06/03/2012 by D.

These are adapted from the Peyton & Byrne British Baking cookbook.

240g self raising flour
2 tsp baking powder
40g caster sugar
pinch salt
60g chilled unsalted butter
175ml buttermilk (or 90ml milk, 90ml plain yoghurt)
60g sultanas (optional)
milk for glaze

Preheat oven to 170c.  Line or grease a baking tray. 

Blitz flour, baking powder, sugar, salt and butter in food processor for 30 seconds until fine.  (or gently cut up butter into everything else, then blend with fingertips until it resembles breadcrumbs).  Add sultanas if using.

Carefully stir in buttermilk or milk/yoghurt combo with a knife until it comes together as a dough.

Flour a surface and pat the dough into an oblong which is about 2cm thick.  Cut into even sized squares - 8 or 12, and brush with milk.  Bake for 15-25 mins until light brown on top.

Serve with jam & cream.

Posted in Sugar, Raisins, Milk, Yoghurt, Vegetarian, Butter, Recipe | Print | Comments Off

23/01/2012 by D.

This is great for little ones as leek is quite mild and the overall pasta bake is whitish…

2 leeks
1 tsp butter
1/2 pint milk
1 tbs butter
1 tbs flour
1/2 tsp nutmeg
1/2 tsp dijon mustard
1 cup grated cheese
1/2 cup ham cubes or broken pieces of sliced ham (optional - you could use tomato or sundried tomatoes)
500g pasta

Heat the oven to 180c.  Clean and chop the leeks.  Sweat them in the teaspoon of butter in a saucepan with the lid on and don’t allow them to brown. 

Add milk, tablespoon butter, flour, nutmeg and mustard to another saucepan and heat gently, whisking occasionally.  As it begins to heat up, concentrate on the whisking and don’t allow it to catch on the bottom.  Once bubbling gently remove from the heat and stir in half the cheese.  Season to taste.  It should have a thick texture.

Break up the leeks with a spoon -they should now be softish.  Add to the cheese sauce.  Mix in the ham.

Bring a large pan of salted water to boil and cook the pasta according to instructions on the packet.  Drain it before it becomes too soft as it will be cooked further in the oven.  Mix the sauce with the pasta, pour into an oven proof dish and sprinkle over the remaining cheese.

Bake for 20 minutes until piping hot with a brown cheesy top.

This is great for putting in mini ramikins and freezing for quick suppers (don’t do the last step of putting it in the oven as that will happen when you reheat).

Posted in Milk, Cheese, Ham, Butter, Leek, Recipe, Vegetarian, Pasta, Weaning | Print | No Comments »

12/01/2012 by D.

1 large or two medium potatoes
1 cup frozen peas
2 oz cubed cheddar
6 eggs
tbsp butter
pinch salt

Peel the potato and cut into 1cm cubes.  Boil in salted water until tender (different varieties take longer or shorter, so test after about 5 mins).  When nearly done, tip in the frozen peas for a minute, then drain the lot.

Break the eggs into a bowl and whisk in the salt.  Cube the cheddar.

When you are ready to cook, melt the butter in a frying pan then add the potatoes and peas.  Sprinkle over the cheese, then pour on the egg mix and tip to ensure good distribution.

Cook on a medium heat until you can see a thick layer of egg is cooked, (but you can smell no burning!).  Heat the grill, then put the frying pan under the grill for around 5 minutes until the omelette is golden on top.  Use a knife to ensure the centre has no runny egg - if so, place back under the grill for a minute or two (turn it down a bit to make sure it doesn’t burn), then recheck.

Serve with a leafy green or cucumber salad and a nice mustardy dressing.

Posted in Cheese, Supper, Pea, Eggs, Vegetarian, Recipe, Potato, Organic Box | Print | No Comments »

12/12/2011 by D.

2 punnets cherry tomatoes
1 ‘log’ goat’s cheese
6 eggs
1/2 pint milk
1/2 tsp nutmeg
1 tsp dried thyme or 3 sprigs of fresh thyme
1/2 tsp salt
couple of grinds black pepper

for the pastry:
8 oz flour
4oz fat (I use salted butter)
cold water to mix

Make the pastry by rubbing the fat into the flour (or using a food processor) and then, using a knife, slowly stir in a little cold water until it comes together.  Gently, with the tips of your fingers bring together into a dough, then leave to chill for an hour in the fridge (covered in clingfilm).

Halve the cherry tomatoes and thinly slice the cheese along the log (you should end up with around 20 slices).  Whisk the eggs with the milk, nutmeg, salt, pepper and thyme.

Heat the oven to 170 degrees.  Thinly roll out the pastry and use it to line a deep flat dish such as a lasange dish (mine is 18 x 25cm and around 5cm deep).  Place in the oven to blind bake for 5 mins.

Remove dish from oven and fill: cover the bottom with half the cherry tomatoes.  Cover them with half the cheese.  Repeat with the rest of the tomatoes, then the rest of the cheese.  Pour over the egg mix.

Cook in the oven for between 40 and 60 mins.  To check if done, stick in a knife and pull a bit to the side.  If you can see runny egg, it needs a bit longer.  Bare in mind you will see runny goat’s cheese, so make sure it is definitely the egg that is still not done.

This is lovely served with a peppery salad and reheats well for work lunches.

Posted in Milk, Thyme, Goat's cheese, Eggs, Pastry, Vegetarian, Nutmeg, Tomato, Recipe | Print | No Comments »