Bruschetta recipe – Italian Appetizer

Ingredients

* 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
* 2 cloves garlic, minced
* 1 Tbsp extra virgin olive oil
* 1 teaspoon balsamic vinegar
* 6-8 fresh basil leaves, chopped.
* Salt and freshly ground black pepper to taste
* 1 baguette French bread or similar Italian bread
* 1/4 cup olive oil

Method:

1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

CREAM OF TOMATO SOUP

1 pound tomatoes, roughly chopped
1 medium onion, peeled and quartered
1 potato (I used a small russet potato), peeled and quartered
1 large carrot, peeled and roughly chopped
1½ to 2 cups water
2 tablespoons cornstarch
3 tablespoons milk
1 to 2 teaspoons sugar
2 teaspoons salt
¼ teaspoon white pepper
Heavy cream
Cilantro

Combine the tomatoes, onion, potato and carrot in a microwave proof deep bowl. Sprinkle with ½ cup water. Cover and microwave on high 8 to 10 minutes, or until the vegetables are tender. (In my oven, this took 15 minutes).

Blend the mixture in a blender (or with a hand blender). Put through a sieve to remove seeds and peel.

Stir the cornstarch into the milk until smooth. Add this to the soup along with the sugar, salt and pepper. Add 1 cup water, or more if needed to thin the soup. Cover and microwave on high 3 to 4 minutes (8 minutes in my oven) until heated through.

Stir well. Ladle into heated bowls and garnish with a swirl of cream and cilantro.

Variations: Season with ½ to 1 teaspoon garam masala. Add canned sweet corn. Garnish with croutons.

Makes 4 servings.

Creamy pork pasta with lemon, chilli and peas recipe

Serves 4
Ready in 20 minutes

Ingredients

• Pack of 6 sausages
• 1 lemon
• Pinch of dried chilli flakes
• 200g tub of half-fat crème fraiche
• 500g packet of pasta
• Couple of handfuls of frozen or fresh peas
• Block of Parmesan

Method: How to make pork pasta with lemon

1. Take the sausages and split the skins, squeezing the meat from each into a hot pan. Pan-fry, breaking up the meat, until golden and crispy in places.

2. Add grated lemon zest, a good squeeze of lemon juice, dried chilli flakes and the tub of half-fat crème fraiche. Bubble away for 1 minute.

3. Cook pasta according to the packet instructions and throw in the peas for the last few minutes. Drain, reserving some of the cooking water.

4. Toss the pasta and peas with the sauce, thinning down with the cooking water as necessary.

5. Serve with lots of freshly grated Parmesan.

10-Minute Fruit & Cheese Salad

Ingredients

3/4	cup	grapes, seedless	green
3	each	apricots	fresh, cut into eighths
3	each	figs, dried	sliced medium thick
1//2	pound	salad greens	mixed
2	tablespoons	lemon juice	fresh
1	x	salt and black pepper	cracked pepper to taste
1	x	olive oil, extra-virgin	to taste
3	ounces	gorgonzola cheese	or goat cheese
1/4	pound	turkey breast	sliced, cut into bite size pieces, optinal

Directions

Toss all ingredients together and serve.

Top with goat or gorgonzola cheese.

BROWNIE MUFFINS

Devilish dark chocolate brownies baked in muffin moulds.
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Preparation Time : 10 mins.
Cooking Time : 30 mins.

Makes 8 muffins.

Ingredients

1 2/3 cups (200 grams) dark chocolate, chopped 2/3 cup butter 1/2 cup condensed milk 3/4 cup plain flour (maida) 1/2 cup chopped walnuts 1 teaspoon vanilla essence butter for greasing

Method

1. Melt the chocolate and butter with 2 tablespoons of water over gentle heat and mix well so that no lumps remain. 2. Remove from the fire, add the condensed milk and mix well. Cool to room temperature. 3. Add the flour, walnuts and vanilla essence and mix well. 4. Spoon 2 tablespoons of the mixture into 8 greased and dusted muffin moulds. 5. Bake in a pre-heated oven at 180°C (360°F) for 20 to 25 minutes or until a knife or skewer inserted into the brownie comes out clean. 6. Cool on a wire rack and unmould each muffin. 7. Serve warm.

Tips

Serving Suggestions : Serve these with vanilla ice-cream.

PISTA KHAJA

Mithai khaja is a traditional sweet made with maida and ghee, sometimes stuffed with khoya or dry fruits, deep fried in ghee and then dunked into a fragrant saffron-flavoured sugar syrup. There are different kinds of khaja - depending on the stuffing. There's malai khaja, mawa khaja, pista khaja etc.


Makes 8.

Ingredients

32 thin samosa pattis cut into 3" x 2 ½" pieces

For the filling

¾ cup pistachios, blanched; ¼ cup sugar, ½ teaspoon cardamom powder

For the sugar syrup

½ cup sugar, a few strands saffron, ¼ teaspoon lemon juice

Other ingredients

oil for deep frying paste of 1 tablespoon plain flour (maida) mixed with 2 tablespoon water

For the filling

1. Peel and dry the pistachios on a tea towel. 2. Grind the sugar and pistachios in a blender coarsely. 3. Place this mixture in a saucepan, sprinkle a few drops of water and heat over a gentle flame till the mixture is cooked and leaves the sides of the pan. Add the cardamom powder and mix well. 4. Cool and divide the mixture into 8 equal parts.

For the sugar syrup

1. Dissolve the sugar with half a cup of water and simmer for 5 minutes till the syrup is of 1-string consistency. 2. Add the saffron and lemon juice and mix. 3. Remove from the fire and keep warm.

How to proceed

1. Place a portion of the pistachio filling in the centre of one samosa patti. 2. Apply the flour paste on the samosa patti around the filling, taking care to leave the edges dry, so that the layers separate while the khaja is being fried. 3. Place another samosa patti on top and press gently around the filling in order to stick the two pattis together. Apply a little flour paste in the centre of the stuffed khaja and stick another samosa patti. Turn it around and stick one more patti on 4. Deep fry in hot oil until golden in colour. Drain on absorbent paper. 5. Transfer the khajas into the warm sugar syrup. Drain on a metal rack to allow the excess syrup to drain.

Continental Rice Recipe

• 6 Servings
• Prep: 5 min. Cook: 15 min. + standing

Ingredients

• 1 garlic clove, minced
• 2 tablespoons butter
• 1 can (14-1/2 ounces) chicken broth
• 1 package (9 ounces) frozen French-style green beans
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/2 teaspoon dried basil
• 1/8 teaspoon pepper
• 1-1/2 cups uncooked instant rice

Directions

• In a large saucepan, saute garlic in butter for 2 minutes. Add the broth, beans, mushrooms, basil and pepper; bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Add rice; cover and remove from the heat. Let stand for 8 minutes or until broth is absorbed. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 147 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 403 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

VEGETABLE BIRYANI

Aromatic saffron rice layered with a spicy gravy of vegetables. You can make a baked version of veggie biryani by assembling the rice in a baking dish and baking for 10 minutes at 150 C.

Cooking Time : 40 mins.
Preparation Time : 15 mins.

Serves 4.

For the rice

3 cups cooked long grained rice ½ tsp saffron (kesar) 2 tbsp milk 4 tbsp finely chopped mint (phudina) leaves Salt to taste

For the gravy

1 cup mixed boiled vegetables (cauliflower florets, peas, french beans) 2 bayleaves (tejpatta) 4 peppercorns 4 cloves (laung / lavang) 2 cups chopped tomatoes 1 tsp chilli powder 1 tsp coriander-cumin seeds (dhania-jeera) powder ¼ tsp asafoetida (hing) ¼ tsp nutmeg (jaiphal) powder ¼ cup tomato sauce ½ tsp cornflour mixed with ½ cup milk ¼ cup cream 2 tsp kasuri methi (dried fenugreek leaves) ½ tsp sugar 2 tbsp oil Salt to taste

For the rice

1. Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice. 2. Mix in the rice, chopped mint leaves and salt and keep aside.

For the gravy

1. Heat the oil in a pan add bayleaves, peppercorns and cloves to it. 2. Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture. 3. Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well. 4. Mix the vegetables in the gravy and keep aside.

How to proceed

1. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice. 2. On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough. 3. Cook on a slow flame for 20 to 25 minutes. Serve hot.

Apple Onion Bread with Cheddar Cheese

Ingredients:
1 tablespoon butter
1 large apple, diced
1/2 cup chopped sweet onion
1 (16-oz.) package hot roll mix
1 cup shredded cheddar cheese
2 tablespoons chopped red bell pepper
1 tablespoon caraway seeds
1 egg, slightly beaten
1 cup hot water

Directions:
1) Melt butter in a small skillet set over medium heat. Add apple and onion and saute until tender. Set aside.
2) Place contents of roll mix in a large bowl. Open yeast package and whisk into flour. Stir in cheese, red pepper and caraway seeds; mix well. Add egg, water and apple-onion mixture; mix with a wooden spoon until mixture pulls away from sides of bowl.
3) Transfer dough to a lightly floured work surface; knead for 5 minutes.
4) Return dough to bowl; cover with plastic wrap and let dough rest for 5 minutes.
5) Grease a 6 to 8 cup bread pan. Place dough in pan; cover with plastic wrap and let it rise for 30 minutes.
6) Meanwhile, preheat oven to 375 degrees F.
7) Bake the bread for 30 to 35 minutes, until golden brown and loaf sounds hollow when thumped. Yield: 1 loaf.

Summer Rice Salad Recipe

Ingredients

• 2 cups cooked brown rice
• 1 cup quartered cherry tomatoes
• 1/3 cup chopped red onion
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 tablespoons cider vinegar
• 2 tablespoons canola oil
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• Leaf lettuce, optional

Directions

• In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired. Yield: 4-6 servings.

Vegan Tahini Basil Pasta Salad Recipe

Ingredients

1 serving Mrs. leepers GF corn rotelli pasta, freshly prepared and rinsed lightly.
1 tbsp. or more Trader Joe’s Tahini Sauce
1 tsp. or more olive oil
1/2 tsp. lemon, lime juice OR apple cider vinegar
handful grape tomatoes, halved and salted lightly if you like
1/4 fresh red or yellow sweet pepper or 2 mini ones, diced
handful fresh basil, julienned
1/8 avocado, cubed
1 tsp. pine nuts, toasted or not, to taste(optional)
sea salt
freshly ground pepper

Directions

Whisk together tahini sauce, olive oil and citrus juice or apple cider vinegar. Increase proportions to taste.

Toss pasta with fresh veggies (up to pine nuts if using). drizzle with sauce and combine until evenly distributed. season with salt and pepper to taste.

Enjoy!

Continental Salad Recipe

Ingredients

* 1 small head romaine lettuce
* 1 small head iceberg lettuce
* 1 head butter or red leaf lettuce
* 1 bunch watercress sprigs
* 2 green onions, sliced
* 6 oz. jar artichoke hearts, quartered
* 8 radishes, sliced
* 8 mushrooms, thinly sliced
* 1 cup onion and garlic croutons
* 3/4 cup italian dressing


Directions

1. Tear lettuc into bite size pieces into large salad bowl
2. Add watercress, green onions, artichokes, radishes, mushrooms and croutons
3. Toss with enough salad dressing to moisten lightly

Continental fruit cheesecake

Ingredients
For the base
75g/3oz digestive biscuits
40g/1½oz butter
25g/1oz demerara sugar
For the filling
50g/2oz butter, softened
175g/6oz caster sugar
450g/1lb curd cheese (medium fat soft cheese)
25g/1oz plain flour
1 lemon, juice and finely grated rind
3 eggs, separated
150ml/5fl oz double cream, lightly whipped
For the topping
150ml/5fl oz double cream, whipped
450g/1lb mixed fruits (blueberries, raspberries, red currants) or bag of frozen fruits.
a little icing sugar (optional)

Method
1. Lightly grease a 23cm/9inch loose-bottomed round cake tin. Cut a strip of non-stick baking parchment to fit around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1inch creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Fit this into the greased tin with the snipped edge in the base of the tin and put a circle of non-stick baking parchment on top.
2. Preheat the oven to 160C/325F/Gas 3.
3. Put the digestive biscuits into a polythene bag and crush the biscuits with a rolling pin. Melt the butter in a medium pan; add the crushed biscuits and demerara sugar.
4. Mix well, spread over the base of the tin and press firmly with the back of a metal spoon. Leave in a cool place to set whilst mixing the cheesecake.
5. For the cheesecake, measure the butter, sugar, cheese, flour, lemon rind and juice and egg yolks into a large bowl and beat well until smooth.
6. Fold the lightly whipped double cream into the mixture using a plastic spatula or large metal spoon.
7. Whisk the egg whites with a hand held electric mixer until stiff but not dry and fold into the mixture.
8. Pour on to the biscuit base and gently level the surface with a plastic spatula.
9. Bake in the preheated oven for about 1/1¼ hours or until set.
10. Turn off the oven and leave the cheesecake inside for a further one hour to cool.
11. Run a small palette knife around the edge of the tin to loosen the cheesecake then push the base up through the cake tin.
12. Remove the side paper and put the cheesecake on to a serving plate.
13. Spread the lightly whipped cream in the dip of the cheesecake and scatter the fruits haphazardly on top. Lightly dust with icing sugar if wished.

Russian Salad Recipe

Ingredients:
1 small bowl of boiled egg (chopped)
1 small bowl of boiled carrot(finely diced)
1 small bowl of cucumber (finely diced)
1 small bowl of spring onions (finely chopped)
4 small bowl of boiled and mashed potatoes
salt to tast
1 tsp black pepper
4 tbsp of mayonnaise

Method:
Take all the ingredients except potatoes and mayonnaise in a serving bowl and toss well
Add potatoes and toss well
Add the salt and pepper
Now mix it well with mayonnaise
It can be decorated with Olives

Read more: http://www.awesomecuisine.com/recipes/1088/1/Russian-Salad/Page1.html#ixzz0UIZJbAGQ

Tomato Soup Recipe

Ingredients:
4 large tomatoes
Mint leaves
salt & pepper

Method:
Keep tomatoes in a heavy pan.
Put water and allow it to boil.
Put salt, mint and continue boiling
for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.

Vegetable Soup Recipe

Ingredients:
• 50 gm Carrot (scraped and chopped) • 50 gm Cauliflower(chopped) • 200 gm Tomato (chopped) • 50 gm Butter • 1 tbsp Oats • 2 tsp Ginger-Garlic Paste • 4 cm length Ginger • 50 ml Milk • 100 gm Small Onion(cut into thin circles) • 2 tsp Oil • 1 tbsp Corn flour or all purpose flour • 1tsp Pepper Powder • Salt as needed • 1 Green chilly • 8 cup Water • 5-6 Coriander leaves(finely chopped)
How to make Vegetable Soup:
• Heat butter in a pan. • Add ginger garlic paste and fry. • Add vegetables, green chilli, salt, 8 cups of water and let it boil. • When the vegetables are cooked, add pepper powder and mash. • Mix maida and oats with milk and add to the soup. • Reduce the flame. • Add coriander leaves to the soup. • Remove from the flame after it boils for a few minutes. • Heat oil in another frying pan. • Add onions and fry till golden. • Transfer the fried onions to the soup and serve hot.

chocolate pancakes with mango yoghurt Recipe

Ingredients

¼ cup plain flour (maida)

¼ cup cornflour

2 tablespoons cocoa powder

2 tablespoons sugar

¼ cup milk

1 tablespoon melted butter

a pinch salt

½ teaspoon Eno's fruit salt

For the yoghurt

½ cup yoghurt (curds)

¼ cup cream

2 tablespoons castor sugar

a few drops vanilla essence

To be mixed into a soaking syrup

1 tablespoon sugar

¼ cup water

¼ tablespoon rum

Other ingredients

1 mango, chopped

melted butter for cooking

How to make chocolate pancakes with mango yoghurt

For the pancakes


1. Combine the plain flour, cornflour, cocoa powder, milk, salt, butter and ¼ cup of water. Mix very well until no lumps remain. Add the fruit salt and mix well.


2. Grease a 125 mm. (5") diameter non-stick pan with a little butter.


3. Pour 1 tablespoon of the batter to make a pancake of 50 mm. (2") in diameter.


4. Turn over gently and cook till both sides are lightly browned.


5. Repeat for the remaining batter to make 5 more pancakes, greasing the pan with butter when required.


For the yoghurt


1. Whip the cream with the sugar and vanilla essence and keep aside


2. Beat the yoghurt well ensuring there are no lumps.


3. Fold the whipped cream into the yoghurt and refrigerate.


How to proceed


1. Place the pancake on a serving plate and sprinkle with a little soaking syrup on top.


2. Spoon some of the yoghurt mixture on top.


3. Place a few mango slices and top with one more pancake.


4. Sprinkle some more sugar syrup on top and serve immediately.


5. Repeat to make 2 more servings.


6. Serve immediately.

Continental fresh Vegetable Soup

2 large carrots, peeled and chopped
1 large potato, peeled and chopped
100 g cabbage, shredded
50 g peas
50 g sweet corn (optional)
1 large onion, chopped
2 pints (1 liter) water
1 vegetable stock cube
Freshly ground black


Place all the vegetables in a large pan with the water. Cover and bring to a boil. Add the stock cube and simmer for 1 hour. Add a generous sprinkling of black pepper to taste. Allow to cool, and then place in a food processor or liquidizer on high speed

Cheese Cake

Ingredients
For the base:
200g digestive biscuits, crushed
1p0gp butter, melted
80g0 demerara sugar
For the cheesecake:
130g0 soft margarine
550g caster sugar
1100g curd cheese
80g plain flour
finely grated rind and juice of 4 lemons
8 eggs, separated
400ml double cream, lightly whipped
For the topping:
900g mixed summer fruits (strawberries, raspberries, red and blackcurrants, blackberries)
caster sugar, to taste
2 tsp arrowroot
300ml double cream, whipped

Method
1. Preheat the oven to 160C/325F/Gas 3. Lightly oil a 25cm/10in loose-bottomed round cake or spring-release tin, and line with greased greaseproof paper.
2. Mix together the ingredients for the base, spread over the base of the tin and press down firmly with the back of a metal spoon. Leave to set.
3. For the cheesecake, measure the margarine, sugar, curd cheese, flour, lemon rind and juice, and egg yolks into a large bowl. Beat until smooth. Fold in the cream. Whisk the egg whites stiffly then fold into the mixture. Pour on to the biscuit crust.
4. Bake in a preheated oven for about 1½ hours or until set. Turn off the oven and leave the cheesecake in the oven for a further 1 hour to cool. Run a knife around the edge of the tin to loosen the cheesecake and push the base up through the cake tin. Remove the side paper.
5. For the topping, cook the redcurrants, blackcurrants and blackberries in 2 tbsp of cold water, add the cooked fruit and liquid from the pan. Return to the pan, allow to thicken and then leave to cool. Stir the raspberries and strawberries into the other fruits then pile on top of the cheesecake, leveling out evenly. Decorate the edge of the cheesecake with piped or spooned whipped double cream.

RAISIN FILLED COOKIES

Filling:

1 cup raisins, chopped
3/4 cup sugar
1 tablespoon flour
1 cup boiling water


Cookies:

1 cup sugar
1/2 cup butter
1/2 cup milk
1 egg
3 cups flour
3 teaspoons baking powder

In a saucepan, combine 3/4 cup sugar with 1 tablespoon flour and 1 cup boiling water. Cook until thick. Let it cool completely before using as a filling for cookies.
Whisk flour and baking powder together.

Cream together butter and sugar. Stir in egg. Add milk alternately with flour mixture. Roll very, very thinly. Cut with a cookie cutter and spread one cookie with filling. Place another cookie on top to make a sandwich, pinching edges together.

Bake in a 325°F oven for about 10 minutes, or until lightly golden.

JACQUES' POTATO SOUFFLE

5 c. mashed potatoes
3 eggs
salt and pepper, to taste (if needed)
1/2 c. grated Gruyere cheese

Process in food processor. Turn into a a shallow buttered baking dish or tart pan, spreading evenly.
Sprinkle with shredded Swiss, Monterey Jack, or Parmesan.

Bake at 400°F for about 30 minutes or lightly golden brown and cheese is bubbly.

Variation: Sprinkle top with breadcrumbs (with fresh parsley and paprika) tossed in melted butter. Bake as above.

A good way to use up leftover mashed potatoes!

OLD FASHIONED ANGEL BISCUITS

1 pkg. active dry yeast
1/4 cup warm water
2 cups buttermilk
5 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup lard or shortening, chilled
1 tablespoon melted butter

Have all ingredients at room temperature.
In choosing lard or shortening, be sure to use non-hydrogenated products. Butter may be substituted.

Dissolve yeast in lukewarm water with a pinch of sugar. Set aside for 5 minutes. Stir in the buttermilk, making sure it has first been warmed to room temperature so as not to shock the yeast.

In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir all ingredients together to mix well.

Using your fingers, two knives or a pastry blender, work 1/2 the chilled shortening into the flour mixture until it resembles coarse meal. Work in the remaining shortening until it resembles large peas.

Stir buttermilk and yeast mixture into the dry ingredients until just blended; do not overmix.

On a clean surface dusted lightly with flour, turn out dough and knead 6 to 8 times, patting together lightly into a flattened circle.

Roll circle out 1/2 to 3/4 inch thick and cut using a floured glass or a 3 inch biscuit cutter. Dip in flour between each cut.

Arrange biscuits on a lightly greased baking sheet; leave 1/3 inch between for softer sided biscuits or 1 inch for more crisp sided biscuits.

Cover with a damp towel or lightly with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk, or about 45 minutes.

Bake in a preheated 450°F oven for 10-12 minutes or until golden brown.

Brush with melted butter before serving.

This dough can be refrigerated for 3-5 days, or frozen for up to a month.

Barbecue Mushrooms Recipe

Ingredients
Mushroom 300 g, Oyster or flat one, Oil 1 tablespoon, Lemon juice 1 tablespoon, Salt and pepper to taste, Coriander 1 tablespoon.

Preparation
• Mix the mushrooms with all the ingredients except the coriander.
• Keep aside for around 30 minutes.
• Pre-heat the oven at 200°C and put the mushrooms on the wire rack and cook for 10 minutes, basting occasionally.
• Serve hot.