Butter Rolls

Butter Rolls are always delicious for smokos and morning teas…serve with extra butter or as is.

Make the same using a basic scone recipe…roll out, butter, roll and cut into slices and bake.

I have also used variations like adding chopped walnuts and apple, crushed nuts including pistachio, fried onions, chopped bacon, and left over sausage and potato chopped finely. You can use fresh herbs, mixed herbs and for the spicy, chopped chilli

Grandmother's Old Fashioned Butter Roll

http://m.allrecipes.com/recipe/17925/grandmothers-old-fashioned-butter-roll

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1/2 cup water
  • 3/4 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 teaspoon ground nutmeg
  • 2 cups milk
  • 2/3 cup white sugar
  • 1 teaspoon vanilla extract
    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking pan.
    2. In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
    3. In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
    4. Bake in preheated oven until brown, about 30 to 40 minutes

 

Putney Farm

Truth be told, we mix a lot of drinks and cook a lot of dishes with the blog in mind, but most of the things we make are simply to feed our family and friends. But when they do like something and ask for a recipe, you can be damn sure we are going to post it. Happy faces never get old, and successful dishes and drinks are still hard to come by. If you want the recipe, just ask, we are happy to oblige.

max3max6As for this “mocktail”, our eldest son had his friend Max over to work on a school project and play some baseball. After some time outside, our son asked for a mocktail, and if our kid gets one, well, so does his guest. And since we had a bunch of fresh winter citrus available, including blood oranges and Meyer Lemons (two of our favorite ingredients)…

View original post 485 more words

Chillies on the Go…what to do with fresh chillies

The garden is now full of small chillies which I have diligently picked and dried.

I searched a recipe for drying chilies ..and you fist wash them,  and sprinkle with salt and dry in the sun, or thread them onto a string using a needle and thread and hang in an airy place to dry. Mine are all sitting in a plastic container waiting the next step

However, Pickling them is another alternative….

http://www.worldofchillies.com/growing_chillies/preserving_chillies/preservechillies.html

Pickling Chillies

Pickling works well for most types of chilli, keeping them crisp and hot as well as looking great in their jars.

Take 1lb chillies, remove any damaged fruit, make a couple of tiny slits into each chilli and wash thoroughly in salt water. Mix with 15 peppercorns, 5 bay leaves and 3 tblsp salt and pack into pre-sterilised wide-mouthed jars, to 1cm below the rim.

Heat 1 litre white wine, rice or cider vinegar with 6 tablespoons caster sugar until the sugar has dissolved and the mixture is almost boiling. Pour into the jars with the chillies, cool a little and seal. Refrigerate and leave for at least 2 weeks.

I use chilies in most dishes..sometimes just one finely chopped for a little bite, sometimes a handful.

They are delicious finely chopped and added to fried rice, crumbs for crumbed foods, and any stir-fry.

My friend has so many chilies he is now powering them after they are dried..Easy to do in a grinder or even a moulee

I also love them dipped in batter and deepfried…but remove the seeds if you do not like them so hot.

Large  chillies can be stuffed with any filling, ( minced meat or fish or mashed potato) then breadcrumbed and fried in oil.

        

Curried Lentil Soup

http://putneyfarm.com/2013/01/21/curried-red-lentil-soup/



(Serves 4 as a main course)

  • 2 tablespoons vegetable oil
  • 3 tablespoons fresh ginger, peeled and finely diced
  • 6 cloves garlic, minced
  • 4 tablespoons (1 large) shallots, minced
  • 1 cup (1 large or 2 medium) carrots, peeled and diced
  • 2 heaping teaspoons curry powder
  • 2 teaspoons salt, more to taste
  • 3/4 cup coconut milk
  • 4 cups water
  • 1 cup red lentils
  • 1/2 cup dried cherries
  • 3 tablespoons fresh cilantro or Italian parsley
  • Roasted cashews or pepitas, for garnish (optional)
  • Toasted coconut, for garnish (optional)

Assemble:      

  1. Dice the ginger and vegetables. Heat a medium saucepan over medium heat. Add the oil and then add the ginger, garlic, shallots and carrots. Cook, stirring often, for 7-8 minutes, or until the vegetables soften. Add the curry powder, stir and cook until fragrant, about 1-2 minutes.
  2. Add 1 teaspoon of salt, the water, 1/2 cup of the coconut milk and the lentils and bring the soup to a boil. Lower the heat to a simmer, cover and cook until the lentils and carrots are soft, about 10-12 minutes.
  3. Puree the soup, until very smooth, with an immersion blender or standing blender. Return the soup to the pot (if using a standing blender) and add most of the dried cherries and cilantro (save some for garnish). Taste and add salt, as needed.
  4. Pour the soup into bowls. Drizzle in the remaining coconut milk. Garnish with remaining cilantro and dried cherries. Add nuts or toasted coconut for garnish, if you like. Serve.

Snacks for the Super Bowl or Football …

Putney Farm

Well, the Niners did make it to the Super Bowl, so our series of snacks for the big game will have a more positive note (and perhaps some hints of red and gold). And we will have to come up with a cocktail to celebrate the event….but for now, let’s look at that big game staple, guacamole. According to some very precursory internet research, Americans eat over 8 million pounds of guacamole on Super Bowl Sunday. But what that too often means is millions of pounds of avocados get mixed with something like salsa and mashed up. Other than the color, evidence of avocado is often masked by copious garlic, citrus, tomato and pepper flavors. Good, but really “avocado salsa”.

guac2guac3There isn’t necessarily anything wrong with this type of guacamole, and if you have a recipe you like, please use it. And if the avocados aren’t at their best, adding…

View original post 651 more words

Apple Crumble

This was the easiest and most popular dessert I can make and the guys always wanted Apple Crumble for dessert.

They ate it plain, they ate it with custard. They ate it with ice cream and cream and took any left overs in their lunch packs.

It was popular.

My easy Recipe…. Open tin of Pie apple mix, add some sugar and touch cinnamon and put into a pie dish or casserole dish.

Mix cup flour with 1/2 cup oatmeal and 1/2 cup coconut and cup sugar. Rub cup butter or margarine in until it looks like heavy crumbs.

Cover apple and bake until golden.

Here is an even easier recipe using cake mix as a topping for fruit…she calls it Dump Cake but its really similar

Apple Dump Cake

2 (21 oz) cans apple pie filling
1 TBSP Cinnamon or
1 1/2 TBSP Cinnamon sugar
1 (18.5 oz) box yellow cake mix
2 – 3 TBSP butter/margarine

Preheat oven to 350*
Spray the sides of a 9 x 13 baking dish with non-stick spray.

Pour pie filling in to the baking dish.
Spread pie filling evenly over the bottom of the dish.
Sprinkle cinnamon/cinnamon sugar over pie filling.
Sprinkle cake mix over cinnamon.
Dab butter in approx 8 – 10 places over cake mix.

Bake for about 45 minutes or until
butter is melted and top is golden brown.

You can also make individual crumble in small quiche dishes or muffin tins…I used small pie dishes quite a lot for individual desserts and to stop one person eating the lot. Yes, this has happened and the rest had to eat ice cream.

Garlic Prawns

Prawns from Thailand are very cheap at present and for $5 you get half a kilo which is enough to feed 2 or a very hungry one.

IMGP4002

Recipe is simple….half kg prawns, 1/2 cup olive oil, 1/2 full garlic chopped.

Cook all in a wok or frying pan until the prawns glaze and the garlic is cooked. Add chopped fresh herbs…parsley, oregano, basil, here I used nasturtium leaves and 3 small chillies chopped and added and cooked a few moments more

IMGP4004

This I usually serve on top of steamed rice or with a tossed salad…Delicious

Today I had some cold rice in the fridge and decided to add the rice to the prawns to sop up the delicious flavored oils.

It was served with a green leaf salad and mayonaise.

IMGP4006

 

Buttermilk Biscuits

A New Zealander asked me to make Fried bread. He said it was the same as scones but deep fried or cooked in oil in a fry-pan.

I made them, and they were so popular I started making  them daily and the men took the left overs for lunch or snacks.

Then one day a visitor said these were the same as American Biscuits, and I realized they were this , and they gained another dimension.

My recipes was simple. Rub butter into flour, add some salt and a bit of sugar, blend together with milk to make a dough, cut into squares or circles and fry in oil turning when one side brown. They are delicious. I made variations…coconut, sultanas, mixed herbs, onion, garlic, but always came back to the plain ones as they were the most popular.

Here is another version  using buttermilk, and it looks delicious too.

Ma’s Buttermilk Biscuits

https://www.facebook.com/pages/Grammas-in-the-Kitchen/249440055097652?ref=stream

Photo: Whenever my family would drive to Magnolia, Arkansas to visit my grandma (Ma) for the weekend, I knew I could count on her to make my favorite buttermilk biscuits. My momma used the same recipe, and now I do, but they sure don't taste the same as Ma's biscuits. I don't know if it was the bacon grease she used, the seasoned skillet (which is the same skillet I now use) or just the love she put in to making them.
Oh, how I miss Ma's cookin'!

Ma's Buttermilk Biscuits

Preheat oven to 450*

Mix together 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt

Use a fork or whisk to mix dry ingredients together. 

Cut in
1/4 cup shortening

Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.

Pour dough out on to the counter that has been dusted with flour. 
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.

Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.

Brush tops of biscuits with bacon grease or shortening.

Place biscuits in the oven for 20 - 25 minutes or until golden brown on top.

Now...there is a skillet full of some of the 
best homemade buttermilk biscuits
you'll ever find!
Preheat oven to 450*

Mix together 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt

Use a fork or whisk to mix dry ingredients together.

Cut in
1/4 cup shortening

Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.

Pour dough out on to the counter that has been dusted with flour.
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.

Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.

Brush tops of biscuits with bacon grease or shortening.

Place biscuits in the oven for 20 – 25 minutes or until golden brown on top.

Now…there is a skillet full of some of the
best homemade buttermilk biscuits
you’ll ever find!

Crock-pot Banana Bread

This recipe is here because right now I do not have an oven to bake in and I did not realise you can use a crock pot for breads and cakes.

You put the batter into a pan which fits in the crock-pot, on a rack or stand, and then cook it

http://baking.about.com/od/crockpotbaking/r/bananabread.htm?nl=1

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup cropped pecans, lightly toasted
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 4 small ripe bananas, mashed
  • 2 tablespoons plus 2 teaspoons milk
  • 1 teaspoon vanilla

Preparation:

Turn crock-pot on high. Grease and flour manufacturer’s insert or 2 pound metal container. Mix flour, baking soda and salt in medium bowl. Add nuts and set aside. In another bowl, cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined.
*Place insert into crock-pot. Carefully add batter. Cover. Put lid on crock-pot and bake for 2 to 3 hours or until done. Be sure not to check on bread until it’s cooked at least 2 hours.

*If using other metal container, either place a rack or crumpled aluminum foil at bottom of crockpot. Place container on top. After adding batter, top container with several paper towels. Make sure crockpot lid is loose and bake for regular amount of time.

– 2 cups flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup butter, softened
– 1 cup sugar
– 2 eggs
– 3 large ripe bananas
– 2 tablespoons plus 2 teaspoons milk
– 1 teaspoon vanilla
– approx. half a bag of semi-sweet chocolate chips

Directions:
1. Turn crock pot on high
2. Mix flour, baking soda and salt in a separate bowl
3. In another bowl Cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Stir in bananas until well mixed. gradually add flour mixture. Stir until combined. Add chocolate chips.
4. Grease and flour bread pan and add batter.
5. Place a cookie cutter (or crumpled aluminum foil) at the bottom of crock pot. Place bread pan on top.
6. Cover crock pot with paper towels and place lid loosely on top. Bake for 3 hours. Do not check on bread until after it’s cooked for 2 hours. I actually cooked mine for closer to 4 hours but that might have been because I kept checking in on it.

Coconut Bread

http://baking.about.com/od/quickandsweetbreads/r/coconut.htm?nl=1

Bread variations are great as they make lunch boxes and meal packs interesting.

You can use any basic bread recipe and add ingredients to make different breads. This one with coconut is easy to make and tasty

Ingredients:

  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2-2/3 cups shredded coconut or 2 cups freshly grated coconut
  • 2 eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla or coconut extract
  • 1/2 cup melted and cooled butter

Preparation:

Preheat oven to 350 degrees F. Grease and flour two 8 x 4 inch loaf pans or an 10-inch tube pan. Combine flour, baking powder and salt with wire whisk. Stir in coconut and sugar. Make a well in the center. In another bowl combine last set of ingredients. Pour into well. Mix until just combined. Bake in pan(s) for 50 minutes or until cooked

http://www.anulaskitchen.com/2010/05/jamaican-coconut-bread.html

Jamaican Coconut Bread

Ingredients:
– 3 cups flour
– 3/4 cup sugar
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon cinnamon
– 1/8 teaspoon nutmeg
– 1 1/3 cups shredded coconut
– 1 1/2 cups milk
– 1 egg
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract

Preheat oven to 180 C degrees. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and coconut in large bowl. In separate bowl, beat milk, egg, oil and vanilla extract together until well blended. Add liquid ingredients to dry ones and stir to blend. Do not over-mix. Pour batter into a 9x5x3 inch loaf pan. Bake for about 1 hour until a cake tester inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then invert the bread onto a cake rack to cool completely. Make 10 to 12 servings.