Easiest Way to Prepare Super Quick Homemade Leftover Cheeseboard Potted Cheese

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Before you jump to Leftover Cheeseboard Potted Cheese recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

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You may well prefer cooking food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is actually greater by 75%, and possibly this small bit of knowledge will spur you on to use the microwave more frequently. When it comes to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You might reckon that you save energy by washing your dishes by hand, but that is not true. Mainly if you ensure that the dishwasher is full prior to starting a cycle. Don't dry the dishes using heat, make use of the cool dry or air dry functions to increase the money you save.

The kitchen on its own offers you many small ways by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. Largely, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let's go back to leftover cheeseboard potted cheese recipe. To cook leftover cheeseboard potted cheese you only need 6 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Leftover Cheeseboard Potted Cheese:

1. Provide 200 g of hard cheeses, use whatever you have to hand, Cheddar, Lancashire, Manchego, Parmesan, some Stilton (but don't use too much blue cheese), and no soft cheeses.
2. You need 75 g of unsalted butter, at room temperature.
3. Provide 2 tbsp of port, sherry or Madeira or port, if you don't have any of these add a splash of Worcestershire sauce instead.
4. Prepare 1/4 tsp of cayenne pepper.
5. Get 1/4 tsp of ground mace or nutmeg.
6. You need 1/2 tsp of mustard powder or prepared mustard.

Steps to make Leftover Cheeseboard Potted Cheese:

1. Grate the cheese and place in a food processor. Add all the other ingredients..
2. Blitz until mixed to a smooth paste, then transfer to small pots, cover with plastic wrap and store in the fridge..
3. Remove from the fridge and bring to room temperature before eating. Serve with crudites, crackers and pickle, or on warm crusty bread..

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