Tag Archives: egg

Madeleines

Tonight I finally made madeleines!  I have been desperate to make madeleines for weeks now but my main problem was that I didn’t own a madeleine tin.  I did a lot of research and visited every cookware store in the area but couldn’t find what I was after. Madeleine tins are elusive!  The one tin I could find had poorly defined edges and I thought that at that price it should be perfect.  Eventually I managed to find one on ebay for £8.50, only a 9 hole silicon one but it had nice crisp looking edges so I bought it.  Even better, when it arrived it was not evil orange as in the picture but a lovely red colour.  It arrived earlier this week and I would have made them before this evening but I was dead of cold, hence my lack of posts recently.  I had taken to my bed and stayed there!  Tonight, after over 12 hours sleep, I finally felt relatively well again and I couldn’t wait to get in the kitchen.  The time for madeleines had come! 

Madeleine

I chose this madeleine recipe from the dozens and dozens I’ve looked at because it didn’t use baking powder.  I was always told that if you use baking powder in a recipe you should cook it as soon as possible as it activates as soon as it is mixed with liquid.  Since madeleine recipes generally call for a period of rest before cooking I couldn’t quite see the logic in adding it.  I also liked it because it didn’t make dozens and dozens as most recipes seem to.  The end result is a beautiful light little cake, a perfect addition to afternoon tea I would say, although they were equally good as dessert.  I made them with orange flower water this time but next time may try for a lemon or vanilla flavour.  In an interesting discovery my mother can’t seem to taste orange flower water when I cook with it.  It’s more of an aroma than a solid taste but I love the delicate nature of it, to my mother it just doesn’t seem to register. 

Vanilla Madeleines

Makes 12 (Doubles easily to make ~21)

50g unsalted butter
1 large egg
40g caster sugar
pinch of salt
45g plain flour
1 tbsp orange flower water/1 tsp vanilla essence/zest of half a lemon
icing sugar for dusting

– First melt the butter and allow to cool.  (I usually microwave for 1 minute if straight from  the fridge but even so it sometimes explodes so cover it!)
– Beat together the sugar, egg and salt for 5 minutes using an electric mixer on high.  It should become thick and pale, or as the recipe said “as thick as mayonnaise”. 
– Sift in the flour (don’t just put it in you want to keep as much air as possible in the mixture). 
– Lightly fold in the flour then add the butter and orange flower water/vanilla/lemon.  Mix well but not too much as you are trying to keep it light and airy. 
– Leave to rest in the fridge for 1 hour. 
– Remove from the fridge and allow to stand at room temperature for 30 minutes. 
– Heat the oven to gas mark 7 and grease the moulds with a little melted butter. 
– Put one spoonful of mixture in each scallop, don’t fill the scallop, it will spread out when it goes in the oven. 
– Bake for 12 minutes.  (If you only have a 9 hole tin like I do then do it in two batches.)
– Turn out onto a rack to cool* and then dust with icing sugar before serving warm or cold. 

*I’ve never cooked with silicone before, except for the odd bun case, I was very impressed with how easy it was and how well they came out of the mould, I just tipped it upside down et voila, out they came!  I did stand it on a baking tray to cook though as I was worried that the wire racks in the oven wouldn’t keep it straight.

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Filed under Easy, Teatime Treats

Pancakes

I thought it would be as well to have this recipe here separately just as a reference if you are looking to make plain pancakes.  Fill these with whatever you like, I’m very fond of mapel syrup and squirty cream myself or just good old fashioned lemon juice and sugar.  Anything goes with pancakes!

Makes 8
125g plain flour
pinch of salt
1 egg
300ml milk

– Sift the flour and salt into a bowl and make a well in the centre. 
– Add the egg and milk and beat until smooth and the consistency of single cream, you may have to add a bit more milk to achieve this. 
– Leave to stand for at least 5 minutes, preferably 20. 
– Heat a non stick frying pan with a little bit of butter greasing it. 
– Add a small amount of the batter to the pan and swirl around until the bottom of the pan is evenly coated. 
– Leave for about 1 minutes until the edges are cooked and curling then flip over and cook the other side. 
– Put on a warm plate covered with a teatowel then repeat until you have no more batter.

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Filed under Basic, Easy

Stuffed Pancakes

Dinner last night was something of a collaborative effort between mum and me.  She made the pancakes, I made the filling and stuffed them, we both worked on the recipe for the filling.  These turned out to be incredibly filling, we had 2 pancakes each and I was absolutely stuffed, no pun intended, by the end.  I’m still, in some ways, operating on the student premise that a good meal includes as little washing up as possible so this recipe loses point for that as you need 3 pans and a dish but if you have a dishwasher then no worries!  You can also make the pancakes well ahead instead of it being all go at once. 

Stuffed pancakes

Makes 6

For the pancakes:
125g plain flour
pinch of salt
1 egg
300ml milk

For the filling:
1 onion, chopped
4 rashers bacon, chopped
200g mushrooms, sliced
6 tbsp olive oil or a knob of butter
3 tbsp corn flour
1 pint milk
200g mature cheddar, cubed plus a little extra, grated
grated parmesan or generic “grated hard cheese” to sprinkle

– Sift the flour and salt into a bowl and make a well in the centre. 
– Add the egg and milk and beat until smooth and the consistency of single cream, you may have to add a bit more milk to achieve this. 
– Leave to stand for at least 5 minutes, preferably 20. 
– Heat a non stick frying pan with a little bit of butter greasing it. 
– Add a small amount of the batter to the pan and swirl around until the bottom of the pan is evenly coated. 
– Leave for about 1 minutes until the edges are cooked and curling then flip over and cook the other side. 
– Put on a warm plate covered with a teatowel then repeat until you have no more batter. 
– In a separate frying pan fry the onion in a little oil until soft. 
– Add the bacon and fry until cooked then add the mushrooms and fry until they are cooked. 
– In a separate sauce pan heat the oil or butter and then add the corn flour, whisk together. 
– Remove from the heat and then add the milk. 
– Return to the heat, bring to the boil and keep whisking until the sauce thickens. 
– Add the cheese and whisk until melted. 
– Mix together the contents of the two pans, reserving a bit of the cheese sauce. 
– Grease an ovenproof dish large enough to hold your pancakes. 
– Place about 4 spoonfuls of mixture in a horizontal line in the centre of a pancake. 
– Fold over the sides of the pancake by just an inch or so. 
– Then fold the bottom up over the mixture and roll into a sort of tube, carefully keeping the mixture inside. 
– Lay the stuffed pancake in the dish then repeat with the rest of the pancakes and mixture. 
– Pour the remaining cheese sauce over the top of the pancakes. 
– Sprinkle the top all over with the grated cheese and parmesan. 
– Place under the grill until the cheese is melted and golden brown. 
– Serve straight away.

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Filed under Easy, Mains

Chocolate Chip Cookies

I find myself feeling very conflicted today.  I decided to try a new chocolate chip cookie recipe instead of my fall back Tollhouse cookie recipe.  Essentially it had exactly the same ingredients, although without the vanilla essence, but in different quantities.  They are at once exactly the same and yet very different.  I am now torn between the two, which is my favourite?  I’m afraid only time will tell but these are definitely entering the repetoir.  They have the same crispy crunch around the outside but these cookies have a lot more height to them and so the insides remain pillows soft and a tiny bit chewy.  They are deliciously soft and buttery and yet the overall taste is the same as the Tollhouse.  I think a side by side test is in my future, although for those of you watching what you eat you may be better sticking to the Tollhouse as they contain a lot less butter. 

Chocolate Chip Cookies

Makes 30

200g unsalted butter, softened
85g dark muscovado sugar
85g golden caster sugar
1 egg
225g self raising flour
pinch of salt
180g chocolate chips (I use Dairy Milk Chunks)

– Heat the oven to Gas Mark 5 and line 4 baking sheets.
– Cream together the butter and both sugars until light and flufffy.
– Add the egg and mix until well combined.
– Add the flour and salt and fold in until the mixture is smooth.
– Fold in the chocolate chips. 
– Spoon walnut sized heaps of mixture onto the baking sheets, leaving plenty of space between each (I put 9 on each large tray).
– Bake for 15 minutes until golden brown.  (The tray on the lower layer will need about 3 minutes extra on the top layer to brown up). 
– Remove from the oven and leave on the tray for a minute or two then place on a wire rack to cool.

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Filed under Cookies and Biscuits, Easy

Christmas Muffins

It may seem a little early to be starting on Christmas baking but there is a very good reason for this.  My nextdoor neighbour and I were talking and she mentionned that she needed a baking project for her class to do for the Christmas fair to raise funds but that there were a number of criteria that needed to be met, no boring fairy cakes, for example!  I thought I’d seen a recipe somewhere about that would work but it proved to be a figment of my imagination.  So I decided to invent something that would, hopefully, work.  These are the delightful result!

They have all the tastes of Christmas but not in an overwhelming way.  I have to confess I don’t usually like Christmassy flavoured things, I eat Christmas pudding after Christmas dinner because it’s traditional not because I like it.  However, I really liked these muffins.  They had all of the flavours but lacked the heavy, stodgy feeling I usually associate with Christmas foods.  All in all a great experiment and come Christmas I shall certainly be making these again. 

Christmas Muffins

Makes 6

150g mixed dried fruits
zest and juice of 1 orange
50g dark muscoavdo sugar
125ml milk
1 egg
2 tbsp sunflower oil
150g self raising flour
1 tsp baking powder
1 tsp ground nutmeg
1 tsp mixed spice
pinch of salt
100g icing sugar
1 tbsp lemon juice
Holly berry and leaf decorations (I made leaves out of white icing and green colouring and berries out of glace cherry bits)

– Heat the oven to gas mark 6 and prepare 6 holes of a muffin tin. 
– Combine the fruit and orange zest and juice in a microwavable dish and microwave for 2 minutes.  Alternately leave them to soak for an hour. 
– Beat together the sugar, milk, egg and oil.   
– Sift the flour, baking podwer, nutmeg, mixed spice and salt into the mixture.
– Fold in gently. 
– Add the mixed fruits and stir in. 
– Divide the mixture evenly between the six cases. 
– Bake for 20-25 minutes. (Mine took 25)
– Remove from the oven and leave to cool a little in the tin then place on a wire rack to cool completely. 
– Mix together the icing sugar and the lemon juice until smooth. 
– Once the muffins have cooled spoon a little of the icing over each muffin. 
– Add the holly decorations and leave to set.

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Filed under Christmas, Cupcakes and Muffins, Easy

Anna’s Breakfast Bites

I invented these delicious things back when I was in school for a food tech project.  Originally I designed them to be canapes and have made them with quails eggs every christmas since.  This morning I suddenly realised that I could make them with regular eggs and have a handy breakfast ready to go!  However, I decided to be economical and use the smaller oven, completely forgetting that the smaller oven is temperamental at best and burns the top of anything over 1 inch tall!  Oops!  Still, they tasted good! 

These things really are morish, when I make them as canapes I always have to make twice as many as my family just gobble them up.  They’re best eaten within a few hours of making them and I think they are actually better when cold.  If you want to save yourself some work in the morning you can do the bread part the night before and then carry on the next morning.  To make canapes simply cut rounds of bread and press into rounded bun tin, use a quail’s egg instead of a hen’s egg and use a quarter of a mushroom and a quarter of a bacon roll. 

Anna's Breakfast Bites

Makes 2 (just increase to however many servings you want)

2 slices white bread
2 eggs
1 mushroom
1 rasher of bacon

– Heat to oven to gas mark 6 and oil however many holes of a muffin tin you want to use. 
– Cut the crusts off the bread and press each slice flat. 
– Brush the bread with oil on both sides. 
– Press the bread into the hole of a muffin pan.  (It’s somewhat like origami but the opposite sides end up being the top circle and the other edges pleat in to be pressed down.)

Bread Case

– Bake in the oven for 7 minutes. 
– Carefully crack the egg into the bread case then put back in the oven for 10 minutes. 
– Roll the bacon rasher up and slice in half, slice the mushroom in half. 
– Place the bacon and mushroom pieces on top of the egg and bake for another 10 minutes. 
– Check to make sure the egg has set and that everything has cooked (my oven is temperamental so timings could be different for your oven)  then run a flat bladed knife round the hole to loosen it and either serve warm or leave to cool. 

Variations
If you’re not fond of bacon then substitute it for a mini sausage, just alter the cooking time for that stage to suit.  Or if it’s mushrooms you’d rather avoid why not use a cherry tomato instead?

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Filed under Easy, Starters

Blueberry Muffins Recipe

Today I made blueberry muffins.  I found I had a box of blueberries in the freezer and the recipe my mum gave me for muffins only makes six so a perfect quantity as I am home alone this week and so I will be the only one enjoying them.  My mum makes stupendous chocolate muffins, she was famous for them in my halls in first year!  As such it’s very firmly her department to provide muffins and so I’ve never tried this recipe before.  I have to say that this recipe is really quick and simple.  Less than 30 minutes I’d say.  Just throw everything together and you’re done, no elbow grease required!  I actually made 8 muffins as I didn’t know how much they would rise.  I ended up with quite flat muffins so do take heed, you will only need six cases.  Next time I will know better!

Blueberry muffins

Makes 6

50g dark muscoavdo sugar
125ml milk
1 egg
1/2 tsp vanilla essence
40g butter, melted and cooled
150g self raising flour
1 tsp baking powder
pinch of salt
150g blueberries*

– Heat the oven to gas mark 6 and prepare 6 holes of a muffin tin. 
– Beat together the sugar, milk, egg and vanilla essence then add the butter and beat again. 
– Sift the flour, baking podwer and salt into the mixture.
– Fold in gently. 
– Add the blueberries and stir in. 
– Divide the mixture evenly between the cases. 
– Bake for 20-25 minutes. (Mine took 25)
– Remove from the oven and leave to cool a little in the tin then place on a wire rack to cool completely or serve warm. 

*This was just the size of the box I had, I think that 100g would be fine if that was what you had but more than 150g would be far too many.

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Filed under Cupcakes and Muffins, Easy