Archive for the ‘Flour’ Category

Sweet and salty peanut biscuits (Nigella Lawson)

October 31, 2018

If greed alone were the spur and measure, these would be my favourite biscuits. There’s something about the contrast between salt and sweet and their crumbly lightness that makes them instantly addictive. They make a seductive partnership with vanilla ice cream: you can do this the elegant grown-up way with bowls of ice cream and a plate of the biscuits; or, my weakness, made up into sandwiches, the nubbly discs clasped round the soft, cold cream.

Two requests: don’t use jumbo peanuts and don’t use all butter. You need that Trex: quite apart from its trailer-trash charm, it’s what makes them light.

Makes about 30
light muscovado sugar 75g, plus more for dipping later
unsalted butter 100g
vegetable shortening such as Trex 50g
egg 1 large
vanilla extract 1 tsp
self-raising flour 175g
salted peanuts 125g
baking sheets 2, lined

Preheat the oven to 190C/gas mark 5. In a large bowl, mix together the sugar, butter, shortening, egg and vanilla. Just beat it together, no ceremony, to combine well. You may find this easiest to do with an electric mixer. Stir in the flour and then the peanuts – and that’s your dough done. Now, drop the dough in rounded teaspoons about 5cm apart onto the prepared baking sheets.

Oil the bottom of a glass, or brush with melted butter, and dip it into some more light muscovado sugar and then press gently on the biscuits to flatten them.

Bake for 8-10 minutes, by which time they should be cooked through (though remember that biscuits always continue to cook for a while out of the oven), then remove to a wire rack to cool.

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Fergus Henderson’s Welsh Rarebit

July 18, 2018
Welsh rarebit

Makes four pieces
butter a knob
flour 1 tbsp
English mustard powder 1 tsp
cayenne pepper ½ tsp
Guinness 200ml
Worcestershire sauce a very long splash
mature strong cheddar 450g, grated
toast 4 pieces

Melt the butter in a pan, stir in the flour, and let the mixture cook until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper then stir in the Guinness and Worcestershire sauce, then gently melt in the cheese. When it’s all of one consistency remove from the heat, pour out into a shallow container, and allow to set.

Spread on toast 1cm thick and place under the grill. Eat when bubbling golden brown. This makes a splendid savoury at the end of your meal, washed down with a glass of port, or a steadying snack.

Parmesan Pork Escalopes (Waitrose)

October 3, 2017

Marsala Potato Cakes (Waitrose)

October 3, 2017

Chicken Leek and Mushroom Puff Pie (Waitrose)

October 3, 2017

Apple and Sultana Cider Cake (Waitrose)

October 3, 2017

Salted Caramel Brownies (Nigel Slater)

September 29, 2017

Serves up to 16

Ingredients 
300g golden caster sugar
250g salted butter
250g dark chocolate
3 eggs (and one additional egg yolk)
60g spelt flour
60g cocoa
1/2tsp baking powder
Salted Caramel 
125g caster sugar
60ml double cream
30g butter
1/2tsp Maldon (or other flaked) sea salt

1. Preheat your oven to 180C. Butter and then line the tin with greaseproof paper; the brownie will be too delicate to “turn out”, so do make sure you have plenty of paper to grasp hold of once it’s baked.

2. Before you prepare the brownie batter, make the caramel. Melt the sugar and 4tbsp water over a medium heat, stirring until dissolved and then boiling the syrup without putting the spoon back in. Allow it to turn a rich golden brown, then remove from the heat and whisk in the butter and cream. It will sputter and spit, so be careful of your hands. Add the salt and set the caramel aside.

3. Put the butter and sugar into a bowl and beat together until light and creamy. Try and use an electrical implement (electric hand whisk or stand mixer) if you have one, so you can get the mixture really light.

4. Place 200g of the chocolate (broken into chunks) in a heatproof bowl over a pan of boiling water. Once mostly melted, remove from the heat and stir to melt the final pieces.

5. Crack the eggs, on at a time, into the creamed butter and sugar, beating well after each addition. Add the yolk in too. Pour in the melted chocolate, then chop the remaining 50g chocolate into small pieces and add this too. Sieve the flour, baking powder and cocoa into the mixture and fold in with a spatula until just combined. Do this gently, but do make sure you get rid of any white streaks of butter.

6. Pour the mixture into the tin, then smooth out the top. Use a spoon to drizzle the caramel over the top, then use a skewer to swirl it into the mixture. Place the brownie batter in the oven for 30 minutes. The batter will have risen a little and should have flaked on top. Remove from the oven when a skewer inserted comes out sticky, but without raw dough on it. Start checking the brownies after around 25 minutes, and err on the side of too short a time in the oven; you can always pop it back in for a minute or so, but you can’t reclaim the dense fudginess the middle of a brownie should have. Do remember that it will continue to set while cooling. Allow to cool in the tin for thirty minutes or so, then pull out and cut into squares.

Beer Battered Bloomin Onions

September 19, 2017

Swedish Meatballs with Dill Mash (Rosemary Schrager)

September 19, 2017

Lemon Meringue Pie (Rosemary Schrager)

September 19, 2017