Savoury Breakfast Muffins

Ingredients
100g bacon, finely chopped
125g plain flour
125g wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
75g mature cheddar cheese
80g butter, melted
2 large eggs
200ml semi-skimmed milk
100g cherry tomatoes, roughly chopped
Handful fresh chives, finely chopped

Method
1. Preheat oven to 190C (170Cfan).
2. Line 9 holes of a 12 hole muffin tray with paper cases.
3. Fry of the bacon until golden, remove from heat and set aside.
4. In a large bowl combine the flours, baking powder and bicarb, and season.
5. Grate the mature cheddar, beat together with cooled melted butter, eggs and milk.
6. Add to the dry ingredients, and stir in the bacon, tomatoes and chives - combine well.
7. Divide the mixture between the muffin cases and back for 25-30 minutes until risen and golden.

Status
Made in three 1lb greased loaf tins - very tasty - split and served with butter.

Cheese Fritters

Ingredients
1 pint milk
1/4 tsp asafoetida
1 bay leaf
1 clove
125g semolina
125g finely grated cheese
1/2 tsp mustard powder
1 beaten egg
toasted breadcrumbs
salt and pepper
oil for shallow frying

Method
1. Mix asafoetida with a little milk, then whisk into the full pint, add the bay leaf and clove and bring to the boil - remove from the heat, cover and leave for 10-15 minutes, then remove the bay leaf and clove.
2. Reboil the milk and sprinkle in the semolina - simmer until thick (about 5 minutes).
3. Remove from the heat and beat in the cheese, mustard and salt / pepper.
4. Spread the mixture over an oiled dish to the depth of about 1cm - smooth top and leave until cold and solidified.
5. Cut into pieces, coat with egg and breadcrumbs and shallow fry until crisp and golden.  Drain well.

Status
Untried

Potatoes Anna

Ingredients
15g melted butter
700g waxy potatoes (e.g. Desiree)
150g grated cheese
Salt and pepper

Method
1. Preheat oven to 160C.
2. Peel potatoes and slice very thinly into rounds - rinse thoroughly under cold water, and pat dry.
3. Melt butter and brush round the inside of a medium rectangular dish (line with foil first if you want to turn out).
4. Layer potatoes and cheese - seasoning each potato layer with salt and pepper - finishing with a generous layer of the grated cheese - then pour over the remaining melted butter.  Cover with foil.
5. Back for 2 hours until the potato is cooked.
6. Either serve from dish, or turn out onto a warmed plate.

Status
Untried - one for when the rayburn is on.

Cheese and Onion Herb Stick

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.

Cheese Sables

Ingredients
150g plain flour
150g mature cheese, grated
150g butter, cut into small pieces
1 egg yolk
sesame seeds for sprinkling

Method
1. Mix the flour and cheese together, then add the butter and mix using fingers until combined.
2. Stir in the egg yolk and mix to form a dough - wrap in cling film and leave to chill in the fridge for about 30 minutes.
3. On a lightly floured surface, roll out the cheese dough thinly and cut into 6 cm rounds - re-rolling the trimmings to make c. 35 rounds.
4. Place the rounds on lightly greased baking trays, sprinkle the tops with sesame seeds, and cook at 200C for 20 minutes until the sables are lightly golden.
5. Transfer to a wire rack and cool slightly before serving.

Status
Untried