Sunday, 22 November 2015

Straight from Life at Cobble Hill Farm

One of the newer blogs that I have followed is Life at Cobble Hill Farm.
A week ago there was a recipe for ham and cheese rolls, I filed it away and bookmarked it. Today I dug it out and Oh My Word!! DELISH

Start with the dough,
4 1/2 cups of white bread flour, 
1 sachet of fast yeast,
1 tsp salt,
2 tsp sugar, 
Whisk together and add enough warm water to make a soft dough, I used almost 2 cups, and a splash of oil.
Knead for 5 minutes, return to an oiled bowl, cover and leave to double in size.

Take 1/3rd of the dough and roll out to a rectangle.
Mix about 2 oz butter with a good slug of Worcestershire sauce and 1 tbsp Dijon mustard. ( these are my measurements, proper ones are given at the original) Spread this over the dough, I had a little left over.
Sprinkle with grated cheddar and dot with some soft blue cheese, my version, then cover with sliced ham.
Roll up like a swiss roll and pinch the edges together, slice into about 10 slices and put into a lined tin, I used my old 1/2 standard tin.
Put straight into an oven at 170c for about 20 minutes, take out drizzle or dollop the rest of the filling mi over and pop back in the oven for 10 minutes. 
Try very hard to let them cool a little before chomping in. They are very very good.

As you can see I got 9, just because I did not roll the dough quite thin enough.

In the waste not want not way while they were cooking, I looked at the remaining dough, then gazed round the kitchen in a blank sort of way. Ah Ha, 2 slightly wizzened apples. Quick look in the pantry and scooped up a jar of bottled apple, in the fridge for a pack of cream cheese nearly out of date and some cinnamon and brown sugar.
Beat up the cream cheese along with, 
2 tbsp dark brown sugar.
A good shake of cinnamon, maybe a tsp.

Roll out almost half the remaining dough and spread with the mix, roll up as before and slice, put into a lined tin and leave to rise. Once the ham and cheese rolls come out, slide the sweet ones in the oven, 25 minutes.

I had some mix over but choose to dribble some Maple syrup over these as soon as they came out. They domed a bit as I had inadvertently turned the oven up too high. It did not matter, they were so good I burnt my fingers and my tongue.

What about the apples I hear you say, well first I wrapped the rest of the pizza dough in cling film and bunged it in the freezer.

I peeled and chopped the 2 apples, mixed them into the cream cheese mix and then stirred in the jar of apple. This went into a pyrex dish. 
8 ozs Plain Flour, with 4 ozs butter rubbed in, 2 ozs sugar, a handful or 2 of oats and more cinnamon, 1/2 tsp or so. Mix together and tip over apple mix, pop in oven when sweet rolls come out for 35 minutes.

No idea what it will taste like but it does smell good. It will be pudding tonight with leftovers, fingers crossed.

As you can see I use metric, imperial and volume measures when I cook, quite often I do not measure at all, it just depends on what I am making and how I feel.

Try and enjoy

       TTFN                                                            Pam

Sunday, 8 November 2015

Sunday Brunch, from Sunday Brunch

I am not the person who gets up late, showers, dresses and slumps on the sofa watching telly. Well today I was that person. 
Last night was so warm that I could not sleep, I was awake till 5 ish and then crawled into bed and slept till 9.20. I hit the sofa, coffee in hand and turned the box on. My guests were up and about and were happy to watch Simon and Tim playing with food. 
Ding, Flash, a light bulb moment, roasted Cauliflower cheese on toast, we could almost smell and taste it.
Ben was walked and fed ( I had to encourage him out today) and we decamped to the kitchen and collated the requirements.

A sad looking half Cauliflower, separated into florets and tossed in a little rapeseed oil, a sliced garlic clove and some salt and pepper. Into the mini oven 170c for about 10 minutes.
While that was roasting a good handfull of grated cheddar was mixed with an egg, a dollop of wholegrain mustard and a shake of Tabasco.

The mix looks a bit insipid, do not be fooled, it bites.

The roasted Cauli, I forgot to take a photo before putting the topping on. It is only roasted lightly, the cauli is almost cooked but the garlic is not burnt.

Before and after 10 minutes back in the mini oven at 180c

I grilled the bread in a lightly buttered frying pan and then onto a hot plate.

Top with the fragrant cauli mix, and enjoy. On the telly they used griddled walnut bread and topped the cauli mix with more chilli sauce, then put it under a grill to cook. As my oven was hot I used it, and we left off the chilli sauce.

Oh My Word, it was great, I can see the topping on a pizza, in a jacket potato or on a puff pastry base, even stirred through pasta.
It is very rich and this was plenty, I can still taste it, I will be fine now till dinner.

               TTFN                                                    Pam