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sprout-and-stilton-puffs

 

What you need:

1/2 shallot, peeled and finely chopped

1 tbsp  olive oil

40g  Brussels sprouts, trimmed and thinly sliced

30g  light soft cheese

25g  mature blue Stilton

1 x 320g sheet puff pastry

1 egg

What you do:

Preheat the oven to 200 C/ 400 F/Gas mark 6

Gently fry the shallot in olive oil in a nonstick pan, until soft. Tip into a bowl. Turn up the heat a little, add the sprouts and fry for 2-3 mins.

Add to the bowl with the shallot and soft cheese then crumble in the Stilton. Season with freshly ground black pepper and mix.

On a lightly floured surface, cut the puff pastry sheet in half. Divide the filling between each pastry sheet, leaving a 1 cm border.

Beat the egg and brush onto the pastry border.

Fold the pastry over the filling to enclose it, and press the back of a fork along the edges to seal.

Put the parcels on a baking tray, brush over the remaining beaten egg to glaze, then chill in the fridge for 15 mins.

Bake the pastries for 20-25 mins, until risen and golden.

 

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creamy-avocado-and-sweet-chilli-pasta

What you need:

250g  pasta (shells, Penne or Fusilli work best )

2  ripe and ready to eat avocados

2 tbsp  extra virgin olive oil

The juice of 1/2 lemon

2 handfuls baby spinach leaves

3 tbsp sweet chilli sauce

2 tbsp toasted  pine nuts, toasted

What you do:

Cook the pasta according to the pack instructions.

Remove the stones from the avocados, scoop out the flesh and mash well. Stir though olive and lemon juice.

Put the spinach in a colander in the sink. Strain the cooked pasta through it, reserving 2-3 tbsp of the pasta water.

Stir the pasta, spinach, reserved pasta water and avocado mixture together in a pan, until the pasta is well coated.

Serve drizzled with sweet Chilli sauce and sprinkle over pine nuts.

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Bacon Cheese Potatoes (Slow Cooked)What you need:

1/4 pound bacon, diced

2 medium onions, thinly sliced

4 medium potatoes, thinly sliced

1/2 pound cheddar cheese, thinly sliced

salt and pepper

butter

Green Onions (optional)

What you do:

Line the slow cooker  with foil, leaving enough to cover the potatoes when finished.

Layer half each of the bacon, onions, potatoes and cheese in slow cooker. Season to taste and dot with butter.

 Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.

Cover with remaining foil.

 Cover and cook on low for 10-12 hours.

 

 

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Gluten-Free-Bread-Pockets

 

What you need:

1¼ cups diced, cooked ham
¾ cup broccoli florets, chopped
¾ cup grated cheddar cheese
1 (7.5 oz) box cheese bread mix (or ordinary bread mix & add some grated cheese)
2 tbsp olive or vegetable oil
1 cup grated parmesan cheese
3 large eggs, divided use
Water

What you do:

Preheat oven to 190 C / 375 F / Gas mark 5

Line a baking sheet with grease proof paper or a silicon baking mat.

In a bowl, mix together the diced ham, broccoli, and cheddar cheese. Set aside.

In a mixing bowl, mix together the bread mix, oil, parmesan cheese, 2 eggs, and ¼ cup water. Mix well. Place the mixture onto a clean work surface and knead until the dough is smooth, about 1 minute.

Divide the dough into 2 equal portions. Place a piece of grease proof paper on the work surface, place one portion of dough on top, top with another piece of grease proof paper and roll into a rectangle about 12 by 8 inches. Cut the dough into six rectangles 4 by 2 ½ inches each. Place the rectangles on the prepared baking sheet.

Divide the ham, broccoli, and cheese mixture evenly among the six rectangles. Spread to within half an inch of the border. Brush water around the edges of the dough.

Roll and cut the remaining dough portion as with the first. Place a piece of cut dough on top of the ham, broccoli, and cheese mixture and press down at the edges to seal the dough.

Mix the remaining egg with 1 tbsp of water. Brush the top of the hot pockets with the egg wash, wait a minute then brush again.

Bake for 25 minutes or until the crust is golden brown.

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Cheese & Bacon Stuffed Mushrooms

What you need:

8 oz bacon

1/2 cup finely minced sweet onion

1 clove garlic, minced

16 oz white button mushrooms

4 oz cream cheese

1/4 cup grated parmesan cheese

salt and pepper, to taste

what you do:

Preheat oven to 180 C / 350 F / Gas mark 4

Cut bacon into small pieces.

In a large pan over medium heat, cook bacon until crispy.

Remove bacon from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan.

While bacon is cooking, remove mushroom stems from caps; dice stems until finely chopped.

In the same pan used to cook bacon, saute onions until soft, about 5 minutes (be sure to scrape the bottom of pan, loosening up any brown bits).

Add chopped mushroom stems and garlic; cook for 3 more minutes.

Reduce heat to low; add cream cheese and parmesan cheese, stirring until cheeses are melted.

Add cooked bacon to pan and season to taste with salt and pepper.

Remove mixture from heat and transfer to large bowl.

Stuff each mushroom cap generously with mixture.

Bake for 20 minutes, or until mushrooms are soft and filling is hot.

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Migas (gluten free)

What you need:

4 tbsp grape seed or vegetable oil, divided use
4 tbsp unsalted butter or dairy free butter, divide use
4 gluten free corn tortillas
1 medium onion, chopped
2 red  peppers, seeded, deveined, and chopped
1 jalapeno pepper, seeded, deveined, and minced
4 plum tomatoes, chopped
12 large free range eggs
¼ cup half and half, milk, or dairy free milk
Kosher salt & freshly ground black pepper
1 cup  of mature  or dairy free cheese – grated
½ cup coriander leaves, roughly chopped

What you do:

Heat 3 tbsp oil and 3 tablespoons of butter in a large skillet over medium-high heat. Cut each tortilla into six pieces (wedges) and add, in batches, to the hot oil. Fry until crispy and golden brown, about 2 minutes. Remove the pieces to a paper towel lined plate to drain.

Wipe out the pan, add the remaining tbsp of oil and butter and melt. Add the onion, red peppers, and jalapeno, season with a good pinch of salt and pepper and cook, stirring occasionally, until soft, about 4 minutes. Add the tomatoes and reserved tortillas and cook for another minute. Reduce the heat to low.

Whisk the eggs with the half and half and another big pinch of salt and pepper. Stir the eggs and cheese into the vegetables and let cook gently, stirring occasionally, until the eggs are just set. Stir in most of the coriander and remove from the heat.

Serve immediately garnished with the rest of the coriander

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What you need:

75g cubed pancetta
150g baby chestnut mushrooms, sliced
2 garlic cloves, crushed
500g carton fresh four cheese sauce
Large handful baby spinach leaves
4 thin savoury pancakes
25g Parmesan, grated
Small handful fresh parsley

What  you do:

Preheat the oven to 200 C /400 F /gas mark 6.

 In a medium frying pan, dry-fry the pancetta for 5 minutes until golden. Add the mushrooms and garlic and cook for a further 3 minutes. Stir in three-quarters of the cheese sauce and heat until just bubbling. Add the spinach and cook for 1 minute until just wilted . Set aside.

Take 1 pancake and spoon a quarter of the filling down the centre. Carefully roll the pancake up and put into a baking dish. Repeat with remaining pancakes. Drizzle the remaining cheese sauce over the pancakes, sprinkle with grated Parmesan and season to taste. Bake for 15 minutes, until piping hot and turning golden.

Scatter with roughly chopped parsley and serve with plenty of green  salad.

 

 

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What you need:

500g roughly chopped, cooked chicken
large tin of sweetcorn, drained
200g grated cheddar
120 mls cream
4 spring onions, thinly sliced
70g stale bread blitzed into breadcrumbs
Olive oil for greasing

What you do:

Mix the first five ingredients together in a bowl
Spoon mixture into four greased ovenproof dishes
Sprinkle with breadcrumbs
Bake for around 20 minutes until heated through and the top is slightly browned

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What you need:

8 crusty dinner rolls
8 large eggs
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
2 tbsp heavy cream
Salt and pepper
4 tbsp  grated Parmesan

What you do:

Preheat oven to  180 C /350 F / gas mark 4

Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.

Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.

Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

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What you need:

1/4 lb crab meat (thawed)
1 lime (juice and zest)
1 jalapeno  chilli (chopped)
1 green onion (chopped)
1 handful coriander (chopped)
1 tsp cumin (toasted and ground)
salt and pepper to taste
2 flour tortillas
a touch of butter (or oil)
2 handfuls cheese such as cheddar or jack, etc. (grated)

What you do:

Cook the crab in boiling water for about 3 minutes.

Rinse the crab in cold water to stop the cooking.

Remove the shell from the crab meat and cut it into bite sized pieces.

Mix the lime juice, zest, jalapeno, green onion, cilantro cumin, salt and pepper in a bowl.

Add the crab and marinate for 10-30 minutes.

Melt the butter (or oil) in a pan.

Place a tortilla in the pan and rub it around in the butter to coat.

Heat the tortilla until air pockets form in it flipping a few times.

Repeat 5-7 for the second tortilla and leave it in the pan.

Drain the liquid from the crab and place the mixture on the tortilla in the pan.

Place the cheese on and then top with the other tortilla.

Cook the quesadilla until golden brown on both sides and the cheese is melted flipping once.

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