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

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!

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!!!!

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

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

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

Love

Rosie xxxxxxxxxxxxx

anyone got a good Yorkshire pudding recipe

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


and Artist.....the scones are deeeeelish 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

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!!!!
Brokenwings