RICOTTA CRUMPETS WITH BACON
375ml self-raising flour
250g ricotta cheese
15ml chopped chives
oil for frying
cooked rashers of bacon
Put the flour and salt into a mixing bowl.
Combine buttermilk, eggs and ricotta in a jug and mix well.
Add to the flour to form a stiff batter. Stir in the chives.
Heat a little oil in a non-stick frying pan and add spoonfuls of mixture to the pan. Cook the crumpets until golden on one side then flip over and cook on other side.
Serve in a stack layered with bacon.
BLUE CHEESE AND HAZELNUT SCONES
15ml baking powder
15ml castor sugar
100g blue cheese, crumbled
50g skinned hazelnuts, lightly toasted and chopped
Put flour, baking powder, salt and sugar in a bowl. Add the butter and rub it in with finger-tips. Add the cheese and hazelnuts and mix.
Combine the milk and egg, and add to the flour mixture to form a soft but not sticky dough. Knead lightly on a floured surface.
Roll out to about 2.5cm thickness and cut 5cm rounds. Place on a baking tray and brush with a little milk.
Bake at 200ºC for 15-20 minutes until baked and golden brown. Remove from oven and cool. Serve with fig jam or preserved figs and extra cheese.
FRENCH CHEESE TART
10g sachet of instant yeast
100-125ml warm milk
50g butter, softened
125g strong cheddar, grated
125g Gruyère, grated
250g crème fraîche
10ml Dijon mustard
salt and pepper
pinch of ground nutmeg
DOUGH: Put the flour, salt, yeast and sugar in a bowl. Combine the milk, egg and butter and add to the flour. Mix to form a dough that is soft but not sticky. Knead well until smooth and elastic.
Put the dough into an oiled plastic bag and set aside to rise for 30-40 minutes. Remove the dough from the bag and knead gently. Roll the dough out, large enough to line the base and sides of a 23cm shallow loose-bottomed cake pan.
FILLING: Sprinkle the cheese on the base of the dough. Beat together the crème fraîche, mustard, eggs and seasoning and pour over the cheese.
Bake at 180ºC for 30-40 minutes until the dough is cooked and the filling set. Remove from the oven. Cool for 5 minutes before removing from the pan. This tart is delicious served warm.
APPLE CRUMBLE CHEESECAKE
2 x 200g packets of ginger biscuits, crushed
125g butter, melted
400g tinned apples
500g thick cream cheese
180ml castor sugar
1 egg yolk
grated rind of 1 lemon
30ml lemon juice
60ml brown sugar
Combine biscuits with the butter and mix well.
Line the base and sides of a 20x30cm baking pan with non-stick baking paper.
Press the crumble mixture into the base of the pan and press down firmly. Chill well.
Scatter the apples over the base.
Combine the cream cheese, castor sugar, eggs, yolk, lemon rind and juice, and beat until smooth, using an electric mixer. Pour this mixture over the apples and top with crumble mixture.
Bake at 160ºC for 50-60 minutes until filling is just set. Remove, cool and refrigerate for 2-3 hours until firm.
Remove cheesecake from the pan and cut into squares to serve.
CRUMBLE: Put oats, flour and sugar into a bowl, add the butter and rub in to form a crumble. - Saturday Star