Russ's Restaurant and Recipe Repository

[Lori_the_Hoosier]

Once again this year, I had many requests for my Vodka Christmas Cake recipe so here goes. Please keep in your files as I am beginning to get tired of typing this up every year! (Made another one this morning becaussshe issss so ggooood and I love you, man!!!!)

1 cup sugar,
half pound butter,
1 tsp. baking powder,
1 cup water, 1 tsp. salt ,
1 cup brown sugar,
Lemon juice,
4 large eggs,
Nuts,
1......bottle Vodka,
2 cups dried fruit
4 cups self raising flour.

Sample a cup of Vodka to check quality. Take a large bowl, check the Vodka again to be sure it is of the highest quality then Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add 1 teaspoon of sugar. Beat again. At this point, it is best to make sure the Vodka is still OK. Try another cup just in case.
Turn off the mixerer thingy.
Break 2 eegs and add to the bowl and chuck in the cup of dried fruit.
Pick the fruit up off the floor, wash it and put it in the bowl a piece at a time trying to count it.
Mix on the turner.
If the fried druit get's stuck in the beaterers, just pry it loose with a drewscriver
Sample the Vodka to test for tonsisticity.
Next, sift 2 cups of salt, or something.
Check the Vodka.
Now shit..shift...siffft the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the fuckin window.
Finish off the Vodka and wipe the counter with the fuckin cat.

 

[SimonDoom]

Ingredients

For the pastry

500g/1lb 1oz strong bread flour
120g/4oz vegetable shortening or suet
1 tsp salt
25g/1oz margarine or butter
175ml/6fl oz cold water
1 free-range egg, beaten with a little salt (for glazing)

For the filling

350g/12oz good-quality beef skirt, rump steak or braising steak
350g/12oz waxy potatoes
200g/7oz swede
175g/6oz onions
salt and freshly ground black pepper
knob of butter or margarine

Method

Tip the flour into the bowl and add the shortening, a pinch of salt, the margarine or butter and all of the water.

Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough.

Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface because it’s a tight rather than sticky dough).

Knead the dough to combine the ingredients properly. Use the heel of your hand to stretch the dough. Roll it back up into a ball, then turn it, stretch and roll it up again. Repeat this process for about 5-6 minutes. The dough will start to become smooth as the shortening breaks down. If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results.

When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes.

While the dough is resting, peel and cut the potato, swede and onion into cubes about 1cm/½in square. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready.

Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof).

Preheat the oven to 170C (150C fan assisted)/325F/Gas 3.

Once the dough has had time to relax, take it out of the fridge. The margarine or butter will have chilled, giving you a tight dough. Divide the dough into four equal-sized pieces. Shape each piece into a ball and use a rolling pin to roll each ball into a disc roughly 25cm/10in wide (roughly the same size as a dinner plate).

Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling.

Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath.

Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 minutes or until the pasties are golden brown. If your pasties aren't browning, increase the oven temperature by 10C/25F for the last 10 minutes of cooking time.

This looks good. I had to look up "swede," however, because in these parts we call it a rutabaga.

 

[Lori_the_Hoosier]

Home-Style Banana Bread

Ingredients:
3 Medium eggs
3 ½ fl. oz (100ml) whole milk
12 ½ oz (350g) Self-raising flour (or sifted plain flour and 1 heaped teaspoon Baking Powder sifted-in)
7oz (200g) butter
Loose handful roughly chopped (not pulverized!) walnuts or pecan nuts, or the same quantity of stoned, roughly chopped dates
7oz (200g) confectioner’s sugar
4 large ripe or overripe bananas
1 tsp Vanilla or Banana essence (optional)
1 large handful plump (not dried) sultanas (optional)

Method:
Preheat the oven to 160C/325F/Gas Mark3.

Roughly mash the bananas with a fork so that some chunks remain.

Melt the butter over a medium heat and stir in the sugar, let the mixture bubble and remove from the heat before the butter turns brown and caramelises the sugar.

Whisk the eggs and milk together.

Add the bananas and vanilla or banana essence to the melted butter and sugar.

Put the flour in a large mixing bowl and stir in the milk with a balloon whisk.

Stir in the banana mixture (and the sultanas if used), and the nuts or dates and whisk with an electric mixer on medium or briskly with a large balloon whisk until all the flour lumps have disappeared.

Grease and line a 10” Springform cake pan with greaseproof paper or baking parchment (or use a non-stick 2lb loaf pan) and loosely tuck a foil sheet over the top if it looks like it's browning too quickly.

Bake for 55 minutes, or until a knife comes out clean, turn out onto a rack and let it cool.

 

[colddiesel]

Russ requested this, which I made for dinner tonight (12/9/20) and is in a few parts.

Part 1: Japanese Curry Sauce
Part 1a: Curry Powder
Part 2: Katsu Sauce
Part 3: Breaded Chicken

Curry Sauce:

First, a curry powder recipe, if you don't already have it.

6 parts coriander
4 parts cumin
1 part fenugreek
1 part dry mustard
1 part turmeric
1 part cardamom
Red pepper to taste

Mix all ingredients together. If part = teaspoon, this makes 14 tsp, or 4 tbsp and 2 tsp. This is enough for the sauce; if you don't have garam masala, just substitute the curry powder for it.

Now, for the Curry Sauce.

Roux:
1/2 cup flour
3 Tbsp curry powder
1 Tbsp garam masala

1/2 cup (1 stick) butter

3 Tbsp worcestershire sauce
3 Tbsp tomato paste

1. Mix flour, curry powder and garam masala in a bowl, set aside.
2. Melt butter on med/low heat, then add worcestershire sauce and tomato paste until mixed.
3. Gradually add flour mixture and stir. It will be thick by the time you finish. Remove from heat and set aside.

Sauce:

4 cups chicken broth
1/2" ginger root (I just use some ginger from a squeeze bottle)
1 Tbsp minced garlic
1/2 med/small onion, minced
2 tsp soy sauce
1 Tbsp curry powder
1/2 tsp (or to taste) red pepper
1 Tsp honey (or 1/2 cup apple juice)

Combine all ingredients in large saucepan on med-high heat and bring to a boil. Reduce heat to simmer. Gradually add roux, approx. 2 Tbsp at a time, making sure roux is dissolved before adding more. Keep warm on low heat.

Katsu sauce:

I quadruple the recipe I found, because both my kids like this sauce, so here are those measurements.

1/4 cup ketchup
3 Tbsp + 1 tsp worcestershire sauce
2 Tbsp oyster sauce (hoisin sauce would work as a substitute, or some soy sauce)
4-1/2 tsp white sugar (I prefer honey myself)

Mix all ingredients and set aside. Keep refrigerated. Lasts a long time, too.

Breaded chicken

1/4 cup flour
2-3 eggs, beaten
panko breadcrumbs (regular would work too)

2-3 boneless chicken breasts, sliced thin

For this I use boneless chicken breasts, which I slice very thin horizontally, about 1/4" thick or so. But you can go thicker and use a mallet, or use thighs, or whatever works. You do want the chicken to be thin, though. 1/8-1/4" thick.

Heat canola or vegetable oil in a 10-12" skillet. I probably use 2-4 cups, I don't measure. I just add until it's about halfway full.

Dredge the chicken in the flour, then the eggs, then cover with bread crumbs. Place carefully in pan when oil is ready. A handy trick to checking if the oil is ready is to put the end of a wooden spoon in the oil. If it bubbles, it's ready. If it bubbles violently, you might want to turn the heat down and wait a few minutes before adding the chicken.

Let the chicken pieces cook 3-5 minutes per side, until golden brown.

Ta da!

I usually slice the chicken into thin strips to approximate how pork katsu is served in a restaurant. It's also just easier to eat that way.

Enjoy with rice and/or whatever other sides you'd like. My kids eat the chicken with the katsu sauce, my husband and I have it with the curry sauce. Either way it's great.

Big thank you to Penn Lady for this one. My manager's wife cooked this for 6 of us back in December and it was so popular she upsized it for 32 (15 adults 17 kids) at a get together this last weekend. Instead of chicken, this time she used a feral pig (Young pig about 65-75lb live weight so 40 to 43lb dressed."

She cooked the pig whole first, on a barbecue spit, lots of basting needed as a feral pig can get too dry if the cooks aren't careful; they sliced it, let it cool a bit and then followed your instructions. We cooked and ate outside in a big open sided shed because it is pretty hot here at this time of year.

I think the cooks, 3 sisters and an aunty must have done the sauces earlier and it was all a great success. We had it with sticky rice, but the kids had been making damper(bread) while the ladies cooked, and after the meal the kids mopped up every scrap of the left over sauces (a lot) with hot damper. The sauce buckets shone and the kids fell into a heap to sleep it off. Great evening.

 

[Rustyoznail]

Ginger fluff cake

This came out of my Nan’s recipe book, so no rude comments.

Ingredients
4 eggs, separated
¾ cup sugar
½ cup cornflour
2 tablespoons plain flour
½ teaspoon cream of tartar
¼ teaspoon bicarbonate of soda
1 large teaspoon each of cocoa, ginger and cinnamon
1 tablespoon golden syrup (gently warmed to make it runny)

Method
Preheat oven to 180C/350F/ Gas mark 4
Beat egg whites until firm
Gradually add sugar then yolks, golden syrup and finally well sifted dry ingredients
Bake in 7” sandwich tins for 22 – 25 minutes
Fill with whipped cream. You can spread warm marmalade or apricot jam on the bottom cake, then add the cream.
Ice, or dust with icing sugar.

 

[Lori_the_Hoosier]

My friend gave me this one, we tried it yesterday, it worked well, especially with whipped cream, and it was only a 7" cake, so guess-who shoved most of it down his neck, so I shall be making it again, this time for Aunt Jonny and me only, he can go suck a spoon or lick the bowl, he's had his lot.

Slow-Cooker French Glazed Lemon Cake

Cake Ingredients:
1 1/4 cup all purpose flour
3/4 teaspoon baking powder
Dash of salt
1/2 cup unsalted butter, at room temperature, plus more for the pan
1 cup sugar
1 large egg, at room temperature
1/2 cup sour cream (or Crème Fraiche)
Zest of 1 unwaxed lemon (see Tip below)
2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract

Lemon Glaze Ingredients:
2 tablespoons freshly squeezed lemon juice
¼ teaspoon Lemon Essence
1/2 cup confectioners' sugar
1 heaped tsp cornstarch
¼ cup cold water

Method:

Cake:
Butter a 7-inch spring-form cake pan and set aside. Crumple a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl using a hand mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Beat in the egg. Add the sour cream and blend well.

Add the flour mixture to the butter mixture, beating until well blended. Beat in the lemon zest, lemon juice, and vanilla.

Pour the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 3 to 4 hours, or until a wooden pick inserted into the center of the cake comes out clean.

Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.

Lemon Glaze:
Mix the cornstarch to a milky, runny consistency with a little cold water
Add the sugar to the water in a saucepan and simmer over a medium heat until the sugar is completely dissolved
Back it down to a gentle simmer and then stir in the lemon juice.
Bring back to a gentle simmer and slowly add the cornstarch and Lemon Essence, whisking briskly to avoid any lumps.
Whisk gently but continuously with a balloon whisk until the lemon glaze thickens, then pour it over the cooled Lemon Cake and allow to cool completely.

Tip:
Lemon zest is easy to grate using a Microplane grater. Remember that the wonderful, intense lemon flavor you want is in the colored portion, the white pith is bitter. Always zest unwaxed lemons only.

 

[Rustyoznail]

***Bump***

For Lori's Hot Cross Bun recipe - see post 179, page 8.

 

[Lori_the_Hoosier]

Plain /Fruited Scones

Ingredients:

1.5oz / 40g slightly salted butter
8oz / 225g self-raising flour
4oz/120g plump Sultanas
1oz / 25g caster sugar
large pinch of salt
5fl oz / 150ml milk

Method:

Pre-heated oven to 220C/425F (200C/390F if using a fan oven)

Mix the flour and salt together and rub in the butter to make a crumbly, breadcrumb-like mixture.

Add-in the sultanas if making the fruited version.

Mix in the sugar, then the milk little by little until the dough is soft and slightly sticky.

Turn on to a floured board and knead very lightly with well-floured hands.

Make a round roughly ¾ in/2cm thick (or roll to a square roughly ¾ in/2cm thick)

Using a scone cutter (about 2in/5 cm) cut into rounds (or cut into squares approx 8cm square) and place on a lightly greased baking sheet.

Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough.

Brush the tops of the scones with a little milk.

Bake for 12-15 minutes until well risen and golden.

Cool on a wire rack and serve sliced crossways and spread with raspberry or strawberry jam and clotted cream. (Use thick whipped cream or Crème Fraiche if clotted cream is not available)

 

[RunningJib]

Southern Lemon Pound Cake

Really good!

https://www.asouthernsoul.com/lemon-pound-cake/

 

[Lori_the_Hoosier]

Napoleon-Style Chicken Marengo

Napoleon-Style Chicken Marengo

Ingredients:
2 tbsp olive oil
12 ½ oz (350g) closed-cup mushroom, halved or button mushrooms
6 chicken legs or thighs, skin removed
18oz (500g) jar garlic & herb passata
1 chicken stock cube
5 ½ oz (150g) pitted black Kalamata olives
12 ½ oz (300g) raw crayfish or large shrimp
3 slices dried bread or one large stale dinner-roll, finely milled into breadcrumbs
Sufficient warm milk to blend the breadcrumbs into a smooth paste
Generous splash reasonable red wine
Splash of cognac
chopped parsley, to serve (optional)
pasta and green vegetables, or potato and celeriac mash to serve (optional)*

Celeriac and potato mash
* To make celeriac mash, peel and cube the celeriac, drop into salted boiling water for 20 minutes, drain and let steam for 5 minutes, then mash with a knob of butter and a twist of freshly-ground black pepper; make mashed potato at the same time, and stir and fluff the two together.

Method:
Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little. Remove chicken from the dish and set aside.

Pour in the passata, crumble in the stock cube and stir in the olives. Add sufficient cold water to loosen the mixture, and bring back to a bubbling simmer. Season with black pepper – you shouldn’t need salt, but check the taste is to your preference.

Add the chicken back to the dish, cover and gently simmer for 40 minutes until the chicken is tender. Add the breadcrumb paste and gently stir in to thicken the sauce, bring back to a simmer and stir in the red wine, let reduce and thicken again, then drop and stir in the crayfish/shrimp, cook until the crayfish are red through, a matter of minutes, then splash in the cognac and let it flame off. Sprinkle with parsley and serve with pasta and a leaf salad, or with mash and steamed green vegetables if you prefer.

 

[Rustyoznail]

Really good!

https://www.asouthernsoul.com/lemon-pound-cake/

Thanks RJ.

 

[Handley_Page]

Whilst I realise that this may not be quite the thing, I saw this recipe and thought of AH:-

 

[Rustyoznail]

Whilst I realise that this may not be quite the thing, I saw this recipe and thought of AH:-

That looks interesting. Have you tried it?

 

[Handley_Page]

That looks interesting. Have you tried it?

Oh come on; I don't use my Incinerator much.

 

[Rustyoznail]

I really need to add that over cheesed garlic bread recipe...

 

[Lori_the_Hoosier]

Class Beef Wellington

This is dinner tonight, Will and Jonny need a treat for putting up with me and my hair-trigger for the last 3 weeks. Less than an hour to prepare and 40 minutes to cook, Beef Wellington is not as scary or complex as some chefs make out. This is the classic way to prepare this dish. Note that this dish will cook the beef medium rare, so if you don't like medium roast beef this perhaps may not be the dish for you.

Classic Beef Wellington

Ingredients:
1 piece of beef fillet - approx 1.35kg/ 3lb
a little olive oil
15g/½oz unsalted butter
salt and pepper
175g/6oz chicken liver pate or paté de foi gras
4 shop bought pancakes (or make your own unsweetened wafer-thin wheat-flour pancakes)
1 small egg, beaten

Mushroom Stuffing (Duxelle)
55g/2oz unsalted butter
150g/5oz shallots, peeled and finely diced
250g/9oz flat black mushrooms, chopped (peeled chopped chestnut mushrooms work just as well, or use Cèpe mushrooms if that's what you have to hand)
3 tbsp double cream
salt and pepper
1 packet shop bought, ready rolled (all butter) flaky/puff pastry allowed to come to room temperature.

Method:
Heat the oil and ½oz measure of unsalted butter in a non-stick frying pan, when hot add the seasoned beef and seal on all sides, browning it nicely. Remove from the pan and allow to cool completely.

To make the duxelle stuffing In the same frying pan add the 2oz measure of unsalted butter and when hot and foaming, add the shallots and cook until softened and slightly golden, do not allow to brown. Add the mushrooms and cook until all the liquid evaporates.

Add the cream, salt and pepper. Continue to gently heat and keep stirring with a metal balloon whisk until it has reduced to a thick purée. Set aside to cool completely.

Preheat the oven to 230C/450F/Gas8.

Roll the pastry to fit the beef and lay two of the pancakes on top, slightly overlapping. Spread a strip of chicken liver or foi gras pate across the centre of the pancakes - to the same width as the beef fillet. (snip the excess off the pancakes if they overhang the pastry too much)

The pancakes are there to contain the Duxelle stuffing and the pate dressing, so don't skimp at this point or think you can do without them: you can't.

Make a cut the length of the beef fillet about ¾ of the way through the beef into the centre of the fillet and fill the gap with the cooled duxelle mix, spooning and pressing it into the center of the fillet. Place the beef on to the pate-filled pancakes and cover with the remaining two pancakes, snipping away any excess pancake. Cut away the middle of the ends of the pastry. Fold over the main part of the meat and then neatly fold the ends up and in and crimp shut tightly. Make sure the pastry is a snug fit all around, and especially the ends, and the meat is not slopping around inside the pastry case.

Brush the edges with a little water. Place seam side down on a large baking tray (the pate topping should now be on top). Decorate the top with extra pastry if desired and then brush all over with the beaten egg.

Place it in the oven for 10 minutes, then reduce the heat to 190C/375F/Gas 5 and continue to cook for another 30 minutes, until the pastry is golden.

Remove from the oven to a carving board and allow to rest for 5 minutes before carving into thick slices.

Serving Suggestions:

Serve with crispy sauteéd potatoes or on a bed of Game Chips (plain potato chips toasted in a hot oven), with steamed greens or Brussells Sprouts baked with chestnuts and bacon lardons, honey-buttered steamed baby carrots, and red-wine gravy.

 

[Lori_the_Hoosier]

Mississippi Raspbery Coulis Charlotte

Now that the hot weather is making itself felt, it's time for the chilled desserts to start making an appearance. This is a particular favorite of mine.

Mississippi Raspberry Coulis Charlotte

Ingredients:
8oz (200g) pack of sponge fingers
13oz (350g) fresh raspberries (for garnish, dusted with powdered sugar)
2 tablespoons cornstarch
1pt (500ml) milk
¾lb (75g) cup caster sugar
1 egg
2 yolks
2oz (50g) butter
1 teaspoon vanilla extract
1lb (450g) raspberries, fresh
12fl.oz. (400ml) single cream, whipped

Method:
Line a 8” pan or Spring-form cake pan with non-stick baking paper. Arrange the sponge fingers upright around the edge and in the bottom of the pan.

To make the pastry cream:
Dissolve cornflour in 2 tablespoons of cold milk. Pour the remaining milk into a saucepan, add the sugar. Gently bring to the boil over medium heat. Remove from the heat and whisk the egg and egg yolks in a bowl and stir into the hot (not boiling!) milk, whisking all the time.

Pour a few tablespoons of the hot milk into the cornflour mixture and stir; gradually add the remaining milk. Pour all of the mixture back into the pan and return to the heat. Cook over very low heat until it thickens, stirring frequently. Remove from heat and add the butter and vanilla. Pour the custard into a bowl, cover with clingfilm (to prevent a skin from forming) and refrigerate.

To make the raspberry coulis:
blend raspberries in a food processor or blender. Strain through a fine sieve, using the back of a ladle to force the pulped fruit through the mesh to remove seeds.

Mix the raspberry coulis with the pastry cream and whipped cream. Spoon the mixture over the sponge fingers in the cake tin. Refrigerate for 12 hours. When set firm, cover the open top of the Charlotte completely with raspberries, dust with sifted powdered sugar and return to the fridge to chill the raspberries. Serve chilled directly from the pan.

To unmold, freeze the Charlotte then gently tap it to release it, and lift it out whole with the parchment backing, discard, place on a cake tray and cover, let it thaw to a non-frozen but still chilled state, and serve.

 

[Lori_the_Hoosier]

Chewy Maple Cookies

Ingredients:
120g (1/2 cup or 1 stick) unsalted butter, room temperature
180g (1 cup) dark brown sugar
1 teaspoon of vanilla extract
1 large egg
120 ml (1/2 cup, 4fl oz) + 1 tablespoon of maple syrup (Grade B preferably)
220g (2 cups) all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
110g (3/4 cup) chopped walnuts

Note:
Be sure to use Grade B maple syrup if you can for this recipe as it will stand up to the brown sugar and to baking; Grade B syrup is made late in the season and has a darker, richer, more definitively maple flavor than Grade A. If all you have is Grade A then that's fine too.


Method:
Beat the butter and sugar together at medium speed with an electric mixer for three minutes or until light and fluffy.

Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.

In a separate bowl vigorously whisk together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in the walnuts.

Cover with plastic wrap and chill for thirty minutes.

Preheat the oven to 350°F/180C. Drop spoonfuls of the cookie, about 1 inch balls, onto non-stick baking sheets, or cookie sheets lined with baking parchment – don’t use greaseproof paper or tinfoil.

Bake at 350°F for 10-12 minutes, or until the cookies are lightly browned around the edges.

Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.

 

[Bramblethorn]

Savory Caramel Sauce

via Sarah Gailey's not-a-Patreon:

1/2 cup brown sugar
Juice from one lime, or a splort of lime juice from a bottle
1 crushed clove garlic, or a splort of garlic paste
Grated ginger, or a splort of ginger paste
1 tablespoon soy sauce
1 tablespoon fish sauce

Combine everything in a small saucepan, heat on medium for a couple of minutes, stirring frequently, until it thickens a bit. It will foam up a bit, so do use a proper saucepan.

First time trying out this recipe last night, and I heated it a bit too long, so the sauce ended up a bit too caramelised. Not to the point of tasting burned, but a bit stick-to-the-teeth. Still, it went very nicely with duck breast and I am under instructions to make it again.

 

[AloneTooLong]

well Russ, I did make the Japanese Milk Bread today.

Probably would have been easier/better if I had done that last week when we were having the heat wave (temps right at 100 deg F).

Today it is in the low 80s and took forever to rise the first time (and I am not altogether certain it actually 'doubled'). Regardless, I kneaded it, shaped it and let it rise again.

Pretty tasty, but I suspect it would have been 'lighter', i.e. more air holes in it, if it had risen better the first time.

Would I do it again? Probably not just for me as I try to keep my carb count pretty low. For other folks/guest, sure would.

 

[Handley_Page]

HP,

How many single dwellings have a ‘function Generator’ in them?

Well, since you ask, I have one in my Radio Shed.

 

[DonnNola]

It's great that you cook so much. I never have enough time to cook. Moreover, I do not know how to cook at all something like this. My level is simple soups, baked meat, and potatoes. It is a really excellent idea to share recipes and step-by-step cooking. I just got married, and for me, such sites are a real salvation. My husband is very fond of pastries and desserts; therefore, this is the only thing I cook most often. Honestly, I spy on recipes for Chopnotch and tell him that I came up with it by myself. LOL.

 

[Rustyoznail]

It is really very cool idea to share recipes and step by step cooking. I just got married and I don't know how to cook at all. For me, such sites are a real salvation.

Welcome! Pull up a chair and have a browse. There are recipes that range from the very basic to the amazing. If you have a recipe you really like, even if it's a new way of doing cheese on toast please post it. It will be appreciated, I'm sure.

 

[NotWise]

Welcome! Pull up a chair and have a browse. There are recipes that range from the very basic to the amazing. If you have a recipe you really like, even if it's a new way of doing cheese on toast please post it. It will be appreciated, I'm sure.

Keep an eye on that post. DonnNola has edited a link and advertising into one of their posts and may have had another removed, possibly for the same reason.

 

[Rustyoznail]

Keep an eye on that post. DonnNola has edited a link and advertising into one of their posts and may have had another removed, possibly for the same reason.

Ok, ta.