Category: Cooking

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CHEESE BISCUITS

  • 150 g strong cheddar cheese
  • 100 g plain flour
  • 50 g butter I use unsalted
  • ½ teaspoon paprika
  • 1 egg yolk

INSTRUCTIONS 

  • Grate the cheese using the finest cheese grater setting.
  • Put the flour and butter into a food processor and blend just until it has formed a breadcrumb consistency. Then add in the cheese, egg yolk and paprika. Alternatively use your fingers to rub the butter into the flour and then stir in the cheese, egg and paprika.
  • Knead a little with your hands to form an even dough and then wrap in cling film and refrigerate to rest for an hour.
  • Preheat the oven to 180C
  • Sprinkle flour on the work surface and roll out the dough until it is about 2mm thick. Cut out circles with a pastry cutter and place them on a baking tray lined with baking parchment.
  • Bake them in the oven at for 10 minutes. They will puff up a bit. Turn them over and press them down then continue to bake for another 5 minutes.
  •  Cool them on a wire rack.

I might add garlic and basil?

Or this recipe looks good!

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BREADSTICKS

A recipe which I will try later. They are in the oven – I added sage and rosemary and some parmesan and some salt and coarse ground pepper. We will see. I also sprayed them which might make them crispier? Who knows!

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BAGUETTES

This recipe for Baguettes is bit of a faff so I hope they come out ok. Recipe says preparation time is 30 minutes! First make the poolish (10 minutes) then leave overnight, then knead for at least 10 minutes, then leave for 90 minutes, then then roll out, then cook for 20 minutes! But is raining all day so why not!

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NUT ROAST RECIPE

4 shallots, 2 sticks celery, 200g mushrooms, 2 garlic cloves, 90g fine almonds, 90g hazel nuts, 30g dried cranberries, 150g gruyere, 300g green lentils, 60g breadcrumbs, chilli flakes, 1 tsp dried sage, 3 eggs…… then 1tbsp caster sugar and 200g fresh cranberries cooked for 2 minutes and then put in the bottom of the loaf tin before the rest. Cook 45mins at 160C – then rest for 10 minutes and turn out upside down.

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Sage and onion twists

Makes 12-15
olive oil 50ml
red onion 1, finely chopped
bread flour 400g
fresh sage 2½ tbsp, finely chopped
black pepper ½ tsp
fast action dried yeast 1 sachet (7g)
salt 1 tsp
lukewarm water 200ml
sesame seeds 1 tbsp

Heat 1 tablespoon of olive oil in a small saucepan and fry the onion over a medium heat for 3-4 minutes until softened. Set aside to cool. In a large bowl, mix together the flour, fresh sage, black pepper, yeast and salt. Make a well in the centre, pour in the water and the remaining olive oil and stir to make a shaggy dough.

Turn the dough out on to a lightly floured surface and knead for 8-10 minutes until the dough is soft and smooth. Place in a lightly greased bowl, cover and let the dough rise for 1½-2 hours or until doubled in size.

Once risen, turn the dough on to a lightly floured surface and use your fingertips to flatten into a rough rectangle. Pour the cooled onions on to the surface and press them into the dough. Give the dough a brief knead to incorporate all the onions – this part will be a little messy and if any onions fall out just knead them back in.

Heat the oven to 180C fan/gas mark 6. Let the dough rest on the work surface for 10 minutes before dusting a rolling pin with flour and rolling the dough out into a large rectangle, about 25cm x 35cm.

Slice the dough into thin strips about 1cm wide, take two at a time and twist them around each other. Place each twist on a baking tray, brush with a little more olive oil, and sprinkle with sea salt and sesame seeds. Bake for 18-22 minutes until golden. Serve warm or at room temperature.