Posts Tagged ‘cooking’

Gimme Five! Recipe organisers

Friday, March 7th, 2014

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selection of 5 recipe organisers

I have a big, bright yellow ring binder which has been my recipe organiser for years. It lives in the bottom drawer of the butcher’s block in our kitchen. Unfortunately, it was one of the many casualties the day we flooded – that’s how high the water got!

Luckily all the sheets of paper were inside plastic pockets so they were salvageable. That was nearly 2 years ago now – and I’ve still not got around to giving my recipes a nice, new home. I think the time has come – here’s my short-list…

  1. Black Toast Hatch recipe journal: £15, Emma Bridgewater
  2. Filebox with 8 files by Bigso of Sweden: £26, Amazon
  3. Recipe organiser: £16.66, Ryland Peters & Small
  4. Personalised recipe book: £35.55, Etsy
  5. Full page collected recipes cookbook – Colorful Kitchen: £14.32, The Cookbook People

Cakes & Bakes: Pateley Fritters

Thursday, February 27th, 2014

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Stack of Pateley fritters | H is for Home

Next Wednesday is Ash Wednesday – the first day of Lent. I thought I’d observe the day by making Pateley fritters. I found the recipe in my recently acquired Yorkshire W.I. Recipe Book. Apparently, Pateley fritters were traditionally eaten on the Wednesday of Shrovetide (Ash Wednesday).

According to the introduction to the recipe:

‘Each day during that week was known by its own peculiar name – Collop Monday (eggs and collops, an old word for the slices of meat), Shrove or Pancake Tuesday, Fritter or Frutas Wednesday and Bloody Thursday, when black puddings were served.’

Two separate fritter recipes – both from Upper Nidderdale – are given, I found the other one already shared here.

Cakes & Bakes: Pateley Fritters

Yield: 24 fritters

Cakes & Bakes: Pateley Fritters

Ingredients

  • 15g/½oz fresh yeast
  • ½tsp sugar
  • pinch pepper
  • 450g/1lb plain flour
  • 225g/8oz sugar
  • 55g/2oz currants
  • 55g/2oz sultanas
  • 1 egg
  • pinch salt
  • little grated nutmeg
  • 425ml/¾pt warm milk
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  •  

Instructions

  1. Cree* the yeast with the teaspoon of sugar and a dash of pepper
  2. Mix all the other dry ingredients together
  3. Make a well in the centre and add the yeast and enough warm milk to make a soft mixture rather thicker than a Yorkshire pudding batter
  4. Whisk in the egg
  5. Let it rise in a warm place for a few hours
  6. Drop tablespoons at a time into a hot, greased frying pan
  7. When brown on one side, turn over and cook on the reverse

Notes

The addition of pepper to the yeast whilst being creed is an old fashioned method of hastening the process.

*At first I thought the use of 'cree' was a typo. But it was mentioned twice. I looked it up on the internet and the only mention of the term I could find was: 'To cree (North-country) is to expand by slow cooking in water. To plim is the South-country equivalent'.

I then looked up 'to plim' and found: 'To plim. v. n. To swell; to increase in bulk.'

I personally wouldn't advise 'slow cooking' the yeast as anything over blood temperature would probably kill it. I think the recipe calls for it to merely be made into a paste and warmed in a bain marie/double boiler. If you know better - please get in touch!

http://hisforhomeblog.com/cakes-bakes/cakes-bakes-pateley-fritters/

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Gimme Five! Flour sifters

Friday, February 21st, 2014

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selection of 5 vintage flour sifters

Since featuring a flour sifter in Charity Vintage last week, I’ve gone vintage flour sifter crazy! I’ve come across some mighty fine specimens online that I wanted to share with you.

It’s a shame that the majority of them are over in the USA (they always seem to have the best kitchenalia) and the postage can make them uneconomical to buy. But, you never know, if I came across one that I just HAVE to have…

  1.  Vintage Androck one hand 3 screen sifter: $10.50, eBay
  2. Vintage 1940s Androck Hand-i-Sift 3-screen sifter: £21.46, RetrouverBiz – Etsy
  3. Vintage flour sifter – ‘Junior’: $10, eBay
  4. Vintage mod flour sifter: £9.95, Fox & Thomas – Etsy
  5. Vintage metal aluminum 3 cups flour sifter red handle: $12.99, eBay

Cakes & Bakes: Mini doughnuts

Thursday, February 13th, 2014

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mini doughnuts covered in cinnamon sugar | H is for Home

I mentioned in an earlier Cakes & Bakes post that I have an ever-increasing collection of cake tins. You always find them in mixed lots at auctions that specialise in house clearances. One tin that’s been sitting at the back of the drawer for quite a while is an unused mini doughnut pan.

We’re both fans of doughnuts. Justin likes the jam or custard-filled ones. I think you can’t beat the ones you can buy from the stalls at the entrance to the Palace Pier in Brighton. Hot, sugared ring doughnuts; fresh out of the fryer, served all steamy in a brown paper bag.

Anyway, I digress. I’d been threatening to make some mini doughnuts for ages… ever since I picked up the tin in actual fact. These are (healthier?) oven-baked doughnuts, not the deep fried variety. I didn’t think they’d be anywhere near as tasty because of this – but I was pleasantly surprised – they were delish!

Cakes & Bakes: Mini doughnuts

Yield: makes 36

Cakes & Bakes: Mini doughnuts

Ingredients

  • For the doughnuts
  • 70g/2½oz butter, softened
  • 125g/4½oz caster sugar
  • 1 egg
  • 1tsp vanilla essence
  • 150ml/5¼ fl oz milk
  • 225g/8oz plain flour
  • 2tsp baking powder
  • pinch of salt
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  • For the toppings
  • 50g/1¾oz butter, melted
  • 60g/2oz caster sugar
  • 1tsp ground cinnamon
  • 50g1¾oz icing sugar
  • 1tbs water
  • hundreds & thousands
  • chocolate crispies
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Instructions

  1. Preheat the oven to 175ºC/350ºF/Gas mark 4
  2. Lightly grease the mini doughnut tin with a pastry brush dipped into the melted butter
  3. Put the melted butter aside for use later
  4. In a large mixing bowl, cream the 70g/2½oz softened butter and 125g/4½oz caster sugar
  5. In a small measuring jug, beat the egg before adding the vanilla essence
  6. Add the egg mixture to the butter & sugar mixture until well combined
  7. Add the milk a little at a time, stirring constantly
  8. Sift the baking powder and salt with the flour before folding it into the wet mixture
  9. Put a third of the mixture into a piping bag ( fitted with a large-sized round nozzle ). To make this job quicker, cleaner & easier, you can buy a piping bag holder, but I simply put the piping bag into a Pilsner glass and fold it over the rim
  10. Pipe the mixture into the doughnut tin so each cavity is about half full
  11. Pop the tin into the oven and bake for 12-15 minutes or until the doughnuts begin to turn a golden brown
  12. Turn the doughnuts out on to a wire cooling rack
  13. Repeat instructions 9-12 twice more or until you run out of doughnut batter
  14. In a cake tin or casserole dish mix the 60g caster sugar with 1tsp ground cinnamon
  15. Using the pastry brush, brush the melted butter on to the first batch of 12 doughnuts
  16. Put these doughnuts into the tin/casserole dish and shake lightly
  17. Turn each doughnut over and shake again until covered
  18. In a shallow bowl, mix the icing sugar with the tablespoon of water to form a thick paste
  19. In another 2 shallow bowls, decant the hundreds & thousands into one and the chocolate crispies into the other
  20. One by one, carefully dip 12 of the doughnuts into the bowl of icing before dipping them into the bowl of hundreds & thousands and place them back onto the wire rack
  21. Dip the last batch of 12 doughnuts into the bowl of icing before dipping them into the bowl of chocolate crispies and place them back onto the wire rack
  22. They're ready to enjoy!
  23. If there are any left over, once completely cooled, put them into an airtight plastic container. They'll last for another 2-3 days
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-mini-doughnuts/

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Cakes & Bakes: Carrot & coconut Bundt cake

Thursday, January 30th, 2014

"Cakes & Bakes" blog post banner slice of carrot & coconut Bundt cake with mug of tea | H is for Home We’re always on the lookout for vintage kitchenalia and baking equipment. We bought a mixed lot at auction recently that included an old Bundt cake tin – something previously missing from my cooking arsenal! I didn’t have to think that long about what cake to make so that I could bring it into service. Our local supermarket seemed to have a glut of carrots that they were selling off cheap – a big bag for a mere 55p! bag of carrots I’ve already posted a favourite carrot cake recipe, so I thought I’d jazz it up a little and make a carrot & coconut Bundt cake.

Cakes & Bakes: Carrot & coconut Bundt cake

Cook Time: 50 minutes

Yield: 8 slices

Ingredients

  • For the cake
  • 350g/12oz wholemeal flour
  • 1tsp baking powder
  • pinch of salt
  • 125g/4½oz soft brown sugar
  • 100g/3½oz muscovado sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground allspice
  • 100g/3½oz desiccated coconut
  • 75g/2½oz sultanas
  • 75g/2½oz chopped walnuts
  • 350g/12oz carrots, grated
  • 3 eggs
  • 200ml/7fl oz vegetable oil
  • 300ml/10½ fl oz milk
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  • For the icing
  • 400g/14oz cream cheese
  • 1tsp vanilla extract
  • 200g/7oz icing sugar
  • 3-5tbs water
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  • To decorate
  • 20g/¾oz dessicated coconut, toasted
  • 8 walnut halves
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Instructions

  1. brew a strong cup of black tea (you could alternatively use Earl Grey or Lady Grey) and allow to cool
  2. soak the sultanas in the tea for at least an hour
  3. preheat the oven to 180ºC/350ºF/Gas mark 4
  4. in a large mixing bowl, combine all the dry ingredients and make a well in the centre
  5. beat the eggs and combine with the vegetable oil
  6. pour the egg & oil mixture and milk into the well, drain the sultanas and add them to the grated carrot before folding into the dry mixture
  7. combine thoroughly until you have quite a wet, sloppy mixture
  8. pour the mixture evenly into a 26cm spring-form Bundt tin
  9. bake for 45-50 minutes or until a skewer comes away clean
  10. leave in the Bundt tin for 5 minutes before carefully easing the cake out an on to a wire cooling rack
  11. allow to cool completely before icing
  12. in a smaller mixing bowl, combine the cream cheese, vanilla essence, water and icing sugar ( sieve the icing sugar first if there are any lumps )
  13. using a small spatula spread the icing over the cake allowing it to drizzle down the sides
  14. sprinkle over the toasted dessicated coconut and place the walnut halves evenly around the top
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-carrot-coconut-bundt-cake/

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