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Ham and Mushroom Tarts

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I made these tarts today using Christmas leftovers.

Kanmantoo smoked bacon
Newberry and Watson leg ham
Sauted leeks and mushrooms
Ricotta and some cubes of gruyere
Basil
Chopped black garlic
Ground black pepper
The above mixed with a beaten egg
A small spoonful of caramelised balsamic onion in the bottom of each tart
After backing I topped with a couple of warm cherry tomatoes that I had semi-dried in the oven (nothing worse than a mouthful of boiling hot bursting tomato…)

Quite brilliant if I do say so my self. Could have done with a little lemon juice or some parsley.

Brioche Buns

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brioche

I’ve finally made decent brioche thanks to this recipe. My previous attempts have involved different recipes with a lot more butter. These were pretty perfect with Vietnamese pork and slaw.

Easy Cheesy Scones

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cheesy-scones

Tonight I made a very tasty broccoli, bacon and cheese soup. We didn’t have any bread to go with it, so my wife Yvonne whipped up this quick scone recipe handed down from her mother, Doris.

Ingredients

2 3/4 cups self-raising flour (approx)
1 egg
150 ml cream
150 ml milk
Salt

Preheat oven to 215 C.

Sift flour into bowl. Beat all of the other ingredients together.

Add to flour and mix with a knife. If mixture is too sticky add a little more flour.

Knead on a flat surface for 2 mins.

Cut scones with a round cutter and place together on a greased tray.

Sprinkle with grated parmesan cheese. (I’m sure you could try adding some cheese into the dough mix.)

Cook for 15 mins.

It’s that simple.