I do miss photographs in this book, helps to give you an idea of what the final result is meant to look like! I assume these are what we think of these days as finger rolls..
I found quite an interesting definition of these; apparently they date back to 1926 but made a decline in popularity in the 1960’s but they were popular at bridge games, hence the name!!
Anyway first off I rubbed the fat into the flour and salt..
Then I added the milk, egg and yeast and formed into a dough. I didn’t knead for too long, just long enough until the dough was smooth..
After about 2 hours of rising I shaped them into fingers..
After slightly longer than 20 minutes they had risen slightly more and almost joined together..
Then it was into the oven for 20 minutes..
They have joined together a bit more whilst cooking but do think they should’ve been even closer..
I left them to cool for a bit and then we had this with a variety of fillings for lunch..
Well these are good wee rolls! Lovely and soft, perfect with bacon or hotdogs or even just butter! I've definitely not made enough of these…
Would I make these again? Yes, another easy bread recipe made with plain flour..
Going by the title of this recipe I would’ve expected slightly more ingredients..
As you can see it’s pretty much just the fish, onions and tomatoes. I would’ve liked maybe some garlic, wine and olives in this as well! I suppose this is maybe a more store cupboard friendly greek baked fish!
I was using haddock for this..
Then it’s quite a lot of onions, that I maybe could’ve chopped slighty finer but my knives badly need sharpened..
I added in what parsley I have left in the garden, which probably was nowhere near enough..
After about 15 minutes of gentle cooking they were nicely soften and I then added the tomatoes, and I had opted to use fresh tomatoes..
Then that is poured over the fish..
After 15 minutes in the oven it’s ready..
I forgot to garnish with lemon or tomatoes, but I don’t think it needs that. Maybe the garnish would’ve made it looked a bit more interesting but never mind!!
As a dinner this was good, it’s delicious and really easy, perfect mid week dinner! I think it should just really be called tomato and onion baked fish as there doesn’t feel anything particularly Greek about it!
Would I make this again? Yes, another good way to serve fish that helps me out of a fish rut!!
This isn’t really a recipe, more like a suggestion, but I’m carrying on with tonight’s plan of emptying the vegetable drawer!
I remember reading somewhere that you shouldn’t wash mushrooms, instead they should be cleaned with a mushroom brush. Unfortunately I don’t have a mushroom brush so I just wiped clean with some kitchen roll! Then it doesn’t specifically say to cut the stalks but the ones on my mushrooms were all random lengths which I thought would make it tricky to top with butter, so I trimmed them..
Then topped with a little butter and seasoning..
After 20 minutes in the oven they didn’t look terribly appealing and I was thinking I should’ve topped with a bit more butter..
So tonight’s dinner was pan fried turkey with the carrot salad, tomato salad and these. I was pleasantly surprised at these, they were soft but tasted good and went really well with the turkey.
Would I make these again? Possibly, good way to use up mushrooms!!
I was having one of those days when I am trying to empty the fridge of random things yet make an interesting dinner. Normally when the vegetable drawer is filled with the last stray bits I make a stir fry. So as well as the tomato salad I opted to try this as well..
Like the tomato salad it’s not terribly taxing. First off I grated one large carrot..
Then that’s plonked on top of the last of the lettuce I had in the fridge..
I had made enough french dressing to use on this and the tomato salad, so that’s poured over and then garnished with a little parsley..
Well this was good. It’s nothing fancy but as a carrot based side dish it’s pretty good and we ate the lot!
Would I make this again? Yes I would!
I’m not a massive fan of plain old tomatoes but I do use them a lot in cooking, so tonight I thought I’d try this with dinner..
This is actually very like the tomato and onion salad funnily enough! Not much involved except a bit of tomato slicing..
Then a bit of spring onion thrown on the top..
Then I made a french dressing which I now don’t need a recipe for. This time I used a Rioja vinegar which gave it an interesting flavour. Anyway that’s poured over and then left to stand for a bit
Finally it’s topped with some chives, which have started growing again in my garden..
So that’s it! We were having this with the carrot salad, baked mushrooms and some pan fried turkey for dinner and it was good! I sometimes find raw spring onion too strong but the dressing has helped dampen it down a bit and altogether this is great.
Would I make this again? Yup..
I do love making chutney and also love eating it with some crackers and cheese or in a sandwich..
I didn’t have enough vinegar in the cupboard to make the full amount, only had a quarter of a pint so I divided everything else by 8!
The smells from the spices was great..
Then there’s a bit of chopping to do. I did think it was unusual to have carrot in a chutney..
Really not sure how necessary it is to blend the salt and spices with some vinegar before adding to the rest of the ingredients. Once all mixed together it does smell good…
I think this was simmering for about 30 minutes before there was no free liquid, and was smelling even better..
I left this to cool for a bit and first tried it on some crackers and cheese and is brilliant! It’s sweet but with a nice sharpness and the flavour from the spices is great! I then let it cool completely and had with some ham and is just as good..
I only ended up with one jar which is not going to last long! I think the longer this gets left the better it tastes, but in order to test that I’ll need to make more.
Would I make this again? Yes, brilliant chutney!
I love the name of this recipe, and I love coffee flavoured baked things..
I’ve not had much success with meringue based recipes so far. I know this isn’t exactly a meringue but does involve an egg white! I have lots of bags of egg whites in the freezer and I opted to defrost just one to make half this recipe.
First off I whisked the egg white to a stiff peak..
Then I folded in the sugar and almonds, and it doesn’t look great at this stage, almost like porridge!
I then literally dropped teaspoons onto the tray. I do think I need to try be a bit more refined with my cooking sometimes…
After 15 minutes in the oven they did even out a bit..
While they were cooling I made the icing and the filling. Both were easy enough and both have a nice strong coffee flavour, although perhaps a tad sweet!
I probably should’ve made more of an effort when icing half of them. I just poured it over using a spoon but I have a multitude of icing utensils and am wishing I’d maybe piped it on with more of a design..
Then I spread the other half with the filling and then sandwiched them together..
So not the prettiest looking things but they taste fab! The icing is more like a coffee slap than a coffee kiss but I like that! The biscuits are really light and have a nice chewiness, the icing is very strong with coffee and very sweet! We all loved them, even my daughter, although after eating one I made her come for a 3 mile walk after!!
Would I make these again? Yes, I’d make them smaller with maybe less icing next time..