Thursday 4 February 2010

Butter Short Biscuits

Thursday 4th February 2010

These are great because they are very simple, easy, reliable and tasty. You can roll them into shapes (and they hold their shapes well), eat the (play) dough, have a bit of fun. Even a kid could do it (and they do). The quantities are 1 third sugar, 2 thirds butter and 3 thirds plain flour. Easy peasy pudsticks.

Butter Short Biscuits

flour, plain fine, 6oz

butter, 4oz

sugar, caster, 2oz (I whiz my granulated sugar first to make finer – good cost saving exercise)

Turn on oven to 150°C fan. Put all ingredients in Magimix (or work by hand). When it goes into a soft ball it is ready. Roll out 1/8th inch thick or half cm. Cut into shapes, Cai did stars, I did rounds. Prick with a fork a few times. Place on non-stick parchment (or greased) roasting tin. They grow a little so non too close together. Bake 15 minutes until biscuits are a little brown round edges. Serve to B&B guests and drizzle with melted chocolate for special occasions (it’s Thursday, that’s special enough for me).

A jar of these would make a nice present for someone. They keep 10 days.

Amanda Nantgwynfaen

Red Cabbage

Wednesday 3rd January 2010

A winter’s roast and a sausage and mash meal are not complete in February without red cabbage. Locally grown, seasonal, and best if you allow a couple of hours for it to slowly release its finest.

Red Cabbage

red cabbge, 1

butter, dob

apple juice concentrate, splash or 1tsp sugar

cloves, ground, sprinkle or a few whole

salt

pepper

onion, 1 sliced in rings

apple, chopped fine

cardamon, 4 whole pods (optional – but very good)

orange, freshly squeezed juice and zest (optional)

Put all ingredients in your heaviest based saucepan with lid firmly on. Set on lowest setting for a couple of hours, stirring occasionally. If it catches, it is too hot.

Amanda Nantgwynfaen

Fillet Steak & Creamy Pepper Sauce

Tuesday 2nd January 2010

I was taught this recipe by carefully observing the flamboyant (excuse pun) waiters near Oludenis in Turkey. I was very young and very impressed. They would flambé the steaks at the table and I think we had this dish every night as it was so great!

Fillet Steak & Creamy Pepper Sauce

This would have been even quicker if I had been organised (aspiration) and actually defrosted the steaks in time….. My excuse is that having been out eating all day (thanks Jude), and then cramming GCSE chemistry with the girls, and distant husband at badminton, had to rustle up something easy, but motivation was purely greed driven, and because I thought the packaging on the steaks was a bit shabby for my nice clean shop …

It’s a pretty quick, tho’ a completely extravagant, meal to have when you have company…. The family love it.

fillet Steak, 1 each (organic, Welsh Black, happy kind - tastes best)

butter

olive oil

mustard, French’s squirt

brandy, slosh

pepper, black, coarse

salt, coarse, sea kind

crème fraiche, large dollop or cream is fine too

Heat the pan, melt butter and olive oil (stops the butter burning). Slap on steaks, which have salt and pepper on them. A few minutes each side, depending on rareness needed. Take out pan and ‘rest’ on plate covered in foil (important). Meanwhile, add more butter to pan, squirt on mustard, tons of black pepper and brandy. Light with match (have a lid ready to douse flames). Add crème fraiche, melt, heat, done.

(You may find your finger wondering along the edge of the pan when no-one is watching!)