Just so I don't lose this, but it's not mom's recipe, and I haven't made it.
Traditional Scottish Recipes
- Caramel Shortbread
Caramel Shortcake is often called "Millionaires' Shortbread" - presumably because it is so rich. I have to confess this is one of my favourites when eating out anywhere which has "home baking" on the menu.
Ingredients (Biscuit Base):
8oz (200g or two US cups) plain flour
6oz (150g or 1½ US sticks) butter
30z (75g or half US cup) caster (fine white) sugar
Ingredients (Filling):
2oz (25g or ½ US stick) butter
2oz (25g or between a ¼ and a ½ US cup) soft brown sugar
A large tin of condensed milk
Ingredients (Topping):
8oz (200g or one US cup) light brown chocolate
Method:
Rub the butter and flour together in a bowl until you have a mix which is similar to breadcrumbs. Stir in the sugar. Spread the mixture evenly into a 9" (23cm) square tin which has been lined with baking parchment. Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.
Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it will stick!) until it begins to simmer. Continue stitting until it thickens (which it should do in a few minutes). Spread the filling evenly over the base and again allow to cool.
Melt the chocolate so that you can spread it over the filling.
When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife.
Tuesday, April 5, 2011
Chicken Stew with Dumplings
Make broth and cook chicken:
2 1/2 - 3lb chicken, cut up (or use chicken quarters)
3 cups water
1 bay leaf
4 peppercorns
1 tsp salt
2 stalks celery
1 medium onion
4 carrots
- prepare veg. for soup, but put scraps into soup making process and reserve good parts to add once broth is made
3 cubes chicken bouillon - add up to three once broth is made if more flavour is needed.
1/4 cup plain flour
1/2 cup cold water
Dumplings
1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 egg, slightly beaten
2 tbsp oil
2 tsp dried parsley flakes
Cook chicken in heavy saucepan with water and spices and peelings from veg. for 1/2 hour. Remove chicken from broth; drain, cool and skim fat off broth; take chicken off bones and return to broth with chopped celery, onions, and carrots.
Combine flour and water and stir into chicken mixture (don't do this if you like a lot of broth). Cook for another 15-20 minutes and add bouillon if necessary.
Dumplings - mix dry ingredients. Combine wet ingredients and add to dry until dry is just moistened. You may need to add a bit of milk.
Once the stew is cooked, spoon dumpling mixture onto carefully and simmer for 15-20 mins without lifting the lid.
2 1/2 - 3lb chicken, cut up (or use chicken quarters)
3 cups water
1 bay leaf
4 peppercorns
1 tsp salt
2 stalks celery
1 medium onion
4 carrots
- prepare veg. for soup, but put scraps into soup making process and reserve good parts to add once broth is made
3 cubes chicken bouillon - add up to three once broth is made if more flavour is needed.
1/4 cup plain flour
1/2 cup cold water
Dumplings
1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 egg, slightly beaten
2 tbsp oil
2 tsp dried parsley flakes
Cook chicken in heavy saucepan with water and spices and peelings from veg. for 1/2 hour. Remove chicken from broth; drain, cool and skim fat off broth; take chicken off bones and return to broth with chopped celery, onions, and carrots.
Combine flour and water and stir into chicken mixture (don't do this if you like a lot of broth). Cook for another 15-20 minutes and add bouillon if necessary.
Dumplings - mix dry ingredients. Combine wet ingredients and add to dry until dry is just moistened. You may need to add a bit of milk.
Once the stew is cooked, spoon dumpling mixture onto carefully and simmer for 15-20 mins without lifting the lid.
Tightwad Casserole
1 cup main ingredient
1 cup second ingredient
1-2 cups starchy ingredient
1 1/2 cups binder
1/4 cup “goodie”
seasoning
topping
Main ingredient: tuna, cubed chicken, turkey, ham, seafood, etc.
Second ingredient: thinly sliced celery, mushrooms, peas, chopped hard-boiled eggs, etc.
Starchy ingredient: thinly sliced potatoes, cooked noodles, cooked rice, etc.
Binder: cream sauce, sour cream, can of soup, etc.
“Goodie”: pimiento, olives, almonds, water chestnuts, etc.
Topping: cheese, bread crumbs, etc.
1 cup second ingredient
1-2 cups starchy ingredient
1 1/2 cups binder
1/4 cup “goodie”
seasoning
topping
Main ingredient: tuna, cubed chicken, turkey, ham, seafood, etc.
Second ingredient: thinly sliced celery, mushrooms, peas, chopped hard-boiled eggs, etc.
Starchy ingredient: thinly sliced potatoes, cooked noodles, cooked rice, etc.
Binder: cream sauce, sour cream, can of soup, etc.
“Goodie”: pimiento, olives, almonds, water chestnuts, etc.
Topping: cheese, bread crumbs, etc.
Home-made "Cream of" soup
-a perfect substitute for the canned soup in recipes.
Mix together 2 tablespoons of butter (or margarine), two tablespoons of flour, half a cup of milk, and (optionally) a quarter of a teaspoon of salt over medium heat. Melt butter first, then sprinkle in the flour while stirring, then slowly add the milk while stirring.
- cream of chicken soup, sub. half a cup of chicken stock for the milk.
- cream of mushroom soup, add quarter of a cup of finely diced mushrooms.
Simmer over low heat for three minutes while stirring. Equals approx. 1 can.
Mix together 2 tablespoons of butter (or margarine), two tablespoons of flour, half a cup of milk, and (optionally) a quarter of a teaspoon of salt over medium heat. Melt butter first, then sprinkle in the flour while stirring, then slowly add the milk while stirring.
- cream of chicken soup, sub. half a cup of chicken stock for the milk.
- cream of mushroom soup, add quarter of a cup of finely diced mushrooms.
Simmer over low heat for three minutes while stirring. Equals approx. 1 can.
Sunday, April 3, 2011
Spaghetti Carbonara or Why we are both overweight
Serves 4 to 6
1 Tbsp. extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), slices halved length-wise, then cut crosswise into 1/4-inch pieces
1/2 cup vermouth or dry white wine
3 large eggs
3/4 cup Parmesan cheese , finely grated (about 2 ounces)
1/4 cup Pecorino Romano cheese , finely grated (about 3/4 ounce)
3 small cloves of garlic , pressed through garlic press or minced to paste
1 pound spaghetti
table salt
ground black pepper
Note: Pouring the cheese and eggs over the hot pasta, tossing, and then adding the bacon ensures that none of the sauce get left in the bowl.
1. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
2. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.
3. When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl; if pasta is dry, add some reserved cooking water and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.
And one passed down from Italian Grandmother to internet:
Spaghetti alla carbonara recipe, passed from my mother, from her mother.
- Pound of spaghetti
- 3 eggs, room temp.
- 1/2 pound of pancetta (or bacon), diced
- 3 cloves of garlic
- 1 Tbs olive oil
- 1/4 cup dry white wine
- 1/2 cup grated parm.
- 1/4 cup grated pecorino
- Salt/pepper to taste
Cook pancetta with peeled garlic cloves and oil. Drain, return to burner and add wine. Cook until wine is adsorbed.
Boil pasta. While that's boiling, in a large bowl mix eggs, cheeses, and a dash salt and pepper. When pasta is al dente, drain. Add to bowl, toss to mix, then toss in the pancetta.
1 Tbsp. extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), slices halved length-wise, then cut crosswise into 1/4-inch pieces
1/2 cup vermouth or dry white wine
3 large eggs
3/4 cup Parmesan cheese , finely grated (about 2 ounces)
1/4 cup Pecorino Romano cheese , finely grated (about 3/4 ounce)
3 small cloves of garlic , pressed through garlic press or minced to paste
1 pound spaghetti
table salt
ground black pepper
Note: Pouring the cheese and eggs over the hot pasta, tossing, and then adding the bacon ensures that none of the sauce get left in the bowl.
1. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
2. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.
3. When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl; if pasta is dry, add some reserved cooking water and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.
And one passed down from Italian Grandmother to internet:
Spaghetti alla carbonara recipe, passed from my mother, from her mother.
- Pound of spaghetti
- 3 eggs, room temp.
- 1/2 pound of pancetta (or bacon), diced
- 3 cloves of garlic
- 1 Tbs olive oil
- 1/4 cup dry white wine
- 1/2 cup grated parm.
- 1/4 cup grated pecorino
- Salt/pepper to taste
Cook pancetta with peeled garlic cloves and oil. Drain, return to burner and add wine. Cook until wine is adsorbed.
Boil pasta. While that's boiling, in a large bowl mix eggs, cheeses, and a dash salt and pepper. When pasta is al dente, drain. Add to bowl, toss to mix, then toss in the pancetta.
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