Scotch Shortbread Butter Cookies

Ingredients                                                                                                                             exps635_THAT2453289C12_14_6b

4 cups all-purpose flour

1 cup sugar

1 pound of cold butter, cubed

TOTAL TIMEPrep: 15 min. Bake: 25 min.

MAKES24 servings

Directions

  • In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15-in. x 10-in. x 1-in. baking pan. Pierce with a fork.
  • Bake at 325° for 25-30 minutes or until lightly browned. Cut into squares while warm. Cool on a wire rack.

 

Original recipe from TasteofHome.com

 

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Apple Custard Tea Cake

Ingredients                                                                                 1175398_652155914839882_4875145781064818665_n

Cake
180 g butter
½ cup caster sugar
2 eggs
1¼ cups self-raising flour
⅓ cup custard powder
Topping
2 apples, thinly sliced
20 g butter, melted
½ teaspoon ground cinnamon
Custard
1½ tablespoons custard powder
1½ tablespoons caster sugar
1 cup milk
20 g butter
2 teaspoons vanilla essence

 

Method

1. Lightly grease a deep 23 cm round cake pan. Line base with paper. Lightly grease paper.
2. Custard: Combine custard powder and sugar in pan, gradually stir in milk until smooth.
3. Stir over heat until mixture boils and thickens.
4. Stir in butter and essence. Allow to cool.
5. Cake: Cream butter and sugar in a small bowl with electric mixer until light and fluffy.,
6. Add eggs, one at a time, beating in well between additions.
7. Stir in flour and custard powder.
8. Spread half the cake mixture into prepared pan.
9. Spread with custard.
10. Place small amounts of remaining cake mixture over custard and gently spread with small spatula.

11. Arrange apples over top of cake mixture and brush with melted butter.
12. Sprinkle with cinnamon.
13. Bake at 180°C for approximately 1¼ hours. Cool in pan.

This cake is featured in the new edition (June 2014) of :-

Super Food Ideas magazine

 

Strawberry Cream Cheese French Toast

Ingredients

  • 12 slices home-style white bread, cut into 1-inch cubes, divided      974003

  • 2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes

  • 1 1/2 cups sliced fresh strawberries

  • 2 cups half-and-half

  • 12 large eggs

  • 1/3 cup pure maple syrup 

  • Sauce:

  • 1 cup white sugar

  • 1 cup water

  • 2 tablespoons cornstarch

  • 1 cup sliced fresh strawberries

  • 1 tablespoon butter

This recipe takes time before it is ready, but certainly so yummy once it is. Ideal treat for Mothers Day morning. It makes up about 12 servings in all.

Directions

  1. Generously grease a 9×13-inch baking dish.
  2. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
  3. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
  4. Remove baking dish from refrigerator 45 minutes before baking.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
  7. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix 1 cup sliced strawberries into the sugar mixture; cook and stir until strawberries are softened, about 10 minutes. Add butter and stir sauce until butter is melted.

Original recipe from http://allrecipes.com/Recipe/Strawberry-Cream-Cheese-French-Toast

Bramley Apple Meringue Pie

Ingredients                                                                                              1795644_748119915228380_353689099_n

225g plain flour
115g unsalted butter, cubed
Pinch of salt
1 medium free-range egg
2 tbsps cold water
5 large Bramley apples
Juice and zest of 2 lemons
2 tbsps cold water
4 medium free-range egg yolks
125g caster sugar
25g diced salted butter
4 medium egg whites at room temperature
Pinch of cream of tartar
80g caster sugar
80g sieved icing sugar
2 tsps mixed spice
2 tsps granulated sugar

 

Serves: 6-8
Prepare: 30 minutes
Cook: 40 minutes

(As most Americans & other countries outside the UK do not have easy availability to Bramley apples, some US farms do grow Bramley Seedlings that can be found at some farmers markets, any good ‘tart tasting’ apple will do. It should cook down to a lumpy pulp.)

 

Method

1. Pre heat the oven to 200°C/400°F/Gas Mark 6. Place the butter, flour and salt into a food processor and blitz until you have fine breadcrumbs. A food processor makes great pastry, but if you do not own one then just make the pastry the normal way.

2. Add the egg and ‘pulse’ until the paste starts to come together, then add a little water and mix to a soft dough. Do not over work – you may need to chill the pastry slightly if it’s warm or you have a hot kitchen.

3. Roll out the lightly floured pastry trying to keep a rough disc shape of about 30cm wide.
Roll up the pastry on a rolling pin and unroll over a 25cm x 2cm deep flan ring with a loose bottom. Line carefully and decorate the top edge. Prick the base with a fork and line with greaseproof paper, fill with baking beans and cook ‘blind’ for 20 minutes to set the pastry.

4. Meanwhile, peel and core the apples and cut into 2cm pieces, place in a saucepan and add the lemon juice, zest, water and cook over a low heat until broken down and pulpy. Then cool slightly for 10 minutes. Once the pastry is ready, carefully remove the beans.
Beat the egg yolks into the slightly cooled apple purée, add the butter, sugar and stir until melted.

5. Pour into the flan ring and pop into the oven and cook until just set (about 25 minutes). Then remove from the oven and turn the oven up to 230°C/450°F/Gas Mark 8. Place the egg whites and cream of tartar into a mixing bowl and whisk until foamy. Add the caster sugar and whisk at medium speed until very firm and glossy, then finally stir in the icing sugar and mixed spice.

6. Pipe or decoratively spoon the meringue onto the flan. Sprinkle with a little granulated sugar. Carefully place back into the oven to brown slightly. Remove and cool completely, then serve in large wedges with vanilla ice cream.

Further Bramley Apple recipes can be found at www.bramleyapples.co.uk

 

Sea Scallops with Orange and Rosemary

Ingredients                                                                                                                                  200912-omag-food-orange-scallops-220x312
  • 3 Tbsp. olive oil
  • 2 Tbsp. finely chopped shallots
  • 16 dry-packed large large sea scallops (about 1 3/4 pounds)
  • Flour , for dredging
  • Sea salt and freshly ground pepper
  • 1/2 cup dry dry white wine , such as sauvignon blanc or Albariño
  • 1 Tbsp. fresh fresh lemon juice plus more lemon juice to taste
  • 1/2 cup fresh fresh orange juice (from about 1 large orange)
  • 1 Tbsp. julienned orange peel , preferably organic
  • 1 Tbsp. unsalted unsalted butter
  • 2 Tbsp. chopped fresh fresh rosemary
  • Cooked wild rice , for serving

 

Directions
Heat 2 tablespoons oil in a large skillet. Sauté shallots over medium heat until soft. Remove with a slotted spoon; set aside.

Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.

Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.

Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.

Original recipe from http://www.oprah.com

Haggis

This is a national dish of Scotland, I have always roughly, had an idea of what goes into it, and the fact that I cannot get this in the USA, as some of the contents are banned in the USA, such a shame, because I believe, most Americans that have visited Scotland have tried and enjoyed this local delicacy. But here I have the ingredients to make your own, if you can find what you need or suitable alternatives to banned ingredients. Enjoy!

1 sheep’s lung                                                                                                                               2224433212_9ae51dfab1

1 sheep’s stomach

1 sheep heart

1 sheep liver

1/2 lb fresh suet (kidney leaf fat is preferred)

3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)

3 onions, finely chopped

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon cayenne

1/2 teaspoon nutmeg

3/4 cup stock

 

Be sure to wash the lungs and stomach well (nothing like eating unwashed organs), then rub them with salt and rinse. Remove all membranes and excess fat. Soak in cold salted water for several hours. Turn the stomach inside out for stuffing.
Put the heart and liver in a pot, cover with cold water. Bring it to a boil, then reduce heat, cover and simmer for 30 minutes.

Chop the heart and coarsely grate the liver (I can honestly say I’ve never grated liver before, coarsely or otherwise). Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack this mixture into your prepared stomach until it’s about two-thirds full (remember, oatmeal expands in cooking).
Press any air out of the stomach and truss securely (see picture above). Put into boiling water, enough to cover the haggis. Simmer for 3 hours, uncovered, adding more water as needed to maintain the water level. Prick the stomach (sounds like a fun kid’s game, doesn’t it?) several times with a sharp needle when it begins to swell. This keeps the bag from bursting.
Place on a platter, removing the trussing strings, and serve with a spoon. This dish should be served with all due ceremony with neeps and tatties (mashed turnips and mashed potatoes), and, of course, plenty of whisky.

Fudgy Nutella Cookies with Sea Salt

Ingredients8a213c6fdd933ef1a6aa68556905ba52
  • 1 cup nutella
  • 2 tablespoons brown sugar
  • 1 egg
  • 1/2 cup flour + 1 tablespoon
  • coarse sea salt for sprinkling

 

Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients besides salt in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.
  3. After 10 minutes roll dough into approximately 1-inch balls, place on ungreased baking sheet at least two inches apart and bake for 8-10 minutes. Remove from oven and let cool for a few minutes until cookies are set, then very carefully transfer to a wire rack. Generously sprinkle with sea salt.

Nutella Brownies

Ingredients:738b16c280e42769caebdd103f1ec615

1/2 cup all-purpose flour (unbleached)
1/4 teaspoon salt
2 eggs
1 cup nutella
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted, room temperature
1/2 cup chopped walnuts (optional)

 

 

Directions:

1
Put rack in center of the oven. Preheat oven at 325°F. Put parchment paper in the bottom of a 9 inch square pan (but taking care to let exceed a strip of parchment paper on each side (2 sides) and butter the two other sides).
2
In a bowl, mix flour and salt. Set aside.
3
In another bowl, with an electric mixer, beat eggs, nutella, brown sugar and vanilla until the mixture is creamy and homogeneous, about 2 minutes. At low speed, add dry ingredients (also nuts if using) alternating with melted butter.
4
Spread in the pan. Cook 35 to 40 minutes or until a toothpick inserted in the center of cake comes out with lumps and not completely clean.
5
Let cool in the pan about 2 hours. Remove from pan and cut in squares.

The delights of Shrimp

Sorry to have not posted for awhile, been a little hectic of late and not had the chance to try anything new. But, I have been craving, of late, something different and after trawling through recipes with a co-worker, one evening, we discovered some delicious coconut shrimp recipes with some various dips.

I liked the idea of baking the shrimp, rather than frying, it is a much more healthier option. I decided to add Panko breadcrumbs, as I like my shrimp to have that little crunch to them.

After looking through various dips, many very delicious options, I decided on a tangy orange dip.

I hope you all enjoy this recipe, I do not offer a link to any other sites for this as I changed the recipe to my own liking when I cooked it.