tag:blogger.com,1999:blog-2534793097594352632011-04-21T20:15:50.124-07:00The ramblings of a hungry soundmanAbout Mehttp://www.blogger.com/profile/08174424692405039371noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-253479309759435263.post-3914636724917818372009-04-28T13:52:00.000-07:002009-04-28T14:01:04.239-07:00<b style="font-family: arial;">Ingredients</b><span style="font-family:arial;">:</span><br /> <span style=";font-family:arial;font-size:85%;" >100g butter, plus extra for greasing<br />150g mature cheddar cheese, or a mixture of cheddar and Parmesan<br />100g plain flour, plus extra for dusting the work surface<br />cayenne pepper<br />freshly ground black pepper<br />1 free-range egg yolk</span><br /><b style="font-family: arial;">Method</b><br /><span style=";font-family:arial;font-size:85%;" >1. Heat oven to 220C/ Gas 7. Lightly grease a large baking sheet with butter<br />2. Finely grate the cheese into a mixing bowl. Sift in the flour and add a sprinkling of cayenne pepper. Add some freshly ground black pepper and mix.<br />3. Cut the butter into little cubes and rub them into the mixture with your fingertips. When the butter has almost disappeared into the flour and you have a crumbly mixture, stir in the egg yolk with a butter knife.<br />4. Gather the pastry into a ball of dough (it should come together very easily). Dust the work surface with plenty of flour. Carefully roll out the cheese dough into a rough square. It should be about 5mm thick. Neaten the edges with the side of your hand.<br />5. With a sharp knife, cut the square into strips, then each strip into fingers. Gently lift them on to the lined baking sheet, leaving a little space between each one.<br />6. Wearing oven gloves, place the baking sheet in the oven and bake for about eight minutes, but check after five or six minutes, as oven temperatures vary. The cheese straws should be a very pale golden brown. They are fragile when they come out of the oven, so leave them to sit for five minutes before you try to move them. transfer to a wire rack to cool for a few more minutes.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/253479309759435263-391463672491781837?l=miaudio.blogspot.com' alt='' /></div>About Mehttp://www.blogger.com/profile/08174424692405039371noreply@blogger.com0tag:blogger.com,1999:blog-253479309759435263.post-32528990109834619452009-04-28T12:57:00.000-07:002009-04-28T13:59:21.366-07:00<span style="font-weight: bold; font-family: arial;">Ingredients:</span><br /><span style="font-family: arial;font-size:85%;" >1 Onion - Chopped into thin rings<br />2 Cloves Garlic peeled and crushed<br />2.5cm piece of ginger peeled and crushed<br />1 chilli deseeded and finely chopped<br />1kg Squash deseeded,peeled and roughly chopped<br />2 table spoons sunflower oil<br />1 teaspoon ground cumin<br />1 tin of toms<br />900ml veg stock<br />Salt and pepper</span><br /><br /><span style="font-weight: bold; font-family: arial;">Method:</span><br /><span style="font-family: arial;font-size:85%;" >1. Heat the oil in a deep pan,add the onion, garlic, ginger and chilli. Fry gently for about 5 mins or until golden.<br />2. Add the cumin and cook for 1 minute. Add the squash, tomatoes and stock. Bring to the boil and then reduce heat, cover and simmer for 20 min, until squash in very tender. Cool slightly<br />3. Using a hand blender blitz the mixture until smooth, season and enjoy.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/253479309759435263-3252899010983461945?l=miaudio.blogspot.com' alt='' /></div>About Mehttp://www.blogger.com/profile/08174424692405039371noreply@blogger.com0