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 … [Read more...]
Breakfast & Tea Ideas – Pikelets
October 20, 2009 By Leave a Comment
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 … [Read more...]
Cordero Verde (Spicy Lamb Stew)
October 20, 2009 By Leave a Comment
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 … [Read more...]
Dumplings!
October 20, 2009 By Leave a Comment
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 … [Read more...]
Chickpea Mash
October 20, 2009 By Leave a Comment
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 … [Read more...]
Fembat’s chicken wings with Linguini
October 18, 2009 By Leave a Comment
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 … [Read more...]
Golden Vegetable Soup with Sage Dumplings
October 18, 2009 By 1 Comment
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 … [Read more...]
Scottish Butteries
October 17, 2009 By Leave a Comment
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 … [Read more...]
Fruit & Nut Toffee
October 14, 2009 By Leave a Comment
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 … [Read more...]
Toffee Apples
October 7, 2009 By Leave a Comment
Ingredients: 230 grams Demerara sugar 110 ml water ½ tsp vinegar 3 tbsp golden syrup 30 grams butter 6 dessert apples 6 ice lolly sticks Method: Dissolve the sugar in the water over a moderate heat When dissolved stir in the vinegar, syrup and butter Bring to the boil and cook without stirring until it reaches 138 degrees Celsius - or hardens into a ball when dropped in a jug of cold water This will take 10 minutes or so Meanwhile, pierce each apple with a wooden stick When … [Read more...]