Pancakes

Searching for the basic recipe for a light fluffy pancake then try this out.
Each pancake can be served immediately, topped with your choice of topping (e.g. sugar and lemon juice, stewed apple, chocolate sauce etc).
Alternatively the pancakes can be made in advance and stored for up to a month in the freezer wrapped in cling film and reheated on an oven proof plate in the oven.

Ingredients to make 8 Pancakes:
Plain Flour 125g 4 oz
Medium Egg 1
Milk 300ml 10 fl oz
Salt Pinch
You will need a suitable pancake pan or flat bottomed frying pan and vegetable oil for frying the pancakes.

Method:
Add the salt to the flour and sift into a bowl.
Make a well hole in the centre of the flour.
Add the egg and half the milk and whisk until smooth. Add the rest of the milk and continue to whisk until smooth.
Heat the frying pan on a medium heat and add a little oil.
With the pan hot, pour enough batter to thinly coat the base of the pan and cook for 1 to 2 minutes, until bubbles appear and the underside of the pancake is golden brown. Turn (or flip) Add a little oil to the pan for each pancake.
Each pancake can be served immediately, topped with your choice of topping (e.g. sugar and lemon juice, stewed apple, mashed banana, golden syrup, chocolate sauce).
Alternatively the pancakes can be made in advance and stored for up to a month in the freezer wrapped in clingfilm. To reheat, stack on an oven proof plate, cover with foil in the oven 4) for 10 to 15 minutes from cold or 5 to 10 minutes from room temperature. To microwave, stack on a plate covered with cling film and reheat on high for one minute.

Bara Brith

Bara Brith

There are many different recipes for this bread. This version, made with self-raising flour, can be kept for some time. The dried fruit is soaked in tea overnight before the baking.

 

Ingredients:
450g /1 lb Dried mixed fruit of choice (currents, raisins, candied peel)
250g / 9oz Brown Sugar
300ml / 1½ Pint warm black tea, strained
2tsp mixed spice
450g / 1lb Self-raising flour
1 Egg, beaten

Method:
Soak the fruit in the strained black tea overnight,
Next day preheat the oven to 170°C/ 325°F /Gas Mark 3,
Line a 900g / 2lb loaf tin with baking parchment,
Thoroughly mix the rest of the ingredients into the fruit mixture,
Pour the mixture into the loaf tine and bake for about 1½ hours  or until a skewer inserted into the middle of the cake come out clean.
Eat warm or allow to cool before storing in an air tight container.

Slice of Bara Brith

Fried Trout

What to do for a quick meal?  Try fresh filleted trout, covered with an egg wash and gently fried to make a delicious treat. Filleted Rainbow Trout – 1 fish for two servings.  It’s that simple.

Ingredients:
Filleted Rainbow Trout – 1 fish for two servings
Egg – 1 egg or 2 should make enough egg wash for up to six fillets
Milk – 50ml per egg
Flour – as needed
Salt – to taste
Pepper – to taste
Oil – as needed

Method:
Thaw the trout fillets if frozen, wash and pat dry.
To prepare the egg wash, beat the egg and milk together and season with salt and pepper to taste.
To prepare the flour, season well with salt and pepper.
Dip each fillet into the egg wash, making sure it is well covered, then coat well with the flour.
Pan fry each fillet in hot vegetable oil for about 2 minutes on each side or until the fish flakes easily with fork.
Garnish with a lemon wedge and serve immediately with seasonal vegetables.

Wholemeal Bread with Wheat Bran

Wholemeal Bread

When you want a tasty home made loaf, try this bread recipe. This wholemeal bread is relatively quick to make and has a lovely consistency.
A fifty / fifty mixture of strong wholemeal four and strong white flour, with wheat bran for added fibre, is our favourite at therecipecorner.

Ingredients:
Strong Wholemeal Flour 225g
Strong White Flour  225g
Wheat Bran 25g
Margarine  25g
Yeast  7 g Sachet
Sugar  5 ml (1 level teaspoon)
Salt  5-10ml (1 – 2 level teaspoons)
Tepid Water  300ml (½ pint)

Method:
Grease two 2lb loaf tins.
Mix the flour, wheat bran, the salt and sugar together and then rub in the margarine until the mixture is like bread crumbs.
Add the sachet of yeast and mix in to the flour.
Mix by hand adding enough water to give a fairly soft dough. Add more water if necessary.
Turn the dough on to a floured surface and knead for about 10 minutes until it becomes firm and elastic. I can usually feel this change in the dough.
Divide the dough into two and shape each part to fit into a loaf tin. Cover with a clean cloth and leave to rise until it has doubled in size.
When the dough is nearly fully risen, preheat the oven to 230°C ( 450°F, gas mark 8 ).
Place the loaf tins in the oven and bake for 15 minutes at 230°C, then reduce the temperature to 200°C (400°F, gas mark 6 ) and bake for a further 20 – 30 minutes.
After about 20 minutes in the oven take the loaf tins out of the oven, tip each loaf out on to a wire rack and tap the bottom of the loaf.
The loaf should sound hollow when tapped with your knuckle. If it doesn’t, put it back into the oven in the loaf tin for another 5 minutes and then check again. Repeat if necessary.

New Theme and Streamlined Menus

Slice of Carrot Cake

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The menus are being streamlined  to make the menus and pages more accessible. This is a “work in progress” but you can still locate favourite recipes using the “search” facility.

Country Fruit Cake

Searching for a basic cake mix (also see cake pages) that can be adapted to suit various needs then here it is.
(The basic recipe can be used as the basis for many cakes; Tangy Lemon Cake, Cream Cheese Apricot Sandwich and Wholemeal Nut Loaf. Each one a delicious treat…Recipes to follow.)

Ingredients:
175g/6oz soft margarine
175g/6oz soft light brown sugar (substituted for the caster sugar in the basic mix)
3 eggs
175g/6oz self-raising flour
1 tsp baking powder
50g / 2oz plain flour
175g / 6oz mixed dried fruit
50g / 2oz of chopped glace cherries

Method:
Make the basic mixture, but substituting soft light brown sugar for the caster sugar.
Fold in the additional 50g (2oz) of plain flour then add 175g (6oz) mixed dried fruit and 50g (2oz) chopped glace cherries.
Spoon into a greased and lined 18cm (7inch) round cake tin.
Bake for about 55 minutes until just firm.
Remove from tin and cool on a wire rack.
Sprinkle the top of the cake with demerara sugar.

Lambs Liver and Onions

Liver and onions (using lambs liver) is a favourite of my family.  Simple to prepare and cook, served with seasonal fresh vegetables, is undoubtedly a healthy meal.

Liver and Onions served with Seasonal Vegetables

Ingredients:
Lambs Liver 700g (1½lb)
Onions 2
Corn Flour
Water
Gravy Browning
Preparation:
Slice the onions and wash the liver.

Method:
Gently fry the liver in oil on both sides, when cooked remove it  from the frying pan and set aside.
Add the onions to the pan and gently fry until soft.
Return the liver to the pan then pour over enough hot water to cover the liver and onions and bring to the boil.
Mix the cornflour with some water then add a few drops of gravy browning, I usually do this in a cup. You want enough cornflour to thicken the gravy. Pour this into the liver and onions and stir the gravy should thicken
quickly.
To Serve:
Serve hot from the pan with your choice of vegetables.

 

Recipes added today

The recipes below were added today. Click on the link to go straight to the recipe:

Weight Conversion Chart

Ginger and Banana Cake

Suet Pastry

Tea Loaf

 

Recipes added today

The recipes below were added today. Click on the link to go straight to the recipe:

Milk Chocolate Icing

Glacé Icing

Steak and Kidney Pudding

Choux Pastry

 

 

Rhubarb and Date Cake

Searching for a fruit cake with a difference then this cake has an unusual texture and flavour from the rhubarb and is quite moist. It can also be served simply as a cake or serve warm as a dessert with custard, cream or ice
cream
.

Delicious!

Ingredients:
Self Raising Flour 175g 6oz
Butter or Margarine 85g 3oz
Caster Sugar 125g 4oz
Rhubarb 225g 8oz
Chopped Dates 125g 4oz
Large Egg 1
Milk 1tbsp

Method:
Preheat the oven to 190°C (375°F gas mark 5) and grease and line a deep 7 inch round cake tin.
Sieve the flour into a bowl add the butter, rubbing it into the flour, then stir in the sugar. Put the eggs and milk into a mixing bowl and beat together.
Prepare the rhubarb by washing, top and tail and peel as necessary and cut into cubes. Chop the dates into small pieces and stir the rhubarb and dates into the crumb mixture. Add the beaten egg mixture and stir in to the
mixture to bind it together. Turn out the mixture into the cake tin and level out leaving it slightly hollow in the middle.
Bake in the centre of the oven for about 1½ to 2 hours until the cake is shrinking away from the sides of the tin. Remove from the oven and cool slightly and ease the cake out of the tin and leave on a wire tray to cool
fully. Store in an airtight container and eat within 4 days.

Serving Suggestion:
Can be served as a dessert cake, with cream or ice cream or warmed and covered with hot custard.