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Posts Tagged ‘baking tray’

What you need:

175g plain flour
90g butter, chilled and cubed
90g double Gloucester cheese, grated
3 tbsp skimmed milk
1 tsp Marmite

What you do:

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

Put the flour and butter into a food processor. Put the lid on and whizz for about 20 seconds until it looks like breadcrumbs. Add the cheese and milk and whizz again for about 30 seconds, until it forms into a ball. Tip out, wrap in cling film and pop in the freezer for 15 minutes to chill.
Put the dough between 2 sheets of non-stick Teflon, or 2 sheets of baking paper. Use a rolling pin to flatten the dough, then roll out to a rectangle, about 1cm thick. Cut 6 broomstick shapes from the pastry, each about 10cm long and spaced well apart. Make about half a dozen cuts to form the ‘brush’ of each broomstick. Using a palette knife, gently ease them onto a Teflon- or baking paper-lined tray. Re-roll the pastry and make another 6 broomsticks. Add these to the baking tray.
Mix the Marmite with 1 tsp of hot water and brush over the brooms to glaze.Bake in the oven for 10 minutes or until crisp and golden brown.

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What you need:

1 litre vegetable stock or cold water
250g polenta or coarse maize
1 tsp salt
1 tsp dried oregano
1-2 tbsp olive oil
Fig and red onion relish
75g goat’s cheese
Freshly ground black pepper

What you do:

Bring the stock to the boil in a large saucepan. Combine the polenta, salt and oregano then quickly whisk them into the boiling liquid. As soon as it comes to the boil again, reduce the heat and exchange your whisk for a wooden spoon. Simmer the polenta, stirring regularly, for about 10 minutes or until thick and porridge-like. Be careful as it will splatter volcanically.

Line a baking tray with parchment paper and quickly spread the polenta evenly over it so it is no more than 1cm (½in) thick. Use a dampened pallet for at least 30 minutes. (The recipe can be prepared up to two days in advance to this stage.)

Using a 3-4cm (1¼-1½ in) round cutter, cut out rounds from the polenta. Brush both sides of each round with olive oil and cook the wedges either under a hot grill or in a griddle pan, turning once, until golden and crisp. Alternatively heat 1 tbsp oil in a non-stick frying pan and fry both sides until golden brown, about 2 minutes each side.

Place the polenta rounds on a serving platter. Put a dollop of Fig and red onion relish on each round and top with a small cube or crumble of goat’s cheese and a grind of black pepper.
Serve warm or at room temperature.

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what you need:

85g watercress, coarse stems removed
115g cream cheese
1 pinch salt
1 pinch black pepper, freshly ground
600g salmon fillet, skinless
400g puff pastry
100g flour, for dusting
1 egg, beaten, to glaze

What you do:

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

Chop the watercress very finely, place in a bowl, add the cream cheese, season generously with salt and pepper, and mix well.

Cut the salmon fillet into 2 pieces. Roll out the pastry on a lightly floured surface to a thickness of 3mm (1/8in). It should be roughly 7.5cm (3in) longer than the salmon pieces and just over twice as wide. Trim the edges straight. Transfer to a lightly greased baking tray.

Place 1 piece of salmon in the middle of the pastry. Spread the top with the watercress cream and place the other piece of salmon on top. Lightly brush the pastry edges with water, then fold the 2 ends over the salmon. Fold in the sides so they overlap slightly and press together to seal. Re-roll the trimmings and use to decorate the top of the pastry, if liked. Brush with beaten egg, and make 2 or 3 holes with a skewer to allow steam to escape.

Bake for 30 minutes, or until the pastry is well risen and golden brown. Test if the salmon is cooked by pushing a skewer halfway through the thickest part and leaving for 4–5 seconds; when removed, it should feel hot.

Remove from the oven and allow to stand for a few minutes, then slice and serve.

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What you need:

5  eggs
4 tbsp golden breadcrumbs
A little (about 1 tbsp) vegetable or olive oil
6  pork sausages ( or 1lb of saugage meat)

What you do:

Preheat the oven to 180C/350F/Gas 4.

Grease a baking tray with oil.

Crack 1 egg into a bowl and beat with a fork. Put the breadcrumbs and oil into another bowl, mix together.

Hard-boil the remaining eggs (boil for 6 minutes). Leave until cool. Peel.

Squeeze 1½ sausages out of their skin and squash the meat as flat as you can. Wrap around 1 egg to cover. Repeat.

Dip into the beaten egg then into the breadcrumbs.

Bake for 20-25 minutes, turning a few times to brown evenly.

When cooked cut them in half & serve.

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What you need:

4 x  portobello mushrooms or flat mushrooms
10g butter
2 tsp olive oil
30g Gruyère cheese or Cheddar (or other 
hard cheese of your choice), grated
A little fresh watercress
4 wholemeal rolls, lightly toasted
chilli relish

what you do:

Preheat the grill to high. Put the mushrooms on a baking tray.

Dot each with a little butter and a tiny drizzle of oil, sprinkle over the grated cheese and grill for 5 minutes or until cooked.

Scatter the watercress over the bottom halves of the bread rolls and top with the grilled mushrooms. Spoon some  chilli relish on top.

Cover with the top halves of the rolls.

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What you need:

1 oz /30g unsalted butter
1 onion, diced
1 bay leaf
2 small sprigs of thyme leaves
3 cloves garlic, minced
16 oz /500g minced pork,
1 apple, peeled and cored and coarsely grated
Zest of a small lemon, finely grated
3 tbsp parsley, chopped
2 tbsp sage, chopped
1 1/2 oz /40g fresh white breadcrumbs

What you do:

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

Warm the butter in a small frying pan over a medium-heat. Saute the onion with a pinch of salt, the bay leaf and thyme for around 10 minutes, or until the onion is soft and translucent . Add the garlic and sauté for a further minute, then cool.

Remove the bay leaf, then mix the cooled onion with the rest of the ingredients and season well with salt and pepper. Break off a walnut-sized piece of the mixture and fry it in a little oil, until cooked through. Taste and adjust seasoning is necessary.

Roll the rest of the mixture into 16-18 balls and place on a baking tray. Bake for 35-40 minutes, until cooked through and golden.

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What you need:

3 teaspoons olive oil, divided
4 slices of a bloomer   (1/2 inch thick)
1 garlic clove, cut in half  lengthwise
3/4 cup chopped seeded tomato
1 tablespoon minced fresh basil
1/2 teaspoon minced fresh parsley
1/2 teaspoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

What you do:

pre heat the oven to 180C / 350F / gas mark 4

Brush 2 teaspoons oil over one side of each slice of bread; place bread on a baking tray.

Place in the oven for 5-7 minutes or until lightly browned.

Rub cut side of garlic over bread.
Meanwhile, in a small bowl, combine the tomato, basil, parsley, vinegar, salt, pepper and remaining oil.

Spoon onto bread.

serve immediately.

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What you need:

6 oz / 170 thinly-sliced deli ham, torn into quarters
4  muffins, halved & toasted
4 oz / 115 g sun dried tomatoes not in oil (about 14), sliced
4 spring onions, trimmed and cut into 2-inch pieces
40z / 115 g grated strong Cheddar, divided
4 large eggs
3 large egg whites
3 cups of  milk
1 tbsp Dijon mustard

What to do:

Lightly grease a round 2-pint casserole dish with olive oil.

Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, scallions and 2 0z / 55 g cheddar over the top.

Meanwhile in a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the mixture  over the casserole and sprinkle with the remaining  cheese.

Cover the casserole with cling film; refrigerate at least 5 hours and up to overnight.

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

Place the casserole  dish on a large  baking tray &  bake until golden around edges and just set for about 1 hour. Let stand 10 minutes before serving.

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What you need:
8 lids frozen or canned artichoke
2 tbsp chopped fresh parsley
2 fl oz / 60 ml of extra virgin olive oil
8 eggs
50 g coffee pot
Salt
What you do:

Preheat the  oven at 180 C / 350F / gas mark 4
In a saucepan boil a litre of water  and cook the artichokes  for 8 minutes.

Strain well.

Carefully place the artichokes into a baking tray for small cakes, then carefully break each egg into each artichoke cavity and bake for  about 5 minutes.

Place on a serving  platter and garnish with a teaspoon coffee pot.

Drizzle olive oil over the top, sprinkle with parsley and serve.

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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.

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