These Cheese Straws - In Pictures

Puff Pastry Sheet / Parmesan / Smoked Paprika / 1 Egg (1)

HEAT oven to 200C

PLACE pastry sheet on a well floured board

GRATE parmesan (2)

CRACK egg into a bowl and whisk

BRUSH egg onto pastry sheet

SPRINKLE parmesan onto pastry

DUST with smoked paprika

FOLD one third of pastry into middle of sheet (3)

REPEAT by folding remaining pastry into middle

ROLL out pastry and repeat process three times

CUT long strips of pastry and twist (4)

PLACE on lined baking tray (4)

BAKE for 15 minutes

DIP those tasty bitches in sauce

PRE-ORDER the book

Spinach & Feta Tart - In Pictures 

400g Spinach / 300g Feta Cheese / 100g Pine Nuts / 50g Cheddar Cheese / 5 Eggs / 1 Lemon / Oregano / Nutmeg / Filo Pastry / Cayenne Pepper / Greaseproof Paper / Oil (1)

Read the recipe

Lemon & Blueberry Swirl Tart - In Pictures

Sweet Shortcrust Pastry / 3 Eggs / Blueberries / 3 Lemons / 1 Orange / 125g Caster Sugar / 150ml Double Cream / Icing Sugar (1)

HEAT oven to 180C

POUR blueberries into a pan with a drop of water and turn heat up

ROLL out pastry on well floured surface

LINE a  tin with pastry (2)

COVER pastry with baking paper and baking beans

THROW in oven and blind bake for 8 minutes

STIR blueberries

REMOVE baking paper and beans and return to oven for 5 minutes

RESCUE from oven

SQUASH blueberries against side of pan and take off heat

RUN through a sieve to remove all bits leaving a lovely blueberry sauce (3)

ZEST one lemon then juice all three lemons and the orange (4)

CRACK eggs in large mixing bowl and add sugar (5)

WHISK until smooth

POUR in double cream, lemon/orange juice and lemon zest

COMBINE well and skim off any froth from top of mixture

POUR lemon mix into blind baked pastry

ADD a swirl of blueberry sauce

MAKE patterns in the lemon filling with a fork (6)

BAKE from around 30 minutes

ALLOW to cool before devouring

FOLLOW us on Facebook

GO COOK YOURSELF