Apr

18

Liquid Measures

April 18, 2007 | Leave a Comment

Searching for help converting liquid measurements from either pints, cups, ml or fluid ounces for use in recipes then we have recently updated our conversion table on the Information Page Measuring Liquids for Cooking table. The update is also set out below:

Imperial   American  ml  fl oz 
½ tsp 2.5 1/12
1 tsp 5 1/6
1 tbsp 15 1/2
2 tbsp 30 1
4 tbsp 1/4cup 55 2
¼ pint (1 gill) 150 5
1 cup 225 8
1/2 pint 1¼ cups 290 10
3/4 pint 2 cups 450 15
1 pint 450 16
1 pint 2½ cups 570 20
1 quart (2 pints) 900 32
2 pints 2½ pints (5 cups) 1.1 litres 40
8 pints 10 pints 4.5 litres 160

tsp = teaspoon
tbsp = tablespoon

Apr

18

Searching for a delicious shortbread biscuit then this recipe makes either wedges or fingers. See the methods below. Delicious with a cup of tea or coffee…

Ingredients: 

300g (9 oz) plain flour
100g (3 oz) caster sugar
200g (6 oz) butter

SHORT BREAD WEDGES

Method: 

Mix flour and sugar in a bowl and rub in the butter.

Knead well to form a smooth paste.

Divide into two equal parts and shape and flatten into 2 x 18 cm rounds, approximately 1 cm thick.

Mark top into portions by making diagonal cuts across the platters to make individual wedges.

Decorate edges and prick with a fork.

Place on greased baking trays.

Bake in a moderate oven 160°C, 325° F, Gas mark 3 for approximately 30 minutes until a pale golden colour.

SHORTBREAD FINGERS

Make as for Shortbread Platters above.

Roll out into a rectangle about 1 cm thick.

Decorate top with fork markings, and cut into bite sized fingers.

Bake in moderate oven as above for 20-25 minutes.

Apr

17

Searching for a quick and fairly easy risotto to prepare in the pan then this risotto using lean ham and fresh or frozen peas. The addition of the dry white wine and Parmesan cheese makes this that bit special! Serve with toast, small rolls or crutons. Serves 3 or 4.

Ingredients
12oz (350g) Italian short-grain risotto rice
4 thin slices lean cooked ham
1 large onion
2 tablespoons virgin olive oil
½oz (15g) butter
2 pints (1.1 litres) chicken or vegetable stock
¼pint (150mI) dry white wine
3oz (75g) fresh or frozen peas
Salt and freshly ground black pepper
2oz (50g) freshly grated Parmesan cheese

Method
Remove any fat from the ham and cut into thin slices and leave to one side.

Finely chop the onion. Heat the oil and butter in a large saucepan over a gentle heat and cook the onion for 5 minutes, until soft and golden.

Mix the rice with the onion and continue cooking it over a moderate heat for 5-7 minutes, until the grains of rice begin to burst.

Meanwhile, heat the stock.

Stir the wine into the rice until it has been absorbed.

Add ¼pint (150ml) of the hot stock. Mix well and cook over a moderate heat until the stock has been absorbed, stirring continuously.

Continue cooking for 20 minutes, adding the remaining stock a little at a time, until the rice is tender yet firm and the texture is creamy.

Add the peas with the last measure of stock and season to taste.

Fold in the ham and l oz (25g) of the Parmesan.

Divide the mixture between serving bowls, sprinkle with the remaining Parmesan and serve hot.

Apr

17

Dumplings

April 17, 2007 | Leave a Comment

Searching for the recipe for dumplings then this is it. You can put dumplings in a stew, use them as a dessert or put them in a soup. Use Suet Pastry and follow the methods below:

Serving Suggestions:

Dumplings with a stew - Add the dumplings to a stew about 20 minutes before it has finished cooking.

Dumplings as a dessert - Dumplings may be cooked in boiling water for 20 minutes then served as a dessert with jam, honey, golden syrup or your choice of dessert sauce.

Dumplings with soup - Try adding a pinch each of salt, pepper and mixed herbs when mixing the dry dumpling ingredients, then cook in boiling water for 20 minutes and serve with your choice of soup to make a quick hearty meal.

Ingredients:

125g (4 oz) Suet Pastry

Method: 

Divide the pastry into 8-12 pieces.

Flour your hands and roll each piece into a ball.

Add the dumplings to a stew about 20 minutes before it has finished cooking.

Apr

16

Looking for the recipe for cream puffs then these are a treat. Use choux pastry and follow the method below. Delicious…

Ingredients: 

100 g (4 oz) Choux pastry
Cream
Icing sugar

Method: 

Preheat the oven to 220°C, 425°F, Gas mark 7.

Place the choux pastry into a piping bag with a 1.5 cm nozzle.

Grease a baking sheet and run it under the cold tap, leaving film of water on tray.

Pipe rounds on to the tray.

Cover with another deep tin (e.g. roasting tin) and bake in the hot oven  for 30 minutes.

Remove from baking tray and make a slit down one side and allow to cool.

When cold fill the puffs with whipped cream and dredge with icing sugar.

Serve immediately.

Apr

15

Searching for the basic recipe for Hot Water Crust Pastry then this is it. Use this to make special small meat pies.  

Ingredients: 

225 g (8 oz) Plain Flour
2.5 ml spoon salt (½ tsp)
100 ml (4 fl oz) water
75 g (3 oz) lard
egg yolk

Method: 

Mix flour and salt in bowl, make a well in the centre.
Boil water and lard together, add quickly to the flour mixture. Mix rapidly with a wooden spoon.
Knead with hands until the dough is soft and pliable.
 

Apr

14

Uses Choux Pastry

Ingredients: 

100g (4 oz) Choux pastry 
Cream
Chocolate or glace icing

 Method:

Preheat the oven to 220°C, 425°F, Gas mark 7. 

Place choux pastry into forcing bag with a 1 cm nozzle.

Grease a baking tray, then run it under the cold tap, leaving a film of water on tray.

Pipe the mixture into 7 cm (2½) lengths.

Bake in a the hot oven for 20 minutes.

Make slit down one side of each eclair and leave them to cool.

Fill the eclairs with whipped cream and then coat them with Milk Chocolate Icing or Glace Icing.

Apr

13

Sufficient to fill and coat a 15-18cm sandwich cake.

Ingredients: 

60g (2½ oz) margarine
4 x 15ml spoons (4 tbsp) cocoa powder
200g  (8 oz) sieved icing sugar
45ml (3 tbsp) hot milk
1 x 5ml (1 tsp) spoon vanilla essence

Method: 

Melt the margarine gently in a pan, blending in cocoa, then stir in icing sugar, milk and the vanilla essence.

Beat until smooth and thick.

Apr

13

Glacé Icing

April 13, 2007 | Leave a Comment

Glacé Icing 

Sufficient for top of 15-18 cm cake

Ingredients: 

100g (4 oz) sieved icing sugar 
15ml (1 tbsp) warm water
flavouring and colouring as required

Method:

Place icing sugar in basin, add water.
Stir until smooth, add flavour and colouring.
Use at once.

Apr

12

Ingredients: 

200 g Suet pastry (8 oz)
500 g Stewing Steak. trimmed (1 lb)
100g Kidney (¼ lb)
150ml (¼ pint) Stock
a little seasoned flour

Method:

Line a greased 1 litre basin with Suet Pastry.

Cut up steak and kidney into bite size chunks.

Roll the meat in seasoned flour then place in the lined basin and add the stock to fill up to ¾ of the basin. Add a little extra water if needed.

Damp the edge, roll out remaining pastry to the fit top of the basin and seal the edges well.

Cover with greaseproof paper and foil and steam for 4 hours.

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