Stilton & Walnut Quick Bread

I can honestly say that I haven’t stopped thinking about baking this bread since Christmas. One of my favourite things about Christmas is the copious amounts of cheese, which by the start of January usually ends up going in the bin, in a bid to eat more salad leaves and go to the gym. Well, I say NO! Cheese should be enjoyed all the year through, especially in January when spirits are low and the days are short. So, here is my latest recipe, that celebrates British cheese in all of its glory! I’m also very happy to say that recipe is my own 🙂 Enjoy! And let me know what you think!

Holly x

Ingredients:

  • 3 cups of strong bread flour
  • 4 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 & 1/2 cups of milk
  • 1/4 cup olive oil
  • Stilton cheese (use as much as you like – I used a size about as big as a door wedge – specific as ever!)
  • 2 handfuls of walnuts – chopped

 

Method:

  1. Chop your walnuts and cheese in preparation for mixing into the dough
  2. Mix together the dried ingredients
  3. Mix together the wet ingredients
  4. Add wet to dry including the stilton and walnuts
  5. Bake for 40 minutes in a 200C oven

And enjoy! x

Leek and Bacon Tartlets

One of my monthly treats is my subscription to Style at Home Magazine.

When it arrives through the door each month I am full of the joys and grab a cuppa straight away to flick through all it’s amazing stylist tips and not to mention the recipe section at the back! This month they featured a fab Leek and Bacon Tartlet recipe to wow your friends and family this Easter. So I gave it a try and it really was so yummy! So here it is!

Takes 40 minutes & serves 6 (I reckon 4 people though if you’re greedy like me and Tim :))

Ingredients:

  • 100g streaky bacon
  • 20g butter
  • 2 leeks
  • 100ml white wine
  • 6 tbsp. crème fraiche
  • 500g puff pastry (I used shop bought – so much quicker!)
  • 2 sprigs of thyme

Method:

  1. Preheat the oven to 190C and fry the bacon for 10 minutes until crispy. Set aside and heat the butter in the same pan and fry the sliced leeks for 5 minutes. Season with salt and pepper.
  2. Pour in the white wine and bubble for 5 minutes until the leeks are soft and most of the liquid has evaporated. Stir in 3 tablespoons of crème fraiche and add the bacon.
  3. Roll out the pastry until just thicker than a £1 coin. Cut out 6 x12 cm circles (I just baked one giant tartlet then cut it up once baked) Score a 1cm margin around the edge and put on a baking tray. Spread 3 tbsp of crème fraiche over the pastry, top with the bacon and leek mixture and thyme leaves.
  4. Bake for 15-20 minutes until the pastry is puffed up and golden, sprinkle with a few extra thyme leaves before serving.

Hope you like this recipe – it really is so easy and a great weekday dinner with a big old salad 🙂

Thanks for stopping by!

Holly x