| [Angelic Storm] Friday, November 20, 2009 8:46:53 AM | |
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I love cheese! That soup sounds yummy scrummy!  Cant wait to try it!
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Friday, November 20, 2009 6:51:59 AM)| |  | Necroticist wrote: | | I know this sound a lil wierd...but trust me - it's good!
Cheese Soup:
1 oz/25g butter, 1 onion (very finely chopped), 1 carrot (very finely chopped), 2 rashers of streaky bacon (rinds removed & chopped), 1/2 oz/15g plain flour, 1 pint /600 ml chicken stock, salt and ground black pepper, Garlic powder, Paprika, 4 oz/100g strong farmhouse cheddar cheese.
Melt the butter in a pan and add the onion, carrot & bacon. Fry until soft and beginning to colour. Stir in the flour and cook for 1 minute. Gradually add the stock and bring to a boil. Season well with salt, pepper, garlic powder and paprika. Cover and simmer gently for about 20 mins or until the veg are tender. Add most of the cheese and stir until melted. Adjust the seasoning to taste and reheat gently. Serve sprinkled with the remaining cheese. (If a smoother soup is preffered - just liquidize the mix before adding the cheese - i do). |
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| [Deep Freeze] Friday, November 20, 2009 6:57:25 AM | |
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Weird or not...anything with cheese works for me! HA!!!!!!!!!!!!!!!!!!
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Friday, November 20, 2009 6:51:59 AM)| | | Necroticist wrote: | | I know this sound a lil wierd...but trust me - it's good!
Cheese Soup:
1 oz/25g butter, 1 onion (very finely chopped), 1 carrot (very finely chopped), 2 rashers of streaky bacon (rinds removed & chopped), 1/2 oz/15g plain flour, 1 pint /600 ml chicken stock, salt and ground black pepper, Garlic powder, Paprika, 4 oz/100g strong farmhouse cheddar cheese.
Melt the butter in a pan and add the onion, carrot & bacon. Fry until soft and beginning to colour. Stir in the flour and cook for 1 minute. Gradually add the stock and bring to a boil. Season well with salt, pepper, garlic powder and paprika. Cover and simmer gently for about 20 mins or until the veg are tender. Add most of the cheese and stir until melted. Adjust the seasoning to taste and reheat gently. Serve sprinkled with the remaining cheese. (If a smoother soup is preffered - just liquidize the mix before adding the cheese - i do). |
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| [Necroticist] Friday, November 20, 2009 6:51:59 AM | |
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I know this sound a lil wierd...but trust me - it's good!
Cheese Soup:
1 oz/25g butter, 1 onion (very finely chopped), 1 carrot (very finely chopped), 2 rashers of streaky bacon (rinds removed & chopped), 1/2 oz/15g plain flour, 1 pint /600 ml chicken stock, salt and ground black pepper, Garlic powder, Paprika, 4 oz/100g strong farmhouse cheddar cheese.
Melt the butter in a pan and add the onion, carrot & bacon. Fry until soft and beginning to colour. Stir in the flour and cook for 1 minute. Gradually add the stock and bring to a boil. Season well with salt, pepper, garlic powder and paprika. Cover and simmer gently for about 20 mins or until the veg are tender. Add most of the cheese and stir until melted. Adjust the seasoning to taste and reheat gently. Serve sprinkled with the remaining cheese. (If a smoother soup is preffered - just liquidize the mix before adding the cheese - i do). |
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| [Sheba_69] Thursday, November 19, 2009 6:30:53 AM | |
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HI! Thanx,i will take u up on it! lol.. i'll be doing ur beef,kidney and mushroom pie this week-end. Hopefully it'll turn out right  .It doesnt look to hard to make.
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Wednesday, November 18, 2009 6:11:51 PM)| | | Necroticist wrote: | | I'm no world class chef or anything - but have worked in the cooking trade fer decades - i know a bit. Anything u want i prolly got a recipe for..just ask. :)
| | | Sheba_69 wrote: | | HI! I wrote down ur recipes u posted here. I am starting to learn to cook .And ,i'll try or better yet i'll attempt to make these recipes.lol..Dont know how they'll turned out .
| | | Necroticist wrote: | | Yes, very English...we know how to eat in the cold months...lol.
| | | Sheba_69 wrote: | | Is it a meal/ recipe from England? It must be tasty.
| | | Necroticist wrote: | | Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins. |
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| [Necroticist] Thursday, November 19, 2009 5:18:45 AM | |
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Seen several versions of this...but Grandad always made it this way -
Hot Buttered Rum:
Small pinch of ground Cinnamon, Pinch of ground Nutmeg, Very small pinch of ground Cloves, 2 floz Dark Rum, 1 Heaped tbsp dark cane sugar, 1/2 pint hot water, 1 oz butter (melted or chopped finely).
Basically shove all the ingredients in a jug then add water to half a pint...mix well. Should do 2 servings...and by god does it take the chill off!
Edited at: Thursday, November 19, 2009 5:20:37 AM |
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| [Necroticist] Thursday, November 19, 2009 4:34:32 AM | |
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You got me there...cakes etc i leave to the wife...but here's what she uses -
1 cup Butter (full fat - no 'light' versions), 8 cups confectioners sugar, 2 tsp vanilla extract, 1/2 cup full fat milk.
Cream the butter in a bowl, then beat in the sugar and vanilla. Add the milk gradually until the desired consistency is reached.
Sorry i couldn't do better.
[Show/Hide Quoted Message] (Quoting Message by HOT ROCKIN' METAL GODDESS from Wednesday, November 18, 2009 7:06:40 PM)| | | HOT ROCKIN' METAL GODDESS wrote: | | Necro, do you have a recipe for real buttercream frosting? I've looked everywhere only to find these American versions that are basically butter and powdered sugar. My parents are from Germany and I remember all the incredible tortes I used to LOVE as a child. I love baking and would love a real European buttercream frosting recipe. Thanks and I can't wait to try your other recipes, they sound delicious! 
| | | Necroticist wrote: | | I'm no world class chef or anything - but have worked in the cooking trade fer decades - i know a bit. Anything u want i prolly got a recipe for..just ask. :)
| | | Sheba_69 wrote: | | HI! I wrote down ur recipes u posted here. I am starting to learn to cook .And ,i'll try or better yet i'll attempt to make these recipes.lol..Dont know how they'll turned out .
| | | Necroticist wrote: | | Yes, very English...we know how to eat in the cold months...lol.
| | | Sheba_69 wrote: | | Is it a meal/ recipe from England? It must be tasty.
| | | Necroticist wrote: | | Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins. |
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| [HOT ROCKIN' METAL GODDESS] Wednesday, November 18, 2009 7:06:40 PM | |
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Necro, do you have a recipe for real buttercream frosting? I've looked everywhere only to find these American versions that are basically butter and powdered sugar. My parents are from Germany and I remember all the incredible tortes I used to LOVE as a child. I love baking and would love a real European buttercream frosting recipe. Thanks and I can't wait to try your other recipes, they sound delicious!
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Wednesday, November 18, 2009 6:11:51 PM)| | | Necroticist wrote: | | I'm no world class chef or anything - but have worked in the cooking trade fer decades - i know a bit. Anything u want i prolly got a recipe for..just ask. :)
| | | Sheba_69 wrote: | | HI! I wrote down ur recipes u posted here. I am starting to learn to cook .And ,i'll try or better yet i'll attempt to make these recipes.lol..Dont know how they'll turned out .
| | | Necroticist wrote: | | Yes, very English...we know how to eat in the cold months...lol.
| | | Sheba_69 wrote: | | Is it a meal/ recipe from England? It must be tasty.
| | | Necroticist wrote: | | Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins. |
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| [Necroticist] Wednesday, November 18, 2009 6:11:51 PM | |
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I'm no world class chef or anything - but have worked in the cooking trade fer decades - i know a bit. Anything u want i prolly got a recipe for..just ask. :)
[Show/Hide Quoted Message] (Quoting Message by Sheba_69 from Wednesday, November 18, 2009 5:25:40 PM)| | | Sheba_69 wrote: | | HI! I wrote down ur recipes u posted here. I am starting to learn to cook .And ,i'll try or better yet i'll attempt to make these recipes.lol..Dont know how they'll turned out .
| | | Necroticist wrote: | | Yes, very English...we know how to eat in the cold months...lol.
| | | Sheba_69 wrote: | | Is it a meal/ recipe from England? It must be tasty.
| | | Necroticist wrote: | | Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins. |
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| [Sheba_69] Wednesday, November 18, 2009 5:25:40 PM | |
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HI! I wrote down ur recipes u posted here. I am starting to learn to cook .And ,i'll try or better yet i'll attempt to make these recipes.lol..Dont know how they'll turned out .
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Wednesday, November 18, 2009 10:18:07 AM)| | | Necroticist wrote: | | Yes, very English...we know how to eat in the cold months...lol.
| | | Sheba_69 wrote: | | Is it a meal/ recipe from England? It must be tasty.
| | | Necroticist wrote: | | Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins. |
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| [Necroticist] Wednesday, November 18, 2009 10:18:07 AM | |
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Yes, very English...we know how to eat in the cold months...lol.
[Show/Hide Quoted Message] (Quoting Message by Sheba_69 from Wednesday, November 18, 2009 10:08:02 AM)| | | Sheba_69 wrote: | | Is it a meal/ recipe from England? It must be tasty.
| | | Necroticist wrote: | | Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins. |
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| [Sheba_69] Wednesday, November 18, 2009 10:08:02 AM | |
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Is it a meal/ recipe from England? It must be tasty.
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Wednesday, November 18, 2009 6:48:23 AM)| | | Necroticist wrote: | | Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins. |
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| [Necroticist] Wednesday, November 18, 2009 6:48:23 AM | |
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Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins. |
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| [Necroticist] Wednesday, November 18, 2009 6:20:04 AM | |
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Chilli piccalilli:
1 cauliflower (broken into florets), 2 cucumbers, 8 oz/225g salt, 4 pints water, 2 tbsp oil, 2 large onions (finely chopped), 6 cloves garlic (crushed), 8 small dried whole chillies, 2 tbsp plain flour, 1/2 oz/15g curry powder (hot as u like), 1/2 oz/15g turmeric, 1 1/2 oz/40g english mustard powder, 1 pint of standard malt vinegar, 8 oz/225g sugar.
Place the cauliflower in a large bowl. Pare off strips from the cucumber to give a 'stripy' effect, then chop the flesh and add to the bowl. Sprinkle in the salt, add the water, stir well and leave for a good hour. Drain and rinse, then leave to drain well. Meanwhile prepare the sauce - Heat the oil in a large pan and fry the onions, garlic and chilli to soften. Stir in the flour and spices and cook for 1 min. Pour in the vinegar then add the sugar. Bring to a boil, stirring, until it thickens. Add the drained vegetables and simmer for 5 mins until 'Al Dente'. Cool and pack into decent jars with vinegar-proof lids (i wrap cling-film round the top of the jar). Leave to cool completely. Can be eaten straight away or within 3 months. (Makes approx. 2lb). |
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| [Phantom A6] Tuesday, November 17, 2009 2:53:36 AM | |
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 Coffee!! Coffee!! Coffee!! Coffee!! Coffee!! Coffee!!
Damnit!! Fricken service here!!   |
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| [Necroticist] Wednesday, November 11, 2009 8:16:01 AM | |
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Decorating The Carribean Rum & Spice Cake:
3 tbsp apricot jam, 4 tbsp icing sugar - plus extra to sprinkle, water, 2 454g packs of natural marzipan, 2 1/2 454g packs of ready-to-roll white regalice icing, green food colouring, caster sugar, a 10'' (25cm) round cake board, 1 gold candle, a metre (approx) of gold ribbon.
Warm the jam in a small pan to soften, then press through a sieve to remove any large pieces of fruit. Place the cake on the cake board and brush evenly with the apricot glaze. Sprinkle a work surface lightly with icing sugar and roll out a little of the marzipan to about 5mm (1/4 inch) thick and cover the central hole in the cake, smoothing with your fingers. Roll out the remaining marzipan to cover the top and sides, cutting a central hole and smoothing the edges together. Leave the cake for at least 24 hours to dry the surface.
Roll out the white icing to about 5mm (1/4 inch) thick on a surface dusted with icing sugar. Cover the cake as before, smoothing the centre and top, but let the icing fall in loose folds around the sides. Trim the edges with a sharp knife. Allow to dry for a further 24 hours. Colour a little of the remaining icing green, roll out thinly and cut mistletoe leaves. Mark each with a line down the centre and leave to dry over a wooden spoon to give a curved shape. Roll out tiny balls of white icing to resemble berries and roll in caster sugar to coat. Allow to dry. Mix 4 tbsp of icing sugar with water to make a smooth paste. Arrange the leaves and berries on/around the cake and fix with a small dab of icing. Fix the candle in the centre using icing as a base, and arrange the ribbon around the cake.
(A lot of effort/expense...but this will win prizes...lol) |
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| [Necroticist] Tuesday, November 10, 2009 3:18:36 PM | |
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Anytime! I know my stuff and am trying to get a few good winter recipes in...if you or anyone else has requests - plz ask. It only takes a few mins of my day. :)
[Show/Hide Quoted Message] (Quoting Message by Becks from Tuesday, November 10, 2009 2:27:21 PM)| | | Becks wrote: | | Ooooh yum, I love yorkshire puddings, thanks for sharing Necro!
| | | Necroticist wrote: | | Yorkshire Puddings:
4 oz (100g) plain flour, 1/4 level tsp salt, 1 egg, 1/2 pint milk/water (mixed), approx 1 oz lard/dripping.
In a jug or bowl, sift the flour anf salt, make a well in the centre and add the egg and half the milk/water mix. Beat/whisk intil a smooth mixture - a good 3 - 5 mins. Add the rest of the milk/water - continue to beat until well mixed. Leave to stand for a good half hour. Melt the lard in a suitable tin and make sure it gets HOT. Pour the mixture in and cook on the top shelf at 400f/200c/mk6 for about 30 - 40 mins until risen and golden brown.
Tips - you can add a heaped tsp of cornflour with the plain flour - makes the pudding a little lighter. Also a tsp of mustard powder can be added to change the flavour a bit. |
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| [Becks] Tuesday, November 10, 2009 2:27:21 PM | |
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Ooooh yum, I love yorkshire puddings, thanks for sharing Necro!
[Show/Hide Quoted Message] (Quoting Message by Necroticist from Tuesday, November 10, 2009 6:37:58 AM)| | | Necroticist wrote: | | Yorkshire Puddings:
4 oz (100g) plain flour, 1/4 level tsp salt, 1 egg, 1/2 pint milk/water (mixed), approx 1 oz lard/dripping.
In a jug or bowl, sift the flour anf salt, make a well in the centre and add the egg and half the milk/water mix. Beat/whisk intil a smooth mixture - a good 3 - 5 mins. Add the rest of the milk/water - continue to beat until well mixed. Leave to stand for a good half hour. Melt the lard in a suitable tin and make sure it gets HOT. Pour the mixture in and cook on the top shelf at 400f/200c/mk6 for about 30 - 40 mins until risen and golden brown.
Tips - you can add a heaped tsp of cornflour with the plain flour - makes the pudding a little lighter. Also a tsp of mustard powder can be added to change the flavour a bit. |
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| [Necroticist] Tuesday, November 10, 2009 6:48:51 AM | |
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Pickled Onions:
1/4 oz black peppercorns, 1/4 oz whole allspice, 1/4 oz cinnamon (sticks), 3 - 4 whole cloves, 1 pint of vinegar, small onions, salt.
Add the spices to the vinegar in a decent pan and boil for around 8 mins. Strain and allow to cool completely before using. Peel the onions carefully, cover with salt and leave for 24 hours. Rinse thoroughly and pack into clean jars. Cover with the cool vinegar. Store with a cling film cover under the lid - should be edible in about 3 weeks - 1 month.
(My Granpa's recipe...i'm taking no credit there). :) |
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| [Necroticist] Tuesday, November 10, 2009 6:37:58 AM | |
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Yorkshire Puddings:
4 oz (100g) plain flour, 1/4 level tsp salt, 1 egg, 1/2 pint milk/water (mixed), approx 1 oz lard/dripping.
In a jug or bowl, sift the flour anf salt, make a well in the centre and add the egg and half the milk/water mix. Beat/whisk intil a smooth mixture - a good 3 - 5 mins. Add the rest of the milk/water - continue to beat until well mixed. Leave to stand for a good half hour. Melt the lard in a suitable tin and make sure it gets HOT. Pour the mixture in and cook on the top shelf at 400f/200c/mk6 for about 30 - 40 mins until risen and golden brown.
Tips - you can add a heaped tsp of cornflour with the plain flour - makes the pudding a little lighter. Also a tsp of mustard powder can be added to change the flavour a bit. |
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| [Necroticist] Tuesday, November 10, 2009 6:26:58 AM | |
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Carribean Rum & Spice Cake:
9 oz (250g) sultanas, 9 oz (250g) raisins, 5 oz (140g) chopped dates, 3 1/2 oz (100g) glace cherries - halved, 3 oz (100g) glace ginger - chopped, 6 tbsp dark rum, finely grated rind and juice of 1 lime, 7 oz (200g) unsalted butter, 7 oz (200g) dark muscovado cane sugar, 4 medium eggs, 5 oz (140g) plain flour, 1 tsp ground allspice, 1/2 tsp grated nutmeg, 2 oz (55g) dessicated coconut, 2 oz (55g) chopped brazil nuts.
Place the sultanas, raisins, cherries and ginger in a large bowl. Add the rum. lime juice and zest, cover and leave at room temperature overnight.
Preheat an oven to 150c/300f/mk2. Line a 9'' (23cm) cake tin with non-stick paper. Place an empty 400g can in the centre, fill with baking beans and wrap with more non-stick paper.
Beat the butter and sugar together until light and 'fluffy'. Gradually add the eggs, beating hard after each addition (if the mixture looks like it's gonna curdle/seperate - beat in a tbsp of flour to stabilise). Sift together the flour, allspice & nutmeg, then fold lightly and evenly into the mixture. Stir in the coconut, brazils and soaked fruit. Spoon the mixture into the tin (making a 'ring' cake..) and level the surface.
Bake for 2 - 2 1/2 hours until a golden brown (use the skewer test - insert a metal skewer into the centre = comes out clean it's cooked). Cool the cake in the tin, turn out carefully, remove the paper and wrap in greaseproof paper and foil to store.
Decorating it for xmas will be in a further post. |
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