Cupcakes & Caviar

A compilaton of pure awesome goodness!

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25 Vintage Baking Tips: Timeless Wisdom

I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past. Vintage Rolling Pin, Eggs & Flour Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly. Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses. Cream which is hard to whip will whip quickly by adding a few drops of lemon juice. Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard. Shortening can be measured exactly. If recipe calls for 1/3 cup, fill measuring cup two-thirds full of water, add enough shortening to bring water to top of cup, pour off water and you have exactly 1/3 cup of shortening. Sour milk can be made by adding two (2) tablespoonfuls of vinegar to one (1) cup of sweet milk and then letting it stand for a few minutes. Your baking will be just as light as if real sour milk were used. Also see Handy Substitute Recipes For Baking. Whipped cream substitute, delicious in flavor, can be made by adding a slice of banana to the white of an egg and beating until stiff. The banana will dissolve completely. Cornstarch is sometimes used in place of eggs when recipe calls for more than you have on hand. A tablespoonful is used for each missing egg. In making custard, omit one or two eggs, and use cornstarch instead (1/2 tablespoon for each egg). Custards will not curdle so readily if a tablespoon of flour mixed with sugar is added. Boiled frosting will not be brittle or break when cut, if a teaspoon of vinegar is beaten into the frosting when the flavoring is added. Add one tablespoonful of jam or jelly to cookie dough. It will add flavor and make the cookies stay moist longer. Doughnuts will not absorb grease if a teaspoonful of vinegar is added to cold fat. Fruit Cake: When baking, place a cup of water in the oven to keep enough moisture in air and prevent cake from drying out while baking. Also see Fruitcake Baking Tips. Muffins: Drop a teaspoonful of peanut butter in each muffin pan, over which pour batter. This gives muffins a delightful nutty flavor. Also see 10 Tips For Baking Muffins. When a recipe calls for a quantity of melted butter, take care to measure the butter after melting, not before. To soften butter, fill a small china bowl, one just sufficiently large to cover the butter, with boiling water; let stand a minute or two or until thoroughly heated, then empty the water and immediately turn the hot bowl upside down over the butter. In a few minutes, the butter will be softened so it is just right. When separating the yolk from the white of an egg, if you drop a portion of egg yolk into the whites, moisten a cloth with cold water, touch to the yolk and it will adhere to the cloth. Never beat egg-whites in an aluminum pan, as it is sure to darken them. When baking a milk pudding, place the dish in a tin of water in the oven. Then prevents the pudding from burning or boiling over. When cream will not whip, add the white of an egg to your cream–chill it and it will whip. To avoid lumps in batter, add a pinch of salt to the flour before it is wet. How to sugar doughnuts? Shake the sugar and doughnuts together in a paper bag. The same method may be used with flour and chicken, or salt and french fried potatoes. Raisins for cakes and breads will be plump and juicy if soaked in warm water before being added to the batter or dough. Zip up your gingerbread and molasses cookies by adding a bit of grated orange peel to the batter. If chilled ice-box cookie dough shatters when cut with long sharp knife, let stand at room temperature for 1/2 hour to soften very slightly before slicing! Print Email Published: April 3, 2009

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Ingredients Chicken boneless - 2lb/1kg Fresh ginger garlic paste - 3/4cup (Here the cup is rice cooker cup i am using.) Red chilli powder - 1/2cup Homemade Garam masala powder - 1/4 cup Dry coconut powder for gravy - 1/2cup Fresh Squeezed Lemon juice (6 lemons)- 3/4 cup Salt - 1/4 - 1/2cup(adjust) Oil - 3to4cups. Procedure 1. Wash the chicken and drain the water completely.Cut chicken into small cubes(2'). 2. Marinate with little salt and turmeric and chilli powder for 10mins. 3. Deep fry them by batches and put aside.Each batch may take 10-12mins apprx. or till they get cooked. You will know that they are almost cooked when all the bubbles get reduced and the chicken will change the colour to golden red/brown. This is when i dropped the chicken for frying. This is after 10-12mins of frying. Take them aside to a plate. 4. Deep fry all the chicken and set aside. 4. Grind the fresh ginger and garlic to a paste.(i usually take equal quantity of ginger and garlic to make a paste) The grinded ginger-garlic paste. 5. Add this paste to the same oil in which you fried chicken and took aside.Fry untill it turns golden colour. Fry in a low flame.It takes fraction of mins to burn. 5. Add the coconut powder and stir it for 2min until it looses its rawness and switch of the flame. 6. Add Red chilli powder,Garam masala powder and salt mix it thoroughly. 7. Add the chicken pieces and mix. 8. Finally lemon juice and curry leaves. 9. Add some oil if necessary.(i have taken 4cups oil i dint add any more). 10. Store in a long bottle for 1 day and taste salt,lemon and chilli.adjust according to your taste and you can transfer it to a tight container of your choice.

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Andhra Chicken Pickle recipe Prep & Cooking: 1 hr 15 mts Cuisine: Andhra . Ingredients: 1 kg chicken with bones, cut into bite sized pieces 1 1/2 tbsps ginger garlic paste 1 1/2 tbsps red chilli pwd 1/2 tsp turmeric pwd juice of 3 lemons, heat for 3 mt and cool 1 1/2 – 2 tbsps salt (adjust) 4 tbsps oil Dry roast and make a powder: 3 tbsps coriander seeds/dhaniyalu 1 tbsp cumin seeds/jeera 1 tbsp poppy seeds/khus-khus/ghasagasalu 1 1/2 tsps methi seeds/methulu/fenugreek seeds 6 cloves 2″ cinnamon stick 1 elaichi/cardamom 1 star anise For tempering/poppu/tadka: pinch of methi seeds 30 fresh curry leaves 3-4 dry red chillis 15 cloves garlic, slightly crushed 3/4 cup oil 1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd. 2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between. 3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between. 4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate. Note: Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.

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Chicken in Pickles and Bell Peppers By: Tess Galang Sutilo of Julius Maggi Kitchen Marinate the chicken in pickles overnight in the refrigerator. This process cuts down preparation time on the day of serving, while also giving the marinade sufficient time to seep through the chicken meat. Serves 4 to 6 Prep Time 8 minutes plus 30 minutes marinate Cooking Time 35 minutes 1/2 kilo chicken thighs and legs,cut into chunks 1 cup pickle relish salt and pepper to taste 2 tablespoons cooking oil 1 tablespoon crushed garlic 1 medium onion, sliced 1 cup tomato sauce 1 tablespoon all-in-one seasoning granules 2 medium red bell peppers, sliced 1/2 cup sliced pickles 1 Rub chicken with pickle relish, salt, and pepper. Marinate for at least 30 minutes. 2 Heat cooking oil. Sauté garlic and onion until limp. Stir in marinated chicken and cook for about 12 minutes. 3 Pour in tomato sauce and continue simmering over low heat for 30 minutes. Season with all-in-one seasoning granules. 4 When chicken is thoroughly cooked, add bell peppers and sliced pickles. Remove from heat and serve immediately.

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I'll submit the Empanadas de Verde I was talking about earlier for consideration. This is my first time using whole plantains in the dough - normally I just use the flour and some water. However, my friend Beatriz (from whom I got the dough method) has almost completely converted me to fresh plantains; the flavour is far superior. Traditional Empanadas de Verde are stuffed with queso fresco sauteed in achiote oil with fresh chopped cilantro; since my Dad's allergic to achiote we planned some other fillings instead. Linda - here's why I couldn't just give you a dough recipe: all it is, is 4 plantains and 400g of plantain flour! It's the technique that makes the masa. Masa Verde 4 green plantains - I used FHIA-23, because that's what the corner store had; any green plantain will work. roughly 400 g Plantain flour (if you're scaling the recipe, use about 100 g of flour for each plantain) Salt Water to cover. 1. Begin by washing and then peeling the plantains (if you've never done this before, the easiest way is to cut both tips off, then slice a line through the skin and peel them by rolling the fruit off of the skin, as shown in step 2 of the first picture.) Then chop them into chunks, and put them in fairly salted water. 2. Boil until they're tender - they'll change colour. Raw plantain is pinkish, and soft-cooked plantain is yellowish. 3. Take out of the water and allow to cool. DO NOT THROW AWAY THE WATER. You'll need it later. 4. Once the chunks have cooled, break them up with your hands. Then, toss them in the food processor with a bit of the water you boiled them in, and give 'em a whirl. You're looking for a fairly gooey pinkish paste. 5. At this point, start adding the flour and kneading. This is an incredibly gooey job, but part of the fun. Use your hands to break up any large chunks of plantain that might still be in the dough. What you're looking for is a dough with a fairly firm hand but a soft consistency. The dough will have a grey-pink colour when it's done - not terribly appetizing to look at, but it does miracles in the pan. Fillings I prepared 4 based on Queso Fresco and fresh Mozzarella, and we used 3 of them. From upper left: mushrooms and red onion in spicy aji-paprika sauce with extra cumin; green tomatoes with red pepper in yellow curry with heavy amounts of oregano; shredded cold chicken with peas and carrots; plain QF/Mozza with parsley and oregano (the filling we didn't use - it got tossed onto an avocado salad instead). Empanadas! The masa is quite sticky and it's best to liberally flour your workspace before you roll it out; the best dough thickness I've found that preserves the covering capabilities while not overwhelming the filling is about 1/8." I made several shapes, of which the UFO rounds are shown (as they were the most successful). Once you've got the entire wodge of dough out and stuffed, put about 1/4" of oil in your skillet and fry 'em up. Beatriz swears that the only pans that should ever be used for frying empanadas are cast iron, and I tend to agree. Nothing sticks to 'em, and they hold the oil at heat with minimum gas consumption. Masa Verde has one excellent feature in the pan - it turns gold when it's cooked. This way you always know exactly when you've got perfect empanadas, every single time. It's also got a lovely flavour, which is currently defying my attempts to describe it. It's soft, not crunchy, and it's incredibly nutritious as well - apart from the bit of oil you fry the things in, there's no fat in the dough at all. Plantains are high in iron, calcium, and phosphorus. Nom nom nom... Shown opened is a chicken filled example; the next time I make these I'll be going for exclusively the spicy mushroom filling (shown in the assembly step), which was my fave out of the three. However, that will be a while off - the recipe made about 5 dozen empanadas of various sizes, and we couldn't eat them all in one sitting. I'll post back with an open spicy mushroom later today - it's what's for lunch.

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Ingredients (About 2 dozens of empanaditas) Dough 2 cups all purpose flour 1/2 teaspoon of salt 1/2 teaspoon of baking powder 4 tablespoons of butter 1/4 cup ice water Filling: 2 tablespoons vegetable oil 1/2 cup white onion, shredded 1/2 bell pepper, diced 2 garlic cloves, minced 1/2 teaspoon ground achiote 1 teaspoon ground cumin 1/2 pound ground beef 1 cup diced and cooked potatoes 1/2 cup beef broth Salt to taste 1 egg yolk Directions o make the filling: In a large skillet, heat the oil. Add the onions, bell pepper, garlic, achiote, cumin and cook for about 6 minutes over medium heat. Add the beef and cooked potatoes, and cook for about 7 minutes. Add the broth, season with salt and cook until meat is cooked through. To make the dough: Place the flour and salt in a food processor. Add the butter, and water until a dough forms. Form a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes. On a lightly floured surface, roll out the dough into a thin rectangle. Cut out round disc shapes with a round cutter or a small plate. Fill empanada discs with beef mixture. Brush the edges with egg and close the filling by pressing the edges together to form a half moon. Preheat oil in a deep pot to 375 degrees F. Fry the empanadas in the oil for about 3 minutes on each side. Remove from the oil and drain on paper towels.

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Hopia flaky

MM, Like Bety Q said, I have this recipe for hopia, way back from the 1980′s, which I’ve been using. It may well be what you’re looking for: Dough: 2 1/4 c. All Purpose Flour (sifted) 1/2 c. water 1 1/2 T. sugar 1 T. Corn syrup 1/2 c pork lard (crisco will do or ordinary veg. shortening Dissolve sugar and corn syrup in water. Place flour in a bowl, make a well in the center and pour water mixture. Gently stir and add pork lard. Mix just to incorporate ingredients with flour. DONT overmix or knead. Form into a ball, cover and set aside. Paste: 1 c. a. p. flour 1/2 c. pork lard The procedure for rolling is EXACTLY the same as puff pastry which results in several layers. (Please refer to puff pastry instructions) After last rolling, roll dough to a cylinder and cut into 1/3 in. circles. Flatten with rolling pin and fill as you would empanadas, flute edges. Actually this recipe is for hopia. I fill them with ube haleya, brush tops with egg yolk and milk mixture then bake in oven (400 deg.F) until golden brown.

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Empanada Dough BQ

betty q. says: Maria Clara: here in my labor intensive empanada dough for the baked ones: 2 1/2 c. all purpose flour, 1/2 tsp. salt, 2/3 cup Crisco, 1/2 c. ICE water, 2 tbsps. butter (softened). First, combine 1 1/2 c. flour and salt in a bowl. Cut in 1/3 cup Crisco with pastry blender or two knives until it resembles coarse meal. You can do this in food processor using the pulse button. Gradually add the ice water (NOTE THAT YOU MIGHT USE LESS WATER IF NEEDED…it’s better to add a little at a time!) and stir until it forms into a ball. Turn out dough onto a floured board and knead about 2 minutes or until dough is smooth…dough will be VERY SOFT. I put it in the refrigerator at this stage. With the remaining 1 cup of flour in another bowl, cut in remaining 1/3 cup of Crisco until ball forms and knead it too about 3 minutes or until smooth. Now comes the TRICKY part…Roll out the first dough you made on a lightly floured surface into a rectangle 1/8 inch thick.Roll out the second dough between sheets of wax paper or parchment paper (making it easier to set it on top of the First dough) into rectangle 1/8 inch thick.Remove the top wax paper and flip the bottom wax paper on top of the first dough. Press gently with rolling pin to seal dough together. Peel the wax paper. Using your hands, roll the dough like jelly roll.Roll out the dough into 1/8 inch rectangle. Spread top of dough with the softened butter. Using hands, roll into jelly roll. Refrigerate 1 HOUR. Dough will be very sticky! Repeat process. Roll out into 3/8 inch thick rectangle this time and roll again into jelly roll and refrigerate again 30 minutes. Then, roll it out into 3/8 rectangle. Cut out into 4 inch discs. Fill with your favorite palaman, then brush the ends with eggwash, fold and lightly pinch sides. Then I invert glass over the sides and gently seal the edges. Eggwash and bake. Note MC that this empanada dough is VERY SIMILAR to the ones you buy at Chinese bakeries filled with curried beef or chicken. I prefer this over the fried ones and I shall post the fried empanada dough later…am making shortbread cookies while I’m doing this!!!

Dec 20, 2007 | 4:30 pm betty q. says: Shortbread cookies are done!…so here’s the REALLY LABOR INTENSIVE empanada dough for the FRIED ONES! But this is really well worth all your efforts. It is sooo flaky and good…not good for your waistline though!…Again, you have two kinds of dough…DOUGH A and DOUGH B. For Dough A: 2 cups of all purpose flour, 4 tbsp. shortening or margarine, pinch salt, 8 tbsp. ice water. So put flour and salt in bowl and cut in shortening using pastry blender or two knives until it resembles coarse meal. Add the ice water stirring until it forms into a ball. Adjust the water if needed! Knead briefly until smooth and roll into a BASTON. Cut baston into 20 pieces. For DOUGH B: 1 cup all purpose flour 4 tbsp. shortening or margarine. Mix together ingredients to make a smooth dough. Roll into a baston and cut into 20 pieces. Here comes the tricky part, ladies! Flatten DOUGH A pieces into a disc. Then put DOUGH B pieces into center of DOUGH A pieces and wrap the edges to ENCLOSE B pieces(just like when you make sio pao), then lightly flatten.Using your rolling pin now, roll it out into 1/8 inch rectangle. Beginning at top edge, roll up the rectangle into a thin baston. Turn the baston VERTICAL now, and roll out again into 1/8 inch rectangle. Beginning at top edge, roll into a square shape. Repeat for all the pieces. NOW…I can roll out two or three pieces at the same time after I have enclosed the DOUGH B piece inside DOUGH A, just like an assembly line! So after you have rolled it out into a thin baston, refrigerate the first two or three you’ve done, and do the next two or three pieces so by the time you get to do the 20th piece, the frist three you’ve made is ready for ROLLING NO.2! When all the pieces are rolled into a square shape, you are ready for filling with your palaman. Roll each piece into 3 or 4 inch discs MIDDLE SHOULD BE SLIGHTLY THICK AND OUTSIDE EDGES THIN!).Place filling in center and fold and pinch edges and crimp! Then deep fry. Since it is too much work, I make hundreds of these, freeze them so I can forget about doing them again for another 2 months!!!

betty q. says: Hey MM, …just as my boys were looking for something to eat at 9 a.m. in the morning, I decided to make empanadas after checking out what’s on your blog…so empanadas it is! …though I know that making the dough is labour intensive …which puts off many NANAYS in trying paricular way of making the dough…I have manged to find a way to do this without pulling your hair, mga Mrs.!!! so go to your kitchen and try this…In 15 minutes, I have managed to make 20 empanadas like the one pictured above…but best of all, it is FLAKY, AND NOT AT ALL OILY!!! MM, you have to try it and let me know!!! I do urge you mga MRS. to try this..Hey, RoBStaR …here’s another one for you to try this week-end!!! SO…make a dough consisiting of 2 cups of all-purpose flour,1/2 tsp. salt, 1 tbsp.sugar, 4 tbsp. lard (I had leftover Tenderflake) or you can use margarine or butter, 8 to 10 tbsp. water. i HAD TO ADD 10 TBSP. WATER TO get it to the consisitency I want. Just mix this together to a smooth dough and knead BRIEFLY. Then make another dough consisting of 1 cup all-purpose flour and 4 to 6 tbsp. lard or Crisco. Mix this to a pasty dough like drywall paste. Roll out the first dough to a rectangle but not too thin. Spread the pasty dough on one half of the rectangle. Fold the other half over it. Now, make sure there are no air pockets! Roll the dough THINLY. Starting from the top, roll down to make a baston. Then flatten the dough whacking it with your rolling pin. Now start rolling it out again thinly. You will have a REEEEEAAAAAALY LOOOOOOONG rectangle At this point, divide the dough into thirds. NOw, STARTING FROM LEFT HAND SIDE (NOT top to bottom!) roll each third into a baston…..Now, if I had more time and wasn’t in a hurry…ideally, put his dough (3 bastons) in the refrigerator for about 2 hours before cutting them into pieces…Cut each section into 2 inch pieces depending on how big you want your empanada. Put cut side up and roll and fill. My boys like curried beef so I have frozen filling most of the time. …makes it easier to use and not messy! Deep fry until golden…on medium low heat. Once removed from the oil, drain on paper towels…you will see the KALISKIS as Millet pointed out. ….flaky and YUMMY!!! Hey, Millet, try my way and hopefully it won’t turn you off!….It is not at all oily…NO OIL OOZING OUT!!! You can even use this dough to make hopia! Natie…Thank you for the compliment!!! BUT I DO NOT EVEN COME CLOSE TO MARTHA STEWART’S CALIBER OR MM’S OR SISTER’S OR APICIO’S …. Oct 19, 2008 | 1:13 am betty q. says: Oh, I forgot…once you have formed your discs make sure the edges are really , really thin so when you crimp them, it isn’t soooo bulky!…also, the 4 tbsp. lard for the first dough, i used “tancha” method…I must have used 4 Heaping TBSPs. ….I don’t like washing more utensils than I need to!!!

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Burrito 911: San Francisco Style For the Rice: 1/2 cup white rice 1 tsp canola oil 3/4 – 1 cup chicken broth 1 1/2 tbsp favorite salsa For the Pico de gallo: 1/2 – 3/4 cup diced tomatoes 1/2 cup chopped onion 1/2 cup cilantro leaves 1 tbsp diced jalapeno few squeezes of fresh lime dash salt few cracks of pepper For each Burrito: 1 burrito sized flour tortilla 3 – 4 tbsp shredded cheese (Monterey Jack & Cheddar) 1/2 cup chopped grilled chicken 2 tbsp pico de gallo 2 tbsp rice 2 tbsp black beans (drained) Mark my words! Add 1 tsp canola oil to a saucepan over medium-high heat. Add rice, low sodium chicken broth and salsa. Bring mixture to a boil. Stir and cover. Turn the heat down to low and allow to cook for 17 minutes. Do not lift the lid or stir during cooking. Makes 1 1/2 cups rice. Chop onion, tomato, cilantro leaves and jalapeno. Stir together and add lime, a dash of salt and a few cracks of black pepper to make pico de gallo. Makes about 1 cup pico de gallo. To assemble the burrito: Slightly dampen tortilla with water. Start with a layer of shredded cheese. Add a layer of chicken. Top with pico de gallo. Add layer of rice. Top with black beans. Finish with another layer of shredded cheese. With damp hands, carefully fold over the sides. Tucking as you roll. That looks like a burrito right there! Place on a baking sheet flap-side down. Or grill

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Strawberry Shortcake

Genoise

3 Eggs 90g Sugar 90g Cake flour (sifted) 20g Unsalted butter (melted) 20ml Milk

Syrup

80g Sugar 100ml Water 10ml liqueur

Whipped Cream

400ml Whipping cream 40g Icing sugar

10 Strawberry

Make the syrup by put the sugar and the water together into the pan, heat until boil, then let it cool to room temperature. When cool, mix with the liqueur.

Preheat the oven to 180°C. If you want to make small cake, prepare the 27x27cm pan with the baking paper. Or using 18 cm round cake pan, line the base with the baking paper.

Beat the egg until mix and lighter in color, gradually add the sugar into the egg and beat until ribbon stage (you can see that you can lift the beater and make the letter 8).

Take ¾ cup of the egg mixture and mix it with the melted butter.

Sift the flour into the egg mixture, fold gently until combine. Pour the egg and butter mixture into the bowl fold gently and follow with the milk. Pour the mixture into the prepared pan. Bake in the oven for 25-30 minutes for 18 cm cake, or 15-18 minutes for the 27cm pan cake.

When finish, let the cake cool to the room temperature before filling the cake.

Assemble the cake:

Cut the 8 of the strawberry into small pieces.

Pour the cream into a bowl and add the icing sugar. Using a balloon whisk or electric beaters, whip the cream until it just forms medium stiff peaks.

If making 18 cm cake, slice into 3 layers and follow same the instruction. Cut the cake into 12 pieces, using 6 cm cutter. Put the one piece into each ring mold.

Pour the whipped cream over the strawberry, put the cake over the cream and sprinkle the syrup and follow with the strawberry and cream, then cover with the cake. Chill the cake until set and cover all the cake with the whipped cream. Decorate with the strawberry, and yes, serve it with a big smile!

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Swedish Meatballs with Cream Sauce (recipe from Ikea's Real Swedish Food Book ) (Printable recipe) Ingredients: 250gm minced beef 250gm minced pork 1 egg 200-300 ml cream and water (or milk and water) (I used half milk and half water) 2½ Tbsp onion, finely chopped 50 ml unsweetened rusk flour (I used ½ cup of breadcrumbs.) 2 cold boiled potatoes 4-5 Tbsp butter, margarine or oil salt, white pepper (allspice) Method: Heat the onion till golden in a couple of tablespoons of lightly browned butter. Mash the potatoes and moisten the rusk flour in a little water. Mix all the ingredients into a smooth mixture of the right consistency and flavour generously with salt, white pepper and (optional) a little fine-crushed allspice. Use a pair of spoons rinsed in water, shape the mixture into relatively large, round balls and transfer to a floured chopping board, then fry them slowly in plenty of butter. Ingredients of cream sauce: 100 ml cream 200 ml water or beef stock Chinese soya sauce (I used 1 teaspoon of light soy sauce and 1 teaspoon of dark soy sauce.) 1 Tbsp white flour salt, white pepper Method: Swirl the water or beef stock in a pan. (Cook over medium heat.) Add cream and thicken with white flour if preferred. Season well with salt and pepper. Serve the meatballs with the sauce, freshly boiled potatoes (I used extra potatoes to make mashed potato), uncooked lingonberry jam and salad. Enjoy the authentic taste of Swedish meal! Note: As a few readers asked me whether the potatoes are for making meatballs or for making mashed potato. Sorry for a bit of confusion. The "2 cold boiled potatoes" in the section of "ingredients" are for making meatballs. Whereas the mashed potato served on side shown in the above pictures are extra.

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Swedish Meatballs Around 500g free-range pork meatballs (I like these) Knob of butter 1tbsp plain flour 300ml chicken stock 1tbsp mustard 1-2tbsp Worcester sauce 1tsp honey 300ml double cream Salt n pepper Big pinch of dried parsley Heat a non-stick frying pan over a medium heat. Drop a knob of butter in, you want enough so that when it melts it covers the bottom of the pan. Sprinkle salt & pepper over your meatballs and when the butter's melted add them to the pan. Fry and keep moving them around until they're brown almost all over. Not beige, properly browned. While they're cooking preheat your oven to about 100C/200F. When your meatballs look done, transfer them to an oven-proof dish and pop them into the oven to keep warm. You should have a little fat and butter left in the pan. Tilt the pan to one side so it makes a pool. Add your flour and stir it in until you have a pretty smooth paste. Now add your stock, turn the heat up a little and bring it to the boil while stirring and scraping all the flour from the bottom of the pan. Let it bubble away for a couple of minutes and thicken. While it's working its magic, add your mustard, honey and Worcester sauce. Turn the heat down to medium again, remove your balls from the oven and pour your cream into your sauce. Stir it all together and add your balls to the gravy. Let it all bubble away for a few minutes. Taste the sauce and see if it needs anything. The balance of flavours here is totally up to you.

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Swedish Meatballs with Cream Sauce (recipe from Ikea's Real Swedish Food Book ) (Printable recipe) Ingredients: 250gm minced beef 250gm minced pork 1 egg 200-300 ml cream and water (or milk and water) (I used half milk and half water) 2½ Tbsp onion, finely chopped 50 ml unsweetened rusk flour (I used ½ cup of breadcrumbs.) 2 cold boiled potatoes 4-5 Tbsp butter, margarine or oil salt, white pepper (allspice) Method: Heat the onion till golden in a couple of tablespoons of lightly browned butter. Mash the potatoes and moisten the rusk flour in a little water. Mix all the ingredients into a smooth mixture of the right consistency and flavour generously with salt, white pepper and (optional) a little fine-crushed allspice. Use a pair of spoons rinsed in water, shape the mixture into relatively large, round balls and transfer to a floured chopping board, then fry them slowly in plenty of butter. Ingredients of cream sauce: 100 ml cream 200 ml water or beef stock Chinese soya sauce (I used 1 teaspoon of light soy sauce and 1 teaspoon of dark soy sauce.) 1 Tbsp white flour salt, white pepper Method: Swirl the water or beef stock in a pan. (Cook over medium heat.) Add cream and thicken with white flour if preferred. Season well with salt and pepper. Serve the meatballs with the sauce, freshly boiled potatoes (I used extra potatoes to make mashed potato), uncooked lingonberry jam and salad. Enjoy the authentic taste of Swedish meal! Note: As a few readers asked me whether the potatoes are for making meatballs or for making mashed potato. Sorry for a bit of confusion. The "2 cold boiled potatoes" in the section of "ingredients" are for making meatballs. Whereas the mashed potato served on side shown in the above pictures are extra.

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Ingredients

400g lean pork mince 1 egg, beaten 1 small onion, finely chopped or grated 85g fresh white breadcrumbs 1 tbsp finely chopped dill, plus extra to serve 1 tbsp each olive oil and butter 2 tbsp plain flour 400ml hot beef stock (from a cube is fine)

In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20. Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

Tip

Use up leftover dill - Warm potato salad Cook 750g halved new potatoes for 10-15 mins in boiling water just until soft. Drain and leave to cool a little. Mix together 100ml soured cream with 1 tbsp finely chopped dill and 2 chopped spring onions. Toss through the warm potatoes and serve.

Tip Dill & pea rice Gently fry 1 finely chopped onion in a little butter. Stir through 200g long-grain rice, then pour in 400ml hot vegetable stock. Bring to the boil, then cover and simmer for 15 mins. Add 100g peas to the pan and cook for 5 mins more until the rice is tender. Stir through a handful of dill to serve.

Tip Lemon & dill salmon Mix together the zest 1 lemon with 1 tbsp chopped dill and 2 tbsp olive oil. Drizzle over 4 salmon fillets, season well, then bake at 200C/fan 180C/gas 6 for 10-15 mins until the fish flakes easily.

Tip Use up leftover dill - Warm potato salad Cook 750g halved new potatoes for 10-15 mins in boiling water just until soft. Drain and leave to cool a little. Mix together 100ml soured cream with 1 tbsp finely chopped dill and 2 chopped spring onions. Toss through the warm potatoes and serve.

Tip Dill & pea rice Gently fry 1 finely chopped onion in a little butter. Stir through 200g long-grain rice, then pour in 400ml hot vegetable stock. Bring to the boil, then cover and simmer for 15 mins. Add 100g peas to the pan and cook for 5 mins more until the rice is tender. Stir through a handful of dill to serve.

Recipe from Good Food magazine, May 2009

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Almost-Famous Barbecue Spareribs Total Time: 5 hr 30 min Prep: 1 hr 30 min Cook: 4 hr Yield:6 to 8 servings Level:Intermediate Ingredients For the marinade: 1/4 cup packed light brown sugar 2 tablespoons apple cider vinegar 2 tablespoons minced onion 1 clove garlic, minced Kosher salt and freshly ground black pepper 2 4 -to-5-pound racks pork spareribs For the rub: 1/2 cup packed light brown sugar 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon celery salt 1 teaspoon celery seeds 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper For the barbecue sauce: 2 tablespoons vegetable oil 3 cloves garlic, smashed 1/4 cup tomato paste 1 tablespoon chili powder 1 3/4 cups apple cider vinegar 1/4 cup molasses 2 tablespoons Worcestershire sauce 1 tablespoon honey 1 tablespoon mustard powder 2 teaspoons instant espresso powder Freshly ground black pepper 1/2 teaspoon cayenne pepper 1 cup ketchup 1 cup pineapple preserves 1/2 teaspoon liquid smoke Directions Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight. Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl. Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil. Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands. Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes. Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.) Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.) Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

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Bloomin’ Onion

Ingredients 2 tablespoons mayonnaise 2 tablespoons sour cream 1 1/2 teaspoons ketchup 1/2 teaspoon Worcestershire sauce 1 tablespoon drained horseradish 1/4 teaspoon paprika Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1 large sweet onion, such as Vidalia (about 1 pound) 2 1/2 cups all-purpose flour 1 teaspoon cayenne pepper 2 tablespoons paprika 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin Freshly ground black pepper 2 large eggs 1 cup whole milk 1 gallon soy or corn oil Kosher salt Directions Combine all of the dip ingredients in a bowl, cover and refrigerate.

Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the “petals.” Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

How to Slice a Bloomin’ Onion

1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.

2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.

3. Repeat to make four evenly spaced cuts around the onion.

4. Continue slicing between each section until you have 16 evenly spaced cuts.

5. Turn the onion over and use your fingers to gently separate the outer pieces.

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Almost Famous Orange Milkshake Ingredients 1 6 -ounce can frozen orange juice concentrate, thawed 1 cup whole milk 1 teaspoon vanilla extract 1/4 cup confectioners' sugar 1/4 cup granulated sugar Directions Mix the orange juice concentrate with 1 cup water in a large measuring cup or bowl. (You can also use 2 cups orange juice instead of this mixture.) Transfer the orange juice to a blender. Add the milk, vanilla, both sugars and 1 cup ice and blend until smooth and frothy. Divide among 4 chilled glasses.