PREP LIKE A HERO...READY TO GO IN A MOMENTS NOTICE
Just a super hint of organsiation for a when ever day can produce a easy impromptu feast with no effort...
When friends or family rock up unexpectedly then its time for a impromptu feast, suddenly I have been able to serve hot fresh scones coming from the oven, goregous flatbreads to stuff or bake as pizza’s, divine crispy onion pakoras with a curry spiced mayo dip, a batch of buttery short bread biscuits baking for later...A beautiful lunch that appears from nowhere with out any drama and no planning ahead and no one noticed I made it all while we chatted and caught up!
The secrets in the pantry!
I always keep some mason jars loaded with dry pre weighed ingredients ready to go in a moments notice just by adding the wet ingredients that are written on the mason jar label, this ensures gorgeous food with no need to think or look up recipes.
This can be with any recipe you like, muffins, your favourite dinner bread rolls, biscuits, pancakes, waffles, you get the idea...I always re fill the jars once used ensuring that they are all primmed ready to go so that I can enjoy my family and friends time and still give gorgeous food at a moments notice.
The wonderful bonus for my family is that we have a abundance of food straight from the garden all year round so there is always fresh eggs from our hens, garden salad a mix of salad leaves, spinach, rhubarb chard and various kales, vegetables to saute, zoodle or stuff and my pride and joy our canning pantry of preserved roasted beetroot chutney, Asian pickled cauliflower florets and juilened carrots along with sweet and sour chutneys among a abundance of other branston pickles, salsas and passattas from the years harvest.
DECEDENT MOLTEN LAVA CHOCOLATE CAKE
FILL YOUR JAR WITH
(makes 4)
50g self raising flour
100g dark 70% chocolate wrapped
ON THE LABEL
100g salted butter
150g light brown sugar
1/2 tsp vanilla extract paste
3 eggs
COOKING INSTRUCTIONS ON THE LABEL
In a double boiler gently melt the butter and chocolate, beat the sugar then beat the eggs in one at a time, add the vanilla extract and the chocolate butter, gently fold in the flour until just combined. Grease four small pudding moulds, line the bottom with a circle of grease proof paper, 3/4 fill each mould. Bake at 180 C for 10-12 minutes until the top of the cake edges is baked but the top centre is soft and squishy.
GORGEOUS BUTTERY SHORT BREAD BISCUITS
FILL YOUR JARS WITH
8oz plain flour
5oz sugar golden light
ON THE LABEL
175g chilled diced butter
2 tbsp water if needed
2 tbsp sugar for dusting
COOKING INSTRUCTIONS ON THE LABEL
Combine, bring together, roll, cut out biscuits, sprinkle with sugar, bake 160 C around 8 mins, no colour.
STICKY TOFFEE PANCAKES
FILL YOUR JAR WITH
125g self rising flour sieved
100g soft brown sugar
ON THE LABEL
(add these ingredients to the jar)
2 eggs
1/2 pint gold top milk
1 tsp vanilla extract
FROM THE LARDER
Sticky Toffee Filling and Sauce
220ml double cream
4 tbsp black treacle
2 tbsp golden syrup
110g butter
110g soft dark brown sugar
COOKING INSTRUCTIONS ON THE LABEL
To make the pancake batter, whisk the eggs and milk together, whisk in the sugar and vanilla extract then whisk in the flour until just incorporated. Next make the sticky toffee sauce, place all the ingredients in a saucepan simmer for a couple of minutes, then remove off the heat. and reserve to one side. To cook add a tiny dash of oil to the hot pan and pour in one large ladle of the pancake batter, cook one minute each side. Spread the sticky toffee sauce all over the pancake.
BEST EVER DOUGH FOR FLATBREADS AND PIZZAS
FILL IN YOUR JAR
500g 00 flour (blue caputo)
15g yeast
10g Himalayan sea salt
ON THE LABEL
50g olive oil
320g water
COOKING INSTRUCTIONS ON THE LABEL
Place all the ingredients in a mixing bowl knead with a dough hook for seven minutes, cover the bowl with a tea towel and leave in a warm area to prove for 1-2 hours
Take tennis ball piece of dough, dust your work top with a little 00 flour, roll out a large circle, heat a pan to a hot heat, place the flat bread in the pan and cook for one and a half minutes on each side. For pizzas place on a baking stone top and bake 200 C for 10-15 minutes.
BEST CHEESE SCONES EVER
FILL YOUR JAR WITH
400g supreme light flour
30g sugar
40g baking powder
ON THE LABEL
160g cold salted butter
200g double cream
220g full cream milk
350g aged cheddar (Montgomery) grated
1 egg beaten for wash
COOKING INSTRUCTIONS FOR THE LABEL
Pre heat your oven 220 C / 440 F. In a large bowl rub the butter in to the flour, stir in the sugar and baking powder, mix in 80% of the cheese reserving the rest to sprinkle on top of the scones, add the liquids and stir gently to combine. Press out the dough to approximately 2” thick and cut out the scones, place your scones on a baking sheet, brush the tops with egg wash and a sprinkling of cheese, bake for 15-20 minutes until light golden brown and a hollow sound when tapped on the bottom.
FABULOUS SPICY INDIAN ONION PAKORAS
FILL YOUR JAR WITH...
250g chickpea flour (gram flour)
50g self raising flour
1.5 tsp sea salt
1/2 tsp turmeric
1/2 tspcorinader
1/2 tsp cumin
ON THE LABEL
250ml water
300g grated potato
300g sliced onions
100g fresh spinach
1 fresh chilli diced
1 ltr nut oil for frying
COOKING INSTRUCTIONS ON THE LABEL
Add all the wet to the dry and mix well, heat the oil to 180 C and spoon in generous dollops of your pakora mix, fry for around one and a half minutes each side, drain and enjoy fresh and hot.
FABULOUS BUTTERY LAYERED PUFFED PARATHAS
FILL YOUR JAR WITH
125g wholemeal flour
125 g plain white flour
1/2 tsp sea salt
ON THE LABEL
2 tbsp melted ghee or butter
140 ml water
4 tbsp melted ghee for painting
COOKING INSTRUCTIONS ON THE LABEL
Mix the wet with the dry and form in to a soft dough, knead for a couple of minutes and leave to rest for 20 minutes. Divide the dough in to 6 balls. Roll each ball out to a thin disk, paint the disk with some of the melted ghee and dust with a little wholewheat flour, only a dusting, fold in half, paint with the ghee again and fold in half again, now paint one more time, fold in half and then roll out until half as thick, I don't worry about the shape as the flavour and flakey melt in your mouth texture is all you can focus on when you tear, dip and eat...To cook heat a skillet medium hot and cook each side for around 1.5 minutes on each side, you want a little charring and you want to see a lovely puffed up flakey layers on the side of the parathas to finish paint each paratha with more melted ghee, the decadence of sumptuous.
Fill your jars with what ever you want and have fun knowing you can be a super hero in the kitchen, your family will be amazed at how you whip up pancakes, waffles, muffins etc with out any effort, this prep like a hero also moves on to the fridge, see my prep like a hero for the fridge post all it takes is an hour once a week to set your fridge up for super speedy fresh cooking dinners all at a moments notice.
No comments:
Post a Comment