- I love fish pie! RT: @dsmfood: my favourite fish pie recipe http://short.to/truh #
- RT: @williamcooks: Macaroni Hot Pot? Simply Delicious #food http://bit.ly/fd8hS #
- RT: @williamcooks: Make Your Own Home Made Pizza Dough #food http://bit.ly/32BNTO #
- RT: @FoodiePulse: Cupcakes Take The Cake: Halloween cupcakes http://bit.ly/A7BHE #
- RT: @TheNest: Calling all Tweeting Nesties – help us get to 20,000 followers by RT'g this post. Every 500th follower will get $25. Ready, go #
- RT: @FoodiePulse: Vietnamese-Style Beef Noodle Soup Recipe http://bit.ly/26kuaZ #
- RT: @ChefJeena: Also coming soon – How to carve a pumpkin http://www.twitpic.com/mi2hz #
- RT: @foodtastesyummy: Cauliflower Gratin – great side dish – the next post on foodtastesyummy.com http://tinyurl.com/ygqczsj #
- #FollowFriday #FF @dmsfood, @MaryMoh, @foodtastesyummy, @Foodimentary, @DragonsKitchen, @RecipeGirl, @williamcooks, @lookandtaste #
- Thank you for the #FF @portlandtruffle, @foodtastesyummy, @MaryMoh. Wonderful to be mentioned by some of my fav foodies! #
- I´d just like to wish everyone a fabulous weekend, with lots of wonderful food! #
Archive for October, 2009
Pancake batter:
4 oz self-raising flour
½ tsp salt
1 medium egg, lightly beaten
1 oz melted butter
Milk to mix
Scrambled eggs:
4 medium eggs, beaten
4 fl oz whole milk
Salt and black pepper
8 thin slices goat’s cheese, lightly grilled
50 grams ham, cut into strips
Sift the flour and salt into a bowl, gradually whisk in the egg, melted butter and milk to form a batter – consistency of double cream. Refrigerate for 30 minutes
Heat a little oil in a small frying pan and add a small ladleful of the batter. Gently cook for 1 to 2 minutes until the bubbles come to the surface and burst. Flip over and cook for 30 seconds. Repeat until the mixture is used. Wrap in a warm clean tea towel to keep soft
Whisk together the eggs, milk and seasoning and pour into a small pan. Cook gently, stirring constantly until scrambled. Spoon on top of the 8 savoury pancakes. Add the goat’s cheese and place the ham on top. Serve warm
Derbyshire Pikelets
8 oz plain flour
1 tsp salt
¼ oz fresh (or equivalent dried yeast – if dried follow instructions on pack)
1 teaspoon of caster sugar
1 egg
½ pint whole milk
Sieve flour and salt into bowl. Cream yeast and sugar and add beaten egg and warmish milk. Add the yeast mixture to the dry ingredients. Mix to a thin batter consistency – if too thick, add more milk, a little at a time. Cover and leave to rise for 30 minutes in a warm place until it has doubled in size
Put a teacup full onto a lightly greased frying pan or hot griddle, turning once when set
Durham Pikelets
8 oz flour
1½ caster sugar
pinch of salt
pinch of bicarbonate of soda
buttermilk or sour milk
Mix flour, sugar and salt and add enough milk or whatever to make a batter around the same consistency as double cream. Dissolve the bicarbonate of soda in a little aired water and add to batter. Beat well and cook as for the Derbyshire recipe
Put a teacup full onto a lightly greased frying pan or hot griddle, turning once when set
Ingredients::
1 lb lean mutton, cut into 1” cubes and tossed in seasoned flour
6 oz red onion – chopped
2 large cloves garlic – finely chopped
5 oz bacon lardons
¼ bottle full bodied red wine
¾ pint chicken stock
4 oz chorizo – diced or sliced (to taste)
¼ tsp each – allspice, cinnamon, freshly grated nutmeg
Pinch of cloves
1 preserved lemon – finely sliced, pips removed with a little of the preserving juice
Finely grated zest and juice of 2 oranges
Handful of finely shredded parsley leaves
3 oz lightly toasted pine nuts
Method::
Heat some olive oil in a large solid saucepan and brown the lamb in batches – put aside
Add the onion, garlic and bacon – sauté for five minutes, add the wine, bring to the boil and reduce slightly, return the lamb to the saucepan and add the stock
Bring up to a simmer, reduce the heat and simmer gently for 60 minutes, or until the meat is nearly ready
Add the chorizo, spices, preserved lemon, orange zest and juice
Cook for another 15 minutes
Transfer to a serving dish and sprinkle over the parsley and pine kernels
Serve with couscous
Plain Suet Dumplings::
2 oz self-raising flour
1 oz shredded suet
Salt and black pepper
6-8 tbsp cold water – to mix
Mix the flour and shredded suet in a bowl, season with salt and pepper, and add enough cold water (6-8 tablespoonfuls) to make smooth dough
Place the dough on a lightly floured board lightly knead, divide into 6 dumplings, shape and put them on to the soup, casserole or stock, return the lid and allow them to simmer for around 20 to 25 minutes.
Do not overwork the dough. This amount serves 2 to 3 people
Herb Dumplings – add ½ tbsp of fresh mixed herbs, very finely chopped, ie thyme and parsley
Potato Dumplings – Recipe 2
¼ cup flour
¼ tsp baking powder
½ tsp salt
1½ cups cold mashed potatoes
2 eggs – lightly beaten
Sift the flour, baking powder and salt into a mixing bowl, gradually work in the mashed potatoes and eggs. Knead very lightly on a floured board and shape into balls, drop into the soup, casserole or stock, cover and cook for 25 minutes
Sage Wholemeal Dumplings – Recipe 3
4 oz self-raising wholemeal flour
1 tsp of English mustard powder
½ tsp sea salt
1 tsp of fresh sage – finely chopped
2 oz vegetable suet
2 tbsp milk
Sift the flour, mustard powder and sea salt into a mixing bowl, stir in the herbs and vegetable suet. Add the milk and mix to a soft dough, being careful not to overwork
Form into mixture into small dumplings, place them into the casserole, soup or stock then simmer for about 15 minutes, or until the dumplings have “puffed up”. They normally puff up and rise to the top when ready
Ideal served with roast meats, Chickpea mash is a wonderfully warming and flavoursome addition.
Ingredients::
600 grams of tinned chickpeas
1 shallot
2 tbsp olive oil
Paprika
Method::
Drain the chickpeas and place into a pan of lightly salted water, bring to the boil and then lower the heat to a simmer, leave on the heat until heated through
Peel and finely slice the shallot, place in a frying and sweat off in a little olive oil over a moderate heat and cook until translucent and soft
Drain the chickpeas, place in the bowl of a food processor
Strain the shallots through a sieve over a bowl, add the olive oil to the chickpeas, blitz until smooth
Transfer to a serving dish and stir in the shallot, paprika, sea salt and white pepper to taste
8 chicken wings
Sea salt flakes and black pepper
Olive oil
Linguini
Sauce:
1 tomato – peeled, deseeded and finely chopped
1 onion – peeled and finely sliced
1 small courgette – grated
1 tin black olives, pitted and halved
2 cloves of garlic, sliced
Olive oil
Sea salt and black pepper
Prepare the chicken, place in a casserole, sprinkle with salt and black pepper, drizzle with olive oil and place in a preheated oven set to 200 degrees Celsius
Lightly fry the onion and garlic in olive oil, add the tomato and courgette and stir to combine then cook for 5 minutes, add the pitted olives, season to taste
Remove the chicken from the oven when the juices run clear
Put a chicken stock cube into a large pan of boiling water, add the linguini and stir, when ready strain and add to the sauce, top with the chicken and juices, stir to combine
When I was a child my Mum and I used to regularly go the coast for the day. Usually during winter when the seas were wild and stormy (we lived near the North Yorkshire coastline in the UK). These are ones of my most treasured memories, and as such a soup we frequently had is high on my list of comfort foods – this soup was Golden Vegetable. Here is an alternative created to ease those increasingly cold evenings.
Soup
1 mild onion – diced
1 shallot – diced
2 cloves garlic, crushed
1 carrot – diced
1 parsnip – diced
1 small turnip – diced
2 sticks of celery – diced
4oz chestnut mushrooms – quartered
2 tsp fresh thyme – finely chopped
1 tbsp fresh parsley – finely chopped
1½ vegetable or chicken stock
1 tsp Vegemite yeast extract
Sea salt and black pepper
Dumplings:
4 oz self-raising wholemeal flour
2 oz vegetable suet
½ tsp of sea salt
1 tsp of fresh sage – finely chopped
1 tsp of English mustard powder
2 tbsp milk
Method:
Sauté the onion, shallot, garlic, carrots, parsnip, turnip and celery with the herbs over a gentle heat for 10 minutes, stirring to prevent the vegetables sticking
Add the quartered mushrooms and cook for another 5 minutes.
Stir in the stock, Vegemite and seasoning and simmer over a low heat for about 30 minutes
Sieve the flour, mustard powder and sea salt into a mixing bowl, stir in the herbs and vegetable suet. Add the milk and mix to a soft dough, being careful not to overwork
Form the mixture into small dumplings, place them into the casserole, simmer for 15 minutes, or until the dumplings puff up and rise to the top of the soup
Serve immediately with crusty bread.
These Scottish Butteries are a wonderful idea for breakfasting on a cold winters morning! (or even Autumn!). With a slightly salty twang they are tasty, although should only be eaten in moderation…
Ingredients:
1 lb 7 oz white bread flour
½ oz sea salt
¼ oz grams dried yeast
14 fl oz warm water
1 tbsp unrefined caster sugar
12 oz unsalted butter, or half and half, lard and butter
Method:
Crumble the yeast into the lukewarm water, add the sugar, cover and leave in a warm place for 10 minutes until frothy
Sift the flour into a mixing bowl, make a well in the centre and add the yeast mixture slowly to the flour. Mix until you have a soft, but not sticky, dough
Knead for 10 minutes then return to the cleaned floured bowl, cover and leave in a warm place until the dough doubles in size
Cream the butter, divide into 3 equal portions
Knock the back, turn out onto a floured work surface
- Roll into a rectangle and spread the butter mixture over two thirds of the dough, very lightly sprinkle with salt
- Fold the uncovered dough over the butter/lard mixture, fold the top third down to make a 3 layer sandwich – as you would with puff pastry
- Seal the ends and cover – refrigerate for 30 minutes
- Repeat twice more, without adding extra salt
Roll out the dough and cut out with a floured 2” plain biscuit cutter, place onto a baking tray leaving space, then cover and leave to rise for 20 minutes
Meanwhile, preheat the oven to 200 degrees Celsius
Place in the centre of the oven and bake for 25 to 30 minutes, or until golden brown
Remove from the oven and transfer to a wire cooling rack
For me this time of year is all about Bonfire Night, Halloween and TOFFEE. Learn how to make your own with my recipes. Would love to post photographs in my blog but camara broken, and its going to be a while before I can afford a new one.
Ingredients:
½ lb black treacle
½ lb golden syrup
½ lb butter
3 tbsp milk
1 tbsp water
2 tsp vinegar
4oz fruit (sultanas, raisins or both)
1oz finely chopped nuts (walnuts work well, but others too)
Method:
Butter 11 x 7 inch tin
Put the treacle, golden syrup, butter, milk, water and vinegar into a large heavy-based saucepan set over a medium heat, stir until the sugar has dissolved, before turning up the heat and bringing up to the boil
When the toffee has come to the boil, immediately turn down the heat to very low and cook, without stirring, until a teaspoon of the hot toffee mixture forms a ball and sinks to the bottom when dropped into a jug of cold water
Spread fruit and nuts on a lightly buttered tin. Pour over the mixture. and leave to cool for about 10 minutes, mark into squares with a sharp knife and leave to go completely cold
Turn out of the tin, break into pieces and keep in an airtight candy jar
