Friday, 13 January 2017

Trilobite 'tatoes

We are always on the look out for really simple 'dishes' to make.. and these potatoes, a variation on Hasselback, work out well every time they are made.

Starting with some mid-sized potatoes (we used King Edward), they were cut in half along the 'long' axis. 

Placing the potato, cut side down, on the work surface next to the chopping board, a sharp knife was used to slice finely without going through to the surface (the chopping board ensures the knife doesn't cut all the way through.)

Once all the potato halves were sliced, they were put in a pot, drizzled with oil (we used sunflower) and shaken to ensure an even coating.

The potatoes were transferred to a baking tray (cut side down), seasoned with freshly ground black pepper and sea salt, and roasted in a pre-heated oven (170C fan) for about 20 minutes.  After this time, they were checked, and returned to the oven until they were thoroughly cooked.

When cooked, the potatoes open up slightly and have a lovely, fluffy interior with a crispy base.  We find this is a quicker and more reliable way to make crunchy-enough potatoes for J to eat!

Friday, 16 December 2016

Cheese and Chilli Whorls

Today was a 'make it' day... with not much time.  The oven was on and we needed some savoury snacks for the weekend.

A fridge audit revealed some Silly Yak pastry and grated mature cheddar... and an idea was forming.

Using half a pack of Silly Yak gluten free puff pastry, it was rolled out into a rectangle (about 3mm thick). 

The cheese was mixed with a Tablespoonful of paprika and smoked paprika, and a 'generous' sprinkle of chilli flakes.  These were then spread over the pastry, patted down and the pastry was rolled from one of the long sides... into a swiss roll shape.

Cutting the pastry roll into slices about 1.5cm thick, they were placed on a non-stick baking sheet and then put in a pre-heated hot oven (180C) for 10 minutes; they were checked and cooked for another 2 minutes until crisp and bubbling. 
Cooling them on the baking tray for a few minutes, they were removed and allowed to cool completely. 
A delicious, simple and spicy savoury treat.  Prepared and baked in 20 minutes - that's my type of cooking!

Saturday, 5 November 2016

Speedy Choco Nut Rolls

Using half a pack of Silly Yak Foods gluten free puff pastry, these speedy pastries were made.

Ingredients were -

Half a pack of puff pastry
Tablespoon of Nutella, warmed
Heaped tablespoon of macadamia nuts, roughly chopped (hazelnuts could be used instead)

On a floured silicone sheet, we rolled out the puff pastry to approximately 25cm by 20cm.

Next the warmed Nutella was spread over the pastry.

The chopped nuts were sprinkled over.

Finally, using the silicone sheet to assist, the pastry sheet was rolled (from the long edge) into a long

This roll was then sliced into 8 pieces and these were placed on a non-stick baking sheet, cut side down.

The baking sheet was put in a pre-heated oven (175ÂșC fan) and baked for 12-17mins (check for browning and ensure pastry is cooked)

We allowed the rolls to rest on the baking sheet for about 5 minutes once out of the over.  They were then removed to a cooling rack to completely cool.

A tasty and speedy treat... which won't last long but if you need to store them, make sure they're in an airtight container.