So the schools have finished for the Easter holidays and I’m finished work now until Tuesday so we decided to do a spot of baking and these biscuits seemed very appropriate..
My little helper got started with the mixing of the butter, sugar and egg yolk..
Then we added the dry ingredients and fruit…
We used about a tbsp of milk to make a nice soft dough..
After a bit of resting we cut into shapes..
After 10 minutes of cooking we took them out of the oven and brushed with the egg white and then sprinkled with the caster sugar..
Then after another 10 minutes they looked nicely coloured..
Well obviously I had try one warm from the oven and they are pretty good! Lovely and light and love the pieces of fruit in them. I do think a pinch of cinnamon or mixed spice would’ve made even better! As they are though they won’t last long!
Would I make these again? Yes, great biscuit
I had a can of pineapple chunks in the cupboard that I don’t actually remember what I bought for, so this recipe caught my eye this week and sounded good..
First off I put the steak into a plate with the pineapple juice, ginger, soy sauce and garlic and left for roughly an hour..
I had an 8oz steak so was halving everything, but I didn’t have 12 skewers! I’m also pretty surprised that I should be able to get 12 skewers out of this! I actually only had 3…
It seemed a bit random to be putting an olive on the end, but I followed the recipe and stuck a black olive onto each skewer.
So then it was under the grill for about 10 minutes..
These were dinner tonight, served with some homemade oven chips and it was a rather good dinner! The steak is really good, can just taste the marinade and it’s lovely and tender. The grilled pineapple is really good with the steak, and weirdly the olive is actually quite good, so much so that we were wanting more of them!!
Would I make these again? Yes definitely..
I didn’t think that I liked custard, but then I made some for the first time myself a few months ago, I did use custard powder but I did actually really like it! So tonight I fancied this as a pudding..
I didn’t want to make too much so I decided to third this and hope that would be enough for two.
So I was heating up a third of a pint and whisking just the one egg with a third of an ounce of sugar..
Once the milk was heated but not boiling I poured that over the eggs and sugar..
Then I strained the mixture into two greased ramekins..
Then I sprinkled with a little nutmeg and put into a tray with some water to avoid any curdling or separating!
I thought it would need less cooking time due to them being individual but I didn’t think they looked properly set until the full 45 minutes..
I decided this should be eaten warm so I let it cool for barely a few minutes before trying it. The texture is surprisingly good, it’s set really well..
It’s just a shame that it doesn’t taste quite like I expected. Its very light and could be doing with a bit more sugar but it’s just not quite the comforting pud I’d expected!
Would I make this again? Maybe, I’d perhaps try with a fruity layer at the bottom or even just a touch more sugar would help..
I do have arborio risotto rice in the cupboard and would ordinarily use that, but I’m quite interested to see how this works with regular long grain rice..
First off I think this is a ridiculous amount of butter..
So I cooked the onion in an obscene amount of butter..
Then I added the rice..
Next I poured over the wine and left to bubble off before starting with the stock..
After about 20 minutes of simmering and all the stock had been added it was actually looking pretty good, really nice and creamy..
I rather reluctantly added the rest of the butter, but opted to serve the cheese on the side..
So I was omitting the beef marrow and saffron because I didn’t have either, kind of not sure how I feel about cooking or eating bone marrow anyway! So technically this is a risotto bianco!
Well I loved this! I could’ve quite happily eaten the entire pot! The rice is lovely and soft and is a wonderfully comforting dinner! I’d consider trying it with the saffron but I like how this is really simple with basic ingredients and tastes great.
Would I make this again? Most definitely..
I thought these sounded like a nice idea to serve for breakfast..
So first off I decided I could use a bran based cereal for this!
It is all bran after all! I blitzed that in my food processor and then mixed with the milk.
I also wasn’t too sure what whipped up cooking fat is? Should I be using lard?? I had stork in the fridge so decided that would do!
Then the dry ingredients seem a bit unusual, it just seems like such a lot of baking powder for the amount of flour. I carried on anyway and the resulting mixture looks pretty awful..
So I wasnt expecting these I turn out particularly well, I’m pretty sure using too much baking powder can have consequences! I did check on them half way without opening then door and they had actually risen really well, but by the time the full cooking time was up they had shrunk right back and did not look well risen..
I’d like to point out that my muffin cases are quite large but they definitely haven’t risen as much as I would expect a muffin to.
I guess the important thing is how they taste, and actually they are pretty good!! I tried one warm and it was lovely with the sticky dates and the bran, so much so that I had to have another straightaway!!
Would I make these again? Possibly but I’d need to re think the dry ingredients..
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!!