Saturday, 31 March 2012

Trying to get to grips with the iPad.

Well, I have been flat out ,having friends found here, or else going out for the past eleven consequtive days. So what's been on the menu?
More chicken and leak pie made with filo pastry, a duck, spicy sausage and tomato and white bean casserole(this before it became so unseasonably warm).Various interesting salads,especially a BEETROOT, SWEET POTATO AND SMOKED MACKAREL SALAD. made with roasted vegetables, some red onion added to the mix, some limejuice and then the whole lot tossed in a horseradish and cream sauce while it was still warm.
Served with some rocket leaves for colour.

Lots of red fruits, mangoes, pineapple for dessert, home made breads,made with a flour that had seeds in the mix, but to my taste ,somewhat heavy.
lots of Easter biscuits,
Recipe below.
250grammes of plain flour
175grammes if butter
150 grammes of caster sugar
4-5drops of oil of Cassia(more if you
I've a stronger taste)
1egg,well beaten
100 grammes of currants.

cream the butter and sugar till it is pale,then add the oil to the egg,and mix them into the sugar and butter.
Add the flour, and then the currants.
This will make a VETY SOFT dough.

Take a quarter of the mixture at a time ,and roll out ,using plenty of flour,you need the biscuits to be the thickness of a pound coin.
Place the m onto a baking sheet,using a fluted citter.
Chill in the fridge for 30 minutes,and then bake in a hot oven. 180 degrees,for 12 to 15 minutes, but watch them carefully ,as they burn when you take your eye off them

This amount should make around two dozen biscuits. They won't last long.....

1 comment:

  1. Hello Jill. This is so good. I love your book background. I also loved your delicious walnut bread. Do you use fresh or dried yeast? Will you share the recipe? I would like to have a go at making it. I made some chocolate ice cream yesterday(for a supper party next week) which we haven't tried yet. I have the most irritating ice cream maker - the lid is very difficult to get off. Do you use an ice cream maker or do it by hand? I do think the continuuous gentle beating makes a difference to the creamy texture but everytime I use mine I swear never to use it again! Lovely to meet you on Thursday. What terrific hosts they are. Judy J