What's Cooking Today??

Discussion in 'Off-Topic Discussion' started by Upsydaisy, May 9, 2021.

  1. Selleri

    Selleri Koala

    Joined:
    Mar 1, 2009
    Messages:
    2,634
    Location:
    North Tyneside
    Ratings:
    +8,335
    @Tidemark , here you go :)

    My mother's handwriting was notoriously small and hard to read. One year she fell into her own trap and made a small mistake by replacing Maustepippuri (Allspice) with Mustapippuri (black pepper).

    The family still remembers that :biggrin:

    A:

    Simmer in a large pot: (all spices ground)



    3 dl black treacle (a tin of Lyle's)

    4 dl sugar

    250 g butter

    1 Tbls cinnamon

    1 Tbls cloves

    1 Tbls ginger

    1 Tbls ground cardamom

    2 tsp bitter orange peel

    1 tsp allspice



    Let the mixture bubble gently for some minutes, mixing. Allow to cool.



    B:

    Whip 3 dl fresh cream

    and in a separate bowl



    2 eggs

    2 Tbls sugar

    add 2 tsp baking soda after whipping.



    Mix together and gently pour cooled mixture A into B, stirring well. Add 1 kg plain flour, mix well. Allow to rest in fridge overnight.



    Baking: scoop out a manageable portion of the dough. Roll on a floured table and cut out the biscuits. Bake in 175C for around 10 minutes.



    Icing: 1 egg white, icing sugar.

    Mix together adding the sugar gradually. When the mixture turns rather stiff and is no longer opaque, it is ready. (Appr. 5-6 dl ) Pour into a small resealable food bag, cut out a tiny corner and decorate.
     
    • Informative Informative x 1
    • Tidemark

      Tidemark Gardener

      Joined:
      Jun 5, 2024
      Messages:
      615
      Occupation:
      Long retired
      Location:
      Near Buxton
      Ratings:
      +1,527
      Ooooh, paljon kiitoksia! I look forward to trying it out. Must add black treacle to the Ocado delivery.:spinning:
       
      • Friendly Friendly x 2
      • Logan

        Logan Total Gardener

        Joined:
        May 27, 2017
        Messages:
        15,802
        Gender:
        Female
        Occupation:
        housewife
        Location:
        redditch Worcester
        Ratings:
        +49,497
        Thank you Meomye. It's a short crust pastry.
        1 lb of self raising flour
        6oz of margarine
        4oz of lard
        1 large egg
        A bit of milk just incase the mix is dry.
        I use a cooking marg by Sainsburys.
        Make a crumb with the flour and the fats, mix the egg up and put it in the crumb mixture and bring together, it should come away from the side of the bowl and not be too sticky.
         
      • Busy-Lizzie

        Busy-Lizzie Total Gardener

        Joined:
        Mar 13, 2024
        Messages:
        1,324
        Gender:
        Female
        Occupation:
        Retired
        Location:
        Norfolk and Dordogne, France
        Ratings:
        +4,204
        They look beautiful @Selleri.

        I use SR flour for shortcrust pastry too, @Logan, a tip from Delia Smith years ago, but I use butter.
         
        • Like Like x 1
        • Logan

          Logan Total Gardener

          Joined:
          May 27, 2017
          Messages:
          15,802
          Gender:
          Female
          Occupation:
          housewife
          Location:
          redditch Worcester
          Ratings:
          +49,497
          I think SR flour makes the pastry softer.
           
          • Agree Agree x 1
          • NigelJ

            NigelJ Total Gardener

            Joined:
            Jan 31, 2012
            Messages:
            6,924
            Gender:
            Male
            Occupation:
            Mad Scientist
            Location:
            Paignton Devon
            Ratings:
            +23,460
            Shortcrust pastry
            1 lb plain flour (sieved if you're posh)
            4 oz Lard
            4 oz Butter or Marg (Stork preferably)
            Pinch of salt
            Cold water
            Rub in fats to an even crumb, enough cold water to make a manageable dough.
            Rest in fridge for 30 minutes
            Then roll out and use.
            That is both Deliah's and my mother's shortcrust recipe.
            Works for me every year.
            No egg, no sugar, no self raising flour.
             
            • Like Like x 1
            • noisette47

              noisette47 Total Gardener

              Joined:
              Jan 25, 2013
              Messages:
              6,605
              Gender:
              Female
              Location:
              Lot-et-Garonne, Aquitaine
              Ratings:
              +16,179
              I'll stick with Pâte sucrée. Plain flour, butter, sugar, and an egg, all whizzed up in a food processor. Takes seconds and melts in the mouth :)
               
              • Like Like x 2
              • Informative Informative x 1
              • Logan

                Logan Total Gardener

                Joined:
                May 27, 2017
                Messages:
                15,802
                Gender:
                Female
                Occupation:
                housewife
                Location:
                redditch Worcester
                Ratings:
                +49,497
                I use a food processor also for my pastry, as well for the fruit crumble topping.
                 
              • Busy-Lizzie

                Busy-Lizzie Total Gardener

                Joined:
                Mar 13, 2024
                Messages:
                1,324
                Gender:
                Female
                Occupation:
                Retired
                Location:
                Norfolk and Dordogne, France
                Ratings:
                +4,204
                I use a food processor too. I made mince pies today.
                 
                • Like Like x 1
                • NigelJ

                  NigelJ Total Gardener

                  Joined:
                  Jan 31, 2012
                  Messages:
                  6,924
                  Gender:
                  Male
                  Occupation:
                  Mad Scientist
                  Location:
                  Paignton Devon
                  Ratings:
                  +23,460
                  As chief cook, dish washer and food processor in my kitchen; I find that making pastry and crumble toppings can't be beaten as a manicure, clean fingers and soft cuticles.
                   
                  • Agree Agree x 1
                  • Funny Funny x 1
                  • Busy-Lizzie

                    Busy-Lizzie Total Gardener

                    Joined:
                    Mar 13, 2024
                    Messages:
                    1,324
                    Gender:
                    Female
                    Occupation:
                    Retired
                    Location:
                    Norfolk and Dordogne, France
                    Ratings:
                    +4,204
                    Yuk! :heehee: What colour is your pastry?
                     
                    • Like Like x 1
                    • cactus_girl

                      cactus_girl Super Gardener

                      Joined:
                      Mar 15, 2024
                      Messages:
                      756
                      Gender:
                      Female
                      Occupation:
                      Retired
                      Location:
                      Sutton Coldfield
                      Ratings:
                      +2,934
                      For my pastry I use my K-Mix mixer to rub the fat into the flour, then add cold water manually. I do half fat to flour and half the fat is lard, half Flora Original. I never, never add sugar to any pastry. Yuk. But I do use SR flour and add a pinch of salt.

                      I still haven't made my mince pies, which I freeze until needed as the freezer is full. Maybe on Sunday.
                       
                      • Like Like x 1
                      • NigelJ

                        NigelJ Total Gardener

                        Joined:
                        Jan 31, 2012
                        Messages:
                        6,924
                        Gender:
                        Male
                        Occupation:
                        Mad Scientist
                        Location:
                        Paignton Devon
                        Ratings:
                        +23,460
                        After baking; the same as anybody else's of course. As I'm the only person who consumes my baking it doesn't matter.
                        Also crumble topping made with wholemeal flour, oats and muscavado sugar isn't going to show much anyway.
                         
                        • Like Like x 1
                        • CanadianLori

                          CanadianLori Total Gardener

                          Joined:
                          Sep 20, 2015
                          Messages:
                          10,020
                          Occupation:
                          Battle Axe
                          Location:
                          Oakville, Ontario, Canada Zone 5A
                          Ratings:
                          +32,315
                          I am lousy at icing decoration so I turn the gingerbread men upside down for simpleton decorating.
                          20241219_171552.jpg
                           
                          • Like Like x 6
                          • Funny Funny x 1
                          • fairygirl

                            fairygirl Total Gardener

                            Joined:
                            Oct 3, 2020
                            Messages:
                            2,897
                            Occupation:
                            retired
                            Location:
                            west central Scotland
                            Ratings:
                            +6,518
                            We always use plain flour, and butter for shortcrust pastry. Never use lard - horrible stuff. All done by hand too.
                            My daughter does the pastry nowadays though. I just enjoy the end results....
                             
                            • Funny Funny x 2
                            • Like Like x 1
                            • Informative Informative x 1
                            Loading...

                            Share This Page

                            1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
                              By continuing to use this site, you are consenting to our use of cookies.
                              Dismiss Notice