Busy Mom's Notebook

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Yorkshire Pudding

Ingredients

1 1/4 cups of milk

4 eggs

Scant 1/2 teaspoon of salt

Freshly milled black pepper

1 1/2 cups of all-purpose flour, sifted

1 tablespoon of beef dripping or vegetable oil to taste

Directions

The oven should be heated to 450° F. Mix the milk, eggs and salt and add pepper, beating all well together. I use my freestanding mixer,but any hand-held electric mixer (rotary or balloon whisk) will do. Let these ingredients stand for 15 minutes and then whisk in the flour. Meanwhile, add the dripping to the pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan, you should put the batter and cook for 20 minutes or until well puffed and golden. Bring it, triumphant, to the table.

Enjoy!

Source

Nigella Lawson

Saturday, August 19, 2006

Inspirational Humour

As you slide down the banister of life
May the splinters never point the wrong way.

~Irish Blessing

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Lamb steak sandwich

Ingredients

3 white onions

2 tbsp olive oil

2 tbsp balsamic vinegar
sea salt and freshly ground pepper

4 lamb fillets or boneless leg steaks

2 tbsp extra virgin olive oil

2 tbsp white wine

1 garlic clove, smashed

1 tbsp oregano leaves

4 vine-ripened tomatoes

1 tbsp Dijon mustard

good mayonnaise

8 thick slices sourdough or light rye

baby rocket leaves

Directions

Preheat oven

Finely slice the onions, toss with olive oil and balsamic vinegar, salt and pepper, and bake for 30 to 40 minutes until caramelized.

Flatten each lamb steak with a meat mallet, then cut each in two. Mix the olive oil, white wine, garlic and oregano and coat the lamb well.

Slice the tomatoes and season with salt and pepper. Beat the mustard into the mayonnaise.

Sear the lamb steaks in a very hot, lightly oiled nonstick pan until crusty, turning once. This will only take a minute or two either side. Season well, and set aside while you toast or grill the bread.

Spread the bottom slice with the mustard mayonnaise, and arrange rocket leaves, tomatoes, lamb steaks and caramelised onions on top.

Enjoy!

Source

Jill Dupleix

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Tuesday, August 08, 2006

Inspirational Thought

Learn to... be what you are, and learn to resign with a good grace all that you are not.

~Henri Frederic Amiel

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Salmon Fishcakes

Ingredients

For the fishcakes:

1 1/2 cold mashed potatoes

14-15 ounces of canned salmon

1 tablespoon of unsalted butter, melted (only if mash taters has no butter)

Fat pinch of cayenne pepper

Grated zest of half a lemon

Salt and pepper

1 egg

For coating and frying:

2 eggs

1/2 cups of matzo meal, preferably medium

1/4 cups of unsalted butter

2 tablespoons of vegetable oil

Directions

In a large bowl, mix together all the fishcake ingredients (preferably with your hands).

Cover a baking sheet with plastic wrap, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and put in the refrigerator to firm up for about 20 minutes to an hour--or considerably longer, if that helps.

Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over, as you help coat them. When you're done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side, until the crusts are golden and speckled brown in parts, and the soothing centers are warmed through.

Makes seven to nine three-inch diameter fishcakes.

Enjoy!

Source

Nigella Lawson

Wednesday, August 02, 2006

Inspirational Humour

An expert is a man who tells you a simple thing in a confused way in such a fashion as to make you think the confusion is your own fault.

~Willaim Castle

Watermelon Feta and Olive Salad

Ingredients

1 small red onion

2-4 limes, depending on juiciness

3 and a half pounds sweet, ripe watermelon

9 ounces feta cheese

bunch fresh flat-leaf parsley

bunch fresh mint, chopped

3-4 tablespoons extra virgin olive oil

4 ounces (half cup) pitted black olives

black pepper

Directions

Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.

Remove the rind and seeds from the watermelon, and cut into approximately 1 and three-quarter inch triangular chunks, if that makes sense (math is not my strong point). Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

Serves 8

Enjoy!

Source

Nigella Lawson