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.

Active time: 20 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 2 1/2lb medium yellow-fleshed potatoes such as yukon gold
• 1tablespoon whole-grain or coarse-grained mustard
• 1tablespoon white-wine vinegar
• 2teaspoons finely chopped drained bottled capers
• 1/2teaspoon salt
• 1/2teaspoon black pepper
• 3tablespoons finely chopped shallot (1 large)
• 1/2cup extra-virgin olive oil
• 1/3cup chopped fresh flat-leaf parsley

DIRECTIONS Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.

While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.

Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.

Active time: 20 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 1/4cup all-purpose flour
• 1/2teaspoon salt
• 1/2teaspoon black pepper
• 4whole chicken legs (2 lb total)
• 3tablespoons vegetable oil
• 3/4cup chopped shallots (2 large)
• 1/2cup dry white wine
• 1cup low-sodium chicken broth
• 2teaspoons whole-grain or coarse-grain mustard
• 1/4cup chopped fresh dill

DIRECTIONS Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.

Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.

I really love this salad, it is has an unusual combination of tastes & textures. Until recently, I had never had a salad with chickpeas in it, let alone one which has chickpeas as a main ingredient. This is a brilliant salad to serve during the summer months.

Serves 4

INGREDIENTS:

• 2 cups of cooked & drained chickpeas
• 3 tablespoons of extra virgin olive oil
• 1 tablespoon white (wine) vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons fresh parsely, finely chopped
• 2 garlic cloves, minced
• 1 sweet vidalia onion, or shallot
• salt & fresh ground black pepper to tasts

DIRECTIONS:

1. Prepare the salad dressing by mixing the vinegar, olive oil, garlic & parsley in a small bowl. This will now act as your marinade.
2. Place the chickpeas & the onions in a medium sized bowl & mix. Pour the marinade into the medium sized bowl & mix well.
3. Season to taste then cover the bowl with plastic wrap & place in the fridge over night.
4. Remove the salad from the fridge at least 30 minutes before serving as it is best eaten at room temperature. Just before serving, check the seasoning & re-season if desired.

TIPS:

1. It is important to use as high a quality olive oil as possible, it really makes a huge difference to the salad.
2. If you do not want to cook the chickpeas yourself, you can use canned (boiled) chickpeas – just rinse them & drain them well before using.

A crunchy, savory crumb topping makes broccoli irresistible — really!

Makes 8 to 10 servings.

INGREDIENTS

• 4tablespoons (1/2 stick) butter
• 1/3cup minced onion
• 2large garlic cloves, minced
• 1/2teaspoon dry mustard
• 4tablespoons dijon mustard
• 2 1/2cups fresh breadcrumbs made from crustless sourdough bread
• 1cup (packed) grated parmesan cheese (about 3 ounces)
• 12to 13 cups broccoli florets (from about 3 pounds broccoli crowns)
• 1/2cup whipping cream

DIRECTIONS Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese. Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.) Preheat oven to 350°F. Butter 13×9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.