Easy cheesy cooking

Cheese and pepper butter sounds way too ordinary for the absolutely delicious recipe I am about to share with you, as I could not come up with a more interesting name, you are just going to have to take my word for it. My addiction to cheese is no secret; if you just look at all the cheese recipes I have on my site, you will know "this girl" needs cheese therapy!

Cheese is a staple in my grocery basket as well as my fridge. My mum says that I was born with a pot of cream in one hand and a block of cheese in the other, because my wicked cheesy thoughts tell me that you can cover a multitude of your kitchen dilemmas with cream and cheese and, who knows, come up with a brand new recipe.

Cheese and Pepper Butter (Makes 1x20cm log)
Ingredients:
• 2x100 Fairview Chevin.
• 15ml black peppercorns - crushed.
• 15ml red peppercorns.
• 15ml green peppercorns.
• 15ml chopped mint or oregano.
• A little salt if needed.

Method

Place all the ingredients in the food processor and process until the mixture is thoroughly mixed. Spoon out onto greaseproof paper and make a roll. Place roll in the fridge or freezer and cut in slices when firm or when needed.

The cheese herb butter is also delicious on chicken, fish or even a baked potato.

Boozy Figs and Creamy Camembert

Figs are on their way out as we slowly but surely move into a new season, but they are still sweet and delicious on their own, or paired with sweet or savoury dishes.

Figs are some of the "sexiest" food items to photograph and no other fruit really compares with a chilled fresh fig from the tree.

Boozy Figs and Goat's Cheese Camembert (Serves six - as an after meal snack)
Ingredients:
• 12 fresh baby figs - the red ones look best.
• 250ml Fairview Pinotage 2011.
• 1 stick cinnamon.
• 1 star anise.
• 1 vanilla pod - sliced open.
• Pinch of salt
• 30ml sugar
• 3x100g Fairview 100% Goat's Cheese Camembert

Method

Pour the wine into a pot and add all the other ingredients except the figs. Slowly heat the wine and allow the sugar to melt and then bring it to the boil. Add six of the figs (whole) to the pot and allow to poach for five to eight minutes, depending on how big your figs are. Remove the figs and reduce the sauce until it has thickened to a syrupy consistency.

To serve, simply pile the cheese onto a wooden board. Slice the un-poached figs and arrange on the cheese. Add the poached figs and drizzle the syrup over the cheese and fruit. Serve with crackers or Melba toast.

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