Wednesday, 25 February 2009
Tuesday, 24 February 2009
Sunday, 22 February 2009
Saturday, 21 February 2009
Lamb chops, potato cakes, broccoli, cauliflower
Left over mashed potato (with previously added butter and milk)
Mix in sufficient flour to make a coherent mass that will hold together to form patties. Break off pieces of the mixture and form into about 3x3" flat patties. Brown each side on preheated griddle. The are nice with some butter on top, or some melted cheddar cheese.
Friday, 20 February 2009
Thursday, 19 February 2009
Wednesday, 18 February 2009
3/4 cup water
3 1/2 cup all-purpose unbleached flour
1 1/2 teaspoons salt
2 Tablespoons powdered milk
4 tablespoons sugar
6 tablespoons butter, softened
If using active dry yeast, proof it in 1/2 cup of warm water for 10 minutes. If you are using instant yeast, as I did, it can just be mixed in with the dry ingredients in the next step.
In a large bowl combine the flour, salt, powdered milk, and sugar. Add the yeast, water, and eggs and mix until ingredients are combined. Add the softened butter and mix or knead until the ingredients are thoroughly combined. You should have a fairly sticky, satiny dough.
Place the dough in a greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size (approximately 1 to 1 1/2 hours). Punch the dough down, return it to the bowl and cover it again, and place it in the refrigerator overnight.
The next day divide the dough in half and, while still cold, roll out each piece into a large rectangle, approximately 10 by 12 inches. I put a different filling on each piece.
1: I spread the dough with Black and Greens Chocolate hazelnut spread. I left a 1" margin which I brushed with egg wash. The rolled up log was sliced across into about 10 pieces, each flattened slightly and brushed with egg wash. Let rise. Follow cooking directions below.
2:Pain au raisins
For this I made creme patissiere and soaked a handful of raisins in a mixture of brown rum and water.
Spread the rectangle with the creme patissiere again leaving a 1" margin. Sprinkle the drained raisins over.
Roll the the dough up into a large log and then slice it into about 10 pieces. Place each of the pieces onto a parchment-lined or well greased baking sheet, press down on them with the palm of your hand to flatten them, and then paint them gently with the egg glaze.Let rise for 45 minutes to 1 hour until they are puffy. Preheat the oven to 180C and bake for between 15 to 17 minutes, until they are golden brown.
1/2 pint milk
2 egg yolks
2oz caster sugar
3/4 oz plain flour
3/4 oz cornflour
Heat the milk to just below boiling. Cream the egg yolks with the sugar until pale, mix in the two flours then the milk. Put back into the pan and bring slowly to the boil stirring continuously with a whisk. Continue until it thickens, add vanilla essence and let cool.
from: Leith's Cookery Bible
Beat one egg with one tablespoon milk
I have submitted this post to YeastSpotting
Tuesday, 17 February 2009
Sunday, 15 February 2009
Saturday, 14 February 2009
Friday, 13 February 2009
Thursday, 12 February 2009
Wednesday, 11 February 2009
Pizza -olive oil yeasted dough- G's recipe which he's been making for years. It makes a lovely crisp, tender dough.
Tuesday, 10 February 2009
3 cloves garlic
2tsp cayenne pepper
2tsp crushed mustard seed
3/4 pint wine vinegar
Peel tomatoes. chop into rough pieces and put into preserving pan with the chopped onions, garlic and a little vinegar. cook slowly until the tomatoes have turned to pulp and the onions are soft, but still retain some texture.
Then add all the other ingredients and continue to cook until the chutney is thick and well blended. This chutney benefits from a long slow cooking.
Pot into sterilised heated bottles. Can eat straight away, but keeps for months.
Recipe modified from: Jams, Pickles & Chutneys. David and Rose Mabey 1975. I bought this book very cheaply in a local library sale. It's the only recipe I've (or to be more exact, my husband) has made from the book. I often find with cookery books that I only do a few recipes. Often nowadays I do an internet search for a recipe.