Category: Cooking

INGREDIENTS  1x2x3x

• 1 Sheet of Puff pastry pre rolled
• Plain flour for dusting
• 80 grams Gia Sundried Tomato Puree ⅓ cup tomato paste/tapenade
• 8-10 slices streaky bacon cooked
• 100 g (4 oz) Mozzarella cheese Grated
• 1 Egg whisked
• Fry light spray oil
• Fresh Basil chopped for seasoning

INSTRUCTIONS 

• Dust the chopping board with plain flour, place down the puff pastry sheet.
• Squeeze the Gia Sundried Tomato Puree on the pastry sheet, spread evenly.
• Place the streaky bacon evenly on the pastry sheet and sprinkle the mozzarella on top.
• Roll the pastry from one end into a long sausage.
• Spray a sharp knife with spray oil to prevent sticking, cut into even pieces
• Place the swirls flat down on a baking tray lined with parchment paper
• Glaze each swirl with whisked egg
• Place on the baking tray in a preheated oven 200c/400f on the middle shelf for 20-25 min until golden brown.
• Remove from the oven and let them cool for 10 mins sprinkle with fresh chopped basil.
• Enjoy!!

RECIPE

Lots more recipes for autumn

2 tbsp light olive oil

1 1/2 tbsp mustard seeds

3 large red onions, finely chopped

4cm-piece fresh ginger, peeled, cut into matchsticks

330ml (1 1/3 cups) brandy

6 large mangoes, cheeks removed, peeled, coarsely chopped

530g (2 1/2 cups) caster sugar

330ml (1 1/3 cups) apple cider vineg

Step 1
Heat the oil in a saucepan over medium heat. Add the mustard seeds and cook for 2 minutes or until the seeds start to pop. Add the onion and ginger . Cook, stirring, for 5 minutes or until soft.
Step 2
Add the brandy and cook for 1 minute. Add mango , sugar and vinegar . Simmer for 1 1/2 hours or until the chutney thickens.
Step 3
Divide the hot chutney among sterilised jars and seal. Invert the jars for 2 minutes. Set aside to cool.

A delicious morsel of fried potato for breakfast.

500g potatoes, 115g feta, 4 spring onions, 3tbsp chopped dill, 1 beaten egg, 1tbsp lemon juice, flour for dredging, 3tbsp olive oil, salt and ground pepper.

Boil, then skin and mash potatoes; crumble in cheese and add the rest. Cover and chill until firm; make into patties, dredge with flour. Heat oil then cook until golden brown. Drain on kitchen paper if necessary.

Modifications! Add finely chopped garlic and chilli? Other herbs like oregano or thyme.

Eat with a sauce.

For the crumble -150g sugar; 110g plain flour; 1tsp baking powder, 110g oats; 110g butter; 50g mixed nuts.

4 apples stewed, dried raspberries, 1/2tsp powdered cloves.

25 mins at 160C

I might try a mango and coconut and lime filling?

“CARROT CAKE
Serves 10
INGREDIENTSFOR THE CAKE
10 oz plain flour
2 level teaspoons baking powder
1 level teaspoon bicarbonate of soda
1 level teaspoon salt
2 level teaspoons ground cinnamon
1 level teaspoon ground ginger
1 level teaspoon ground nutmeg
7 oz dark brown sugar
3½ oz caster sugar
4 large beaten eggs
9 fl oz sunflower oil (or half sunflower oil, half olive oil)
1 tablespoon vanilla extract
4 carrots, peeled and grated (about 1 lb in weight)
14 oz can crushed pineapple, well drained
4 oz pecans, chopped (if you don’t want to put these in, substitute with one extra carrot)
FOR THE ICING
6 oz softened cream cheese (leave out of the fridge for a while)”

“6 oz softened cream cheese (leave out of the fridge for a while)
2 oz softened, unsalted butter
1 teaspoon vanilla extract
9 oz icing (powdered) sugar
1 to 2 tablespoons milk 
METHOD
Preheat oven to 180ºC/350ºF/Gas mark 4. Line a 13″ x 9″ tin with non-stick baking paper.
Sift the first seven ingredients only into a large bowl, and then stir in the sugars until blended together. Make a well in the centre.
In a jug or bowl, beat together the eggs, oil and vanilla extract and pour the mixture into the well. Using an electric beater on a slow speed, gradually draw the flour mixture from the side of the bowl and then turn up the speed and beat until a smooth batter forms.
Stir in the carrots and the crushed pineapple (and chopped nuts if using) until everything is mixed together well.
Pour the mixture into the prepared tin and smooth the surface with the back of a spoon or a pallet knife.
Bake in the centre of the preheated oven for 50 minutes to one hour, or until the cake is firm and a skewer inserted into the middle comes out clean[…]”

“Remove the cake from the oven and leave to completely cool before removing from the tin and discarding the baking paper.
Make the icing by beating together the cream cheese, softened butter and vanilla extract until smooth, and then gradually beating in the icing sugar until it’s all combined. Add a little milk if necessary to help make the icing a spreadable consistency and then decorate the top of the cake with it.
Refrigerate for about an hour before cutting into squares and serving.
NOTE: I’ve made this cake before just with granulated sugar when I haven’t had brown or caster sugar, and it’s turned out fine. I’ve also used mixed spice when I haven’t had any ginger and it was okay, and I’ve also made it without nuts. Again, it was perfectly fine.”

BBC FOOD

20 best dishes

Recipe

add chilli as required