Banishing the weekday blues with Primula*: fully-loaded potatoes

It has been seriously dull and rainy recently. I’m currently looking outside and everything just looks so grey. Raindrops are trickling down the windows,the trees are dancing about in the wind, and I’m still too cold to leave the heating off.

It was pretty much the same yesterday, so I decided to inject a bit of colour and deliciousness into my day with Primula Light. If you’ve read any of my other recipe posts, you’ll know I’m a sucker for Primula. I mean it’s just so easy to add a creamy, cheesy kick to meals and snacks without having to spend ages grating blocks of cheese. And believe me, my grating skills are almost non-existent (thanks, hemi!). So to kick start this drizzly year, I was asked if I fancied trying to incorporate Primula Light into my meals, and yesterday was the perfect day to showcase one of my favourite, easy lunches.

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Bright, colourful, and delicious enough to blow the cobwebs away: my Mexican-style bean salsa stuffed sweet potatoes. Yes, it’s a mouthful; but one you’ll be oh-so happy about.

You will need:

A tube of Primula Light cheese

Four large baking potatoes or sweet potatoes (I used a fancy purple one to make my meal even brighter)

A tin of your favourite beans (I used black beans, but kidney beans or cannellini beans would also be yummy)

A tin of sweetcorn

A punnet of small tomatoes, roughly chopped (I used baby plum here)

One red onion, chopped

One lime, squeezed

One mild chilli, chopped

Handful of shredded mint leaves

Salt and pepper to taste

Paprika to sprinkle

Method:

1. Cook the potatoes. I cheated slightly here: I pricked each with a fork, and cooked them on high in a microwave for ten mins to give them a head start. I then popped them into a preheated over at 190 degrees until their skins were crisp and their insides fluffy. Be sure to lightly oil some foil before placing them on top: sweet potatoes in particular have a habit of caramelising and completely  sticking to baking trays!

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Just look at the colour of this! No filter needed…

2. Whilst my potatoes were cooking, I  mixed together the drained beans, drained sweetcorn, chopped tomato and onions and shredded mint. I then squeezed over the juice of one lime, added the chilli and stirred. Then just season to taste and set aside.

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A delicious mix of ingredients that are nutritious and tasty. This would be great stirred into couscous, or on a salad

3. Next, you’ll want to prepare your potatoes. When cool enough to touch, cut you potatoes in half and fluff up the insides with a fork in order to leave enough space for the salsa filling.

4. Stuff as much filling into each potato as possible (you’ll want to: it’s yummy!). When stuffed, place back into the oven until the filling is cooked through.

5. Finally, drizzle some Primula Light cheese over each stuffed potato, and sprinkle that with paprika. Serve as it is for a lunch, or with a lightly dressed salad for something more substantial.

Just perfect: gooey, oozing with flavour, and deliciously bright. What’s not to love?

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That’s it! It’s really that easy to create something delicious, satisfying and nutritious for a weekday lunch or dinner. I’m going to make several of these to take into work for lunch, as I know they’ll keep me fuelled for the day. What do you think? Do you fancy giving this easy recipe a go?

Hope your week is off to a flying start; look after yourself, whatever you’re doing.

Heather x

 

 

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Cooking up an Easter Feast with Primula: Creamy Chicken*

Hello! How are you? It’s really sunny over here today and I’m having a day of recipe-developing and MRes work (which never stops!). You might remember a few days ago I posted a recipe using Primula cheese and created a super-tasty tart. You can find that recipe here.

I wanted to come up with something quick yet tasty, and I think I made just the right thing to fulfil those requirements!

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Ingredients:

Two chopped chicken breasts,
Handful of chopped mushrooms,
1/2 chopped onion,
1/2 tube of Primula Original cheese,
150ml single cream,
2 chicken stock cubes,
2 crushed garlic cloves,
Rice/pasta to serve,
Green salad to garnish (optional).

Method:

1. Soften onion and brown chicken over medium heat in a frying pan. Add the crushed garlic.
2. Add the chopped mushrooms to the pan and fry with the chicken, onion and garlic.
3. Turn heat to low, and add 1/2 tube of Primula cheese. Combine well.
4. Stir in the cream, combining well. Here is where you can add the stock and cracked black pepper of desired.
5. Leave to simmer on low heat, ensuring the chicken is cooked through and everything well-combined.
6. Serve immediately over rice or pasta. I also served ours with a simple salad dressed with olive oil.

Couldn’t be easier!

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I hope you’re enjoying this Primula series; I have a really tasty dessert perfect for an Easter feast coming your way soon!

Have a wonderful day,
Heather x

Cooking up an Easter Feast with Primula*

Hello there! I have a little recipe for you today. I was kindly contacted by Holly a couple of weeks ago asking if I fancied coming up with some recipes using primula cheese; it was an offer I couldn’t refuse!

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I’ve made some recipes using primula cheese before and have been extremely impressed with the results. Admittedly before being contacted by Holly I’ve only ever thought of primula as a tasty sandwich filling or toast topper, but it turns out that with a little imagination primula can help you to create easy – and incredibly tasty – meals and snacks.

I decided to develop a series of dishes that could feature as part of a celebratory Easter menu, but that would easily translate into everyday dishes for when you’re feeling a little adventurous and in need of something a little different. Because of my hemi hand I really struggle to grate cheese: it sounds odd, but when one hand doesn’t want to cooperate it makes it hard to complete simple tasks. Primula cheese is fabulous for me because it’s very easy to add to many dishes due to its squeezy tube, and I have been finding it enjoyable in a variety of different things. 

Today’s installment of the menu is the starter, and would also make a really tasty (and easy) midday dinner for a family.

Primula Puff Pastry Tart

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Ingredients
A roll of ready made puff pastry (don’t bother making it yourself. Ease is key here!)
Three sliced large tomatoes,
Half a tube of original Primula cheese,
One finely chopped spring onion,
A handful of crispy bacon pieces (lardons are also ideal),
Olive oil,
Cracked black pepper,
Finely chopped fresh parsley to garnish,
Salad leaves to serve (optional).

Method

1. Roll out your puff pastry sheet; this should be fairly easy. If frozen make sure it’s fully defrosted before trying to unfurl it, or it will crack. Place the pastry onto a sheet of baking paper and place onto a baking tray.

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2. Prepare your fresh ingredients, and fry off the bacon (or lardons) until crispy. Preparation before hand will make assembly of the tart a lot easier!

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3. Spread approximately half a tube of Primula onto the pastry, making sure to leave space to form a lovely crispy crust.

4. Sprinkle on your chopped bacon and spring onion and layer your tomato slices over the top, ensuring you leave the edges free of ingredients once more. Season with pepper to taste, drizzle the tomatoes with olive oil and place in an oven heated to 180° celcius/gas mark 4/5.

5. Cook for around 20-30 minutes, or until the pastry is golden and crisp, but make sure you keep an eye on it to avoid burning the edges. Once removed from the oven sprinkle liberally with parsley or another herb of your choice; basil would also be a delicious addition.

6. Cut up into slices; ours was cut into six generous slices but would easily feed more if the portions were made smaller. Serve hot from the oven or leave to cool and serve at room temperature with a crisp green salad on the side.

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I was really impressed with this, and I’m keen to try out some different toppings in the future; the possibilities seem (almost) endless!

I hope you enjoyed this first installment. Keep your eye out for more recipes using Primula cheese over the next couple of weeks…I have lots of cooking to do!

I hope you’re having a great Sunday whatever you’re doing, and let me know if you give this a try; I’d love to see what you think!
Heather x