Rock Buns

Rock buns are very easy to make. They're often the first baking mothers do with their children in Ireland and the UK.  The results are quite tasty and not too sweet!

Ingredients:

8 oz/ 225g flour
2 tsp double action baking powder (2 tsp baking powder UK)
4 oz/110g soft butter
2 oz/ 55g brown sugar
4 0z/ 110g raisins
2 oz/ 55g dried chopped apricots or currants or candied fruit skin
1 medium egg
2 Tsp vanilla extract
1 - 3 tbsp milk - I often use 1/2 water & 1/2 cream
Brown sugar for sprinkling
Oil for greasing, if you are not using Silpats
Optional: add 1 tsp mixed spice or any other spice you like.  

Preparation:

Soak the raisins & apricots or currants overnight to plump them. Drain in a sieve over a bowl before using and use the residual water in the dough instead of extra milk.

Heat the oven to 400F/200C/Gas 6

Sieve the flour and baking powder into a large mixing bowl, add the softened butter and lightly rub together with fingertips (or use the chopper pictured below) until the mixture resembles fine breadcrumbs. I like to use the chopper.

Add the sugar and the fruit and mix until all ingredients are well incorporated.

Beat the egg, vanilla and 1 tbsp of the milk in a small bowl and add to the flour mixture to create a stiff dough. If the mixture is still dry add the fruit water, milk or cream/water mixture 1 tbsp at a time until required consistency.

Line two baking sheets with wax paper or use Silpats: these sheets are pricey, but save you money for wax paper and a lot of work and they last for years. You then place the Silpats on the baking sheets to bake just as if you were using wax paper.

Place golfball size mounds evenly spaced on the 2 baking sheets. Sprinkle with the brown  sugar. Makes about 30 small buns.  You can make them bigger, if you like, then cut them in half across and serve like a scone. They will take longer to bake if the mounds are larger. The pictures at the top and bottom of this entry are the larger version.

 

Bake in the preheated oven for 15 - 20 mins or until golden brown and risen. Serve with whipped cream or butter or your favourite preserves. Enjoy!

Leek & Potato Soup

Leek & Potato Soup

Leek and potato soup is a classic in Britain and known as Vichyssoise in France where it's believed to have originated, though many other regions claim it as theirs. No matter its origins it's delicious, easy and cheap to make.

Ingredients:
1 leek, trimmed, well washed and chopped roughly
1/2 stick celery, finely chopped
1 oz butter
1 Tbsp evoo (extra virgin olive oil)
1 medium baking potato, sliced into chunks
1/2 pint vegetable stock & 1/2 pint water
3 oz cream or 6 oz milk
Salt and pepper
Finely chopped parsley for garnish
Method:
    Reserve 1 cup of the pale green centres of the leeks. In a heavy bottomed saucepan sweat the remaining chopped leeks and celery in the butter and olive oil until soft. Pulse in the food processor until pureed.

Return to the saucepan, add the stock, bring to a simmer, add the chunked potato, season, cover and cook for 20 minutes.  Add the water and the reserved leek centres.

Check seasoning, add more water or some vegetable stock, if needed, allow to simmer for 5 or 10 minutes. Add the milk or cream just before serving and return to a simmer for 4 minutes. Garnish with finely chopped parsley.

Serves four

Chocolate Tart

Chocolate Tart

1/2 cup milk
7oz finely chopped bittersweet chocolate
1 large egg yolk
7 1/2oz Mascarpone or creme fraiche
1 1/2 tsp vanilla essence
small pinch salt

   
    Butter and line a 9" pastry shell with wax paper so that some of the paper rises above the edge of the container.  You will use these edges to lift the pie out when it's cooked and cooled.

Lightly whip the egg yolk and Mascarpone or creme fraiche, stir in the vanilla essence and pinch of salt and set aside.

Bring milk to a boil, turn off heat and add chocolate, stir until chocolate is melted.

Add a little of the chocolate mixture to the egg yolk mixture to temper it, then add the egg mixture to the chocolate mixture and stir until well mixed.

Pour the ensuing mixture into the lined pastry shell and place in a preheated oven at 325 degrees F/163 degrees C for 25 - 30 minutes. Remove from oven and cool. Chill for at least 1 hour before serving. Serve with whipped cream.

Serves 8 

Yogurt Cheese

Yogurt Cheese

2 cups yogurt

    Line a colander with cheese cloth and place over a bowl. Pour in the yogurt and cover with a moist towel. Place in the refrigerator for at least 5 hours. The whey drains into the bowl and the yogurt cheese is left in the cheese cloth.
    Serve the cheese plain or mix with herbs and salt and pepper and serve with crackers, bread or vegetables as an appetizer. Or serve drizzled with honey and garnished with sun dried tomatoes marinated in oil.

Jerusalem Artichoke Salad

Jerusalem Artichoke Salad

1/2 lb Jerusalem artichokes
3 Carrots
2 Persian cucumbers
Black jumbo olives
Romaine lettuce
Salt and Pepper

    Shred the artichokes - you may peel them first, if you like. Wash and shred the carrots and mix these into the artichokes. Season with salt and pepper to taste. Make a bed of lettuce in a serving dish. Mound the artichoke and carrot mixture in the lettuce bed. Peel, then cut the cucumbers into strips and garnish the salad with these and the olives.

Parmesan Sauce

Parmesan Sauce

8oz softened cream cheese
3/4 cup evaporated milk - UNsweetened
1/2 tsp salt
pepper to taste
1/2 tsp garlic salt
1/4 cup parmesan cheese
1/4 cup chopped parsley

Beat the cream cheese in a saucepan, gradually stir in the evaporated milk and beat until smooth. Heat until hot over very low heat, about 3 - 5 minutes, stirring occasionally. Add Parmesan cheese, salt, garlic salt and parsley.
   
Serve over baked potato, green beans, asparagus or cauliflower.

Egg Pie with Potatoes, Onions & Red Bell Peppers

 Egg Pie with Potatoes, Onions & Red Bell Peppers

1 large red bell pepper, seeded and halved
1/2 cup extra-virgin olive oil, eyeball the amount
2 medium Russet potatoes, peeled and halved, then thinly sliced across into half moons
1 small onion, halved, then very thinly sliced
1 small brown paper sack
8 large eggs, beaten
1 tsp tarragon
Salt and pepper

Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes.
While peppers are working, heat about 1/4 cup extra-virgin olive oil in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions, add tarragon. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.
Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve.