Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://www.bibliocook.com/2007/03/21/rabbit_success.html#more

Rabbit success
March 21, 2007 7:25 PM | 9 Comments

Ballyvoddy Rabbit Stew with Herb Dumplings It’s been a long time - and two rabbit traps, one from Norfolk and one from New Zealand - coming but this weekend the Boyfriend finally managed to catch a rabbit. When he announced that there was a rabbit in a trap at the back of the garden on Sunday morning I didn’t initially believe him but when fresh back steaks and legs arrived in the kitchen there was no doubting. That’s one rabbit down - probably about 9999 left to go, judging by their attacks on our newly planted beech trees.

Fortunately I’ve been collecting recipes for just such an event since we moved into the cottage last year but, as usual, I took my inspiration from several and made it up as I went along. In the interests of Hayden’s sustainable cooking challenge, we cooked this with Irish carrots and onions - and some garlic that I personally imported from Barcelona. Although the wine was imported from Chile, most of the ingredients were Irish-made or grown (Odlum’s unbleached flour, Kerrygold butter) and locally sourced. As it was a cold weekend, we had our little wood and coal-burning stove running so we were able to keep the house toasty, heat up our hot water and simmer this stew on top of the stove. The stove is not normally used for cooking - we do have an electric cooker too - as it normally takes too much stoking to get it hot enough but on a cold, miserable evening, what else is there to do? Not for the first time, I blessed my cast iron pots as they really are the best thing for cooking on the stovetop.

Because our rabbit was wild, it certainly needed all of the two hours’ cooking that it got. Inspired by Jamie Oliver, the Boyfriend put together some herb dumplings which we landed on top of the stew for the last 20 minutes, browning them under the grill for a few minutes at the end. The meat was lean, rich and (almost) tender - it filled me up in minutes - accompanied by plenty of savoury gravy, butter-soft carrots (if you’re a fan of not-so-well cooked carrots, just add them in towards the end, before the dumplings go on top) and light as a feather dumplings, crusty on top from the grill, and soaked in gravy underneath. It’s a great one-pot meal, perfect for a wintery evening. Now, to try catching another one...

Ballyvoddy Rabbit Stew with Herb Dumplings
Rabbit - 1, skinned, gutted and jointed
Flour - 2 tablespoons
Olive oil - 1 tablespoon
Streaky bacon - three rashers, chopped into large pieces
Onions - 2, peeled and sliced
Garlic - 4 cloves, peeled
Red wine - 500ml
Chicken or vegetable stock - 500ml
Carrots - 4, peeled and cut into large 2cm chunks
Thyme and rosemary - large sprigs of each
Sea salt, freshly ground black pepper

Herb Dumplings
Plain flour - 200g
Baking powder - 2 teaspoons
Butter - 100g
Parsley and chives - a fist-full, chopped finely
Milk - enough to mix
Whole nutmeg, sea salt, freshly ground black pepper

Mix the flour with a pinch of sea salt and plenty freshly ground black pepper. Rinse and dry the pieces of rabbit and toss in the seasoned flour.

Heat the olive oil in a large, cast iron casserole dish or heavy-based frying pan. Fry the streaky bacon and onions for 3-4 minutes, then add the whole cloves of garlic and fry for another 2 minutes. Remove the bacon, onions and garlic with a slotted spoon and put to one side.

Heat the casserole dish again and then put in the rabbit to sear, turning as it browns. Turn down the heat and add the bacon, onions and garlic to the pan, together with the red wine, stock, carrot chunks, whole sprig of thyme and the rosemary leaves, stripped from the stalk and chopped finely. Bring to the boil place the lid on top, turn down and allow to simmer until the meat is tender. This will take from 1 hour for farmed rabbit to about 2 hours for their wild brethren. The dish can also be cooked in a 180°C oven.

Meanwhile, make the herb dumplings. Sieve the plain flour and baking powder into a large bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the chopped herbs to the bowl, season well and add enough milk to make a soft dough. Roll into balls about the size of a large walnut, grate some nutmeg on top of the dumplings and refrigerate until needed.

Twenty minutes before you want to eat, add the dumplings to the simmering stew, drizzle with olive oil, and clamp the lid back on top to allow them to cook in the steam. When they are well risen and cooked, preheat the grill and put the casserole under the grill for a few minutes until the dumplings are golden brown. Serves 4.

Bibliocook: All About Food
Musings and meanderings, rants, reviews and recipes on Bibliocook.com: All About Food, a blog that started in Christchurch, New Zealand and is now living in North Cork, Ireland.

http://www.bibliocook.com/archives.html

[Will keep you reading for days, interesting, talk about recipes and food....granny

http://www.bibliocook.com/2009/08/the-best-chocol.html#more

The best chocolate cake
August 1, 2009 12:07 PM | 3 Comments

Chocolate Orange Spice Cake I’ve always liked to bake. As soon as I was old enough to co-ordinate reading recipes and using a wooden spoon, I was anxious for any cake-making excuse - and most of them involved copious amounts of chocolate. Over the years there have been many good chocolate cakes, from my early attempts using chocolate-flavoured cake covering and marg to (when I started paying for my own shopping!) butter and 70% dark chocolate. This cake, however, although it may not look like much, stands head and shoulders above the rest.

I discovered it in the Green and Black’s cookbook when we were in New Zealand. We had a friend who was coeliac so I was always on the look out for cakes that were suitable for her and this was a good one. Deep and dark and deliciously decadent, this was a gluten-free cake that didn’t try to pretend it needed some kind of flour substitute. Neither did it need the eggs to be seperated and the whites whisked, something which - at the time I had no electric mixer or whisk - turned me off many a recipe.

This is a very quick cake to make: just melt, whisk, mix and bake. It can be served as it is with good vanilla ice cream or topped with a cloud of softly whipped cream and dusted with cocoa or grating of cacao. You can, of course, leave out the orange rind and spices but I love these flavours with the chocolate.

Chocolate Orange Spice Cake

Dark chocolate - 300g
Caster sugar - 275g
Butter - 165g
Sea salt - a pinch if you are using unsalted butter. Otherwise optional.
Eggs - 5
Ground almonds - 1 tablespoon
Grated rind of one orange
Ground cinnamon - 1 teaspoon
Nutmeg - ¼ teaspoon, freshly ground
Cream and cocoa or cacao to serve

Preheat the oven to 180ºC (170ºC fan bake). Butter and line the base of a 23cm spring-form cake tin.

Put the chocolate, butter, sugar and salt, if using, into a large bowl and suspend over a saucepan of simmering water. Remove from the heat when the chocolate and butter are melted and allow to cool.

Whisk the eggs with the ground almonds, orange rind and spices. Mix gently into the melted ingredients until it thickens slightly then pour into the prepared tin.

Bake in the preheated oven for 35-40 minutes. This cake does not rise very much but you will know that it is cooked when it has cracked on top and shrunk slightly away from the sides of the tin. When tested with a skewer it should still be soft but not raw inside.

Allow to cool on a wire rack for a few minutes before removing the sides and base of the tin. When cold, top the cake with a layer of softly whipped cream and either sieve over a teaspoon of cocoa or grate over a sprinkling of cacao.

Serves 8.

http://www.bibliocook.com/archives/2008/05/makeahead_caram_1.html#more

Make-ahead Caramel Cake for Saturday barbeques

Caramel CakeWorking Saturdays means that any weekend entertaining needs to be planned and organised well in advance, especially when it comes to Saturday night barbeques at the cottage. The Naas Cousin was coming to stay so I grabbed the opportunity to get a few of the cousins together. There wasn’t anything complex on offer: free-range chicken drumsticks marinaded for a little while in my thrown together barbeque sauce (mix enough tomato ketchup, wholegrain mustard, cider vinegar, soy sauce and seasonings to coat the chicken. Allow to stand. Throw on barbeque.), some decent meaty sausages, homemade mini-beef burgers and an assortment of roasted vegetables (red and yellow peppers, spring onions, large mushrooms with garlic butter and lemon, sweetcorn with smoked garlic salt). The Husband normally does the cooking outside while I look after the prep in the kitchen as there are always a couple of salads to assemble. This time it was a Pasta and Flageolet Bean Salad with Sundried Tomato Dressing alongside a Green Salad with Blue Cheese, Nectarines and Savoury Seeds, dressed with Sweet Blackberry Vinaigrette.

The Naas Cousin arrived well armed with hummus, vine leaves and wine to kick off the evening and, inspired by my perusal of Piri Piri Starfish, I had made Tessa Kiros’ Caramel Cake a few days beforehand for an easy pudding. The Little Sister came armed with pineapples for dusting with vanilla sugar and caramelising over a dying barbeque to accompany the damp, dense cake. To go totally for a sweet overdose, we served the cake and caramelised pineapple with caramel sauce (from Murphy’s Book of Sweet Things) and - at this stage I had run out of cream! - dollops of natural yoghurt. The post-barbeque sweet feast was further enlivened by another contribution from the Little Sister - Vodka Chilli Chocolates from Green and Black’s cookbook. She didn’t tell us that she hadn’t gotten around to deseeding all the chillis until a bit later...

When making the Caramel Cake, I didn’t have any cream in the house - again! - so I give you my less rich version of Tessa’s recipe, which uses extra milk instead of the cream. This keeps exceptionally well but make sure you don’t pull the caramel off the heat too soon. If it has been cooked until it is a lovely dark chestnut colour then it will have notes of bitterness to offset the sweetness all around.

Caramel Cake
Caster sugar - 200g
Milk - 250g
Butter - 200g, at room temperature
Vanilla extract - 1 teaspoon
Eggs - 3
Plain flour - 250g
Baking powder - 1½ teaspoons

Preheat the oven to 180ºC (160ºC for a fan oven). Butter and flour a 24cm spring-form tin.

Heat the sugar in a deep, heavy saucepan over a medium heat, without stirring, so that it melts and turns a deep chestnut colour. This will take some time but don’t rush it, just tilt and swirl the saucepan every so often so that it cooks evenly. When it is dark enough, take it off the heat and whisk the milk into the caramel, very carefully. If there are still lumps of caramel in the mixture, heat gently, whisking all the time so that they melt. Allow to cool for 5-10 minutes.

Using a wooden spoon or hand held mixer, beat the butter in a large bowl for a minute, then pour in the still-warm caramel milk and whisk together. Add the vanilla and eggs, one at a time, whisking well after each one, and continue to whisk until the mixture cools a little and starts to thicken. Sieve the flour and baking powder over and mix well.

Pour into the prepared tin and bake for 30-40 minutes until golden and firm, but still moist inside. Allow to cool on a wire rack before removing from the tin.

Cuts into 16 thin slices.

Adapted from Piri Piri Starfish by Tessa Kiros.

Posted by Caroline at May 26, 2008 7:29 PM

http://www.stuffyerbake.co.uk/

Daring Baker Marshmallow kisses
July 27th, 2009

Marshmallow kisses

I have seen chefs make marshmallow a few times and have often thought about giving it a go, but never have. When this challenge came up I was keen to give it my best shot and my Fiance was also extremely excited about the prospect of chocolate covered goodies.

The cookies seemed to come out well so then was the challenge of the marshmallow. Glancing over the recipe again I noticed that I needed a sugar thermometer but, alas I don’t have one so had to go solely on the soft ball test in water to see if I had cooked my sugar enough. Thankfully it seemed to work!

I found it difficult to get a hold of corn syrup so I used golden syrup instead and hoped it would work. I think I also ran out of caster sugar so had to use some caster and some demerera sugar. It’s a wonder I managed it at all with all my little adjustments!

The one tip I would give is that when you add the sugar, syrup and gelatin mixture it looks like disaster has struck as your lovely thick, fluffy egg whites go very slack but don’t worry! Keep whisking furiously until the mixture cools a bit and it will gradually start to thicken again.

I’m not sure if it was beginners luck but they seemed to turn out very well. The only thing I think I did wrong was to add too much oil to the glaze and the chocolate ended up very soft and thin. I do think though, that it’s better to use dark chocolate as the filling is so sweet it needs a more bitter covering.

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

http://www.stuffyerbake.co.uk/

Pear and hazelnut strudel with ice cream

I’ve always been a fan of strudel and have made it several times. The real challenge of this particular recipe, though, is making the strudel pastry from scratch and emerging from the kitchen having not suffered a fatal heart attack from the stress of trying to get it right, although a more laid back approach is preferable. Thankfully I survived and the pastry turned out not too bad. I think next time I need to stretch it out a little more but it wasn’t bad for a first attempt and I do intend to give it another go. The filling I decided on was pear and hazelnut. I love hazelnuts and the combination with pears, a little dark chocolate and orange is a match made in heaven. I have kept the original filling recipe in there so you can decide which you prefer. I hope you enjoy.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Posting date for the May Challenge is May 27th.

(Please also read the tips and notes on the trial runs Courtney and I did. You’ll find them below the recipes.)

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Pear strudel

3 conference pears pealed, cored and chopped into inch square pieces
50g dark chocolate coarsely grated
orange, zest and juice
50g hazelnuts, roasted and coarsely chopped
100g white breadcrumbs
100g Butter melted
capful of pear liqueur (optional)

Take 50g of the butter and melt in a frying pan, add the breadcrumbs and fry until light golden brown, allow to cool.
Mix the rest of the rest of the ingredients together and set aside while you roll your strudel pastry. Simply follow the instructions for filling the strudel as with the apple strudel and bake in the oven for the time indicated. Leave to cool for about 20 mins and then serve with your favourite vanilla ice cream. Delicious

Pear and hazelnut strudel

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn’t come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

http://www.stuffyerbake.co.uk/

[has many good recipes]

Anjum Anand Curry Goddess
April 9th, 2009

Red Goan Chicken

I got a rather lovely Anjum Anand cookbook for Christmas and we have been happily working our way through some of the recipes. So far so good, as the dishes have all been delicious and really tasty. This red Goan chicken dish is no different and I thought I’d share it with you.

Ingredients

serves 4

Red Goan spice paste

2 large, mild, fresh chillies, deseeded

1 tsp cumin seeds

1 1/2 tsp coriander seeds

3 cloves

6 black peppercorns

3/4 tsp tumeric

9 large cloves of garlic, peeled

1cm piece fresh ginger, peeled

good sized piece of cinnamon

1 tsp tamarind paste

3/4 tsp sugar

3/4 tsp salt

5 tbsp white wine vinegar

Whizz all the ingredients of the spice paste up in a blender until it forms a fine paste. You can then store it in the fridge for up to a week.

Red Goan Chicken

4 tbsp vegetable oil

1 large onion, peeled and sliced

4 tbsp Goan red spice paste

4 large tomatoes, chopped

salt, to taste

700 g chicken joints, skinned

Heat oil in a large non-stick saucepan. Fry the onion for about ten minutes until browned and then add the spice paste and cook, stirring, for about two to three minutes.

Add the tomatoes and salt, cover, and cook for about ten minutes until the tomatoes have soften and reduced down. Take off the lid of the pan and continue to stir the tomatoes for another six to eight minutes until they have become darker.

Add the chicken and coat it well with the sauce. Add 250ml water, bring to the boil, then cover and cook over a low heat for twenty to twenty-five minutes. Uncover the pan, then turn the heat up and boil off the excess moisture, tossing the chicken all the time. Do this for about three or four minutes until the sauce has reduce and has darkened further. Serve with rice and Indian bread.

http://ourgranniesrecipes.com/?p=13

Frankie Woulfe’s Brown Stew
Frankie Woulfe’s Brown Stew

Submitted by Sarah Woulfe

Ingredients
1 1/2 lb stewing beef cut into 1 1/2 inch chunks
1 large onion cut into wedges
2 large carrots cut into thick chunks
2 large parsnips cut into thick chunks
1/2 a turnip cut into thick chunks
2 Tbsp flour
1 1/2 pints beef stock
1 Tbsp butter
A sprig of thyme
A dash of Worcestershire sauce
Salt & pepper

Method
1) Gently fry the onion and carrots in some of the butter for a couple of minutes and transfer to an oven proof dish.
2) Dredge the beef in the flour and brown in the pan, a few pieces at a time and transfer to the casserole. (You may need to add some stock to clean the pan after every few batches as the flour may stick to the bottom but add the liquid to the casserole and begin the browning process again with more butter.)
3) Add the remaining vegetables, thyme, salt, pepper, Worcestershire sauce and stock to the oven-proof dish , put the lid on and tranfer to the oven at a low to medium heat for 1 1/2 to 2 hours.
4) The sauce should be thick and meat tender when done.
5) Serve with some floury spuds loaded with real butter and enjoy.

A word from Sarah
This is my grandmother Frankie Woulfe’s Brown Stew recipe. Back in her day there was no such thing as GM food, additives, preservatives or supermarkets. Make sure everything used when making this recipe is, if not organic, at least local. It’ll make the world of difference and will taste the way it was originally intended.
Frankie was born and raised in Ballybunion Co.Kerry and moved to Listowel, where she still lives, in her early 20’s.

http://ourgranniesrecipes.com/?p=12

Steak with Granny Dwyer’s Sauce

Today we have two recipes submitted by readers today and here is the first;
Steak with Granny Dwyer’s Sauce

Submitted by Martin Dwyer

Ingredients
4x 225g (8oz.) Steaks (Fillet or Sirloin)
Salt and Pepper
1 Tablespoon Olive Oil
175g (6 oz.) Mushrooms
60g (2 oz.). Butter
Squeeze of Lemon Juice
30g (1 oz.) Flour
225g (8 oz.) Vine Tomatoes
225ml (8 oz.) Cream (or Crème Fraiche)
Salt and Pepper

Method
Sauce:
First get ready the tomatoes. Bring a pot of water to the boil and then slip in the tomatoes, put the put into a sink as soon as it comes back to boil and pour in cold water. When they are cool enough to handle slip off the skins and then chop the tomatoes with a large knife into small cubes. Put to one side.

Rub the mushrooms in a clean tea towel to remove any compost (there is no need to wash cultivated mushrooms)
Slice these, Melt the butter in a large pan and cook the mushrooms in this until all their liquid has evaporated and they are starting to go brown.Sprinkle over the lemon juice and then the flour and stir this in.Now put in the chopped tomatoes and bring to the boil stirring all the time.

Next add the cream and again boil and continue simmering for a few minutes.

Now put a pan with a heavy base on to heat and when hot put the oil on . When this is sizzling add the meat to the pan and brown it on one side, then turn it and brown the other.

When cooked for about a minute on each side the steak is rare and ready to serve, you should decrease the heat and continue cooking it, turning from time to to time to cook it as much as you want. (Bear in mind that the more you cook it the more natural moisture it looses and the smaller the steak gets) Once cooked put these on a large plate somewhere warm and reheat the sauce, once hot pour in any juices that will have gathered on the steak plate.
Serve with the sauce poured over the steaks.

A Note from Martin

Reading Kieran in Ice Cream Ireland today about the search for Granny’s recipes from Mercier Press inspired me to seek out this recipe from my mother.

While my mother was alive this was her ultimate comfort and celebration dish, and as she got it in turn from her mother it certainly qualifies for the “Granny” label.

The sauce, according to my Grandmother, had originally been called Monkey Gland Sauce. It was she claimed, so called because in the 1920’s when it was invented, there was a belief that consumption of monkey glands would grant the consumer’s longevity.
This particular combination of tomato cream and mushrooms was thought so delicious that it could perform a similar function.
This was their story and both my mother and grandmother stuck to it.

The South Africans, meanwhile have their own version of Monkey Gland Sauce which is a fairly revolting combination of every sauce in the store cupboard thrown onto a pan, a bit like Sweet and Sour meets Barbecue Sauce.
This is not to be confused with our true Granny’s Sauce.

I put this recipe on the menu in my restaurant in Waterford shortly after we opened and it was certainly the most popular sauce for steak there for the fifteen years we were in business. It was always on the menu as Steak with Granny Dwyer’s Sauce .

I know that the Mercier are hoping for stuff more in the line of Apple Pie and Bacon and Cabbage but this was a true Granny dish, was enjoyed by her seven children, her thirty grandchildren and (I hope will be ) by her (for now) thirty odd great-grand-children .
Link Summary

* http://martindwyer.com/m/words.php

http://ourgranniesrecipes.com/?p=24

Ravenscroft’s Guinness Beef Stew
Guinness Beef Stew

Submitted by Amanda Ravenscroft

Ingredients
1lb stewing beef diced
3 carrots peeled and sliced
1 parsnip peeled and sliced
1/2 turnip peeled and sliced
1 onion chopped
Real butter
1 pt beef stock
1 pint of Guinness (can)
3 or 4 sprigs of thyme
Salt and black pepper

Method
Dip the beef in seasoned flour
Brown in a large pot with about 1 tbsp of real butter
Remove and set aside
Add chopped onions and sautee for 2-3 minutes
Add in all other veggies and sautee another 2-3 minutes
Add beef back to pot
Add in beef stock and Guinness
Add in sprigs of thyme
Bring to the boil, turn heat down to low and simmer for 1 and 1/2 hours.
Season to taste with some salt and a little black pepper

Remove thyme sprigs (the leaves will have fallen off and will stay in the stew, this is perfect)
Serve with good old fashioned mashed potatoes.

A note from Amanda
The chunkier the vegetables the better! Sometimes I add in some potatoes as a very handy one pot dinner.

http://ourgranniesrecipes.com/?p=11

Agnes Hourigan’s Apple Tart

Disasters are lessons
My first attempt to recreate my grandmother’s Apple Tart turned rather messy. I made too little pastry, cut too many apples and generally made a mess of the tart when getting it ready to cook. What wasn’t a disaster however was the taste.

The crust and pastry was crumbly and buttery, the apples soft and covered in the caramelised sugar syrup you’d expect from a good tart. Combined with some lovely cream and a small slice of ice cream, it was frankly delicious.

So I had another go
So convinced I could do it well if I gave it another go I tried last night and it turned out pretty good.
Agnes Hourigan’s Apple Tart

For the Pastry:
220grams Plain Flour (Sieved)
100grams Butter (or another fat of you like but butter was the traditional one so I stuck to it)
A Pinch of Salt
A few Tablespoons of Cold Water

For the Filling
500grams of Cooking Apples (I used Irish Bramleys but the choice is yours)
50grams of Sugar (This might seem a small amount to some so feel free to add extra or, if you like a tart tart, less)
Other options include cinnamon and raisins which I skipped. Both because I wanted to keep it traditional.

So far so easy!

Method

Making the Pastry
1) Sieve the flour into a bowl (the general idea is to get as much air in as possible) with your pinch of salt
2) Cut your butter into the flour (make sure the flour is at room temperature
3) Rub the flour and butter together (try not to heat the mixture up too much)
4) When they are mixed add the water (in stages so as not to over water)
5) Combine the mix using as little of your hands as possible. The pastry should come out of the bowl fairly cleanly
6) I tend to leave the pastry in the fridge for a while (30mins-1 hour)

Rolling the Pastry and Preparing the Apples
1) Once the pastry has had some time to cool remove it from the fridge, split into in to two roughly equal parts, place it on a flat, cool, floured surface and roll it out using a floured rolling pin
2) Lightly Grease the base of your tart tin and place the rolled out pastry over it (I let mine drape over the edge the second time, a wise move
3) Peel (optional), core and cut your apples and place them as thickly or as thinly in your base as you wish
4) Cover with your sugar
5) Taking the second rolled section cover the tart and ensure that the edges are sealed (I pierced a few holes in the top and pressed the edges together with a fork for that real old fashioned look!)

Cooking
1) You can baste the top of the tart with an egg or milk mix if you like to get that lovely brown look but its optional
2) Place in a preheated over @ 150C [Could this be the right temp? or is it an Irish oven and different?..see below, maybe about 300 in U.S....granny]
for about 1.5 Hours

Result! It really does work when it works. So that is the first Official Recipe!
Eoin

http://ourgranniesrecipes.com/?p=23

Granny Kate’s Broken Biscuit Cake
Granny Kate’s Broken Biscuit Cake

Submitted by Lily & Hannah

Ingredients
1 8oz bar cadburys milk chocolate
1 8oz bar cadburys dark chocolate
1 tin condensed milk
2 oz butter/marg
Large pack rich tea biscuits

Method
Put chocolate, butter and condensed milk into bowl in microwave and melt
Break biscuits and add to mixture.
Spread mixture onto tray leaving approx inch to two inch thick.
Cool in fridge and cut to size!!!

A note from the Editor
By chance, I have sampled this one from the granny Kate in question and loved it. My efforts to recreate it were not as successful but still tasty!
Enjoy!!!!

http://ourgranniesrecipes.com/?p=31

Caraway Seed Cake
Caraway Seed Cake

From Alice McGrath

Ingredients
225g plain flour
half tsp baking powder
175g butter (no substitutes)
150g castor sugar
3 eggs
2 tablespoons caraway seeds
approx 2 tablespoons milk

Method
Preheat oven to 190C/375F/Gas 5
Grease & Line 6-7 inch round, deep cake tin.
Sift flour and baking powder together onto a plate.
Cream butter & sugar until soft & fluffy.
Beat the eggs, and add a little at a time, with a tablespoon of the flour with each addition, beating lightly between addition.
Add caraway seeds.
Stir in remaining flour and the milk.
The mixture should be soft, but not runny.
Place in tin, smooth top if necessary.
Bake for 30 minutes, then lower the temperature to moderate, 160C/325F/Gas 3 for a further 45 mins to 1 hour, until cake is well risen, golden brown and firm.
Leave in the tin for 10 minutes and then turn on to a wire rack to cool.

http://chocolateandzucchini.com/archives/2005/09/galettes_de_riz_print.php

Galettes de Riz

[Rice Cakes]

“Waste not, want not”, saith popular wisdom. I do hate having to throw out good ingredients or tasty leftovers. I generally strive to make the most of my supplies, and in fact it’s an excellent exercise for your creative muscles to try and find ways to do so. But I have to admit it’s a constant battle between this thrifty side of me and the other one, who rolls her eyes and moans, “We’ve eaten that twice already, can we please move on to something else?”

So I could have thrown out the leftover basmati rice that we had in the fridge, but decided instead to make little rice cakes, mixing the rice with an egg and what vegetables I had on hand, and cooking the patties in the skillet. The resulting galettes were a very pleasant mix of crunchy and tender, with the lovely aroma of basmati rice enjoying the fresh company of spring onions and diced tomato, the whole thing being spiked up by a sprinkle of red pepper flakes — piment d’Espelette, to be specific.

They are very easy to make and assemble, the only step requiring a bit of skill is the flipping of patties in the skillet: be gentle but quick, and don’t flip them too soon or they’ll fall apart — which has no consequence on taste, just presentation. Naturally the recipe below is just a suggestion, you should go ahead and use whichever vegetables (raw or cooked) you have on hand, and maybe throw in a bit of ham or diced tofu in the mix.

Galettes de Riz

- 1 1/2 cups cooked rice
- 1 egg, lightly beaten
- 2 spring onions, chopped
- 1 tomato, juice and seeds removed, diced
- one clove garlic, chopped thinly
- salt, pepper
- red pepper flakes (optional)
- fresh cilantro

Serves 2.

In a medium mixing-bowl, combine the rice, egg, spring onions, tomato, and garlic; stir until well combined. Season generously with salt, pepper, and red pepper flakes if using. Cover and refrigerate for 15 minutes.

Heat some olive oil in a large skillet over medium-high heat. Remove the rice mixture from the fridge. Use two tablespoons to form patties (about 3 inches in diameter) with the mixture, and transfer them into the skillet. Cook for five to eight minutes on one side, or until browned, then flip carefully with a spatula and cook for another five minutes on the other side.

Serve immediately with fresh cilantro.

Chocolate & Zucchini [http://chocolateandzucchini.com]
All writing and photography on Chocolate & Zucchini is Copyright Clotilde Dusoulier © 2003-2009 unless indicated otherwise. All rights reserved.

http://chocolateandzucchini.com/archives/2003/10/swiss_chard_pie_print.php

Swiss Chard Pie

Spinach is one of the rare vegetables I will not eat. Possibly, this has to do with the green puke they were trying to pass off as spinach at summer camp. I did try real supposedly yummy fresh spinach, but could not take it. Bleh. The only form I can eat it in, is when it doesn’t taste like spinach at all, in spinach ravioli for instance.

Now, people tell me swiss chard tastes very much like spinach, so my taste buds must be a bit weird, as I seem to love swiss chard about as much as I loathe its cousin. I had been craving swiss chard pie all summer, so last week-end, when I saw big bunches of it at the produce store, I got one. It was so huge I had to cut it in two so it would fit in the fridge. But that was very easily done with my new extra-sharp chef knife. Heh.

As much as I am particular about home-made pie dough for desserts, I always use store-bought flaky (pâte feuilletée) or regular dough (pâte brisée) for the savory pies and tarts I make. Grocery stores in France carry perfectly acceptable ones. This time I had gotten thin pizza dough (less fat apparently), to see how it would turn out.

Premade pie dough is sold rolled out onto parchment paper then rolled up into a cylinder, making it easy as pie (haha) to just unroll it onto your pie dish, saving you the laying out of parchment paper in the bargain. But as I unrolled this pizza dough, I realized it was really very small in diameter. I needed it to be quite larger than my dish to have extra dough to fold over the filling, so I tried to massage it to the desired size by pulling at the edges with my hands. But I must not have done this gently enough (or just bad karma?), because the dough ripped and was just a mess. I thought what-the-heck-I’ll-just-start-over, turned it into a ball and tried to roll it out using a rolling pin. When that obviously didn’t work - the dough being way too elastic - I just dumped it in the trash (I should have saved it and used it for something else but didn’t, as a measure of punishment), ran to the store, luckily just a block away, got another one, skipped the line thanks to a nice customer who saw I only had one item, and hurried home. This time I handled the dough with way more care, and laid it out in a deep pie pan, with “flaps” of dough hanging outside.

I then prepared the swiss chard. I washed it, then separated the leaves from the stems. In a large pot, I heated up olive oil and two cloves of crushed garlic - very flavorful pink garlic from Lautrec (our friend Ludo - a cooking enthusiast as well - brought us back a 1kg bunch from a recent trip). When the oil was nice and hot, I added the cut-up stems, salt and pepper, and sauteed them for a few minutes. I then added the leaves, torn in smaller pieces, and left all that to cook over medium heat, for a few more minutes.

Meanwhile, I made a cup of tea and let a handful of raisins soak in it, toasted a handful of pinenuts in a dry skillet and put the oven on to preheat at 220°C.

When the chard was ready, I drained it in a colander, then put it in a medium bowl, adding in half a cup of ricotta, the drained raisins and the pine nuts. This was poured into the prepared pie pan, and the edges of the dough were folded back to cover some of the filling. Ideally, the crust should be brushed with a beaten egg yolk or melted butter, but I skipped this part.

I put the pie in to bake for about 35 minutes, until the crust was nice and golden. At that point I realized that the filling was still a bit too wet. I should have drained the chard more thoroughly. But it seemed ready otherwise, so I took it out and sort of mopped the extra liquid with a paper towel, then left it on the counter for a few minutes before serving.

I like this recipe very much. The sweetness of the raisins and ricotta balanced the otherwise sharp taste of the chard, and the pinenuts offered a nice textural change. The amount of filling made for a very satisfyingly thick pie, and the pizza dough was nice and crunchy, but thin enough not to occupy the center of the stage. Leftovers reheated very well in the oven the next day...

http://chocolateandzucchini.com/archives/2004/12/mijote_dagneau_aux_kumquats_et_aux_pignons_petit_gateau_de_polenta_print.php

Mijoté d’Agneau aux Kumquats et aux Pignons, Petit Gâteau de Polenta

[Kumquat and Pinenut Lamb Stew, Little Polenta Cake]

Last week, I had my parents and my sister over for dinner. It had occurred to me that the four of us met most often at my parents’, and that it was high time I return the invitation, lest they start to wonder why they couldn’t benefit from at least some of the good manners it had taken them years to inculcate in me.

Just a few days before that dinner, I was right in the middle of that exciting time period when I dedicate a whole section of my brain to toy with dish ideas and assemble ingredients. At that point, I knew I was in the mood to cook lamb (maybe skewers?) and that I wanted to make something polenta (maybe little cakes?), but I was still looking for the right idea to pull them together.

And then, as I was reading the November issue of the New York Times Style Magazine, which a very kind reader had sent me, a recipe jumped out of the page and right at me. The recipe was for a candied kumquat and pinenut octopus salad (yes, it was a little scary and no, no stain on the pretty shirt I was wearing, thanks for asking).

“Candied kumquats? But I have candied kumquats!”. I had bought them a few months ago in a little spice store, thinking “Wow, candied kumquats!”, but I had never gotten around to eating them or using them in anything. I pulled those little guys out from the back of the kitchen cabinet, and they did seem a little upset and bitter from the exile — but then bitterness is a desired quality in kumquats, no?

The kumquat-pinenut pairing idea evolved into this lamb stew, in which the meat is slowly simmered in an orange juice and olive oil sauce, flavored with kumquats, onions and garlic, as well as thyme — lamb’s best herby friend. The pinenuts, toasted, make their appearance at plating time, in a grand sprinkling finale.

We loved it, and I was especially happy with the result given my very limited experience with stews. The meat turned out moist and tender, beautifully complemented by the flavorful chunky sauce and its part sweet, part bitter accents. My dear little polenta cakes marched onto the scene in a proud procession, their crispy crust revealing the softness of their warm and mellow hearts, and an excellent bottle of Pomerol 1999 brought by my father rounded out the meal.

[Update: my candied kumquats were purchased at Maison Joseph, a small graineterie at 63 rue des Abbesses in the 18th, 01 46 06 33 78.]

[2006 Update: to my great sadness, the graineterie is now closed, replaced by a .]

Mijoté d’Agneau aux Kumquats et aux Pignons

- 1kg lamb shoulder, cut in about 8 pieces
- 2 onions, thinly sliced
- the juice of 4 oranges
- 4 Tbsp olive oil
- 16 candied kumquats
- 2 cloves of garlic, peeled and chopped
- 2 tsp dried thyme
- 1/3 C pinenuts, toasted in a dry skillet
- salt, pepper

(Serves 4.)

Soak the candied kumquats in a cup of light tea for about 20 minutes. Drain and dice them.

In a medium mixing bowl, whisk together the orange juice, 3 tablespoons of olive oil, the kumquats, the garlic and the thyme. Set aside.

Heat a tablespoon of olive oil in a thick-bottomed saucepan (a cast-iron dutch oven is ideal). When the oil is hot, add in the pieces of meat, sprinkle with salt and pepper, and let brown for three to four minutes on each side, over high heat. Remove the meat and set aside on a plate. Transfer the onion slices into the pan, and cook them over high heat, stirring regularly, until softened.

Return the meat into the pan, and pour in the orange juice mixture. Turn down the heat to medium, cover and simmer for an hour. Check the amount of liquid from time to time, and add a little boiling water if you find the sauce has reduced too much.

Divide the meat between four plates, top with the sauce, sprinkle with pinenuts, and serve with little polenta cakes.

Petits Gâteaux de Polenta

- 300 g polenta (old-fashioned or instant)
- salt, pepper

(Serves 4.)

Cook polenta according to package directions (mine needs to be cooked for one hour in 0.9 liters of salted boiling water for 300 g of polenta). Season the cooked polenta with salt and pepper, and pour into a 20-cm (9-inch) nonstick cake pan, smooth out the surface with a spatula, and let cool. (Recipe can be made ahead up to this point.)

When the polenta has cooled, use a cookie cutter or a metal pastry circle to cut out little cakes. Preheat the oven to 200°C (400°F). Transfer the polenta cakes onto a cookie sheet lined with parchment paper. Bake for 12 minutes, then flip the cakes and bake for another 10 minutes, until golden and crispy. Serve immediately.

(The unused pieces of polenta can be cut in cubes, optionally sauteed, and simply added to a stew, a stir-fry or a soup.)

http://www.topblogarea.com/sitedetails_48246.html

Bread Recipes : Quick Cheddar Bread
Servings : 4

Ingredients :

* 3 3/4 c Unbleached Flour
* 5 ts Baking Powder
* 1/2 ts Salt
* 1/3 c Butter
* 2 1/2 c Cheddar; Sharp
* 1 1/2 c Milk
* 2 Eggs; Lg, Slightly Beaten

Methode :

Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack.

BREAD RECIPES : Grand Champion Pumpkin Bread
Servings : 10

RECIPES Ingredients :

* 3 1/3 c Unbleached flour; sifted

* 4 ts Pumpkin pie spice

* 2 ts Baking soda

* 1 ts Baking powder

* 1 1/2 ts Salt

* 2 2/3 c Sugar

* 2/3 c Cooking oil

* 4 Eggs; lg

* 2 c Pumpkin; mashed, canned, 1cn

* 2/3 c Water

* 2/3 c Chopped dates

RECIPES Instructions :

Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy. Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed. Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.

No-Knead Cheddar Rolls

Bread Recipes : No-Knead Cheddar Rolls
Servings : 8

Ingredients :

* 1 1/2 c Unbleached Flour; Unsifted
* 1 pk Active Dry Yeast; OR
* 1 tb Active Dry Yeast; Bulk
* 3 tb Sugar
* 1 ts Salt
* 3/4 c Milk
* 1/2 c Water
* 3 tb Butter
* 1 c Unbleached Flour; Unsifted
* 1 c Cheddar; Sharp, Grated
* 1/4 c Butter
* 1 Egg Yolk; Lg
* 1 tb Milk

Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot.

Hearthside Cheddar Bread

Bread Recipes : Hearthside Cheddar Bread
Servings : 4

Ingredients :

* 2 1/2 c Unbleached Flour
* 1/2 c Sugar
* 2 ts Baking Powder
* 1 ts Salt
* 1/2 ts Cinnamon; Ground
* 3/4 c Milk
* 1/4 c Vegetable Oil
* 2 Eggs; Lg
* 1 1/2 c Apples; Cooking, *
* 2 c Cheddar; Sharp, Shredded
* 3/4 c Walnuts Or Pecans; Chopped

Note : * Apples should be the cooking type (sour not sweet eating apples). They should be peeled, cored, and chopped.

Methode :

Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing.

Stuffed Rolls

Bread Recipes : Stuffed Rolls
Servings: 6

Ingredients :

* 16 oz Cheddar; Sharp, Shredded
* 8 oz Green Olives; Stuffed, *
* 2 Green Bell Peppers; Md
* 12 French Rolls; Large
* 6 oz Tomato Sauce; *
* 1 Onion; Md.

Note : * These are approximate sizes. Recipe called for 1 small jar of stuffed olives and 1 can of tomato sauce. It should be to your taste.

Methode :

Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot.

Cheddar Date Nut Loaf

Bread Recipes : Cheddar Date Nut Loaf
Servings : 4

Ingredients :

* 8 oz Dates; Finely Chopped
* 2 tb Butter
* 3/4 c Water; Boiling
* 1 3/4 c Unbleached Flour; Sifted
* 1/4 ts Salt
* 1 ts Baking Soda
* 1/2 c Sugar; Granulated
* 1 Egg; Lg, Well Beaten
* 4 oz Cheddar Md, Shredded
* 1 c Walnuts; Chopped

Methode :

Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing.

NOTE : The flavor improves is the bread stands overnight before serving.

http://free-bread-recipes.blogspot.com/search/label/Gluten%20Free%20Bread

Showing posts with label Gluten Free Bread. Show all posts

Gluten Muffins Recipe

Gluten Free Muffins Recipe

RECIPES Ingredients :

* 2 cups gluten flour
* 1 egg, beaten
* 1 tablespoon melted butter
* 2 cups milk
* 3 teaspoons baking powder

RECIPES Methode :

Sift together flour and baking powder. Add the egg and melted butter to the milk. Fold in the flour and baking powder. Mix well. Pour in greased and floured muffin tins. Bake in moderate oven for 20 minutes.

Source : http://recipes.lovetoknow.com

Gluten Free Bread Recipe #3

GLUTEN FREE BREAD RECIPES

RECIPES Ingredients :

* 2 cups scalded milk
* 2 cups boiling water
* 2 teaspoons salt
* 1 egg, well beaten
* 2 tablespoons vegetable shortening
* 1/4 cup warm water
* 1/2 yeast cake
* 3 cups gluten flour

RECIPES Methode :

Mix vegetable shortening, boiling water, milk, and salt. When lukewarm, add yeast cake dissolved in warm water, egg, and gluten. Let rise. Beat well. Add enough gluten to make a stiff dough and knead well. Allow to rise again and shape in loaves. Place in bread pans, let rise, and bake for one hour at 400 degrees. Sufficient for two small loaves.

Source : http://recipes.lovetoknow.com

Gluten Free Bread Recipe #2

GLUTEN FREE BREAD RECIPES

RECIPES Ingredients :

* 1 yeast cake
* 1 cup milk, scalded and cooled
* 1 cup lukewarm water
* 1 tablespoon sugar
* 1 tablespoon shortening or butter, melted
* 3 cups gluten flour
* 1 teaspoon salt

RECIPES Instructions :

1. Dissolve yeast and sugar in water.
2. Add butter, then flour gradually, and salt.
3. Knead thoroughly until smooth and elastic.
4. Place in well-greased bowl.
5. Cover and set aside in a warm place to rise until light, which should be in about two hours.
6. Mold into loaves and place in greased pans, filling them half full.
7. Cover and let rise again. When doubled in bulk, about one hour, bake at 400 degrees for forty-five minutes.
8. This will make two one-pound loaves.

Note: For dieting purposes, double the amount of water and omit milk, shortening, and sugar. Gluten bread is particularly healthy for people suffering from diabetes and other diseases where starch must be eliminated from the diet.

Source : http://recipes.lovetoknow.com

Gluten Free Bread Recipes #1

GLUTEN FREE BREAD RECIPES

RECIPES Ingredients :

* 1 1/4 pounds gluten
* 2 yeast cakes dissolved in one tablespoon warm water
* 1/2 teaspoon salt
* 1/4 cup oil
* 8 ounces bread flour

RECIPES Instructions :

Mix all ingredients together and work into a perfectly smooth dough. Set in a warm place to rise. When risen, work it down and allow it to rise again, then mold it into a loaf. Set the loaf in a warm place to rise until it is 1 1/2 times its original size. Bake for one hour at 400 degrees.

Source : http://recipes.lovetoknow.com

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