.
All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time.

1) Finely dice the onion and sautee in a little butter until soft. Add the risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in a glug of vermouth.
2) Once the alcohol cooks off, add the first ladle of stock and stir through.

3) In a seperate pan, lightly toast the almond slivers, shaking and turning the pan until they just turn golden brown. Keeping a few to garnish the risotto, crush the toasted almonds in a mortar and pestle until they resemble fine crumbs.4) Continue adding the stock to the risotto, one ladle at a time, adding the ground almonds and aspragus with the second to last ladle of stock.
5) Stir through the grated gruyere, finish with freshly grated black pepper and the remaining toasted almonds and serve.

If you don't have any almonds, you could stir in a teaspoon of almond butter instead.

French sage & onion soup

Ingredients 5 onions, 1 pint vegetable/chicken stock, 1 tsp muscovado sugar, 2 tbs butter, olive oil, old bread, 50g grated parmigiano and gruyere.

Serves: 4 Preparation: 45 minutes

French onion soup is a culinary classic - coloured by caramelised onions and always served with a cheesy crouton crust. Breaking through the crust with a spoon always reminds me of the pleasure of breaking through the sugar topping on a creme brulee. Sometimes the joy of food is in the unwrapping!

1) Peel and finely slice the onions then pop into separate rings with a spoon.

2) Bring a frying pan/wok to a high heat and add 2 tablespoons of butter and a teaspoon of sugar and allow it to brown. Add the onions and stir through until the onion rings have thoroughly caramelised. Add a little olive oil and stir through.


3) Add a pint of vegetable/chicken stock to the onions and stir through. (Transfer to a soup pan first if you're using a frying pan) Season with salt and add a handful of finely diced sage.


4) Allow to simmer for 20-30 minutes on a low heat then ladle into a soup bowl. Top with a layer of toasted bread (I used some ciabatta I had baked the day before), breadcrumbs and grated parmeggian and gruyere then bake under a grill until a crust has formed. Serve.

Courgette & gruyere soup

Ingredients Vegetable stock, 1 potato, 2 courgettes, gruyere, lemon

Serves: 2 Preparation: 30 minutes

This soup has a velvety thick texture and the fresh flavour of the courgette and lemon is undercut beautifully by the rich nuttiness of the gruyere.

1) Peel and dice 1 potato and simmer in 1 pint of vegetable stock and the juice of 1 lemon for 20 minutes. Remove the potatoes with a slotted spoon and either mash or blend until completely pureed.


2) Add the potato back to the vegetable stock and stir through until fully integrated.


3) Grate 2 courgettes into the soup and stir through. Season with salt and freshly ground black pepper.


4) Allow the courgette to soften, simmering it on a low heat for 5 - 10 minutes and then finish by stirring through a handful of grated gruyere.

Croque Madame

Ingredients   Bread, ham, gruyere, mustard, butter, egg, cream cheese.

1) Butter one slice of bread and lay it butter side down on a baking tray. Spread the other side with cream cheese and grainy mustard. Layer with ham and gruyere.


2) Spread cream cheese and grainy mustard onto another slice of bread and put this on top of the ham and gruyere with the plain side facing up.


3) Press the bread with your fingertips so that a shallow well forms in the centre - the idea being that the crust is high enough for the egg not to slide off.


4) Crack an egg and drop into the centre of the bread. If the egg white has pooled in the centre then it will take too long to cook so  try to keep the well as shallow as possible and spread the white fairly evenly across the bread.


5) Bake in the oven until the egg white has just begun to form. Serve with a knife and fork!


This dish may take some practise as you want the yolk to remain liquid so that when you cut into the sandwich it flows into the melted cheese and ham. Some people prefer to fry the egg separately and add to the top of the bread - personally I think the sandwich is improved by the egg soaking into the bread a little before it crisps.