Posts Tagged ‘recipe’

Cakes & Bakes: Buttermilk scones

Thursday, March 26th, 2015

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Home made buttermilk scones | H is for Home

These buttermilk scones are probably the quickest, easiest and perhaps cheapest recipe we’ve featured on Cakes & Bakes.

Buttermilk scones ingredients | H is for Home

There are only 2 ingredients; self-raising flour and buttermilk… Three, if you count the pinch of salt. And they take less than half an hour to make; from getting the ingredients out of the cupboard, to taking the scones out of the oven.

Buttermilk scones being cut and shaped | H is for Home

It’s a great beginner’s recipe or something to make with the kids. All you need is equal weights of flour and milk – simple to remember!

Scones being glazed with buttermilk | H is for Home

The scones make a great afternoon snack that can be put together in almost the same time as it might take to make a sandwich. Have them savoury with thin slices of sharp cheddar cheese, or go sweet with a fruit jam and clotted cream.

Home made buttermilk scones with cheese and a mug of tea | H is for Home

Pin the recipe for later.

Buttermilk scones
Yields 10
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Prep Time
5 min
Cook Time
12 min
Prep Time
5 min
Cook Time
12 min
Ingredients
  1. 250g self-raising flour
  2. 250g buttermilk
  3. pinch of salt
Instructions
  1. Preheat the oven to 225ºC/440ºF/gas mark 7
  2. Line a large oven tray with parchment paper and set aside
  3. Mix the flour and salt in a mixing bowl
  4. Reserve about 2tbs of the buttermilk before adding the rest to the flour
  5. Bring together to form quite a wet dough, trying not to mix or knead too much
  6. Flour a work surface well before gently rolling the dough to about 2cm thick
  7. Form rounds using a medium-sized cookie/pastry cutter
  8. Place the rounds on the baking tray leaving a little space between
  9. Brush the top of each with the reserved buttermilk
  10. Bake for 12-15 minutes or until the tops have turned a light golden brown
  11. Allow to cool for a few minutes on a wire rack
  12. Serve while still warm
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Luncheon seed cake

Thursday, March 19th, 2015

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luncheon seed cake and mug of tea | H is for Home

I have a growing collection of vintage recipe books. The most recent addition is a copy of Borwick’s Cookery Book which looks to be from the 1920s or 30s.

luncheon seed cake ingredients | H is for Home

One of the recipes that jumped out at me was this one for luncheon seed cake. I love caraway seeds in bread but have never tried using them in a cake. I’d never heard of luncheon cake but, after some online detective work, I found that Mrs Beaton included a version which includes candied peel and currants in her famous Book of Household Management.

luncheon seed cake batter | H is for Home

It’s quite a substantial cake – only a small slice is needed. The caraway really works well, giving it a distinctive flavour.

Luncheon seed cake
A Victorian slab cake
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Ingredients
  1. 225g / ½lb flour
  2. 1tsp baking powder
  3. 85g / 3oz butter
  4. 85g / 3oz caster sugar
  5. ½tsp caraway seeds
  6. 2 eggs
  7. wine glassful of milk
Instructions
  1. Pre-heat the oven to 150ºC/300ºF/Gas mark 2
  2. Grease a 15cm/6-inch loose-based cake tin
  3. Sieve the flour and baking powder
  4. Rub in the butter
  5. Add sugar and caraway seeds
  6. Stir in the eggs and milk
  7. Pour the batter into the greased tin
  8. Bake for about an hour
  9. Remove the cake from the tin and allow to cool on a wire rack
Notes
  1. It works well with a scrape of butter and is the perfect accompaniment to an afternoon cup of tea
Adapted from Borwick's Cookery Book
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Cheese and celery pies

Thursday, March 5th, 2015

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Home made cheese & celery pies | H is for Home

National Pie Week is going from strength to strength here in the UK. It’s been talked about all over social media and in the traditional media too. Chris Evans and his team have been waxing lyrical about pies they’ve been sent by bakeries from all over the country.

Ingredients to make home made cheese & celery pies | H is for Home

Flour and cubes of butter in a food processor | H is for Home

 Last year for Pie Week I made a lovely butter pie; this year I wanted to keep with the theme of a vegetarian, rustic, humble pie. I turned to my copy of Pie by Genevieve Taylor that we reviewed last year. I found just the recipe – cheese and celery pies – but with a little twist.

Flour and cubes of butter blended in a food processor | H is for Home

Pastry crumbs poured out on to clingfilm | H is for Home

The original recipe is a single pie done in a shallow pie plate. I quite liked the idea of doing little individual hand pulled pies. I used a couple of cling film-wrapped jars in lieu of a pastry dolly.

Pastry wrapped in clingfilm | H is for Home

Veg stock | H is for Home

Pulled pies are usually made using hot water pastry, but I was being lazy and just whizzed up a quick batch of shortcrust pastry. I think it worked just fine, but I’m sure Paul Hollywood wouldn’t approve!

Cooked off onions and celery | H is for Home

Hand pulled pie cases | H is for Home

This recipe made 4 small pies but you can easily scale it up. We had one each so I put the other two in the freezer – pre-baked – so that they can be taken out and baked off the next time we fancy a pie.

Filling pulled pie cases | H is for Home

Making pie tops | H is for Home

There was a little bit of pastry left over – isn’t there always? I quite like rolling it out thinly, slicing it into long thin strips, sprinkling over with cheese and baking for 15 minutes. What do you do with yours?

Glazing pie tops | H is for Home

Sliced home made cheese & celery pies | H is for Home

I’ve already started thinking about what pie I’m going to make next year!

Cheese and celery pies
Yields 4
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for the pastry
  1. 360g/12½oz plain flour
  2. pinch of salt
  3. 180g/6⅓oz cold butter, cubed
  4. 6-8 tbsp cold water
for the filling
  1. 25g/1oz butter
  2. ½tbsp olive oil
  3. 1 medium onion, chopped
  4. ½ head celery, sliced
  5. 125ml/4 fl oz veg stock (or ½ veg stock cube + 125ml boiling water)
  6. 30g/1oz mature cheddar cheese, grated
  7. salt & ground black pepper to taste
  8. a little beaten egg to glaze
for the pastry
  1. Put the flour and salt into a food processor and whiz briefly together to mix
  2. Add the butter cubes and pulse briefly a dozen times or so until you have coarse crumbs
  3. Trickle in the water continuing to pulse until the mixture resembles rough lumps and looks a bit like overcooked and dry scrambled eggs. Add only as much water as you need
  4. Tip the clumped crumbs onto a sheet of cling film and gently squeeze together into a ball without pressing too hard
  5. Wrap & chill in the fridge for at least 30 minutes before using
for the filling
  1. Melt the butter with the olive oil in a heavy-based saucepan
  2. Add the onions and celery and cook over a medium-low heat for around 10 minutes or until they are just starting to soften
  3. Season generously with salt and freshly ground black pepper and then pour in the stock
  4. Bring to the boil and simmer, uncovered, for around 30 minutes or until the celery is really soft and the stock has virtually all evaporated, stirring every now and then
  5. Remove from the heat and leave to cool completely
  6. Once the filling is cold, preheat the oven to 200ºC/400ºF/Gas mark 6
to make the pies
  1. Get the pastry out of the fridge, divide into two - ⅓ (for the pie lids) & ⅔ (for the pie cases). Put the smaller piece back into the fridge
  2. Divide the larger piece again into 4 equal pieces, rolling each into a ball
  3. Wrap four small, clean, empty, straight-sided jars with cling film (I used a couple of 90g Lidl Deluxe® french pâté selection jars.
  4. In turn, put each ball of pastry onto a lightly-floured work surface and place a jar on top of the pastry
  5. Sculpt the pastry around the jar, making sure the pastry is an even thickness all around. Make sure the bottom isn't too thick and that there are no holes in the pastry
  6. Once you've done them all, put the pie bases in the fridge for about 20 minutes
  7. Roll out the reserved ⅓ of pastry and, using a round cutter (slightly larger in circumference to the jar) cut out 4 circles. Make a hole in the centre of each and chill in the fridge.
  8. Remove the pastry cases from the fridge and carefully work the jars out of the cases. If they don't come away easily, pour hot water into each jam jar to soften the pastry slightly to release them
  9. Fill the pastry cases ⅔ of the way up with the cooked celery mixture and top each with a large pinch of grated cheese before pressing down gently and topping with a little more cheese
  10. Remove the pastry lids from the fridge, and one by one brush the outer circumference with a little water, lay on the filled case and crimp the edges to seal
  11. Brush each top with a little beaten egg to glaze
  12. Put the pies on a baking tray and cook for 35-40 minutes, or until the pastry is crisp & browned on top and sides
  13. Allow to cool on a wire rack before devouring! :-)
Adapted from Pie by Genevieve Taylor
Adapted from Pie by Genevieve Taylor
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Pitta and hummus

Thursday, February 26th, 2015

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home made pitta and hummus | H is for Home

You can say one thing for our recipe posts – they’re definitely international!

pitta and hummus ingredients | H is for Home

We’ve gone from China, via the USA to this week where we’re in the North Africa/Middle East region with pitta and hummus recipes.

yeast & water mixture | H is for Home

Pitta and hummus is a mainstay in our house. It’s a quick, healthy snack when you don’t feel like cooking.

pitta dough | H is for Home

They’re both fairly inexpensive to buy – both less than a pound for a standard pack.

mixing olive oil and salt into pitta dough | H is for Home

Being so easy to pick up in the shops, I’ve never really thought to make my own at home.

rinsed chickpeas | H is for Home

What was I waiting for? Home made versus shop bought – now I know – there’s no comparison, home made wins hands down!

husked chickpeas | H is for Home

So long as there’s a tin of chickpeas in the larder and a jar of tahini in the fridge, you can whip up a delicious batch of hummus in 5 minutes flat… and make it just to your taste. As much or as little lemon juice, garlic, salt and pepper as you like – and the consistency you prefer.

hummus mixture | H is for Home

Lots of people insist on making hummus using dried peas. Yes, it will probably turn out even better – but unless you own a pressure cooker (I don’t) which will cook the beans in under half an hour, that quick snack will have to wait until tomorrow. I’ll make some using dried beans some day soon to see how it compares.

hummus mixture in a bowl | H is for Home

You can spice things up a little (or as they say on the X Factor, “Make it your own”). Add a little smoked paprika, ground cumin, caramelised onions, sun dried tomatoes, chopped chillies, coriander or parsley – just not all at once mind!

pitta dough preparation | H is for Home

You can make and cook off a big batch of pitta and store the excess in the freezer  – just defrost as needed and pop them in the toaster.

pitta cooking on a stone in the oven | H is for Home

 I have to say that they were delicious straight from the oven though…

pitta sliced with bowl of hummus | H is for Home

… and there weren’t any left from this batch for the freezer!!

Pitta and hummus
Yields 8
so much better than shop bought!
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for the pitta
  1. 1tbs instant dried yeast
  2. 350ml/12 fl oz lukewarm water
  3. 375g/13oz wholemeal bread flour
for the hummus
  1. 1tbs tahini
  2. ½tbsp olive oil
  3. 1 300g/10½ tin chickpeas
  4. 1 small clove garlic
  5. ½tbsp lemon juice
  6. ½tbsp sea salt
  7. pinch of ground black pepper
  8. pinch of smoked paprika or ground cumin (optional)
  9. few sprigs of coriander or flat leaf parsley (optional)
For the pitta
  1. In a measuring jug, sprinkle the yeast over the water and stir to dissolve
  2. In a large mixing bowl, add flour and form a well in the centre and add the yeast mixture
  3. Bring the flour and yeast mixture together to form a dough
  4. Leave the mixture to rest for 15 minutes before adding the olive oil and salt and mixing well again until the dough begins to stiffen
  5. Using the dough hook mix on a low speed for 5 minutes (or knead by hand for 8-10 minutes) until smooth & elastic
  6. Cover the bowl in cling film and leave in a warm place to prove until doubled in size (at least an hour)
  7. - You can use this time to make the hummus -
  8. Once risen, preheat the oven to the highest setting, placing a knock back before dividing the dough in half
  9. Divide each half into 4 equal pieces and flatten each piece into a ovals around ½cm thick
  10. Layer & wrap the ovals loosely in a clean, damp tea towel preheat your oven to the highest setting and put a baking stone or griddle pan inside to heat up
  11. Carefully put 2-3 pitta ovals onto the stone/pan leaving space between each
  12. Bake for 3-5 minutes until the bread has puffed up like a balloon
  13. Allow to cool on a wire rack for a few minutes before serving
for the hummus
  1. Put the tahini & olive oil into a mini food processor and whiz for 30 seconds
  2. Rinse the chickpeas under cold running water and, if you have the patience, pinch the husks from each chickpea (it took me about 15 minutes); this gives the hummus a smoother consistency
  3. Add the chickpeas, garlic and lemon juice to the mini food processor and purée for 30 seconds
  4. Take the lid off the processor and scrape the mixture down off the sides and whiz again to remove any lumps. If the mixture is stiff, add a tablespoon of water and pulse for a few of seconds
  5. Add salt & pepper and adjust to taste
  6. Sprinkle with smoked paprika or ground cumin, drizzle with olive oil, garnish with coriander or flat leaf parsley and serve
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Triple Chocolate Cheesecake

Thursday, February 19th, 2015

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Slice of triple chocolate cheesecake | @hisforhome

I consider myself something of a greedy chocoholic (who edges the cake knife round a few millimetres when no ones looking to get a bigger piece). But faced with this triple chocolate cheesecake, a small slice was sufficient… even for me! 

Triple chocolate cheesecake ingredients | @hisforhome

It is is the richest, most decadent chocolate fantasy I’ve ever made or eaten. A quick tally of all the ingredients brings it in over 2 kilos!

Oreo cookie cheesecake base | @hisforhome

There’s a base made from crushed Oreo cookies…

Melting dark chocolate in a glass bowl | @hisforhome

Melted dark chocolate and cheesecake mixture | @hisforhome

…a thick, intense dark chocolate middle layer…

Adding melted dark chocolate to cheesecake mixture | @hisforhome

Uncooked triple chocolate cheesecake | @hisforhome

…and a sweet, white chocolate ganache topping (with dark chocolate flakes to decorate of course!)

Triple chocolate cheesecake | @hisforhome

It was a real winner with everyone who tried it… and there’s now a note in my recipe file for “must make again!”

Triple chocolate cheesecake
Serves 10
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For the biscuit base
  1. 2 x 154g packets Oreo cookies
  2. 60g/2oz unsalted butter
For the cheesecake filling
  1. 3 x 280g tubs cream cheese (at room temperature)
  2. 165g/6oz icing sugar
  3. 3 tbsp cocoa powder
  4. 4 eggs
  5. 300g/10oz dark chocolate
For the ganache topping
  1. 180ml/6 fl oz double cream
  2. 175g/6oz white chocolate
  3. Extra dark chocolate for garnishing
Instructions
  1. Preheat the oven to 175ºC/350ºF/gas mark 4
  2. Put the Oreo cookies into a food processor and pulse until they have turned to fine crumbs
  3. Put the butter into a microwave for 10-15 seconds to soften
  4. Combine the butter with the Oreo cookie crumbs and spoon the mixture into the base of a 28cm/11inch spring-form cake tin pressing it firmly & evenly with the back of the spoon
  5. Bake for 10 minutes then set aside to cool
  6. Break the dark chocolate into pieces, putting them into a glass or pottery bowl
  7. Put the bowl into a saucepan of water (just enough so that the bottom of the bowl doesn't come into contact with the water) and heat on a low flame until the chocolate has melted
  8. While waiting for the chocolate to melt, put the cream cheese, icing sugar and cocoa powder into a mixing bowl and combine well
  9. Break the eggs into a measuring jug, whisk lightly until just combined before adding little by little into the cheese/sugar/cocoa mixture, stirring after each addition
  10. Add the melted dark chocolate to the mixture and combine well
  11. Pour the mixture on to the biscuit base and bake in the oven for 60 minutes
  12. Switch off the oven, leave the oven door slightly ajar and allow the cake to cool for half an hour
  13. Put the cake on a wire rack until it has cooled completely
  14. Break the white chocolate into pieces, putting them into a glass or pottery bowl with the double cream
  15. Put the bowl into a saucepan of water (just enough so that the bottom of the bowl doesn't come into contact with the water) and heat on a low flame
  16. When the chocolate has begun to melt, stir the mixture well and allow to cool until it has thickened but still pourable
  17. Pour evenly over the top of the cake allowing some to drip down the edge
  18. Serve at room temperature or refrigerated
  19. Keep refrigerated and consume within 3 days
Adapted from Oh My God Chocolate Desserts
H is for Home Harbinger http://hisforhomeblog.com/