Taste the world right in your kitchen with English recipes
traditional english shortbread
1/4 pound granulated sugar
1/2 pound butter
1 pound flourMix flour and sugar together. Work in butter with spoon. When dough is formed, roll and cut into desired shapes. Bake at 375 degrees F until pale brown.
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1/4 pound granulated sugar
1/2 pound butter
1 pound flourMix flour and sugar together. Work in butter with spoon. When dough is formed, roll and cut into desired shapes. Bake at 375 degrees F until pale brown.
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aberdeen butter yeast rolls
1 pound plain flour
1 ounce yeast or 1/2 tablespoon dried yeast
1 tablespoon granulated sugar
1 cup butter
1/2 cup lard
1 1/2 cups tepid water
Pinch of saltMix sifted flour and salt in basin.Cream yeast with sugar. When it bubbles, add to flour with water. Mix well, cover, set in warm place until bulk doubles, about 1/2 hour.Cream butter and lard together divide into three parts. Put dough on floured board, roll out into long strip. Dot first third of fats on top third of pastry strip. Fold over like an envelope as when making flaky pastry. Roll out repeat with other strips until all butter mixture is used up. Roll out cut in small oval shapes or rounds. Lay on floured baking sheet, leave 2 inches between each to allow for expansion. Cover as above let rise for 45 minutes.Bake for 20 minutes at 375 to 400 degrees F.Makes about 15 Rowies.
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1 pound plain flour
1 ounce yeast or 1/2 tablespoon dried yeast
1 tablespoon granulated sugar
1 cup butter
1/2 cup lard
1 1/2 cups tepid water
Pinch of saltMix sifted flour and salt in basin.Cream yeast with sugar. When it bubbles, add to flour with water. Mix well, cover, set in warm place until bulk doubles, about 1/2 hour.Cream butter and lard together divide into three parts. Put dough on floured board, roll out into long strip. Dot first third of fats on top third of pastry strip. Fold over like an envelope as when making flaky pastry. Roll out repeat with other strips until all butter mixture is used up. Roll out cut in small oval shapes or rounds. Lay on floured baking sheet, leave 2 inches between each to allow for expansion. Cover as above let rise for 45 minutes.Bake for 20 minutes at 375 to 400 degrees F.Makes about 15 Rowies.
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christmas mincemeat
Use this for making English Mince Pies.3 large red dessert apples, cored and chopped
8 ounces raisins
8 ounces currants
8 ounces sultanas
4 ounces fresh dates, stoned and chopped
2 ounces blanched almonds, chopped
1/4 pint brandy or sherryMix apples, raisins, sultanas, currants and chop finely in a food processor. Pour into a large bowl.Liquidize dates, nuts and brandy or sherry. Mix into apple mixture. Pour into clean glass jars, cover, and leave for 3 weeks before using. To make mince pies, use your favorite pastry recipe.Yields 2 pounds.
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Use this for making English Mince Pies.3 large red dessert apples, cored and chopped
8 ounces raisins
8 ounces currants
8 ounces sultanas
4 ounces fresh dates, stoned and chopped
2 ounces blanched almonds, chopped
1/4 pint brandy or sherryMix apples, raisins, sultanas, currants and chop finely in a food processor. Pour into a large bowl.Liquidize dates, nuts and brandy or sherry. Mix into apple mixture. Pour into clean glass jars, cover, and leave for 3 weeks before using. To make mince pies, use your favorite pastry recipe.Yields 2 pounds.
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cheddar cheese soup
Cheddar cheese originally came from the English town of Cheddar, where it was made as early as the sixteenth century.1 small onion, chopped
1 medium stalk celery, thinly sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 (10 3/4 ounce) can condensed chicken broth
1 cup milk
2 cups (8 ounces) shredded Cheddar cheese
PaprikaCover and simmer onion and celery in butter in 2-quart saucepan until onion is tender, about 5 minutes.Stir in flour, pepper and mustard. Cook over low heat, stirring constantly until smooth and bubbly remove from heat.Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.Reduce heat to low. Stir in cheese heat over low heat, stirring occasionally, just until cheese is melted. Do not boil the soup after the cheese has been added, as the soup may separate. Sprinkle soup with paprika.
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Cheddar cheese originally came from the English town of Cheddar, where it was made as early as the sixteenth century.1 small onion, chopped
1 medium stalk celery, thinly sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 (10 3/4 ounce) can condensed chicken broth
1 cup milk
2 cups (8 ounces) shredded Cheddar cheese
PaprikaCover and simmer onion and celery in butter in 2-quart saucepan until onion is tender, about 5 minutes.Stir in flour, pepper and mustard. Cook over low heat, stirring constantly until smooth and bubbly remove from heat.Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.Reduce heat to low. Stir in cheese heat over low heat, stirring occasionally, just until cheese is melted. Do not boil the soup after the cheese has been added, as the soup may separate. Sprinkle soup with paprika.
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eccles cake
This cake takes its name from the town of Eccles, England.4 cups all-purpose flour
2 tablespoons salt
1 1/3 cups shortening
About 12 tablespoon water
1 cup currants
3/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarineFor pie crust, mix flour and salt, cut in shortening until size of small peas. Add water gradually as needed. Mold into one ball, reserving small amount for patches. Flatten pie crust with hands until about the size of a pie. Put currants in a pile in the center of the pie crust. Top with sugar. Dot with pieces of margarine.Fold sides and ends of pie crust into the middle to form a ball again. Roll out carefully with rolling pin, using reserved pie crust to patch areas where ingredients poke through, until 1/4 inch thick throughout. Roll dough out on top of generously floured brown paper, cut from a brown paper bag, for ease of handling. Transfer to cookie sheet (brown paper and all!). Bake at 375 degrees F for 25 to 30 minutes, until lightly browned and bubbling. Cut immediately upon removing from oven into squares. Baker's hint: You can mix the flour, salt and shortening in bulk and store in a tightly covered container in refrigerator. When you want to use it, scoop out 4 cups to make Eccles cake. You will also be prepared to make pies.
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This cake takes its name from the town of Eccles, England.4 cups all-purpose flour
2 tablespoons salt
1 1/3 cups shortening
About 12 tablespoon water
1 cup currants
3/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarineFor pie crust, mix flour and salt, cut in shortening until size of small peas. Add water gradually as needed. Mold into one ball, reserving small amount for patches. Flatten pie crust with hands until about the size of a pie. Put currants in a pile in the center of the pie crust. Top with sugar. Dot with pieces of margarine.Fold sides and ends of pie crust into the middle to form a ball again. Roll out carefully with rolling pin, using reserved pie crust to patch areas where ingredients poke through, until 1/4 inch thick throughout. Roll dough out on top of generously floured brown paper, cut from a brown paper bag, for ease of handling. Transfer to cookie sheet (brown paper and all!). Bake at 375 degrees F for 25 to 30 minutes, until lightly browned and bubbling. Cut immediately upon removing from oven into squares. Baker's hint: You can mix the flour, salt and shortening in bulk and store in a tightly covered container in refrigerator. When you want to use it, scoop out 4 cups to make Eccles cake. You will also be prepared to make pies.
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eccles cake
Frozen flaky pastry
2 tablespoons butter
2 tablespoons brown sugar
3/4 cup currants
2 tablespoons mixed candied peel, chopped
Pinch of nutmeg
Pinch of allspice
1 beaten egg white
Sugar to sprinklePreheat oven to 425 degrees F.Stir sugar into melted butter. Add currants, peel, nutmeg and allspice.Roll out pastry very thinly and cut 6-inch rounds, using a saucer. Heap filling in the middle of each round. (Makes about 8 to 10 cakes - divide the filling between them.) Dampen the edges, draw up the pastry over the filling, pinch together, turn over and flatten with rolling pin until a few currants just show through. Make 3 small cuts on top of each cake. Brush with egg white and sprinkle with sugar.Place on baking sheet and bake for 15 minutes or until golden.
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Frozen flaky pastry
2 tablespoons butter
2 tablespoons brown sugar
3/4 cup currants
2 tablespoons mixed candied peel, chopped
Pinch of nutmeg
Pinch of allspice
1 beaten egg white
Sugar to sprinklePreheat oven to 425 degrees F.Stir sugar into melted butter. Add currants, peel, nutmeg and allspice.Roll out pastry very thinly and cut 6-inch rounds, using a saucer. Heap filling in the middle of each round. (Makes about 8 to 10 cakes - divide the filling between them.) Dampen the edges, draw up the pastry over the filling, pinch together, turn over and flatten with rolling pin until a few currants just show through. Make 3 small cuts on top of each cake. Brush with egg white and sprinkle with sugar.Place on baking sheet and bake for 15 minutes or until golden.
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traditional english tea scones
From the kitchen of Fionn D. - Scottsdale, ArizonaYour tea party will be a great hit with these wonderful scones!8 ounces self-rising flour
1 1/2 ounces butter (at room temperature)
1/4 pint milk
1 1/2 tablespoons refined sugar
A pinch of salt
A little extra flour
2 ounces raisins (or more if you like lots of raisins)Preheat oven to 400 degrees F.Sift the flour into a bowl and rub in the butter rapidly using your fingertips. Next stir in the sugar, raisins and salt, then take a knife and use it to mix in the milk little by little. Now flour your hands a little and knead the mixture to a soft dough - adding a little drop more milk if it feels too dry.Then turn the dough onto a floured board and roll it out to a thickness of not less than 3/4 inch using a lightly floured rolling pin. Take a 1 1/2 or 2 inch pastry cutter and place it on the dough, then tap it sharply so that it goes straight through the dough. Dont twist it or the scones will turn out a peculiar shape. After you have cut out as many scones as you can like that, knead the dough trimmings together and repeat until you have used it all.Then place the scones on a greased cookie sheet (I use a baking stone), dust each one with a little extra flour and bake near the top of the oven for 12 to 15 minutes. When baked, the scones will have turned a crisp golden brown. Cool on a wire rack and eat them slightly warm, still crisp on the outside and soft and light inside. In fact, always eat scones as fresh as possible as they go stale very quickly.This amount of ingredients should make about 8 scones. Just double up for more scones.
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From the kitchen of Fionn D. - Scottsdale, ArizonaYour tea party will be a great hit with these wonderful scones!8 ounces self-rising flour
1 1/2 ounces butter (at room temperature)
1/4 pint milk
1 1/2 tablespoons refined sugar
A pinch of salt
A little extra flour
2 ounces raisins (or more if you like lots of raisins)Preheat oven to 400 degrees F.Sift the flour into a bowl and rub in the butter rapidly using your fingertips. Next stir in the sugar, raisins and salt, then take a knife and use it to mix in the milk little by little. Now flour your hands a little and knead the mixture to a soft dough - adding a little drop more milk if it feels too dry.Then turn the dough onto a floured board and roll it out to a thickness of not less than 3/4 inch using a lightly floured rolling pin. Take a 1 1/2 or 2 inch pastry cutter and place it on the dough, then tap it sharply so that it goes straight through the dough. Dont twist it or the scones will turn out a peculiar shape. After you have cut out as many scones as you can like that, knead the dough trimmings together and repeat until you have used it all.Then place the scones on a greased cookie sheet (I use a baking stone), dust each one with a little extra flour and bake near the top of the oven for 12 to 15 minutes. When baked, the scones will have turned a crisp golden brown. Cool on a wire rack and eat them slightly warm, still crisp on the outside and soft and light inside. In fact, always eat scones as fresh as possible as they go stale very quickly.This amount of ingredients should make about 8 scones. Just double up for more scones.
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parkin
This gingerbread from England stores well in an airtight container at room temperature.Makes one 8-inch square cake3/4 cup flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
3/4 cup oatmeal
3/4 cup dark corn syrup
1/4 pound butter
1/2 cup light brown sugar
1 egg
1 tablespoon milkSift together the flour, salt, baking powder, cinnamon, ginger and cloves. Blend in the oatmeal. Place the syrup, butter and sugar in a saucepan. Heat until just blended. Stir into the dry mixture.Beat the egg with the milk. Add to the mixture. Pour into a lightly greased 8-inch square cake pan. Bake at 275 degrees F for 1 1/4 hours (or until firm in the middle). Cool before serving.
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This gingerbread from England stores well in an airtight container at room temperature.Makes one 8-inch square cake3/4 cup flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
3/4 cup oatmeal
3/4 cup dark corn syrup
1/4 pound butter
1/2 cup light brown sugar
1 egg
1 tablespoon milkSift together the flour, salt, baking powder, cinnamon, ginger and cloves. Blend in the oatmeal. Place the syrup, butter and sugar in a saucepan. Heat until just blended. Stir into the dry mixture.Beat the egg with the milk. Add to the mixture. Pour into a lightly greased 8-inch square cake pan. Bake at 275 degrees F for 1 1/4 hours (or until firm in the middle). Cool before serving.
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cheese and onions
7 or 8 large onions, peeled and sliced
1 cup water
14 ounces extra sharp Cheddar cheese, shreddedPut half of onions in a microwave proof dish and add water. Microwave about 15 minutes, drain and put into a glass casserole dish. Put half of cheese on top of onions. Repeat with remaining onions, adding them to dish when cooked in microwave and adding remaining cheese. Bake at 350 degrees F for about 30 minutes or until cheese is browned to your taste. Serve with mashed potatoes.
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7 or 8 large onions, peeled and sliced
1 cup water
14 ounces extra sharp Cheddar cheese, shreddedPut half of onions in a microwave proof dish and add water. Microwave about 15 minutes, drain and put into a glass casserole dish. Put half of cheese on top of onions. Repeat with remaining onions, adding them to dish when cooked in microwave and adding remaining cheese. Bake at 350 degrees F for about 30 minutes or until cheese is browned to your taste. Serve with mashed potatoes.
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treacle tart
Shared with Recipe Goldmine by Sheelagh Ernst - Germany6 ounces pastry crust for 9-inch plate or tin
2 level tablespoons fresh white bread crumbs
2 level tablespoons black treacle plus 1 level
tablespoon golden syrup or 3 level
tablespoons golden syrup
1/2 level teaspoon finely grated lemon rind
2 teaspoons lemon juiceLine plate or tin with pastry. Mix bread crumbs with other ingredients. Spread over pastry, leaving a 1-inch edge, if using a plate. Moisten edges with cold water and arrange remaining pastry in thin strips to make a criss-cross design. Press firmly to edges and bake in the centre of a moderate oven (200 degrees C, 400 degrees F or Gas No. 6 for 30 minutes or until pastry is golden.Serve with fresh cream, sour cream, natural yogurt or custard.Serves 4.
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Shared with Recipe Goldmine by Sheelagh Ernst - Germany6 ounces pastry crust for 9-inch plate or tin
2 level tablespoons fresh white bread crumbs
2 level tablespoons black treacle plus 1 level
tablespoon golden syrup or 3 level
tablespoons golden syrup
1/2 level teaspoon finely grated lemon rind
2 teaspoons lemon juiceLine plate or tin with pastry. Mix bread crumbs with other ingredients. Spread over pastry, leaving a 1-inch edge, if using a plate. Moisten edges with cold water and arrange remaining pastry in thin strips to make a criss-cross design. Press firmly to edges and bake in the centre of a moderate oven (200 degrees C, 400 degrees F or Gas No. 6 for 30 minutes or until pastry is golden.Serve with fresh cream, sour cream, natural yogurt or custard.Serves 4.
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