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Apr

27

Common Cookery Terms

April 27, 2007 | Leave a Comment

I don’t know about you but I often get a bit confused trying to sort out some recipes containing some odd British or American cooking terms or definitions. The chart below is an attempt to relate terms you might come across in some recipes. The chart helps me and I hope it helps you…

British Term ——–	American Term
Aubergine	Eggplant
Baking sheet	Baking tray
Bicarbonate of soda	Baking soda
Broad beans	Fava beans
Cheese biscuits	Crackers
Cornflour	Cornstarch
Coriander	Cilantro
Courgette	Zucchini
Caster sugar	Superfine sugar
Demerara sugar	Turbinado sugar
Digestive biscuits	Graham crackers
Double cream	Heavy cream
Fish slice	Pancake turner
Greaseproof paper	Wax paper
Grill	broiler
Hazelnuts	Filberts
Icing sugar	Confectioners’ sugar
Knock back	Punch down
Mixed spice	Apple pie spice
Plain flour	All-purpose flour
Plain chocolate	Semi-sweet chocolate
Polenta	Fine cornmeal
Prawn	Jumbo shrimp
Prove	Last rising before bread is baked
Red pepper	Red bell pepper
Saute pan	Frying pan or skillet
Scones	Biscuits
Scone cutter	Plain biscuit cutter about
	7.5 cm 13 in in diameter
Self-raising flour	Use 4 oz (1 cup) cake flour plus
	2 teaspoons baking powder
Single cream	Light cream
Silicon paper	Baking parchment
Spring onions	Green onions/scallions
Stock	broth
Strong flour	Bread flour
Tap	faucet
Tin	pan
Unsalted butter	Sweet butter
Wholemeal flour	Wholewheat flour

Apr

25

Fruit Ideas

April 25, 2007 | Leave a Comment

If you are searching for ideas on using fruit in your recipes, then TheRecipeCorner glossary page on Fruit may help. The Page is currently under further development, however, here are a few ideas we have been working on:

Common fruits in everyday use are: Apple, Banana, Blackberry, Blueberry, Cherry, Date, Grape, Grapefruit, Lemon, Lime, Melon, Orange, Peach, Pear, Pineapple, Plum, Raisin, Raspberry, Stawberry, Sultana. In time we expect to use many varieties of fruit in therecipecorner recipes. Many fruits are used in Desserts and many are used in Sauces, Dinner and lunch recipes.

Very many recipes use dried fruit such as currents, raisins, dates, apricots, prunes etc. in the light fruit cake below, but what a pleasure to include fresh fruit in a recipe as in the Rhubarb Crumble!

Fresh fruit, for example an apple, orange or banana, can also be a dessert on its own.

Fruit Recipes Ideas:
Rhubarb Crumble
Light Fruit Cake


Fresh Fruit Ideas:
Fresh Apples
Fresh Oranges
Fresh Bananas

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

13

Milk Chocolate Icing

April 13, 2007 | Leave a Comment

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

10

Weight Conversion Chart

April 10, 2007 | Leave a Comment

Imperial to Metric Weight Conversion Chart

	Exact	Recommended
Imperial	Conversion	Conversion
once	grams	grams
1	28.35	25

2	56.7	50

4	113.4	125

8	226.8	225

12	340.2	350

14	397.0	400

16 (1 lb)	453.6	450

Over 1000 factors on 12 pages for Metric Conversion. Plus 30 detail pages for Btu, water, paper, density, etc. If you can’t find the units you need, read their message about similar types. You might be asking the impossible by converting the equivalent of pounds into feet!

Apr

8

Breakfast Information

April 8, 2007 | Leave a Comment

For some ideas for a special breakfast, why not take a look at the breakfast category. Just follow the link.

This includes:

Pan Fried Trout

Great for breakfast, lunch, dinner and supper! Fresh filleted trout, fried in the frying pan. It’s that simple.

Omlette

This is a basic recipe and includes ideas for fillings to make it extra special.

Cooking Sausages

Sausages Cooking

Sausages can form a healthy part of any meal you use good quality local made butcher’s sausages. I don’t use supermarket or mass produced sausages. I cook the sausages on an electric table top grilling machine. The benefit of this is that much of the fat that is necessary in making sausages is run off in the cooking process. My experience is that sausages cooked in a frying pan do retain much of their fat.

Raisin and Bran Muffins

Muffins on Plate

These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling opion that we like. The quantities in the recipe makes 12 muffins. It is a fairly easy recipe taking about 15 minutes to prepare and 20 minutes to cook.

Apr

7

Biscuit Information

April 7, 2007 | Leave a Comment

For some ideas on biscuits, why not take a look at the biscuit category. Just follow the link.

This includes:

Eccles Cakes. A great treat as a biscuit and as a dessert.

Ginger Nut Biscuit

Ginger Nut Biscuits.

Ginger nuts are a great little homemade biscuit.

They are easy and quick to make.

Ginger nuts are a special treat for your biscuit tin.

Oaties.

Oaties on a plate Published as a treat

for Easter

but great anytime!

Apr

6

Bread Information

April 6, 2007 | Leave a Comment

For some ideas on bread, why not take a look at the recipes in the bread category - just follow the link.

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.
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.
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.
Hot Cross Buns.This recipe can be used all year round for a very nice sweet bun.

Apr

4

Lining a Pudding Mold or Basin With Pastry

April 4, 2007 | Leave a Comment

Lining the pudding mold or basin with pastry

There are probably a few methods for lining a basin or mold with pastry. I have looked at it and set out two methods below. The first measures the basin across its centre to allow you to create a circle the right size. In the second I suggest you can use a plate that is about one and a half times larger than the diameter of the basin or mold to draw your circle.

	Measured Method:
	Measure over the centre of the mold or basin using string. Cut the string to the length.
		Fold the string in half and set the compass to that length.
	On a sheet of paper draw a circle with the compass and then cut out the circle.
		Cut a quarter segment out of the circle. This shape can now be used as a template for your pastry.

	Approximation Methods:

		To cut the pastry lining for a 2 pint pudding basin, choose a plate that is about 1½ times the diameter of the top of the basin (large dinner plate).
		To cut the pastry lining for a small individual pudding mold, choose a plate that is about twice the diameter of the top of the mold (e.g. side plate or tea plate).