Category: MEMES & LINK PARTIES

HAPPY HOMEMAKER MONDAY & MENU PLAN MONDAY

www.familycorner.blogspot.com

Good Morning! I had a great weekend and am ready for a great new week.  It’s Monday morning and I’m trying to get back into a regular routine here at my blog.  I’ve really missed blogging regularly and am so glad I decided to combine all my blogs into one well organized one.  I made this great new header and am really satisfied with it.

Breakfast time….what is on the plate this morning::::
A big cup of coffee and then a homemade fruit smoothie (banana, pineapple, strawberry and cherries) before I go to the gym. 

On today’s to do list:::: 

  • Gym and then the pool in time to wait for the washing machine repair man in the afternoon.
  • Laundry after the repairman leaves – lots to do after having to wait for the parts for a week.
  • If the wind isn’t blowing this afternoon I’ll finish painting the baker’s rack.
  • Pick up my new glasses.

Currently reading::::

Kristen Proby- Play With Me – Book 3 With Me In Seattle

On the TV today::::
whatever strikes our fancy off the DVR.  I try not to plan this in advance and just go with the flow.

The weather outside is::::
Hot as usual! It’s supposed to be 110 today, but as long as the humidity stays low, we’ll survive.

 On the menu this week::::

 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 7/28 YOGURT SANDWICHES Chili Hominy Bake 
TUESDAY 7/29 BAGEL & CREAM CHEESE FRUIT & CHEESE Nutty Mushroom Cashew Chicken
WEDNESDAY 7/30 YOGURT SOUP Lasagna Bolognese 
THURSDAY 7/31 FRUIT FRUIT & CHEESE Smothered Chopped Steaks 
FRIDAY 8/1 CEREAL SALAD Mexican Cobb Salad with Jalapeno Ranch Dressing
SATURDAY 8/2 Toasted French Toast  OUT Snapper Wrappers 
SUNDAY 8/3 Caramelized Onion & Bacon Frittata C.O.R.N. C.O.R.N.

If I have a few minutes to myself, I will::::
Do a little quilting and finish a few older projects.

New recipe I tried, or want to try this week::::

Hubs and I were having a SERIOUS chocolate craving the other day. I had the main ingredients for Kraft Fantasy Fudge EXCEPT the chocolate so I had to improvise and pray it would work.  Not only did it work, it was FANTASTIC in fact they were just short of orgasmic! So if you are having a chocolate craving try my version of Fantasy Fudge. Pumpkin Pull Apart Bread and Malibu Chicken are both on the try this week menu.  Malibu Chicken used to be a frequent menu item in many restaurants, but you never see it anymore and I’ve been craving it so will try to develop a recipe this week.

In the garden::::
I’ve been sterilizing the ground in the planter out front and hope to finish with removing the rock, putting down new and thicker tar paper before rearranging the whiskey barrels and running new bubblers.

Favorite photo from the camera::::
There are beautiful sunsets here in the desert, but I cannot wait to be out of this heat!

Homemaking Tip::::
Buy the extended warranty on appliances!  Mom didn’t and the washing machine repair was half the cost of a new machine and this machine is only 2 years old.

Visiting with Blog friends (blog you want to share, blog post that caught your eye)::::
Diary Of a Stay at Home Mom – I love that she still takes blogging AND homemaking seriously!

Praying for::::
Guidance and patience with the woman handling the house sale – she has no follow through, common sense or common courtesy and I pray that she receives help in ALL of those areas.

Inspirational Bible Verse or Devotional that is resonating with me at the moment::::

BAKED HAM & SWISS SANDWICHES

I wish I could tell you where I saw this recipe, but I can’t. I did adapt it slightly and  it really makes the perfect football food – quick, easy and tasty.  Original recipe called for using a 9×13 pan.  I used my lasagna pan and it worked out very well. As an added bonus they are really good as a “club” adding turkey as well to the ham.

BAKED HAM & SWISS SANDWICHES
12 pack of KING’S Hawaiian rolls
4 slices thick ham, quartered (to fit on rolls)
4 large slices Swiss cheese, quartered (to fit on rolls)
1/3 cup butter
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

  • Slice rolls in half and layer pan with bottom halves.*
  • Place a slice of ham and Swiss cheese on each roll.
  • Put the tops on.
  • In a small saucepan melt the butter.
  • Add the Worcestershire sauce and seasonings and blend well.
  • Brush the tops of each roll.
  • Cover with foil and refrigerate over night.
  • Preheat oven to 375°.
  • Bake 15-20 minutes.
  • Serve immediately!  They are best hot.

CADILLACS – PARMESAN ROAST BEEF SANDWICHES

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.



 

PARMESAN ROAST BEEF SANDWICHES

8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise

  • Heat 1 tablespoon butter over medium heat in a small skillet.
  • Saute’ onions until JUST tender.
  • Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
  • Toss roast beef with onion mixture until heated through and well blended.
  • Grill the tomatoes until cooked through.
  • Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
  • Press bread buttered side down on hot grill.
  • Add grilled tomatoes.
  • Top with shredded cheese.
  • Top with roast beef mixture.
  • Spread mayonnaise on top slices of bread and top sandwiches.
  • Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
  • Flip sandwiches and grill until golden.
*I accidentally picked up jalapenos this last time. 
NOTE to self these were ALSO good, but way HOT!!!
 

HOMEMADE REFRIED BEANS

REFRIED BEANS
2 1/2 cups pinto beans
1 small onion, chopped fine
4 tablespoons bacon grease
4 tablespoons butter
1 tablespoon sea salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes
1 cup sour cream
1 cup cheddar/ Monterey Jack grated cheese
Cotija cheese, optional
Jalapenos, optional

  • Rinse beans and pick out any bad ones.
  • In a small stock pot cover the beans with about 3 inches of water. If there are still any bad beans in there they will float to the top.
  • Bring them to a boil, lower heat and simmer 2 hours or until skins break.
  • Drain.
  • In a heavy skillet (cast iron works best), melt the bacon grease and butter.
  • Saute’ onion until translucent.
  • Add beans and stir well.
  • Smash beans continuously until desired texture is reached.
  • Transfer beans into a large mixing bowl.
  • Use hand mixer and beat smooth.
  • Add sour cream, salt, pepper and red pepper.
  • Beat smooth again.
  • Transfer into a 9×9 casserole and top with cheese, if desired.
  • Bake 20 minutes at 350°.
  • Garnish with Cotija cheese and jalapenos if desired.

PEARLS BEFORE SWINE by STEPHAN PASTIS & TEQUILA ROSE FIZZES

Click on the picture to make it larger!

Does this describe your life at any point in time? Be honest. I know we have all felt like we were at the end of our rope at one time or another. What do you do to “recover” from those feelings?

I try to stay positive at all times, but even an optimist has their moments. I remember one night when hubby and I were out throwing back sipping a few drinks with friends and hubby was going on about some silly thing and I pointed out the positive part while trying to overshadow the bad. Now hubby all in good nature turned to me, smiled and said, “you know you can be a real bitch sometimes”, then he laughed and kissed me. My point is that life isn’t all wine and roses and sometimes too upbeat can be just as annoying as always pessimistic so it really is okay to feel like this cartoon every now and then, just don’t linger there.

Instead you need to make these – they’ll make you smile!

TEQUILA ROSE FIZZES
4 ounces Orange Juice
1 jigger Tequila Rose
4 ounces 7 up

  • Blend orange Juice and tequila rose together until well mixed.
  • Add 7up.
  • Enjoy.
  • Next time I’m going to add some rum too!

Can We Motivate Others to Be Kind and Caring by being that way first?

I originally posted this at 3 Sides of Crazy October 2008, but I find it necessary to repeat more and more as time moves forward.
Have you ever noticed that many people tend to save their best manners for when there is company or are they are in the company of strangers? Have you noticed how the relationships that matter the most in their lives are manner free so to speak? Is this true of your life? Our families and close friends are some of the most important relationships and the longest and most enduring, don’t these people deserve our very best?
I recently overheard a young mother complaining that her child was not learning manners in school. Hello? Manners should be taught by parents AT HOME and begin at a very early age. There is nothing wrong with demanding our own children learn how to say please, thank you, take turns, share and be respectful of their elders in their home as well as out in the world around them. In fact, the fate of our society may well depend on it. Learning it at home first will hopefully extend into their everyday world and future business life. Children crave discipline and direction. Offer it up to them.

Some of the major categories that should be addressed while they are young are the basic please, thank you and table manners, but don’t stop there. They should be taught about privacy, and how to answer the phone and the door properly. Privacy is a two way street. Your children crave it as much as you do. As long as the lines of communication are open and there is an element of trust between you and your child this should not be an issue. Left unattended children are naturally nosy and will snoop, eavesdrop and tattletale creating even bigger issues. Learning how to greet people properly at a young age will help them to overcome shyness and social settings with strangers. Shyness is not an acceptable excuse for the lack of politeness.

No matter the fashion fad, being clean and neat shows your children to respect their own bodies and ultimately they will realize that neat, clean and polite convey a self esteem and self confidence that moves with them through their life. Giving in and letting them ‘do it’ because all the other kids are only brings their self-esteem down and creates a herd animal mentality. Now I know this makes me sound as old as my grandmother, but I do believe this whole heartedly.

All of these build to teaching older children to become young adults that learn to entertain one or more friends, date and plan events for a group. They need to learn how to make an invitation, how to RSVP and when a hostess gift is called for. They need to understand what you expect in your home so that they can not only abide by it, but learn to appreciate and live it. One day they will have their own homes and children and you would like to think that you helped give them a head start on making that life a bit easier.

In today’s world we no longer have the ‘traditional’ family with 2.2 kids and a stay at home mom. So you do need to tailor all of this around your own family life. whether it has stepparents, extended family, grown kids who have moved home, etc… It is NOT written anywhere that you must be a soccer mom gone from home 5 nights a week where no one sits down to dinner together and offers up conversation and manners. Have a family night, dinner night, game night or some such. Offer up your very best to those you love.

CELL PHONE ETIQUETTE

The Revival of Common Courtesy was something I began over at 3 Sides of Crazy a couple of years ago mainly because of a rude driver.  Unfortunately I allowed it to fall by the wayside in all the confusion of life, but lately feel like the revival needs reviving. We have all been feeling the stresses of everyday life lately and with the holidays approaching I think we need to remember what’s important in our lives.  To do that we have to put the people in our lives first.  Everything else does need to be done, but it is small stuff by comparison.  I get Dear ABBY sent to me in email everyday.  Most days I scan and delete, but this one struck a nerve with me.
Recently I have noticed an influx of people on cell phones in restaurants in particular and with all the bluetooths and ear pieces these people appear to be talking to themselves for all intents and purposes.  I was particularly annoyed with a table across the way where 2 gentlemen were having conversation, but not with each other.  They were both on their phones.  My uncle asked me what really bothered me since they would be talking to each other anyway.
Have you ever noticed in a restaurant that you hear people, but your not really listening and it’s okay as long as they are not yelling or screaming.  It is just a normal “flow” of conversation so it is background noise?  I hadn’t really given it much thought until this particular day.  One guy was obviously talking to his wife about the kids and some discipline issues in a normal tone and the other guy was talking to an employee and loudly barking orders – NOT the normal flow of a conversation hence it was disruptive.  Their food came and they ate, but also took more phone calls.  I don’t think they said a word to each other, just their phones so it was quite disjointed and not the typical conversational “background noise”.
If I go to a restaurant and spend hard earned money for a meal I want to enjoy it.  Not one of us is so important that we have to have a bluetooth hanging from our ear all the time and take every call that comes in. And before you say it might be my kids, I already know that, but teaching our kids that it is NOT all right to interrupt is our job and that includes being out with hubby or friends.   My kids would text a 911 and know that the house better be on fire or something similar in order for it to be considered an emergency.  Otherwise, it will wait until I get home.  Personally I vote for a NO CELL PHONE section in a restaurant.
So I offer you this Dear Abby and will let you draw your own conclusions.
DEAR ABBY: When I am out with my friends, they can’t keep their hands and eyes off their cell phones. They sit there and text whatever guy they’re involved with, and I feel like they would rather be with anyone else but me.  I have talked to them about it, but they say I “don’t understand” because I have never been in a relationship. Abby, I’m not jealous because they have guys to talk to. I am hurt that my friends think cyber communication is more important than spending time with friends. What do you think? — TEXTED OUT IN TEXAS

DEAR TEXTED OUT: I’m glad you asked. It is rude for people to behave the way you have described. Good manners dictate that people give their undivided attention to those they are with. To do otherwise sends the signal that their present company is less important.

BERRY SHORTCAKES

Baking Partners are making Berry Shortcakes this month.  Perfect timing for the 4th of July Holiday and the warm summer days.  Reeni from Cinnamon Spice & Everything Nice suggested this recipe from David Lee of King Arthur Flour for his biscuits. This recipe was absolutely perfect!  I added a few blueberries to the shortcake portions and they made it more flavorful and colorful too.  I also used heart and start shaped cutters to make the shortcakes more festive. I served it for company and received many compliments.

for fruit:

2 pints of your favorite berries (blueberries, strawberries, raspberries, blackberries, etc…) I used a combination of mashed strawberries and blueberries.

2 tablespoons sugar

for biscuits: 
2 cups (8 1/2 ounces) Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour*
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons coarse sugar (I used cinnamon sugar YUM!)
1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
1 to 2 tablespoons melted butter  

*David called for “soft Southern flour;” that’s why we like to use our Mellow Pastry Blend, a lovely “soft” flour whose protein level falls right in between all-purpose and pastry flours, giving you the best of both worlds: tender texture, and ease of handling. If you use unbleached all-purpose flour, substitute 1/4 cup (1 3/8 ounces) cornstarch for 1/4 cup of the flour.

  • Sift together the flour, salt, baking powder, and sugar. 
  • Stir in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together, without dry bits falling off. 
  • Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8″ circle about 3/4″ thick. 
  • Use a sharp biscuit cutter (we use a 2 1/4″ cutter) to cut rounds. 
  • Dip the rounds into melted butter, and place them on a lightly greased baking sheet. 
  • Sprinkle with coarse sugar, if desired; this is a nice touch if you’re going to use the biscuits for shortcake.
  • Bake the biscuits in a preheated 425°F oven for 15 to 18 minutes, till they’re golden brown. 
  • If you have any melted butter left over, brush it on the baked biscuits. 
  • “Serve hot!,” says David. Yield: 10 large (about 2 1/2″), ultra-tender biscuits.
To make Maine-style strawberry shortcake: 
  • Trim and slice 1 quart fresh strawberries. Sprinkle with 2 tablespoons sugar, stir, and set aside at room temperature for several hours; or refrigerate overnight. 
  • Whip 1 cup (8 ounces) heavy cream till it barely holds its shape. Sweeten to taste with granulated sugar. 
  • Split oven-warm biscuits in half. Top the bottom half of each with whipped cream, strawberries, more whipped cream, then the top half of the biscuit. Add a dollop of whipped cream and a slice of strawberry on top, as a garnish. Yield: 8 to 10 shortcakes.

WEKLY MENU PLANS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 7/7 YOGURT SANDWICHES Chipotle Cheddar Mac & Cheese
TUESDAY 7/8 BAGEL & CREAM CHEESE FRUIT & CHEESE Chicken Chile Corn Custards
WEDNESDAY 7/9 YOGURT SOUP C.O.R.N.
THURSDAY 7/10 FRUIT FRUIT & CHEESE Twisted Pepper Steak
FRIDAY 7/11 CEREAL SALAD Garlic Roast Chicken with Oranges & Red Onions 
SATURDAY 7/12 Farmer’s Breakfast OUT Garlic Butter Steak
SUNDAY 7/13 Banana Raisin Stuffed French Toast  C.O.R.N. Parmesan Chicken Meatballs

WEEKLY MENU PLANS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 6/23 YOGURT SANDWICHES Black River Meatloaf
TUESDAY 6/24 BAGEL & CREAM CHEESE FRUIT & CHEESE Kentucky Hot Brown
WEDNESDAY 6/25 YOGURT SOUP Black Eyed Pea Chili
THURSDAY 6/26 FRUIT FRUIT & CHEESE Chicken Chow Mein
FRIDAY 6/27 CEREAL SALAD Golden Fungus Burger
SATURDAY 6/28 Shirred Eggs OUT Black Bean Chicken Nachos
SUNDAY 6/29 Carrot Cake Pancakes with Cream Cheese Syrup  C.O.R.N C.O.R.N

BAKING PARTNERS – Tomato, Thyme, Sage and Double Cheese Tart

This month we are making savory tart and scones. I agree that we are on  sugar over load for last few months and we badly need something more savory.

These recipes  are suggested and tried and tested by Archana of The Mad Scientist’s Kitchen.


Tomato, Thyme, Sage and Double Cheese Tart
Serves 4
Time needed: 1 hour, 30 minutes
Recipe Source: BBC Good Food issue Mar’14


The original recipe called for mustard which I had to eliminate so I could continue living.
 
For the Pastry:
3 cups all purpose flour, sifted
2/3 cup butter, Chilled and diced
1/3 cup grated gruyere
1 large pinch red chilli powder (I used about ½ tsp)
½ teaspoons salt
¼ teaspoons pepper
10 tablespoons water, chilled


For the Filling:
2 cups cherry tomatoes
2 tablespoon olive oil (I used Avocado oil)
¼ teaspoon salt
A pinch pepper
1 ½ tsp mustard
1/2 cup grated gruyere
1 ½ tablespoon thyme
1 ½ tablespoon sage (I used 2 teaspoons)

Method:
  • Preheat the oven to 190°C. 
  • Halve the tomatoes and transfer to a tray. 
  • Drizzle with the oil and season with salt and pepper. 
  • Bake for 10 minutes. Cool.


To make the pastry:

  • Add flour to a big bowl.
  • Add the butter gradually and knead with your fingertips till the flour resembles bread crumbs. 
  • Blend in the cheese and chilli powder. 
  • Mix the salt and pepper. 
  • With the chilled water bring the dough together. 
  • Wrap in saran and chill in the refrigerator for 15 minutes. 
  • Line a rectangular tin with foil. Set aside. 
  • Roll out the pastry line it in the tin. 
  • Using a fork make holes in the pastry at regular intervals. This prevents the pastry from puffing up. 
  • Now smooth a parchment paper or foil on top of the pastry and add beans.  
  • Blind bake at 200°C for 15 minutes. Take out the paper/foil and cook for another 10 minutes. Set aside to cool.

To assemble:
  • Mix the mustard and cheese. 
  • Spread over the tart. 
  • Place the tomatoes on top and sprinkle with thyme and sage mixture. 
  • Bake @ 180°C for 40 minutes then at 220°for 15 minutes. 
  • Remove the tin from the oven to a wire rack.
  • Let it cool for 10 minutes. 
  • To remove from pan lift the entire tart to by just lifting the foil. 
  • Let it cool on a wire rack. 
  • Cut in desired sizes and serve warm.


Cheddar and Sage Scones
Makes 8
Time needed: 45 minutes
Recipe Source: bbcgoodfood.com
  


NOTES:

The original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole. I used dried sage and reduced it – A LOT. We’re not very fond of sage around here. The original recipe says baking time is 12-14 minutes I need 20. 

Also you can roll the dough out in a square then cut it in quarters then the quarter in can be cut diagonally to get 8 triangles. I suggest you shape out the dough in the tin or the tray you will be baking the scones in so they don’t go wonky as you transfer them.
1 cup self rising flour + extra for dusting
1 ½ tsp english mustard powder also omitted so I can continue living!
A pinch salt
A pinch pepper
1/4 cup butter, chilled and cubed
1 cup grated cheddar
1 tablespoon dried Sage + ½ tablespoon
6 3/4 tablespoons curds*
3 1/3 tablespoons water*
1 tablespoon oil, for greasing
*I used  5 ounces of buttermilk


Method: 
  • Preheat oven to 220°C. 
  • Grease and flour the baking tin. 
  • Whip the curds and measure.  Adjust the water and whip it to get a smooth mixture. This will give you 150ml of buttermilk. 
  • Set aside 1 teaspoon of buttermilk. This is for brushing on the scones. 
  • Mix flour, mustard powder, salt, pepper in a bowl. 
  • Blend butter till the mixture resembles fine crumbs. 
  • Stir in ½ the cheese and 1 tablespoon sage. 
  • Make a well in the center of the flour and pour in the buttermilk.
  • Quickly stir and mix well till the mixture forms soft and spongy dough. 
  • Transfer to a lightly floured surface and knead to get smooth dough.  
  • Roll in to 3 cms thick circle.  Cut in quarters then the quarters again to get 8 sectors. 
  • Transfer to a baking tin. 
  • Brush the remaining buttermilk. 
  • Sprinkle the remaining cheese and top with sage. 
  • Bake for 20 minutes until they are well risen, golden and sound hollow when tapped on the bottom. 
  • Serve warm with butter.

CHEDDAR & SAGE SCONES and TOMATO, THYME, SAGE & DOUBLE CHEESE TART

This month we are making savory tart and scones. I agree that we are on  sugar over load for last few months and we badly need something more savory.

These recipes  are suggested and tried and tested by Archana of The Mad Scientist’s Kitchen.


Tomato, Thyme, Sage and Double Cheese Tart
Serves 4
Time needed: 1 hour, 30 minutes
Recipe Source: BBC Good Food issue Mar’14


The original recipe called for mustard which I had to eliminate so I could continue living.

For the Pastry:
3 cups all purpose flour, sifted
2/3 cup butter, Chilled and diced
1/3 cup grated gruyere
1 large pinch red chilli powder (I used about ½ tsp)
½ teaspoons salt
¼ teaspoons pepper
10 tablespoons water, chilled


For the Filling:
2 cups cherry tomatoes
2 tablespoon olive oil (I used Avocado oil)
¼ teaspoon salt
A pinch pepper
1 ½ tsp mustard
1/2 cup grated gruyere
1 ½ tablespoon thyme
1 ½ tablespoon sage (I used 2 teaspoons)

Method:
  • Preheat the oven to 190°C. 
  • Halve the tomatoes and transfer to a tray. 
  • Drizzle with the oil and season with salt and pepper. 
  • Bake for 10 minutes. Cool.


To make the pastry:
  • Add flour to a big bowl.
  • Add the butter gradually and knead with your fingertips till the flour resembles bread crumbs. 
  • Blend in the cheese and chilli powder. 
  • Mix the salt and pepper. 
  • With the chilled water bring the dough together. 
  • Wrap in saran and chill in the refrigerator for 15 minutes. 
  • Line a rectangular tin with foil. Set aside. 
  • Roll out the pastry line it in the tin. 
  • Using a fork make holes in the pastry at regular intervals. This prevents the pastry from puffing up. 
  • Now smooth a parchment paper or foil on top of the pastry and add beans.  
  • Blind bake at 200°C for 15 minutes. Take out the paper/foil and cook for another 10 minutes. Set aside to cool.

To assemble:
  • Mix the mustard and cheese. 
  • Spread over the tart. 
  • Place the tomatoes on top and sprinkle with thyme and sage mixture. 
  • Bake @ 180°C for 40 minutes then at 220°for 15 minutes. 
  • Remove the tin from the oven to a wire rack.
  • Let it cool for 10 minutes. 
  • To remove from pan lift the entire tart to by just lifting the foil. 
  • Let it cool on a wire rack. 
  • Cut in desired sizes and serve warm.


Cheddar and Sage Scones
Makes 8
Time needed: 45 minutes
Recipe Source: bbcgoodfood.com


NOTES:

The original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole. I used dried sage and reduced it – A LOT. We’re not very fond of sage around here. The original recipe says baking time is 12-14 minutes I need 20. 

Also you can roll the dough out in a square then cut it in quarters then the quarter in can be cut diagonally to get 8 triangles. I suggest you shape out the dough in the tin or the tray you will be baking the scones in so they don’t go wonky as you transfer them.

1 cup self rising flour + extra for dusting
1 ½ tsp english mustard powder also omitted so I can continue living!
A pinch salt
A pinch pepper
1/4 cup butter, chilled and cubed
1 cup grated cheddar
1 tablespoon dried Sage + ½ tablespoon
6 3/4 tablespoons curds*
3 1/3 tablespoons water*
1 tablespoon oil, for greasing

*I used  5 ounces of buttermilk


Method: 
  • Preheat oven to 220°C. 
  • Grease and flour the baking tin. 
  • Whip the curds and measure.  Adjust the water and whip it to get a smooth mixture. This will give you 150ml of buttermilk. 
  • Set aside 1 teaspoon of buttermilk. This is for brushing on the scones. 
  • Mix flour, mustard powder, salt, pepper in a bowl. 
  • Blend butter till the mixture resembles fine crumbs. 
  • Stir in ½ the cheese and 1 tablespoon sage. 
  • Make a well in the center of the flour and pour in the buttermilk.
  • Quickly stir and mix well till the mixture forms soft and spongy dough. 
  • Transfer to a lightly floured surface and knead to get smooth dough.  
  • Roll in to 3 cms thick circle.  Cut in quarters then the quarters again to get 8 sectors. 
  • Transfer to a baking tin. 
  • Brush the remaining buttermilk. 
  • Sprinkle the remaining cheese and top with sage. 
  • Bake for 20 minutes until they are well risen, golden and sound hollow when tapped on the bottom. 
  • Serve warm with butter.

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