Showing posts with label Fabulous Sides. Show all posts
Showing posts with label Fabulous Sides. Show all posts
As a very small family (read single person here) I have often been tempted to pick up one of those quick side dish packets you see in the shops. You probably know the kind I mean. They involve noodles or rice of some sort and promise to be very saucy and tasty.
My experience with them has been bleh. I don't like them. They are too salty, and they taste artificial. I have always been very disappointed in them. It doesn't matter how much they lower the price; I will no longer part with my money to buy them.
They are horrible, in my honest opinion.
I still want to have the option of making myself a delicious side dish, however. And I don't want to be having to eat it for a full week.
Meet a most tasty solution to the problem. I discovered this recipe in one of those supermarket magazines that I had bought a month or so ago. It is put out by the Taste of Home magazine and is entitled Cooking for Two, 124 recipes sized just right.
.JPG "Creamy Bow Tie Pasta")
As a person living on my own, I struggle with leftovers and waste. I hate waste and I don't always want to be eating the same thing day in and day out. If you can get your hands on this magazine/book, do! It is filled with lots of delicious options of main dishes, salads, sandwiches, soups, sides, etc. 124 recipes to be exact.
This recipe that I have adapted and shared today is attributed to Kathy Kittell of, Lenexa, KS. Thank you, Kathy. It's quite simply delicious! I could have eaten the whole recipe all by myself!
.JPG "Creamy Bow Tie Pasta")
It is beautiful and creamy, and filled with lots of nice flavors. Just a hint of spice from the use of crushed red pepper flakes, which of course you can adjust according to how spicy or not spicy you prefer.
I think it is really quite wonderful, especially when compared to those horrible pasta sides that are available out there. And there is nothing artificial in sight. Only all natural, pure ingredients.
.JPG "Creamy Bow Tie Pasta")
WHAT YOU NEED TO MAKE CREAMY BOW TIE PASTA
It may look like a long list, but they are mostly seasonings. I am betting you have everything you need in your kitchen to make this tasty side dish today!
- 1 cup (115g) bow tie pasta, uncooked
- 1 1/2 tsp butter
- 2 1/4 tsp olive oil
- 1 1/2 tsp all purpose flour
- 1/2 tsp minced garlic (1 clove)
- pinch salt
- pinch dried basil leaves
- pinch crushed red pepper flakes
- 3 TBS whole milk
- 2 TBS chicken stock
- 1 TBS water
- 2 TBS shredded Parmesan cheese
- 1 TBS dairy sour cream
.JPG "Creamy Bow Tie Pasta")
I am sure that this tasty sauce would work with any type of pasta. Malfalda, egg noodles, fettuccine, macaroni, etc. You want to use a pasta that the sauce will cling to.
I used whole fat milk because that is all I have in my house, but she suggests 2% (semi-skimmed) in the recipe.
.JPG "Creamy Bow Tie Pasta")
I used a small clove of garlic for this. I peeled it and then grated it on my micro plane grater. It worked perfectly.
For chicken broth I used the type that needs to be reconstituted with water. Boullion powder would also work. I used the Knorr chicken stock concentrate that you can just pour out a few drops and reconstitute with water. It works beautifully.
I used grated Asiago cheese which I had in a small tub in the refrigerator and full fat sour cream. I added only a small amount of the crushed red pepper flakes because I don't like things too spicy.
.JPG "Creamy Bow Tie Pasta")
HOW TO MAKE CREAMY BOW TIE PASTA
This literally is incredibly quick to make and very easy as well!
Cook the bow tie pasta to al dente according to the package directions. Drain well, rinse and keep warm. (My bow tie pasta (Farfalle) took 11 minutes to cook to al dente. This was long enough to make the sauce. You literally can have this tasty side dish on the table in less than fifteen minutes!)
.JPG "Creamy Bow Tie Pasta")
While it is cooking melt the butter together with the oil in a small saucepan. Add the flour, garlic and seasonings. Cook, stirring, until blended for about a minute.
Slowly whisk in the milk, chicken stock and water. Bring to the boil, then reduce to a simmer and cook or a further one to two minutes, stirring until slightly thickened.
Remove from the heat and whisk in the cheese and sour cream. Add the drained, cooked pasta, tossing everything well together. Serve immediately.
.JPG "Creamy Bow Tie Pasta")
Not only was this really quick and simple to make, but it was incredibly delicious. I could, as I said, quite easily eaten the whole dish of it all on my own. I think you could also double this if you wanted to feed more people.
It was simple, easy, and deliciously creamy. Not too spicy, just seasoned enough. I was more than happy with this and could see where it would be especially nice with poultry, fish or seafood!
.JPG "Creamy Bow Tie Pasta")
Some other fabulous side dish recipes that you might enjoy here on The English Kitchen are:
RUSTIC SMASHED RED POTATOES -These are quite simply delicious. Easy to make and a little bit special. They would make a fabulous side dish for Valentine's day for those who are making a special meal for the one that they love. Sized perfectly for two people.
PARMESAN ROASTED POTATOES -Crisp, buttery and flavor-filled, creamy in the middle. These are a fabulous side dish to just about anything! Once again sized for just two people but very easily adapted to feed more.
Yield: 2
Creamy Bow Tie Pasta
Cook time: 15 MinTotal time: 15 Min
This quick and easy saucy side is sure to become a favorite side dish. It goes with everything. Fish, meat, poultry. It's rich, creamy and delicious!
Ingredients
- 1 cup (115g) bow tie pasta, uncooked
- 1 1/2 tsp butter
- 2 1/4 tsp olive oil
- 1 1/2 tsp all purpose flour
- 1/2 tsp minced garlic (1 clove)
- pinch salt
- pinch dried basil leaves
- pinch crushed red pepper flakes
- 3 TBS whole milk
- 2 TBS chicken stock
- 1 TBS water
- 2 TBS shredded Parmesan cheese
- 1 TBS dairy sour cream
Instructions
- Cook the bow tie pasta to al dente according to the package directions. Drain well, rinse and keep warm.
- While it is cooking melt the butter together with the oil in a small saucepan. Add the flour, garlic and seasonings. Cook, stirring, until blended for about a minute.
- Slowly whisk in the milk, chicken stock and water. Bring to the boil, then reduce to a simmer and cook or a further one to two minutes, stirring until slightly thickened.
- Remove from the heat and whisk in the cheese and sour cream. Add the drained, cooked pasta, tossing everything well together. Serve immediately.
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I saw this recipe for 3-Ingredient Buttermilk Biscuits on Pinterest the other day and I was immediately intrigued. The recipe differed slightly from my regular 3-Ingredient Buttermilk Biscuit recipe in that it used frozen butter, not chilled.
I have adapted this recipe, to include metric measurements from one which I found on Divas Can Cook.
.JPG "3 Ingredient Buttermilk Biscuits")
Let me tell you before anyone gives me any grief, these are North American Biscuits, rather than British Biscuits.
In the UK, the word biscuit is used to describe a cookie. In North America, the word biscuit is used to describe a quick bread, similar to, but not exactly like a scone.
And yes, I know this is the English Kitchen. You will find a great many British recipes on this blog. I am also an North American, as are most of my readers, and so you will also find a great many North American recipes on this blog. You will just have to deal with it.
.JPG "3 Ingredient Buttermilk Biscuits")
I am sorry if this is confusing to some people. I refuse to call these scones because they are not scones. There is a huge difference between the two things.
First of all in the manner in which they are put together. In biscuits the fat is cut into the flour. In scones the fat is rubbed into the flour.
Secondly, scones tend to be sweeter and are meant to be eaten cold, usually with cream and jam. Biscuits are more on the savory side and are meant to be eaten hot or warm, usually buttered and sometimes, but not always, with honey.
.JPG "3 Ingredient Buttermilk Biscuits")
I have never used frozen butter to make a biscuit before. That was quite a new thing for me. The original recipe called for a stick of butter, which is half a cup. I didn't have sticks, so I just measured out half a cup on the full blog and grated to the line.
You do what you need to do. I also stirred the frozen butter into the flour as I went. Somehow cutting it in after grating it seemed to defeat the purpose of using frozen butter. Just my way of thinking I guess.
.JPG "3 Ingredient Buttermilk Biscuits")
WHAT YOU NEED TO MAKE 3-INGREDIENT BUTTERMILK BISCUITS
You really do only need three simple ingredients!
- 2 cups (280g) self-rising plain all-purpose flour (see note)
- 1/2 cup (120g) frozen butter (plus more for brushing)
- 1 cup (240ml) cold buttermilk
.JPG "3 Ingredient Buttermilk Biscuits")
I always make up my own self-raising flour. Most British cakes use self-raising flour. I make it up, four cups at a time. Its very easily done.
For each cup of flour, simply whisk in 1 1/2 tsp of baking powder and 1/4 tsp of salt. It works exactly the same as commercial self-raising flour.
.JPG "3 Ingredient Buttermilk Biscuits")
You can also make your own buttermilk if you don't have any. There are two ways of doing this. For the first way, measure 1 TBS of white vinegar or 1 TBS of lemon juice into a measuring cup. Add the amount of milk needed, give it a whisk and leave it to clabber for 5 to 10 minutes.
The second way is a matter of whisking together equal parts of plain full fat yogurt and full fat milk to give you the amount of milk needed. This is my preferred method.
.JPG "3 Ingredient Buttermilk Biscuits")
HOW TO MAKE 3-INGREDIENT BUTTERMILK BISCUITS
The grating of the butter is a little bit fiddly, but for the most part these are very easy to make. Just work as quickly as you can so that you can get them into the oven while the butter is still very cold.
Preheat the oven to 450*F/230*C/ gas mark 7. Line a quarter sheet pan with baking paper. set aside.
Measure your flour into a bowl. Quickly grate the frozen butter into the flour, stirring it in with a fork as you go, until it is well mixed in. (Don't work too hard at it as y0u don't want the butter to melt.)
Pour in the cold buttermilk and mix together to a soft dough with a spatula.
.JPG "3 Ingredient Buttermilk Biscuits")
Dump out onto a lightly floured surface and knead a couple of times to pull together. Pat out and fold back on itself twice.
Pat out to a rectangle 1 inch thick.
Using a sharp (3 inch round) metal cutter, cut out four biscuits. Place onto the baking tray.
Re-pat the scraps and cut out 2 more biscuits. Place on the tray.
Bake in the preheated oven for 12 minutes. Brush the tops with some butter and bake for 2 minutes longer.
Remove from the oven. Brush with some more butter, allowing it to soak in. Give the hot biscuits a final brush with some butter and serve.
.JPG "3 Ingredient Buttermilk Biscuits")
As you can see these turned out nice and light and fluffy and rose very tall. They were delicious. I had one with my bowl of soup for my supper and it went down a real treat!
The re-cuts were a bit wonky, but re-cuts usually are! It's to be expected!
.JPG "3 Ingredient Buttermilk Biscuits")
Some other biscuit recipes (quick bread not cookie) on here that you might enjoy are:
EASY 7-UP BISCUITS - These delicious biscuits use only four ingredients, a baking mix, some sour cream, 7-up soda pop and butter. That's it. Easy peasy. You can use a commercial baking mix, or you can make up your own baking mix. I tell you how.
CHEDDAR, BACON & CHIVE BISCUITS - Fabulously tasty, light, flakey, peppery, stogged with rich strong cheddar and are beautiful served alongside of savory things like soups, stews, salads, etc. I will go out on a limb here and tell you they are also nice spread with butter and honey, only because I have done that and they were delicious, but then again, taste is a very individual thing is it not?
Yield: 6
3-Ingredient Buttermilk Biscuits
Prep time: 10 MinCook time: 14 MinTotal time: 24 Min
Flaky, tender and light as air. Quick and simple to make simple, these biscuits are fabulously delicious!
Ingredients
- 2 cups (280g) self-rising plain all-purpose flour (see note)
- 1/2 cup (120g) frozen butter (plus more for brushing)
- 1 cup (240ml) cold buttermilk
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a quarter sheet pan with baking paper. set aside.
- Measure your flour into a bowl. Quickly grate the frozen butter into the flour, stirring it in with a fork as you go, until it is well mixed in. (Don't work too hard at it as y0u don't want the butter to melt.)
- Pour in the cold buttermilk and mix together to a soft dough with a spatula.
- Dump out onto a lightly floured surface and knead a couple of times to pull together. Pat out and fold back on itself twice.
- Pat out to a rectangle 1 inch thick.
- Using a sharp (3 inch round) metal cutter, cut out four biscuits. Place onto the baking tray.
- Re-pat the scraps and cut out 2 more biscuits. Place on the tray.
- Bake in the preheated oven for 12 minutes. Brush the tops with some butter and bake for 2 minutes longer.
- Remove from the oven. Brush with some more butter, allowing it to soak in. Give the hot biscuits a final brush with some butter and serve.
NOTES - To make your own self raising flour, whisk together 1 cup (140g) plus 1 1/2 tsp. baking powder and 1/4 tsp of salt for each cup needed.
Thanks so much for visiting! Do come again!!
Who doesn't love cinnamon rolls? Not many people I would assert. I saw this recipe for a Pull Apart Cinnamon Roll Bread on Pinch of Yum a while back and had stored it on my Pinterest Bread Board for a couple of years.
I am not sure why it took me so long to get to it, but I can only think that it was because I consider myself to be yeast bread challenged. Sometimes I have success and sometimes I don't. More often than not I really don't.
I can make really good bread using my bread machine, but when it comes to regular bread baking, I am sadly lacking in skills. When my five children were growing up my ex-husband used to bake all of our bread. He was an expert at making bread!
He made beautiful bread. I think it was all that strength he had in his arms that made the difference. He used to make our kitchen table dance across the kitchen floor when he was kneading it.
.JPG "Pull Apart Cinnamon Roll Bread")
This Pull Apart Cinnamon Roll Bread was an easy recipe to make actually. I made use of my stand mixer. It turned out gorgeous!
The original recipe is attributed to a woman named Bea Ojakangas and I found it on Pinch of Yum, as I said up above. I adapted it to use both European and North American measurements and I also cut the recipe in half to make just one loaf.
The original recipe made two. As a single person who works from home, two loaves of bread are far more than I can realistically use. I know I could give one to my next-door neighbor, but every time I give her something she tries to give me something back.
I get the feeling that it makes her feel like she owes me something, which really isn't the case. She's actually doing me a favor by taking the excess, but I get the idea it only makes her feel beholding to me.
WHAT YOU NEED TO MAKE PULL APART CINNAMON ROLL BREAD
Simple everyday baking ingredients. There is nothing out of the ordinary here. It looks like a lot of ingredients, but really it isn't. It is just that there are three elements to the recipe: dough, filling, and glaze.
For the bread dough:
- 1 1/4 tsp dry active yeast
- 1/4 cup (60ml) warm water
- 1 cup (225ml) whole milk, scaled and cooled to lukewarm
- 6 1/2 TBS granulated sugar
- 1/2 tsp salt
- 2 large free-range eggs, beaten
- 4 - 4 1/2 cups (560 - 630g) of strong bread flour
- 1/4 cup (60g) butter, melted
- 1 small free-range egg, beaten with a fork, to glaze
For the filling:
- 2 TBS butter, lightly softened
- 1 TBS ground cinnamon (can use more if you really like cinnamon, I added an additional 1/2 TBS)
- 3/4 cup (150g) granulated sugar
For the glaze:
- 1/2 cup (65g) icing sugar
- 1 TBS whole milk
- 1/4 tsp vanilla
Strong bread flour is a type of flour that has been specially designed for making bread. It contains more protein than regular all-purpose flour and is made from a harder wheat berry. It is ideal for chewy and dense baked goods such as bread and bagels.
I would never use it to make pancakes or cakes.
I did use extra cinnamon in mine because I really like the flavor of cinnamon. You can cut it back if you wish, but if you like cinnamon as much as I do, then leave it at my suggestion.
HOW TO MAKE PULL APART CINNAMON ROLL BREAD
This does seem a bit complicated when it comes to the shaping of it. I should have taken photos of it, but really if you hop over to Pinch of Yum, she has perfect photos of how to do just that.
First make the dough. Dissolve the yeast in the warm water. Leave to sit until frothy. Pour into a bowl. Add the lukewarm water, sugar, beaten eggs, salt and 1 cup (140g) of the flour. Mix on low smooth until smooth and elastic. Add 1 1/2 cups (210g) of the flour and mix together at a slightly higher speed. Stir in the melted butter until well mixed in and glossy. Stir in the remaining flour. until you have a stiff dough.
Tip out onto a lightly floured surface Toss to lightly coat. Return to the mixer and cover. Let rest for 15 minutes.
Using your mixer again, knead on low speed for about 4 minutes or so.
Place into a lightly oiled bowl, turning the dough to coat all of the surface with the oil. Cover and leave to rest in a warm place for 1 hour, at which time the dough should have doubled in size.
Mix together the cinnamon and the sugar. Have ready a large baking sheet lined with baking parchment.
On a lightly floured surface, roll out or pat the dough into a rectangle which is about 1/2 inch thick and 9 inches by 13 inches in size. Spread the surface with the soft butter. Sprinkle the cinnamon sugar over top to coat generously. Roll up as for a jelly roll from the long side. Pinch the seam together.
Carefully transfer to the lined baking sheet, seam side down.
Using a sharp pair of kitchen scissors, cut the roll crosswise into slices, about 1 1/2 inches apart, cutting almost all the way to the bottom. Gently pull the slices apart. (HERE IS WHERE YOU WANT TO CHECK OUT HER PHOTOS)
Cover and let rise for about 20 minutes. Brush with the beaten egg.
Preheat oven to 375*F/190*C/gas mark 5. Bake for 20 to 30 minutes. It should be golden brown and cooked through. Remove from the oven and allow to cool slightly while you make the glaze.
Make the glaze by whisking the sugar, milk and vanilla together until smooth. Drizzle over the loaf and allow to set before pulling apart or slicing to serve.
I found myself wishing I had actually cooked both loaves and frozen one, unglazed, but never mind . . . I will have to do that the next time around!
I found myself wondering how it would be with some raisins and chopped toasted walnuts or pecans would be in the filling. I am thinking they would be gorgeous.
.JPG "Pull Apart Cinnamon Roll Bread")
Some other cinnamon treats I have baked in The English Kitchen that you might enjoy are:
.JPG "Pull Apart Cinnamon Roll Bread")
CINNAMON PULL APART BREAD - This is a non-yeasted version of a tasty cinnamon loaf created by layering slices of an all-butter biscuit dough and cinnamon sugar in a loaf pan. Baked and glazed, it is incredibly scrumptious.
CINNAMON ROLLS (YEAST) SMALL BATCH - This delicious recipe makes only six of the most beautiful puffy cinnamon rolls. Not hard to make at all, they always go down a real treat and is the perfect sized recipe for the smaller family.
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
Yield: 1 large loaf
Pull Apart Cinnamon Bread
Prep time: 2 H & 30 MCook time: 30 MinTotal time: 3 Hour
Delicious with loads of cinnamon flavor! This very simple to make loaf was adapted from a recipe found on Pinch of Yum. I used my stand mixer for this. It makes things so much easier.
Ingredients
For the bread dough:
- 1 1/4 tsp dry active yeast
- 1/4 cup (60ml) warm water
- 1 cup (225ml) whole milk, scaled and cooled to lukewarm
- 6 1/2 TBS granulated sugar
- 1/2 tsp salt
- 2 large free-range eggs, beaten
- 4 - 4 1/2 cups (560 - 630g) of strong bread flour
- 1/4 cup (60g) butter, melted
- 1 small free-range egg, beaten with a fork, to glaze
For the filling:
- 2 TBS butter, lightly softened
- 1 TBS ground cinnamon (can use more if you really like cinnamon,I added an additional 1/2 TBS)
- 3/4 cup (150g) granulated sugar
For the glaze:
- 1/2 cup (65g) icing sugar
- 1 TBS whole milk
- 1/4 tsp vanilla
Instructions
- First make the dough. Dissolve the yeast in the warm water. Leave to sit until frothy. Pour into a bowl.
- Add the lukewarm water, sugar, beaten eggs, salt and 1 cup (140g) of the flour. Mix on low smooth until smooth and elastic. Add 1 1/2 cups (210g) of the flour and mix together at a slightly higher speed. Stir in the melted butter until well mixed in and glossy. Stir in the remaining flour. until you have a stiff dough.
- Tip out onto a lightly floured surface Toss to lightly coat. Return to the mixer and cover. Let rest for 15 minutes.
- Using your mixer again, knead on low speed for about 4 minutes or so.
- Place into a lightly oiled bowl, turning the dough to coat all of the surface with the oil. Cover and leave to rest in a warm place for 1 hour, at which time the dough should have doubled in size.
- Mix together the cinnamon and the sugar. Have ready a large baking sheet lined with baking parchment.
- On a lightly floured surface, roll out or pat the dough into a rectangle which is about 1/2 inch thick and 9 inches by 13 inches in size. Spread the surface with the soft butter. Sprinkle the cinnamon sugar over top to coat generously. Roll up as for a jelly roll from the long side. Pinch the seam together.
- Carefully transfer to the lined baking sheet, seam side down.
- Using a sharp pair of kitchen scissors, cut the roll crosswise into slices, about 1 1/2 inches apart, cutting almost all the way to the bottom. Gently pull the slices apart.
- Cover and let rise for about 20 minutes. Brush with the beaten egg.
- Preheat oven to 375*F/190*C/gas mark 5.
- Bake for 20 to 30 minutes. It should be golden brown and cooked through.
- Remove from the oven and allow to cool slightly while you make the glaze.
- Make the glaze by whisking the sugar, milk and vanilla together until smooth.
- Drizzle over the loaf and allow to set before pulling apart or slicing to serve.
Thanks so much for visiting. Do come again!
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