January 23rd, 2008 by alice
Tags: Cheese, Cherry, Clafoutis, Courgette, Mixed, Tomato
INGREDIENTS
- 1 yellowcourgette, sliced
- 1 greencourgette, sliced
- 100gcherry tomatoes, halved
- 2garlic cloves, crushed
- 25gbutter (optional)
- 2eggs, beaten
- 3tablespoonscreme fraicheor sour cream
- 100ml1% low-fat milk
- 25gself raising flour
- 50-75g gratedparmesan cheese
- salt
- fresh ground black pepper
DIRECTIONS
- Pre-heat oven to 200C or 400°F.
- Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4″.
- Cut the cherry tomatoes into half - if they are very small, leave them whole.
- Cut up the butter into small pieces and scatter over the base of the baking dish.(if you are watching your fat content - you can leave the butter out.).
- Add the crushed garlic & scatter over the top of the butter.
- Arrange the courgettes & cherry tomatos in an attractive pattern, trying to keep the colours separate!
- Add the creme fraiche & milk to the beaten eggs & mix well.
- Sift the self raising flour into the egg mixture & stir in well.
- Add half of the parmesan cheese, salt & freshly ground black pepper, mix well.
- Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix.
- Scatter the remaining parmesan cheese on top.
- Cook in a pre-heated oven for between 45 & 60 minutes, or until the clafoutis has risen, is firm to the touch & it is golden brown on top.
- Serve as a vegetabe accompaniment, for 4 people or with salad & crusty bread as a light lunch, for 2 people.
- Individual ones would make an attractive starter - adjust the cooking time down by about 10 minutes & serve in individual baking dish with a side salad.
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January 23rd, 2008 by alice
Tags: Apricot, Cumin, Pork, Stuffed, Two
INGREDIENTS
- 1teaspooncumin seeds
- 100g ready-to-eatdried apricots
- 400g leanpork fillets
- salt & freshly ground black pepper, to taste
- 1tablespoonsunflower oil
- 150mlmarsalaor madeira wineor port wine
- 1sprigfresh rosemary
DIRECTIONS
- Heat the oven to 200C/fan 180C/Gas 6.
- Lightly toast the cumin seeds in a frying pan.
- Tip into a blender with the apricots and whizz until chopped, but not smooth.
- Slice the pork fillet in half horizontally, not cutting through completely, and open it like a book.
- Season the mean to taste with salt and freshly ground black pepper, spread the cumin-apicot mixture along the center of the fillet, then fold themeat back to envelop the stuffing.
- Heat the oil ina pan and brown the meat on all sides for about 5 minutes.
- Remove the pork (Keep the pan as is with juices and lovely bits, as you will be using it shortly) and place on a roasting try and cover loosly with aluminum foil.
- Cook for 10-15 minutes, or until lightly pink.
- Meanwhile, add the wine and rosemary to the previously used pan (containing all the love and the juices) and bring to the boil.
- Simmer for 5 minutes or until you have a sauce.
- Remove the meat from the oven and let rest for 5 minutes before carving into slices.
- Pour/add any remaining juices from the roasting tray into the sauce and mix well, remove the rosemary and pour over the stuffed pork slices when ready to serve.
- Enjoy!
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January 23rd, 2008 by alice
Tags: Cheesy, Salsa, Vegetable
INGREDIENTS
- 200gred peppersor green peppers
- 450g tomatopassata
- 1onion
- 100gcheese
- herbs, to taste
- spices, to taste
DIRECTIONS
- Chop the onion into small pieces. Fry in olive oil for around 4 minutes. Add to a mixing bowl.
- Chop pepper into small chunks. Remove seeds and add to mixing bowl. Stir until onion and peppers are mixed together. Now preheat oven to 200C/392F/Gas Mark 6.
- Pour passata in small amounts while stirring. Transfer mixture into a small ovenproof serving bowl.
- Grate cheese and sprinkle over mixture. Place bowl into oven and cook until the cheese has melted. Remove from oven and leave to cool for 5-10 minutes (if you want to). Serve with tortilla chips.
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January 23rd, 2008 by alice
Tags: Amazing, Brownies
INGREDIENTS
- 4eggs
- 1 1/2tablespoonsinstant coffee granules
- 1 1/2teaspoonsvanilla extract
- 1cupsugar
- 250gbittersweet chocolate
- 250gbutter
- 1/2teaspoonsalt
- 1cupflour
- 4 1/2tablespoonscocoa
DIRECTIONS
- Combine eggs, coffee, vanilla extract and sugar. Mix well.
- Melt chocolate and butter together in microwave. stir every minute or so and continue heating until the mixture is fully melted.
- Combine egg mixture with chocolate mixture and mix.
- Combine flour, salt and cocoa.
- Add egg-chocolate mixture to the flour mixture, mix well.
- Pour batter into a 30cmX25cm (~ 10X12 in inches) buttered baking pan.
- Put into oven, preheated to 180C (350F). Bake for 25 minutes.
- Allow to cool completely before cutting into squares.
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January 23rd, 2008 by alice
Tags: Blueberry, Cheesecake, Gateau
INGREDIENTS
- 255gself-raising flour
- 1teaspoonbaking powder
- 225gcaster sugar
- 225gbutter(softened)
- 4largeeggs
- 1tablespoonmilk
- 400g softlight cheese
- 1lime, juice and zest of
- limes, zest of, grated
- 110gicing sugar
- 225gblueberries
DIRECTIONS
- Preheat the oven to 180C/350F/Gas 4. Grease a deep 18cm/7in round tin, and line the base with greaseproof paper.
- Put the flour, baking powder, sugar, butter and eggs into a large bowl and beat with an electric mixer on slow speed until everything is mixed together. Increase the speed and whisk for 2 minutes. Stir in the milk.
- Spoon the mixture into the tin and level the top, bake for 50-60 minutes, or until the centre of the cake springs back when lightly pressed, and the mixture is starting to come away from the sides of the tin.
- Leave the cake in the tin for 5 minutes, then turn out on to a wire rack and leave to cool before decorating. This cake keeps in an airtight tin for 2-3 days.
- To decorate, split into three layers.
- Beat the cheese until soft, then beat in the lime zest, juice and icing sugar. Sandwich the cake back together with two thirds of the cheese mixture, and spread the rest on the top.
- Arrange the blueberries in tight circles around the top of the cake, starting in the centre. Keeps for one day in the fridge.
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