Not quite mama's cheese straws!

My mum makes the best cheese straws. I honestly don't think you can get better than hers.  She also makes the best roast potatoes in the land. I get all my inspiration and cooking knowledge from my mum but now I'm all moved out it's time I tackled recipes that she used to make. Time to start my own traditions, I know they will never be as good as her's but here's to trying. 

Cheese straws make me feel Christmasy, we used to bake the whole of Christmas eve and we would have to make an extra batch of these so the family (especially my dad) could eat a few before. If you ask my mum she says that her nanny's cheese straws were even better than hers and we've decided that we may have to resort to hiring a medium to get the recipe from her. Ha. 

On Monday, the bank holiday we decided to hold a little tea party. I baked these, truffle cookies and shortcakes (like a scone). Even the Mr baked a cake! It was a fun afternoon, finished off with a game of Cluedo. 

So here's the recipe I used, be warned they are addictive!

Adapted from Nigella

100g self raising flour

pinch of paprika

50g softened butter

160g red Leicester, grated

40g  Parmesan, grated (plus extra for sprinkling)

milk

Preheat the oven to 200º/Gas Mark 6.

Rub the butter into the flour and add the cheeses. The mixture will be dry but if you feel that it's not coming together add a small amount of milk until it's combined.

Roll out onto a lightly floured board. Cut into rectangles or you could use a cookie cutter. Place onto a lined baking tray. Brush the tops of the cheese straws with milk and sprinkle over some Parmesan.  

Bake for 10 minutes.

Cool on a wire rack. These won't stay around for long!

Chunky crouton salad.

As a vegetarian people often find it amusing that I'm not a big fan of salads. There's something daunting about a plate of leaves. I worry they won't fill me up or they'll taste like grass. But recently salads have been my thing! And this one is good. I do have to admit I like to add a good dollop of mayo to mine but a fancy dressing would work equally as well. I like big croutons but Mr told me they were too big (no such thing!). It's purely a personal thing but I like a chunky crouton!

Maybe I've fallen in love with salads due to my new food processor. Appliances Direct kindly asked me if I'd like a product from there website and a food processor has been top of my list for ages. This one is perfect. Appliances Direct postage was so speedy I couldn't believe when it arrived in under 24 hours. Now that's what I call speedy.

Ingredients

Cibatta, cut into large chunks

Iceburg lettuce, chopped

Carrot, grated

Grapes, sliced

New potatoes, sliced

Olive oil,

Seasoning

Place the chunks of cibatta onto a baking tray and thinly coat each one in olive oil and season with salt and pepper. Place into the oven at 200ºC/Gas Mark 6 until golden and crispy. Allow to cool.

Place the potatoes into a pan and cover with water. Par-boil the potatoes until just soft, be careful not to allow the potatoes to get to soft as they will turn soggy. Once soft, drain and allow to dry. Heat 1tsp of olive oil in a pan and fry the potatoes until golden and crispy (I like golden and crispy!). Drain onto kitchen roll.

Arrange the lettuce, carrot and grapes onto a plate or serving platter. Add the crispy potatoes and croutons and serve with lashings of mayo.

Chutney recipe - get ready for Christmas!

A few weeks ago I posted some photo's on Instagram of my chutney making. Lots of people asked me for the recipe so I thought I'd share it with you!

Ingredients:

2kg ripe tomatoes

2 sliced onions (I used one very large one)

2 sweet peppers (or one very large)

Tablespoonful of sea salt

Teaspoonful of dried mustard powder

Teaspoonful ground ginger

175g moist brown sugar

Pinch of cayenne pepper

1. Wash and dry the tomatoes and peppers and cut into thick slices.

2. Place the tomatoes, onion and sweet peppers into a bowl with a tablespoonful of salt. Leave overnight or for 12 hours.

3. In the morning pour off a little of the liquid and mix in the mustard powder, and ginger.

4.Put the vegetables in a large heavy based pan and add the flavoured liquid.

5. Add the sugar and the cayenne pepper to the pan.

6. Heat the pan up and stir well, simmer away until you've reached a thick jam consistency. It takes around 20/30 minutes to reach this.

7. Pour the liquid into sterilised jars (Click here to find out how to do this).

8. Seal the jar with a wax disc and cellophane and screw the lid on tightly. (Click here for more info on that)

9. Leave for at least a month before eating. The longer you leave it the better it tastes.

Why not make some now and put it away for Christmas. You could package the chutney up with crackers and a selection of cheese!

I can't wait to open mine!

♥

Lately #2

Made up of my instagram's this week!

1. The sunset walking home 2. I got a full fringe cut in! 3. I'm looking at lots of recipes at the minute, I raided the library for books 4. Collecting pine cones for Christmas decorations 5. Mama and I went for lunch her whitebait still had their eyes! 6. Walking along the beach 7. Sweet fix after a long day at uni 8. The mess from my pistachio snacking 9. My homemade chutney, there will be a recipe on here soon, I promise!

That's my week!