MINI MASTERPIECES
G OAT ’S C H E E S E , S P I N AC H A N D H E RB M I N I M U F F I N S Makes 12 Takes 20 mins, plus cooling Cost per muffin 18p
W H I T E C H O C O L AT E A N D P E AC H CHEESECAKE CUBES
S A LT E D C A R A M E L A N D C H O C O L AT E P O P C O RN B I T E S
Makes 12 Takes 25 mins, plus freezing
Makes 12 Takes 10 mins, plus chilling Cost per popcorn bite 11p
and chilling
MEN EDITU PAG E7
Cost per cube 21p
1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a 12-hole cupcake tin with cupcake cases. In a bowl, mix all of the ingredients, except the goat’s cheese, with a wooden spoon. 2 Once combined, add 40g of the goat’s cheese and mix again. 3 Divide the mixture between the cases and dot with the remaining goat’s cheese. Bake in the oven for 15 minutes, until risen, golden and cooked through. Leave to cool on a wire rack. Each muffin contains Energy
Fat
Saturates
Sugars
Salt
478kJ 114kcal 6%
5g 8%
3g 15%
1g 1%
0·3g 5%
of the reference intake. See page 122. Carbohydrate 13g Protein 4g Fibre 1g
USE IT UP
Use any leftover baby spinach to make a salad with sliced cherry tomatoes, goat’s cheese and a lemony dressing.
50g ginger nut biscuits 20g unsalted butter, melted 1 gelatine sheet 50ml double cream 75g white chocolate, melted 150g lighter soft cheese 2 tbsp icing sugar, sifted 1 small peach, stone removed and finely chopped
1 Line 12 holes of an ice-cube tray with clingfilm, letting it overhang to make removing the cheesecakes easier later on. In a food processor, whizz the ginger nuts into fine crumbs. Add the melted butter and mix until all the crumbs are coated. Divide the mixture between the icecube holes, pressing down firmly with your finger, to form the bases. Freeze while you prepare the filling. 2 Put the gelatine in a bowl, cover with cold water and leave to stand for 5 minutes. Heat the double cream in a small saucepan until just boiling, then remove from the heat. Squeeze out any excess water from the gelatine and add to the cream, stirring, until fully dissolved. Set aside until just warm to the touch. 3 In a jug, whisk together the melted white chocolate, soft cheese, icing sugar and cooled double cream, until smooth. Remove the ice-cube tray from the freezer and pour the mixture over the base of each cheesecake. Return to the freezer for about 1 hour, until firm but not completely frozen. 4 Remove the tray from the freezer. Lift out the cheesecake cubes, peel off the clingfilm and put the cheesecakes on a plate. Top each with 1 tsp chopped peach. Chill for 30 minutes, or until ready to serve. Each cheesecake cube contains Energy
487kJ 117kcal 6%
Fat
Saturates
8g 5g 11% 24%
Sugars
Salt
8g 9%
0·2g 3%
of the reference intake. See page 122. Carbohydrate 10g Protein 2g Fibre 0g
82
For more bite-sized treats, visit tesco.com/realfood
75g light muscovado sugar 50ml double cream 20g unsalted butter generous pinch sea salt 25g lightly salted popcorn 50g milk chocolate
1 Melt the sugar, double cream and butter in a small saucepan over a medium-low heat, stirring occasionally. Once the sugar has dissolved, increase the heat slightly and simmer for 2 minutes. Add the sea salt and remove the pan from the heat. 2 Put the popcorn in a USE IT UP heatproof bowl and pour Whizz any leftover over the caramel. Stir well, so that all the salted popcorn and popcorn is coated. use instead of 3 Melt the chocolate in breadcrumbs as a heatproof bowl set a coating for over a pan of just chicken or fish. simmering water. Drizzle the chocolate over the popcorn and mix to combine. 4 Line a tray with nonstick baking paper. Using a dessert spoon, put 12 small spoonfuls of the mixture onto the tray. Leave to set in the fridge for around 2 hours. Each popcorn bite contains Energy
Fat
Saturates
371kJ 89kcal 4%
5g 8%
3g 16%
Sugars
Salt
9g 0·2g 10% 3%
of the reference intake. See page 122. Carbohydrate 10g Protein 1g Fibre <1g
RECIPES JENNA LEITER PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL
175g self-raising flour ½ tsp baking powder 1 large egg, beaten 40g unsalted butter, melted 115ml semi-skimmed milk 20g vegetarian hard cheese, finely grated 50g baby spinach, finely chopped 1½ tbsp chives, finely chopped 60g soft goat’s cheese