What's for Dinner?
- Thread starter Trainzman
- Start date
Kitarra
Chaos and Ferrets
A
Avenal
Guest
I'll leave the magazine recipes to the professionals.
Dry rub:
1 Tablespoon Paprika
1 Teaspoon garlic powder
1 Teaspoon onion powder
dash of cayenne pepper, more if you like spicy.
Remove membrane from underside of ribs.
Rub the dry rub all over both sides, coat evenly.
Wrap tightly in foil, place in oven at 200 degrees F for 4 hours.
Increase heat to 350 F for 1 hour
After 1 hour open the foil and expose the meat, set oven to high broil, do not walk away, keep an eye on them and wait till they start to crisp up. Remove from oven and brush your favorite BBQ sauce on them. For me it is Sweet Baby Rays. Place them back under broil for a few minutes. Remove and give 2nd coating of sauce.
DIG IN!
Dry rub:
1 Tablespoon Paprika
1 Teaspoon garlic powder
1 Teaspoon onion powder
dash of cayenne pepper, more if you like spicy.
Remove membrane from underside of ribs.
Rub the dry rub all over both sides, coat evenly.
Wrap tightly in foil, place in oven at 200 degrees F for 4 hours.
Increase heat to 350 F for 1 hour
After 1 hour open the foil and expose the meat, set oven to high broil, do not walk away, keep an eye on them and wait till they start to crisp up. Remove from oven and brush your favorite BBQ sauce on them. For me it is Sweet Baby Rays. Place them back under broil for a few minutes. Remove and give 2nd coating of sauce.
DIG IN!
Ingredients
For the buns
300ml/10fl oz whole milk
500g/1lb 2oz strong white flour
75g/2½oz caster sugar
1 tsp salt
7g sachet fast-action yeast
50g/1¾oz butter
1 free-range egg, beaten
150g/5oz sultanas
80g/3oz mixed peel
1 apple, cored and chopped
2 oranges, zest only
2 tsp ground cinnamon
sunflower oil, for greasing the bowl
For the cross
75g/2½oz plain flour, plus extra for dusting
For the glaze
3 tbsp apricot jam
Preparation method
Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.
Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.
Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.
Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.
Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
Heat the oven to 220C/425F/Gas 7.
For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges.
For the buns
300ml/10fl oz whole milk
500g/1lb 2oz strong white flour
75g/2½oz caster sugar
1 tsp salt
7g sachet fast-action yeast
50g/1¾oz butter
1 free-range egg, beaten
150g/5oz sultanas
80g/3oz mixed peel
1 apple, cored and chopped
2 oranges, zest only
2 tsp ground cinnamon
sunflower oil, for greasing the bowl
For the cross
75g/2½oz plain flour, plus extra for dusting
For the glaze
3 tbsp apricot jam
Preparation method
Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.
Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.
Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.
Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.
Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
Heat the oven to 220C/425F/Gas 7.
For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges.
ladytonberry
Daimon Kiyota Fangirl
We tried out your hot crossed buns recipe Trainz, but (unfortunately) I burned them because I was busy making these xD
Marzipan animals! The ducks are my favourite :3 I should probably have taken a picture of the buns too, but maybe it's better this way. Now the only image of hot crossed buns here is of Trainzman's beauties and not my lumps of charcoal XD
Marzipan animals! The ducks are my favourite :3 I should probably have taken a picture of the buns too, but maybe it's better this way. Now the only image of hot crossed buns here is of Trainzman's beauties and not my lumps of charcoal XD
Last edited:
Simple supper tonight - Poached Grimsby Smoked Haddock with a poached egg and Saute Potatoes with Dill & Brown Shrimps.
Kitarra
Chaos and Ferrets
We tried out your hot crossed buns recipe Trainz, but (unfortunately) I burned them because I was busy making these xD
Marzipan animals! The ducks are my favourite :3 I should probably have taken a picture of the buns too, but maybe it's better this way. Now the only image of hot crossed buns here is of Trainzman's beauties and not my lumps of charcoal XD
THese look awesome!
Happy Easter 
History of the Simnel Cake
Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted, and eaten during the Easter period in the United Kingdom, Republic of Ireland and some other countries.
Conventionally eleven, or occasionally twelve, marzipan balls are used to decorate the cake, with a story that the balls represent the twelve apostles, minus Judas or Jesus and the twelve apostles, minus Judas. Mine has 13 as I forgot to cut the ends of it as tasters before i took the photo
History of the Simnel Cake
Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted, and eaten during the Easter period in the United Kingdom, Republic of Ireland and some other countries.
Conventionally eleven, or occasionally twelve, marzipan balls are used to decorate the cake, with a story that the balls represent the twelve apostles, minus Judas or Jesus and the twelve apostles, minus Judas. Mine has 13 as I forgot to cut the ends of it as tasters before i took the photo
Damsella
LoMS Member
I gotta say, I knew the song but I never stopped to wonder what a hot crossed bun really was. These look delicious!My kind of Easter, Hot Cross Bunny Beer and hot cross buns
Damsella
LoMS Member
These are beautiful!!Because Easter is coming, I thought I might share my Easter tradition with you. Here is a picture of what goes into my Easter basket and posts with recipes and more details. I put these up a LOOONG time ago.
Easter Part I: Paska
Easter Part 2: Kulich
Easter Part 3: The rest of the basket
And yes those roses are made out of meat....thinly slices, cold smoked pork.
Kitarra
Chaos and Ferrets
Happy Easter
History of the Simnel Cake
Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted, and eaten during the Easter period in the United Kingdom, Republic of Ireland and some other countries.
Conventionally eleven, or occasionally twelve, marzipan balls are used to decorate the cake, with a story that the balls represent the twelve apostles, minus Judas or Jesus and the twelve apostles, minus Judas. Mine has 13 as I forgot to cut the ends of it as tasters before i took the photo
This totally looks like you could make an awesome April Fool's joke with it by making it out of meatloaf and mashed potatoes!
Kitarra
Chaos and Ferrets
Just a recipe no pictures because, quite frankly, it's not very pretty.
Kitty's Blender Salsa
This recipe was given to me by a Mexican exchange student. His family owned a ranch and for lunch every day they made this salsa for the ranch hands. This is an every day salsa. And it is simple and wonderful. It is also highly adaptable. Please feel free to substitute.
4-5 Fresh, ripe tomatoes (about handsizes...more of less tomatoes depending on size)
1 spicy pepper (jalapeno, serrano....or if you are really daring....a habanero)
1 bunch cilantro (optional if you don't like it)
1-5 cloves of garlic (I tend towards the 5 but if you don't like that much feel free to reduce)
Juice of 1-2 limes or lemons if you don't have limes
Salt
(If you feel the needs to add them, you can rough chop an onion in there too....*shudder*)
Rough cut tomatoes and peppers. Drop everything into a blender or food processor and pulse till your desired consistency.
That's it. It will keep in the fridge for up to a week.
Really really good over salad as a dressing. And excellent over lamb, oddly enough.
Oh and to make Guacamole, mash up some avocados and spoon in some of the salsa. Done.
Kitty's Blender Salsa
This recipe was given to me by a Mexican exchange student. His family owned a ranch and for lunch every day they made this salsa for the ranch hands. This is an every day salsa. And it is simple and wonderful. It is also highly adaptable. Please feel free to substitute.
4-5 Fresh, ripe tomatoes (about handsizes...more of less tomatoes depending on size)
1 spicy pepper (jalapeno, serrano....or if you are really daring....a habanero)
1 bunch cilantro (optional if you don't like it)
1-5 cloves of garlic (I tend towards the 5 but if you don't like that much feel free to reduce)
Juice of 1-2 limes or lemons if you don't have limes
Salt
(If you feel the needs to add them, you can rough chop an onion in there too....*shudder*)
Rough cut tomatoes and peppers. Drop everything into a blender or food processor and pulse till your desired consistency.
That's it. It will keep in the fridge for up to a week.
Really really good over salad as a dressing. And excellent over lamb, oddly enough.
Oh and to make Guacamole, mash up some avocados and spoon in some of the salsa. Done.
Thanks Kitt!! excellent salsa, I agree and it's almost exactly the same i use (learned in Oaxaca)
definitely limes but lemon will do at a pinch, or even tamarind. Chilis, well, depend where you live: I have to grow my own otherwise it's difficult to find anything else than jalapeños or habaneros - mix and match. Scandinavia is coming along nicely regarding food, a long way more cosmopolitan than IKEA, but there's still work to do
my variation: add a small shallot for balance in taste and replace the cilantro with parsley - just a pulse or two of the blender if you don't want to do everything by hand: I aim for chunky
Kitarra
Chaos and Ferrets
Thanks Kitt!! excellent salsa, I agree and it's almost exactly the same i use (learned in Oaxaca)
definitely limes but lemon will do at a pinch, or even tamarind. Chilis, well, depend where you live: I have to grow my own otherwise it's difficult to find anything else than jalapeños or habaneros - mix and match. Scandinavia is coming along nicely regarding food, a long way more cosmopolitan than IKEA, but there's still work to do
my variation: add a small shallot for balance in taste and replace the cilantro with parsley - just a pulse or two of the blender if you don't want to do everything by hand: I aim for chunky
Oooo never thought of tamarind. But I do love it. That would be cool.
Yeah I prefer mind to be pretty much smooth without chunks. But that is the awesome part of the recipe, it's so flexible! Thanks for the great ideas for variations.
Kitarra
Chaos and Ferrets
Caramel Roasted Pineapple Over Impossible Coconut Cake!
That is what I made yesterday. As it's my mom's birthday today I figured I would make a cake. There it is.
The Caramel Roasted Pineapple was a complete last minute thing. I bought pineapple at Costco and it was under ripe and terrifyingly sour. I like sour but yeah this was the kind of sour that mugs you in a back alley and steals your socks. For comparison.... I eat frozen lemons as a snack. The pineapple is really easy to make. If you are using a whole pineapple, peel it, cu it in half and cut each half into 3 pieces. If you are using already sliced pineapple just leave it as is. Mix the pineapple juice, some sugar (quantity depends on the quantity of pineapple that you have) and some water, enough to come up half way up the pineapple. Sprinkle in some cinnamon if you like (and I do) and add some vanilla. Mix it all up in a baking dish, drop in your pineapple and stick in a 350 oven. Turn occasionally to keep it coated in the juices and roast untill the pineapple is caramelized and the sauce is reduced to a syrupy consistency in the bottom of the pan. Serve hot or cold. Easy.
