Red Pepper Slice

I adapted this recipe from http://ecupcake.blogspot.com/2007/03/baby-shower-zucchini-slice-my-plate-of.html. When I looked in the fridge, I didn't have any courgette, so I used a red pepper instead. It was lovely, but really needs to be eaten the same day, preferably warm. I used a silicon mould, but you could make it in a deep baking tray as well.



1 red pepper, finely chopped.
1 rasher of bacon, finely chopped
1/2 large onion, diced
1/2 cup cheddar cheese, grated
1/2 cup self raising flour, sifted
3 eggs, beaten
1/4 cup vegetable oil
a few leaves of fresh basil, chopped

salt and pepper to taste
1. Place all ingredients in a large mixing bowl and mix with a wooden spoon until combined.
2. Pour mixture into a greased baking tray or silicon mould.
3. Bake in a moderate oven (180C / 350F) for 30-40 minutes until golden brown on top.
4. Remove from tin. Cut into slices. It is nicest served warm. Double quantities if desired.

Cheese and courgette muffins

These are fantastic for toddler lunches, my daughter loves making them too...

300g (10oz) Self-raising Flour
3 Tsps Baking powder
75g (3oz) Grated Cheese
1 Courgette about 200g
150ml (5floz) Natural yoghurt
3 Tablespoons Oil
3 eggs
3 tbsp Milk
1/2tsp mustard (optional)
a few leaves of basil (optional)
black pepper (optional)

Preheat oven 220C (gas 6)
Put flour, baking powder and cheese in a mixing bowl. Grate Courgette and add to bowl along with yoghurt, oil, eggs, milk and optional ingredients ( if desired). Fork together until just mixed.Spoon in to paper muffin cases, two-thirds full. Put a little grated cheese on top. Bake for 15 mins until golden.

Cheese scones - adapted from Nigella's Lily's Scones recipe

These are great - once you've made scones with cream of tartar you will never not again! My little girl loves these for lunch.

500g Plain flour
2 teaspoons bicarb
4 and a half teaspoons cream of tartar
75g salted butter diced
300ml milk
150g cheese
round cutter
baking tray

Preheat oven to 220 degrees C
Sift the flour, bicarb and cream of tartar into a large bowl.Rub in the butter til it goes like damp sand. Add milk all at once and100g of the grated cheese,mix briefly and then turn out on to a floured surface and knead lightly to form a dough. Roll out to about 3cm thickness. Stamp out the scones with the cutter. Place on a greased baking sheet, egg wash if you want, sprinkle with the rest of the grated cheese and bake for about 10 minutes uptil risen and golden.

Risotto Tricolore

This is a simple risotto, with the colours of the italian flag, hence the cheesy name ;-). You can make the base for the risotto with celery, which is more authentic, but i didn't have any last night...The basic risotto recipe is Jamie's but the additions are made up by me!


Feeds 2
500ml chicken or vegetable stock
1 onion
150g risotto rice
butter
oliver oil
10 cherry tomatoes ( I used the baby plum ones)
garlic
1 glass of white wine
1/2 packet of watercress, rocket, and spinach salad
a few sprigs thyme
100g taleggio cheese ( you could try brie or camembert)
50g grated parmesan

Make the stock up with boiling water , or heat up ready made stock
Heat the olive oil in a pan. Add the onion, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of pepper and the thyme leaves. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes.

While you are doing this, fry the cut in half tomatoes and 1 crushed clove of garlic together until the tomatoes are soft and brown.

Cut up the salad and when the risotto is ready stir in until wilted. Add the tomatoes and taleggio, and stir until you see the taleggio start to melt. Serve in bowls, with the parmesan sprinkled on top...