Post by Jen on Aug 1, 2007 8:23:14 GMT 1
Cornbread
Ingredients:
160g yellow corn meal
125g all purpose flour
100g granulated sugar
1 tablespoon ( 14g ) baking powder
1 teaspoon salt
240 ml whole milk
80 ml vegetable oil
1 large egg
Method
Set the oven to 200 ºC
In a bowl combine the corn meal, flour, sugar, baking powder and salt. In a separate bowl whisk together the milk, vegetable oil and egg and combine with the dry ingredients.
Place in a greased baking pan and cook in the oven for 20 – 25 mins.
Apple Pie
Ingredients
For the pastry:
255g/9oz plain flour
pinch of salt
140g/5oz hard margarine or butter
6 tsp cold water
For the filling:
3 large Bramley cooking apples, chopped, stewed and cooled
sugar, to taste
caster sugar, to serve
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Sieve the flour and salt into a bowl.
3. Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
4. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling.
5. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium plate. Trim the edges with a knife using the edge of the plate as your guide.
6. Cover the pastry with the stewed apples and sprinkle with sugar to taste.
7. Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top.
8. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide.
9. Flute the edges with a pinching action using your fingers and thumb.
10. Prick the surface of the pastry lightly before placing the pie in the oven. Cook for 20-30 minutes.
Gingerbread Men
Ingredients:
2 ounces butter
2 ounces sugar
1 ½ tablespoons of golden syrup
6 ounces self-raising flour ½ teaspoon bicarbonate of soda
1 rounded teaspoon ground ginger
Method
Melt the butter, sugar and golden syrup in a saucepan stirring occasionally. When melted remove from heat. Meanwhile sift the flour, bicarbonate of soda and ground ginger into a large bowl. Stir the melted ingredients into the dry ingredients until you have a fairly stiff dough. Turn out onto a lightly floured surface and roll out to a thickness of about ¼ inch.
Cut out the gingerbread men using a cutter which has its edge dipped in flour and use a palette knife to lift them on to a lightly greased baking tray. Use raisins to make the eyes and buttons of your gingerbread men and then bake in the oven for eight to ten minutes until a lovely golden brown. Let them cool until hard on the baking tray and then remove onto a cooling rack. If you have kids it would be fun for them to help you with these and you could decorate them however you want.
Colcannon is a traditional Irish recipe served on the eve of the fist harvest of the potatoes. It is very good.
Colcannon
Ingredients
1 medium cabbage, quartered and core removed
2 lb potatoes, scrubbed and sliced with skins left on
2 medium leeks, thoroughly washed and sliced
1 cup milk
1/2 teaspoons each mace, salt, pepper
2 garlic cloves
8 tablespoons unsalted butter
Method
Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside.
Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.
Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.
Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it.
Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.
Bean Burgers
Makes 6 or 8 depending on size
Ingredients
I small jar of beans ( kidney beans, lima beans, chickpeas whatever you want )
2 Carrots grated
1 small Onion finely chopped
6 medium Mushrooms diced
Half a Courgette diced
2 cloves of Garlic diced
2 slices seeded brown breadcrumbs
1 spoon fresh Marjoram
1 spoon fresh Oregano
salt and pepper
Olive oil
Method
Heat the olive oil in a pan; add the Mushrooms and Courgettes stir for a few minutes. Then add the Onion and Garlic. Fry for about 5 mins. Add the grated carrot. Mash the Beans with a potato masher and add to the pan, stir continuously for 5-6 mins, then add the breadcrumbs, herbs and season to taste. Leave to cool.
Shape into patties; you might need to use flour if the mixture is too wet.
I grilled mine on a low heat for half an hour turning over half way through, but I’m sure you could fry them just as well.
Bannock is a traditional scottish dish and was made from the first fruits that were harvested.
Here is a modern recipe.
Pitcaithly Bannock
Ingredients
8 oz flour
4 oz butter
2 oz caster sugar
1oz prunes
1oz sultanas
Method
Set oven to 325F/Gas 3. Grease a baking sheet. Sift the flour into a bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and mix in the peel, making sure they are evenly distributed. Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered
Ingredients:
160g yellow corn meal
125g all purpose flour
100g granulated sugar
1 tablespoon ( 14g ) baking powder
1 teaspoon salt
240 ml whole milk
80 ml vegetable oil
1 large egg
Method
Set the oven to 200 ºC
In a bowl combine the corn meal, flour, sugar, baking powder and salt. In a separate bowl whisk together the milk, vegetable oil and egg and combine with the dry ingredients.
Place in a greased baking pan and cook in the oven for 20 – 25 mins.
Apple Pie
Ingredients
For the pastry:
255g/9oz plain flour
pinch of salt
140g/5oz hard margarine or butter
6 tsp cold water
For the filling:
3 large Bramley cooking apples, chopped, stewed and cooled
sugar, to taste
caster sugar, to serve
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Sieve the flour and salt into a bowl.
3. Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
4. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling.
5. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium plate. Trim the edges with a knife using the edge of the plate as your guide.
6. Cover the pastry with the stewed apples and sprinkle with sugar to taste.
7. Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top.
8. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide.
9. Flute the edges with a pinching action using your fingers and thumb.
10. Prick the surface of the pastry lightly before placing the pie in the oven. Cook for 20-30 minutes.
Gingerbread Men
Ingredients:
2 ounces butter
2 ounces sugar
1 ½ tablespoons of golden syrup
6 ounces self-raising flour ½ teaspoon bicarbonate of soda
1 rounded teaspoon ground ginger
Method
Melt the butter, sugar and golden syrup in a saucepan stirring occasionally. When melted remove from heat. Meanwhile sift the flour, bicarbonate of soda and ground ginger into a large bowl. Stir the melted ingredients into the dry ingredients until you have a fairly stiff dough. Turn out onto a lightly floured surface and roll out to a thickness of about ¼ inch.
Cut out the gingerbread men using a cutter which has its edge dipped in flour and use a palette knife to lift them on to a lightly greased baking tray. Use raisins to make the eyes and buttons of your gingerbread men and then bake in the oven for eight to ten minutes until a lovely golden brown. Let them cool until hard on the baking tray and then remove onto a cooling rack. If you have kids it would be fun for them to help you with these and you could decorate them however you want.
Colcannon is a traditional Irish recipe served on the eve of the fist harvest of the potatoes. It is very good.
Colcannon
Ingredients
1 medium cabbage, quartered and core removed
2 lb potatoes, scrubbed and sliced with skins left on
2 medium leeks, thoroughly washed and sliced
1 cup milk
1/2 teaspoons each mace, salt, pepper
2 garlic cloves
8 tablespoons unsalted butter
Method
Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside.
Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.
Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.
Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it.
Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.
Bean Burgers
Makes 6 or 8 depending on size
Ingredients
I small jar of beans ( kidney beans, lima beans, chickpeas whatever you want )
2 Carrots grated
1 small Onion finely chopped
6 medium Mushrooms diced
Half a Courgette diced
2 cloves of Garlic diced
2 slices seeded brown breadcrumbs
1 spoon fresh Marjoram
1 spoon fresh Oregano
salt and pepper
Olive oil
Method
Heat the olive oil in a pan; add the Mushrooms and Courgettes stir for a few minutes. Then add the Onion and Garlic. Fry for about 5 mins. Add the grated carrot. Mash the Beans with a potato masher and add to the pan, stir continuously for 5-6 mins, then add the breadcrumbs, herbs and season to taste. Leave to cool.
Shape into patties; you might need to use flour if the mixture is too wet.
I grilled mine on a low heat for half an hour turning over half way through, but I’m sure you could fry them just as well.
Bannock is a traditional scottish dish and was made from the first fruits that were harvested.
Here is a modern recipe.
Pitcaithly Bannock
Ingredients
8 oz flour
4 oz butter
2 oz caster sugar
1oz prunes
1oz sultanas
Method
Set oven to 325F/Gas 3. Grease a baking sheet. Sift the flour into a bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and mix in the peel, making sure they are evenly distributed. Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered
