ALL · Combi Microwave Ideas · dinners · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · Meat Dishes · One Pot Wonders

Cheese & Bacon Quiche

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I’m just loving my new oven from Hotpoint, it comes with a crisper plate which you preheat then cook directly on, great for crisping up food but also great for those crispy bottoms…..which means….no soggy bottoms!! lol!

I decided to try a quiche, normally you have to preheat your oven then blind bake your pastry, this little crisper plate eliminated all of that……..and in just 14 mins my quiche was baked to perfection with a crispy bottom. The plate is 12.5″ in diameter, so perfect family size too.

 

Makes 8 slices.

1 roll approx 250 g puff pastry
2-3 leeks – finely sliced
300 ml double cream
4 eggs
300 g grated Gouda cheese
8 slices of smoked bacon – chopped
Salt & pepper
1. Preheat  your crisper plate (2mins) or your oven to 180 deg.
2. Fry the bacon on crisper plate for 3 mins (no oil required) OR in a fry pan with a little oil until browned.
3. Remove then lightly fry the leeks on the crisper plate with a knob of butter for 4 mins OR in a fry pan until browned slightly. Remove and put to side with bacon.  20170528_184009
4. Beat together the cream and eggs then add in the cheese and mix
5. Lay the pastry over the crisper tray or basking dish if using the oven. (Blind bake pastry for about 10mins if using the oven)

6. Lay in the bacon and leeks evenly then pour in the cheese mixture evenly. Season with salt & pepper.

7. Trim off any ends for an even finish.
8. Cook on Dynamic Crisp setting for 14 mins. OR bake in oven for about 25-30 mins.
9. Serve….Yummy!
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ALL · Cakes and Biscuits · Desserts · Pastries and Pies

Banoffee Custard Tarts with Toffee Cream

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This was a recipe I picked up from fellow blogger https://greencookingblog.wordpress.com/ , I just loved the sound of it as I love Banoffee…my ultimate fav! They turned out very tasty indeed, although I think I’ll get deeper trays the next time as I would have loved them to be bigger…lol! I wasn’t sure what to serve with it, I had some cream and toffee left so……yep…voila…toffee cream….and it just went so well.

 

Makes 12

  • 250g granulated sugar
  • 100g butter
  • 200ml double cream
  • a pinch of salt
  • 1 ripe banana
  • 1 pack Shortcrust pastry (you can alternatively make your own)
  • 3 egg yolks
  • 300ml milk
  • 1tsp nutmeg

 

  1. In a medium saucepan, add 200g of the sugar and heat on a medium heat, stirring continuously…..please be patient as this can take about 10 mins but it will start to brown and dissolve.                                                         This was after 5 mins. 20160521_153900 This was after about 8 mins. 20160521_154002              Then 10 mins….20160521_154601
  2. When all the sugar has dissolved to form a dark brown liquid, add the butter (cut into 5 chunks) and stir rapidly until mixed
  3. Heat for a further 1 minute, and then slowly add 100ml of cream, stirring continuously
  4. Bring the mix to the boil and then remove from the heat, adding the salt and stirring for a couple of minutes until cooler
  5. Allow the caramel to stand for around 15 minutes before placing in the fridge to cool
  6. Take the pastry and roll out so that it is around 1cm in thickness – cut out tart shapes and place these in a muffin tray.
  7. Cover each pastry case with greaseproof paper and add baking beans, or alternatively prick with a fork 20160521_160055
  8. Bake the pastry blind for around 10 minutes at 200C/ 180C Fan
  9. Remove the pastry cases from the oven and allow to cool slightly. Then remove the greaseproof paper
  10. Cut the banana into small chunks and divide between the 12 pastry cases. Add 1tsp caramel on top of the banana
  11. In a saucepan, heat the milk until it starts to boil. Whilst doing this, add the egg yolks and remaining 50g of sugar to a bowl and whisk until combined
  12. Slowly add the boiling milk to the egg yolk and sugar, stirring with a whisk continuously
  13. Divide the custard mix between the 12 pastry cases and then sprinkle some nutmeg over the top of each tart
  14. Put in the oven for around 15 minutes – the custard should have browned on the top and started to set
  15. With the left over cream (100ml and toffee (about 2 tbsp), whisk up in a bowl with 1 tsp of vanilla extract until light and fluffy.
  16. Serve….oh so yummy!

 

ALL · Cakes and Biscuits · Desserts · Pastries and Pies

Homemade Profiteroles

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I was inspired to try Choux Pastry by a chef called Vivan in Italy, I was on a training course with Kitchen Aid and he demonstrated Choux Pastry in one of their ovens which was amazing. My boyfriend loves Profiteroles so I thought I’d spend an afternoon in the kitchen today as it was rainy outside. My results were pretty good, considering it was my first time.

Makes 8

FOR THE CHOUX PASTRY

200ml cold water

100g Butter

130g Plain Flour

4 eggs

1 tsp Sugar

FOR THE CREAM FILLING

100ml double cream

1 tsp vanilla essence

20 g icing sugar

FOR THE TOPPING

100g Milk or Dark Chocolate

 

  1. Bring to the boil water and butter together. Remove from heat.
  2. Add in the sugar and flour and beat until mixture comes away from the sides of the pot. DSC_0006
  3. Once cool, slowly add in beaten eggs, little at a time. It may seem the egg isn’t going to combine with dough but it will. Keep beating in until all egg mixture has been integrated.
  4. Put mixture into a piping bag. I found it difficult to add and hold at the same time, so I used a measure jug to hold the bag while I put mixture in. (remember to fold bottom up or it might come out end). DSC_0008
  5. Slowly pipe onto a baking sheet on a baking tray.
  6. Put into a preheat oven at 220 deg and bake for about 15 mins or until golden brown. DSC_0009
  7. Remove from oven and pierce a tiny hole underside to let steam out and prevent them from sinking, let cool on a wire rack or in fridge.                                                                                    DSC_0012
  8. Meanwhile to make the cream. Empty 100ml cream, 20g icing sugar and 1 tsp vanilla essence into a bowl and whisk until thick and stiff.
  9. Once pastry is cooled, make a small hole on underside and pipe in the cream.
  10. Melt some chocolate and then spread on top of profiteroles, refrigerate to harden.                DSC_0021
  11. Serve with some yummy warm melted chocolate.

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ALL · Cakes and Biscuits · Desserts · Pastries and Pies · Snacks and nibbles

Lemon Puffs

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I had some puff pastry left in the fridge and some cream, so, yep you guessed it…..cream puffs! Add a hint of lemon for an Easter flavour and voila……..Lemon Puffs were born! So Tasty, so easy, so happy!

 

1/2 sheet of ready made Puff Pastry

100ml double cream

25g icing

1 tsp vanilla essence

Juice of 1 lemon and Zest

 

  1. Preheat oven to 180 deg.
  2. Roll out Puff pastry as thin as you can without breaking.
  3. Using a knife cut into strip about 2 inch wide and the cut lengthways about 6 inch long. Place onto greaseproof paper on a baking tray. Sift some icing sugar over pastry and refrigerate for about 5 mins.   DSC_0010 (2)
  4. Remove from fridge and bake for 10 mins or until golden brown and puffed up.
  5. Allow to cool.      DSC_0011
  6. Meanwhile, to make cream, pour cream into a bowl, add icing sugar, vanilla essence and lemon juice and zest whisk until stiff and glossy.
  7. Using a spatula put cream into a piping bag and then pipe dollops onto half of the puff pastry and using the other puff pastries make a stack, sift some icing sugar over and finish of with remainder of cream. You can do any design you like.

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Yummy!!

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ALL · beef · Meat Dishes

Beef bourguignon with creamy mash

 

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Serves 2

250ml Red Burgandy Wine

1 red onion, sliced

6 Shallots, peeled Whole

2 Carrots, sliced

1 sprig fresh parsley or teaspoon dried parsley

2 bay leaf

1 glove garlic, crushed

3 whole black peppercorns

1 teaspoon salt

350-400g diced beef stewing steak (or equivalent)

spray oil

1 tablespoon tomato puree

1/2 can chopped tomatoes

1 teaspoon thyme

300ml beef stock

FOR CREAMY MASH:-

6 potatoes – maris piper or equivalent for mashing

100ml semi-skimmed milk

1 tablespoon butter

50ml cream or creme fraiche

 

1. For marinade:- In a large bowl combine the wine, red onion, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the diced beef. Cover and marinade in fridge for minimum 12 hours.

2. For the Bourguignon:- Strain the meat from the vegetables and marinade and pat dry with kitchen paper. Spray pan with oil and brown meat.

3. In same pan add in shallots and saute until lightly browned, add in marinade vegetables, tomato puree and chopped tomatoes and mix.

4. Gently add in marinade and beef stock with teaspoon of thyme, bring to the boil then simmer very gently (no. 2 on Induction hob) for approx 3 hours until meat is tender.

5. Season with salt and pepper to taste and serve.

 

MASH:

 

1. Peel potatoes and bring to boil with pinch salt, then simmer for approx 20 mins.

2. Using masher, mash up and then pour in milk, butter and cream and mash together until creamy and light

3. Serve using potato scoop (or ice cream scoop).

ALL · Desserts

Seriously Scoffable Banoffee

Seriously Scoffable Banoffee.

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Base:-

350g digestives biscuits – crushed/mashed

150g butter melted

1 pot 284ml double cream

3 bananas

Sauce:-

1 can of condensed milk (400g)

 

1. To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 – 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water at all times, otherwise, the tin will explode.

2. For the base, crush the digestives and mix it with melted butter. Using a pestle or fork, press the digestives onto the pan/cake tin. Make sure that there are no holes. Chill. Meanwhile, whip the cream until it’s stiff.

3. Remove biscuit base from fridge, chop bananas into slices, put toffee onto biscuit bas and spread evenly, place bananas on top of toffee then spread cream mixture and decorate with some toffee toppings or chocolate whichever is preferable.

Tip:

I suggest using a spring form or loose bottomed cake tin. If not, line your tin with either a cling film or parchment paper so it will be easier to lift the whole pie out without breaking it.

ALL · chicken · Meat Dishes · Scottish Cuisine

BALMORAL CHICKEN

Balmoral Chicken
Pour sauce and serve
Multilevel at 200 deg for 30 mins
Multilevel at 200 deg for 30 mins

Wrap the Bacon around chicken parcel

Roll haggis into sausage shape and insert into chicken breast
Roll haggis into sausage shape and insert into chicken breast

SCOTTISH BALMORAL CHICKEN

2 chicken Breasts

4 slices Smoked or Unsmoked Back Bacon

85 – 100g Haggis (McSweens, Halls or Grants are great)

10g melted butter

Salt & Pepper

*Slice chicken Breast along length to form an envelope

*Roll haggis into sausage shape and insert into chicken, then fold over to make parcel

*Wrap bacon around chicken and brush with melted butter, then season

*Put into tin foil parcel and place in oven on Multilevel at 200 deg for 30 mins.

WHISKY SAUCE

100ml double Cream

250ml Chicken Stock

2 tbsp of Whisky

1 tbsp of dijon mustard

20g butter

*Mix Whisky with Chicken Stock and bring to Boil until liquid is reduced by half

*Add in Mustard and Cream stirring continually

*Add in butter and stir until it thickens and serve.

ALTERNATIVE SAUCE

250ml Chicken Stock

100ml Single Cream

2 tbsp White Wine

1 tbsp honey

20g butter

*Mix White Wine and Chiken Stock and bring to boil for 5 mins

*Add in Cream and honey and stir continually for approx 5 mins

*Add butter and stir until melted and sauce thickens slightly, then serve.