Wednesday 14 September 2011
Presentation - Info to be used
Hello,
So this is my presentation, and over the summer I decided to research into my home town, northumberland.
_________
So, some of the facts:
Its Britains most northern county
Its the Least densely populated area in Britain
Its the Least densely populated area in Britain
Northumberland doesn’t have a city ( the nearest being Newcastle)
The county has more castles than anywhere else in the country
Northumberland is one of the coldest areas of the country
The birth place of famous footballers Bobby and Jack Charlton
________
So, why is northumberland good to me?
It’s my place of birth My entire family still live there
Its a beautiful place
It has an amazing coastline
It brings back a lot of good memories
Its the home of Nannas chicken ala king!
______
I decided to focus on Northumberlands vast array of castles. Here, a map shows the extent of castles, 73 in total.
_____
The four castles I researched included, Bamburgh, dunstanburgh, alnwick and warwick.
From research I found Alnwick to be the most interesting and most reputable. Its tourist numbers were far higher.
Some of the facts include:
Its a Grade I listed building
it was Built to protect Englands northern border against the Scottish invasions.
and Currently the Duke lives in the castle but occupy only some of it. The rest open to public.
It's the second largest inhabited castle in England
Alnwick is the tenth most-visited stately home in England according to Historic Houses Association, with 195,504 visitors in 2006.
_____
Alnwick castle has attracted many film productions, for instance, Robin hood and a series from Black adder have been filmed here. But more recently, and more famously Harry Potter. It’s impressive structure is set within all the Harry Potter films. This can be seen within
the pictures above.
Whilst there, I came across a perculair man, dressed in a robe teaching youngsters how to fly. I decided it wasn’t for me.
______
Alnwick garden is a popular area within the castle.
It cost 42 million to construct
Opened just ten years ago
It has the country's largest collection
of European plants in the ornamental garden
Bamboo Labrinth
Huge tree house open to public
Rose garden
The tree house was built in 2004 Its one of the largest tree houses in the world.
It has a poison garden.
It has a poison garden.
______
Some of the recent going on within the castle involve The Duke of Northumberlands daughter recently being married, Lady Kate Percy wedded Patrick Valentine. Her wedding dress and carriage is shown on display within the coach house at Alnwick castle.Unlike most castles, Alnwick is very much ‘lived in’, with family photos and portraits hanging from the walls. Pieces from the recent wedding adding to the personal touch the castle holds.
________
So, all in all, Northumberland's Alnwick castle is good to me, for all the noted reasons, Thanks for listening.
Sunday 11 September 2011
Opinion: '8 hours sleep is the best amount to have' - Primary research
When you fall asleep are there like different phases you go through? like light sleep, heavy sleep, etc. if so, what are they and how long is each?
" Hello,
Following are the stage of sleep we have:
Stage 1 (Drowsiness) – Our brain gives the signal to our heart to beat at a slower rate, give signal to our body for a drop in body temperature , to our muscles for a slow in muscle activity and our eyes to more slowly under the eyelids. During this stage, it takes about 5 – 10 minutes for us to fall asleep.
Stage 2 (Light Sleep) – After a while, we are in light sleep. Our heart beat has slows, body temperature has drops, muscles has slow and eyes movement has stop. We can be easily waken up during this stage.
Stage 3 (Slow Wave Sleep) – We are now in deeper sleep and cannot be waken up easily. Some people may have a sleepwalk while Children may experience bedwetting at this stage.
Stage 4 (Deep Sleep) – We are in deepest sleep and is very difficult to wake up at this stage. If being awaken, we can be confused and disoriented for a few minutes.
Stage 5 (REM Sleep or Dream Sleep) – REM stand for rapid eye movement. We enter into REM Sleep after 90 minutes in our sleep cycle. Our eyes will move back and forth rapidly beneath our eyelids, our heart will beat faster and breathe less regularly. We can have 2 – 5 REM every night. We dream during REM sleep."
" Hello,
Following are the stage of sleep we have:
Stage 1 (Drowsiness) – Our brain gives the signal to our heart to beat at a slower rate, give signal to our body for a drop in body temperature , to our muscles for a slow in muscle activity and our eyes to more slowly under the eyelids. During this stage, it takes about 5 – 10 minutes for us to fall asleep.
Stage 2 (Light Sleep) – After a while, we are in light sleep. Our heart beat has slows, body temperature has drops, muscles has slow and eyes movement has stop. We can be easily waken up during this stage.
Stage 3 (Slow Wave Sleep) – We are now in deeper sleep and cannot be waken up easily. Some people may have a sleepwalk while Children may experience bedwetting at this stage.
Stage 4 (Deep Sleep) – We are in deepest sleep and is very difficult to wake up at this stage. If being awaken, we can be confused and disoriented for a few minutes.
Stage 5 (REM Sleep or Dream Sleep) – REM stand for rapid eye movement. We enter into REM Sleep after 90 minutes in our sleep cycle. Our eyes will move back and forth rapidly beneath our eyelids, our heart will beat faster and breathe less regularly. We can have 2 – 5 REM every night. We dream during REM sleep."
Opinion: '8 hours sleep is the best amount to have' - Facts
-The record for the longest period without sleep is 18 days, 21 hours, 40 minutes during a rocking chair marathon. The record holder reported hallucinations, paranoia, blurred vision, slurred speech and memory and concentration lapses.
- It's impossible to tell if someone is really awake without close medical supervision. People can take cat naps with their eyes open without even being aware of it.
- Anything less than five minutes to fall asleep at night means you're sleep deprived. The ideal is between 10 and 15 minutes, meaning you're still tired enough to sleep deeply, but not so exhausted you feel sleepy by day.
- A new baby typically results in 400-750 hours lost sleep for parents in the first year
- One of the best predictors of insomnia later in life is the development of bad habits from having sleep disturbed by young children.
- The continuous brain recordings that led to the discovery of REM (rapid eye-movement) sleep were not done until 1953, partly because the scientists involved were concerned about wasting paper.
- REM sleep occurs in bursts totalling about 2 hours a night, usually beginning about 90 minutes after falling asleep.
- Dreams, once thought to occur only during REM sleep, also occur (but to a lesser extent) in non-REM sleep phases. It's possible there may not be a single moment of our sleep when we are actually dreamless.
- REM dreams are characterised by bizarre plots, but non-REM dreams are repetitive and thought-like, with little imagery - obsessively returning to a suspicion you left your mobile phone somewhere, for example.
- Certain types of eye movements during REM sleep correspond to specific movements in dreams, suggesting at least part of the dreaming process is analagous to watching a film
- No-one knows for sure if other species dream but some do have sleep cycles similar to humans.
- Elephants sleep standing up during non-REM sleep, but lie down for REM sleep.
- Some scientists believe we dream to fix experiences in long-term memory, that is, we dream about things worth remembering. Others reckon we dream about things worth forgetting - to eliminate overlapping memories that would otherwise clog up our brains.
- Dreams may not serve any purpose at all but be merely a meaningless byproduct of two evolutionary adaptations - sleep and consciousness.
- REM sleep may help developing brains mature. Premature babies have 75 per cent REM sleep, 10 per cent more than full-term bubs. Similarly, a newborn kitten puppy rat or hampster experiences only REM sleep, while a newborn guinea pig (which is much more developed at birth) has almost no REM sleep at all.
- Scientists have not been able to explain a 1998 study showing a bright light shone on the backs of human knees can reset the brain's sleep-wake clock.
- British Ministry of Defence researchers have been able to reset soldiers' body clocks so they can go without sleep for up to 36 hrs. Tiny optical fibres embedded in special spectacles project a ring of bright white light (with a spectrum identical to a sunrise) around the edge of soldiers' retinas, fooling them into thinking they have just woken up. The system was first used on US pilots during the bombing of Kosovo.
- Seventeen hours of sustained wakefulness leads to a decrease in performance equivalent to a blood alcohol-level of 0.05%.
- The 1989 Exxon Valdez oil spill off Alaska, the Challenger space shuttle disaster and the Chernobyl nuclear accident have all been attributed to human errors in which sleep-deprivation played a role.
- The NRMA estimates fatigue is involved in one in 6 fatal road accidents.
- Exposure to noise at night can suppress immune function even if the sleeper doesn’t wake. Unfamiliar noise, and noise during the first and last two hours of sleep, has the greatest disruptive effect on the sleep cycle.
- The "natural alarm clock" which enables some people to wake up more or less when they want to is caused by a burst of the stress hormone adrenocorticotropin. Researchers say this reflects an unconscious anticipation of the stress of waking up.
- Some sleeping tablets, such as barbiturates suppress REM sleep, which can be harmful over a long period.
- In insomnia following bereavement, sleeping pills can disrupt grieving.
- Tiny luminous rays from a digital alarm clock can be enough to disrupt the sleep cycle even if you do not fully wake. The light turns off a "neural switch" in the brain, causing levels of a key sleep chemical to decline within minutes.
- To drop off we must cool off; body temperature and the brain's sleep-wake cycle are closely linked. That's why hot summer nights can cause a restless sleep. The blood flow mechanism that transfers core body heat to the skin works best between 18 and 30 degrees. But later in life, the comfort zone shrinks to between 23 and 25 degrees - one reason why older people have more sleep disorders.
- A night on the grog will help you get to sleep but it will be a light slumber and you won't dream much.
- After five nights of partial sleep deprivation, three drinks will have the same effect on your body as six would when you've slept enough.
- Humans sleep on average around three hours less than other primates like chimps, rhesus monkeys, squirrel monkeys and baboons, all of whom sleep for 10 hours.
- Ducks at risk of attack by predators are able to balance the need for sleep and survival, keeping one half of the brain awake while the other slips into sleep mode.
- Ten per cent of snorers have sleep apnoea, a disorder which causes sufferers to stop breathing up to 300 times a night and significantly increases the risk of suffering a heart attack or stroke.
- Snoring occurs only in non-REM sleep
- Teenagers need as much sleep as small children (about 10 hrs) while those over 65 need the least of all (about six hours). For the average adult aged 25-55, eight hours is considered optimal
- Some studies suggest women need up to an hour's extra sleep a night compared to men, and not getting it may be one reason women are much more susceptible to depression than men.
- Feeling tired can feel normal after a short time. Those deliberately deprived of sleep for research initially noticed greatly the effects on their alertness, mood and physical performance, but the awareness dropped off after the first few days.
- Diaries from the pre-electric-light-globe Victorian era show adults slept nine to 10 hours a night with periods of rest changing with the seasons in line with sunrise and sunsets.
- Most of what we know about sleep we've learned in the past 25 years.
- As a group, 18 to 24 year-olds deprived of sleep suffer more from impaired performance than older adults.
- Experts say one of the most alluring sleep distractions is the 24-hour accessibility of the internet.
- The extra-hour of sleep received when clocks are put back at the start of daylight in Canada has been found to coincide with a fall in the number of road accidents.
Opinion: '8 hours sleep is the best amount to have' - Benefits
Sleep helps to repair your body.
Your body produces extra protein molecules while you're sleeping that helps strengthen your ability to fight infection and stay healthy. These molecules help your immune system mend your body at a cellular level when you are stressed or have been exposed to compromising elements such as pollutants and infectious bacteria.
Sleep helps keep your heart healthy.
Your cardiovascular system is constantly under pressure and sleep helps to reduce the levels of stress and inflammation in your body. High levels of "inflammatory markers" are linked to heart disease and strokes. Sleep can also help keep blood pressure and cholesterol levels (which play a role in heart disease) in check.
Sleep reduces stress.
A good night's sleep can help lower blood pressure and elevated levels of stress hormones, which are a natural result of today's fast paced lifestyle. High blood pressure can be life threatening and the physical effects of stress can produce "'wear and tear" on your body and degenerate cells, which propel the aging process. Sleep helps to slow these effects and encourages a state of relaxation.
Sleep improves your memory.
That 'foggy' feeling that you struggle with when deprived of sleep makes it difficult to concentrate. This often leads to memory problems with facts, faces, lessons, or even conversations. Sleeping well eliminates these difficulties because, as you sleep, your brain is busy organizing and correlating memories.
One of the great benefits of sleep is that it allows your brain to better process new experiences and knowledge, increasing your understanding and retention. So, next time you hear someone say "why don't you sleep on it," take their advice.
Your body produces extra protein molecules while you're sleeping that helps strengthen your ability to fight infection and stay healthy. These molecules help your immune system mend your body at a cellular level when you are stressed or have been exposed to compromising elements such as pollutants and infectious bacteria.
Sleep helps keep your heart healthy.
Your cardiovascular system is constantly under pressure and sleep helps to reduce the levels of stress and inflammation in your body. High levels of "inflammatory markers" are linked to heart disease and strokes. Sleep can also help keep blood pressure and cholesterol levels (which play a role in heart disease) in check.
Sleep reduces stress.
A good night's sleep can help lower blood pressure and elevated levels of stress hormones, which are a natural result of today's fast paced lifestyle. High blood pressure can be life threatening and the physical effects of stress can produce "'wear and tear" on your body and degenerate cells, which propel the aging process. Sleep helps to slow these effects and encourages a state of relaxation.
Sleep improves your memory.
That 'foggy' feeling that you struggle with when deprived of sleep makes it difficult to concentrate. This often leads to memory problems with facts, faces, lessons, or even conversations. Sleeping well eliminates these difficulties because, as you sleep, your brain is busy organizing and correlating memories.
One of the great benefits of sleep is that it allows your brain to better process new experiences and knowledge, increasing your understanding and retention. So, next time you hear someone say "why don't you sleep on it," take their advice.
Sleep helps control body weight issues.
Sleep helps regulate the hormones that affect and control your appetite. Studies have shown that when your body is deprived of sleep, the normal hormone balances are interrupted and your appetite increases. Unfortunately this increase in appetite doesn't lead to a craving for fruits and veggies. Rather, your body longs for foods high in calories, fats, and carbohydrates.
So, if you're trying to lose those stubborn few pounds that just keep hanging around, consider the benefits of sleep on weight control and make sure that getting enough sleep each day. For more information on sleep and body weight.
Sleep reduces your chances of diabetes
Researchers have shown that lack of sleep may lead to type 2 diabetes by affecting how your body processes glucose, which is the carbohydrate your cells use for fuel.
The Division of Sleep Medicine at Harvard Medical School reports that a study showed a healthy group of people who had reduced their sleep from eight to four hours per night processed glucose more slowly. Other research initiatives have revealed that adults who usually sleep less than five hours per night have a greatly increased risk of developing diabetes.
Sleep reduces the occurrence of mood disorders.
With insufficient sleep during the night, many people become agitated or moody the following day. Yet, when limited sleep becomes a chronic issue, studies have shown it can lead to long-term mood disorders such as depression or anxiety.
The benefits of sleep are extensive and can make a difference in your quality of life, as well as the length of your life. Therefore, it is vital to place a priority on getting ample, consistent sleep.
Sleep helps regulate the hormones that affect and control your appetite. Studies have shown that when your body is deprived of sleep, the normal hormone balances are interrupted and your appetite increases. Unfortunately this increase in appetite doesn't lead to a craving for fruits and veggies. Rather, your body longs for foods high in calories, fats, and carbohydrates.
So, if you're trying to lose those stubborn few pounds that just keep hanging around, consider the benefits of sleep on weight control and make sure that getting enough sleep each day. For more information on sleep and body weight.
Sleep reduces your chances of diabetes
Researchers have shown that lack of sleep may lead to type 2 diabetes by affecting how your body processes glucose, which is the carbohydrate your cells use for fuel.
The Division of Sleep Medicine at Harvard Medical School reports that a study showed a healthy group of people who had reduced their sleep from eight to four hours per night processed glucose more slowly. Other research initiatives have revealed that adults who usually sleep less than five hours per night have a greatly increased risk of developing diabetes.
Sleep reduces the occurrence of mood disorders.
With insufficient sleep during the night, many people become agitated or moody the following day. Yet, when limited sleep becomes a chronic issue, studies have shown it can lead to long-term mood disorders such as depression or anxiety.
The benefits of sleep are extensive and can make a difference in your quality of life, as well as the length of your life. Therefore, it is vital to place a priority on getting ample, consistent sleep.
Opinion: '8 hours sleep is the best amount to have' - Dreaming
Dreaming I feel has a strong link between sleep and the amount you have, for instance, many of us can be woken by a nightmare, and to dream we have to be in a certain state of sleep.
-Dreams are successions of images, ideas, emotions and sensations occurring involuntarily in the mind during certain stages of sleep.
- The scientific study of dreams is known as oneirology
- Scientists believe that everyone dreams, but people will tend to forget them when they naturally pass out of sleep through the traditional sleep cycle
- If a person is awoken during REM sleep, they are much more likely to remember the dream.
- Dreams mainly occur in the R.E.M. stage (rapid-eye movement) of sleep, that is when brain activity is high and signalled by continuous movements of the eyes
- Dreams are a connection to the human subconscious. They can range from normal and ordinary to overly surreal and bizarre
- Dreams can often at times make a creative thought to the person or give a sense of inspiration
- Dream interpretations date back to 5000-4000 B.C., where they were documented on clay tablets. The earliest recorded dreams were acquired from materials dating back approximately 5000 years, in Mesopotamia
- In some of the earliest societies, people were unable to tell the difference between the dream world and the waking world. They just simply chose not to make the distinction because they believed that the dream world was an extension of reality, though a more powerful world.
- The most common emotion experienced in dreams is anxiety. Other emotions include abandonment, anger, fear, joy, happiness, etc. Negative emotions are much more common than positive ones.
- A small minority of people say that they dream only in black and white.
- A daydream is a visionary fantasy, especially one of happy, pleasant thoughts, hopes or ambitions, imagined as coming to pass, and experienced while awake.
Opinion: '8 hours sleep is the best amount to have' - About
I have always been told having 8 hours of sleep a night means you feel at your best in the morning. Since being told this, from a young age, I have always scheduled my bed routine to make sure I get the right amount of sleep. I think this works best for me as I have stuck to this routine for years. I'm not sure if its medically proven so I wanted to do a little research to find out. I want to look into other people's opinions too, as I believe its massively dependant on your age and lifestyle.
HOW MUCH SLEEP DO YOU NEED?
While sleep requirements vary by individual, the National Institute of Neurological Disorders and Stroke reports that most adults need seven to eight hours a night. Though, some people may need as few as 5 hours per night and others may need up to nine or ten hours of sleep each day for proper functioning.
Sleep Requirements by Age
Studies show that people who get the appropriate amount of sleep on a regular basis tend to live longer, healthier lives than those who sleep too few or even too many hours each night. This underscores the importance of making sleep a top priority.
HOW MUCH SLEEP DO YOU NEED?
While sleep requirements vary by individual, the National Institute of Neurological Disorders and Stroke reports that most adults need seven to eight hours a night. Though, some people may need as few as 5 hours per night and others may need up to nine or ten hours of sleep each day for proper functioning.
| Newborns (0-2 months old) | 12-18 hours |
| Infants (3-11 months old) | 14-15 Hours |
| Toddlers (1-3 years old)l | 12-14 Hours |
| Pre-schoolers (3-5 years old) | 11-13 Hours |
| School-aged Children (5-10 years old) | 10-11 Hours |
| Teens (11-17 years old) | 8-9 Hours |
| Adults | 7-9 Hours |
Studies show that people who get the appropriate amount of sleep on a regular basis tend to live longer, healthier lives than those who sleep too few or even too many hours each night. This underscores the importance of making sleep a top priority.
Concept: Cheese - Cheese Rolling
The Cooper's Hill Cheese-Rolling and Wake is an annual event held on the Spring Bank Holiday at Cooper's Hill, near Gloucester in the Cotswolds region of England. It is traditionally by and for the people who live in the local village of Brockworth, but now people from all over the world take part. The event takes its name from the hill on which it occurs.
The event is traditional. In recent years, it has been managed in a quasi-official manner, but the events of 2010 and 2011 took place spontaneously without any management. Spectators were furious at the prospect of being charged a £20 entry fee.
From the top of the hill a round of Double Gloucester cheese is rolled, and competitors race down the hill after it. The first person over the finish line at the bottom of the hill wins the cheese. In theory, competitors are aiming to catch the cheese, however it has around a one second head start and can reach speeds up to 70 mph (112 km/h), enough to knock over and injure a spectator.
"The Cheese Rollers" pub in the nearby village of Shurdington, about 3 miles from Cooper's Hill, takes its name from the event. The nearest pubs to the event are The Cross Hands and The Victoria (both of which are in Brockworth) which competitors frequent for some pre-event Dutch courage or discussion of tactics, and after the event for some convalescence.
Cooper's Hill is a stop on the Cotswold Way.
Accurate information is hard to come by, but the tradition is at least 200 years old. Each year the event becomes more and more popular with contestants coming from all across the world to compete or even simply to spectate.
The 2010 event took place without management due to safety concerns over the number of people visiting the event, but it is hoped that it will continue to be held, following the launch of a 'Save The Cheese Roll' campaign. Despite the cancellation and lack of paramedics, around 500 people showed up in 2010 to hold some spontaneous races, with six time champion Chris Anderson winning again. No major injuries were reported.
On 24 March 2011, it was announced that no management would occur for another year. The organisers blamed backlashes that included death threats following an announcement of how the 2011 event would be run. The plans had been made to conduct the event under mounting pressure from the local council who stipulated it should include security, perimeter fencing to allow crowd control and spectator areas that would charge an entrance fee. The event proceeded without management.
"No-one's going to stop us doing it. They say it's not official but we are all Brockworth people and we're running the cheese today so it is official. We strongly believe in it."—Former winner Helen Thorpe in May 2011.
At this stage the future of management of the event remains unknown.
"Since we announced an entry fee, we have been bombarded with so much hostility and criticism, much of it at a personal level, including accusations of profiteering and some of the committee have even received threats."—Cheese Rolling Committee spokesman Richard Jefferies speaking in March 2011
Due to the steepness and uneven surface of the hill there are usually a number of injuries, ranging from sprained ankles tobroken bones and concussion. A first aid service is provided by the local St John Ambulance (Gloucester, Cheltenham and Stroud Divisions) at the bottom of the hill, with a volunteer rescue group on hand to carry down to them any casualties who do not end up at the bottom through gravity. A number of ambulance vehicles attend the event, since there is invariably at least one, and often several injuries requiring hospital treatment. Cooper's Hill Cheese Rolling has been summarised as "twenty young men chase a cheese off a cliff and tumble 200 yards to the bottom, where they are scraped up by paramedics and packed off to hospital".
The race of 2005 was delayed while the ambulances returned from the hospital, all of them having been required to transport casualties from previous races. Nevertheless, it was one of the most popular events in recent years, with many more participants than were able to run in the four races.
Concept: Cheese - Little miss tuffet
Curds are mentioned in the Middle Irish tale The Vision of Mac Conglinne, the relevant portion of which reads:
Curds also appear in the nursery rhyme Little Miss Muffet.
Concept: Cheese - Mice
There has always been a link between cheese and mice, many of us can picture a mouse crawling through the holes of cheese as it was in many children related novels, comics and cartoons.
I wanted to do a little research to see how it all came about, and whether Mice even like cheese!
I wanted to do a little research to see how it all came about, and whether Mice even like cheese!
Mice DONT like cheese!
The long-held theory that mice are attracted to the smell of cheese has been debunked by a new study which reveals the rodents actually have a sweet tooth.
According to researchers from Manchester Metropolitan University mice prefer foods with a high sugar content.
For years popular belief has held that the best way to catch a mouse is to entice it into a trap with a tasty chunk of cheese.
Millions of children have howled with laughter as they watched cartoon cat Tom try to ensnare arch-rival Jerry with a lump of cheddar.
But as part of a wider study into what foods attract and repel animals, researchers found that a mouse's diet is primarily made up of grains and fruit - both foods high in sugar - and would turn their noses up at something as strong in smell and rich in taste as cheese.
Dr David Holmes, an animal behaviourist from Manchester Metropolitan University, said: "Clearly the supposition of mice liking cheese is a popular premise.
"Mice have evolved almost entirely without cheese or anything resembling it.
"They respond to the smell, texture and taste of food and cheese is something that would not be available to them in their natural environment and therefore not something that they would respond to."
Nigel White of the Stilton Cheese Makers Association said: "Blue Stilton cheese has a very distinctive aroma and has a huge fan base across the world but mice are clearly not among that."
Mice and cheese
Jerry doing his 'Thang'
You can buy wooden cheese as decoration for mice cages
Concept: Cheese - Meals
I used to (due to food intolerance's) use cheese on almost every meal I have, its versatility in ways you can use it, cut it, and melt it means this can be achieved. It can go in sauces, soups, on top of bread, and crackers and can be grated on a large variety of meals. Just a few meals I could think of which use cheese as an extra topping:
- Cheese on toast
- Cheese on crackers
- Cheesy grated on omelette
- Jacket potato with cheese
- Grated cheese on lasagne
Cheese devoted meals:
- Cauliflower Cheese
- Cheese sauce
- Cheese salad
- Cheesecake
- Cheese scones
- Blue cheese and cauliflower soup
- Macaroni Cheese
Some cheese related recipes:
Apple Rosti
1 onion, peeled and diced
2 tsp minced garlic
1 tablespoon olive oil
250 g spinach, washed well
1/4 cup cream or Ricotta cheese
nutmeg, salt and pepper to season
200 g filo pastry sheets
1 tablespoon olive oil + extra for brushing
2 medium onions, chopped
125 g mushrooms, coarsely chopped
1 teaspoon fresh thyme leaves
50 g Parmesan cheese, coarsely grated
50 g Cheddar cheese, grated
150 g canned borlotti or pinto beans, rinsed and drained
100 g fresh breadcrumbs
1 tablespoon soy sauce
2 tablespoons. red wine
1 teaspoon mustard
1 egg, beaten
1 tablespoon cornflour
Some cheese related recipes:
CHEDDAR CHEESE AND CALVADOS FONDUE WITH APPLE RÖSTI
1 garlic clove
185 ml dry cider or, 185 ml dry white wine
2-4 tablespoons Calvados or other apple brandy
400 g Cheddar cheese, coarsely grated
1 tablespoon freshly ground flour (if necessary)
Freshly ground black pepper
185 ml dry cider or, 185 ml dry white wine
2-4 tablespoons Calvados or other apple brandy
400 g Cheddar cheese, coarsely grated
1 tablespoon freshly ground flour (if necessary)
Freshly ground black pepper
Apple Rosti
500g waxy potatoes eg Desiree, peeled and grated
2 sharp dessert apples, peeled and grated
squeeze of lemon juice
freshly milled salt and black pepper
vegetable oil to fry
2 sharp dessert apples, peeled and grated
squeeze of lemon juice
freshly milled salt and black pepper
vegetable oil to fry
Method
Sprinkle the lemon juice over the grated apple. Combine the potatoes with the apple and squeeze out any excess juice. Divide the mixture into 8 and shape into flat rounds.
Shallow fry gently on each side until golden brown and cooked through and keep hot until ready to use.
Set the fondue pot over heat source. Split the garlic and rub the pan with it. Pour in the cider/wine and Calvados and heat until the liquid starts to bubble. Add the cheese; stir until melted and smooth. Add flour for thickening if necessary. Add the pepper and nutmeg and serve with cut-up bread pieces and vegetables.
Serves 6
1 onion, peeled and diced
2 tsp minced garlic
1 tablespoon olive oil
250 g spinach, washed well
1/4 cup cream or Ricotta cheese
nutmeg, salt and pepper to season
200 g filo pastry sheets
75g butter, melted
1/4 cup chopped walnuts
1/4 cup chopped walnuts
200g blue cheese
Method
Cook the onions and garlic in the oil in a frying pan until tender. Drain away the moisture from the washed spinach and add to the pan. Season with the nutmeg, salt and pepper. Cook 3-4 minutes then cool. Scatter in the walnuts.
Spread one sheet of filo pastry lightly with butter and place a second sheet on top. Repeat with a further 6 sheets of filo. Arrange half the spinach mixture down the center of the filo. Cut the blue cheese into thick slices and place down the center. Arrange the remaining spinach on top. Roll up the pastry to enclose the spinach filling. Place the roll join-side-down on a greased baking tray. Brush the remaining sheets of filo with butter and arrange decoratively on top.
Bake at 190oC for 40 minutes until golden and crispy. Serve warm or cold in thick slices.
Serves 6
4-5 heads (600g) of chicory, cored and thinly sliced
2 celery stalks, thinly sliced, plus a few leaves
75 g Roquefort cheese, crumbled
50 g shelled walnuts, chppoed
A handful of flat leaf parsley, finely chopped
1 baguette, slice, to serve
Walnut Vinaigrette
2 tablespoons wine vinaigrette
1 tablespoon fine sea salt
1 teaspoon Dijon mustard
7 tablespoons sunflower oil
Freshly ground black pepper
Method
Put the vinegar in a salad bowl. Using a fork, stir in the salt until it has almost dissolved. Mix in the mustard until completely blended. Add the oil, t tablespoon at a time , mixing well between each addition, until emulsified. Stir in pepper to taste.
Just before you’re ready to serve the salad, add the chicory, celery, walnuts, Roquefort and parsley to the vinaigrette and toss well. Serve immediately with a basket of sliced baguette.
Serves 6
250 g fresh/frozen flaky pastry
200 g unsalted butter
500 g small shallots, peeled
125 ml double cream
250 g Fourme d’Ambert
115 g fromage frais
Sea salt and freshly ground pepper to taste
1 tablespoon thyme leaves, chopped
Method
Roll out the pastry in a 20cm circle and score around the edges about 2.5cm in, to help lift the edges when cooking. Place pastry on a lightly oiled baking sheet, brush the base with egg white to help keep the pastry crisp.
In a frying pan, melt the butter then put in the shallots and cook until they become golden brown and caramelized. Take off the heat and put the shallots into a bowl to cool to room temperature. Add the rest of the liquid in the pan to the shallots.
In another bowl , mash the cheese with the fromage frais and the cream. Add salt and pepper to taste, and fold in the thyme. Spread the cheese mixture over the pastry leaving a 2.5 cm gap at the edges, then place the shallots on top. Bake on the middle shelf of a pre-heated at 200°C/400°F/Gas Mark 6, until the pastry is golden brown and filling evenly cooked.
Serves 6
4 red peppers, halved, deseeded and white membranes removed
Olive oil, for drizzling
150 g goat’s cheese, not hard
A handful of fresh basil leaves
Olive Tapenade
175 g black pitted olives
4 tablespoons olive oil
2 tablespoons capers
Method
Put the peppers on a baking sheet and drizzle with olive oil. Roast in a preheated oven at 220°C/425°F/Gas Mark 7 for about 25 minutes until charred and blistering. Remove from oven and cover with a damp tea towel. Set aside for 10 minutes to steam off the skins – this makes peeling much easier.
To make the olive tapenade, put the olives, capers and olive oil in a blender and mix to a fairly course texture.
Carefully remove the skins from the peppers, then cut each piece in half. Put the peppers skin side down on a chopping board and smear generously with the tapenade. Add a small piece of goat’s cheese and a few basil leaves. Roll up the filled pepper, then put seam side down on a serving dish. Secure with a sprig of rosemary and serve
Serves 6
Method
Layer slices of day-old brown bread in a deep dish with Appenzell cheese and seasoning. Pour a little milk over and let stand for 1 hour until all the milk has been absorbed. Transfer to a frying-pan and press down well. Fry on both sides for 5 to 6 minutes until crisp and brown.
1kg salad potatoes
1 fresh bay leaf 60 g unsalted butter
2 onions, halved and sliced
150 g bacon lardons
75 ml dry white wine
1 Reblochon cheese, 500 g
Sea salt and freshly ground pepper to taste
Method
Place the potatoes in a large sauce-pan, add the bay leaf and cold water and then cover. Bring to the boil, add some salt and cook until the potatoes are soft but not too soft, usually about 15 mins. Drain. When cool enough, peel and cut into slices about 7 mm thick.
Melt half the butter in a frying-pan, add the lardons and onions, and cook until lightly brown. Remove and put to one side. Add the remaining butter and potatoes and cook gently for 5 minutes. Stir carefully, trying not to break the potatoe slices. Add the wine, bring to the boil and boil for one minute. Season with salt and pepper.
Arrange the potatoes in the prepared baking dish. Scrub the rind of the cheese lightly with a vegetable brush, then cut it into 8 wedges. Cut each piece in half through the middle, so each one has skin on only one side. Put the cheese on top of the potatoes, skin side up. Cover with foil and bake in a preheated over at 220°C/425°F/Gas Mark 7 for 15 minutes. Remove the foil and bake for 15-20 minutes more, until browned. Serve hot
Serves 6
Method
Chop 2 onions and gently sauté in butter until opaque. Add 255 g peeled and chopped beetroot, a large peeled and chopped potatoe, 800 ml stock and seasoning. Bring to the boil, cover, and simmer until the beetroot is cooked through. Puree in a blender then return to the pan and re-heat. Cut a baguette into rounds and toast well. Press on plenty of Beenleigh blue and place under the grill. Ladel the soup into bowls and top with the Beenleigh croutons.
30 g butter
1 onion, finely chopped
5-6 celery stalks
30g of flour
850ml vegetable or chicken stock
5 tbsp white wine
150g Colston Bassett Stilton - crumbled
140ml cream
Method
Melt the butter in a frying pan, adding the onion and celery until golden. Gently add the flour and stir the mixture on gentle heat for about 1-2 minutes. Pour in slowly the stock and wine, bring back to boil (stirring), then reduce heat and simmer for 20-30 minutes. Allow to cool slightly then put mixture in a blender and liquidise. Return to the pan, add stilton and heat gently so that stilton melts. Add cream, season and check soup is thoroughly warmed. Pour into bowls & garnish with celery leaves. Serve with crusty bread.
Method
Chop 2 leeks and gently fry in a butter to soften, then add a small glass of sherry, a small cauliflower cut into pieces, and 680 ml of vegetable stock. Bring to the boil, cover and simmer for 20 minutes. Puree the mixture and stir in 100 g of crumbled Bleu d’Auvergne. Gently reheat and serve hot
Method
Roast some walnuts and finely grate them. Cut white bread into medium slices and toast on one side. Top the un-toasted side with strips of Camembert, no crust, creamed with a littlefromage blanc. Cover the toast and cheese with the walnuts and cut the slices into triangles. Place them on a non-stick baking sheet and bake at 200°C/400°F/Gas Mark 6 for 5 minutes or until the walnut topping is toasted. Serve as an aperitif, a simple starter, or just as a snack.
125 ml of sweet white wine such as German Reisling or Gewurztraminer
400 g creamy blue cheese, such Gorgonzola or Roquefort, coarsely chopped
4-6 ripe pears, quartered, or 25 asparagus spears, lightly cooked, to serve
1 teaspoon cornflour mixed with 1 tablespoon of the wine
Walnut Grissini
375 g unbleached plain flour, plus extra for dusting
1 sachet (7 g) easy-blend dried yeast
70 g fresh walnuts
2 tablespoons walnut oil
1 teaspoon sea salt
Method
To make the walnut grissini, put the flour, yeast, walnuts and salt in blender with a plastic blade. With the machine on, add the oil and 200 ml of water through the feed tube. Blend in 15 second bursts until it forms a soft paste. Put the dough in an oiled bowl, cover and put aside for 1 hour.
Knead the dough again lightly, flatten to a rectangle about 40 x 15 cm, thn cut crossways into 1 cm strips. Roll and stretch out each strip to about 30 cm in length and transfer to a baking sheet (you will need to bake in two batches). Cook in a pre-heated oven at 200°C/400°F/Gas Mark 6 for 16-18 minutes. Remove from the oven and transfer to a rack to cool. Serve immediately.
To prepare the fondue, pour the wine into a small fondue pot and heat until simmering. Gradually stir in the blue cheese, then the cornflour mixture, stirring constantly until smooth. Transfer the pot to its tabletop burner and serve with the walnut grissini and pears or aspragus
Serves 6
Tart shell
1-1/2 cups flour
1 teaspoon salt
½ cup (1 stick) butter, cut into small pieces
4 to 5 tablespoons ice water
Filling
8 oz Roquefort cheese, at room temperature
3 tablespoons heavy cream
3 tomatoes, cut into ¼ inch slices
1 teaspoon pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon extra virgin olive oil
Method
Put flour and salt in a medium bowl and stir together. With a pastry blender, a fork or your hands, work the butter pieces into the flour until the mixture resembles course meal. Gradually add the water, gently working it in until the mixture starts to come together. With your hands, shape it into a flat disk, wrap in plastic wrap and refrigerate for about 30 minutes.
Put flour and salt in a medium bowl and stir together. With a pastry blender, a fork or your hands, work the butter pieces into the flour until the mixture resembles course meal. Gradually add the water, gently working it in until the mixture starts to come together. With your hands, shape it into a flat disk, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat oven to200°C/400°F/Gas Mark 6. On a floured surface, roll the dough into an 11x 15 inch rectangle (if using a 9x13 inch pan) or a 14 inch circle (if using a 12 inch removable bottom tart pan). Transfer the pastry to the pan and pat it to fit the bottom and 1 inch up the sides. Refrigerate while preparing the filling.
In a small bowl mash the cheese and the cream with a fork until soft enough to spread, adding more cream if necessary. With a small spatula, spread the mixture evenly over the bottom of the tart shell. Cover the cheese with the tomato slices and sprinkle the pepper and thyme over the tomatoes. Drizzle oil over all.
Bake until the crust is golden, about 20 – 25 minutes. Cool for 30 minutes and serve warm or room temperature.
1 garlic clove, halved
400 g coarsely grated Gruyere cheese
200 g coarsely grated Emmenthal cheese
4 teaspoons (20 ml) cornstarch
375 ml white wine from Neuchatel
1 teaspoon (5 ml) freshly squeezed lemon juice
1 small glass Kirsch
Freshly ground pepper
Hint of nutmeg
Method
Rub a ceramic fondue pot with garlic clove halves. Mix together grated cheeses and cornstarch, into a fondue pot. Stir in the white wine and lemon juice; bring to a boil, stirring, until cheese has melted. Stir in Kirsch; season with pepper and nutmeg.
Transfer fondue pot over a burner onto the table.
Method
Slice 4 medium-size boiled potatoes and fry in butter until very lightly browned. Mix 8 eggs with 100 g shredded Beaufort cheese. Season and pour over the fried potatoes. Cook until the base is set. Finish off under a hot grill. If you like, you can add some chopped fresh chervil, or your favourite fresh herb, to the mix but this is not traditional.
900 ml vegetable stock
50 g unsalted butter
1 tablespoon olive oil
8 shallots, finely chopped
1 garlic clove, crushed
275 g risotto rice, such as vialone nano, carnaroli or arborio
1 glass white wine, about 125 ml
100 g Parmesan cheese, freshly grated, plus extra to serve
50 g Gorgonzola cheese, cut into cubes
50 g fontina cheese, cut into cubes
50 g Taleggio cheese, rind removed and cheese cut into cubes
A handful of fresh flat leaf parsley, coarsely chopped
Sea salt and freshly ground black pepper
Method
Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
Heat the butter and oil in frying pan or heavy based saucepan over medium heat. Add the shallots and cook for 1-2 minutes until softened but not browned. Add the garlic and mix well.
Add the rice and stir, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before until the liquid has been absorbed and the rice is tender but still firm, about 18-20 minutes. Reserve the last ladle of stock.
Add the reserved stock, the cheeses, parsley, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
Spoon into bowls, sprinkle with grated Parmesan and serve
Serves 4
1/3 cup Gorgonzola cheese, crumbled
2 tablespoons unsalted butter
1 tablespoon brandy or cognac
freshly ground black pepper, to taste
12 slices diagonally cut French bread
Olive oil
6 garlic cloves, halved
3 Granny Smith apples, each cut into 8 wedges
2 tablespoons unsalted butter
1 tablespoon brandy or cognac
freshly ground black pepper, to taste
12 slices diagonally cut French bread
Olive oil
6 garlic cloves, halved
3 Granny Smith apples, each cut into 8 wedges
Method
Heat grill. Combine Gorgonzola cheese, unsalted butter, brandy/cognac and black pepper in a small bowl, stirring until blended.
Heat grill. Combine Gorgonzola cheese, unsalted butter, brandy/cognac and black pepper in a small bowl, stirring until blended.
Place bread slices on grill rack coated with olive oil; cook for 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Spread 2 teaspoons of cheese mixture over each bread slice. Serve with apple wedges,
12 servings
1 tablespoon olive oil + extra for brushing
2 medium onions, chopped
125 g mushrooms, coarsely chopped
1 teaspoon fresh thyme leaves
50 g Parmesan cheese, coarsely grated
50 g Cheddar cheese, grated
150 g canned borlotti or pinto beans, rinsed and drained
100 g fresh breadcrumbs
1 tablespoon soy sauce
2 tablespoons. red wine
1 teaspoon mustard
1 egg, beaten
1 tablespoon cornflour
8 soft bread rolls
Sea salt and freshly ground pepper to taste
Method
Heat the oil in a frying pan, add the onions, mushrooms, thyme and salt and fry until softened and golden. Let cool.
Transfer to a food processor, add the cheeses, beans, breadcumbs and freshly ground black pepper. Pulse until mixed, then add the rest. Process until mixed, but not too smooth.
Using wet hands, shape the mixture into 8 balls, then flatten into 2 cm. thick patties. Put on a prepared baking sheet, covered with clingfilm. Chill until firm.
When ready to cook, transfer to a baking sheet, brush the tops with extra oil and bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 25 minutes, or until crisp and golden. Then serve.
Heat the oil in a frying pan, add the onions, mushrooms, thyme and salt and fry until softened and golden. Let cool.
Transfer to a food processor, add the cheeses, beans, breadcumbs and freshly ground black pepper. Pulse until mixed, then add the rest. Process until mixed, but not too smooth.
Using wet hands, shape the mixture into 8 balls, then flatten into 2 cm. thick patties. Put on a prepared baking sheet, covered with clingfilm. Chill until firm.
When ready to cook, transfer to a baking sheet, brush the tops with extra oil and bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 25 minutes, or until crisp and golden. Then serve.
Method
Soften a large teaspoon of butter in a pan with 200 g Cabrales cheese over a gentle heat. Do not allow the cheese to melt completely. Then add 213 ml of single cream and stir the mixture until a smooth sauce is formed. Reheat gently when you are ready to use the sauce and pour over four grilled or fried steaks. This sauce works equally well if poured over pasta or potato dishes, which could then be baked in the oven to give a crisp topping
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