One-pot dishes are simple to put together and deliciously warming. Here, vegetarian sausages can be easily substituted in.Read More
Lancashire cheese comes in three distinct varieties, this recipe uses crumbly cheese, although creamy would also work well, giving a milder flavour. Combined with tangy caramelised red onions, it makes a delicious quick lunch.Read More
Chewy, soft and delicious warm from the oven, these indulgent white chocolate cookies are heightened with the addition of sweetly tart damsons.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
Sweetly creamy white chocolate makes an indulgent filling for this easy cheesecake recipe.
150g white chocolate, chopped
60g white chocolate, grated, to decorate
250g digestive biscuits, finely crushed
125g unsalted butter, melted
3 tsp powdered gelatine (for a vegetarian version, substitute with the same quantity of agar agar)
500g cream cheese, softened
180g caster sugar
150g sour cream
3 tbsp boiling water
white fondant rose, optional
Preheat the oven to 175°C/gas mark 4. Separate two of the eggs into two cups. In a large bowl, cream the butter with a pinch of salt, the vanilla extract and 250g of the sugar. Gradually stir in the egg yolks and the remaining eggs. In a separate bowl, mix the flour with the baking powder. Add this to the wet mix in batches, alternating with the gradual addition of the milk. Mix well after each addition. Place one third of the mixture into a 26cm greased springform cake tin and smooth the top.
Using a hand whisk, beat the egg whites, gradually adding the remaining sugar. Loosely spread this on top of the mixture in the cake tin, to approximately 5mm from the edge. Sprinkle with the flaked almonds.
Place in the oven and bake for 20-25 mins. Remove, leaving the oven on, and place on a cooling rack. Carefully ease the cake from the tin and allow to cool. Clean, dry and re-grease the tin, then add the remaining mixture and place in the oven, still at 175°C/gas mark 4. Bake for 40-45 mins. Remove and place on a cooling rack, carefully remove from the tin and allow to cool. Cut this piece of cake into two layers, slicing it horizontally through the centre.
Melt the white chocolate in a basin over a pan of warm water. Place the cream cheese in a bowl and then stir the yoghurt and chocolate into the cream cheese in alternating batches, mixing well in between. Spread the bottom two layers of the cake with the marmalade, followed by the cream mixture and assemble so that the layer with the meringue is sitting on the top. Refrigerate the cake for 2 hrs before serving to allow the cream to firm slightly.
More recipes using white chocolate in the May 2018 issue of LandScape magazine...
- White chocolate mousse
- Cupcakes with white chocolate icing
- White chocolate peppermint bark
- White chocolate cake
- White chocolate and orange cookies
A familiar evening meal is transformed when made from scratch with fresh ingredients. This simple recipe uses ingredients that are likely to already be in the store cupboard.
For the fish fingers:
460g fillets fresh haddock, skin on
40g plain flour
1 tbsp olive oil
For the sauce:
100g dark brown sugar
120ml malt vinegar
200g tomatoes, chopped
For the sauce: Mix together the raisins, sugar, malt vinegar, tomatoes and a pinch of salt in a large saucepan and bring to the boil. Add the water, then simmer on a low heat for 25 mins until thick and glossy. Allow to cool.
For the fish fingers: Preheat the oven to 200°C/gas mark 6. In a food processor, crush the oats until approximately half their size, then place on a dinner plate. Without removing the skin, slice the haddock lengthways into strips. Place the flour on a plate, beat the eggs in a bowl and season. One at a time, coat each haddock strip in flour, then egg, and finally the crushed oats.
Transfer the haddock to a baking tray lined with baking paper. Drizzle with the oil and bake for 25-30 mins until cooked through and golden. In the meantime, place the brown sauce mix in a food processor and blend until smooth. Transfer to a serving pot. Place the fish fingers on a plate and serve with the sauce.
More recipes using haddock in the May 2018 issue of LandScape magazine...
- Haddock with herbs and lemon
- Smoked haddock pate
- Smoked haddock triangles
- Mini haddock fishcakes
- Smoked haddock pie
Bacon and eggs are given a new twist in this recipe for savoury muffins, perfect for a picnic. The bacon can be replaced with sundried tomatoes or roasted mushrooms for a tasty vegetarian version.Read More
Add stout to cheddar for a rich warming soup, in this recipe for quick St Patrick's Day supper.
200g extra mature Cheddar, grated, plus extra for garnish
800g potatoes, roughly chopped
1 onion, roughly chopped
1 garlic clove, roughly chopped
1 carrot, roughly chopped
2 parsnips, roughly chopped
2 thyme sprigs, plus extra for garnish
1 litre water
2 tbsp Worcestershire sauce
Place the chopped potatoes, onion, garlic, carrot and parsnips in a large saucepan. Pour in the stout, add the leaves from the thyme sprigs and season. Bring to the boil, then simmer for 20 mins until the vegetables are soft. Blend until smooth in a food processor. Return to the heat and simmer while stirring in the water. Bring to the boil and add the Worcestershire sauce. Mix in the grated cheese until melted. Divide between bowls and top with the extra cheese and thyme.
More recipes using stout in the March 2018 issue of LandScape magazine...
- Stout and rabbit stew
- Black velvet cake
- Braised beef in stout
- Stout and beef pie
- Stout and black treacle bread
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