ROSIES KITCHEN 1

Rosies Peach Cobbler

Although this is a peach cobbler it could just as well be a pineapple, cherry, apple, pear cobbler. I'm going to try a banana one, I will let you know how it turns out.

Peach Cobbler

( so simple)

250gm sugar
250gm flour
250gm milk
100 butter, melted
2 tsp. baking powder
couple of drops of vanilla essence

Big tin of peaches (I think it was 500gm)

Put the melted butter in a bowl

mix in the sugar, vanilla essence,flour, baking powder then slowly add the milk.

pour into a oven proof dish

cut up the peaches into smaller pieces and spread on top

Bake at 200c till golden brown (about 40 mins)

Serve with ice cream, whipped cream or as Paul would like it, custard (I think it would make it soggy)

I got the original recipe from Cooking with Libby

Yorkshire pudding

PERFECT YORKSHIRE PUDDINGS
For 8

1 mug of flour
pinch of salt
1 mug full of eggs (beaten)
Half mug of water, add a little more if needed.

Mix together and let it rest for 30 mins.
Put a little very hot oil from your roast in a non stick tin,either a large one or small ones like these, if you want add sausage.

To making perfect puddings you need;
Very hot oil,
a well rested mix
and a clean oven glass so you see if they are cooked without opening the door.

Cook at 220 - 230c
till brown about 30 mins.

If your baking a large pudding you need to cook it darker and crispier than these otherwise it may collapse when you take it out of the oven.

Basic Bread Making

How awful is this weather, instead of sun bathing I've been baking, last week it was cakes, today I decided to make some bread.

Now normally I just use the bread maker and often prepared mixes from Lidl, today I wanted to make some bread rolls.

You can use a mixer with a bread hook or as I did I used the bread maker to mix the dough, so in this order you need.

300ml of cold water

10g Salt

500gm bread flour

2 satchets Levure boulangére (dried yeast)

Mix the ingredients together, then place onto a floured surface and knead well.

Put the dough in a bowl, cover and leave in a warm place, guard dog is optional.

Leave till it doubles in size.

Knock it back on a floured surface.

Put the dough in a tin, or make into bread rolls or a long baguette and put on lightly greased paper or a baking tray, if your doing rolls make sure you leave plenty of room around them.

Like this.

Cover with a clean cloth then put them back in a warm place to double again.

Put them into the oven at 200C till golden brown, about 20mins

Guard dog still optional.

For a loaf like this use the same ingredients but only one satchet of levure, bake in your bread maker on the FRENCH setting.

Summer food

I love this time of year , no more stews or soups, winter is about winter warming foods, food that makes you feel good on a cold dark winters evening, but now the summer is here and now its about taste and colour. Using produce fresh from the garden and each week having something new ready to pick. 

In the garden now I have 3 types of lettuce, strawberries and radish, add melon and ham, the sweet melon and the strawberries, the salty ham, peppery lettuce drizzled with extra virgin olive oil, and crunchy radish.

Cold pork with apple

Buffalo Mozzarella, tomatoes and spring onion.

Slice everything up, sprinkle with Basil and pour on olive oil and leave in the fridge for an hour.

Serve any of the recipes with a medium Rosé or a Kir made from Muscadet, its what summers are made for.

To try soon

Just wanted to store this for after xmas, when it will become Rosies...........




Cadbury's Crunchie Bars are one of my favorite candy bars. They are also my dentist's favorite candy bar, because if I eat enough of these I keep him in business. This is a Nigella Lawson recipe, from her book How to Be a Domestic Goddess. She calls it cinder toffee, but for me it will always be the crunchy part of the Crunchy Bar.
I have made this a couple of times. Quite successful. Everyone loves to eat it. It is so moorish you will find that you can't stop eating it and lunch or dinner will go by the wayside. I also think you can make it with Maple Syrup but I haven't tried that yet .. and maybe it will only be possible with honey? !

Ingredients

• 3/4 cup sugar
• 4 tablespoons light corn syrup (Golden Syrup or if you don't have it, try Maple Syrup)
• 1 tablespoon baking soda

Directions

1. Grease an 8 inch square pan with butter.
2. Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).
3. Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan). DO NOT MIX IT BUT JUST ROLL IT AROUND.
4. The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!
5. Take the stuff off the heat and quickly whisk in the baking soda. Try and get all the baking soda mixed in. No white bits !
6. Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).
7. Pour the foamy stuff onto non stick baking paper. Don't mess with it !!! Do not touch until it has set hard. Some people just pour over melted chocolate.
8. You can try and cut it into squares, but it will be a fruitless task.
9. Best bet is to just bash it into a bunch of different shaped pieces.
10. You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.

Rosies cheese and salmon pizza roll

Using Pizza pastry, smother it in soft cheese, I've used a garlic one here, layer on the smoked salmon, roll it up as tight as you can, cut into 2cm slices and bake at 200c till golden brown.