Quick and Easy, Ricotta Hotcakes.
Quick and easy Ricotta hotcakes. perfect for breakfast with honey butter and berry fruits. Alternatively serve them to enhance a full cooked breakfast.
Tag: home made
Easy Potato And Spinach Curry.
My easy potato and spinach curry ( to make at home. Quick, easy and very tasty, what’s not to like?
Easy Soda Breads to Make at Home.
Soda Breads are so easy to make at home. Everybody loves making bread, it’s so satisfying and rewarding why not give it a try. I know what you are thinking, I can’t make bread. It takes too long. Too much kneading involved. I don’t have time. It’s too difficult. I don’t have a stand mixer, or I can’t be bothered.
Well apart from the last one, I can help you. Soda bread is actually easier than making a scone, it’s pretty much a bung it in recipe, no special equipment needed.
I’ve given you two recipes here, plain white and a wholemeal version. I like to include some seeds, black pepper, and rosemary in the wholemeal version. But these can be left out if you wish. The method of making each bread is identical. The trick is to handle the dough as little as possible and then let it rest.
Grab your mixing bowl and give it a go.
You will need: –
A mixing bowl
Scales
Measuring jug
Baking tray
White soda bread.
Makes one loaf.
225g plain Flour
½ tsp bicarbonate of soda
¼ tsp cream of tartar
¼ tsp baking powder
200ml buttermilk
½ tsp Salt
If buttermilk is unobtainable, use 160ml of plain yoghurt (not Greek style) mixed with 60ml of milk. Aim for a consistency like single cream.
Bake 200˚c (180˚c Fan) for 20 to 25 minutes.
Seeded wholemeal soda bread.
Makes one loaf.
175g wholemeal Flour
175g plain Flour
35g pumpkin seeds
35g sunflower seeds
¼ tsp (heaped) baking powder
½ tsp (heaped) bicarbonate of soda
½ tsp chopped fresh rosemary leaves
½ tsp (heaped) salt
12 turns black mill pepper
250ml buttermilk
Pinhead oatmeal to sprinkle on top.
If buttermilk is unobtainable, use 200ml of plain yoghurt (not Greek style) mixed with 90ml of milk. Aim for a consistency like single cream.
Bake 200˚c (180˚c Fan) for 25 to 30 minutes.
Making Soda Bread.
Place all the flour/s into a bowl large enough to get your hands into. Add the raising agents, seeds/herbs if using, and salt then mix into the flour.
Make a well in the centre of the flour and pour in the buttermilk. Working from the middle outwards begin to mix the flour into the liquid with the spatula. Don’t beat the mixture, just fold together to make a damp dough. Keep a little buttermilk back until you are sure you need it all. This will depend on how thick your brand of buttermilk is.
When the mix is almost combined, tip the dough out onto a very lightly floured worksurface. Then bring the dough together with your hands. The dough should be tacky and soft. Too dry and the bread won’t rise, it’s better to add a little more liquid if you’re not sure.
Treat the dough gently.
Resist the temptation to knead the dough, just pat it out with the palm of your hand to form a disc 3-4 cm thick. Transfer the dough to a lined baking sheet and using a scotch scraper cut across the dough to a depth of 4mm. Then turn the bread repeat the cut to mark out four or six wedges.
Now this is where I get into one of my personal theories. It’s not general practice, but I think it makes sense.
Don’t bake the bread immediately!!!
If I am dealing with a self-supporting mix like scones and bread using raising agents. I always leave them to sit for at least ten minutes before baking. The logic is to give a little time for the gasses to build up in the dough and lighten the dough before setting the loaf in the oven. It a little bit like leaving a yeast dough to rise before cooking. Don’t try this with a light cake mix or sponge. They will collapse if not baked at once.
Dust lightly with flour then bake at 200˚c for about 25 mins. When cooked, the bread should have a heavy hollow sound when the base is tapped firmly. Lift the bread onto a cooling wire and eat barely warm with butter or good cheese.
N.B. Some supermarkets sell cultured buttermilk. This is different to true buttermilk been thicker which will make your dough too dry. Add a little milk if needed to bring the consistency down to single cream.
This may be the only bread you ever need to make. It really is worth the effort, perfect for a picnic, light lunch or to show off at a dinner party.
Give it a go!!
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Make Your Own,- Welsh Cakes.
These homemade Welsh Cakes are easy to make and are a great addition to an afternoon tea spread. They are a variation of a griddle scone and shortbread, lightly spiced and finished with a coating of sugar.
Stunning, Mango and Coconut Tarts,
with crystallised ginger and lime syrup.
These delicious, mango and coconut tarts are great served as a memory of summer in the middle of winter. Filled with coconut pastry cream and topped with fresh mango and lime syrup they never fail to impress. Serve them as a dessert, or as part of a dessert selection. And they make a stunning addition to an afternoon tea.
Working ahead.
On the face of it they may look daunting. But don’t be put off, all the component parts can be made a day or two in advance making it a straightforward process to assemble the tarts and impress your guests. I have described each component separately here as I think it’s important to think of each element independently. Any part of this could be used in different dishes. Think of this as four recipes in one.
Delicious, Mango and Coconut Tarts
Makes four.
Rich Almond Shortcrust Pastry.
This is a great pastry for smaller tarts, crisp without been tough. Half a recipe is enough to make four by 7cm tart shells. Go to our post on ‘How to use perforated tart rings‘ if you need help to produce the tarts. I’ve done this as two separate posts to simplify the process. Of course you could use the same fillings below with any small pastry tart shells.
125g unsalted butter (soft)
75g icing sugar
45g ground almonds
50g egg yolks (2 med)
210 plain flour
pinch salt
How do i make the pasty?
Place the soft butter, salt, and icing sugar into a room temperature bowl and cream together. Beat the mixture until it is light and fluffy then fold in the ground almonds followed by the egg yolks.
Fold in the flour taking care not to overmix. Turn the dough out onto the work surface and form into a flattened ball. Put the dough inside a plastic bag and chill in the fridge for at least an hour before use. You can of course make the pastry ahead of time and freeze it until needed. It should keep about three months in the freezer.
While the pastry is been made, and baked it’s a good time to make the syrup and crystallised ginger to go with the tarts. Both can be made well ahead of time and can also be stored in the freezer ready for use.
Crystalised ginger strips.
2tbsp (heaped) very thinly cut matchsticks of fresh ginger
6tbsp water
8tbsp caster sugar
Dash lemon juice
caster sugar to coat the strips
You will need a small saucepan, with a fine sieve. A shallow tray covered with a layer of caster sugar and two forks.
Half fill the small saucepan with water and add the ginger strips. Bring the pan to the boil, then strain the pan into a fine sieve discarding the water. This will take a little fire out of the ginger and soften the texture. Add the measured water, sugar, and lemon juice to the pan and return to the heat. One the pan is simmering, and the sugar has dissolved add the blanched ginger and cook on a steady simmer for about five minutes.
Coating the ginger.
The syrup should now be thickened, just a bit thinner that runny honey. Remove the pan from the heat and using a fork, lift some of the ginger strips from the syrup. Let them drain on the fork for a few seconds then drop them onto the tray of sugar. Take a clean fork and coat the ginger in sugar aiming to get individual strips of ginger coated all over in the sugar. Go back to the pan again, remove more ginger and repeat the process. Make sure you don’t mix up the forks and get into a sticky mess.
Once all the ginger is coated leave it on the tray for ten to fifteen minutes to cool and set then separate the ginger from the sugar and store it in a small airtight container until needed. If moisture is kept away the ginger it will keep for a few weeks.
Tip.
Don’t throw away the left-over sugar or syrup. Use the sugar in baking and the syrup will have a wonderful ginger kick which can be used to glaze a cake or sponge. Store it in the fridge or freeze it for later use.
Lime syrup
120ml water
130g caster sugar
Juice of a lime
2 peeled strips of lime zest
½ star anise
1 small green chilli (a green finger chilli is ideal)
1cm cinnamon stick
This is a wonderful accompaniment to any fruit-based dessert particularly tropical fruits. Try it to lift a Panna Cotta or to compliment a Lemon Tart. Its best made the day before but it’s not essential.
Place everything apart from the chilli into a small pan and bring to the simmer. Don’t let the pan simmer more than a couple of minutes or you will get too thick a syrup. Pour the syrup into a bowl and let cool slowly. This will give time for the flavours to develop.
Storing the syrup.
When the syrup has cooled take the chilli and stab it four or five times with the point of a small knife, DO NOT cut it open. Add the chilli to the syrup, cover the bowl and place the syrup in the fridge. If possible, leave the syrup overnight but remember to remove the chilli in the morning. The idea is to let the sugar gently pull the flavour out of the chilli without extracting too much heat. This recipe will make more than you need. But as with the ginger syrup this can be stored in the fridge or frozen for later use.
Coconut pastry cream.
180g rich coconut milk
2 large egg yolks
35g caster sugar
8g plain flour
8g cornflour
1 fresh kaffir lime leaf
Icing sugar to dust over
You will need,
Medium saucepan
2 Pyrex bowls
Wisk
Silicone spatula
Small sieve
Preparation.
Take the can of coconut milk and give it a good shake then measure the liquid into a pan that’s wide enough to let you mix the contents of the well. Add the lime leaf then bring the pan to a simmer and turn off the heat.
Weigh the sugar, flour, and cornflour into a bowl large enough to take all the ingredients and mix to a paste. Use a little of the left-over coconut milk to loosen the mix if needed. Have a second medium sized bowl on hand which has a touch of oil rubbed around the inside. This will avoid the finished coconut cream sticking to the bowl.
On to the cooking.
Slowly whisk the warm (not hot) coconut milk into the bowl. Don’t tip it in all at once or you may get lumps. Pour the mixture back into the pan and return to a medium heat. Give it one last whisk then change over to a flat tipped silicone spatula to do the stirring.
Keep stirring the mixture all the time working the spatula back and forth across the base of the pan and around the sides. This action, combined with the flexible flat face of the tool keeping in contact with the pan will stop the mix sticking and burning. A wooden spoon just cannot do this.
Storing the finished pastry cream.
As the mixture gets near to the simmer it will begin to thicken and should become like thick porridge. As soon as this stage is reached, or if you see any signs of boiling tip the cooked pastry cream into the greased bowl. Remove the lime leaf then scrape all the cream out of the pan and flatten slightly with the spatula. Using a small sieve cover the surface of the cream with a thin layer of icing sugar the cling film the bowl over. The steam trapped under the film will turn the sugar to a syrup and stop a thick skin forming on the top of the cream as it cools. Let the cream cool completely before use.
To assemble the tarts.
You will need,
4 x 7cm blind baked individual tart shells
1 Medium Pyrex bowl
Whisk
Chopping board and knife
I large ripe, but not soft mango
1 passion fruit
70ml double cream
1 ½ tsp caster sugar
Dash vanilla extract
Disposable piping bag
Small spoons
Icing sugar to serve
Peel the mango and cut neat 1cm slices from the flesh then cut the slices into 1cm cubes. Use the offcuts to make a smoothie or eat them as chefs treats.
Pour the double cream into one of the bowls and add the vanilla and sugar. Whisk the cream to a light peak, don’t over whish or the cream may curdle later.
Take the cooled coconut cream and give it a few beats with the whisk to break it up. Once it is smooth begin to fold in the whipped cream with a spatula. Once the cream is incorporated stop mixing, overdoing it may curdle the cream. You should have a mousse texture that will support itself if pushed up with a spoon.
Transfer some of the mousse to a piping bag. I recommend plastic disposable bags which are more hygienic than the old cloth type. They are made of recyclable plastic so once used can be washed and popped into your plastics bin.
Filling the tarts.
Trim about 4 cm off the point of the bag (never do that before you fill the bag!). Applying gentle pressure to the bag fill each of the tart shells just below the rim with the mousse.
Spoon a little of the lime syrup over the diced mango as if you were dressing a salad. Then using a small spoon top each tart with the diced mango. Finish each tart with a few strands of the crystallised ginger. Serve the tarts finished with flicks of the syrup, a few strands of ginger and a dusting of icing sugar.
Yes, that is a lot of work, but don’t be put off as I said at the beginning, its really four recipes in one. make the pastry the week before and freeze it until you need it. The syrup can be made a few days ahead or again frozen. The coconut cream and tart shells are made the day before. All you have to do on the day is fold the fresh cream into the coconut, dice the mango and put the tarts together. And remember very importantly, any of these elements could de used to make another dessert. So your never just learning one thing!
Enjoy Life,
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Make Your own Ghee at home.
Make your own ghee at home. It’s easy to do and very versatile. You will get better quality for less money.
Make your own, Indian flavouring Pastes .
Make these essential Indian pastes at home. To make you a master of the curry.
Make your own, – Easy Chaat Masala and Tandoori Spice Blends
Both Chaat Masala and Tandoori spice blends are easy to make, and a useful addition to any store cupboard. They are equally at home with a summer barbeque of for a curry night in with friends. Do read our post on Make your own Garam Masala to get an understanding on how I use spices and the correct way to toast them.
Chaat Masala – – – – – Tandoori Spice Blend
Chaat masala is a spice blend commonly used with fruit salads, vegetables, and street food snacks. Try it on a dal or finish your tandoori chicken with a dusting. Eggs, paneer, even your basic side salad will benefit from a sprinkle for a full on hit of flavour.
Chaat Masala uses chilli powder, cumin, amchoor, (dried, unripe mango powder), coriander, ginger, fennel, black salt, black pepper, and ajwain seeds. The flavour is spicy, salty, and tangy with a little tartness from the amchoor. The black salt brings a sulfuric scent a bit like overcooked hard-boiled eggs. In current terminology you might say it’s a bit ‘Marmite’ if you find it distasteful just substitute a flaky sea salt in its place.
Black salt is a volcanic Indian rock salt mined around the foothills of the Himalayas. It’s not actually black but greyish when ground. Using a smoked sea salt could be interesting. Black lava salt also known as Hawaiian black salt is also available which used to be mined but now is normally sea salt with activated charcoal added. Its it a much darker colour that the Indian version.
Chaat Masala
Makes roughly 10 tablespoons of spice blend
Stage one
2 tbsp cumin seeds
1tsp fennel seeds
1tsp ajwain seeds
1tbsp coriander seeds
1tsp black salt
1tsp black peppercorns
Stage two
½ tsp fresh nutmeg (grated)
4tsp Kashmiri chilli powder
1tsp ginger powder
3tbsp mango powder (amchoor)
1tbsp dried mint
Take a small frying pan and add the ingredients in stage one apart from the peppercorns and salt. Place the pan over a medium heat and gently toast the spices. If you haven’t already, read our post on understanding and toasting spices.
When almost ready add the peppercorns and salt to the pan and toss together.
Cook for another one to two minutes then trip the spices into a cold plate to cool down.
When cool, grind the spices to a fine powder and add the ingredients in stage two then store in an airtight container ready for use
Tandoori spice blend
The classic flavour of Indian cooking. Use as a marinade with yoghurt, ginger-garlic paste, salt, and lime juice, coat the meat well and marinade for at least four hours. I like to leave mine overnight and cook it on the BBQ when possible. This blend gives a natural colour to the meat, unlike the brilliantly red colour often served up in the local takeaway. If you wish to replicate the colour, simply add some food colouring to the marinade when you make it.
Stage 1
1tbsp cumin seeds
2tbsp coriander seeds
3 cardamom pods
2 cloves
1tsp black peppercorns
4 leaves of mace
4cm cinnamon stick
Stage 2
1tsp ground turmeric
½ tsp ground ginger
1tbsp paprika (I use the smoked picante version)
1tsp garlic powder
3tsp mango powder (amchoor)
2tsp Kashmiri chili powder
Take the cardamom pods and crack them open with side of a cook’s knife. Pop them into a frying pan and add the cumin and coriander seeds.
Toast the spices as outlined above then add the peppercorns, cloves, mace, and cinnamon to the pan.
Cook for two minutes more turning the spices all the time then tip them onto a dish to cool.
Finely grind the spices then add in the spices in stage two. Mix well and store in an air-tight jar ready for use. If the jar is well sealed, they should keep for a few weeks but the fresher they are used the better.
I can’t wait to get the BBQ going, and in a later post I will cook some Tandoori Chicken with Basmati rice and Masala sauce. But don’t wait for me, get your spices ready and look up How to Portion a Chicken on the bone in The Food Files pages.
Enjoy life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Make your own Garam Masala.
Make amazing Indian Garam Masala home. Easy to do and packed with flavour.
Cranberry and Whisky Luxury Christmas Mince Pies.
The festive period looms and it’s time to begin thinking about my Christmas Mince Pies and organising things to make the period as enjoyable and stress free as possible. And it’s particularly time for me to think about this year’s mince pies filled with cranberry and whisky mincemeat.