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There are lots of foodie threads, but lately recipes have been appearing all over the place, in late shifts and the WI and everything. Seeing as a/ they sound too yummy to lose, b/I am bored and c/I am anally retentive and like to TIDY, I have resurrected this thread.
So:
Spid's Chilli Peanut Brittle
Best recipe ever for a sweet that's spicy!
You'll need a sugar thermometer or else you'll scorch it and you'll also need to watch it carefully, it can make a real mess of your hob this one!
Ingredients
Oil - for greasing
Unsalted peanuts (or cashews for a tasty alternative!) - 300g (11 oz)
Granulated sugar - 350g (12 oz)
Soft light brown sugar - 150g (5 oz)
Golden syrup - 150g (5 oz)
Crushed chillis - 2 tablespoons
Water - 125 ml (4 fl oz)
Butter - 50g (2 oz)
Bicarbonate of soda - quarter tspoon
METHOD
Spread out the nuts on an oiled baking sheet and warm them very gently in a 150 °C / 300 °F / Gas 2 oven. Meanwhile combine the sugars, golden syrup and water in a heavy-bottomed saucepan, and heat gently, stirring, until all the sugar has dissolved.
Add the butter, bring to the boil and boil gently until the syrup registers 155 °C (310 °F) on a sugar thermometer, the large crack stage. Stir in the bicarbonate of soda, the chillis and the warmed nuts.
Grease a 20 cm (8 inch) square baking tin. Pour the mixture into the prepared tin. When almost set, score the surface deeply with a knife, marking it into bars. When set, break as marked, and eat!
Mazarine's Potato and Leek Soup:
The potato leek recipe is really easy, in addition to its deliciousity:
1.5 lbs potatoes
4 cups chicken stock
salt & pepper to taste
garlic powder- a couple shakes
.5 cup heavy cream
4 medium leeks
a. Peel & cut taters into 1 inch cubes
b. Wash the leeks & cut the white & one inch of the pale green into 1/2 inch pieces.
c. Bring potatoes, leeks & stock to a boil
d. Reduce heat & simmer covered for about 20 minutes
e. Puree.
f. Add cream and seasonings, blend, re-warm & try not to eat the whole pot at once.
I usually just put in enough stock to barely cover the potatoes and leeks, and it comes out marvelously thick, then you add the cream. Half & half works just as well.
Fred's Ginger Scones
Special item: 3-inch round cutter
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, chilled, plus extra for brushing the tops of the scones
Adjust the oven rack to the middle position and preheat the oven to 400°.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
Brush the tops with the remaining cream.
Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
From Nancy Silverton's Pastries from the La Brea Bakery |
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