Do you store your cups facing up or facing down? Down and you dirty the rims on the shelf, up and you invite dust to fill them. What do you prefer?
Storing Cups: Up or Down
Reply
Carribean Roti
500g plain flour
3 teaspoon baking powder
1 teaspoon salt
360 ml cold water
Stir flour and baking powder then add water slowly and kneed until elastic. Rest 10 minutes, divide into 8 balls, rest another 10 minutes, dry-fry for 10 minutes
Bread crumbs
Lovely for pork chops
2 cups of crumbs to 1/4 cup of oil then added seasoning, paprika or whatever you fancy.
Fluffy American Pancakes
Makes 6 to 10 pancakes
275 grams of flour
2 teaspoons of baking powder
1 teaspoon of salt
4 tablespoons of caste sugar
250 ml of milk
2 eggs
Mix together, fry in a bit of oil.
Onion Gravy
1 tablespoon of frying oil
1 large onion, finely chopped
2 beef stock cubes in a mug of water
1 tablespoon of corn flour mixed in 2 tablespoons of water
Fry onions, mix everything together, add more water, boil for 15 minute.
Toad in the Hole
150g Flour
200ml Milk
2 eggs
1 teaspoon of fresh Rosemary
1 tsp Thyme
1 tsp salt
1/2 tsp pepper
8 sausages
olive oil
Seasoning
Preheat oven to 200*. Seriously, preheat, you want the over to be proper hot.
Mix in flour, milk, egg, herbs and seasoning so they become a nice paste.
Prick sausages and coat in olive oil, put in baking sheet prick-side-down
Bake sausages for 15 minutes
Add batter
Bake 35 minutes
Janet’s Seafood Chowder
1 tin sweet corn
1 pint milk
15g butter
1 leek
2 garlic clove
2 rashers of streaky bacon
1 bell pepper (red ideally)
1/2 cup rice
1 teaspoon flour
2 celery sticks
2 cups of hot stock
4 large scallops
115g white fish
2 tablespoon parsley
pinch of Cayenne pepper
pepper
Blend 1/2 tin of corn with a bit of milk
In butter, fry leek, garlic, and bacon
add pepper and celery cook for 3 to 4 minutes
Stir in rice and cook 2 minutes
Sprinkle w/ flour and stir for 1 minute
Add milk and stock and boil
Reduce heat, add corn, and season
Add diced fish and stir for 4 minutes
add parsley and cayenne and cook 5 minutes
Hollandaise sauce
2 large egg yokes
1 dessert spoon lemon juice
1 dessert spoon white win vinegar
110g butter
Seasoning
Pepper
Blend raw yoke w/ pinch of black pepper
Boil vinegar and lemon juice then poor into blender & blend
Melt butter and blend with rest
BBQ Sauce
5 tablespoons of cider or wine
5 tablespoons of soy sauce
1 heaped tablespoon of tomato puree
1 heaped tablespoon of ginger
1 garlic clove
1 tablespoon of brown sugar
Blend and let sit for 1 hour at least.
Harrissa Marinade
for 1 KG of chicken or pork:
2 tablespoons or harrisa paste
2 tablespoons of honey or maple syrup
Juice of half an orange
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
Marinade for at least 1 hour, ideally overnight. Slashing the meat doesn’t hurt ….