Text 14102, 77 rader
Skriven 2008-09-22 21:36:00 av JIM WELLER (1:123/140)
Ärende: BFT 8
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     Title: BFT Cheshire Potted Cheese
Categories: British, Appetizers, Cheese
  Servings: 8

    225 g  Cheshire cheese, grated
     50 g  Butter, softened (2 oz)
    1/4 ts Ground mace or allspice
      2 TB Sweet sherry or Madeira
           Melted butter, for sealing

This is an excellent way to use up odd bits of cheese. They can be
grated up together. As long as the butter seal is unbroken, this
mixture keeps in the refrigerator for several weeks.

Mix the cheese with the softened butter and spice. The exact amount
of butter will depend on how dry or moist the cheese is. Beat
thoroughly. Add the sherry and mix again.

Put the mix into small pots or ramekins, pressing it down well and
smoothing the tops. Cover each with melted butter and store in the
refrigerator. Remove from the refrigerator about 1 hour before
serving. Spread on toast or bread with fruit and celery.


  From: The Great British Kitchen Cookbook of the British Food Trust
 
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     Title: BFT Cobweb Pizza
Categories: British, Pizza, Mushrooms, Cheese, Anchovies
  Servings: 4

     15 g  Butter
      1    Onion, chopped
    227 g  Can chopped tomatoes with
           herbs
     50 g  Mushrooms, sliced
    1/2    Green or orange pepper,
           chopped
     50 g  Sweetcorn
    250 g  Pizza base or bread mix
    200 ml Milk
     75 g  Cheddar cheese, grated 3
      2 x  50 Gram Anchovies, drained

Melt the butter in a non-stick pan. Add the onions and cook until
soft. Add the tomatoes, mushrooms and peppers. Bring to the boil and
simmer for 5-10 minutes. Stir in the sweetcorn.

Make the pizza base as directed on the packet using warm milk
instead of water. Roll out the dough on a floured surface into a 28
cm (11 inch) circle. Place on a greased baking sheet. 

Spoon the tomato mixture onto dough. Sprinkle with the cheese,
arrange the anchovies in a cobweb pattern. Cover with greased
polythene and leave to rise in a warm place for 20 minutes. 

Bake at 220  C / 425  F / Gas 7 for 30 minutes.

  From: The Great British Kitchen Cookbook of the British Food Trust
 
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CORN!?!


Cheers

YK Jim


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