Bacon Cheddar Pull-Apart Bread

13 Nov


Bacon Cheddar Pull-Apart Bread

Serves 2

 

Ingredients:
250g bread or pizza dough (1/2 a pound)
3 rashers of fatty, streaky bacon
3/4 cup cheddar cheese, grated plus 1/4 cup extra cheese, for sprinkling
2 spears of spring onion (shallots), finely chopped
40g butter, melted
Preheat the oven to 180 C.

Directions:

  1. In a cast iron frying pan (skillet), fry the bacon on a low heat, so that the fat renders off and the bacon gets really brown and crispy. Put the bacon on a few pieces of kitchen paper to drain. Once it cools, break it up into small pieces. Don’t drain the fat from the frying pan (yet!).
  2. Cut the dough into about 20 small pieces. Put it into a large bowl and pour the melted butter over the top. Also pour in any excess bacon fat from the frying pan.
  3. Add the bacon pieces, 3/4 cup of grated cheddar and the chopped spring onion to the dough and butter mixture. Mix everything together well.
  4. Spoon the mixture back into the fatty cast iron frying pan in an even layer. Sprinkle the extra cheddar over the top.
  5. Bake for about 20 minutes, until the top is golden.
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Cheddar Scallion Cornbread

12 Nov


Cheddar and Scallion Cornbread
About 8 servings

Ingredients:
1 and 1/4 cup cornmeal (not stone-ground)
3/4 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 ounces extra (or extra-extra sharp) cheddar cheese, grated
2-3 scallions, thinly sliced
2/3 cup whole milk
2/3 cup buttermilk
2 large eggs
3 tablespoons unsalted butter, melted

Instructions:

  1. Preheat the oven to 425 degrees.
  2. Generously grease a round 9-inch cake pan; set aside.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda.
  4.  Gently fold in the grated cheddar cheese and scallions, mixing until combined.
  5. In another medium bowl, whisk together the milk, buttermilk, eggs, and melted butter.
  6. Add the wet ingredients to the dry ingredients, whisking until just combined.
  7. Bake until a tester inserted into the center of the cornbread comes out clean, about 18-20 minutes.

Strawberry, Rhubarb, & Ricotta Tart

12 Nov


Strawberry, Rhubarb, & Ricotta Tart


Tart Dough:
Ingredients:
145g of unsalted butter, at room temperature
75g of icing sugar, sifted
1/4 cup of ground almonds
1/4 teaspoon of salt
1/4 teaspoon of vanilla extract
1 large egg, at room temperature
245g of plain (all-purpose) flour

Filling:
Ingredients:
150g of rhubarb, roughly chopped
50g of brown sugar
juice of half a lemon
200g of ricotta
55g of caster sugar
1 egg
1 teaspoon of vanilla extract
300g of strawberries, sliced
icing sugar

Directions:

  1. To make the tart dough, place the butter in a large food processor bowl fitted with a metal blade. Process until smooth and creamy, scraping down the sides with a rubber spatula as needed.
  2. Add the icing sugar and process until well blended.
  3. Add the ground almonds, salt, vanilla and process until smooth, scraping down the sides of the bowl as necessary.
  4. Add the flour and pulse the mixture until it just starts to form a ball and stop. Remove the mixture from the food processor bowl and place onto cling film and form into two flat discs. Wrap each disk separately and refrigerate for at least 4 hours, you can freeze the 2nd dough disk to use another time.
  5. Once chilled, remove the dough from the refrigerator and roll out between 2 sheets of baking paper until 3mm thick.
  6. Carefully place the dough into a 24cm tart tin and press the dough against the bottom and edges of the tin to ensure it is well fitted. If the dough cracks or splits simply patch with additional pastry. Trim the top of the tart – the easiest way to do this is to roll the rolling pin over the top of the tart case which will trim the edges neatly.
  7. Refrigerate for at least 30 minutes and repeat with the second portion of dough.
  8. Preheat the oven to 180 degrees celsius (350 Fahrenheit) and line the tarts with baking paper and add dried beans or pastry weights and bake for 20 to 25 minutes until lightly colored.
  9. Set aside while you make the filling.
  10. To make the filling combine the rhubarb, brown sugar and lemon juice in a saucepan and place over a medium high heat. Bring to a boil and cook until the rhubarb has broken down, between 5 to 10 minutes. Set aside to cool.
  11. Preheat the oven to 180 degrees celsius (350 Fahrenheit) and combine the ricotta, caster sugar, egg, vanilla extract and cooled rhubarb in a food processor and process until smooth.
  12. Pour the mixture into the tart base and bake for 15 minutes, or until set.
  13. Once cooled, top with the sliced strawberries and dust with icing sugar.

Mini Deep Dish Pizzas

12 Nov


Mini Deep Dish Pizzas

Ingredients:
3-4 whole wheat wraps (try to find ones with at least 3 grams of fiber or more per wrap)
1 (15oz) can pizza sauce (you may have some left over, depending on how much sauce you like)
3/4 cup shredded mozzarella cheese
1/4 cup parmesan cheese
48 mini turkey pepperonis (or the 12 whole turkey pepperoni’s, each cut into 4 even pieces)
1 tsp basil/oregano mix OR Italian seasoning
1/2 tsp garlic powder
pinch of sweetener (sugar)
pinch of black pepper
*Put your own spin on these by adding anything that you would normally like on a pizza just before popping them in the oven!

Directions: 

  1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
  2. Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well!
  3. Press firmly enough, using a rocking motion, until it cuts through the wrap.
  4. Press each wrap circle into muffin tin using your fingers.  Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!
  5. Meanwhile, pour pizza sauce into a medium sized bowl….
  6. Add in the Parmesan cheese
  7. And the spices. Stir until everything is well combined.
  8. Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!
  9. Divide mozzarella cheese evenly over each mini pizza.
  10. Place 4 mini pepperoni’s on top of each pizza.
  11. Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.
  12. Wait for pizzas to cool, and remove from muffin tin using a fork or knife.

Onions and Goat Cheese Tart

12 Nov

 


Onions and Goat Cheese Tart

For the pastry:
Ingredients:
125g plain flour
55g butter divided into cubes
2-3 tbsp cold water
pinch of salt
Herbs de provence (optional)

For the filling:
Ingredients:
2 red onions finely sliced
1 tbsp olive oil
1 tbsp butter
2-3 tbsp sugar
2 tbsp balsamic vinegar
Salt and pepper
1 egg
100ml milk
85g goat’s cheese, crumbled
75g Boursin cheese, crumbled

Directions:

  1. To make the pastry  put the four and butter into a bowl and rub the butter into the flour to form a breadcrumb like mixture.
  2. Add a pinch of salt, the dried herbs and 2 tbsp of cold water to bind the mixture, you might need the third tablespoon of water if the dough is dry and not coming together but take care not to make it too wet. Mix thoroughly and kneed for a bit.
  3. Wrap the dough in cling film and leave in the fridge for at least 30 minutes.
  4. Place the butter with a little oil and the onions in a pan, sprinkle with the sugar and balsamic vinegar and cook over a medium heat for 10-15 minutes until the onion has caramelized, season if needed.
  5. To make the cheese filling, mix the egg with the milk and cheese in a bowl, season with black pepper and set aside. Keep a little of the cheese to sprinkle on top of the tart.
  6. Remove the pastry from the fridge and roll out onto a floured surface then place in greased tart tins.
  7. You will need to blind bake the pastry, do this by placing greaseproof paper onto the tart and weigh down with dry beans, rice or baking beads.
  8. Bake in a preheated oven at 200 degrees for 15-20 mins or until the pastry has gone golden brown.
  9. When the pastry has cooked, put a layer of the caramelized onions and top with the cheese mixture and cook for a further 10-15mins at 180 degrees until the golden.

Falafels

12 Nov

Falafels

Ingredients:
1/2 lb. dried chickpeas
2 cloves garlic, chopped
1 small red onion, chopped roughly
1 t. ground coriander
1 T. ground cumin
1/4 t. cayenne (or to taste)
1 c. chopped Italian parsley
1 t. salt
1/2 t. black pepper
1/2 t. baking soda
1 T. lemon juice
Canola or vegetable oil for frying

Directions:

  1. Quick soak the dried chickpeas by putting them in a Dutch oven and covering with at least an inch of water. Bring to a boil and cook for 2 minutes. Cover and turn off the heat. Let sit for at least an hour.
  2. Drain the chickpeas, reserving the liquid. In a food processor, pulse together the chickpeas, garlic, red onion, spices, baking soda and lemon juice until finely minced, but not pureed.
  3. Form the chickpea mix into ~ 2 in. patties, making sure they’re well packed together. Heat about 1/4 to 1/2 an inch of oil in a deep skillet over medium heat. When the oil shimmers, drop a small bit of the chickpea mix into the oil. It should immediately sizzle.
  4. Gently place the patties into the oil and cook for 2-4 minutes until well browned. Flip and cook for an additional 2-4 minutes on the other side. Drain the patties on a paper-towel covered plate.

Potato Salad

12 Nov

Potato Salad

Ingredients:
3 pounds small white potatoes  (suggested red potatoes)
1 cup mayo
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill (optional)
salt and  pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions:
  1. Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer  for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  2.  Meanwhile, in a small bowl, whisk together the mayo, buttermilk, Dijon mustard, whole grain mustard, dill (optional), 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  3.  When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.