Puff Pastry Straws – the photos

Here they are :

Brush your sheet with beaten egg and spread with the tapenade :

Sprinkle with the grated cheese :

Fold in half and press down gently :

Twist your straws and brush with beaten egg :

Here's the end result :

You can choose what size of straw you'd like – a long version which is approximately 30cm in length – with the pastry cut vertically – a shorter version which is approximately 15cm in length – with the pastry cut horizontally.

Personally I prefer the shorter version, they are easier to control when you are twisting into shape and more convenient to eat!

I've frozen a few just to see how they respond so further news to follow. I suspect this may be academic since they'll all be eaten but it might just be useful to make ahead and freeze – hmm.

A Puff Pastry Sheet (PPS) – again!

I really think I should give the PPS a rest after this recipe – but this is such an easy, emergency – “throw it together” snack or nibble. Who doesn't like cheese straws? Who makes them from scratch these days? This is a half way house!

You'll need a baking sheet lined with baking parchment.

Pre-heat oven 180fan/200c/Gas 6.

Puff Pastry Cheese Straws

1 puff pastry sheet - 320g - defrosted

1 egg, beaten

3 tbsp Tapenade

75g grated Parmesan

Unroll the puff pastry sheet and brush with beaten egg.

Spread the sheet with the tapenade.

Sprinkle with grated Parmesan.

Fold the sheet in half and press down – gently but firmly.

Cut into strips 2.5cm – ½” wide. You'll find a Chef's knife is the best piece of kit and take your time otherwise the pastry and filling will stick to the knife.

Twist in opposite directions and place the twists on a lined baking sheet, gluing the ends of the twists down firmly. Brush with beaten egg.

Bake for 15 minutes – you may need another 2/3 minutes depending on your oven.

You can make this as quick and easy as you like – you can buy your tapenade ready-made. Tapenade isn't difficult to make if you have time and the inclination :

Tapenade

290g black olives – 160g drained weight

(most supermarkets have pitted, sliced black olives in various sized jars)

1 tbsp capers

50ml olive oil

1 tbsp lemon juice

2 anchovy fillets

Blitz in a small processor until the tapenade is spreadable.

You can buy ready-made black olive tapenade – 130g - £2 – obtainable from Marks and Spencer which may sound expensive but it's a great product – smells and tastes divine.

Here come the helpful photos!

News Report – Part 2

I mentioned in Part 1 that the new frying pan was also suitable for an induction hob. It's my experience that pans that are suitable for every cooking surface have a price tag to match. I should explain that my every day hob is gas but I use a portable induction hob for classes. They are really useful pieces of kit but impeded by the expensive cookware required specifically for the surface.

Should you ever decide that you're going to invest I'd suggest that you check out IKEA. They produce said hob at the price of £35. Product name Tillreda.

My hob cost £70 ten years ago just to give a little perspective. Periodically the cheaper supermarkets sell them but you have to be quick off the mark.

Whilst I'm on the subject of all things IKEA, the frying pan mentioned previously can also be purchased as part of a 7-piece set costing £39.

A portable hob is a really useful piece of kit. They don't take up space so can be stashed easily. They are handy if you need extra capacity – particularly during the summer or entertaining any time for that matter. They are also easy to keep clean.

What a pleasant surprise to find “all surface” cookware that really is “all surface”.

Phew – shopping over - exhausted but very happy!

News Report – Part 1

Sadly my trusted “hob to oven” frying pan is no more – I've worn it out and it has to be replaced forthwith, immediately, if not sooner!

I went shopping with my Sister to IKEA – hadn't been for ages – what a result. It's one of those stores that should carry a warning – you know what I'm saying, “I have to have it – I can't possibly survive without it” when in truth it will gather dust, buried at the back of a cupboard and then be committed to the happy hunting ground for unwanted kitchenalia in the sky.

It didn't occur to me that I might find my replacement frying pan – meandering hither and thither I found the answer to all my dreams, the Oumbarlig frying pan - product number 502-92-96 measuring 28cms - cost - £14.95. Non stick of course and the added bonus - it is suitable for use on an induction hob too. To say I was delighted is an understatement. I bought my worn out pan for £25 several years ago and I thought it was a good investment then despite the fact that it wasn't suitable for an induction hob. Credit where it's due that pan has been brilliant. If you want to invest then you need to check out your favourite search engine and shop around. You can pay anything from £14.95 to noughts – personally I'm not sure the noughts are justified – nor is a fancy, dancing range just because it has been endorsed by a fancy, dancing chef!

I've no idea whether the IKEA replacement pan will stand the test of time but I'll give it my best shot and so far so good.

By the way I kept the lid from my old pan which fits the new one perfectly. You can buy a splatter screen at a more than reasonable price of £3 if you need a cover.

I've learnt that my first stop in future will be IKEA – I may not find what I'm looking for but one thing is for sure it will be worth the visit.

Some things are meant to be

A good friend of mine, who follows the blog, mentioned she'd recommended it to a good friend of hers who loved it – keep up!

Fast forward a couple of months I'm at a charity concert with another friend who is with a friend of hers. During the interval we are chatting and I was introduced properly to M – my friend's friend. Guess what – turns out that it's the same person in the first sentence. A lovely lady who was very complimentary.

If you aren't thoroughly confused by now I'd be amazed!

Moving on, M came to class and enjoyed herself, here's what she wrote afterwards :

“... getting back to you as promised. The other week I cooked a Mushroom

and Stilton starter for Sally and Stephen and Sally commented that

I was skipping that course, I don't like cooked mushrooms only fresh

says I. I then arrive at class to be presented with Mushroom

Tartines … how would I describe it … lip smackingly good!!!!

I couldn't think of anything else for the next couple of

days and one of the chaps at work said that was a really

good description and I've made it twice since

I enjoyed The Ivy Fishcake recipe and will try that

soon, loving hearing the background of it and class is an

education in more ways than one

The Hazelnut Hodgepodge I'm doing this evening when

we have a friend round for dinner, so you can see, it's not

just a lovely evening with a glass of wine with the “Loose

Ladies” as Stephens calls us, it's putting it into practice and

spreading the word about the blog...forget about radio spots

you should have a TV Series called … FRIDGED … love that

expression

Sorry if I've prattled on a bit but I feel that when you have

a good experience you should express your feelings and

politely when you haven't.

Love, M xx”

Absolutely some things are meant to be. I cannot tell you how wonderful it was to receive M's email. I love what I do but it's fantastic to read that other people love it too.

Class Report

It's that time again!

The menu for class was :

Pizza Puffs

A Tickle Tray

Lemon and Blueberry Hodgepodge

My mission is to make sure that my Students are inspired enough to want to go home and try a recipe for themselves.

I thought you'd be interested to hear what they had to say :

“Starter, one of the best. Main course, can't

wait to try for alfresco dining. Pudding – wow. Fab evening.”

“As per usual superb food … makes it look so easy. Starter

really tasty, main course definitely one for a party

and the dessert was beautiful.”

“Starter – so tasty – looks easy – hope so! Main

course as well as being delicious also looks like a

work of art. Dessert soooo gorgeous!!!”

“Pizza puffs easy for canapés or with rocket served

as a starter. Main delicious - who needs a BBQ when

you can eat this! Pud – to die for - one of the best - a perfect combination.”

It's important to me that you have this feedback – it confirms that the recipes on the blog are not “pie in the sky” they are real, tried and tested and do exactly what they say on the cake tin.

I'm very sorry for the awful puns. I will try and improve.

Crackers anyone?

There are so many options – here goes.

Are you a rice cake fan or do you think of them as a lightweight frisbee not fit for anything? For the most part I'd agree but I do like the version that contains yeast extract – I realise it's the “M” word but it has got to be said!

There are lots of rice cakes out there – some definitely better quality than others. My favourite is “Kallo” - they may be more expensive than some but I work on the basis that you get, in the main, what you pay for.

A rice cake with yeast extract, spread with the smoked mackerel paté – I reckon that took about 20 seconds to prepare.

Rice cakes not your thing – ever tried rice crackers – aka rice thins? A more delicate, refined cracker – rice cakes have this knack of crumbling into 60 pieces - I exaggerate I know but that's what it feels like when you lose control and it goes everywhere – stuck to your nose, on the front of your new shirt and finally in your lap which looks so wonderful when you've had to wipe down leaving the biggest and most embarrassing damp patch you've ever seen!

I'd recommend you try Ricesnax Rice Thins, available from your usual on-line grocer! You can choose between sweet chilli, sour cream & onion or salt & vinegar. An absolute must for your store cupboard. Suitable for vegetarians and gluten free too – sounds to good to be true, but no, they're delicious and I always have a supply in my pantry.

Here's a photo of the sour cream and salt & vinegar versions :

If the rice cakes and the crackers don't make the grade, you could always try mini wholemeal pitta breads, toasted and split, spread with the paté and add salad of your choice.

Just before I go, another alternative is to fold the paté through cooked pasta. Serve hot or cold with any veggies that take your fancy.

I think I'd consider most boxes ticked!