Bacon and Cheese Tart
Pastry
8oz plain flour
5oz margerine
40ml water
Filling
6 rashers of streaky bacon
1 small onion, finely chopped
110g cheddar cheese, grated
2 eggs
150ml milk
25g butter, melted
Freshly ground black pepper
Preheat the oven to 190 degrees centigrade/Gas Mark 5
To make the pastry:
In large bowl place the margarine and half the flour and mix until just combined.
Then add the water and mix well to form a paste.
Add the remaining flour and work into a dough using your hands.
Put the pastry onto a lightly floured surface and roll out until you have the right amount to line a 22cm loose-bottomed flan dish.
Line the base with baking parchment and then cover with baking beans, and bake in the oven for 20 minutes.
Then remove the baking parchment and beans and place back in the oven for a further 5 minutes.
Remove from the oven and turn the temperature up to 200 degrees centigrade/Gas Mark 6.
To make the filling:
Fry the bacon until crisp and then break into pieces.
Fry the onions in a large frying pan until softened and slightly browned.
Beat the eggs, milk, melted butter together and season with black pepper.
Place the bacon and onions into the cooked pastry case and then cover with cheese.
Then pour over the eggy mixture.
Bake in the oven for 40 minutes until set and golden brown.
250g plain bread flour
250g wholemeal bread flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 tablespoons pesto
300ml buttermilk
55g black olives, roughly chopped
Milk, for glazing
Preheat the oven to 200 degrees centigrade/Gas Mark 6.
Grease and line a baking tray.
Sift the flours, bicarbonate of soda, and salt into a large bowl, adding back any bran from the sieve.
Mix the pesto and buttermilk separately.
Stir into the flour mixture then add the olives, and mix into a soft dough. Add extra liquid if needed.
Shape the dough into a 20cm round and place on the baking tray.
Flatten slightly and cut a deep cross into the top.
Brush all over with milk and bake in the preheated oven for 30-35 minutes, until golden brown.
Preheat the oven to 200 degrees centigrade/Gas Mark 6.
Grease and line a baking tray.
Sift the flours, bicarbonate of soda, and salt into a large bowl, adding back any bran from the sieve.
Mix the pesto and buttermilk separately.
Stir into the flour mixture then add the olives, and mix into a soft dough. Add extra liquid if needed.
Shape the dough into a 20cm round and place on the baking tray.
Flatten slightly and cut a deep cross into the top.
Brush all over with milk and bake in the preheated oven for 30-35 minutes, until golden brown.
Cinnamon Cake
225g butter
225g caster sugar
3 eggs, lightly beaten
225g self raising flour
1/2 teaspoon of bicarbonate of soda
1 tablespoon of ground cinnamon
150ml soured cream
55gg sunflower seeds
Preheat the oven to 180 degrees centigrade/Gas Mark 4
Grease and line a 23cm square tin.
Cream together the butter and sugar until light and fluffy.
Gradually add the eggs, beating thoroughly after each addition.
Sift the flour, bicarbonate of soda and cinnamon into the creamed mixture and fold in with a metal spoon.
Mix in the soured cream and sunflower seeds.
Spoon into the prepared tin and smooth the surface.
Bake in the preheated oven for about 45 minutes, until firm to the touch.
Turn out onto a wire rack to cool.
Cherry and Almond Flapjack
85g butter
85g light brown sugar
1 tablespoon golden syrup
1 or 2 teaspoons of almond extract
Glace cherries - unspecified amount, just however much you want
150g rolled oats
Preheat the oven to 180 degrees centigrade/Gas Mark 4
Prepare a sandwich tin.
Put the butter, sugar, golden syrup, and almond extract into a bowl and melt in the microwave for around two minutes - keep an eye on it.
Add the oats and mix well with a wooden spoon.
Cut up the cherries and mix them in.
Tip the mixture into the tin and bake in the oven for 15-20 minutes.
Remove from the oven and leave to cool before cutting into pieces.
Chocolate and Pear Miniature Loaf Cakes
1 egg
90g light brown sugar
80ml creme fraiche
50ml sunflower oil
150g plain flour
2 scant teaspoons of baking powder
a pinch of salt
1 pear
50g chocolate chips
Preheat the oven to 180 (or fan 160) degrees centigrade/Gas Mark 4.
Grease and flour miniature cake tins.
In a bowl, lightly beat the egg with the sugar, creme fraiche, and oil.
Gradually add the flour, salt, pieces of pear, and chocolate chips.
Mix together until just combined and then add the baking powder.
Spoon the mixture into the prepared tins and place in the oven.
Cook for around 30 minutes.
Check with a skewer to make sure they are completely cooked.
Leave in the tins to cool slightly and then turn out.
1 egg
50g light brown sugar
50ml sunflower oil
60ml soured cream
150g plain flour
2 scant teaspoons baking powder
a pinch of salt
2 heaped dessertspoons honey
50g pine nuts
Preheat the oven to 180 (or fan 160) degrees centigrade/Gas Mark 4
Grease and flour miniature cake tins.
In a bowl, beat the egg with the sugar, oil, honey, and soured cream.
Add the flour, salt, and pine nuts a little at a time.
Then add the baking powder and mix together well.
Spoon the mixture into the prepared tins and sprinkle some more pine nuts over the top.
Then place in the oven and cook for around 25 minutes.
Check with a skewer to make sure they are completely cooked.
Leave in the tins to cool slightly and then turn out
Slimmers Loaf
1 mug of weetabix
1/2 mug of dark brown sugar
1 mug of cranberries (or other dried fruit)
1 mug of flour
1 mug of skimmed milk
Preheat the oven (fan) to 180 degrees centigrade
Place all of the dry ingredients in a bowl.
Pour in the milk and mix together.
Grease/line a loaf tin and spoon in the mixture.
Bake in the oven for one hour - check with a skewer and if it doesn't come out clean place it back in the oven but keep an eye on it.
Leave in the tin to cool slightly and then turn out.
Lemon Curd Syllabub - I will put this up shortly, sorry for the delay
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