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ESB Mini Bites

My Instagram series shares quick potted recipes for bakes I make in my daily life.

See the full series so far below!

Bruschetta

Bruschetta Easy Flapjack Leftover Chicken Pie

 

To make your own bruschetta, rub thick slices of bread with olive oil and salt and pepper

on a baking tray. Bake for 10 minutes until golden brown and crisp and leave to cool.

Top with ripe tomatoes and basil or pureed broad beans with mint and enjoy!

Easy Flapjack

 

Start by melting together 125g butter and soft brown sugar and 3 tbsps. golden syrup. When they are bubbling and the sugar has dissolved, add in 250g rolled oats and mix together until they are thoroughly coated. Tip into a 20cm square tin lined with greaseproof paper and even out into an even thickness. Press down well with the back of a spoon and then bake for 15 - 20 minutes until the edges are golden brown. Straight out of the oven, use a sharp knife to cut into squares. Then leave to cool and re-cut over the lines you made while it was hot.

Enjoy as a tasty snack with a cup of coffee!

Leftover Chicken Pie

 

Use up left-over chicken to create this scrumptious pie. Fry 2 small leeks in a knob of butter until tender. Then add a handful of small sliced mushrooms and fry before thickening the mixture with a spoonful of flour. Add in a mixture of chicken stock and milk until it is the consistency you like before shredding in the left over chicken and heating until hot to the touch. Place the mixture into a rectangular ceramic dish before rolling out a block of bought puff pastry to the same size as the dish. Brush the edge of the dish with egg wash to make the pastry stick before placing it on top of the filling. Crimp the pastry around the edge before brushing with egg wash and making a couple of slits in the top to allow the steam to escape. Bake immediately at 180'C for 40 minutes or so until the pastry is puffed and golden and the filling is piping hot.

Enjoy with a serving of cabbage and a side of new potatoes!

Tomato Stuffed Roasted Peppers

Tomato Stuffed Roasted Peppers

 

Choose 4 large yellow and red peppers and cut in half lengthways. Cut out the seeds and inner membrane without removing the stalk. Then cut 4 large tomatoes in half and stuff into the half peppers. Drizzle with olive oil and sprinkle with salt and pepper before roasting for 30 - 45 minutes until they are soft and burnished at the edges. Remove from the oven and dress with more olive oil and balsamic vinegar and sprinkle a little chopped basil.

 

Enjoy as a delicious vegetarian summer lunch!