This recipe for twice-baked potato wedges is a delicious side to a filling meal, or a moreish snack. Serve with a dollop of homemade tomato ketchup.Read More
These simple tomato tarts can be made quickly and easily, served as they are or with a sprinkling of goat's cheese or feta.
500g small tomatoes, roughly chopped
250g white bread rolls, thinly sliced
3 tbsp milk
2 tbsp oil, plus extra for greasing
2 tbsp fresh thyme leaves, plus extra to garnish
½ red onion, peeled and chopped
1 garlic clove, peeled and crushed
juice of 1 lemon
sea salt and black pepper
Preheat the oven to 190°C/gas mark 5 and grease a 12-hole cupcake tray with oil. Place the bread slices in a bowl and sprinkle with the milk. Allow the bread to soak for 5 mins.
In the meantime, place the chopped tomatoes in a mixing bowl, then mix in the oil, thyme, red onion, garlic and lemon juice. Season with the salt and pepper.
Line the cupcake tray holes with the bread slices, moulding them into the holes to cover them and create a case. Fill the bread cases heavily with the tomato mixture. Bake for 15-20 mins until golden, then allow to cool for 5 mins. Serve straightaway or chilled, presented in paper muffin cases and garnished with thyme leaves.
More recipes for savoury summer tarts in the August 2018 issue of LandScape magazine...
- Red, yellow and green pepper tart
- Courgette tart
- Beetroot and spring onion quiche
- Salmon tarts
- Cheddar, green bean and ham tarts
These slightly smoky chicken skewers take very little preparation and make a quick, healthy supper with a salad. They're also ideal for the barbecue and perhaps best eaten on a sunny day with a garden of friends and a chilled glass of white wine.
8 chicken strips
½ tsp garlic powder
½ tsp onion salt
1 pinch smoked paprika
1 tsp mixed peppercorns, crushed
2 tbsp oil, plus extra for greasing
1 handful dill, finely chopped
Soak eight wooden skewers in water for 30 mins. Preheat a lightly greased griddle pan to a medium heat. In a small bowl, stir together the garlic powder, onion salt, paprika, crushed peppercorns and a pinch of salt.
Season the chicken strips with the mix and thread onto the skewers. Drizzle with the oil, then grill for 7-10 mins, turning occasionally, until cooked through and lightly charred on both sides. Remove from the pan and let stand briefly before serving with a garnish of chopped dill.
More recipes using chicken in the June 2018 issue of LandScape magazine...
- Chicken breast with lemon and pepper
- Chicken salad sandwich
- Lemon chicken
- Chicken in tomato cream
- Chicken patties with chilli pepper and basil
- Lime and herb crusted chicken
- Chicken and yellow courgette flan
60g orange marmalade
120g Cheddar cheese, grated
80g softened butter, plus extra for greasing
120g plain flour
In a large mixing bowl, combine the butter and flour thoroughly using the back of a wooden spoon. Add the grated cheese and mix in. Grease a large, flat oven tray and roll 1 rounded tsp of the mixture into a ball. Press down onto the tray to make a biscuit shape, then repeat until all the mixture is used up, spacing them out to allow for spreading. Leave to chill for 30 mins.
Preheat the oven to 190°C/gas mark 5. Top each biscuit with 1 tsp of marmalade, then bake for 15-17 mins until golden and crisp. Allow to cool slightly before placing on a wire rack to cool completely, then serve.
Other delicious marmalade recipes from the Jan/Feb 2018 issue of LandScape magazine...
- Homemade marmalade
- Marmalade and ginger cake
- Apple and marmalade tart
- Marmalade bread and butter pudding
- Orange cream tarts
- Marmalade trifle
800g white bloomer, sliced medium thick
2 tbsp plain flour
100ml white wine
280g Cornish brie,
1 tbsp freshly grated nutmeg
Preheat the oven to 190°C/gas mark 5. In a large saucepan, melt the butter and mix in the flour. Heat, stirring, for 1 min. Stir in the white wine gradually, then the milk. Bring to a boil, stirring until smooth. Keeping on a simmer, add the brie to the pan, before seasoning with pepper and half of the nutmeg. Stir until the cheese has melted. Set aside.
Pour a quarter of the cheese sauce into a large ovenproof dish and layer with a quarter of the bread. Pour over another quarter of the sauce, and layer with the bread, continuing until the layers reach the top of the dish. Grate the Cheddar over the top and sprinkle with the remaining nutmeg. Bake for 15-20 mins, until golden.
Other leftover bread recipes in the Mar/Apr 2017 issue:
- Mini apple Charlottes
- Chocolate bread trifle
- Glamorgan sausages
- Herby bread puffs
- Exeter pudding
750g beef mince
650g King Edward potatoes, cubed
1 tbsp rapeseed oil
1 red onion, sliced
2 tbsp cornflour
2 tbsp oats
400ml beef stock
salt and black pepper
300g baby carrots
fresh curly parsley, for garnish
In a large saucepan, heat the oil and fry the onion for 3 mins, stirring almost constantly. Add the mince and fry for 8 mins, stirring occasionally. Add the cornflour and stir for a further minute. Add the oats and beef stock, then combine, season and add the carrots. Simmer for 20 mins, stirring occasionally.
Place the potato cubes in a large pan of cold water. Bring to the boil and cook for 15 mins. Drain the potatoes and serve with the mince, garnished with parsley.
Other mince recipes in our Jan/Feb 2017 issue:
- Cottage pie with parsnip mash
- Mince flan
- Mince bread balls
- Turkey and bacon pies
- Mini shepherd’s pies