10 December 2011
This is my Mums corned beef hash as we dont like the traditional one...
Its simple easy and cheap and is proper comfort food.
2 x tins corned beef...Princess is the best
1 large onion
1 small tin tomato puree or more if you need it...do it by taste
Gently fry off the onions till translucent, then chop the corned beef into small pieces and add to the onions and cook gently till the corned beef cooks down to a thick mixture, season to taste with pepper dont add salt...this is the time you can add more puree, it should taste fresh and tomatoe'y.
Put into a pyrex dish and top with mashed potatoe and cheese...this can me made in the morning and put into the oven 180 degress till cooked. Cook as you would a cottage pie.
- For the base:
- 200g (7 oz) plain flour
- 75g (3 oz) icing sugar
- 175g (6 oz) butter, softened
- For the lemon filling:
- 3 eggs
- 300g (11 oz) caster sugar
- 3 tablespoons plain flour
- 4 tablespoons lemon juice
- 5 tablespoons icing sugar for decoration
- 1.Preheat the oven to 190 C / Gas mark 5. Grease a 23x33cm baking tin.2.Combine the base ingredients and pat dough into prepared tin.3.Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, caster sugar, flour and lemon juice until frothy. Pour this lemon mixture over the hot base.4.Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with icing sugar and cut into squares.
04 December 2011
Preheat the oven to 220C (200C fan assisted)/425F/Gas 7.
Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).
put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.
Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.
Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)
Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.
Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.
Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.
Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.
Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)
Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.
Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.
24 November 2011
- For the topping
450g/1lb floury potatoes
750g/1lb 10oz cauliflower florets
150g/5oz crème fraîche
1 tbsp Dijon mustard
1 free-range egg
150g/5oz strong cheddar
Preheat the oven to 200C/400F/Gas 6.
Heat half of the oil in a large heavy-based frying pan over a high heat. Add the mince and fry until browned all over. Remove with a slotted spoon.
Add the remaining oil to the pan and gently fry the onion, carrot and garlic for eight minutes, or until the vegetables have softened.
Return the mince to the pan with the tomato purée and cook for a further 6-8 minutes.
Add the stock, bring the mixture to the boil, then reduce the heat and simmer for 40 minutes. Stir in the parsley, remove from the heat and set aside to cool.
Meanwhile for the topping, boil the potatoes until soft. Drain and mash in a saucepan with the butter.
Blanch the cauliflower florets for one minute. Drain, refresh in iced water and pat dry.
Beat together the crème frâiche, mustard, egg and cheese in a bowl. Fold in the cauliflower.
Spoon the mince into the baking dish and top with the mashed potato, then spoon over the cauliflower mixture and bake in the oven for 20 minutes.
Preheat the grill to high, then grill pie until the top is golden-brown and bubbling around the edges.
05 October 2011
11 September 2011
Quick and easy to make and
- 250g butter, cubed
- 55g (1/3 cup) icing sugar, sifted
- 1 tsp vanilla essence
- 260g (1 3/4 cups) plain flour
- 50g (1/3 cup) cornflour
- 60g butter, at room temperature
- 1 tsp vanilla essence
- 1 orange, rind finely grated
- 110g (2/3 cup) icing sugar, sifted
Preheat oven to 160°C. Line a baking tray with non-stick baking paper.
Beat butter, icing sugar and vanilla essence in a medium bowl with electric beaters until pale and creamy. Sift together the flour and cornflour, add to the butter mixture and mix with the beaters on the lowest possible speed until just combined and a soft dough forms. Lightly flour hands then roll the mixture into small balls. Place on the prepared baking tray about 5cm apart. Use a fork that has been dipped in flour to flatten each ball to about 3cm in diameter and 1 cm thick. Or pipe out into rounds, as i did.
Bake in preheated oven for 15 minutes or until cooked through. Cool on baking tray. Repeat with the remaining mixture.
To make the filling, beat the butter, vanilla essence and orange rind in a small bowl with electric beaters until pale and creamy. Add the icing sugar and beat until combined. Refrigerate until required.
To assemble biscuits, spread the base of a biscuit with filling and then join with another biscuit. Repeat with remaining biscuits and filling. Store in an airtight container for up to 5 days.
29 August 2011
900g minced beef
2 onions, peeled
2 garlic cloves, peeled
1 green pepper
1 red pepper
1 celery stalk
4 slices of stale white bread
2 tablespoons Worcestershire sauce
2 tablespoons mustard
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Cajun Seasoning
1 teaspoon dried chilli flakes (optional)
3 tablespoons chopped coriander
2 teaspoons dried mixed herbs
12 streaky bacon rashers
1. Place the minced beef in a large bowl and set aside. If you don’t have a hand blender or food processor, you will need to chop all the vegetables finely by hand, but the easiest way to make a good meatloaf is to chop them into rough chunks, then put them in a bowl and blend them together with a hand blender.
2. Crumble in the bread and add the eggs, Worcestershire sauce, mustard, salt, pepper, Cajun seasoning, chilli flakes, if using, coriander and mixed herbs. The mix should be quite sloppy and wet.
Make sure your hands are clean, because I believe the best way to make meatloaf is to get your hands into the mix. Pour the chopped vegetable and bread mixture into the mince and combine well.
3. Line a 900g loaf tin with bacon rashers, then press the meatloaf mixture into it. Or 2 500gr tins and freeze one.
4. Place in an oven preheated to 180oC/Gas Mark 4 and bake for 40 minutes for the small loaves or 1 hour for the larger ones.
16 August 2011
- 12 fl oz/350ml semi-skimmed milk, warmed but not boiling
- 1 lb/450g all purpose or plain flour
- 1/8 oz/5g dried yeast
- 2 tsp sugar
- 12 fl oz/350ml finger-warm water (approx)
- 1 tsp Salt
- 1tsp baking powder
- Vegetable oil for cooking
- Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the batter, continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover with cling film and leave in a warm draft free place until foaming - about 1, up to 2 hours.
- Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to hot but not smoking.
- Dampen kitchen paper with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3"x 1 ½" (8 X 3.75cm) approx. If you don't have any pastry or crumpet rings the use a small, washed food can to the same measurements.
- Place one ring in the heated pan, add enough batter to fill just below the top of the ring. Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two – three minutes.
- Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat in a toaster or under the grill before serving. Serve with lots of butter and/or jam.
- NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without holes, the batter is too thick, add more water.
04 August 2011
Garlic Bread Topping
1 to 2 cloves garlic, minced
2 to 3 tablespoons extra virgin olive oil
4 teaspoons sliced fresh flat-leaf parsley
freshly ground black pepper and sea salt
Bake for 10 mins in med to hot oven
24 July 2011
Makes 16 squares
- 100g unsalted butter
- 200g milk chocolate
- 3 tbsp golden syrup
- 225g digestive biscuits, roughly crushed
- 225g chocolate honeycomb balls, roughly chopped with sharp knife
For the decoration
- 50g milk chocolate, melted
- 100g chocolate honeycomb balls, roughly chopped with sharp knife
- 50g digestive biscuits, roughly chopped
- 50g white chocolate, melted
Line a square 20cm square tin with greaseproof paper. Melt together the butter, chocolate and syrup then add the crushed biscuits and the chocolate honeycomb balls. Mix together quickly then pour into the lined square tin and chill until set.
To decorate, spread a layer of melted chocolate over the top of the surface of the chilled fridge cake to act as a glue. Scatter over the honeycomb balls (Maltesers) and biscuits then using a teaspoon or paper cone made from greaseproof paper, drizzle alternate lines of white and milk chocolate. Allow to set then cut into squares and serve.
- 12-15 baby potatoes
- 1 tbsp olive oil
- Sea salt and fresh cracked pepper
Preheat the oven to 200C degrees . Boil the potatoes for 10-15 minutes or until fork tender. Place on a cooking sheet coated with cooking spray or drizzled with olive oil. Place the potatoes on the baking sheet and with a potato masher, gently smash each potato. Drizzle with olive oil, sea salt and pepper (add a bit of your favorite dry herbs if you like).
Bake in the oven for 20-25 minutes or until crisp and golden brown. Eat plain or top with a little sour cream and green onions or grated cheese and crispy bacon.
26 June 2011
- For the pie filling
- For the pastry
For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to the boil. Once boiling, put cover the pan with a lid, reduce the heat and simmer gently for 2½–3 hours, or until the meat is tender.
Meanwhile, for the pastry, tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs, and no large lumps of fat remain. Add the water and mix with a cutlery knife until the pastry begins to come together. Add more water very gradually if needed. Knead the dough lightly, shape into a ball, wrap in clingfilm and chill in the fridge for 30 minutes, or until the beef mixture is cooked. (Alternately, blend the flour, salt, margarine and lard in a food processor until the mixture has the texture of breadcrumbs. With the motor running slowly add the water through the funnel, until the mixture starts to come together.)
Once the meat has been cooking for two hours, preheat the oven to 200C/400F/Gas 6.
Cook the potatoes in salted water until tender. Drain and set aside.
When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and meat extract, and gradually add to the cooled liquid, mixing in thoroughly. Pour over the meat, and heat gently until simmering. Once simmering, remove from the heat and leave to cool slightly.
Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness . Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry.
Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions. Pour the reserved sauce over the filling, until just below the top of the potatoes. Reserve any remaining sauce.
Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top. Press the edges to seal, and brush the lid of the pie with the remaining beaten egg. Cut a few slits in the lid of the pie to allow steam to escape.
Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside.
Serve the hot pie with the reserved sauce on the side.
21 June 2011
The flight from cologne was doomed from the beginning, waiting in the lounge a group of Man Utd supporters arrived drunk as skunks,
and totally turned a quiet area into a frenzy, followed shortly by a group of Liverpool supporters, and that is not a good mix by any stretch of the imagination.
You could feel the tension in the air and so could the German admin who were about to let us onto the flight, passports were being checked and we were being told to board the aircraft.
The police arrived and herded the lads away to "talk" to them...so the rest of us boarded the craft minus said lads. 30 mins later and a very fed up and frustrated 120 passengers were treated to the arrival of said lads with a police escort onto the plane. The passengers at the back of the aircraft were asked to moved forward so the said lads could all be together at the rear of plane. That took another 20mins, so by now we are 40mins late leaving and had lost our slot.
The police told the stewards not to serve alcohol to the lads who by now were chanting songs to each other "you'll never walk alone" and "glory glory man utd" tensions were rising high again, so no alcohol and all passports were handed to the captain with instructions
of "if it kicks off, return to Cologne" yeh right i thought, not on your life.
So, we take off and bobble about the clouds for 10mins thru turbulance listening to the harmonious song chants and projectile vomit sounds!!!
This was going to a difficult and scary flight and i was praying no fights were going to break out as this is how man Utd and Liverpool fans normally greet each other with a head butt.
Mind you at one point i nearly joined in the singing being a true Utd supporter since birth, but refrained myself and buried my head in my new Kindle, devouring every word Stephen Fry had written.
Bottles of water were sold and voices were heard moaning..4euros for water, could of had 2 vodkas....well that caused havoc plus the instant workings of the bladder, so a long queue formed for the 2 toilets, which wasnt a good idea with 24 drunk football supporters all wanting a pee at the same time.
At one point i upped my gaze from my kindle and looked to my right to have my nose virtually into the groin of a drunken scouser holding his private parts for fear of peeing himself....not a nice site trust me.
The lads slowly started to nap, thank god, and the queue was getting less and less by the minute, the captain then came on and announced 'we are desending for Manchester and everyone please take your seats" which woke the napping lads up, who then all wanted the loo again, they were told to "SIT", one guy stood up
and proclaimed....i will p*** in the aisle then......the stewardess ran down to the captain who came back on and said..those that need the toilets have 3 mins to do so and then we descend further. The rush to the toilets i swear tipped the plane forward, but that could just of been me, as by this time i had lost the will to live.
3 minutes seems a long time when you want to land and get to see your Mum, but no, 3 mins turned into 5 and the captain again said, please all sit and then added " and believe me i have enough fuel to return to Cologne"...!!!!! the aircraft erupted with us passengers saying no no no, and one guy was brave enough to stand and tell the lads to sit down shut up and behave.
Why he never did that from the beginning i dont know but it did the trick. So we bobble down thru the clouds again, thru lightening too, i by now was convinced i was going to meet my maker but even sadder as to not finish Stephen Fry. Should i get my mobile out and text Mike, sending him kisses. Dont be stupid all will be ok. Still bobbling about and descending, what seemed more rapid than ive ever experienced, the vomiting from the rear of the plane started again.
Please just let me off, please.
We land and i think the pilot just dumped the aircraft so we could be removed ASAP. The captain tells us the lads will be let off first, the man that told them to shut up wasnt having any of it and told the stewards WE were being let off first and he beckoned us all to follow, which we did. Yay, i am free....so with only hand luggage went to meet my cousin who was picking me up, she was visiting her Mum,my Mums sister, and was over form Aussie, where shes lived for 10years.
So i should of landed at 8.20pm and we landed at 9.30pm, so jackie and i head off to my Mums, we were both born and brought up in Manchester and would you believe it...we got lost...lol....we ended up at Mums, at 10pm, 5 mins away from the airport.
Return flight....aircraft arrived 1hr late due to having to change a wheel at Cologne, were about to board then told to stop as the onboard computer had developed a fault in mid flight....20mins later told to board....so here is me, Kindle at the ready, Stephen Fry here i come, when the captain asks for our attention. He informs us the onboard computer at this moment doesnt know if we are on the ground or airborn!!!!!!and a tech is being sent for, by this time Mike is on his way to Cologne with no clue what is happening. The tech arrives and spends 20mins testing the on board computer, lights flash, heating on, heating off, aircon on, air con off, wing flaps up, wing flaps down. Captain says, we are ready for take off as all is now well, a young man puts his hand up and asks the steward, what if, mid flight, the onboard computer cant remember if we are mid-air or on the ground......OMG!!!!.
..head in Kindle, think i will just send Mike a kiss.....
Arrived home 2.5 hrs late...........and worth every minute to feel terra firma.
18 June 2011
14 June 2011
FOR THE PASTRY
FOR THE FILLING
200grm castor sugar
mix together till mix is smooth and pale
fold in 400gr plain flour and some vanilla or any other flavour
When dough like...wrap in cling film and put in fridge for around 2 hrs till hard'ish.
Quickly roll so it doesnt go too soft, cut with cutters.
Bake 180 degrees till golden..around 12/15mins
UK Golden syrup, is the same as US corn syrup.
13 June 2011
Melt some chocolate, take a lolly stick and dip end into chocolate then into the ball about half way in then dip into melted choc spinning the ball the get rid of excess, dip into sprinkles and let dry..ta da...done.
I use florists foam to stick mine into to dry.
For adult ones you can add alcohol to the cake crumbs then add the buttercream....Tia Maria is nice :)
Makes 32 cookies
1 tablespoon instant espresso powder
1 tablespoon boiling water
8 oz unsalted butter, at room temperature
2/3 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose (cake) flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners' sugar, for dusting (optional)
1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don't work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft sticky dough to a large freezer bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Set oven to 160 degrees. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale-they shouldn't take on much color. Transfer the cookies to a rack.
7. If you'd like, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving.
2. Put the syrup, sugar, butter and water into a large heavy-bottomed pan set over a medium heat. Stir until the sugar has dissolved, before turning up the heat and bringing to the boil.
3. Cook, without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. If you have a sugar thermometer, it should register 138C. Remove the pan from the heat.
4. Add the vinegar and bicarbonate of soda to the pan - take care as the toffee mixture will bubble up and rise in the pan. Pour immediately into the lined tin and leave on one side.
5. After about 15- 20 minutes, when the mixture has begun to set, score the toffee in square shapes, using a sharp knife. Break along the lines when it has completely set. The toffee will keep in an airtight tin for up to two weeks.
I made these mini plant pot rolls today and a cob loaf....Either use a bread mix which i did and added some cheese and herbs and used the bread maker to the dough stage, then split the dough into the plant pots and made the cob with the remainder,let it prove one more time then baked for 25 mins on 200 degrees. Took the rolls out of the pots to cool, when cool put them back in.
- 225g/8oz self raising or wholemeal flour
- 225g/8oz plain
- ½ teaspoon salt
- 1 teaspoon caster sugar
- 1 teaspoonbicarb if soda350ml/12fl oz buttermilk
- Preheat the oven to 220C/425F/Gas 8. Put a large casserole dish and its lid into the oven.
- In a large bowl, mix the flours, sea salt, sugar and bicarbonate of soda together with your fingers. Pour in the buttermilk, bringing the mixture together as a soft dough. Working quickly (the bicarbonate of soda will start working immediately), shape the dough into a shallow round loaf about 4cm/1½in thick.
- Remove the hot casserole dish from the oven, dust the inside lightly with flour then lower in the dough. Cover with the lid and return to the oven.
- The bread should be ready after 25 minutes. Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating. (Soda bread is best eaten warm.)
- Preheat the oven to 220C/425F/Gas 8. Put a large casserole dish and its lid into the oven.
These are really easy to do and very moist
150gr peanut butter
175gr caster sugar
75gr white chocolate broken into small pieces
125gr self raising flour
Mix the 2 butters together, beat in the egg adding a little flour should it split. Add the sugar and mix really well, add the chocolate and fold in the flour.
Put mixture into an 20cm sqaure tin and bake on 170 degrees for 25 mins, let cool and cut into squares