Our Recipes

mcsmith18

Apr 5, 2022

4 min read

Updated: 7h

HOT SPINACH DIP (Ali)

2 tbsp. oil 2 jalapeno peppers, seeded & chopped (wear rubber gloves) 1 sm. onion, chopped

1 250 g pkg cream cheese, cut into 1“ cubes, at room temperature 1 large or 2 medium tomatoes, chopped 1 (300 g) pkg. chopped, frozen spinach, thawed & squeezed dry 1 tbsp. red wine vinegar 2 c. grated Monterey Jack cheese ½ c. half & half ½ tsp salt ¼ tsp pepper

In a skillet sauté jalapenos and onion in oil till softened. Remove from heat and add cream cheese stirring till cream cheese is almost melted. Add the rest of the ingredients. Place dip in a greased 5 cup baking dish. Bake, uncovered, in preheated 400 degree oven for 25 minutes or until bubbly. Serve with tortilla/pita chips or fresh veggies and bread sticks.

CLOTTED CREAM (Shelley)

How to make Clotted Cream for the Perfect Cream Tea – it takes very little effort and really just time to make thick, rich, velvety cream perfect for slathering on fresh scones with your favourite jam.

Course: Breakfast Cuisine: British Prep Time: 1 minute Cook Time: 12 hours Total Time: 12 hours 1 minute Servings: 3 cups clotted cream Author: Barry C. Parsons

Ingredients

- 1 quart litre whipping cream. Do not use any cream that is labelled as “Ultra-Pasteurized”, 35% milk fat or higher.

Instructions

1. Set your oven to regular bake at 170 to 180 degrees F. (170 is the lowest setting on my oven so that's what I used.)

2. Pour the cream into a small covered casserole dish. The dish I used was about 8 × 8 inches. In my experiments that was the best size for 1 litre of cream but a 2 or 2 1/2 inch depth of cream in the casserole dish is a good guide. Having too large a casserole is a problem.

3. Place the covered casserole dish in the oven for 10–12 hours. I usually do it overnight.

4. Remove from oven and allow to cool to about room temperature before refrigerating for 8–10 hours as well. I usually let it go overnight again and skim it in the morning.

5. Skim the solid cream off the top into a small mixing bowl. There will be liquid white cream underneath the solid cream as well, so skim off as much of that as you can too. It gets stirred into the thicker cream to create the right consistency, although many Brits do like to use it in that state for a mix of textures, I think.

6. Store the cream in a covered container in the fridge. Clotted cream is meant to be consumed quickly, so use it up within a few days.

7. Do not discard the liquid beneath the cream; use it as a milk substitute in baking. It can even be used in preparing the scones.

8. Clotted cream makes a great topping for pies and tarts too, or on practically any dessert where you would add a dollop of whipped cream.

PROPER ENGLISH SCONES (Barry Parsons)

Perfect with thick cream and your favourite homemade jam.

Course: Breakfast/Brunch Cuisine: British Inspired Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 18 small or 8 large scones Calories: 75 kcal

Ingredients

1⅔ cups all-purpose flour
2½ tsp baking powder
3 tbsp white sugar
Pinch table salt
3 tbsp butter
½ cup milk
½ tsp vanilla extract (optional)
1 egg

Instructions

1. Preheat oven to 400 degrees F.

2. In a food processor add the flour, baking powder, sugar, and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method.)

3. Pulse in the butter until the mixture resembles a coarse meal. (Or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)

4. If using a food processor, transfer the flour and butter mixture to a large bowl.

5. Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely.

6. Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don't overwork the dough or your scones will get tough and not rise well.

7. Turn the dough out onto a well-floured board or countertop.

8. Lightly sprinkle the top of the dough with flour and, just using your hands, form the dough into a round about ¾ of an inch thick.

9. Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment-lined baking sheet.

10. Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid.

11. Pop the scones into the hot oven for about 12–15 minutes or until the tops of the scones are evenly browned. Cool on a wire rack.

12. Serve with thick or clotted cream and your favourite jam.

LEMON BARS (Shelley)

Crust

1 cup flour

1/2 cup butter

1/4 cup sugar

Pinch of salt.0

Blend well and press into unbuttered 9x9 pan. Bake at 350 for 20 min.

Custard

1 cup sugar

2 tbsp. flour

1/4 tsp. baking powder

Juice of one lemon (3 tbsp.) and finely grated rind.

2 beaten eggs

Mix well and pour over bottom layer. Bake at 350 for 25 min. Sprinkle with icing sugar and cut when cool.

HOT SPINACH DIP (Ali)

2 tbsp. oil 2 jalapeno peppers, seeded & chopped (wear rubber gloves) 1 sm. onion, chopped

1 250 g pkg cream cheese, cut into 1“ cubes, at room temperature 1 large or 2 medium tomatoes, chopped 1 (300 g) pkg. chopped, frozen spinach, thawed & squeezed dry 1 tbsp. red wine vinegar 2 c. grated Monterey Jack cheese ½ c. half & half ½ tsp salt ¼ tsp pepper

CLOTTED CREAM (Shelley)

How to make Clotted Cream for the Perfect Cream Tea – it takes very little effort and really just time to make thick, rich, velvety cream perfect for slathering on fresh scones with your favourite jam.

Course: Breakfast Cuisine: British Prep Time: 1 minute Cook Time: 12 hours Total Time: 12 hours 1 minute Servings: 3 cups clotted cream Author: Barry C. Parsons

Ingredients

- 1 quart litre whipping cream. Do not use any cream that is labelled as “Ultra-Pasteurized”, 35% milk fat or higher.

Instructions

1. Set your oven to regular bake at 170 to 180 degrees F. (170 is the lowest setting on my oven so that's what I used.)

2. Pour the cream into a small covered casserole dish. The dish I used was about 8 × 8 inches. In my experiments that was the best size for 1 litre of cream but a 2 or 2 1/2 inch depth of cream in the casserole dish is a good guide. Having too large a casserole is a problem.

3. Place the covered casserole dish in the oven for 10–12 hours. I usually do it overnight.

4. Remove from oven and allow to cool to about room temperature before refrigerating for 8–10 hours as well. I usually let it go overnight again and skim it in the morning.

6. Store the cream in a covered container in the fridge. Clotted cream is meant to be consumed quickly, so use it up within a few days.

7. Do not discard the liquid beneath the cream; use it as a milk substitute in baking. It can even be used in preparing the scones.

8. Clotted cream makes a great topping for pies and tarts too, or on practically any dessert where you would add a dollop of whipped cream.

PROPER ENGLISH SCONES (Barry Parsons)

Perfect with thick cream and your favourite homemade jam.

Course: Breakfast/Brunch Cuisine: British Inspired Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 18 small or 8 large scones Calories: 75 kcal

Ingredients

1⅔ cups all-purpose flour

2½ tsp baking powder

3 tbsp white sugar

Pinch table salt

3 tbsp butter

½ cup milk

½ tsp vanilla extract (optional)

1 egg

Instructions

1. Preheat oven to 400 degrees F.

2. In a food processor add the flour, baking powder, sugar, and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method.)

3. Pulse in the butter until the mixture resembles a coarse meal. (Or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)

4. If using a food processor, transfer the flour and butter mixture to a large bowl.

5. Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely.

6. Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don't overwork the dough or your scones will get tough and not rise well.

7. Turn the dough out onto a well-floured board or countertop.

8. Lightly sprinkle the top of the dough with flour and, just using your hands, form the dough into a round about ¾ of an inch thick.

9. Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment-lined baking sheet.

10. Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid.

11. Pop the scones into the hot oven for about 12–15 minutes or until the tops of the scones are evenly browned. Cool on a wire rack.

12. Serve with thick or clotted cream and your favourite jam.

LEMON BARS (Shelley)

Crust

1 cup flour

1/2 cup butter

1/4 cup sugar

Pinch of salt.0

Blend well and press into unbuttered 9x9 pan. Bake at 350 for 20 min.

Custard

1 cup sugar

2 tbsp. flour

1/4 tsp. baking powder

Juice of one lemon (3 tbsp.) and finely grated rind.

2 beaten eggs

Mix well and pour over bottom layer. Bake at 350 for 25 min. Sprinkle with icing sugar and cut when cool.

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