Cheesy Leek and Bacon Muffins - Easy Recipe

Having been sent a Great British Bakeware Muffin tray to review, I thought I'd see if it lived up to it's non-stick claim of there being any need for paper cases.

   Verdict:

Well it has to be said, it was brilliant.  Just lightly oil and pop your mixture in.  Straight into the oven to cook and when your muffins are done they slide out really easily.

The tray was really easy to wash up after the baking was done.  It can go in the dishwasher but there really isn't any need, just hot soapy water and your all done.  

How to Make The Perfect Scotch Egg

Perfectly moist and totally delicious.  Scotch eggs may cause a little bit of mess in your kitchen in the making of them, but they are so worth the effort.  You'll never buy ready made ones again.

  Having never made Scotch eggs before I must have read at least 10 different recipes ranging from cooking the egg for 2 minutes to 10 minutes.

I opted for 5 minutes but when I make these again I'll go for 4 minutes.

The secret lies in buying good quality meat and sausages and of using course Free range eggs - as always.

Seriously Good Coleslaw - easy to make

Coleslaw, easy to make for a Christmas or New Year's eve party.

I used to hate coleslaw and couldn't think why anyone would want to eat such a thing!  However, I suppose it's because I'd only ever encountered the stuff that comes in a plastic tub from the shop that was made at the very least, a few days ago.  Now when you have a go at making it yourself you end up with something completely different.

 With the addition of a few bits and bobs to the shredded veg you can whip up a great big bowl in next to no time.  If you are making it for a Christmas or New Years eve, party you can just double the amount.

Sausage Rolls with Wholegrain Mustard

I made some sausage rolls yesterday, but fancied putting wholegrain mustard in them. They turned out rather nice I must say.

What you need:

1 x 500g pack of ready made puff pastry

450g of good quality sausages - skin removed
Approx. 4 tbsp wholegrain mustard
1 egg - beaten, to glaze

How to do it:
Preheat oven to 220C/200ºC for fan assisted /425F or Gas Mark 7

Cut the pastry in half so it's an easier size to manage. Roll out one half to make an oblong about 0.5mm thick and cut that in half.

Repeat with the other half of the pastry so you now have 4 oblong pieces of pastry. Spread the centre of each pastry piece with some mustard, leaving a border on each long side.

Divide the sausage meat into four and place one quarter slightly off centre down the length of one of the pastry oblongs, over the mustard and make into a roll.

Brush one border with beaten egg and fold over the pastry to cover the sausagemeat and form a side seal along the edge of the roll.

With a sharp knife tidy the edges, cut the roll into equal sized sausage rolls. They can be however long or short if you want cocktail size rolls.

Brush the tops with beaten egg. Make 2-3 slashes in the top of each sausage roll.
Now place the sausage rolls on a baking sheet and bake for approx. 15 minutes until pastry is risen and golden brown, serve either hot or cold.