Jacket Potatoes

Cheap but delicious, jacket potatoes make an excellent accompaniment to grilled meat or, with a tasty filling, an ideal snack on their own. Recipes serve 4.

Ingredients:

4 large potatoes
Oil for brushing
Butter to serve

Method:

1. Brush the potatoes all over with oil and cook in a preheated moderately hot oven, 400 degrees F (200 degrees C), for about 1 hour or until soft.
2. Cut a large deep cross in one side, fill generously with butter and serve immediately, or use any of the following fillings.

Chives and Sour Cream Filling:

Ingredients:

2 egg yolks
2/3 cup sour cream
Dash of Tabasco sauce
2 tablespoons chopped chives
Salt and pepper
Spring onions to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth.
2. Beat in the filling ingredients, adding salt and pepper to taste. Spoon the mixture back into the potato shells.
3. Place on a baking tray and return to the oven for 15-20 minutes, until hot and golden brown.
4. Garnish with spring onions and serve immediately.

Bacon and Salami Filling:

Ingredients:

2 ounces (60 g) butter
1 large onion, finely chopped
4 rashers streaky bacon, rind removed and diced
Salt and pepper
1 ounce (30 g) salami, diced
1 tablespoon chopped parsley
1/4 cup grated Parmesan cheese
Mustard and cress to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth.
2. Melt the butter in a pan, add the onion and cook until golden brown. Add the bacon and cook for 2 minutes, then stir into the mashed potato. Season well with salt and pepper, stir in the salami and parsley and mix well.
3. Spoon the mixture back into the potato shells and sprinkle with the cheese. Bake as above.
4. Garnish with mustard and cress and serve immediately.

Souffle Cheese Filling:

Ingredients:

2 eggs, separated
1 cup grated matured Cheddar cheese
1 teaspoon English mustard
Salt and pepper
1 tablespoon grated Parmesan cheese
Rosemary or parsley sprigs to garnish

Method:

1. Remove the baked potatoes from the oven, cut in half lengthwise, scoop out the flesh and mash until smooth. Beat in the egg yolks, Cheddar cheese, mustard and salt and pepper to taste.
2. Whisk the egg whites until very stiff and fold into the mixture. Spoon into the potato shells, sprinkle with the Parmesan and bake as above.
3. Garnish with rosemary or parsley and serve immediately.

Chewy Fruit Bars

Chewy Fruit Bars can be made up to a week ahead and stored in an airtight container. Recipe makes about 18 bars.

Ingredients:

1/3 cup firmly packed brown sugar
3 ounces (90 g) butter
1 1/4 cups all-purpose (plain) flour
1 egg yolk
Topping:
2 eggs
1 cup firmly packed brown sugar
1/3 cup self-rising (raising) flour
1/2 cup raisins
3/4 cup sultanas
1 1/2 cups roasted unsalted peanuts
1 cup desiccated coconut

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Grease an 8 x 12 inch (20 x 30 cm) shallow slab or slice pan; line base and two long sides with baking paper, extending paper 1 inch (2.5 cm) above edge of pan.
2. Combine sugar and butter in medium-sized saucepan; stir over medium heat until butter is melted. Stir in sifted flour and egg yolk. Press mixture over base of prepared pan. Bake in oven about 10 minutes or until browned lightly; cool.
3. Meanwhile, prepare the topping: Beat eggs and sugar in small bowl with electric mixer until changed to a lighter color and thickened slightly; fold in sifted flour. Transfer mixture to large bowl; stir in remaining ingredients.
4. Spread topping over cold base; bake in oven about 30 minutes or until browned lightly. Allow to cool in pan before cutting into pieces.

Shortbread Assortment

The family will love this selection - it's fun to prepare and quick to bake. Recipe makes about 30 cookies.

Ingredients:

4 ounces (125 g) unsalted butter, softened
1/4 cup caster sugar
1 cup all-purpose (plain) flour
1/3 cup cornflour
1/4 teaspoon vanilla flavoring essence
Egg white, to glaze
Toppings and Flavorings:
1/4 teaspoon ground cinnamon
Crushed sugar cubes or dessicated coconut
Raspberry jam
Mixed nuts, chopped
4 teaspoons dark chocolate chips

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease 2 or 3 baking trays.
2. In a mixing bowl, beat the butter and sugar together until light and creamy. Sift the flour and cornflour over; stir in the vanilla. Knead gently. Transfer to a lightly floured surface and cut into 4 equal pieces.
3. Knead the cinnamon into one piece of dough. Divide in half and roll into two 12 inch (30 cm) ropes. Cut each into 1 inch (2.5 cm) lengths. Form into horseshoe shapes and mark with a fork.
4. Roll out a second piece of the dough very thinly. Cut into shapes with cookie cutters. Roll the trimmings into logs. Brush with egg white. Sprinkle with the sugar or coconut.
5. Roll out the third piece of dough. Stamp out four 3 inch (7.5 cm) rounds and four 2 inch (5 cm) rounds. Using the end of a piping tube, stamp out the center of the smaller rounds.
6. Brush the large rounds with egg white. Put the smaller rounds on top and spoon the jam into the center. Brush with the egg white and sprinkle with the chopped nuts.
7. Knead the chocolate chips into the remaining dough. Roll into 6 balls and flatten.
8. Put the shortbread on the prepared baking trays and bake, in batches if necessary, for 8-12 minutes, or until pale golden. Transfer to a wire rack to cool completely.

Tip: To make chocolate shortbread, follow the recipe above but substitute 1/4 cup of cocoa for the same weight of flour.

Melt-in-the-mouth Chocolate Squares

Bite into these iced delights and you will find a hidden chocolate center. Recipe makes 25 squares.

Ingredients:

3 1/2 ounces (100 g) dark cooking chocolate
3 ounces (90 g) unsalted butter
3 large eggs, separated
8 teaspoons all-purpose (plain) flour
1/2 cup ground almonds
3/4 cup icing sugar, sifted
Icing:
4 ounces (125 g) unsalted butter, softened
2 cups icing sugar, sifted
1 teaspoon vanilla flavoring essence
4-8 teaspoons milk
2/3 cup dessicated coconut
2 1/2 ounces (75 g) dark chocolate, chilled

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Grease and line a 8 inch (20 cm) square cake tin.
2. Break the chocolate into pieces. Put into a heatproof bowl. Put bowl over a pan of barely simmering water and stir until the chocolate melts.
3. Remove from the heat and stir in the butter. Beat until smooth, then leave to cool slightly. Beat in the egg yolks one at a time, then beat in the flour, almonds and icing sugar.
4. Whisk the egg whites in a clean, polished mixing bowl until stiff peaks form. Fold into the chocolate mixture. Spoon into the prepared tin.
5. Bake for 20-25 minutes, or until a warm skewer inserted into the center of the cake comes out clean. Allow to completely cool.
6. Meanwhile, make the icing. Beat the butter and icing sugar with a wooden spoon until light and fluffy. Add the vanilla and enough milk to give a spreading consistency.
7. Spread coconut onto a baking tray and grill until golden, watching carefully and shaking the tray for even browning. Transfer to a plate to cool. Grate chocolate finely and mix with the cooled coconut.
8. Cut the cake into 25 squares. Spread icing thinly over each square and coat in the coconut and chocolate mixture.

Sausage Rolls

Sausage rolls are a popular savory for parties, picnics and packed lunches. Recipe makes 12 rolls.

Ingredients:

1 1/2 sheets frozen ready-rolled shortcrust pastry, thawed
Beaten egg, to glaze
Filling:
12 ounces (375 g) ground lean pork (mince)
3 spring onions, finely chopped
1 tablespoon chopped fresh sage
2 teaspoons tomato ketchup (sauce)
1/4 teaspoon salt
Pinch of pepper

Method:

1. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease or spray a large baking tray with oil.
2. For the filling, in a mixing bowl, combine the ground pork, spring onions, sage, tomato ketchup, salt and pepper. Mix well, using a fork.
3. Place the pastry on a cold, lightly floured surface. Cut the whole pastry sheet in half down the middle. You will now have three 4 inch (10 cm) wide strips of pastry.
4. Divide the ground meat mixture into 3 equal parts and roll each into a 8 inch (20 cm) length. Put one length down the center of each pastry strip. Brush one long edge of each pastry strip with beaten egg. Fold the brushed edge over the pork meat and press the edges together to seal.
5. Brush the top of each pastry roll with beaten egg. Cut each length into 4 rolls. Score the tops with a sharp knife. Place the rolls onto the prepared baking tray.
6. Bake for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for a further 15-20 minutes, or until golden.

Tip: Try substituting the spring onions with 1/4 green apple, peeled and diced.

Hazelnut Rings

Shortbread bases are topped with an almond mixture, hazelnuts and melted chocolate. Recipe makes 12 rings.

Ingredients:

2 ounces (60 g) unsalted butter, softened
1/4 cup caster sugar
1 cup all-purpose (plain) flour
1 egg yolk
Topping:
4 ounces (125 g) unsalted butter, softened
1/3 cup icing sugar
1 cup all-purpose (plain) flour
1 teaspoon baking powder
1/3 cup ground almonds
2 ounces (60 g) whole hazelnuts, roasted and skins rubbed off
2 1/2 ounces (75 g) dark cooking chocolate, melted

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Lightly grease 2 baking trays.
2. For the bases, put the butter, sugar, flour and egg yolk into a mixing bowl; beat well to a smooth dough. Cover with clear plastic wrap and chill for 30 minutes.
3. For the topping, put the butter in a mixing bowl and beat until smooth. Sift the icing sugar over and beat until pale and creamy.
4. Sift the flour and baking powder over; add the ground almonds and mix well until evenly combined.
5. Put the chilled dough on a lightly floured work surface. Roll out and cut out twelve 3 inch (7.5 cm) rounds. Cut out the centers, using a 1 1/4 inch (3 cm) round cutter, to form rings. Re-roll the trimmings if necessary. Put the rings on the baking trays and bake for 5 minutes.
6. Put the almond mixture into a piping bag fitted with a large star pipe/nozzle. Remove the biscuits from the oven. Pipe the topping onto each ring and top with the hazelnuts.
7. Return biscuits to the oven and bake for a further 10 minutes, or until pale golden and cooked. Drizzle he rings evenly with the melted chocolate.

Tip: Take care when melting chocolate. Heat it slowly and do not let it get too hot or it will thicken and be too difficult to work with. Drizzle the melted chocolate from a teaspoon over the rings.

Fresh Fruit Galette

Shortcrust and puff pastries combine in a pretty casing for summer fruits and cream. Recipe serves 7.

Ingredients:

1 sheet frozen ready-rolled shortcrust pastry, thawed
2 sheets frozen ready-rolled butter puff pastry, thawed
Beaten egg, to glaze
Filling:
1 pint (600 ml) carton fresh cream
1/2 cup icing sugar, sifted
4 teaspoons orange flavored liqueur or 1 teaspoon vanilla flavoring essence
4 ounces (125 g) very small strawberries
4 ounces (125 g) fresh figs, quartered
4 ounces (125 g) redcurrants
4 ounces (125 g) blackberries or boysenberries
4 ounces (125 g) raspberries
4 ounces (125 g) blueberries
1 large kiwi fruit, peeled and sliced

Method:

1. Line a large baking tray with non-stick baking paper. Place the short crust pastry sheet on a lightly floured, cold, dry surface. Using a 3 inch (8 cm) pastry cutter and a sharp knife, cut the circle into a flower shape with 7 petals. Transfer the pastry shape to the baking tray. Prick all over with a fork.
2. Place one sheet of puff pastry on the floured surface; brush lightly with cold water and place the second sheet of puff pastry on top. Roll over lightly with a rolling pin to seal the two sheets together. Using the pastry cutter and sharp knife, cut into a similar flower shape, as in Step 1. Cut out the inside of the petals, leaving a 1/4 inch (6 mm) border of pastry around each one. Remove the cut-out pastry.
3. Brush the shortcrust pastry 'flower' with egg. Carefully lay the puff pastry on top and brush with egg. Chill for about 30 minutes.
4. Preheat the oven to 450 degrees F (220 degrees C). Bake the pastry 'flower' for 25 minutes, or until golden brown. Carefully transfer to a wire rack to cool completely.
5. For the filling, beat together the cream, icing sugar and liqueur or vanilla essence with an electric mixer until soft peaks form.
6. Put the pastry base onto a serving plate. Spoon the whipped cream mixture into the cut-out petals. Arrange a different type of fruit over the cream in each petal and serve within 2 hours.