Text 14408, 89 rader
Skriven 2008-09-30 07:33:00 av JIM WELLER (1:123/140)
Ärende: BFT 32
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The end of that chapter. More to come. (someday)

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     Title: BFT Wensleydale Tarts
Categories: British, Appetizers, Cheese, Pies
  Servings: 6

    250 g  Shortcrust pastry
    225 g  Onions, finely chopped
     50 g  Butter
        lg pinch Freshly grated nutmeg
     25 g  Plain flour
    150 ml Milk, warmed
           Salt
           Freshly ground black pepper
     75 g  Wensleydale cheese, finely
           grated
     15 g  White breadcrumbs

Wensleydale cheese from Yorkshire is mild with a flaky texture. If
you cannot get any then try another crumbly cheese.

Roll out the pastry and line six 9 cm (3 1/2 inch) flan rings. Bake
'blind' at 200 C / 400 F / Gas 6 for 15 minutes. Gently fry the
onions in 25g (1 oz) butter for 5 minutes.

Melt the remaining butter in a saucepan, add the nutmeg and cook
gently for 30 seconds, then stir in the flour. Gradually blend in
the milk, stirring continuously until sauce boils. Season. Add the
onions and half the cheese to this 'thick' sauce. 

Spoon the hot sauce into the pastry cases. Sprinkle with a mixture
of the remaining cheese and breadcrumbs. Place on a grill pan and
grill under a moderate heat until golden.


  From: The Great British Kitchen Cookbook of the British Food Trust
 
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     Title: BFT Morkolk County Asparagus Tartlets
Categories: British, Appetizers, Pies
  Servings: 4

      4 oz plain flour
      3 oz butter
      8 oz thin, fresh asparagus
           spears
      8    eggs
      4 TB milk
           salt and freshly ground
           pepper

Preheat the oven to 200 C (400 F/gas mark 6). Sift the flour and a
pinch of salt into a mixing bowl. Rub in 50g/2oz of the butter until
the mixture resembles breadcrumbs.

Stir in enough cold water to make a soft dough. Knead lightly, then
roll out thinly on a floured surface. Use to line 6 10cm wide, 2.5cm
deep flat tins. Prick the bases; chill for 10 minutes.

Line with greaseproof paper and beans and bake blind for 10 minutes.
Remove paper and beans and bake for a further 5 to 10 minutes until
crisp.

Cook the asparagus in boiling, salted water until just tender.
Drain. Cut off and reserve the tips, Finely chop up the rest of the
asparagus.

Beat together eggs, milk and seasoning. Heat 25g/1oz butter in a
small pan, add egg mixture and cook over a low heat until just
setting. Stir in the chopped asparagus and spoon into the hot pastry
cases. Top with the reserve tips and serve at once.


  From: The Great British Kitchen Cookbook of the British Food Trust
 
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Cheers

YK Jim


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