Corn cheese and chive mini muffins

1.  1/2 cup canned corn kernels, drained
2.  3/4 cup tasty cheese, grated
3.  1 1/2 tablespoons chives, chopped
4.  1/3 cup olive oil
5.  2 eggs
6.  3/4 cup milk
7.  2 cups plain flour, sifted
8.  3 teaspoons baking powder
9. 
   
10. Step 1
    Pre-heat oven to 180°C. In a large bowl, combine 1/2 cup drained, canned corn kernels, 3/4 cup grated tasty cheese, 1 1/2 tablespoons chopped chives, 1/3 cup olive oil, 2 eggs and 3/4 cup milk. Add 2 cups sifted plain flour and 3 teaspoons baking powder, folding in gently until just combined.
11. Step 2
    Spoon mixture into two lightly greased 12-hole mini muffin pans. Bake for 20 minutes or until golden. Serve warm or cold.

Dinner Rolls

Ingredients:

1. 280g high protein flour

2. 1/2tsp active dried yeast

3. 50g unsalted butter

4. 150ml water

5. 3tbsp sugar(of course I didn't put 3, I put 2.5tbsp)

6. 1tsp salt

Steps:

1. Knead to unsticky dough, cover and let it sit for 30 to 40mins.(i used bread maker to do the job).

2. Divide equally to 12 portion, roll to ball shapes, cover and sit for 10mins.

3. Shape to oval shapes, cover and sit for another 10mins.

4. Use a roller to form a thin and long sheet. Roll the dough sheet from one end to another. 

5. Place on parchment paper, sit for an hour and bake in preheated 170c oven for 15 to 20 minsGreen onion topping:

green onion

butter

half egg

pinch of salt

pinch of black pepper

Chicken roll-ups

Ingredients

• 1 wrap or tortilla
• 1-2 tbsp houmous
• 3 fat slices cooked chicken breast
• ¼ avocado, taken out of its skin
• 3 cherry tomatoes
• cheddar, grated to make about 1 tbsp

Method

1. Put a wrap on a board or plate. Spread the houmous onto the middle of it using a spoon or butter knife.
2. Tear up the chicken and put it in a line down the middle of the wrap. Chop the avocado with a butter knife and put it next to the chicken.
3. Squish the tomatoes onto the wrap by squeezing them and tearing them in half (they might squirt, so mind your clothes). Sprinkle on some cheese.
4. Roll up the wrap and press it down firmly. cut it in half for you.

Tomato tart

Ingredients

• 4 tbsp soft cheese
• 1 tsp Dijon mustard
• 8 ripe tomatoes
• 375g puff pastry
• flour, for rolling out
• anchovies or olives to decorate, if you like
• chunk parmesan

Method

1. turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
2. Cut the tomatoes into thick slices.
3. Roll the pastry into a rectangle on a floured surface – don’t worry if the edges are uneven. Lift the pastry onto a baking sheet
4. Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
5. Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
6. Grate the Parmesan all over.  put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.

Leek & cheese muffins

Ingredients

• 175g plain flour
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• ½ tsp allspice
• 50ml milk
• 1 egg, beaten with a fork
• 100ml vegetable oil
• 1 leek, finely chopped
• 75g cheddar, finely grated

• Method

1. Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with 9 cases. Mix all the dry ingredients until combined, then gently stir in the milk, egg and oil.
2. Gently fold in the leek and Cheddar. Spoon the mixture evenly into the muffin cases and place in the oven. Bake for about 25 mins, then check – they may need a little longer. These taste great served with either spinach soup or with a dab of butter.

SPINACH RICOTTA BRUNCH BAKE

 

PREP TIME

15 mins

COOK TIME

1 hour 20 mins

TOTAL TIME

1 hour 35 mins

 

Serves: 8

INGREDIENTS

• 1 pkg. (2 sheets) frozen puff pastry, thawed
• 6 eggs, beaten
• 1 cup ricotta cheese
• dash hot pepper sauce, optional
• 1 cup frozen chopped spinach, thawed, well drained
• 6 slices bacon, cooked, chopped
• 1½ cups cheddar cheese, shredded
• 1 medium red red pepper, chopped

INSTRUCTIONS

1. Preheat oven to 400°F.
2. Unfold pastry sheets and roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
3. Reserve 1 tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
4. Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
5. Bake 1 hour to 1 hour and 20 minutes or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.

Brunch Pie Recipe

Ingredients

• 1-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 cup shortening
• 1/2 cup sour cream
• FILLING:
• 3/4 cup mayonnaise
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (4-1/2 ounces) mushroom stems and pieces, drained
• 8 bacon strips, cooked and crumbled
• 1 tablespoon chopped green pepper
• 1 tablespoon chopped onion
• 3 medium tomatoes, peeled and sliced

Directions

1. In a large bowl, combine the first four ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
2. Press pastry into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
3. In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers.
4. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Refrigerate leftovers. Yield: 6-8 servings.