Geordie girl Posted January 24, 2008 Share Posted January 24, 2008 Well thankyou kind lady [kiss][kiss][:$] Link to comment Share on other sites More sharing options...
mint Posted January 24, 2008 Share Posted January 24, 2008 [quote user="memb"][quote user="Geordie girl"] to grease or not to grease ..............SR or Plain flour, glaze or flour the tops.............extra baking powder ...........sweet 17 are you as confused as me? [:'(][6][/quote]Since arriving in France for scone baking I've used Gateaux flour, works perfectly for me! Sure yours are nice Scooby, personally I only glaze my cheese scones with beaten egg. Be nice to see a photo! BTW my friend and I raised 264€ last summer selling my cakes and scones for an animal rescue centre, maybe Sweet 17 and GG will have such success they'll go into business together! Hmmmmmm "Aunt Sweet's Geordie Scones" .... sounds good to me![Www][/quote]membI, too, use gateaux flour, not for scones but for my sponges. Being too idle to cream with an old-fashioned spoon, I chuck it all in the mixer together - the flour, eggs, sugar, butter. I know Delia used to recommend Margarine for all-in-one sponges but I don't like margarine (not the taste and particularly not the hydrogenated fat in them).I did find that the first couple I baked here using gateaux flour and all butter didn't rise as much as normal. But, if I substituted half the butter for some stuff in a tub that says contains omega oils, the sponge is less fatty and rises very well.Recently, I made gold crowns with paper doilies (brought over when we moved here) and put them round Victoria sponges for my best French friends. I told them the cake was called after Queen Victoria and therefore was a gateau la reine instead of gateau le roi after the 3 kings. I didn't put the "fevre" in them as I saw one of these so-called beans and it was not a bean at all but a tiny ceramic frog! I'd have been afraid somebody would swallow the thing or, even worse, break a crown or dentures on it!!!Anybody remember finding the silver sixpence in the Christmas pudding?What fun it is talking cooking!GG, I'll send you a scone in the post if you like but I can't post pictures at present as I don't know where the camera attachment that lets me load pictures is! Link to comment Share on other sites More sharing options...
Scooby Posted January 25, 2008 Share Posted January 25, 2008 Tip for making quick fab sponge cakes - use SR flour but add 1/2tsp of baking powder to every 2ozs of SR flour. So a 6 | 6 | 6 | three egg recipe add 1 and 1/2 tsp baking powder. Then chuck everything in a food processor and whizz for a minute stopping one or twice to scrape sides of bowl back into the mixture. Works perfectly everytime. Works for any recipe that uses creaming method.memb - we do the charity bake two or three times a year. I usually do spomge cakes and various flavours of muffins - easy and quick and sell at a good price. Not sure how much we raised though. (We also did a skydive from 12,000 feet and abseiled down one of the big (twenty storey) glass skyscrapers in the Docklands for cancer charities - raised £30,000!) Link to comment Share on other sites More sharing options...
flunch Posted January 25, 2008 Share Posted January 25, 2008 .......memb - we do the charity bake two or three times a year. I usually do spomge cakes and various flavours of muffins - easy and quick and sell at a good price. Not sure how much we raised though. (We also did a skydive from 12,000 feet and abseiled down one of the big (twenty storey) glass skyscrapers in the Docklands for cancer charities - raised £30,000!)Well done Scooby, nice to do your bit for charity, especially one close to our hearts - a cancer charity, not sure if I could equal you to the skydive from 12,000 feet though! Well done. Our next fundraising is end of April for the animals, its tiring as we're kept going all day making tea/coffee and serving our cakes / scones / flapjacks, but a French neighbour said her family can't wait to go, so its pleasing a cake and a cuppa can bring us closer. How's the scone baking going GG and Sweet 17? I hope successfully ! Glad you got the balance right with the omega/butter balance Sweet 17. A friend of mine (normally a good cook) said she could'nt make a successful cake in France. It was down to the sugar, she simply did'nt know she was using the wrong sugar. Another problem can be an oven powered by gaz, its just not the same as gas as we knew it in England, which is why I have an electric oven. Link to comment Share on other sites More sharing options...
Geordie girl Posted January 25, 2008 Share Posted January 25, 2008 [quote user="sweet 17"]THREE inches high! Blimey, gonna make some this evening. Will let you know how high they get.[/quote] Not three inches high but they tasted yummy with jam & cream[IMG]http://i241.photobucket.com/albums/ff146/Geordiegirl14/scones002.jpg[/IMG] Link to comment Share on other sites More sharing options...
flunch Posted January 25, 2008 Share Posted January 25, 2008 Waited in anticipation GG! Thanks for photo.....great stuff! Bet I see you on Masterchef next series. I'll listen out for the geordie accent and you telling Gregg & John to "had on a minute" when they say times up! (only joking).......keep it up !![;-)] Link to comment Share on other sites More sharing options...
mint Posted January 26, 2008 Share Posted January 26, 2008 Made the scones this evening. They tasted great, both warm and cold. They weren't quite 3 inches but were at least 2 inches. Alas, they looked nothing as nice as GG's.Mine were the usual shape, wibbly-wobbly with the tops at a slant and not nice and level. I don't think I roll the dough evenly. Will improve because I will have to keep practising till I get them right won't I?Next topic, I bought some buckwheat flour, thinking it was wholemeal (dumb creature). Now I know sarasin is buckwheat since I looked it up in the dictionary. So, I know I can make pancakes with this flour and Shrove Tuesday is coming up fast.Anyone got a recipe for buckwheat pancakes? Can they be eaten sweet and savoury? Anything else I can make with this flour as I bought a 1-kilo bag?[:D] Link to comment Share on other sites More sharing options...
Geordie girl Posted January 26, 2008 Share Posted January 26, 2008 Well done S17, bet they were lovely, but you do make me laugh; memb will probably come on with a pancake recipe for you.I made another batch of scones today........ better shape than yesterday as well .[:D] Link to comment Share on other sites More sharing options...
flunch Posted January 26, 2008 Share Posted January 26, 2008 Glad you've both had successful scones....the shape will come...keep trying. Never done buckwheat pancakes but just googled it and come up with this...Ingredients275ml/9½fl oz skimmed milk1 free-range eggpinch salt1 tsp vegetable oil55g/2oz wholewheat flour55g/2oz buckwheat flour1 tsp vegetable oil, for cooking1 lemon, juice only1 orange, juice only Method1. Place the milk, egg, salt and oil into a large bowl and mix well.2. Sift the wholewheat and buckwheat flour into a separate bowl. 3. Add the mixed flour to the milk mixture gradually, stirring constantly until a smooth batter is formed. Allow the batter to rest for thirty minutes prior to cooking.4. Add teaspoon of oil to a hot pan, pour in an eighth of the mixture and cook for 1-2 minutes on each side, or until golden on each side. Remove from the pan and place between sheets of baking paper and keep warm while repeating the process with the remaining mixture to create eight pancakes.5. To serve, place a pancake onto a warmed plate and add a squeeze of fresh lemon and orange juice. Link to comment Share on other sites More sharing options...
mint Posted January 29, 2008 Share Posted January 29, 2008 Haven't made those pancakes yet, memb. Saving them for Shrove Tuesday next week. Meanwhile, I have found a wholemeal scone recipe since scoffing all the scones that I made using your recipe. Here goes and I hope you approve!1 lb wholemeal flour (I used the wholemeal I normally use for making bread and it was fine)1/2 tsp salt.2 tsp baking powder2 oz butter1 oz soft brown sugarmilkFirst 3 ingredients in bowl and rub in.Stir in sugarEnough milk to make stiff doughKnead lightlyRoll into 6-inch round and mark into 8 wedges.As per your earlier instructions, memb, no greasing of the tray and no brushing the top with anything.200 C or 400 F for 20 minutes.Cool wrapped in a tea towel.I really enjoyed them with butter and jam but I think they might go well with a creamed cheese. Makes a change from bread or crackers. Link to comment Share on other sites More sharing options...
flunch Posted January 29, 2008 Share Posted January 29, 2008 I will try those Sweet17. Always nice to try something different. Maybe you and GG would like to try Scakes - a scone/rock cake type of thing, lovely with a cuppa. Link to comment Share on other sites More sharing options...
mint Posted January 30, 2008 Share Posted January 30, 2008 Bought a pintade this afternoon. I usually just put in the usual carrots, onions, mushrooms, leeks (depending on what I have) and perhaps a glass of wine.Anybody got a better recipe? Link to comment Share on other sites More sharing options...
Gemonimo Posted January 31, 2008 Share Posted January 31, 2008 Cut the pintarde into six pieces (bone in);Brown along with a sliced onion and a handful of ceps ( out of season I use frozen ones);Put a tight fitting lid on the pan, lower the heat and cook until done shaking the pan from time to time;Make a generous "hachis" of garlic and parsley, sprinkle onto the pintarde;Replace the lid and leave in a warm place so that the flavours fuse. This is my MIL's recipe and works just as well with rabbit. Jen Link to comment Share on other sites More sharing options...
mint Posted January 31, 2008 Share Posted January 31, 2008 Thanks, Jen. I'll have a go. I have saved the pintade waiting for recipes. Love the idea of the garlic Link to comment Share on other sites More sharing options...
Gemonimo Posted January 31, 2008 Share Posted January 31, 2008 Hope it turns out ok Sweet 17. One of the reasons I like cooking this way - my MIL called it à l'étouffe - is because with the lid on the pan there is always a 'jus' and the meat is always juicy but you have to like garlic. I'd love to hear how it turns out! Link to comment Share on other sites More sharing options...
mint Posted January 31, 2008 Share Posted January 31, 2008 Jen, I have a bois-charbon stove so might do it inside the oven rather than on top. Will definitely let you know how it turns out. Link to comment Share on other sites More sharing options...
mint Posted February 1, 2008 Share Posted February 1, 2008 Jen, I ate too much pintade this evening. It did taste quite rich but I wasn't in the mood to care, having had to go to the doctor's, then to the computer repair shop, then to the supermarche, then the immobilier's and it piddled down all day. Link to comment Share on other sites More sharing options...
Gardengirl Posted February 2, 2008 Share Posted February 2, 2008 We tried a fish stew recipe last night; printed it out from several weeks ago. Having problems with computer & can't find OP. Just had to say how good it was, & so easy! I put some garlic in it as we mainly had white fish. It would seem that an endless number of variations can be made! I've not been a great fan of fish, other than fairly plainly cooked, but loved this. Thanks OP, Jo Link to comment Share on other sites More sharing options...
johnnyboy Posted February 18, 2008 Share Posted February 18, 2008 Starter - easy: Chilled.1) Sliced Smoked Salmon.2) King Prawns.3) Avacado.4) Creme Fraische & Chopped Chives.Simply arrange items 1 to 3 on plate to your own style, mix item 4 ingredients and place in ramekins to suit.Can garnish with salad/cherry toms if desired.Num, num, num! Johnnyboy. Link to comment Share on other sites More sharing options...
mint Posted February 20, 2008 Share Posted February 20, 2008 JohnnyboyThat's what I call do-able! Love it and will do it for my next dinner party for 10.Memb, if you are out there and reading this, my scones are now superb and the taste and shape fantastic (even if I say so myself). Now how about a recipe for something else that is sweet and indulgent and knock-them-dead scrumptious and very, very fattening?Can't do up the zips, buttons, etc so I guess there is no turning back? Link to comment Share on other sites More sharing options...
flunch Posted February 21, 2008 Share Posted February 21, 2008 Good news Sweet 17, keep up the good work, did'nt I say practice makes perfect! I liked Johnnyboy's starter too. Link to comment Share on other sites More sharing options...
Innocents Abroad Posted February 27, 2008 Share Posted February 27, 2008 Mains (quite easy but slightly faffy, though well worth the effort) Monkfish with Saffron & Pernod Sauce (my version) 100g chopped shallotsLarge tomato – peeled, deseeded and chopped2t oil1t fish sauce (Nam Pla)10mls Pernod350g (ish) monkfish – skinned & cut into thick discs1t oil10g butter100g crème fraîcheGood pinch saffron – soaking in very small dish of boiling water 1. Gently fry shallots in 2t oil until translucent and then add chopped tomato2. Add small amount of water, if necessary, to stop mixture from getting too dry3. Add fish sauce4. Add saffron water5. Add Pernod6. Cook for few minutes more to ‘cook out’ the alcohol then turn off the heat.7. Blitz the mixture, adding a little more water if necessary, to a thickish sauce8. Return the sauce to the original frying pan.9. In different pan quickly fry the monkfish in hot pan containing 1t oil and butter – until just cooked (3 – 4 mins)10. Water will run from the fish which can be used to deglaze the pan11. Towards the end of cooking the fish put the sauce back on low heat12. Remove fish and keep warm (this will help drain away any further water)13. Add crème fraîche to sauce and stir and then transfer the sauce to the fish frying pan, which should still be on a low heat. Combine well.14. Add the fish, discarding any further water, which may have drained off, and quickly combine with the sauce.15. Serve straight away (We usually have it with steamed basmati rice) Enjoy! Link to comment Share on other sites More sharing options...
Goodychops Posted February 29, 2008 Share Posted February 29, 2008 I can just about make a croque monsieur so have avoided french deserts like the plague! But... I've been subscribing to a load of podcasts on iTunes and there's on on there just now called The Ratatouille Guide to French Cuisine and it's hosted by a French TV chef. It's got a load of french deserts on it. Delicieux! If you type out the name in the search bar you'll find it easily. Xx [:P] Link to comment Share on other sites More sharing options...
suzy Posted March 5, 2008 Share Posted March 5, 2008 Sweet 17How about my Mum's recipe called Cardinal's Cloak (so called because of the colours )Put a thickish layer of raspberries (fresh, tinned or frozen) in the bottom of a glass dish, then top with mixture of greek yog and double cream, finally top with demarara sugar (about 1/4 inch thick) You can do it it individual glasses or a large glass dish. then leave at least 24 hours in the fridge until the sugar has melted. It looks very pretty with it's layers, tastes divine and with all that cream and sugar is quite fattening I guess !Enjoy ! Sue Link to comment Share on other sites More sharing options...
mint Posted March 15, 2008 Share Posted March 15, 2008 Been back to the "old country" and looking in for the first time in a coupla weeks. Thanks for further suggestions, folks.Suzy, Cardinal's Cloak it is for the next meal for friends. Yum, yum. It's OK, just bought jeans, shorts, etc back in Blighty for the summer (in France) and, guess what, have bought everything one to two sizes BIGGER! Link to comment Share on other sites More sharing options...
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