Sheila Magazine

BLONDIES non-stick cooking spray 4 tbsp unsalted butter 1 cup light brown sugar, packed 1½ teaspoon vanilla extract 1 large egg, lightly beaten ¾ cup plain flour ½ tsp salt ¼ teaspoon baking powder ½ cup white chocolate chips 5 strawberries, hulled and roughly chopped 1 or greaseproof paper, leaving an overhang on two sides. Spray with cooking spray. 2 3 Preheat oven to 180°C. Line a 20cm square baking pan with foil until butter is melted, about 1 minute. Stir in vanilla and let cool slightly, then stir in the beaten egg. Put butter and brown sugar in a microwave-safe bowl. Microwave ingredients into the butter mixture. Stir in the white chocolate chips and strawberries then spread the batter evenly in the prepared pan. Bake until set 20-25 minutes. Let cool on a rack for 15 minutes, then lift using the foil or paper and transfer the blondies to a rack to cool completely. Remove the foil or paper and cut into squares. Whisk the flour, salt and baking powder in a small bowl. Stir the dry 1 sheet frozen butter puff pastry 100g soft goat's cheese 100g grated mozzarella 100g grated cheddar 2 eggs, beaten 2 tbsp brown sugar 1 tbs balsamic vinegar handful baby spinach FIG & 3 CHEESE TART 6 figs 1 with the sugar, vinegar and 2 tbsp of water. Roast for 15 minutes. 2 3 cheese, mozzarella and cheddar in a bowl. Season well with sea salt and freshly-ground black pepper. Add the beaten eggs and then the torn spinach. gently add the figs and combine. Line a rectangular flan dish with the pastry sheets. Place the goat's minutes. Cool slightly before cutting into wedges and serving. Pour the mix into the pastry- lined tin. Place in the oven for 15 SHEILA MARCH 2012 99 Preheat oven to 180°C. Place the figs in a small baking dish. Sprinkle

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