Tuesday, 4 August 2015
Tuesday, 10 August 2010
Crunchy potatoes with fetta spinach and bacon.(so tasty)
Ingredients
1Kg tiny new potatoes, halved
60 g butter
1tbsp olive oil
2 cloves garlic, crushed
1 tsp pepper
4 bacon rashers, chopped coarsely
2 tbsp finely chopped basil
200g fetta cheese, chopped coarsely
100g baby spinach leaves
Method
Preheat oven to very hot. Combine potatoes in a large baking dish with butter, oil, garlic and pepper bake uncovered, in very hot oven about 30 mins or until potatoes are browned, crisp and tender, turning potatoes occasionally during cooking.
Meanwhile, cook bacon in a large heated frying pan, stirring, until crisp, Combine potatoes in a large bowl with bacon, basil, cheese and spinach, toss gently until combined.
Serve and enjoy xx
1Kg tiny new potatoes, halved
60 g butter
1tbsp olive oil
2 cloves garlic, crushed
1 tsp pepper
4 bacon rashers, chopped coarsely
2 tbsp finely chopped basil
200g fetta cheese, chopped coarsely
100g baby spinach leaves
Method
Preheat oven to very hot. Combine potatoes in a large baking dish with butter, oil, garlic and pepper bake uncovered, in very hot oven about 30 mins or until potatoes are browned, crisp and tender, turning potatoes occasionally during cooking.
Meanwhile, cook bacon in a large heated frying pan, stirring, until crisp, Combine potatoes in a large bowl with bacon, basil, cheese and spinach, toss gently until combined.
Serve and enjoy xx
Mushroom bites with aioli the verdict.
These mushrooms are amazing, but the best quality mushrooms you can it will taste much better. I got a great response from my boyfriend and his family. I make these all the time....please try them out and tell me what you think.
Mushroom bites with aioli.
ingredients:
115 g/4 oz fresh white bread
2 tbsp freshly grated Parmesan cheese
2 egg whites
225 g/ 8 oz button mushrooms
AIOLI:
4 garlic cloves
salt and pepper
2 egg yolks
225 ml/8 fl oz extra virgin olive oil.
Method:
Preheat the oven to 190c/375c/gas mark 5. To make the aioli, put the garlic in a bowl, add a pinch of slat and mash with the back of a spoon. Add the egg yolks and beat with an electric whisk for 30 seconds, or until creamy. Start beating in the oil, one drop at a time. as the mixture begins to thicken, add the oil in a steady stream, beating constantly. Season to taste with salt an pepper, cover the bowl with cling film and chill in the fridge until needed.
Line a large baking sheet with baking paper. Grate the bread into breadcrumbs and place them in a bowl with the Parmesan cheese. lightly whisk the egg whites in a separate bowl, then dip each mushroom first into the egg whites, then into the the breadcrumbs and place on the baking sheet.
bake in the oven for 15 minutes or until the coating is is crisp and golden. Serve immediately with the Aioli.
Enjoy xx
115 g/4 oz fresh white bread
2 tbsp freshly grated Parmesan cheese
2 egg whites
225 g/ 8 oz button mushrooms
AIOLI:
4 garlic cloves
salt and pepper
2 egg yolks
225 ml/8 fl oz extra virgin olive oil.
Method:
Preheat the oven to 190c/375c/gas mark 5. To make the aioli, put the garlic in a bowl, add a pinch of slat and mash with the back of a spoon. Add the egg yolks and beat with an electric whisk for 30 seconds, or until creamy. Start beating in the oil, one drop at a time. as the mixture begins to thicken, add the oil in a steady stream, beating constantly. Season to taste with salt an pepper, cover the bowl with cling film and chill in the fridge until needed.
Line a large baking sheet with baking paper. Grate the bread into breadcrumbs and place them in a bowl with the Parmesan cheese. lightly whisk the egg whites in a separate bowl, then dip each mushroom first into the egg whites, then into the the breadcrumbs and place on the baking sheet.
bake in the oven for 15 minutes or until the coating is is crisp and golden. Serve immediately with the Aioli.
Enjoy xx
Thursday, 29 April 2010
disastrous millionaire's shortbread
last night I made millionaire's shortbread as a treat for my family but it was terrible it was too sweet, the caramel was to strong I don't know what to do to make this better if anyone has any tips or advise I would love it. feel free to comment. look forward to reading them.
Wednesday, 14 April 2010
Greek almond crescents
I made these a while back and they were amazing.....I made them for my boyfriend and his parents and they kept on asking me for more so everyday for about a week a had to make a new batch of about 30. They were made in the morning and all gone by the time I went to bed. They don't take long to cook and there is not much mess with them. Here is the recipe. This recipe makes 18 if you want to make 30 or more just double it or triple it.
Ingredients,
200g ground almonds
100g caster sugar
finely grated zest of 1 orange
2 egg whites
50g flaked almonds
Method,
preheat the oven to 180c(350f) or gas mark 4 and line a baking tray with parchment paper.
in a large bowl, mix together the ground almonds,caster sugar and grated orange zest. in another medium sized bowl, whisk the egg whites for a few seconds until they are broken up. pour half of the egg white into the dry ingredients and mix until it comes together. you may need to add more egg white, it should be quite a soft sticky mixture.
roll the soft dough into a large sausage then divide into as many as you want to make. Roll each peice in flaked almonds sprinkled on a plate and, with your hands form into simple cresent shaped. place on the baking tray and cook for 13-18 minutes until golden. remove from oven and cool on a wire rack.
Ingredients,
200g ground almonds
100g caster sugar
finely grated zest of 1 orange
2 egg whites
50g flaked almonds
Method,
preheat the oven to 180c(350f) or gas mark 4 and line a baking tray with parchment paper.
in a large bowl, mix together the ground almonds,caster sugar and grated orange zest. in another medium sized bowl, whisk the egg whites for a few seconds until they are broken up. pour half of the egg white into the dry ingredients and mix until it comes together. you may need to add more egg white, it should be quite a soft sticky mixture.
roll the soft dough into a large sausage then divide into as many as you want to make. Roll each peice in flaked almonds sprinkled on a plate and, with your hands form into simple cresent shaped. place on the baking tray and cook for 13-18 minutes until golden. remove from oven and cool on a wire rack.
Monday, 1 March 2010
Greek almond crescents
Hi there pretty soon when i get over this horrible cold I am going to have a go at making Greek almond crescents as I have never made them before I would absolutly love to know any tips or advice anybody has about these, the last thing I want to do is make them wrong.....cant wait to hear from you.
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