Filed under: Food, Food & Recipe Books, Recipes, Yorkshire Dales Food | Tags: batter, best, egg, gravy, horseradish, milk, pudding, Recipes, ultimate, Yorkshire
Yorkshire Pudding
OK so which is the best Yorkshire Pudding Recipe?
Delia Smith suggests a mixture of water & milk whilst The Hairy Bikers suggest an all whole milk mixture?
The key elements regardless of precise quantity must be a really hot tray pre greased with a little spot of lard, oil or butter and it must be hot before you put the mixture into it, so that’s a really hot bun tray or cake tin so the oil/fat is smoking…
My simple recipe is:-
4oz plain flour, 2 really fresh free range eggs, half a pint of full fat milk, a little lard or oil
Method:-
Sieve flour into dish, create hollow in flour and crack egg in, gradually add milk whilst whisking by hand, no need to rest the mixture just pour into a really hot bun tray or baking tin which must have smoking hot fat.
Tradition states that Yorkshire Puddings should be served with gravy as a starter, the idea being that when meat was in short supply or just out of the family budget you could fill up on Yorkshire’s and then have less meat with the main course. Now we always have the Yorkshire Puddings with the main course filled with delicious beef gravy but Mum also used to serve them as a dessert or should that be “for pudding” just like a crepe or pancake but a different shape! served with butter, a little milk and sugar or simply drizzled with golden syrup.
Small Yorkshire puddings are also perfect for canapés or bite size party snacks, with a slither of beef, a drizzle of gravy and a dollop of horseradish sauce! mmm a fantastic alternative to smoked salmon on brown bread..
Filed under: Eating, Food | Tags: breakfast, content, fat, green, homogenised, jersey, milk, organic, pasteurised, raw, real, semi, skimmed, sterilised, top, UHT
Green Top Whole Milk - Real Milk
Very random blog about Milk, I love real milk, that is unpasteurised full fat milk otherwise known as MILK, green top, raw milk, the real stuff, whatever…..
Everyone has a favourite milk and just so many variations now but what is wrong with the real stuff I ask you!
- Unpasteurised Green Top – whole natural milk, only available direct from the farm or a your milkman for doorstep delivery if your lucky, minimum 3.5% fat content. Government made it illegal to sell in shops in 1989!
- Pasteurised Full Fat Milk – the regular full fat pasteurised variety, minimum 3.5% fat content
- Semi Skimmed Milk – the most popular variety in the UK with 1.7% fat content, our local supermarket sells this with a green lid! scandalous should be trade descriptions act green top is ONLY ever real milk not this wallow rubbish or “blue milk” as Grandma used to call it!
- Skimmed Milk – nearly all fat removed 0.1 – 0.3% fat content, complete waste of space, might as well be water!
- Pasteurised Milk – Pasteurisation involves heating the milk to a minimum of 71.7 degrees centigrade fro a minimum of 15 seconds
- Homogenised Milk – has undergone a process to spread the fat evenly through the milk, pushed at high pressure through little holes, does not get a creamy layer at the top of the bottle, used to come in funny shaped bottles!
- Sterilised Milk – pre-heated, sterilised, then homogenised and then heated in the bottle to between 113-130ºC for approximately 10-30 minutes, just about kill’s everything including some of the vitamins and taste funny different!
- UHT Milk – UHT = ultra heat treated, heated to a temperature of at least 135ºC, long shelf life ,OK on your cornflakes when camping! IMO should not be used at any other time!
- Jersey Milk – rich & creamy also know as Breakfast Milk
- Organic Milk – from Organic herd’s grazed on Organic pastures with no use of chemical fertiliser or pesticides
Filed under: Food, Recipes | Tags: cauliflower, cheese, milk, onions, recipe, soup, stilton
I have a full Stilton Quarter that we have not even started over Xmas, so have been looking out some Stilton Cheese recipes to try and use some up!
This is Stilton and Cauliflower Soup adapted from Keith Floyds recipe from his book Floyd on Britain & Ireland and serves 8.
Ingredients:-
- 30g/1oz butter
- 2 large onions, chopped
- 1 very large or 2 regular cauliflowers
- 1 Litre/1.5 pints vegetable stock
- 1 bouquet garni
- 1 tbsp cornflour
- 1 pint milk
- 8 oz blue stilton
- parsley to garnish
Method:-
- melt butter in pan and fry onion until soft (do NOT brown)
- add cauliflower, stock, salt and pepper and bouquet garni and bring to boil for 10 to 15 mins
- remove bouquet garni and allow to cool slightly
- liquidise or blend until smooth
- mix cornflour with a little cold milk and stir into puree with remaining milk
- bring to boil whilst stirring
- remove from heat and start crumbling the Stilton into the soup and stirring until melted and combined, it’s ok to have some small cheesy lumps!
- serve with a sprig of parsley and enjoy…
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- Quarter Stilton Cheese
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- Stilton & Cauliflower Soup
Filed under: Eating, Food, Yorkshire Dales Food | Tags: butter, milk, mushrooms, simple, lunch, blackpool, roll, warburtons, creamed, toast
Simplicity:-
- Fresh Mushrooms, Field mushrooms if in season otherwise locally grown
- butter
- table salt & ground white pepper
- plain flour
- milk (I used Green top mmm..)
Slice mushroms and sautee in a little butter until soft and starting to turn golden brown, sprinkle with plain flour, salt & pepper, fry off for about a minute then add a little milk & stir, keep adding a little milk until sauce has reached your desired consistency. Toast & butter 2 slices fresh bread (I used Warburtons Blackpool Roll!) and pour creamed mushrooms over and enjoy….
Mushrooms on Toast
Filed under: Food | Tags: apricot, austria, dumplings, Food, horseradish, milk, pretzel, schnitzel
A few photos of some typical Austrian dishes from our holiday in Kitzbuhel.
The mountain restaurant Adlerhütte on the Kitzbuhler Horn was offering free milk from the Alpine Cows, we got our free glass of milk and then stayed for Lunch, cost me €40 but was an excellent meal, traditional cured ham with pickles and horseradish sauce, Wiener Schintzel and Apricot Dumplings.
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- Austrian cured ham and horseradish
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- Apricot Dumplings
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- Wiener Schnitzel and French Fries
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- Spaetzle with Gruyere and Caramelized Onions
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- pretzel & latte at the Schwarsee
The cheese pasta dish is Spaetzle with Gruyere and Caramelised Onions served at the top of the Hahnenkamm above Kitzbühel. See recipe here Spaetzle with Gruyere and Caramelised Onions
Fantastic fresh Pretzels were available everywhere, great as a snack with a coffee or beer.
