Just lately I've become weary of following recipes in books or online. Recently when on holiday in the Lake District I wanted to make pasta with a tomato and cheese sauce but the only interesting cheese they had at the local store was a Somerset Brie. I discovered when peeled of its skin and tossed in with tomatoes and pasta it melts beautifully and tasted amazing. I always thought it was fatty but it oozes because of the high water content apparently and is lower in calories than cheddar.
Today I'm trying Brie in a pastry tart with roasted vegetables, garlic, red pepper and tomatoes. Mainly becomes I have a glut of tomatoes in the greenhouse and also I'm trying out recipes for my vegetarian daughter.
Do you like to experiment, what do you make?