Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
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, 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
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.
Wednesday, 29 December 2010
Tonight - scones!
Yes an old favourite but with twist
The base recipe is
225 gms self raising flour
40 gms butter
150 ml milk
1.5 tablespoons of caster sugar
Pinch of salt
This makes about 8 small scones.
Can't find self raising flour easily so used all purpose and a teaspoon of baking powder. It always surprises me how much flour costs here, I thought you grew lots of wheat in the states...
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. 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 prheated oven @ 425F for 12 -15 mins or until golden brown.
Eat as soon as cool enough to do so as these suckers go stale fast - not that they usually last that long!
Plain ones are good but for fun try adding grated cheese, cherries or any other dried fruit. I'm doing 2 each of plain, cheese, cheese @ (fake) bacon bits and cheese @ baby spinach leaf (must remember to chop it finer next time - used a food processor last time I made it).
I'll let you know how it comes out!
The base recipe is
225 gms self raising flour
40 gms butter
150 ml milk
1.5 tablespoons of caster sugar
Pinch of salt
This makes about 8 small scones.
Can't find self raising flour easily so used all purpose and a teaspoon of baking powder. It always surprises me how much flour costs here, I thought you grew lots of wheat in the states...
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. 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 prheated oven @ 425F for 12 -15 mins or until golden brown.
Eat as soon as cool enough to do so as these suckers go stale fast - not that they usually last that long!
Plain ones are good but for fun try adding grated cheese, cherries or any other dried fruit. I'm doing 2 each of plain, cheese, cheese @ (fake) bacon bits and cheese @ baby spinach leaf (must remember to chop it finer next time - used a food processor last time I made it).
I'll let you know how it comes out!
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