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Homemade Crumpets

Saturday, 28 February 2015

Homemade Crumpets




I am a crumpet lover.   I couldn't tell you how many crumpets I have eaten through the years, but it's quite a few . . . . ohhh . . . those soft yeasty, pancake like cakes . . .  riddled with holes, just perfect for collecting butter and jam or honey, or  . . .  I love them.  Can you tell?   



I had always shied away from making my own however.  I don't know why though.  They're fabulous and so easy to make and the homemade ones taste infinitely better than store bought ones.  Seriously!   So what was it that inspired me to conquer my fears and make my own?




Homemade Crumpets




This beautiful book . . . that's what!  I was recently sent this lovely baking book, Tea & Cake by Lisa Faulkner.


 

Homemade Crumpets 




And she knows I have it.   See  (up there . . .  that's her signature.  Thanks Lisa!) 




Homemade Crumpets






This is truly a lovely book.   As soon as I saw it I fell in love.  



Filled with beautifull photographs and delightful anectedotes, not to mention delicious sounding and looking recipes, this book is a wonderful book for anyone who is either a seasoned or a beginning baker alike! 



 Homemade Crumpets






Two hundred and fifty four pages and six chapters cover just about anything you would want to know about baking things to enjoy in and around that most British of Institutions . . .  the taking of tea.  



(Oh I do love to take tea . . .  and I am not just talking about the drink here . . .  for me, it's more about those goodies you have along with it.  The tea is secondary to me.  I'm a glutton through and through.)




Homemade Crumpets





Biscuits:  From the Perfect Dunker to Energy Bars, this chapter contains no less than twelve delicious cookie and bar recipes, with hints and tips for making your biscuits the best ever.



Homemade Crumpets





Step by step photograph to help guide you through the more complicated moments . . .



Homemade Crumpets





Sweet Things . . . thirteen recipes for delightful little bites like these Fondant Fancies and a whole lot more.



Homemade Crumpets





Chapter Three brings us Cakes,  sixteen recipes for beautiful cakes, including everyone's favourite the Easy Victoria Sponge . . .  there are even some lovely ideas for Birthday Cakes . . .




Homemade Crumpets






Chapter four is all about chocolate.  Who wouldn't be happy about that?  From loaves to puddings to cakes, pots, tarts and spreads.  It's total chocolate scrum.



 Homemade Crumpets






Chapter Five is Teatime . . .  how to make that perfect cup of tea, savoury bits, sweet bits and refreshing drinks.




Homemade Crumpets





Having tackled the crumpets successfully, I just might be tempted to tackle these iced buns next!


 

Homemade Crumpets





I can't wait for the summer months to try these refreshly looking waters!  Yum!



 Homemade Crumpets





Chapter Six brings us tarts and pies . . .  mmmm . . . I love pies me . . .  Mince pies (with flaky pastry), Deep Dish Apple Pie, Mini Cornish Pasties . . . fourteen different recipes to satisfy your pie and tart cravings.



Homemade Crumpets





The book ends with Ingredient Notes and Kitchen Tips.  Always hand.



All in all the book is pure teatime baking delight from beginning to end.



 Homemade Crumpets





Like I said, it really inspired me to try to cook some crumpets for the very first time, and they were so easy and tasty, I just know it will not be the last time.



Homemade Crumpets





They came out perfectly!



 

Homemade Crumpets




Filled with lots of holes . . .  perfect for catching butter and jam . . .  little tunnels of loveliness . . .



 Homemade Crumpets




Mmmm . . . .  Mmmm . . . . good!



Homemade Crumpets





*Crumpets*
Makes 8
Printable Recipe


A British tea time tradition from the book entitled Tea & Cake by Lisa Faulkner. 

330ml of milk (11 fluid ounces)
1 tsp caster sugar
225g of plain flour (1 1/2 cups plus 2 1/2 TBS)
1 tsp fine salt
1 X 7g packets of fast action yeast (2 1/4 tsp)
vegetable oil for greasing and frying 

Put the milk and sugar and saucepan. Heat gently to dissolve the sugar.   The milk should be blood warm, but not hot.  Remove from the heat and pour into a jug. 

Sift the flour and salt into a bowl.  Whisk in the yeast and then make a well in the centre.   Whisk the milk into the mixture until you have a smooth batter.  Cover with a clean tea towel and then set in a warm place to rise for one hour.


Homemade Crumpets 




Heat a little oil in a nonstick skillet.   Oil 4 inch cooking rings.  Set the rings in the pan over low heat.  Pour a heaped TBS of the batter into each.  You will probably need to do this in batches, depending on the size of your pan.




Homemade Crumpets





Cook for 3 to 4 minutes, or until tiny bubbles appear on the surface of the crumpets.



 Homemade Crumpets





When the bubbles start to burst, turn the crumpets over and cook for a further minute.




Homemade Crumpets





Remove from the pan to a low oven to keep warm.   Repeat with the remaining batter.  Serve warm with butter and jam.




Homemade Crumpets





Many thanks to Lisa and  the people at TastePR for sending me this lovely book.  I think you should all run out now and get one for yourself.  It's a keeper!

 Tea & Cake
by Lisa Faulkner
Published by Simon and Schuster
ISBN 978-1-47112-560-7
£20 UK






read article

Sweeten Mother's Day with Radnor Preserves

Friday, 27 February 2015

 photo original_valentine-s-set-of-preserves-gift-box_zpscqszng7l.jpg

Show mums just how special they are this Mother's Day with a beautiful box of award winning Radnor Preserves arriving on their doorstep.  Even if sons and daughters can't be there in person, preserve-maker Joanna Morgan hand-makes preserves and marmalades so delicious and unique in flavour, that they'll top the traditional bouquet.

The collection is perfect for mums who enjoy exploring their culinary skills, as the Snowdon Marmalade gives a zesty twist to bread and butter puddings, whilst the gold mdal World Marmalade Award winning Sicilian Blood Orange transforms casserole dishes.

Flavours also include the indulgent dark chocolate and pear Belle-Helene, Clementine & Cointreau, Rhubarb & Caramelized Fig and Great Taste Award winning Raspberry & Crushed Cardamom.  Gifr boxes and hampers can also contain a personalized message.

A box of three costs £15 plus P&P or for a real treat, try a hamper for £50, which contains 7 jars and a recipe book.   All are gluten-free, vegan-friendly and free from artificial perservatives and additives.

 photo DSCN0751_zpsuoqmhjsu.jpg

I was sent a jar of their Great Taste Award Winning 2013 Black Currant & Vanilla Preserve to try out.

  photo DSCN0752_zpskmvrg3hp.jpg

I found it to be lovely and thick with lots of fruit as well as having a heavenly scented of vanilla.  All in all it went down a real treat with some homemade crumpets.

 photo DSCN0757_zpsvaqbilhq.jpg

As fans of black currants, we both really enjoyed this jam.  Tune in tomorrow for the crumpet recipe.  You're in for a real treat.

Many thanks to Radnor Preserves for sending me a jar of jam to enjoy.   Although I was sent the jam, any and all opinions are my own.   This isn't award winning jam for no reason.   It's really lovely.
read article

Black Bean Lasagne

 photo DSCN0648_zpsp1mrw9w2.jpg

This is an easy Vegetarian dish I have had on my list of things to make for a very long time.  I can't even remember where it came from now.   I think possibly it was a Pillsbury recipe, but I can't say for sure.  In any case it I finally got it made the other day and it wasn't half bad!

read article

Cheddar and Garlic Drop Buns

Thursday, 26 February 2015

 photo DSCN0615_zpsyyyko4yj.jpg

We have had some really cold weather these past couple of weeks.  I know it is not near as cold as the temperatures you hardy North Americans are used to, but over here in the UK, the temperatures don't have to dip very low before we are freezing.  We don't have the heating, insulation and windows that you are used to in North America, and it is a lot damper . . .  so when it is cold, it is cold.  Cold weather is soup weather and when I cook us a pot of soup, I always like to bake some sort of bread to accompany it.   A decent piece of bread can turn even the simplest of soups into a hearty meal!

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Perfect Deviled Eggs

Wednesday, 25 February 2015

Perfect Deviled Eggs





If there is one thing on a buffet table that is very popular, it has to be Deviled Eggs.    I hope you don't think I am bragging when I say this, but  . . .  I do believe that I make the most delicious Deviled Eggs in the world.  


If I had a pound or dollar for every Deviled Egg I have made in my lifetime that was enjoyed by someone, I'd be sitting pretty well at the moment with no financial worries for the rest of my life.   


In fact when I worked at the manor, I was under express orders to make sure there was a plate of them in the refrigerator at all times.  I am sure they must have missed them when I left.

 Perfect Deviled Eggs






Here in the UK we are lucky enough to have some of the safest egg standards in the world.   British Lion Eggs go above and beyond to make sure that the eggs we are buying meet every guideline for safety. 


 You can be well assured that if you egg has the Lion stamp on it, it's an egg that has passed very strict safety guidelines.



Perfect Deviled Eggs





The British Lion is the UK's most successful food safety mark with nearly 90% of UK eggs now produced within the Lion scheme. You can read how the Lion Code of Practice has effectively eradicated Salmonella in British eggs here.  



I can remember being really freaked out when I first moved over here and saw that the eggs in the shops were not refrigerated.   Turns out the standards are so high, they don't need to be.  (I do refrigerate mine when I get them home however, and you really should as the temperatures in our homes are not the same as those in the shops.)



Perfect Deviled Eggs






It goes without saying that when eggs are going to be the star of the recipe you want a really good egg!  These Deviled Eggs are the best and they are really simple to make.   


You need nothing more than some good eggs, some good mayonnaise, some Dijon mustard and some seasoning.  That's it!  Simple.

 

 Perfect Deviled Eggs






People are often very intimidated when it comes to boiling eggs.   I have found through the years that if I follow a few simple rules, they always come out perfectly.


For Soft Boiled Eggs
with set whites and runny yolks
Fill a saucepan wit enough water to cover the egg, and heat to a gentle boil.  Pierce the large end of the egg with an egg piercer or a needle.  (This helps to release any pressure which might crack the shell.)  When the water is gently simmering, lower the egg on a tablespoon.   Set an egg timer.   It will take 3 to 4 minutes for a large egg to be soft boiled.  If you are cooking many eggs at the same time, it is helpful to lower them into the water in a wire basket, such as those used for deep frying.



For Medium Boiled Eggs with firm opague whites and soft yolks.
Medium boiled eggs can be shelled and used in place of poached eggs.  Fill a saucepan with enough water to cover the egg, and heat to a gentle boil  Pierce the large end of the egg with an egg piercer or needle.  (See above) When the water is gently boiling, lower the egg on a tablespoon into the pan.   Cover the pan and remove from the heat.   Let the egg stand for 4 to 5 minutes, depending on how firm you want it to be.



For Hard Boiled Eggs with firm whites and yolks
Pierce the large end of the egg with an egg piercer or needle (see above).  Put the egg in a pan and fill it with water.  Bring it to a boil, and then reduce to a simmer.  Simmer for 12 minutes.  Remove from the heat and immediately place the egg into cold water.



NOTE:  An over cooked egg will develop a harmless dark ring that isn't as appetizing as the bright yellow yolk.

Also for hard boiled eggs, older eggs are easier to peel.  If I know I am going to be needing boiled eggs for something I always  get them in well ahead of time.   I have tried adding salt and vinegar to the water, which is said to help, but the fact remains that the fresher the egg, the more difficult it will be to peel intact.



Perfect Deviled Eggs






In any case I hope you will give my Deviled Egg Recipe a go.  I am pretty sure you will like them.  At least I hope you will!




 Perfect Deviled Eggs






*Perfect Deviled Eggs*
Makes 12 servings
Printable Recipe 

I wish I had a pound for every one of these I have cooked in my lifetime.  I'd be sitting real pretty on a huge pile of dosh right now!  These are excellent.  Always the first things to disappear on the buffet table. 

12 large free range eggs, hard boiled and peeled
110g of good quality mayonnaise (1/2 cup)
2 TBS grainy dijon mustard
1/4 tsp salt
1/4 tsp black pepper
paprika to garnish 


Perfect Deviled Eggs




Slice the eggs in half lengthwise.   Remove the yolks to a mixing bowl.  Mash the yolks thoroughly with a fork.   Whisk in the mayonnaise, mustard, salt and black pepper.   Mix until smooth.  Spoon or pipe into each egg yolk half, dividing the mixture equally.  Dust lightly with paprika to serve. 


Perfect Deviled Eggs





Note:  If you are not serving these right away, cover and chill in the refrigerator until you are ready to serve.  Dust with paprika just prior to serving.



Perfect Deviled Eggs





If you would like some more Boiled Egg Recipes,  please check out the link.





boiled eggs






I was sent an Andrew James Egg Boiler to use.  It came with a measuring cup to measure the correct amount of water to use in order to get your egg boiled to the right level you require . . .  soft, medium or hard.  



There is also an egg piercer in the bottom of the cup and you can also use it as a steamer to steam vegetables etc.   It has enough space in it to boil up to seven eggs at once.  Many thanks to British Lion Eggs for sending it to me!



read article

Puffy Peanut Butter Cookies . . . the chewy ones.

Tuesday, 24 February 2015

 photo DSCN0601_zps89zuntgz.jpg

I came across a peanut butter cookie recipe the other day that looked pretty good, on a blog called Julia's Album .  I like puffy peanut butter cookies.   I prefer my peanut butter cookies to be a bit soft and chewy rather than hard and crunchy.   These looked perfect and not only that, but her recipe only made between 12 and 15 cookies, which is just the perfect amount to have here in this house because we are only two.  People that is.

read article

Hamburger and Potato Casserole

Monday, 23 February 2015


Hamburger and Potato Casserole





As you know we had the Missionary Elders here for their supper the other night.  That's when I made that gorgeous Profiterole Cake.  



Today I am going to show you what they had for their main course.   A delicious Hamburger and Potato Casserole!  They both had seconds! 



There are not a lot of ground beef and potato recipes out there when you take Cottage Pie out of the mix. This ground beef and potato casserole is amazingly delicious, I kid you not!




Hamburger and Potato Casserole





I always figure they get enough roast dinners and so when they come to us I always try to cook them a meal similar to one they might get at home from their mums.  



Family type of food.  Home cooking at it's best.




Hamburger and Potato Casserole




This went down a real treat.  It's simply potatoes, browned ground beef and cheese layered together with a simple sauce made  using tinned condensed soup, sour cream and regular cream.  


 

 I know it's a bit of a cheat using tinned soup, but I'm not a tinned soup snob.  It has it's uses.


 

Hamburger and Potato Casserole




There are not too many tinned soups (except maybe tomato) that I would eat as soup, but they do make great sauces for Casseroles in a pinch!!   



And this meat and potato casserole is a wonderful way to use it.   I simply serve it with some vegetables on the side, a salad and some crusty bread to mop up all that cheesy sauce.   Scrumptiously tasty!




 Hamburger and Potato Casserole



*Beef and Potato Casserole*
Serves 4 to 6
Printable Recipe  
  



A delicious casserole made by layering potatoes, tinned soup and cheese in a dish along with cooked ground beef.  Simple ingredients that taste delicious when put together. 



1 pound extra lean ground beef
1 medium onion, peeled and chopped
1 small green pepper, trimmed and chopped
2 cloves of garlic, peeled and minced
1/2 tsp seasoning salt
1/4 tsp ground black pepper
4 large potatoes, peeled and sliced (parboil in lightly salted boiling water for five minutes, then drain)
120g of grated cheddar cheese (1 cup)
For the sauce:
1 tin of condensed Cream of Chicken soup, undiluted
1 small onion, peeled and grated
125ml of single cream (1/2 cup)
1 heaped dessert spoon of sour cream (about 1/4 cup)
3 TBS grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp seasoning salt
1/4 tsp black pepper




Hamburger and Potato Casserole 




Preheat the oven to 180*C/350*F/ gas mark 4.   Butter a large oblong glass casserole dish.   Set aside.




Hamburger and Potato Casserole





Whisk together the soup, onion, cream, sour cream, Parmesan Cheese, garlic powder, seasoning salt and black pepper.   Set aside.




Hamburger and Potato Casserole





Spray a large skillet with non stick cooking spray.  Crumble in the ground beef.  Scramble fry until it is no longer pink.  Add the onion, green pepper, garlic, seasoning salt and black pepper and continue to cook, stirring occasionally until the beef begins to brown and the vegetables have softened.


Begin to layer the ingredients into the prepared baking dish as follows.  One third of the potatoes, half of the meat, 1/3 of the soup, 1/3 of the cheese, one third potatoes, remaining half of meat, 1/3 of the soup, 1/3 of the cheese, remaining potatoes, then remaining soup and cheese.  



Cover with a sheet of foil which has been buttered on one side, buttered side down.   Place on a baking sheet and bake for one hour in the preheated oven.  Uncover and bake for about 30 minutes longer until the potatoes are fork tender and everything is nicely bubbling and golden brown.




Hamburger and Potato Casserole




Note: If you want you can add an additional handful of cheddar cheese to the top for the last half hour of baking.  I often do and nobody complains at all!  Delicious! 



This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 



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Welcome, I'm Marie

Welcome, I'm Marie
Canadian lover of all things British. I cook every day and like to share it with you!

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