Dried Cherry Cheesecake Muffins

Ingredients

5-1/2 oz butter, plus extra for greasing
scant 1 cup cream cheese
generous 3/4 cup superfine sugar
3 large eggs, lightly beaten
2 cups self-rising flour
generous 1/2 cup dried cherries, chopped
confectioners’ sugar, for dusting

Method

  1. Preheat the oven to 350°F/180°C. Grease a deep 12-cup muffin pan.
  2. Melt the butter and let cool slightly. In a large bowl, whisk the cream cheese and sugar together, add the eggs one at a time until well combined, and then stir in the melted butter.
  3. Mix the flour and cherries together in a bowl, then stir gently into the batter. Spoon into the prepared muffin pan, filling each hole to about two-thirds full, and bake for 12-15 minutes, or until golden brown.
  4. Remove from the oven and let cool on a wire rack. Eat warm or cold, dusted lightly with confectioners’ sugar.

Makes 12 muffins.

Source: Brunch

Steak and Three Baked Vegetables

Ingredients

1 (300 g) beef eye fillet steak
sea salt and cracked black pepper
aioli, to serve
1 large potato, peeled and sliced with a vegetable peeler
1 sweet potato, peeled and sliced with a vegetable peeler
1 parsnip, peeled and sliced with a vegetable peeler
50 g butter, melted
1/2 cup finely grated parmesan
1 tablespoon thyme leaves
sea salt and cracked black pepper

Method

  1. Preheat oven to 200°C (400°F).
  2. To make the baked vegetables, place the potato, sweet potato and parsnip in separate bowls.
  3. Divide the butter, parmesan, thyme, salt and pepper among the bowls and toss to combine.
  4. Line a baking tray with non-stick baking paper.
  5. Pile each vegetable into 2 flat piles. Bake for 20-25 minutes or until golden and crisp.
  6. While the vegetables are cooking, cook the beef.
  7. Sprinkle the beef generously with salt and pepper.
  8. Heat a frying pan over high heat. Cook the beef for 3 minutes each side or until well browned.
  9. Place steak on a baking tray and bake for 4 minutes for rare and 7-8 minutes for medium.
  10. To serve, slice the beef in half and place on serving plates with the vegetables. Serve with aioli.

Makes 2 servings.

Source: Fast, Fresh, Simple

Mediterranean-style Tofu Balls and Vegetables in Sauce

Ingredients

1 pack medium-firm tofu
1 onion
4 cloves garlic
1-1/2 Tbsp dried oregano
50 g panko breadcrumbs
2 Tbsp olive oil
1 red pepper
1 courgette
1 (400 g) can chopped tomatoes
200 ml vegan red wine
potatoes roasted with rosemary and garlic or pasta to serve

Method

  1. Preheat an oven to 200°C.
  2. Place tofu, chopped onion, 2 peeled and roughly chopped garlic cloves, half the oregano and the breadcrumbs in a food processor and blitz to make a thick paste. Season well with salt and pepper.
  3. To make the balls roll the mixture in your hands to the size of ping pong balls about 1 inch in size.
  4. Place the rolled balls into a roasting pan coated with the oil. Place the pan in the oven and roast for 15 minutes until the balls have browned a little.
  5. Dice the pepper and courgette and add to the roasting pan along with the remaining 2 cloves of finely chopped garlic, and the remaining oregano. Mix together and roast for another 10 minutes then add the red wine and put back into the oven for a further 10 minutes to reduce down.
  6. Add the chopped tomatoes and season with salt and pepper. Mix gently being careful not to break the balls.
  7. Put back in the oven for another 10-15 minutes until bubbling and the balls are a nice rich colour.
  8. Serve with potatoes roasted with garlic and rosemary or your favourite pasta.

Makes 2 servings.

Source: Vegan Food and Living

Apple Strudel

Ingredients

9 oz plain white flour, sifted
2 tbsp oil
salt
1/2 cup warm water

Filling

1 1b 2 oz apples or similar, peeled, sliced
1 oz bread crumbs
1 oz butter
1 oz raisins
1-1/2 oz granulated sugar
1 tsp grounded cinnamon
clarified butter to brush
icing sugar to sprinkle

Method

  1. Place the flour, warm water, oil and salt in a bowl and knead until a dough forms, preferably with an electric mixer. Shape into a ball, brush with oil and leave to rest for 1/2 hour.
  2. Lay a large cotton cloth on a table and dredge with flour. Put the dough in the centre and sift over a little flour. Pat the dough into a square then roll out into a large rectangle.
  3. To stretch the dough, flour your hands and slip them, palms down, under the centre of the dough. Working towards the nearest edge, move your hands apart repeatedly whilst gently stretching and pulling the dough. Move round the table stretching a section of dough at a time until it is thin enough.
  4. Cut off the thick borders which will build up around the edges.
  5. Spread the filling thick in a strip along the edge nearest to you. Brush the pastry edges with clarified butter.
  6. Fold in the side edges of the pastry. Using the cloth to help lift the dough, roll the strudel into a fairly loose roll.
  7. Place the strudel seam-side down, onto a large baking tray or into a deep roasting tin. Brush the strudel with cold, clarified butter. Bake for 25 minutes with 200°C. Brush once more with butter.
  8. Remove from the oven, sprinkle with icing sugar and serve warm.

Makes 4 servings.

Source: Culinary Austria

Chicken Victoria

Ingredients

1/4 cup butter
1 (3 to 4-lb) chicken
2 tbsp dried tarragon
salt and freshly ground pepper to taste
1 clove of garlic, pressed
1 Bouquet Garni
2-1/2 cups chicken stock
1/2 lb fresh mushrooms
8 small onions or shallots

Beurre Manie

2 tbsp soft butter
1/2 cup all purpose flour

Method

  1. To make the Beurre Manie used to thicken the sauce, combine the ingredients in a small bowl. Mix the butter and the flour until well blended. Roll the mixture into small balls.
  2. Melt the butter in a roasting pan. Add the chicken and cook over moderate heat until brown on all sides. Sprinkle with tarragon, salt and pepper.
  3. Add the garlic and Bouquet Garni, then pour the stock into the pan.
  4. Cut the stems from the mushrooms and chop. Add the chopped mushrooms and mushroom caps to the pan.
  5. Add the Beurre Manie, then add the onions.
  6. Bake, covered, in a preheated 325ºF oven for about 1 hour and 15 minutes or until the chicken is tender, then remove the Bouquet Garni.
  7. Place the chicken in a serving dish and place the onions around the chicken.
  8. Pour the gravy over the chicken. Serve with baked croutons sprinkled with freshly grated Parmesan cheese, if desired.

Makes 6 servings.

Source: The Creative Cooking Course