Green Bean Tart

Ingredients

• Filo Pastry
• 25g Butter
• Potatoes
• Green Beans
• Eggs
• Double Cream
• Nutmeg
• Lancashire Cheese

Method

1. Peal and boil the Potatoes (15 mins)
2. Par-boil the trimmed Green Beans (5 mins)
3. Layer a Filo sheet on a baking tray, brush with melted Butter
4. Repeat for several more sheets
5. Fold the edges over
6. In a bowl, beat Eggs, Double Cream, grated Cheese, a little Nutmeg and season well
7. Mash the Potatoes and add to the Egg mixture
8. Pour this into the center of the Filo sheets
9. Top with the Green Beans
10. Bake @190C (20 mins)
11. Serve with Salad

Twice Baked Potatoes

Ingredients

• Large Baking Potatoes
• Gruyère Cheese
• Spring Onions
• Chives
• Crème Fraiche

Method

1. Prick Potatoes with a fork and bake @190C (~ 1 hour, until skin is crispy and center is soft)
2. Slice the Potatoes in half, and scoop out the middle
3. Mix with grated Gruyère, Chopped Spring Onions, Chives and Crème Fraiche
4. Spoon the mixture back into the skins and return to oven (15 mins)
5. Serve with Salad

Vegetable Moussaka

Ingredients

• Aubergine
• Green Lentils
• Vegetable Stock
• Bay Leaf
• Onion
• Mushrooms
• Chickpeas
• Garlic
• Tomato Purée
• Chopped Tomatoes
• Oregano
• Greek Yoghurt
• Eggs
• Feta Cheese

Method

1. Thinly slice Aubergines and salt, leave to chill
2. Fry Garlic in a little oil (2 mins)
3. Add Tomato Purée (1 mins), then Chopped Tomatoes and simmer (20 mins)
4. Boil Lentils in Vegetable Stock with Bay Leaf (20 mins)
5. Fry Onion (10 mins)
6. Add sliced Mushroom (5 mins)
7. Add Chickpeas and Oregano (5 mins)
8. Wash salt from Aubergine, then mix together, Lentils, Mushrooms and Tomato Sauce
9. In a bowl mix, Yoghurt ,beaten Eggs and Feta Cheese
10. Pour Tomato mixture into an oven dish
11. Layer Aubergine on top
12. Pour over top of mixture
13. Then pour over the Yoghurt mixture
14. Bake @190C (30 mins)

Cheese & Onion Cupcakes

Ingredients

(makes 12)

• 115g Flour
• 110g Butter
• 170ml Milk
• 1/2 tsp Baking Powder
• Pinch of Salt
• 1 Egg
• 225g Chedder Cheese
• 1/2 Onion

Method

1. Mix Flour, Baking Powder and Salt
2. In another bowl whisk Butter, Milk and Egg
3. Add Flour to this and mix well
4. Stir in grated Cheese and diced Onion
5. Spoon into cupcake liners (1/2 full)
6. Bake @180C (30 mins)

Soufflé Suissesse

Ingredients

• 25g Butter
• 25g Flour
• 250ml Milk
• 3 Egg Yolks
• 4 Eggs Whites
• Single Cream
• Comte Cheese

Method

1. Butter four ramekins and chill
2. Melt butter, then fry Flour (1 mins)
3. Gradually whisk in Milk until smooth
4. Bring to boil
5. Take off heat and whisk in Egg Yolks
6. Cover and allow to cool
7. Whisk Egg Whites with pinch of Salt until firm peak
8. Beat a third of Whites into Yolk mixture
9. Carefully fold in rest of Egg Whites
10. Tip mixture into ramekins and Bake @200C (7 mins)
11. Pour Cream into separate oven dishes and season
12. Grate Comte Cheese
13. Remote Soufflés from oven, tip out into Cream dishes
14. Sprinkle over Comte Cheese and return to oven (5 mins)
15. Serve immediately

Sweet Potato Roulade

Ingredients

• Sweet Potato
• All Spice
• 2 Eggs
• Edam Cheese
• Sesame Seeds

Filling:

• Cream Cheese
• Yoghurt
• Spring Onions
• Toasted Nuts

Method

1. Boil Sweet Potato until soft
2. Mash with All Spice and season
3. Allow to cool a little, separate Egg Yolks and Whites
4. Stir Egg Yolks and Edam into Sweet Potato
5. Whisk Eggs Whites until stiff
6. Beat in 1/3 of Whites to the potato mixture to loosen
7. Carefully fold in remaining 2/3 Eggs Whites
8. Layer roulade mixture in shallow rectangular dish and bake @200C (10 mins)
9. Scatter Sesame Seeds on greaseproof paper
10. Tip out roulade onto paper and allow to cool completely
11. For Filling, mix Cream Cheese, Yoghurt, Spring Onions and Nuts
12. Spread filling over roulade
13. Roll up the roulade
14. Serve with salad

Pasta Primavera

Ingredients

• Pasta
• Asparagus
• Baby Carrots
• Red Pepper
• Baby Sweetcorn
• Mange Tout
• Lemon Juice
• Cottage Cheese
• Parmesan
• Chives

Method

1. Boil Pasta (10 mins), set aside
2. In separate pan, boil Asparagus and Carrots (10 mins)
3. Add Sweetcorn and Mange Tout (4 mins), set aside
4. Fry Pepper (5 mins)
5. Add Lemon Juice (1 min)
6. Add Pasta and Vegetables
7. Stir in Cottage Cheese, Parmesan and Chives

Spinach Filo Pie

Ingredients

• Onion
• Garlic
• Spring Onion
• Parsley
• Spinach
• Eggs
• Ricotta
• Feta Cheese
• Parmesan
• Lemon Juice
• Nutmeg

Method

1. Fry Onion (10 mins)
2. Add Garlic, Spring Onion, Parsley (10 mins), set aside to cool
3. In another pan wilt spinach (5 mins), allow to cool and pat dry
4. Mix Eggs, Ricotta, Feta, Parmesan, Lemon and Nutmeg
5. Add Spinach and add Onion Mix
6. Line a greased dish with sheets of Filo
7. Fill with mixture
8. Scrunch up remaining Filo on top
9. Bake @ 180ºC (40 mins)

Potato, Cheese & Onion Pie

Ingredients

Pastry:

• Plain Flour
• Salt
• Butter
• White Wine Vinegar
• Egg

Filling:

• Onion
• Potato
• Sugar
• Stilton
• Gruyère
• Crème Fraiche
• Double Cream
• Nutmeg

Method

1. Fry Onion, Sugar on a low heat (30 mins)
2. Boil sliced Potato (10 mins)
3. Combine Pastry ingredients and line a buttered dish with 2/3 of pastry and chill (20 mins)
4. Bring Double Cream, Crème Fraiche, Nutmeg and Cheese to simmer
5. Layer Potato, then onion then Cheese Sauce into pie dish and repeat
6. Top pie with remaining 1/3 Pastry
7. Brush eggs over lid and Bake @200ºC (25 mins)
8. Serve with Salad

Paneer Tikka Masala

Ingredients

• Paneer Cheese
• Onion
• Pepper
• Chickpeas
• Tomato Purée
• Spice Mix – Garlic, Ginger, Chilli, Cumin, Coriander, Turmeric and Garam Masala
• Chopped Tomatoes
• Cream
• Coriander Leaves

Method

1. Fry Paneer Cheese cubes on each side, then set aside
2. Fry Onion and Pepper (10 mins)
3. Add Chickpeas, Tomato Purée and Spice Mix (2 mins)
4. Add Chopped Tomatoes, and simmer (10 mins)
5. Stir in Cream and Paneer Cheese
6. Serve with Coriander Leaves and Basmati Rice