Cheese and Onion Scone With Melted cheese

Posted By : at 01.11 am

Cheese and Onion Scone With Melted Cheese

Cheese and Onion Scone With Melted Cheese

This recipe was inspired after reading the article below, because I had memories of my mother making scones for me and teaching me how to do it when I was about three. I can see her now raising my arms high and saying a light touch and air is necessary. In those days her scones were made with cream and raisins, or cherries, but always sweet. As I have got older I have veered more to savoury scone recipe and next time I make these I will use brown flour.

 

Cheese and Onion Scone With Melted cheese Variations

Use brown four instead of white
Add a little salami or chorizo to the middle before serving

Ingredients

225g self-raising flour
55g butter
30g grated cheddar cheese
150ml milk
¼ tsp cayenne pepper
1 tablespoon grated red onion
A pinch of kosher salt
1 egg yolk and a little milk, whisked

To serve

Wedges of cheese
Melted Cheese

Heat the oven to 220C, gas mark 7.

Method
Fry the onion in a little butter until soft. Mix together the flour, salt and cayenne pepper and rub in the rest of the butter.Add the grated cheese and milk and mix to a soft dough, add the onion.

Place on a floured surface and lightly knead, then cut into 2cm thick rounds and lay on a baking sheet. Brush with the milk and egg mix, and bake for about thirteen mins until risen and golden.
Serve with loads of melted cheese and whatever pickle you chose.

This recipe was inspired after reading the article below, because I had memories of my mother making scones for me and teaching me how to do it when I was about three. I can see her now raising my arms high and saying al ight touch and air is necessary

 

Keeping Memories Alive
Memories of our past, good or bad, many times fill a very important part of our daily lives. We draw continuously on the knowledge we have acquired over the years. But, over time, much of this knowledge and wisdom is lost due to forgetfulness or lack of review.
http://ezinearticles.com

Categories : Cheese Scone With Melted cheese, Snacks and Nibbles

Individual Beef Wellington

Posted By : at 08.58 pm

Beef wellingtons were all the rage in the seventies, they were the staple food of every posh dinner party, unfortunately everyone likes their meat cooked differently and back in the day I never considered an Individual Beef Wellington. Apparently beef wellington was so named because of the shine on the Duke’s boots.

Christmas dinner: Beef Wellington with Madeira Sauce recipe

 

http://www.cateringtotheextreme.com/?p=13

 

Images provided by:
www.cateringtotheextreme.com

Beef tenderloin is best cooked no more than medium-rare. Trim and tie the roast with butchers twine. Place roast on wire rack set above rimmed baking sheet and refrigerate, uncovered, for 24 to 48 hours. To prepare the duxelles: In a food processor, …
www.freep.com

 

Individual Beef Wellington

Individual Beef Wellington

Recently I saw an Emeril Lagasserecipe for individual Individual Beef Wellington and thought that sounds a great idea, now everyone can get their perfect beef Wellington.

I changed this to my favourite recipe, because everyone loves their coating differntly I love to use a duxelle of mushrooms whilst other people use pate.

It makes no difference what you use some people just use Dijon mustard, the function is to keep the meat moist because the pastry need a really hot heat and you do not want dried meat.I like my beef wellington with crispo watercress for pepperyness and with a morel mushroom sauce.

 

Individual Beef Wellington

Ingredients

500g/1lb 2oz packet ready-made puff pastry(all butter)

plain flour, for dusting

20g/¾oz dried porcini mushrooms or large morels

2 tablespoons olive oil

salt and freshly ground black pepper

4 x 180g/6oz slices beef fillet

4 small shallots, peeled and very finely chopped

knob of butter

500g/1lb 2oz chestnut mushrooms, finely chopped

generous glass of dry  sherry or vermouth

large handful fresh thyme leaves

1 free-range egg, lightly beaten

300ml/10fl oz double cream

Method

Roll the puff pastry out on a floured work surface to a 5mm/¼in thickness. Trim the pastry into a 36cm/14in square. Then cut into four smaller squares and place onto two baking trays. Chill in the fridge for five minutes.

Rinse the dried mushrooms in cold water, then put them into a bowl and cover with hot water. Leave to soak for 20 minutes.

Meanwhile, heat the oil in a frying pan until very hot. Season the beef well all over with salt and freshly ground black pepper. Fry for one minute on each side. Remove from the pan and set aside.

Place the shallots into the pan and fry for 4-5 minutes or until softened. Add the butter and chestnut mushrooms and cook for a few minutes.

Meanwhile, drain the dried mushrooms and finely chop, then add them to the pan with the glug of sherry, if using. Increase the heat and cook until most of the sherry has evaporated.

Add the thyme, cook for one minute, then remove the pan from the heat and set aside. Season, to taste, with salt and freshly ground black pepper.

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

Remove the pastry from the fridge and place a tablespoon of the mushroom mixture into the middle of each piece of pastry; spread it out to the same size as the beef steak. Top with the steak and brush the edges with the beaten egg.

Draw up the corners and edges of the pastry so they meet and overlap slightly in the middle. Turn it right-side up and shape it round the sides a little with your hands. If the pastry is soft, chill it in the fridge for 5-10 minutes to firm up.

Slash the tops of the Wellingtons with a knife and brush them all over with the remaining beaten egg. Bake for 12-14 minutes (for medium-rare), or until cooked to your liking.

Five minutes before the Wellingtons are ready, reheat the remaining mushroom mixture. When it is hot, add the double cream and cook on a high heat for 2-3 minutes. Remove the pan from the heat, season, with salt and freshly ground black pepper, then cover with a lid to keep warm. Serve the Wellingtons with a spoonful of the sauce.

Serving Suggestions Individual Beef Wellington

Beef Wellington is also wonderful with broad beans, and baby asparagus. Be sure to use an all butter puff pastry if you are using a shop bought pastry because nothing screams elegance more than a beef wellington and nothing is worse than ordinary puff pasytry, it has to be made with butter. An Individual Beef Wellington can be made to suit your favourite vegetables or season. In Winter Individual Beef Wellington can be made heartier by the addition of roasted vegetables. As I served myIndividual Beef Wellington on Three kings day in Malaga it was too warm for a heavy meal.

 

Categories : Beef, Beef Wellington

Baked herbed Scotch Eggs

Posted By : at 07.02 pm

baked herbed scotch eggs

baked herbed scotch eggs

The old fashoined idea of fried scotch eggs has long gone there are healthier ways of making Baked herbed Scotch Eggs, they are tasty as well as healthier. I tend to use a Cumberland sausage bought in a roll rather than conventional sausages.

It is a very tactile recipe and it is difficult to get it done wihtout getting your fingers messy, but Lorrainne Pascuale recommends that you wrap the hardboiled eggs already dipped in flour in squashed sausage meat in cling film.

 

Lorraine Pascale’s Herbed baked scotch egg – celebritykitchen’s …
Lorraine Pascale’s Herbed baked scotch egg ·
http://celebritykitchen.posterous.com/

 

 

Baked herbed Scotch Eggs

Ingredients
4 large organic eggs hard boiled (duck eggs are great)
500g of cumberland sausage skinned
2 large handfuls of your favourite soft herbs,
Flour to coat the eggs with
1 beaten egg to dip the final sausage covered egg in
Fresh breadcrumbs from a wholemeal loaf
A low fat spray to coat the Scotch eggs in

Method
Hard boil the eggs dip in flour so that the sausage meat has something to stick on. Take a handful of sausage meat and herb mixture, and press the hardboiled egg into it, and press around to seal the egg. It is not as vital that the Baked herbed scotch egg because it is less likely to part company from the egg when baked. Dip the coated egg in the beaten egg then in fresh crumbrumbs. Add a cooking spray and bake for about thirty minutes.

Baked herbed Scotch Eggs Serving suggestions

Scotch eggs are great picnic food, they transport really well for a packed lunch for the kids, a snack or a full grown picnic. Theyare best served at room temperlature once cooled, though they can be served warm from the oven. Use any combination of fresh or dried herbs in the sausage meat. You can also use other flavourings such as garlic, chutney, relish or piccallilli.

 

I like to eat mine for lunch with a huge bowl of green salad, but they are also great with a baked sweet potato that is crisp and coveredwiht alioli, a garlic mayo. Baked herbed Scotch Eggs are also good as a brunch or supper dish or a snack, in fact there uses are only restricted by your imagination.You can add mustard to the sausage meat or any fresh relish. If you add fresh onion very finely chopped, it gives the baked herbed scotch eggs some texture as well as taste.

Categories : Appetisers, Baked herbed Scotch Eggs

Pear and parmesan Crumble

Posted By : at 11.13 pm

Several weeks ago I watched a Nigel Slater television Programme, entitled weird and wonderful food The focus of the programme was about bringing new twists to old favourites. One of his ideas was an apple crumble with the Parmesan topping. I can’t say that I fancied the idea of an apple crumble with parmesan, but I shelved the idea away my mind.

Pear and Parmesan crumble

Pear and Parmesan crumble

Pear and Parmesan crumble

part of the joys of Christmas for me is white Stilton, port and fresh figs. These were the inspiration for this dish. I remembered Nigel saying that he was particularly looking forward to eating his Apple and Parmesan cheese crumble with sausages.

This week I bought some magnificent Cumberland sausage which is a regional Speciality from Cumbria. It is a thick sausage usually an inch thick,and made into one round It is redolent with spices. It is perfect Served with a thick onion gravy made with port.

Pear and Parmesan crumble with White Stilton

6 hard conference pears
Butter
White Stilton

Crumble topping
Plain flour,
butter
4 tablespoons freshly grated Parmesan cheese
2 slices of multi seeded granary bread grated.

method

Peel the pears and quarter them, take out the cores. Gently poach the pears in butter,until they slightly softened, about 4 minutes. Whilst the pears are poaching, make the crumble topping with flour and butter, a two second job in a food processor. When the mixture resembles fine breadcrumbs add the grated bread, which will give the finished dish texture and about four tablespoons of freshly grated parmesan.
Lay the poached pears into an ovenproof dish break some white Stilton cheese over the top and add the topping and bake in a medium oven until golden brown and serve with sausages.

This may seem like a weird a wonderful concoction, but it works perfectly.

Categories : Pear and Parmesan Crumble, Pear and parmesan crumble, Savouries

Coconut Bread and Butter Pudding With Caramelised Bananas

Posted By : at 12.57 am

Coconut bread and butter pudding with caramelised bananas

Coconut bread and butter pudding with caramelised bananas

Coconut Bread and Butter Pudding With Caramelised Bananas

Bread and butter pudding is an old classic British pud, and whilst it is delicious on its own, made with coconut milk it is inspired. This new take on an old classic is packed with vanilla, cardamon, and cinnamon, wrapped around a delicious unctuous coconut creamy taste.

 

One of the secrets to cooking this classic dessert is to cook it slowly in a medium oven for over na hour, if you cook it to fast the egg custard base just turns into an omelette. Another secret is to let it sit for an hour so that the bread soaks up the liquid. Although you can layer it anyway you like in this instance I made the bread stack up high so that it had crispness to it when it was cooked.

You can use any bread you like, raisin bread is fantastic, as is panetonne, as is a sweet jewish bread, a fruit loaf, or just white bread.I have even made it with brown bread in the past.

Coconut Bread and Butter Pudding With Caramelised Bananas

Ingredients
For the bread and butter pudding

2 oz/ 50g soft butter
10 slices white bread, cut diagonally across
1/2 teaspoon grated nutmeg
1/ teaspoon cardamon
1/2 teaspoon cinnamon
Tin of coconut milk
2 fl oz/ 50 ml heavy/double cream
2 large free-range eggs
1 oz/ 25g brown sugar
The seeds from a vanilla pod

For the caramelised banana
2 bananas
butter
brown sugar

Method

Whisk the eggs and the coconut milk and cream together, pour in the cream and add the spices. Butter the bread or if you are lazy just melt the butter and pour it over the bread. Layer the bread in an ovenproof dish and pour over the egg custard. Leave to stand for at least an hour and just before popping it into the oven sprinkle the brown sugar over the top.

Cook for an hour to an hour an a quarter in a medium oven. Whne it is ready fry the bananas for about four minutes in butter and then add the brown sugar. Serve with the pudding with lashings of single cream.

 

Categories : Coconut Bread Pudding With Caramelised Bananas

Carrot cake

Posted By : at 11.19 pm

Every year at Christmas I feel guilty because I never make a cake, and the reason for this is that no one in my family like the idea of a rich fruit cake. Yet every year I feel guilty because I don’t make the effort.

This year I have had a request for a carrot cake, and that does nothing to easy my guilt, because my usual carrot cake recipe is fast and made in the microwave. It is the only thing I actually cook in the microwave, normally I use mine to heat baked beans!

Anyway the carrot cake recipe I usually make is the best I have ever tasted, but I feel I ought to make more of an effort. However, I am still feeling whimsical about my carrot cake. So first of all I made my microwave carrot cake recipe, but used an apricot cream cheese icing, normally I prefer my carrot cake plain, but what the heck it is Christmas.

 

Categories : Uncategorized

Baked Falafel

Posted By : at 11.06 pm

I love falafel, but I try as far as possible not to deep fry my food, and I have been experimenting with baked falafel, which gave turned out crsipy and flavoursome on the outside and still squeashy in the middle. I have made them with red kidney beans here, but they are great with pinto beans or a mixture of both, or chick peas with pinto beans.

Falafel

Ingredients
1 x 15ounce jar of red kidney beans, drained
1 small red onion, chopped
2 cloves of garlic, chopped
1 large handful of fresh of coriander, chopped
2 tablespoons flour
1 tablespoon ground coriander
1/2 tablespoon of cumin
salt and pepper
2 tablespoons olive oil

Preheat oven to 350 degrees.

Mash the beans roughly with the chopped garlic and onion. Blend together and add the rest of the ingredients except the oil.
Shape into golf sized balls and place in preheated baking dish. Drizzle the olive oil over and bake for 15 minutes, turn them over halfway through cooking. Serve hot when they are golden brown with a salad and hummus.

Baked falafel would be great with this borani esfanaaj a Persian Salad

Categories : Appetisers, Baked Falafel

Pumpkin and Coconut Loaf.

Posted By : at 11.14 pm

Pumpkin and Coconut Loaf

I have been very busy recently and I have not had time to watch Simon Rimmer on a Sunday morning, and was not pleased when I caught up to have to stop at nearly midnight and make this pumpkin and coconut loaf. It is an easy cake to make but it is not a dessert cake, but it is a superb cake to have with coffee. It is a family caker I cannot imagine serving Pumpkin and Coconut Loaf at a dinner party, but it will be great for coffee with the girls.
Pumpkin and Coconut Loaf.
Ingredients

600g/1lb 5oz pumpkin, peeled, seeds removed, cubed

1 tablespoon olive oil

100g/3½oz unsalted butter

300g/10½oz soft light brown sugar

2 free-range eggs

500g/1lb 2oz self-raising flour

½ teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

½ teaspoon each ground ginger, cloves and nutmeg

50g/2oz desiccated coconut

To serve

Greek-style yoghurt

icing sugar, for dusting

ground cinnamon, for dusting

Fresh Figs.

Preheat the oven to 100C/210F/Gas ¼. Grease and line a 900g/2lb loaf tin.

Method

Place the pumpkin in a roasting tray and drizzle with the olive oil. Cover with foil and roast for 25 minutes. Remove from the roasting tray and set aside to cool. Blend the pumpkin in a food processor until smooth.

Increase the oven to 180C/350F/Gas mark 4.

Cream the butter and sugar until light and fluffy. Add the eggs and pumpkin and stir until well combined.

Stir in all the dry ingredients and place the mixture into the loaf tin. Bake for 50 minutes. Remove the tin from the oven. Once cool remove the loaf from the tin.

Sprinkle with icing sugar and cinnamon, slice and serve with Greek-style yoghurt and fresh figs.

Categories : Cakes, Pumpkin and Coconut Loaf

Serrano Ham and Brie Toastie

Posted By : at 10.50 pm

Serrano ham and brie toastie

There is no formal recipe for this warm and comforting supper. It needs your favourite bread, rye bread, white bread, whatever you fancy,- lashings of butter, loads of creamy Brie, three or four slices of Serrano Ham which has been fried or grilled until it is golden brown and finally loads of freshly ground black pepper.I never add salt because there is always a lot opf it in the serrano ham.

Fry the Serrano ham, and butter two slices of bread and place one of them to the frying pan, butter side down add loads of brie just break it off with your fingers then add the Serrano ham and top with the other piece of bread butter side up. Squash the sandwich with a fish slice and fry the bread until it is golden brown. Turn the sandwich over and fry until the other side is golden brown. The cheese will have started to melt but is not fully melted.

Categories : Serrano Ham and Brie Toastie, Suppers

Chocolate and Orange Bread and Butter Pudding

Posted By : at 09.11 pm

For me on a cold winter day the ultimate comfort food is bread and butter pudding redolent with spices, enriched with cream and nuts with masses of love. We are not quite in the cold weather but we are at the stage of drizzly days, and today I have got soaked twice on the way to the gym and back, so I figure that is the excuse to make a chocolate orange bread and butter pudding.

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Categories : Uncategorized

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