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Posts Tagged ‘pinch of salt’

What you need:

1 loaf whole wheat French bread or brioche, sliced
1 cup (220 g) brown sugar
1/2 cup (113 g) butter, melted
3 teaspoons ground cinnamon
1/2 cup (75 g) dried raisins or currants
6 large eggs
1 1/2 cup (350 mL) whole milk
1 tablespoon vanilla extract
pinch salt

What you do:

Pre heat the oven to  190C /375F/ gas mark 5

Combine brown sugar, butter and cinnamon and pour this mixture in a 13 X 9 inch (33 x 23 cm) baking pan. Add dried raisins or currants to the pan and toss until coated well. Arrange slices of bread on top of this mixture.
Mix the eggs, milk, vanilla, pinch of salt and remaining cinnamon and pour over the bread to cover completely. Cover and refrigerate for 2 hours.
Bake covered in the oven for approximately 40-50 minutes.
Uncover and bake another 5 minutes to lightly brown. Remove from oven, cool for about 5 minutes and serve warm.

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What you need:

4 large flat mushrooms

4 tbsp dried bread crumbs

1 tbsp chopped coriander or dried mixed herbs

4 tbsp cheese grated

1 tsp Tabasco sauce

2 tbsp garlic butter or plain butter

What you do:

Wash the mushrooms and remove the stalk

In a bowl mix together the bread crumbs, cheese, Tabasco and coriander or mixed herbs to create the stuffing.

Heat a frying pan on a medium heat and place the butter in it. Once melted place the mushrooms with the top side down, sprinkle a pinch of salt on each and close the lid if you have one. Let them cook until tender.

Remove from heat and fill the mushrooms with the stuffing and place under a pre-heated grill.

Once the cheese has melted and browned you are ready to serve

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What you need:

1 oz /30g unsalted butter
1 onion, diced
1 bay leaf
2 small sprigs of thyme leaves
3 cloves garlic, minced
16 oz /500g minced pork,
1 apple, peeled and cored and coarsely grated
Zest of a small lemon, finely grated
3 tbsp parsley, chopped
2 tbsp sage, chopped
1 1/2 oz /40g fresh white breadcrumbs

What you do:

Preheat the oven to 190C/375F /gas mark 5.

Warm the butter in a small frying pan over a medium-heat. Saute the onion with a pinch of salt, the bay leaf and thyme for around 10 minutes, or until the onion is soft and translucent . Add the garlic and sauté for a further minute, then cool.

Remove the bay leaf, then mix the cooled onion with the rest of the ingredients and season well with salt and pepper. Break off a walnut-sized piece of the mixture and fry it in a little oil, until cooked through. Taste and adjust seasoning is necessary.

Roll the rest of the mixture into 16-18 balls and place on a baking tray. Bake for 35-40 minutes, until cooked through and golden.

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What you need:

8 oz / 227g of cold potato ( freshly mashed )
4 oz / 100g lard
1 egg
8oz / 227g self raising flour
pinch of salt.
2 baking trays lined with grease proof paper.

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Rub the lard into the flour Then add the salt & cold potato.
Blend well together , then bind together with the egg.
Roll out to 1/2 inch thickness & cut into circles.
Place onto the grease proof paper & cook in the oven for around 12 to 15 mins.
Serve hot.

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What you need:

8 oz / 225 g Plain  flour
Pinch of salt
1tsp Baking Powder
6 oz / 150 g Caster Sugar
100ml Milk
2 eggs
6 oz / 150 g  Butter
6 oz / 150 g Blueberries

What you do:

Pre-heat oven to 200C / 400F/ Gas Mark 6

Sift the flour, salt and baking powder into a mixing bowl, stir in the sugar and mix together. Make a well in the centre
Put the milk, eggs and butter in a jug and whisk until combined

Add blueberries to the bowl and fold them in
Place 10 muffin cases (roughly, your mixture may make more or less) in a deep muffin baking tin and spoon the mixture in
Bake for 20 mins  or until well risen
Cool on cooling rack

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk

For the filling:

1 punnet of  fresh strawberries (sliced) ( or 1 tin of strawberries)
8 oz of Whipping cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.
In the mean time, Whip the cream until its really thickened.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
place a pancake open on a plate and spoon on the strawberries on one half only. Fold the other half of the pancake over the strawberries.
Repeat the process again so you have 2 pancakes with strawberries on the plate.
Place a large spoon of whipped cream at the side of pancakes.
Serve warm.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
2 banana’s ( thinly sliced)
1 jar or squeezy bottle honey

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
Lay a pancake on a plate, then layer one half of it with banana then fold the other half over the the banana’s. Drizzle some honey over the top.
Serve hot.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
Serve with white sugar and lemon juice.

What to do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Sprinkle with white sugar and lemon juice to serve.

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What you need:

170g (6oz) of plain flour
6oz / 170g of unsalted butter (or salted butter)
5oz / 150ml of cold water
pinch of salt.

To make the pastry :

Sift the flour into a large mixing bowl and add the butter. Mix the butter into the flour with your fingertips.
Stir in the water and mix the ingredients together to form a soft dough.
Turn out onto a floured surface and knead further to make a firm dough.
On a floured work surface roll the pastry into a rectangle shape.

What to do:
Preheat to the oven to 190C / 375F / gas mark 5
spread with mincemeat and roll up the pastry. Brush with milk cut into slices, place on baking sheet. Cook for around 15 mins or until lightly browned, then sprinkle with icing sugar and leave to cool.

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