A bit of scrummy baking

After a weekend of painting I am sick of the sight of brushes, paint pots, plastic and mess. So Monday started the "get the house back into order" blitz. And being me if I can procrastinate and not finish anything then watch out. So yesterday procrastination or delaying tactics were in play big time.

So I sat and had a coffee and watched "Rachel Allen Bake" off Choice TV. I thought -surely I can do that. So I made the short pastry ( in the last few years I have been cheating and buying pastry) and then made the filling. It was the yummiest Lemon Slice I think I have had. A lot of slices are to have with a cup of tea like a biscuit - this is not so. This is more like a dessert slice. My experience of lemon slices is that they are really rich with lots of butter and cream to set it. Not this.

It is creamy but really light. Sweet but still having the tartness of the lemon shine through. Then because the oven was on and I was not sure if the kids would have this for dessert I made some chocolate brownie too.

One thing about Rachel Allen was she said to use glad wrap for the lining when blind baking. She said it would not melt. Well I tried it. It did not melt onto the pastry or the beans but it sure shrank and melted on itself. Never again!!!!

Pastry
200g flour
100g chilled butter cubed. Rub butter into flour. Add
1 T icing sugar (confectioners sugar)
break 1 egg into little bowl and whisk. Add half the egg to the pastry and with your hands just start mixing. Add the other half and bring the dough to the point where it is clumpy. Pile it onto some gladwrap and wrap it so that it is the shape of a saucer. Push the dough once wrapped and the clumps will stick together. Chill in fridge for 30 minutes.

Roll it  out and put it into your 20-25cm flan tin with loose bottom. Line the pastry with baking paper - put in your blind baking beans and bake in the oven for 20 min at 180oC. Remove from oven and brush with beaten egg to seal the pastry. Pop back in the oven for 2-3 minutes. (this stops the pastry getting wet and soggy). Remove from oven. Lower oven to 160oC and put the liquid filling in. Bake for 25-35min. It should still wobble when cooked as it will keep cooking on removal.

Filling
3 eggs and 125g castor sugar whisked together. Add the zest of 1 lemon, juice 3 lemons and juice of 1 orange. Then whisk in 150ml cream. Taste the filling and add 1 T castor sugar if you need it.

Serve when cool and sprinkle with icing sugar.

linking up here  

Fresh Homemade English Muffins

Nothing better on a weekend than lovely, hot off the griddle, English muffins.
I originally got a recipe from an old cookbook that my sister had dated about 1932. Since then I have adapted it for the breadmaker (plus some other modifications). Always works.

Gorgeous to eat with homemade jam and cream, chutney and cheese or whatever you want.

The griddle was bequeathed to me by my Nana when she died. My Auntie was required to give everyone what had been listed and I still remember her telling me that I did not have to keep what Nana had put aside for me. She did not think that they were a very good heirloom. I was given this griddle and two cast iron gem irons. I was so thrilled!!! My Nana certainly knew me well, though my Auntie remained mystified that I did not put them in the Salvation Army box!!!

My Recipe

Into breadmaker put;
250ml tepid trim milk
1T butter
1tsp salt
2tsp sugar
3tsp dried yeast (i don't use the breadmaker yeast just normal - but either works)
1 cup flour
1 egg

put the breadmaker onto dough cycle and let it mix for about 5-7 minutes. Stop the breadmaker and add 2.5 more cups flour. Allow the breadmaker to do a full dough cycle.

Take the mixture out and put onto a floured surface. Flatten it to about 2 - 2.5cm high. Cut out rounds with a cookie cutter. Put the rounds onto a preheated griddle - must have a very thick bottom. This should be hot and even temperature but not frying heat. I put my griddle onto a gas ring at about 1/2 heat - anymore and the bottoms will burn but the dough will not cook.
You could use an electric frying pan.

Once they are cooked on the bottom - It should be brown on the bottom and looking cooked to about 1/2 way up the side of the muffin (takes 5-10 minutes), turn them over till cooked on the other side. The edges of the muffins do NOT get browned. They should be soft to touch but not uncooked.

Use hands only to pull the muffin apart and put your topping on. Yum Yum

The ice cream recipe

My cousin Alison has asked for the recipe re the blog about making home made icecream. Note that this makes about 3 to 3.5 litres of ice cream.

500ml cream
8 egg whites
3/4C castor sugar
1 tsp Heilala vanilla - pure vanilla bean paste (bought at raewood fresh)
   (if you do not have this you can use 2tsp of real vanilla essence but the bean paste is way better)

Give the egg whites a beat until stiff and holding together. Slowly add the caster sugar as though you are making a meringue or pavlova.
In a seperate bowl whip the cream. Add the vanilla and beat to mix through. (if you beat the vanilla into the egg white it will affect them)

Mix the two together. Put into containers to freeze. Yes - no churning, no fussing needed and it is delicious even a few weeks later.

If you want to do a flavour just use some homemade jam. Beat 2 T of jam into the cream before putting with the egg whites and then swirl another 6-8 T jam into the finished mixture to leave a pattern and threads of the fruit. (home made raspberry jam works really well)

Fresh Strawberries - Mixed Berry Jam

As the weather is so grotty I knew that the rain would start making the Strawberries go to mush. Yes we have fresh strawberries in the garden!!! I have always grown sucessful strawberries and so far we are on our second cropping with more flowers coming on. The only problem is that my third crops never ripen as it gets too cold.

Anyway, I picked about 250g of strawberries and was stuck with what to do with that amount. We had Strawberries and Meringues just last week. So I thought that I would put together a mixed berry jam as the first lot I made in the height of the soft fruit season was all finished. Gosh it was good. I still have a lot of fruit frozen to deal with "some other time", so that time is now.

In a pot goes on low heat
250g frozen blackcurrants
250g frozen redcurrants
250g frozen blackberries
500g frozen raspberries

Put a lid on and let the fruit soften and thaw, the juices should start running. I then added
1/2c water
250g chopped fresh strawberries and brought it all to a simmer.

Into the pot goes 1400g sugar and stir until well dissolved. Let simmer for 5 minutes, add the juice of 1 lemon and let simmer for another 5 minutes (the longer cooking time is for the currants). Take it off the heat and stir for 5 minutes, leave for 5 minutes and stir for another 2-3 minutes. (What this does is ensure that the fruit evenly distributes through the jar when setting - prevents the jams where you get the fruit rising to the top)

Put into clean sterilised jars and put lids on securely.

There was a little left over that I put in the fridge. I then made a batch of raspberry jam using the same utensils - saves me washing. By the time that was done we needed to try it all. A batch of pikelets later with the taste testers declaring it scrummy!!!!