Carrot- Coriander soup

This soup is mentioned in a Betty Neels novel. The recipe I have used here, is by Jamie Oliver. A good Fall soup. It tastes like a simple, Indian soup or "curry", btw.





carrot-coriander soup

1 tbsp vegetable oil

1 onion, chopped

1 lb. carrots, sliced

1 clove garlic, crushed
1 tsp ground coriander
2 pints vegetable stock
3 tbsps chopped fresh coriander ( cilantro)
a squeeze of lemon juice
freshly grated nutmeg to taste

salt, pepper

single cream (use whipping cream) for garnish

1/2 tsp mustard or cumin seeds (optional) -- Pls. see my Note.

Heat oil --> onions, carrots, garlic = soft. <---+ coriander powder+ salt+ pepper. <--- stock = boil.
Cover & simmer - 20 minutes. <--- fresh cilantro. ---> all in blender = smooth.
+ lemon juice + nutmeg. Reheat until warm.
garnish with cream-swirl.

Note: Popping some mustard or cumin seeds in the heated oil, before adding the onions would give it another dimension tastewise, and visually.
PS: If annoyed by the way I've written out the method, it's just because I am too lazy some days. and testing out a different way. anyway, for the recipe in real words, you may go to jamieoliver.com.

Actually I would prefer  soups a little less processed, and the vegetables not cooked to death. I like some bite in them -- but that is my preference. Some like the velvety smoothness of the pureed version. Of course the blended version is always better if one is in convalescence or there is something wrong with the teeth, like if there is none left.

scones

scones

Scones, as expected, are always around in  Betty Neels' heroine's kitchen.



Ingredients


3 cups all-purpose flour

1/2 cup white sugar

5 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter

1 egg, beaten

1 cup milk

Directions

1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2.In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

3.Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.

4.Bake 15 minutes in the preheated oven, or until golden brown.
 
Source: http://allrecipes.com//Recipe/scones/Detail.aspx

lettuce-cucumber soup

Ingredients


 125g spring onions
400g lettuce
200g cucumber
100g fresh or frozen peas
50g butter
750ml light chicken stock
5 mint leaves
Single cream



Method
Trim and finely slice the spring onions. Separate the lettuce leaves, rinse and shake dry. Shred the lettuce. Peel the cucumber, halve, slice into strips and chop. Melt the butter in a heavy-bottomed pan, stir in the spring onions and cucumber and a generous pinch of salt. Cover and cook over a low heat for five minutes.

Stir the lettuce through the onions, cover again and cook for ten minutes, stirring halfway through. Add the stock and peas, bring to the boil for five minutes until the peas are tender. Liquidise with the mint leaves for three minutes to break down the fibres. Return to the pan, taste and adjust the seasoning. Serve hot with a swirl of cream.

Source: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article4122669.ece

fairy cake

fairy cake

                                                       

Another staple in the Betty Neels kitchen,  served with tea.. esp. for children. When I looked for a recipe, I found that there is a serious debate as to whether this is called a butterfly bun/cake or a fairy cake.  Basically, a cupcake. Other usual cakes in her kitchen are the Victoria sandwich cake, madeira cake, and seed cake.

Recipe for fairy cake:


 125g (4.5oz) butter, softened

125g (4.5oz) caster sugar

1tsp vanilla extract

2 eggs

150g (5oz) plain flour

¼tsp baking powder


For the filling:

100ml (3.5fl oz) raspberry or strawberry jam

200ml (7fl oz) crème Chantilly or vanilla buttercream icing

Icing sugar, for dusting

Dragèes (metallic sugar balls), to decorate (optional
 
Method
 
1.Preheat the oven to 190ºC, 375ºF, gas 5. Line a 12-hole fairy cake tin, or a 24-hole tin for mini cakes, with 12 (or 24) paper cases.


2.Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and vanilla extract and beat until the mixture is light and fluffy.

3.Add the eggs, one at a time, beating continuously, then sift in the flour and baking powder. (If you are pushed for time, and the butter is sufficiently soft, put the butter, sugar, eggs, vanilla, flour and baking powder into an electric food mixer and briefly whiz just until the mixture comes together.)

4.Divide the mixture evenly between the paper cases using two teaspoons for mini cakes or two dessertspoons for larger ones. Cook in the oven for 8-12 mins, or until golden and springy to the touch. (The mini cakes may take just 5 mins.) Transfer the cakes to a wire rack to cool.

5.When cooled, cut the top off each cake, then cut the tops in half to make the butterfly wings. Set aside. Spread half a teaspoon or so of jam on the top of the cut cake, then spoon or pipe the crème Chantilly or buttercream on top of the jam. Arrange two butterfly wings at an angle on top of each cake. Dust generously with icing sugar and decorate with dragèes, if using.

Note: When you cream your butter and sugar, make sure you do this really thoroughly until the mixture is pale. Do the same when you beat your eggs. This means you've beaten in lots of air and that's a great start for well-risen fairy cakes.

Source: http://www.goodtoknow.co.uk/recipes/450609/Rachel-Allen-s-fairy-cakes

I placed m & ms down the middle of the wings.

Victoria Sandwich Cake

Also called Victoria sponge cake, this is a cake that a Betty Neels heroine or her mom will have handy for afternoon tea at home. Back home, I had made this for my brother's birthday, a long time ago. Of course, I do not think it crossed my mind then, that  it was a Neels staple. A basic, easy cake that can be dressed up or down ( try different fillings, icings, decorations) and which tastes wonderful.

Ingredients

8 tbsps unsalted butter ( 1 stick)
1 cup self-rising flour
1 tsp baking powder
Pinch of salt
1/2 cup castor sugar (powdered, not confectioner's)
3 large eggs
1/2 tsp vanilla extract
whipped cream - 4 tbsp
raspberry jam -- 3-4 tbsp

Preheat oven to 350°F.
Sift flour+baking powder + salt in bowl.
Combine butter + sugar in mixer.
Add eggs and vanilla. Mix. Low speed.
Add flour mixture. Combine. Do not overbeat.
Transfer batter into two 7"x 1½" round, greasedcake pans lined with parchment paper.
Spread it evenly with a spatula.
Bake 20-25 minutes until tops are golden.
Let set for 2 minutes in the pans. Then, cakes onto racks. Cool.
Place one cooled layer on a serving plate and spread whipped cream within half inch of edges.
Spread jam on the other layer. Invert and place it on top of the first layer.
Sprinkle top with sugar.

Note: The size of the cake pan--shouldn't be too deep.

Sausage rolls



sausage rolls

   


 2 packets puff pastry sheets.
16 oz sausage meat
1 egg, beaten
1/4 cup Dijon mustard
1/2 cup bread crumbs
1/2 cup onion, chopped
sage
parsley

Season meat with herbs, spices. Cut puff pastry into square sections - 4" .Place filling in each. Roll up and seal the edges with beaten egg. Place on greased baking sheet seamside down. Brush with eggwash. Cut diagonal slits on top.

350 F oven. Bake for 35 minutes.

Custard tart



custard tart






Recipe for 9" tart
Ingredients
9 0z shortcrust pastry ( I used Pillsbury pie crust)
2 whole eggs + 2 egg yolks
1 pint half and half
2 oz unrefined caster sugar
1 vanilla pod/ half teaspoon vanilla
1/2 tsp nutmeg, grated or cinnamon

375° F oven. Greased pan. Line with prepared crust. Brush with eggwhite. Bake till golden, for 10 minutes.
Cool. Reduce temperature to 325° F.
Combine milk and cream in saucepan. Medium heat. Bring to simmer. Add vanilla.
Whisk eggs+ yolks + sugar. Add the milk mixture to this, slowly, stirring constantly.
Pour custard into pastry case/pie crust. Sprinkle top with nutmeg or cinnamon. ( I used both)
Bake for 30 - 45 minutes. Cool.

PS: These are usually made in mini tartlet tins, as individual pieces. Will post that once I make it.