WHITE AND DARK BROWNIES

March 13, 2012 § Leave a comment

I saw this post in one of my favourite blogs
and the brownies look so cute that I couldn’t wait to make my version of them!

I followed the same recipe although I used milk chocolate instead of dark, not because I prefer it but because I was baking 2 other things and got mixed up.

I just modified the look actually! And as all my cookie cutters were way bigger, I had to improvise a cardboard stencil. Maybe primitive but effective.

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RED PEPPER SHORTCRUST PASTRY

March 12, 2012 § Leave a comment

Pepper is in season!

Let’s celebrate it with this shortcrust pastry filled with veggies.

And for a non-vegetarian option you can add some bacon rashers on top of the mushrooms.

SERVES: 2

READY IN: 1 hour (includes 20 – 30 minutes in the oven)

INGREDIENTS:

  • olive oil
  • salt
  • black pepper
  • 1 onion
  • 2 red peppers
  • 200 g. close cup mushrooms
  • Juice of ½ lemon
  • 500 g. shortcrust pastry
  • A bit of butter (optional)

 –

EQUIPEMENT:

  • 1 chopping board
  • 1 knife
  • 2 pans
  • 1 rolling pin (or something that can be used as one)
  • 1 sheet of baking parchment
  • 1 fork

 –

DIRECTIONS:

  1. Heat the tablespoon of olive oil in the pan.
  2. Chop onion and red peppers.
  3. Fry onion and red peppers at medium heat with some salt and black pepper until tender.
  4. Wash and chop the mushrooms.
  5. Fry the mushrooms at medium heat and season. When they are nearly cooked, add some lemon juice.
  6. Cut the shortcrust in half. Take one half and roll it in a rectangle. Put the onion and pepper in one half of the rectangle. Then add a layer of mushrooms. Fold the other half of the rectangle over the vegetables. Close the pastry using a fork to stick the sides. Make some holes on top with the fork.
  7. Do the same with the second part of the shortcrust.
  8. To bake follow the directions in the package. It should be around 20-30 minutes or until golden.

 

COURGETTE AND FETA CAKE SALE

March 10, 2012 § Leave a comment

You can make lots of kinds of cake salés (savoury cakes).

Although the most common one would be the one with ham, cheese and olives, you can add the ingredients you want. I found a good recipe for cake salé (this recipe – in Spanish) and  changed the ingredients, inspired in what a friend of mine brought to a picnic : )

INGREDIENTS

  • 150 g. of flour
  • 1 tsp of salt
  • 16 g. of baking powder
  • 3 eggs
  • 5 Tsp of oil
  • 100 ml. of milk
  • 1 courgette
  • 150 g. of feta cheese
  • A bit of butter for greasing ?


EQUIPMENT

  • 2 bowls
  • 1 tablespoon
  • 1 teaspoon
  • 1 measuring jug
  • 1 knife
  • spoon
  • 1 lb (450 g.) loaf tin


DIRECTIONS

1. Preheat the oven to 180ºC.
2. Mix flour, salt and baking powder in a bowl.
3. Cut the courgette and the feta cheese in dices.
4. Add the courgette to the flour mixture.
5. Mix eggs, oil and milk in another bowl.
6. Add the feta cheese to the egg mixture.
7. Pour the egg mixture into the flour mixture and stir without over mixing.
8. Grease the loaf tin with butter and put the mixture into the tin.
9. Bake for 45 minutes or until a knife inserted into the center comes out clean.

Another recipe for cake salé that I like has goat’s cheese (125 g.) and apricots (100 g.) You can put that in the cake instead of the courgette and feta and add some sunflower or pumpkin seeds (50 g.) following the same recipe.

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