Easy Puff Pastry Tart

Cuts into 6-8 slices

500g frozen ready-rolled puff pastry, thawed

500g Mozzarella cheese, drained & dried on kitchen paper

125g bacon bits

3 tomatoes

2 tsp lazy basil (ready-prepared, in jar)

About 16 black olives, pitted and halved

Several pinches of dried oregano

Salt and freshly ground black pepper

1.  Line a baking tray with baking paper (my pastry comes in two squares, and I only have a small oven, so I use two trays. Use whatever size tray suits the pastry you get).

2.  Preheat oven to 180ºC (350°F).

3.  Put pastry on tray. Score pastry about 12 mm (half an inch) in from the sides. Spread the lazy basil over the base, keeping within the scored edges.

4.  Slice the mozzarella cheese, break up slices and scatter all over the pastry making sure you keep within the scored edges. Scatter the bacon bits over. Thinly slice the tomatoes and arrange on top. Scatter the olive halves over. Season with salt and pepper, sprinkle with dried oregano.

5.  Bake in the middle of the oven for 35-45 minutes, until the pastry is well risen and golden.

Serve hot or cold.

Meatballs with Tomato & Red Pepper Sauce

The meatballs in this recipe are baked in the oven, rather than being fried, before being added to the sauce.

A nod to being healthy... They are also egg-free as the
milk-soaked breadcrumbs do the job of binding.

Cheat with a jar of ready-made sauce if you want,
but do try the meatballs.

These are made with pork mince, because that's what I had :-)

Serves 6, approx

FOR THE MEATBALLS:

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

olive oil for frying

1 tsp dried chilli flakes

500g minced beef or pork

75g fresh breadcrumbs

3–4 tbsp milk

FOR THE TOMATO & RED PEPPER SAUCE:

1 large onion, sliced

3  cloves garlic, minced
olive oil for frying

1 jar roasted red peppers, chopped

1 tin chopped tomatoes

175 ml passata
50 ml water
2 tbsp balsamic vinegar

1 tsp dried thyme

1 tsp dried oregano
1 tsp sugar

Salt & freshly ground black pepper

3 fresh plum tomatoes (or whatever toms you have)

1.  Firstly, make the meatballs. Fry the onion and garlic with seasoning in a little olive oil in a hot frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or so. 

2.  Place the mince in a large bowl and add seasoning. 

3.  Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well, using your hands.

4.  With wet hands, shape the mince mixture into small balls about 2-2.5 cm wide. 

5.  Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.

6.  Place on an oiled baking sheet and bake at 250°C (475°F) for about 20 minutes.

7.  Now make the sauce. Cook the onions in a little olive oil in a large saucepan until softened and translucent. 

8.  Add the garlic and cook for another minute, then add the peppers and cook for another 5 minutes. Add the tinned tomatoes, passata, water, balsamic vinegar, sugar and herbs and season well. Mix thoroughly and simmer uncovered for 10 mins or so.

9.  Cut the tomatoes in half, squeeze between your fingers and rip the flesh into pieces, adding the flesh and the juice to the sauce. Transfer the meatballs to the  sauce and simmer for 15-20 minutes, uncovered, on very low heat. Stir gently once or twice, being careful not to break the meatballs.

Serve with pasta and freshly grated parmesan.

Easy Olive Oil Cheese Scones

Making these cheese scones with extra virgin olive oil makes them slightly healthier!

I used a small diamond-shaped cutter for bite-sized scones

Makes 12 regular or 24 mini scones

300g (2 cups) plain flour

15ml (1 tbsp) baking powder

½ tsp salt

Large pinch of chilli powder

100g (1 cup) strong Cheddar cheese, grated

15ml (1 tbsp) extra virgin olive oil

125ml milk (may need a little more)

1 medium egg

1.  Sift flour, baking powder, salt and chilli powder into a large bowl. Add the grated cheese and stir in.

2.  Beat the egg and milk together in a separate bowl and add the oil.

Pour into the flour mixture and, using a metal spoon or fork, mix until the dough clumps together. If too dry, add a teaspoon extra of milk at a time until the mix comes together.

3.  Press the dough out on a clean floured surface, using the palm of your hand, until it is about 5mm (¼") thick. Fold it over on top of itself, flatten again, using the palm of your hand (a rolling pin is too heavy and will prevent the scones from rising).

4.  Cut out scones using a cutter (you decide shape & size). Place them on a baking tray lined with baking parchment, sprinkle with a little finely grated Parmesan cheese and paprika or black pepper if desired.

5.  Bake in the oven at 180°C (350°F) for 15-20 minutes, until golden.

Serve warm with butter.

Bacon, Pea, Lettuce & Herb Soup

Serves 4

1 tbsp olive oil

1 medium onion, chopped

125g bacon bits, or chopped bacon

1 small head of lettuce or bag of mixed leaves,

torn into pieces (approx 150g)*

300g frozen peas

2 tbsp fresh parsley, chopped

2 tbsp fresh coriander, chopped

650ml bacon or vegetable stock (made using 2 stock cubes)

100ml single cream OR 1 tbsp crème fraîche

Salt & freshly ground black pepper

* I save lettuce that I know won't be used up in time in the freezer until I have enough to make this soup - use it straight from frozen.

1.  Heat the oil in a pan, add the bacon and onion and cook for a few minutes until the onion is soft. 

2.  Add the peas and lettuce, cook gently until the lettuce has wilted.

3.  Add the herbs and cook for a minute, then add the stock and simmer gently for 3 minutes or so, uncovered.

4.  Remove from the heat, take out 2-3 ladlefuls and set aside in a bowl. Whizz the remaining soup until smooth.

5.  Return the set-aside soup to the blended soup in the pan, and reheat for 3 minutes. 

6.  Stir in the cream/crème fraîche and season with salt and pepper. Heat gently for 2 minutes, then serve with fresh, crusty bread.

Spicy Sweet & Sour Chicken

Serves 2

Chicken:

2 boneless, skinless chicken breasts

Salt and pepper

1 cup cornflour 

1 large egg, beaten

¼ cup sunflower oil

Sauce:

¾ cup sugar

4 tbsp tomato ketchup

½ cup apple cider vinegar

1 tbsp soy sauce

1 tsp garlic salt

½ tsp Tabasco sauce

1.  Preheat the oven to 170°C (325° F).

2.  Cut the chicken breasts into 1" pieces. Season with salt and pepper. Heat the oil in a large frying pan over a medium heat.

3.  Place the cornflour in a bowl and toss the chicken in, to coat. 

4.  Whisk the egg in a shallow bowl. Using your fingers, dip the cornflour-coated chicken pieces in the egg and place them carefully in a single layer in the hot frying pan. 

5.  Cook for 1-2 minutes and then turn each piece over to cook on the other side until nicely golden but not cooked all the way through. 

6.  Place in a single layer in a baking dish.

7.  Mix the sauce ingredients together in a bowl and pour half over the chicken in the baking dish. 

8.  Bake for 45 minutes to one hour, turning the chicken once or twice during cooking to coat evenly with sauce. 

9.  Pour the other half of the sauce into a small saucepan and cook on the hob at a simmer for 8-10 minutes until it reduces and thickens. Serve it separately in a jug.

Stem Ginger Shortbread

makes approx 12

100g butter, softened

50g caster sugar, plus a little extra for sprinkling

130g plain flour

20g cornflour/ground rice

1 tsp ground ginger

Pinch of salt

40g chopped stem ginger (drained)

1.  Whizz all the ingredients apart from the stem ginger in a blender until it comes together. Turn the dough out onto a floured surface and briefly knead in the stem ginger.

2.  Roll out to 1cm (½in) thickness; put on a plate in the fridge for 1 hour to firm up.

3.  Cut into 12 fingers or use a cookie cutter to make shapes. Prick the tops with a fork.

4.  Spread out evenly on a baking tray lined with greaseproof paper and bake at 170°C  for 15-20 minutes, until firm but not too coloured. 

5.  Remove from the oven, sprinkle with a little caster sugar and leave to cool for about 5 minutes, before transferring to a rack to cool completely.

I've made this since and added the zest of an orange which is also good.

Olive Oil Pastry

Chicken, chorizo & leek empanadas, made with olive oil pastry

Olive oil pastry can be a little trickier to work with, but is delicious and far healthier than using butter or lard and gives a nice, short pastry.

For 175g/6oz pastry, mix 4 tbsp olive oil and 2 tbsp warm water in a bowl, then sift in 125g/4oz plain flour with a pinch of salt, stirring to combine. Knead lightly for 2 minutes, chill for 30 minutes, then roll out.

Moroccan Tagine

Serves 4

3 tbsp sunflower oil

2 cups chopped onions

2 garlic cloves, crushed

1kg boneless, skinless pork loin (or chicken)

1 cup carrot, sliced

1 large green bell pepper, cut into strips

1 tsp ground cumin

½ tsp ground allspice

½ tsp ground ginger

½ tsp turmeric

½ tsp salt

¼ tsp cinnamon

¼ tsp cayenne pepper

1 cup chicken stock

1 medium aubergine (eggplant) cut into 1cm cubes

1 jar (295g) chickpeas, drained & rinsed

½ cup seedless raisins or sultanas

½ cup dried apricots

1.  Heat oil in a tagine or large saucepan over a medium heat.

2.  Add the onion and garlic, stirring for a few minutes until onion is softened and transparent.

3.  Add pork (or chicken) and lightly colour, stirring. Remove from pan.

4.  Add carrots, green peppers and spices. Stir to toast.

5.  Once a nice aroma comes from the pan, add ½ cup chicken stock.

6.  Cook, stirring occasionally for 5 minutes.

7.  Add remaining ingredients, piling pork (or chicken) on top.

8.  Cover and simmer over a low heat for approximately 2 hours, or until meat and vegetables are tender. Stir occasionally during cooking, to prevent catching on the bottom.

9.  You may need to add additional stock.

Garnish with preseved lemon slices, sprinkle with freshly chopped coriander and serve with couscous.

Homemade Cream Liqueur (skinny version)

250ml whipping cream (35 percent fat)

400g skimmed condensed milk

250ml whiskey

1 teaspoon instant coffee powder

2 tablespoons chocolate syrup

½ teaspoon vanilla extract

In a large bowl, mix cream, condensed milk, whiskey, instant coffee, chocolate syrup and vanilla extract. Blend with a balloon whisk.

Store in a tightly sealed container in the refrigerator (will keep for 2 months in fridge, if it lasts that long!). 

Shake well before serving.

Easy Flatbread (good for quick pizza)

Makes 2

125g (4oz) self-raising flour

125g (¼ cup) natural yoghurt (fat-free if you like)

¼ tsp baking powder

Good pinch of salt

1 green chilli, chopped (optional)

1.  In a bowl, mix together the flour, yoghurt, baking powder and a good pinch of salt. 

2.  When it starts coming together, flour your hands and knead the dough on a lightly floured surface. 

3.  Divide the dough into 2 pieces, sprinkle on the chopped green chilli (if using) and roll out into circles/ovals about 3mm thick. 

4.  Heat a large ridged griddle pan or frying pan, add a little olive oil and wipe around pan with kitchen paper. Add the flatbreads and cook for 2 to 3 minutes, turning once, until golden on both sides.

These make a good base for a quick pizza. Here, I've spread a little tomato purée over the flatbread, sprinkled on grated cheddar cheese, chopped bacon, spicy chorizo, sliced mushrooms and sliced fresh onion, a pinch or two of dried thyme and a little parmesan, topped with chillis, and cooked in the oven at 220°C for about 10 minutes.

Roquefort Feuilleté

Serves 6

25g (1oz) butter

225g (8oz) onion, skinned & sliced

60ml (4 tbsp) single cream

15ml (1 tbsp) chopped fresh rosemary

Freshly ground black pepper

175g (6oz) Roquefort cheese, crumbled

225g (8oz) ready-rolled puff pastry

1 egg, beaten

1.  Melt the butter in a pan and cook the onion until it softens and begins to brown. Drain on absorbent kitchen paper and cool.

2.  Mix together the cream, rosemary and pepper, crumble the cheese into the mixture.

3.  Place one sheet of the pastry on a baking sheet.

4.  Spread the onion on the pastry, leaving a clear rim around the edge. Spoon over the cheese mixture. Brush the edges with beaten egg, then top with the second piece of pastry, sealing well. Trim any excess pastry and knock up the edges. Glaze the feuilleté with the remaining egg. Make a few holes in the top to allow steam to escape.

5.  Bake in the oven at 220°C (425°F) for 15 minutes, or until well browned. Reduce the oven temperature to 180°C (350°F). Cover the feuilleté loosely with foil and bake for a further 10 minutes. 

Serve hot or cold.