Wealden Times | WT209 | July 2019 | Summer supplement inside

Once you pop...
We
pick three of our favourite, ridiculously
moreish, summer canapés from the extensive
recipe archive online at wealdentimes.co.uk
Watercress, Roasted Beetroot
and Goats’ Cheese Roulade
by Nicci Gurr from Home Gurr’own
Prep time: 1 hour 30 mins
Cooking time: 32 mins Serves: 6
• 225g fresh watercress
• 4 medium eggs (separated)
• salt and freshly ground pepper
• 250g red beetroot
• 100g crème fraîche
• Olive oil for roasting
• 100g crème fraîche
• 200g soft rindless goats’ cheese
1Preheat the oven to 190°C, gas 5. Grease
and line a 20 x 30cm (8 x 12 inch) Swiss
roll tin with non-stick baking parchment.
2Finely chop the watercress in a
food processor, then tip this into
a large bowl. Beat in the egg yolks
and season with salt and pepper.
3In a separate bowl, whisk the egg whites
with a pinch of salt until stiff but not
dry, then fold them into the watercress
mixture using a large metal spoon.
4Pour into the prepared tin and quickly
level the mixture, spreading it out
into the corners. Bake for 10-12 mins
until set and light golden brown.
5Meanwhile, peel the beetroot, roughly
dice and roast with olive oil and salt
and pepper. Cook for about 20 mins
until a knife will go through the beetroot
easily. Cool, grate and set to one side.
6Beat the crème fraîche into the goats’
cheese and spread evenly over the cooled
roulade, then spread the cooled beetroot mix.
7Roll up from the long side, using the
greaseproof paper, then carefully wrap
in clingfilm and refrigerate overnight.
8Serve, slice into rounds and pushed on
to a cocktail stick. homegurrown.co.uk
Minted Pea and Feta
Cheese Tartlets
by Jo Arnell
Prep time: 15 mins
Cooking time: 25 mins
Makes: 24 tiny tartlets
• 75g fresh or frozen peas
• 1 small handful of
finely chopped mint
• 1 chopped onion
• 1 whole egg
• 1 egg yolk
• 3 tbsp double cream
• salt and freshly
ground pepper
• 1 pack of ready-rolled
shortcrust pastry
• 200g feta cheese, cut
into cubes
Preheat the oven to 180°C,
1 gas 4. Toss the peas and
mint together in a small
bowl and leave to one side.
Gently fry the onions and
2 then leave to cool slightly.
Beat the eggs and cream
together. Season if you wish
at this point, but remember
feta is a salty cheese.
Cut out small squares of
3 pastry and place into a
greased muffin tin. Place 1
tsp of onion into the bottom
of each tart, add another
tsp of egg mixture, then top
with minted peas and finally
some cubes of feta (I used 5
or 6 tiny cubes per tartlet).
Bake in the oven for 25
4 mins, or until golden.
Serve warm or cold.
Mini Margarita Cheesecakes
by Jo Arnell
Prep time: 15 mins
Cooking time: 30 mins Serves: 12
• 100g digestive biscuits
• 50g melted butter
• 300g cream cheese
• 1 egg
• ½ tsp vanilla extract
• 120g caster sugar
• 100ml soured cream
• 100g strawberries
• 50ml tequila (2 shots)
• 2 tsp lime juice
• 1 tbsp granulated sugar
•
1Preheat the oven to 180°C, gas 4. Prepare
biscuit base by crushing biscuits (in a
food processor, or use a pestle and mortar).
Combine with the melted butter and then
press 1 heaped tsp of the biscuit mix into
each section of the mini cheesecake pan/
muffin tin and set to one side (or refrigerate).
Beat cream cheese, egg, ¼ tsp vanilla
2 essence and 100g of the sugar together
until smooth. Add 2-3 tsps to the top of each
biscuit base and bake in the oven for 20 mins.
3Mix soured cream with remaining 20g
sugar and ¼ tsp of vanilla essence.
Remove cheesecakes from the oven and
4 add 1 tsp of the soured cream mixture to
the top of each one. Turn the oven down to
160°C, gas 3 and return cheesecakes to the
oven for 10 mins. Cool and refrigerate.
Chop strawberries and combine with
5 other topping ingredients, mashing
some slightly to release the juice.
Remove cheesecakes from tin and carefully
spoon a little topping onto each one.
6
For a non-alcoholic version, add 30ml water and
20ml lemon juice instead of tequila and lime.
11 wealdentimes.co.uk