|
Source: (consider it)
|
Thread: HEAVEN: Recipe thread - another delicious helping
|
Mamacita
Lakefront liberal
# 3659
|
Posted
Share your culinary delights here.
Mamacita, Heavenly Host
Edited to add: The previous Recipe Thread -- all 35 pages of it -- has been retired to Limbo.
[ 01. January 2011, 09:23: Message edited by: Firenze ]
--------------------
Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
| IP: Logged
|
|
Firenze
Ordinary decent pagan
# 619
|
Posted
Dinner tonight is chicken wings. Not a problem - piled heap of sticky, spicy, crisy deliciousness. But what do you serve with? I would like something else, preferably vegetable-based, which could also be eaten with the fingers. Any ideas?
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
| IP: Logged
|
|
Earwig
Pincered Beastie
# 12057
|
Posted
Hmm. If it were me, I'd make potato wedges in the oven, and do some buttery corn on the cobs. You'll get lovely and messy eating the chicken wings, so you may as well get butter over your fingers and corn in your teeth!
Posts: 3120 | From: Yorkshire | Registered: Nov 2006
| IP: Logged
|
|
John Holding
Coffee and Cognac
# 158
|
Posted
And follow it with a round of insulin and some anti-cholesteral pills. And a giant size serving of metamucil.
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
| IP: Logged
|
|
Earwig
Pincered Beastie
# 12057
|
Posted
I was thinking ice cream. ![[Big Grin]](biggrin.gif)
Posts: 3120 | From: Yorkshire | Registered: Nov 2006
| IP: Logged
|
|
Firenze
Ordinary decent pagan
# 619
|
Posted
quote:
Originally posted by John Holding:
And follow it with a round of insulin and some anti-cholesteral pills.
Actually, I had a piece of fruit... I thought it was quite a healthy meal: the chicken was glazed with soy/orange juice/vinegar/chilli/ginger/muscovado and baked: the potatoes were microwaved and then sort of oven-sauted in not that much oil.(We passed on the sweetcorn).
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
| IP: Logged
|
|
rugasaw
Shipmate
# 7315
|
Posted
Over here they serve carrot sticks and celery with chicken wings.
--------------------
Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
| IP: Logged
|
|
Grizzy
Shipmate
# 3286
|
Posted
I just invented a thing where I throw a chopped apple, a chopped pear, some baby carrots, some grated ginger, and a couple spoons of brown sugar in a crock pot and cook for a few hours. I think it turned out well. The carrots may be a little strange in there.
Posts: 74 | From: Mobile Alabama | Registered: Sep 2002
| IP: Logged
|
|
Firenze
Ordinary decent pagan
# 619
|
Posted
quote:
Originally posted by Grizzy:
The carrots may be a little strange in there.
I wouldn't have said so: they have a good deal of natural sweetness. (If you have a juicer, carrot and apple is a nice one). And of course, there's carrot cake. I sometimes braise carrots in orange juice as a vegetable - use very little, and reduce it to a glaze at the end.
Quite a few vegetables have inherent sweetness, which can be brought out or played up in cooking. I always, for example, sprinkle a little sugar on onions. Also, if you are saute-ing root vegetables for a casserole - onion, carrot, parsnip, that sort of thing - a little sugar so that they start to caramelise, before you add the meat and liquid.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
| IP: Logged
|
|
Piglet
Islander
# 11803
|
Posted
quote:
Originally posted by Firenze:
I sometimes braise carrots in orange juice as a vegetable - use very little, and reduce it to a glaze at the end.
They're also nice done in orange juice with ground aniseed seeds (much nicer than it sounds) and then glazed with butter and a little sugar.
--------------------
I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
| IP: Logged
|
|
la vie en rouge
Parisienne
# 10688
|
Posted
I have bananas sitting in my fruit bowl that have gone blacker than I like them, but are not at the completely unusable stage yet. Does anyone have a recipe for banana loaf?
(I found a google banana loaf recipe one time before but it was a bit chewy...)
--------------------
Rent my holiday home in the South of France
Posts: 3696 | Registered: Nov 2005
| IP: Logged
|
|
Keren-Happuch
Ship's Eyeshadow
# 9818
|
Posted
Here's a banana and walnut tea loaf. Can't remember whether it's the one I made though!
100g/4oz butter, softened
140g/5oz light muscovado sugar
2 eggs, lightly beaten
100g/4oz walnuts, chopped
2 ripe bananas, mashed
2 tbsp milk
225g/8 oz SR flour
Preheat the oven to 180c/gas 4. Butter and line a 1kg/2lb loaf tin. Cream the butter and sugar and add the eggs. Set aside 25g/1oz walnuts and fold into the mixture with the bananas and milk. Fold in the flour and spoon into the tin. Sprinkle with reserved walnuts.
Bake for 55-60 mins, until risen. Leave to stand for 10 mins and then turn out, remove paper and cool.
--------------------
Travesty, treachery, betrayal!
EXCESS - The Art of Treason
Nea Fox
Posts: 2407 | From: A Fine City | Registered: Jul 2005
| IP: Logged
|
|
Ferijen
Shipmate
# 4719
|
Posted
I've made Nigella's many times - I tend to leave out the sultanas, bourbon and walnuts though. Always turns out lovely, if rather moist at times...
Jennifer
Posts: 3259 | From: UK | Registered: Jul 2003
| IP: Logged
|
|
Curiosity killed ...
Ship's Mug
# 11770
|
Posted
Banana Cake adapted from Margaret Costa's Four Season's Cookery Book for Fairtrade purposes
2oz organic British butter
4oz fairly traded caster sugar
1 organic British egg
2 large or 3 small fairly traded bananas, mashed to a smooth pulp
8oz self-raising flour, brown for preference
½ teaspoon salt (I always ignore this one)
3 tablespoons organic British yoghurt
Cream the butter and sugar together till light and fluffy. Beat in the egg and the banana pulp. Add, alternately, the flour sifted with the salt, and the yogurt. (If you can use Scofa flour, do. Its nutty texture forms a pleasant contrast with the smooth banana puree.) Pour the mixture into a greased loaf tin and bake for an hour at Mark 4, 350ºF.
Fairly traded chopped walnuts are a pleasant addition to this bread and it's particularly delicious eaten with organic British butter and fairly traded honey, and sprinkled with chopped fairly traded nuts. [Personally we just eat it as cake! Without adding any other extras]
With apologies for the age of the recipe book.
It's a recipe I make a lot and really like.
--------------------
Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
| IP: Logged
|
|
Campbellite
Ut unum sint
# 1202
|
Posted
quote:
Originally posted by Curiosity killed ...:
2oz organic British butter
<snip>
1 organic British egg
<snip>
3 tablespoons organic British yoghurt
Is this an example of blatant Nationalism? Or perhaps an encouragement to make use of locally produced goods? Just curious.
--------------------
I upped mine. Up yours.
Suffering for Jesus since 1966.
WTFWED?
Posts: 12001 | From: between keyboard and chair | Registered: Aug 2001
| IP: Logged
|
|
Curiosity killed ...
Ship's Mug
# 11770
|
Posted
We had a recent report (November 2007) from the Church of England saying that British farmers are getting a raw deal from the supermarkets and we should consider buying from British farmers as a fair trade issue. That recipe was saved on my computer in that adapted form to promote fairtrade through recipes to encourage people to think about stewardship issues.
--------------------
Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
| IP: Logged
|
|
Campbellite
Ut unum sint
# 1202
|
Posted
OK, that makes sense.
--------------------
I upped mine. Up yours.
Suffering for Jesus since 1966.
WTFWED?
Posts: 12001 | From: between keyboard and chair | Registered: Aug 2001
| IP: Logged
|
|
la vie en rouge
Parisienne
# 10688
|
Posted
Cake with yogurt in it sounds exciting... going to try that one (but with French ingredients ![[Smile]](smile.gif) )
Posts: 3696 | Registered: Nov 2005
| IP: Logged
|
|
Suzywoozy
Shipmate
# 6259
|
Posted
One of the most popular recipes in our house is a chocolate cake with yoghurt in it. It makes quite a dense cake but lovely and moist.
--------------------
My life.
Posts: 658 | From: Ambridge | Registered: May 2004
| IP: Logged
|
|
Jengie jon
Semper Reformanda
# 273
|
Posted
An Experiment that worked, I've had rave reviews and a couple of requests for the recipe. It really is simple.
Apricot and Ginger Parcels
- Ingredients
- A 8oz tin of apricots
- A packet of filo pastry
- 3 tbsp of ginger conserve (jam)
- vanilla sugar
- Put the ginger conserve in a microwaveable dish and heat for about a minute or until fairly runny.
- Drain apricots of their juice
- put apricots in a bowl and pour over ginger conserve, stir to cover apricots.
- leave to cool otherwise too runny to be wrapped.
- Cut filo pastry layers into two strips by cutting in half parallel to the long side.
- place 2-3 apricot halves on each half layer and wrap
- Place on baking sheet and cook in a 150° C oven for twenty minutes.
- Take out, remove from baking sheet, and place on cooling rack.
- sprinkle with vanilla sugar
Jengie
--------------------
"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
| IP: Logged
|
|
Jengie jon
Semper Reformanda
# 273
|
Posted
Sorry forgot that I sprayed the parcels with sunflower oil before baking, if you have not got a spray, brushing will do.
Jengie
--------------------
"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
| IP: Logged
|
|
Mamacita
Lakefront liberal
# 3659
|
Posted
quote:
Originally posted by lady in red:
I have bananas sitting in my fruit bowl that have gone blacker than I like them, but are not at the completely unusable stage yet. Does anyone have a recipe for banana loaf?
Here's my mother-in-law's recipe:
Mix thoroughly:
2/3 C sugar
1/3 C soft shortening or margarine or butter
2 eggs
Stir in:
3 T sour milk or buttermilk (you can just add a few drops of vinegar to 3 T of milk)
1 C ripe bananas (3 or 4 bananas)
Sift together and stir in:
2 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
Blend in 1/2 C chopped walnuts. Pour into greased loaf pan, bake at 350 degrees F for 50-60 minutes.
This is a very forgiving recipe; I've used all kinds of substitutions depending on what I have on hand. When I ran short of white flour, I made up the difference with whole wheat flour and it came out great -- just a little more texture to it. And you can use pecans instead of walnuts, or leave the nuts out altogether. You can bake it in two smaller pans, and you can double, triple, quadruple the recipe, all with no problem.
I always freeze bananas once they've gone bad and save them up to make a gigantic batch of banana bread. (They are totally gross when they come out of the freezer, but they work beautifully in recipes.)
--------------------
Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
| IP: Logged
|
|
ken
Ship's Roundhead
# 2460
|
Posted
Another use for over-ripe bananas is simply mash them up and spread them on toast. Yummy.
Bananas of any age are nicer than they ought to be when fried in butter. Perhaps with fried onions or even mushrooms. Again on toast.
Or put them under the grill (or in the oven) with grated cheese.
Nice ambiguity to people's expectations that food is sweet or savoury. Though, to be fair, not quite as nice as pears cooked with strong cheddar cheese.
--------------------
Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
| IP: Logged
|
|
Curiosity killed ...
Ship's Mug
# 11770
|
Posted
Freezer jam
1¼lbs/½kg soft fruit - strawberries, raspberries, blackberries
2lbs/1kg caster sugar
½bottle Certo (Liquid Pectin)
2 tbs Lemon Juice
Crush fruit very well in a large bowl, stir in sugar and leave for an hour stirring frequently. Add Certo and stir well. Add lemon juice and stir for 2 mintues. Pot in plastic yogurt pots or jars. It will keep one year covered in a freezer or 3 weeks in a refigerator.
This comes from a playgroup book which also has a recipe for butter if you want and different sorts of playdough - the cooked ones are variations on the bought ones.
--------------------
Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
| IP: Logged
|
|
cattyish
Wuss in Boots
# 7829
|
Posted
quote:
Originally posted by lady in red:
Cake with yogurt in it sounds exciting... <snip>
My very favourite cake is just 2 layers of Victoria Sponge (3 eggs, 6 oz each of self-raising flour, sugar and butter or marge) with fresh or frozen berries and yoghurt sandwiched in the middle. The first day it's cake, after a night in the fridge it's gateaux.
--------------------
...to know even one life has breathed easier because you have lived, this is to have succeeded.
Ralph Waldo Emerson
Posts: 1794 | From: Scotland | Registered: Jul 2004
| IP: Logged
|
|
Mamacita
Lakefront liberal
# 3659
|
Posted
quote:
The first day it's cake, after a night in the fridge it's gateaux.
OK, I just have to ask. If gateau is the French word for "cake" (it is), then, what's the difference between a cake and a "gateau" in the sense you're using it here? My curiousity has been piqued because over on the Coffee Culture thread, someone linked to a Cafe website that touted its "wonderful cakes and gateaux," and here it is again. So what's gateaux? Is it a mushy cake?
--------------------
Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
| IP: Logged
|
|
Dormouse
Glis glis – Ship's rodent
# 5954
|
Posted
It might be different in other parts of the world, but here in this corner of France "gateaux" is used for French cakes (big squashy Gateau St Honoré type things) and "Eeeenglish cack" is used for fruit cakes, or what I call cut-and-come-again cakes (tea breads/banana loaf etc) (The "cack" is supposed to be the pronunciation - but it may be a comment on what they think of my baking!!! ![[Razz]](tongue.gif) )
Gateaux also seems to be used for biscuits. I was told to help myself to petits gateaux yesterday - but there were only chocklit biskits to be seen. Which begs the question (for me at least) what are French "biscuits", if what I call biskits are actually called Gateaux...?
--------------------
What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
| IP: Logged
|
|
Freelance Monotheist
Shipmate
# 8990
|
Posted
I've always known the French to say "petits gateaux" for biscuits (chocklit or otherwise) & "une part de gateau" for a slice of cake... Wonder what they call fairy cakes, as those could be called petits gateaux too! I guess you could get away with 'biscuits' and cookie seems to have made its way onto packaging too, but only for choc chip biscuits!
--------------------
Denial: a very effective coping mechanism
Posts: 1239 | From: Paris, France | Registered: Jan 2005
| IP: Logged
|
|
Mamacita
Lakefront liberal
# 3659
|
Posted
I'm both fascinated and confused (and, as an old French major from college, embarrassed at how much I've forgotten). But to avoid further derailment here, I'll move the discussion over to the Question Thread, where they just happen to be on the subject of French influence on the English language. Quelle coincidence!
--------------------
Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
| IP: Logged
|
|
bush baptist
Shipmate
# 12306
|
Posted
Hot Cross Buns!
(for eight buns -- family breakfast batch)
2 cups white breadflour
tablespoon dried yeast
cup of mixed dried fruits
at least a teaspoon of mixed spice
pinch of salt
good tablespoon of sugar.
Mix all the above together.
Then add half a cup of warm milk, a tablespoon of melted butter and a lightly beaten egg. Mix to a dough, knead until smooth, rise in a warm place for about 50 minutesor until double (more or less).
Knock down and knead again, divide into eight and put in the baking tin, and leave another 25 minutes or so to rise again.
While they're rising, mix equal quantities of white flour and water -- say a quarter cup of each is plenty -- until smooth. Put a piping bag, or whatever.
Pipe the crosses on the risen buns, put in a 200° Celsius oven, and bake for say 15 minutes or until done.
While they're still hot, brush over with a glaze made from two tablespons water, two tablespoons sugar and a teapoon of mixed spice, all boiled together for five minmtes or so.
Serve still hottish with butter.
Posts: 1784 | From: drought-stricken land | Registered: Jan 2007
| IP: Logged
|
|
John Holding
Coffee and Cognac
# 158
|
Posted
"Mixed spice" is...?
?Cinnamon+Mace+?
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
| IP: Logged
|
|
bush baptist
Shipmate
# 12306
|
Posted
Blends of sweet spices are sold ready mixed in Australia, and almost certainly New Zealand as well. The exact blend differs from maker to maker, and isn't marked on the packet (I just checked). But there's definitely cinnamon, nutmeg, bit of cloves, bit of ginger, probably mace. Any other Oz/NZ cooks able to help?
Posts: 1784 | From: drought-stricken land | Registered: Jan 2007
| IP: Logged
|
|
Dee.
Ship's Theological Acrobat
# 5681
|
Posted
Ok,
In NZ ground mixed spice is...
coriander, cinnamon, pimento, ginger, cassia, nutmeg, and cloves.
I don't know what the proportions are but I am guessing equal parts?
--------------------
Jesus - nice bloke, bit religious
Posts: 2679 | From: Under Downunder | Registered: Mar 2004
| IP: Logged
|
|
bush baptist
Shipmate
# 12306
|
Posted
Oh, thank you, Dee! I knew there'd be someone out there more knowledgeable!
I was going on smell-analysis and guesswork alone, so Dee is more reliable, John.
Posts: 1784 | From: drought-stricken land | Registered: Jan 2007
| IP: Logged
|
|
Athrawes
Ship's parrot
# 9594
|
Posted
If you want to wait a couple of days, I have a recipe book at home that gives the recipe for Mixed Spice.
--------------------
Explaining why is going to need a moment, since along the way we must take in the Ancient Greeks, the study of birds, witchcraft, 19thC Vaudeville and the history of baseball. Michael Quinion.
Posts: 2966 | From: somewhere with a book shop | Registered: Jun 2005
| IP: Logged
|
|
Dee.
Ship's Theological Acrobat
# 5681
|
Posted
Ok here is a couple of recipes with proportions
Mixed spice Option 1
Ingredients Metric
Rice flour 25 g
Cinnamon 25 g
Caraway 25 g
Coriander 3 g
Ground ginger 3 g
Mace 11 g
Nutmeg 5 g
Pepper -
Total appr wt. 100 g
or
Ingredients Metric
Cinnamon 32 g
Coriander 32 g
Ground ginger 16 g
Nutmeg 16 g
Pepper 4 g
Total appr. wt. 100 g
[ 22. March 2008, 03:07: Message edited by: Dee. ]
--------------------
Jesus - nice bloke, bit religious
Posts: 2679 | From: Under Downunder | Registered: Mar 2004
| IP: Logged
|
|
Curiosity killed ...
Ship's Mug
# 11770
|
Posted
My jar of mixed spice (from the UK) contains:
Cinnamon
Coriander
Nutmeg
Clove
Pimento
Ginger
- that will be in order of quantity as that's the legal requirement for labelling.
--------------------
Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
| IP: Logged
|
|
Ferijen
Shipmate
# 4719
|
Posted
I'll add the hot cross bun recipe I used following Ringer's request on the other thread.
450g white bread flour (a bit of wholemeal in this would be fine though I imagine)
2/3 tsp ground cinnamon (depends how much you like it)
half a teaspoon of ground cloves
7g dried yeast (cos that's what comes in the little sachets ![[Biased]](wink.gif) )
200g of fruit, I used a combination of raisins, sultantas, glace cherries, mixed dried peel, fresh orange peel and dried apple.
110g caster (fine) sugar
50g unsalted butter
2sp vanilla extract
250ml milk
1 beaten egg
The crosses are made with 80g plain flour, 2tbsp sugar, 80 ml of water
Method
Sift flour & spcies into a large bowl and mix in the fruit, rind and sugar. Melt butter, stir in milk and vanilla extract and heat until tepid. Whisk into egg, add to flour mixture, mix in the yeast and form a dough and kneed for 10 minutes until smooth and elastic.
Divide into 12 buns, cover with a damp tea towel and leave in a warm place for about 90 minutes, til doubled in size.
Mix the paste, put it into a piping bag or plastic freezer bag with one corner snipped off and pipe a cross on ton each bun. Bake at 180C for 10 minutes, then reduce the heat to 150C and bake for a further 15 minutes.
Lightly brush with a glaze. The one given in my recipe is a melted 2tbsp brown sugar, 3tbsp milk and 1tbsp marmalade. I was simulatenously making a lemon drizzle cake, so used the lemon drizzle (heated lemon juice and icing sugar) mixed with a little apricot jam.
Best eaten warm
Posts: 3259 | From: UK | Registered: Jul 2003
| IP: Logged
|
|
Belle Ringer
Shipmate
# 13379
|
Posted
newbie question - I've never made bread, never made anything with yeast. A website I looked at said you need a heavy duty mixer with dough hook to make bread, unless you have strong muscles or a bread machine. Bread machines being cheap these days, I sometimes wonder about buying one. Can hot cross buns be mixed and raised in a bread machine?
Posts: 5830 | From: Texas | Registered: Jan 2008
| IP: Logged
|
|
bush baptist
Shipmate
# 12306
|
Posted
You don't need strong muscles at all -- when I knead, I push down and away with the heels of my hands, maybe about as strongly as if I was giving a not-too-fierce massage (or even a gentle massage). Just steadily repeated kneading for a few minutes -- most recipes suggest about ten for the first kneading and a minute or two for the second.
Posts: 1784 | From: drought-stricken land | Registered: Jan 2007
| IP: Logged
|
|
Quercus
Shipmate
# 12761
|
Posted
Currently doing Ferijen's HCB recipe now - they're in the second stage of baking, with a rough bit of adjustment to allow for a fan oven. I found the mixture sticky, but I think I overdid the milk, so I just used a shake more flour when kneading. Shame I've got a stinking cold, as I can just tell that the kitchen smells good. Right, time to do the glaze.
--------------------
"I meant," said Iplsore bitterly, "what is there in this world that makes living worthwhile?"
Death thought about it. CATS, he said eventually, CATS ARE NICE.
Posts: 321 | From: Up on a hill | Registered: Jun 2007
| IP: Logged
|
|
Roseofsharon
Shipmate
# 9657
|
Posted
quote:
Originally posted by Quercus:
I found the mixture sticky,
I've found all the HCB recipes I've tried are sticky - sometimes very sticky. As I hate having my fingers stuck together with gooey dough I just don't make them any more.
--------------------
Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
| IP: Logged
|
|
Cottontail
Shipmate
# 12234
|
Posted
I've just made Tattie Scones (potato scones) for the first time - and they worked! They very usefully used up some left over mashed potato. I give some exact measurements below based on my mum's old recipe, but actually I just added the flour till it looked right. Very quick.
200g cooked potatoes, mashed with a little butter
50g plain flour
1/4 tsp salt
Make sure potatoes are mashed absolutely smooth. Add flour and salt, and stir with a wooden spoon until blended (you may need to finish this by hand). Knead briefly until the dough is firm and smooth, adding more flour if necessary. With a floured rolling pin, roll dough out into a round until very thin (about 1/2 cm thick). Cut the round into 'pie' slices.
Wipe some vegetable oil round a girdle or heavy frying pan, and heat until hot. Place the slices on the girdle and cook on one side until lightly browned (about 1 minute). Turn and cook on the other side. Remove and cool on a rack.
Best eaten immediately while still hot, spread with butter. I used them to accompany soup, but they are also delicious with jam for tea. They keep for a day or so, but if they are getting old, then fry them like you would fried bread and serve with a traditional breakfast!
--------------------
"I don't think you ought to read so much theology," said Lord Peter. "It has a brutalizing influence."
Posts: 2377 | From: Scotland | Registered: Jan 2007
| IP: Logged
|
|
la vie en rouge
Parisienne
# 10688
|
Posted
Have been meaning to come back for ages and say that Curiosity's banana loaf is yummy
I took it to the church leadership meeting (one of those ones where the main meal is prepared and everyone brings drinks and desserts) and there was none left at the end
[ 27. March 2008, 13:24: Message edited by: lady in red ]
--------------------
Rent my holiday home in the South of France
Posts: 3696 | Registered: Nov 2005
| IP: Logged
|
|
Firenze
Ordinary decent pagan
# 619
|
Posted
quote:
Originally posted by Ringer:
A website I looked at said you need a heavy duty mixer with dough hook to make bread, unless you have strong muscles or a bread machine. Bread machines being cheap these days, I sometimes wonder about buying one. Can hot cross buns be mixed and raised in a bread machine?
On the whole, I would go with a breadmaker. You do have to be turrbly turrbly careful with exact quantities though I find. I don't use mine as often as I used to, so some of my ingredients may be getting a bit old. Certainly the last loaf I made could have been entered in the shot put as the shot. But when I used it regularly, failures were rare, and the quality v. good. A white loaf, with a couple of tablespoons of grated parmesan, makes toast to die for.
Oh, and I think you can use it to bring dough to the final proving (as for the hcb).
[ 27. March 2008, 13:44: Message edited by: Firenze ]
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
| IP: Logged
|
|
Keren-Happuch
Ship's Eyeshadow
# 9818
|
Posted
I've made hot cross buns in the bread machine for the last couple of years. This year I've got a new machine so I had to tweak the recipe a bit but the second batch came out very well. The machine makes the dough so all you need to do is shape it into buns, let them prove for 20 mins or so and then bake them. I can't be bothered with making a paste for the crosses and just cut the top with a knife.
--------------------
Travesty, treachery, betrayal!
EXCESS - The Art of Treason
Nea Fox
Posts: 2407 | From: A Fine City | Registered: Jul 2005
| IP: Logged
|
|
Curiosity killed ...
Ship's Mug
# 11770
|
Posted
quote:
lady in red wrote:
Have been meaning to come back for ages and say that Curiosity's banana loaf is yummy
I took it to the church leadership meeting (one of those ones where the main meal is prepared and everyone brings drinks and desserts) and there was none left at the end
I'm glad that it went well.
I love that recipe and it's very forgiving, I've substituted milk for yoghurt and it's worked. It even tastes OK when I substitute soya yoghurt and dairy free margarine, which kills most cake recipes, so it's one of the few cakes I bake now.
--------------------
Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
| IP: Logged
|
|
Suzywoozy
Shipmate
# 6259
|
Posted
quote:
Originally posted by Curiosity killed ...:
I've substituted milk for yoghurt and it's worked. It even tastes OK when I substitute soya yoghurt and dairy free margarine, which kills most cake recipes, so it's one of the few cakes I bake now.
I substitute with dairy free margarine and, with the exception of shortbread, I find almost everything works well.
In fact substituting soya milk in Yorkshire puddings I find far more successful than when I used to use cows milk.
I wonder if we use very different recipes or just have different tastes?
--------------------
My life.
Posts: 658 | From: Ambridge | Registered: May 2004
| IP: Logged
|
|
Jengie jon
Semper Reformanda
# 273
|
Posted
It may be different varieties of milk free margarine. Firstly cooking margarine used to be milk free and may still be. Secondly Pure is different from Suma when cooking. Suma seems to be better for cooking but I prefer Pure for taste. I find normally substituting half milk free marg and cookeen works really well in recipes where just milk free marg gives too soft a texture.
Jengie
--------------------
"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
| IP: Logged
|
|
Curiosity killed ...
Ship's Mug
# 11770
|
Posted
I make pancakes and Yorkshire puddings or that sort of batter based recipe still, using soya milk and so long as it's unsweetened soya milk it's fine. I tend to use sunflower oil as pretty tasteless as a butter replacement here.
I would use dairy free marge in cooking if I could use cocoa powder or some of the other flavourings, but my daughter is cocoa allergic as well as dairy allergic, so there is limit to what I can use to make things taste nice. One of the flavouring mixes I can do is spices with apples and dried fruit.
--------------------
Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
| IP: Logged
|
|
Printer-friendly view
