Pecan Puffs

I came across this recipe last week when I was searching for something to bake, it had to be easy to do with a few ingredients and preferably tasty. It scored high on all three!!! When I had made them I text Lee and described them. Sweet buttery melt in the mouth morsels...rotten little things!!! Very very moreish!!

Makes about 2 dozen puffs

4oz Shelled pecans
4oz butter softened
2oz caster sugar
1tsp vanilla extract
4oz plain flour
1oz icing sugar sifted, plus extra for dusting

Preheat the oven to 150C
Grind the pecans in a food processor until quite fine.
Cream the butter in a large bowl or electric mixer until soft. Add the caster sugar and vanilla and beat until light and fluffy. Add the pecans and the flour and bring together to form a dough.
Using your hands roll the dough into small marble sized balls then flatten slightly using the palm of your hand and place on a baking tray.
Bake fo 40 minutes or until they are very pale golden and slightly firm around the edges. Sift the icing sugar in to a shallow bowl. Allow the cookies to cool for aout 2 mins and while they are still hot roll them in the sifted icing sugar.
Leave to cool fully on a wire rack and dust generously with more icing sugar.

Chocolate brownies

This is a very rich indulgent recipe but can turn out soooo good so I think it is worth it!

Makes about 28 brownies

Ingredients

300g Unsalted butter

300g Dark chocolate (or a mix of milk and dark)

5 large eggs

450g caster sugar

1 tablespoon vanilla extract

200g plain flour

1 teaspoon of salt



Preheat the oven to 180C.

Line a 13 x 10inch roasting tin with greaseproof paper.

Melt the butter and chocolate together in a heatproof bowl over a pot of gently simmering water.

Meanwhile beat the eggs sugar and vanilla together until the mixture is thick and creamy and coats the back of a spoon.

Once the butter and chocolate have melted, remove from the heat and beat in the egg mixture. Sift the flour and salt together into the mixture and beat until smooth.

Pour into the roasting tin, making sure the mixture is spread evenly, bake for 20-25 mins or until the top has formed a light brown crust and has started to crack. It should not wobble but should still be soft and gooey in the inside.

Allow to cool for bout 20 mins in the tin before cutting into squares while still in the pan.

Sugar cookies

Ingredients:

225 sugar
225 butter
330 flour
1 egg, separated
1/2 tsp baking powder
1/2 tsp salt

Method:

Mix together the flour, salt and baking powder and set aside.
Cream together the sugar and butter. Add in the egg yolk and beat well. Add the egg white and beat for about 30 seconds. Finally pour in the flour mixture and beat for a further 30 seconds.
Divide mixture in two, wrap in cling film and refrigerate for at least 1 hour.
Preheat oven to 180C.
Roll out dough to approx 1/8 inch and cut out desired shapes.
Place on a baking tray and bake for 6-8 mins or until golden brown.
Remove from tray immediately and cool on a wire rack.

Tomato sauce for pasta

This is a sauce I have been tinkering with for quite a while and now I am happy with the result. Can be used as a base for spaghetti bolognese or with meatballs or just on its own. As with most of my recipes it is quite hot so the chilies can be reduced or removed if preferred. Maybe replace them with a 1/2 tsp paprika for a little heat and nice flavour.

Ingredients
1 small onion finely chopped
1 clove of garlic finely chopped
1 tin of chopped tomatoes
2 small dried chilies whole
1 tsp parsley
1/2 - 1 tsp mixed herbs
1/2 tsp cayenne pepper
1/2 glass red wine
salt and pepper
1 tbsp olive oil

Method
Put the onion, garlic and whole chilies in the pot with the olive oil and saute for 3-4 minutes to soften.
Add the rest of the ingredients, bring to the boil and allow to simmer for about 20 minutes.
Using a hand blender, blend the sauce to give it a smoother texture.

This makes enough for 2-3 servings but is easily doubled etc.

Guacamole

Also a first attempt so quantities etc may vary as time goes on.



1 ripe avocado

1/2 tin tomatoes chopped finely

1/2 small onion chopped finely

1 clove of garlic crushed

ground chili

juice of 1 lime



mash or chop very finely the avocado

mix together with all the other ingredients season to taste and serve.



Fresh chili would probably work better in this than dried but I didn't have any at the time. Also, fresh tomatoes can be used instead of tinned I just used them for convenience.

Tramore fried chicken

First attempt, measurements a bit sketchy, turned out nice but needs something else so will post any further attempts.

6 chicken pieces on the bone (I used oyster thighs)
3 tbsp flour
2tsp paprika
2tsp cayenne
ground chili
ground black pepper
salt
vegetable oil

Preheat oven to 180C
mix flour, paprika, cayenne chili salt and pepper in a plastic bag
coat the chicken in the mixture doing one piece at a time and place into roasting dish
pour 1 tbsp of oil over each chicken piece
place in oven for about an hour until crispy baste occasionally but do not turn

Joey's Salsa!

Well here it is, the salsa I have made for years and bring to most family gatherings which always goes down a treat. I always find it a good idea to taste a tiny bit of Chilli before I start so I know how hot they are and can then judge how many I want to put into the salsa.

Ingredients:
1 medium red onion
2 tomatoes
1 red pepper
4-5 red chillies
black pepper
salt
olive oil
1/2 tsp sugar
Juice of 1/2 lemon

Pierce the pepper and chillies with a knife and place under a hot grill. Blacken them on all sides - yes this means burnt so don't keep turning them just burn one side and turn over to the next. Once they are all blackened remove them and place them in a bowl with some cling film over to allow them to sweat and cool down. This makes it easier to remove the skin later.

Chop the onion and the tomatoes very finely and place in a bowl.

Once the chillies and pepper have cooled remove the skins and seeds and chop finely. Add these to the bowl.

Season with salt and pepper and sprinkle in the sugar.

Squeeze in the juice of the lemon and drizzle with olive oil.

Mix it all well and taste.

Extra chilli can be added if necessary or extra tomato will help cool it down if too spicy.
Works great just on crusty bread or with fajitas etc. This will keep in the fridge for 3-4 days but will be very strong smelling so be sure to keep it in a good airtight container.