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Savoury Cheddar Shortbread Biscuits

These are perfect for a canapé party or as nibbles for a reception

450g Butter

680g Cheddar

990g Plain Flour

1 tablespoon of garlic salt

1/4 teaspoon Cayenne Pepper

Preheat the oven to 190 degrees C

Line three baking sheets with silicon paper.

In a large bowl, mix together the butter, cheese, flour, garlic salt and cayenne. Turn out onot lightly floured surface and knead gently to bing the dough together,

Divide into 500g pieces and cover with clingfilm. Leave to rest in the fridge for 20 minutes.

Roll out the pastry to about 0.5cm thickness and cut out circles using a 4 cm plain cutter.

Allow to rest then bake in the preheated oven for 15 minutes until light golden brown.

Serve warm or leave to go cold and pipe cram cheese on top as a delicate canapé.

#StCrossCollege #baking #cheddar #shortbread #recipe

A glimpse of the thunderstorm as seen from our kitchen door across the quad. It's like a typical monsoon shower...

Before you watch it, start the Gene Kelly song below... it adds to the drama!

#thunderstorm #Oxford #gene kelly

It's absolutely tipping it down outside. Time for a little Gene Kelly...

#singing in the rain #thunderstorm

Despite the imminent thunderstorms, it's still very warm out today. A perfect opportunity to come along and try Anna's delicious salads...

#dreamdeli #foodwithsoul #summer food

Getting our ingredients from 'farm to fork' is a very important part of what we do. Suppliers and producers are vetted for quality and consistency.

And where possible, we try to choose the ones that have depots or outlets as close to Oxford as possible to save on fuel emissions.

#foodwithsoul #welovethisbusiness

The evening at St Cross was absolutely delightful. The food was excellent and your staff extremely accommodating and professional. Thank you so much for organising things. If I shall be doing a similar event at [our college] in the future, which is likely, I will most certainly come to you!

A note to our Events Assistant, Flori, from a happy Event Organiser. (18Jul13)

We try not to cook too often using the fryers in favour of healthier options, but there's no mistaking the popularity of our Homemade Battered Fish on a Friday.

Here Chris is carefully crisping up some coley fillets. The secret ingredient in his batter is a little custard powder to give the batter a more golden brown appearance. A dash of fizzy water gives it a lighter touch too!

#fish and chips #foodwithsoul

Sustainability Factoid: Fish

Did you Know?...

We only serve fish and seafood from suppliers that are MSC (Marine Stewardship Council) certified. This ensures the species we use are from sustainable stocks.

We only serve line or pole caught tuna - this BaxterStorey initiative is an industry first in our sector.

Here in the St. Cross Kitchen, we make sure to only use Rapeseed oil sourced from UK crops when deep frying your Fish and Chips.

#sustainability #fish #marinelife

15 second Recipe: Chicken with Sherry Vinegar & Tarragon @StCrossKitchen

We had a go at Instagram's new video feature. It's not easy, but at least you get to eat your mistakes!

#foodwithsoul

Honey Roast Ham fresh from the oven. (at St Cross College)

thanks @StCrossKitchen for fantastic catering these past 2 days. Looking forward to tonight's feast...

Tweet from @juliansavulescu

Need we say more?

LUNCH!!

Anna shouts to her grateful manager when it's time to eat.

#lunch #lunchtime

Leek and Onion Savoury Scones

Ingredients:

onions 150g - finely diced

leeks 200g - finely diced

wholemeal flour 300g

rye flour 200g

baking powder 20g

salt 10g

sugar 8g

butter 125g - chilled and cubed + 50g for sauté

milk 225mls

Method:

Place the leeks and onions in a non-stick pan with the 50g of the butter and sweat down, add a little seasoning and allow to cool.

Place all dry ingredients in a KitchenAid bowl with the butter.

Gently rub in the butter using the paddle on speed 1.

Next, add in the cooled onions and leeks.

While this is in, add the milk (NB all the milk may not be required).

Do not over mix.

Roll out the dough on a lightly floured marble and cut out the scones with a 4.5 cm round cutter.

Place the scones upside down onto a non-stick baking sheet.

Dust gently with flour to give them a rustic effect and bake at 180C for about 10-12 minutes.

Once cooled, they can be cut in half and filled with all sorts of choices. Our favourite is Smoked Salmon and Cream Cheese, but you can use Grilled Vegetables and Goats' cheese or Anna's gorgeous looking olive, smoked paprika and feta with grilled aubergine.

#Savoury scones #afternoon tea #Food #delicious

Ice cold Ederflower Pressé. Perfect for reading in the back quadrangle.

#oxford #StCrossCollege #garden #elderflower #summer

Oh yes, this end of the table has a small pocket of grandeur.

Event organiser, making final checks on the table plan.

A cool Magnum on a hot Summer's Day

#champagne #summer #celebration #StCrossCollege

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