Olive and Cheese Scone Tray Bake (Mary Berry)

Olive & Cheese Scone Tray Bake (Mary Berry)

1lb/ 450g self raising flour

2 tsp baking powder

1 tsp salt

4oz/100g butter

7oz 200g strong cheddar grated

4oz/100g black olives pitted & chopped

2 eggs beaten

milk enough to make 10fl oz 300ml when mixed into the beaten egg

1 oz /25g grated parmesan

1 also added half a teaspoon of dried oregano although this isn't in the recipe. It just adds more depth to the flavour.

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preheat the oven to 230c/450F/gas8

grease a 12x9 roasting tin (30x23cms)

Put the salt, flour & baking powder along withb the butter into a large bowl

Using the fingertips rub in the butter until it forms fine crumbs.

Add the cheese and olives.

Stir in.

Make a well in the centre, add the beaten egg & milk and mix to a soft dough.

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Very lightly knead it together and roll out on a floured surface to the size that will fit the tin.

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Mark it into 12 squares and brush the top over with a little milk

Bake for around 15 mins

Sprinkle over the parmesan and bake on for another 5.

It should be well risen golden brown by then.

Cool and use as required.

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Olive & cheese scone tray bake

Warm Halloumi Salad with Pomegranate and Walnuts

Halloumi is known as squeaky cheese in this household...after you've tried it you'll know why.  It's a fabulously different cheese originating in Cyprus, sometimes made from Goat's milk but mainly Cow's milk... it doesn't melt when cooked even at high temperatures so it's perfect for grilling or frying.  It's a brined cheese so it's deliciously salty .. the pomegranate certainly cuts through this saltiness and is a perfect accompaniment along with the toasted walnuts that give that pleasant slightly bitterness to the dish. You should find it at most supermarkets these days if not try your local Deli.  Another alternative would be to use Paneer the lovely Indian Cheese.

 If you've not tried griddled Little Gem Lettuce then you're in for a real treat...it's a revelation..so sweet & tender. Just make sure you serve it immediately to keep that beautiful green colour.    
Try it served with some Lebanese flatbread...it's just wonderful.

To serve 2 as a light main course  or 3/4 as a starter

2 or 3 little gem lettuces. Each cut into quarters lengthwise and keeping the stem intact
1 Pomegranate  ( tip.....roll the fruit on a firm surface, cut in half and tap the bottom of the fruit with a wooden spoon...over a bowl and the seeds will come out easily)   & save any juice, just add to the dressing. Alternatively you can find them already prepared in the salad aisle.
250g packet of Halloumi Cheese cut across into 8 equal slices
50g of toasted walnuts or pine nuts if preferred
a few baby tomatoes sliced in half
a little olive oil for cooking
A little chopped mint, flat leaved parsley or coriander leaves to dress


the dressing (just whisk everything below together)

1 tbsp Pomegranate Molasses (*see below for a substitute)
1 tbsp red wine vinegar
1 clove of garlic
1 dsp runny honey
1 tbsp olive oil
salt & freshly ground black pepper to taste

Method

Brush the cheese slices on both sides with a little olive oil
Do the same with the lettuce
While heating a griddle pan to very hot mix the pomegranate seeds and the nuts into the dressing.

Griddle the cheese until lightly browned on both sides but turning just the once   remove from the pan and keep warm
Using the same hot griddle, sear the lettuce quarters and tomatoes. The lettuce should be slightly charred. Add any remaining juices to the salad dressing.

Arrange the lettuce the plates, place 4 slices of Halloumi on each and spoon over the dressing.
Sprinkle over some chopped, coriander, mint or parsley and serve immediately.

* if you can't get hold of Pomegranate Molasses substitute with 2 tsps honey, 2 tsps good Balsamic vinegar
It won't be quite the same but a really good alternative

Cheese, Onion & Potato Tart

                            
My favourite food of choice is cheese...you may notice lots of cheese recipes on my blog and on my Facebook page.  I especially like the simplicity of this tart...only 3 main ingredients...yes cheese, potato & lots of onions in a crisp shortcrust pastry case. I like to add a little fresh thyme...it seems to go so well with the mature cheddar in the recipe.   You can certainly use your favourite cooking cheese....Cheese & onion pie in my area of the UK is usually made with a tasty Lancashire, it's also amazing made with Wensleydale or Caerphilly or any other crumbly type.


For the tart case you will need (10" loose bottomed flan tin)

200 gms / 7oz plain flour
60gms/2oz Butter
60gms/2oz Vegetable Shortening  (Trex)
pinch of salt
2-3 tbsp ice cold water to bind    

For the Filling

2 largish potatoes, very thinly sliced and boiled in salted water for 3 minutes then refreshed in cold water
3 large onions peeled &  thinly sliced  
25gms/1oz butter
250gms/9oz cheddar cheese grated
2 tsps Dijon mustard
plus a little extra finely grated to sprinkle over the potatoes
around 1tbsp fresh Thyme leaves or just 1 tsp if using dried
a little white pepper sprinkled between each layer of filling
you shouldn't need any salt at all
a little melted butter to brush over the potatoes

Method

The pastry 

Place the flour, shortening & butter with a little salt in a mixing bowl
Rub together until it resembles fine breadcrumbs
add 2 tbsp iced water and mix together to bring together into a ball...you may need to add the other tbsp if the dough is too dry.
Flatten the dough out slightly and wrap in cling film
Refrigerate for at least 30 mins.

Flour your work surface  and roll out the pastry to fit the greased tin with a little overhang
Line with parchment then baking beans and bake at 190c/375f/gas 5 for around 20 mins.
Remove the parchment and baking beans and put back in the oven until the pastry is golden brown and the base cooked through.
Trim the pastry overhand with a sharp knife

The filling

While the pastry is baking make the filling

melt the butter in a large pan and add the onions
gently saute them for around 10-15 minutes until soft & tender but not brown
Add 2 tbsps of water and cook on for another minute or so
add the Dijon mustard and stir in well


To assemble the tart

Place a third of the onions in the base of the pastry case and spread out
add a half of the cheese ...spread out
add another third of the onions
add the remaining cheese
add the remaining onions
sprinkle each layer as you go with a little thyme
Now lay the potato slices neatly on the top 
Brush with a little melted butter 
scatter a little finely grated cheese over

Bake at 180c/350f/gas 4  for around 30 to 35 minutes 

The potatoes should golden and crisped.

 This tart is so much better served just warm or room temp rather than hot
Scatter over a few thyme leaves before serving with a fresh, crispy garden salad 

                           

Cheese & Walnut Scones

Cheese and Walnut scones make a great addition to any afternoon tea. Top them with butter or cream cheese- fabulous. I always think they're best served warm but they are great at room temperature. Try toasting them the following day or even a 10 second blast in the microwave will do the trick. I will often serve these with a brunch of bacon & eggs, or even instead of cornbread with a bowl of chilli.... just fabulous. 

If you're not keen on Walnuts just leave them out. The cheese scones on their own are lovely.

As you can see they are very simple to make and can be on the plate within 20 mins of weighing out the ingredients. 

12oz/300g self raising flour
1 level tsp baking powder
2oz/50g butter
6oz/150g of strong cheddar or similar cheese grated finely
1tsp salt
a big pinch of cayenne pepper
1tsp of Colman's mustard powder
2 eggs
around 5 tbsp of milk
3oz/75gms chopped walnuts (optional)
will make around 16 scones

Heat the oven to 220c/425f/gas 7

Grease a large baking sheet

Sift the flour, baking powder, salt, cayenne & mustard powder into a bowl
Rub in the butter until it resembles fine breadcrumbs
Add almost all the cheese reserving a little to sprinkle over the scones prior to baking
Add the walnuts and mix all the dry ingredients together
Beat the eggs with around half the milk in a bowl
Make a well in the centre of the flour mix and add the egg/milk liquid
Gradually bring together adding more milk as necessary to make a soft but not wet dough.
Handle very carefully and don't overwork at this point
Roll out on a floured surface to around ¾"/2cm thick and cut into rounds using a 2½ inch /6cm cutter.
Brush the tops with a little milk and sprinkle over the cheese.
You add a sprinkling of either paprika or cayenne for extra colour if you like
Bake on the top shelf for around 15 to 20 minutes

Cool on a wire rack, these are delicious served whilst still warm or I often halve & toast them lightly the next day and spread with unsalted butter.

How the make filo triangles, these are cheesy, leeky.

Cheesy Leeky Filo Triangles

I love to make these little filo triangles. These are filled with a cheese & leek mixture, but they are wonderful made with Spinach & Feta cheese or even with  sweet filling such as apple & cinnamon. Just use your imagination and away you go !

I have used JusRol frozen filo sheets here. Each packet should make around 24 triangles

Open up the sheets cut the sheet in half then place on top of the other half. Cut this pile in half, and place on top, cut again and you will have 48 strips of filo. Keep the pile covered with a damp tea towel to stop it drying out while your making them.

Brush with oil or butter and place a second strip on top

Add a couple of teaspoons of the filling and make the first fold upwards

Brush a little more butter up the strip.

Fold up & over to the left, then up and over to the right until you reach the top.

Tuck under any excess and you will have your triangle

place on a buttered oven sheet, brush with melted butter or olive oil and bake in a hot oven 230c for around 10-15 minutes or until crispy, and golden brown

Recipe For the Cheesy leeky triangles 4oz strong cheddar cheese grated 1 large leek, rough leaves removed, finely sliced & sauteed in a little oil or butter a little grated nutmeg, black pepper & salt to taste. Just mix together & follow the pictures. *The one rule is to never overfill them or they will burst when baking*. Recipe For the spinach & feta the recipe is almost the same, use the regular packet of spinach, cooked & with every last bit of water squeezed out , 4oz Feta, add a couple of finely chopped spring onions & a little chopped mint, nutmeg & salt and pepper as before plus 1 egg yolk to bind. You can brush with olive oil instead of butter if preferred