Recipes
- Thread starter MaC
- Start date
MaC
Moderator
Yes. Learn to do it all in one bowl like Indian ladies do to make dough. Then buy one of these,
No need to roll out, just a wee ball into the greased cake tin and press gently to shape.
If you need lids, sorry, you'll need to roll out the dough....but you could just take wee balls and roll them into strips and fold them in knots like pretzels. Keep it simple, bake and dust with icing sugar.
The addition of ground almonds to the flour makes a really nice shortcrust too, add an egg yolk, don't use weird fat, use something real, like butter or suet.
No need to roll out, just a wee ball into the greased cake tin and press gently to shape.
If you need lids, sorry, you'll need to roll out the dough....but you could just take wee balls and roll them into strips and fold them in knots like pretzels. Keep it simple, bake and dust with icing sugar.
The addition of ground almonds to the flour makes a really nice shortcrust too, add an egg yolk, don't use weird fat, use something real, like butter or suet.
MaC
Moderator
It's horrible stuff. It looks good, it smells okay when cooking, if a bit lacking, but taste wise it's bloody awful.
Pastry is calorie heavy. It's a treat, it ought to be a good treat. Even the pastry used for pasties and tarts ought to be good.
To quote Himself, "If we're going to eat fat we're going to eat good fat! Buy butter !"
so, I don't do marg. and I do do good oil.
I have a real loathing for cafe scones. Horrible doughy tasteless things. I think the same thing about shortbread and pastry.
If you're going to have them, make them right, make them good. Make it worth the gluten, the fat and the sugar.
Sorry
rant over. 
Pastry is calorie heavy. It's a treat, it ought to be a good treat. Even the pastry used for pasties and tarts ought to be good.
To quote Himself, "If we're going to eat fat we're going to eat good fat! Buy butter !"
so, I don't do marg. and I do do good oil.
I have a real loathing for cafe scones. Horrible doughy tasteless things. I think the same thing about shortbread and pastry.
If you're going to have them, make them right, make them good. Make it worth the gluten, the fat and the sugar.
Sorry
rant over. 
Beachlover
Moderator
We were discussing swedes I think, but I'm sure Marc will chime in.
When it comes to swede, I like it chopped up, steamed with carrots and mashed with butter and black pepper.
Saint-Just
Administrator
In theory you can, but as they grow old they become fibrous (unlike, say, potatoes). As Kev said, steamed to cook and mashed with salt and pepper, and a good dollop of butter (or 3; there is rarely too much butter in a mash)
bushwacker
VIP Member
'steaming' is a bit Isola Blanca n'est pas? Up North, we just boil the fek out of them.We were discussing swedes I think, but I'm sure Marc will chime in.
When it comes to swede, I like it chopped up, steamed with carrots and mashed with butter and black pepper.
And yes you can roast them.
Saint-Just
Administrator
When you boil vegetables (any sort) whatever is soluble goes in the sink, not in the plate. That includes mineral salts, nutrients and heat resistant vitamins.
A stew or a soup are fine as you use the water for the dish. But everything else, if you can, is better steamed.
A stew or a soup are fine as you use the water for the dish. But everything else, if you can, is better steamed.
Jaggededge
Explorer
Had beef stew and dumplings for tea tonight. Only way I can eat swede easily.
MaC
Moderator
Peel the turnip, and cut it into chunks about walnut (in their shells) sized pieces.
Toss in a little oil and something like ground sage, or savoury, and some salt and put into a baking dish. Bake in a hot oven about 220˚C or 425F for well, over half an hour and usually less than three quarters. Stab them with a knife and see how done they are. Shake them about at least once duing the roasting.
Lift out of the oven and season to taste......ground black pepper, some butter.....excellent
Toss in a little oil and something like ground sage, or savoury, and some salt and put into a baking dish. Bake in a hot oven about 220˚C or 425F for well, over half an hour and usually less than three quarters. Stab them with a knife and see how done they are. Shake them about at least once duing the roasting.
Lift out of the oven and season to taste......ground black pepper, some butter.....excellent
ElThomsono
VIP Member
I'll bet you'd tuck into Ulrika.
Jaggededge
Explorer
Hmmn. Don't know nowadays. But, you don't look at the mantle piece when t'poking fire.
MaC
Moderator
The state of the poker, and how well it's used, is often enough to put the fire out though.....allegedly.
Jaggededge
Explorer
Oh I agree. I've had a badly used poker put my fire out before.
I have been ringing the changes of this basic and very simple (also messless) torte recipe I was sent a while ago; adding different fruits, preserved cherries, coconut, ground almond, nuts in general, rehydrated dried fruits, that sort of thing. All with great success, I might add, for providing the type of comfort proper to ones 6.30AM coffee. Making it has become something of a Sunday morning ritual while listening to Paddy O'Connor.
Yesterday, I found a big jar of Robertson's mincemeat in a supermarket. A seldom seen commodity here. And, I lit on the idea of adding five or six dollops to the top of the torte mix once it was in the paper-lined dish before going in the oven.
I'd already reduced the sugar content in the recipe from one cup to a half, as it was way too sweet for me. But, even then, though completely delicious - (like most, I am a fool for mince pies, and become nostalgic round now) - with the mincemeat in, it was still too much. So, I will have another go tomorrow, I think.
In case of interest:
A cup of flour
2 eggs
1/2 - 1 cup sugar
tsp baking powder
cup of soft butter (salted)
Cream the butter and sugar in a bowl, then add in the eggs, flour, baking powder - mix thoroughly. Line a baking dish with parchment and put the batter in. After flattening it out a bit (it is sticky, so I usually put the paper on the table, drop the batter on and then drop that into the baking dish), arrange fruit, nuts, whatever on top (peaches are especially good) and the whole lot goes into the oven for 1hr at 350F. The fruit etc. will sink into the torte.
Takes maybe 10 minutes to assemble. Wash out the mixing bowl and you are done. The baking dish will come out clean because of the paper.
I feel there must be another name for this, but I got told it was a torte.
Yesterday, I found a big jar of Robertson's mincemeat in a supermarket. A seldom seen commodity here. And, I lit on the idea of adding five or six dollops to the top of the torte mix once it was in the paper-lined dish before going in the oven.
I'd already reduced the sugar content in the recipe from one cup to a half, as it was way too sweet for me. But, even then, though completely delicious - (like most, I am a fool for mince pies, and become nostalgic round now) - with the mincemeat in, it was still too much. So, I will have another go tomorrow, I think.
In case of interest:
A cup of flour
2 eggs
1/2 - 1 cup sugar
tsp baking powder
cup of soft butter (salted)
Cream the butter and sugar in a bowl, then add in the eggs, flour, baking powder - mix thoroughly. Line a baking dish with parchment and put the batter in. After flattening it out a bit (it is sticky, so I usually put the paper on the table, drop the batter on and then drop that into the baking dish), arrange fruit, nuts, whatever on top (peaches are especially good) and the whole lot goes into the oven for 1hr at 350F. The fruit etc. will sink into the torte.
Takes maybe 10 minutes to assemble. Wash out the mixing bowl and you are done. The baking dish will come out clean because of the paper.
I feel there must be another name for this, but I got told it was a torte.
MaC
Moderator
I call that a cobbler, but it sounds delicious....and I defrosted a bag of mixed fruits this evening
Brambles, cherries, blackcurrants, rasps and grossets
I think that lot with some mincemeat would be excellent
Brambles, cherries, blackcurrants, rasps and grossets
I think that lot with some mincemeat would be excellent
Oh, mixed fruits next time.
This recipe comes less wet than a cobbler, M. More like a victoria sponge with bits in. In fact, It can get too dry. Have a care with the cooking time in order to accommodate the eccentricities of your own oven. I check at 50 mins. If it is browned, I take it out.
This recipe comes less wet than a cobbler, M. More like a victoria sponge with bits in. In fact, It can get too dry. Have a care with the cooking time in order to accommodate the eccentricities of your own oven. I check at 50 mins. If it is browned, I take it out.
Well, it’s worked this time for sure. I can normally suss them out but this one’s got me!
MaC
Moderator
You'd call it a green gooseberry.
It's sometimes written grozet or groset too.
They were just the sort of last ones on the standard that I picked earlier in the year.
It's sometimes written grozet or groset too.
They were just the sort of last ones on the standard that I picked earlier in the year.