Ingredients 225g plain flour 85g caster sugar ½ tsp mixed spice ½ tsp baking powder 50g butter, cut into small pieces 50g lard, cut into small pieces, plus extra for frying 50g currants 1 egg, beaten splash milk Method Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week. Popular Posts
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Ingredients 100g softened butter, plus extra for greasing 8 tbsp maple syrup 3 small ripe bananas and 1 very overripe banana ... -
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TOTAL TIME:3 hr 45 min Prep:3 hr Inactive Prep:-- Cook: 45 min YIELD:8 servings LEVEL:Easy INGREDIENTS Butter, for the pan 1/2 batch Bol... -
Ingredients 1 tbsp olive oil 1 onion, chopped small rosemary sprig, leaves finely chopped 25g chorizo or other spicy saus... -
PLEASE WAIT /ТҮР ХҮЛЭЭН ҮҮ СУРТАЛЧИЛГАА СОНИРХООРОЙ/ 0% ... -
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Welsh cakes MINII AHIIN EHNER
Ingredients 225g plain flour 85g caster sugar ½ tsp mixed spice ½ tsp baking powder 50g butter, cut into small pieces 50g lard, cut into small pieces, plus extra for frying 50g currants 1 egg, beaten splash milk Method Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week. White fish with spicy beans and chorizo 3
Ingredients 1 tbsp olive oil 1 onion, chopped small rosemary sprig, leaves finely chopped 25g chorizo or other spicy sausage, chopped 2 fat garlic cloves, crushed 700g/1lb 9oz bottle passata 410g can cannellini beans in water, drained 200g/7oz shredded green cabbage pinch sugar 4 skinless chunky fillets haddock or cod Method Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins. Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread. Cranberry sauce 2
Ingredients 2 clementines 200g cranberries 100g light muscovado sugar 6 tbsp port Method Squeeze 1 clementine and put the juice in a pan with the cranberries, sugar and port. Cook for 5 mins until the cranberries start to soften and burst. Tear the other clementine into segments (remove the membrane if you have time) and cook along with the cranberries for 2 mins more. Store in fridge, or freeze for up to 2 months. Welsh rarebit muffins
PLEASE WAIT /ТҮР ХҮЛЭЭН ҮҮ СУРТАЛЧИЛГАА СОНИРХООРОЙ/
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Ingredients 225g self-raising flour 50g plain flour 1 tsp baking powder ½ level tsp bicarbonate of soda ¼ tsp salt ½ level tsp mustard powder 100g strong cheese, half grated, half cubed 6 tbsp vegetable oil 150g Greek yogurt 125ml milk 1 egg 1 tbsp Worcestershire sauce Method Heat oven to 200C/fan 180C/gas 6. Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl. In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce. Combine all the ingredients and divide between the muffin cases in the muffin tin. Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack. What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack. Lunchbox snacks
PLEASE WAIT /ТҮР ХҮЛЭЭН ҮҮ СУРТАЛЧИЛГАА СОНИРХООРОЙ/
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Ingredients bean dip with veggie sticks raspberry banana smoothie cinnamon custard plums apricot yogurt granola pots carrot & pineapple muffins (all ingredients for recipes below) Method Bean dip with veggie sticks 5 of 5-a-day, low fat. Whizz 215g can drained butterbeans, squeeze lemon juice, 1 small crushed garlic clove, 1 tbsp each chopped parsley and mint, 2 tsp olive oil and 1 tbsp water. Serve with vegetable dippers made from 1 celery stick, 1 carrot and ½ red pepper - wrap in a damp piece of kitchen paper to stop them drying out (serves 1). Raspberry banana smoothie Whizz 85g raspberries together with 1 chopped banana and 150ml orange juice until smooth (serves 1). Cinnamon custard plums Put 1 tbsp honey, 1 tsp butter, 2 quartered plums, few drops vanilla extract, pinch ground cinnamon and 2 tsp water in a dish. Cover with cling film, pierce, microwave for 3 mins on High. Once cooled, put fruit in a container and spoon 2-3 tbsp custard on top. Seal and refrigerate (serves 1). Apricot yogurt granola pots Mix 200g oats, 2 tbsp honey and 1 tbsp sunflower oil in a baking tray. Spread out and bake at 200C/180C fan/ gas 6 for 7 mins. Stir, bake for 7 mins more. Cool. Mix with 150g dried fruits (enough for 8 servings). For one serving, mix 100ml natural yogurt with 1 tbsp sugar-free apricot jam in a container. Store granola in an airtight container and portion into a small bag when packing lunchbox. Carrot & pineapple muffins Sift together 140g self-raising flour, 85g wholemeal flour (reserving about 2 tbsp of the bran), ½ tsp bicarbonate of soda, 2 tsp ground cinnamon and a pinch salt. In another bowl, beat 150ml sunflower oil with 100g golden caster sugar. Add 200g mashed cooked carrots, 3 canned pineapple slices, cut into cubes, 2 tbsp pineapple juice from the can, 1 egg and 1 tsp vanilla extract. Mix in 50g sunflower seeds. Fold dry mix into the wet one. Cut out a dozen 10cm squares of baking parchment and place in the holes of a muffin tin. Spoon mixture into tin, sprinkle with bran and a few sunflower seeds. Bake at 200C/ 180C fan/gas 6 for 20-25 mins or until a skewer comes out clean. Leave to cool (makes 12). Smoky beans with basil & bacon TAV
PLEASE WAIT /ТҮР ХҮЛЭЭН ҮҮ СУРТАЛЧИЛГАА СОНИРХООРОЙ/
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Ingredients 2 tbsp olive oil 1 small onion 2 rashers smoked back bacon 420g can of cannellini beans 2 large tomatoes, preferably vine-ripened 6 or so large fresh basil leaves a few drops of Tabasco sauce, optional Method Warm the oil in a medium saucepan while you quickly chop the onion into quite small pieces. Add the onion to the pan, give it a good stir with a wooden spoon then leave it to cook over a high heat for about 5 minutes, stirring occasionally. Meanwhile, snip the bacon in half lengthways with scissors and either cook them between 2 sheets of kitchen paper in the microwave for 2-3 minutes on HIGH or in a frying pan in the usual way until the fat is golden and crisp. Open and drain the beans then roughly chop the tomatoes and add them both to the pan. Stir well and cook for another few minutes until the tomatoes have softened. Shred the basil and add to the pan with salt and a generous grinding of black pepper – for extra heat you can add a few drops of Tabasco sauce. Spoon onto plates and top each with the bacon. Serve with lightly toasted bread on the side. Cheesy Stuffed Pretzel 9
So that’s where all our cheese went. Pretzels love to eat cheese. They eat all they can find until it fills their pretzel bodies. We made the mistake of keeping them next to each other and now we have a ton of these tasty pretzels perfect for on-the-go kids. Lucky you. Popular Posts Last 7 days
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Ingredients 100g softened butter, plus extra for greasing 8 tbsp maple syrup 3 small ripe bananas and 1 very overripe banana ...
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TOTAL TIME:3 hr 45 min Prep:3 hr Inactive Prep:-- Cook: 45 min YIELD:8 servings LEVEL:Easy INGREDIENTS Butter, for the pan 1/2 batch Bol...
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Ingredients 1 tbsp olive oil 1 onion, chopped small rosemary sprig, leaves finely chopped 25g chorizo or other spicy saus...
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Ingredients 100g dripping or butter 900g stewing lamb, cut into large chunks 3 lamb kidneys, sliced, fat removed 2 mediu...
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Ingredients 2 bunches leafy breakfast radishes 1 unwaxed lemon 2 shallots, finely sliced into rings 2 fennel bulbs 5 ...
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Entwined for all eternity. This is the kind of pretzel experience you dream about - taking bites of apple cinnamon goodness while you run ...
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