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Source: (consider it)
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Thread: Heaven: Cauldron Bubble: 2012 recipes
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by piglet:
The flour is what here in Canada is called "all-purpose" flour, which was specified in the recipes.
The bakery shelves here are clearly divided between plain flour - which in any transatlantic recipe gloss I've seen equates to all-purpose - and strong, which is specifically for bread-making. Does that category exist in Canadian supermarkets?
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Gee D
Shipmate
# 13815
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Posted
Piglet,
You need a strong flour. All purpose flour, in the US or canadian sense, should be OK, but if your supermarket has bakers' flour or something similar, that's what you want - preferably unbleached. Taking out a teaspoon of liquid and replacing it with lemon juice won't change the flavour, but will help the dough to rise. An alternative is a very well crushed tablet of ascorbic acid, which is the primary ingredient of a mixture called bread improver. The improver will help the dough to rise, but won't do much for the flavour except make it taste more like a commercial loaf. That's probably what you're trying to avoid. Whatever you do, don't add baking soda or baking powder. That will not work at all and the effect will be to ruin the flavour.
If you're using a high proportion of wholemeal, rye or soy flours, you should add a tablespoon of gluten powder for each cup of the non-white flour. The webs the gluten makes in the dough while it is proving hold the air; when the loaf goes into the oven, these little pockets expand rapidly and the bread rises.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Moo
Ship's tough old bird
# 107
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Posted
I had a friend who used to refer to all-purpose flour as 'no-purpose flour'. It has too much gluten to make good pastry, and it doesn't have enough to make good bread. The only things it is really good for are cookies and muffins.
Moo
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Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Piglet
Islander
# 11803
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Posted
Thank you all for the tips - I'll try the lemon juice ploy next time. I can see why ascorbic acid would be an alternative - it's the chemical name for Vitamin C, isn't it?
I've never really noticed "strong" flour in the supermarket; when we got the bread machine we bought a humungous bag of "all-purpose" at Costco, which will last the rest of our lives unless we use it for bread-making (as well as CAKE) ... ![[Big Grin]](biggrin.gif)
Having lived in Northern Ireland for 15 years before moving here, I have fond memories of toasted soda farls, but I've never tried making them.
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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
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John Holding
Coffee and Cognac
# 158
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Posted
Most recipes in Canada assume that "flour" is what we call all-purpose. I don't know the proportions, of hard and soft flour in it, but hard flour is probably the larger. While hard (bread) and soft (pastry) flour are available, recipes usually don't think they exist. Nowadays I see hard or "bread" flour in most supermarkets, but soft is frequently only in health-food or bulk stores (and that doesn't mean Costco, it means chains like Bulk Barn).
In terms of baking, I'd feel free to change to bread or hard flour in any bread recipe, without changing the quantities. On the other hand, it's probably easier to use all-purpose for cakes etc. than to figure out how to adapt a North American recipe to soft or pastry flour.
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by piglet:
Having lived in Northern Ireland for 15 years before moving here, I have fond memories of toasted soda farls, but I've never tried making them.
That might be the answer: unlike yeast bread, soda bread doesn't keep particularly well. My mother used to make a small cake almost every day (since it requires no proving).
Her basic mix was flour, sugar, baking soda and buttermilk. Frequent additions were sultanas or chopped apple. Variations were wheaten bread (no sugar, and wheaten flour) and treacle bread (as basic, but treacle instead of sugar). I believe cheese works as a additive as well, but in our house it was usually sweet. Its role was to be had with or after any meal, thickly buttered and with a cup of strong tea.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
Soda bread, which I was always told to refer to as "brown bread", doesn't keep more than a couple of days. If you have any left over, that is - it's delicious. In our family it was generally treated as something we didn't have every day, kept for best, guests, etc etc. I buy some now and again and like it best with butter and honey.
Anyhow, the reason I came here was because I just bought two sections of hake which were on offer. They look like reasonably substantial chunks with the skin still on, so I'm thinking of baking them in the oven. Any suggestions for what to bake them in? Wine, tomato sauce, cider, garlic butter? All suggestions gratefully received.
Posts: 25445 | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
I have fond memories of hake in green sauce in Minorca and Portugal. I'm not sure if this recipe is echt, but Waitrose suggestion are usually good and reliable.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
We were at a sort-of St. Patrick's Day party this evening at the house of a couple in the choir and had absolutely magic soda bread - there was one "plain" and one with cheese and onion. Must try and get the recipe.
nomnomnom ![[Smile]](smile.gif)
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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
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Firenze:
I have fond memories of hake in green sauce in Minorca and Portugal...
Brilliant. I have a surplus of flat-leaf parsley in the fridge that needs to be used up, as it happens. Thanks very much for the suggestion.
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Ariel
Shipmate
# 58
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Posted
Hake, Galician style, in the end. This involved potatoes cooked with onions and flat-leaf parsley, hake cooked gently in garlic butter, and a sauce with garlic- and paprika-flavoured olive oil, vinegar, a pinch of salt and the flavouring from the fish.
Posts: 25445 | Registered: May 2001
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Piglet
Islander
# 11803
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Posted
Gee D - thank you for the lemon-juice trick - D. tried it in a loaf this afternoon and it was really rather good. It's still slightly closer-textured than we'd ideally like, but it tasted really nice and had a proper "dome" shape on top (most of my efforts flopped like a duff soufflé ![[Frown]](frown.gif) ).
He looked everywhere for Moo's Vital Gluten, but even the posh, old-fashioned grocer's didn't have it, so maybe it's an American (as opposed to Canadian) thing - or maybe it just hasn't reached Newfoundland yet ...
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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
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
Here's a source for vital wheat gluten. It looks like a pound of it would go a long way by the tablespoon or two for a bunch of loaves. And they do ship to Canada.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Moo
Ship's tough old bird
# 107
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Posted
The internet source is fine.
Locally you are more likely to find vital gluten in health food stores or stores that cater to people who bake.
Moo
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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John Holding
Coffee and Cognac
# 158
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Posted
Precisely what is the "posh flour...in Sainsbury's" that you believe we cannot get in Canada? Apart from the fact that in two different countries, different words are used to describe the same thing.
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Loquacious beachcomber
Shipmate
# 8783
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Posted
Surely it is Posh Spice that we can't get in Canada?
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Gee D
Shipmate
# 13815
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Posted
quote:
Originally posted by piglet:
Gee D - thank you for the lemon-juice trick. (L)ooked everywhere for Moo's Vital Gluten, but even the posh, old-fashioned grocer's didn't have it, so maybe it's an American (as opposed to Canadian) thing - or maybe it just hasn't reached Newfoundland yet ...
Glad the tip worked for you. Flour here is strong, as it the flour in the US. UK and French flours in particular are not strong, and need less water. I imagine that Canadian flour is very similar to US, so perhaps adding a bit extra water would help also. It is largely a matter of experience, of knowing how a dough should look and feel after kneading.
Or Oz - we can buy gluten powder easily in what are called health food shops. You might find it in places that specialise in organic grains and cereals, and hte like. It is a bit pricey, but you will use so little that a half kilo lasts a long time.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Piglet
Islander
# 11803
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Posted
Thanks Gee - we'll have a look in the Weird Powders and Potions section of Dominion's next time we're in ...
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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
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Keren-Happuch
Ship's Eyeshadow
# 9818
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Posted
quote:
Originally posted by John Holding:
Precisely what is the "posh flour...in Sainsbury's" that you believe we cannot get in Canada? Apart from the fact that in two different countries, different words are used to describe the same thing.
John
Taste the Difference Extra-Strong Canadian Bread Flour...
I'd got the impression from Piglet's posts that she was finding it hard to find bread flour in the supermarket, but maybe I misunderstood.
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EXCESS - The Art of Treason
Nea Fox
Posts: 2407 | From: A Fine City | Registered: Jul 2005
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John Holding
Coffee and Cognac
# 158
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Posted
Bread ("hard") flour is easily available in almost all Canadian supermarkets, though that is a matter of the last 10 years or so and the development may not yet have occurred in some remote places on the prairies, in the north and so on. Every health food or bulk food place I've been in also stocks it.
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Piglet
Islander
# 11803
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Posted
K-H - it's not so much that we can't find it, but the recipes all seemed to call for "all-purpose" flour, so we bought an industrial quantity of it from Costco and there's not much point in getting too much of any other sort until this lot's used up ... ![[Hot and Hormonal]](icon_redface.gif)
D. used GD's lemon-juice trick in a brown (whole-wheat) loaf and a raisin loaf (where he substitued whole-wheat flour for some of the white) and they both came out rather nicely.
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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
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Cryptic
Shipmate
# 16917
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Posted
Hi Piglet,
We have had two of these basic breadmakers - on to the second because we wore the first one out! You should be able to download the manual, which is very good in terms of recipes and background info (even though it is written for Australia).
Strong (high-protein) flour is essential. A good bread improver makes a world of difference, exepriment with quantities as they are all a bit different. Your breadmaker premix that you tried will have the strong flour and improver in optimum proportions hence the good result that you achieved. The main problem with pre-mix is that there's nothing miuch in it that you can adjust or experiment with.
My top two tips for breadmakers:
- Get a digital scale - now cheaply and readily available. Weigh flour and water direcltly into breadmaker pan. Much more accurate and reproduceible than measuring cups.
- Beware making bread during the evening for breakfast or tomorrow's sandwiches. You will end up eating masses of warm buttered bread just before bedtime!
Hope this is helpful.
Cheers,
Cryptic
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Illegitimi non carborundum
Posts: 225 | From: Sydney | Registered: Feb 2012
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Enigma
Enigma
# 16158
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Posted
My family and I need your help!!
In a few weeks there will be a gathering of 2 lots of elderly parents, 2 young couples, one middle aged couple and me (and a dog). We are going away for a week together which will be lovely but ..... food???? Any suggestions for food that can be prepared in bulk then adapted with various phases of blandness - spicyness for the assembled family?? (Dog does not need to be included in suggestions - she's on special diet)!
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Who knows? Only God!
Posts: 856 | From: Wales | Registered: Jan 2011
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Gee D
Shipmate
# 13815
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Posted
quote:
Originally posted by Cryptic:
Hi Piglet,
We have had two of these basic breadmakers - on to the second because we wore the first one out! You should be able to download the manual, which is very good in terms of recipes and background info (even though it is written for Australia).
Strong (high-protein) flour is essential. A good bread improver makes a world of difference, exepriment with quantities as they are all a bit different. Your breadmaker premix that you tried will have the strong flour and improver in optimum proportions hence the good result that you achieved. The main problem with pre-mix is that there's nothing miuch in it that you can adjust or experiment with.
My top two tips for breadmakers:
- Get a digital scale - now cheaply and readily available. Weigh flour and water direcltly into breadmaker pan. Much more accurate and reproduceible than measuring cups.
- Beware making bread during the evening for breakfast or tomorrow's sandwiches. You will end up eating masses of warm buttered bread just before bedtime!
Hope this is helpful.
Cheers,
Cryptic
We'd agree about the taring digital scales. They are much more accurate for solids than event the best measuring cups. An added advantage with the taring facility is that you only need to measure the particular ingredient and not work out new totals.
No agreement on the bread improver, though. You end up with something very like commercial bread, rather than your own homemade.
An idea Piglet is that you try a loaf substituting buttermilk for water. The acidity will help lighten the loaf, the flavour's good, and then there's added protein. The downside is that the crust will be softer, but the crumb will be better. Win some, lose some.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Martha
Shipmate
# 185
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Posted
quote:
Originally posted by Enigma:
My family and I need your help!!
In a few weeks there will be a gathering of 2 lots of elderly parents, 2 young couples, one middle aged couple and me (and a dog). We are going away for a week together which will be lovely but ..... food???? Any suggestions for food that can be prepared in bulk then adapted with various phases of blandness - spicyness for the assembled family?? (Dog does not need to be included in suggestions - she's on special diet)!
Ah, the challenge of cooking for elderly parents, who won't go near anything spicy and rarely eat rice or pasta - is that the issue? In my experience they will actually eat more than you think, even when it's something they wouldn't normally cook. At least, I was pleasantly surprised when I had to cook for my in-laws for a month, who are usually the most traditional British cooks ever.
But I would suggest you generally skew towards the meat-and-potatoes option, as you can always marinade some of the meat and serve gravy with the plain bits. And I know very few younger people who actively dislike that kind of thing, even if they wouldn't usually cook it. Also you could take along some chutney, hot sauce, salsa or whatever so those who like it can dollop extra flavour on their plate.
Things I would cook for a multi-generational dinner: sausage and mash; quiche (perhaps too labour-intensive for holiday!); omelette (plus you can do individual ones to suit taste); chicken casserole; shepherds pie; spaghetti bolognaise; lasagna.
Have a good time!
Posts: 388 | From: in the kitchen | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
I am a great fan of spreading things out on roasting trays, tossing over some oil and seasonings, and coming back when it's done. Works particularly well with chicken pieces. Chicken thighs, new potatoes (or old ones cubed), lemon quarters and dried thyme or rosemary (or fresh basil added in the last few minutes). Or substitute chunked butternut squash and cajun seasoning. Or sliced aubergine and coriander and cumin. You get the idea.
Burgers with a choice of help-yourself additions (plain cheese, blue cheese, chili sauce, mustard etc).
But I wouldn't knock myself out producing a range of flavours for every meal: I think it's fair enough to say Pasta Bake or Mince and Tatties and No Exceptions fairly regularly.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Gee D
Shipmate
# 13815
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Posted
Madame does an easy variation on Firenze's bakes. She dices a lot of vegetables - carrots, potatoes, celery, turnips in season, quartered onions and so forth. Place these in an oven dish, toss with a well flavoured sauce, and place chicken pieces over the top. Then a bit more of the sauce and into the oven until ready. A green salad to follow.This can expand or contract according to numbers, and leftovers are great as weekend lunches. You can make your own sauce, or in a hurry use a decent ready made one.
[ 27. March 2012, 21:17: Message edited by: Gee D ]
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Piglet
Islander
# 11803
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Posted
Beef or chicken casserole and mounds of fluffy mashed potatoes.
If you're in a position to plan an hour or two ahead, do baked potatoes. Scrub them, pierce a few times with a skewer then rub each one with a little olive oil and then some ordinary table salt. Oil some skewers and stick the potatoes on them and bake at about 400°F for about 1½ hours.
Have plenty of butter and freshly-ground black pepper, plus grated cheese and some soured cream or supermarket soured-cream-and-chive dip to serve with them, or do the scooping-out/mixing with cheese/reheating thing.
If you're really organised, you could fill them with chilli con carne for them what likes a wee bit of spice.
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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
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Amorya
Ship's tame galoot
# 2652
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Posted
Hi all!
Does anyone know any good websites where one can upload recipes?
This is for a student society I'm part of. We've talked about making a recipe book for years, and various people have tried to collect some stuff together, but the project as a whole will never get done since nobody has enough time to see it through. So in order to be able to share recipes without making something that's perfectly finished, it'd be good to get them on the web.
What we need is a site that lets us make a private group or section for our society (viewable by everyone, but only people with the right password can upload recipes to it).
I've found plenty of sites that are so nearly right, but they'll have one problem like they'll require logging in before you can view recipes, or they'll make it difficult to browse just the ones that are in the group.
Does anyone know of a site that would suit?
Amy
Posts: 2383 | From: Coventry | Registered: Apr 2002
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ElaineC
Shipmate
# 12244
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Posted
This site allows you to upload recipes.
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Music is the only language in which you cannot say a mean or sarcastic thing. John Erskine
Posts: 464 | From: Orpington, Kent, UK | Registered: Jan 2007
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Jengie jon
Semper Reformanda
# 273
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Posted
Amorya
Wouldn't it be simple to have a tag which the group used on their recipes? That way they'd just need to search for that tag to see the groups recipes.
Jengie
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"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
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
Does anyone else totally pass over any recipe that includes cottage cheese? I've been looking at casseroles in Cooks.com and the thought of baking those disgusting little lumps into anything... ![[Razz]](tongue.gif) Anyone else have some deal-breaker ingrediants?
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
I know one recipe containing cottage cheese that works. But you have to mix it with minced beef, grated gruyere, parmesan and parsley. Shape into burgers and grill.
My current disappointment is tofu. In an effort to be healthy, I followed a recipe for mushing it up with lemon grass, fresh coriander, fresh ginger and soy - to which I added a minced red chili. You'd think all those would impart a scintilla of flavour to the result? Nope.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Lothlorien
Ship's Grandma
# 4927
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Posted
Cottage cheese is fine but kidneys are definitely out and liver too, unless it's being turned into pate.
Firenze: I haven't done this for a while but 'firm tofu" not the stuff sold as silken is fine. Cut into pieces about inch square or so. Marinate in tamari, a bit of oil, ginger, chilli, chopped garlic. Bake in moderate oven. I think I used to do it for about 15 minutes. I used these as snacks, not a meal.
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
To be fair, I do know one tofu recipe. Cube it, roll in cornflour, deep fry and then drench in a sauce which has so much chili, garlic, soy etc it would flavour the Atlantic.
Perversely, I would tend to go for recipes featuring a food I don't particularly like, in the hopes that this will be the one to make it palatable.
Except for Liquorice Anything.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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QLib
Bad Example
# 43
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Posted
You can use cottage cheese to make a quick down-market version of Pascha*, though curd cheese is the real thing and cream cheese would probably be a better alternative. Sieve a tub of it with one or two hard-boiled egg yolks, add vanilla sugar and maybe a drop or two of lemon juice to taste. Cream in some butter.
Don't waste good saffron on this, but you could add a drop of yellow food colouring, if you everhave truck with such abominations - and particularly if you have used proper vanilla sugar and have therefore not already resorted to vanilla essence, otherwise it's going to be way too runny.
The real thing can be shaped into a sort-of peakless pyramid (carved with XB)** - use this one as a spread - properly speaking only with Kulich (Easter cake), but will also go with hot cross buns.
*I know, I know - is Outrage. ![[Devil]](graemlins/devil.gif)
** XB - Cyrillic initials for Christ is Risen - sorry, can't be bothered to do the script.
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Tradition is the handing down of the flame, not the worship of the ashes Gustav Mahler.
Posts: 8913 | From: Page 28 | Registered: May 2001
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Zach82
Shipmate
# 3208
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Posted
So, I'm making some candied orange peel for Easter, and I have 4 whole oranges without peels left over. Anyone know a good recipe for oranges? Besides just eating them I mean...
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Don't give up yet, no, don't ever quit/ There's always a chance of a critical hit. Ghost Mice
Posts: 9148 | From: Boston, MA | Registered: Aug 2002
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Zach82
Shipmate
# 3208
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Posted
Since I'm also making onion marmalade, I thought I would repost the recipe. It takes a while to make, but it's worth it. It has an intense french onion soup flavor, and can be used for a savory spread on burgers or sandwhiches. I also like to serve it with pate and pickles when I want to be fancy.
quote:
Onion Marmalade
10 cups finely chopped sweet onions (about 5 large)
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons red wine vinegar
¾ teaspoons salt
½ teaspoon pepper
-Melt butter in heavy pan over medium heat. Add sugar, and cook while stirring constantly 1 minute to dissolve sugar. Add garlic and onions. Cover and cook over low heat 30 minutes.
-Uncover, add salt and pepper and vinegar. Cook off liquid over medium-high heat, stirring frequently to prevent scorching, about 1 hour.
-When the liquid has cooked off, a fond will form on the bottom of the pan. When a fond forms, deglaze with a splash of water and stir well. Repeat 5-6 (or more, if you feel like it) times. The more times you end up deglazing the pan, the more intense the flavor will be.
-When cool, spoon into a jar and store in refrigerator.
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Don't give up yet, no, don't ever quit/ There's always a chance of a critical hit. Ghost Mice
Posts: 9148 | From: Boston, MA | Registered: Aug 2002
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Zach 82
Add sugar...
What sugar?
Moo
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Zach82
Shipmate
# 3208
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Posted
3 tablespoons brown sugar. Sorry.
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Don't give up yet, no, don't ever quit/ There's always a chance of a critical hit. Ghost Mice
Posts: 9148 | From: Boston, MA | Registered: Aug 2002
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Zach82
Shipmate
# 3208
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Posted
I saw suet in the grocery store for the first time ever today, and of course I had to buy some. But we don't bake with suet a lot in these here parts, so... what do I do with it?
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Don't give up yet, no, don't ever quit/ There's always a chance of a critical hit. Ghost Mice
Posts: 9148 | From: Boston, MA | Registered: Aug 2002
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Zach82:
I saw suet in the grocery store for the first time ever today, and of course I had to buy some. But we don't bake with suet a lot in these here parts, so... what do I do with it?
The only time I use it is in the fall when I make green tomato mincemeat.
Moo
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Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Moo
Ship's tough old bird
# 107
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Posted
Ooops!
I just realized that that particular recipe doesn't call for suet. Here's one that does. I think that mincemeat made with suet tastes much better.
Moo
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Laud-able
Ship's Ancient
# 9896
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Posted
Sussex pond pudding
I would suggest that one big lemon would do. I would score it deeply all over to allow for the greatest release of flavour.
I would also suggest that fresh suet grated would be nicer. If you use prepared suet you should check the use-by date carefully, as there is the danger that it might be rancid.
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Posts: 279 | From: Melbourne, Australia | Registered: Jul 2005
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Mary LA
Shipmate
# 17040
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Posted
Great recipes for butternut -- I bake chunks of butternut in the oven smeared with harissa paste. Served with fluffed-up quinoa or brown rice. I sometimes have a wilted wild spinach we call moroq as a side dish.
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Posts: 499 | From: Africa | Registered: Apr 2012
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Jengie jon
Semper Reformanda
# 273
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Posted
If you have suet and never had dumplings, then it is time to try them.
Jengie
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Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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Roseofsharon
Shipmate
# 9657
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Posted
My mother used to make delicious suet dumplings, with dried fruit mixed in them, , She steamed them in a colander over a pan of boiling water and we ate them drizzled with golden syrup
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Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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