These are fantastic with goat’s cheese and a little sliver of dried fig.
- 225g wholewheat flour
- 1/2 tsp salt
- 125g butter
- 2 tbsp clear honey
- Mix the flour and salt, and rub in the butter – fine breadcrumb texture
- Mix in the honey to make a stiff dough.
- Roll out thinly on a floured board, and cut into rounds with a 5cm cutter.
- Bake at 150C for 20 minutes.
A big hit at the recent coffee morning. I think the helpers had quite a few.
- 175g plain flour
- 1/4 tsp salt
- a pinch of cayenne pepper
- 75g butter
- 75g grated cheese, mixture of cheddar and parmesan
- 1 egg yolk
- 1/2 tsp dijon mustard
- 3 tsp milk
- Sieve the flour, cayenne pepper and salt into a bowl.
- Rub in the butter, then stir in the grated cheese.
- Mix the mustard, egg yolk and water together.
- Make a stiff dough by adding the egg yolk mixture to the dry ingredients.
- Roll out to about 1cm thick, and then cut into fingers, about 1cm by 5cm.
- Place on a lightly greased baking tray, and bake at 220C for 12 minutes.
- Lift onto a wire rack to cool.
This is a good quick supper, easy and tasty. I scored some cheap ham at the co-op this afternoon. Top tip – if you want to eat cheaply and feel good about stopping food waste, Sunday afternoons at the co-op is peak bargain time.
After we ate this, we reflected that we could have snuck in a layer or two of lasagne as well.
- 3-4 leeks
- approx 4 slices of cooked ham, chopped
- 40g butter
- 40g flour
- salt and pepper
- 150ml of cooking liquid from the leeks
- 300ml milk
- 1/2 tsp prepared mustard
- 100g grated cheese
- Prepare the leeks, cut them into 1 cm slices and cook in boiling water for around 7 minutes.
- Drain the leeks and reserve the cooking liquid.
- Put the leeks into the bottom of a gratin dish, and cover with a layer of ham.
- Fry the flour in the butter, for around a minute, and then add the liquid to make a smooth sauce, and simmer for a couple of minutes.
- Add half the cheese, along with the mustard and a grating of nutmeg, salt and pepper to taste. Cook until the cheese is all melted into the sauce
- Pour the sauce over the ham and leeks, then top with the rest of the cheese and then the breadcrumbs
- Cook for 10 minutes under a moderately hot grill, until the topping is nicely browned.
We make this frequently at home, because it is easy, and it is a top comfort food. For a vegetarian option, leave out the bacon.
- 1.2 kg waxy potatoes
- 200g diced smoked bacon
- 1 onion, finely sliced (you can add garlic if you like)
- 1 tbsp olive oil or butter
- Salt, pepper, nutmeg
- 1 reblochon cheese (a softish cows’ milk cheese)
- 2 tbsp creme fraiche or sour cream
- 1 glass of dry white wine (Apremont for preference: it has a fresh light taste)
- Peel and boil the potatoes for ten minutes, drain and leave to cool
- Gently fry the onion in the oil, and add the bacon. Cook until the onion and bacon are beginning to brown slightly. Season with salt and pepper, and a grate of nutmeg
- Butter a gratin dish large enough to take all the ingredients. Slice half the cooked potatoes thickly, and make a layer over the bottom of the dish
- Add half the onion and bacon.
- Use the rest of the potatoes, sliced to make a second layer and top with onion and bacon.
- Pour over the glass of wine
- Spread the creme fraiche over the top, then halve the reblochon lengthwise, and put this cut-side down over the potatoes.
- Bake at 200C for 15 to 20 minutes, so the cheese has melted into the potatoes.