Why not try Graeme’s (of this parish) recipe for his legendary Lancashire Bhaji’s (though they’re not actually bhaji’s – more like an absolutely delicious savoury scone
230 ish g of cheese (MEXICANA or MONTERY JACK with Chili’s )
8 ish Spring Onions
50g ish of chopped Walnuts
200g ish of Plain Flour
2 teaspoons ish of Dijon mustard
100g ish of softened Butter.
Preheat oven to 190c 375f or Gas mark 5
Grate the cheese into a bowl, thinly slice the onions, add to the cheese, add the Walnuts, then stir in the flour and Mustard.
Melt the butter and add to the bowl, mix well until blended together.
Get a piece about the size of a large egg, mould into a ball, flatten out to about 1/2 inch thick.
Bake for about 15 mins until golden brown.
Leave to cool on the baking tray for 2 or 3 mins.
transfer to a wire rack to cool properly.Posted 4 years ago
I am informed that Mrs gtth has plans for sultana scones (just add raspberry jam and clotted cream) and something(s) upon which she can hone her buttercream piping skills. Probably muffin/cupcake shaped.
I can feel a good 50+ miler coming on in the morning just to get anywhere near calorie neutrality.
Like the look of that malt loaf recipe – and there’s some All Bran going stale in the cupboard too…Posted 4 years ago
jamiep – Member
ultra-easy malt loaf recipe:
cup and 1/4 all bran or bran flakes
1/2 cup sugar
mix and leave to rot for 30 mins
add cup SR flour
bake on a loaf tin for 45mins at 180
Just had a slice of this c/o Mrs gtth’s efforts today and it’s absolutely spot on! Thanks jamiep for the recipe – top stuff.
If it helps, this is how she interpreted the recipe with our oven / weighing & measuring stuff:
100g all bran
250ml semi skimmed milk
125g demerara sugar
Mix and leave to rot for 30 mins
Add 150g self raising flour
Bake in a lined 2lb loaf tin for 1h 15min at Gas 4, but check after an hour.
Leave to cool in the tin for a short while then turn out onto a wire rack.
Bloody marvelous!Posted 4 years ago
Well the sodabread and black pudding was spot on this morning, as where yesterdays American pancakes. Last nights pizza made with the wife’s pesto and mozzarella was really good and dinner is quiche lorraine with a victoria sponge in the oven.
All in all a successful weekend’s baking between the wife and I 😀
Mmmm, malt loaf- will have to give that a go, no malt tho’?!? I’ve got a couple of jars of malt extract for making yeast starters…
Cheers,Posted 4 years ago
The malt loaf is lighter than Soreen – and not as ‘squidgy’ but still works a treat. 24 hours after baking, it’s not as fresh as it was (stored in a tupperware container) so maybe it’s one for the freezer. Mrs ggth did says she mashed the All Bran a bit with the back of a fork during its ‘rotting’ phase. Not sure what it’d be like with the fruity bits from Fruit & Fibre!
It’s got a malty sort of taste; “Barley Malt Flavouring” features at #3 on the ingredients list on the All Bran pack. I guess the thing is, you know (pretty much) what’s gone into it and you’ve got the satisfaction of having made it yourself.Posted 4 years ago
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