mogling Posted June 1, 2015 Author Report Share Posted June 1, 2015 Foccacia! {Breadmaker Recipe but I just use the machine as a mixer as I havna the strength to mix & knead…} 275ml {10 fl oz / 1 & 1/4 cups} water2 Tblsp Olive oil, plus extra for drizzling450g {16 oz / 3 cups} Strong White Bread flour {You can make with half soft grain / wholemeal / Spelt }1 & 1/2 tsp salt2 tsp Caster sugar7g / 1 & 1/2 tsp / sachet of Fast-acting yeast Semolina or Polenta for dusting bottom of dishFresh or dried Rosemary for sprinklingSea Salt Put the ingredients into the pan in the order they appear in the recipeSet to “Dough” programme {Or just mix in a bowl, knead for 10 mins}Oil a large 30cm / 12” pie dish -Sprinkle the dish with semolina/ Polenta to prevent sticking {not essential}, Turn the dough onto a lightly floured surface and quickly knead Shape into a ball and press into the dish.Cover with oiled paper and leave to rise in a warm place until doubled in sizeDimple the surface with your fingertips, gently drizzle Olive oil into the holes and sprinkle with Rosemary and Sea salt Bake at 190C / 425F / Gas 7 for 15 - 20 minutes or until well-risen and golden Drizzle with a little more Olive oil and eat warm{Reheats best wrapped in foil in a steamer or in the oven} Variations;Sprinkle with dried Basil, or ready-to-eat finely chopped Sun Dried tomatoes, Stud with black olives, drizzle with oil & sprinkle with grated Parmesan cheese etc... Link to comment Share on other sites More sharing options...
mogling Posted October 13, 2015 Author Report Share Posted October 13, 2015 Now that pumpkins are back in the shops at last! Pumpkin Pie {American recipe} 3 large eggs 2 cups cooked pumpkin puree or 1 x 15 ounce can (425 grams)1/2 cup (120 ml) heavy whipping cream {Evaporated milk, Soya milk...}1/2 cup (110 grams) light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 teaspoon salt Pate Brisee (Sweet Short Crust Pastry): 1 & 1/4 cups (175 grams) all-purpose {Plain} flour {half wholemeal?}1/2 teaspoon salt 1 tablespoon (14 grams) granulated white sugar 1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch pieces / {Or PURE / Stork marg}1/8 to 1/4 cup (30 - 60 ml) iced water Make as regular pastry. {Doesn’t say to bake blind, but you can, if desired} In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned - the center will still look wet. A knife inserted about 1 inch from side of pan will come out almost clean. Place the baked pie on a wire rack to cool. Serve at room temperature or warm, with maple whipped cream.Store any leftovers in the refrigerator. Makes one 9 inch (23 cm) pie. {No temperature was given, but I do it at 180C} Link to comment Share on other sites More sharing options...
mogling Posted October 13, 2015 Author Report Share Posted October 13, 2015 Safeways Witches Brew Pumpkin Soup You can also use Butternut Squash when big pumpkins not available. 1 red onion finely chopped {ordinary onion is fine} 30 ml /2 Tblsp oil 450g / 1lb pumpkin diced - or Carved-pumpkin scrapings! 450g / 1lb potatoes peeled & diced 225g / 8 oz carrots sliced 1 Litre / 2.2 pints veg stock salt & pepper 5ml / 1 tsp ground ginger Optional: 300 ml / ½ pint milk 150 ml / ¼ pint double cream {I never add milk or cream & it tastes fine} Place the onions in a large pan with the oil & sauté gently till tender. Add the veg, pour in the stock. Cover & simmer 30-40 mins or till carrots are soft Liquidise & return to the pan Season, add ginger, milk & cream {more or less, according to taste or required consistency} Serve piping hot, decorated with cream if desired. To make a spider's web- spoon a circle of cream onto the top and drag from the centre to the outside with a cocktail stick. Freezes well. Link to comment Share on other sites More sharing options...
mogling Posted October 13, 2015 Author Report Share Posted October 13, 2015 Pumpkin and Ginger Cupcakes 200 grams Unsalted Butter, softened 175 grams muscovado sugar2 eggs85 grams Stem ginger in syrup250 grams Pumpkin Grated200 grams Plain flour2 tsp Baking Powder1&½ tsp Allspice1&½ tsp Ground Ginger¼ tsp Ground Clove¼ tsp ground nutmeg Icing125 grams ButterJUST MILK Splash125 grams Cream cheese Full Fat225 grams icing sugar Preheat the oven to 190c/fan 170c/gas mark 5Cream together the butter and sugar until the mixture is light and fluffyBeat the eggs in one at a timeAdd the stem ginger and the pumpkin to the mixture and stir until blended Stir in the flour, baking powder and spicesFill the cupcake or muffin cases three quarters full with the mixtureBake for 25 minutes or until firm to the touchTake out of the oven and transfer on to a cooling rack When the cakes are nearly cool start making the icingCream together the butter, splash of milk and cream cheese. once blended, add the icing sugar and whisk together until smoothIf you prefer a thicker icing, add more icing sugarSpread some of the icing on top of your cupcakes using a spoon, or fill a piping bag and pipe a pretty swirlTop the cupcakes with sliced stem ginger, crystallised ginger, a sprinkling of cinnamon or anything else that takes your fancy {I never bothered with icing - they were sweet enough} Link to comment Share on other sites More sharing options...
mogling Posted October 13, 2015 Author Report Share Posted October 13, 2015 Pumpkin Muffins Makes 12 Ingredients:9 oz / 255g Plain flour2 tsp Baking Powder 1 tsp Bicarbonate of soda¼ tsp Salt2 tsp Ground Cinnamon½ tsp Ground Ginger½ tsp Ground Cloves {or less} 1 Egg5-6 oz / 140 - 170g fine white Granulated sugar12 fl oz / 340ml pureed Butternut squash / Big pumpkin/ tinned pumpkin3 fl oz / 90ml Milk - adjust as necessary {soya milk or almond milk works ok}3 fl oz / 90ml vegetable oil2 oz / 60g chopped Walnuts {Optional} Prepare Muffin tin, set oven to 190-200C /375-400F / Gas mark 5-6 In a large bowl sift together flour, baking powder, bicarb, salt, spices. In a separate bowl beat egg with a fork. Stir in sugar, pumpkin, milk, oil {& nuts} Scrape all of the liquid mixture into the dry, stir lightly until evenly combined. The batter should have a thick dropping consistency. Spoon into tins / cases, bake about 20-25 mins until tops are browned and spring back when pressed. Cool on a wire rack. Link to comment Share on other sites More sharing options...
Frances144 Posted October 14, 2015 Report Share Posted October 14, 2015 Thank you for the pumpkin recipes.I had some delivered by Transition Turriefield and was wondering what I could make. Now I have lots of ideas.Many thanks again x Link to comment Share on other sites More sharing options...
mogling Posted October 23, 2015 Author Report Share Posted October 23, 2015 I'm always quite sad when I hear folk say they just chuck out their pumpkin scrapings after they're carved them All that lovely steam-and-freezeable flesh going to waste! Good luck with the recipes - hope you like the results - I just love them! x Frances144 1 Link to comment Share on other sites More sharing options...
mogling Posted October 27, 2016 Author Report Share Posted October 27, 2016 Pumpkin flesh being chucked out when folk carve them has been on the radio a few times this past couple of days.Radio Scotland Kitchen Cafe today was all about pumpkin, with ideas of how use it up.I make soup & pie, and steam the flesh of a couple more pumpkins to freeze in 400g bags to to use throughout the year. Frances144 1 Link to comment Share on other sites More sharing options...
Frances144 Posted October 28, 2016 Report Share Posted October 28, 2016 I make soup or pumpkin/cashew/coconut curry Link to comment Share on other sites More sharing options...
mogling Posted October 29, 2016 Author Report Share Posted October 29, 2016 Today's Kitchen Cabinet radio 4 were talking about pumpkin recipes - curry was mentioned,thanks, I'll maybe give that a try! Link to comment Share on other sites More sharing options...
Frances144 Posted October 30, 2016 Report Share Posted October 30, 2016 Cashew nuts improve everything and I added beetroot leaves to give it a dal feeling. Then for round 2, I whizzed it up for soup. The best. Link to comment Share on other sites More sharing options...
peeriebryan Posted February 20, 2021 Report Share Posted February 20, 2021 We've been adding layers of winter blubber with the amount of lockdown cooking we've been doing at Peeriebryan Manor and whilst on the hunt for new recipes I've just rediscovered this thread. We intend on working through a few of the classics here, so in the spirit of sharing the love, here's our contribution: This Banana Bread recipe is now a staple in wir hoose as, despite bein monkeys, we quite often hiv spare bananas. 2 eggs, beaten 3 very ripe mashed bananas ⅓ cup buttermilk, or use normal milk with a 'pyup'* of lemon juice (*pyup=aboot a teaspoon) ½ cup vegetable oil 1 ½ cups white sugar 1 ¾ cups plain flour 1 teaspoon baking soda ½ teaspoon salt Preheat oven to 165 degrees C, and line a loaf tin with greaseproof paper Mix wet ingredients - eggs, banana, milk and vegetable oil - in a bowl Sift dry ingredients - sugar, flour, baking soda and salt - into annidder bowl Gradually add sifted dry ingredients to the bowl of wet ingredients, mixing well as you go Pour into the lined loaf tin and bake for 1hr 20mins Put on 1 and a half stone in the course of two months Link to comment Share on other sites More sharing options...
fina Posted February 23, 2021 Report Share Posted February 23, 2021 'Healthy' sugar-free oat flapjacks {can be Vegan, Gluten free} 100g butter / Vegan sunflower marg / Stork… works fine with 50g and 2 bananas 1 or 2 ripe bananas mashed 200g porridge oats / gluten free porridge oats 50g chopped walnuts / mixed nuts / no nuts 30g pumpkin seeds {optional} 30g sunflower seeds {optional} 30g desiccated coconut {optional} 100g or less chopped dates / any dried fruit- pineapple and papaya, raisins, currants, figs, apricots, cherries, plumped dried strawberries are nice, cranberries… or no fruit at all. Or cacao nibs, or chocolate chips {1 or 2 grated carrots -optional} Optional- add 1-3 Tblsp honey to the melted marg Add 1 tsp vanilla essence Preheat oven to 175C / 170 Fan Grease a 20cm square baking tin Melt the butter in a pan- add mashed banana {honey, essence} Mix all the dry ingredients, add the melted butter, mix well- a porridge spurtle makes the best job of it! {Add a little almond milk if too dry?} Spread evenly in the tin, press down firmly - wee silicon spatula is the best. You can sprinkle more coconut / seeds on top & press down well, Bake for 15-25 mins until golden on top and starts browning on the edges and coming away from the sides. Cool in the tin a bit. Tip out in one piece onto a wire rack, cut into squares on a chopping board. peeriebryan 1 Link to comment Share on other sites More sharing options...
fina Posted April 8, 2021 Report Share Posted April 8, 2021 Tom Kerridge Low Cal Doughnuts - 120 cals each 180ml semi-skimmed milk 25g butter ………………. warm gently in a pan Sieve together- 250g SR flour 1 tsp Baking powder 2 Tblsp powdered sweetener /1 Tblsp caster sugar? {½ tsp cinnamon or ½ tsp chinese 5-spice {optional} Add 1 tsp dried yeast to the warmed milk/melted butter, add 1 beaten egg Add to flour mixture, mix well to a sticky batter Oil a doughnut pan, or use a silicon muffin tray, or a well oiled metal muffin tray Put mixture into a piping bag and pipe into doughring tray, or- spoon into muffin tray {made 12-14} Prove for 1 hour Bake at 210C for 9-10 minutes Brush with melted butter on top, dip into some {golden } caster sugar with cinnamon / 5 spice powder mixed in Cool on a wire rack copied from episode 4 Tom Kerridge BBC Lose weight we Link to comment Share on other sites More sharing options...
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