Category: Cooking

4 avocado halves, 100g cream or curd cheese, 75g grated cheddar and 75g chopped nuts. Salt and pepper and a little mustard and 2tbs single cream. Top with bread crumbs. 10mins at 200C. I am thinking olive oil instead of cream? And possibly smoked paprika. Cheese can be replaced with crab meat and onion and lemon,

Baked tofu

From Jamie ‘Hit and run tray baked chicken’

From Olive Magazine ‘Proseco cake’. Boozy cakes

Recipe

From the guardian – chicken, paella and others

Ok – toast is easy option. I am trying something different here

2 chopped avocado, chopped tomatoes, chopped cucumber, chopped red onion, dried tomatoes, crushed garlic, sweet corn, shellfish, all in a olive oil and basalmic vinegar dressing then maybe a flat bread. Then maybe a touch of chilli or smoked paprika?

Some more

https://www.jamieoliver.com/recipes/spinach-recipes/super-spinach-panca

More recipes BBC Food

these turned out really nice.

225g flour 50-50 plain and spelt/wholemeal, 175g butter, 150g cheese (75g cheddar and 75g blue veined semi-hard) Pinch mustard, pinch cayenne, semi-dried tomatoes – a few, ground pepper. 15 mins @ 230C

Just trying a new version a la Parish. 225g OO flour; enough olive oil to make a sort of dough, cheese Wensleydale, cheddar, parmesan, Szechuan pepper, baking powder and salt and parsley.

Normal bread dough but roll out, spread with herb, garlic, cheese and butter mixture – then bake – adapted from

Breakfast yoghurt

Granola –

INGREDIENTS

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cranberries)
• Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*

Yoghurt cream, sticky mango or apricots and filo wafers.

INGREDIENTS175g (6oz) margarine or softened butter175g (6oz) caster sugar3 large eggs175g (6oz) self-raising flour, sifted1tsp baking powder1tsp vanilla extractpinch of salt. Dried blueberries soaked in a miniature of limoncello overnight.

METHOD

Step 1

Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.

Step 2

Put all the ingredients into a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It’s important not to beat the batter too much – just long enough to make it smooth.

Step 3

Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the