Culinary recipes » English

Oatcakes (bakestone Recipes)

Cook — Sat, 19 Jul 2008 23:01:39 +0000

Oatcakes (bakestone Recipes)

Servings: 8
Ingredients:

4 oz Medium oatmeal*
1/2 t  Salt
1 pn Bicarbonate of soda
2 T  Melted bacon fat**
2 fl Hot water***

*Grinding down regular rolled oats slightly in a blender or grinder will
be a help. **Or beef dripping. ***Approximately. — Mix the oatmeal,
salt and soda in a bowl. Make a well in the center. Pour in the melted
fat and add enough water to make a stiff dough which can be squeezed into
a ball. Sprinkle the board and your hands with oatmeal and knead the
mixture until there are no cracks in it. Flatten the ball and roll it out
into a round just under 1/4 inch thick. Invert a plate on top and trim
off the ragged edges — these can be added to the next batch of dough to
be rolled. Cut the round into quarters, lift them onto a warmed and
greased bakestone and cook over moderate heat for 20 minutes or until the
triangles curl at the corners. Turn and cook the other side for 5
minutes, or finish under a moderate grill. Store the oatcakes in an
airtight tin, and toast under a moderate grill, or in the oven, before
serving. — These are served with honey, marmalade or jam for breakfast,
or with crowdie (a slightly sweet Highland Scots cottage cheese) for tea.
They are especially good with fried herring or smoked haddock. Not to
mention any kind of caviar you can get your hands on.

Honey And Cream Scones (bakestone Recipes)

Cook — Sat, 19 Jul 2008 06:54:14 +0000

Honey And Cream Scones (bakestone Recipes)

Servings: 8
Ingredients:

6 oz Whole wheat flour
6 oz Plain flour
2 t  Bicarbonate of soda
1 t  Cream of tartar
1 oz Butter
5 fl Sour cream
4 oz Clear honey
1    Egg
Milk for glazing

Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the fat
into the flour and rub it to a breadcrumb consistency. Miz the sour cream
and honey together until the honey is dissolved. Beat in the egg. Make a
well in the flour, pour in the liquid and mix to a soft dough. Turn onto a
floured board and knead in a little extra flour if necessary. Roll out 1/2
inch thick and cut into rounds with a 2-inch cutter. Lift onto a heated
and greased bakestone and brush the tops of the scones with a little milk.
Cook until the underside is golden, then turn and cook the other side.
Serve hot, split and spread with butter and honey: or serve cold with
butter or clotted cream.

Drop Scones (bakestone Recipes)

Cook — Sat, 05 Jul 2008 04:35:34 +0000

Drop Scones (bakestone Recipes)

Servings: 8
Ingredients:

4 oz Self-raising flour
2 T  Granulated sugar
1    Egg, beaten
5 fl Milk*

*Approximate. — Sift the flour into a mizing bowl and mix in the sugar.
Make a well in the center of the flour and drop in the egg. Stir in the
milk gradually and mix to a creamy batter. The thicker the batter, the
thicker the pancake will be. Heat the bakestone and grease lightly.
Using a large spoon, drop the batter off it in round ‘puddles’ onto the
bakestone, leaving room for spreading. Cook over a moderate heat until
the top surface is covered with bubbles, and when the underside is golden,
turn and cook the other side. When golden, lift off the bakestone and
wrap in a cloth. Serve as soon as possible with butter, honey and
preserves. If any are left until the next day, they can be crisped under
the grill before serving. For a change, 1 oz of butter can be rubbed into
the flour and sugar: or lemon essence (six drops) can be added to the
batter.

Swedish Flatbread (bakestone Recipes)

Cook — Fri, 04 Jul 2008 06:04:17 +0000

Swedish Flatbread (bakestone Recipes)

Servings: 8
Ingredients:

8 oz Ground wholemeal flour
8 oz Rye or barley flour
1 t  Salt
8 fl Lukewarm water*

*You may need as much as 12 fl total. — Blend the flours together with
the salt. Mix in sufficient water to bind together into a dough — the
quantity will depend on the types of flour used. — Beat until dough
leaves the sides of the bowl, then turn onto a floured board and knead
thoroughly. Heat the bakestone over a moderate heat and grease it.
Divide the dough into four and roll one quarter out into a round as thin
as possible. Using a plate about 8 inches wide, trim the edges into a
neat circle. Prick all over to prevent the dough bubbling while cooking.
~- Transfer to the bakestone and cook over a moderate heat for about 15
minutes, or until slightly colored. Then turn and cook the other side.
Repeat with the rest of the dough, working up the trimmings for re-shaping
and baking. — Cool on a wire tray. When cold, store in an airtight
container. (Danish-butter-cookie containers, the big ones, are good for
this.)

Apple And Potato Cake (bakestone Recipes)

Cook — Fri, 04 Jul 2008 01:42:42 +0000

Apple And Potato Cake (bakestone Recipes)

Servings: 8
Ingredients:

1 1/2 lb Floury potatoes
3 t  Salt
2 oz Butter
4 T  Self-raising flour
2    Apples, peeled,cored,chopped
2 T  Granulated sugar
3 T  Softened butter

The potatoes must be hot and floury, but either eating apples or cooking
apples can be used. (Best results with a cooking apple, though.) — Boil
the peeled potatoes in well-salted water. Drain and cover with a cloth to
‘dry in their steam’. Sieve or rice into a warmed mixing bowl, and beat in
the fat. Work in sufficient flour to make the dough manageable, adding
salt to taste. Divide the dough in half and roll or pat into 2 rounds of
equal size just over 1/2 inch thick. Place one round on the warmed
bakestone and spread with the chopped apple. Cover with the other round of
dough and pinch the edges together. — Bake on the bakestone over a
moderate heat until brown underneath. Turn using the broadest spatula you
have, or two spatulas and a friend. Cook the other side. Remove the cake
to a hot serving dish. Carefully peel up one side of the top of the cake,
spread the apples with the softened butter, and sprinkle them with sugar.
Fold that half down and do the same to the other side. Sprinkle sugar on
top, and serve immediately, with thick cool cream.

Potato Cakes (bakestone Recipes)

Cook — Thu, 03 Jul 2008 23:45:46 +0000

Potato Cakes (bakestone Recipes)

Servings: 8
Ingredients:

1 lb Cooked floury potatoes
1 t  Salt
2 oz Butter, softened
4 T  Self-raising flour
1    Butter for filling

Potato cakes are eaten with bacon and sausages. It’s easier to make them
with hot, freshly cooked potatoes. If using cold potatoes, melt the
butter before adding it. Choose a floury type of potato, and boil in
well-salted water. — Drain the cooked potatoes well, then return to low
heat in the same pan: put a dishcloth over the pan and allow the potatoes
to dry for 5-10 minutes. (This is called ‘drying in their steam’ in
Ireland.) They should be dry and floury at the end of the process. Sieve
or rice into a mixing bowl with the salt. Beat in the butter. Work in
sufficient flour to make a soft dough which is easy to handle. Turn onto
a floured board and roll or pat out to 3/4 inch thick. Cut into rounds
with a 3-inch scone cutter. Place on the hot greased bakestone and cook
over a moderate heat until golden brown underneath. Turn and cook the
other side. Remove from the bakestone, split, butter generously, and
close again. Keep warm while cooking the next batch. Serve hot. (Re
’self-raising flour’: in Ireland and the UK, this is flour which comes
with baking powder/baking soda already included. For this recipe, about
1/4-1/2 t of baking powder mixed with a plain all-purpose flour will
substitute nicely.)

Pikelets (bakestone Recipes)

Cook — Wed, 25 Jun 2008 05:44:07 +0000

Pikelets (bakestone Recipes)

Servings: 8
Ingredients:

8 oz Plain or unbleached flour
1 t  Salt
1/2 oz Fresh yeast*
1 t  Sugar
5 fl Warm water
1 t  Butter
5 fl Warm milk
1    Egg, beaten

*Or 1 1/2 t dried yeast. — These are similar to crumpets — they are
made with a yeast batter, but cooked without rings. — Sift the flour and
salt into a warm bowl. Dissolve the yeast and the sugar in the warm
water. Melt the butter in the warm milk and beat in the egg. Stir the
yeast liquid and then the milk mixture into the flour. Mix into a smooth
batter and beat well. Cover and leave in a warm place for 1 to 1 1/2
hours, until the batter is thick and bubbling. Warm the bakestone and
grease with a piece of lard on a fork (use a piece of fat back if you’re
short of lard). When a drop of water sputters on the bakestone, it’s hot
enough. Stir the batter, then use a ladle or a jug to pour it onto the
bakestone in round ‘puddles|, leaving space in between so that the
pikelets will be easy to turn. The yeast batter will not spread as much
as pancake batter. Cook over a moderate heat until bubbles break the top
surface and the underneath is pale gold. Flip over the pikelets and cook
the other side until honey-colored. Keep wach batch warm in a folded
cloth in a low oven. Serve with butter, honey or preserves, or for a
savory dish, with cream cheese or grilled bacon, or little sausages. To
reheat, crisp under the grill.

‘English’ Muffins (bakestone Recipes)

Cook — Wed, 25 Jun 2008 00:51:13 +0000

‘English’ Muffins (bakestone Recipes)

Servings: 4
Ingredients:

1 lb All-purpose or bread flour
1 t  Salt
1 1/2 T  Dry yeast
1 t  Sugar
8 fl Warm milk and water
2 oz Butter, melted

(Note: Over here, and in England, these are just called ‘muffins’, and
are the ones in the song about the Muffin Man who lives in Drury Lane.
They did actually sell them door-to-door every morning in London until the
turn of the century or thereabouts.)
.
Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth,
then mix in the fat. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and prove in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (I use greased plastic wrap) and put
in a warm place to prove for 30-40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-prove, as the muffins
will get flabby and lose their shape. Warm and grease the bakestone
lightly. Lift the muffins carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.
.
These are strongly recommended. The taste of them hot off the bakestone,
griddle or frying pan makes Thomas’s look very poor indeed by comparison.

English Crumpets (bakestone Recipes)

Cook — Tue, 24 Jun 2008 19:08:26 +0000

English Crumpets (bakestone Recipes)

Servings: 4
Ingredients:

4 oz All-purpose flour
4 oz Bread flour
2 t  Salt
1/4 oz Fresh yeast
1 t  Sugar
1/2 pt Warm milk and water
1 T  Vegetable oil
1/2 t  Bicarbonate of soda
1/4 pt Warm water

Sift the flours and salty into a warm bowl. Cream the yeast with the
sugar. Add the warmed milk and water, then the oil. Stir into the flour
to make a batter, and beat vigorously until smooth and elastic. Cover the
bowl, put in a warm place and leave it until the mixture rises and the
surface is full of bubbles (about 1 1/2 hours). Break it down by beating
with a wooden spoon. Cover and leave in a warm place to prove for another
30 minutes. — To cook the crumpets, heat and grease the bakestone
lightly. Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters)
and put them on the bakestone to heat. Cook as many crumpets as possible
at a time, as the batter will not stay bubbly for long. — Put 1/2 inch
deep of batter into each ring. Cook gently for 7 - 10 minutes, or until
the surface sets and is full of tiny bubbles. Using an oven glove for
protection, lift off the ring, and if the base of the crumpet is pale
gold, flip it over and cook for another 3 minutes until the other side is
just colored. If the crumpet batter is set but sticks slightly in the
ring, push it out gently with the back of a wooden spoon. Wipe, grease
and heat the rings for each batch of crumpets. If serving immediately,
wrap the crumpets in a cloth and keep warm between batches. Butter
generously and serve at once. If reheating, toast the crumpets under the
grill, cooking the smooth surface first and then the top so that the
butter will melt into the holes.

Teisin Lap (plate Cake) (bakestone Recipes)

Cook — Tue, 24 Jun 2008 18:53:50 +0000

Teisin Lap (plate Cake) (bakestone Recipes)

Servings: 4
Ingredients:

8 oz Plain flour
2 t  Baking powder
1/2 t  Grated nutmeg
2 oz Butter
2 oz Lard
4 oz Soft brown sugar
4 oz Mixed dried fruit
2    Eggs, beaten
1/4 pt Cream, or buttermilk

Sift the flour, baking powder and nutmeg into a mixing bowl. Cut the fat
into the flour and rub it to a breadcrumb-like consistency. Mix in the
sugar and dried fruit. Stir in the eggs, and sufficient cream or
buttermilk to make a soft dough. Roll out to 1 inch thick, cut into 2
1/2-inch rounds. Cook on a warmed greased bakestone for about 15 minutes
on each side.