Ingredients
1 tbsp Oil
4 Chicken Breasts
50g/2oz Smoked Streaky Bacon or Lardons, fried until crispy
250g/8oz Red and Green Grapes, halved
1 Cucumber, cut into bit sized pieces
1 Red Pepper, sliced
1 Yellow Pepper, sliced
Mixed Salad Leaves
For the dressing
200ml carton low fat Crème Fraiche
2 tbsp Orange Juice
juice ½ Lemon
2 tsp French Mustard
Method
Heat the oil in a large frying pan, cut the chicken breasts into bite sized pieces and gently fry with the bacon until the chicken is cooked and the bacon brown.
Transfer to a mixing bowl with the grapes and cucumber.
Add the peppers to the pan and cook until the skin is charred, then add to the chicken mixture.
To make the dressing place all the ingredients in a small bowl and whisk well.
Scatter some salad leaves on to 4 serving plates then divide the chicken mixture over and pour over the dressing.
Tuesday 24 June 2008
Curried Macadamia Nuts by Jo
Ingredients
1⁄2 lb Unsalted Macadamia or whole cashew nuts
2 teasp Liquid Honey
1 teasp Butter
3⁄4 teasp Curry Powder
1⁄2 teasp Ground Cumin
1⁄4 teasp Salt
Method 1.
If salted nuts are used, eliminate salt from the ingredient list.
Place macadamia nuts in large bowl, set aside.
In saucepan or microwaveable bowl, heat honey, butter, curry powder, cumin and salt over low heat until blended.
Pour over nuts, stirring to coat well.
Spread a single layer on baking sheet; bake in 325F/160C oven, stirring frequently for 10-15 minutes or until lightly roasted and fragrant.
Let cool completely.
Nuts can be stored in an airtight container for up to 2 days.
1⁄2 lb Unsalted Macadamia or whole cashew nuts
2 teasp Liquid Honey
1 teasp Butter
3⁄4 teasp Curry Powder
1⁄2 teasp Ground Cumin
1⁄4 teasp Salt
Method 1.
If salted nuts are used, eliminate salt from the ingredient list.
Place macadamia nuts in large bowl, set aside.
In saucepan or microwaveable bowl, heat honey, butter, curry powder, cumin and salt over low heat until blended.
Pour over nuts, stirring to coat well.
Spread a single layer on baking sheet; bake in 325F/160C oven, stirring frequently for 10-15 minutes or until lightly roasted and fragrant.
Let cool completely.
Nuts can be stored in an airtight container for up to 2 days.
Mussels with Tomato, Basil and Garlic
Serves 4 as a starter, 2 as a main course.
Ingredients
1 kg pack mussels
150 mls White Wine
½ Onion, finely chopped
1tbsp Oil
6 ripe Tomatoes, peeled, deseeded and chopped
2 fat cloves Garlic, finely chopped
8 fresh Basil Leaves
freshly ground Black Pepper
Wash the mussels in plenty of running water until the water runs clear.
Scrape off any barnacles with a sharp knife and pull off any visible beards.
Place the mussels in a pan with the wine.
Place a lid on the pan, bring to the boil for about 4 minutes until the mussels have opened.
Strain off the liquor and reserve, discard any mussels that have not opened.
Throw out the half shell without the mussel.
Place the mussel in the remaining half shell on a plate, keep warm.
In the meantime, heat the oil in a small pan.
Add the onion and cook until soft, add a dash of the cooking liquor to the pan then add the tomatoes and the garlic.
Cook rapidly until the tomatoes are a soft pulp.
Snip the basil leaves with a pair of scissors and add to the pan.
Pour the sauce over the shells and serve.
Ingredients
1 kg pack mussels
150 mls White Wine
½ Onion, finely chopped
1tbsp Oil
6 ripe Tomatoes, peeled, deseeded and chopped
2 fat cloves Garlic, finely chopped
8 fresh Basil Leaves
freshly ground Black Pepper
Wash the mussels in plenty of running water until the water runs clear.
Scrape off any barnacles with a sharp knife and pull off any visible beards.
Place the mussels in a pan with the wine.
Place a lid on the pan, bring to the boil for about 4 minutes until the mussels have opened.
Strain off the liquor and reserve, discard any mussels that have not opened.
Throw out the half shell without the mussel.
Place the mussel in the remaining half shell on a plate, keep warm.
In the meantime, heat the oil in a small pan.
Add the onion and cook until soft, add a dash of the cooking liquor to the pan then add the tomatoes and the garlic.
Cook rapidly until the tomatoes are a soft pulp.
Snip the basil leaves with a pair of scissors and add to the pan.
Pour the sauce over the shells and serve.
Asparagus Risotto
Serves 4
Ingredients
1 bundle of British Asparagus
25g/1oz Butter
1 ½ tbsp Olive Oil
2 Red Onions, finely chopped
300g/10oz Arborio rice
600ml/1pt Chicken or Vegetable stock, boiling
1 tsp dried Marjoram
2 tbsp Mascarpone
freshly ground Black Pepper
freshly grated Parmesan
Method
Wash the asparagus, trim the ends and cut into 2.5cm/ 1inch pieces.
Plunge into boiling water for 1 minute, then plunge into cold water to blanch the asparagus.
Heat the butter in a large pan and gently fry the onion until soft.
Stir in the rice and coat it well in the oil and butter.
Pour in a ladleful of stock and the marjoram and cook over a low heat, stirring all the time until the liquid is absorbed.
Add more stock a little at a time, continue to cook until the rice is just tender and consistency is creamy.
Stir in the asparagus and the mascarpone and season well.
Serve on bowls with gratings of fresh parmesan.
Ingredients
1 bundle of British Asparagus
25g/1oz Butter
1 ½ tbsp Olive Oil
2 Red Onions, finely chopped
300g/10oz Arborio rice
600ml/1pt Chicken or Vegetable stock, boiling
1 tsp dried Marjoram
2 tbsp Mascarpone
freshly ground Black Pepper
freshly grated Parmesan
Method
Wash the asparagus, trim the ends and cut into 2.5cm/ 1inch pieces.
Plunge into boiling water for 1 minute, then plunge into cold water to blanch the asparagus.
Heat the butter in a large pan and gently fry the onion until soft.
Stir in the rice and coat it well in the oil and butter.
Pour in a ladleful of stock and the marjoram and cook over a low heat, stirring all the time until the liquid is absorbed.
Add more stock a little at a time, continue to cook until the rice is just tender and consistency is creamy.
Stir in the asparagus and the mascarpone and season well.
Serve on bowls with gratings of fresh parmesan.
Warm Smoked Mackerel and Watercress Salad
Serves 2
Ingredients
350g/12oz New Potatoes, cut into bite sized pieces
½ 200g tub Crème Fraiche
2 tsps Horseradish Sauce
juice 1 Lemon
2 Smoked Mackerel Fillets, skinned and flaked
85g bag Watercress
Method
Wash the potatoes and boil them for about 15 -20 minutes or until tender.
Meanwhile place the crème fraiche in a bowl with the horseradish and lemon juice and mix well.
Drain the potatoes and allow them to cool for a few minutes, then mix into the crème fraiche mixture. It will become quite runny.
Gently fold in the watercress and smoked mackerel and serve.
Ingredients
350g/12oz New Potatoes, cut into bite sized pieces
½ 200g tub Crème Fraiche
2 tsps Horseradish Sauce
juice 1 Lemon
2 Smoked Mackerel Fillets, skinned and flaked
85g bag Watercress
Method
Wash the potatoes and boil them for about 15 -20 minutes or until tender.
Meanwhile place the crème fraiche in a bowl with the horseradish and lemon juice and mix well.
Drain the potatoes and allow them to cool for a few minutes, then mix into the crème fraiche mixture. It will become quite runny.
Gently fold in the watercress and smoked mackerel and serve.
Chicken Korma
Ingredients
4 Chicken Breasts, skinned and cut into bite size pieces
1 heaped tsp finely grated Fresh Ginger
3 Garlic Cloves, crushed
150g thick set Natural Yoghurt
2 medium Onions
2 Red Chillies, de-seeded and finely chopped
1tbsp Oil
1 tbsp Ground Coriander
pinch Black Pepper
1 tsp Turmeric
1 tsp Garam Masala
1 can Creamed Coconut Milk- Light, if possible
2 heaped tbsps Ground Almonds
finely chopped coriander leaves to garnish.
Method
Mix the chicken with the ginger garlic and yoghurt.
Cover and marinade for 3-4 hours or overnight if possible.
Place the onion and chilli in a food processor and whizz until very fine.
Heat the oil on a large frying pan and add the ground coriander, black pepper, turmeric and garam masala and fry over low heat for 1 minute.
Add the chilli and onion paste and fry for a further 5 minutes.
Add the chicken and marinade and fry for another 5 minutes.
Pour in half the coconut milk and cook for 20-30 minutes until the chicken is cooked.
Add more coconut milk if needed at the end of the cooking time.
Remove from the heat and add the ground almonds and garnish with the chopped coriander leaves before serving with rice and naan bread.
4 Chicken Breasts, skinned and cut into bite size pieces
1 heaped tsp finely grated Fresh Ginger
3 Garlic Cloves, crushed
150g thick set Natural Yoghurt
2 medium Onions
2 Red Chillies, de-seeded and finely chopped
1tbsp Oil
1 tbsp Ground Coriander
pinch Black Pepper
1 tsp Turmeric
1 tsp Garam Masala
1 can Creamed Coconut Milk- Light, if possible
2 heaped tbsps Ground Almonds
finely chopped coriander leaves to garnish.
Method
Mix the chicken with the ginger garlic and yoghurt.
Cover and marinade for 3-4 hours or overnight if possible.
Place the onion and chilli in a food processor and whizz until very fine.
Heat the oil on a large frying pan and add the ground coriander, black pepper, turmeric and garam masala and fry over low heat for 1 minute.
Add the chilli and onion paste and fry for a further 5 minutes.
Add the chicken and marinade and fry for another 5 minutes.
Pour in half the coconut milk and cook for 20-30 minutes until the chicken is cooked.
Add more coconut milk if needed at the end of the cooking time.
Remove from the heat and add the ground almonds and garnish with the chopped coriander leaves before serving with rice and naan bread.
Grilled Lamb Kebabs by Sandy
Serves 4
Ingredients
1 1/2 pounds/720g lean Lamb, cut into 1 inch (2.5 cm) cubes
2 teasp/10 ml grated fresh Ginger
4 cloves Garlic
2 red Chillies, seeded
1 teasp/5 ml Ground Cumin
1 tbs/15g fresh Cilantro, (Coriander)
1 teasp/5ml Canola Oil
4ozs/120g Cherry Tomatoes
1/4 Red Pepper, cut into 1 inch squares
3ozs/90g Button Mushrooms
Butter flavoured Cooking Spray
Method
In the bowl of a food processor, place the ginger, garlic, chilies, cumin, cilantro and oil.
Process until finely chopped.
Combine the spice mixture with the cubed lamb and allow to marinate for 1 hour.
Preheat the grill.
Using 8 skewers, place the meat, tomatoes and red pepper on them topping each with a mushroom.
Spray with cooking spray and grill for 2 minutes per side for medium rare lamb.
Sprinkle with salt, just before serving.
Per serving: 273 calories (37% calories from fat)
Ingredients
1 1/2 pounds/720g lean Lamb, cut into 1 inch (2.5 cm) cubes
2 teasp/10 ml grated fresh Ginger
4 cloves Garlic
2 red Chillies, seeded
1 teasp/5 ml Ground Cumin
1 tbs/15g fresh Cilantro, (Coriander)
1 teasp/5ml Canola Oil
4ozs/120g Cherry Tomatoes
1/4 Red Pepper, cut into 1 inch squares
3ozs/90g Button Mushrooms
Butter flavoured Cooking Spray
Method
In the bowl of a food processor, place the ginger, garlic, chilies, cumin, cilantro and oil.
Process until finely chopped.
Combine the spice mixture with the cubed lamb and allow to marinate for 1 hour.
Preheat the grill.
Using 8 skewers, place the meat, tomatoes and red pepper on them topping each with a mushroom.
Spray with cooking spray and grill for 2 minutes per side for medium rare lamb.
Sprinkle with salt, just before serving.
Per serving: 273 calories (37% calories from fat)
Potato Rosti
Serves 4
Ingredients
750g/ 1 ½ lb Potatoes
1 small Onion, finely chopped
75g/3oz Smoked Streaky Bacon, diced
½ Red Pepper, diced
Black Pepper
oil for frying
Method
Wash the potatoes and then boil whole in their skins until just tender (about 20 minutes).
Drain, cool, then peel off the skin and coarsely grate into a bowl.
Meanwhile fry the bacon, onion and pepper until cooked, then stir into the grated potato.
Mould the potato mixture into 8 burger type shapes.
Heat a little oil in a heavy-based frying pan and fry on both sides until golden brown.
Ingredients
750g/ 1 ½ lb Potatoes
1 small Onion, finely chopped
75g/3oz Smoked Streaky Bacon, diced
½ Red Pepper, diced
Black Pepper
oil for frying
Method
Wash the potatoes and then boil whole in their skins until just tender (about 20 minutes).
Drain, cool, then peel off the skin and coarsely grate into a bowl.
Meanwhile fry the bacon, onion and pepper until cooked, then stir into the grated potato.
Mould the potato mixture into 8 burger type shapes.
Heat a little oil in a heavy-based frying pan and fry on both sides until golden brown.
Fruit Scones
Ingredients
8ozs SR Flour
2ozs Margarine
2ozs Caster Sugar
1 1/2 ozs Dried Fruit/Cherries/Apricot, chopped
1/4 pint of Milk
Method
Sieve flour into bowl.
Add marg and rub together until like breadcrumbs.
Add caster sugar.
Add dried fruit.
Add milk very slowly until mixture joins together.
Put in over at Mark 7 220C for10 mins.
Should make about 7 scones
8ozs SR Flour
2ozs Margarine
2ozs Caster Sugar
1 1/2 ozs Dried Fruit/Cherries/Apricot, chopped
1/4 pint of Milk
Method
Sieve flour into bowl.
Add marg and rub together until like breadcrumbs.
Add caster sugar.
Add dried fruit.
Add milk very slowly until mixture joins together.
Put in over at Mark 7 220C for10 mins.
Should make about 7 scones
Strawberry Pavlova
Ingredients
2 tsp Cornflour
2 tsp Vanilla Essence
2 tsp Vinegar
4 large Egg Whites
100g/4oz Light Brown Sugar
100g/4oz Caster Sugar
25g/1oz Hazelnuts, finely chopped
Ingredients for the topping
600g Strawberries
3 tbsp Cassis (blackcurrant liqueur) or Ribena
600ml Double Cream
Method
Line a large baking tray with non- stick paper and heat oven to Gas 1/ 140C.
Mix together the cornflour, vanilla extract and vinegar in a cup to make a paste.
Place the egg whites in a bowl and whisk using a hand held electric mixer until stiff.
Gradually add the sugar a spoonful at a time.
Then add the paste as you continue whisking until you have a marshmallowy mixture.
Spread the mixture on to the prepared tray into a 20cm circle, swirling the mixture round.
Scatter over the nuts and bake for at least an hour, leave in the oven to cool.
Take out 100g/4oz of the strawberries and squash through a sieve to remove as much pulp as possible.
Add the cassis or Ribena.
Meanwhile lightly whip the cream, slice the remaining strawberries and fold half of them into the cream with 3 tbsp of the juice, then pile on top of the Pavlova.
Top with the remaining strawberries and drizzle with the remaining juice.
2 tsp Cornflour
2 tsp Vanilla Essence
2 tsp Vinegar
4 large Egg Whites
100g/4oz Light Brown Sugar
100g/4oz Caster Sugar
25g/1oz Hazelnuts, finely chopped
Ingredients for the topping
600g Strawberries
3 tbsp Cassis (blackcurrant liqueur) or Ribena
600ml Double Cream
Method
Line a large baking tray with non- stick paper and heat oven to Gas 1/ 140C.
Mix together the cornflour, vanilla extract and vinegar in a cup to make a paste.
Place the egg whites in a bowl and whisk using a hand held electric mixer until stiff.
Gradually add the sugar a spoonful at a time.
Then add the paste as you continue whisking until you have a marshmallowy mixture.
Spread the mixture on to the prepared tray into a 20cm circle, swirling the mixture round.
Scatter over the nuts and bake for at least an hour, leave in the oven to cool.
Take out 100g/4oz of the strawberries and squash through a sieve to remove as much pulp as possible.
Add the cassis or Ribena.
Meanwhile lightly whip the cream, slice the remaining strawberries and fold half of them into the cream with 3 tbsp of the juice, then pile on top of the Pavlova.
Top with the remaining strawberries and drizzle with the remaining juice.
Fish Chowder
Serves 4
Ingredients
2 tbsp Oil
1 large Potato, peeled and cut into chunks
1 Onion, peeled and chopped
2 cloves Garlic, finely chopped
2 x 400g cans Chopped Tomatoes
2 tbsp Tomato Puree
good pinch dried Thyme
splash Balsamic Vinegar
410g can Cannellini Beans, drained and rinsed
500g White Fish, cut into chunks
few fresh Basil Leaves
chopped fresh Parsley
Method
Heat the oil in a large frying pan and cook the potato chunks over a medium heat stirring occasionally until they are brown.
Add the onion and garlic and cook for a further few minutes until the onion is brown.
Stir in the tomatoes, tomato puree, thyme and balsamic vinegar, allow to bubble for a couple of minutes to combine the sauce.
Stir in the cannellini beans then ad the fish and basil leaves, place a lid on the pan and simmer for 4-5 minutes until the fish is cooked. Stir VERY gently!
Serve in bowls sprinkled with the chopped parsley and some crusty bread.
Ingredients
2 tbsp Oil
1 large Potato, peeled and cut into chunks
1 Onion, peeled and chopped
2 cloves Garlic, finely chopped
2 x 400g cans Chopped Tomatoes
2 tbsp Tomato Puree
good pinch dried Thyme
splash Balsamic Vinegar
410g can Cannellini Beans, drained and rinsed
500g White Fish, cut into chunks
few fresh Basil Leaves
chopped fresh Parsley
Method
Heat the oil in a large frying pan and cook the potato chunks over a medium heat stirring occasionally until they are brown.
Add the onion and garlic and cook for a further few minutes until the onion is brown.
Stir in the tomatoes, tomato puree, thyme and balsamic vinegar, allow to bubble for a couple of minutes to combine the sauce.
Stir in the cannellini beans then ad the fish and basil leaves, place a lid on the pan and simmer for 4-5 minutes until the fish is cooked. Stir VERY gently!
Serve in bowls sprinkled with the chopped parsley and some crusty bread.
Thursday 19 June 2008
Courgette Soup
Ingredients
1kg Courgettes cut into cubes (use all skin seeds etc. unless very large then de-seed)
4 Stock Cubes
4 Cheese Triangles
1 litre Water
Salt and Pepper to taste
Method
Put all ingredients in a large pan, cook until courgette soft (approx 10 mins)
Cool slightly, then liquidise.
Serve with cream swirl to decorate.
1kg Courgettes cut into cubes (use all skin seeds etc. unless very large then de-seed)
4 Stock Cubes
4 Cheese Triangles
1 litre Water
Salt and Pepper to taste
Method
Put all ingredients in a large pan, cook until courgette soft (approx 10 mins)
Cool slightly, then liquidise.
Serve with cream swirl to decorate.
Red Pepper Soup
Ingredients
4 Red Peppers, chopped
1 large Onion,chopped
3 oz (85 gms) Butter
Pint (600ml) Chicken Stock
Salt and Pepper
Tabasco sauce
Method
Fry onions in butter for 3 mins.
Add chopped peppers, season and cook for a further 5 mins.
Add chicken stock bring to boil and simmer for 20 mins.
Allow to cool slightly and then liquidise.
Pour back into saucepan, stir in a few drops of tabasco to your own taste
Serve with a swirl of cream or creme fraiche and chopped parsley or chives + croutons if you have any
4 Red Peppers, chopped
1 large Onion,chopped
3 oz (85 gms) Butter
Pint (600ml) Chicken Stock
Salt and Pepper
Tabasco sauce
Method
Fry onions in butter for 3 mins.
Add chopped peppers, season and cook for a further 5 mins.
Add chicken stock bring to boil and simmer for 20 mins.
Allow to cool slightly and then liquidise.
Pour back into saucepan, stir in a few drops of tabasco to your own taste
Serve with a swirl of cream or creme fraiche and chopped parsley or chives + croutons if you have any
Ginger Banana Cake
Ingredients
2 - 3 very ripe Bananas
1 Egg
125 gms SR Flour
75gms Margarine or softened Butter
100gms Demerara sugar plus 1 spoonful for sprinkling
i teasp Ground Ginger
1 teasp Cinnamon
1 teasp Mixed Spice
1 teasp Baking Powder
100 gms Crushed Walnuts
100 gms Raisins
pinch Salt
Method
Preheat oven to 160C.
Grease and/or line loaf tin
Mash bananas, then add beaten egg to this mix in a bowl.
Sift the flour into a big mixing bowl, then add all the ingredients including the banana mix sifting the dry ingredients.
Using hand-held electric whisk, mix until all smoothly mixed together.
Stir in nuts, then raisins with knife at the end, pour into the loaf tin.
Lightly sprinkle demerara sugar over the top of the mixture and place in oven for between 1hr 15 mins and 1hr 30 mins, checking after 1hr 15 mins.
Allow to cool in tin on rack for 10 mins then remove and allow to finish cooling on rack.
2 - 3 very ripe Bananas
1 Egg
125 gms SR Flour
75gms Margarine or softened Butter
100gms Demerara sugar plus 1 spoonful for sprinkling
i teasp Ground Ginger
1 teasp Cinnamon
1 teasp Mixed Spice
1 teasp Baking Powder
100 gms Crushed Walnuts
100 gms Raisins
pinch Salt
Method
Preheat oven to 160C.
Grease and/or line loaf tin
Mash bananas, then add beaten egg to this mix in a bowl.
Sift the flour into a big mixing bowl, then add all the ingredients including the banana mix sifting the dry ingredients.
Using hand-held electric whisk, mix until all smoothly mixed together.
Stir in nuts, then raisins with knife at the end, pour into the loaf tin.
Lightly sprinkle demerara sugar over the top of the mixture and place in oven for between 1hr 15 mins and 1hr 30 mins, checking after 1hr 15 mins.
Allow to cool in tin on rack for 10 mins then remove and allow to finish cooling on rack.
Ginger biscuits
Ingredients
110g SR Flour
1 tsp Ground Ginger
1 tsp Bicarbonate of Soda
40g Granulated Sugar
50g Marg
2 tbs of Golden Syrup
Method
Sift flour, ginger and bicarb in bowl.
Add marg and rub in until crumbly.
Add sugar.
Add syrup and mix together to form stiff paste.
Divide into 16 balls, place on baking sheet and flatten slightly with back of spoon.
Cook gas 5, 375F or 190C for 10-12 mins.
Cool and place on wire rack.
110g SR Flour
1 tsp Ground Ginger
1 tsp Bicarbonate of Soda
40g Granulated Sugar
50g Marg
2 tbs of Golden Syrup
Method
Sift flour, ginger and bicarb in bowl.
Add marg and rub in until crumbly.
Add sugar.
Add syrup and mix together to form stiff paste.
Divide into 16 balls, place on baking sheet and flatten slightly with back of spoon.
Cook gas 5, 375F or 190C for 10-12 mins.
Cool and place on wire rack.
Sunday 15 June 2008
Spicy Mexican Chicken with Potatoes
Ingredients
1 tbsp Oil
4 skinless Chicken Breasts, diced
1 Onion, diced
750g Potatoes, diced
1 Red Pepper, diced
2 tsp Mexican Chipotle Paste
400g tin Black Beans
400g tin Chopped Tomatoes
To serve, chopped coriander, soured cream and corn tortillas
Method
Heat the oil in a large pan and fry the chicken, onion and potato for 5 minutes.
Add the remaining ingredients, cover the pan, reduce heat and simmer stirring occasionally until the potatoes are tender. Depending on the size of the potatoes this should take about 30 minutes.
Serve garnished with sour cream and chopped coriander.
1 tbsp Oil
4 skinless Chicken Breasts, diced
1 Onion, diced
750g Potatoes, diced
1 Red Pepper, diced
2 tsp Mexican Chipotle Paste
400g tin Black Beans
400g tin Chopped Tomatoes
To serve, chopped coriander, soured cream and corn tortillas
Method
Heat the oil in a large pan and fry the chicken, onion and potato for 5 minutes.
Add the remaining ingredients, cover the pan, reduce heat and simmer stirring occasionally until the potatoes are tender. Depending on the size of the potatoes this should take about 30 minutes.
Serve garnished with sour cream and chopped coriander.
Spinach and Brie Triangles
These tasty triangles are really easy to make and make an interesting lunch or supper dish served with a salad and some new potatoes. They would also make a perfect picnic treat, or make smaller triangles and serve for pre-dinner nibbles with drinks.
Ingredients
225g/8oz frozen spinach, defrosted and well drained
50g/2oz Brie, thinly sliced
1 egg, beaten
good pinch freshly grated nutmeg
salt and freshly ground black pepper
225g/8oz frozen puff pastry, defrosted
finely grated Parmesan cheese
Method
Put the spinach into a sieve and drain thoroughly, pressing the spinach with a large spoon to extract as much moisture as possible.
Heat the oven to 220C/Gas7.
Place the spinach in a bowl, stir in half the beaten egg and the nutmeg.
Season to taste with salt and pepper.
Roll out the pastry on a lightly floured surface. Trim to a 30cm/ 12 inch square, then cut into four 15 cm/6 inch squares.
Divide the spinach equally between the squares, spreading it diagonally over one-half of each and leaving a 1 cm/ ½ inch border.
Top the squares with Brie slices, dividing them equally between the 4 squares.
Brush the edges of the pastry with beaten egg, then fold the pastry over to form a triangle and enclose the filling. Press the edges firmly together to seal them.
Dust liberally with the parmesan cheese.
Place the triangles on a lightly greased baking tray and cook for about 20 minutes or so until cooked.
Remove from the baking tray and serve warm.
Ingredients
225g/8oz frozen spinach, defrosted and well drained
50g/2oz Brie, thinly sliced
1 egg, beaten
good pinch freshly grated nutmeg
salt and freshly ground black pepper
225g/8oz frozen puff pastry, defrosted
finely grated Parmesan cheese
Method
Put the spinach into a sieve and drain thoroughly, pressing the spinach with a large spoon to extract as much moisture as possible.
Heat the oven to 220C/Gas7.
Place the spinach in a bowl, stir in half the beaten egg and the nutmeg.
Season to taste with salt and pepper.
Roll out the pastry on a lightly floured surface. Trim to a 30cm/ 12 inch square, then cut into four 15 cm/6 inch squares.
Divide the spinach equally between the squares, spreading it diagonally over one-half of each and leaving a 1 cm/ ½ inch border.
Top the squares with Brie slices, dividing them equally between the 4 squares.
Brush the edges of the pastry with beaten egg, then fold the pastry over to form a triangle and enclose the filling. Press the edges firmly together to seal them.
Dust liberally with the parmesan cheese.
Place the triangles on a lightly greased baking tray and cook for about 20 minutes or so until cooked.
Remove from the baking tray and serve warm.
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