Sweet & Salty

300 grams of streaky bacon

1 banana

Peanut Butter

2 slice of White bread

1. Apply butter on the bread, Then toast it.

2. Apply lots of Peanut Butter on the bread

3. Fry the Bacon

4. Combine all together and then ENJOY

Sweet & Salty 

Main Course : Steak & Kidney Pudding

INGREDIENTS

450g self raising flour

225g shredded beef suet

salt and white pepper

Approx 300ml water

For the filling :

700g rump steak, cut into big chunks

200g calves’ kidney, roughly chopped

1 bay leaf

1 shallot, sliced

50g plain flour

150ml beef stock

1 tbsp Worcestershire sauce

To serve

Mashed potato and mushy peas

Method

To make the pastry, sieve the flour, suet and seasoning into a bowl. Stir in the water gradually until it forms a dough (you may not need to add all the water).

Turn the dough out onto a lightly floured surface and set a quarter of it to one side. Roll the remaining pastry out into a 25cm circle and use to line a greased pudding basin. Leave the excess hanging over the edge

Use the last quarter of the pastry to make a lid, by rolling it out into a circle 1cm thick and 2.5cm wider in diameter than the top of the basin.

Press the pastry into 4 greased small pudding basins. Leave the excess hanging over the edge of the basin.

For the filling, mix the steak, kidney, bay leaf, shallot, flour, Worcestershire sauce and some salt and pepper together in a bowl, then shake off the excess flour. Spoon the mixture into the pastry case then pour over the stock.

Place the lid on top of the mould, moisten the edge with water and press down to seal.

Cover the basin with foil, tie with string and place on a heatproof plate in a large pan. Fill the pan with boiling water until it reaches half way up the side of the pudding basin. Cover the pan with a lid and steam for 5 hours, adding more water if necessary.

Serve the pudding with mash and mushy peas.

Home-made Chips

Breakfast : Egg Benedict with Hollandaise Sauce

Egg Benedict with Hollandaise Sauce

English Muffin

1/2 cups milk

55 ml water

2 tsp dried yeast (around 9 grams)

1 tsp sugar

4 cups of all purpose flour

1 tsp of salt

55g of lard (if only I made some) we actually used butter instead

Bacon back

Poached Eggs

4 lites water

1/4 cup white vinegar

1 teaspoon salt

8 large eggs

Hollandaise Sauce

1 block of Butter

5 Egg yolks

lemon juice from half a lemon (adjust to taste)

1 tsp salt (adjust to taste)

dash of cayan pepper (adjust to taste)

Instructions

Pour the water and milk into a pot and heat until its warm enough for you to dip your finger in. Next, add in yeast and sugar in and give it a good mix. Leave the mixture in a warm place for 15 mins and you will see bubbles foaming.

Did we mention you'll be able to smell the sweet scent of yeast too? :)

Next up, sift the flour into a big bowl. Add salt and stir well. Make a well in the center of the flour and pour the milk and yeast mixture in. If the dough is dry add milk or water bit by bit until it's moist until you get a non-sticky dough.

Lightly dust the surface with flour, then drop the dough in and give it a really good beating (its a good stress reliever). Oh what I mean is to knead the dough for about 10 mins till its smooth and elastic. Put the dough back into the bowl, cover with a clean dry towel and wait...

and wait...

and WAIT...

It'll take about 2 hours for the dough to double in it's size. But once it does, take the dough out and roll it (about 1cm or half an inch). With a 3 inch round cutter, cup or can-cut the dough into rounds. Coat the round dough with cornmeal (both sides) and place them on a greased baking sheet.

Leave It for 30 mins and.. wait again.

** Take note that in order to get fluffy muffins let it rise till its almost double. 30 mins is just an estimate.**

Grease your pan up or griddle with butter or equivalent if you have any. Heat the pan until hot (not burning!) and place the muffins in. The other thing in making awesome muffins is that you should lower the heat and slow lt heat it on each side for about 8 mins. Don't not rush this part as you want the muffin to be cooked through. Rebutter your pan and do the same thing until all the dough are used up.

Now that the Muffins are delicious warm, split them around the center with your hands or a fork never ever cut the muffins with a knife as what you want when your toast them is the uneven surface. Add lots of butter and toast them up when you gona stack your eggs benedict.

Fry up some sexy bacon back. as many as you want

To poach the eggs, heat up 4 liters of water in a pot till it simmers, add in some white vinegar and salt. here comes the fun part, create a whirlpool in the center of the water then drop your egg in and watch it dance. After 3 or 4 mins scope it up gently and give it a touch test. the touch will tell how how runny the yolk is.

For the hollandaise sauce, separate 5 egg yolks, squeeze in lemon juice, bring the bowl on top of a double boiler, whisk till slightly thick, then add in melted butter bit by bit. Whisk until you are able to draw a number 8 with your sauce and thats is when the sauce it ready. If the sauce becomes too thick add in a little warm water and whisk till smooth again.

Now to put them all together, place down a slice of toasted english muffin, then the sexy bacon, after that the poach egg. Drip lots of hollandaise sauce over it and there you go a little piece of heaven. 

Tea: Chocolate Chunk Cookies

Chocolate Chunk Cookies

1 cup (2 sticks, 8 ounces, 225 g) 

unsalted butter 2 1/2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 cup brown sugar, packed

1/2 cup white sugar

2 eggs

1 teaspoon vanilla extract

9 ounces of milk chocolate (or semi-sweet or dark if you prefer) bars, roughly chopped into chunks

METHOD

     

1 First brown the butter. Melt the butter in a medium sized, thick-bottomed, stainless steel saucepan (use stainless steel so you can tell when the butter has browned) on medium heat. Continue to cook while the butter goes through various stages of bubbling up and releasing its moisture.  Whisk frequently over several minutes. When you start to smell the nutty aroma of the butter browning, and you can whisk aside some of the foam to see small browned bits at the bottom of the pan, remove from heat and pour off into a bowl. Do not dawdle at this point as it is easy for the butter to go from browned to burnt.

2 Place the flour, salt, baking soda, and cinnamon in a bowl and vigorously whisk together.

 

3 Preheat oven to 350°F. Pour browned butter into the bowl of a stand-up mixer (if you don't have a mixer, you can just beat by hand). Add the sugars and beat until smooth.  Add the eggs, beating after each addition.  Add the vanilla extract and beat for 3 more minutes.

 

4 Stir the flour mixture into the butter sugar mixture a third at a time. Stir in the chocolate chunks and the nuts (if using). Up to this point you can make ahead a day or two and store the cookie dough in the refrigerator until ready to cook.

 

5 Line cookie sheets with Silpat or parchment paper (or just lightly butter  rimmed cookie sheets. Spoon out heaping tablespoon hunks of batter onto the cookie sheets, separated by at least 2 inches, allowing room for the cookies to spread as they cook.  You may need to work in batches.

 

6 Cook at 350°F for about 12 minutes, the edges of the cookies should be just a little browned. Remove from the oven, let cool on the cookie sheet for 5 minutes. Then remove the cookies to cool completely on a rack.

Dessert : Bread Pudding

Bread Pudding Recipe

INGREDIENTS

Bourbon Sauce:
1/2 cup butter (melted)
1 cup sugar
1 egg

Method to make Bourbon Sauce :

Melt the butter in a saucepan, whisked sugar and egg are added to blend well. Cooked with a low heat and blend well until the mixture thickens.
Note: Do NOT allow it to simmer, or it may curdle.
Whisk the bourbon sauce after removing from heat. (the sauce can be whisk before serving)

The sauce should be soft, creamy and smooth.

Bread Pudding:
1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/3  teaspoon cinnamon
3 Tbsp unsalted butter, melted


Methods to make Bread Pudding :

1 Preheat oven to 180°C . (depending on the oven)

2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 180°C for about 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with bourbon sauce on the side, pour on to taste.

Best fresh and eaten the day it is made