Recipe corner: Spiced blue cheese biscuits

Well, posting every day didn't work out so well but at least I've managed more posts in September than in August.  I will mutter something vague about progress and leave it at that.

I would have put up a meal planning post on Monday, but that fell by the wayside slightly because poor old D was under the weather.  He spent most of Sunday on his sickbed, looking impressively pale, occasionally rousing himself to make...um, emphatic deposits in the bathroom bin.

It should be added that, when not (insert appropriate euphemism here), he was far more stoic than I was about the whole thing.  Bad enough that I am a hopeless, needy invalid but it turns out that I'm also not much cop as a nurse!  Sigh.  Anyway, he seems fine now but we have been playing food by ear while his system (ridden with bugs) and my system (ridden with vomit-related anxiety) settle down.

Anyway, enough of bodily functions - let's talk canapes.  Because, you know, we are coming in to that season when the more sociable among us might be having parties - of the cocktail or dinner variety - and every good party thrower needs a couple of good canape recipes up their glittery sleeves.  My absolute go-to are gougeres, which recipe I shared here (and commend to your attention again).  But these, which I only baked up in an attempt to make some use of a rather decrepit piece of blue cheese, are really rather good indeed.  The dough, once made and formed into a cling filmed sausage, can be kept in the fridge for a day or too or even frozen.  I imagine that baking from frozen would work perfectly well, just add a couple of minutes onto the cooking time and apply common sense and vigilance.

The number of biscuits derived from this mix will obviously vary depending on how thinly you slice them - I got sixteen in total.

Ingredients

90g butter
150g plain flour
1/2 tsp baking powder
1/2 - 1 tsp cayenne pepper (to taste)
pinch of salt
1 egg
50 ml milk (I used skimmed to no obvious detriment)
100g blue cheese, grated

Have a large square of cling film ready to hand for when the mixture is made.

Lightly beat together the egg and the milk.

Now, rub the butter into the flour until it resembles (you've heard it before) breadcrumbs.  Or damp sand.  Mix through he baking powder, the cayenne and the salt until well combined.  Then add the cheese and again, mix well.

Now you want to add just enough of the egg and milk mix to bring the dough together.  Add a bit at  time and use your hands to mix it through.  As soon as the mixture begins to form a ball, cease and desist.  You will likely use about half - two thirds of the liquid.

Transfer the dough onto the sheet of cling film and, as if it were play dough or damp sand, roughly form it into a log shape.  Bring the cling film up and around and twist the ends, so that you have a sausage of dough.  Place in the fridge to firm up for at least half an hour.

If you're intending to make straightaway, preheat the oven to 170 and line a couple of baking sheets with baking paper.

Remove the dough-sausage and, using a sharp knife, cut into thin slices, placing each slice on the lined tray.  If you have the inclination, brush the top of the biscuits with the remainder of the egg and milk mix.

Bake in the oven for 15 to 20 minutes until golden.  Allow to briefly cool on a rack before serving (they are at their best a few minutes after they come out of the oven when they are warm and almost melting but not likely to take the roof off your mouth).

5:2 hero products

So far this year I have managed to finish each calendar month lighter than I started. Admittedly, in February the difference was less than a pound (whoops!) but the point still (just about) stands.  5:2 works.

While there's no denying that fast days themselves are rubbish, I have found one of the keys to getting through them so far is sticking to a fairly limited routine of foodstuffs. Variety and experimentation are for the rest of the week.

Picture taken from thelaughingcow.co.uk

I have always had a sneaky fondness for plastic cheese triangles and find these great for fast days. They're only 25 calories each but the texture and mouth-feel definitely make them seem more indulgent.  The cheese flavour is not pronounced but it is definitely there. They can be eaten alone in a pinch, but if I have calories to spare, I like them on an oatcake or similarly low calorie cracker for a bit of crunch.

Picture taken from wikipedia.org

It goes without saying that fruit and veg are low in calories and high in bulk but it's these little beauties I find myself reaching for the most. Essential fast day fodder. Chop 'em and sprinkle with salt, pepper and balsamic vinegar.

OBVIOUSLY in an ideal world I would make a proper packed lunch every single day but, while I'm better about this than I used to be, I'm still capable of being ridiculously lazy. When I need to buy lunch on the go, this salad is what I reach for. It's a smidge over 200 calories but the Marie Rose sauce is pleasingly rich for such a meagre amount. I also like the fact that, although it is primarily veg, it contains a layer of pasta which (for me, a carb monster) gives it an additional satisfaction factor.

Picture taken from waitrose.com

Popcorn is a staple in our house at the moment. One of the things I miss when I'm fasting is the act of eating itself - actually chewing. Popcorn helps with this because you can have a decent portion for not very many calories and it takes a while to chomp through. And it's scrummy and feels like a treat (cinema / going out associations assist with this).
Have I missed anything blindingly obvious? Is there a product out there that will help make fast days more bearable? If there are any 5:2-ers out there who have other hero products to share then please...well, share

Recipe corner: Goats' cheese and red pepper bruschetta

This is my brother's thing. I need to make that very clear. He invented, developed and patented this particular bruschetta topping and I, his sister, am merely following in his footsteps. Thank you, D2.

Seriously, doesn't everyone love bruschetta - aka nice things on toast? I assume that they're an Italian thing, although I always use French bread to make them. Why is that? Also, what is the difference between a bruschetta and a crostini? Answers on a postcard.

If you are short on time, or lacking enthusiasm for being in the kitchen when the sun is shining, then use the ready roast peppers that come in jars. No one will tell.

Ingredients

1small baguette (you could make your own using my recipe here) cut into 12 slices

Tsp olive oil

1 large red pepper

75g soft goats' cheese

Tsp runny honey 

1/2 tsp dried oregano

Salt and black pepper

Makes 12 bruschetta

Preheat the grill.

Cut the pepper in half lengthwise and remove the seeds and pithy bits. Place skin side up on a baking sheet and then put under the hot grill. Cook until the skin is black and blistered all over: 5-10 mins depending on the strength of your grill.

Transfer the peppers to a bowl and cover with cling film. Allow them to cool for 10 minutes or so after which time it should be a relatively easy job to slip off the blackened skins.

Place the goats' cheese in a bowl and give it a brisk stir to loosen.

Roughly mincethe slippery pepper flesh and add to the cheese along with the honey, oregano and seasoning to taste - personally, I think this calls for a lot of black pepper. This topping can be prepared well in advance.

To assemble the bruschetta - brush the slices of baguette with oil and toast under a hot grill for a couple of minutes on each side until golden. Top with the red pepper and cheese mixture and return briefly to the grill to blister the top.

Serve with a long, cool drink.