125g plain flour
pinch of salt
20ml Vegetable oil
In the world of classic accompaniments Yorkshire puddings are to roast beef as R2D2 is to Luke Skywalker. Yeah, Luke is handy enough on his own but with R2D2 around you know it’s going to be better.
These are easy to make, once you know what traps to fall into, if you take your time and don’t rush, they are easily avoided. The picture above is a perfect example of these kinds of traps, these weren’t hand whisked enough so they didn’t rise well and were also overdone.
Sieve the flour and salt together in a bowl then add the egg, mixing everything together. Mix the milk and vegetable oil and add half the mixture and beat until smooth.
Then add the rest and whisk until smooth and airy, this is best done by hand, whisking the mixture towards you, so you can raise the whisk a little each stroke to catch more air. Put a small amount of oil in each section of a muffin tray (about 3-4mm) and pre-heat it in the oven at 220C.
Once the tray is hot, pour the batter into each section of the hot tray (roughly 3/4 fill each) and cook for 40-45 minutes until risen and golden brown.
This is very handy thing to do as we are now in the summer months, a hard-boiled egg is a great way to add flavour and protein to even the simplest of salads, or for making egg salad for sandwiches or egg mayonnaise.
Fill a saucepan with enough water to fully submerge the egg but do not put the egg in the water yet. Place the saucepan on the heat and bring to the boil. While the water is coming to the boil get a kitchen timer or use the countdown timer on your mobile phone to set a timer for 8 minutes.
Once the water comes to the boil reduce it to a simmer, use a slotted spoon or spider to lower the egg into the water. If you drop the egg in, there is a good chance that it will crack on the base of the saucepan and you will have to start again. Once the egg is in the water start your countdown timer.
I’ve said 8 minutes as this usually provides a good result for me. However if you are using large eggs you may need a little longer and smaller eggs will need a little less time, but the only way to be certain is trial and error.
While you are waiting fill a large bowl or basin of cold water, the colder the better and as soon as the timer goes, you want to lift the egg out of the saucepan and plunge it directly into the cold water. The idea here is to cool the egg as quick as possible.
This serves two purposes, first, it stops the egg cooking immediately and second it prevents that black ring forming around the yoke of the egg which spoils the look and flavour of your hard-boiled egg.
Once the egg has cooled simply roll it across a hard surface with enough downward pressure to crack the shell. Then just peel off the shell and your hard-boiled egg is ready to use.
1 Handful of fresh herbs (parsley, oregano, thyme) finely chopped
2 x onions, finely diced
2 cloves garlic, finely diced
1 stick of celery, finely diced
1 x sweet pepper, finely sliced
Approx. 20cm Chistorra finely sliced (substitute other dried meat if unavailable)
4 x eggs
30g Pecorino cheese, grated
30g goat’s Gouda cheese, grated
30g Red Leicester cheese, sliced
Get your frying pan on to a medium high heat with a little olive oil. Add the onions and fry them gently for ten to fifteen minutes or until they begin to caramelise.
While you wait, beat your eggs well, trying to incorporate as much air as possible, add in the grated cheeses as well as the fresh herbs and beat some more.
Once the onions have started to caramelise add in the garlic and fry for about a minute before adding the celery and continuing to fry gently for about five minutes. At this point you want to add the sweet pepper and fry for about a minute more, before pouring the egg mix over and stirring well. You will need to be quick doing this as the egg will start to cook as soon as it hits the pan. I use a plastic whisk to keep everything moving as I add the eggs and try to make sure that all the ingredients are evenly distributed around the pan.
Now leave this mixture to cook in the pan until you see the eggs start to cook at the very edge of the pan. Now, quickly add the sliced Chistorra over the top of the frittata and crumble the Red Leicester cheese over as well.
Place under a preheated grill and continue to cook until the centre of the frittata has solidified and the cheese has just started to brown at the edges. Divide the Frittata into slices just like you would a pizza and serve with a small side salad.
625g Tipo 00 Flour
1 rounded tsp baking soda
2 rounded tsp cream of tartar
1 teaspoon salt (if using salted butter use 1/2 a teaspoon)
100g chilled butter cubed
1 egg beaten
25g castor sugar
Hard to believe it’s nearly 3 weeks since I wrote this post about Roma’s excellent Tipo 00 flour, time sure is flying. Why do I mention it here? Well, Will made a comment that pasta flour makes great scones. As I had been meaning to have a blast at making some scones, this was a great excuse to try something a little different.
Take all your dry ingredients and sieve them into a large bowl. Next add the butter and work this in with your hands until you have what looks like breadcrumbs.
Next add about half the beaten egg and the milk and continue to mix this together until you have a moist dough. Then on a well floured surface pat or roll the dough out until it’s about 2cm thick and cut with a circular cutter. Place these on a greased and floured baking tray, don’t be afraid to roll up the off cuts and make a few out of that as well. Then place them in the oven and bake for about 15 minutes or until they have risen and turned golden on top.
Remove from the oven to a cooling rack and as soon as you can hold them without burning your fingers serve with butter and Jam – preferably home made and strawberry. If you can stop at just one you’re doing well!