We absolutely love our butter in this household, it’s quite alarming how much of the stuff two people get through! With all the bread and cake baking, it’s not surprising, really.
When I saw this butter-licious, American butter-dipped biscuits recipe on Pinterest my mouth immediately started watering.
It may look like a lot of butter but it isn’t really – a mere 113 grams (that’s how much is in an American ‘stick’ of butter). Anyway, it’s been decided by all those hugely intelligent scientists that butter isn’t bad for you!
You’ve probably noticed from the photos that it’s not anything like what the average British person would call a ‘biscuit’. American biscuits are what we over here might refer to as scones (whether you pronounce it to rhyme with ‘gone’ or ‘bone’).
I had one with a fried egg (as you can see in the main photo), and another with some mature cheddar. I must say, I’m not used to having savoury food with a sweet bread product – it took a bit of getting used to, but I’d definitely be making them again.
If you’re not vegetarian like me, try them with chilli con carne, sausages, bacon & eggs – especially if the meats are sweet-cured or maple-glazed. Or, have it like the Americans do, with even more butter as a side to a main course dish and/or with gravy!
Justin doesn’t normally get involved with the Thursday recipes – well, apart from taking the photos! However, this week, he’s actually done the cooking too. Don’t worry though, you’re in safe hands – as he was a chef for about 15 years before re-inventing himself as Mr H is for Home – and he does most of the savoury dishes in our household anyway.
We mentioned this lovely all-purpose tomato sauce in last week’s pizza post. Most people list tinned tomatoes in their store cupboard essentials, but we always have batches of this home-made tomato sauce in the fridge or freezer.
It’s quick – only taking about an hour – and very straightforward too.
It’s so flexible. The addition of ground black pepper and Parmesan makes for a simple yet delicious pasta sauce. It also provides the base for a myriad of other recipes. You can add all sorts of ingredients to it for some wonderful dishes – meatballs, chicken, fish, olives, roasted aubergines & peppers to name but a few. If you reduce it down and concentrate it a little further it makes the perfect tomato sauce for pizza topping. The recipe can be scaled up to suit requirements. You can also tweek quantities to suit your own taste – more garlicky, more olive oily etc… and add other herbs if you like too.
We make up a batch of home-made tomato sauce every few weeks and put a couple of two-portion containers into the freezer – ready to grab as required.
Our foodie posts are some of the most popular here on our blog – we’ve discovered that lots of our visitors especially love cooking & eating cheesecake, malt bread and chocolate desserts. We also know that hundreds (if not thousands!) of our regular readers love trying their luck with our monthly giveaways.
Well, we have a win-win bit of news for all you lovely people! Our friends over at Voucherbox wanted us to share with you a competition that they’ve got going on at the moment.
My Pinterest stream is always full of food photos – predominately cake, fudge, biscuits and bread. One in particular caught my eye last week… a beetroot loaf. The colour is amazing and I love beetroot anyway.
I had a search through many of my cook books and finally found a beetroot loaf recipe in Bread. The recipe is designed for electric bread-makers (there’s a whole section of bread-maker recipes in the book if that’s your preferred way of making bread!) but it’s fine to use if you’re making it by hand.
Just mix the yeast and sugar in the water using a small measuring jug or cup, combine the flour and salt in a large mixing bowl making a well in the centre, pour in the yeast mixture and bring together roughly. Chuck in the beetroot, spring onions and butter (I omitted the last two ingredients) then knead well for about 10 minutes. Cover the mixing bowl in cling film (or put it inside a big clear [reusable] plastic bag like I do). Allow it to rise in a warm place until doubled in size. Remove the dough from the mixing bowl, punch down and put it into a loaf tin or well-floured banneton. Allow to double in size again before (transferring from the banneton to a greased oven tray) baking in a preheated oven at 220ºC/425ºF/Gas mark 7 for 30-40 minutes or until it sounds hollow when knocked on the base.
It was beautiful and absolutely delicious! Slightly sweet with a slightly earthy flavour. I had it with goats cheese and horseradish and Justin had the same in addition to a char-grilled sirloin steak.
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Pour the water into the bread pan. Sprinkle over the grated beetroot. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid mixture and dry ingredients
Add the chopped spring onions. However, if your bread machine offers you the option of adding any extra ingredients during the kneading cycle, set the spring onions aside so that you may add them later on
Sprinkle the flour over the beetroot and water, ensuring it covers them both. Add the butter, salt and sugar in separate corners. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast
Set the bread machine to the basic/normal setting, medium crust. Press start. If you like, slash the top of the loaf with diagonal slashes just before the baking cycle starts
Remove at the end of the baking cycle and turn out on to a wire rack
If you prefer an all-over red loaf rather than speckled, purée the raw beetroot in a mini-food processor instead of grating it
We’ve finally polished off all the Christmas Day left overs. I made a (surprisingly delicious) fritata using up a couple of sliced up roast potatoes, sprouts and stuffing. It’s amazing what you can throw together to save on wasting food!
Today has been frosty all day and at times like this, all the body craves is comforting carbs. This hot, creamy cardamom rice pudding just hits the spot!
It’s quick to pull together, foolproof and is delicious served hot with a side of pouring cream or vanilla ice cream.