Ingredients
- 4 sweet potatoes
- 1 cup carrot, 1 large
- 1 tsp thyme
- 1 tsp parsley
- 6 cups 1.5l, stock
- 1 onion
2 cups plain flour
1/2 tsp salt
1/4 tsp baking powder (for a puffier tortilla, use)
Then incorporate
4 tbsp room-temp butter (or soft coconut oil)
hand-mix until crumbly hand-knead into dough until smooth and doughy
add some hot water and mix and knead until it starts to lose its stickiness
Roll and divide into golf ball-sized balls (slightly over 1 oz.)
place plastic wrap over and let rest for 15-20 minutes
rice
veg , meat, onions , garlic, ginger , beans etc . Anything which is strong enough to survive the cooking.
Make a stock based on JB Chinese Curry Sauce.
Marriande the main ingredients in JB Chinese Curry Sauce.
If using meat, Stir fry until sealed/browned.
Stir fry until veg start to soften.
Beans, prepare in your normal way. I used dried beans which have been rehydrated separately.
IMPORTANT Keep the Stock Hot .
Add the rice.
Laddle in the stock until everything is covered and give it stir to ensure everything is covered.
Cook on low / middle heat. Add small amounts of hot stock as needed.
I like to add chopped toms close to the end.
Heat 1 tbsp olive oil in a frying pan then add 1 sliced onion and cook on medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
Season everything well, then tip onto a plate.
1 tbsp plain flour into a bowl with a big pinch of salt and pepper
Add 500g of sliced fillet steak in the seasoned flour.
Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
Add the onions and mushrooms back into the pan.
Whisk 150g crème fraîche, 1 tsp English mustard and 100ml stock together, then stir into the pan.
Cook over medium heat until either meat or veg are to your taste. I often use a slow oven ( 150C ish) or a slow cook put (about 5 hours on low)
Qty | Desc |
500g | strong white bread flour, plus extra for dusting |
7g | fast yeast ( 1 sachet) |
1tsp | sugar |
2tsp | oil ( I’ve used sunflower and olive). |
up to 325 ml | Luke warm water |
Maris Piper, King Edwards are good chip spuds.
Peel and Cut spuds to size of chip you want. 1cmx1cm is quite good for this method. I sometimes make string fries more the French Style. These are ok, be careful with cooking times
Soak in water for 10 to 15 mins. Change the water and repeat a few times. This removes the starch. The same concept as rinsing rice.
Dry , really dry.
Dont over fill the fryer. About 1/2 full.
Fryer at 120 – 130 for about 10 to 15 mins. They should not brown. This cooks the inside. You know when its done because a skin appears.
Leave to cool. — VERY IMPORTANT DO NOT RUSH THIS PART.
When ready, Frier up to 190 fry until good colour and crispy, time will vary depending on the spud, size of chip etc.
Dont over fill the fryer. About 1/2 full.
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500 to 750ml | Stock, your choice veg, beef, chick etc. |
Arrow Root – You may need some arrow root to control thickness. If you dont have, corn flour will work but will change the colour. | |
Some | Ghee |
1 med | chopped ( big chop, even rings are ok) onion |
2 clove | garlic |
2 | Cloves – 1 tsp Gnd Clove |
1 inch | Cinnamon Stick / Cassia Bark |
1tsp | Garam Masala |
Some | Chili To Taste |
1/2 tsp | Turmeric |
1/2tsp | Gnd Corriander. |
2 | Tomatoes |
1 tbl | Yoghurt |
2 med | Spuds, chopped into large chunks |
100g | Peas |
Some | Corriander Leaves |
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Use a largish sauce pan. Its your chocie to use a lid or not. That will help with loss / keeping the water content.
Toast or Fry Dried Spice powder. I do them in with the Ghee whilst softening the onion in the pan.
Add the potato chunks to soften a little.
Add stock and everything else EXCEPT TOMS.
Cook until the veg is starting to soften, the add the toms, I put them in for the last 10 or so mins, its to your taste. I like to have the toms as chucks of tom and not disappear into the sauce.
Whilst cooking, control the heat, add liquid as needed. If needed add some thickening re above. Another thickening option is to start with extra spuds. Remove some, mash to a paste then put them back. The starch will thicken..
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This is inspired by a Biriyani dish. It is not a Briyani. I was playing with some ideas and came up with this.
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Rice Part | |
Qty | Description |
Some | Ghee, used for cooking |
1 tsp | Cumin Seeds |
1 small | Onion |
450g | brown rice. Next time try aboria or rissoto uncooked |
1tsp | Sea Salt |
1/2 tsp | Gnd Black Pepper |
90ml | Stock |
Some | Corriander Leaves. |
Potato and Pea Curry Part. | |
Some | Ghee |
1 med | chopped onion |
2 clove | garlic |
2 | Cloves – 1 tsp Gnd Clove |
1 inch | Cinnamon Stick / Cassia Bark |
1tsp | Garam Masala |
Some | Chili To Taste |
1/2 tsp | Turmeric |
1/2tsp | Gnd Corriander. |
2 | Tomatoes |
1 tbl | Yoghurt |
2 med | Spuds, chopped into large chunks |
100g | Peas |
Some | Corriander Leaves |
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Pre heat oven 150 Cish
Mix all spices to paste
Use an overproof casserole dish/pot
Gently Fry the onion and cook out the spices, add garlic and ginger
If adding meat brown off in a separate pan.
Add everything to the pot, including the rice and stock
Place in oven until veg are done – Depending on Qty 30min to 1 hour. If the meat has been added you can turn the temp down and slow cook to help the meat stay juicy and also tenderise it.
For Basmati use 1 measure rice to 1.5 measure liquid.
Cheat Sheet
Rice | Liquid |
1 | 1.5 |
2 | 3 |
3 | 4.5 |
4 | 6 |
Wash Rice, until the water is clear.
Optional: Toast the rice in Ex Virgin Olive Oil – Adds a nice flavour
Bring liquid to a soft bubble boil
Add Rcie
V Important- heat to low, tight-fitting lid on
15-20 mins.
Its ready. Do not use a fork to separate. It will break the grain. Use a paddle, spatula etc.
Iiquid it depends on the mood and style. Start with a good stock.
A common Indian way is 1 cin stick, 2 cloves garlic, some onion, turmeric, seeds etc.
Suggestions below are copied from various websites. They are just ideas.
Stir 1 – 2 Tbsp. toasted pine nuts and 1 – 2 Tbsp. dried currants or dried cranberries into the cooked rice. The textures and flavours contributed by these add-ons elevate the rice to a sophisticated side.
My family absolutely loves this rice dish with its varied textures and flavours. When the rice is cooked, stir in 1 Tbsp. rice vinegar, 1 cup shelled and steamed edamame, 1/4 cup thinly sliced scallions, and 1 tsp. toasted sesame seeds or sesame oil (stir in a tsp. of miso paste if you happen to have it.)
Stir into cooked rice, ¼ – ½ cup chopped fresh herbs such as parsley, scallions, basil, or cilantro. So simple and so delicious.
I love this one because it adds some extra vegetables into the meal without anyone even noticing. In a small skillet, sauté ½ diced yellow onion with 1 Tbsp. oil until it starts to brown. Mix in frozen or fresh peas and sauté the mixture for about 2 more minutes. Mix the onions and peas into already steamed rice. Season it with salt or soy sauce, if desired.
Latin American or Tex-Mex dish you are preparing. Cook the rice according to the package directions (cook it in light coconut milk, if desired). When cooked, stir in the juice of ½ lime, ½ cup fresh chopped cilantro, 1 Tbsp. olive oil, and 1/4 – 1/2 tsp. salt.
You’ll practically feel the sand between your toes as you enjoy this rice that brings tropical flavours to your table with almost no effort. Cook the rice in light coconut milk with 1/2 tsp. ground allspice, 1/2 tsp. salt, 1/2 tsp. dried thyme (or stir in 1 tsp. fresh thyme after cooking), and 1/8 tsp. ground cloves.
This flavorful rice makes a lovely side dish for any roasted or grilled meat or tofu dish you might serve. In a heavy saucepan with a tight-fitting lid, sauté ½ finely diced yellow onion in 1 Tbsp. oil over medium heat until the onions are lightly browned. Add the rice.
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Everything chopped very fine and to taste.
80 / 20 mayo to tom ketchup.
Everything chopped very fine and to taste.
onion, garlic, ginger
colmans english mustard for 200g mix, 1/2 tsp it should be a hint not really tasted. See note below.
hard boiled egg.
English Mustard is not the obvious choice, its flavour is too strong. My reason for using it over any of the classic French and other Mustards is it adds a smooth richness to the mix.
In this case, you should not taste the mustard so be very careful, adding tiny amounts at a time. It should be one of those things you do not notice when its there but you feel something is missing which you cant put your finger on if its not.
mix well and leave to settle.
tiny tip of tea spoon at a time white vinegar — plain white not white wine. This is to offset the sweetness of the tom Ket.
It takes a few hours ( in fridge ), for the flavours to settle.
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Clotted cream is wonderful. Probably best known as English Cream Tea. There is a long-running rivalry between Devon and Cornwall about this. Including, jam or cream first .. They are also still fighting over the pasty etc.
It is far more versatile than just cream teas and great on sweet pies such as fruit pies i.e. Raspberry, Strawberry, Pear and Apple etc.
It also works well as a topping on any fruit mix.
Many overlook the fact it works equally well in a savoury context, going well in mashed potato, risotto, scrambled eggs , in many cases, it can be thought of as an ice cream substitute and so on.
If you are unable to buy clotted cream it is not difficult to make. It does however need a little effort.
Traditionally eaten with scones [13] .
Cut scone in half and depending on if your from Devon or Cornwall, either put Strawberry Jam and then cream or cream then jam. Served with your favourite cuppa I like Twinnings English Breakfast or Assam tea which this.
Using the right cream is vital. Just like when making ice cream, the fat content is key.
Also do not use ultra-pasteurized or other forms of process cream. Pasteurized is ok ( I don’t think unpasteurized is sold in shops anymore).
In the UK, double cream seems to work fine, I used it for this and also when making ice creams.
In Europe, Eastern Block – They have their own equiv which work fine, look for fat above 30%, in most places I have cooked in, they have an equiv of UK double cream which is 48% anywhere in that range has worked well for me.
WATCH FOR THE PROCESSING. NO ultra-pasteurized
I lived in LA for a couple of years a long time ago, so my memory is vague. I think you call it heavy cream.
Qty | Description |
300ml | cream – see notes above. I use 300ml as its a standard size sold . Our common sizes are 150, 300 and 600. |
Note, Im told by a chef friend of mine ( we have known each other over 20 years and often share tips/recipes), it can be done in a slow cooker. He is a head chef from a top hotel in London.
Ive not tried it but that hotel is at the top and is world-famous ( film stars, world leaders etc stay there, he always asks I do not give its name in case he gets into trouble for sharing info ) for its food.
Pre heat oven to 170-180C , I think that’s gas mark 3, 325 F
Pour cream into shallow/baking casserole dish, the cream should be can be about 1 to 2 inch deep but allow some extra height to make the dish easier to handle. I use one with a lid, if you do not have a lid cover it with foil. I think some prefer uncovered, my nan covered hers and I learnt from her. This should stop skin from forming. There must be a big surface aera.
After 12 hours, turn off oven and allow to cool naturally. Again, some remove the dish and leave to cool in a room. My nan left it in the oven a let them cool together. This was more gentle on the cream.
Once cool, it’s okay to store in the fridge.
Leave it to settle for the day / overnight, I guess if you need a number about 8 hours. My nan left the lid / foil on.
If it it has a skin, skim it off.
DO NOT STIR , TRY NOT TO DISTURB THE MIXTURE
Skim off the thick cream on top of the mix. If you have ever made cheese ( or seen it being made its the same idea, whey and curd).
Gently stir the remove thick cream until smooth.
Store in jars, tubs etc in the fridge the same as you would any other cream.
I do not know how long it will keep, my guess would be the same as normal cream. It never lasts long enough in my home to find out 🙂
Enjoy.
This is a mixture of notes made when I was a kid learning from Nan and some vague memories with a touch of translation into modern/international environments.
[table caption=”Ingredients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Qty,Description
1/2 tsp,Salt
250g,Flour
some(125ml),Water
[/table]
Mix. ( Mix salt with water, it helps even out when added to flour)
Leave to rest for about 30 mins, 1 hour ( Bag / Covered Bowl ).
Can knock back every 30 mins.
Cut into 1 inch cubes, roll out
Cover with a damp cloth or in bag to prevent drying out.
Anything.
Onions, mince, spices ( if powder, fry them out).
Use water as glue to stick edges together.
[table caption=”Shopping End Sept 21″ width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,2 tbl,Mint ( Fresh a big hand full fine chopped)
2,1tsp,Smoked Paprika
3,1tsp,Cinnamon
4,1/2 tsp,All Spice
5,2tbl,Orengano
6,1,Onion ( large chop)
7,2,Cloves Garlic fine chopped
8,1/2inch,Ginger fine chopped
9,1,carrot cut to size to tatse
10,1 tin, Pnto beans
11, Some, yoghurt
12,Some Stock
13,Some,Potato cut to size of baby spuds
14,some,Corn flour or any other non descript flour for thickening. About 1 dsp may be 1 tbl dependign on mix
[/table]
This version is for spuds and veg, it also works with meat chops, other cuts. Not sure about fish, it should work but do not add until close to the end of cooking.
Use an oven-proof pot. I have heavy iron one, giving an even heat on the hob and also in the oven.
Pre heat oven to about 150 / 160.
Low heat oil , fry onion to soft
Add powder spices ( if they are big, pestle and mortar them before adding – not too small just smash them up)
Turn up heat, add spuds. A little more oil if needed, there should be enough to just coat everything)
Add carrots.
Keep things moving and temp at med to high. Stir fry method.
Add garlic, ginger
Let cook for a few mins
The aim is to soften and cook out the spices not crisp them off.
Stir in a some flour, about 1 tbl , adding at this stage and stirring in means it wont lump later.
Keep everything moving and adjust heat as required to keep things cooking gently
Add in Beans , if tined, wash them off in a sieve before adding. If own rehydrated , just add.
If its dry and sticking do NOT ADD MORE OIL, add a little water.
Add yoghurt, enough to give a good covering.
Add stock to cover.
Give everything a good mix to ensure everything has a good covering.
In oven 160 for about 1 hour.
Keep checking and giving it a stir , add stock as needed.
It should be wet, not swimming.
Cut spuds to fat chips, dry
light fry spuds and soften, 2 cloves garlic, 1 onion and 1tbl paprika
1/2tsb honey to caramelise spuds.
Oven 180-190 turn and cover from time to time until spuds soft and good colour.
Go for a good crispy. Once done put on wire rack and leave in oven for a short time to let oil
drain and cook dry.
[table caption=”Sauce” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Tin Toms
2,1,Onion
3,1,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
7,1/2 tsp,Cinnamon
8,1/2tsp,Gnd Cumin
9,1/2 tsp,Turmeric
10,1 tsp,Honey
11,some,Parsley
[/table]
[table caption=”Meet Balls” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Mince Meat
2,1,Onion
3,2,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
6,2tbl,Cumin
7,2 tsp,Oregano
7,2 tsp,Oregano
8,100g,Bread Crumbs
9,1,Egg
[/table]
Method:
Meat Balls:
Soften onion, garlic, fry spices.
Let cool.
Mix bread, mix above, meat, herbs
Make balls.
Oven 190C
Brush balls with olive oil (its worth the expense).
[table caption=”Ingredients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Tin Toms
2,1/2,Onion
3,1,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
6,1/2 tsp,Paprika
7,2 tsp,Oregano
8,1/2 tsp,Worcester Sauce
9,1kg,Harricot Beans( soaked or rehydrated – I prefer in a simple stock to rehydrate in slow cook pot)
10,1 tsp,Parsley
[/table]
Method:
Soak / Rehydrate Beans ( 4 hours high, 6 low in a slow cook).
Gentle fry onion to soft, add garlic , pap, pepper, salt
Add tin toms
Bring to simmer for a few mins.
Add herbs and everything else except beans
Puree ( choppy thing) the mix.
Add beans and I add the stock used to rehydrate beans.
Thats It.
[table caption=”French Onion Soup” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,2,Garlic
2,2,Onions
3,1L,Stock
4,1 tbsl,Brown Sugar
5,glug,Wine Vinegar( White or Red)
6,1 tbl,Flour
7,1 tsp,Honey
[/table]
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.
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[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
25g (1oz), dried mushrooms
275ml (9½fl oz), boiling water
50g (1¾oz) ,butter
110g (4oz), dark-gilled mushrooms roughly chopped
2 medium, carrots chopped
2 ,celery stalks chopped
1 medium, onion chopped
1, leek washed and chopped
2 ,bay leaves
1½ teaspoons ,chopped fresh thyme
2 ,cloves garlic crushed
2ltr (3½pt), vegetable stock
some, flour to thicken
[/table]
.
Method
.
Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes
Melt the butter,
Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS.
Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock.
Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.
After that, place a colander over a large bowl and strain the soup into it.
Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidizer , then return this to the rest of the stock and whisk to a smooth consistency.
Add flour and hard boil to reduce.
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REF: .
https://tastylicious.com/how-to-make-kimchi/ [27]
.
https://tastylicious.com/5-best-daikon-radish-substitutes/ [28]
[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
4,Cabbage- Chinese Leaves
2 bundles,Spring Onion
1 big, carrot.
2,Chinese Radish
1, Strong Taste Apple for sweetness. Including peel.
6 cloves per cab,Garlic – Lots
1, small onion
1.5 inch,Ginger – Lots
Some,Salt for curing
Some,Chile powder.
Some, If needed a tasteless / low taste sweetener.
[/table]
.
.
Make sauce whilst leaves are standing.
Dry leaves
Salt leaves, rub into whole leaf.
Set aside 30 mins – check if more salt needed. If so add, repeat every 30 mins.
For 2 to 4 hours- until wilted. The test is a white stalk should just start to soften when pinched.
No longer than 2 1/2 hours
.
Make garlic , ginger paste, onion, apple paste ( NOT Chile), may need liquidizer or spiny choppy thing. Add sweetener and water if needed. Should be thick paste.
Chop spring onion to 1inch lengths, not sliced. Bruise them.
Chop carrot into 1 inch long thin pieces. Julianne style.
Chop radish into 1 inch long thin pieces. Julianne style.
Mix to coat above with paste.
Let stand for flavors to fuse. ( This done whilst waiting for leaves )
Wash the leaves and let hang / drain until dry.
Rub sauce on both sides each leaf. Layer them. Sprinkle each with chile powder whilst layering.
.
.
Sealed Jar-
Cool place ( cool room ) for 2 to 3 days.
Then fridge 5 to 7 days.
.
Key to this is to allow for everything needing different cooking times. The best outcome is things are cooked but still have bite. i.e you have a piece of apple, the carrots have crunch.
Also make sure the pasta does not end up over cooked.
.
50 / 50 Rosemary & Basil
Sesome Oil
White Miso
Garlic
Ginger fresh not powder.
Pestle & Mortar into a paste.
i.e qty for 1 kg meat, 1/4 cup Basil, 1/4 Rosemary, 2 heaped tsp Miso, Garlic & Ginger to taste (use fresh not powder ) Oil to make a thick paste.
It should be thin cut about 1mm to 2 mm thick slices / strips cut CROS GRAIN
Depending on quality, it will need tenderizing.
This can be with a tenderizing hammer. Hit each one to break fibre. Down side of this is with you need to cut the fibres but not thin the meat.
Baking Soda – This works well but monitor the time carefully.
Dry the meat you can rub soda on to meat.
I prefer to dilute some soda in water and soak meat.
VERY IMPORTANT – MAX 15 mins. Longer will not tenderize more but will affect the texture and may make it chewy.
Salt- This works well but no my choice for this as it draws the moisture out. On a thick cut thats ok but on slices all moisture is important.
Acid Cook – This and be done by resting the meat in an acid :
vinegar (any kind, but be aware of its effect on flavor)
Worcestershire, tomato, teriyaki, or soy sauce
wine or beer
lemon or lime juice
yogurt or buttermilk
Kiwi fruit is good.
NOTE: Just because it is citric it does not mean it can acid cook.
Depending on thickness 1 to 2 hours. More will not help on thin cut.
After tenderizing , cover the meat pieces and leave in cool place for min 4 hours, over night is fine.
NOTE: Tenderizing is a separate step to marinading.
Carrot
Onion
Pepper, any colour is fine, green can be a little sour.
Tomatoes – quartered
Apple – At the end , peel and big chunks
Ginger – Fresh
Garlic
Stock – depends on the pan size, enough to mostly cover things.
Pasta shapes better than spaghetti
Pre heat oven 160 C this is important. Do not skip.
Except for the Apple I peel, chunky chop in advance. I use bowls which are used based on cooking time.
Brown the meat can be done in the casserole dish
Gentle fry onions, add carrot cubes/ slices pieces.
Start to cook the pasta – no more than 3 mins boiling. It should have just started to soften a little. Cook less than Al Denti – Remove from boiling water and set aside.
The water from pasta can be used to make stock.
Add, onions to meat in casserole dish add a little stock, bring to gentle bubble boil.
Fry the peppers for 1 min – Re use the pan and oil from the onions.
Add peppers and the tasty oil to the casserole dish. There should only be a little oil
Add pasta
Add stock as needed.
Cooking in oven 15 – 20 mins
Stir in quartered toms and apple chunks.
Add garlic and ginger – use a press.
Check if more stock is needed. The final goal is there is a juice but the dish is not drowned in liquid.
A nice touch is sprinkle some cheese .
Cook 10 – 15 mins.
Serve
Chicken
bacon
ginger
garlic
peppers
pak choy
celery
sage
mint
vinegar ( White Wine )
bechamel / hollandaise sauce
Wok fry add bits at the correct time
When about 70% cooked add sauce.
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How-to-videos [46]
Peel & slice sweet potato
Peel & slice sweet beets
Rough chop celery
Chickpeas
Baby Broad Beans
onions – softened
fine cut ginger
Layer everything in dish
Sprinkle with pumpkin seeds.
Sprinkle with oats.
The purpose of the top layer of oats and seeds is to give a crust.
Sweat fine chop onion & fine chop ginger
Stir in flour for thickening to make a Rue
Set heat to low and slowly add milk
Stir to prevent lumping.
Once boiling, set to slow buble for a few mins to cook out the flour.
Basically make a bechammel without the butter.
Pour sauce over the main dish.
Cover with shrededed cabbage, oats and pumpkin seeds
Oven about 150 until veg are soft about 1 1/2 hours.
Check liquid and add water if its too dry.. The oats and chickpeas drink alot whilst cooking.
It is very rich and tasty and can be used as petits fours or as a biscuit to go with ice-cream. Remember that when melting butter or chocolate, donât let it heat above room temperature.
Pre-heat the oven to 180â200°C/350-400°F/gas 4â6 and lightly grease a 20 cm (8 in) tin.
Beat together the sugar and eggs, making sure the sugar has completely dissolved.
Melt the butter and whisk into the eggs.
Sieve together the cocoa and flour and add to the butter and egg mix.
Melt the chocolate in a bowl over a pan of warm water, then stir in.
Add the chopped nuts and white chocolate.
Turn the mix into the prepared tin and bake in the pre-heated oven for 30â40 minutes. Leave to cool, then cut into wedges or squares.
Natural Erythritol Granulated ZERO Calorie Sugar Replacement
2 flour
1 1/2 Hot Water ( Tap Hot )
1/2 tsp salt
Mix until dough forms ( Add the water as needed may not need qty above )
Roll out
Pre heat to a med heat heavy flat bottom pan —- Dry no oil.
Place totia on pan for a few mins, flip and a few mins. Done when colour looks right.
Ingredients
1 pint cream / milk
6 large egg yolks
1 dsp cornflour
1 oz golden sugar
1 dsp Vanilla or a pod split
Method
Heat cream / milk
Whisk Egg yolks sugar and cornflour, if using vanilla extract mix here. If using a pod add to the milk to infuse.
Gradually pour hot milk into bowl with eggs etc stirring in as it pours.. Take your time or you get scrambled eggs
When its mixed return to heat. It can be done directly in a pan but it tends to burn or stick. I prefer a bai marie .
Slowly stir constantly. Until its done. Normally, nothing appears to be happening for a long time, then suddenly it thickens. Thats when you play with the heat , lifting the bowl replacing etc. To keep it from lumping , burning or sticking.
If you do overheat it and it looks grainy, transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour the custard into a jug or bowl, cover the surface and leave to cool.
4 eggs
1/2 cup sugar
2 cups milk
1 tsp ginger
Nutmeg to top
Beat eggs
Add milk sugar , ginger and mix.
Pour into oven dish
Sprinkle top nutmeg
Oen about 190C for 30mins to 1 hour, depending on depth of mix.
Use skewer test.
Should have a good wobble , dry skewer but still moist.
Dont over cook, it will be dry and have rubbery feel.
4 oz Pudding Rice
1 1/2 pint milk
10 floz cream ( optional )
1 tsp vanilla
2 oz Sugar ( Damera is good, normal White is fine )
1 tsp Ginger
nutmeg for topping
Put rice in seive
Pour boiling water over rice to clean
Bring milk, cream, rice to boil
During boil and simmer phase stir occassional to prevent sticking to pan
Simmer on most gentle bubble possible for 15 mins
Add sugar
Continue boil 15 mins
Pour into dish, sprinkle nutmeg on top & put in oven 150C for 45 mins.
NOTE: Reglo 7 / 425F is 220C
For more info about Frozen Yoghurt :
https://www.thekitchn.com/how-to-make-frozen-yogurt-recipe-223055 [59]
This is the video :
Or on youtube
shoulder of pork
50 g soft brown sugar
4 tbl paprika
3 tbl sea salt flakes
1tb cayenne
1 tbl cumin
1 tbl mustard Power
1 tbl dried thyme.
Mix all of the above in a bowl
Rub the pork with the mix above – note the salt is important as it draws out moisture from the pork
Only use half the mix
Leave in fridge for an hour or more
After the fridge rub in a 2nd coat of the mix
Really rub it in, good and hard rubbing
Note the spices have already started to chemical / cold cook. This is good but not a show stopper if not.
Add a cup of water to the bottom of the tin to stop things drying out and also create steam whilst cooking
Cover tin with foil folder the edges over good to form a seal.
Place pork in a roasting tin
Put in pre heat oven – 130 C fan oven- for 5 hrs.
Optional —-
For best result put on roasting / low heat bbq with hickory or apple wood chips in a smoker for 45 mins. Adlib, if you dont have the right wood chips or a smoking tin etc
Now pull pull apart and enjoy.
115g uncooked rice
2 tbsp extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 tbsp tomato paste
3 cloves garlic, crushed
450 g beef mince
1 (400g) can chopped tomatoes
1 tsp dried oregano
Salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
100 g grated Cheese
Freshly chopped parsley, for garnish
This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.
2 tbsp ghee or vegetable oil
2 medium red onions, chopped
2 cloves garlic, finely chopped
5 cm piece of fresh ginger, finely chopped
1 tsp turmeric
1 tsp coriander, ground
1 tsp chilli powder (use less if you donât like your curries too hot)
4 cloves
1 cardamom
500g mince. This can be lamb, beef or pork which ever you like
400g tin of tomatoes
1 tbsp tomato ketchup
225g tin tomato soup
400g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek
To Serve
boiled rice (this can be cooked at the same time in the top pot)
salt
2 hard boiled eggs sliced
Add the ghee or oil to the inner pot over a medium heat.
Fry the onions, garlic and ginger until the onions start to soften.
Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time.
Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
Check the seasoning before serving. Serve with rice and sliced boiled eggs on top
4 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon sugar
½ teaspoon onion powder
¼ teaspoon crushed red pepper
salt and black pepper – to taste
1 tablespoon olive oil
3 cloves garlic, chopped
500g minced beef
¼ cup tomato sauce
Use machine on dough mode.
Shape dough into a ball(ish) shape.
Place on a try. In our case a pizza / bread stone. Use lots of flour on stone to stop it sticking.
Use sharp knife to cut a X in the top to allow it to expand without tearing during cooking
Brush the top of it with the beaten egg and sprinkle with the porridge oats.
NOTE : I place a tray of water in the oven / bbq, the steam helps to give a nice crispy crust.
I often make / cook our loaves this way.
Cut spuds.
Soak in cold water – 20 – 30 mins.
Dry.
Fill chip basket no more than 2/3’s
Pre heat 130 – 140 C then cook for 10 Mins. Should light in colour.
Leave until room temp or cool. Not fridge temp.
Pre heat 180 – 190 C cook until crisp.
Add a bit of Tabasco if you like it hot.
Instead of Choc Chip you can also use:
Blueberry , Cranberry, Banana slices / chips, sultanas,
There are many recipes for kebabs, this one I learnt from some Pakistani friends. I’ve also added my own tweaks to the original.
110g soft or spreadable butter
150g light brown soft sugar
1 teaspoon vanilla extract
175g plain flour
½ teaspoon bicarbonate of soda
75g toasted chopped hazelnuts
100g dark, milk or white chocolate chips
First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy.
Pre-heat the oven to 180°C, gas mark 4
Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed. Now take slightly rounded dessert spoonfuls of the dough and arrange them (well spaced out) on baking sheets. Next flatten each one slightly, then bake them one sheet at a time on the shelf near the centre of the oven for about 15â16 minutes or until the biscuits have turned a dark golden colour and
feel firm in the centre when lightly pressed.
As soon as the biscuits are baked, remove them from the baking sheets with the aid of a palette knife. Cool them on a wire rack and store in an airtight container.
Some butter and oil for saute
200g Onion – cut small
1 clove garlic – fine chopped
1 1/2 cup sweet corn
1 tin toms or 500g fresh toms
1 1/2 L ( 750 ml ) Chicken / Veg Stock
1/2 L ( 250 ml )Milk
2 red chilli – Use flame or toast / grill to darken and soften skin.
Parmesan Cheese – cut into small cubes and add to the bowl for serving.
Sauté onion, corn, garlic for about 5 mins ( lid on )
Add tomatoes ( small pieces ) and simmer 10 mins
Add stock and milk
After flaming / grilling the chillies, remove the skin cut into think strips add to mixture
Salt and Pepper to taste
Simmer 10 – 20 mins
Serve and add the cheese bits.
Grease a 1.75 litre (3 pint) pudding basin with butter.
Firstly, remove the crusts and butter the bread. Whisk the egg yolks and caster sugar together in a bowl. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve on to the egg yolks, stirring all the time. You now have the custard.
Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway, but I prefer to pour the custard over the pudding then leave it to soak into the bread for 20 minutes before cooking. This allows the bread to take on a new texture and have the flavours all the way through.
Pre-heat the oven to 180°C/350°F/gas 4.
Once the bread has been soaked, place the dish in a roasting tray three-quarters filled with warm water and place in the pre-heated oven. Cook for about 20â30 minutes in the pre-heated oven until the pudding begins to set. Because we are using only egg yolks, the mixture cooks like a fresh custard and only thickens; it should not become too firm.
When ready, remove from the water bath, sprinkle liberally with caster sugar to cover, and glaze under the grill on medium heat. The sugar should dissolve and caramelize and you may find that the corners of the bread start to burn a little. This helps the flavours, though, giving a bittersweet taste, and certainly looks good. The bread and butter pudding is now ready to serve and when you take that first spoonful and place it into a bowl you will see the custard just seeping from the dish â itâs delicious!
1. Finely-dice 1 onion and minced 3-4 cloves of garlic.
2. Heat 1-2 Tblsp olive oil in a frying pan and gently sauté the onions and garlic, seasoned to taste with sea salt, freshly-cracked black pepper, dried basil, and crushed red pepper flakes.
3. Once the onions are soft and fragrant, stir in 1/2 cup whole milk ricotta cheese. Then, thin with boiling starchy pasta water (or regular hot water if not preparing pasta) one ladle at a time until the sauce reaches your desired consistency.
4. Taste and adjust seasoning’s as necessary.
5. Toss with bacon bits or your favourite vegetables, anything else you might like to have in a cream sauce. I have used Sweet potato and Butter Nut Squash. Garnish with freshly-grated Romano or Parmesan cheese if desired.
Peel and cut the veg into bite size cubes and put inside a container. A food bag is perfect.
Add a little olive oil and your choice of herbs. The idea is just. enough to form a coating on the veg. NOTE: They should not be swimming in the oil.
Add salt & pepper to your normal taste.
Roll the bag around to ensure the veg cubes have some herbs & oil.
Now leave for a time, ideal is overnight in a fridge or at least 1 hour. The longer the better to let the flavours come together.
Roll the bag around from time to time to keep the veg covered.
When ready put in a roasting tin, give them a stir to spread them out.
Roast in an over at 160C or add to an oven with an existing roast.
Give them a stir from time to time.
They are normally done in about 30 mins but its best to check and look for that nice roasted colour.
700g beef stewing steak trimmed and cut into 4cms cubes
2 large onions
1tblsp olive oil
1 clove garlic crushed
1 rounded tblsp plain flour
1 rounded tblsp smoked paprika – This also works well with sweet paprika or a mix of both
400g tin Italian chopped tomatoes
1 medium green pepper
1 red pepper
150ml soured cream
salt and pepper
[table]
Qty,Ingedients
4oz (110g),S-Raising Flour
1tsp,Baking Powder
8oz(220g),Castor Sugar
2,Egg
4oz(110g),Butter or Marg
1 lemon
1 Bramley / Granny Smith ( Cooking ) Apple
[/table]
Â
[table]
Mix sugar and butter / marg in a largish bowl
Beat eggs in a small bowl
Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir .
Peel and chop the fruit into large chunks and stir into mixture
Pour mixture into 7″ cake tin
Oven 160C – Gas 2 1/2
Cook in pre-heated oven 160 C – Gas 2 1/2 for about 30 – 35 mins. Note: Because of the juice in the fruit cooking time will vary.
Depending on the amount of juice in the fruit the time may be longer.
If the top of the cake is turning very brown, put a cover – lid or foil, over it and continue cooking.
Start checking after 20 mins as some ovens cook faster – especially fan assisted
You know when itâs ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean.
When ready allow cake to cool on a cooling rack.
Enjoy
Â
Ingredients |
---|
8 oz (225 g) dried spaghetti |
5 oz (150 g) sliced smoked pancetta or good baconFine chopped onion.Some garlic , chopped. |
2 large eggs, plus 2 extra yolks |
4 tablespoons Pecorino Romano, finely grated, plus extra to serve |
4 tablespoons double cream |
little olive oil |
freshly milled black pepper
Hand full of Peas MethodFirst of all, cook the pasta for 8-10 minutes in boiling salted water to which 1 teaspoon of olive oil and peas ( its ok from frozen ) have been added. Meanwhile, heat a frying pan and fry the pancetta, onion and garlic in a little extra oil Next, whisk the eggs, yolks and cream in a bowl and season generously with black pepper then whisk in the cheese. When the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating â what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino. |
Ingredients
1/2 lb (225g) ,SR flour
1tsp baking powder
1/4 lb ( 120g ), Butter or Marge
1/4lb (120g), Caster Sugar
1 ,egg ( beat together )
Some, Milk as required.
1/2lb – 8oz – 225g
Method
1, In a largish bowl mix sugar with butter / marg. This is often known as creaming.
2,Add the eggs and stir into mixture.
3, Mix flour & baking power and sieve into sugar mixture and mix be careful not to over stir.
4,Add enough milk to mixture to make it a thick paste / soft butter texture.
5,Add flavouring of choice to mixture.
6,I use some grease proof paper with some butter on it to wipe the insides (all of the little containers) of the tin with butter / marg.
7,Pour mixture into each of the containers in the tin.
8, Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.
9,Start checking after 25 mins as some ovens cook faster especially fan assisted.
10,You know when itâs ready by putting the tip of a knife or skewer in the cakes when pulling it out it should be mostly clean.
11,When ready allow to cool on a cooling rack.
https://www.walmart.com/ip/Lyle-s-Golden-Syrup-11-oz-Pack-of-12/17182633
[table]
Qty,Ingedients
4oz (110g),S-Raising Flour
1tsp,Baking Powder
4oz(110g),Castor Sugar
4oz(110g),Golden Syrup
2,Egg
4oz(110g),Butter or Marg. My pref is butter.
[/table]
[table]
Mix sugar and butter / marg in a largish bowl. This is sometimes called creaming.
Beat eggs in a small bowl. DO NOT OVER BEAT. The point is to get air into them not to beat into a stif mix.
Mix flour and baking power and sieve into sugar mixture and mix.
Add eggs – The correct method is called folding. Add a little , put spoon in deep, lift and rotate . Nice and gentle. You are trying to mix the ing and keep the air bubbles you just created in the egg part.
Add Golden Syrup to mixture.
Pour mixture into 7″ tin
Oven 160C – Gas 2 1/2
Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.
Depending on the amount of liquid the time may be vary. My oven tends to run hot and cook fast, so I start checking after 15 mins. It depends on the personality of your oven. NOTE: Do not keep opening the door and checking or the sponge will collapse.
If the top of the cake is turning very brown, put a cover – lid or foil, over it and continue cooking.
Start checking after 20 mins as some ovens cook faster – especially fan assisted see comment above, it depends on the personality of your oven. All ovens have their own personality.
You know when itâs ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean.
When ready allow cake to cool on a cooling rack.
Enjoy
Ingredients
100 g 70% cocoa dark chocolate, broken into pieces
300 ml full-fat milk
85 g sugar
3 free-range egg yolks
300 ml whipping cream
Recipe by Ginny Rolfe
Put the chocolate pieces and milk in a heat proof bowl.
Use a bay marie .
Heat gently, stirring, until smooth, then remove from the heat to cool slightly. ( Jeff Note : If choc splits add a little butter and stir gently to bring back together )
Beat the sugar and egg yolks in a separate bowl until pale and thick.
Fold egg mix into the cooled chocolate milk mix.
Put the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon.
Dont allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.
Whip the cream into soft peaks, then fold into the cooled chocolate mixture.
Churn in an ice-cream machine, according to the manufacturers instructions, until its frozen.
Method
[table]
Qty, Ingredient
2 x 395g, cans sweetened condensed milk
2 cups, firmly packed brown sugar
250g, butter – chopped
1/3 cup, liquid glucose
1/4 cup, golden syrup
400g, good-quality white cooking chocolate – chopped
[/table]
1. Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Place condensed milk, sugar, butter, glucose and golden syrup in a large (14-cup capacity), heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.
3. Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.
4. Place bowl on a board. Stand for 2 minutes or until bubbles subside. Add white chocolate. Stir until chocolate melts and mixture is smooth. Pour hot fudge mixture into prepared pan. Smooth surface. Stand at room temperature for 3 hours. Refrigerate until firm. Lift out onto a board. Cut into squares.
(Note: a 140g tube of liquid glucose is 1/3 cup)
(as this is an Aussie recipe, 1 cup is 250ml and 1/4 cup is 63ml, not that I think it would make much difference.)
[table]
Qty,Ingedients
8oz (220g),S-Raising Flour
1tsp,Baking Powder
8oz(220g),Castor Sugar
4,Eggs
8oz(2200g),Butter or Marg
[/table]
[table]
Mix sugar and butter / marg in a largish bowl
Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir .
Divide the mixture equally between both 7″ tins
Oven 160C – Gas 2 1/2
Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.
Start checking after 20 mins as some ovens cook faster – especially fan assisted
You know when itâs ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean.
When ready allow both halves to cool on a cooling rack.
Spread one half with a tasty filling such as:
jam, jam & cream, anything you like
Place the two halves on top of each other and
Enjoy
[table]
qty,ingredient
3/4lb,mince
3 tbl, porridge oats
1small,Onion
1small,beaten egg
1tsp,mixed herbs
1,salt and pepper
[/table]
Flavourings can be added, about 1/4 tsp for powder or 1tbl liquid
[table]
qty,ingredient
500ml,Whipping cream
1/2,Vanilla pod or 1 1/2 tsp extract of vanilla.
4,Egg yolks
175g,Honey
[/table]
1. Use a Bain Marie to heat cream , vanilla and egg yolks.
2. Once it has cooled to room temp, stir in the honey.
3. Use Ice Cream Machine or step freezing method to freeze.
4. Put into pots, tub etc and keep in freezer.
NOTE: This is not soft scoop and may need to be removed before serving.
OPTION, substitute milk for cream. Do not use low fat milk.
NOTE: For soft scoop use 50/50 mix of white sugar and sweetener.
[table]
Qty,Ingredient
185ml,Milk ( Full Fat Milk or substitute cream )
1,Vanilla Pod
90g,Granulated sugar ( Soft scoop, 50/50 of sugar and sweetener )
5,Egg yolks
375ml,Whipping cream
[/table]
Makes 800ml.
Â
1. Combine milk, vanilla ( split )Â and 1/2 the sugar.
2. Warm in a pan to just below boiling point.
3. Remove from heat and leave for 15 mins to let flavours blend.
4. Combine, egg yolks and remaining sugar in a separate bowl. Beat until pale colour.
5. Use a bay marie to combine and bring near boil, stir constantly.
6. Let it cool, then freeze / use ice cream maker.
Slice the fruit.
When transferring from ice cream maker pot to the plastic tub, layer fruit and ice cream, like making a lasange.
[table]
qty,ingredient
125g,butter
85g,brown sugar
90g,white sugar
1tsp, vanilla
1,egg
175g,flour
1/2tsp,baking powder
25g,coco powder
25g,milk powder
[/table]
1. Cream butter, sugars, vanilla.
2. Add the egg and beat well.
3. In sep bowl mix flour and baking powder
4. Add flour mixture to the butter mixture & mix to make a dough.
5. Split the dough into 2 equal parts.
6. Mix coco into 1 portion.
7. Mix milk into the other.
8. Roll each portion out so that they are the same size. about 1 cm thick.
9. Put the choc on top of the malt.
10. Cut in 1/2 length wise and place on top of the other.
11. Cover and Chill for 1 hour.
12.Cut into 1 cm wide fingers
13. Put on a greesed tray
14. Cook for about 15 mins at 180 C, or until goldern looking
15. Put on racks to cool.
Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice.
A really warming traditional winter soup with added dumplings, so thereâs no need for bread.
Gently melt butter on a low heat ( about 1/2 pack )
As it starts to melt add Milk Drink Choc powder about 10 tbls and about 5 tbls of dark drinking choc powder.
Keep mixing slowly to prevent lumps and to blend the powders.
Once most of the butter has melted, add Golden Syrup about 1/2 the qty of the butter.
Let the mixture melt but no hotter than all melt. The temp is key to this working. If it becomes too hot it will not set after.
Add corn flakes a little at a time and gently fold them to cover them with the mixture. The ratio of flakes to mix is to your taste.
Put in a tray, let cool then in fridge.
[table]
Quantity,Ingredient
3tblspoon, Honey ( thick set honey not runny ) ( big cooking spoon )
100g,Bread Crumbs
5 tsb,Ginger Powder
[/table]
[table]
Method
Makes 1 deep egg ring or 2 shallow egg rings
Gently warm the honey in a pan until soft – not liquid
Then mix the remaining ingredients in a sauce pan
Gently Heat for a few mins it should be hot but still thick. The heat should melt the honey and keep warm long enough for the bread to absorb the flavours.
Using damp fingers press into a shape such as an egg ring mould etc.
Leave in a warm dry place for 2 – 3 days to set.
When ready it should be soft and sticky
[/table]
Original Source
2 cups honey
1 tsp. cinnamon
1/2 tsp. white pepper
pinch saffron
18 cups bread crumbs (about 2 loaves)
cinnamon and red sandalwood to coat
2 tsb ginger powder
Bring the honey to a boil, reduce heat, and allow to simmer for 5 or 10 minutes, skimming off any scum that forms on the surface. Remove from heat and add saffron, pepper, cinnamon, and bread crumbs (adding bread crumbs a cup at a time). Mix well and scoop out into half inch sized portions. Form into small balls and coat with a mix of 2 parts sandalwood to 1 part cinnamon.
Source [Two Fifteenth-Century Cookery-Books [178], T. Austin (ed.)]: .iiij. Gyngerbrede. Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow þer-on; take gratyd Brede, & make it so chargeaunt þat it wol be y-lechyd; þen take pouder Canelle, & straw þer-on y-now; þen make yt square, lyke as þou wolt leche yt; take when þou lechyst hyt, an caste Box leves a-bouyn, y-stykyd þer-on, on clowys. And 3if þou wolt haue it Red, coloure it with Saunderys y-now.
Source [Curye on Inglish [179], Constance B. Hieatt & Sharon Butler (eds.)]:
Source [Curye on Inglish [180], Constance B. Hieatt & Sharon Butler (eds.)]: To make gingerbrede. Take goode honye & clarefie it on þe fere, & take fayre paynemayn or wastel brede & grate it, & caste it into þe boylenge hony, & stere it well togyder faste with a sklyse þat it bren not to þe vessell. & þanne take it doun and put þerin ginger, longe pepere & saundres, & tempere it vp with þin handes; & than put hem to a flatt boyste & strawe þereon suger & pick þerin clowes rounde aboute by þe egge and in þe mydes yf it plece you &c.
Source [The English Housewife [181], Michael R. Best (ed.)]: To make gingerbread. Take claret wine and colour it with turnsole, and put in sugar and set it to the fire; then take wheat bread finely grated and sifted, and liquorice, aniseeds, ginger, and cinnamon beaten very small and searced; and put your bread and your spice all together, and put them into the wine and boil it and stir it till it be thick; then mould it and print it at your pleasure, and let it stand neither too moist nor too warm.
Source [The English Housewife [181], Michael R. Best (ed.)]: How to make a coarse ginger bread. To make a coarse ginger bread, take a quart of honey and set it on the coals and refine it: then take a pennyworth of ginger, as much pepper, as much liquorice; and a quarter of a pound of aniseeds, and a pennyworth of sanders: all these must be beaten and searced, and so put it into the honey: then put in a quarter of a pint of claret wine or old ale: then take three penny manchets finely grated and strew it amongst the rest, and stir it till it come to a stiff paste, and them make it into cakes and dry them gently.
Source [The English Housewife [181], Michael R. Best (ed.)]: Coarse gingerbread. Take a quart of honey clarified, and seethe it till it be brown, and if it be thick put to it a dish of water: then take fine crumbs of white bread grated, and put to it, and stir it well, and when it is almost cold, put to it the powder of ginger, cloves, cinnamon, and a little liquorice and aniseeds; then knead it, and put it into moulds and print it: some use to put to it also a little pepper, but that is according unto taste and pleasure.
Quantity,Ingredient
1,Duck
2 tsp, Salt
4 , Spring Onions
1 inch, Fresh Ginger
4, Star Anise
1 tsp, Cloves
2 stk, Cinamon or 2 -3 tsp Five Spice
1tbl, Sichuan Peppercorns
4tbl, Cooking Wine
4tbl, Soy sauce
Trim wing tips, split duck and remove legs and wings, rub the marinade into the pieces and then continue to marinade in a large bowl with spring onions cut into short lengths, ginger, spices, soy for at least 4 hours.
Remove and steam for 3 -4 hours
Remove drain and cool for 4 hours. The point is they must be dry and room temp before frying.
Deep fat fry skin side down first until brown turn and fry for 5 mins.
A rich make-ahead pâté that’s perfect party food or makes a great starter – delicious with pickled onions, toast and salad.
Equipment: You will need a 1.5 litres/2½ pints terrine mould.
Serves 2
Serves 2
This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling.
>X-POP3-Rcpt: jeff@percy.atoz.co.uk
>Date: Mon, 26 Oct 1998 12:09:13 +1100 (EST)
>From: Rick Hann <rick@cyberspace.net.au>
>X-Sender: rick@advanced.ais.com.au
>To: Jeff Arnold <jeff@atoz.co.uk>
>Subject: Re: Probably a daft question
>
>Jon,
>
>Yep. Here ’tis.
>
>INGREDIENTS
>
>SPONGE
>5 eggs, separated
>1.25 cups caster sugar
>185g (6oz) dark cooking chocolate
>3 tblspns water
>2 tblspns icing sugar
>1 tblspn cocoa
>
>FILLING
>300ml (.5 pint) tickened cream (I use about 500ml – I like lots of cream)
>1 tspn vanilla
>1 tblspn caster sugar
>1 punnet strawberries
>
>TO DECORATE
>extra sifted icing sugar
>whipped cream
>sliced strawberries
>
>METHOD
>1. Grease a 38c30cm (12x15inch) Swiss roll tin and line base and sides with
>greased greaseproof paper. Set oven temperature tp 180C (350F).
>
>2. Place egg yolks and sugar together in a bowl, beat until thick and lemon
>coloured. Place the chocolate and water in a small heatproof bowl and stand
>over a saucepan of simmering water, stir until chocolate melts and mixture
>is creamy. (I use the microwave – stuff saucepans of boiling water.) Allow
>to cool slightly , then gently fold into egg yolk mixture.
>
>3. In a separate bowl, beat egg whites until stiff peaks just form. Fold
>quickly and lighly into the chocolate mixture. Pour mixture into the
>prepared tin. Bake in the preheated oven for 15 minutes or until the roulade
>begins to leave the sides of the tin. (I like to cook it slower for longer
>so the center is cooked through – say 170 for 25 minutes.)
>
>4. Remove from the oven and leave in the tin to cool for ten minutes. Leave
>roulade in the tin and cover with a damp, not wet, tea-towel and leave in a
>cool place for 12 hours. Don’t allow the tea-towl to dry out. Redampen if
>necessary. The damp towel should touch the roulade.
>
>5. Place a large sheet of greaseproof paper on a work surface, dust with
>sifted icing sugar and cocoa. Remove the tea-towel and turn the roulade out
>onto the greaseproof paper. Remove the greaseproof paper from the base of
>the roulade.
>
>6. FILLING – Beat the cream, vanilla essence and sugar until thick. Spread
>over the roulade leaving a 2cm (.75in) border around the edge. Reserve a few
>strawberries for decoration, slice the remaining strawberries and spread
>them over the cream. Lift the greaseproof paper and gently roll up the
>roulade, finishing with the seam of the roulade underneath. It is quite
>normal for this type of cake to crack. If this happens, push the edges of
>the cake together and store cake in the fridge for a few hours before
>serving.
>
>7. TO DECORATE – Using a piping bag fitted with a large star tube, pipe
>rosettes of cream on to the top and decorate with sliced strawberries.
>
>
>That’s all there is to it – easy.
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>See ya real soon.
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>Jon
250ml milk / butter milk
250 ml water
350g whole (meal ) bread flour
50g rye flour
7g ( 1 sachet ) yeast (easy blend) or 15g fresh yeast
50g porridge oats
25g wheat germ
3+ tbl spoons sunflower seeds
3+ tbl spoons linseed
1+ tbl spoon salt
Mix water + milk in measuring jug.
Combine all other ingredients in large bowl. Pour liquid in whilst stirring well to make sticky porridge.
Scrape into well buttered loaf tin.
Put in cold oven, turn on and set to 110 C , gas ¼. After 30 Min, increase to 180C, gas 4 for 1 hour.
Test with skewer. If it comes out clean, its cooked.
It is ok to put back in oven without the tin for a few extra minutes.
It may need 10 â 15 mins more depending on oven.
Xmas Pudds – Makes 3Â ( This is the full recipe , 1/2 it to fit in the big mixing bowl )
1lb ( 500g ) Sultana
1lb ( 500g ) Raisins
1lb ( 500g ) Currents ( washed and dried )
½ lb ( 250 g ) mixed peel
1lb (500g ) Sugar
1lb SR flour
1lb Breadcrumbs – can bulk out. If making 1/2 the recipe to 250g can be 350g
1 tsp mixed spice ( 5ml ?? )
1 tsp Nutmeg
Juice 1 lemon ( 1tsp jif)
1lb Suet
1lb chopped cooking apples
1/4lb ( 125g ) chopped almonds
8 eggs
Mix with barley wine as required
Boil for 6 hours
cover with paper from butter + foil
Pressure Cooking Times
Weight | Water | Pre Steam | Cooking | Reheat |
450g | 2 ¼ Pint , 1.25L | 20 Minutes | 1 ¾ Hours | 20 Minutes |
675g | 3 Pint, 1.75 L | 20 Minutes | 2 ½ Hours | 25 Minutes |
900g | 3 ½ Pint, 2 L | 30 Minutes | 3 Hours | 30 Minutes |
Use kettle boiled water. Also during pre steam , minimum steam to escape.
Christmas Cake – JA â This is the one
10oz (280g) Butter
10oz (280g) Moist dark brown sugar
1 tbl black treacle
1 lemon rind ( finely grated )
4 large or 5 medium eggs
3 tbs sherry, rum or brandy
12oz (340g) plain flour
1oz (25g) ground almonds
½ tsp powder cinnamon
½ tsp powder allspice
4oz (100g) chopped candied peel
4oz (100g) chopped glace cherry
1lb (½ kg ) currants
8oz ( 200g ) sultanas
12oz ( 340g) seedless raisins
2-4 oz ( 50g â 100g) chopped blanched almonds
Cooking time 3 ½ â 3 ¾ Hours
Makes 9â round or 8â square tin.
Line the tin with grease proof paper leaving 1â standing above the tin.
Cream butter, sugar treacle and lemon rind until soft and light. ( largest bowl )
Beat eggs and then mix with booze and lemon juice.
Mix flour, almonds, spices, peel, cherries and fruit.
Stir the egg mixture then the flour mixture into the creamed butter mixture.
Spoon into the tin, pressing down firmly ( this makes the cake easier to slice ).
Using damp knuckles press down on the top ( this helps to make the cake flat ).
Place tin in the centre of the oven at 325F ( 160 C ) gas mark 3
Cook for 1 hour. Check the temp by looking at the cake. It should not change colour in the 1st hour.
Then turn the temp down to 275-300 (135C â 150 C ) and cook for the remaining time.
Marzipan
Coat with jam or 1 egg white. Roll out Marzipan to cover cake.
Smooth over the cake by rubbing it with a little icing sugar.
Icing
2lb Icing Sugar
4 eggs whites
2 tbs lemon juice
up to 4 tsp glycerin ( stops the icing setting too hard )
Whisk the eggs until firm. Blend in sugar and then the lemon. Beat until smooth and white.
If you over beat you get large air bubbles in the mixture which will spoil the finish. Spread over the marzipan using a palette knife.
Use a fork to create peaks etc ……
Then leave to harden.
[table]
qty,ingredients
225g, Bramley Apples – peeled & chopped
112g, Suet
175g,raisins
175g, sultanas
175g, mixed candied peel
175g, dark brown sugar
1, zest and juice of orange
1, zest and juice of lemon
25g,chopped almonds
2tsp,mixed ground spice
1/2tsp,gnd cinamon
1/4tsp,nutmeg
6tbl,Rum
[/table]
1. Combine everything except the Rum
2. Cover the bowl and leave over night.
3. Pre heat oven to 110C
4. Use a covered dish or tray covered with foil.
5. Cook for 3 hours
6. Remove the bowl and allow to cool slowly. It may appear fatty thats fine.
7. Stir occasionally until cool. It should all come together and not look tiny shreds.
8. When cool stir in Rum
You will also need a lightly greased baking sheet and some cling film.
The digestives are now best kept in an airtight container and eaten within 2-3 days. However, once you have made them, it is very rare they last that long!
450g (1lb) Jersey Royal potatoes, gently rubbed to remove flaky skin
2 tablespoons olive oil
4 rashers streaky bacon, chopped
1 bunch spring onions, trimmed and chopped
8 – 10 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
4 large eggs
a large pinch paprika
salt and freshly ground black pepper
1. Cook the Jersey Royals in lightly salted boiling water until tender – about 15 minutes. Drain and allow to cool. Slice thickly.
2. Heat the olive oil in a frying pan and add the potatoes, bacon and spring onions. Sauté them for about 5 – 6 minutes until they are golden. Add the cherry tomatoes and parsley and cook for another minute or two. Turn the heat to low.
3. Poach the eggs in gently simmering water for 3 – 4 minutes, until set.
4. Divide the cooked Jersey Royal mixture between 4 warm serving plates. Lift the poached eggs from the water with a draining spoon, placing one on top of each portion of potatoes. Sprinkle with the paprika, season with salt and pepper and serve at once.
Cook’s tips:
Do not peel Jersey Royal potatoes – simply rub any flaky skin gently from the surface. Always put Jersey Royals into boiling water to seal in the flavour – adding salt to the water is a matter of personal preference.
A few drops of vinegar added to the poaching water helps the egg whites to stay firm.b