Tuesday, 12 June 2018

Picnic Loaf Recipe

This is not your average sandwich - a delicious shareable savoury treat packed to the brim with Parma ham, brie, roasted red peppers, cucumber and so much more! Kids will really enjoy helping to make this picnic showstopper. You can make this up to 2 days in advance and store tightly wrapped in the fridge until needed.

·         2 tbsp pesto
·         4 tbsp good-quality mayonnaise
·         100g (3 1/2oz) roasted red peppers, drained and chopped
·         50g (2oz) sundried tomatoes, drained and chopped
·         small handful fresh basil, chopped
·         85g (3oz) Parma ham or 100g (3 1/2oz) wafer-thin cooked ham
·         100g (3 1/2oz) sliced jarlsberg cheese
·         200g (7oz) brie
·         100g (3 1/2oz) sliced salami
·         1/4 cucumber, thinly sliced 
·         4 leaves little gem lettuce 
·         1 medium sourdough loaf or round cobb loaf

1.      Combine the pesto and mayonnaise in a small bowl.
2.      Mix together the peppers, sundried tomatoes and basil and season well.
3.      Cut the loaf in half horizontally, then scoop most of the dough inside to make room for the filling. Kids will love helping you with this.
4.      Spread the pesto mayonnaise inside both pieces of the loaf and layer up with the pepper/tomato mix, ham, jarlsberg, brie, salami, cucumber and little gem leaves. Replace the top of the loaf, press together gently, wrap tightly in cling film and chill for 2-3 hours.
5.      Cut into wedges to serve.

Tip: The bread you scoop out of the middle can be made into breadcrumbs in a blender, tipped into a bag and frozen for up to a month.

--Recipe taken from Tesco Real Food--

Monday, 11 June 2018

Chocolate Lava Dutch Oven Cupcakes

Cooking Tip: One of the secrets to easily making these Chocolate Lava Dutch Oven Cakes in a Dutch oven is to use Foil Cupcake Liners because they stay in place as you pour the batter in each cup and they hold their shape as the batter bakes. Just place the liners in the bottom of the oven and pour an even amount of batter in each cup.

In bowl, combine the following ingredients and beat by hand till sugar is dissolved:
§  5 large eggs
§  ½ cup sugar
§  Pinch of salt
§  1 tablespoon flour

In a medium saucepan over medium heat, melt the following:
§  1 cup unsalted butter
§  1 cup semisweet chocolate chips

Remove saucepan from heat and stir in the egg/sugar mixture until smooth.
Pre-heat 12-inch Dutch oven, add foil cupcake liners to fit bottom of the oven (will make about 12 cakes),Pour equal amounts of batter in each liner and bake approximately 8-10 minutes, you want the batter to puff up BUT not enough to set the centre (this is where the lava comes from…yum!)

Let these little Chocolate Lava Dutch Oven Cakes cool slightly in the bottom of the oven by removing the lid and setting the oven away. They will fall as they cool. If you like serving them when they are slightly warm and gooey don’t let them cool too much.
Just before serving, sprinkle them with a little bit of powered sugar. Be careful when removing the cakes from the Dutch oven because the oven will retain heat for a period of time.
§  1 tablespoon powdered sugar

--Recipe taken from Camping for Foodies--