Featured

Posts Tagged ‘baking sheet’

What you need:

4oz /100g butter, softened
2oz /50g  castor sugar
5oz / 150g sifted plain flour
½ tsp / 2.5ml ground mixed spice

What you do:

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

Place the softened butter in a bowl with the castor sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and mix to a stiff dough. Wrap in cling film and chill in the fridge for 30 mins.

Roll out the dough on a lightly floured surface and stamp out about  8 pumpkins & 10 bats, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.

Decorate the cold cookies with thinly rolled-out coloured fondant and attach with a little glacé icing. Pipe faces and eyes with icing or cut out faces with the tip of a small knife.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

what you need:
30 fresh strawberries

8 ounces white baking chocolate broken into piece

1 tsp shortening

1/4 cup miniature semisweet chocolate chips

What you do:
Wash strawberries and gently pat with paper towels until completely dry.

In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth.

Dip strawberries in chocolate mixture; place on grease proof paper, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face.

VN:F [1.9.20_1166]
Rating: 9.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 pack of ready rolled short crust pastry , cut into strips.
2 slices cheddar cheese, quartered (optional)
8 hot dogs
black mustard seeds

What you do:

Preheat oven to 190C / 375F / gas mark 5.

If desired, place one cheddar cheese slice on your hot dog. Then wrap each dog to look like a mummy, leaving a open area for the eyes.

Cut two tiny slits in the exposed hot dog and insert two black mustard seeds for eyes. If you’d like to give your mummies entire faces, you can cut a little slit for a mouth, which will gape open a bit during cooking.

Place mummy dogs on an ungreased baking sheet and bake around 15 minutes, until golden.

Serve with plenty of ketchup and mustard

VN:F [1.9.20_1166]
Rating: 7.2/10 (5 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

7 lbs 15 oz /3.6kg  1 in /2½ cm bread cubes, white or whole wheat
2 oz /56g unsalted butter
15¾ oz /450g onion (medium-diced)
15¾ oz /450g celery ( medium-diced)
2 granny smith apples unpeeled & cored
2 tbsp chopped flat leaf parsley
1½ tsp minced fresh rosemary leaves
2 tsp salt
½ tsp freshly ground black pepper
0.4 pt /225 ml  chicken stock
4 oz /110g  sliced blanched almonds, toasted (optional)

What you do:

 Preheat oven to 150C /300F / gas mark 2

Put the bread cubes on a 32.5x45x2.5cm baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, (if desired).

Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 5.5kg turkey for 2 1/2 hours at 180° in a pre-heated oven.

Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

8 oz /225 g self-raising flour
½ tsp salt
1 tsp  mustard powder
½ tsp cayenne pepper
2 oz /50 g softened, salted butter
2 oz /50 g cheddar, grated
1 oz /25 g parmesan cheese ( grated )
150ml whole milk, plus a little to glaze

What to do:

Preheat the oven to 230C /450F / gas mark 8

In a bowl sift the flour, salt, mustard and cayenne pepper .

Cut the butter into pieces and rub it into the flour mixture with your fingertips until you have a mixture that resembles breadcrumbs.

Grate the cheeses and stir them into the flour mixture. Pour all the milk into the bowl with the flour and cheese, and using a fork  bring everything together to make a dough.

Roll the dough out on a floured surface until it is 1cm thick, and cut into rounds with a fluted 6.5cm cutter.

Arrange on a greased baking tray and brush the top of each scone with milk.

Bake for 8-10 minutes, until the scones have risen and are golden.

When cooled cut in half & spread with butter or margarine.

For a change try spreading with soft cheese.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 skinless salmon fillets
4 leeks , (trimmed and finely chopped)
1 oz / 25g butter
3 1/2 oz / 100g full-fat crème fraîche/ plain greek yoghurt  or cream cheese
6 sheets filo pastry

What to do:

Preheat the oven to 200C/ 400F/ gas 6.
Put the chopped leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter.

Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
To make the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the middle, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
Brush both the parcels with melted butter. Place onto a lightly greased baking tray, then cook for 20 / 25 mins until golden and crisp.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 small head of broccoli ( trimmed into florets)
1 small head cauliflower or half a large head, (trimmed  into florets)
1 lb  of  Penne pasta
200 ml sour cream or reduced-fat sour cream
1 tbsp Dijon mustard

75 ml finely chopped chives (fresh)
2 cloves garlic, peeled & crushed into paste
A few drops hot sauce
Freshly ground black pepper
500 ml grated extra-sharp Cheddar

What to do:

Preheat the oven to 190C /375F / gas mark 5

Boil a large saucepan of water over a medium heat, then and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with  a  slotted strainer and drain.

Add the pasta to the water and undercook by about 2 minutes, drain.

In the meantime, in a large bowl mix the sour cream  with the mustard, chives, garlic, hot sauce . Add the pasta and cauliflower and 2/3 of the cheese. Mix all together then transfer it to a  oven proof  dish and cover with the remaining cheese.

Place on a baking tray and bake it in the  oven for about 40 to 45 minutes or until deeply golden.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

170g (6oz) of plain flour
6oz / 170g of unsalted butter (or salted butter)
5oz / 150ml of cold water
pinch of salt.

To make the pastry :

Sift the flour into a large mixing bowl and add the butter. Mix the butter into the flour with your fingertips.
Stir in the water and mix the ingredients together to form a soft dough.
Turn out onto a floured surface and knead further to make a firm dough.
On a floured work surface roll the pastry into a rectangle shape.

What to do:
Preheat to the oven to 190C / 375F / gas mark 5
spread with mincemeat and roll up the pastry. Brush with milk cut into slices, place on baking sheet. Cook for around 15 mins or until lightly browned, then sprinkle with icing sugar and leave to cool.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)