15g [ ½ oz] butter; 50g [2oz] salami, skinned and chopped; 150g [5oz] plain flour; 1 medium onion, finely chopped; 75g [3oz] mozzarella cheese, grated; ½ tsp salt; 15 g [ ½ oz] soft sun-dried tomatoes, chopped; 1 tbsp fresh basil, chopped; 125ml [4 fl oz] milk; 1 ½ tsp baking powder; 1 large egg.
1. Pre-heat the oven to 200C [400F, Gas mark 6]. Oil a muffin tray lightly or line with paper cases. 2. Melt the butter in a small pan over a low heat and add the onion. Fry until the onion has softened. Remove to a large bowl and leave to cool. 3. Add the chopped tomatoes, salami, half the grated cheese and the basil to the bowl with the onions. 4. Sift the flour, baking powder and salt into the bowl. In another bowl, beat the egg with the milk and pour into the bowl. Whisk everything with a fork until just combined but still lumpy. 5. Spoon into the cases and sprinkle each with the remaining mozzarella cheese. Bake for 15 – 20 minutes until risen and golden. Eat warm or cold on the day of baking ******************************************************************** PEACH JAM 4lb [1 ¾ kg] fresh peaches; 1 Lemon; ¾ pint{425ml] water; 2lb 12oz [1 ¼ kg] white sugar; 1lb [450g] demerara sugar. Put the peaches in boiling water for 1 minute, then place in a bowl of cold water and skin with a stainless knife; halve, stone and quarter. Halve the lemon; squeeze out the juice; cut up the peel and tie in muslin. Put the peaches, lemon juice and peel into a pan with the water; bring to the boil, then simmer for ½ to ¾ hour until tender. Remove the muslin bag, squeezing well; add the sugars and stir without boiling until dissolved. Bring to the boil and boil rapidly until setting point is reached. Stir once more, then pot and cover in the usual way. This preserve has a light set. The yield is about 6lb [2 ¾ kg]
RHUBARB TART
225g plain flour; 100g unsalted butter, chilled and cubed; 225g caster sugar; 2 free range eggs, beaten; 300g fresh rhubarb, trimmed and chopped; 4 tbsp cornflour; 200g soft cheese; zest of 1 orange. 1. To make the pastry:- sift the flour into a large bowl and rub in the butter with your fingertips, until the mixture resembles breadcrumbs. Add 50g of the sugar and ½ the beaten eggs and bring together into a dough. If the mixture is too dry add a little water. Wrap in cling film and chill in the fridge for at least 30 minutes. 2. Meanwhile, preheat the oven to 220C [fan 200C Gas mark 7]. Put the rhubarb into a saucepan with 100g of the sugar and 1 tsbp water. Sift in the cornflour and heat gently, stirring until the mixture has thickened up (about 10 minutes). 3. Roll out the pastry and use it to line an approximately 20cm flan tin. Prick with a fork and then pour in the rhubarb mixture. Bake for about 7 minutes. 4. Reduce the oven temperature to 180C [fan 160C gas mark 4]. Beat together the soft cheese, remaining sugar, remaining egg and orange zest until creamy. Pour on top of the cooked rhubarb filling and then bake at the reduced temperature, for about 30 minutes.
