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Brie and Watercress Tart. Good hot, and even better cold.
A packet of Puff Pastry (made with butter is best) 2 eggs A cup of milk mixed with a tablespoon of double cream if you have it. Brie A packet of watercress 50g cheddar 1 large onion A knob of butter Peel and slice the onion and gently fry it in a knob of butter until soft, buy don't let it burn. Add a crushed clove of garlic once it's cooked. Take off the heat immediately. Meanwhile grease and line a shallow baking dish with the sheet of puff pastry. It doesn't really matter what shape or size as long as the pastry comes up at the edges about 2cms. You might have to trim and fit it, depending on your dish. Layer the cooked onion over the base, then add the watercress (chop up the stalk parts first- but you needn't bother chopping the leaves). Cut the brie into thin slices and arrange artistically over the watercress, leaving enough gaps so you can see the green showing through. Beat the eggs, milk and cream adding salt and pepper depending on your taste, and pour carefully over the filling. Top with grated cheddar. Last of all, if you have a pastry brush, dip it into the egg mixture and gently brush the edges of the pastry.
Bake at 180C (fan oven) for about 30 minutes, until nicely browned.
Aromatic Bean Salad This is a very quick and easy salad. Make it earlier in the day so it has time to go cold before you eat it. Chop an onion and a clove of garlic, then cook it gently in a little oil (I use rapeseed oil) until the onion is soft. Add six chopped sage leaves, the grated rind of half a lemon and two cans of beans (drained ) of your choice (or ones you have already cooked). I used cannellini and butter beans, but borlotti, kidney, haricot or, indeed, any others are equally good. Stir gently for a few minutes, then take off the heat. Now add the juice of the lemon and 3-4 tablespoons of olive oil and season with salt and pepper to taste. Now let it go cold. Delicious! If you don't like your salad too lemony, then add it a little at a time.
Banana Spice Loaf...…….. This is really delicious, I've just made it, but I used two smaller tins and baked it for 40mins. Makes one 8” x 5” x 3” loaf
Ingredients
6 oz Self-Raising Flour 1 teaspoon ground mixed spice 4 oz unsalted butter chopped 6 oz caster sugar 2 eggs lightly beaten 2½ fl oz plain yoghurt Approx 7 ounces of mashed ripe banana
Method
Preheat oven to moderate 180ºC (160 fan) Grease and flour an 8 “ x 5” x 3” (approx) loaf tin
Place flour, spice, butter and sugar in bowl and mix until fine and crumbly. Add combined eggs, yoghurt and banana and mix until mixture is just combined – do not overbeat.
Spoon mixture into prepared tin. Smooth surface. Bake for 1 hour or until skewer comes out clean when inserted in centre of loaf.
Leave cake in tin for five minutes before turning onto wire rack to cool.
Can be decorated with lemon glace or butter cream icing if desired.