Featured

Posts Tagged ‘oven’

 

What you need:

16 good-quality medium cocktail sausages
2 medium sized potatoes
3-4 heaped tbsp butter
1 tbsp wholegrain mustard, or to taste

What you do:

Preheat the oven to 220 C/ 425 F / gas mark 7. Bake the sausages until golden, about 10-12 minutes.

Boil the potato until soft, remove and mash with a good knob of butter and season. Stir in the mustard.

Slice the sausage lengthways three quarters of the way through. Pipe the mash into the slit of the sausage. Bake for 5 more minutes to warm through.

Secure with a cocktail stick and serve.

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:

150g butter, softened
150g caster sugar
3 eggs, beaten
150g self-raising flour, sifted
1 tsp vanilla extract
1 tbsp milk

For the frosting

200g butter, at room temperature
250g icing sugar
1 tsp vanilla extract
1 tbsp milk
green food colouring

To decorate:

silver balls, sugar stars or hundreds and thousands

What you do:

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

Cream together the butter and sugar until light, fluffy and pale.

Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.

Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

For the frosting: In a mixing bowl beat the butter with a spoon or spatula until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.

Mix your green food colouring into the icing to give an even green colour.

Once the cupcakes are totally cool, pipe the icing onto them starting from the outside of the cake and working into the centre to create tall Christmas trees. Decorate with silver balls, stars or hundreds and thousands then allow to set for at least 30 minutes so that the icing has a slightly crispy finish

VN:F [1.9.20_1166]
Rating: 7.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

12 oz /350g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1/2 tsp salt (half)
4 oz /100g  butter
6 oz /175g soft brown sugar
1 egg
4 tbsp golden syrup
different coloured fruit flavoured boiled sweets
narrow ribbon

What you do:

Pre-heat the oven to 180C /350F /Gas 4.

Mix the flour, bicarbonate of soda, ginger and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. Beat together the egg and golden syrup and mix into the flour mixture to make a smooth dough, kneading lightly with your hands.

Crush the sweets in their wrappers using a rolling pin. Sprinkle flour on a clean work surface and roll out the dough until about 1/2cm (1/4in) thick, then cut into shapes using a selection of Christmas Cookie cutters. Transfer to lined baking sheets.

Cut out shapes in the centre of each biscuit, making sure you leave a good edge all around the biscuit. Completely fill the hole in each biscuit with crushed boiled sweets.

Make a hole at the top of each biscuit using a drinking straw so that you will be able to thread a ribbon through it later. Bake for 11-12 minutes until golden

While the biscuits are still warm, check the holes are still there, otherwise push a straw through again. Do not remove the biscuits from the baking tray until they have cooled as the boiled sweets need to harden. Once the sweets have hardened, gently lift the biscuits onto a wire rack with a palette knife to finish cooling.

You can decorate the biscuits with piped white icing.Thread ribbons through the holes to make loops for hanging.

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 cup plain flour,
1/3 cup rice flour,
1/4 cup + 1 tbsp granulated sugar,
1/2 cup (4 oz) unsalted butter softened,
a pinch of salt,
some sugar to sprinkle on top of the cookies.

What you do:

Preheat oven to 160 C / 325 F/ gas mark 3

Mix together the flours and sift them.

Mix together butter and sugar. Cream with an electric mixer until light and fluffy.

Add the flours, salt to the creamed butter and sugar mixture in batches, mixing alternately.

Form a smooth dough with hands, tightly cover it with a plastic wrap and refrigerate for 20 minutes.

Remove and place it on a baking sheet, press the mixture into a circle of 8 inch diameter and 1/2 cm thickness.

With a sharp knife, score marks from the centre to the edge of the circle to form 9 triangles. Punch with a fork at several places (as shown in the picture).

Sprinkle with sugar and if you like, flute the edge by making impressions along the edge with your thumb.

Transfer the baking sheet into the preheated oven and bake for 30 minutes or until light golden. While still hot, cut along the marks to get 9 triangles. The cookies will appear soft initially but become crisp once cool.

Store them in an airtight container.

VN:F [1.9.20_1166]
Rating: 3.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

what you need:

4oz /110g  butter or margarine, softened
4oz/110g caster sugar
2 medium eggs
110g  self-raising flour, sifted
4oz /15g cocoa powder
2-3 drops of vanilla extract
4oz /110g butter or margarine, softened
4oz /110g  caster sugar
2 medium eggs
4oz /110g  self-raising flour, sifted
15g cocoa powder
2-3 drops of vanilla extract

What you do:

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

Place the baking cases into a 12-hole fairy cake baking tray.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Gradually beat in the eggs and the vanilla extract. If the mixture starts to curdle, add a little flour.
Fold in the remaining flour and cocoa powder with a large metal spoon.
Place spoonfuls of the mixture into the baking cases and bake in the preheated oven for 10-15 mins until well risen and firm to the touch.

Remove the fairy cakes from the oven and leave to cool on a cooling rack.

For the decoration:

Choose your desired colour of fairy cake icing, massage the pouch for 1 min to loosen the icing, then snip the corner off the pouch and pour a small amount of icing over each cake. Using a knife, spread the icing thickly over the fairy cakes.

Decorate the cakes using the writing icing and sprinkles to make scary faces.

Make them as scary as you dare!

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:

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:

2 3/4 pounds pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

What you do:

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

Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with a blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper.
Cover to keep warm.

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:

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.

VN:F [1.9.20_1166]
Rating: 7.3/10 (3 votes cast)
VN:F [1.9.20_1166]
Rating: +1 (from 1 vote)

What you need:

0.4 pt (240 ml) dry white vermouth
1.2 pts (700 ml) water
4 sprigs fresh parsley
3 sprigs fresh tarragon
1  (5 cm) ) piece of lemon zest
¾ oz (20g) salt
6 small red-skinned potatoes (about 8 oz (225g) )
1 tsp extra-virgin olive oil
For the filling:
3 oz /85g  fresh soft goats cheese, at room temperature
¾ oz /24g  creme fraiche or sour cream
¼ oz /4g  minced fresh flat-leaf parsley
¼ oz /2g  minced fresh tarragon
¼ oz /2g  minced fresh chervil or minced fresh dill
Freshly ground black pepper

What you do:

For the potatoes:
Preheat the oven to 200 C/ 400 F /Gas 7.

In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.

Cut the potatoes in half  horizontally. Slice a small portion off of the rounded ends– so the potatoes stand up without rolling around — and discard. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 mins. Set the potatoes aside to cool in the liquid for 5 mins.

Drain the potatoes, reserving 10ml of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little “bowl” for the cheese.

Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet. Bake until lightly browned, about 15 mins.

For the filling:
In a medium bowl, cream the cheese with the creme fraiche and the 10ml of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste.

Remove the potatoes from the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish.

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