Cheese Puff Drop Scones for Dummies

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I usually make cheese scones but decided to retry this recipe for Cheese Puff Drop Scones… and they really are to die for!  So very light and tasty, made and ready to eat faster than scones, and far less mess, too!  I made a double mix (made 16 big ones), but the recipe – as given – will make 8 to 10.

Cheese Puff Drop Scones are a quick way to extend a meal, or have a robust snack in minutes, and unless you really over-mix, you just can’t go wrong.  Easy-peasy!

Cheese Puff Drop Scones, ready to serve with lashings of butter.

Cheese Puff Drop Scones, on greased and floured tray, ready for the oven.

Cheese Puff Drop Scones, just out of the oven, on tea towel.

Cheese Puff Drop Scones right out of the oven.

Cheese Puff Drop Scones, ready to serve with lots of butter.

Ingredients:

1 egg
1/2 cup Milk
1 cup Plain Flour
2 teaspoons baking powder
1 pinch salt
2 cups Grated Cheese – I used tasty but any strong harder cheese is fine – try 1/2 a cup of Parmesan!

Optional: pinch of paprika or curry powder or any other herbs or spices you enjoy (I added fresh chopped parsley). A little grated onion (no more than 1/ a small one) is fine to add, too.

Method:

Preheat  oven to 200C (400F).

Whisk together egg & milk in a medium sized bowl. Add to that the flour, baking powder, salt & cheese (I also added a pinch of curry powder). Mix lightly but well until just combined.

Prepare a baking tray with non stick oil spray, dust with a little flour, and dollop tablespoons of the mixture evenly spaced onto the tray.

Bake in a hot oven 200C (400F) for 10 minutes or until just golden brown and sounds hollow to tap.

Place a clean tea towel on an cooling rack, place Cheese Puff Drop Scones on this, and cover for a few minutes – IF you can…..  I bet you’ll be eating them hot, with lashings of butter – and the smell is divine, too!   Enjoy!

NOTE: I doubled the recipe for these photos – again I had a hungry hoard to feed!

Cheese Puff Drop Scones for Dummies
Author: 
Recipe type: lunches, baking, snacks
Cuisine: traditional
Prep time: 
Cook time: 
Total time: 
Serves: 8 large
 
Cheese Puff Drop Scones for Dummies - light, quick, tasty and easy-peasy. Anyone can make these for a meal in minutes.
Ingredients
  • 1 egg
  • ½ cup Milk
  • 1 cup Plain Flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 2 cups Grated Cheese – I used tasty but any strong harder cheese is fine – try ½ a cup of Parmesan!
  • Optional: pinch of paprika or curry powder or any other herbs or spices you enjoy (I added fresh chopped parsley). A little grated onion (no more than 1/ a small one) is fine to add, too.
Method
  1. Preheat  oven to 200C (400F).
  2. Whisk together egg & milk in a medium sized bowl. Add to that the flour, baking powder, salt & cheese (I also added a pinch of curry powder). Mix lightly but well until just combined.
  3. Prepare a baking tray with non stick oil spray, dust with a little flour, and dollop tablespoons of the mixture evenly spaced onto the tray.
  4. Bake in a hot oven 200C (400F) for 10 minutes or until just golden brown and sounds hollow to tap.
  5. Place a clean tea towel on an cooling rack, place Cheese Puff Drop Scones on this, and cover for a few minutes - IF you can.....  I bet you’ll be eating them hot, with lashings of butter – and the smell is divine, too!   Enjoy!
  6. NOTE: I doubled the recipe for these photos – again I had a hungry hoard to feed!

 

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TURKISH PIZZA or Lahmacun – tasty, makes great picnic food, too

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Called Lahmacun in Turkey, TURKISH PIZZA or Lamhmacun is a variant of a yeast dough with meat and cheese pizza found in the Mediterranean region, with less tomato and more spices.  Beautifully fragrant from the oven, this is enhanced traditionally by a squeeze of half a lemon over the meat mixture.

Tradition also shows in the shape – instead of the circles of an Italian Pizza, the Turkish Pizza or Lahmacun is a long oval in shape.

Make for dinner, for lunch or make in the morning and take wrapped in foil for portable but different picnic food.  If you have a breadmaker appliance, the dough is quickly done, but as it’s a one-knead, one-rise dough recipe it’s also easy to make by hand.   The recipe, as given, made 4 large oval Turkish Pizza or Lahmacun, and half to one per serve was fine.

Again, very few pics as the “hungry hoards” weren’t interested in waiting!  Not with that cumin-y, lemony odour wafting around!   I couldn’t get one of the two trays, I was lucky to get a pic of one plate!   Yes, they all disappeared VERY fast…..!

One of the two trays with large pizzas, ready for the oven

Half a large oval Turkish Pizza or Lahmucan ready to serve

Dough:

1.25 cups water

1 teaspoon salt

2 Tablespoon oil or melted butter

1 teaspoon sugar

3.25 cups high grade flour

2 Tablespoons Surebake yeast or ½ envelope of dried yeast.

 

Filling:

250 gm lean lamb mince  (beef can also be used, but lamb is best)

1 large onion, peeled and chopped

1 teaspoon ground cumin

1.5 teaspoon ground allspice

1 teaspoon dried mint

.25 cup fresh mint leaves

2 diced tomatoes

1 teaspoon worchestershire sauce (optional)

1.25 cups grated cheddar cheese

1 egg beaten with a little water for glaze.

To Serve: squeeze of I/2 lemon on the hot pizzas.

Method:

  • Make dough in breadmaking machine, or mix by hand in large bowl, knead by hand on floured bench, and leave in a greased bowl, with a cover of plastic wrap, until doubled in size.
  • Process onion, lamb, spices and sauce, and dried mint, process until paste-like, then add fresh mint and diced tomatoes, process until shredded.
  • Divide dough into six pieces (don’t “punch it down”), roll into ball, knead a little, roll out into oval shapes (roughly 20 cm x 10 cm, or to fit your oven sheets).
  • Baste edges with egg wash, spread filling down the middle of oval.  Bring edges in to not quite cover filling,  pinch the ends of the ovals (as shown), baste with egg wash, sprinkle with grated cheese.
  • Place onto hot trays and bake in preheated oven at 220 degrees C (fan oven) or 240 degrees C in regular oven for about 15 minutes or until golden.
  • Best eaten straight from oven, but can be reheated next day.  They make great, easy-to-carry, picnic food, and for this purpose, make 8 – 10 smaller ones.

TURKISH PIZZA or Lahmacun
Author: 
Recipe type: lunch, picnic, dinner. snack
Cuisine: Middle East
Prep time: 
Cook time: 
Total time: 
 
TURKISH PIZZA or Lamhmacun is a variant of a yeast dough with meat and cheese pizza found in the Mediterranean region, with less tomato and more spices. Beautifully fragrant from the oven, this is enhanced traditionally by a squeeze of half a lemon over the meat mixture.
Ingredients
  • Dough:
  • 1.25 cups water
  • 1 teaspoon salt
  • 2 Tablespoon oil or melted butter
  • 1 teaspoon sugar
  • 3.25 cups high grade flour
  • 2 Tablespoons Surebake yeast or ½ envelope of dried yeast.
  • Filling:
  • 250 gm lean lamb mince (beef can also be used, but lamb is best)
  • 1 large onion, peeled and chopped
  • 1 teaspoon ground cumin
  • 1.5 teaspoon ground allspice
  • 1 teaspoon dried mint
  • .25 cup fresh mint leaves, chopped
  • 2 diced tomatoes
  • 1 teaspoon worchestershire sauce (optional)
  • 1.25 cups grated cheddar cheese
  • 1 egg beaten with a little water for glaze.
  • To Serve: squeeze of I/2 lemon on the hot pizzas.
Method
  1. * Make dough in breadmaking machine, or mix by hand in large bowl, knead by hand on floured bench, and leave in a greased bowl, with a cover of plastic wrap, until doubled in size.
  2. * Process onion, lamb, spices and sauce, and dried mint, process until paste-like, then add fresh mint and diced tomatoes, process until shredded.
  3. * Divide dough into six pieces (don’t “punch it down”), roll into ball, knead a little, roll out into oval shapes (roughly 20 cm x 10 cm, or to fit your oven sheets).
  4. * Baste edges with egg wash, spread filling down the middle of oval. Bring edges in to not quite cover filling, pinch the ends of the ovals (as shown), baste with egg wash, sprinkle with grated cheese.
  5. * Place onto hot trays and bake in preheated oven at 220 degrees C (fan oven) or 240 degrees C in regular oven for about 15 minutes or until golden.
  6. * Best eaten straight from oven, but can be reheated next day. They make great, easy-to-carry, picnic food, and for this purpose, make 8 – 10 smaller ones.

 

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Savoury or Sweet, APPLE ROSES are a TREAT!

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Apple Roses, in savoury or sweet forms, look spectacular and taste wonderful but are so easy to make, let a child help you make them!

Wow your friends, at parties or for a special dessert, but while they look complicated the process of making them is child’s play and best of all you can freeze them, to bake when needed!  And best of all – your friends will think you spent hours making them!

Sweet apple roses

Sweet Apple Roses – such a sweet treat to eat

Savory Apple Roses

Savoury Apple Roses – cheese, savoury sauce, and pastry!

I’ve shown the making of the savoury ones first.

Truth be known, we were having so much fun making them, I forgot to take pictures of the sweet ones!  But the process is virtually the same – just the spread on the pastry is different, and cheese (and salami, if desired) and salt and pepper are used instead of the sweet ingredients.

Apple roses have been around for ages, and those in the know about them all have a different “take” on them – but I haven’t seen anyone do both the sweet and savoury versions.   This is my take on them, so – enjoy!

1. Smear sauce, then place apple slices, cheese, and a touch of salt and pepper onto the pastry strip

2. Fold pastry strip over apple, cheese and sauce, then roll up

3. Roll up strip, ready to place into muffin trays

Savory Apple Roses ready for the oven

Sweet Apple Roses ready for the oven

 

 

 

 

 

 

 

Sweet [left] and Savoury [right] APPLE ROSES, out of the oven

Savoury Apple Roses

Savoury Apple Roses, ready to serve

Sweet Apple Roses

Sweet Apple Roses, ready to serve

Savoury or Sweet, APPLE ROSES are a TREAT!
Author: 
Recipe type: snack, dessert
Prep time: 
Cook time: 
Total time: 
 
Savoury or sweet, APPLE ROSES are a treat! So easy to make, but they look spectaular and taste mmmmmmmmmm!
Ingredients
  • • 2 large or 3 smaller apples (I used Gala and Jazz)
  • • 3-4 squares of commercial puff pastry (thawed)
  • • ½ Lemon - Juice
  • • Apple paste, apple butter, or jam (I used strawberry)
  • • Sugar, cinnamon, nutmeg and Ground Gloves to sprinkle
  • (food colour, if desired}
  • The SAVOURY VERSION is just as simple, but requires a few more ingredients.
  • Omit sugar, spices and jam)
  • • 2 large or 3 smaller apples (I used Gala and Jazz)
  • • 3-4 squares of commercial puff pastry (thawed)
  • • ½ Lemon – Juice
  • • Cheddar or Gouda cheese, cut into thin slices.
  • • Some chutney, pizza sauce or cranberry sauce (I used cranberry).
  • • Salami slices, cut in half (if desired)
  • • Salt and pepper to sprinkle.
Method
  1. Slice your apple in half (top to bottom) and then carefully cut the core out, keeping the apple intact. Then, slice your half apple pieces into very thin strips of apple.
  2. Put the strips of apple slices in a microwavable bowl part filled with water and the juice of half a lemon. This will help prevent the apples from browning.
  3. Microwave the apples for 4 minutes to soften. Then, drain the water out of the bowl. ***
  4. Roll out your thawed puff pastry sheet slightly on a floured surface. Cut into 4-6 even strips.
  5. Spread a thin layer of apple butter onto each strip.
  6. Start on one end and place the apple strips onto the puff pastry sheet. The apple slices will stack on top of each other as you work your way down. You want a little of the apple popping off the pastry strip. Leave a little empty pastry at the end of the strip. WARNING - the apple might be a bit warm.
  7. Sprinkle with a little cinnamon and ground cloves to taste. Nutmeg would also be a good choice.
  8. Fold over the bottom half of the pastry on top of the apple slices.
  9. Start at one side and start rolling. When you get to the end, take the little bit of extra puff pastry and rub/press it into other pastry to create a slight seal.
  10. Place them into a muffin pan cup sprayed with a little bit of non-stick spray.
  11. In a small bowl, mix ¼ cup sugar with a little of the spices, to your taste. Sprinkle about ½ a teaspoonful onto each “rose”.
  12. Bake at 190 deg C. (375 F,) for about 30 minutes.
  13. Remove from pan and let cool on rack.
  14. Dust with icing sugar if serving cool.
  15. Autumn’s culinary tip:
  16. *** If you have the time, place half the apple slices in a separate bowl, with a few drops of red food colouring, for a few minutes before microwaving, to have some nice red slices.
  17. You can make these ahead of time, and freeze them, then pop into airtight freezer bags. Thaw when ready, and bake.
  18. The SAVOURY VERSION is just as simple, but requires a few more ingredients.
  19. • 2 large or 3 smaller apples (I used Gala and Jazz)
  20. • 3-4 squares of commercial puff pastry (thawed)
  21. • ½ Lemon – Juice
  22. • Cheddar or Gouda cheese, cut into thin slices.
  23. • Some chutney, pizza sauce or cranberry sauce (I used cranberry).
  24. • Salami slices, cut in half (if desired)
  25. • Salt and pepper to sprinkle.
  26. Prepare all (apple slices and pastry) as above, using chutney or savoury sauce of your choice spread in place of the sweet spread.
  27. Lay your apple slices on the pastry strips, place part slices of cheese on top Then add salami slices, if using. Sprinkle with a mere whisper of salt and pepper.
  28. Fold strip in half, over the filling, and roll up as before. Place them into a muffin pan cup sprayed with a little bit of non-stick spray.
  29. Bake at 190 deg C (375 F.) for about 30 minutes.
  30. Remove from pan and let cool on rack.

 

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SMOKED SALMON CHICKPEA PATTIES

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Smoked Salmon Chickpea Patties

These very simple-to-make and very tasty Smoked Salmon Chickpea Patties are gluten-free, healthy, and delicious!  Mash any leftovers onto a good sourdough or ciabatta bread and add some chopped tomato, shredded lettuce and aioli for a superb sandwich!

If you’d like to be economical with your smoked salmon, try doing it yourself – use the method I gave for Tea Smoking food in your kitchen !  It’s real easy!

Smoked salmon chickpea patties with Turkish leek and aubergine side

Smoked salmon chickpea patties with Turkish leek and aubergine side

 

SMOKED SALMON CHICKPEA PATTIES
Author: 
Recipe type: Lunches, main, picnic, vegetarian, gluten-free, snacks,
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
These very simple-to-make and very tasty Smoked Salmon Chickpea Patties are gluten-free, healthy, and delicious! Mash any leftovers onto a good sourdough or ciabatta bread and add some chopped tomato, shredded lettuce and aioli for a superb sandwich!
Ingredients
  • 200g cooked smoked salmon (divide into 2, chop ½ into dice and reserve)
  • 400 g can plain chickpeas, drained (see note on liquid AF below)
  • 2 spring onions, roughly chopped
  • 2 teaspoons minced ginger (fresh, or prepared paste)
  • 2 teaspoons chopped coriander (fresh, or prepared paste)
  • 2 tablespoons chopped parsley (fresh, or prepared paste)
  • ½ -1 teaspoon garlic (fresh, or prepared paste)
  • Zest and juice of 1 lime
  • 1 egg (or use 2 tablespoons AF – Aqua Faba – from chickpea can)
  • ½ teaspoon each salt and pepper (or to taste)
  • Breadcrumbs for crumbing
  • Small amount of oil for cooking
Method
  1. Into a food processor bowl, put everything but the salmon, crumbs, and the oil.
  2. Wizz until well mixed
  3. Add half the salmon (reserve the diced half) and wizz a little, but do not break up too much.
  4. Remove from the machine, remove blade, add the diced salmon and mix through with a knife.
  5. Divide the mixture into 6-8 balls, press into breadcrumbs. Refrigerate until needed.
  6. Heat a little oil in a frying pan. Gently fry in oil, about 4 minutes each side, until brown. Serve with side dish or salad, and your favourite sauce or aoili

The exotic side dish shown on the plate with this recipe is Aubergine and Leek Turkish-Style  – a great complementary dish.

Autumn’s culinary note:

AQUA FABA or AF is the viscous liquid you drain from a can of chickpeas.  I used to throw this away….. until I discovered the joys of AF or Aqua Faba  – literally “Bean Water”, but many translate it as “fabulous water”!  Now, vegans can have meringues and pavlovas (Yes! Truly!), and use the water from cans as an egg substitute in many dishes.

I’m too much of a novice at this, so I’m pointing you in the direction of a wonderful Facebook page –  “Vegan Meringues – Hits and Misses” –  where you can join (but read their minimal rules!), and access excellent recipes on files, and learn many tricks.  They also have vegan and non-vegan groups (perhaps that saves arguments?), and seem very helpful.

I’m experimenting for friends with diet issues and disabilities, and will share some in the future.  I certainly value the amazing recipe in the alphabetical files from Bryanna Clark Grogan on how to make homemade AQUAFABA in the slow cookerThis allows me to turn 4 cups of raw chickpeas (I paid approximately $NZ 6.35 for that) into about 10 of cooked, plus the wonderful 3 cups of Aqua Faba that produced as well, so I have plenty to experiment with!

Just as well I LOVE chickpeas in soups and casseroles at this time of the year (a reminder it’s June, the beginning of Winter down here in New Zealand), and have heaps of recipes old and new to cook up!  But I have frozen some of the crockpot largesse, according to the recipe from the link in the resource above.  I thoroughly recommend joining the FB group, if just for that!  But there is soooo much more to explore…… !

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Tea Smoking food in your kitchen

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Tea smoking small amounts of food in a Cast Iron Casserole, right in your own kitchen!

Ever fancied some smoked chicken or smoked salmon, but been put off by the price, or you don’t like the idea of all the pumped-in additives listed on the packaging?  Here’s a quick way to smoke small amounts at home, and it’s surprisingly easy to do, in your own kitchen, with nothing more fancy than 3 basic pieces of equipment.  All you need is a heavy cast iron casserole that has a well fitting lid, a small cake rack or trivet that will fit easily inside, and a roll of aluminium foil!

You have all the ingredients needed to smoke food, right in your pantry, too – though there are exotic ones you can add, should you fancy.

It’s a wonderful way to infuse food with flavour quickly.  You can marinade your chicken or salmon beforehand if wished, steam it slowly to cook (or grill, for extra browning),  then follow the smoking method.  For larger amounts you can use the same method (with double the ingredients) in a wok, but this simple technique is accessible to the average cook, in the average kitchen, and is fun to try for a food adventure.  Go on, take the plunge and experiment!

tea smoking - the mix on foil

tea smoking – the mix on foil

tea smoking - the lightly cooked food on trivet.

tea smoking – the lightly cooked food on trivet.

tea smoking - the trivet and salmon during smoking process

tea smoking – the trivet and salmon during smoking process

tea smoking - salmon cooling after smoking process

tea smoking – salmon cooling after smoking process

 

Tea Smoking food in your kitchen
Author: 
Recipe type: Paleo, snack, trick
Prep time: 
Cook time: 
Total time: 
Serves: varies
 
Here’s a quick way to smoke small amounts at home, and it’s surprisingly easy to do, in your own kitchen, with nothing more fancy than 3 basic pieces of equipment. All you need is a heavy cast iron casserole that has a well fitting lid, a small cake rack or trivet that will fit easily inside, and a roll of aluminium foil! You have all the ingredients needed to smoke food, right in your pantry, too – though there are exotic ones you can add, should you fancy.
Ingredients
  • 2 tea bags ( I used one ordinary one, and one Lapsang Souchong – already a smokey flavour)
  • ⅓ cup brown sugar
  • ¼ cup uncooked rice (it stops the other ingredients burning too quickly)
  • Extras: you can add all sorts of other flavours, but I suggest you master the smoking process first! Some good additions – not all at once! – are: a piece of cinnamon quill, half a star anise, broken up, some wood shavings, some slices of ginger root, dried citrus peel (lemon, lime, or orange produce different flavours), sprigs of woody herbs such as thyme or rosemary (use sparingly...). Again, experiment!
Method
  1. Line casserole (a heavy cast iron dutch oven type, with good heavy, well fitting lid) with aluminium kitchen foil. Cut a piece for the lid, too. The purpose of this is to stop the smoke smell infusing your casserole, although my pics show just a small liner, for clarity.
  2. You cook (I recommend steaming) your chicken or fish, then place it either directly on the trivet, or on a tiny piece of foil on the rivet.
  3. Place pre-cooked food either on trivet directly (if firm, like chicken), or on a small piece of foil that is not much larger than the food, so smoke can get to it all, and place onto trivet.
  4. Empty tea from teabags, brown sugar, and rice onto foil in base of casserole, mix lightly, taking care not to rip foil.
  5. Heat element until hot. Turn on kitchen extractor fan, if possible, or open windows – it may get smokey!
  6. Place casserole onto element, watch carefully until sugar starts to bubble and smoke, and place food on trivet into base. then turn element down by half, put foil across top, and place lid on top.
  7. Leave for several minutes, checking every 2 minutes or so.
  8. When all the “fuel” is used, or food is smoked to the colour you wish (it will darken a little on cooling), turn off the element, shift casserole off the element, and leave to cool, with the lid on.
  9. Smoked food can be used hot or cold, but should be treated as “hot smoked” food, and eaten within a couple of days or so.
  10. Tou can tea smoke many other foods: Mussels, scallops, tomatoes, capsicums.... you name it! If it’s edible, and you want it smokey-flavoured, then experiment!

Autumn’s Culinary Notes:

I recently used this method for cooking a piece of sea salmon for my Smoked Salmon Chickpea Patties (recipe to come).  The nearly 400 gm piece of fresh salmon was on special, and cost me under $NZ 5.00.  The amount I needed for my recipe, 200 gms of pre-prepared smoked salmon, was over $NZ 10.00.

So you can see that, for a little bit of grilling (the method I used to precook the salmon, in a mini bench griller, before smoking it), and then the fun of doing the smoking so some friends could see the method, and you could all see too, through the pictures….. well…. the economics are obvious…… well, so long as you’re not “time” poor, and have an adventurous streak!

But it’s the TASTE, too – there’s a definite advantage there, plus the advantage of knowing exactly what ingredients have gone into the process!  No painted-on colouring (with the “nasties” in those), and no “pumped-in” flavouring, either.

Everything that’s there is there because YOU did it!  And there’s an enormous satisfaction in that!

You often hear of smoking food in a wok – well, you can double the above ingredients, and do that, too – same ingredients, basically, and same method.  I’ve just made this accessible to anyone, as not everyone has a wok, or is cooking for a lot of people!  In a casserole, I guess the most you could smoke for would be 3 or 4.

But why not!  Spoil yourself! Tea smoking food is fun! Have an adventure!   Experiment!

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INSTANT PUDDING COOKIES

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INSTANT PUDDING COOKIES

I’ve made these Instant Pudding Cookies for around 50 years now, and my family really enjoy the butterscotch flavour with sultanas, and the chocolate flavour with chocolate chips added.  They love the crispness of them, along with the variety of flavours and additions that are possible, too.

The recipe makes 60, and the variations are endless, limited only by your imagination.  Try finely chopped crystallized ginger with vanilla instant pudding mix, multiple chocolate with chocolate, or freeze-dried strawberries with the strawberry flavour.   Yes, there is sugar in them, but they are a treat, and you know what’s in them, and the bonus is having the children help you make them!

The ones shown here are butterscotch with sultanas – and my nearly 50 year old son wolfed down a handful before they were even cold!

Instant Pudding cookies - a dozen of the 60 this recipe makes (these are butterscotch with sultanas)

Instant Pudding cookies – a dozen of the 60 this recipe makes (these are butterscotch with sultanas)

Instant Pudding cookies - using my method to make 60 even balls

Instant Pudding cookies – using my method to make 60 even balls

Instant-Pudding-cookies-using-the-reel-to-mark-the-cookie

Instant Pudding cookies – using the cotton reel to mark the cookies

 

INSTANT PUDDING COOKIES
Author: 
Recipe type: baking, cookies, children, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Delicious crisp cookies with the flavour varied by the instant pudding mix you use, and the additions you choose! Family favourites to make and eat - and the mixture makes 60!
Ingredients
  • 185 gm (6 oz) butter
  • 1 cup sugar
  • 1 egg
  • 1½ cups flour
  • 3 Tablespoons cornflour
  • 1 teaspoon baking powder
  • 1 packet instant pudding mix (70-82 gm – around 2½ oz) - chocolate or butterscotch are good
  • ⅓ cup sultana or nuts or chocolate chips, if desired (optional) - or replace with ⅓ cup of your choice of addition - nuts, dried fruits, etc.
Method
  1. Heat the oven to 175 C (350 F).
  2. Cream butter and sugar.
  3. Add the egg, beat well
  4. Sift dry ingredients, and add slowly.
  5. Gently bring mixture into a ball.
  6. Break off into small pieces, and roll into small balls, flatten onto greased baking sheet with a fork (or you can use the end of a plastic cotton reel for an attractive, daisy-like finish - see picture.
  7. Bake for 10-20 minutes in moderate oven (175 C/ 350 F), or until slightly golden.
  8. When the cookies come out of the oven I take them off the oven sheet with a fish slice and place on paper towels spread over a newspaper which removes all residual grease and they dry nice and crisp.
  9. Store in an airtight container when fully cold.
  10. NOTE: This mixture gives a large number of nice crisp biscuits – 60.
  11. Autumn’s Culinary Tip: I take a little time in measuring the finished mixture.
  12. I roll the whole lot into one large ball and cut this in half with the back of a knife or the handle of a tablespoon.
  13. I pat each half into a round, which is cut into thirds.
  14. Each third is cut in half and rolled into two even sausage shapes.
  15. I then cut each sausage into 5 and roll them into balls.
  16. By taking the time, I end up with 60 even sized balls of dough and, by cutting the mix with the back of the knife or spoon, sultanas or other additives are not disturbed. It’s also a GREAT practical maths lesson when baking with children! They love it, and learn while doing!

Autumn’s Culinary Tip:   I take a little time in measuring the finished mixture.

I roll the whole lot into one large ball and cut this in half with the back of a knife or the handle of a tablespoon.

I pat each half into a round, which is cut into thirds.

Each third is cut in half and rolled into two even sausage shapes.

I then cut each sausage into 5 and roll them into balls.

By taking the time, I end up with 60 even sized balls of dough and, by cutting the mix with the back of the knife or spoon, sultanas or other additives are not disturbed.   It’s also a GREAT practical maths lesson when baking with children!  They love it, and learn while doing!

 

 

 

 

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SWEETCORN CHEESE TOASTIES

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A variant of SOUTHLAND CHEESE ROLLS, these SWEETCORN CHEESE TOASTIES are also an old favourite for many a Southland, New Zealand, shearer for a tasty, sustaining but quick snack that the sheep farmer’s wife could make in bulk and serve up quickly.

It is served as a slice of toast with a hot, slightly puffed, golden-grilled topping. Great with soup on a cold day, too, for a quick and sustaining lunch.

 Sweetcorn cheese toasties - served with soup for a quick tasty winter meal


Sweetcorn cheese toasties – served with soup for a quick tasty winter meal

Sweetcorn cheese toasties - mixture prepared ready to spread on toast

Sweetcorn cheese toasties – mixture prepared ready to spread on toast

 

 Sweetcorn cheese toasties - mixture spread on toast ready to grill


Sweetcorn cheese toasties – mixture spread on toast ready to grill

Sweetcorn-cheese-toasties-grilled-and-ready-to-eat

Sweetcorn-cheese-toasties-grilled-and-ready-to-eat

 

 

 

 

 

SWEETCORN CHEESE TOASTIES
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
 
These SWEETCORN CHEESE TOASTIES are also an old favourite for many a Southland, New Zealand, shearer for a tasty, sustaining but quick snack that the sheep farmer’s wife could make in bulk and serve up quickly. It is served as a slice of toast with a hot, slightly puffed, golden-grilled topping. Great with soup on a cold day, too, for a quick and sustaining lunch.
Ingredients
  • 1 can creamed corn (around 440 gm)
  • 1 pkt maggi onion soup mix
  • 1 egg
  • 1 finely chopped medium tomato (optional, but traditional!)
  • 3-4 rashers bacon - chopped small
  • 2-3 cups Colby cheese, grated
  • Optional extras: some chopped chives or spring onions, parsley, finely sliced mushrooms, etc.
Method
  1. Gently heat the can of creamed corn in a pot or in the microwave with the packet of onion soup mix.
  2. Cook gently until thickening a little, add cheese.
  3. Cool a little, add beaten egg and all other ingredients, mix quickly to blend.
  4. This mixture will spread onto one whole TOAST sliced loaf of bread.
  5. Toast one side of bread, spread with mixture, then grill in the middle of a hot oven until bubbling and golden on top.
  6. Mixture will keep, covered, in fridge for a few days if not all used at once.
  7. It can also be frozen on toast, between layers of plastic, then put straight onto trays into a hot oven intil grilled for a quick snack.

 

 

 

 

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SOUTHLAND CHEESE ROLLS

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Tasty toasted bread roll treats. oozing melted cheese, and great with a cup of coffee or soup, every little cafe in every little country town in Southland, New Zealand has a variation of these snacks.

They’re real winter warmers, and famous in the Deep South as a fundraiser for clubs as they’re quick to make and everybody wants them!   They freeze well, can be taken straight from freezer to oven, and are soon ready for a great snack – by day or after midnight!

They are the cause of many an argument over the “real” or “original” recipe – but this is the one that works best for me!

Southland Cheese Rolls - making the mix

Southland Cheese Rolls – making the mix

Southland-Cheese-Rolls-02-cutting off side crusts

Southland Cheese Rolls – cutting off side crusts

Southland-Cheese-Rolls-03-spreading the mix

Southland Cheese Rolls – spreading the mix

Southland-Cheese-Rolls-04-making the rolls

Southland Cheese Rolls – making the rolls

Southland-Cheese-Rolls-05-preparing rolls for freezing

Southland Cheese Rolls – preparing rolls for freezing

Southland-Cheese-Rolls-06-toasted buttered and ready to eat

Southland Cheese Rolls – toasted buttered and ready to eat

 

SOUTHLAND CHEESE ROLLS
Author: 
Recipe type: snacks
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Tasty toasted bread roll treats. oozing melted cheese, and great with a cup of coffee or soup
Ingredients
  • 1 Packet onion soup mix
  • 1 cup water (or half water, half milk – or even evaporated milk)
  • 2 packed cups of grated cheese (I prefer tasty cheddar, but Edam, or whatever)
  • ½ teaspoon paprika
  • ½ - 1 teaspoon curry powder
  • Optional: squirt tomato sauce and squirt worchestershire sauce
Method
  1. In a small pot, warm the onion soup mix with the water (or milk and water) over a low heat, whisking until thickening.
  2. Add the grated cheese slowly, with paprika, and curry powder (and optional sauces, if using), whisking between additions. Whisk well.
  3. Mix well, ensure cheese is melted and mixture is well thickened, but do not allow to boil. Cool.
  4. Mixture will store in fridge, covered, for up to a week.
  5. Cut the 2 long crusts off bread slices, leaving top crust and bottom.
  6. Spread the cheese mix thinly on each slice, about ½ a soup spoonful per slice, roll up, and place in a plastic film-lined container with the crust side down.
  7. Continue rolling until all the slices are filled and rolled, and placed into the container to freeze.
  8. When ready to cook: remove from freezer, place in oven dish, bake for 15-20 minutes in a low oven, and serve hot with a slice of butter on top!
  9. The mixture makes enough for approximately 2 loaves of sandwich sliced bread.
  10. The rolls freeze well in plastic film lined containers that Chinese take away food comes in (the clear, snap-down type), or similar containers.

 

SOUTHLAND CHEESE ROLLS

Ingredients:

1 Packet onion soup mix

1 cup water (or half water, half milk – or even evaporated milk)

2 packed cups of grated cheese (I prefer tasty cheddar, but Edam, or whatever)

½ teaspoon paprika

½ – 1 teaspoon curry powder

Optional:  squirt tomato sauce and squirt worchestershire sauce

In a small pot, warm the onion soup mix with the water (or milk and water) over a low heat, whisking until thickening.

Add the grated cheese slowly,  with paprika,  and curry powder (and optional sauces, if using), whisking between additions.  Whisk well.

Mix well, ensure cheese is melted and mixture is well thickened, but do not allow to boil.   Cool.

Mixture will store in fridge, covered, for up to a week.

Cut the 2 long crusts off bread slices, leaving top crust and bottom.

Spread the cheese mix thinly on each slice, about ½ a soup spoonful per slice, roll up, and place in a plastic film-lined container with the crust side down.

Continue rolling until all the slices are filled and rolled, and placed into the container to freeze.

 

When ready to cook:  remove from freezer, place in oven dish, bake for 15-20 minutes in a low oven, and serve hot with a slice of butter on top!

The mixture makes enough for approximately 2 loaves of sandwich sliced bread.

The rolls freeze well in plastic film lined containers that Chinese take away food comes in (the clear, snap-down type), or similar containers.

 

 

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