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Recipe – “Sultana Scones”

“Sultana Scones”

“Food for Thought” – by Colour Library Books

 

 

10        oz. plain flour

1          tbsp. baking powder

Pinch salt

6          oz. butter or margarine

4          tbsps. Sugar

4          oz. sultanas

1          egg, beaten

2          tbsp. milk

 

Sift the flour, baking powder and salt into a large bowl or process once or twice in a food processor.  Rub in the butter or margarine until the mixture resembles fine breadcrumbs, or work in the food processor.

 

Stir in the sugar and sultanas by hand.  Add the egg and milk, mixing to a soft dough.  Turn out onto a floured surface and knead lightly until smooth.

 

Roll out to a thickness of 1 inch.  Cut into 2 inch rounds with a pastry cutter.  Transfer to a lightly oiled baking sheet and place in a preheated 400 degrees Fahrenheit oven for about 10 to 12 minutes.  Remove to a wire rack to cool slightly.  Serve warm.  – Makes 2 Dozen –

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Recipe – “Iced Sunshine Tea”

“ICED SUNSHINE TEA”

“Food for Thought” – by Colour Library Books

 

4          oz. granulated sugar

½         pint of water

Rind of 1 lemon, pith removed

3          tbsps. Earl Grey tea leaves

2          pints cold water

 

Combine the sugar and water in a heavy-based saucepan and stir to mix.  Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.

 

Simmer until the sugar dissolves completely.  Remove the lemon rind and allow to cool.  Store in the refrigerator.

 

To make the tea, combine the tea leaves and water in a glass jar.  Cover and set out in the sun for at least 5 hours.  Alternatively, place in the refrigerator overnight.

Recipe – “Snowballs”

“Snowballs”

“Quick & Easy Cookies” by Myra Street

 

 

8          oz. white chocolate chopped

¼         cup butter

4          tsp. brandy

2/3        cup Graham cracker crumbs

3          tbsp. shredded coconut

¼         cup ready-to-eat dried apricots, finely chopped

¼         cup candied cherries, finely chopped

an extra 3 tbsp. shredded coconut for rolling

 

  1. Put the chocolate, butter and brandy in a heatproof bowl. Place over a pan of hot water, stirring occasionally, until melted.

 

  1. Stir the cracker crumbs, coconut, apricots and cherries into the melted mixture. Leave until slightly firm.

 

  1. Roll the mixture into 18 balls about the size of walnuts, then roll in extra coconut to coat.

 

  1. Refrigerate for about 2 hours until firmly set.

Recipe – “Spicy Lemon Bread”

Merry Christmas & a Happy New Year! Enjoy!

“Spicy Lemon Bread”

Cookbook – “Food for Thought” – Color Library Books

 

3          fl. oz. lukewarm water

1          tbsp. dry yeast

2          tbsps. Sugar

8          oz. plain flour

Pinch of salt

1          tsp. mixed spice

Grated rind and juice of 1 lemon

4          oz. small raisins

1          egg, lightly beaten

4          oz. icing sugar

Oil

 

Mix the warm water with the yeast and 1 tsp. of the sugar.  Leave in a warm place for about 15 minutes, or until frothy.

 

Sift the flour with a pinch of salt into a warm bowl and add mixed spice, lemon rind and raisins.  Add the egg to the yeast mixture and stir it into the flour.

 

Turn the mixture out onto a floured surface and knead for about 10 minutes, or until smooth and elastic.  Place in an oiled bowl, cover and set in a warm place for about 2 hours, or until doubled in bulk.

 

Punch the dough down and knead again for a few minutes.  Divide the dough in half and shape each half into a loaf.  Place each half in a well-oiled 1 – lb. loaf pan, cover loosely and set in a warm place for about 20 minutes, or until the dough rises to the top of the pans.

 

Bake the loaves in a preheated 400 deg. Fahrenheit for 30 to 40 minutes, or until golden brown on top.  When the bread is done, the bottom of each loaf will sound hollow when tapped.  Remove to a wire rack to cool.

 

To prepare the icing, sift the icing sugar into a bowl and add the lemon juice.  If necessary, add enough hot water to make a smooth icing.  The icing should be thick enough to stay on the top of each loaf and drip slightly down the sides.  Serve when the icing is set.

Recipe – “Mint Sauce”

“Mint Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

4          tablespoons finely chopped fresh mint

1          teaspoon sugar

2          tablespoons lemon juice

1          tablespoon white wine vinegar

4          tablespoons boiling water

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Preparation time:  10 minutes plus cooling

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  1. Put the mint and sugar in a mortar and pound with a pestle until thoroughly blended, or process briefly in a food processor or electric blender.
  2. Add the lemon juice, vinegar and finally boiling water. Stir well to mix, then set aside for 30 minutes to cool.  Serve with roast lamb.

Recipe – “Mushroom Sauce”

“Mushroom Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

12        oz. mushrooms, quartered

¾         chicken stock, heated

2          tablespoons chopped salad burnet, or 1 tablespoon chopped

savory

Salt

Freshly ground black pepper

2-1/2  fl. oz. sour cream

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Preparation time: 10 minutes

Cooking time:         20 minutes

——————————————–

  1. Put the mushrooms into a saucepan with the stock, and bring to the boil, then lower the heat and simmer for 10 minutes, half covered.
  2. Add the salad burnet and season to taste with salt and pepper. Simmer for a further 5 minutes, then stir in the soured cream (do not allow to boil, or the sauce will separate).
  3. Puree briefly in a food processor or electric blender, and serve hot, with a roast chicken or game.

 

Recipe – “Aioli (French Garlic Sauce)”

“Aioli (French Garlic Sauce)”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

4          garlic cloves, peeled and chopped

2          egg yolks

pinch of salt

½         pint olive oil

1-1/2  tablespoons white wine vinegar

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Preparation time:  20 – 25 minutes

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This Provencal sauce is traditionally serves with poached chicken or fish, accompanies by a large platter of boiled vegetables.  It is also good with hard-boiled eggs, boiled potatoes, or a mixture of raw and cooked vegetables.  It should ideally, be made in a mortar and pestle, although a food processor may be used instead.

  1. Put the garlic in a mortar and pound with a pestle until reduced to a pulp, or crush the garlic, then pound it with back of a wooden spoon in a bowl. Add the egg yolks and continue to pound until thoroughly blended.
  2. Add the salt, then start to add the oil very gradually, drop by drop, beating constantly with a wooden spoon. Once half the oil is used up, add the remainder a little more quickly, in a slow trickle, beating constantly.
  3. When all the oil is absorbed, gradually add the vinegar, stirring constantly until well blended. Serve the Aioli in a bowl.

Recipe – “Yogurt Sauce with Herbs”

“Yogurt Sauce with Herbs”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

 

1          large garlic clove, peeled and crushed

pinch of salt

¼         pint plain unsweetened yogurt

freshly ground black pepper

½         tablespoon each chopped fresh tarragon, chervil, chives and parsley

½         tablespoon chopped fresh herbs, to garnish

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Preparation time: 12 minutes, plus chilling

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This sauce is subtly flavoured with the classic fines herbes mixture.

  1. Put the garlic into a bowl, add the salt and mash together with a fork, to make a paste. Gradually beat in the yogurt.
  2. Taste and adjust the seasoning, then stir in the herbs, cover and chill in the refrigerator for a least 1 hour. Serve the yogurt sauce with grilled lamb chops, chicken pieces, or fish steaks, or with baked stuffed vegetables, sprinkling over the chopped herbs for garnish just before serving.

 

Variation:  Instead of the mixed herbs, use 2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, and 2 tablespoons grated cucumber.   Serve with roast or grilled lamb, or meatballs.

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