What’s more comforting than digging into a bowl of cheese-filled heaven while bundled up during the cold weather? These recipes are sure to make you smile with each mouthful. 

Beer-cheese fondue sauce 

Makes 2 cups 

Swap out the beer for bubbly or white wine. Or simply omit for a booze-free alternative. 

Ingredients

¼ cup butter 
¼ cup flour 
1 ½ cups milk 
½ cup pale ale beer 
1 cup grated mature Cheddar
½ cup grated mozzarella
¼ cup grated Parmesan 
Salt and milled pepper 
Freshly chopped herbs, for serving  

Method

1. Heat butter in a pot over medium heat. 
2. Whisk in flour until smooth and cook for 1 minute. 
3. Gradually whisk in milk, then add beer and cook for 3-4 minutes, whisking continuously.  
4. Add cheese and stir until melted. Season well. 
5. Stir through freshly chopped herbs, such as thyme, rosemary or parsley. 
6. Serve as an appetizer with cured meats, breadsticks and roasted veggies for dipping at your next soirée, to make it a substantial meal.

 Also read: 4 quick and easy party snacks

3-cheese toasties 

Makes 2 

Save costs by swapping out the cheese for regular Cheddar or Gouda.

Ingredients

4 thick slices sourdough or ciabatta 
2 Tbsp softened butter 
2 Tbsp basil pesto 
¼ cup plain cream cheese 
½ cup grated mozzarella 
½ cup grated Gruyere or Swiss Appenzeller 
Salt and milled pepper  

Method

1. Brush one side of each bread slice with butter and place buttered side down on a chopping board. 
2. Spread each slice with the pesto. 
3. Combine cheeses and divide between 2 of the prepared bread slices. Season well and sandwich closed with the remaining slices. 
4. Toast in a hot pan or sandwich press for about 4-6 minutes or until toasted and cheese has melted. Serve immediately.

Cheesy cauliflower gratin 

Serves 4 

Take this meal up a notch by topping with toasted herb breadcrumbs in our Cheat’s lasagne. 

Ingredients

3-4 (300g each) heads cauliflower, quartered 
Salt and milled pepper 
Glug of olive oil blend
¼ cup butter
¼ cup flour 
2 cups milk 
½ cup grated Emmenthal 
½ cup grated Gruyere 
½ cup grated mature Cheddar 
½ tsp ground nutmeg (optional) 
Handful each fresh sage and thyme, leaves picked  

Method

1. Preheat oven to 200°C. 
2. Place cauliflower chunks into a deep ovenproof dish, season and drizzle with oil. 
3. Roast for 25-30 minutes or until lightly golden. 
4. Melt butter in a pot over medium heat, then stir through flour until smooth. Cook for 1 minute. 
5. Gradually add milk while continuously whisking. Cook for 3-5 minutes once all the milk has been added, or until sauce has thickened.  
6. Stir through cheeses and nutmeg (if using) and mix until smooth. Season. 
7. Top roasted cauliflower with cheese sauce and scatter with herbs. 
8. Increase heat to 220°C and bake for another 10-12 minutes. 
9. Serve while hot. 

Compiled by: Chad January
Photographs: Fresh Living Magazine 

Also read: A Mac ‘n Cheese Recipe With a Twist