Recipes

 

Tomato & Avocado Salsa

Ingredients:

  • 1 Ripe avocado pear
  • 250g Cherry tomatoes
  • 2 Spring onions
  • 12 Baylies savoury tart shells

Dressing:

  • The juice and zest of half a lemon
  • 3 tablespoons of extra virgin olive oil
  • 1 sprig basil leaves
  • Salt and freshly ground pepper

Method:

To make the dressing put the grated lemon zest & lemon

Juice into a bowl, add the olive oil and torn basil leaves

Season with salt and pepper

Peel and dice the avocado, cut the tomatoes in half ( cut into quarters if large) and thinly slice the spring onions

Put in to the dressing and toss together

Check the seasoning, spoon into the tart shells, garnish

With more basil and a drizzle of olive oil and serve

Serves 12

 

 

Parmesan & Asparagus Quiche

Ingredients:

  • 1 bunch Asparagus
  • 100g grated Parmesan cheese
  • 100g grated cheddar cheese
  • 2 free range eggs
  • 100ml fresh cream
  • 1 finely diced shallot
  • 12 Baylies savoury tart shells

Method:

Finely chop the shallot, cook in a little olive oil over a gentle heat until light brown, leave to cool

Trim the asparagus, cook in simmering salted water for 2/3 minutes depending on thickness of the asparagus, cool

In cold water and drain on a paper towel

In a bowl lightly beat the eggs, then add the cream and cooked shallots season with salt and pepper to taste

Cut the asparagus to fit the tart shells, layer with the cheddar cheese, carefully spoon over the egg mixture and sprinkle with the parmesan cheese and bake for 15 minutes in a medium oven. Serve warm

Serves 12

 

 

Medley of Mushrooms

Ingredients:

  • 12 Baylies savoury tart shells
  • 250g Mixed fresh mushrooms
  • 1 large shallot (or half a small onion)
  • 1 sprig fresh thyme
  • 1 small clove garlic
  • 2 tablespoons olive oil
  • 2 tablespoons thick cream
  • 1 sprig chopped Parsley
  • Grated parmesan cheese to garnish

Method:

Finely chop the shallot and garlic, slice the mushrooms. Gently cook the shallot & garlic in the olive oil, add the mushrooms and thyme, cook until fairly dry (5/6 minutes), add the cream and parsley, adjust the seasoning

Spoon the mixture into the pastry cases, sprinkle with parmesan cheese

Re-heat in a medium oven for 15 minutes

Serves 12

 

 

Smoked Salmon Tarts

Ingredients:

  • 1 x 12 Baylies savoury tart shells
  • 1 x 250g smoked salmon pate
  • 1 x 100g smoked salmon
  • 1 x jar salmon roe
  • 1 sprig fresh fennel

Method:

Spoon the smoked salmon into the tart shells

Decorate with a roll of smoked salmon, salmon roe and a sprig of fresh fennel

Keep in the refrigerator until ready to serve

Serves 12

 

 

Banana Caramel Banoffee Tart

Ingredients:

  • Baylies Sweet Tart Shells x 12
  • Two bananas chopped
  • Chocolate flake
  • 1/2 cup Brown Sugar
  • 300ml Double cream
  • Pinch Salt
  • 60g Butter

Method:

Caramel; in a saucpan over low heat, melt sugar and butter, once melted add cream and salt stir through and take off heat to cool.

Whilst Caramel cools whip cream with electric beater until firm. 

Once cooled spoon caramel mixture into cases, top with chopped banana and chocolate flake

Serve immediately 

Serves 12

 

 

Blueberry Compote Cream Tarts

Ingredients:

  • Baylies Chocolate or sweet tartshells x 12
  • 2 punnets blueberries (or berries of choice)
  • 1/4 cup Castor Sugar
  • 300ml Double cream (whipped)
  • 2 tblsp Icing Sugar

Method:

in a saucepan, over medium heat, add punnet of bluberries and castor sugar. Stir until compote consistency. set aside to ccol

Whip cream using electric whisk, adding icing sugar whilst whisking.

Add tsp of compote to tartshell and top with whipped cream, add more compote on top and a couple of berries to decorate.

Serve immediately. 

Serves 12

 

 

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