Tuesday 25 April 2017
Hummas
Makes about 4 Cups (600 ml)
8 oz (227g) Dried Chickpeas - small ones, about the size of a green pea.
2Tbs + 1tsp Salt
1/2 tsp Baking Soda
3/4 Cup of Tahini (112.5ml) - sesame paste
3.5Tbs Lemon Juice (50ml)
1 to 2 Tbs extra virgin Olive Oil
1Tbs of chopped Parsley
1/2tbs ground Cumin
1/2tbs Paprika
Soak the chickpeas in 8 Cups [4 pints (1200ml)] of cold water and 2TBS of salt for at least 12 hours.
Add the 1/2tsp of Baking Soda to 10 Cups [5 pints (1500ml)] of water and bring to the boil. Drain and add the chickpeas to the boiling water and return it to a shimmer. Cook until the chickpeas are very tender and the skins are falling off, about 45 minutes.
Drain over a large bowl as you need to use some of the cooking water later, roughly 3/4 Cup (112.5ml). Set aside about 2Tbs of the cooked chickpeas for later use. transfer the rest of the chickpeas to a food processor, add the last tsp of salt and blend on high for 3 minutes.
Stop the food processor and add the Tahini. Blend for another minute until very smooth - stop and use a rubber spatula to make sure the bottom of the bowl and sides are mixed in as well. With the machine running add the lemon juice and the cooking water and process until combined. Season with addition salt to taste.
Transfer to a shallow bowl and make a well in the center to drizzle the Olive Oil into, then top with the unprocessed chickpeas set aside earlier, parsley, cumin and paprika.
Enjoy!
Personally I didn't think the chopped parsley didn't add that much to the dish and actually detracted from it but it is traditional.
Sunday 5 March 2017
Scotch pancakes (drop scones)
Shrove Tuesday (pancake day, Mardi Gras/Fat Tuesday) came upon me unexpectedly this year and I was totally unprepared for it so I did what I could and made packet American pancakes. They were okay but the wife was a little disappointed that I didn't make Scotch pancakes, so I resolved to make a batch of proper pancakes this weekend. So here I am!
It's been a while so I had to dig out my recipe for it. Alas my Aunt Isobel's wonderful recipe is lost somewhere so I delved into 'Traditional Scottish Cookery' by Theodora Fitzgibbon for inspiration. I'm posting a half sized recipe as the original made way too many for two people! However they are good cold or reheated too! I'm listing USA measurements first and UK measures in [] for completeness.
Scotch Pancakes
Makes about 12
2 Cups [1/2 lb (225g)] General Purpose/Plain Flour*
3 tsp Baking Powder*
3Tbs (1.5oz (37.5g)] Sugar
1/4 tsp salt
1 Tbs Golden syrup**
1 Cup [1/4 pint (150ml)] milk
1 egg
Combine all the dry ingredients in a mixing bowl with the warmed syrup (makes it easier to mix). Beat the egg in the milk and add to the mixing bowl. Beat until it is the consistency of thick cream (adding more milk or flour if needed).
Heat a griddle or heavy pan to medium high and lightly grease (not really needed if you have good non-stick). Using a gravy ladle spoon out mixture into the pan, keeping them spaced apart as they spread slightly, and cook until bubbles start breaking on the surface. Turn and cook the other side until golden brown. Due to the syrup content they may look darker than American pancakes but it's all good!
Eat hot from the pan with butter, jam, honey, marmalade, caramelised banana or whatever takes you fancy!
To cool, just place them on a clean tea towel or paper towels and then store in an air tight container. If you want to reheat place in a warm oven although I suspect they would do well in a toaster set on low (assuming they fit), but I like them cold myself.
Enjoy!
* You can substitute the plain flour and baking powder for Self raising Flour in the U.K. (it's uncommon in the U.S.A.)
** Although available in some regular supermarkets, Golden syrup is hard to come by in the U.S., a google search suggests using half honey and half corn corn/maple syrup. Not yet tried this as I have a stash of Golden syrup but it sounds like it should work just fine.
It's been a while so I had to dig out my recipe for it. Alas my Aunt Isobel's wonderful recipe is lost somewhere so I delved into 'Traditional Scottish Cookery' by Theodora Fitzgibbon for inspiration. I'm posting a half sized recipe as the original made way too many for two people! However they are good cold or reheated too! I'm listing USA measurements first and UK measures in [] for completeness.
Scotch Pancakes
Makes about 12
2 Cups [1/2 lb (225g)] General Purpose/Plain Flour*
3 tsp Baking Powder*
3Tbs (1.5oz (37.5g)] Sugar
1/4 tsp salt
1 Tbs Golden syrup**
1 Cup [1/4 pint (150ml)] milk
1 egg
Combine all the dry ingredients in a mixing bowl with the warmed syrup (makes it easier to mix). Beat the egg in the milk and add to the mixing bowl. Beat until it is the consistency of thick cream (adding more milk or flour if needed).
Heat a griddle or heavy pan to medium high and lightly grease (not really needed if you have good non-stick). Using a gravy ladle spoon out mixture into the pan, keeping them spaced apart as they spread slightly, and cook until bubbles start breaking on the surface. Turn and cook the other side until golden brown. Due to the syrup content they may look darker than American pancakes but it's all good!
Eat hot from the pan with butter, jam, honey, marmalade, caramelised banana or whatever takes you fancy!
To cool, just place them on a clean tea towel or paper towels and then store in an air tight container. If you want to reheat place in a warm oven although I suspect they would do well in a toaster set on low (assuming they fit), but I like them cold myself.
Enjoy!
* You can substitute the plain flour and baking powder for Self raising Flour in the U.K. (it's uncommon in the U.S.A.)
** Although available in some regular supermarkets, Golden syrup is hard to come by in the U.S., a google search suggests using half honey and half corn corn/maple syrup. Not yet tried this as I have a stash of Golden syrup but it sounds like it should work just fine.
Friday 9 September 2011
Cranberry bread
I am lucky enough to own a bread maker ($5 at a yard sale) and have been experimenting with various recipes.
Now its different for each machine so follow their instructions, but I have to tell you, use cranberries!
There is a recipe for a variety white bread with raisins. Forget that use dried cranberries soaked in cider for an hour!
Its awesome!
Now its different for each machine so follow their instructions, but I have to tell you, use cranberries!
There is a recipe for a variety white bread with raisins. Forget that use dried cranberries soaked in cider for an hour!
Its awesome!
Friday 22 April 2011
Somerset Chicken
This one is a real easy one folks but real tasty.
Somerset is a rural county in the south of England. It is famed for 3 things its rural accent, apples and cider - that's hard cider to you Americans.
This dish is inspired by the county.
Take 1 chicken breast per person and fillet it - cut length wise down middle of the chicken breast, cutting half the way into it. Then cut to both sides to open it up. Basically you want it thin and twice the size.
Next apply a generous coating of apple sauce (chunky not smooth for a bit of texture) to the breast. Cover with generous coating of grated cheese. White cheddar works well but most types work as long as it melts and crisps up.
Cook in oven at 400F for 20 to 25 mins or until chicken is cooked.
Best served with a glass of cider ;-)
Somerset is a rural county in the south of England. It is famed for 3 things its rural accent, apples and cider - that's hard cider to you Americans.
This dish is inspired by the county.
Take 1 chicken breast per person and fillet it - cut length wise down middle of the chicken breast, cutting half the way into it. Then cut to both sides to open it up. Basically you want it thin and twice the size.
Next apply a generous coating of apple sauce (chunky not smooth for a bit of texture) to the breast. Cover with generous coating of grated cheese. White cheddar works well but most types work as long as it melts and crisps up.
Cook in oven at 400F for 20 to 25 mins or until chicken is cooked.
Best served with a glass of cider ;-)
Monday 4 April 2011
Meat pie
Building on my fun with pastry last month I decided to have a go at making a home made meat pie.
Firstly I made a triple batch of shortcrust pastry. Then I got to work on the filling.
I had a packet of Bremer fully cooked pork roast in gravy in the freezer, but you could easily use any other meat just as long as you pre-cook it.
I peeled and part cooked potato, carrot and onion. Add a little salt and pepper.
Roll out just over half the pastry and cut about an inch wider so that it fits up the side of the pie dish (I used a 10" dish and cut 11"). Grease the pie dish with margarine, place the pastry in and gently shape it to the pie dish.
Add the filling and roll out the remaining pastry before placing on top of the pie. Pinch together, cut 3 slits to let the steam out. Glaze with egg or cream.
Bake for 30 to 40 mins at 350F until golden brown. Allow pie to sit 5 mins before serving.
This was my first attempt at making an encased pie and it was a hit!
Firstly I made a triple batch of shortcrust pastry. Then I got to work on the filling.
I had a packet of Bremer fully cooked pork roast in gravy in the freezer, but you could easily use any other meat just as long as you pre-cook it.
I peeled and part cooked potato, carrot and onion. Add a little salt and pepper.
Roll out just over half the pastry and cut about an inch wider so that it fits up the side of the pie dish (I used a 10" dish and cut 11"). Grease the pie dish with margarine, place the pastry in and gently shape it to the pie dish.
Add the filling and roll out the remaining pastry before placing on top of the pie. Pinch together, cut 3 slits to let the steam out. Glaze with egg or cream.
Bake for 30 to 40 mins at 350F until golden brown. Allow pie to sit 5 mins before serving.
This was my first attempt at making an encased pie and it was a hit!
Monday 14 March 2011
Lamb pie
This is my take on a classic British pub meal.
It should be made with pieces of lamb slow cooked like a pot roast but lamb is hard to find here so I made do with lamb mince.
Ingredients
1lb lamb mince
1/2 onion coarsely chopped
1/2 packet of brown gravy mix
1 pinch of salt
1 pinch of pepper
1 teaspoon mixed herbs
1/2lb of puff pastry (as per previous post - half quantity)
Brown the mince and sweat the onions. Drain the excess fat from the mince and add in half the packet of gravy mix (as per packet instructions), salt, pepper and mixed herbs. Allow to cook a few minutes to allow gravy mix to thicken a little.
Place mix in either a single oven proof bowl or 2 if sharing (will stretch to 3 small servings). You want to make sure to mostly fill the bowl.
Next place puff pastry over the top of the bowl and press down the edges down the side of the bowl to seal it. Cut a small slit to let out excess steam. Glaze with egg yoke.
Bake at 425F for 20 to 25 mins or until golden brown.
Serve hot with mint sauce.
Mint sauce
Chopped mint (fresh is best but dried works)
Powdered sugar to taste
Malt vinegar (enough to cover mint completely)
Mix together and stir every few minutes so that the mint flavour infuses with the vinegar. The taste is meant to be sharp to counter balance the greasyness of the lamb.
If you don't fancy it just add a teaspoon of chopped mint in with the mixed herbs.
It should be made with pieces of lamb slow cooked like a pot roast but lamb is hard to find here so I made do with lamb mince.
Ingredients
1lb lamb mince
1/2 onion coarsely chopped
1/2 packet of brown gravy mix
1 pinch of salt
1 pinch of pepper
1 teaspoon mixed herbs
1/2lb of puff pastry (as per previous post - half quantity)
Brown the mince and sweat the onions. Drain the excess fat from the mince and add in half the packet of gravy mix (as per packet instructions), salt, pepper and mixed herbs. Allow to cook a few minutes to allow gravy mix to thicken a little.
Place mix in either a single oven proof bowl or 2 if sharing (will stretch to 3 small servings). You want to make sure to mostly fill the bowl.
Next place puff pastry over the top of the bowl and press down the edges down the side of the bowl to seal it. Cut a small slit to let out excess steam. Glaze with egg yoke.
Bake at 425F for 20 to 25 mins or until golden brown.
Serve hot with mint sauce.
Mint sauce
Chopped mint (fresh is best but dried works)
Powdered sugar to taste
Malt vinegar (enough to cover mint completely)
Mix together and stir every few minutes so that the mint flavour infuses with the vinegar. The taste is meant to be sharp to counter balance the greasyness of the lamb.
If you don't fancy it just add a teaspoon of chopped mint in with the mixed herbs.
Puff pastry
I felt like baking and was feeling ambitious. I had a dish in mind but needed puff pastry. Various books had various methods but I didn't have all the ingredients until I found this on Wikihow.
It worked really well, puffed up as much as store bought pastry! And its already in American cup measurements.
There was no cooking instructions but I found that 425F for 20 to 25 mins worked quite well.
Ingredients Steps Tips and Warnings
• 1 cup unbleached high protein all-purpose flour or better yet because you know the protein is high, unbleached bread flour
• 1/4 cup unbleached white pastry flour (not whole wheat) or plain bleached cake flour, not the self rising kind (with the baking powder and salt) You want just plain cake flour.
• 1/4 tsp. salt
• 2 sticks plus 5 tbsp. coarsely grated, frozen, unsalted butter
• 6 tbsp. ice water
• 3 tbsp carbonated water
1. Sift the flour and salt together in a large bowl.
2. Add the butter to the bowl.
3. Toss to mix.
4. Add the ice water to the bowl and stir gently with a fork.
5. Turn the dough out onto a floured work surface.
6. Smear the dough with the heel of your hand until all the dough has been smeared at least once. This helps incorporate the butter and makes the dough flakier.
7. Gather the dough into a ball, and chill the dough in the freezer for 20 minutes.
8. Roll it out into a rectangular shape with the long sides running horizontally.
9. Fold the top third of the rectangle down over the dough.
10. Fold the bottom third of the rectangle up over the dough so the edges of the folded dough touch.
11. Fold the left edge of the dough over to meet the right edge, and pinch the seam.
12. Repeat steps 8 through 11.
13. Wrap the dough tightly in plastic wrap, and chill the dough in the freezer for 20 minutes.
14. Repeat steps 8 through 13.
15. The dough is now ready to roll out and use.
Tips
• This recipe makes approximately 1 lb. of puff pastry.
• It is critical to keep the dough cold while you are working; the little bits of butter must remain cold and firm. If the butter begins to soften, return the dough to the freezer for 10-20 minutes, then resume your work.
• Cold marble surfaces are ideal for working with puff pastry.
• The dough stores well in the freezer, wrapped tightly in plastic, for up to one month. Make a double recipe and keep it handy in the freezer.
• The recipe can also be halved.
• Typically, after rolling out your puff pastry for use, lightly brush one side with a wash of egg beaten with some cold water. Invert that side over your filling and let the wash serve as a light glue around the sides of your baking dish.
• Brush the top of the pastry with some more of the egg wash for a high-gloss finish. Add chicken broth for flavour.
• If you still can't get it right after a couple of tries, then you're better off buying ready-made puff pastry sheets in the freezer section of your neighborhood grocery.
Warnings
• Try not to over-handle the dough. Work as quickly as you reasonably can.
• This is the kind of crust you'd use to top a savory pie, like a potpie, to wrap a beef Wellington or sautéed mushrooms, or over a tarte tatin. Don't use this kind of pastry under a heap of cinnamon apples or pumpkin puree.
It worked really well, puffed up as much as store bought pastry! And its already in American cup measurements.
There was no cooking instructions but I found that 425F for 20 to 25 mins worked quite well.
Ingredients Steps Tips and Warnings
• 1 cup unbleached high protein all-purpose flour or better yet because you know the protein is high, unbleached bread flour
• 1/4 cup unbleached white pastry flour (not whole wheat) or plain bleached cake flour, not the self rising kind (with the baking powder and salt) You want just plain cake flour.
• 1/4 tsp. salt
• 2 sticks plus 5 tbsp. coarsely grated, frozen, unsalted butter
• 6 tbsp. ice water
• 3 tbsp carbonated water
1. Sift the flour and salt together in a large bowl.
2. Add the butter to the bowl.
3. Toss to mix.
4. Add the ice water to the bowl and stir gently with a fork.
5. Turn the dough out onto a floured work surface.
6. Smear the dough with the heel of your hand until all the dough has been smeared at least once. This helps incorporate the butter and makes the dough flakier.
7. Gather the dough into a ball, and chill the dough in the freezer for 20 minutes.
8. Roll it out into a rectangular shape with the long sides running horizontally.
9. Fold the top third of the rectangle down over the dough.
10. Fold the bottom third of the rectangle up over the dough so the edges of the folded dough touch.
11. Fold the left edge of the dough over to meet the right edge, and pinch the seam.
12. Repeat steps 8 through 11.
13. Wrap the dough tightly in plastic wrap, and chill the dough in the freezer for 20 minutes.
14. Repeat steps 8 through 13.
15. The dough is now ready to roll out and use.
Tips
• This recipe makes approximately 1 lb. of puff pastry.
• It is critical to keep the dough cold while you are working; the little bits of butter must remain cold and firm. If the butter begins to soften, return the dough to the freezer for 10-20 minutes, then resume your work.
• Cold marble surfaces are ideal for working with puff pastry.
• The dough stores well in the freezer, wrapped tightly in plastic, for up to one month. Make a double recipe and keep it handy in the freezer.
• The recipe can also be halved.
• Typically, after rolling out your puff pastry for use, lightly brush one side with a wash of egg beaten with some cold water. Invert that side over your filling and let the wash serve as a light glue around the sides of your baking dish.
• Brush the top of the pastry with some more of the egg wash for a high-gloss finish. Add chicken broth for flavour.
• If you still can't get it right after a couple of tries, then you're better off buying ready-made puff pastry sheets in the freezer section of your neighborhood grocery.
Warnings
• Try not to over-handle the dough. Work as quickly as you reasonably can.
• This is the kind of crust you'd use to top a savory pie, like a potpie, to wrap a beef Wellington or sautéed mushrooms, or over a tarte tatin. Don't use this kind of pastry under a heap of cinnamon apples or pumpkin puree.
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