Page 0047

47

SAVOURY BREAD

Mix together:

250 grams plain flour

1.5 teaspoons baking powder

100 ml. milk

100 ml. olive oil

Then add your choice of:

Olives, gruyere cheese, ham/

cooked bacon or chorizo; herbs

Grease mini muffin pans and

line with circles from 1 packet

of ready-made sweet shortcrust

pastry. Bake blind for 8-10 mins

at 200º C.

Fill with simple crème patissiere

made of:

4 egg yolks

60 grams caster sugar

25 grams plain flour

2 teaspoons cornflour

280 ml milk

such as oregano or herbes de

provence; chopped sun dried tomatoes; finely chopped sautéed

onions.

Pour into a greased loaf tin and

bake for 45 minutes at 180º C.

OLIVE TAPENADE

4 anchovy fillets (rinsed in cold

water and dried)

200 grams pitted black olives

2 tablespoons drained capers

2 cloves garlic - peeled and

crushed

1 tablespoon lemon juice

1 teaspoon oregano

½ cup of extra virgin oil

freshly ground black pepper

Pulse all the ingredients, gradSavoury

loaf served with a selection of tapenades

Beat egg yolks and sugar

together till pale and creamy,

whisk in the flours. Heat milk

till almost boiling and add to

egg mixture. Return to heat

and keep beating till mixture

is thick and creamy. Cover

with clingfilm to prevent skin

forming. Once cool fill tart

cases and top with fruit of

your choice then glaze with

either redcurrant jelly or apricot

jam - delicious!

Mini Fruit tartlets

ually add oil until the mixture

forms a coarse paste. Season

then cover and refrigerate - it

keeps for up to one week.

ROASTED RED PEPPERS

AND CORIANDER PESTO

2 red roasted peppers - peeled

and chopped

1 cup lightly packed coriander

leaves

2 cloves of crushed garlic

¼ cup of toasted pinenuts

1 tablespoon extra virgin oil

salt and freshly ground black

pepper

Pulse together the ingredients

and season to taste. Refrigerated

it keeps for 2 - 3 days

YDON'T

FORGET CHEESE

serve a selection

of 3 - 4 delicious

cheeses with sliced

French bread

Index

  1. Page 0001
  2. Page 0002
  3. Page 0003
  4. Page 0004
  5. Page 0005
  6. Page 0006
  7. Page 0007
  8. Page 0008
  9. Page 0009
  10. Page 0010
  11. Page 0011
  12. Page 0012
  13. Page 0013
  14. Page 0014
  15. Page 0015
  16. Page 0016
  17. Page 0017
  18. Page 0018
  19. Page 0019
  20. Page 0020
  21. Page 0021
  22. Page 0022
  23. Page 0023
  24. Page 0024
  25. Page 0025
  26. Page 0026
  27. Page 0027
  28. Page 0028
  29. Page 0029
  30. Page 0030
  31. Page 0031
  32. Page 0032
  33. Page 0033
  34. Page 0034
  35. Page 0035
  36. Page 0036
  37. Page 0037
  38. Page 0038
  39. Page 0039
  40. Page 0040
  41. Page 0041
  42. Page 0042
  43. Page 0043
  44. Page 0044
  45. Page 0045
  46. Page 0046
  47. Page 0047
  48. Page 0048
  49. Page 0049
  50. Page 0050
  51. Page 0051
  52. Page 0052
  53. Page 0053
  54. Page 0054
  55. Page 0055
  56. Page 0056
  57. Page 0057
  58. Page 0058
  59. Page 0059
  60. Page 0060
  61. Page 0061
  62. Page 0062
  63. Page 0063
  64. Page 0064
  65. Page 0065
  66. Page 0066
  67. Page 0067
  68. Page 0068
  69. Page 0069
  70. Page 0070
  71. Page 0071
  72. Page 0072
  73. Page 0073
  74. Page 0074
  75. Page 0075
  76. Page 0076
  77. Page 0077
  78. Page 0078
  79. Page 0079
  80. Page 0080
  81. Page 0081
  82. Page 0082
  83. Page 0083
  84. Page 0084

Related Issues