Cheese Puffs

       

Recipe:
1 Cup (8fl oz/225ml) Water.
90g butter.
1 cup(115g) flour.
Pinch salt.
3 Large eggs.
3tbsp parmesan cheese (grated).
Salt & Pepper.
Mustard Powder.

Method:
Preheat the oven to 220degC (fan oven 200C)
Sift the flour and salt onto a square of greaseproof paper.
Place the water and butter in a pan over a medium heat.bring to the boil
remove immediately from the heat and quickly stir in the flour and salt all at once,
using a wooden spoon.
Beat the mixture until it forms a smooth paste that leaves the sides of the pan clean,
leave to cool for a while.
Beat the eggs well,then beat the into the mixture in Six stages until no trace of egg remains,
Beat in the parmesan cheese and season to taste with salt,pepper and mustard powder.
Place dessert spoons of mixture onto a baking sheet, reduce the oven temperature to 200C (Fan 180C)
Bake until golden .

Snowdrops

 

Cranberry, Sultana Bun.

Recipe:

250g Flour
7g Dried Yeast
50g Butter
30g Sugar
175ml Warm Water
1/4 Tsp Salt

1. Sift the flour into a large bowl. Melt the butter and allow to cool down.
2. Make a well in the flour.
3. In a small bowl put the yeast a teaspoon of the sugar and all of the water and mix together.
4. Into the flour well pour the yeast mixture,stir in some of the flour from the center of the well until a paste is obtained.
Cover with cling film and leave in a warm place for 15 minutes.
5. Add the melted butter the remainder of the sugar and the salt to the dough and mix with a fork or by hand.Stir in a circular motion in the same direction
all the time dragging the flour from the sides of the crater.
6. Knead the dough until smooth then place in the refrigerator for 6-8 hours.
7. Remove the dough from the fridge and allow to rise at room temperature about an hour.
8. Roll out the dough to about 2-3mm thick brush with vegetable oil, sprinkle with brown sugar and sultanas (or any dried fruit of your choice)
roll into a roll and stretch slightly, cut into 3cm thick slices and place cut side down in a greased 20cm tart tin.
put in a warm place for 45-50 mins to rise.
Meanwhile preheat the oven to 190C. When ready to bake Brush with beaten egg mixed with 1 tablespoon of milk.
Bake for about 30mins at 190

Dan Lepard's ginger beer scones recipe.

If you like ginger, you'll love these little beauties. They're just the thing for a cold winter's day

Dan Lepard's ginger beer scone: A ginger lover's delight, as there's not just ginger beer in it. There's glacé and ground ginger, too Photograph: Colin Campbell
I first tried these scones, made with plain lemonade, at ­Marilyn and Gary Barker's Patchwork Teahouse, set deep in Melbourne's Dandenong Ranges, and thought they were the softest and lightest I'd ever eaten. They don't have the crisp top ­regular ones do, but they stay moist for days and that's something. Use non-alcoholic ginger beer, and one ­without artificial sweeteners.
425g plain flour
50g icing sugar
1 tsp ground ginger
2½ tsp baking powder
200g crème fraîche
1 large egg
100g chopped glacé or stem ginger
150ml ginger beer
Milk, for brushing the top
Spoon the flour, icing sugar, ground ginger and baking powder into a large mixing bowl and stir well. In another bowl, beat the crème fraîche, egg and glacé ­or stem ­ginger, then add the ginger beer and stir to ­amalgamate. Pour into the ­mixing bowl and ­gently mix ­until you have a very soft and sticky dough.
Flour your work surface very well, then scrape the dough on to it. Don't try to knead it – it's way too sticky for that; just flour the top and pat it out to 2-3cm thick. Cut the flattened dough into discs or squares and place on a flour-dusted tray.
Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7, brush scone tops with milk and bake for 10-15 minutes, until brown on top.