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As Strong As SoupRecipes and notes from a Surrey kitchen.
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Recipes and notes from a Surrey kitchen.
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As Strong As Soup | asstrongassoup.blogspot.com Reviews
https://asstrongassoup.blogspot.com
Recipes and notes from a Surrey kitchen.
asstrongassoup.blogspot.com
As Strong As Soup: Gâteau Ardéchois or a Chestnut Cake from a Can
http://asstrongassoup.blogspot.com/2015/05/gateau-ardechois-or-chestnut-cake-from.html
Sunday, 10 May 2015. Gâteau Ardéchois or a Chestnut Cake from a Can. Far from the norm. After that experience I started looking for a more traditional form of chestnut cake and since they've got an awful lot of chestnuts in the Ardèche, that seemed like a pretty good place to start. No longer truly authentic. The result is moist and not overly sweet and I think it's particularly good as a dessert cake. The extra bits of good news are that it's a really. 100 g caster sugar. 25 g light brown soft sugar.
As Strong As Soup: August 2014
http://asstrongassoup.blogspot.com/2014_08_01_archive.html
Friday, 8 August 2014. Slow Cooker Carrot, Lemon and Almond Chutney. 500 g finely grated carrots. 60 g ginger, peeled and either finely grated or reduced to a purée in a processor. 300 g caster sugar. 2 tsp ground coriander. 1 tsp ground cumin. 1 tsp dried chilli flakes. 189; tsp ground black pepper. Zest of 2 lemons, finely grated. Juice of 2 lemons. 50 ml runny honey. 100 ml cider vinegar. 40 g flaked almonds. Happily, this month’s Slow Cooker Challenge. Hosted by Janice at Farmersgirl Kitchen.
As Strong As Soup: Gâteau Battu
http://asstrongassoup.blogspot.com/2015/02/gateau-battu.html
Monday, 23 February 2015. Chef and member of the Confrérie du Gâteau Battu. His enthusiasm for local food and the Gâteau Battu in particular inspired me to attempt to make my own version. (I was particularly impressed when I saw that on ceremonial occasions the Confrérie wear truly wonderful hats in the shape of a Gâteau Battu). I used a brioche tin with a capacity of 1.25 litres for this Gâteau. This is not. 10 g fast action / easy blend yeast (the type that usually comes in small sachets). Stir the yea...
As Strong As Soup: September 2014
http://asstrongassoup.blogspot.com/2014_09_01_archive.html
Monday, 8 September 2014. Tarte au Maroilles – The Lazy Person’s Guide. OK that's just about all the ch'ti I can speak but I thought it was about time for a ch'ti recipe. After all, it's from just across the channel so it's almost. If you can’t get hold of any Maroilles, then you could substitute another cheese. If you happen to venture into the Boulonnais region then you could do worse than to look for some of the cheeses made by the Bernard brothers. You can serve the tarte hot or cold, but I think it&...
As Strong As Soup: February 2015
http://asstrongassoup.blogspot.com/2015_02_01_archive.html
Monday, 23 February 2015. Chef and member of the Confrérie du Gâteau Battu. His enthusiasm for local food and the Gâteau Battu in particular inspired me to attempt to make my own version. (I was particularly impressed when I saw that on ceremonial occasions the Confrérie wear truly wonderful hats in the shape of a Gâteau Battu). I used a brioche tin with a capacity of 1.25 litres for this Gâteau. This is not. 10 g fast action / easy blend yeast (the type that usually comes in small sachets). Stir the yea...
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Conversion Tables | The Ordinary Cook
http://theordinarycook.co.uk/conversion-tables-2
PR Queries and Privacy Policy. The vital thing is not to mix the measurements. If you weighed the first ingredient in grams then make sure you weigh the rest of the ingredients in grams. The metric to imperial conversions are taken from Delia Smith’s Complete Cookery Course and everything Delia does is right :). Apologies to my American readers – I have investigated the conversion of grams to cups and it seems fraught with the potential to go wrong, and I wouldn’t want that to happen. 1 litre 1 pint.
Peanut Butter Cookies | The Ordinary Cook
http://theordinarycook.co.uk/2011/02/23/peanut-butter-cookies
PR Queries and Privacy Policy. February 23, 2011. They are crumbly, light and deliciously peanutty. 50g butter, softened. 2 tbsp crunchy peanut butter. 100g plain (all purpose) flour. Cream the butter and sugar together until fluffy. Add the peanut butter and mix again. Add the egg yolk and beat well. Stir in the flour. It should form a soft dough. This entry was posted in biscuits. And tagged Aga baking. 15 Responses to Peanut Butter Cookies. February 23, 2011 at 4:55 pm. February 23, 2011 at 8:03 pm.
The Ordinary Cook | The Ordinary Cook
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PR Queries and Privacy Policy. Category Archives: The Ordinary Cook. July 6, 2016. I hadn’t tried a stroopwafel until a few years ago. A new Co-op opened up and they had them on their biscuit shelf. Just as we had become addicted they withdrew from their shelves. We found them at Asda shortly after, so all was well. You can go and buy a packet of stroopwafels from your local supermarket or deli, but there is something very rewarding about making your own, even if you just do it once. 1 tsp vanilla extract.
Marinated olives | The Ordinary Cook
http://theordinarycook.co.uk/2015/07/23/marinated-olives
PR Queries and Privacy Policy. Butter Buns →. July 23, 2015. The girls have broken up from school and seven weeks of freedom stretches ahead of them. What halcyon days… I remember them well, the sheer loveliness of being able to roam and suit myself and the sun always seemed to be blazing. But I might remember it differently from the actual reality. As requested, and I dipped into Rachel’s book. May the sun shine for the next six weeks or so…. This entry was posted in The Ordinary Cook. Butter Buns →.
COOKBOOKS GALORE: April 2015
http://cookbooksgalore1.blogspot.com/2015_04_01_archive.html
Rhubarb and Yoghurt Cake. This is the second easy rhubarb recipe I made with my sil's rhubarb. It's just a variation on the yoghurt cake all French families seem to make. You use the yoghurt pot as a measure. 1 small pot natural yoghurt - use this pot to measure 3 pots of caster sugar, 3 pots of sr flour, 3/4 pot of sunflower oil,. 1 tspn baking powder. 1 tspn vanilla extract. 250g rhubarb cut into chunks. Grease and base line a 20cm round cake tin. Spoon into the tin and bake for 30 mins till golden.
COOKBOOKS GALORE: October 2014
http://cookbooksgalore1.blogspot.com/2014_10_01_archive.html
Chocolate and peanut butter cake. My stepson and family came for the day this week, and we have a tradition of having a nice cake for afternoon tea. I've mentioned my lovely German dil before, and she really is a superb baker [ her profession is in catering], so I try and make something new each time they come. 1 tspn baking powder. 250g peanut butter [smooth, but if you wanted a different texture, crunchy]. Preheat oven 180C Grease and baseline 2x20cm cake tins. And finally top with the 4. My dil took t...
COOKBOOKS GALORE: July 2015
http://cookbooksgalore1.blogspot.com/2015_07_01_archive.html
Grease and line a 20cm springform tin. It's an easy cake to make:. Put 175g soft butter or marg in the bowl of an electric mixer; add 175g soft brown sugar, 2 beaten eggs, 175g sr flour, 1/2 tspn baking powder and 1 tspn cinnamon, and beat together till nice and creamy. You need 450g plums, halved and stoned. [ If they're not really ripe, put them in a dish in the oven sprinkled with 2 tbspn granulated sugar and bake them for about 20 mins till they've softened.]. Bake for 11/4 hours till the top's golden.
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Recipe Index | Sharky Oven Gloves
https://sharkyovengloves.wordpress.com/recipe-index
My recipes are split into savoury, sweet and drinks recipes click on the icons to get to each, or use the drop-down menu in the header above. As a general note, since I prefer metric measurements, most of my recipes are in metric, but if you want to convert them, the Gourmet Sleuth. Site is incredibly comprehensive, particularly for converting to and from American cups. Share on Facebook (Opens in new window). Click to share on Twitter (Opens in new window). Click to share on Tumblr (Opens in new window).
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As Strong As Soup
Tuesday, 13 March 2018. Two Vegetable Purées or How I Got It Wrong In The 1980s. You could rub these purées through a fine sieve if you want a guaranteed smooth result, although I usually prefer a little texture. Both of these purées will serve 2 or 4 people - 2 if it's for a midweek meal and you're hungry or 4 if you're planning delicate dollops arranged artistically on plates at a dinner party. (Do people still have dinner parties? I'm not entirely sure.). 1 small onion, finely chopped. Purée the cabba...
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