Recipes

[mogling]

Did anybody happen to record Baker Tom Herbert's programme "In search of the perfect loaf"?

 

If possible, please could I borrow the Dvd / video to copy?

t used to be available to watch on Youtube, but it's off now

[CrunchieSquirrel]

We all know that Christmas is coming rather soon, if you like mince pies you will love my recipe.

 

Fancy Mince Pies

Shortcrust Pastry

200g / 7oz plain flour

175g / 6oz butter, unsalted

25g / 1oz lard

2 tbsp water

 

Filling

12 tbsp mincemeat

25g / 1oz marzipan, very finely chopped (optional)

 

Topping

2 egg whites

75g / 2 1/2oz caster sugar

 

Oven: 180c

 

Method:

1. Make the pastry by putting all the ingredients into a bowl, apart from the water, and using your fingertips making it into fine breadcrumbs. Add the water and mix with a knife (not a sharp one), if the mixture is too dry, add another tbsp of water: if the mixture is too wet, add tbsp of flour. Put the dough onto a floured surface and roll until it is at least about 1 cm thick, cut out at least about 12 circles using a fluted 6cm cutter and place on a bun tray.

2. Put the mincemeat and marzipan in the 12 circles (1 tbsp per circle) then do the meringue.

3. Put egg whites into another bowl - must be clean and not greasy, glass is the best. Whisk the whites briskly until they form stiff peaks, add half the sugar and whisk again, briskly, until it looks a little bit more stiffened, add the rest and fold in it to prevent air coming out of the meringue - this makes the meringue liquidy, not good. Pipe (if using a piping bag) or spoon on top of the circles then put in the oven for about 15-20 minutes until the meringue and pastry is cooked.

 

Serve warm for a cosy Christmassy treat.

[Frances144]

I spent a very enjoyable few hours at an Aith table-top sale eating these -

 

http://tangolikeraindrop.blogspot.co.uk/2012/10/nanaimo-bars.html

 

Oh my golly goodness, they are lovely!

[mogling]

Frances - we were in the Old Haa at Burravoe, Yell this summer and the cafe there had a large selection of lovely homebakes to choose from - including Nanaimo bars. I had a piece of that and it was Lovely!

A place well worth visiting next year!

 

 

Doglover - your recipe sounds lovely - will give it a go!

[Frances144]

RIghtie ho. I will go anywhere for a Nanaimo bar!

[elsie]

Moving On Employment Project are looking for donations of recipes which include produce which can be grown in Shetland:

 

tatties, herbs, veg, fruit, etc etc.

 

If you have anything you would like to donate please email: movingon@shetland.org

 

Many thanks for your time

 

The Moving On team

[Peerie Darren]

Hi, I was wondering in unybody has a recipe for what i tink is called Stapp n Crappin. Fish and whatever else wis in it. I mind eatin it as a bairn and wid like to make it again

[MuckleJoannie]

Not the full recipes but these may help

 

http://www.shetlanddialect.org.uk/john-j-grahams-shetland-dictionary.php?word=453

 

http://www.shetlanddialect.org.uk/john-j-grahams-shetland-dictionary.php?word=2383

[concerned shetlander]

Stamp is easy. Steam fish livers till cooked, aproximately 20 mins, meanwhile boil fish for 15 mins, mix about same amount of fish as what you have livers together with livers and season with pepper. Serve with rest of boiled fish and tatties.

[concerned shetlander]

I see my iPad has changed the word staap to stamp without me noticing. Sorry about that.

[mogling]

Frances - got a recipe for you - Nanaimo Bars!

Got it online & made the original version last week. Mmmmmmmmm!

 

 Nanaimo Bars

For the base layer (on all variations)

• ½ cup butter

• ¼ cup sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 tablespoon unsweetened cocoa

• 2 cups graham crackers (crumbs - or digestive biscuits)

• 1 cup coconut (long-thread)

• ½ cup walnut (or pecans, chopped - optional)

 

For the second layer - variation 1 (traditional nanaimo bar)

• ¼ cup softened butter

• 3 tablespoons milk

• 2 cups confectioners' sugar

• 2 tablespoons custard powder

 

For the final layer (use for all variations)

• 5 oz semi-sweet chocolate

• 1 tablespoon butter

Method

1. Grease a 23cm (9in, 2.5L) square baking pan

Base layer: This is the base for all the variations below

1. For the base layer mix together the butter, sugar, egg, vanilla and cocoa and set over boiling water, stir until slightly thickened.

2. Add the wafer crums, coconut and chopped nuts to the chocolatey mixture.  Press into the prepared pan.  Press down to ensure base is even. Let stand 15 minutes

Traitional Nanaimo Bars

1. Make base layer as above

2. Mix together the butter, milk, confectioners' sugar and custard powder for the second layer of the traditional recipe and spread over the cooled base layer

3. For the third and final layer melt the chocolate over hot (not boiling) water.  Very slowly stir in the butter and spread over the second layer.

4. Refridgorate and cut into squares.

 

For the second layer - variation 2 (mocha nanaimo bar)

• ¼ cup softened butter

• 2 tablespoons milk

• 18 fl oz confectioners' sugar

• 2 teaspoons instant coffee (dissolved in 2 tablespoons of hot water)

• 2 tablespoons custard powder

• 1 teaspoon coffee liqueur (optional

 

For the second layer - variation 3 (mint)

• 2 fl oz softened butter

• 3 tablespoons milk

• 2 cups confectioners' sugar

• 2 tablespoons custard powder

• ½ teaspoon mint extract

 

Mocha Nanaimo Bars

1. Make base layer as above

2. Mix together the butter, milk, confectioners' sugar, custard powder, coffee liqueur and dissolved instant coffee for the second layer of the mocha recipe and spread over the cooled base layer

3. For the third and final layer melt the chocolate over hot (not boiling) water.  Very slowly stir in the butter and spread over the second layer.

4. Refridgorate and cut into squares.

 

Mint Nanaimo Bars

1. Make base layer as above

2. Mix together the butter, milk, confectioners' sugar, custard powder, mint extract and green food colouring for the second layer of the mint recipe and spread over the cooled base layer

3. For the third and final layer melt the chocolate over hot (not boiling) water.  Very slowly stir in the butter and spread over the second layer.

4. Refridgorate and cut into squares.

[Frances144]

Thank you so much.  Hmmmm...... they sound absolutely delicious. 

[mogling]

Homemade digestives  - can be gluten / dairy-free if you want?

 

 

180g /6.4 oz porridge oats / GF porridge oats

120g /4.2 oz wholemeal / Spelt flour or Doves Farm GF flour

2 & ½ tsp baking powder / GF Baking powder

½ tsp salt

115g /4 oz butter / marg’ / dairy free spread eg Pure / Vitalite

20-60g /1 -2 oz golden caster sugar / soft brown sugar / honey  

4 Tblsp milk of your choice

Instructions:

Preheat the oven to 190°C /375°F

Whizz the oats in a food processor to a grainy powderAdd the flour, salt, baking powder, sugar and stir/ whizz on a low speed to combine.

Add the butter /spread and combine until the mixture looks like breadcrumbs.Add the milk {& seeds etc} and mix until you have a dough.

Roll the dough out on a lightly floured surface. Cut out approximately 20 biscuits. The thinner, the crispier. {I roll half the dough at a time and get 20 with a 6cm / 2½” round cutter}

Lay on a baking sheet covered in greaseproof paper / silicon tray liner. Bake for 15 minutes or so, until golden brown.  Cool on a wire rack.

Works fine with Gluten Free Oats / Doves Farm Gluten Free flour / Pure Vegan marg / Vitalite / Soya/ Oat /Almond / Coconut milk

Can add pumpkin seeds, desiccated coconut, sesame seeds, flax/ golden linseeds,

Add Oat Bran / Soya Bran / Wheatgerm / buckwheat flour etc to justify eating loads as they’re so healthy!

http://www.lunchboxdoctor.com

[mogling]

Jean MacAlister’s Savoury Scones {Cheese Muffins}

 

{Can be Gluten-free and / or Dairy-free / Vegan if you want}

 

{Lakeland measuring Cup = 240ml}

 

2 cups grated cheese  {150g}

1 tsp Dijon mustard

pinch of Paprika

2 cups S.R. Flour {300g}    

1 & ¾ cups milk  {¾ pint / 440ml}

2 eggs

salt & pepper

 

Mix everything together then spoon into muffin trays. 

{Can add a sprinkle of paprika on top for colour?}

Bake in a Hot oven  {210C} for 20 - 25 mins. 

Cool on a wire rack.

 

 

To make Gluten Free - use Doves Farm Gluten-free Self Raising flour

 

Not sure if Dijon mustard is GF? - I use ¼ tsp Mustard powder.

 

To make Dairy-free - use Dairy-free / soya cheese 

{the smoked flavour is nice}

Use Soya milk or any other non-dairy alternative - Almond & Oat work fine, not tried the Koko coconut milk as yet..

Use Orgran ‘No-Egg’ instead of eggs.

 

 

 

TIP OF THE YEAR - If you haven’t already invested in a Silicon muffin tray - DO!

 

Silicon 1  and  2lb loaf tins - Brilliant!

 

[Colin]

Bought a couple of non-stick baking sheets from a well known local wholesaler.  Cheap as chips.  Just place them on your baking tray and, your bread etc. just falls off when it's cooked.