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Month: October 2016

HOT CROSS BUNS

HOT CROSS BUNS

The Food Gatherer’s Note: Holtwhites’ hot cross buns are supremely good, but occasionally it’s fun to have a go at making your own! FG’s Kim Mansfield Davies uses this simple recipe to make hers. 

HOT CROSS BUNS

hot cross buns

Easter is around the corner and soon our house will be filled with broken promises for lent and a great deal of chocolate, but I love Easter for the excuse to scoff as many hot cross buns as we can. Sometimes we like to make hot cross buns ourselves and my girls delight in anointing them at the end with the cross.

This recipe is simple and straight forward, you will need to leave it to rise twice, once for an hour and again for 45 minutes, giving you time to get on with hiding all those Easter eggs!

For the buns:
180ml of warm milk
4 tsp dry instant yeast
75g sugar
3 eggs
125ml oil
560g plain flour
Zest of 1 orange
¾ tsp salt
1 tsp mixed spice
160g dry sultanas /raisins
For the cross:
3 tbsp of plain flour and 50mls of water
For the glaze:
110g sugar and 50ml water

Pre-heat the oven to 180ºc /fan 160º. 

  • Nothing could be simpler, just measure all the ingredients into a bowl except for the dry fruit and Stir with a wooden spoon until it comes together as a dough. 
  • Turn out onto a floured work surface and knead until the mixture is smooth then add the dry fruit and knead until it’s all blended together. 
  • Tip the mix onto a lightly greased bowl and cover with cling film and leave for 1 – 11/2 hours to double in size. 
  • Knead it again for 1 minute to “knock it back”. 
  • Divide the dough into 12 rolls and place onto a lined tray and space out as they will rise again and leave for 45 minutes. 
  • In a bowl, mix 3 tbsp of plain flour and 2 tbsp of cold water until you have a paste and pour it into an icing bag, you can use a freezer bag with the corner snipped off. Pipe crosses onto the buns. 
  • Place the buns into the oven for 25-30 minutes. Remove from the oven and prepare the glaze by gently heating the sugar with water then brishing the mixture over the buns while they are still hot.
  • Leave to cool for as long as you can.  In my case, not long!

Happy Easter

Enjoy x, See more great recipes at my blog!

GOATS CHEESE AND LEEK TART

GOATS CHEESE AND LEEK TART

The Food Gatherer’s Note:  I’ve been cooking this recipe for years and it never fails. It was taught to me in Wales by Beefsteakveg.com but I believe that the recipe may have originated with Delia!  My friend occasionally added some finely chopped walnuts to the pastry which gives it a wonderful nutty edge, if you fancy ringing the changes.  They can be made as individual tarts, however I find that a slice of this tart served with some rocket and a dollop of red onion marmalade on the side looks just as pretty and it’s far speedier to make than 6 smaller tarts.  – Kim x

GOATS CHEESE AND LEEK TART

goats cheese and leek tart

Serves 6.

Ingredients
For the pastry:
25g goats cheese
110g plain flour
25g vegetable fat (lard) 
25g butter
For the filling 
350g chopped leeks
175g goats cheese (crumbled or thin slices, depending upon the type of goats cheese you have) 
10g butter
3 large beaten eggs
200ml creme fraiche or double cream
4 spring onions finely sliced
Thyme leaves to sprinkle on top (optional)

To prepare:

Preheat the oven to 375ºf or 190ºC.

You can of course buy the pastry to save time, but this is really so easy and quick that I make it myself. Simply sift the flour with a pinch of salt and add the vegetable fat and butter and with cold hands and using mainly your fingertips, rub it all together until you get a breadcrumb mix. Then crumble in the goats cheese and sprinkle on a tablespoon of cold water and with a palate knife mix it all together until the dough leaves the sides of the bowl. Then pop it into the fridge to rest for 30 minutes. 

For the filling, melt the butter over a gentle heat and add the sliced leeks and a pinch of salt. Leave to cook gently without a lid for 10 minutes. Drain any juice. 

Remove the pastry from the fridge and roll it out to fit your tin – this amount of pastry should fit a 19cm fluted tin. Make sure the tin is buttered and dusted with flour so that it will release easily!  

Place your pastry into the tin and press it down, pushing back in the sides so you haven’t stretched it or it will shrink.  Trim any excess and prick the base with a fork to stop it bubbling up. Paint the base with some beaten egg and place in the oven on a baking sheet for 20 minutes until it is golden. 

While the pastry is baking, crumble or slice the goats cheese and mix with the leeks and spring onions. In a jug mix the beaten eggs and creme fraiche together and season gently.

As soon as the pastry case is ready, tumble over the leek and goats cheese mix, spreading it out. over the pastry.

Gradually pour half the creamy egg mix over then put the tart back into the oven and gently pour in the rest of the mixture, then sprinkle over the thyme leaves. Adding the rest of the mix in the oven is to stop it spilling, as you carry the tart from the worktop to the oven as the tart will be very full. Bake for 30-35 minutes until its firm and turned golden brown. 

Allow to rest for 10 minutes so it is easy to slice.  Serve with a green salad and some tangy onion marmalade.

See more great recipes from my blog!

FLIPPIN’ PANCAKES

FLIPPIN’ PANCAKES

The Food Gatherer’s Note: From classic crepe style pancakes to American style, here’s some recipes and tips for flippin’ good pancakes – Kim x

FLIPPIN' PANCAKES

Flip them, roll them, fold them, stack them, sweet or savoury, drop scones, crepes, or traditional, there are so many things you can do with a pancake that it’s no wonder they’re such a popular dish, not just reserved for Shrove Tuesday. 

For me the classic pancake with sugar and lemon is called for on Shrove Tuesday, but at other times I like to experiment a bit and my girls favourites are an apple compote with cinnamon or sliced banana with chocolate sauce. This Tuesday though we will always go the whole way on this day of pancakes and have savoury pancakes for supper too. Tuna sweet corn or cheesy pancakes with ham and leeks goes down a treat!

classic pancake recipe

Ingredients:

  • 125g Plain flour
  • 1 egg
  • 300ml milk
  • A knob of melted butter (optional)

Pour the flour into a mountain in the bowl, make a whole in the middle then crack the egg into it. Gradually pour the milk in with one hand while you stir from the outside of the bowl inwards to combine the batter mix (any lumps, get the whisk out and give the batter a good beating!)

Sometimes I add a knob of melted butter into the mix to enrich it but you should always let the batter stand for at least 30 minutes. Most importantly, make sure the pan is piping hot before you start and turn it down as you cook the pancakes and only rub a bit of oil onto the pan with kitchen roll. 

drop scones

In our house a drop scone or Scotch pancake is a regular visitor to Sunday mornings, a small stack of these with some crispy bacon and a glug of maple syrup, may not be the healthiest way to start the day but it does set you up nicely for a good Sunday walk.  If I’m feeling a little more health conscious they taste great with a healthy handful of berries and some crème fraiche or natural yoghurt.

Ingredients:

  • 125g self-raising flour
  • 2 tsp caster sugar
  • 1 egg
  • 1 tbsp melted butter
  • 150ml milk

Add the flour and sugar to the bowl and as above, make a well and add the egg and melting butter. Stir in the milk to make a thick batter.  Drop a tablespoon of the batter into a hot frying pan to make small round discs, flip when the bubbles in the batter are breaking on top.

I recently spotted this amazing looking honey cloud pancakes from a blog called Things we Make and I can’t wait to try it out.  Made with an extra whipped egg white, it looks too good to eat…. Well almost!

american pancakes

See more great recipes at my blog!