Ingredients
300ml warm water
1 teaspoon dried yeast
pinch of sugar
1 tablespoon sunflower oil
1 red onion, finely chopped
450g strong white flour
1 teaspoon salt
1 teaspoon dried mustard
3 tablespoons fresh herbs (thyme, sage, marjoram)
75g grated Cheddar cheese
Method
1. Put the water in a jug, sprinkle the yeast on top and add sugar - mix well and leave for 10 minutes.
2. Heat the oil and fry the onion until it is well coloured.
3. Stir the flour, salt and mustard together - add the herbs and cheese (setting aside 2 tablespoons) - make a well in the centre and add the fried onions and yeast mixture - gradually incorporate the flour and mix to a soft dough (adding extra water if necessary).
4. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic - return to a clean bowl, cover and leave in a warm place for about 2 hours until doubled in size - lightly grease two baking sheets.
5. Turn the risen dough onto a floured surface, knead briefly, then divide the mixture in half and roll each piece into a 30cm long stick - place on a baking sheet, make diagonal cuts along the top, and sprinkle with the remaining cheese - cover and leave for 30 minutes until well risen.
6. Preheat oven to 220C - bake for 25 minutes or until they sound hollow when tapped underneath.
Status
Untried.
Thursday, 1 May 2014
Date and Apple Muffins
Ingredients
150g self-raising wholemeal flour
150g self-raising white flour
1 teaspoon ground cinnamon
1 teaspoon baking pwoder
25g soft margarine
75g light muscavado sugar
1 eating apple
250ml apple juice
2 tablespoons pear and apple spread
1 egg, lightly beatn
75g chopped dates
1 tablespoon chopped pecan nuts
Method
1. Preheat oven to 200C - arrange 12 paper cake cases in a deep muffin tin.
2. Put flour in a mixing bowl with the cinnamon and baking powder - rub in the margarine until the mixture resembles breadcrumbs, then stir in the muscavado sugar.
3. Quarter and core the apple, chop finely and set aside - stir a little of the apple juice with the pear and apple spread until smooth - mix in the remaining juice then add to rubbed-in mixture with the egg - add the chopped apple and dates - mix quickly until just combined.
4. Divide mixture between the paper cases - sprinkle with the chopped pecan nuts - bake for 20-25 minutes until golden brown and firm in the middle - serve while still warm.
Status
Untried but sound nice - makes 12 (163Kcals each).
150g self-raising wholemeal flour
150g self-raising white flour
1 teaspoon ground cinnamon
1 teaspoon baking pwoder
25g soft margarine
75g light muscavado sugar
1 eating apple
250ml apple juice
2 tablespoons pear and apple spread
1 egg, lightly beatn
75g chopped dates
1 tablespoon chopped pecan nuts
Method
1. Preheat oven to 200C - arrange 12 paper cake cases in a deep muffin tin.
2. Put flour in a mixing bowl with the cinnamon and baking powder - rub in the margarine until the mixture resembles breadcrumbs, then stir in the muscavado sugar.
3. Quarter and core the apple, chop finely and set aside - stir a little of the apple juice with the pear and apple spread until smooth - mix in the remaining juice then add to rubbed-in mixture with the egg - add the chopped apple and dates - mix quickly until just combined.
4. Divide mixture between the paper cases - sprinkle with the chopped pecan nuts - bake for 20-25 minutes until golden brown and firm in the middle - serve while still warm.
Status
Untried but sound nice - makes 12 (163Kcals each).
Chive and Potato Scones
Ingredients
450g potatoes
115g plain flour, sifted
2 tablespoons olive oil
2 tablespoons snipped chives
salt and pepper
Method
1. Peel, chop and cook the potatoes in a saucepan of boiling salted water for 20 minutes - drain throughly then mash.
2. Add the flour olive oil and chives, with a little salt and pepper, to the hot mashed potato - mix to a soft dough.
3. Roll out the dough on a well-floured surface to a thickness of 5mm - stamp out 5cm rounds.
4. Cook in batches on a preheated hot griddle or frying pan for about 10 minutes until they are golden on both sides - keep heat low - top with butter and serve immediately.
Status
Untried - makes 20 (50Kcals each) - could add some grated cheese, but that would up the calorie count!
450g potatoes
115g plain flour, sifted
2 tablespoons olive oil
2 tablespoons snipped chives
salt and pepper
Method
1. Peel, chop and cook the potatoes in a saucepan of boiling salted water for 20 minutes - drain throughly then mash.
2. Add the flour olive oil and chives, with a little salt and pepper, to the hot mashed potato - mix to a soft dough.
3. Roll out the dough on a well-floured surface to a thickness of 5mm - stamp out 5cm rounds.
4. Cook in batches on a preheated hot griddle or frying pan for about 10 minutes until they are golden on both sides - keep heat low - top with butter and serve immediately.
Status
Untried - makes 20 (50Kcals each) - could add some grated cheese, but that would up the calorie count!
Sponge Fingers
Ingredients
2 eggs
75g caster sugar
50g plain flour
caster sugar, for sprinkling
Method
1. Preheat oven to 190C - line two baking sheets with non-stick baking paper.
2. Whisk the eggs and sugar together with an electric whisk, until the mixture is thick and mousse-like (leaving a thick trail on the surface for at least 15 seconds).
3. Sift flour, and gently fold into mixture with a large metal spoon - place mixture into a large piping bag, fitted with a 1cm nozzle and pipe into finger lengths on the baking sheet.
4. Dust the fingers with caster sugar and bake for 6-8 minutes until golden brown.
Status
Untried - makes 20 fingers (33Kcals each) - vary by adding the grated rind of 1 lemon, or 1 teaspoon of mixed spice.
2 eggs
75g caster sugar
50g plain flour
caster sugar, for sprinkling
Method
1. Preheat oven to 190C - line two baking sheets with non-stick baking paper.
2. Whisk the eggs and sugar together with an electric whisk, until the mixture is thick and mousse-like (leaving a thick trail on the surface for at least 15 seconds).
3. Sift flour, and gently fold into mixture with a large metal spoon - place mixture into a large piping bag, fitted with a 1cm nozzle and pipe into finger lengths on the baking sheet.
4. Dust the fingers with caster sugar and bake for 6-8 minutes until golden brown.
Status
Untried - makes 20 fingers (33Kcals each) - vary by adding the grated rind of 1 lemon, or 1 teaspoon of mixed spice.
Cinnamon Apple Gateau
Ingredients
3 eggs
115g caster sugar
75g plain flour
1 teaspoon ground cinnamon
Filling / Topping
3 large eating apples
4 tablespoons clear honey
1 tablespoon water
75g sultanas
1/2 teaspoon ground cinnamon
350g low fat soft cheese
4 tablespoons reduced fat fromage frais
1 teaspoon lemon juice
Method
1. Preheat oven to 190C - grease and line a 9 inch sandwich cake tin.
2. Place the eggs and caster sugar in a bowl and beat with an electric whisk until thick and mousse-like (when the whisk is lifted a trail should remain on the surface of the mixture for at least 15 seconds) - sift the flour and cinnamon over the egg mixture and fold in with a large spoon - pour into the prepared cake tin and bake for 25-30 minutes until the cake springs back when lightly pressed - turn onto a wire rack to cool.
3. Peel, core and slice the apples - put them in the saucepan with 2 tablespoons of the honey and water - cover and cook over a gentle heat for about 10 minutes - add the sultanas and cinnamon, stir well, replace lid and leave to cool.
4. Put the soft cheese in a bowl with the remaining honey, the fromage frais, and the lemon juice - beat until the mixture is smooth.
5. Halve the cake horizontally - put the bottom half on a board and drizzle over any liquid from the apples - spread with two thirds of the cheese mixture and top with the apple filling - fit the top of the cake in place and swirl the remain cheese mixture on the top.
Status
Untried - low fat cake which still sounds nice - serves 8 (240Kcals per portion).
3 eggs
115g caster sugar
75g plain flour
1 teaspoon ground cinnamon
Filling / Topping
3 large eating apples
4 tablespoons clear honey
1 tablespoon water
75g sultanas
1/2 teaspoon ground cinnamon
350g low fat soft cheese
4 tablespoons reduced fat fromage frais
1 teaspoon lemon juice
Method
1. Preheat oven to 190C - grease and line a 9 inch sandwich cake tin.
2. Place the eggs and caster sugar in a bowl and beat with an electric whisk until thick and mousse-like (when the whisk is lifted a trail should remain on the surface of the mixture for at least 15 seconds) - sift the flour and cinnamon over the egg mixture and fold in with a large spoon - pour into the prepared cake tin and bake for 25-30 minutes until the cake springs back when lightly pressed - turn onto a wire rack to cool.
3. Peel, core and slice the apples - put them in the saucepan with 2 tablespoons of the honey and water - cover and cook over a gentle heat for about 10 minutes - add the sultanas and cinnamon, stir well, replace lid and leave to cool.
4. Put the soft cheese in a bowl with the remaining honey, the fromage frais, and the lemon juice - beat until the mixture is smooth.
5. Halve the cake horizontally - put the bottom half on a board and drizzle over any liquid from the apples - spread with two thirds of the cheese mixture and top with the apple filling - fit the top of the cake in place and swirl the remain cheese mixture on the top.
Status
Untried - low fat cake which still sounds nice - serves 8 (240Kcals per portion).
Spicy Bean Hot Pot
Ingredients
225g button mushrooms
1 tablespoon sunflower oil
2 onions, sliced
1 garlic clover, crushed
1 tablespoon red wine vinegar
400g can chopped tomatoes
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
1 tablespoon wholegrain mustard
1 tablespoon soft dark brown sugar
250ml vegetable stock
400g can red kidney beans, drained
400g can haricot or cannellini beans, drained
1 bay leaf
75g raisins
Salt and pepper
Method
1. Wipe mushrooms and cut into small pieces.
2. Heat oil in a large saucepan or casserole - add the onions and garlic and cook over a gentle heat for 10 minutes until soft.
3. Add remaining ingredients except mushrooms and seasoning - bring to the boil, then simmer for 10 minutes.
4. Add the mushrooms and simmer for a further 5 minutes - add salt and pepper to taste - serve.
Status
Untried but sounds tasty - above serves 4 at 280Kcals per portion - more when you add bread, or some other carb mind you!
225g button mushrooms
1 tablespoon sunflower oil
2 onions, sliced
1 garlic clover, crushed
1 tablespoon red wine vinegar
400g can chopped tomatoes
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
1 tablespoon wholegrain mustard
1 tablespoon soft dark brown sugar
250ml vegetable stock
400g can red kidney beans, drained
400g can haricot or cannellini beans, drained
1 bay leaf
75g raisins
Salt and pepper
Method
1. Wipe mushrooms and cut into small pieces.
2. Heat oil in a large saucepan or casserole - add the onions and garlic and cook over a gentle heat for 10 minutes until soft.
3. Add remaining ingredients except mushrooms and seasoning - bring to the boil, then simmer for 10 minutes.
4. Add the mushrooms and simmer for a further 5 minutes - add salt and pepper to taste - serve.
Status
Untried but sounds tasty - above serves 4 at 280Kcals per portion - more when you add bread, or some other carb mind you!
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