Monday, October 21, 2019

How to make scones

How to make scones


For the cake

  • 300g self-raising flour, preferably organic

  • 1 tsp baking powder

Baking powder

Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…


Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the filling


A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 3 tbsp golden caster sugar

  • 275g pot clotted cream

  • icing sugar, to serve
  • Method

    Heat the oven to 190C/fan 170C/gas 5. Tip the flour into a mixing bowl with baking powder and a pinch of salt. Add the butter, rub everything together with your fingers to make a reasonably fine crumbed mixture, then stir in the sugar.

    Make a well in the middle of the flour mixture, then tip in the buttermilk and egg. Gently work the mixture together until it forms a soft, sticky, dough.

    On a lightly floured surface, knead the mixture a couple of times and mould it into an 18cm round. Put the dough on a lightly greased baking sheet. Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.

    For the filling, lightly mash the blackberries with the sugar. Split the shortcake in two and spread the bottom half with the clotted cream. Spoon the mashed berries over the cream, then top with the shortcake. Dust with icing sugar and serve in slices.

    Friday, October 18, 2019

    Short rib recipe

    Short rib recipe


    Kosher salt and freshly ground black pepper

    8 beef short ribs

    1/4 cup all-purpose flour

    6 thin slices bacon, diced

    2 tablespoons olive oil

    3 carrots, diced

    2 shallots, finely minced

    1 medium onion, diced

    Splash of red wine

    4 cups beef broth (enough to almost cover the ribs)

    2 sprigs fresh thyme

    2 sprigs fresh rosemary

    Cheese Grits, recipe follows, or regular grits, for serving

    2 cups stone-ground grits

    1/2 teaspoon salt, plus more if needed

    12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish

    3 cups grated sharp Cheddar (or other cheese), plus more if needed

    1/2 teaspoon cayenne pepper, plus more if needed

    4 cloves garlic, finely chopped


    1. Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.

    2. In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.

    3. Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.

    4. Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.

    5. Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)

    6. For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.

    Cheese Grits:

    1. Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.

    2. Preheat the oven to 350 degrees F.

    3. In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.

    4. Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.

    5. Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

    Friday, October 11, 2019

    Ham gravy


    • 1 (8 pound) fully cooked bone-in ham

    • 1/2 cup brown sugar

    • 1 (6 ounce) can apple juice

    • 1/2 cup all-purpose flour

    • 1/2 cup milk

    • Add all ingredients to list


    1 h 45 m
    1. Preheat oven to 325 degrees F (165 degrees C).

    2. Place ham in a large roasting pan, cut-side down. Press brown sugar evenly onto ham. Pour apple into roasting pan and cover with a lid or aluminum foil.

    3. Bake in the preheated oven until ham is heated through, about 80 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan.

    4. Combine flour and milk in a jar with a lid; shake until mixture is blended.

    5. Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan until gravy is thick, about 5 minutes

    See how to make an easy, old-fashioned baked ham with cloves and brown sugar.

    Thursday, October 10, 2019

    Sauteed mushroom recipe

    Sauteed mushroom recipe


    • 8 ounces fresh mushrooms

    • Oil (for the pan)

    • Salt (to taste)

    • Garnish: parsley (chopped, to taste)

    Steps to Make It

    Gather the ingredients.

    Brush the mushrooms clean; many mushrooms can be easily cleaned with a very slightly damp paper towel. If you have mushrooms that seem too dirty for such gentle treatment: Put them in a basin or bowl of cool water, swish them around and rub any dirt off that requires it, then lift the mushrooms out of the water and onto a clean kitchen towel or layers of paper towels. (Don't pour them into a colander, which would dump the dirty water onto the clean mushrooms!) Pat the rinsed mushrooms dry. Seriously. You want to start with completely dry mushrooms.

    Halve, quarter, slice, or chop the mushrooms as you like. You can cook smaller mushrooms whole (yum!).

    Heat a large frying pan or skillet over high heat. Choose a pan that is wide enough to hold the mushrooms in a single layer. Once the pan is hot, add just enough oil to coat the bottom.

    Add the mushrooms to the hot pan and cook, keeping heat high, stirring frequently to help any liquid the mushrooms give off evaporate as quickly as possible.

    Sprinkle the mushrooms with salt and keep cooking until the mushrooms are tender and browned, about 5 minutes.

    Add chopped parsley, if you like, just before removing from the pan, stir to let the parsley wilt, and transfer to a serving platter.

    How to make bagels

    How to make bagels

    How to make tasty bagels

    Step one:

    Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.

    Step two:

    Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.

    Step three:

    Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.

    Step four:

    Divide the dough into 10 portions and form into balls - I like to weigh them to make sure they're all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.

    Step five:

    Leave for around 30 mins or until risen and puffy, then remove the cling film.

    Step six:

    Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.

    Step seven:

    Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water. Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back onto the baking tray.

    Step eight:

    Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 minus or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months.

    Wednesday, October 9, 2019

    Hot pepper jelly

    Hot pepper jelly


    • 1-1/2 cups white vinegar

    • 1 medium sweet red pepper, cut into wedges

    • 2/3 cup chopped habanero peppers

    • 6 cups sugar


    • Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a saucepan. Stir in the remaining sugar; bring to a boil. Strain mixture and return to pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly.

    • Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

    • Serve with cream cheese on crackers.

    Tuesday, October 8, 2019

    Spinach omelet

    For each omelet:

    • 2 ounces baby spinach or stemmed, washed bunch spinach (2 cups, tightly packed)

    • 1 large or 2 small garlic cloves, minced or puréed

    • Salt and freshly ground pepper

    • 2 eggs

    • 2 to 3 teaspoons low-fat milk

    • 2 teaspoons extra virgin olive oil

    • 2 teaspoons freshly grated Parmesan


    1. Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.

    2. Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.

    3. Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs The wilted spinach will keep for about 4 days in a covered bowl in the refrigerator.