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Top Secret Recipes

Technicolor Kitchen – English version: Peanut butter granola + Woody Allen and Larry David

Peanut butter granola / Granola de manteiga de amendoim

A couple of nights ago I was on my couch, watching “House M.D.” and being horrified by the fact that a child almost as tall as me was wearing diapers on that episode when the reminder for “Whatever Works” appeared on my screen; after watching the movie I thanked the Universe for putting Woody Allen and Larry David together – the witty text, perfectly performed by the fantastic David and a very sharp and talented Evan Rachel Woods, with the addition of a divine, funny and gorgeous Patricia Clarkson made me laugh so hard I was afraid my neighbors would think I’m crazy. 🙂
There are hundreds of great lines throughout the movie – you can find some of them here – and one of them is absolutely real: “The human race. They’ve had to install automatic toilets in public restrooms, because people can’t be entrusted to flush a toilet.” – it always amazes me – in a very bad way – that the Man has walked on the moon but some people seem incapable of flushing a freaking toilet. Go figure. 😀

This die-hard fan of “Mighty Aphrodite” loved the movie and if you like Allen’s sense of humor I’m sure you’ll love it too – watch it and then let me know what you think. Can I ask for one more thing? Make this granola – it’s the best granola I’ve ever eaten and the real challenge here was stop eating it right out of the oven so there would be at least half of it left to store in an airtight container. 😀
The recipe comes from a website I adore so much I cannot wait to buy their book.

Peanut butter granola
slightly adapted from the always amazing Food52

250g rolled oats
1 teaspoon ground cinnamon
¼ teaspoon table salt
½ cup crunchy peanut butter
¼ cup canola oil
¼ cup (44g) lightly brown sugar, packed
¼ cup honey
2 teaspoons vanilla extract
1 cup (110g) dried cranberries (optional)

Preheat oven to 165°C/325°F.
Combine oats, cinnamon and salt in a large bowl.
In a separate bowl, combine the peanut butter, oil, brown sugar, honey and vanilla. Pour mixture over granola and stir until oats are fully coated.
Spread gently in an ungreased 22x32cm (13x9in) pan. Bake for 30-45 minutes or until granola is toasted, stirring gently every 15 minutes. Remove from oven and allow to cool completely in pan.
Stir in fruit, if using, and store in an airtight container in a cool place for up to a month.

Serves 8-10

King Chef recipes

My Moms Recipes

The English Kitchen: Refresh with O-teas

 photo DSCN8783_zpsad0wkknx.jpg

I was recently sent a sampling of Oteas to try out, some of their herbal blends and fruity teas.  I don’t drink regular tea, so its always nice to try something herbal that I can drink.

Oteas was born out of a desire to promote and support an active, healthy and balanced lifestyle. Their teas are expertly blended with the highest quality ingredients.  They are sourced from around the world, from countries including India, Sri Lanka, China and Japan.

  photo DSCN8784_zps7scrv9vq.jpg

 The tea is  in pyramid shaped bio-degradable bags to maximise their infusion and to provide a superior taste. They come in 7 different ranges,  each with a variety of different blends.   You can choose from Black, Detox, Fruit, Green, Herbal, Organic or Rooibos and indulge in mouth-watering blends such as Date & Lime, Moroccan Mint and Lemongrass, Ginger & Cinnamon.

The blends are available in pouches or tins, each containing 15 bio-degradable tea bags, with prices ranging from £3.39 to £4.49 per pack.   The most eye catching and quirky member of the Oteas family is their individually boxed tea bags, which is what I received.   They are available in collections of 3, 12 or 24, with prices starting at just £1.29.   These delightful miniature boxes make the perfect gift for any tea-lover.   They would make great stocking stuffers coming Christmas time.

 Image result for oteas

For those who are keen to embark on a health kick, they also offer a Detox range, called ‘Oteatox’ which is currently stocked in Lloyds Pharmacy.

Oteas also offers around 400 different teas in a loose-leaf only format, which is rising in popularity.

I quite enjoyed the selection I was sent.  I think my favourite was the Liquorice one.  I love Liquorice anyways and this had a lovely flavour without it being over-powering!  I also loved the cute little pyramid boxes.  Great for gift-giving.

To find out more  do check out their webpage.

My Moms Recipes

Baked Chicken with Tarragon and Dijon Mustard

 photo DSCN8718_zpsaxexwlbh.jpg

This is a delicious chicken recipe that I made for our tea the other night.  I had some partially boned chicken breasts that I wanted to use.  I adapted the recipe from one that I found in a Diana Henry cookery book entitled A Bird in the Hand, chicken recipes for every day and every mood.  It’s a great book.  I have a number of Diane’s cookerybooks and I have to say I really like her recipes.  They are very good.

 photo DSCN8724_zpswbtfgo7e.jpg

The original recipe called for skinless chicken, any cut . . .  I had partially boned breasts with the skin on and so I just left them the way they were.

 photo DSCN8720_zpsgddbrrdn.jpg

I also didn’t have any fresh tarragon, but I figured that it wouldn’t make much of a difference to use dried, and so I adjusted the amount to reflect that.  If you are using fresh, you will have to roughly double the amount used.  I also added some potatoes to the roasting tin and sprinkled any extra crumbs on them.  SCRUMMO!

 photo DSCN8727_zpsdwzwwkup.jpg

The end result was deliciously succulent chicken and potatoes which were slightly sticky and wonderfully flavoured with the juices of the chicken and crumb mixture.  It goes without saying you want a good Dijon mustard here as it is an integral part of the dish.  All round I would call this a winner/winner chicken dinner!

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*Baked Chicken with Tarragon and Dijon Mustard*

Serves 4 to 6

A
great midweek supper.  Simple to make and soooo delicious! No faffing
about, and hassle free, this tastes gourmet, but is actually quite easy
to make. 

8 TBS Dijon mustard

4 TBS butter, softened

1 TBS dried chopped Tarragon

salt and black pepper to taste

2 slices of stale bread made into crumbs

8 chicken pieces (I like partially boned, skin on chicken breasts)
 photo DSCN8723_zpsfb5c7goa.jpg

Preheat the oven to 220*C/425*F/ gas mark 7.  Butter a baking dish large enough to hold the chicken in one layer. 

Place
the chicken into the dish in one layer.  Season all over with salt and
black pepper.  Cream together the butter, mustard and tarragon.  Spread
this evenly over your chicken pieces.  Sprinkle with the bread crumbs,
pressing lightly to adhere.

 photo DSCN8725_zpspp09ruar.jpg

Bake for 35 to 40 minutes,
until golden and the chicken juices run clear when you pierce the flesh
with a fork or skewer close to the bone.  If they are not clear, return
to the oven for a few minutes longer.  If your crumbs are browning to
quickly lightly cover with a sheet of foil, removing it during the last
few minutes of roasting to crisp them up lightly. 

Serve hot, wih any pan juices.  Potatoes and a green vegetable go well with this.

 photo DSCN8721_zpsbf4ecufp.jpg

Note:  To cook the potatoes with the chicken, just quarter some medium potatoes, peeled or not as you want, toss them with a smidgen of olive oil and some seasoning and place them around the chicken in the dish.  Sprinkle any extra crumbs on top, and bake as above.

Bon Appetit!

Recipes

kitchen flavours: Happy Fathers’ Day : Zabaglione Ice Cream Torte



Happy Father’s Day to all fathers! 

We had a Father’s Day dinner at a Japanese Restaurant but our dessert at home! Made this Zabaglione Ice Cream Torte. No ice cream maker is needed to make this. You just need to be patient over the stove, with an electric hand-held mixer!

I’m linking this to
Sweets For A Saturday over at Sweet As Sugar Cookies
Sweet Tooth Friday over at Alli n Son

Zabaglione Ice Cream Torte
(adapted from “The Ice Cream Book” by Joanna Farrow and Sara Lewis)
Serves 10
175gm (6oz) Amaretti Biscuits (I use McVities Digestive Biscutis)
115gm (4oz/1/2 cup) ready-to-eat dried apricots, finely chopped
65gm (2-1/2oz/5 tbsp) unsalted butter, melted (I used an additional 1 tbsp melted butter)


For The Ice Cream
65gm (2-1/2 oz/5 tbsp) light muscovado sugar
75ml/5 tbsp water
5 egg yolk
250ml/8fl oz/1 cup double cream
75ml/5 tbsp Madeira or Cream Sherry


For The Apricot Compote
150gm/5oz/generous 1/2 cup ready-to-eat dried apricots
25gm/1oz/2 tbsp light muscovado sugar
150ml/1/4 pint/2/3 cup water

  1. Put the biscuits in a strong plastic bag and crush finely with a rolling pin. Tip into a bowl and stir in the apricots and melted butter until evenly combined.
  2. Using a dampened dessertspoon, pack the mixture evenly on to the bottom and  up the sides of a 24cm/9in loose-based flan tin about 4cm/1-1/2in deep. Chill. (I only did the bottom layer)
  3. Make the ice-cream. Put the sugar and water in a small, heavy-based saucepan and heat, stirring, until the sugar has dissolved. Bring to the boil and boil for 2 minutes without stirring. Meanwhile bring a large saucepan of water to simmering point. Put the yolks in a heatproof bowl to fit over the pan without touching the water.
  4. Off the heat, whisk the egg yolks until pale, then bowl gradually whisk in the sugar syrup. Put the bowl over the pan of simmering water and continue to whisk for about 10 minutes or until the mixture leaves a trail when the whisk is lifted.
  5. Remove the bowl from the heat and carry on whisking for a further 5 minutes or until the mixture is cold. In a separate bowl, whip the cream with the Madeira or sherry until it stands in peaks.
  6. Using a large metal spoon, fold the cream into the whisked mixture. Spoon it into the biscuit case, level the surface, cover and freeze overnight.
  7. To make the compote, simmer the apricots and sugar in the water until the apricots are plump and the juices are syrupy, adding a little more water if necessary.
  8. Serve the torte in slices with a little of the compote spooned over each portion.
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Easy Chicken Pot Pie

Jump to Recipe

Our favorite Chicken Pot Pie recipe filled with chicken, hard-boiled eggs, carrots and corn. The ultra-easy crust is made from biscuit mix. It’s a recipe the whole family loves!

It’s a go-to dinner recipe that is simple and loved by the entire family. Filled with veggies, and chicken and topped with Bisquick (just like our Pizza Bake and Taco Pie) – it’s easy and delicious.

Bisquick chicken pot pie, filled with carrots, corn, chicken, and hard boiled egg

Bisquick makes it easy

I didn’t realize how much I loved chicken pot pie until my mom brought me some for dinner just after we had our second child. I was so grateful to have a warm meal that I didn’t have to cook myself. I was even more thankful after I took a bite of the meal and it tasted like HEAVEN!!

I’ve made my own version that’s a little more kid-friendly, and better yet, busy-mom-friendly. 😉 I say that because this version is very simplified—it has all the flavors of a classic pot pie, but without the time commitment and undesirable ingredients (AKA peas)!

The crust is actually made with a bisquick biscuit mix rather than a pie type of crust. It’s just as tasty and so much quicker!! Usually I cook up some shredded chicken for this recipe, but you can also used canned chicken to make it go even quicker.

Process shots of the pot pie filling in the dish, then topped with crust mixture

Customize your Pot Pie

You can add or omit any ingredients depending on what your family likes. Most Chicken Pot Pies have peas, and unfortunately, my family isn’t too fond of the small veggie. In fact, I really don’t like peas myself, so I make sure to omit them when I make this dish.

I also like to add hard-boiled eggs and corn because my kids love them and it makes the dish so tasty. Some other ingredients you could include are:

  • peas
  • onions
  • green beans
  • potatoes
  • celery
  • mushrooms

Regardless of what veggies you use, I suggest making sure the total amount adds up to 1 1/2 cups. You could also sub the chicken for turkey (especially after Thanksgiving!), or make it meatless and omit the chicken entirely.

Fresh, canned, or frozen vegetables? Again, totally up to you! I typically use canned corn, but fresh carrots. Whatever your preference is, or whatever you have on hand will work just fine.

You can find bags of mixed veggies in the freezer section that work great for this recipe. If you do decide to use frozen vegetables, thaw them before mixing into the filling.

Freshly baked easy chicken pot pie with a golden crust

A Great “Go-To” Recipe

Having simple, quick and delicious dinner ideas on hand are always my favorite. Fortunately, I almost ALWAYS have these ingredients handy, so this is a great “go-to” recipe on one of the many busy days we tend to have.

Making ahead/freezing: This pot pie also makes for a great make-ahead-and-freeze meal. If you’re planning on making as a freezer meal, I recommend using disposable pie dishes. You can make a couple at a time and freeze them so you have them on hand for a busy week night.

Make and bake as usual, let it cool completely, and cover with plastic wrap and a layer of tinfoil, or store in a freezer storage bag. It should keep well for a few months. When you’re ready to bake, there’s no need to thaw. Just add an extra 15-20 minutes or so until it’s totally cooked through.

A spoonful of bisquick chicken pot pie on a white plate

For more easy chicken dinners, check out:

  • Chicken Dumpling Soup
  • Hawaiian Haystacks
  • Chicken Enchilada Casserole
  • Homemade Chicken Noodle Soup
  • Chicken Alfredo Bake

Easy Chicken Pot Pie Recipe

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Our favorite Chicken Pot Pie recipe filled with chicken, hard-boiled eggs, carrots and corn. The ultra-easy crust is made from biscuit mix. It’s a recipe the whole family loves!

Course

Main Course
Cuisine

American

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Servings 8
Calories 349 kcal
Author Kristyn Merkley

Ingredients

  • 2
    cup
    cooked chicken
    (I shredded mine and also kept some cubes, you can also use 2 cans cooked chicken)
  • 3
    hard boiled eggs
    sliced
  • 1
    cup
    carrots
    thinly sliced or carrot crinkles
  • 1/2
    cup
    corn
  • 1
    can
    cream of chicken soup
  • 1
    cup
    chicken broth
  • salt and pepper
    optional
  • 1 1/2
    cups
    biscuit mix
    instant
  • 1
    cup
    milk
  • 6
    tbsp
    butter
    melted

Instructions

  1. Preheat oven to 350.

  2. Layer chicken, eggs, carrots and corn in a 2-quart casserole dish.
  3. In a medium bowl, mix together chicken soup, chicken broth, salt and pepper. Mix well. Pour over your layers.
  4. In a separate bowl, whisk together biscuit mix and milk. Pour over the casserole.
  5. Drizzle melted butter over the top and bake for 35 minutes. Serve warm. ENJOY!
Easy chicken pot pie recipe

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Jump to Recipe

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Easy Chicken Pot Pie Recipe

Print
Save Recipe Rate

Our favorite Chicken Pot Pie recipe filled with chicken, hard-boiled eggs, carrots and corn. The ultra-easy crust is made from biscuit mix. It’s a recipe the whole family loves!

Course

Main Course
Cuisine

American

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Servings 8
Calories 349 kcal
Author Kristyn Merkley

Ingredients

  • 2
    cup
    cooked chicken
    (I shredded mine and also kept some cubes, you can also use 2 cans cooked chicken)
  • 3
    hard boiled eggs
    sliced
  • 1
    cup
    carrots
    thinly sliced or carrot crinkles
  • 1/2
    cup
    corn
  • 1
    can
    cream of chicken soup
  • 1
    cup
    chicken broth
  • salt and pepper
    optional
  • 1 1/2
    cups
    biscuit mix
    instant
  • 1
    cup
    milk
  • 6
    tbsp
    butter
    melted

Instructions

  1. Preheat oven to 350.

  2. Layer chicken, eggs, carrots and corn in a 2-quart casserole dish.
  3. In a medium bowl, mix together chicken soup, chicken broth, salt and pepper. Mix well. Pour over your layers.
  4. In a separate bowl, whisk together biscuit mix and milk. Pour over the casserole.
  5. Drizzle melted butter over the top and bake for 35 minutes. Serve warm. ENJOY!

YW Theme 2019 Printables

Lil’ Luna Store

COMING SOON!

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Main Dishes • Recipes

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Main Dishes • Recipes

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Main Dishes • Recipes

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See All Recipes

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Top Secret Recipes

Jo and Sue: Chili Macaroni Biscuits

Looking for something to throw at the kids after school? Or maybe pack into a lunch? Or, maybe you just want a quick and easy dinner idea.

One of the many email newsletters I get weekly had this idea for a meal in a muffin tin. I believe it was Pillsbury or Kraft. As soon as I saw the photos of pasta and cheese and chili baked in a biscuit I knew I had to give it a try. They had different combinations as well (ie: a lasagna in a muffin tin biscuit) but this one spoke to me.

“Jo,” It said, “you need more carbs in your diet. You should make me. I’m delicious.”

Who am I to argue with food?

Chili Macaroni Biscuits

Ingredients

1 box macaroni and cheese dinner (I used KD)

butter and milk as per macaroni and cheese dinner instructions

1 can (15 oz) chili

1 1/2 cups cheddar cheese

2 cans Pillsbury refrigerated biscuits

Directions

Preheat oven to 350 degrees.

Prepare macaroni and cheese according to package directions.

Stir in chili and 1/2 cup cheese.

Separate the two cans of dough into 20 biscuits. Press each biscuit into muffin tin, making sure it goes up side of cup. Fill with macaroni mixture. Sprinkle with remaining cheese.

Bake at 350 for about 20 – 30 minutes or until golden brown. Cool 2 minutes then remove from pan.

It’s that simple. I managed to get 2 dozen cups out of this recipe instead of just 20 because I trimmed a little dough off each biscuit round and squished it into 4 more. It worked great.

I want to try this now with spiral pasta, spaghetti sauce, sausage meat, ricotta cheese, and mozzarella cheese – as per the lasagna cup idea. I’m guessing there is a bazillion different ideas you could try. Sue doesn’t like the biscuits from Pillsbury (*cough* wierd *cough) so I am thinking of maybe trying it with the croissant dough.

Simple. Fast. Tasty. Great after school/lunch snack.

All things we like in a recipe.





My Moms Recipes

Sumptuous Choux with Betty’s Baking Secrets

 photo Bettys Baking Secrets ident_zpsswblamou.jpg

For nearly 100 years, people have been flocking to Yorkshire for a taste of Bettys. Bettys was founded by Frederick Belmont, a Swiss baker and confectioner who came to England in search of opportunities to develop his craft skills. He opened his first Café Tea Rooms in Harrogate in 1919 and named it ‘Bettys’. The reason why remains a mystery to this day.

Lots of things have changed since then. They now have six Café Tea Rooms in Yorkshire and the Bettys name has become famous the world over. They have also added a mail order service which delivers deliciousness to homes from Tunbridge Wells to Tokyo, and they share their knowledge and passion for food through Bettys Cookery School.

But in other ways, they are unchanged. Still family-owned, they believe in doing business in a way that is fair to people and kind to the planet. And at their Craft Bakery in Harrogate they still practice the artisan skills that Frederick Belmont brought to Yorkshire from Switzerland nearly 100 years ago.

 Its now Great British Bake Off Season here in the UK, and in honor of that each week Betty’s will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won’t find in any cookery book!

This week they sent me some delicious Fondant Fancies to enjoy eating while we enjoy watching the GBBO!  I can’t wait to get stuck in. They look delicious!

 photo Bettys_zpsqspyww2j.jpg

This week they are tackling Choux Pastry with a recipe, a video and their handy tips for success  in making this type of pastry.  I know that making Choux Pastry can be a bit of a challenge for most people.  This is the first in a series of three videos/tips that they will be sharing with us, with the end result being a Croque en Bouche. Next week we will be shown part 2, piping and the week after that spun sugar! 

*Choux pastry, the Bettys way* 

 
Ingredients

 130ml water (4.5 fluid ounces)
130ml whole milk (4.5 fluid ounces)

pinch of caster sugar

pinch of salt

110g butter, cubed (7 1/2 TBS)

140g plain flour (1 cup)

3 eggs (medium), beaten



Method



1.            Place the
water, milk, sugar and salt together in a heavy based pan over a moderate
heat.  Add the butter and bring to the
boil.




2.            As the
liquid comes up to the boil, remove from the heat and stir in all the flour in
one go. Using a large spoon, beat quickly until all the flour is combined and a
thick paste forms.




3.            Return to
the heat and cook for a further 1-2 minutes until the paste forms a cohesive
ball, dries out and comes away from the sides of the pan.




4.            Remove
from the heat, place into a mixing bowl and allow it to cool slightly for a few
minutes.




5.            When cool, gradually
add the egg a little at a time, beating after each addition. Continue until you
get a dropping consistency and a stiff batter has formed (you may not need all
of the egg).




BAKING HINTS FROM BETTY’S


Chop Chop

 Chop up the butter so it melts faster.


 Large chunks reduce the temperature of the liquid and will
mean more evaporation – this will change your recipe.


 Chute the flour in quickly.


 Slowly bring it all together.


Stir it Up

 Use a high temperature and keep the mixture moving to create
a ‘choux ball’.


 Look for a residue of flour sticking to the bottom – this
means it’s cooked out.


 ‘Paint’ the bowl with the mixture. This cools the mix to the
right temperature to add the egg.


 Add eggs gradually. Otherwise you’ll saturate the mixture
and the egg will sit on the surface.


 Look for a fluid consistency.


Helping Hands

 Use a damp tea towel as your extra pair of hands – it
secures your bowl while you’re mixing.


 Use an electric mixer to add ¾ of the egg (adding a little
at a time). Then switch to a wooden spoon –this will help you feel the
consistency and work out when the batter is formed.


 When the mixture grips the bowl, add more egg.


 Egg is nature’s ingredient. It’s about how the mix is
behaving, not what the recipe says. You may need more or less.


 To tell if your choux is ready, lift the mixture out of the
bowl on a spoon. You’re looking for an elongated ‘V’ shaped tear.


Find out how to pipe your choux in next week’s episode
of Bettys Baking Secrets.
www.bettys.co.uk/bakingsecrets

Recipes

Free and Easy Bake-Along #3

This is the first time that I’ve tried making pudding and it is an experience I will remember, or rather, I would not forget! For our third Bake-Along, Lena of Frozen Wing and Zoe of Bake For Happy Kids and myself, have decided to make Butterscotch and Hazelnut Pudding, so I was really looking forward to this. I was reading through the recipe and pictured this pudding as something like a steamed cake, with some butterscotch caramel as the topping, sounds yummy!

My six ramekin moulds could not fit into my square deep cake pan, only 5 could fit into it. Clever me, I checked! So I reduced the recipe to only 3/4 from the original. I made the butterscotch caramel and divide the caramel among the 5 ramekins, and place the ramekins in the square deep cake pan. Then I place the cake pan in the refrigerator, just as instructed. So far so good.

Next, I mixed the batter, took out the cake pan from the fridge and divide the batter among the 5 ramekins, about 3/4 full. There was some extra batter, enough for another ramekin and I thought that I would bake that as a mini cake instead, perfect to place next to the cake pan in the oven. So into a cute little cake pan, the extra batter goes. So far so good.

I then boiled some water in a small kettle and pour the boiling water into the cake pan where the 5 ramekins are placed. The water is not enough to come halfway up the sides of the ramekins. So I turned away for half a minute to pour more boiling water into my little kettle. When I was about to continue on pouring the hot water into the cake pan, I noticed that my counter was wet! Oh no! The water was flowing out from the four bottom corners of the cake pan. Gosh! Gosh! Gosh! My baking pan has joint corners and the water is seeping out from these corners. Not so clever me now! Never thought about this! Quickly clean up the mess, careful, water is hot! Need to change to another baking pan with no joint corners! The one I had is smaller and can only fit in 4 ramekins. I need another smaller baking pan with no joint corners! Used my loaf pan and that can fit in two ramekins. Put the fifth ramekin in. The extra batter in the little baking pan could not fit into it! Urgh… So I scraped the batter from the cute little baking pan to the sixth empty ramekin. Place that into the loaf pan. Fill it with water, wrapped both pans with double-layers of aluminium foil. And finally into the oven! Never had this much fun baking in quite a while!  LOL!

 Baked them in the oven for about 45-50 minutes.

 Baked pudding just out from the oven.

 Turn it out into a serving plate. Looks kinda flat, doesn’t it?

The butterscotch caramel seems tasty enough but it is a little too thick, I would have preferred it to be a little more runny. And it is a little too sweet for me! The pudding itself is moist and good. 

My kids enjoyed it thoroughly and have requested me to make this again! ???

We did finish all the six puddings in day one itself!

One good lesson learnt, never use baking pans with joint corners and fill them with water, especially if it is to be placed in the oven!  🙂

Let’s hop over to my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and see their Butterscotch and Hazelnut Pudding.

Butterscotch and Hazelnut Pudding
(adapted from Donna Hay Magazine, April-May 2011)
150gm butter, softened
2/3 cup (115gm)  brown sugar
2 eggs
1 teaspoon vanilla extract
225gm plain all-purpose flour
50gm hazelnut meal (ground hazelnut)
2 teaspoons baking powder
1 cup (250ml) milk

  1. Place the butter, sugar, eggs, vanilla, flour, baking powder and milk in the bowl of an electric mixer and beat until well combined. Divide the mixture between the ramekins (6 x 1cup capacity).
  2. Place the pudding in a water bath. See *.
  3. Cover tightly with 2 sheets aluminium foil and bake for 45 – 50 minutes or until the puddings are springy to the touch. Remove puddings from water bath and invert onto plates. Serve warm with vanilla ice-cream or cream, if desired. Makes 6.

Butterscotch Sauce

1 cup (175gm) brown sugar

60gm butter

1 cup (250ml) single (pouring) cream

Preheat oven to 170C (340F). To make the butterscotch sauce, place the sugar, butter and cream in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high and bring to the boil, stirring occasionally, for 5-7 minutes or until thickened. Pour into a 1.75 litre-capacity baking dish and refrigerate. ( I use 6 ramekins)



* To make a water bath, place the puddings into a deep-sided baking dish and pour in enough boiling water to come halfway up the sides of the ramekins. This will ensure the puddings are cooked evenly.