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Ingredient
Top 5 dishes made from block Butter
1 . Plain Biscuits Strawberries Creme Fraiche
Plain Biscuits Strawberries Creme Fraiche
Is a good breakfast Dessert Meal and of a Snack
Ingredient
1 tbsp.
Caster Sugar
200 g
block Butter
2 tbsp.
measurement spoon milk
2 pinches
Coarse Sea Salt
300 g
Self-raising Flour
200 g
raw Strawberries
4 tbsp.
heaped Creme Fraiche Cream
Cooking instructions
* Step 1
I made the homemade biscuits by way of modern technology. The Caster Sugar of 100g in the Kenwood Mixing Bowl first and then the adding of 200g block Butter chopped roughly into small pieces and then connect Kenwood Mixing Bowl to Kenwood Food Mixer Machine, add gourd and Kenwood Cake and Biscuit stirrer Attachment and then mix the two ingredients first
* Step 2
Add the 2 tablespoon milk and then add the 2 small pinches salt, mix with Kenwood Mixer and then add the 300g Self-raising Flour - mix again with the use of the Kenwood Food Mixer Machine and then scrunch up kitchen Parchment Paper and then place over a medium sized Baking Tray and then form small balls of raw biscuit dough
* Step 3
Place small raw biscuit dough's onto the Baking Parchment Paper whilst on the Baking Tray. Add cold water to a mug and then dip a Pestle of a Pestle and Mortar into the cold tap water and then press down onto the small raw biscuit dough balls and then bake in the oven at Gas Mark 5 for 20 minutes and then allow too cool on a cake cooling rack on it's Baking Parchment Paper and then cook the last batch in the oven
* Step 4
Trim the leaves off of the Strawberries and then add the 200g Strawberries too the Dinner Plate and then sprinkle One tablespoon Caster Sugar over the top and then add the 4 heaped tablespoon of Creme Fraiche and then add 4 of your homemade Plain Biscuits and then enjoy eating the sweet meal
Note: if there is a photo you can click to enlarge it
2 . Vanilla Essence Fork Biscuits
Vanilla Essence Fork Biscuits
The homemade biscuits taste like Scottish Shortbread Biscuits , but with a thin texture , can combine with egg yolk instead of several tablespoon of liquid , but I did not use that method , could have added One tablespoon of Vanilla Essence with One or Two hen egg yolks
Ingredient
200 g
block Butter
100 g
Caster Sugar
2 pinches
salt
250 g
Self-raising Flour
1 tbsp.
Milk
1 tbsp.
Vanilla Essence
Cooking instructions
* Step 1
Preheat the oven to Gas Mark 5. Add the 100g Caster Sugar too your Mixing Bowl or Kenwood Mixing Bowl and then add the 200g block of butter and then either use a Wooden Spoon too combine the sugar with the butter or use a Kenwood Food Mixer
* Step 2
Add One tablespoon - measuring spoon - of Vanilla Essence. The add One tablespoon of Pasteurized Cow Milk
* Step 3
Add the 250g Self-raising Flour and the 2 small pinches of Salt too the mix and then either continue too use your Wooden Spoon or add Kenwood Cake Mixer Attachment too Kenwood Mixing Machine with gourd on - and then combine. Make into about 24 biscuit dough balls and then place about half on Baking Parchment Paper on a Baking Tray
* Step 4
Fork mark each One on the Baking Tray and then bake in the oven at Gas Mark 5 for 20 minutes. Allow too cool on the Baking Parchment Paper on a Cake Rack and then add some more scrunched up Baking Parchment Paper too the Baking Tray and then add the other half and then give a fork pattern and press them down at the same time and then bake them for 20 minutes. All done
Note: if there is a photo you can click to enlarge it
3 . Chocolate Fork Biscuits
Chocolate Fork Biscuits
I gained the information through the use of my Internet service. I have Broadband in the home for which I live in - I pay for Broadband. I made double the ingredients as to what is said on the Internet. My Recipe mentions double. Can make 24, but I made slightly big ones.
Ingredient
200 g
block Butter
100 g
Caster Sugar
2 pinches
Salt
250 g
Self-raising Flour
2 tbsp.
Pasteurized Cow Milk
Cooking instructions
* Step 1
Preheat the oven to Gas Mark 5. Scrunch up Baking Parchment Paper and then place over the top of a Baking Tray
* Step 2
Add 200g block Butter too your Kenwood etc. and then add the 100g Caster Sugar and then add the 2 small pinches of Salt and then connect all the Kenwood Attachments (Cake Blender Attachment) and then start off on a slow speed and then on full speed too cream together the butter and sugar.
* Step 3
Add the 250g Self-raising Flour and the 3 tablespoons Cocoa Powder (I used Cadburys Drinking Chocolate Powder) plus the 2 tablespoon measuring of milk and then mix on the slowest speed and then on to full speed.
* Step 4
Use tablespoon - measuring spoon too scoop identical sized balls and then place 8 on the scrunched up Baking Parchment Paper on the Baking Tray and then wet a Dinner Fork with cold water and then print Fork marks on each of the raw biscuits. Bake in the oven at Gas Mark 5 for 20 minutes (might be done in 15 minutes). Allow the cooked biscuits to cool down on a cake cooling rack.
Note: if there is a photo you can click to enlarge it
4 . Twice baked Chicken Mushroom Pie
Twice baked Chicken Mushroom Pie
Is baked in Baking Parchment Paper and so is baked for longer , because it is a big pie and too bake with some of the Baking Parchment Paper off - and the following day too use scissors too remove the other part of the Baking Parchment Paper in order too crisp the soggy bottom by baking the homemade pie on the other side . The cooking time is based only upon baking the homemade pie
Ingredient
2 punnets
Mushrooms cooked
2 tsp.
Salt
600 g
Plain Flour
500 g
block Butter
4 tbsp.
cold water
Cooking instructions
* Step 1
Make the homemade Shortcrust Pastry by placing 600g Plain Flour in a large mixing bowl and then add 2 tsp. Salt. Cube 500g of butter into the salted plain flour and then use your Fingers too form it all into a fine breadcrumb texture, then add the 4 tablespoons of cold water and then use the palm's of your Hands to form it into One large ball. Allow to rest for at least 2 hours
* Step 2
For the cooked chicken there is 2 options - pan fry raw chicken breasts or use cooked chicken from roasted Chickens, depending on the size of the whole chicken is 1 hr 30 min. for the average sized chicken roasted at Gas Mark 5 and for a large whole chicken it takes 2 hours at Gas Mark 5. Pan fried chicken breasts need One minute each side on the highest hob heat and then 10 minutes on each side on the lowest hob heat, shallow fried in Vegetable Oil
* Step 3
Fill a large metal Mixing Bowl with lots of cold tap water. Add 4 tablespoons of Vegetable Oil too a large non-stick Frying Pan. A very quick plunge of each raw mushroom into the cold water and then add the mushroom and other mushrooms to the Frying Pan, gently shallow fry One punnet at a time for 10 minutes each side (no need too take the stalk's off). Allow to get cold
* Step 4
For the Bechemel Sauce add a 250g block of butter too a medium sized saucepan and then melt the butter and then add 4 large heap's of Dessert Spoons of Plain Flour, stir with a Wooden Spoon and then gradually add 1200ml/ 2 large mugs of milk, keep stirring on the highest hob heat for 20 minutes and then a further 20 minutes on the lowest hob heat, do add 2 teaspoons of salt 8 turns of coarse grinds of Sea Salt. Allow to get cold
* Step 5
As for the whole of the homemade Shortcrust Pastry you will not need all of it too make One large pie. I used One quarter, but I could have used half for a thicker rolled out homemade Pastry. Did place Baking Parchment Paper on the Kitchen side and then placed a quarter of the Pastry on top in the middle and then place some more Baking Parchment Paper over the top and then use a Rolling Pin too roll out the Pastry flat about the size of the Baking Tray. Allow to rest for One hour
* Step 6
Add the rolled out Pastry to the Baking Tray with the Baking Parchment Paper underneath and the Baking Parchment Paper on top - take the top layer of Baking Parchment Paper off and then place some cold cooked Bechemel Sauce in the middle and then add some cold cooked mushrooms and then some cold cooked chicken and then use the Baking Parchment Paper underneath too cover Pastry over the sides and middle. Bake completely wrapped in the Baking Parchment Paper
* Step 7
Bake in the oven at Gas Mark 6 for One hour and then peel back the Baking Parchment Paper to the sides by folding the Baking Parchment Paper and then crisp the Pastry on top for 30 minutes - wrap it up with the Baking Parchment Paper again and allow too cool overnight
* Step 8
The following day turn over the cold cooked pie and then use scissors too take out the top of the Baking Parchment Paper and then bake in the oven at Gas Mark 6 for 30 minutes. Does not matter if you can only eat half - the rest can be eaten cold later or reheated in the oven
Note: if there is a photo you can click to enlarge it
5 . Beef Rump Steak and Potato Mash
Beef Rump Steak and Potato Mash
Ingredient
100 g
block Butter
2 tbsp.
Salad Cream
4 tbsp.
Vegetable Oil too fry raw Steak
Cooking instructions
* Step 1
Boil cold tap water in a medium sized saucepan for 5 minutes and then add the peeled chopped Maris Piper Potatoes and then boil on the highest hob heat for 20 minutes and then drain away the hot potato water and then add the milk and then the block of butter and then mash with a masher and stir with it for 5 minutes until the mash mix thickens
* Step 2
Put 4 tablespoons of Vegetable Oil in a large non-stick Frying Pan. Heat the Vegetable Oil until very hot and then add your One Beef Rump Steak and give One minute each side on the highest hob heat. Turn the hob stove down too a medium heat and then shallow fry and baste for 7 minutes each side and then rest the beef steak for 5 to 10 minutes and then serve with the mashed potatoes and the Salad Cream on the side of the Dinner Plate
Note: if there is a photo you can click to enlarge it
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