Giant Couscous, Tomato & Rocket Salad

 

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Fresh, light and summery, this makes the perfect salad as part of a BBQ or a tasty lunch.

Like a lot of people, I tend to eat a lot of salads in the summer, especially for lunch. After a while, I start to get a little bored of the standard  involving variations of lettuce, cucumber and tomato. That is why I came up with this Mediterranean inspired alternative.

I really love tomatoes marinated in olive oil, balsamic vinegar, garlic and salt. I sometimes just mix these together to add to a normal salad because it makes the tomatoes even tastier and acts as a dressing at the same time. If you can leave them to sit for at least ten minutes, the flavours will really develop. Another reason for marinating the tomatoes is it acts as the dressing in the final salad which I was looking for as I think that couscous can sometimes be quite try. The olive oil in the marinade also helps keep the couscous from clumping together in the way that couscous likes to do!

I sometimes find that salads aren’t as filling as you would like because they don’t tend to include any carbohydrate. So I wanted to include something that would give the salad some substance so it would keep you fuller for longer, but also not something too unhealthy. Couscous is a great because it is low in calories but really helps bulk up a dish. I use normal couscous a lot, but wanted to use giant couscous in this recipe so it really stood out as one of the main ingredients. It is slightly softer than normal couscous really absorbed some of the marinade.

I would class the salad as being relatively healthy. The only aspect which is higher in calories is the olive oil which you can always reduce, as long as you reduce the balsamic vinegar as well. This would mean the salad may be slightly drier, but still tasty.

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Serves 2

100g giant cous cous
1 tsp concentrated chicken stock

230g plum tomatoes
1 large pepper
4 tbsp olive oil (plus ½ tsp)
3 tbsp balsamic vinegar
1 tsp sea salt
Black pepper to taste
1 tsp garlic, crushed
10 basil leaves, shredded

A couple of handfuls of rocket
A few shavings of Parmesan

  1. De-seed and cut the pepper into large slices. Cook them in the oven on 200ºC for 15-20 mins until they have softened and coloured slightly. When cool enough, dice the peppers
  2. Cook the giant couscous as per the packet’s instructions with the addition of the concentrated chicken
  3. Cut each tomato in half and add to a bowl along with the olive oil, balsamic vinegar, sea salt, pepper, garlic and basil. Stir and leave to marinate

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  1. Once the couscous has cooked, drain and toss with ½ tsp olive oil and using a fork, stir through. Leave to cool slightly
  2. When all ingredients have cooled so they are warm, add the couscous to a bowl along with a couple of generous handfuls of rocket, the peppers and the tomatoes with their olive oil mixture
  3. When ready to serve, garnish with a few shavings of Parmesan

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Cous Cous Salad

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Fresh, colourful and versatile. This cous cous dish is delicious as well as being healthy.

Growing up I didn’t like cous cous. Well I told myself I didn’t as the only time I had come across it was when my Mum made her version of Tabbouleh. This was never going to be the best cous cous dish for me to try as it is packed with herbs such as parsley, mint and coriander – all of which I can’t stand. After years of thinking I didn’t like it, my Mum made a version with no herbs and very similar to what I make today and I realised I did actually like cous cous!

Along with my Mum, my sister and I have been making this recipe for years but with different variations. This recipe is great for adding things you like and leaving out anything you don’t. My Mum and sister make theirs using tomatoes and spring onions as well as the ingredients I use. I like tomatoes but I don’t seem to have them in my fridge every week whereas I always have the other ingredients. So please feel free to add anything else you fancy. I decided to call is Cous Cous Salad because I tend to use basic ingredients that I’d put in a salad – imaginative I know!

The versatility doesn’t end with the ingredients in the cous cous, you can also add a whole range of ‘toppings’. We usually have this cous cous with marinated chicken, but we have had it with chorizo, grilled halloumi and my new favourite; chicken sausages.

This is now my boyfriend’s favourite recipe to make for his lunches during the week. If he can make it, then you can too!

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Serves 4
350g cous cous
750g boiled water
1 tbsp chicken stock
1 tbsp olive oil
2-3 peppers
1 x 340g tin of sweetcorn, drained
¾ of a cucumber, diced
20g butter (optional)

  1. Preheat the oven to 200ºC. De-seed and slice the peppers. Put them on a baking tray and roast in the oven for around 30 minutes, turning half way. You want them to get slightly blackened
  2. Put the cous cous in a large bowl. Add the chicken stock, olive oil and water to the cous cous. The water should just cover the cous cous by around 1cm. Stir with a fork and then cover with cling film
  3. While the cous cous is cooking, dice the cucumber and drain the sweetcorn
  4. After around 15 minutes the cous cous should have plumped and cooked. Test it is ready by trying it, if it is still a little hard recover for a few more minutes

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  1. Once the cous cous is cooked, add the butter if you are using it and fork through to fluff up the cous cous2016-07-12 19.12.52
  2. Remove the peppers from the oven and slice up. Add to the cous cous along with the sweetcorn and cucumber and fork through to mix

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Chorizo & Potato Quesadillas

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This recipe is one my sister, Ally,  constructed after a trip to Wahaca in London where she had a similar dish. She then used the flavours to make her own version which is delicious!

For Mother’s Day, my sister Ally and I decided to make a Mexican Feast as a more personal touch than taking her out for a meal. When I say we made a feast, I wasn’t exaggerating!  We made these Quesadillas, Nachos, Chilli, Carnitas, Chicken Tinga as well as Quacamole, Salsa and Mexican Sweetcorn Salad. We had enough leftovers for everyone to take goodies home.

Ally and I spent the majority of the day at my house making all of these delicious dishes. It was quite a tiring day and we definitely earned our beer; but we also had a great time in the kitchen together.

The quesadillas have become a favourite dish in my house. Although I don’t add the onions, I do add peppers and sweetcorn. My sister usually adds these when she makes them at home, but we didn’t for the Mexican Feast to keep them simple. One of the great things about this recipe is you can adapt it to what you like.

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The first time I made them without Ally, I ended up making enough quesadillas to feed a family of six or more! This is because as my sister made up the recipe, her method was ‘a bit of this and a bit of that’ so I had to work out quantities of ingredients. However  benefit of making too many is I found out they are absolutely delicious cold the next day. I chose to not re-heat them because I was at work and using the microwave would have made them sort of soggy I thought. Although when cold they obviously didn’t have the crisp tortilla like when they were freshly cooked, the filling’s flavours seemed to intensify and become even more delicious.

The quantities below make enough quesadillas for 3-4 people (depending on how hungry they are!) 

600g potatoes, peeled and diced
1 onion, diced

130g chorizo, diced
2 cloves of garlic, minced

1 x 198g tin of sweetcorn, drained
1 pepper, diced

150g cheese, grated
½ tsp chili powder (I use a combination of different chili powders)
salt & pepper to taste

1-2 tsp sunflower oil 
6 large tortillas 

  1. Peel and dice the potatoes and boil them until cooked through in salted water
  2. Add the chorizo to a frying pan over a medium heat. Keep stirring to allow the oils from the chorizo to be released and then add the onions

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  1. Allow the onions to soften for a couple of minutes and then add the potatoes and pepper. Cook for a few minutes adding the oil if it begins to stick

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  1. After a couple of minutes, add the sweetcorn, chili powder, salt and pepper and stir through. Leave to cook stirring occasionally for 2-3 minutes before turning out into a bowl

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  1. Place one large tortilla in a clean frying pan over a medium heat. Scatter the tortilla with some of the grated cheese before topping with a thin layer of the potato filling. Spread the filling to the edges of the tortilla before scattering with more grated cheese

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  1. Place another tortilla on top and press down to squidge the filling right to the edges. By now the bottom tortilla should be browned and slightly crispy. Carefully flip the tortilla over so the bottom becomes the top. How you choose to do this is up to you! I get a large spatula and flip but you can always tip it out onto a plate and then flip it and slip it back into the pan
  2. Once flipped, allow the tortilla to cook for 1-2 minutes until browned and crispy and you can see the cheese has melted inside
  3. Turn out onto a board and cut into eighths. Serve with lots of soured cream

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Feta Stuffed Peppers

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Delicious, tasty and super easy these Feta Stuffed Peppers make an excellent light lunch or starter.

I found this recipe in my friend’s Weight Watchers recipe book which is always a good sign that it is going to be healthy! I really love the flavour of peppers when they are roasted as it brings out their sweetness so thought I would give this recipe a try. They did mention added chilli flakes, but I didn’t fancy this so I left them out but feel free to add them if you want a bit of a kick!

I didn’t have any fresh basil so I sprinkled on some frozen basil. I don’t seem to be very good at keeping plants alive so don’t tend to buy the little herb plants you see in the shop and I find that the fresh cut basil doesn’t last very long. So instead I bought a pot of frozen basil which is always there when I need it. Obviously fresh basil will be the most flavoursome and the frozen basil won’t be ideal for everything but it worked well in this recipe.

Each pepper (two halves) is less than 250 calories so it makes a perfect light lunch or you could use half a pepper as a starter.

2 red peppers, halved and de-seeded
16 cherry tomatoes
2 cloves of garlic, minced
100g feta cheese, crumbled
Fresh basil
Spray oil
Pepper

  1. Spray a baking tray with oil. Put the four pepper halves on the tray and divide the ingredients between them

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  1. Spray again with oil and put in the oven for 40-45 minutes
  2. Serve with a green salad

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Chicken Tikka

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This is the most delicious home-made Chicken Tikka I have ever eaten!

I’m not very adventurous when it comes to Indian food as I don’t like coconut, coriander or too much spice. This means that whenever we go to an Indian restaurant I always and I mean always order a chicken tikka masala.

Quite a few years ago, my brother in law found this recipe online at www.makingcurry.co.uk – unfortunately the website doesn’t appear to exist anymore so I can’t link to it. He made this recipe for us and it was absolutely delicious. The recipe does also come with a sauce, which turns it into Chicken Tikka Masala which fantastic, but I haven’t included it at this stage as it is includes more cream etc which means it makes it higher in calories.

Some people may think this recipe is a little bit of a faff as it does take quite a while and has a few different steps. However most of the prep is putting everything in a bowl in the fridge and forgetting about it for a couple of days! That sounds perfect to me! I recommend using food prep gloves when it comes to threading the chicken onto the skewers as this doesn’t leave you with orange tinted hands, but this is completely up to you.

Up until now I have made this recipe using double cream which makes it decadent and deliciously creamy. We all know double cream is delicious, but definitely not healthy. So I decided to leave it out and use more of the natural yogurt in its place. I was pleasantly surprised, I didn’t miss the cream at all!

My favourite way of eating this is cold with simply lettuce, cucumber and a bit of mango chutney. It is also fantastic in a wrap with salad. Last time I made this, I split it into three large portions and it was just under 300 calories. So you definitely still can enjoy delicious Chicken Tikka but still be healthy!

700g skinned chicken breasts, cubed
1 tbsp lemon juice
1 tsp salt
1 tsp sugar
75g non-fat natural yogurt
100ml double cream (or 100ml of non-fat natural yogurt)
1 tbsp ginger puree
1 tbsp garlic puree
2 tbsp Tandoori Masala powder
½ tsp tumeric
½ garam masala
½ chilli powder
3 tbsp coriander leaves, finely chopped
40g butter, melted

  1. Put the cubed chicken into a large bowl. Add all of the ingredients, except the butter and mix until combined. Cover the bowl with cling film and leave to marinate in the fridge for 2-60 hours – the longer the better!

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  1. Preheat the grill to high and line the grill pan with lightly oiled foil
  2. Brush 4 metal skewers with the melted butter and thread the chicken pieces leaving a small gap between each piece

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  1. Place on the grill pan set approximately 7.5cm away from the element and cook for 2-3 minutes. Take out and brush with more melted butter until the edges are charred

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  1. Turn the skewers over, brush with more butter and cook for 3-4 minutes
  2. Ease the chicken from the skewers. The chicken can be eaten hot or cold

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Bacon Jam

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Bacon. Jam. A sweet delicious bacon-y jam. Yes it is as amazing as it sounds. I’m sure everyone will agree that bacon makes everything better… well apart from vegetarians but even they can appreciate the glory of bacon.

I’m not completely sure where  I first heard about bacon jam, I think it must have been something I stumbled across when I was browsing the internet for tasty sounding recipes. But as soon as I did see it I knew it was something I wanted to make! From what I can tell, a food truck in America called Skillet came up with the genius idea of bacon jam as a condiment for their burgers. Although they haven’t shared their recipe, a few people have tried to work out what the ingredients might be. I looked at quite a few before decided on one by Leite’s Culinaria. They all featured very similar ingredients but I wasn’t keen on adding hot sauce because I didn’t want a spicy bacon jam, so settled on this one. The original recipe can be found at http://leitesculinaria.com/82690/recipes-bacon-jam.html.

As you can imagine, the house smelled amazing as I was cooking! It isn’t the quickest recipe because it needs to simmer away to reduce and become deliciously sticky. But its perfect to make on a lazy Sunday afternoon when you don’t want to leave the house anyway!

These quantities make enough for me to fill three 280ml jars so it doesn’t produce a huge yield. The bacon jam then needs to be kept in the fridge for up to four weeks. It can be eaten with whatever you fancy adding a bit of bacon-y goodness to but I decided to add it to one of my handmade burgers. If you’re using it from the fridge you will just need to heat it up in a pan over a low heat for five minutes or so until it has warmed through and gone slightly darker. It goes perfectly on a burger because it adds the bacon flavour but also a rich sweetness.

680g smoked bacon, cut into a large dice
2 medium onions, diced
3 garlic cloves, smashed and peeled

¾ cup strongly brewed coffee
½ cup cider vinegar
½ cup packed dark brown sugar
¼ cup maple syrup

  1.  Add the bacon to a large pan over a medium heat. Stir occasionally until the fat has rendered down and the bacon has become a light brown colour. This should take roughly 20 minutes

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  1. Using a slotted spoon, transfer the bacon to a plate lined with kitchen towel to allow it to drain
  2. If there is any fat left in the pan, drain off all but one tablespoon. Add the onions and garlic to the pan and cook until the onions are translucent. This should take around 6 minutes. Make sure the heat isn’t too high or else the colours will brown instead

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  1. Add the coffee, cider vinegar, brown sugar and maple syrup and bring to the boil. Scrape the bottom of the pan to make sure you get all of the browned bits that have stuck. Add the bacon back to the pan and stir

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  1. Reduce the heat so that it is barely simmering and cook uncovered for 1 – 1½ hours or until the liquid has almost completely evaporates and turns syrupy

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  1. Let the jam cool slightly before pulsing in a food processor until it is coarsely chopped. Spoon the bacon jam into sterilised jars and keep in the fridge for up to four weeks.
  2. Rewarm the jam by gently heating it in a pan on a low heat

I didn’t take a photo of the bacon jam after it had been pulsed because to be honest it didn’t look too appealing! It went paler and almost cloudy? So if yours looks a but like that, don’t worry it hasn’t gone wrong! I also have the most ridiculously tiny food processor which isn’t even a food processor its one of those mini choppers. This meant I had to pulse mine in batches but it still worked just as well.

Bacon jam goes perfectly on my homemade burgers, the recipe is here http://www.curlyscooking.co.uk/?p=1340.

Domesticated Momster

Cheese & Bacon Twists

 

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Is it just me or does it not get much better than cheese and bacon wrapped in crisp pastry? These really are as good as they sound!

I saw this recipe on one of Lorraine Pascale’s TV shows and instantly knew it was something I would be making. I love cooking shows because I like to see the way in which people create dishes. I try to show how a dish is made the best I can when I write posts by taking photographs along the way so people can see if theirs looks as it should do. One thing I really don’t like is when cookery books don’t show you a photograph of the finished dish. For me the photograph is what I look at first to see whether I want to make a recipe and helps me picture the dish.

I made these between Christmas and New Year. As I was so busy seeing family, I used shop bought puff pastry and cut corners even more by using pre-rolled pastry! I know this is a bit lazy, but when you don’t have a lot of time and if you’re like me and haven’t yet mastered rolling pastry out into a perfect rectangle; pre-rolled pastry is a godsend!

As with all recipes I think you should adapt them to your personal tastes. Lorraine’s original recipe used English mustard, but I much prefer wholegrain mustard so this is what I used. If you don’t like mustard at all, just leave it out. If you are trying to be a bit healthier you can buy lower fat pastry. I have used this when making sausage rolls before and I didn’t notice a difference in taste, but I did find it harder to seal the edges with egg. The pastry seemed to not want to stick together at all but the end result was still as good.

375g puff pastry
plain flour, for dusting
1 tbsp wholegrain mustard
100g mature cheddar, grated
14 slices streaky bacon
1 egg

  1. Line a baking tray with greaseproof paper and grate your cheese
  2. Roll the pastry out on a lightly floured surface to a large rectangle of ½ cm n thickness
  3. Turn the pastry so that the longest side is facing you, spread over the mustard and sprinkle with the cheese

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  1. Place the pieces of bacon onto the pastry, leaving a small gap between each piece

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  1. Cut the pastry between each slice of bacon and then twist each piece of pastry 4-5 times. Put on the baking tray

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  1. Chill in the oven for 15-20 minutes
  2. Preheat the oven to 220°C. Remove the twists from the fridge and brush with beaten egg

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  1. Reduce the oven to 200°C and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool

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I don’t think the pre-rolled pastry was as thin as it would have been if I had rolled it out myself which is why it only made 7 straws instead of 14. Next time I make these I will roll the pastry out myself and see how many I can make.

These were delicious and would make a perfect lunch or if you cut them up would be good for a picnic or a buffet. The original recipe can be found at http://www.bbc.co.uk/food/recipes/bacon_and_mature_cheddar_58920.

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Curly’s pasty

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Week 7 of GBBO was another pastry week where the signature bake was a savory parcel. I thought I would have a go at my version of a Cornish pasty for #greatbloggersbakeoff2014. I am not usually a fan of Cornish pasties and would never normally eat them, but I wanted to try a slightly different version. The traditional Cornish pasty has a filling of beef, potato, onion and swede. My Curly’s pasty leaves the swede out and adds some herbs.

I used Paul Hollywood’s Cornish Pasty recipe because although he isn’t my favourite person (I think he is very arrogant), there is no denying that his food looks delicious. I found the recipe here: http://www.bbc.co.uk/food/recipes/classic_cornish_pasty_67037 and it features a video which I found really helpful – especially when it came to the crimping. I must have watched the video 3 or 4 times and still couldn’t figure out how to crimp the edge of my pasty! In the end I had to ask Rien to help me, so the crimping is down to him (he does have this uses).

Paul must be a hungry man because these pasties are enormous! Next time, I think I will make them half the size. I was really pleased with how these turned out; the pastry had a lovely texture and the filling was delicious. I will definitely make these again and possibly try a slightly different filling.

For the pastry
500g strong bread flour
120g suet
½ tsp salt
25g margarine
175ml cold water
1 egg beaten with a pinch of salt for the glaze

  1. Add the flour, suet, salt, margarine and water to a bowl. Use a spoon to combine the ingredients the best you can and the use your hand to crush the dough together to get a dry dough. If it isn’t coming together, add a a splash more water
  2. Turn out the dough onto a clean surface. You shouldn’t need any flour as the dough is tight rather than sticky, but if you do use a very small amount
  3. Knead the dough to combine the ingredients and break down the suet. Keep kneading for 5-6 minutes until your dough is smooth and glossy. If you watch the video in the original recipe, you can see Paul is really rough with the dough. Don’t be afraid to smack it around because this apparently gives the best results (and is quite fun)
  4. When the dough is smooth, wrap it in cling film and chill in the fridge for 30-60 mins

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For the filling
400g braising steak
500g waxy potatoes
175g onions
Salt and freshly ground pepper
1 tsp fresh thyme leaves
Knob of butter
Spray oil

  1. While the dough is resting, peel and cut the potato and onion. The potato needs to be roughly 1cm² and the onion fairly finely diced. Cut the beef into similar sized chunks as the potato. Put the ingredients into a bowl along with the thyme, season generously with salt and pepper

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  1. Lightly grease a baking tray with spray oil and line with baking or silicone paper (not greaseproof). Preheat the oven to 170°C (150°C fan assisted)
  2. After the dough has been left to relax, take it out of the fridge and divide it into four equal pieces. Roll each piece into a circle roughly 25cm wide

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  1. Spoon a quarter of the filling into one half of each disc. Put a knob of butter on top of the filling
  2. Carefully fold the pastry over and seal the edges by pushing them together with your finger. Crimp the edges to seal the filling in. You can either do this by twisting the dough over (watch the video) or by using a fork. Once you get to the edge, fold the end corners underneath the pasty

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  1. Put the pasties on the baking try and brush the top of each with the egg and salt mixture. Bake in the oven for about 45 minutes or until the pasties are golden brown. If after 35 minutes they aren’t browning, increase the oven temperature by 10°C for the last 10 minutes or so

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GBBO

 

Please visit www.mummymishaps.co.uk for more of the #greatbloggersbakeoff2014 bakes.

Goat’s Cheese & Pepper Tart

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This post is inspired by Week 5 of GBBO which was tarts and pies. Although the tart they made in the show was sweet, I wanted to try a savoury one. I have been wanting to make a tart for a while now as my Mum bought be lots of baking bits for my birthday; including a tart tin and ceramic baking beans. I’ve only ever used shop bought pastry before because it is so convenient. I was slightly nervous about making it myself but it was very simple to make and turned out well. Goat’s cheese, peppers and thyme are a few of my favourite flavours so I knew I wanted to use them in my tart. I adapted a recipe from delicious magazine (http://www.deliciousmagazine.co.uk/recipes/roasted-tomato-and-creamy-goats-cheese-tart) and used a BBC Food recipe for the shortcrust pastry.

For the shortcrust pastry
250g plain flour
pinch of salt
110g butter, cubed
5-6 tbsp cold water

  1. Put the flour and salt in a bowl and add the cubes of butter
  2. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Try to work quickly so it doesn’t become greasy
  3. Using a knife, stir in just enough water to bind the dough together
  4. Wrap the dough in cling film and chill for 10-15 minutes before you roll out

For the tart
2 tbsp olive oil
1 tbsp balsamic vinegar
2 peppers

2 tbsp fresh thyme
pinch of salt 

150g creamy goat’s cheese
200g low-fat crème fraîche

  1. Preheat the oven to 180ºC. Cut 2 peppers into strips and put them on a baking tray. Drizzle with the oil and vinegar and scatter with thyme leaves and salt. Roast in the oven for 30 minutes

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  1. On a lightly floured surface, roll out the pastry to a circle about 4cm wider than the tin. Carefully lift the pastry into the tin (23cm tart tin) and gently press into the base and sides, taking care not to stretch the pastry. Trim any excess pastry and prick the base with a fork. Chill for 20 minutes

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  1. Remove the pastry from the fridge. Scrunch up a sheet of baking paper then smooth out to fill the pastry case and then fill with baking beans. Make sure they completely cover the base in a single layer. Bake for 15 mins

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  1. Remove the baking beans and paper and bake for a further 15 minutes, until golden and crisp. Leave to cool slightly
  2. Beat the goat’s cheese and crème fraîche together in a bowl until creamy. Season to taste. Spoon evenly into the tart case and arrange the peppers over the top. Spoon over any cooking juices

2014-09-06 15.34.43   2014-09-06 15.41.00 For my first attempt at a tart I was very happy – I was just happy I didn’t have a soggy bottom! The flavours were delicious and went really well with onion chutney. Please visit http://www.mummymishaps.co.uk/ to see other people that are joining in with The Great Bloggers Bake Off. GBBO

Apple and sultana chutney

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I made this chutney for two reasons – I had cider wine vinegar in the cupboard that I had bought but couldn’t remember why and Rien’s Nan gave me some cooking apples. This was my first time making chutney and I was surprised with how simple it was. After you’ve peeled and chopped the onions and apples (this does take a while), you can chuck it all in a big pan and let it bubble away.

The original recipe I used said to let is simmer for 30 minutes or so. I let mine cook for over an hour because I wanted a thick, syrupy texture with soft apples. Personally I think this chutney goes really well with pork; I’ve had it with sausage rolls, ham and the pulled pork I made in the previous post.

The chutney is quite sweet which isn’t to everyone’s taste so you can always add less sugar if you would prefer. I adapted the original recipe slightly but it can be found at http://www.bbcgoodfood.com/recipes/2646/classic-apple-chutney.

For the chutney:
1 ½ kg cooking apples, peeled and diced
750g light muscovado sugar
500g sultanas
2 medium onions, finely chopped
1 tsp salt
700ml cider vinegar

  1. Combine all of the ingredients in a large pan and bring it to a boil over a medium heat

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  1. Simmer uncovered for 1 – 1½ hours or until it is thick and syrupy
  2. Remove from the heat and allow to cool. Once cooled transfer to steralised jars and seal
  3. Once opened store in the fridge and consume within 4 weeks. You can leave it in a dark cupboard for 2-3 months

Get the jars as clean as you can and then steralise them. Place the jars on a baking tray in an oven set at 180ºC for 10 mins. For the lids, put them in a pan of boiling water for 10 mins. leave to try on a clean tea towel.

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