Jun

17

Half Brown BreadThis bread is relatively quick and easy to make and has a lovely consistency when cooked. I find that a fifty/fifty mixture of strong wholemeal flour and strong white flour works very well. 

Ingredients:

Strong Wholemeal Flour   225g
Strong White Flour   225g
Margarine   25g
Yeast   7g Sachet
Sugar   5ml (1 level teaspoon)
Salt   5-10ml (1 - 2 level teaspoons)
Tepid Water   300ml (½ pint)

Method:

Grease two 2lb loaf tins.

Mix the flour, the salt and sugar together and then rub in the margarine until the mixture is like bread crumbs. 

Add the sachet of yeast and mix in to the flour.

Mix by hand adding enough water to give a fairly soft dough. Add more water if necessary.

Turn the dough on to a floured surface and knead for about 10 minutes until it becomes firm and elastic. I can usually feel this change in the dough.

Divide the dough into two and shape each part to fit into a loaf tin. Cover with a clean cloth and leave to rise until it has doubled in size.

When the dough is nearly fully risen, preheat the oven to 230°C ( 450°F, gas mark 8 ).

Place the loaf tins in the oven and bake for 15 minutes at 230°C, then reduce the temperature to 200°C ( 400°F, gas mark 6 ) and bake for a further 20 - 30 minutes.

After about 20 minutes in the oven take the loaf tins out of the oven, tip each loaf out on to a wire rack and tap the bottom of the loaf. The loaf should sound hollow when tapped with your knuckle. If it doesn’t, put it back into the oven in the loaf tin for another 5 minutes and then check again.

Apr

13

Granary Bread

April 13, 2009 | Leave a Comment

Granary BreadLooking for home made bread with a difference then this granary bread recipe is relatively easy to make and has a lovely traditional granary consistency when cooked. The recipe makes two loaves and so you can put one in the freezer for later, or if you prefer you can halve the ingredients to make one loaf. Most important of all though is that you should enjoy!
 

Ingredients:

Granary Bread Flour   1 kg
Butter or Margarine   50g
Yeast   7g Sachet (1¼ tsp)
Sugar   2 level tsp
Salt   1¼ level tsp
Tepid Water   550ml (1 pint)

Method:

Grease two 2lb loaf tins.

Mix the flour, the salt and sugar together and then rub in the butter or margarine until the mixture is like bread crumbs. 

Mix in the yeast to the flour.

Mix by hand adding enough water to give a fairly soft dough. Add more water if necessary.

Turn the dough on to a floured surface and knead well for about 10 minutes until it becomes firm and elastic. I can usually feel this change in the dough.

Divide the dough into two and shape each part to fit into a  loaf tin. Cover with a clean damp cloth and leave to rise until it has doubled in size (1½ - 2 hours).

When the dough looks nearly fully risen, preheat the oven to 230°C ( 450°F, gas mark 8 ).

Place the loaf tins in the oven and bake for 30 - 35 minutes.

Granary BreadAfter about 30 minutes in the oven take the loaf tins out of the oven, tip each loaf out on to a wire rack and tap the bottom of the loaf. The loaf should sound hollow when tapped with your knuckle. If it doesn’t, put it back into the oven in the loaf tin for another 5 minutes and then check again.

When cooked tip each loaf out on to a wire rack and allow to cool.

 

 

 

Apr

10

Introduction to the site

April 10, 2009 | Comments Off

The site presents my approach to providing meals for my family including ideas for individual meals. My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things! Below is a gallery of images from selected recipes:

Raisin and Bran Muffins
These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling option that we like. The quantities below make 12 muffins. Muffins on Plate

Victoria Sandwich

Victoria Sandwich A light fluffy cake with jam filling. Add whisked cream to the filling for that extra special treat.

Fish Pie
This is my simple fish pie with coley or cod I used up some left over vegetables (peas, carrots and broccoli). Instead of leftovers you can add some frozen vegetables of your choice. Fish Pie on Plate

Rhubarb Crumble served with Custard
Rhubarb Crumble and Custard This fruit crumble is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal.

Jacket Potatoes
Sometimes we have something quick and easy. That is what I am doing today. There are four of us for an evening meal today and I am doing jacket potatoes in the oven. This provides for some flxibility as everyone can have a favourite topping. Opened

Granary Bread:
Granary Bread This bread is relatively easy to make and has a lovely traditional granary consistency when cooked. I make two loaves and put one in the freezer for later. Halve the ingredients to make one loaf.

TheRecipeCorner Risotto
This is my version of a simple baked rice dish using good quality English Bacon and Cheddar Cheese. I do prefer to fry with olive oil as a healthy option. The dish should take no longer that 4 or 5 minutes from start to finish and provide a hot healthy meal on its own or can be served accompanied by vegetables (peas, sweetcorn, broccoli) or meat (sausages) for those with a larger appetite. Risotto Dish

TheRecipeCorner: - Appetising - Family Meal Recipes - Food - Cooked Meals - Menus - Healthy - Home Cooked Meals - Fresh Fruit- - Recipes - Family Meals - Meals - Fresh Vegetables - Appetising Food - TheRecipeCorner - My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things!

Apr

9

For some ideas on bread, why not take a look at the recipes in the bread category - just follow the link. Over time we will be adding more recipes. Hope you enjoy them as much as we do…

Here we present our own Bread and Butter Pudding:

Bread and Butter Pudding

Searching for a satisfying and versatile pudding then this bread and butter (or good quality margerine) pudding is worth a try. The proportions of the ingredients are put as a guide, and you can also vary them to suit your own preferences, for instance using using sultanas or chopped dried apricots. It makes a really tasty end to your meal. Serves 4 to 6.

Ingredients:

6 slices of good quality white bread
Butter or margerine for the bread
50 g mixed raisins and currents
300 ml milk
300 ml double cream
3 medium eggs
45 g caster sugar

Method:

Bread and Butter Pudding Preparation

Cut the crusts off the bread and spread with butter or margerine to taste and cut the slices in half.

Place the slices in greased oven proof dish.

Add Fruit

Spread the mixed fruit between and on top of the bread slices.

Cover with liquid

Beat the eggs and stir in to the milk and then stir in the cream. Pour the mixture over the bread and leave for about 20 minutes to let the bread absorb the liquid.

Fresh from the oven

Cook for 40 to 45 minutes at 170°C (325°F, Gas Mark 3) until set and the top is golden and crisp.

Serve on its own...

 Enjoy this dessert on its own or with cream or custard.

Feb

3

Bread Ideas

February 3, 2009 | Leave a Comment

For some ideas on bread, why not take a look at the recipes in the bread category - just follow the link. Over time we will be adding more recipes. Hope you enjoy them as much as we do…

The bread category includes:

Granary Bread

This granary bread recipe is relatively easy to make and has a lovely traditional granary consistency.The recipe makes two loaves and I often put one in the freezer to use later.Use only half the stated ingredients to make one loaf.

 Granary Bread

Wholemeal Bread

This bread is relatively quick and easy to make and has a lovely consistency when cooked.I find that the fifty/fifty mixture of strong wholemeal flour and strong white flour works very well making it lighter than using only wholemeal flour.

 Sliced Wholemeal Bread

Wholemeal Bread With Wheat Bran.This is wholemeal bread with that little extra!This bread is relatively quick to make and has a lovely consistency when cooked. I find that a fifty/fifty mixture of strong wholemeal four and strong white flour with wheat bran for added fibre.

May

6

Bread can come in very many varieties, shapes and sizes. Bread is usually made from a dough of flour or meal mixed with water or milk, usually raised with a yeast or baking powder together with other added ingredients to introduce different characteristics. In this recipe we have an unusual bread made with grated parsnips. The dough is molded into two loaf tins and baked. Cool completely before serving, cut into thick slices and spread with butter for that supper time treat!

Makes a 900g (2 lb) Loaf

Ingredients:

285g (10 oz) plain flour 
225g (8 oz) caster sugar
225g (8 oz) butter, melted and cooled
225g (8 oz) parsnips, grated
3 eggs at room-temperature
2 teaspoons bicarbonate of soda 
1 teaspoon ground mixed spice 
2 teaspoons vanilla essence
1 teaspoon ground ginger 
pinch of salt

Method:

Preheat the oven to 17o°C, 325°F, gas mark 3.

Grease a 900g (2lb) loaf tin and line the base with a piece of baking parchment.

Sift the flour, bicarbonate of soda, salt, mixed spice and ginger together into a large mixing bowl then mix in the sugar.

Whisk the eggs lightly with the butter and vanilla essence.

Make a well in the dry ingredients, add the egg and butter mixture and mix in carefully.

Beat well, then stir in the grated parsnips. Mix thoroughly. Turn into the prepared tin.

Bake in the top of the oven for 1½ to 2 hours, or until the top springs back when pressed
lightly with a fingertip.

Remove the loaf from the oven and allow to cool in the tin for 5 minutes, then turn out on to a wire rack and leave to cool completely.

Apr

24

Doughnuts

April 24, 2007 | Leave a Comment

When you want a tasty doughnut, why not try this recipe. It’s not exactly healthy if you eat them every day, but hey what a treat one makes. These doughnuts go down well with cup of tea or coffee at break time or any time! Why not try one for dessert with cream! The recipe makes 8 Doughnuts.

Ingredients:
225 g (8 oz) plain flour 
Pinch of salt 
3.5g (1/8 oz) fast-action yeast
45g (1 1/2 oz) sugar 
30g (1 oz) butter 
2 egg yolks 
150 ml (5 fl oz) lukewarm milk
Vegetable oil for deep-frying

To finish:
3 tablespoons caster sugar
1 tablespoon ground cinnamon

Method: 

Grease a baking sheet.

Add the yeast to the milk with 1 teaspoon of the sugar. Set aside 

Sift the flour and salt into a mixing bowl.

Rub the butter into the flour with your fingertips. Make a well in the centre.

Mix together the egg yolks, yeast mixture and the remaining sugar.

Pour into the well in the flour and mix to make a soft but not wet dough.

Place the dough in an oiled bowl and turn to coat it in the oil.

Cover with oiled clingfilm and leave in a warm place to rise for 45 minutes.

Knock back the risen dough and knead well for 5 minutes.

Roll out on a floured surface to 1 cm ½ inch thick.

Using a 5 cm (2 in) plain cutter, press out small rounds and place on the prepared baking sheet, cover with the clingfilm, return to the warm place and leave to rise again until nearly doubled in size.

Heat the oil in a deep-fryer until a cube of bread sizzles vigorously in it.

Put the doughnuts into the fryer basket, a few at a time, and lower into the oil.

Fry until golden-brown, then drain on absorbent paper. See safety note below.

Toss, while still hot, in the sugar and cinnamon mixture.

IMPORTANT SAFETY NOTE: Deep fat frying is a potentially dangerous activity. The oil is extremely hot. Only half fill the fryer or saucepan with oil. Do not drop the food into the oil. Never leave hot fat unattended or attempt to move a container of hot fat. If the oil begnis to smoke, turn off the heat. Never splash water on to hot fat. A fire should be extinguished with a fire blanket or cover.

Apr

7

Tea Loaf

April 7, 2007 | Leave a Comment

Makes about 10 slices

Ingredients: 

225 g (8 oz) self raising flour
50 g (2 oz) chopped walnuts
25 g (I oz) brown sugar 
75 g (3 oz) raisins or sultanas
I x 15 ml spoon (I tbsp) golden syrup
150 ml (¼ pint) milk
pinch salt

Method: 

Preheat the oven to 180°C, 350°F, Gas Mark 4.

Grease a 15 cm (6 inch) loaf tin.

Place all dry ingredients in a bowl, add walnuts and fruit.
 
Add the syrup and milk and beat to a soft mixture.

Place in the loaf tin and bake for 45 minutes.

Serving suggestion: Best served warm with butter and topped with your choice of jam.
  

Mar

25

Searching for a delightful tasty round bun then why not try this out. Uses a sweet yeast dough. Add the dried fruit and bake for about 15 minutes. Recipe includes hot cross bun details. Serve warm or cooled spread with butter. Delicious! Makes up to 8 buns.

Ingredients:
250g (8 oz) Sweet Yeast Dough
1 x 5ml spoon (1 tsp) mixed spice
25g (1 oz) sultanas
25g (1 oz) currants
25g (1 oz) chopped mixed peel

Method:

Make dough (see below for recipe) adding fruit and peel at stage 2.

Divide dough into 8 equal pieces. Shape into buns.

Place on a greased baking tray, leave in warm place until doubled in size.

Optional: Make crosses, either by cutting the tops with a knife, or make a smooth paste with flour and water and pipe across each bun.

Bake in hot oven 220°C, 425° F, gas mark 7 for 15-20 minutes.

Brush with a hot sugar glaze (see below for recipe) whilst still warm.

OPTIONAL SWEET YEAST DOUGH:

250 g (8 oz) Basic Recipe

Ingredients:
250g Plain flour (8 oz)
Pinch of salt
25g (1 oz) sugar
50g (2 oz) margarine
1 egg
100ml (4 tbsp) warm water
3 x 5ml (2 tsp) spoons dried yeast +1 x 5 ml spoon sugar (1 tsp)

Method:
1 Reconstitute the dried yeast in the warm water and sugar.
2 Mix flour, salt and sugar in a bowl.
3 Rub in margarine.
4 Add yeast liquid and beaten egg to flour, knead well.
5 Leave to rise in a warm place for 45-60 minutes.
6 Turn dough on to lightly floured surface and knead again lightly.
7 Shape and bake as required.

TO MAKE SUGAR GLAZE

Ingredioents:

30ml (2 tbsp) milk 
30ml (2 tbsp) water
2 x 15 ml (2 tbsp) spoons sugar 

Method:

Place all the ingredients into a saucepan and heat gently until the sugar dissolves.

Boil for 2 minutes, use while hot.

Feb

10

Sliced Wholemeal BreadWhen you want a tasty home made loaf why not try this recipe. This wholemeal bread is relatively quick to make and has a lovely consistency.

A fifty / fifty mixture of strong wholemeal four and strong white flour, with wheat bran for added fibre, is our favourite at therecipecorner.  

Ingredients:

Strong Wholemeal Flour   225g
Strong White Flour   225g
Wheat Bran 25g
Margarine   25g
Yeast   7g Sachet
Sugar   5ml (1 level teaspoon)
Salt   5-10ml (1 - 2 level teaspoons)
Tepid Water   300ml (½ pint)

Method:

Grease two 2lb loaf tins.

Mix the flour, wheat bran, the salt and sugar together and then rub in the margarine until the mixture is like bread crumbs. 

Add the sachet of yeast and mix in to the flour.

Mix by hand adding enough water to give a fairly soft dough. Add more water if necessary.

Turn the dough on to a floured surface and knead for about 10 minutes until it becomes firm and elastic. I can usually feel this change in the dough.

Divide the dough into two and shape each part to fit into a loaf tin. Cover with a clean cloth and leave to rise until it has doubled in size.

When the dough is nearly fully risen, preheat the oven to 230°C ( 450°F, gas mark 8 ).

Place the loaf tins in the oven and bake for 15 minutes at 230°C, then reduce the temperature to 200°C ( 400°F, gas mark 6 ) and bake for a further 20 - 30 minutes.

After about 20 minutes in the oven take the loaf tins out of the oven, tip each loaf out on to a wire rack and tap the bottom of the loaf. The loaf should sound hollow when tapped with your knuckle. If it doesn’t, put it back into the oven in the loaf tin for another 5 minutes and then check again.


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