Taste the world right in your kitchen with English recipes
crumpets
Posted by bettyboop50 at recipegoldmine.com April 27, 20012 cups all-purpose flour
2 tablespoons fine granulated sugar
Pinch of salt
2 large eggs, separated
2 tablespoons melted butter
15 ounces milkBeat the egg yolks and blend in the sifted flour, sugar and salt. Then add in melted butter and milk to make a thin batter about the consistency of thin cream.Beat the egg whites to the soft peak stages and quickly add to the batter, folding with a knife or metal spoon. Heat a lightly greased griddle or a frying pan and pour in large spoonfuls of the batter.Each crumpet should spread thinly to about 4/5-inch in diameter, and you may have to roll the pan to achieve this.When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel, and eat soon after.Yields 16.
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Posted by bettyboop50 at recipegoldmine.com April 27, 20012 cups all-purpose flour
2 tablespoons fine granulated sugar
Pinch of salt
2 large eggs, separated
2 tablespoons melted butter
15 ounces milkBeat the egg yolks and blend in the sifted flour, sugar and salt. Then add in melted butter and milk to make a thin batter about the consistency of thin cream.Beat the egg whites to the soft peak stages and quickly add to the batter, folding with a knife or metal spoon. Heat a lightly greased griddle or a frying pan and pour in large spoonfuls of the batter.Each crumpet should spread thinly to about 4/5-inch in diameter, and you may have to roll the pan to achieve this.When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel, and eat soon after.Yields 16.
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houses of parliament steak sauce
Posted by liz at recipegoldmine.com May 25, 2001Source: Rene Stewart (as altered by Marion Wyse)HP stands for Houses of Parliament. It's an English steak sauce but infinitely better than any other. I dont use it on steak, but it's great on ham, bologna, etc. Anyway, someone once sent me a "recipe" for it but aside from being extraordinarily complicated, the ingredients just dont sound right. HP contains dates, tamarinds and other exotic things. This calls for apples and plums which I dont think are part of the original formulation. Anyway, here's what I have:This one you have to plan on taking 2 days - maybe 3 if you use frozen fruit. It is, however, a cherished gift to bring to any dinner invitation you receive! It goes best, of course, with beef (my boss would be sooo happy to hear me say that!). If youre gonna do it, make lots (that's my philosophy) as youll be glad you did. Last year I got 13 pints using fresh fruit and 16 pints when I used the frozen stuff. I ran all the fruit and vegetables through the slicer on the food processor and that cuts down your preparation time.Ingredients required for Day 1
2 large and 4 medium purple onions (I prefer to use
Spanish or Walla Walla but couldnt find em)
24 cups sliced apples
24 cups sliced plums (Italian prune plums are best -
big firm juicy ones)Ingredients required for Day 2
Sieved fruit
8 teaspoons ginger
9 teaspoons allspice
3/4 cup pickling salt
6 teaspoons nutmeg
3 teaspoons cayenne
(Note: all teaspoons of spice
are well rounded)
9 cups granulated sugar
15 cups cider vinegarMethod - Day 1
I skin and slice the onions first, then I sweat them in large kettle as I would if making onion soup (that is cook on medium heat for about 15 minutes, then reduce heat to as low as it will go and let "sweat" until all other ingredients are ready, i.e. 1 to 1 1/2 hours). The apples I core and remove pits, wormholes (but dont peel), and the plums just pit and remove "scabs". Then through the food processor, measure and dump in VERY LARGE KETTLE. Add sweated onions to apple/plum mixture, bring to boil and simmer for 6 to 8 hours, or until vegetables and fruit are complete mush and can be sieved.Allow to cool awhile, then I run it through the food processor again, then through the sieve which I set in VERY LARGE stainless steel bowl. I dump the sieved fruit into a container that will be large enough to hold it and can store overnight (preferably in refrigerator) - Ive used 2 separate containers when necessary.Method - Day 2
Put sieved fruit in VERY LARGE KETTLE, add spices, sugar and vinegar, bring to boil and simmer until thick. This can take a very long while and you must be careful that it doesnt scorch (tricky). When I used the frozen fruit I omitted the sugar while I boiled it down and added it later once the fruit mixture was reduced by about one-half. You must bring it back to the boil carefully when you do this as the sugar will sink to the bottom - you must continue to stir for about 15 minutes or so when you do it this way. Then you prepare jars, soften lids, fill jars and process as in salsa and chutney recipes. Easy!
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Posted by liz at recipegoldmine.com May 25, 2001Source: Rene Stewart (as altered by Marion Wyse)HP stands for Houses of Parliament. It's an English steak sauce but infinitely better than any other. I dont use it on steak, but it's great on ham, bologna, etc. Anyway, someone once sent me a "recipe" for it but aside from being extraordinarily complicated, the ingredients just dont sound right. HP contains dates, tamarinds and other exotic things. This calls for apples and plums which I dont think are part of the original formulation. Anyway, here's what I have:This one you have to plan on taking 2 days - maybe 3 if you use frozen fruit. It is, however, a cherished gift to bring to any dinner invitation you receive! It goes best, of course, with beef (my boss would be sooo happy to hear me say that!). If youre gonna do it, make lots (that's my philosophy) as youll be glad you did. Last year I got 13 pints using fresh fruit and 16 pints when I used the frozen stuff. I ran all the fruit and vegetables through the slicer on the food processor and that cuts down your preparation time.Ingredients required for Day 1
2 large and 4 medium purple onions (I prefer to use
Spanish or Walla Walla but couldnt find em)
24 cups sliced apples
24 cups sliced plums (Italian prune plums are best -
big firm juicy ones)Ingredients required for Day 2
Sieved fruit
8 teaspoons ginger
9 teaspoons allspice
3/4 cup pickling salt
6 teaspoons nutmeg
3 teaspoons cayenne
(Note: all teaspoons of spice
are well rounded)
9 cups granulated sugar
15 cups cider vinegarMethod - Day 1
I skin and slice the onions first, then I sweat them in large kettle as I would if making onion soup (that is cook on medium heat for about 15 minutes, then reduce heat to as low as it will go and let "sweat" until all other ingredients are ready, i.e. 1 to 1 1/2 hours). The apples I core and remove pits, wormholes (but dont peel), and the plums just pit and remove "scabs". Then through the food processor, measure and dump in VERY LARGE KETTLE. Add sweated onions to apple/plum mixture, bring to boil and simmer for 6 to 8 hours, or until vegetables and fruit are complete mush and can be sieved.Allow to cool awhile, then I run it through the food processor again, then through the sieve which I set in VERY LARGE stainless steel bowl. I dump the sieved fruit into a container that will be large enough to hold it and can store overnight (preferably in refrigerator) - Ive used 2 separate containers when necessary.Method - Day 2
Put sieved fruit in VERY LARGE KETTLE, add spices, sugar and vinegar, bring to boil and simmer until thick. This can take a very long while and you must be careful that it doesnt scorch (tricky). When I used the frozen fruit I omitted the sugar while I boiled it down and added it later once the fruit mixture was reduced by about one-half. You must bring it back to the boil carefully when you do this as the sugar will sink to the bottom - you must continue to stir for about 15 minutes or so when you do it this way. Then you prepare jars, soften lids, fill jars and process as in salsa and chutney recipes. Easy!
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english muffins
Posted by Rudy2 at recipegoldmine.com 11/28/2001 5:25 am1 cake or package yeast
2 tablespoons granulated sugar
1/2 cup lukewarm water
1 1/2 cups milk, scalded
1/4 cup melted shortening
1 teaspoon salt
6 cups flour After kneading, place in greased bowl and let rise until double.Roll out to 3/4-inch thick. Cut with 3-inch cutter. Cover circles and let rise until very light. Bake on greased electric skillet or at 375 degrees F in the oven.
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Posted by Rudy2 at recipegoldmine.com 11/28/2001 5:25 am1 cake or package yeast
2 tablespoons granulated sugar
1/2 cup lukewarm water
1 1/2 cups milk, scalded
1/4 cup melted shortening
1 teaspoon salt
6 cups flour After kneading, place in greased bowl and let rise until double.Roll out to 3/4-inch thick. Cut with 3-inch cutter. Cover circles and let rise until very light. Bake on greased electric skillet or at 375 degrees F in the oven.
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english battenberg cake
Posted by Olga at recipegoldmine.com 9/22/02 1:51:17 pmA two-colored sponge cake, baked in an oblong tin, usually covered with almond paste named in honor of the marriage of Queen Victoria's granddaughter to Prince Louis of Battenberg, 1884.An attractive sponge cake in a two-colored, checker-board design, Battenberg Cake is usually iced with almond paste. Make the cake two days before you need it because it has to stand for at least 48 hours before it is cut.6 servings1 cup (8 ounces) butter
1 cup castor sugar (extra fine white sugar, fruit sugar, or
take regular sugar and blend in blender until it is fine)
2 cups SELF RISING flour (8 ounces)
1/2 teaspoon vanilla essence
2 to 4 tablespoons milk
2 tablespoons apricot jamAlmond Paste
1 cup confectioners (icing) sugar (4 ounces)
1/2 cup castor sugar (extra fine white sugar) (4 ounces)
1 1/3 cups ground almonds (8 ounces)
1 teaspoon lemon juice a few drops almond essence
1 egg, lightly beatenPreheat the oven to fairly hot 375 degrees F (Gas Mark 5, 190C).Prepare a 9 x 6-inch cake tin by cutting a piece of heavy aluminum foil the exact length of the base, but 2 inches wider than the width. Fold a pleat in the middle so that the foil lies quite flat on the bottom of the tin and the pleat stands up, forming a wall which divides the tin into two oblongs of equal size.With a wooden spoon, beat the butter and sugar in a medium-size mixing bowl, until the mixture is very light and creamy. Add the eggs, one at a time beating well after each addition, along with 1 tablespoon of flour. Stir well to mix.Fold in the remaining flour and the vanilla essence. Mix in a little milk, if it is necessary, to make the batter of a consistency that will drop easily off the spoon. Pour half the cake batter into one half of the prepared cake tin.Mix the cocoa into the rest of the batter, add a spoonful of milk, if necessary, and pour it into the other half of the tin. Bake in the oven for 25 minutes. When the cake is cooked, set it aside to cool.While the cake is baking, make the almond paste. Sift the icing sugar and the castor sugar together into a medium-size mixing bowl. Mix in the ground almonds. Add the lemon juice, almond essence and enough beaten egg to bind all the ingredients into a paste.Sprinkle your working surface with a little icing sugar and put the paste on it. Knead the almond paste until it is smooth. Be careful not to over-knead as the paste will become oily.Remove the cake from the tin. Trim the two halves to equal size and cut each in half lengthways. Spread the side of one piece of white cake with the apricot jam and place a brown piece next to it. Spread jam on top of the two halves. Repeat with the other two halves of the cake, alternating the white and brown, and place on top of the jam covered layer to form a checker-board pattern. Press gently together. Spread the remaining jam over the top and the sides of the cake.On a lightly sugared board roll the almond paste into an oblong large enough to encase the whole cake. Wrap it round the cake, trimming the edges to leave the ends of the uncovered. Crimp the top edges to make a border and, with a knife, score a criss-cross pattern on the top. Keep the cake in a tin with a tight fitting lid for two days before serving.
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Posted by Olga at recipegoldmine.com 9/22/02 1:51:17 pmA two-colored sponge cake, baked in an oblong tin, usually covered with almond paste named in honor of the marriage of Queen Victoria's granddaughter to Prince Louis of Battenberg, 1884.An attractive sponge cake in a two-colored, checker-board design, Battenberg Cake is usually iced with almond paste. Make the cake two days before you need it because it has to stand for at least 48 hours before it is cut.6 servings1 cup (8 ounces) butter
1 cup castor sugar (extra fine white sugar, fruit sugar, or
take regular sugar and blend in blender until it is fine)
2 cups SELF RISING flour (8 ounces)
1/2 teaspoon vanilla essence
2 to 4 tablespoons milk
2 tablespoons apricot jamAlmond Paste
1 cup confectioners (icing) sugar (4 ounces)
1/2 cup castor sugar (extra fine white sugar) (4 ounces)
1 1/3 cups ground almonds (8 ounces)
1 teaspoon lemon juice a few drops almond essence
1 egg, lightly beatenPreheat the oven to fairly hot 375 degrees F (Gas Mark 5, 190C).Prepare a 9 x 6-inch cake tin by cutting a piece of heavy aluminum foil the exact length of the base, but 2 inches wider than the width. Fold a pleat in the middle so that the foil lies quite flat on the bottom of the tin and the pleat stands up, forming a wall which divides the tin into two oblongs of equal size.With a wooden spoon, beat the butter and sugar in a medium-size mixing bowl, until the mixture is very light and creamy. Add the eggs, one at a time beating well after each addition, along with 1 tablespoon of flour. Stir well to mix.Fold in the remaining flour and the vanilla essence. Mix in a little milk, if it is necessary, to make the batter of a consistency that will drop easily off the spoon. Pour half the cake batter into one half of the prepared cake tin.Mix the cocoa into the rest of the batter, add a spoonful of milk, if necessary, and pour it into the other half of the tin. Bake in the oven for 25 minutes. When the cake is cooked, set it aside to cool.While the cake is baking, make the almond paste. Sift the icing sugar and the castor sugar together into a medium-size mixing bowl. Mix in the ground almonds. Add the lemon juice, almond essence and enough beaten egg to bind all the ingredients into a paste.Sprinkle your working surface with a little icing sugar and put the paste on it. Knead the almond paste until it is smooth. Be careful not to over-knead as the paste will become oily.Remove the cake from the tin. Trim the two halves to equal size and cut each in half lengthways. Spread the side of one piece of white cake with the apricot jam and place a brown piece next to it. Spread jam on top of the two halves. Repeat with the other two halves of the cake, alternating the white and brown, and place on top of the jam covered layer to form a checker-board pattern. Press gently together. Spread the remaining jam over the top and the sides of the cake.On a lightly sugared board roll the almond paste into an oblong large enough to encase the whole cake. Wrap it round the cake, trimming the edges to leave the ends of the uncovered. Crimp the top edges to make a border and, with a knife, score a criss-cross pattern on the top. Keep the cake in a tin with a tight fitting lid for two days before serving.
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toad in the hole
Yield: 2 to 3 servings1 cup all-purpose flour
1 cup milk
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
1 pound sausages
1/3 cup waterIn a food processor fitted with the steel blade or in a blender, blend flour, milk, eggs, salt and pepper for 5 seconds. Turn off the motor and with a rubber spatula, scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl and let it stand, covered with plastic wrap, for one hour.In a skillet, combine sausages, pierced lightly with a needle, and water. Bring the water to a boil over moderately high heat and boil the sausages, turning them, until the water is evaporated. Sauté the sausages, adding oil if necessary to keep them from sticking, for 7 minutes or until they are golden brown.Transfer the sausages with a slotted spoon to a plate. Pour 3 tablespoons of fat from the skillet into an 8-inch square baking pan and heat the pan in a preheated 450 degree F oven for two minutes.Stir the batter, pouring about 1/4 of the mix into the hot dish, being very careful. Bake for two minutes, or until it is set. Arrange the sausages on the batter, pour the remaining batter over them and bake the mixture for 15 minutes.Reduce heat to 375 degrees F and bake or 10 to 15 minutes more, or until it is puffed and golden brown. Serve the dish immediately with hot English mustard, if desired.
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Yield: 2 to 3 servings1 cup all-purpose flour
1 cup milk
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
1 pound sausages
1/3 cup waterIn a food processor fitted with the steel blade or in a blender, blend flour, milk, eggs, salt and pepper for 5 seconds. Turn off the motor and with a rubber spatula, scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl and let it stand, covered with plastic wrap, for one hour.In a skillet, combine sausages, pierced lightly with a needle, and water. Bring the water to a boil over moderately high heat and boil the sausages, turning them, until the water is evaporated. Sauté the sausages, adding oil if necessary to keep them from sticking, for 7 minutes or until they are golden brown.Transfer the sausages with a slotted spoon to a plate. Pour 3 tablespoons of fat from the skillet into an 8-inch square baking pan and heat the pan in a preheated 450 degree F oven for two minutes.Stir the batter, pouring about 1/4 of the mix into the hot dish, being very careful. Bake for two minutes, or until it is set. Arrange the sausages on the batter, pour the remaining batter over them and bake the mixture for 15 minutes.Reduce heat to 375 degrees F and bake or 10 to 15 minutes more, or until it is puffed and golden brown. Serve the dish immediately with hot English mustard, if desired.
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