Surrey Homes | SH57 | July 2019 | Summer supplement inside


The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes

Once you pop...


pick three of our favourite, ridiculously

moreish, summer canapés from the extensive

recipe archive online at

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.

SH Summer Supplement

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.


For a non-alcoholic version, add 30ml water and

20ml lemon juice instead of tequila and lime.

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