Primula Cheese and Chive Oaty Biscuits for Autumnal Snacking

This autumn, Primula have challenged me to come up with a tasty autumnal snack using their famous squeezable, spreadable cheese.

My family love Primula in lots of ways, but I'd never tried using it as a baking ingredient. I really enjoy baking for my family, making healthier and higher quality alternatives to the products found on the supermarket shelves. So I decided to create my own take on the humble oat cake: a crumbly, oaty, wholemeal savoury biscuit, made using Primula Cheese with Chives, that can then be topped with some more squeezy Primula. The cheese and chives give an added richness and flavour to the oatcakes. A delicious cheesy treat for snacking.

This is such an easy recipe, using just four simple ingredients. You can quickly knock together a batch and serve them warm from the oven. Perfect for an after school treat, an evening snack or even for a grown-up cheese and wine party.

Savoury biscuits are a great alternative to sweet snacks that the whole family will enjoy. The wholemeal flour adds extra fibre and nutrients and oats are a good source of slow release energy. They will keep for a few days in an airtight tin, so will be great for the kids' lunchboxes. Just add a little pot filled with Primula for the little ones to dip their savoury biscuits in.

Primula Cheese and Chive Oaty Biscuits Recipe

Ingredients

2 oz of Primula Cheese with Chives 

1 oz  oats

4 oz butter or margarine

6 oz wholemeal SR flour

Method 

Cream Primula and butter together in a mixing bowl.

Add oats and flour and mix with your hands to form a dough. Bring together with a little extra flour if too sticky.

Roll out dough on a floured surface and cut into twelve equal shapes using a cookie cutter.

Cook at 180 degrees for 15 minutes.

Serve topped with Primula and garnished with tomato, cucumber, sweetcorn or any other seasonal salad vegetables for a colourful, tasty snack.

For a really grown up, sophisticated snack, in keeping with the Primula idea of adventurous pairings, how about topping a Primula Cheese and Chive Oaty Biscuit with a good squirt of Light Primula cheese and finished with a slice of juicy fresh pear and a twist of ground black pepper? It is a great combination of flavours and textures. 

I am a member of the Primula Blogger Club, a paid for partnership with Primula.

Little Moments of Adventure - Adventurous Pairings with Primula Cheese

My family has loved Primula for years! The squeezy tubes of real cheese are perfect for keeping in the fridge to make yummy cheese spread sandwiches for the kids' lunches or to squeeze onto crackers for a quick snack or to use as a tasty dip for carrot sticks. As a busy mum and nana, Primula is just so convenient and always a hit with the little ones.

I am delighted to be a part of the Primula Bloggers Club, working with the Primula brand, creating recipe ideas for delicious snacks made using their products. The tubes of real cheese combined with real added ingredients in delicious flavour combinations, inspire creativity in the kitchen. Primula isn't just for sandwiches or crackers, it can be the perfect addition to some rather sophisticated snacks!

This month, I have been challenged to come up with an adventurous Primula pairing: an unexpected food combination with ingredients that complement each other perfectly. This adventurously paired snack is something for the grown-ups, who at the end of a busy day want to sit and relax with a tasty supper for two and a glass of wine. Knowing that the children are all tucked up safely in bed, this is the time of day for adult conversation, relaxation and enjoying some quality moments together. It's these little moments when we can step away from our busy routines and enjoy the simple things in life.

The snack I made reflects this chilled time of day, bringing an adventurous pairing of Primula Cheese and artichoke to enjoy during these little moments together. A lovely snack for treating ourselves, while taking time out of our busy schedule: Primula Cheese and Artichoke Tarts.

The combination of creamy, cheesy Primula topped with flavoursome garlic mushrooms, spring onions, red pepper and quartered artichoke hearts, drizzled with olive oil and sprinkled with chopped herbs on a crisp puff pastry base, is truly delicious. The fresh flavours are ideal for summer using some lovely seasonal vegetables and it is delicious served hot or cold.

Primula Cheese and Artichoke Tarts

Ingredients

1 sheet of puff pastry

1 tube of Primula Cheese

4 drained canned artichoke hearts

6 button mushrooms sliced

1 clove of garlic crushed

1 half of a small red salad pepper sliced

1 jumbo spring onion sliced

olive oil

pinch of dried mixed herbs

Method

Unroll the puff pastry sheet and cut it into four equally sized rectangles.

Score a line around the edge of the pastry rectangles 1cm inside.

Place on greaseproof paper on a baking tray.

Squeeze a quarter of the Primula Cheese onto each pastry rectangle, spread leaving the edges clear.

Thinly slice the pepper and the spring onion.

Cut the artichoke hearts into quarters.

Meanwhile, gently fry the sliced mushrooms and crushed garlic in a little olive oil until well cooked.

Arrange the vegetables equally onto the cheese covered pastry rectangles.

Drizzle olive oil over the top and sprinkle over the herbs.

Pop into a pre-heated oven at 180 degrees for 20 minutes, until the pastry is risen and golden.

This post has been written as part of the Primula Blogger Club, which is a paid for partnership.