basesixty

Category: Recipe

A place for recipes stolen and used.

  • Cosmopolitan

    Makes 1 drink

    You will need:

    • 1 part vodka (a citrus flavoured vodka is best)
    • ½ part Cointreau liqueur
    • 1 parts cranberry juice
    • ½ part fresh lime juice
    • Cubed ice
    • To garnish: orange or lime zest

    Chill your cocktail glass (the easiest way is to fill it with ice)

    Put plenty of ice and all of the ingredients into your shaker or stirring glass and shake or stir vigorously for about 20 seconds

    Strain the mix into a cocktail glass

    Cut a piece of orange peel about the size of your thumb (be careful not to bend it). Hold the piece of orange peel between finger and thumb over the glass, and use a match to gently warm it for about 20 seconds

    Then bend the peel so it releases oil onto the lighted match, igniting a flame that will settle on the surface of the drink

    TIP: If 1 part is roughly 1oz/ 1 shot, you will make 1 serving

    TIP: If instead of filling the shaker with ice, you can put 3 cubes per serving in the mix and shake/stir until dissolved

    Original recipe: Jamie Oliver or for a giant Cosmo: Barefoot Contessa

  • Shrewsbury Biscuits

    Makes about 24 biscuits

    You will need:

    • 100g/3½oz unsalted butter, softened
    • 75g/2¾oz caster sugar, plus extra for sprinkling
    • 1 free-range egg, separated
    • 1 small unwaxed lemon, finely grated zest only
    • 200g/7oz plain flour, plus extra for dusting
    • 50g/1¾oz currants
    • 1–2 tbsp milk

    Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper.

    Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough.

    Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes.

    Lightly beat the egg white using a fork.

    Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely.

    TIP: These biscuits don’t spread very much while baking, so you don’t need to leave the usual ‘extra space’ as with other biscuits. I can normally get 12 on one tray!

    TIP: As these have a buttery taste, you really do need to use nice tasting butter for these. You will be able to taste old butter if used…

    TIP: You can replace the milk with a milk alternative (like oat milk) quite successfully.

    Original recipe: Mary Berry – Baking Bible

  • Red Pepper Ketchup

    Makes around 700ml

    You will need:

    • 4 large red peppers, quartered and deseeded
    • 350ml (12fl oz) red wine vinegar
    • 2 onions, peeled and chopped
    • 2 cooking apple, peeled, cored and roughly chopped
    • 2 red chillies, deseeded and chopped
    • 1 bay leaf
    • Sprig of thyme
    • 8 level tablespoons granulated sugar
    • Salt and freshly ground black pepper

    Spread the red pepper quarters out on a grill pan, skin-side up, and cook them under a hot grill until the skins char. Remove peppers from the grill and place them in a freezer bag and leave them to cool. It should then be easy to peel off the skins. Discard the skins and roughly chop the pepper flesh.

    Place the red pepper flesh in a large pan with the vinegar, onion, apple, chillies (add chilli seeds if you prefer a spicier ketchup), bay leaf and thyme. Pour 600ml (1 pint) water into the pan. Place it over a moderate heat and bring to the boil. Reduce the heat and simmer for 30-40 mins until the vegetables have softened.

    Remove the bay leaf and thyme from the pan and then purée the vegetables, or whizz them using a stick blender. Press the mixture through a sieve and discard the pulp.

    Return the purée to a clean pan and add the granulated sugar and seasoning. Bring the mixture to a simmer. Cook for 45-60 mins, over a gentle heat until the ketchup has thickened.

    Remove the pan from the heat and use a funnel to fill warm bottles. Leave ketchup to cool before sealing bottles. It may be stored in a cool, dark place for up to 3 months. Once opened, keep the bottles in the fridge.

    TIP: Sterilise the bottles by boiling completely covered in water for at least 30 minutes. This is the best way to sterilise. Baking jars/bottles in the oven runs the risk of contamination from oven dirt.

    Original recipe: GoodtoKnow

  • Scotch Pancakes

    Recipe makes around 14 pancakes.
    Serves 3 (or 2 hungry people!)

    You will need:

    • 175g/6oz self-raising flour
    • 1tsp baking powder
    • 30g/1oz caster sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • 210ml/7fl oz milk
    • oil for greasing

    Place the flour, baking powder and sugar in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.

    Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown.

    Lift the pancakes on to a pan in a very low but warm oven keep them warm. Continue cooking the batter in the same way.

    Serve at once with butter, maple syrup or honey, yogurt, blueberries, raspberries or other seasonal fruits

    TIP: You can add additional flavour to the batter by grating in the zest of an orange or lemon.

    Original recipe: Mary Berry – Baking Bible

  • Peanut Butter Protein Balls

    Makes around 14 balls

    You will need:

    • 80g oats
    • 75g flavour – e.g. chocolate chips, crystallised ginger, dried fruit
    • 1 scoop of protein powder
    • 2 tbsp peanut butter
    • 1.5 tbsp sweetener – e.g. honey, agave (or mixture of both)
    • 1 tsp
    • 1 tbsp oil – e.g. olive
    • 2 tbsp water

    Mix all the ingredients except the water in a bowl until it all comes together.

    Add the water a bit at a time until the mixture is no longer dry.

    Break the mixture in to balls, around one very heaped teaspoon, and roll in the palms until smooth and shiny – like in the picture!

    Set to one side on a plate until slightly firmed. Then place in a container and leave in the fridge until set.

    The protein balls are ready to eat as soon as they are set, normally takes around 1 hour.


    TIP: Measurements do not need to be exact for this recipe, as long as the mixture isn’t too dry when rolling, all is well. It is possible to leave out the oil and replace with water. Ingredients can be adjusted to taste and preference.

    Original recipe: allrecipes

  • Sparkling Cosmopolitan

    Recipe makes 1 drink.

    You will need:

    • 1 1/2 ounces vodka
    • 1/2 ounce triple sec (orange liqueur)
    • 1 ounce cranberry juice
    • 1/2 ounce fresh lime juice
    • dash of simple syrup or agave, to taste
    • ice (1 or 2 cubes)
    • 2 ounces chilled dry sparkling wine

    Start by juicing the lime and measure your other ingredients by how much juice you have.

    Tip: 1 fluid ounce is roughly 1 shot.

    Shake the lime juice, vodka, triple sec with the ice in a shaker. Stirred is also fine…

    Once the ice has fully melted, pour the drink into a glass and top with the sparkling wine and enjoy.

    Easy!

    Original recipe: Inspired Taste

  • Wheatflour bread

    Recipe

    Ingredients

    400g wholemeal (or brown) bread flour

    100g strong white flour

    10g salt

    15g fresh or 10g instant dried yeast

    40g unsalted butter, softened

    320ml water

    Method

    Put the flours into a large bowl and either rub in the fresh yeast or sprinkle in the dried. Add the butter in little pieces and the salt and mix.

    Add the water and mix to a dough.

    Tip out onto a surface and knead for 5-10 minutes, until the dough feels smooth and silky.

    Put it into an oiled bowl and cover with a tea towel or oiled clingfilm. Leave for at least an hour or until doubled in size.

    Tip the dough out onto a floured surface and knock the air out by folding it inwards repeatedly.

    Roll it up into a sausage and then roll it with your hands until it is about 30cm long:

    Put the bread onto an oiled baking sheet, cover and leave again for around an hour, or until doubled in size.

    Set the oven to 210ºC. For a lighter crust you can put a roasting tray into the bottom of the oven and fill it with water when you put the loaf in but I didn’t do this.

    Rub flour gently over the loaf and bake for around 30 minutes. Check it is done by tapping the base: it should sound hollow.

    Allow to cool on a wire rack.



    Recipe unapologetically stolen from here.
    https://lovinghomemade.com/2014/03/19/homemade-brown-bread-its-almost-wholemeal/