Cherry tomato and rocket tartlets
Frozen shortcrust pastry, thawed
1 cup fresh ricotta
1 tablespoon chopped fresh basil
1/2 cup finely grated parmesan
100g cherry tomatoes, halved
Rocket and oil, to serve
Preheat oven to 200°c. Line four 12cm (base measurement) fluted tart tins, with removable bases, with pastry and trim excess. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 8 minutes then remove weights or rice and paper. Bake for 5 minutes or until light golden. combine ricotta, basil and parmesan in a bowl. Divide among cases and top with cherry tomatoes. Drizzle with oil and bake for 20-25 minutes or until golden. Top with rocket and drizzle with more oil.
Saturday, 6 April 2013
Banana Bread
Banana Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup chopped nuts
8 tablespoons unsalted butter (1 stick), melted, plus more as needed
1 cup granulated sugar
2 large eggs, at room temperature and lightly beaten
1 cup mashed very ripe banana (from about 3 medium bananas)
1/3 cup hot water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup chopped nuts
8 tablespoons unsalted butter (1 stick), melted, plus more as needed
1 cup granulated sugar
2 large eggs, at room temperature and lightly beaten
1 cup mashed very ripe banana (from about 3 medium bananas)
1/3 cup hot water
Heat the oven to 160°C and arrange a rack in the middle. Coat a metal loaf pan with butter; set aside.
Whisk together the flour, baking soda, salt and chopped nuts in a medium bowl; set aside.
Whisk together the measured butter and sugar in a large bowl. Add the eggs and banana and whisk until smooth.
Add half of the flour mixture and stir with a rubber spatula until just combined. Add half of the water and stir until just combined. Repeat with the remaining flour mixture and water, stirring until just combined.
Pour the batter into the prepared pan and smooth out the top. Bake until the bread begins to pull away from the sides of the pan and a wooden skewer inserted into the center comes out clean, about 1 hour to 70 minutes. Remove the pan to a wire rack and let the bread cool in the pan for 10 minutes. Then turn the bread out onto the rack to cool completely.
Wednesday, 20 February 2013
Jerk sweet potatoes
Jerk sweet potatoes
2 sweet potatoes
1 red onion
1 red chilli, deseeded
a handful of cherry tomatoes
2 tbsp sugar
generous pinch of allspice
1 lemon
a large knob of butter (40g)
1 lime
1 star anise
a small knob of ginger, grated
a small handful of parsley, chopped
Preheat the oven to 200ºC. Prick the potatoes all over and place directly on the oven shelf and bake for 45 minutes. Peel and dice the red onion and chop the chilli.
Chuck the onion, chilli, tomatoes, sugar, allspice and oil into a pan. Fry for a few minutes. Zest and juice the lemon into the pan.
Boil the tomato mixture then turn down to a medium heat and bubble until the tomatoes have almost broken down to a mush. Add the butter to another pan along with the zest of the lime, star anise and grated ginger.Melt the butter over a low heat, then remove the star anise.
Remove the potatoes once cooked, slice down the length but not right to the ends and push in the sides so that the opening becomes wider.
Fluff up the potato a little with a fork then pour over a little butter. Mash some more before adding the piquant tomatoes. Scatter over some parsley and serve with extra butter.
2 sweet potatoes
1 red onion
1 red chilli, deseeded
a handful of cherry tomatoes
2 tbsp sugar
generous pinch of allspice
1 lemon
a large knob of butter (40g)
1 lime
1 star anise
a small knob of ginger, grated
a small handful of parsley, chopped
Preheat the oven to 200ºC. Prick the potatoes all over and place directly on the oven shelf and bake for 45 minutes. Peel and dice the red onion and chop the chilli.
Chuck the onion, chilli, tomatoes, sugar, allspice and oil into a pan. Fry for a few minutes. Zest and juice the lemon into the pan.
Boil the tomato mixture then turn down to a medium heat and bubble until the tomatoes have almost broken down to a mush. Add the butter to another pan along with the zest of the lime, star anise and grated ginger.Melt the butter over a low heat, then remove the star anise.
Remove the potatoes once cooked, slice down the length but not right to the ends and push in the sides so that the opening becomes wider.
Fluff up the potato a little with a fork then pour over a little butter. Mash some more before adding the piquant tomatoes. Scatter over some parsley and serve with extra butter.
Saturday, 2 February 2013
Winter Veggie Bake
Winter Veggie Bake
1 mug of long grain rice
1 butternut squash
glug of olive oil
sprig of fresh rosemary
sprig of fresh thyme
1 large courgette
1 onion
2 cloves of garlic
2 eggs
chunk of hard Italian cheese, grated
handful of pine nuts
Preheat the oven to 200°C and bring a pan of salted water to the boil. Tip the rice into the water and cook for 10 minutes until plump and cooked, as per packet instructions.
Strip the leaves from the rosemary and thyme and finely chop. Peel, deseed and dice the squash into thumb-nail sized pieces and bung into a roasting tray with a splash of olive oil, salt, pepper and the chopped herbs. Roast in the oven for 20 minutes.
Slice the courgette into rounds as thick as your finger and toss in a little salt, pepper and oil in a bowl. :ay them on a baking tray so there is no overlapping and roast for 15 minutes, or char-grill them on a hot, cast iron griddle for a minute or so on either side. Peel and finely slice the onion and garlic and gently sweat off in a frying pan for 10 minutes so that they are soft and sweet. Drain the cooked rice and tip into the bowl you used to toss the courgettes in oil. Stir in the grated cheese and leave to cool for 5 minutes. Crack the eggs into the rice and mix together with the cooked onions and garlic.
Press the rice into the bottom of a baking dish, then cover in a layer of courgette slices and scatter the top with the roasted squash. Finish with a handful of pinenuts and return to the oven for 10 minutes before serving.
1 mug of long grain rice
1 butternut squash
glug of olive oil
sprig of fresh rosemary
sprig of fresh thyme
1 large courgette
1 onion
2 cloves of garlic
2 eggs
chunk of hard Italian cheese, grated
handful of pine nuts
Preheat the oven to 200°C and bring a pan of salted water to the boil. Tip the rice into the water and cook for 10 minutes until plump and cooked, as per packet instructions.
Strip the leaves from the rosemary and thyme and finely chop. Peel, deseed and dice the squash into thumb-nail sized pieces and bung into a roasting tray with a splash of olive oil, salt, pepper and the chopped herbs. Roast in the oven for 20 minutes.
Slice the courgette into rounds as thick as your finger and toss in a little salt, pepper and oil in a bowl. :ay them on a baking tray so there is no overlapping and roast for 15 minutes, or char-grill them on a hot, cast iron griddle for a minute or so on either side. Peel and finely slice the onion and garlic and gently sweat off in a frying pan for 10 minutes so that they are soft and sweet. Drain the cooked rice and tip into the bowl you used to toss the courgettes in oil. Stir in the grated cheese and leave to cool for 5 minutes. Crack the eggs into the rice and mix together with the cooked onions and garlic.
Press the rice into the bottom of a baking dish, then cover in a layer of courgette slices and scatter the top with the roasted squash. Finish with a handful of pinenuts and return to the oven for 10 minutes before serving.
Wednesday, 23 January 2013
Käsekuchen
Käsekuchen
Für den Teig:
200 g Mehl
75 g Zucker
75 g Margarine
1 Ei
½ Pck. Backpulver
Für die Füllung:
125 g Margarine
225 g Zucker
1 Beutel Vanillezucker
1 Beutel Puddingpulver, Vanillegeschmack
3 Eier
1 Becher Quark
1 Becher saure Sahne
1 Becher süße Sahne
Die Zutaten für den Knetteig werden in eine Schüssel gegeben, rasch zusammengeknetet und zur Seite gestellt.
Für die Füllung Margarine, Zucker, Vanillezucker, Puddingpulver und 3 Eier in einer Schüssel verrühren. Dann den Quark und die saure Sahne untermischen. Die süße Sahne steif schlagen und unterheben.
Den Knetteig in einer gefetteten Springform auslegen, etwa 2-3 cm am Rand hochziehen. Nun die Füllung in die Form geben, glatt streichen und ab in den vorgeheizten Backofen! Bei 180°C 1 Stunde backen.
http://www.chefkoch.de/rezepte/1218391227356456/Der-beste-Kaesekuchen-der-Welt.html
Für den Teig:
200 g Mehl
75 g Zucker
75 g Margarine
1 Ei
½ Pck. Backpulver
Für die Füllung:
125 g Margarine
225 g Zucker
1 Beutel Vanillezucker
1 Beutel Puddingpulver, Vanillegeschmack
3 Eier
1 Becher Quark
1 Becher saure Sahne
1 Becher süße Sahne
Die Zutaten für den Knetteig werden in eine Schüssel gegeben, rasch zusammengeknetet und zur Seite gestellt.
Für die Füllung Margarine, Zucker, Vanillezucker, Puddingpulver und 3 Eier in einer Schüssel verrühren. Dann den Quark und die saure Sahne untermischen. Die süße Sahne steif schlagen und unterheben.
Den Knetteig in einer gefetteten Springform auslegen, etwa 2-3 cm am Rand hochziehen. Nun die Füllung in die Form geben, glatt streichen und ab in den vorgeheizten Backofen! Bei 180°C 1 Stunde backen.
http://www.chefkoch.de/rezepte/1218391227356456/Der-beste-Kaesekuchen-der-Welt.html
Butternut squash soup
Butternut squash soup
1 large butternut squash
3 potatoes
1 leek
3 vegetable stock cubes
1 tsp powdered ginger
1/2 tsp cumin
salt and pepper to taste
Cut cleaned butternut squash and potatoes in cubes. Slice the leek. Put everything in a large pot with the stock cubes and fill with water until the vegetables are just covered.
Cook until the vegetables are tender, then puree the soup. Add the ginger and cumin and salt and pepper if needed.
1 large butternut squash
3 potatoes
1 leek
3 vegetable stock cubes
1 tsp powdered ginger
1/2 tsp cumin
salt and pepper to taste
Cut cleaned butternut squash and potatoes in cubes. Slice the leek. Put everything in a large pot with the stock cubes and fill with water until the vegetables are just covered.
Cook until the vegetables are tender, then puree the soup. Add the ginger and cumin and salt and pepper if needed.
Roast squash with goats’ cheese
Roast squash with goats’ cheese
1 small butternut squash
75g vegetarian goats' cheese, sliced from a small log
1 x 200g tin whole plum tomatoes
2 garlic cloves, crushed
few sprigs fresh rosemary or thyme
1tbsp freshly grated vegetarian Parmesan
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cut the squash in half just where the fat bulbous part goes thinner. Use the thinner bit to roast on the side. Scoop out the seeds of the fat part with a spoon - you may need a small, sharp knife to get you started - and discard. Put a few goats' cheese slices in the cavity. Drain the tomatoes and add to the cavity with the garlic, herbs and some seasoning, and end with the rest of the goats' cheese. Then sprinkle over the Parmesan.
Place on a large double sheet of foil and scrunch up the edges. Bake for 1 hour or until the squash is tender and the cheese has browned and melted.
1 small butternut squash
75g vegetarian goats' cheese, sliced from a small log
1 x 200g tin whole plum tomatoes
2 garlic cloves, crushed
few sprigs fresh rosemary or thyme
1tbsp freshly grated vegetarian Parmesan
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cut the squash in half just where the fat bulbous part goes thinner. Use the thinner bit to roast on the side. Scoop out the seeds of the fat part with a spoon - you may need a small, sharp knife to get you started - and discard. Put a few goats' cheese slices in the cavity. Drain the tomatoes and add to the cavity with the garlic, herbs and some seasoning, and end with the rest of the goats' cheese. Then sprinkle over the Parmesan.
Place on a large double sheet of foil and scrunch up the edges. Bake for 1 hour or until the squash is tender and the cheese has browned and melted.
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