Archive for the ‘Butter’ Category

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Persian Lamb and Rhubarb stew

Monday, May 20th, 2013

Still rocking the lovely Australian Women’s Weekly Rhubarb recipes.

Rhubarb
40g butter
1kg diced lamb
1 onion
1/4 tsp saffron threads
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1 cup boiling water
2 cups chicken stock
2 tbsp tomato puree
5 stems coarsely chopped rhubarb
1/4 cup finely chopped fresh mint

Melt half the butter and brown the meat in batches, removing to a bowl.  Melt rest of butter and add onion and spices, stir until onion softens.

Add water, stock and puree then bring to boil.  Add lamb and cover.  Simmer for 2 hours, leave the lid off for the last half hour to let the sauce thicken.

Add rhubarb and simmer for a further 10 mins until rhubarb is soft.  Take off heat and stir in mint.

Serve with couscous.

Posted in Butter, Chicken Stock, Cinnamon, Lamb, Mint, Onion, Rhubarb, Saffron, Tomato puree, Turmeric | Comments Closed

Rhubarb and custard muffins

Tuesday, April 2nd, 2013

 Rhubarb

The recipe for these beautiful little cakes comes from the ever-reliable Australian Woman’s weekly series.  Do not use Rhubarb leaves; they are poisonous so chop them off for compost before you continue your preparation; particularly if you have any little helpers in the kitchen with you!

Custard
2 tbsp custard powder
55g caster sugar
250ml milk
1 tsp vanilla extract

300g self raising flour
75g plain flour
165g caster sugar
100g melted butter
1 cup milk
1 egg
5 large stems rhubarb, finely chopped
1 tbsp demarara sugar

Make the custard by mixing powder and sugar in a small pan, then gradually adding milk.  Heat and stir until mixture boils, then add extract and leave to cool.

Preheat the oven to 180c.  Place 12 paper cases in a muffin tin.

Mix flour and sugar in a bowl.  Mix butter, milk and egg in another bowl then stir in half the rhubarb. Add wet mixture to dry until combined; do not overmix, the mixture should be lumpy.

Divide half the mixture between cases.  Top with custard, then divide the remaining mixture over the custard.  Sprinkle with remaining rhubarb and demarara sugar.

Bake for around 25 mins.  Allow them to stand for 5 mins before lifting carefully onto a wire rack.  Serve lightly dusted with icing sugar.

Posted in Brunch, Butter, Eggs, Flour, Milk, Recipe, Rhubarb, Sugar, Vanilla Extract, Vegetarian | Comments Closed

Leeky Eggy Bread

Friday, March 22nd, 2013

RosemaryLeeksChives 

This great little number was given to me by Cassie ( http://cassieliversidge.com/) and went down a storm with a group of primary school kids aged from 2 to 9 (and their mums!).  It’s a savoury take on the classic pain perdu.

2 leeks
tsp butter or oil
2 eggs
1 sprig fresh rosemary
1 tbsp chopped chives
1 cup grated cheese
8 slices bread
1 tbsp butter (if you are frying them)

Finely chop leeks (or onions, or both) and fry gently in butter until soft.

Whisk eggs.  Remove woody stalk from rosemary and chop.  Add chives, rosemary, leeks and grated cheese to egg mixutre.

Lay slices of bread in a heat proof dish and coat with half the egg mixture.  Turn the bread over carefully and repeat.

To fry, melt the butter in a hot frying pan and carefully slide the slices in gently, cook for a couple of minutes and then flip to cook the other side so they are nicely browed.

To grill, place the whole dish under a hot grill until the slices start to brown then flip them over and grill the other side (about 5 mins per side)

Serve with a fresh green salad or cut into slices for hungry little people to eat immediately!

Posted in BLW, Bread, Butter, Cheese, Chives, Egg, Leek, Onion, Recipe, Rosemary | Comments Closed

Hot cross buns.. one a penny two a penny

Friday, March 8th, 2013

Raisins

It’s time to start perfecting these little babies ahead of big weekend (well the season is so short…) 

3 tsp fast action dry yeast
80g butter
75g caster sugar
300ml milk
600g plain flour
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp salt
220g mixed dried fruit
1 egg

paste
50g plain flour
3 tbsp water

glaze
2 tbsp caster sugar
1 tbsp water

Gently melt butter then add 1 tbsp milk, 1 tsp sugar and the yeast.  Leave to prove for 10 mins.

Put all the dry ingredients into a bowl. Whisk the egg into the milk and add the yeast mixture, then stir into the dry ingredients.  Tip onto a floured surface and knead into a smooth and elastic dough (for around 10 mins). 

Place it back in the bowl and cover with cling film and leave the dough in a warm place for an hour.

Preheat the oven to 200c.  Tip out the dough again and knead well to knock out the air.  Cut into 20 pieces and roll into balls.  Grease an oven tray and place them on it in a circular shape with the balls almost touching.  Stand in a warm place for 20 mins to rise.

Make the flour paste in a bowl, place in a piping bag and pipe crosses into the buns.  Bake for 15 mins or until hollow when tapped.

Heat the sugar and water over a low heat until boiling.  Transfer the buns onto a wire rack and brush the tops with the glaze.

Posted in Butter, Cinnamon, Dried Mixed Fruit, Egg, Flour, Milk, Mixed spice, Recipe, Salt, Sugar, Yeast | Comments Closed

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