Shrimp Barquettes

Ingredients

1 cup plain flour
pinch salt
3 teaspoons finely grated Parmesan cheese
3 oz butter
1 egg yolk
shrimpss and lemon triangles, to garnish

Filling

3 tablespoons butter
6 oz button mushrooms, sliced
2/3 cup thick sour cream
1 to 2 teaspoons dry sherry
3 oz shrimps, chopped
2 to 3 teaspoons fresh chopped chives

Method

  1. Put flour, salt, cheese and butter into a blender or food processor and process for 30 seconds. Add egg yolk and 4 teaspoons water and process until mixture binds together. Wrap in plastic wrap and leave to rest in the refrigerator for 20 minutes.
  2. Preheat the oven to 220ºC (425ºF).
  3. Roll out pastry on a lightly floured surface until very thin. Lift pastry, using a rolling pin, and lay it over 12 barquette tins. Press down lightly and roll over tins to trim. Press pastry down in tins. Prick base of each tin and stack them one on top of each other 3 tins high. Top each stack with an empty tin.
  4. Bake in the oven for 15 minutes.
  5. Remove from oven and unstack tins. Return single layer of tins to oven for 2-3 minutes to crisp. Leave to cool.
  6. To make filling, melt butter in a pan and fry mushrooms for 1 minute. Pour in cream and bring to boil, stirring continuously until thickened. Add sherry, shrimps and chives and mix well. Allow to cool slightly, then spoon into barquettes. Garnish each portion with shrimps and triangles of lemon.

Makes 12 pieces.

Source: Breakfasts and Brunches

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Cheesy Bacon Muffins

Ingredients

vegetable oil
6 slices bacon
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1 cup Swiss cheese, shredded
3 to 4 scallions, chopped fine
1 egg
3/4 cup milk
1 Tbsp Dijon mustard
flavored cream cheese spread, to serve (optional)

Method

  1. Preheat the oven to 400°F. Grease or spray 12 one-cup muffin tins, or line each tin with paper cases.
  2. Put the bacon in a large skillet and fry over medium heat, turning once, until crisp and brown on both sides. Drain on paper towels.
  3. Pour the remaining fat into a cup. Add extra oil, if necessary, to make 4 tablespoons.
  4. When cool, crumble the bacon into small pieces.
  5. Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar, cheese, and scallions, tossing lightly to mix. Add the bacon and mix again, then make a well in the center.
  6. Beat the egg with the milk in another bowl until well blended. Then beat in the mustard and reserved bacon fat. Pour into the well and stir lightly until just combined. Do not overmix. The batter should be slightly lumpy.
  7. Spoon the mixture into the prepared muffin cups and bake until risen, golden, and springy when pressed, 15 to 20 minutes.
  8. Set the pan on a wire rack to cool, about 2 minutes, then remove the muffins to the rack to cool until just warm. Serve with cream cheese spread or as liked.

Makes 12 servings.

Source: Essentials – Egg

Three-grain Raspberry Muffins

Ingredients

1/2 cup rolled oats
1 cup 1 percent low-fat milk or plain soy milk
3/4 cup all-purpose (plain) flour
1/2 cup cornmeal, preferably stone-ground
1/4 cup wheat bran
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup dark honey
3 1/2 tablespoons canola oil
2 teaspoons grated lime zest
1 egg, lightly beaten
2/3 cup raspberries

Method

  1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.
  2. In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.
  3. In a large bowl, combine the flour, cornmeal, bran, baking powder and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.
  4. Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
  5. Transfer the muffins to a wire rack and let cool completely.

Makes 12 servings.

Source: Mayo Clinic Dash Diet

Classic British Toast with Scrambled Egg and Anchovies

Ingredients

4 slices bread
60 g butter
3 teaspoons Gentleman’s Relish or anchovy paste
3 tablespoons milk
2 large eggs
60 g can anchovies with oil reserved
pinch paprika
parsley sprigs, to garnish

Method

  1. Toast bread and remove crusts. Butter the toast and spread thinly with the Gentleman’s Relish or anchovy paste.
  2. Melt the remaining butter in a small saucepan.
  3. Whisk together milk, eggs and 2 teaspoons anchovy oil. Pour into the pan and stir continuously over a gentle heat until the mixture thickens. Remove from the heat, spread on top of the anchovy toast and cut into fingers.
  4. Arrange thin strips of anchovy fillets in a lattice pattern on the top and sprinkle with paprika. Garnish with sprigs of parsley and serve at once.

Makes 4 servings.

Source: Breakfasts and Brunches

Toast with Avocado and Italian Caprese Salad

Ingredients

1 pint cherry tomatoes (halved)
1/4 cup basil, finely sliced, plus more garnish if desired
4 slices whole-grain or whole wheat bread (toasted)
1 avocado, halved and pitted
1/8 tsp ground black pepper
1/4 cup fat-free, shredded mozzarella
2 tsp balsamic vinegar

Method

  1. Halve each cherry tomato and finely slice the basil leaves.
    Toast each piece of bread.
    Slice the avocado in half and remove the pit. Use a spoon to remove the avocado’s flesh from the skin and place it into a bowl. Add the chopped basil and pepper. Mash together with a fork.
    Divide avocado mixture between each toast piece, spreading a layer onto each one. Place each toast onto a plate.
    Add tomatoes onto the avocado cut-side-down. There may not be space for all the tomatoes, depending on how large the bread is. Divide shredded mozzarella between each toast and drizzle with balsamic vinegar. Garnish with a few basil leaves, if desired. Serve.

Makes 4 servings.

Source: American Heart Association