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25/01/2008, 17:49 memb Joined on 18/01/2008 S.W. Posts 237 Re: RECIPES - STARTER / MAIN / DESSERT Waited in anticipation GG!   Thanks for photo.....great stuff!      Bet I see you on Masterchef next series.    I'll listen out for the geordie accent and you telling Gregg & John to "had on a minute" when they say times up!   (only joking).......keep it up !! ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Don't count the years, count the memories!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~    Report

26/01/2008, 22:06 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,043 Re: RECIPES - STARTER / MAIN / DESSERT Made the scones this evening.  They tasted great, both warm and cold.  They weren't quite 3 inches but were at least 2 inches.  Alas, they looked nothing as nice as GG's. Mine were the usual shape, wibbly-wobbly with the tops at a slant and not nice and level.  I don't think I roll the dough evenly.  Will improve because I will have to keep practising till I get them right won't I? Next topic, I bought some buckwheat flour, thinking it was wholemeal (dumb creature).  Now I know sarasin is buckwheat since I looked it up in the dictionary.  So, I know I can make pancakes with this flour and Shrove Tuesday is coming up fast. Anyone got a recipe for buckwheat pancakes?  Can they be eaten sweet and savoury?  Anything else I can make with this flour as I bought a 1-kilo bag?    Report

26/01/2008, 22:18 Geordie girl Joined on 15/09/2007 Dept 50 Posts 931 Re: RECIPES - STARTER / MAIN / DESSERT Well done S17, bet they were lovely, but you do make me laugh; memb will probably come on with a pancake recipe for you. I made another batch of scones today........ better shape than yesterday as well .   geordiegirl    Report

26/01/2008, 22:27 memb Joined on 18/01/2008 S.W. Posts 237 Re: RECIPES - STARTER / MAIN / DESSERT Glad you've both had successful scones....the shape will come...keep trying. Never done buckwheat pancakes but just googled it and come up with this... Ingredients 275ml/9½fl oz skimmed milk 1 free-range egg pinch salt 1 tsp vegetable oil 55g/2oz wholewheat flour 55g/2oz buckwheat flour 1 tsp vegetable oil, for cooking 1 lemon, juice only 1 orange, juice only   Method 1. Place the milk, egg, salt and oil into a large bowl and mix well. 2. Sift the wholewheat and buckwheat flour into a separate bowl. 3. Add the mixed flour to the milk mixture gradually, stirring constantly until a smooth batter is formed. Allow the batter to rest for thirty minutes prior to cooking. 4. Add teaspoon of oil to a hot pan, pour in an eighth of the mixture and cook for 1-2 minutes on each side, or until golden on each side. Remove from the pan and place between sheets of baking paper and keep warm while repeating the process with the remaining mixture to create eight pancakes. 5. To serve, place a pancake onto a warmed plate and add a squeeze of fresh lemon and orange juice.   ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Don't count the years, count the memories!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~    Report

29/01/2008, 10:30 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,043 Re: RECIPES - STARTER / MAIN / DESSERT Haven't made those pancakes yet, memb.  Saving them for Shrove Tuesday next week.  Meanwhile, I have found a wholemeal scone recipe since scoffing all the scones that I made using your recipe.  Here goes and I hope you approve! 1 lb wholemeal flour (I used the wholemeal I normally use for making bread and it was fine) 1/2 tsp salt. 2 tsp baking powder 2 oz butter 1 oz soft brown sugar milk First 3 ingredients in bowl and rub in. Stir in sugar Enough milk to make stiff dough Knead lightly Roll into 6-inch round and mark into 8 wedges. As per your earlier instructions, memb, no greasing of the tray and no brushing the top with anything. 200 C or 400 F for 20 minutes. Cool wrapped in a tea towel. I really enjoyed them with butter and jam but I think they might go well with a creamed cheese.  Makes a change from bread or crackers.    Report

29/01/2008, 13:03 memb Joined on 18/01/2008 S.W. Posts 237 Re: RECIPES - STARTER / MAIN / DESSERT I will try those Sweet17.     Always nice to try something different.       Maybe you and GG would like to try Scakes - a scone/rock cake type of thing, lovely with a cuppa. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Don't count the years, count the memories!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~    Report

30/01/2008, 22:55 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,043 Re: RECIPES - STARTER / MAIN / DESSERT Bought a pintade this afternoon.  I usually just put in the usual carrots, onions, mushrooms, leeks (depending on what I have) and perhaps a glass of wine. Anybody got a better recipe?    Report

31/01/2008, 15:27 Gemonimo Joined on 25/09/2007 lost in the vines in the 33 Posts 168 Re: RECIPES - STARTER / MAIN / DESSERT Cut the pintarde into six pieces (bone in); Brown along with a sliced onion and a handful of ceps ( out of season I use frozen ones); Put a tight fitting lid on the pan, lower the heat and cook until done shaking the pan from time to time; Make a generous "hachis" of garlic and parsley, sprinkle onto the pintarde; Replace the lid and leave in a warm place so that the flavours fuse. This is my MIL's recipe and works just as well with rabbit. Jen    Report

31/01/2008, 16:15 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,043 Re: RECIPES - STARTER / MAIN / DESSERT Thanks, Jen.  I'll have a go.  I have saved the pintade waiting for recipes.  Love the idea of the garlic    Report

31/01/2008, 17:12 Gemonimo Joined on 25/09/2007 lost in the vines in the 33 Posts 168 Re: RECIPES - STARTER / MAIN / DESSERT Hope it turns out ok Sweet 17. One of the reasons I like cooking this way - my MIL called it à l'étouffe - is because with the lid on the pan there is always a 'jus' and the meat is always juicy but you have to like garlic. I'd love to hear how it turns out!    Report

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France Forum » French Culture » French Food and... » RECIPES - STARTER / MAIN / DESSERT

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