Featured

Posts Tagged ‘food processor’

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.

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:

25g butter
1 onion, sliced
½ tsp salt
150ml double cream
1 bay leaf
6 cloves , whole
75g white breadcrumbs
300ml milk
1 pinch black pepper , freshly ground
1 pinch nutmeg , grated

What you do:

Melt the butter in a small saucepan and add the onion. Cook over a low heat for 4–5 minutes, stirring occasionally. Add the salt, cream, bay leaf, and cloves, and cook for a further 5 minutes. Remove the pan from the heat, and allow to stand for 20 minutes, so the flavours have time to infuse. (This can be prepared ahead and left to infuse, or the complete sauce can be made in advance. Cover the surface of the sauce with cling film to prevent a skin forming. Refrigerate for up to 2 days. When ready to use, remove cling film and gently reheat).

Discard the bay leaf and cloves, then pour the onion mixture into a food processor, and blend to a smooth purée. If you do not have a food processor, very finely chop the onion instead of slicing.

Place the breadcrumbs and milk in a pan, and bring to the boil. Leave to simmer for 5–10 minutes, stirring occasionally, to make a smooth, thickened sauce. (If you feel the sauce is too thick, then add a little more milk.)

Stir in the onion purée, season to taste with salt and pepper, then sprinkle with nutmeg.

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:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

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

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

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:

4 oz / 113 g crumbled feta cheese  (at room temperature)
4 oz /113 g cream cheese  (at room temperature)
8 oz / 227 g Swiss cheese  ( grated )
2 tsp honey
4 oz /113 g finely chopped pecans
4 oz / 113 g finely chopped dried cranberries
Assorted crackers for serving

What you do:

Mix the cream cheese, feta, Swiss and honey until combined using an electric mixer or food processor.

Transfer the cheese onto a sheet grease proof paper and roll into a 1.5″ x 10″ log. Close the grease proof paper and refrigerate for 1 hour or until firm.

Mix pecans and cranberries, and spread into a rectangle on a clean sheet grease proof paper. Roll the cheese log over the mixture to coat all sides evenly.

Wrap in plastic wrap and refrigerate. (Log may be refrigerated up to 3 days.) Remove from refrigerator 15 minutes before serving.

Serve with crackers.

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 oz / 25 g butter
1 1/2 lb / 600 g parsnips ( peeled & chopped roughly )
1 cooking apple ( peeled cored & chopped roughtly)
2 pints / 1.1 litres chicken stock
4 fresh sage leaves or 1/2 tsp dried sage
2 cloves
5 fl oz / 150 ml fresh single cream
fresh sage leaves or parsley & croutons to garnish.

What you do:

In a large saucepan, melt the butter then add the parsnips & apple. Cover & gently cook for 10mins, occasionally stirring.
Pour in the stock then add the sage & cloves.
Bring to the boil then cover & gently simmer for around 30 mins until the parsnips are softened.
Remove the sage leaves & cloves then leave to cool for a while, then puree in a blender or a food processor.
Pour back into the saucepan & gently reheat with the cream.
serve hot or cold with sage or parsley & croutons.

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