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Posts Tagged ‘lunchbox recipes’

Would you believe it the summer holidays are nearly at an end, where have six weeks gone?

These delicious biscuits will make a nice treat in school lunchboxes when the children go back after the holidays and they are perfect for little fingers and thumbs to make.

Home made Strawberry Jam

Strawberry Jam Drop Cookies

  • 125g Butter or Margarine
  • 1 tsp Vanilla Extract
  • 190g Self Raising Flour
  • 1oog Caster Sugar
  • 1 Egg
  • Strawberry Jam
  1. Preheat oven to 180C.
  2. Beat together the butter and sugar in a bowl until pale and creamy.
  3. Mix in the egg yolk and the vanilla extract.
  4. Gradually add the flour and mix in slowly to form a smooth dough.
  5. Roll generous teaspoons of dough into balls and space out on baking trays lined with greaseproof paper.
  6. Flatten each ball slightly and press your finger or thumb into the middle to make a well, take care not to press too hard.
  7. Fill the hole with approx ½ teaspoon jam.
  8. Bake in the oven for 10-15 minutes or until golden.
  9. Cool on wire racks.

You can of course use any flavour of jam that you like. 

Enjoy,

Gill

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Leeks are a valuable and versatile ingredient in the kitchen delivering a huge amount of flavour and are often overlooked. If you have a glut of Leeks in the garden or allotment or are simply craving their delicious mild onion flavour why not give this recipe a go, it is a firm favourite at home.

Leeks ready to be harvested and cooked

Leek and Bacon Quiche

  • 350g Shortcrust Pasty or a shop bought cooked pastry case
  • 25g Butter
  • 3 Leeks chopped
  • 175g  Streaky Bacon chopped
  • 200ml Double Cream
  • 4 Eggs
  • 125g Cheddar Cheese grated
  • 2 tbsp fresh chopped Parsley

If you are not using a shop bought pastry case grease a 25cm flan tin with some of the butter, line with the shortcrust pastry and bake blind.

Heat the remainder of the butter in a frying pan and fry the leeks over a medium heat until soft and just turning brown, remove the leeks and set aside, now fry the bacon until crisp.

Beat together the cream and eggs, then stir in the leeks, bacon, grated cheese and parsley. Pour carefully into the pastry case and bake at 190C/375F/Gas mark 5 for approx 25 minutes or until golden brown and set.

Serve it hot or cold, it also makes a good addition to a lunchbox or a picnic.

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