o/t british food
 

calling all brits.....and i know we have some here!

is treacle tart made with real treacle or with golden syrup?.....i've seen recipes for both so i'm not sure....it isn't terrribly important, just one of those brain tickles that won't go away!

thx!:confused:

Hey,

I would use golden syrup - after it's put in the oven it goes thicker, more sticky and gooey. It's pretty yum - especially with custard!! (do American's eat PROPER custard?!! when it's boiled back to solid?)

Other faves include sherry trifle (YUM) and jam rolley poley.

LOL - feel free to ask about this sort of stuff anytime...

Rosie xxx

Hi Liz! Hi there!

Oh, yummyscrumbums, treacle tart!

Definitely golden syrup, as eaten by most Brits, although the Scots might disagree ;)
Treacle itself (black treacle) has a very different taste, like black molasses (strong, smoky, liquorce-ish) and and wouldn't really be interchangeable for some things, e.g. ginger bread - also very scrummy.

Found my recipe, it produces a pretty definitive treacle tart as recognized by most Brits,
all the best
:Starvin:

Treacle Tart
Serves: 4-6
Ingredients

110g plain flour
25g lard
25g butter
8 tablespoons golden syrup
125g fresh white breadcrumbs
Grated zest of 2 lemons, plus 2 teaspoons of lemon juice

Instructions
Sieve the flour into bowl. Add the fats and rub into the flour until it resembles fine breadcrumbs. Add a small amount of water and mix to a firm dough. On a floured board, thinly roll out the pastry and use to line an 18cm flan dish. Any excess pastry can be rolled out again and used to decorate the top after the filling is added. Allow the pastry to rest.

Mix together the syrup, breadcrumbs, lemon zest and juice. Spoon the filling into the pastry base, decorate as required, and bake for 25 minutes at 180°C, gas mark 4 until the pastry is golden brown. Serve warm or cold.

sounds good! but got to be with loads of THICK custard (Says the vegan.. going through withdrawel symptoms).

you're right A..... black treacle is totally different.. I can't think of anything I use that for? mum uses it on gammon in conjunction with cherry coke, cloves and bread crumbs but otherwise... occasionally friends use it in pancakes?

got me thinking about fave dessert.. treacle tart is always good, or jam roly horse shoe (a very thin form of jam roly poly - where instead of spongey cake stuff a very thin layer of pastry is rolled, jam added and then the whole concotion is rolled together and twisted into a horseshoe shape - REALLY yummy, but must contain about 2000 calroies per slice - yet again, custard is a must. At the moment the fave has to be vegan chocolate cake with soya vanilla icecream.. (can't eat it ... but DREAM about it)..

What i'm really craving at the moment is FISH!!!!!! (rainbow trout, baked in the oven with loads of herbs, lemon etc served with new potatoes and steamed vegetables - YUM YUM YUM.... or.... a really good risotto, or I dunno.. so many things I am craving... TOAD IN THE HOLE! with gravy and potatoes etc... or roast potatoes..

not good - 2am and you've given me cravings!!! (makes my life of liquidised food and soy yoghurts sound really boring!)

what is everyone else's fave food?

FRxxxxxxxxxxx

oh yummy.......:D

I cant find Golden Syrup here in the Florida swamplands and sorry, and what is called custard here is mush

anyone got a good scones recipe.....oooh now I am craving scones and strawberry jam and devon clotted cream:p

.........and tea.. don't forget the tea. The cream has to be clotted, and almost yellow with thickness... ooh yummy - will search out my scone recipe for you.. so yummy.. raspberry or strawberry jam?

LOL

FRxxxxxx

Hi All!! Gosh--YES! A great scone recipe would be TERRIFIC!!
Now, it may be difficult to find clotted cream where I live, but I heard somewhere that there is someway that you can make it... not quite sure just HOW, though, or with what type of cream..so, any tips on that would be very appreciated! (Have the raspberrry AND Strawberry preserves waiting!!)

Is Golden Syrup like corn syrup or maple syrup? I think I will try that treacle recipe! (Need to do the measuring conversions, though--and I am LOUSY in math!).

THANKS!!!!!! I will submit my Gram's Egg Custard Recipe in a bit. (I need to find the recipe book...) It probably is not at all like English Custard, but it sure is GOOD (warm OR cold--just slips down the throat like VELVET...and calms an upset tummy right down!!!).

Brokenwings

Hi Everyone,

You mates are making me very hunger for Lemon Curd.:wink:

In the States I don't know why but the Cadbury chocolate tastes different here.:(

At least I can still have a soft boiled egg.;) Love, Roz xxx

Ok--found it!

Grams' Egg Custard

6 eggs
1 quart milk, scalded
pinch of salt
1/2 cup sugar
1 teaspoon Vanilla
Fresh-grated Nutmeg (optional)


Beat eggs just enough to break up; add scalded milk slowly
Add sugar and vanilla, mix

Pour into casserole dish; sprinkle top liberally with fresh-grated Nutmeg, if desired (but it is YUMMY this way!)

Place the casserole dish in a pan of water (about 1/2" deep of water for the "water bath")

Bake in the oven at 350 degrees for approximately 45 minutes to an hour, until the custard has "set".


You can also add stale bread cubes and raisins for "bread custard",
OR a cup or so of pre-cooked white rice and raisins with cinnamon for "rice custard"....

Brokenwings

Buckwheat--you read my mind!!!!! I had a GREAT recipe at one time for that Lemon Curd, and lost it somehow! I remember vaguely that it had about a pound or so of butter in it, fresh lemon juice, lemon-rind, and who knows what else!

Ok--anyone have a great Lemon Curd recipe??? Geeze---I am REALLY getting the "nibbles" for scones, Lmon Curd and a nice pot of TEA with sugar and cream!!

THANKS!

Borkenwings

Scones...
 

And now for the scones...british measures/temps (may have to look up conversions??) - anyway, very easy to do, always works..
all the best :)

Basic White Scones
Makes 18 scones
Preparation time: 20 minutes Cooking time: 10-15 minutes

Ingredients
900g plain white flour
large pinch of salt
3 tsp baking powder
170g butter, cubed
55g caster sugar
3 eggs
400ml milk

Glaze
eggwash (1 egg whisked with a pinch of salt)
granulated sugar
Instructions

Preheat the oven to 250C/gas 9.

Sieve the flour, salt, and baking powder into a large, wide bowl. Add the butter and rub in lightly, using your thumb and fingertips, until the mix resembles coarse crumbs. Stir in the sugar. Make a well in the centre.

Whisk the eggs with the milk, add to the dry ingredients and mix to a soft dough. Turn out onto a floured board. Lightly shape the dough into a round and roll out to about 2.5cm thick. Cut into scones with a 6.5cm cutter.

Put on a baking sheet (no need to grease). Brush with eggwash and dip each scone in granulated sugar. Bake for 10-15 minutes until golden brown. Cool on a wire rack. Serve with jam and cream. Eat the same day.

To make fruit scones, add 110g sultanas to the mix after rubbing in the butter.

Thank you Artist!! What is Caster Sugar? Is it light brown sugar, or just regular granulated white sugar? Oh, and what are "sultanas"--raisins, or dried black currants? Thanks (it's been a while since I last visited England!)
THANKS!!!!

Heya

Sounds seriously YUMMY... sultanas are raisins - A may know the specific reason they are called that, but I don't.. they are dried grapes - i think?!

very yummy... I LOVE egg custard - it's so easy to eat and is awesome with nutmeg.. but unforutnatly can't eat it for a while till I have added dairy and eggs back in. Oh well, can be my easter treat.

Lemon meringue -well, making it is physio!!! LOL! just think how strong your arms will be after you have made that a couple of times!

so many yummy things.. it's 4.21 am and I am so tempted to get leah to go and get some of my yoghurt - not as yummy but she wouldn't be happy otherwise.

clotted cream - from what I remeber it involves using double cream and then whisking and whisking and whisking until it goes hard - very similar to boiling back custard, just with a whisk!!! yummy!!!!

I know - american cadbury's chocolate is YUCK. I live really close to Cadbury's world and providing I surivive tomorrow I am planning on going at the weekend to see what it's like! I haven't been there in 10 or so years!! it looks awesome though!

so desperate for dessert now (i know I'd throw it up.. I just want to look at it!)

FRxxxxxxxxxxxxxxxx

Mmmmmmmmmmmmmmmmmmmm!
 

Man this thread has some great smells !

Was wondering....... :rm_milk:

:D

Golden Syrup

ok... what I am imagining I am having for lunch...

a salad, with sliced boiled egg, anchovies, olives (Black and green, unstuffed), capers, onion, rocket, tomato, spring onions, radish, with olive balls and unsalted butter on the side.. Oh, and avocado and asparagus..

and then for dessert... ooh it would have to be creme brullee with lots of melted sugar on top (brown, of course!).

What am I having? liquidised vegetables in gravy. not nearlly the same :(

Oh well!!!! going to harvest tomorrow so hopefully will find liquidisable stuff (I HAVE found soya milkshakes though - and they are the yummiest - well, I imagine the would be if I had taste buds!!!)

any one else's ideas?

FRxxxxxxxxxxxxxx

Hi,

Thank goodness I already had my dinner :) Sorry, didn't have time to answer anything this a.m., so here goes now.

Golden syrup - nearest in the US is light corn syrup, but golden syrup is a rich gold colour, very thick and has an indefinably delicious edge to it. In the UK it's produced by Lyle's (Tate and Lyle, which is the oldest brand name in the world).

Caster sugar - it's white finely granulated sugar, equivalent in US is Superfine or Berry's.

Sultana - yeah, like raisins, but a bit lighter and softer. You can use anything, currants, dried fruit etc. And cheese scones are wonderful, though not with the jam!

And oh yes, in Britain what we call jam you call jelly. What we call jelly, you call jello....OK, OK, I'll stop...good eatin'.....

Off to bed. Been at meetings and am zonked, or knackered (what you call pooped :ROTFLMAO: :ROTFLMAO:)

all the best!

Hi Artist, Frogga, and all!! Ok--I am doing the measurement conversions today, and am going to do a trial of Scones! Thanks for explaining the differences in the syrup, sugars, etc.!!

I will let you know how the scones turn out. For some reason, I don't think I will have a problem following the directions "eat the same day"!!!!!!!

That web-site that Coach provided is AWESOME! Can hardly wait to order stuff (oooohhhh, INDIAN curries....I have been HOARDING the Ameer Special Blend Curry that I got at Harrods' YEARS ago--it is ALWAYS kept in a dark, cool spot in my pantry, so it doesn't lose its potency. It is STILL GOOD! But, eventually, I WILL run out, so i need to get a "backup replacement" pretty soon! NOTHING in the US even COMPARES to that curry.....)

THANKS AGAIN!!!

Brokenwings

oooh that is brill!! well, if you are going to come over here you can stock up, or PM me and I'll post you some if you want..!

FRxxxxxxxxxxx

Hi Frogga! Well--wish me luck--I think i have the measurements converted for Scones, so I am off to the kitchen to give it a go!!!

So, you are familiar with the Harrods Ameer curry? I looked up Harrods web-site, and the customer service lady said they quit making it!!! :(

Maybe you all can provide a recommended "substitute"...honestly--the stuff here is AWFUL, just DISGUSTING!!

Naturally, the ingredients aren't listed on the Harrods Ameer mix I have, but if this helps, it is a very rich, reddish-brown colour (not that yukky yellow colour of the store-bought Madras curry...)

funny thing--I used to HATE curry, UNTIL the Harrods curry! Even my friends who also HATE curry, just LOVE THE AMEER blend! It is so smooth, kind of difficult to desrcribe the taste, but it is not at all like the yellow stuff!

Frogga- I sure hope that you will be able to eat REAL food again, or at least some yummy egg-custard for Easter! If I lived closer, I would make you up a nice big batch and bring it over to you! (and a replacement wheelchair, too--you have such a great, perky sense of humour--your story about how you got stuck in the lift with the broken wheel-chair was so VIVID! Your clients are just going to love you, so I hope that you get your van and new wheelchair SOON!)

Well--off to the kitchen for the Great Scone Escapade!!! If I converted the measurements properly from Artist's recipe, I will post that, just in case...

I have some heavy cream, so I am going to try to whip it in my stand-mixer--if I understand correctly, clotted cream is a lot stiffer than whipped cream, but not actually beat to the point that it is butter...well--it is worth a try!

THANKS for ALL THE TIPS!!!!!

Brokenwings

A Lovely High Tea With Scones!
 

Hi Artist--WOW!!! That scone recipe is FANTASTIC and pretty EASY!!!
I just finished my very first batch--my GOSH--they are SO LIGHT AND AIRY!!!
Sooooooooo YUMMY--I couldn't decide what jams, so I had a few with raspberry, a few wtih strawberry, and a few with black-currant preserves....
OUT OF THIS WORLD!:D :p

Oh, and of course, I brewed a VERY proper pot of tea! I think I am going to make "High Tea" a RITUAL from now on...it is VERY RELAXING! It is a great distraction from the RSD. I actually think that NOT having very great hand function/strength is KEY to making these Scones--otherwise, it would be all too easy to "over-work" the dough. A "light touch" makes for "light scones"!! YAY!!!!!!

I couldn't use my rolling-pin very well, so I just used a big, FAT wine bottle that I brushed a little flour on...worked out very well!!!!

What I did with the left-over dough was to very lightly re-form it into a ball, wrapped it very tightly in Saran-wrap, put it in an air-tight container and FROZE it!!! i am thinking that it will work out very well to thaw it out, and then make a fresh batch when I am in the mood again!

I pooped out and didn't make the clotted cream--I am going to see if I can find the "real deal" on-line...maybe Trader Joe's has it.

Well, I HIGHLY RECOMMEND this recipe!!!! (Oh--the conversions--a little less than 4 cups flour, 1 and 1/2 sticks of butter, 1/3 to 1/2 cup sugar, 1 &3/4 cup milk. I also put the cookie sheet into the fridge to keep it COLD while I was making the dough--the scones did not "spread out" and rose BEAUTIFULLY at 425 degrees F...and were nice and golden on top, and not at ALL too brown on the bottoms!)

THANK YOU ARTIST!! Keep those recipes coming!!!!:D

Brokenwings

thanks sooo much for the scone recipe Artist...I will be using it this weekend

and sure picked up some more yummy recipes and tips here....I LOVE this thread:D

Phewwww!! I'm so glad they worked out - I haven't made them for at least a year (no oven at present) but after you said you were going to make them, I wondered if I'd left anything out. Wouldn't want to be the cause of The Great Scone Fiasco :D

So pleased! BTW, I just whip up some boxed whipping cream - can't get double cream here, never mind clotted, without paying an absolute fortune. Whipped cream is just fine, and although strawberry jam isn't usually my favourite, it's what I've got to have on scones.

Well done making them!
all the best :)

Not to worry Artist! You still have "the touch"!! That is good to know about the whipping cream! Do you have a "dutch oven", Artist? You MIGHT be able to make scones on an electric stove-top with one---it basically just acts like a small oven ANYHOW!! A lot of campers use one over a fire-pit! I made a cake a few years ago in one, and turned out GREAT!

Yes! Cooking and sharing recipes is such a NICE DISTRACTION from this RSD stuff, isn't it?!!! And "deliciously PRODUCTIVE"!

The more recipes from "around the world" the BETTER, in my humble opinion!!
I can't tell you how much FUN making (and EATING) the scones were! The kitchen is a mess, the dog is covered in flour, the cat is LICKING the flour off the dog, and "all is well"!!! (hmmmmm, I better do a "scone-count"--it is supiciously QUIET in the kitchen...)!

THANKS!

Brokenwings

Hey BWings

Congrats about making the scones - sounds awesome!!! (though sorry, I realised it was Broadway babe that's going to Ireland). I am certain that Ameer do curries - because I eat some of their stuff occasionally... They are so... fragrent!!! At home, where my mummy pays for food, (at college now and forced to eat what carer cooks and buys) we get the most amazing organic fresh curries - they are really gorgeous - and they are something that even my family cannot destroy in a microwave..

scones sound awesome! I may have to get Sa to make some with me today.... with PROPER tea. what type of tea did you use? did you use leaves? or only bags... milk or tea first? LOL.... what else are you going to do for high tea? (great idea about that one btw - it used to be great!) - more bread stuff? cake, scone, tea etc - from what I remember traditionally you start off with 2 slices of (FRESH) bread and then move on to cakes/ scones etc.

I love this thread :D

Love

Rosie xxxxxxxxxxxxx

anyone got a good Yorkshire pudding recipe:D

I had one once but cant seem to find it in my "needs to be sorted" tin of receipes:o


and Artist.....the scones are deeeeelish:p so thanks again for that recipe
I even found some clotted cream at our local "Freshmarket"
as well as PG Tips tea YUMMY!

Hiya Frogga! yes, I did a "really proper" pot of tea the way my English friends taught me! LOOSE leaves (one big spoonful per cup, and one for the "pot"....warm the Procelain tea cup FIRST by pouring hot water in it. When the tea is brewed, add the CREAM and sugar FIRST into the tea-cup, then slowly pour the tea in. All I had on hand was Twinings's English Grey..but it STILL tasted SO much better than a plain old tea bag!

I need to do a little shopping today anyhow, so I will try and get some "variety" of teas (and more flour--I accidently spilt a LOT on the dog....).

I have PLENTY of scones for the next several days! The next batch, I am going to put some diced sharp cheddar cheese in and see what happens!

But, for "High Tea", i would like to try some very simple little "sweets"--somethingthat is easy, like the scone recipe.....ooooh--how are CRUMPETS made? are they very difficult?? Oh, I miss REAL crumpets sooooo much!!! Dripping in butter and JAM---they are TOTALLY different from the "English Muffins" here in the US.---the REAL ones are more cake-like, but still have all the BIG nooks and crannies for catching the melted butter and jam....!

Well, I sure wish i could get back to England, Frogga, et al....I had THE BEST vacations EVER there, especially in the Countryside (Wheatley, outside of Oxford)....warm, lazy summer days..getting lost on the narrow country-roads and looking out for the "road markers"... the Pub Lunches with pate on a slice of bread, with butter, cucumber, thinly sliced onion and tomato...HEAVEN! Oh! and a Mr. Pimm's....!! (That is a drink....but I sure do remember MALCOME..., in SPITE ot the Mr. Pimms!);)

Yesterday, after my little "tea", I felt a lot more "energized", yet relaxed...so, there really is something to be said for taking a BREAK from the RSD, so I am going to stick to this "routine", no matter how bad my hands/arms feel (or tea-cups I might break!). It will be fun thinking of what to have wtih the tea, as a special mid-day treat!

So---any and all suggestions WELCOME!! Oh--I need to try my butter-chicken recipe with the Harrods curry again--the recipe is "in my head", so I need to do a "trial", just to make sure it is ok--then I will post that!! YUM--especially on a cold nite....

Congrats on your power wheel-chair, Frogga!!

Cheers!

Brokenwings

Yorkshire pud/toad-in-the-hole..
 

Thanks Chemar, good news, another success.

So, before I toddle off to bed, here's my Yorkshire pud recipe, absolutely scrumptious - the secret is in getting the fat and oil very hot, slightly smoking still, from the oven and pouring in the batter immediately, don't cool it before returning it to the oven quick as you can. And don't open the oven to peek, it may stop the rising.

Happy cookin'! all the best :)

Yorkshire Pudding

This is for a whole pudding in a big roasting tin, slice it after cooking. It looks better and feels more generous. Meant to accompany a meat roast but you could make individual ones in small tins if you like.
Tip: Drop some tasty whole sausages (pricked) in the uncooked batter in the roasting tin, leaving space between them, to make "Toad in the Hole". Serve with lots of rich meaty brown gravy.

Serves 6-8

Preparation time: 10 minutes, plus resting Cooking time: 20 minutes
Ingredients
250g plain flour
1 level tsp salt
4 eggs, plus 2 egg yolks
300ml milk
2 tbsp olive oil

Instructions
Choose a roasting tin or ovenproof dish around 40 x 25cm.

Put all the ingredients, except the oil, in the bowl of a food processor, and add 300ml water. Remove the plunger from the lid to help aeration. Pulse for about five 10-second bursts until you have a smooth batter the consistency of thick paint. An alternative method is to put the flour and salt in a large basin, beat in the eggs and yolks, then whisk in the combined milk and water by degrees, until you have your smooth batter.

Rest the batter for at least half an hour. At any rate you should not put the pudding in the oven until you have removed the meat roast and set it to rest. You can then turn up the oven, (which may or may not still contain the roasting potatoes) to 210°C/gas 61⁄2.

Use the same roasting tin you used for the meat roast along with any fat and juices left in it, add the 2 tbsp oil and reheat the roasting dish for the pudding, for at least 5 minutes. (If a few drops of the batter don't sizzle when dropped in the tin, leave it in the oven for another 5 minutes). Oil must be very hot indeed, can be slightly smoking even.

Pour the batter into the hot tin, return it to the oven and cook for 15-20 minutes, until well puffed up and golden brown. Now you can think about carving the beef. :)

Hi Artist!! Gosh--that DOES sound scrumptious!!!! Ok--I better get the beef out of the freezer to defrost...!!!!! It looks REALLY EASY to do, to boot!!!
THANKS!!!!:D
Brokenwings

Heya

Yorkshire pudding is the best! it's pretty similar to pancake (PROPER PANCAKE) mixture... I love toad in the hole - it's great with either normal sausages or veggie sausages...and LOTS of DECENT gravy and vegetables (Steamed prefereably)... cabbage, carrots, brocolli all go great!

How about suggesting some great US recipies? I LOVED squash bread when I lived in the US and have never found a good receipe for it!

What else? Crumptets -- will look up how to make them!

Leah and I have just made a huge spaghetti bolognase sauce - carrots, sweet potatoes, brocolli, aduki beans, pimento beans and lentils, green beans, mushrooms, tomatoes, garlic, red onion and white onion. It looks seriously yum!!!!! (and is easily mashed!). Going to have it with gorgeous whole wheat pasta!! We make a huge one because then it can be re-heated really easily and it works with everything - baked potatoes, new potatoes, rice, pasta even as a form of shepherds pie! so yum.

I am sure I know the type of curry sauce you are talking about - L and I have to visit sainsbury's tomorrow so I will have a search! I'm absoloutly certain I have eaten it before - but will have a looksie for you! If not I will see if there is anything similar!

tea sounds great :P I love tea - at the moment I'm drinking green tea with jasmeine which is awesome! but when it's with scones or high tea it's got to be a decent english tea.. yum! with a tea pot (which always makes tea taste better!).

okydoke - L needs me!

Loads of love and keep up with the cooking - it sounds like you are doing brilliantly with it!

FRxxxxxxxxxxxxxxxxxxxx

OOOh - pub lunches - they are great!!! or a pub carvery... always good! and pimms! so great! my fave drink at the moment is lime, lemonade and vodka (alcoholic drink obviously!) or sometimes substituting the vodka for archers - it's really refreshing!!!

Planning on making vannila gluten/ dairy/ egg free custard tonight! I reckon if i boil it back and put brown sugar on it it will be similar to creme brulle. Well, that's the hope!

Ohh - do you guys have baked apples? they are the yummies! you take the top of the core of the (cooking... usually bramley) apple out so you have about a 3cm diameter/ deep hole and then stuff it with butter, brown sugar and sultanas. Shove it in the oven for about 10 minutes until the apple has gone soft. Serve. Add custard (lovely thick custard). YUMM and great on a cold windy rainy horrible day!

Wow - it's great to meet other "foodies"...

xxxxxxxxxxxxxxxx

artist...you have good recipes!
thank you!!

the yorkshire pud will be on tonight's menu :D

Artist you do have wonderful recipes, but you also have a great figure. Most Brit's usually worry about what to wear than eat. I think you look Absolutly Fabulous. Ever watch the show anyone? Hugs, Roz

Hi everyone. Thoroughly enjoyed reading this thread. Must mean I love food, hey?! I am Australian and love scones and devonshire teas. I also love damper made in a camp oven and then drizzled with golden syrup. I tried to find gold syrup in the US when I was there and I was trying to make some ANZAC biscuits but had no luck. Someone suggested it would be the same as corn syrup LOL Boy were they wrong! Just wanted to post a recipe for a different type of scone --- pumpkin scones, and I've also posted a funny little video which was made by the person named below.

Lady Florence Bjelke-Petersen's Famous Pumpkin Scones

Degree of difficulty: Low [<chuckle>]

You need:
1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups Self raising flour

Method:
Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour.
Turn on to floured board and cut.
Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes.

[courtesy of ABC Queensland Stories - Originally published: 30/06/2004]

cut means to cut into rounds
OOOOO
OOOOO
like that. The closer together they are, the higher scones will rise.

______

Here's the video about pumpkin scones. This woman is a former politician. :o
Scary really. lol
http://www.australianbiography.gov.a...en/video5.html
______

Here's a handy conversion unit.
http://www.onlineconversion.com/weight_common.htm

Hi Frogga, et al! Goodness, you have been pretty busy yourself today!!! Your spaghetti sounds very good and HEALTHY with all those fresh veggies!!!

I thought of a very old soup recipe from Pennsylavnia Dutch Country that you all might like, from my Gram. (Although it is quite hearty, Frogga, I am sure that you will figure out a way to make it "doable" for you):

Turkey (or chicken) Noodle "chowder":

NOODLES: you can use either packaged, extra-wide egg noodles, or make homemade ones (easy! and they don't go all mushy):
Mound a few cups of white flour on a pastry board; in the mound, sprinkle a little salt, and crack and egg into it. Mix the dough well, adding a little flour so it doesn't stick to the board. Roll out the dough thin; then use a sharp knife to cut strips of noodles, then cut the other way so the noodles end up being about 3 # long--set aside on paper towels.

Also: Hardboil about 6 eggs; slice them, and set aside

The Stock:
In a large stock pot, add a small turkey or chicken carcass, with LOTS of meat still on it.

Add chopped celery (including thre leaves), onions and carrots, and about 5 cloves of chopped garlic

Add: salt and fresh-cracked pepper AND the following fresh herbs, if you have them; otherwise, dried will do: (remember--fresh herbs are not as potent, so you need more than if you use dried herbs)

Tarragon, rosemary, sage, thyme, amybe a bit of marjoram, and also two or three bay leaves, according to how savoury you like things....(I like it savoury, so I generally use about a BIG tablespoon of Tarragon, a palm-full of rosemary(rub your palms together over the stock-pot to crush the rosemary and release the flavour), a tablespoon or so of sage(if using fresh sage, you need MORE) same re the thyme, etc.. I kind of just taste-test it, until it suits me...

Simmer the stock for several hours and until the meat falls off the bones; cool, skim excess fat off and remove the bones, pick off the meat etc.

Put the meat back into the stock, and bring back up to a simmer.
Add a BIG bag of frozen corn ( i like the white corn, but yellow is just as ok!--in the summer, IF you have the patience, use fresh corn that has been stripped from the cob--about 6 ears. (Now you lnow why I "cheat" and just use the frozen corn)...

Adjust the seasonings, salt and pepper to "taste"

Bring everything back up to a gentle simmer again---drop in the egg noodles and about 6 SLICED hard-boiled eggs, and simmer until the noodles are done.

Very good, especially with hot, buttered crusty French bread for "dipping"!

It tends to thicken up over-nite, so if it is too thick, you can always thin it out with a little canned chicken broth (or even water), and then re-heat it.


Also--if you make a really BIG batch of the stock--you can save some of the broth, and just eat it PLAIN...with Saltines or French bread!

Hope you all like this! I grew up on it!!! (Especially after Thanksgiving/Christmas Turkey...)

Brokenwings

Hi Lara! Your pumpkin scones sound reallly yummy! This is probably a dumb question--is it ok to use the mashed pumpkin that comes in a tin? (Pumpkins are a little out of season here at the moment! Too much SNOW!LOL)!!!

Thanks also for explaining that the scones rise better if they are placed touching each other! (Artist's recipe is VERY Wonderful also, so i will be having them again today!) But, i will for SURE be making a batch of Pumpkin Scones this week!...As well as Yorkshire Pudding for Sunday Dinner tomorrow!!!

AND--THANKS FOR THE CONVERSION LINK!!! Yay!!!!!!!!

Oh--before I forget--does anyone have a recipe for LEMON CURD?! Just LOVE it!

Frogga--thanks for taking a looksee at Sainsbury tomorrow for that Ameer blend curry...I bet if they DO have it, i can order it on-line:D (although I would MUCH prefer to pick it up "in person"...well, ya never know! Fun to dream about that, tho!!!!)

Let me know if you would like some more recipes! (Can you eat salads??!! Do you like fresh spinach? Can you see where I might be going with this??!!)

take care with your new wheels!!!!
THANKS EVERYONE!!:D
Brokenwings

Well, I'm not sure if you can use the tinned stuff or not. I don't think we even have that here. I keep forgetting about the difference in weather and how some things are just not available for a lot of you. I guess it depends on what's in the tinned stuff... is it just pumpkin? Like, is it a similar texture and taste to regular old mashed pumpkin? I'm thinking the tinned stuff might be totally different.

Here's one of our pumpkins http://i156.photobucket.com/albums/t...ra/pumpkin.jpg

I have a recipe for lemon butter... that's what I call it. I think that's maybe the same. I'll come back and post it when I find it.

Just a tip about storing Lemon Butter. I don't know that I'd store it for too long. I never make more than one or two little jars of it at a time just in case it goes off. I LOVE homemade lemon butter on fresh hot toast for breakfast, but it can be used in tarts and all manner of other things.

Lemon Butter

with Thanks to ABC Gippsland, Victoria.

"Serves 2 Jars

2 eggs
250 grams white sugar
125 grams butter
Juice of 3 lemons
Zest of 2 lemons

Method:
Beat eggs with sugar in saucepan (Just whisk – not stiff). Add butter, lemon juice and zest.

Stir over medium heat until it thickens (this happens quite quickly) like honey.

Cook for another 2 –3 minutes – DO NOT BOIL!

Cool & bottle

NOTE – Nice cleaned skinned lemons. Zest gives majority of flavour"

Sounds great!! wow - we are all such foodies!!! now if only my taste buds worked!! but it all sounds YUMM!!!

Artist --> Yorkshire pudding sounds great!!! Leah (carer) is going to have a go at it tomorrow!

Roz --> LOL! I am a total foody... I love thinking about it, cooking it (HAHAHA --> more like telling my minions how to cook it!) - I spose we brits do worry alot about how we dress.. but not as much as the french!! Also, you know the show Absoloutly Fabulous? that's similar to my accent (I know.. scary isn't it!??!)

Lara --> those pumpkin scones sound awesome! I imagine that tinner pumpkin is ok - I know over here we get lots of seasonal veg in tins if it can't be sourced fresh and it's generally ok - APART FROM TOFU NEVER EVER EVER EVER EVER by tinned tofu. It is disgusting. Even Becka (carer) thought it was ming...... sounds so yummy though - I love pumpkin but we rarely get it over here... :( Lemon butter sounds great! do you ever make brandy butter? that's a good one as well.

Broken wings --> I LOVE spinach -either steamed or just as it is. Tend to put it in everything! - well, curries, pasta sauces, salads etc.. the only problem is it doesn't liquidise very well.. but it is seriosuly yum - normally add it to the steamer just before serving so it goes softer but doens't go chewy.... Lemon curd? you must be able to get that in the US? I will have a search for a receipe.. The soup sounds awesome! I am definetly taking a list to Saisbury's and giving it a go... it sounds great! I tend to get Leah/ carer to make up large batches because it is so much simpler - especially as cooking in a student kitchen can turn out to be abit of a nightmare!!! (small, pokey, with bad equipment!).. I love steaming veg - it's so easy, and it keeps the nutrients in.. also it's easier to explain to vegetable phobic carers how to cook them (one carer decided to boil everything and left it on the hob for about an hour, and then wondered why I refused to look at burnt, squashy, plastic like vegetables... they were rank!). How about shortbread as another idea for high tea? it's really easy to make and you can add anything to it (ginger, chocolate chips, chocolate in general, cheese..erm that's all i can think of right now.. but it's really versatile - cherries too!). Will search Sainsburys/ Waitrose/ Harvest for you and see what's around.

I am still loving this thread! oooh - I know how to make fudge! It's awesome

Loads a love and is anyone up for chatting on the chat room? I can't sleep because of pain and am B O R E D!!

FRxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Lemon curd
 

Heya

here is my mums recipie for lemon curd:

Ingredients
4 (unwaxed) lemons
250g caster sugar
125g butter
4 (beaten) eggs
something sterile to store it in!

1) Finely grate the zest of four unwaxed lemons into a bowl. Then squeeze the juice out of the lemons into the same bowl.

2) add 250g of Caster Sugar and 125g of Butter to the bowl.

3) Place the bowl over a pan of gently boiling water (a ban marie) and melt the butter and sugar.

4)Add 4 beaten eggs and stir the mixture for a half an hour until you have a thick curd ready to be pured into two sterilised jam jars.

The curd is fresh for about a month (if it's kept in the fridge!) but will probaly be used up sooner - lemon tarts, lemon curd on toast and lemon meringue!!

FRxxxxxxxxx

Short bread
 

Heya - another mummy receipe!

Shortbread - for 2.

Ingredients:
200g --> butter (room temperature).
60g -- >ground rice.
85g --> caster (superfine) sugar and extra for decoration.
175g --> plain flour.

Method of cooking:
1. Preheat the oven to 150°C or 300°F or Gas Mark 2.
2. Grease and line a baking tray (grease proof paper is always good).
3. Place the butter and the sugar in a mixing bowl
4. Use either a wooden spoon or (an electric) handmix and combine the butter and sugar until the mix is light, fluffy and creamy.
5. Add the flour and ground rice to the bowl and, using a round bladed knife, form it into a dough.
6. Use your hands to form the dough into a ball.
7. Flour a flat surface and your hands. Place the dough on the surface, kneading it round, turning it over, but not over-handling it.
8. Flour the dough and the surface again and form it into a round with a rolling pin.
9. Place the round on the prepared tray
10. Score (with a knife) the round into 8 segments using a sharp knife.
11. Place in the oven for 35-40 minutes. Leave to cook until it is slightly golden at the edge but still quite soft in the middle.

If you get bored and want to add more stuff to it then there's loads - you can add chocolate, lemon, orange, ginger etc etc.

Enjoy! I am working tomorrow night so we are planning on making dark mint chcolate rice crispy cakes!

Hope these are ok

FRxxxxxxxxxxxxxxxxxxxx

11. Once it is ready, take it out and cut it into the segments straight away.

12. Leave the shortbread to settle for a while, and after about 10 minutes sprinkle the top with sugar.

13. Serve warm or cold.