This week, I’ve updated and grown my Afternoon Tea & Cakes Book. I’ve been working like a crazy woman to get it done by this weekend because my jewellery making kit is arriving today and I can’t wait to get onto the new project – I’m making crocheted earrings.
They may go up on Etsy or Home of the Mall or I may do a market stall. I’ve never made jewellery before so not sure how it’s going to pan out. Watch this space, as they say, because I’m sure I’ll have to blog about it!
But for now, I thought I’d share a couple of Cheesy recipes that I’ve included in the new edition of Afternoon Tea & Cakes.
Chewy, cheesy, bite-sized snacks
115g (4-5oz) Cheddar Cheese
100g (4oz) plain flour
25g. (1oz) walnuts
6 tablespoons butter
4 spring onions
1 teaspoon of wholegrain mustard
- Preheat oven to 190˚C/375˚F/Gas mark 5.
- Lightly grease 2 baking sheets.
- Grate the cheese coarsely in a bowl.
- Thinly slice the spring onions and finely chop the walnuts. Stir both into the cheese.
- Stir in the flour and the mustard.
- Melt the butter and add to the cheese mixture, stirring until well blended.
- Shape into 2.5cm (1in) balls and place on prepared baking sheets. Flatten slightly with a spatula.
- Bake for about 15 minutes until golden brown
- Leave to cool on the sheets for 2-3 minutes before transferring to a wire tray to cool, completely.
- Best eaten warm and on the same day as making them although they can be stored in an airtight container in a cool place for up to 3 days.
This recipe includes bacon, but a veggie substitute could be used instead.
500g (1lb 2oz) all butter puff pastry
100g (4oz) cheddar, grated
50g (2oz) fresh breadcrumbs
2 rashers streaky bacon, finely chopped
1 small onion, finely chopped
1 clove garlic, crushed
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 egg, beaten
- Preheat oven to 230˚C / 450˚F / Gas mark 8.
- Heat the oil in a frying pan and fry the onion, bacon and garlic for 5 minutes, stirring occasionally.
- Stir in the breadcrumbs, cheese and mustard and season to taste.
- Roll out the pastry on a lightly floured surface and cut out 12 circles.
- Put a heaped teaspoon of the cheese mixture in the centre of each circle, then fold it n half and seal with beaten egg.
- Crimp the edges, transfer the pastries to a baking tray and brush the tops with beaten egg.
- Bake the puffs for 15 minutes until golden brown and cooked through.
Add 100g (4oz) of chorizo cut into small cubes to the filling when you fry the onion