Sausage Casserole

Sausage casserole was another dish I used to eat growing up and because we always made it with a tin of heinz baked beans, anytime I make sausage casserole now I have to include them. 

It isn't easy for me to find English sausages here in Houston, so unfortunately I have to take what I can get and they aren't anything close to as good as the sausages back home. 

6 English pork sausages
1 onion
8 oz mushrooms
1 garlic clove, minced
2 tbsp tomato paste
1 tin diced tomatoes
1 cup chicken stock
1 tsp smoked paprika
1 tbsp worcester sauce
1 tsp italian seasoning
2 tbsp dark brown sugar
1 tin of heinz baked beans
salt and pepper

Brown the sausages in a little oil, place in a casserole dish.

Add in the diced onion and sliced mushrooms and cook for 5 minutes.  Add in the garlic and cook for a couple of minutes before adding the tomato paste, tinned tomatoes, paprika, italian seasoning, sugar, worcester sauce, baked beans, chicken stock and salt and pepper. 

Pour the sauce over the sausages and bake at 350 for 25 minutes.

Golden Syrup Steamed Sponge Pudding

Growing up my mum had a collection of Delia Smith books and if ever there was any kind of cooking question, her immediate response was always "what does Delia say" so it only seemed natural that if I was going to make such a classic English pudding that I would use a Delia recipe.

It has been such a long time since I have eaten a steamed pudding and it just so happened that the day my new pudding basin arrived in the mail, was the day that everything in Houston shut down because of ice, so Randal was home and I had no daycare kids, so I put my new pudding basin to good use straight away.

I served this steamed pudding with birds custard, now of course it would be much better to make my own custard and I have done that before, but that day I was recreating an old childhood favourite and my mum always used the birds custard powder.

3 tbsp golden syrup
6 oz self raising flour
6 oz light brown sugar
3 large eggs
1 tsp baking powder
1 tbsp golden syrup

Butter a 1.2 litre pudding basin then add in the 3 tablespoons of golden syrup. 

Sift the flour and baking powder into a large bowl.  Add the softened butter, eggs, sugar and the one tablespoon of golden syrup.  Beat the mixture until completely combined then spoon into the pudding basin.

Take some grease proof paper larger than the pudding basin, cover that with foil, make a pleat in the middle and place foil side up over the pudding.  Tie string over the foil and take the string over the top and tying on the other side to make a handle for lifting the pudding.

Place the pudding in a large pot, fill half way up the pudding basin with boiling water, cover and let simmer for 2 hours.  Check the water level often to make sure the pot doesn't boil dry.

Lemon-Garlic Shrimp and Grits

I made cream cheese grits with bacon wrapped shrimp a few weeks ago, and we both enjoyed it so much that I wanted to make another shrimp and grits recipe, but this time something a bit less rich than the cream cheese grits.  These lemon and garlic shrimp with bacon and cheesy grits were so good, I love anything with lemon and shrimp is no exception!

3 cups milk
3/4 cup grits
2 cups cheddar, grated
4 slices bacon, chopped
1 lb shrimp, peeled and deveined
2 garlic cloves
3 tbsp lemon juice
1 spring onion, chopped
2 tbsp fresh parsley, chopped

Bring the milk to a boil in a large pan, add the grits and season with salt and pepper.  Reduce heat to medium and cook for 25 minutes, stirring often.  Add in the cheese and stir until melted.

Fry the bacon in a large pan, remove bacon and add shrimp to the bacon fat and cook for a minute or two, add in the lemon juice, garlic, spring onion and parsley and cook for 2 or 3 minutes, until the shrimp are cooked through.

Serve the shrimp and bacon over the cheesy grits.

Georgian Cheese Bread

Yet another bread recipe! this one from bake for happy kids is filled with a center of melting cheese, does it get any better than that!  The traditional cheese for this Georgian bread is sulguni but I used a combination of havarti and mozzarella, which apparently will replicate the flavour and texture of the traditional cheese.

 

1 packet of yeast

7 tbsp warm water

1 2/3 cups all purpose flour

3/4 tsp salt

1 large egg

125 grams havarti cheese

125 grams mozzarella cheese

1 tsp butter, melted

Sprinkle yeast over warm water and add 1 tbsp of the flour.  Set aside for 5 minutes.

In a large bowl, stir together remaining flour and salt, mix in the egg and add the yeast mixture.

Place the dough on a floured surface and knead until smooth and elastic, about 5 minutes.  Form dough into a ball, place into a large bowl, cover and leave to rise in a warm place for 2 hours, punching down the dough after each hour.

Place dough onto a floured surface and roll into a 7 inch circle. Mix the cheeses together and press to form a ball.  Place in the center of the dough and bring the dough up around the cheese ball, forming a knot of dough over the cheese.  Press on the knot of dough to spread the cheese and continue flattening the dough until it is about an 11 inch circle.

Cut a 6 inch X through the center of the dough and bake at 500 for 10-12 minutes, brush with the melted butter and return to the oven for another 3-5 minutes.

 

Caprese Quinoa Bake

One of Randal's favourite meals is roasted Italian sausages with spaghetti and marinara sauce.  I am not really a fan of Italian sausages so when I make that for him I either have just the spaghetti and marinara or I make something for myself that I know Randal wouldn't eat, just so I can try out a new recipe, which is exactly what I did with this quinoa bake from  Half Baked Harvest.  I really like quinoa but I know that Randal doesn't, but he surprised me and actually had a small bowl of this along with his sausage spaghetti.

2 cups cooked quinoa

1 cup pasta sauce

2 tbsp tomato paste

1/3 cup heavy cream

1/3 cup parmesan cheese

1 cup mozzarella, divided

1 cup grape tomatoes, halved

fresh basil, chopped

1/2 tsp red pepper

1/4 tsp salt

1/4 tsp pepper

 

Preheat oven to 350

 

In a large pan, heat the pasta sauce and tomato paste, add in the heavy cream, parmesan, red pepper flakes and salt and pepper.

Remove from heat and stir in the cooked quinoa, half the mozzarella, half the tomatoes and a handful of chopped fresh basil.  

Grease an 8x8 baking dish and pour in the quinoa mixgture.  Top with the remaining mozzarella and tomatoes and bake for 15 minutes.

Tomato and Basil Bake

This is a Rachael Ray recipe.  I always feel like we are stuck in a rut when it comes to sides with our dinners, so when cherry tomatoes were on sale last week I found this recipe and for side that was so quick and easy to make we both enjoyed this a lot.

1 pint cherry tomatoes
2 cloves garlic, minced
1 tbsp olive oil
1/3 cup panko
2 tbsp butter, melted
2 tbsp fresh basil, chopped

Preheat oven to 450

Cut the tomatoes in half and toss them with the garlic and olive oil.  Season with salt and pepper and place in an 8x8 baking dish and cook for 15 minutes.

Combine the panko and melted butter and sprinkle over the tomatoes.  Cook for another 5 minutes, then top with the fresh basil.

Turkish Yeast Bread

I have been working my way through a long list of yeast bread recipes I want to try.  This time I wanted to make a cheese bread to have with spaghetti so this Turkish yeast bread topped with mozzarella seemed like a perfect choice.

  

2 cups milk

250 g margarine

1 tsp sugar

1 TB yeast

1 tsp salt

about 5 cups flour

1 egg, beaten, for egg wash

about 2 cups mozzarella cheese, shredded

- See more at: http://www.recipebest.com/2013/06/top-10-best-bread-recipes.html#sthash.gUrx2rZI.dpuf

2 cups milk

250 g margarine

1 tsp sugar

1 TB yeast

1 tsp salt

about 5 cups flour

1 egg, beaten, for egg wash

about 2 cups mozzarella cheese, shredded

- See more at: http://www.recipebest.com/2013/06/top-10-best-bread-recipes.html#sthash.gUrx2rZI.dpuf

2 cups milk
1 cup butter
1 packet yeast
1 tsp sugar
1 tsp salt
5 cups flour
2 cups mozzarella
1 egg

Warm one cup of the milk and add the yeast and sugar, set aside for 5 minutes.

Add in the remaining cup of milk, melted butter and salt.  Stir in the flour.  Leave in a warm place to rise for an hour.

Divide dough into small balls and place on a baking sheet.  Cut a slit in each roll and leave to rise for 30 minutes.

Top each roll with the mozzarella and bake for 13-15 minutes at 375.

2 cups milk

250 g margarine

1 tsp sugar

1 TB yeast

1 tsp salt

about 5 cups flour

1 egg, beaten, for egg wash

about 2 cups mozzarella cheese, shredded

- See more at: http://www.recipebest.com/2013/06/top-10-best-bread-recipes.html#sthash.gUrx2rZI.dpuf

     

Lemon Blueberry Muffins

I had a container of blueberries that the daycare kids didn't eat last week, and as neither Randal or I will eat blueberries by themselves I decided to make some muffins.  I found this lemon blueberry muffin recipe at  I Heart Eating and I was so happy with the results, loved the lemon with the blueberries and the sugary top was probably Randal's favourite part!

Lemon Sugar Topping:

2 tbsp granulated sugar

2 tsp lemon zest

 

Muffins:

2 ½ cups all purpose flour

1 cup sugar

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1/4 cup butter, melted

1/4 cup plain Greek yogurt

1 cup milk

1 tsp vanilla extract

6 oz. fresh blueberries 

1 tbsp lemon zest 

 

To make the topping, combine the sugar and lemon zest in a small bowl, set aside.

 

Preheat oven to 425 and line a muffin pan with liners.

 

In a large bowl, mix together the flour, sugar, baking soda and salt.  Make a well in the middle of the flour and add in the eggs, butter, yogurt, milk and vanilla, stir until combined.

Fold in the blueberries and lemon zest, fill the muffin liners with the batter and top with the lemon sugar.

Bake for 15-20 minutes.

Menu Plan Monday

Monday: Lemon garlic shrimp and grits

Tuesday: Italian sausage spaghetti and salad

Wednesday: Pepsi pot roast

Thursday: Pizza and salad

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Hard Cider Macaroni and Cheese

This recipe is from  Bakeaholic Mama and even though macaroni and cheese isn't something I eat often, I knew I had to give it a try once I had seen the ingredient list, does it get any better than warm cheese and cider baked into macaroni? the apple cider flavour was really string in this but I loved it.

1 box of macaroni
1 cup hard cider
1 cup heavy cream
3 tbsp flour
3 tbsp all purpose flour
1 granny smith apple, peeled and diced
1 onion
18 oz sharp cheddar

Prepare the pasta according to package directions.

In a medium pan, melt the butter and add the diced onion and apple, cook for 5 minutes.  Sprinkle over the flour and cook for another minute before adding the cider and heavy cream.  Bring to a boil, stirring constantly, reduce heat and add in 12 oz of the cheese and stir until melted.

Combine the cheese sauce and cooked pasta, pour into a large baking dish and top with the remaining cheese. Bake at 350 for 20 minutes.

Menu Plan Monday

Monday: Fish and chips

Tuesday: Meatloaf, mashed potatoes and peas

Wednesday: Tacos

Thursday: Chicken tikka, jasmine rice

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Tomato Soup

I bought a lot of vine ripened tomatoes last week because they were on a great sale at HEB, that left me trying to figure out what to do with them. My first thought was a tomato soup and after searching through various recipes I decided on this recipe from Ina Garten. We both liked this soup but we didn't love it, I thought it had too many onions in it and Randal thought there was too much garlic.
 

3 tablespoons olive oil
1 1/2 cups chopped red onions
2 carrots, chopped
1 tablespoon minced garlic
4 pounds vine-ripened tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup chopped fresh basil leaves

3 cups chicken stock

1 tsp salt
1 tsp black pepper
3/4 cup heavy cream

With a sharp knife mark an x in the top of each tomato and place into a large bowl.  Cover the tomatoes with boiling water and leave for 5 minutes.  

Remove the tomatoes from the water and remove the skin and roughly chop the tomatoes.

In a large pan heat the olive oil and add the onions and carrots, cook for 10 minutes.  Add the garlic, chopped tomatoes, tomato paste, sugar, basil, chicken stock and salt and pepper.  Simmer for 40 minutes.

Add the cream to the soup, then in batches run the soup through a food processor.

Honey Butter Dinner Rolls

I am a little obsessed with baking bread/rolls these days after a few successful batches of rolls, I have my eyes on a Georgian cheese bread recipe next, but a few days ago I decided to give these honey butter dinner rolls a try.  They are different from the previous honey butter rolls I made in that these have grated cheese and garlic and onion powder in the dough.  I will admit that I was a little concerned about the combination of the savory cheese and spices with the sweet honey butter, and while these rolls baked really nice and they were good I just wasn't convinced about the flavour combinations as the garlic and onion powder flavours really came through.

2 1/2 cups all purpose flour
2 tbsp sugar
1 packet of instant yeast
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
3/4 cup warm water
3 tbsp unsalted butter
3/4 cup shredded cheddar cheese
2 tsp honey

In a large bowl, combine the flour, sugar, yeast, garlic powder, onion powder and salt.  Add the water and 2 tablespoons of the butter.  Mix in the cheese.

Knead the dough for 5 minutes.  Cover and let rest for 10 minutes.

Divide the dough into equal balls and place in a greased pie plate and leave in a warm place to double in size.

Bake at 375 for 15 minutes.

In a small bowl combine the honey with the remaining tablespoon of butter and brush over the warm rolls.

Cauliflower Cheese

Cauliflower cheese is quintessentially British.  I grew up eating it but I haven't made it in many years and thanks to an enormous cauliflower I bought last week I decided to give an old favourite recipe a try again.

1 cauliflower
2 oz butter
2 oz all purpose flour
1 tsp colemans mustard powder
1 pint milk
2 oz cheddar cheese
salt and pepper
dash of nutmeg
1/4 cup panko

Steam the cauliflower for 10 minutes.

In a large pan, melt the butter, add the flour and cook for a minute before slowly adding the milk.  Once combined add in the mustard powder, salt, pepper and nutmeg.  Continue stirring until the sauce comes to a boil.  Reduce heat and add the cheese and stir until the cheese has melted.

Place the cauliflower into a large baking dish and pour the cheese sauce over the top.  Top with the panko and some extra grated cheese and bake at 350 for 30 minutes.

Menu Plan Monday

Monday: Creamy tomato soup

Tuesday: Beer and jack chili mac

Wednesday: Cabbage rolls

Thursday: Chili con carne

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Sticky Toffee Pudding Cupcakes with Brown Sugar Swiss Meringue Buttercream

Sticky toffee pudding is usually a steamed British pudding, but I thought it was about time I made it into a cupcake. For the frosting I went with my favourite swiss meringue buttercream but this time I made it with brown sugar.  I just love these cupcakes, they are full of dates with that brown sugar buttercream and a caramel drizzle, so good!

Cupcakes:
3oz unsalted  butter
5oz  light muscovado sugar
2 eggs, beaten
1 tbsp coffee extract
6oz self-raising flour
1 tsp baking powder
6oz stoned dates, roughly chopped
3oz walnuts, roughly chopped
6fl oz hot water

Preheat oven to 350 and line a muffin tin with cupcake liners.

Put the butter, sugar, eggs, coffee extract, flour, and baking powder into a large bowl. Beat well until and thoroughly blended.

Add in the dates, walnuts and hot water.  Stir until combined and divide between cupcake liners.

Bake for 22-24 minutes.

Brown Sugar Swiss Meringue Buttercream:
5 large egg whites
1 2/3 cups light brown sugar
4 sticks unsalted butter
pinch of salt

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites, salt and sugar into a bowl that will fit over the pan of water and whisk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time and beat untilfrosting is smooth.

Linked to  made in a day, miz helen's country cottage,

Cream Cheese Grits with Bacon Wrapped Shrimp

Grits are not something I eat often, I had never had them at all until I moved to America and even now I only really eat them when we go to Cracker Barrel for breakfast, so I am mostly used to cheddar cheese grits.  When I saw these cream cheese grits over at The Caramel Jar I knew I had to make them as Randal loves cream cheese in place of other hard cheeses and even though shrimp and grits wouldn't usually be something that Randal would eat I had a feeling these would win him over.

These grits are seriously rich and creamy and different to any other grits I have tried, but I was right though, Randal loved them!

1 cup grits
2 cups whole milk
2 cups heavy cream
1/3 cup cream cheese
salt and pepper to taste

large shrimp
bacon

In a large pan heat the milk and cream until simmering.  Add the grits and stir often until cooked, about 25 minutes, add in the cream cheese and season with salt and pepper.

To make the shrimp, preheat the oven to 425

Cut each bacon strip in half and wrap each bacon half around a shrimp.  Heat a frying pan over high heat and brown the bacon on each side before placing the shrimp on a sheet pan and baking for 5-7 minutes, until the shrimp are cooked through.

Toasted Marshmallow Cupcakes

I have made these toasted marshmallow cupcakes from 6 Bittersweets a few time now and I just love them and they are probably one of the cupcakes I enjoy making the most.  I don't even particularly like marshmallow but I love the combination of the soft creamy filling with the little bits of chewy marshmallow, the chocolate cupcake (I did use my favourite chocolate cupcake recipe) and the tangy sour cream chocolate frosting.

Chocolate Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

To make the cupcakes, in a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Toasted Marshmallow Filling:
1.5 oz marshmallows
1/4 cup icing sugar
 5 tbsp unsalted butter
1/4 tsp vanilla extract
1 cup marshmallow fluff
pinch of salt

Place the marshmallows on a cookie sheet and broil in the oven until lightly browned, only takes a few minutes so don't step away!

In the bowl of an electric mixer, add the butter and icing sugar and beat until combined.  Add in the vanilla, marshmallow fluff, toasted marshmallows and salt and mix together.

Chocolate Sour Cream Frosting:
4.75 oz bittersweet chocolate
6 tbsp cream cheese
3 tbsp unsalted butter
1 cup icing sugar
2 tbsp valrhona cocoa
3/4 cup sour cream
pinch of salt

Melt the chocolate in a bowl over a pan of simmering water, set aside to cool.

In the bowl of an electric mixer, beat the cream cheese and butter until pale and fluffy.  Add in the icing sugar, cocoa and salt and mix well.  Add in the melted chocolate and sour cream and beat until smooth.

To assemble cupcakes, with a small knife remove a cone of cake from the center of each cupcake and fill with the toasted marshmallow filling, cut the end off the cone of cake and place back onto filled cupcake.  Frost with the sour cream frosting and top each cupcake with a few toasted mini marshmallows.

Linked to Naptime Creations, Sugar Bee Crafts, Memories by the Mile, Pint Sized Baker, Bru Crew Life,

Menu Plan Monday

Monday: Cream cheese grits with bacon wrapped shrimp

Tuesday: Chicken tikka, jasmine rice

Wednesday: Hard cider mac and cheese

Thursday: Tacos

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Honey Butter Rolls

I have a love-hate relationship with any recipe that includes yeast.I love making bread, love kneading dough but more often than not it hates me and rarely turns out well.  However, every now and then I will make a bread recipe that turns out so well that I think my bad bread making days are behind me (until the next failed loaf!)  These rolls from Divas Can Cook are amazing.  They are simple to make but look very impressive and taste even better.  They kind of remind us of the honey butter rolls they serve at Cheddars, which makes Randal happy as he loves those things.  I made a tray of these a few weeks ago that Randal took to work when they had a soup day at his office and I heard that they were very popular.

 

⅓ cup very warm water

1 envelope dry yeast

5 tbsp plus ¼ tsp sugar

1⅓ cups warm milk

1 large egg

1½ tsp salt

5 tbsp butter

4 cups all purpose flour

 

Honey Butter

 4 tbsp butter, softened

3 tbsp honey

3 tbsp icing sugar

To make the honey butter, combine all ingredients in a small bowl and mix well.

Add the warm water to a small bowl, add the yeast and the 1/4 teaspoon of sugar, mix and set aside for 10 minutes, until foamy.

Pour the yeast mixture into a large bowl, add the sugar, milk, egg, salt and butter. Mix well.

Gradually stir in the flour, place in a greased bowl, cover and leave in a warm place for 2 hours, until doubled in size.

Punch down the dough, place on a floured surface, divide dough into 2 balls.  Roll out each ball into a 13 inch circle.  Using a pizza cutter, cut the dough into wedges and brush with the honey butter.  Roll up each triangle starting at the widest part and place on a greased tray.  Cover and leave to rise for 1 hour.

Bake at 375 for 15-20 minutes.  As soon as rolls are removed from oven, brush with remaining honey butter.

 

Banana Caramel Bars

The amount of bananas I buy every week is kind of ridiculous, but I look after three two year olds who all could happily eat bananas all day long, however quite often I end up with a few over ripe bananas and that's when I go looking for new recipes to bake.  I found the recipe for these bars over at Yammie's Noshery and while the original recipe has walnuts on top of the frosting I decided to add them into the cake batter for texture.

 2 cups cake flour
1 tsp baking soda
1 tsp baking powder
1 1/2 cups sugar
1 stick unsalted butter
1 cup mashed bananas
3/4 cup buttermilk
1 egg
1 tsp vanilla extract
1/2 tsp salt
1/2 cup walnuts, chopped

Preheat oven to 375 and grease a 9x13 pan

In a large bowl, add the flour, baking soda and powder, salt and softened butter.  Mix together well. 

In a small bowl, mix together the egg, mashed banana, buttermilk and vanilla.  Add to the flour mixture and mix in the walnuts.  Pour into greased pan and bake for 25 minutes.

Caramel Frosting:
1 stick unsalted butter
1/2 cup sugar
2 tbsp corn syrup
2 tbsp heavy cream
2 1/2 cups icing sugar
3 tbsp milk
1 tsp vanilla
1/4 tsp salt

In a small pan over medium heat, combine the corn syrup and sugar, heat until caramel coloured. Add the heavy cream and half the butter, salt and vanilla, mix together and let cool.

Once cool, beat the caramel in the bowl of a stand mixer, adding the remaining butter a tablespoon at a time.  Slowly add the icing sugar followed by the milk and beat until smooth. 

Frost the cake with the caramel icing and cut into bars.

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white sugar
1/2 cup softened butter (1 stick)
1 egg
1 cup mashed bananas (3 to 4 very ripe bananas)
3/4 cup buttermilk
1 teaspoon vanilla
Read more at http://www.yammiesnoshery.com/2013/05/aunt-pats-banana-cake-with-caramel.html#8yU91A3YCsS0zXhO.9

Cheese Fondue

We don't really do much for new years eve, I can never stay awake until midnight these days anyway, so our fun new years celebration was to have a fondue day.  We started out with this cheddar cheese fondue, moved on to an oil fondue with filet mignon, shrimp and lobster and finished with a chocolate fondue.  They were all delicious but to be honest I am all about the cheese, is there anything better than a warm cheese and beer fondue with a huge pile of crusty bread for dipping?

1/2 cup beer 
2 teaspoons chopped garlic 
2 teaspoons dry mustard powder 
2 teaspoons worcester sauce 
6 ounces medium sharp cheddar cheese 
2 ounces Emmentaler Swiss cheese  
2 tablespoons all purpose flour

If using an electric fondue pot, turn on to medium.  Add beer, garlic, dry mustard, and worcester sauce to the pot and mix well. Grate the cheeses and toss with flour, coating the cheese well.  When the beer mixture is warm, add one third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth.