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!
Friday 9 September 2011
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.
Wednesday 9 March 2011
Jam tarts
Building on the shortcrust pastry experiments I decided to not waste it and make some tarts.
Easy peasey
Use the shortcrust and roll it out thinly.
Cut out circles of pastry (a standard coffee cup is about right). Place in greased tart tray (muffin tray works ok but its depth makes it hard to get them out) and place 1 & 1/2 teaspoons of jam or curd in each one.
Bake at 400F for 15 to 20 mins or until golden brown.
Let tarts cool a little before serving else the jam will be like napalm!
Easy peasey
Use the shortcrust and roll it out thinly.
Cut out circles of pastry (a standard coffee cup is about right). Place in greased tart tray (muffin tray works ok but its depth makes it hard to get them out) and place 1 & 1/2 teaspoons of jam or curd in each one.
Bake at 400F for 15 to 20 mins or until golden brown.
Let tarts cool a little before serving else the jam will be like napalm!
Shortcrust pastry
This is a basic all purpose shortcrust pastry good for pie and tart crusts.
Ingredients
1/2 cup all purpose flour
4 tablespoons of room temperature margarine
A pinch of salt
Cold water
Sift the flour and salt into a large mixing bowl, holding sieve as high up as possible to aerate the flour.
Cut margarine into small cubes add to flour and lightly rub into flour - lift hands high into air to aerate.
When mixture looks uniformly crumbly, sprinkle about 2 tablespoons of water into the bowl. Cut and mix with a palette knife adding a little more water at a time until you can bring the mixture into a smooth bowl that leaves the bowl clean.
Wrap in foil or food wrap and refrigerat for 20 to 30 mins before rolling out.
Ingredients
1/2 cup all purpose flour
4 tablespoons of room temperature margarine
A pinch of salt
Cold water
Sift the flour and salt into a large mixing bowl, holding sieve as high up as possible to aerate the flour.
Cut margarine into small cubes add to flour and lightly rub into flour - lift hands high into air to aerate.
When mixture looks uniformly crumbly, sprinkle about 2 tablespoons of water into the bowl. Cut and mix with a palette knife adding a little more water at a time until you can bring the mixture into a smooth bowl that leaves the bowl clean.
Wrap in foil or food wrap and refrigerat for 20 to 30 mins before rolling out.
Wednesday 26 January 2011
A taste of Scotland
Last night was Burns night - a celebration of the life and poetry of of Robert Burns.
Its a Scottish celebration that involves fun, whiskey and Haggis!
Haggis scares a lot of people as it involves a sheep's heart, lungs, kidneys and liver boiled in a sheep's stomach!
So I made a simplified version that captured the spirit of the dish.
Its a bit rough and ready as I'm hacking the recipe apart.
1 lb minced lamb
1 lb rolled oats
1 cup of suet (beef/pork/lamb fat, although lard is a good substitute)
1 large onion finely chopped
2 tablespoons dried mixed herbs (Basil, parsley, sage)
1 1/2 tablespoons black pepper
1 1/2 tablespoons salt
Basically mix everything together, wrap in cheese cloth (tightly tied to keep it together) and boil in salted water for 2 hours (160F+ internal temp).
Serve with mashed neeps (turnip) and tatties (potatoes)
Hints
Freeze the beef fat as it makes it easier (and a lot less messy!) to cut into small pieces.
Serves 6 - 8
Its a Scottish celebration that involves fun, whiskey and Haggis!
Haggis scares a lot of people as it involves a sheep's heart, lungs, kidneys and liver boiled in a sheep's stomach!
So I made a simplified version that captured the spirit of the dish.
Its a bit rough and ready as I'm hacking the recipe apart.
1 lb minced lamb
1 lb rolled oats
1 cup of suet (beef/pork/lamb fat, although lard is a good substitute)
1 large onion finely chopped
2 tablespoons dried mixed herbs (Basil, parsley, sage)
1 1/2 tablespoons black pepper
1 1/2 tablespoons salt
Basically mix everything together, wrap in cheese cloth (tightly tied to keep it together) and boil in salted water for 2 hours (160F+ internal temp).
Serve with mashed neeps (turnip) and tatties (potatoes)
Hints
Freeze the beef fat as it makes it easier (and a lot less messy!) to cut into small pieces.
Serves 6 - 8
Saturday 22 January 2011
Arrrrrr shiver me timbers!
I've been missing a few things from good olde Blighty -
An internet connection (the Blackberry is great but limited), shops in walking distance, public transport/my car.
But what's really been tweaking to old homesick strings are pate and fish & chips!
Pate surprises me as I didn't have it that often in the UK but I crave a nice smooth duck and orange or an Ardane or even a Brussels pate.
So I start looking in the supermarkets but find nothing. Next the specality shops like Central Market but they don't even know what it is! Come on America! Its a widely eaten European food! The French love it as do the Dutch, Belgians and several other nations! But when you look in the "European foods" section you tend to only see Italian, Polish and a touch of German foods... What happened to the rest of Europe?
That brings me onto Fish & Chips - the classic UK fast food. The first Chippies appeared in the late Victorian era and became an instant hit! Unfortunately it never crossed the Atlantic...
Americans don't understand chips. For a start to you a chip is a slice of potatoe deep fat fried. That's a crisp to me. A chip to you is a (French) fry. Ok a chip is like a steak fry but not as well done. The outside is soft as is the inside - its hard to explain without having one! I can suggest some great chippies and warn you off some bad ones!
Onto the fish part. It has to be Cod (although Haddock is acceptable) in batter. The closest thing I have found here is beer batter, not quite right but damn nearer - close enough for government work (love that phrase). Deep fat fry it so the batter is crisp and the fish falls apart to the touch. Lovely
I would add some mushy peas ti the meal but I don't think you are ready for that just yet.
But what has any of this has to do with the title? Good question. Last night we went to Long John Silvers last night. I was pleasntly surprised. Ok they don't do chips but their fish was good! It wasn't quite Chippie fish but good enough to sate the craving.
Another good place for fish is BJ's at the North West mall (no idea what city its on but its near North Richland Hills). Try the fish and chips and get a taste of Britain!
An internet connection (the Blackberry is great but limited), shops in walking distance, public transport/my car.
But what's really been tweaking to old homesick strings are pate and fish & chips!
Pate surprises me as I didn't have it that often in the UK but I crave a nice smooth duck and orange or an Ardane or even a Brussels pate.
So I start looking in the supermarkets but find nothing. Next the specality shops like Central Market but they don't even know what it is! Come on America! Its a widely eaten European food! The French love it as do the Dutch, Belgians and several other nations! But when you look in the "European foods" section you tend to only see Italian, Polish and a touch of German foods... What happened to the rest of Europe?
That brings me onto Fish & Chips - the classic UK fast food. The first Chippies appeared in the late Victorian era and became an instant hit! Unfortunately it never crossed the Atlantic...
Americans don't understand chips. For a start to you a chip is a slice of potatoe deep fat fried. That's a crisp to me. A chip to you is a (French) fry. Ok a chip is like a steak fry but not as well done. The outside is soft as is the inside - its hard to explain without having one! I can suggest some great chippies and warn you off some bad ones!
Onto the fish part. It has to be Cod (although Haddock is acceptable) in batter. The closest thing I have found here is beer batter, not quite right but damn nearer - close enough for government work (love that phrase). Deep fat fry it so the batter is crisp and the fish falls apart to the touch. Lovely
I would add some mushy peas ti the meal but I don't think you are ready for that just yet.
But what has any of this has to do with the title? Good question. Last night we went to Long John Silvers last night. I was pleasntly surprised. Ok they don't do chips but their fish was good! It wasn't quite Chippie fish but good enough to sate the craving.
Another good place for fish is BJ's at the North West mall (no idea what city its on but its near North Richland Hills). Try the fish and chips and get a taste of Britain!
Tuesday 4 January 2011
Full English Breakfast
The breakfast of kings!
Unfortunately is one that most Americans run screaming from!
Basicly its a fried (grilled) breakfast that consits of:- bacon, eggs, fried bread, mushrooms, onion, tomartos, sausage and baked beans. Some people add black pudding but I can't stand the stuff!
Ok the main issue Americans seem to have is the concept of beans with breakfast. We aren't talking navy or black beans, I'm talking about pork and beans - trust me it works. Its a texture thing. I would say flavour but you don't have proper baked beans here.
Ok its a real easy breakfast to make but it does take time to cook all the components so keep stuff warm in a low oven until everything is done.
Start with the bacon, tomarto, mushrooms and onion. Put the beans in a pan and slow cook them - never let them boil, keep just belong a simmer. Use a full (standard sized) can for 2 people.
Bacon should cooked to crispy and I find maple bacon works well. Use 2 to 3 strips per person.
If you were doing sausage you'd cook it with the bacon but as you can't British style sausage here I leave out as the spiced American sausage is out of place.
The tomartos are cut in half and put flat down to cook until completely soft. This takes a while but you'll see a colour change moving up from the bottom. I find Romas work well as they are a good size and not that wet. 1 or 2 per person.
Onions are just cut into rings and fried (grilled). Don't cook to fast as you don't want them crispy - keep them out of the bacon fat. Half a medium onion is about right for 2 people.
I tend to use canned pre-sliced mushrooms but fresh work to. Slow cook until slightly crispy. Half a can is enough for 2.
Once the bacon is done put in the warm oven (170 F) and start the bread. You want a very thin film of fat to fry rhe bread in. The idea is to make it crispy and pick up some of the flavours but not to have it soak it a lot of bacon fat as that just nasty. You want it crispy like lightly done toast. Do both sides. 1 to 2 slices per person.
Finally do your eggs. I'd suggest over easy as you want a soft yolk to dip various things into it, but it's up to you.
Serve everything on a plate and enjoy the combination of flavours!
You can add fried potatoe - slices of cooked potatoe fried to crispy or even hash browns. Corned beaf hash works too.
Unfortunately is one that most Americans run screaming from!
Basicly its a fried (grilled) breakfast that consits of:- bacon, eggs, fried bread, mushrooms, onion, tomartos, sausage and baked beans. Some people add black pudding but I can't stand the stuff!
Ok the main issue Americans seem to have is the concept of beans with breakfast. We aren't talking navy or black beans, I'm talking about pork and beans - trust me it works. Its a texture thing. I would say flavour but you don't have proper baked beans here.
Ok its a real easy breakfast to make but it does take time to cook all the components so keep stuff warm in a low oven until everything is done.
Start with the bacon, tomarto, mushrooms and onion. Put the beans in a pan and slow cook them - never let them boil, keep just belong a simmer. Use a full (standard sized) can for 2 people.
Bacon should cooked to crispy and I find maple bacon works well. Use 2 to 3 strips per person.
If you were doing sausage you'd cook it with the bacon but as you can't British style sausage here I leave out as the spiced American sausage is out of place.
The tomartos are cut in half and put flat down to cook until completely soft. This takes a while but you'll see a colour change moving up from the bottom. I find Romas work well as they are a good size and not that wet. 1 or 2 per person.
Onions are just cut into rings and fried (grilled). Don't cook to fast as you don't want them crispy - keep them out of the bacon fat. Half a medium onion is about right for 2 people.
I tend to use canned pre-sliced mushrooms but fresh work to. Slow cook until slightly crispy. Half a can is enough for 2.
Once the bacon is done put in the warm oven (170 F) and start the bread. You want a very thin film of fat to fry rhe bread in. The idea is to make it crispy and pick up some of the flavours but not to have it soak it a lot of bacon fat as that just nasty. You want it crispy like lightly done toast. Do both sides. 1 to 2 slices per person.
Finally do your eggs. I'd suggest over easy as you want a soft yolk to dip various things into it, but it's up to you.
Serve everything on a plate and enjoy the combination of flavours!
You can add fried potatoe - slices of cooked potatoe fried to crispy or even hash browns. Corned beaf hash works too.
Monday 3 January 2011
Scones in Cup measurements
1 Cup self raising flour
1.5oz 3 tablespoons of butter
1/2 Cup or 1/4 pint of milk
1.5 tablespoons of caster sugar
If you don't have self raising flour use General purpose and add 1 teaspoon of baking powder
Rub butter into the flour (and baking powder) then add the salt and sugar. Then slowly fold in the milk to make soft dough. Kneed to make a dough ball. You want it to come out of the ball clean and stay together. If too wet and sticky add flour, if too dry and crumbly add milk.
Shape into ball and flatten to a thickness of 2 cm - you can be neat a roll it out and use a circular cutter.
Bake in preheated oven @ 425F for 12 -15 mins or until golden brown.
1.5oz 3 tablespoons of butter
1/2 Cup or 1/4 pint of milk
1.5 tablespoons of caster sugar
If you don't have self raising flour use General purpose and add 1 teaspoon of baking powder
Rub butter into the flour (and baking powder) then add the salt and sugar. Then slowly fold in the milk to make soft dough. Kneed to make a dough ball. You want it to come out of the ball clean and stay together. If too wet and sticky add flour, if too dry and crumbly add milk.
Shape into ball and flatten to a thickness of 2 cm - you can be neat a roll it out and use a circular cutter.
Bake in preheated oven @ 425F for 12 -15 mins or until golden brown.
Conversion tables
After a little digging and some experimentation to check I have found rough conversion tables
1 tablespoon = 1/2 ounce
1/4 cup = 2 ounces
1 cup = 8 ounces
In future I'll use ounces and cups
1 tablespoon = 1/2 ounce
1/4 cup = 2 ounces
1 cup = 8 ounces
In future I'll use ounces and cups
Scones revisited
Ok as requested here's the scone recipe in 'yank' measurements - well in ounces instead of grams.
The measurements are in Imperial units which are slightly bigger than American ounces but it shouldn't matter as the ratios between ingredients will be the same.
8oz self raising flour
1.5oz butter
0.25 pint of milk
1.5 tablespoons of caster sugar
No idea about converting to cups as that's a volume measurement and things have different weights by volume - sugar is heavier than the same volume of flour..
If anyone can find a conversion table between weight and volume let me know! Until then you best get some scales!
The measurements are in Imperial units which are slightly bigger than American ounces but it shouldn't matter as the ratios between ingredients will be the same.
8oz self raising flour
1.5oz butter
0.25 pint of milk
1.5 tablespoons of caster sugar
No idea about converting to cups as that's a volume measurement and things have different weights by volume - sugar is heavier than the same volume of flour..
If anyone can find a conversion table between weight and volume let me know! Until then you best get some scales!
Sunday 2 January 2011
Gravy news
Just in
Sawmill gravy DOES have meat products - grease/oil/meat drippings, flour, water/milk plus bits of your meat.
Biscuit gravy is pepper gravy - a white sauce with pepper and/or spices in it.
Although some folks use sawmill gravy on biscuits.
Now I know. :)
Its still not my idea of tasty! :P
Sawmill gravy DOES have meat products - grease/oil/meat drippings, flour, water/milk plus bits of your meat.
Biscuit gravy is pepper gravy - a white sauce with pepper and/or spices in it.
Although some folks use sawmill gravy on biscuits.
Now I know. :)
Its still not my idea of tasty! :P
Biscuits & gravy oh my!
It struck me that there is quite the back catalogue of American foods that I have tried. Well, not being one to hold back on a bit of cullinary gossip I thought I'd start sharing some of my experiences of the new world (if my fingers can find the right keys on the Blackberry - I need a stylus).
Let's start with a classic American food - biscuits and gravy.
Ok, ok I have trouble with this one right from the start. Its the name. A biscuit is not a bread like roll,its a hard snack best served with a cup of tea. For my American readers I'm talking about something along the lines of an Oreo.
That aside, they aren't too bad. I love the home bake type as fresh bread in the morning is wonderful! Flakey biscuits are the best by far as they taste like crossiants (or crescents as some people call them here) AND they are fun to peel the layers apart - plus you are ALLOWED to do so! How awesome is that? The non- flakey kind are just wrong and are kind of like a fluffy scone gone wrong and that is never a good thing!
So far so good. Now we have the (sawmill) gravy. Firstly its a white sauce not a gravy as there are no meat products in it (but I'm being picky). Secondly, why ruin a nice continental breakfast by getting it all soggy?! You can tell I'm not a fan. I've tried so hard with this one as my wife loves it but I just can't! The gravy would be great as an interesting alternative to a cheese sauce for pasta but not at breakfast! I'll stick to butter and/or jam (jelly)!
Let's start with a classic American food - biscuits and gravy.
Ok, ok I have trouble with this one right from the start. Its the name. A biscuit is not a bread like roll,its a hard snack best served with a cup of tea. For my American readers I'm talking about something along the lines of an Oreo.
That aside, they aren't too bad. I love the home bake type as fresh bread in the morning is wonderful! Flakey biscuits are the best by far as they taste like crossiants (or crescents as some people call them here) AND they are fun to peel the layers apart - plus you are ALLOWED to do so! How awesome is that? The non- flakey kind are just wrong and are kind of like a fluffy scone gone wrong and that is never a good thing!
So far so good. Now we have the (sawmill) gravy. Firstly its a white sauce not a gravy as there are no meat products in it (but I'm being picky). Secondly, why ruin a nice continental breakfast by getting it all soggy?! You can tell I'm not a fan. I've tried so hard with this one as my wife loves it but I just can't! The gravy would be great as an interesting alternative to a cheese sauce for pasta but not at breakfast! I'll stick to butter and/or jam (jelly)!
Subscribe to:
Posts (Atom)