Thought I might add this for any foodies.

Going to have to try this one when I have young broadbeans , and my saffron :)

http://www.sbs.com.au/food/recipe/299/Gnocchi_with_saffron_and_broadbean_sauce

Happy Potter said:

Thought I might add this for any foodies.

Going to have to try this one when I have young broadbeans , and my saffron :)

http://www.sbs.com.au/food/recipe/299/Gnocchi_with_saffron_and_broadbean_sauce

beauty – and i don’t normally like gnnochi.
he peels his bb’s – you don’t have to do that if you pick them young.

pepe said:

Happy Potter said:

Thought I might add this for any foodies.

Going to have to try this one when I have young broadbeans , and my saffron :)

http://www.sbs.com.au/food/recipe/299/Gnocchi_with_saffron_and_broadbean_sauce

beauty – and i don’t normally like gnnochi.
he peels his bb’s – you don’t have to do that if you pick them young.

Yes I remember you mentioning that Peps , pick when young and they are tender and don’t have to be peeled.

here is an easy one for egg plant growers, slice the purple ones thick, salt and set aside ( this is an important step), flour in seasoned flour, egg wash and double crumb, pan fry, and it is nice like just like that, but with some cheese sauce you get egg plant gratin or a bit of pasta sauce (neapolitana) and a bit of cheese, bake in the oven till golden brown and Voila, egg plant parmigan. Yum!! My 9 YO loves it any of the above ways, as it doesn’t taste like veg.

Turkeymum said:

here is an easy one for egg plant growers, slice the purple ones thick, salt and set aside ( this is an important step), flour in seasoned flour, egg wash and double crumb, pan fry, and it is nice like just like that, but with some cheese sauce you get egg plant gratin or a bit of pasta sauce (neapolitana) and a bit of cheese, bake in the oven till golden brown and Voila, egg plant parmigan. Yum!! My 9 YO loves it any of the above ways, as it doesn’t taste like veg.

You forgot the bit about rinsing the salt off.

bubba louie said:

Turkeymum said:

here is an easy one for egg plant growers, slice the purple ones thick, salt and set aside ( this is an important step), flour in seasoned flour, egg wash and double crumb, pan fry, and it is nice like just like that, but with some cheese sauce you get egg plant gratin or a bit of pasta sauce (neapolitana) and a bit of cheese, bake in the oven till golden brown and Voila, egg plant parmigan. Yum!! My 9 YO loves it any of the above ways, as it doesn’t taste like veg.

You forgot the bit about rinsing the salt off.

Can I ask the point in the salt thingy? some say to do it, other’s don’t

Muschee said:

bubba louie said:

Turkeymum said:

here is an easy one for egg plant growers, slice the purple ones thick, salt and set aside ( this is an important step), flour in seasoned flour, egg wash and double crumb, pan fry, and it is nice like just like that, but with some cheese sauce you get egg plant gratin or a bit of pasta sauce (neapolitana) and a bit of cheese, bake in the oven till golden brown and Voila, egg plant parmigan. Yum!! My 9 YO loves it any of the above ways, as it doesn’t taste like veg.

You forgot the bit about rinsing the salt off.

Can I ask the point in the salt thingy? some say to do it, other’s don’t

It used to be to get rid of any bitterness but that’s largely been bred out of them now. The main reason is to remove excess moisture which somehow stops it soaking up too much oil.
I personally don’t bother but Maggie Beer does it.

Bubba Louie said:

Muschee said:

bubba louie said:

You forgot the bit about rinsing the salt off.

Can I ask the point in the salt thingy? some say to do it, other’s don’t

It used to be to get rid of any bitterness but that’s largely been bred out of them now. The main reason is to remove excess moisture which somehow stops it soaking up too much oil.
I personally don’t bother but Maggie Beer does it.

Oh cheers Bubba… yeah I will probably continue not to do it…depending what I’m cookin.

Muschee said:

Bubba Louie said:

Muschee said:

Can I ask the point in the salt thingy? some say to do it, other’s don’t

It used to be to get rid of any bitterness but that’s largely been bred out of them now. The main reason is to remove excess moisture which somehow stops it soaking up too much oil.
I personally don’t bother but Maggie Beer does it.

Oh cheers Bubba… yeah I will probably continue not to do it…depending what I’m cookin.

Oh Maggie’s on now… BBL

Hot cross buns ( ps BG I used the mixer for the first bit of the kneading )
Makes 16

What you will need
1 1/2 cups (375ml) warm milk
2 tsp (7g/1 sachet) dried yeast
1/4 cup (55g) caster sugar
60g butter, melted
1 egg, lightly whisked
4 1/2 cups (675g) plain 00 flour
1 tsp salt
3 tsp mixed spice
1 cup (170g) sultanas
1/4 cup (45g) currants
1/4 cup (50g) mixed peel
1/3 cup (80ml) cold water
1/2 cup (170g) apricot jam

Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.

Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together

Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.

Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.

Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).

Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.

thanks HP :)

with a fan forced oven, are those temperatures correct? or do I need to revise them down?

bluegreen said:

thanks HP :)

with a fan forced oven, are those temperatures correct? or do I need to revise them down?

yes , fan forced, drop temp by 10 C

Happy Potter said:

bluegreen said:

thanks HP :)

with a fan forced oven, are those temperatures correct? or do I need to revise them down?

yes , fan forced, drop temp by 10 C

Actually scratch that last, revise temps down by 20 C.
I drop the temp in my oven down by 10 C ,as it’s a cool oven ( has top and bottom elements) , but generally it’s advised to drop the temps by 15- 20 C

Happy Potter said:

Happy Potter said:

bluegreen said:

thanks HP :)

with a fan forced oven, are those temperatures correct? or do I need to revise them down?

yes , fan forced, drop temp by 10 C

Actually scratch that last, revise temps down by 20 C.
I drop the temp in my oven down by 10 C ,as it’s a cool oven ( has top and bottom elements) , but generally it’s advised to drop the temps by 15- 20 C

I can choose top or bottom or both elements. What setting would be best? Thanks for answering my questions by the way. I am trying to be a better cook :)

I buy ‘em from the shops. They have a bakery there and the buns are still warm when you purchase. Also the Bakers and their assistants get buggerall money, so I feel better by helping them out buying their produce.

pain master said:

I buy ‘em from the shops. They have a bakery there and the buns are still warm when you purchase. Also the Bakers and their assistants get buggerall money, so I feel better by helping them out buying their produce.

that’s good PM, I approve :)

I cheat and use my bread maker.

bluegreen said:

Happy Potter said:

Happy Potter said:

yes , fan forced, drop temp by 10 C

Actually scratch that last, revise temps down by 20 C.
I drop the temp in my oven down by 10 C ,as it’s a cool oven ( has top and bottom elements) , but generally it’s advised to drop the temps by 15- 20 C

I can choose top or bottom or both elements. What setting would be best? Thanks for answering my questions by the way. I am trying to be a better cook :)

Thats ok !
It really depends on the design of your oven. My old oven was gas, and deep / narrow. This oven is wide and shallow and if there was only the one bottom element it would burn the base of everything, so top and bottom elements are nessesary. I only use the top element alone to grill things.
I’d use both top and bottom and see how you go.
Every oven is different re temps too so really the main thing is getting used to yours.

I would love to do a 26 week course to get my chefs cert. On my to do list lol.

Lucky1 said:

I cheat and use my bread maker.

I don’t know that I need one of those now. I can’t see what they do that I cannot. Perhaps one day I’ll borrow one and see if it’s any easier. I suppose if they cook the bread too thats great, but I only make garlic rolls and pizza dough.
I’m about to make honey buns too and the recipe is for a breadmaking machine , if they are duds, chooks will get them lol.

Happy Potter said:

Lucky1 said:

I cheat and use my bread maker.

I don’t know that I need one of those now. I can’t see what they do that I cannot. Perhaps one day I’ll borrow one and see if it’s any easier. I suppose if they cook the bread too thats great, but I only make garlic rolls and pizza dough.
I’m about to make honey buns too and the recipe is for a breadmaking machine , if they are duds, chooks will get them lol.

Its what you get used to HP.

I’m sure if I had started from scratch making bread the good old way….. I’d not have a bread maker myself.

Happy Potter said:

… if they are duds, chooks will get them lol.

my chooks are getting fat on failed HCBs :)

bluegreen said:

Happy Potter said:

… if they are duds, chooks will get them lol.

my chooks are getting fat on failed HCBs :)

Great little disposable units those guys and they don’t use electricity either:)

making the hot cross buns now…the yeast does become frothy! Looks like a head of beer…

bbl

Dinetta said:

making the hot cross buns now…the yeast does become frothy! Looks like a head of beer…

bbl

Oooh, sick sick lead balloon….so I ate too much dough while I was kneading it…have blown my weight management right out of the water for today, but have learnt something as well…

It’s sitting in a salad bowl waiting to rise…all this warmth doesn’t bother me as dough will rise in the bottom of the fridge…it’s supposed to make a better textured dough…

They’re in the oven thank goodness so now I can stop picking at the dough…white crosses on top, check…painted on with an old paintbrush that’s been in the cutlery drainer for many years…knew it would come in handy some day…

Dinetta said:

They’re in the oven thank goodness so now I can stop picking at the dough…white crosses on top, check…painted on with an old paintbrush that’s been in the cutlery drainer for many years…knew it would come in handy some day…

MInd you it’s been stored brush side up, so the brush was clean after a quick run-through with hot water and a drop of detergent…

They’ve riz, boy have they riz…the crosses have melted away, tho’: only white shadows left..

Hard as a rock on top…could only find lime marmalade already opened so that will have to do…

…and the marmalade did not revert to liquid as well as I hoped…but they’re done now…all I need is for this rock to finish moving through my gut… :(

Dinetta said:

…and the marmalade did not revert to liquid as well as I hoped…but they’re done now…all I need is for this rock to finish moving through my gut… :(

Dinetta you could use a sugar/water mix to glaze the tops.
And it’s been fun reading about your hot cross bun effort lol. You’re not supposed to eat the dough , uncooked yeast can make one so bloated …

Happy Potter said:

Dinetta said:

…and the marmalade did not revert to liquid as well as I hoped…but they’re done now…all I need is for this rock to finish moving through my gut… :(

Dinetta you could use a sugar/water mix to glaze the tops.
And it’s been fun reading about your hot cross bun effort lol. You’re not supposed to eat the dough , uncooked yeast can make one so bloated …

Thanks for the glaze tip Happy Potter.

Is it the yeast that bloats? I often take bits of the pizza dough when making that, but not in such quantities for some reason…the hot cross buns dough was a lot heavier than pizza dough…it took ages to “turn”…

I just remembered why I seldom bake: there’s so many dirty dishes!

Dinetta said:

Is it the yeast that bloats?

eating uncooked dough of any sort will expand in your stomach as it takes up more moisture. with yeast as well the nice warm moist environment probably makes it “rise” in your stomach as well!!

LOL Hope it doesn’t mean the buns will be “door stoppers”!

I haven’t lived down the failed cake in the first year of our marriage…

It was tough when I realized that not only did MrD expect his meat and vegetables on the same night (I used to have meat one night, vegetables the next …during my single days…it was simpler somehow) but he also wanted them on the plate together!

:0!

It took about 6 weeks to get it right…

Dinetta said:

Dinetta said:

making the hot cross buns now…the yeast does become frothy! Looks like a head of beer…

bbl

Oooh, sick sick lead balloon….so I ate too much dough while I was kneading it…have blown my weight management right out of the water for today, but have learnt something as well…

It’s sitting in a salad bowl waiting to rise…all this warmth doesn’t bother me as dough will rise in the bottom of the fridge…it’s supposed to make a better textured dough…

What’s in your tummy will double in size too…can make you quite sick to eat dough before it rises! The rule is, only nibble on the stuff that won’t expand!!

I slept on the problem, very comfortably too, with no ill-effects the next morning.

The buns have improved with age. I am going to freeze two to mail to a daughter, have delivered two to my mother and eaten two myself…they come up very nicely after 20 secs in the microwave…

OK, good thread for this query…

sambal oelek

what is it, where do I find it and under what other name is it known?

Can’t find it with the oyster sauce or sushi makings, etc, in the local woolworths. will be heading east Monday Morn and have the opportunity to shop at an oriental products shop, so maybe I’ll find it there, but what am I looking for?

Dinetta said:

OK, good thread for this query…

sambal oelek

what is it, where do I find it and under what other name is it known?

Can’t find it with the oyster sauce or sushi makings, etc, in the local woolworths. will be heading east Monday Morn and have the opportunity to shop at an oriental products shop, so maybe I’ll find it there, but what am I looking for?

http://www.bestrecipes.com.au/glossary/Sambal-oelek-L785.html said:

A paste made from ground red chillis, sometimes including salt, lime or lemongrass as well. Used for adding heat to dishes without altering the other flavours. Sambal oelek can be made from raw ingredients or purchased ready-made.

Late tea here…. eggs, bacon, mushrooms, tomatoes and a snag on some toast:)

Dinetta said:

OK, good thread for this query…

sambal oelek

what is it, where do I find it and under what other name is it known?

Can’t find it with the oyster sauce or sushi makings, etc, in the local woolworths. will be heading east Monday Morn and have the opportunity to shop at an oriental products shop, so maybe I’ll find it there, but what am I looking for?

Mostly chilli. :D

bluegreen said:

Oops, should have read further before replying. BG had this well in hand. :)

hortfurball said:

bluegreen said:

Oops, should have read further before replying. BG had this well in hand. :)

maybe where the bottled garlic and gingers are, or in the asian section.

I’ve tried the bottled garlic and ginger at the local woolWorths, but it’s not there…

Haven’t tried coles yet, but I’ll have a look-see at the oriental purveyors on Monday…

Thanks all

AFAIK sambal olek literally translates to crushed chilli.

To be treated with respect if it is made with habaneros…

From: http://www.timesonline.co.uk/tol/news/uk/article700700.ece

The chilli so hot you need gloves
By Simon de Bruxelles

THE world’s hottest chilli pepper does not come from a tropical hot spot where the locals are impervious to its fiery heat but a smallholding in deepest Dorset.

Some chillis are fierce enough to make your eyes water. Anyone foolhardy enough to eat a whole Dorset Naga would almost certainly require hospital treatment.

The pepper, almost twice as hot as the previous record- holder, was grown by Joy and Michael Michaud in a poly- tunnel at their market garden. The couple run a business called Peppers by Post and spent four years developing the Dorset Naga.

They knew the 2cm-long specimens were hot because they had to wear gloves and remove the seeds outdoors when preparing them for drying, but had no idea they had grown a record-breaker.

Some customers complained the peppers were so fiery that even half a small one would make a curry too hot to eat. Others loved them and the Michauds sold a quarter of a million Dorset Nagas last year. At the end of last season Mrs Michaud sent a sample to a laboratory in America out of curiosity. The owner had never tested anything like it.

According to Mrs Michaud, the hottest habañero peppers popular in chilli-eating competitions in the US generally measure about 100,000 units on the standard Scoville scale, named after its inventor, Wilbur Scoville, who developed it in 1912. At first the scale was a subjective taste test but it later developed into the measure of capsaicinoids present. The hottest chilli pepper in The Guinness Book of Records is a Red Savina habañero with a rating of 570,000 Scoville Heat Units (SHU).

Mrs Michaud was stunned when the Dorset Naga gave a reading of nearly 900,000SHU. A fresh sample was sent to a lab in New York used by the American Spice Trade Association and recorded a mouth-numbing 923,000SHUs.

Mrs Michaud said: “The man in the first lab was so excited — he’d never had one even half as hot as that. The second lab took a long time because they were checking it carefully as it was so outrageously high.”

The Dorset Naga was grown from a plant that originated in Bangladesh. The Michauds bought their original plant in an oriental store in Bournemouth. Mrs Michaud said: “We weren’t even selecting the peppers for hotness but for shape and flavour. There is an element of machismo in peppers that we aren’t really interested in. When the results of the heat tests came back I was gobsmacked.”

The couple are now seeking Plant Variety Protection from the Department for Environment, Food and Rural Affairs, which will mean that no one else can sell the seeds.

Mrs Michaud, 48, has run the company with her husband at West Bexington, near Dorchester, for ten years. Mr Michaud, 56, has been a regular on the television chef Hugh Fearnley-Whittingstall’s River Cottage series, advising on vegetable growing.

Anyone wanting to try the Dorset Naga will have to be patient as chillis are harvested only from July on. In Bangladesh the chillies grow in temperatures of well over 100F (38C) but in Dorset they thrive in polytunnels.

Aktar Miha, from the Indus Bangladeshi restaurant in Bournemouth, said that even in its home country the naga chilli was treated with respect. “It is used in some cooking, mainly with fish curries, but most people don’t cook with it. They hold it by the stalk and just touch their food with it,” he said.

“It has a refreshing smell and a very good taste but you don’t want too much of it. It is a killer chilli and you have to be careful and wash your hands and the cutting board. If you don’t know what you are doing it could blow your head off.”

FROM HOT TO NOT

Scoville Heat Units

Pure capsaicin: 15m to 16m

US Police-grade pepper spray: 5m

Dorset Naga: 923,000

Red Savina habanero: 577,000

Scotch bonnet: 100,000-325,000

Jamaican hot pepper: 100,000-200,000

Cayenne pepper: 30,000-50,000

Jalapeno pepper: 2,500-8,000

Tabasco sauce: 2,500

Pimento: 100 to 500

Bell pepper: 0

Think I’ll stick to Bell Peppers…

Thanks Collie: Sonny Joe and I had enormous fun reading that post…

I might need a drink of milk…the blisters are threatening to form from just reading about that chilli…

;-P

colliewa said:

The couple are now seeking Plant Variety Protection from the Department for Environment, Food and Rural Affairs, which will mean that no one else can sell the seeds.

I wonder what Aktar Miha and other Indians (who are clearly familiar with this chilli) think of the couple claiming rights over their chilli.

colliewa said:

Aktar Miha, from the Indus Bangladeshi restaurant in Bournemouth, said that even in its home country the naga chilli was treated with respect. “It is used in some cooking, mainly with fish curries, but most people don’t cook with it. They hold it by the stalk and just touch their food with it,” he said.

Sultana scones, please?

Yes I know I could look up the internet but I find the recipes here better than those, mostly…

Dinetta said:

Sultana scones, please?

Yes I know I could look up the internet but I find the recipes here better than those, mostly…

wouldn’t you just add some sultanas to your normal recipe?

Dinetta said:

Sultana scones, please?

Yes I know I could look up the internet but I find the recipes here better than those, mostly…

Hi Dinetta , I just use the Australian Womans Weekly one :) Actually might make a batch today , got a couple friends coming over, spread with jam mmmmm.

2 cups self-raising flour
pinch of salt
30g butter, cut into small pieces
1/3 cup caster sugar
¼ cup sultanas
1 egg, lightly beaten
¾ cup milk
extra milk, for glazing

NOTE: This recipe makes approximately 10 scones.

METHOD

Preheat oven to 210°C fan-forced/220°C electric/250°C gas. Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.

Add sugar and sultanas and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.

Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

bluegreen said:

Dinetta said:

Sultana scones, please?

Yes I know I could look up the internet but I find the recipes here better than those, mostly…

wouldn’t you just add some sultanas to your normal recipe?

Yep BG can do that too, just add a little sugar to the dough mix :)

Happy Potter said:

Dinetta said:

Sultana scones, please?

Yes I know I could look up the internet but I find the recipes here better than those, mostly…

Hi Dinetta , I just use the Australian Womans Weekly one :) Actually might make a batch today , got a couple friends coming over, spread with jam mmmmm.

2 cups self-raising flour
pinch of salt
30g butter, cut into small pieces
1/3 cup caster sugar
¼ cup sultanas
1 egg, lightly beaten
¾ cup milk
extra milk, for glazing

NOTE: This recipe makes approximately 10 scones.

METHOD

Preheat oven to 210°C fan-forced/220°C electric/250°C gas. Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.

Add sugar and sultanas and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.

Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

Thanks Happy Potter!

I wasn’t expecting such a quick response and signed off after posting before.

Will let you know how I go… :)

Cool Dinetta :)

Happy Potter said:

Dinetta said:

Sultana scones, please?

Yes I know I could look up the internet but I find the recipes here better than those, mostly…

Hi Dinetta , I just use the Australian Womans Weekly one :) Actually might make a batch today , got a couple friends coming over, spread with jam mmmmm.

2 cups self-raising flour
pinch of salt
30g butter, cut into small pieces
1/3 cup caster sugar
¼ cup sultanas
1 egg, lightly beaten
¾ cup milk
extra milk, for glazing

NOTE: This recipe makes approximately 10 scones.

METHOD

Preheat oven to 210°C fan-forced/220°C electric/250°C gas. Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.

Add sugar and sultanas and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.

Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

When I was doing my catering course they told us to use half milk half water and you’ll get a lighter scone. Not that I ever make them anyway.

Happy Potter said:

Dinetta said:

Sultana scones, please?

Yes I know I could look up the internet but I find the recipes here better than those, mostly…

Hi Dinetta , I just use the Australian Womans Weekly one :) Actually might make a batch today , got a couple friends coming over, spread with jam mmmmm.

2 cups self-raising flour
pinch of salt
30g butter, cut into small pieces
1/3 cup caster sugar
¼ cup sultanas
1 egg, lightly beaten
¾ cup milk
extra milk, for glazing

NOTE: This recipe makes approximately 10 scones.

METHOD

Preheat oven to 210°C fan-forced/220°C electric/250°C gas. Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.

Add sugar and sultanas and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.

Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

This is a very wet mixture: we had to add 4 tablespoons (the big old-fashioned ones) of flour just to get the mix out of the bowl.

I have amended the printout to read “add beaten egg, then add milk gradually until the mixture forms a ball. May not need to add all of milk”….

However, even to my fussy tastes, this is an excellent tasting recipe.

I just shaped the mix whilst on a floured board, then lifted it with the egg-lifter into the baking dish, then I cut some guide lines so it could be broken after baking. I see where the recipe calls for the scones not to touch each other but I’m afraid I always make sure the scones do touch each other when baking, I reckon it assists an even rise for all of the scones…but that’s just me…

Fashionasta daughter has taken them to the bloke who is a friend of her grandpa’s, and originally quoted $60 to make more respectable a bent fender (bumper bar) but after Grandma’s sultana scones, told Fashionasta “no charge”…so she is taking this batch (as above) to give to him when picking up her car this morning…

Thanks again, Happy Potter, I have copied and saved the recipe as I like it so much…

I see where the recipe calls for the scones not to touch each other but I’m afraid I always make sure the scones do touch each other when baking, I reckon it assists an even rise for all of the scones…but that’s just me…

===============

That’s what I was always taught too. They support each other.

Food Safari was awesome tonight with a great range of French Cooking, including a yummo looking cheese souffle…

If I cut full cream milk 1:1 with water, will I get skim milk in terms of equivalent fat content?

Dinetta said:

If I cut full cream milk 1:1 with water, will I get skim milk in terms of equivalent fat content?

Good question…….If I have it right…you’ll get half a cup of fat milk…not a full cup. This would have to be better???????????????

Lucky1 said:

Dinetta said:

If I cut full cream milk 1:1 with water, will I get skim milk in terms of equivalent fat content?

Good question…….If I have it right…you’ll get half a cup of fat milk…not a full cup. This would have to be better???????????????

I suppose, you would only have half the amount of fats, what is in the full-cream milk…what the heck I’ll just use full cream milk, maths is not my strong point…thanks anyway Lucky

:)

Dinetta said:

Lucky1 said:

Dinetta said:

If I cut full cream milk 1:1 with water, will I get skim milk in terms of equivalent fat content?

Good question…….If I have it right…you’ll get half a cup of fat milk…not a full cup. This would have to be better???????????????

I suppose, you would only have half the amount of fats, what is in the full-cream milk…what the heck I’ll just use full cream milk, maths is not my strong point…thanks anyway Lucky

:)

Just google Baking Equivalents Chart. Heaps there but a lot from USA of course.

Savoury muffins…

do you fill with muffin mix to the top of the pan, or just half-way (like cakes)?

Dinetta said:

Savoury muffins…

do you fill with muffin mix to the top of the pan, or just half-way (like cakes)?

http://www.justpeace.org/mixes.htm

3/4 apparently…

I ended up with 3 more muffins than the recipe said, but the moulds are filled correctly…might have put a bit more pumpkin and onion than the recipe said but that should be OK?

Also, by golly Miss Molly that was one tough rosemary I tried to chop…either that or MrD needs to sharpen all our knives again…I think we are waiting for the “blade man” to come back to town…

Dinetta said:

Dinetta said:

Savoury muffins…

do you fill with muffin mix to the top of the pan, or just half-way (like cakes)?

http://www.justpeace.org/mixes.htm

3/4 apparently…

I ended up with 3 more muffins than the recipe said, but the moulds are filled correctly…might have put a bit more pumpkin and onion than the recipe said but that should be OK?

Also, by golly Miss Molly that was one tough rosemary I tried to chop…either that or MrD needs to sharpen all our knives again…I think we are waiting for the “blade man” to come back to town…

I like to fill them up so they get that nice “muffin top”.

>I like to fill them up so they get that nice “muffin top”.

Eat too many and you’ll end up with the muffin top… 8^)

Bubba Louie said:

Dinetta said:

Dinetta said:

Savoury muffins…

do you fill with muffin mix to the top of the pan, or just half-way (like cakes)?

http://www.justpeace.org/mixes.htm

3/4 apparently…

I ended up with 3 more muffins than the recipe said, but the moulds are filled correctly…might have put a bit more pumpkin and onion than the recipe said but that should be OK?

Also, by golly Miss Molly that was one tough rosemary I tried to chop…either that or MrD needs to sharpen all our knives again…I think we are waiting for the “blade man” to come back to town…

I like to fill them up so they get that nice “muffin top”.

I’d just make the extra mix into more muffins :)
A rhubarb muffin mix I make I really pile them high into the holes as they cook in ‘reverse’ and that is because the rhubarb shrinks and the muffins go down rather than rise. Pumpkin might do the same. Haven’t made ones with pumpkins in them.

Rosemary is tough to cut , tough on the mouth to eat too , so where recipes call for it to be included ( as opposed to using a branch of R’mary to flavour the dish then removing it at the end of cooking) I dry it then crumble it.

This is the cake I made on Friday – it is YUMMO!!

Carrot & Walnut Cake

1 cup oil
1 cup firmly packed brown sugar
3 eggs, lightly beaten
1 ½ cups SR Flour
1 tsp bicarbonate of soda
1 ½ tsp ground cinnamon
2 cups firmly packed grated carrot (about 4 carrots)
1 cup chopped wlanuts

Icing
250g cream cheese, at room temperature
1 cup icing sugar
1 tsp vanilla essence

1.Preheat oven to 180C. Grease and line 20cm (base measurement) cake pan
2.Combine oil, brown sugar and eggs in a bowl. Whisk well to combine. Stift the SR Flour, bicarbonate of soda and cinnamon together over the oil mixture, stir gently to combine.
3.Add the carrot and walnuts, mix well. Spread mixture into prepared pan. Bake for 45-50 mins or until a skewer inserted into the centre comes out clean. Cool 10 mins in pan before turning out onto a wire rack to cool completely.
4.To make the icing: beat cream cheese, icing sugar and vanilla with an electric mixer until thick and well combined. Spread icing over the cake. Cut into wedges to serve.

Happy Potter said:

Dinetta said:

http://www.justpeace.org/mixes.htm

3/4 apparently…

I ended up with 3 more muffins than the recipe said, but the moulds are filled correctly…might have put a bit more pumpkin and onion than the recipe said but that should be OK?

Also, by golly Miss Molly that was one tough rosemary I tried to chop…either that or MrD needs to sharpen all our knives again…I think we are waiting for the “blade man” to come back to town…

I’d just make the extra mix into more muffins :)
A rhubarb muffin mix I make I really pile them high into the holes as they cook in ‘reverse’ and that is because the rhubarb shrinks and the muffins go down rather than rise. Pumpkin might do the same. Haven’t made ones with pumpkins in them.

Rosemary is tough to cut , tough on the mouth to eat too , so where recipes call for it to be included ( as opposed to using a branch of R’mary to flavour the dish then removing it at the end of cooking) I dry it then crumble it.

This is what I did, made the extra into more muffins. I need another muffin tin, this one only holds 6. thankfully I had some muffin patty cases from who knows when, so I was able to put them all in together…

I’m not sure about “reverse”, I think that might have been the case. In the tin they peaked in the middle but did not rise up the sides, in the paper cases they just went wide.

The rosemary I stripped from the stalk and then did the big-knife-chopping-in-all-directions thing…the rosemary was added for 30 secs to the softened onions…then they sat there for about 10 mins while I got the rest of my act together…

Next time I am using wholemeal flour, I think a bit more salt would have been good too…am also on the lookout for “pepitos” (or is that “pepitas”?) to put on top, just to “finish” the flavour…

Lovely and moist…only 2 teaspoons of oil/fat…

pomolo said:

Dinetta said:

Lucky1 said:

Good question…….If I have it right…you’ll get half a cup of fat milk…not a full cup. This would have to be better???????????????

I suppose, you would only have half the amount of fats, what is in the full-cream milk…what the heck I’ll just use full cream milk, maths is not my strong point…thanks anyway Lucky

:)

Just google Baking Equivalents Chart. Heaps there but a lot from USA of course.

http://tipnut.com/projectfiles/ingredient-substitution-chart.pdf

This is interesting reading…

off to do more googling…thanks Lucky

:)

Making a Madeira cake here. Only thing is it’s very very windy and the cake tins are in the shed in a cupboard.. wish me luck and hope I don’t get blown away LOL.

Pomolo these are yum too. Just going through my biscuit recipes , saw these and thought of you.
I double the recipe and make big bikkies then drizzle with thin orange icing in stripes.

Orange Slices

You need:
1/2 cup butter
1/2 cup sugar
2 eggs
grated rind and juice of 1 orange
1 and 1/2 cups SR flour

Method:
Beat butter and sugar to a cream, add eggs and mix.

Then add grated rind and juice plus the flour.

Roll mixture into balls and flatten with a fork.

Bake in fairly quick oven. When cold join together with orange icing.

This slice too.
Warning.. very moreish.

Orange & White Chocolate Brownies

150g butter
400g caster sugar
3 eggs, beaten
335g plain flour
1/2 tsp salt
2 1/2 tsp baking powder
Finely grated zest of one orange
2 oranges, zest and pith removed and finely chopped.
160g white chocolate chips
1 tsp vanilla essence

Preheat oven to 170C. Grease and line a 30cm x 20cm lamington tin.
1. In a medium saucepan, heat the butter and sugar and stir to combine. Don’t boil. Remove from heat ,cool for 10 minutes then beat in the eggs.
2. Sift the dry ingredients together and add to the pan. Mix well. Stir in the zest, orange chunks, chocolate chips and vanilla and pour into the prepared tin. Bake for 30 – 40 minutes until golden and firm and cool in the tin. Cut into squares and dust with icing sugar and top with candied orange slices.

Happy Potter said:

Pomolo these are yum too. Just going through my biscuit recipes , saw these and thought of you.
I double the recipe and make big bikkies then drizzle with thin orange icing in stripes.

Orange Slices

You need:
1/2 cup butter
1/2 cup sugar
2 eggs
grated rind and juice of 1 orange
1 and 1/2 cups SR flour

Method:
Beat butter and sugar to a cream, add eggs and mix.

Then add grated rind and juice plus the flour.

Roll mixture into balls and flatten with a fork.

Bake in fairly quick oven. When cold join together with orange icing.

Thanks HP. I have added to my recipe files.

Happy Potter said:

This slice too.
Warning.. very moreish.

Orange & White Chocolate Brownies

150g butter
400g caster sugar
3 eggs, beaten
335g plain flour
1/2 tsp salt
2 1/2 tsp baking powder
Finely grated zest of one orange
2 oranges, zest and pith removed and finely chopped.
160g white chocolate chips
1 tsp vanilla essence

Preheat oven to 170C. Grease and line a 30cm x 20cm lamington tin.
1. In a medium saucepan, heat the butter and sugar and stir to combine. Don’t boil. Remove from heat ,cool for 10 minutes then beat in the eggs.
2. Sift the dry ingredients together and add to the pan. Mix well. Stir in the zest, orange chunks, chocolate chips and vanilla and pour into the prepared tin. Bake for 30 – 40 minutes until golden and firm and cool in the tin. Cut into squares and dust with icing sugar and top with candied orange slices.

Ditto with this one. I can’t use slice recipes though because I have to spread biscuits out to about 15 to 18 cm round. A bit difficult with a slice. LOL.

This is to die for..I just have to share.

Rhubarb and Kirsch Clafoutis

Ingredients
For the batter:
400ml/¾ pint milk, warmed
3 eggs
3 tbsp caster sugar
3 tbsp plain flour
2-3 tbsp butter, melted
450g/1lb rhubarb, sliced to thumb thickness and macerated in kirsch and sugar for at least an hour.
2 tbsp kirsch
2 tbsp sugar

Method
1. Preheat oven temperature to 190C/375F/Gas 5.
2. Whisk all batter ingredients together.
3. Place macerated rhubarb into a buttered ovenproof serving dish 30cmx23cm/12inx9in. Pour over the batter. Bake in the oven for 30-35 minutes.
4. When cooked, remove from the oven, dust with icing sugar and serve immediately.

Happy Potter said:

Rhubarb and Kirsch Clafoutis

Ooh, I’ve learnt two things today! Had to look up kirsch and clafouti :D

bon008 said:

Happy Potter said:

Rhubarb and Kirsch Clafoutis

Ooh, I’ve learnt two things today! Had to look up kirsch and clafouti :D

LOL!
Go Bonn !

Happy Potter said:

bon008 said:

Happy Potter said:

Rhubarb and Kirsch Clafoutis

Ooh, I’ve learnt two things today! Had to look up kirsch and clafouti :D

LOL!
Go Bonn !

There’s a reason I’m not the cook in our house… :D

From Wikipedia, the free encyclopedia
Maceration may refer to:
Maceration (food), the softening or breaking into pieces with liquid
Maceration, in chemistry and herbalism, the preparation of an extract by soaking material (such as animal skins or parts of fibrous plants) in water, vegetable oil or some organic solvent. The word may also refer to the same process when used to produce perfume stock.
Maceration (wine), in viticulture, the steeping of grape skins and solids in must, where alcohol later acts as a solvent to extract colour, tannin and aroma from the skins during the wine fermentation process
Maceration (sewage), the use of a machine that reduces solids to small pieces in order to deal with rags and other solid waste
Maceration (bone), a method of separating of bone from soft body tissue by controlled putrefaction
Acid maceration, extracting organic microfossils from a silicate matrix with the use of a strong acid
A macerator, in chicken farming, a high-speed grinder used to slaughter unwanted male chicks in large numbers.
Maceration, in biology, is the mechanical grinding or kneading of semi-solid food in the stomach into chyme
Maceration, in dermatology, is the softening and whitening of skin kept constantly wet, leaving it more vulnerable to infection or damage by tearing

Good cooks are born, not made , they say.
The saying’s most untrue,
Hard trying and prime recipes,
Will make good cooks of you.

:D

Happy Potter said:

Good cooks are born, not made , they say.
The saying’s most untrue,
Hard trying and prime recipes,
Will make good cooks of you.

:D

I’m getting better apparently. I don’t burn my cakes anymore :)

2. daughter likes it when I have my day off and bake ;)

Happy Potter said:

Good cooks are born, not made , they say.
The saying’s most untrue,
Hard trying and prime recipes,
Will make good cooks of you.

:D

Only if you enjoy cooking though… :)

Thing is I am not a foodie.. if it was up to me, I’d be happy just eating stiryfry, spag bog, and lasagna for the rest of my life!! In fact I did for 6 weeks once, alternating lasagna with stir fry every night and it was excellent :) These days though I will just crack open a can of beans instead.. :D

bluegreen said:

Happy Potter said:

Good cooks are born, not made , they say.
The saying’s most untrue,
Hard trying and prime recipes,
Will make good cooks of you.

:D

I’m getting better apparently. I don’t burn my cakes anymore :)

2. daughter likes it when I have my day off and bake ;)
   

Well done and great cooking, Bluegreen :D

Happy Potter said:

bluegreen said:

Happy Potter said:

Good cooks are born, not made , they say.
The saying’s most untrue,
Hard trying and prime recipes,
Will make good cooks of you.

:D

I’m getting better apparently. I don’t burn my cakes anymore :)

2. daughter likes it when I have my day off and bake ;)
   

Well done and great cooking, Bluegreen :D

thanks :D

bon008 said:

Happy Potter said:

Rhubarb and Kirsch Clafoutis

Ooh, I’ve learnt two things today! Had to look up kirsch and clafouti :D

Kirsch is great in cheese fondue…

;)

bon008 said:

Happy Potter said:

Good cooks are born, not made , they say.
The saying’s most untrue,
Hard trying and prime recipes,
Will make good cooks of you.

:D

Only if you enjoy cooking though… :)

Thing is I am not a foodie.. if it was up to me, I’d be happy just eating stiryfry, spag bog, and lasagna for the rest of my life!! In fact I did for 6 weeks once, alternating lasagna with stir fry every night and it was excellent :) These days though I will just crack open a can of beans instead.. :D

Hmmm, I’d go stir crazy limited to 3 things. I have about 50 stock standard faves, and then there are the inventions and occasional attempts to follow recipes to boot.

Tonight is Chicken Pad Thai Noodles with bean shoots, possibly followed by pancakes with lemon and sugar because I’m sick and I deserve a treat, LOL! I have an icky cold and feel yucky, pancakes are good comfort food and the lemon is good for colds! (that’s my excuse and I’m sticking to it!:D)

Happy Potter said:

This is to die for..I just have to share.

Rhubarb and Kirsch Clafoutis

Ingredients
For the batter:
400ml/¾ pint milk, warmed
3 eggs
3 tbsp caster sugar
3 tbsp plain flour
2-3 tbsp butter, melted
450g/1lb rhubarb, sliced to thumb thickness and macerated in kirsch and sugar for at least an hour.
2 tbsp kirsch
2 tbsp sugar

Method
1. Preheat oven temperature to 190C/375F/Gas 5.
2. Whisk all batter ingredients together.
3. Place macerated rhubarb into a buttered ovenproof serving dish 30cmx23cm/12inx9in. Pour over the batter. Bake in the oven for 30-35 minutes.
4. When cooked, remove from the oven, dust with icing sugar and serve immediately.

I saved it thanks HP. I wouldn’t have Kirsch on hand but I could surely substitute.

pomolo said:

Happy Potter said:

This is to die for..I just have to share.

Rhubarb and Kirsch Clafoutis

Ingredients
For the batter:
400ml/¾ pint milk, warmed
3 eggs
3 tbsp caster sugar
3 tbsp plain flour
2-3 tbsp butter, melted
450g/1lb rhubarb, sliced to thumb thickness and macerated in kirsch and sugar for at least an hour.
2 tbsp kirsch
2 tbsp sugar

Method
1. Preheat oven temperature to 190C/375F/Gas 5.
2. Whisk all batter ingredients together.
3. Place macerated rhubarb into a buttered ovenproof serving dish 30cmx23cm/12inx9in. Pour over the batter. Bake in the oven for 30-35 minutes.
4. When cooked, remove from the oven, dust with icing sugar and serve immediately.

I saved it thanks HP. I wouldn’t have Kirsch on hand but I could surely substitute.

I don’t like Kirsch anyway.

bubba louie said:

pomolo said:

Happy Potter said:

This is to die for..I just have to share.

Rhubarb and Kirsch Clafoutis

Ingredients
For the batter:
400ml/¾ pint milk, warmed
3 eggs
3 tbsp caster sugar
3 tbsp plain flour
2-3 tbsp butter, melted
450g/1lb rhubarb, sliced to thumb thickness and macerated in kirsch and sugar for at least an hour.
2 tbsp kirsch
2 tbsp sugar

Method
1. Preheat oven temperature to 190C/375F/Gas 5.
2. Whisk all batter ingredients together.
3. Place macerated rhubarb into a buttered ovenproof serving dish 30cmx23cm/12inx9in. Pour over the batter. Bake in the oven for 30-35 minutes.
4. When cooked, remove from the oven, dust with icing sugar and serve immediately.

I saved it thanks HP. I wouldn’t have Kirsch on hand but I could surely substitute.

I don’t like Kirsch anyway.

What about Grand Marnier? You can buy it in those mini bottles.

bubba louie said:

bubba louie said:

pomolo said:

I saved it thanks HP. I wouldn’t have Kirsch on hand but I could surely substitute.

I don’t like Kirsch anyway.

What about Grand Marnier? You can buy it in those mini bottles.

You can’t make a Black Forrest Cake without Kirsch I have GM and Tia Maria and I won’t bother to name them all. I’m sure I could substitute.

pomolo said:

bubba louie said:

bubba louie said:

I don’t like Kirsch anyway.

What about Grand Marnier? You can buy it in those mini bottles.

You can’t make a Black Forrest Cake without Kirsch I have GM and Tia Maria and I won’t bother to name them all. I’m sure I could substitute.

Yes you could substitute with GM , or TM :) Cherry essence x half teasp. and a dollop of milk could be use in place of kirsch.

(was asleep and just got up again)

Evenin Folk’s

Time to bring this post back to life…..

I have soooo much silverbeet and I don’t want to feed it all to the chooks.

So if you’ve got a grand recipe, please throw it in for me. Would really like a soup recipe too if anyones got one. Cheers

I’ve got a nice Indian recipe with silverbeet and potatoes, but it is downstairs and I don’t feel like getting it right now, sorry!

Creamed Spinach (or silverbeet)
serves 6 to 8
125g butter
4 tablespoons flour
1/2 medium onion, finely diced
3 garlic cloves, finely minced
2 cups milk
Salt & Pepper to taste
Pinch of ground nutmeg
1 tablespoon butter
large bunch of baby spinach
Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for five minutes while you cook the spinach.
Melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine.
Serve immediately.
(though it tastes great cold too)

>Creamed Spinach (or silverbeet)

Ok with the band HP?

Tracy Rutherford’s silver beet & potato soup

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1kg floury potatoes (such as Sebago), peeled, chopped
5 cups vegetable stock (or chicken stock)
1 bunch silver beet, washed, trimmed, chopped
2 teaspoons lemon juice
1 teaspoon finely grated lemon rind
1 teaspoon chopped dill
cayenne pepper, to taste
sour cream, to serve

1. Heat the oil in a large saucepan and add the onion. Cook over medium heat for 5 minutes, until the onion is soft. Add the garlic and cook for 1 minute.

2. Add the potatoes and stock, and bring to the boil. Reduce the heat to medium-low and simmer, partially covered, until the potatoes are very tender.

3. Add the silver beet and cook until wilted. Cool the soup slightly, and use a wand (hand) blender or food processor to process until smooth. Stir in the juice, rind and dill. Season with cayenne pepper to taste and serve with a dollop of sour cream.

colliewa said:

>Creamed Spinach (or silverbeet)

Ok with the band HP?

Absolutely :)

I need it for the iron so I have that with meat , and silverbeet chopped in rissoles too.

bluegreen said:

I’ve got a nice Indian recipe with silverbeet and potatoes, but it is downstairs and I don’t feel like getting it right now, sorry!

That’s ok BG…does sound good tho

Happy Potter said:

Tracy Rutherford’s silver beet & potato soup

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1kg floury potatoes (such as Sebago), peeled, chopped
5 cups vegetable stock (or chicken stock)
1 bunch silver beet, washed, trimmed, chopped
2 teaspoons lemon juice
1 teaspoon finely grated lemon rind
1 teaspoon chopped dill
cayenne pepper, to taste
sour cream, to serve

1. Heat the oil in a large saucepan and add the onion. Cook over medium heat for 5 minutes, until the onion is soft. Add the garlic and cook for 1 minute.

2. Add the potatoes and stock, and bring to the boil. Reduce the heat to medium-low and simmer, partially covered, until the potatoes are very tender.

3. Add the silver beet and cook until wilted. Cool the soup slightly, and use a wand (hand) blender or food processor to process until smooth. Stir in the juice, rind and dill. Season with cayenne pepper to taste and serve with a dollop of sour cream.

Oh yeah…….. this will be a definate thanks

Muschee said:

bluegreen said:

I’ve got a nice Indian recipe with silverbeet and potatoes, but it is downstairs and I don’t feel like getting it right now, sorry!

That’s ok BG…does sound good tho

will try and remember to grab it when I get home and before I “retire” to our temporary living roomette upstairs.

bluegreen said:

Muschee said:

bluegreen said:

I’ve got a nice Indian recipe with silverbeet and potatoes, but it is downstairs and I don’t feel like getting it right now, sorry!

That’s ok BG…does sound good tho

will try and remember to grab it when I get home and before I “retire” to our temporary living roomette upstairs.

the recipe calls for spinach but i always substitute silverbeet

Saag Aloo

2 large onions
100g/4oz ghee
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp ground coriander
900g/2lb fresh spinach or 450g/1lb frozen spinach
450g/1lb potatoes, peeled and cubed
1/2 tsp salt
2 tsps ground fenugreek
2 green chillies (optional)
100g/4oz canned tomatoes
50g/2oz fresh root ginger, peeled and thinly sliced

Fry half the onions in the ghee in a heavy-based saucepan until golden brown. Then add the coriander and cumin seeds and cook for 1 min.

Blend the rest of the onions and the chilli powder together with the ground coriander in a blender. Stir the puree into the onions. Cook for 5 mins.

Wash the spinach and chop it into small pieces. Cook for 10 mins until it is tender.

Parboil the cubed potatoes for 5-8 mins in slightly salted water.

Drain the potatoes and add, with the spinach, salt, fenugreek and chillies (if used) to the main pot. Stir in well and cook on a very low heat for about 10 mins, turning occasionally.

Add the tomatoes and ginger. Cover and simmer for 10 mins. Serve immediately.

Is that a vegan curry BG LOL, sounds yummy though

The Estate said:

Is that a vegan curry BG LOL, sounds yummy though

I’ve cooked it to go alongside a meat curry.

bluegreen said:

The Estate said:

Is that a vegan curry BG LOL, sounds yummy though

I’ve cooked it to go alongside a meat curry.

that is alright then LOL, what sort of meat curry

The Estate said:

bluegreen said:

The Estate said:

Is that a vegan curry BG LOL, sounds yummy though

I’ve cooked it to go alongside a meat curry.

that is alright then LOL, what sort of meat curry

whatever takes my fancy! lol!

Creamed Spinach = good
Thanks HP!

bluegreen said:

The Estate said:

Is that a vegan curry BG LOL, sounds yummy though

I’ve cooked it to go alongside a meat curry.

Vegans don’t eat ghee. LOL

Bubba Louie said:

bluegreen said:

The Estate said:

Is that a vegan curry BG LOL, sounds yummy though

I’ve cooked it to go alongside a meat curry.

Vegans don’t eat ghee. LOL

gheee wizz dont they ROFL

bluegreen said:

bluegreen said:

Muschee said:

That’s ok BG…does sound good tho

will try and remember to grab it when I get home and before I “retire” to our temporary living roomette upstairs.

the recipe calls for spinach but i always substitute silverbeet

Saag Aloo

2 large onions
100g/4oz ghee
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp ground coriander
900g/2lb fresh spinach or 450g/1lb frozen spinach
450g/1lb potatoes, peeled and cubed
1/2 tsp salt
2 tsps ground fenugreek
2 green chillies (optional)
100g/4oz canned tomatoes
50g/2oz fresh root ginger, peeled and thinly sliced

Fry half the onions in the ghee in a heavy-based saucepan until golden brown. Then add the coriander and cumin seeds and cook for 1 min.

Blend the rest of the onions and the chilli powder together with the ground coriander in a blender. Stir the puree into the onions. Cook for 5 mins.

Wash the spinach and chop it into small pieces. Cook for 10 mins until it is tender.

Parboil the cubed potatoes for 5-8 mins in slightly salted water.

Drain the potatoes and add, with the spinach, salt, fenugreek and chillies (if used) to the main pot. Stir in well and cook on a very low heat for about 10 mins, turning occasionally.

Add the tomatoes and ginger. Cover and simmer for 10 mins. Serve immediately.

Oh you are a gem…thanks BG

orchid40 said:

Creamed Spinach = good
Thanks HP!

Yep I seconds that…… I’m gonna try them all

Thanks everyone :) :) :)

maggie beer fried lettuce tonight – will wonders never cease.

i presume you know the fetta cheese ‘spanakopita’.

Whenever I make shepherds or cottage pie I always put some shredded silverbeet and sprinkle parmesan cheese on top of the potato before baking

Thought best stick this in the right thread eh.

simple cream cheese sultana cake

250g block PHILADELPHIA Light Cream Cheese, softened
3/4 cup caster sugar
3×55g eggs
1 1/2 cups self raising flour, sifted
1/4 cup milk
1 cup sultanas

1.MIX Philly* and caster sugar for 3 minutes or until smooth.

2.ADD eggs one at a time, beating well between each addition. Stir in flour, milk and sultanas until well combined.

3.SPOON into a lightly greased ring tin and bake at 180C for 40 minutes or until cooked.

Easy peasy and moist. (from the Kraft site)

And, what I sometimes do with this for a flavour variation , add 1/2 cup glazed cherries and 1/2 teasp. almond essence.

Did someone say citrus? Make these make these! YUM

Orange & White Chocolate Brownies

150g butter
400g caster sugar
3 eggs, beaten
335g plain flour
1/2 tsp salt
2 1/2 tsp baking powder
Finely grated zest of one orange
2 oranges, zest and pith removed and cut into fine dice.
160g white chocolate chips
1 tsp vanilla essence

Here’s how
Preheat oven to 170C. Grease and line a 30cm x 20cm lamington tin.
1. In a medium saucepan, heat the butter and sugar and stir to combine. Remove from heat and beat in the eggs.
2. Sift the dry ingredients together and add to the pan. Mix well. Stir in the zest, orange chunks, chocolate chips and vanilla and pour into the prepared tin. Bake for 30 – 40 minutes until golden and firm and cool in the tin. Cut into squares and dust with icing sugar and top with candied orange slices.

Orange Slices ( or any citrus)

You need:
1/2 cup butter
1/2 cup sugar
2 eggs
grated rind and juice of 1 orange
1 and 1/2 cups SR flour
Method:
Beat butter and sugar to a cream, add eggs and mix.
Then add grated rind and juice plus the flour.
Roll mixture into balls and flatten with a fork.
Bake in fairly quick oven. When cold join together with orange icing.

Orange Mousse

Ingredients
4 eggs
2 egg yolks
125g caster sugar (1 cup)
grated rind and juice of 1 lemon
15g gelatine
284ml 1 1/4 cups whipping cream whipped
184g 3/4 cup concentrated orange juice ( boil juice down to a concentrate)
Method
Place the eggs, egg yolks, sugar and lemon rind in a bowl and whisk over a pan of hot water until thick and mousse like.
Soak the gelatine and lemon juice in a bowl over a pan of simmering water, stir until dissolved.
Fold gelatine into mousse with half the cream and the orange juice.
Stir gently over a bowl of iced water until beginning to set. Pour into a serving bowl and chill until set.
Decorate with piped cream and orange rind.

Orange Poppyseed Sugar Biscuits

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 stick, plus 2 Tablespoons (10 ounces) unsalted butter, at room temperature
1 cup sugar
1 egg
1 egg yolk
1 teaspoon pure vanilla extract
1 1/2 Tablespoons poppyseeds
1 Tablespoon orange zest
1. Whisk the flour, salt baking powder and poppyseeds together.
2. Put the sugar in a medium size bowl and add the orange zest. With the back of a spoon, grind the orange zest into the sugar until fragrant. (The sugar will act like a sand paper against the orange zest to draw out all the fragrant oils)
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer and a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the fragrant sugar and zest and continue to beat for about 2 minutes until mixture is light and pale.
4. Add the egg and yolk and beat for another minute or two. Beat in the vanilla.
5. Reduce the mixer to low speed and steadily add the flour mixture, mixing only until it has been incorporated. Because the dough is best when it is worked the least, you might want to stop the mixer before the flour is thoroughly blended into the dough, and finish the job with a rubber spatula. When mixed, the dough will be soft, creamy and malleable.
6. Turn the dough out onto the counter and divide in half. To make slice-and-bake cookies, shape each half into a chubby sausage (about 2 inches in diameter) and wrap in plastic. The dough must be chilled or at least two hours. (Well wrapped the dough can be refrigerated fir up to 3 days or frozen up to 2 months.)

Getting Ready to Bake
1. Center the rack in the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
2. Use a sharp, thin knife to slice into 1/4-inch-thick rounds, and place the rounds on the baking sheet, leaving about 1 1/2-inches of space between the cookies.
3. Bake the cookies one sheet at a time for 9 to 11 minutes, rotating the sheet at the midpoint. The cookies should feel firm, but they should not color much, if at all. Remove the pan from the oven and let the cookies rest 1 minute before carefully lifting them onto a rack to cool to room temperature. Repeat with the remaining dough, cooling the baking sheets between batches.

I’d need a barnyard full of hens for those LOL!!

Happy Potter said:

Did someone say citrus? Make these make these! YUM

Orange & White Chocolate Brownies

150g butter
400g caster sugar
3 eggs, beaten
335g plain flour
1/2 tsp salt
2 1/2 tsp baking powder
Finely grated zest of one orange
2 oranges, zest and pith removed and cut into fine dice.
160g white chocolate chips
1 tsp vanilla essence

Here’s how
Preheat oven to 170C. Grease and line a 30cm x 20cm lamington tin.
1. In a medium saucepan, heat the butter and sugar and stir to combine. Remove from heat and beat in the eggs.
2. Sift the dry ingredients together and add to the pan. Mix well. Stir in the zest, orange chunks, chocolate chips and vanilla and pour into the prepared tin. Bake for 30 – 40 minutes until golden and firm and cool in the tin. Cut into squares and dust with icing sugar and top with candied orange slices.

Bugga! Bugga! All the oranges are juiced now. I’d have to go and buy 2 oranges. I’ve got plenty of rind though, so could I use frozen juice? Of course I could. The cake won’t know if the juice and rind is from a fresh orange or not. GoodO! I’m going to try that recipe HP.

Happy Potter said:

Orange Slices ( or any citrus)

You need:
1/2 cup butter
1/2 cup sugar
2 eggs
grated rind and juice of 1 orange
1 and 1/2 cups SR flour
Method:
Beat butter and sugar to a cream, add eggs and mix.
Then add grated rind and juice plus the flour.
Roll mixture into balls and flatten with a fork.
Bake in fairly quick oven. When cold join together with orange icing.

Uh Oh! 3 oranges now.

Happy Potter said:

Orange Mousse

Ingredients
4 eggs
2 egg yolks
125g caster sugar (1 cup)
grated rind and juice of 1 lemon
15g gelatine
284ml 1 1/4 cups whipping cream whipped
184g 3/4 cup concentrated orange juice ( boil juice down to a concentrate)
Method
Place the eggs, egg yolks, sugar and lemon rind in a bowl and whisk over a pan of hot water until thick and mousse like.
Soak the gelatine and lemon juice in a bowl over a pan of simmering water, stir until dissolved.
Fold gelatine into mousse with half the cream and the orange juice.
Stir gently over a bowl of iced water until beginning to set. Pour into a serving bowl and chill until set.
Decorate with piped cream and orange rind.

I’ll have to miss the Mousse. Too eggy for me. Just don’t tell my family.

Happy Potter said:

Orange Poppyseed Sugar Biscuits

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 stick, plus 2 Tablespoons (10 ounces) unsalted butter, at room temperature
1 cup sugar
1 egg
1 egg yolk
1 teaspoon pure vanilla extract
1 1/2 Tablespoons poppyseeds
1 Tablespoon orange zest
1. Whisk the flour, salt baking powder and poppyseeds together.
2. Put the sugar in a medium size bowl and add the orange zest. With the back of a spoon, grind the orange zest into the sugar until fragrant. (The sugar will act like a sand paper against the orange zest to draw out all the fragrant oils)
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer and a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the fragrant sugar and zest and continue to beat for about 2 minutes until mixture is light and pale.
4. Add the egg and yolk and beat for another minute or two. Beat in the vanilla.
5. Reduce the mixer to low speed and steadily add the flour mixture, mixing only until it has been incorporated. Because the dough is best when it is worked the least, you might want to stop the mixer before the flour is thoroughly blended into the dough, and finish the job with a rubber spatula. When mixed, the dough will be soft, creamy and malleable.
6. Turn the dough out onto the counter and divide in half. To make slice-and-bake cookies, shape each half into a chubby sausage (about 2 inches in diameter) and wrap in plastic. The dough must be chilled or at least two hours. (Well wrapped the dough can be refrigerated fir up to 3 days or frozen up to 2 months.)

Getting Ready to Bake
1. Center the rack in the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
2. Use a sharp, thin knife to slice into 1/4-inch-thick rounds, and place the rounds on the baking sheet, leaving about 1 1/2-inches of space between the cookies.
3. Bake the cookies one sheet at a time for 9 to 11 minutes, rotating the sheet at the midpoint. The cookies should feel firm, but they should not color much, if at all. Remove the pan from the oven and let the cookies rest 1 minute before carefully lifting them onto a rack to cool to room temperature. Repeat with the remaining dough, cooling the baking sheets between batches.

Now HP. Cut it out

Uh Oh! 3 oranges now.

——————————-
LOL Pom!
I thought I’d got them in quick enough before you juiced the lot , obviously you’re too fast.
For the orange brownies you do need 2 whole oranges chopped..
They are very moreish :)

I’m cooking up a big batch of pies for freezing, chicken satay, chicken and leek, lamb and rosemary , spicy lamb, and various beef ones :D
The kitchens abuzz..and a mess…

Happy Potter said:

Uh Oh! 3 oranges now.

——————————-
LOL Pom!
I thought I’d got them in quick enough before you juiced the lot , obviously you’re too fast.
For the orange brownies you do need 2 whole oranges chopped..
They are very moreish :)

I’m cooking up a big batch of pies for freezing, chicken satay, chicken and leek, lamb and rosemary , spicy lamb, and various beef ones :D
The kitchens abuzz..and a mess…

I can only cook 2 – 3 things and then I’m kitchen-phobic for the day…

That said, the only reason I’ve done any decent cooking at all the past 6 months is because of what you post, Happy Potter! Never bothered with more than the necessaries 20 years previous…

:D

Dinetta said:

Happy Potter said:

Uh Oh! 3 oranges now.

——————————-
LOL Pom!
I thought I’d got them in quick enough before you juiced the lot , obviously you’re too fast.
For the orange brownies you do need 2 whole oranges chopped..
They are very moreish :)

I’m cooking up a big batch of pies for freezing, chicken satay, chicken and leek, lamb and rosemary , spicy lamb, and various beef ones :D
The kitchens abuzz..and a mess…

I can only cook 2 – 3 things and then I’m kitchen-phobic for the day…

That said, the only reason I’ve done any decent cooking at all the past 6 months is because of what you post, Happy Potter! Never bothered with more than the necessaries 20 years previous…

:D

Ohh lol! I will have to post more recipes then :) First requirement of foodies, you must be interested in cooking, or you end up hating it. I love cooking , and if I want to spend whole days in the garden, then I bulk cook when I can. I’m not obsessed though , it’s take away when I haven’t cooked. Rare tho. Got most of the pies done , just the curried beef to go then I’m in the bath. I cleaned as I went, but the man can do the rest while I have a tub. I had quite a production line going with the pies, but hubby inturrupted me by asking “ now where did you want those hanging pots again?” arghh..so I’m finishing later then planned.

Here BG :)

GREEK RICE PUDDING • 1 litre of full cream milk • 120 grams of long grain white rice • 125 grams of sugar • 1 tspn of good quality vanilla extract • 1 cinnamon stick • zest of half a large lemon

• 3 tbsps of cold milk extra
• 2 tbsps of corn flour
• 2 egg yolks

• cinnamon for sprinkling
1. Place the milk in a saucepan and let it come to a simmer (about 10 mins)
2. Add the rice, cinnamon stick and lemon zest and let it all cook for another 15-20 mins.
3. In a separate sauce pan, whisk together the 2 tablespoons of cold milk, corn flour and egg yolks and simmer over a low heat until thickened.
4. Add the egg mixture together with the sugar and vanilla extract to the rice and milk.
5. Increase your temperature to medium high and continue to stir everything until it all becomes nice and thick. (this may take anywhere between 5-10 mins)
6. Remove from the heat and set aside to cool.
7. Once cooled, remove the cinnamon stick and pour into four individual bowls or 6 medium sized ramekins.
8. Place in the fridge until ready to consume.
When ready to consume make sure to sprinkle a good helping of cinnamon on top.

My quick version works perfectly too..I use med GI Doongara rice.

Bung the milk rice sugar vanilla essence zest and cinnamon stick in a non stick saucepan and bring to the boil , simmer for 20 minutes. Stir now and then. Remove cinnamon stick.

Put egg yolks , extra milk and cornflour in a small wide jug and whisk till smooth, then pour into rice mixture slowly whilst stirring madly.

Put into pretty serving glasses and cover with cling film and refridgerate.
Don’t eat it all yourself LOL!

Happy Potter said:

Here BG :)

Don’t eat it all yourself LOL!

I’ll try not too, thank you :D