Cheese Muffins

Ingredients
175g/6oz plain flour
10ml/2tsp baking powder
30ml/2tbsp caster sugar
5ml/1tsp paprika
2 eggs
120ml/4 fl oz milk
50g/2oz butter, melted
5ml/1tsp dried thyme
50g/2oz mature cheddar cheese, diced

1. Preheat the oven to 190C/Gas Mark 5/ 170C fan. Line a muffin pan with paper cases.
2. Sift together the flour, baking powder, caster sugar and paprika into a large bowl.
3. In another bowl combine the eggs, milk, melted butter and dried thyme. Beat lightly with a whisk until thoroughly mixed.
4. Add the milk mixture to the dry ingredients and stir together until smooth.
5. Place a spoonful of the mixture into each of the paper cases.
6. Divide the cheese equally into each paper case then top each with another spoonful of the batter.
7. Bake in the centre of the oven for about 25 minutes until risen and golden. Allow to cool on a wire rack.

These were nice, but next time I'll add more cheese and perhaps stir some grated cheese into the batter mix too as they weren't quite cheesy enough for my tastes.

Recipe from The Perfect Afternoon Tea Recipe Book by Anthony Wild & Carol Pastor.

Meat Feast Pasta Bake

Meat Feast Pasta Bake

This delicious pasta bake is easy to make and tastes just like pepperoni pizza. You can eat it hot or cold. Makes enough for 4 people, with some left over. You can adjust the recipe to suit your tastes by adding more or less of the meats and cheese. You could also add vegetables such as mushrooms or peppers.

350g pasta
1 can condensed cream of tomato soup
125ml milk
100g grated cheese
75g sliced pepperoni
100g sliced chorizo
3-4 chopped rashers of bacon or lardons

1. Preheat the oven to 180C.
2. Put the pasta in a pan of boiling water and cook according to the directions on the packet.
2. Meanwhile, heat the chorizo, bacon and half of the pepperoni in a saucepan for about 3 minutes. You don't need any oil, just keep stirring to make sure the meat doesn't stick to the pan.
3. Add the tomato soup and the milk to the same pan as the meat.
4. Bring to the boil and stir in a handful of the grated cheese. Leave to simmer gently while the pasta finishes cooking in the other pan.
5. Drain the pasta and mix together with the sauce. Place the mixture in an oven-proof dish and top with the rest of the cheese and pepperoni.
6. Place in the preheated oven for about 20 minutes until cheese is bubbling and golden.

Leave to cool for a couple of minutes before serving. You can serve it on it's own, or with a side salad and garlic bread.