Archive for the ‘Flour’ Category

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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

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

Drop scones (Scotch pancakes)

Friday, March 8th, 2013

 

Another popular recipe from BLW Cookbook to go with the collection!

Makes up to 20
125g (4 1/2oz) self-raising flour (or plain flour plus 1 tsp baking powder)
1 egg
150ml (5fl oz) milk
oil or butter for frying

1 cup grated cheese / chopped spinach / raisins / blueberries etc as you like

Put flour into mixing bowl, make a well in centre and break egg into it. Pour half the milk in and beat or whisk together, starting in the middle and gradually working in all the flour. Slowly add remaining milk and continue beating until any lumps have disappeared and consistency is like double cream. Stir in any additional ingredients.

Heat middle or large non-stick frying pan with very thin coating of oil. When the pan is really hot, pour in small amounts of batter (about 1-2 tbsp each time) so it spreads to 8-10cm. Cook for a few minutes, until the edges are cooked and the top is s

et almost to the middle, then flip over and cook for the same length if time on the other side. If you have a big pan you can cook several at once.

Serve warm or cold, plain, or with a savoury or sweet spread.

Note that if you add anything extra to the mixture that the consistency doesn’t change too much. Book suggests grated apple or mashed banana too.

The drop scones can be frozen, using an airtight container, separate them with sheets of greaseproof paper. They will keep for a couple of months and can be reheated in seconds under a grill or in the microwave.

Posted in Blueberries, BLW, Cheese, Egg, Flour, Milk, Raisins, Recipe, Spinach | Comments Closed

Green Pancakes

Friday, February 8th, 2013

This is an idea given to me by a fellow mum. They are so delicious I always hope the kids leave some but sadly they rarely do! These pancakes are thicker than the conventional ones, and more pliable. A bit like thin crumpets. They are great for both main course and pudding, small kids and big ones.

Fresh Spinach Leaves

1 egg
40g washed baby spinach
1/2 tsp nutmeg
4 heaped tbsp flour
2 tbsp oats
1 tbsp greek yoghurt
Pinch salt
1/2 pint milk

Put the lot in the blender or food processor and blend until you have a green batter. Test for thickness. It should easily coat the back of a spoon but still be pourable. If too thick add a little milk, if too thin add another tbsp of flour, then remix.

Heat a non stick pan on a medium heat – too hot and they will burn, too cold and they’ll be pale and flabby! Pour in a drop of oil and wipe around with a piece of kitchen towel.

Pour in a saucer sized amount of batter. When the creaminess has disappeared from the top, flip over and cook the other side for around a minute. Remove from pan and put on a plate in a warm oven. Then start again.

Serve the pile of green pancakes with grated cheese and pieces of ham to roll up with. When you are bored of that switch to applesauce, lemon and sugar, maple syrup and banana or nutella! Main course and pud in one.  This is great when you have other kids to feed.

TIP: make a double batch and have two frying pans on the go. If they are big ones you can fit up to three pancakes in the pan at once.

If not eating immediately, don’t keep them warm, just wrap in foil once cool then refrigerate. Just reheat them in their foil pack in the oven or unwrap, put on a plate, and microwave.

Posted in BLW, Eggs, Flour, Milk, Oats, Recipe, Spinach | Comments Closed

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