Tag Archives: Gruyere

New Year Nibbles

I do love making my own nibbles/canapes for parties and family gatherings wherever I can but this year for our New Year Nibbles I am taking a few shortcuts (if it’s good enough for Delia) along with some homemade goodies.  I shall be buying all the pastry ready made and ready to roll out and I will be keeping a few M&S nibbles as backup in the fridge as we are having a small party to say ta-ta to 2013 and I know how fast the buffet table disappears!

A few of our favourites are:

Parmesan Crisps – simply grated Parmesan in little piles on a baking sheet lined with parchment paper and bake for a few minutes.

Mini Quiche, these are great and so easy to make, this recipe comes out several times a year for picnics and the like,  Gruyère makes these so tasty:

mini quiche

Ingredients

375g ready rolled shortcrust pastry
90g back bacon, chopped into small squares
5 tablespoons crème fraîche
1 whole organic egg
1 organic egg yolk
3 tablespoons semi-skimmed milk
50g Gruyère cheese, grated
Salt and pepper

Method

Pre-heat your oven to 190°C/170°C/Gas 5.

1.  Cut 12 rounds of pastry to line a 12 hole tin, I use a glass that makes the
perfect size round for my tin, around 7.5cm.  Refrigerate while you make
the filling.
2.  Dry fry the bacon until lightly golden.  Drain on a paper towel and let cool.
3.  Combine the crème fraîche, semi-skimmed milk, whole egg and egg yolk in
a bowl, season to taste.
4.  Divide the bacon and grated Gruyère between the pastry cases, then
spoon the crème fraîche, egg mixture carefully and evenly over.
5.  Bake for 15-20 minutes or until golden and the filling has risen.  Leave to
cool for a few minutes before removing from the tin.

Stilton Puffs a la Nigel Slater – I saw these recently on one of his programmes and wanted to bust out the ready rolled puff pastry immediately!

Spicy Chickpeas – drain and rinse 2 400g tins of chickpeas, place on baking trays and roll in olive oil, sprinkle with spices of your choice, we like chilli powder, black pepper, garlic salt and a touch of cumin.  Bake in your oven with other canapes for around 15 minutes.

Smoked Salmon & Cream Cheese Blini’s – these I do enjoy making but you can also buy ready-made.  Light, sugar-free little pancakes (also brilliant for the toddler girl who wolfs them down topping free), can be made ahead, the recipe I usually use  from the Good Food Channel makes around 3o, using half a tablespoon of batter for each blini.  Top with cream cheese or  crème fraîche with a little finely chopped smoked salmon  mixed in plus a touch on top and a twist of black pepper to finish.  Delicious!

canapes

 However you are seeing the New Year in,

 I’d like to wish you all a very

Happy New Year

Linking up this week with:

Emily @ A Mummy Too

 Link up your recipe of the week

Vicki @ Honest Mum

Tasty Tuesdays on HonestMum.com

and Simply.Food

Walnut and Gruyère Loaf

I’m a great fan of the Great British Bake Off and this week was Bread week.  I love cheese in breads so thought I’d give a Walnut and Gruyère Loaf a go, I’ve made a few loaves in my time but my favourite so far is Soda Bread, because it is so easy to knock up a loaf if we run out of bread!  I am going on a bread making workshop next month at The Artisan Bakehouse which I am greatly looking forward to, hope my hands can take a day of kneading.

I used my KitchenAid to mix the dough up, very quick and a very good job it did too!

walnutgruyerebreadND

 Prep Time:  about 3 hours with all the proving!
Cook Time:  30 minutes

Makes:  1 standard loaf size

Lightly brush Olive oil on the inside of your preferred tin.

 

Fill a roasting tin with water and pop in the bottom of your oven (to create steam in the oven when baking the bread).

Ingredients

350g strong white bread flour
1 tsp salt
7g fast action dried yeast
25g unsalted butter, softened
225 ml tepid water
Olive oil for greasing tin and kneading
80g Walnuts, roughly chopped
100g Gruyère cheese, grated

– Put the flour, salt and yeast in a bowl, add the butter and tepid water and start to mix until the ingredients are all combined and the dough is soft.  You may need a little more water, 225 ml seemed fine to me for this amount of flour.

 – Add the chopped walnuts and the grated Gruyère cheese and mix for another minute or two until combined.

– Tip the dough onto an oiled surface and give it a knead for 5-10 minutes until the dough has a nice soft, smooth skin.

 

walnutgruyereND Collage

I left the dough to prove for an hour in an oiled bowl covered with cling film  to allow it to double in size, then I gave it a good knead knocking the air out, then popped the dough into a lightly oiled tin (I wanted a round loaf) and covered with a plastic bag then proved for another hour.  The dough doubled in size again, then I dusted the top of the loaf with flour and put two cuts in the dough.

It was then baked in a very hot oven, 200ºC in my fan oven for 30 minutes.

I’m not sure what Paul Hollywood would make of this bread but it was enjoyed by the whole family and was especially delicious with the Apple and Blackberry Jam I made earlier this week.  I’ll definitely make this one again, maybe with more cheese and wholemeal and white flour combined next time.

walnutgruyerejamND

I’m linking this post up with Tea-Time Treats with Karen from Lavender and Lovage hosted by Katie from What Kate Baked for October theme which is BREAD.

 Tea Time Treats

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Bakers Anonymous #GBBO BAKEALONG

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