Broccoli and Stilton Soup

3 Tablespoons butter
1 red onion (chopped)
3 large bunches of broccoli (chopped roughly)
2 Tablespoons of flour
7 cups stock
Large bunch of spinach
salt and pepper to taste
Stilton (or favorite nice melting cheese if you don't like Stilton)



In large stock pot saute red onion in butter over medium heat. When soft add broccoli and saute until broccoli begins to soften. Add flour and stir, then add stock. Bring to a boil, lower heat and simmer covered on stove for at least 20 minutes.


Take off heat, throw in spinach and then blend soup with stick blender until there are no large pieces. Spoon into bowl and add cheese.

Swiss roll

Preparation time: 10 mins
Cooking time: 7-10 mins (less for fan assisted)
Oven temperature: 220C/Gas 7

Ingredients

3 eggs
75g/3oz caster sugar
75g/3oz plain flour
4 tablespoons raspberry jam (we also tried a vanilla cream but I don't have the recipe for that - I'll update this when I have it)
caster sugar for dredging
(we also tried some self-raising flour to try to make the sponge thicker)

Method

1. Line and grease a 23x30cm/ 9x12in swiss roll tin (a normal baking tray will be fine but check the size in case you need more of the sponge mixture to fill it). Whisk the eggs and sugar until very pale and thick enough to leave a trail when the whisk is lifted out. Carefully fold in the flour using a metal spoon. Pour the mixture into the prepared tin, spreading it out very lightly. Bake in a hot oven for 7-10 mins (less for fan assisted).




2. Meanwhile, place a clean tea-towel on a work surface, cover with greaseproof paper and dredge with sugar. Turn out the hot swiss roll on to the paper. Trim off the edges, spread with jam and, using the cloth and paper as a guide, quickly roll up tightly. Dredge with caster sugar and cool a wire rack.




We found the sponge was too thin and broke easily when trying to roll it. Therefore, try playing around with the ingredients or quantities. If you find a way to make this work, or a better recipe, do let us all know!

Sausage Rolls 2 ways

1st version - Traditional Sausage Rolls



Ingredients

• 375g/13oz bought ready-rolled puff pastry
• about 2 tbsp either chutney of your choice, cranberry sauce, mustard, pickle, apple sauce, pesto, sun-dried tomato paste or red onion jam (I used bramley apple sauce and caramelised red onion chutney; I used about a tablespoon as I was worried about the sauce spilling out, however the apple ones could have done with more for additional flavour)
• 5 good-quality thick pork sausages (I used outdoor reared pork, pork and apple, and pork and red onion)
• 1 small egg, beaten

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the pastry into 10 rectangles, about 7x10cm/2¾x4in, and place a small spoonful of your chosen filling into the middle of each one.
3. Cut the sausages in half, making 10 smaller sausages, and then peel away the skins. Lay the sausages on top of the filling on the pastry rectangles. Roll the pastry over the sausage, brushing the join with the beaten egg to seal. Place on a greased baking sheet, sealed-side down, and brush them with the egg to give a nice shiny glaze when cooked.
4. Cook in the oven for 20 minutes until golden and crispy, and eat as soon as they are cool enough or leave to cool completely on a wire rack.

2nd version - Mini Sausage Rolls in Filo Pastry




Ingredients

• dash olive oil
• 9 chipolata sausages
• 3 sheets ready-made filo pastry
• 30g/1oz butter, melted

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a frying pan and fry the chipolatas until lightly browned on all sides. Leave to cool slightly.
3. Cut each sheet of filo pastry into three long strips and brush each strip with melted butter.
4. Place a sausage at one end of each strip and roll up in the pastry. Brush all over with more butter and place onto a baking sheet.
5. Transfer to the oven and bake for 10-12 minutes, or until golden-brown and crisp and the sausages are completely cooked through.
6. To serve, place onto a serving plate.