Archive for December, 2008

Cheese Shapes

My kids have a fascination with “cheese biscuits” and it makes a nice change from making cookies all the time. This recipe works well …

Cheese Shapes – Makes 20 (depending on size)

125g/4oz Plain Flour
Cayenne Pepper
50g/2oz Butter
50g/20z Grated Cheese
1 Egg Yolk
Cold water

Set oven to 200C/400F or Gas Mark 6

  1. Sieve the flour into a  big bowl and add the cayenne pepper
  2. Cut the butter into small cubes with a blunt knife. Rub the pieces into the flour so that it looks like breadcrumbs.
  3. Grate the cheese and stir it into butter and flour.
  4. Add the egg yolk and enough water to make stiff dough.
  5. Knead until the dough is smooth.
  6. On a lightly floured table roll the dough until it is 1cm thick.
  7. Cut into shapes with a cutter or a knife.
  8. Carefully place the shapes onto a baking tray. Bake for 10-12 minutes until golden brown.

Leave to cool on a wire rack.

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Crostini

Crostini

 

Mash an avocado, add 2 spoons of sour cream, some diced red onion and some coriander and spread it on crostini which is bread sliced and dried out in the oven.  

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Apple Cheese Crostini

Apple Cheese Appetisers

 

Slice up a loaf of baguette bread, fairly thin

Top each piece of bread with carmelized onions, thin slice of apple and slice of brie cheese

Bake in oven for a few minutes to melt the cheese

 

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Mini Pizzas

Mini Pizza recipe.


Pastry  - 1 cup plain flour, 2oz/60g grated cheese(finely grated) 2oz/60g butter 1 egg yolk 1 tablespoon cold water. Rub butter into flour, add cheese, egg and water to make dough.

Roll out and cut into 5cm/2" rounds.

Place a slice of tomato on each, top with some grated cheese and sprinkle on a pinch of mixed herbs   Bake in moderate oven 10-15 mins.

They freeze quite well and this recipe makes about 25

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Rugalach

dsc_00201This recipe is from the Taste of Home Best Loved Cookies and Bars magazine. I only made 1/2 the recipe amount since it makes about 4 dozen as is. I also left out the salt and used walnuts instead of pecans.

RUGALACH

1 cup butter, softened

1 package (80z/240g) cream cheese

2 cups plain flour

1/2 teaspoon salt

FILLING 

1 cup sugar

1 tablespoons ground cinnamon

1/2 cup butter, melted

1/2 cup finely chopped pecans

In a large mixing bowl, cream butter and cream cheese. Combine flour and salt and gradually add to the creamed mixture. Divide dough into quarters. Wrap each portion in plastic wrap and refrigerate for 1 hour or until easy to handle.

Roll out each portion between two sheets of waxed paper into a 12″/30cm circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon of melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut into 12 wedges.

Roll up wedges from the wide end, place pointed side down 2″ apart on ungreased baking sheets. Curve ends to form a crescent shape. Bake at 350F/180C for 24-26 mins or until golden brown. Remove to wire racks. Brush with remaining butter, sprinkle with remaining sugar.

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Orange Broccoli Pork

ORANGE BROCCOLI PORK

Season pork chops or steaks with pepper. Heat 2 tablespoons vegetable oil in pan, cook chops for 4 mins each side or until just browned. Remove from pan. Add 1 chopped onion to pan and cook over medium heat until softened.  Whisk together 1.5 cups orange juice, 1 tablepoon cornstarch, 1 teaspoon dried thyme, 1/2 teaspoon sugar  and add to pan. Simmer for 3 mins. Add 1 cup broccoli florets to pan, cover and cook until tender. Retrun pork to pan, reheat and  toss with 1/4 cup toasted slivered almonds.

 

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Orange Chicken Teriyaki

Orange chicken teriyaki

 

Chicken breasts may take a little while to cook but this easy recipe lets you bake baby carrots in the sauce with the chicken along with potatoes next to it on the oven rack.

 

1/2 cup (125 mL) soy sauce 

1/2 cup (125 mL) fresh or reconstituted frozen orange juice
2 tbsp (30 mL) dark sesame oil
2 tbsp (30 mL) finely minced, peeled fresh ginger or 1 tbsp (15 mL) bottled minced ginger
3 garlic cloves, minced, or 2 tsp (10 mL) bottled minced garlic
1 tbsp (15 mL) brown sugar
1/4 tsp (1 mL) freshly ground black pepper
4 bone-in, skinless chicken breasts
1-lb (500-g) bag peeled baby carrots or 3 cups (750 mL) bite-size pieces thin carrots

 

Preheat oven to 200°C/400F.

For easy cleanup, line a 9×13-inch (3-L) baking pan with foil.

Measure soy sauce, orange juice, sesame oil, ginger, garlic, sugar and pepper into pan and stir together until blended.

Add chicken and turn to coat with mixture leaving chicken bone-side up, in sauce.

Add carrots, coating with sauce, if possible.

Bake, uncovered, in centre of 200°C oven for 30 minutes.

Turn chicken, bone-side down, and stir carrots.

Continue to bake until chicken juices run clear and chicken is firm when pressed, from 15 to 20 more minutes.

Remove chicken and carrots to a platter.

Pour sauce into a measuring cup and spoon off any fat.

Serve chicken with some sauce spooned overtop.

Serve with rice. 

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