Dayrecipe Food Community

These are a staple in our house, they’re great anytime! I add them to packed lunches, picnic baskets, kids snack plates etc. My favourite way to eat them in still warm from the oven, sliced in half & buttered.

Makes 16

INGREDIENTS:

• 175 g self raising flour
• 1 pinch salt and black pepper
• 1/2 tsp mustard powder 
• 25 g margarine
• 75 g cheese, grated (I like to use a mature cheddar or sometimes Edam)
• 1 large egg
• 30 ml milk (2 tbsp)
• pinch baking powder
• 2 tablespoons grated parmesan cheese or dry hard Italian cheese (to sprinkle on top)

DIRECTIONS:

1. Heat oven to 220ºC, 425ºF, Gas Mark 7. Grease a baking tray.
2. Mix flour. baking powder and seasonings, rub in margarine and stir in cheese.
3. Mix to a soft dough with the egg and milk, reserving a little for glazing.
4. Roll out to a round 1.5 cm (½ inch) in thickness and cut into 16 triangles.
5. Place on the baking tray and brush with egg and milk and sprinkle with parmesan cheese.
6. Bake for about 10-15 minutes until golden brown.

TIPS:

1. You’ll find these bites taste best within 24 hours of baking. To get the ‘just baked’ taste again, zap in the microwave for 10-15 seconds. These bites also freeze perfectly.
2. To make tasty little appetizers, cut these bites into smaller triangles or use small cookie cutters, bake until golden brown then slice in half & serve with a selection of toppings such as cream cheese & chives, smoked salmon, olive tapenade etc.

Rosemary Leicht of Bethel, Ohio, writes: “I’ve been a finalist in the Pillsbury Bake-Off three times, so I’m something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don’t venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don’t enter as many competitions as I used to, but my family still looks forward to my latest creations.”

A quick breakfast using prepared dough.

Makes 4 servings.

INGREDIENTS

• 2tablespoons cornmeal
• 110-ounce tube refrigerated pizza dough4thin ham slices
• 2cups grated extra-sharp cheddar cheese (about 8 ounces), divided2tablespoons vegetable oil
• 4large eggs

DIRECTIONS Preheat oven to 450°F. Butter heavy large baking sheet; sprinkle lightly with cornmeal. Roll out dough to 12-inch square; cut into 4 squares. Transfer squares to prepared baking sheet. Bake until golden brown and crusty, about 20 minutes.

Top each dough square with 1 ham slice. Divide 1 1/2 cups cheese among dough squares. Return pizzas to oven and bake until cheese melts, about 5 minutes.

Meanwhile, heat oil in heavy large nonstick skillet over medium-high heat. Open 1 egg at a time into pan. Fry, without turning eggs over, until whites are firm but yolks are still tender.

Top each pizza with fried egg. Sprinkle remaining 1/2 cup cheese over eggs. Transfer to plates and serve.

Active time: 25 min Start to finish: 45 min

Makes 6 sandwiches.

INGREDIENTS

• for egg salad
• 8large eggs
• 1/2cup mayonnaise
• 3tablespoons finely chopped shallot
• 1 1/2tablespoons finely chopped fresh tarragon, or to taste
• 2teaspoons tarragon vinegar or white-wine vinegar
• 1/4teaspoon salt, or to taste
• 1/4teaspoon black pepper, or to tastefor sandwiches
• mayonnaise for spreading on bread (optional)
• 12slices seedless rye bread or 6 kaiser rolls
• 3cups tender pea shoots (3 oz) or shredded lettuce

DIRECTIONS Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.

Cooks’ note:
• Egg salad can be made 1 day ahead and chilled, covered.

The bright green of the fried asparagus with the yellow egg sauce and the orange salmon roe topping makes a colorful display.

Makes 4 servings.

INGREDIENTS

• for egg sauce
• 4 egg yolks
• 2 tablespoons plus 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• 2 tablespoons plus 1 teaspoon clarified butterfor asparagus
• vegetable oil for deep-frying
• 12 green asparagus spears, about 6 inches (15 cm) long
• sea salt
• egg sauce
• 2 tablespoons salmon roe

DIRECTIONS MakeEgg Sauce:
1. Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix.

2. Add the clarified butter gradually so that it doesn’t separate, mixing as you go.

Yield:3/4 cup (150 ml).

Make Asparagus:
1. Bring about3 inches (8 cm) of oil in a medium saucepan to 340°F (170°C). Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt. Cut the spears in half.

2. Line a serving dish with the Egg Sauce. Arrange the asparagus in it in 2 or 3 layers. Spoon the salmon roe on top.

Serve with potato chips, a heap of tangy coleslaw, and some sweet gherkins. Finish with strawberry ice cream and chocolate cookies. By the way, the filling for these quick sandwiches is delicious on toasted English muffins for breakfast.

Makes 4 servings.

INGREDIENTS

• 1pound purchased egg salad (about 2 cups)
• 6ounces smoked ham, cut into 1/2-inch dice
• 1/2cup thinly sliced green onions
• 2tablespoons chopped fresh tarragon
• mayonnaise (optional)
• 4hero rolls or kaiser rolls, split horizontally in half
• 1red bell pepper, thinly sliced into rings
• 4large romaine lettuce leaves

DIRECTIONS Mix egg salad, smoked ham, green onions, and tarragon in medium bowl. If the egg salad seems dry, stir in additional mayonnaise by tablespoonfuls. Season to taste with salt and pepper. Divide egg- salad mixture among bottom halves of rolls. Top with bell pepper rings, lettuce leaves, and top halves of rolls. Cut each sandwich in half and serve.