Monday, May 29, 2006
Sunday, May 21, 2006
Thursday, May 18, 2006
In a large pan fry bacon and set aside crisped bacon. Drain off most fat. Keep 1 tablespoon and add oil. Sautee leeks/onions until tender, about 5 minutes. Add the garlic, 1/2 the parsley, and bay leaf and cook, stirring, for 1 minute. Add the shellfish, wine, and cream, and bring to a boil. Cover, lower the heat and cook, shaking the pan occasionally, about 5 minutes. You will know when the shellfish is cooked when the green prawns turn red. Remove from the heat. Discard bay leaf. Stir in Dijon. Add cheese, crumbled bacon, rest of parsley. Pour into a large, deep serving bowl. Serve immediately with hot French bread for dipping and lemon wedges.
And for dessert, straight from Miss Schauer and The Schauer Australian Cookery Book is something quite old-fashioned, Lemon Pudding.
Grease pie-dish. Butter bread, cut in dice, put 3 layers at bottom of pie-dish. Melt 2oz. of butter in a saucepan, add the juice of 2 lemons and the rind of 1, add 1 cup sugar, small cup water, the yolks of 2 eggs, beat well. Put into oven to set, then place meringue on top, sprinkle with pink sugar.
Miss Eagle's Notes: Yum yum. Luscious. However, would suggest an extra white for the meringue. Felt it spread a bit thin. An extra yolk into the mix would go well.
MISS EAGLE'S MERINGUE
Bowl and beater should be cool and dry. When separating whites from yolks, there must be no skerrick of yolk polluting the whites. Unless Miss Eagle is doing large quantities, she prefers to use her favourite rotary beaters (see previous post). Beat whites until stiff (they will be a soft-ish sort of stiff) and then add caster sugar a dessertspoon at a time to taste. The adding of the sugar slowly and beating well in before each addition gives the stiffness to the meringue. All sugar should be beaten well in so that no grain can be detected. After placing on pie, return to oven which is very low and leave meringue to set and brown slightly.
MISS EAGLE'S PINK SUGAR
Take about 2 tablespoons of sugar and add about two drops of red food colouring or cochineal. Mix in with a spoon. Colouring should be used very sparingly to give the sugar its pale pink colour. A little goes a long way. If you don't use the full amount, the rest can be stored in a jar for use next time.
Wednesday, May 17, 2006
Monday, May 08, 2006
Well Miss Eagle, I thought I had found the perfect contribution in a book called "The Australasian Cookery Book .. specially written and compiled for the requirements of Australian and New Zealand Homes" (is about 1910 vintage). The recipe is for Pineapple Scones. "these are made in the same way as banana scones, using grated pineapple insted of the banana."Only minor issue is that there is not a banana scone recipe in the book. Looks like I'll have to experiment, but will be on holiday 12-29th so it might be belated!
Sunday, May 07, 2006
Dear Reader, you may not be able to tell the difference, but in the photo above the scones on the left are Buttermilk Scones and the scones on the right are Ginger Scones.Miss Eagle has been busy baking some of Miss Schauer's scone recipes. Now Miss Eagle has never baked one of Miss Schauer's scone recipes. She has another favourite which she always does in the kitchen whizz. But more of that for another post. Ms Robyn, please take note. Miss Eagle thinks the scones you may have been dreaming about are the Buttermilk Scones - and they are the easiest scones Miss Eagle has ever made.
Sift together into a mixing bowl 2 cups flour, 1 teaspoon bi-carb soda, 1 level teaspoon cream of tartar, 1/2 teaspoon salt, and mix to a dough with about 1 cup of buttermilk. Quickly roll out to 1/2 in. thickness, cut with knife or cutter into shapes desired and bake in a good hot oven 10 to 15 minutes. May be baked on a girdle. Serve butter or with whipped cream and favourite jam, as black currant jam.
Note: These are so easy. Miss Eagle mixed them in the trusty Kenwood Chef with the dough hook. There is no butter to rub into the flour etc. Just put the ingredients in and mix with the buttermilk. The result is a lovely soft dough. When making any form of pastry or batter, it should be recognised that the amount of fluid is, in reality, a guide. More may need to added because all flour is not equal. Absorbency of flour varies. When adding extra fluid, add small amounts with caution so that you don't overdo it, dear Reader. This quantity of dough made six scones when cut with a round scone cutter measuring 6.5 cm ( 2 1/2") in diameter.
Note: This recipe makes six scones with enough left over for a little knobby ball not big enough for the cutter (for size of cutter see above). The ginger flavour is very subtle so if you would like a stronger flavour you, dear Reader, will have to experiment with adding a little more. Miss Eagle had no treacle and there was none on the shelves at her local Maxi supermarket. She substituted Golden Syrup. Treacle would provide a stronger flavour. Eve Neilsen's Fig and Ginger Jam was the perfect match for these scones.
Friday, May 05, 2006
Please note: Miss Eagle has used a pumpkin colour for The Old Foodie's letter.
Well now Miss Eagle,I have just posted an addendum ("Above and beyond") to today's post "Colonial Kosher", as a result of the comments from Gillian Pollack (her comment was just before yours on the shark/mullet story) at http://gillpolack.livejournal.com/ - she has put up a batch of scone recipes from her Jewish grandmother's cookbook. Now dont you just have to get out your Schauer and post her scone(s) recipe? - she must have at least a couple? You might start the Great Aussie Scone Recipe Fest. In any case, you are duty bound - with the name of your blog and all - to find a pumpkin scone recipe for the rest of the world. I await it eagerly. Janet