Posts Tagged ‘salty’

s t i l t o n a n d w a l n u t b i s c u i t s

December 18, 2009

 

These are becoming a December staple, and are a great alternative to the seasonal mince pie if your taste buds are more inclined towards nibbles of the savoury nature. They’re also a great addition to your festive cheese board; no need to get the cheese knife out, it’s already in the biscuit! They’re based on a pastry recipe so they’re light, flaky…. and packed full of flavour!

 

 

B I S C U I T P A S T R Y

2 cups plain flour

120g butter

130g stilton cheese

50g walnuts

2 egg yolks

 

T O P P I N G

1 egg, beaten

40g stilton cheese

50g walnuts

maldon sea salt


Preheat the oven to 175°C. To make the B I S C U I T P A S T R Y put the flour in a large mixing bowl. Add the butter in small dice. With your finger tips, rub the butter into the flour to form very fine crumbs. This takes a little patience! Chop the walnuts finely and add to the bowl along with the stilton, crumbled. Mix them into the crumbs with your fingertips. Add the two egg yolks and combine well to form a slightly crumbly dough mixture. It will fall apart easily, but should hold together enough for the purposes of rolling it out!

On a lightly floured surface, roll out the pastry (this can be done in small batches) to approx 5mm thick. Using a round cutter or a glass which is about 5cm in diameter, press into the pastry to stamp out small rounds. Pop these onto a baking tray that’s lined with greaseproof paper.

For the T O P P I N G , firstly prick each biscuit gently twice with a fork. Brush them with the beaten egg. Chop the remaining 50g of walnuts, but not quite as fine as before. With your fingers, just crumble a small amount of stilton and walnuts over each biscuit, and then give a light sprinkling of maldon salt on top. Don’t bother crushing the sea salt too much between your fingers, it’s nice to see the larger crystals sitting on top of the biscuits.

To B A K E them, put them in the oven for about 20 minutes, until lightly golden. Place on a wire rack to cool, then store in airtight containers. They should last a few days, but that’s only if they’re not eaten first! Makes ~ 30.

 

 

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r o a s t e d p u m p k i n s e e d s

October 30, 2009

Happy Halloween everyone! Getting ready for the halloween festivities… As you can see i’ve carved my jack’o’lantern. And after sifting through its guts I decided to have a go at roasting the pumpkin seeds.

 

R O A S T E D  P U M P K I N  S E E D S

1 pumpkin’s worth of seeds

maldon sea salt

olive oil

Take the pumpkin seeds and spread them out thinly on a baking tray. Don’t wash or rinse them, they’ll lose their flavour! just make sure the seeds are free of all the stringy pumpkin guts. A good sprinkling of maldon salt and a very light drizzle of olive oil, and in they go at about 230°C. I left mine in for about 25 minutes. Or until they turn a deep golden colour. Leave to cool on the tray, and give them a little shake. Store in an airtight container for up to a week! An excellent autumnal alternative to boring old nuts and nibbles.