Morphy Richards 8780 Parmesan Biscuits with Onion Relish, Mini Frittatas, Hot Smoked Salmon Paté

8780 Food processor ib.QX4 28/4/04 4:53 pm Page 9

Parmesan Biscuits with Onion Relish

Serves 4

Onion Relish 3 red onions 1 tbsp oil

100g muscovado sugar

50g balsamic vinegar

50g red wine vinegar Salt and black pepper

Parmesan biscuits 50g Parmesan

100g butter, softened

150g plain flour

1 tsp sesame seeds

1/2 tsp dried rosemary

1/2 tsp cracked black pepper

To serve: Cheddar cheese

For the relish, use the chopping blade to chop the onions and fry gently in the oil for 5-6 minutes until softened, stirring occasionally. Add the remaining ingredients and simmer for 15 minutes until thick and caramelised. Allow to cool.

For the biscuits, preheat the oven to 200ºC, Gas 6.

Grate the Parmesan using the fine grater attachment. Using the chopping blade, blend together all the biscuit ingredients including Parmesan to form a dough. Knead lightly and divided into 12 balls. Flatten into discs with your palms and place on a greased baking sheet. Bake for 15-20 minutes or until golden. Cool on a wire rack.

Serve biscuits with the onion relish and Cheddar cheese.

Mini Frittatas

Makes 10

1 small courgette

1 red onion

1 tbsp oil

50g Cheddar cheese

6 medium eggs 100ml milk

Salt and black pepper

Preheat the oven to 200ºC, Gas 6.

Using the coarse grater attachment, grate

the courgette and onion. Heat the oil in a frying pan and fry for 3-4 minutes until softened. Divide between 10 sections of a deep non-stick muffin tin. Grate the cheese using the coarse grater attachment and sprinkle on top.

Using the whisk attachment, whisk the eggs, milk and seasoning and pour over the vegetables. Bake for 25-30 minutes until well risen and golden. Loosen from the tin to remove.

Hot Smoked Salmon Paté

Serves 4-6

1 ciabatta loaf Olive oil

300g hot smoked salmon Handful parsley

1 tsp horseradish sauce

1 tsp wholegrain mustard

1 tsp honey

3 tbsp mayonnaise

Preheat the oven to 200ºC, Gas 6.

Slice the loaf lengthways and brush with olive oil. Cut each half into 8 strips and place on a baking tray. Bake for 10 minutes until golden.

Meanwhile, place the remaining ingredients in the bowl and blend together. Serve with the warm ciabatta toasts.

Alternatively, to replace hot smoked salmon, use raw salmon fillets cooked at 200ºC, Gas 6, for 30 minutes and allow to cool.

Courgette & Wild Mushroom Pasta Sauce

Serves 4

30g dried wild mushrooms

1onion

3tbsp oil

3tbsp sherry

1bunch spring onions Handful parsley

2courgettes

50g Parmesan

500g mascarpone 100ml milk

Salt & black pepper

Rehydrate the mushrooms according to pack instructions. Drain. Chop the onion using the chopping blade and fry in a saucepan in 2 tbsp oil until softened. Add the mushrooms and sherry and reduce by half.

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