In addition to Tomato Tartlets, this is another one of them recipes that if so simple and so quick to do.
Mushroom & leek puffs, with cheddar and damson jam
- Preheat the oven to 200ªC.
- Cut out rectangles from pre-rolled puff pastry and score a smaller rectangle in each piece, about 5mm from the edge, so you get a border all around.
- Place the pastry rectangles on a large baking sheet, prepped with parchment paper. Here, you may choose to brush the rectangles with egg wash, so you get that lovely shine. I’m lazy most of the time.
- Line up mushrooms, chopped leeks and cheddar within the small rectangles of the puff pastry pieces.
- Bake on the top rack for 10 minutes, before moving down to the bottom rack for another 10 minutes.
- Serve with a dollop of damson jam on the side, or mini-dollops within the puff. Any mildly sweet slightly sourish berry jam does the job.
Pleasant tea-time snack.
I’ve been wanting to try out a recipe like this for a really long time now. Not only ‘cos I crave cake at the end of every hearty dinner at home, but also ‘cos I’m amused at how easy it sounds.
Originally, I wanted to do the Nutella Mug Cake, which can be done in a coupla of minutes in a microwave. But I’ve got no Nutella at home. The horror, I know. :/
Anyway, here’s the successful result of my little experiment, of substituting all the chocolate with jam:
Perfect for a quick cake fix.
- 4 tablespoons self-rising flour
- 4 tablespoons sugar
- 3 tablespoons apricot jam
- 3 tablespoons milk
- 3 tablespoons vegetable oil
- 1 egg
- Get it all in a large coffee mug and whisk till smooth with a fork.
- Stick it in the microwave on high heat for about 1.5 – 3 minutes, depending on your microwave.
- Serve with more jam atop.
Today, I was on my routine grocery run at the supermarket, when a hunk of lamb breast caught my eye.
Then I remembered seeing a recipe about a 4-hour lamb roast.
Here’s what you need:
- 600g of lamb
- 7 sprigs of rosemary
- 6 cloves of garlic
- 1 tsp of salt
- 1 tsp of pepper
- 1 tbsp of olive oil
Here’s how you do it:
- Turn the oven to full whack.
- Score the lamb erratically and season with salt and pepper. Be sure to cover both sides.
- Smash the garlic cloves and toss half the number of them into a roasting tray.
- Lay in half of the rosemary sprigs as well.
- Then sit the hunk of meat in the tray.
- Drizzle olive oil.
- Place the remaining garlic cloves and rosemary sprigs on top.
- Cover well with foil and stick the whole tray into the screaming hot oven.
- As soon as the lamb goes in, turn the temperature down to 170°C.
- Let it roast for 4 hours, while you watch soccer and salivate.
What to have it with:
Serve with a potato smash, greens, an optional mushroom sauce, and most importantly, a berry or currant jam.
There’s something absolutely magical about having an ultra-tender roast with a jam. I don’t know about you, but it knocked my socks off.