Cream Tea (Scones)

Bizarrely, if you go to Devon in the UK and order “cream tea”, you get scones.

INGREDIENTS:

500 g flour
15 g baking powder
pinch salt
100 g sugar
100 g butter, diced
250 ml milk

DIRECTIONS:

Mix dry ingredients.

Add butter until it is incorporated.

Add milk until a dough is formed.

Hand roll dough: 2.5 cm high, 5 cm biscuit cutter, bake 400 F for 15 min.

Cast iron: 2.5 cm high, 8 in circle cut into 8 wedges, bake 400 F for 15 min.

You can add an egg wash if you like to make the scones shiny. I omitted this step.

Enjoy with butter and jam, or clotted cream and jam.

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Welsh Honey and Ginger Cake

This is a British National Trust recipe, so I’m including the metric measurements for reference. In Wales, they make it for St.David’s Day. The local name for the cake is Tiessennau Mel.

Honey Cake 1 Honey Cake 2

INGREDIENTS:

100 g (4 oz) butter = 1 stick butter
225 g (8 oz) honey = 1 c honey
150 ml (5 oz) milk = 5/8 c milk
450 g (1 lb) flour, sifted = 4 c flour
pinch salt
2.5 tsp baking powder
3 tsp ground ginger
100 g (4 oz) sultanas (sultana = golden raisin) = 1/2 c raisins
50 g (2 oz) mixed candied peel = 1/4 c fruitcake mix
2 eggs, beaten

DIRECTIONS:

1. Preheat oven to 350F.

2. Grease an 8 inch cake pan.

3. Melt butter with honey and milk on stove over low heat. Remove from heat and leave to cool.

4. Mix flour, salt, baking powder, ginger, raisins and candied peel.

5. Add eggs to flour mixture.

6. Add honey and milk mixture to flour mixture.

7. Consistency should be soft.

8. Pour batter into cake pan. Bake 65-70 min.

NOTE: I am baking in a cast iron pan as a test. Oiled, no parchment, no flour, did not preheat.
Batter = amazingly delicious. DO NOT BAKE IN A CAST IRON, IT REALLY DRIES OUT THE CAKE.

Cast Iron Popovers (aka Yorkshire Pudding)

Recipe for the Nordic Ware grande pan (makes one panful, six big popovers):

Popovers 1

INGREDIENTS:

1 cup milk
2 eggs
1 cup flour
1/4 tsp salt

DIRECTIONS:

1. Mix up above while preheating oven to 450 F. Let sit.

2. Pour 1-2 cm vegetable oil into popover cups. Put popover pan into oven to heat up.

3. Divide batter into cups evenly. Be neat, if the batter gets on the side, the popovers won’t rise well.

4. Bake 15 min at 450 F, then 15 min at 350 F.

5. Take out of oven, and take out of pans IMMEDIATELY or they will get soggy.

6. Stab popovers with knife to let out steam.

7. ENJOY!!

HALF RECIPE FOR SMALL SIX CUP POPOVER PAN

For a small, 6-cup popover pan (or three 6oz pyrex custard cups), you need:

  • ½ cup whole milk
  • 1 large egg
  • ½ cup unbleached white flour (preferably with the germ)
  • 1/8 tsp salt

I make it in a 2-cup pyrex measuring cup. Preheat the oven to 450°F. While that’s happening, pour ½ cup of milk into the measuring cup and crack in one egg. Beat that with a wire wisk. Add the salt and beat some more. Measure out ½ cup of flour and dump that in. Wisk it together until it’s smooth, then as soon as it’s smooth (no lumps) stop mixing. Don’t overmix it. Let the batter sit while the oven continues to preheat.

If you’re using cast iron rather than pyrex, rub flaxseed oil into the popover cups. At some advanced point when the pan is excruciatingly well seasoned this won’t be necessary, but for now it’s necessary to keep the popovers from sticking and it also serves to add seasoning to the pan. When the oven is preheated, put the popover pan into the oven to heat empty for five minutes. Your popovers will pop higher if the pan is preheated. You do this with oil rather than butter because the butter will burn.

When the hot pan comes out of the oven, put a tiny dab of butter in the bottom of each cup. This further ensures nonstickiness, adds seasoning to the pan, and adds flavor to the popovers. Then pour the batter into the cups – filling only about halfway. Don’t overfill the cups or they won’t pop sufficiently

Put the pan back in the oven, this time with the batter, and set your timer for 15 minutes. At the end of 15 minutes, lower the oven temperature to 350°F (do not open the oven!) and continue baking for another 15 minutes. (If you’re making them in 6oz pyrex cups, bake for 20 minutes at 350°F rather than 15 minutes.)

As soon as they’re out of the oven, pull them out of the pan (they should slide right out), put them on a cooling rack, and stab them with a small knife to release the steam inside so they don’t get soggy.

Jamie Oliver’s Popovers

NOTES: I am going to tell you something. These popovers are so easy to make and so delicious that I am actually investing a specialty product – a Nordic Ware Grande Popover Pan (cast aluminum, max temp 450 F, proper spacing, good reviews). These are great to serve for breakfast, for lunch, for dinner, with sweet foods, with savory foods, with all foods, with no food. They look SOOOO impressive, and take next to NOOOO effort.

Popovers 2

Indian Curry

https://jamie.curle.io/posts/british-indian-restaurant-style-curry-gravy/

http://www.amazon.co.uk/gp/product/0956525709/?tag=jamiecurle-21

http://www.amazon.co.uk/Quick-Meals-The-Curry-House/dp/129110562X/ref=pd_cp_14_1

http://www.amazon.co.uk/The-Curry-Secret-Indian-Restaurant/dp/0716021919/ref=pd_cp_14_0

http://menuinprogress.com/2008/01/indian-takeaway.html

http://www.britishindiancurries.com/category/recipes/curry-guides/

http://www.sbs.com.au/food/program/madhur-jaffreys-curry-nation

http://www.sbs.com.au/food/programs/madhur-jaffrey-s-curry-nation

http://www.amazon.com/Madhur-Jaffreys-Ultimate-Curry-Bible/dp/0091874157

http://www.bbcgoodfood.com/recipes/collection/vegetarian-curry

http://www.njamworld.com/2013/02/19/paleo-british-indian-restaurant-curry-sauce-base/

For that authentic British Indian curry house taste.

Prince of Wales Spice Cake

Makes one two-layer cake

Cake batter Ingredients

1 ½ cups sugar
1/3 cup shortening (I used butter)
3 eggs, beaten
1 ½ Tbsp molasses (NOT blackstrap)
1 ½ tsp baking soda
1 ½ tsp ground cinnamon
¾ tsp ground cloves
¾ tsp nutmeg
3 cups sifted cake flour
1 ½ tsp baking powder
1 ½ cups sour milk

Sea-foam icing Ingredients

½ cup brown sugar
1 cup white sugar
4 Tbsp hot water
2 Tbsp strong coffee
¼ tsp cream of tartar
2 egg whites, stiffly beaten
¼ tsp salt
½ tsp almond extract
¼ tsp baking powder

http://lostrecipesfound.com/recipe/prince-of-wales-spice-cake-sea-foam-frosting/

Matar Paneer

Nigella Lawson Recipe

Yummy and Easy

INGREDIENTS

SERVINGS 8 UNITS US
1⁄2 cup vegetable oil
8 ounces panir, cut into 1/2-inch cubes
1 onion, halved
2 garlic cloves, roughly chopped
1 inch piece ginger, roughly chopped
1 dash salt
1 teaspoon turmeric
1 teaspoon garam masala
2 (10 ounce) packets frozen peas
1 teaspoon tomato puree
1 cup vegetable stock

DIRECTIONS

Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden.
Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
Pour all but about 2 tablespoons of the oil out of the pan.
Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp.
Fry gently for about 5 minutes with a sprinkling of salt.
Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan.
Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender.
You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
In which case, take off the foil and add the paneer cubes to warm them through before serving.

Serve with rice and naan.

Naan

Buy naan from the grocer.

Brush with butter. Add garlic and salt if you want.

Place in 400 F oven for 5 min or till brown.

Enjoy! Serve with chopped cilantro or parsley or mint.

Mary Berry Three Cakes in One

Make one standard batter, flavor it three different ways to serve to company. Easy Peasy!

http://www.goodtoknow.co.uk/recipes/276440/Mary-Berry-s-three-cakes-in-one

Stupid website doesn’t print out the whole recipe on one page, so I’m putting it here.

Great time-saving idea if you have family or friends to visit: an iced chocolate cake, a lemon drizzle cake and a dozen almond buns, all made from the same basic mix!

Serves: About 12

For the basic cake mix:
6 large eggs
350g (12 oz) self-raising flour
350g (12 oz) caster sugar
350g (12 oz) softened butter
3 level tsp baking powder

1. Preheat the oven to 180ºC/Gas Mark 4.
2. Beat together all the ingredients until smooth in a large mixing bowl.
3. Divide the cake mix into two. Use one portion for the chocolate cake. Divide the remaining portion again into two. Use one portion each for the lemon drizzle loaf and one for the almond fruity buns.

CHOCOLATE CAKE

40g (1½ oz) cocoa powder
4 tbsp boiling water
Half the basic cake mix
A little icing sugar, to serve

For spreading and icing:
150ml (5fl oz) double cream
150g (5oz) plain chocolate, broken into pieces
4 tbsp apricot jam

Two 17cm (7 in) deep sandwich tins, greased and lined with non-stick baking paper.

1. Put the cocoa in a mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
2. Turn int othe prepared tins, level the top and bake in the preheated oven for about 20-25 minutes, or until shrinking away from the sides of the tin and springy to the touch.
3. Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.
4. To make the icing, measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 minute (600w microwave). Stir until melted, then set aside to cool a little and to thicken up.
5. To ice the cake, spread the apricot jam on the top of each cake. Spread half of the ganache icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together. Use the remaining ganache icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to serve.

LEMON CAKE

Finely grated zest of ½ lemon
Half the remaining basic cake mix (a quarter of the original)

For the lemon crunchy icing:
50g (2 oz) granulated sugar
Juice of ½ lemon

450g (1lb) loaf tin, greased and lined

1. Add the lemon zest to the basic cake mix, and turn into the prepared tin.
2. Bake in the preheated oven for about 35 minutes, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
3. While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake.
4. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

ALMOND APRICOT MUFFINS

50g (2 oz) sultanas
50g (2 oz) dried apricots, snipped into small pieces
25g (1 oz) ground almonds
The remaining quarter of the basic cake mix
A flew flaked almonds, for the topping

A 12-hole bun tin, lined with paper cases

1. Add the sultanas, apricots and ground almonds to the cake mix and stir until well mixed.
2. Turn into the prepared paper cases and sprinkle with the flaked almonds.
3. Bake in the preheated oven for about 20 minutes, or until golden brown and springy to the touch.

Top tip:The chocolate cake will keep for 3 days in the fridge, but the icing will lose its shine. The lemon loaf and buns will also keep for 3 days. All will freeze well for up to 2 months, but uniced.