Cheese & Bacon Turnovers

 These were a definite success

• Tomato paste
• All-purpose flour, for surface
• 2 sheets frozen puff pastry, thawed according to package directions
• 12 rashers smoked bacon
• Grated cheddar
• 1 large egg

 

1. Step 1Preheat oven to 400° and line 2 large baking sheets with parchment.
2. Step 2On a lightly floured surface, working one at a time, roll out puff pastry to a 15" x 10" rectangle. Cut each into 6 squares for a total of 12.
3. Step 3Rotate square to a diamond shape and brush with tomato paste. Top with a slice of bacon and grated cheese.
4. Step 4Fold left side of pastry over filling and brush with egg wash. Fold right side of pastry over and brush top and sides with more egg wash; optional - sprinkle with poppy seeds or sesame seeds. Arrange on prepared sheet. Repeat with remaining puff pastry.
5. Step 5Bake bundles until golden about 15 minutes.

 

• Freezing Raw (Best Method): Assemble the turnovers, but skip the egg wash. Place them on a baking tray in the freezer for 3-4 hours until solid, then transfer to a freezer-safe bag or container.
• Freezing Baked: Allow the turnovers to cool completely, then place them in an airtight container or freezer bag. 

How to Cook/Reheat from Frozen:

• From Raw: Bake straight from frozen at 180°C–200°C (355°F–400°F) for 25-30 minutes. You can apply the egg wash just before baking.
• From Baked: Reheat in the oven at 180°C–200°C for 10-20 minutes, or until warmed through and crispy. 

 

Marsala Mushrooms with Herby Toast

 

This is a quick and lovely starter 

serves 4

4 oz butter

8 ounces mushrooms, sliced

4 slices ham chopped

8 Tbs marsala wine

4 tbsp cream

garlic granules

salt and pepper

4 slices bread, buttered both sides and sprinkled with mixed herbs baked in oven (Gas 5 / Fan 160 ) on foil tray turn once - takes about 8-10 minutes

heat butter in a saute pan over medium heat.

add garlic and saute for a few minutes.

add mushrooms and saute until tender, about 5-8 minutes.

add ham and stir.

add marsala and let simmer for another 3 minutes.

add cream, salt and pepper to taste.

serve with herby toast

Crab and Shrimp Seafood Bisque

Tastes very nice but next time will use a dry sherry

3 tablespoons butter
3 chopped green onion
1 large stick celery chopped
2 heaped tablespoons plain flour
2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry 

Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Serve hot.

Bacon and Tomato Quiche

A recipe from James Martin; looks lovely but it is going in the deep freeze for later in the year.

Shortcrust pastry case
200g smoked back or streaky bacon
200g grated cheddar
Sliced Tomatoes
4 eggs
80ml milk
160ml cream
salt and pepper
Fresh Thyme

1. Put oven on gas mark 4
2. Fill pastry case with cheese
3. Arrange sliced tomatoes on top
4. Cook bacon till crispy then cut into pieces and arrange on pastry
5. Beat eggs, milk, cream and seasoning and pour over bacon
6. Sprinkle thyme on top and cook for 30-40 minutes until firm

Smoked Salmon Terrine

Didn't have red salmon so used pink - think the red would make the colour pinker

·         ½ Cucumber

·         280g Soft cheese

·         3 tbsp Mayonnaise

·         200g Smoked salmon, finely chopped

·         213g Red salmon, can, drained and flaked

·         1 Lemon, finely grated zest and 1 tbsp of juice only

·         1 tbsp Dill, fresh, chopped

·         60g Butter, melted

Instructions

1            Cut half the cucumber into thin rings and dice the rest. Put the diced bits in a bowl and sprinkle with salt, leave for 20 minutes then drain and squeeze out excess liquid with kitchen paper.

2            Meanwhile, beat together the soft cheese with the mayonnaise, all the salmon, lemon zest and juice and dill. Fold in the diced cucumber and half the melted butter. Season to taste.

3            Spoon into a large glass jar or 6 glass ramekins. Top with cucumber slices and brush the top with melted butter.

4            Cover tightly with clingfilm and chill overnight. Serve with oatcakes or fresh crusty bread.

Egg Tartine

These can be done with either Smoked Salmon or Ham; could also make the toast optional

6 Eggs
4 tbsp mayonnaise
1 1/2 tsp whole grain mustard
3/4 tbsp minced dill
pinch salt & pepper

Boil the eggs then chop when they are cold
Add mayonnaise, mustard, dill, salt and pepper
Combine lightly with a fork
Serve at room temperature on top of smoked salmon or ham which can be on top of toast
Sprinkle with chopped chives or fresh dill
Serves 4

Cheesey Chicken Rolls

Recipe adapted from SoDelicious. I just made 8 using half a puff pastry sheet but did use 2 chicken breasts.

1 puff pastry sheet

1/4 cup (60 grams) barbeque sauce

2 cooked chicken breasts

1 tablespoon chopped parsley

1/2 cup (55 grams) shredded mozzarella

1/4 cup (30 grams) shredded Cheddar cheese

1 egg

Preheat the oven to 365 degrees F/185 degrees C. Gas5

Flour your workspace.

Roll out the puff pastry sheet and stretch it.

Coat it with barbeque sauce.

Tear strips of the grilled chicken breast.

Spread the chicken strips, the chopped parsley, and the cheeses over the puff pastry sheet.

Starting to one edge, roll the puff pastry sheet.

Slice the rolled puff pastry.

Put a parchment paper on a baking tray.

Put every pastry on the baking tray.

Whisk the egg.

Coat them with whisked egg.

Bake them for 20-25 minutes.

Crab and Brie Stuffed Mushrooms

Starter for 6 people; if they do not like mushrooms omit the stalks and bake the mix in ramekins

6 large mushrooms

salt and freshly ground black pepper

1 bunch spring onions chopped

2 Tbs minced fresh parsley or 1 dried

1/4 cup freshly grated Parmesan cheese

1 medium slice of brie 

1/2 cup panko bread crumbs - I used a mix of these and plain

2 tins white crab meat
2 tsp lemon juice

Remove the stems from the mushrooms, chop them finely and fry in a little oil with the onions.

Remove rind from brie and cut into 1/4-inch cubes.

Spray the bottom of the mushroom caps with oil and place on a tray.

In a bowl mix the onions, parsley, lemon juice, Parmesan, brie, and panko.  

Lightly fold in the drained crab meat as mixture should not be too wet. 
Season with salt and pepper to taste.

Spoon the filling into the mushroom caps, and bake 15-20 minutes, or until the mushrooms are browned and the filling is hot and bubbly.  

Sweet and Sour Mackerel

This should marinate for a minimum of 8 hours but can be up to 48 which does intensify the flavour. I did just for 8 hours today but normally do for 24 - lovely with fresh bread.

4 medium smoked mackerel fillets (peppered is ok)
1 large Spanish onion
2 tbsp dark brown sugar
7 fl oz white vinegar
14 fl oz water
2 bay leaves

Cut fillets into 3-4 diagonal pieces and lay in shallow dish
Top with thinly sliced onion
Sprinkle with brown sugar and tuck in the bay leaves
Mix vinegar and water and pour over fish
Cover with cling film and leave to marinate in cold place

Mimosa Eggy Prawns

You are supposed to cook extra eggs and use the cooked yolks crumbled as decoration (mimosa) but I use chopped cucumber

for 4 people
3 hard boiled eggs quartered
Good helping of prawns
6 tbsp Mayonnaise
2 tbsp tomato ketchup
1 1/2 tbsp Worcester Sauce
1 tsp lemon juice

Mix all ingredients for sauce
Arrange quartered eggs on plate with prawns
Top with sauce
Scatter chopped cucumber on top

Tuna Creams

Makes a good starter for 4 people

150 ml natural yogurt - I use Greek Zero Fat
4 tbsp thick light mayonnaise
1 tbsp lemon juice
salt & pepper
2 tsp gelatine
2 tbsp hot water
4 spring onions
1 hard boiled egg
1 small gherkin
1 7oz can Tuna

Flake tuna and mix with finely chopped onions, egg and gherkin
Dissolve gelatine in hot water and allow to cool slightly
Mix mayonnaise, yogurt, lemon juice and season with Salt & Pepper
Mix gelatine mixture with mayonnaise
Mix tuna mixture with mayonnaise
Spoon into ramekin dishes and chill till required

Ramsworth Crab

Original Recipe for this says to do them in 1/2 an avocado but I do them in shell dishes

Can of white crab meat
4 oz peeled prawns or shrimps
4 tbsp mayonnaise
1 tbsp chopped chives
2 tsp red wine vinegar
 large egg white

Drain crab and mix with all the ingredients except the egg white
Just before cooking whip the egg white till stiff and fold into the crab mixture
Pour into shells and bake for 30 minutes Gas 5 Fan 160 till nice and brown

Apple Cocktail

This is a starter I have had for a long time; this amount serves 4

1 red apple cubed
2-3 large slices of cheese cubed
Good helping of prawns
6 tbsp light mayonnaise
2-3 tsp curry powder

Mix curry powder and mayonnaise together till blended
Add apples and stir until well coated
Add cheese and prawns

Cuban Sliders

These were a real success but I did not add the minced onion:)

·         12 pack of snack rolls

·         1 package of 12 slices ham lunch meat

·         1 package of 6 slices of swiss cheese halved

·         Horseradish sauce

·         dill pickles

Dijon Spread

·         1 tablespoon minced onion

·         2oz of melted butter

·         1 tbsp brown sugar

·         1 tablespoons dijon mustard

·         2 tsp poppy seeds (optional)

INSTRUCTIONS

1.      Preheat oven to 325 degrees Gas 5

2.      Grease 9x13 baking pan

3.      Cut the rolls in half removing the top and placing the bottom of the rolls in the baking pan and spreading with horseradish sauce. Layer the meat, cheese, and pickles. Place the top of the rolls on top.

Dijon Spread

1.      Whisk together the butter and the dijon mustard. Add in the minced onion and stir. With a spoon pour the dijon spread over the top of the rolls and re-frigerate for a couple of hours.

2.      Cover the sliders with foil and bake for 15 minutes.

3.      Remove the foil and continue to bake for an additional 10 minutes or until the rolls are a toasted brown.

4.       Cut the sliders and remove from the baking pan. Enjoy!

Prawn Cocktail

With masses of lettuce to use up fancied a classic starter :)

Chopped lettuce
Prawns
Quarter of lemon
Pinch of Cayenne
Rose Marie Sauce - 3 tbsp Mayonnaise, 1 tbsp tomato ketchup, 1 Tbsp Lea & Perrins (Worcester sauce)

Make sauce with mayo, ketchup and Worcester sauce. To make sauce creamier add 1 Tbsp cream.

Pour over prawns, dust with cayenne, add squeeze of lemon.

Makes 2 portions

Coronation Chicken

On holiday at Marris Barn Thorganby;

We had a lot of rice left over from our curry night so I decided to do a Coronation Chicken to go with Pizza and Salad. I did not have any cream and substituted tomato sauce. I decorated with sliced grapes and diced pineapple to give a fruity twist.

4 cooked chicken breasts (Chopped)     

3 tsp curry paste – I used Pataks Tikka Marsala

1 teaspoon tomato puree

2 tablespoons mango chutney 

1⁄2 pint mayonnaise

3 tablespoons double cream (Thick)

Grapes cut in half

Stir curry paste, mango chutney and tomato puree in the mayonnaise and cream.

Add grapes & chicken (which should be chopped into reasonable sized chunks) and mix thoroughly.

Mix with or serve over cold rice.

Oeufs a la Prawns

My take on the Oeufs Drumkilbo recipe found while looking at the Royal Yacht Britannia website :)

4 hard boiled eggs

8 ozs prawns (cooked but chilled fresh or frozen)

1 diced ripe tomato

1/4 cucumber diced

6 tbsp mayonnaise

2 tbsp ketchup

2 tsp Worcestershire sauce

Save a slice of egg, some prawns and diced cucumber for decoration

Mix ingredients for sauce and taste to see if its spicy enough

Dice eggs, tomato and cucumber and mix into sauce

Place the mixture in a china or glass bowl and chill

Stuffed Mushrooms

These are a quick appetizer that can be prepared ahead. If you want a more intense cheese flavour mix in some grated parmesan. I used smoked bacon to give a smoky flavour.

4 Large mushrooms
300g Light Cottage Cheese
1/2 Onion finely chopped
4 rashers bacon - no fat
1 Stock cube

Cook bacon until crisp then fry onion in its juices
Snip bacon into bits and mix with onion and cottage cheese
You can leave rest until you are ready to eat them

Cook mushrooms in boiling stock for a few minutes each side to soften slightly
Drain mushrooms and then place on grill pan
Stuff mushrooms with filling and grill for 10-12 minutes until nice and brown
Sprinkle with chopped parsley (optional)

WW Muffin Pizza

This was 8 WW points as I doubled the cheese from the original recipe. Had with a nice salad but would cook the mushrooms next time in a little milk first to soften.

1 English Muffin
2 tbsp Tomato Paste or Passata
Sliced Mushrooms
60g Grated Light Mozzarella

Slice the muffin and toast on both sides
Spread the tomato paste on top
Arrange the mushrooms
Top with grated cheese and toast till brown

Mushroom Boats

This is a definite buffet favorite that my sister Linda makes :)

For 16 boats you need

8 slices of toast buttered - cut into 2 pieces minus crusts
4 hard boiled eggs
16 medium sized mushrooms
8 heaped tsp of sandwich spread

Bake mushrooms in milk covered with foil until tender
Slice each egg to get at least 4 slices of white with a hole in
Chop rest of egg pieces in a bowl and mix with some sandwich spread

Assemble boat:
- White egg slice in center
- 3 blobs of egg and sandwich mix across boat
- Mushroom stalk as funnel
- Mushroom halves each end