How To make Lancashire Cheese Scones
1 1/2 c Self-rising flour (soft
-wheat preferred) Heavy pinch salt Heavy pinch cayenne pepper, -or two pinches -- if = 3 tb Butter
2/3 c Shredded cheshire cheese or
-double Gloucester cheese (or sharp -cheddar cheese -- in = 1 Egg; lightly beaten
1/4 c Milk
1 Egg white; for glazing
Recipe by: Homemade Good News (Vol 16 No 4) Preheat oven to 425F and arrange rack to the upper third of the oven. Lightly coat a baking sheet well with a nonstick spray and set aside. Pla= ce flour, salt and cayenne pepper in a large mixing bowl and whisk lightly t= o blend. Cut butter into the mixture with a pastry blender or two knives un= til mixture resembles very coarse bread crumbs. Add the cheese and toss to mi= x. Lightly beat the egg with the milk, then slowly add to the dry mixture, stirring to form a dough. Turn dough out onto a lightly floured surface a= nd pat or roll into a smooth circle with about a 6 to 6 1/2-inch diameter. C= ut dough into 8 wedges and arrange about 1 inch apart on the prepared baking sheet. Lightly beat the egg white with about 1 tsp of cold water until frothy, then brush evenly over the top of each wedge. Bake 10-15 minutes = or until golden. YIELD: 8 servings -----
How To make Lancashire Cheese Scones's Videos
Cheese, Onion, and Potato Pie
How to make a Cheese onion and potato pie, easy step by step simple instructions from start to finish.
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Learn to Make a Classic Lancashire Delicacy - Chorley Cakes !
Hi folks Are you looking to make a classic Lancashire delicacy? Chorley cakes are a traditional teatime treat and a great way to indulge in a delicious snack. This step-by-step tutorial will take you through the entire process of making chorley cakes, from selecting ingredients to poaching the cakes and finally, to adding the all-important glaze. So, join us as we learn how to make this classic delicacy that has been enjoyed for generations! check out the description for a recipe enjoy Laters ????
Learn to Make a Classic Lancashire Delicacy - Chorley Cakes!
#lancashire #chorleycakes How to #recipe Demo at Bakery
Video recipe link :
Ingredients
• For the pastry
• 256g Plan flour
• 2g baking powder
• 21g caster sugar
• 170g butter
• 42g milk
• For the filling
• 126g currants
• 42g light brown sugar
• 56g butter, melted
Instructions
• Preheat the oven to 375℉
• Stir flour, baking powder and sugar in a bowl.
• Add the butter and mix with fingers (or use a stand mixer.)
• Stir in the milk and mix until the dough comes together.
• Wrap dough in plastic wrap and chill for 30 minutes.
• Mix currants, sugar and butter in a bowl
• Divide the pastry dough into 10 and round up. Roll out the rounds of dough to the size of cutter 4
• Place a tablespoon of filling in the centre of each circle.
• Fold the pastry over to enclose the filling and pinch to seal.
• Turn over and pat lightly to flatten to fit the 2 ½ in cutter . The currants should almost poke through the dough.
• Put the cakes on a baking tray with baking paper.
• brush over the tops of the cakes with milk or water.
• Make three cuts in each cake with a sharp knife.
Bake in the oven for 20 minutes until golden brown.
Well done bakers
Chorley cakes keep for several days in an airtight container
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How to Make Caramelised Onion, Cheese and Potato Pie | Waitrose
Watch Silvana Franco make this tasty pie filled with potato, caramelised onion and cheese - the perfect choice for a meat-free midweek supper.
See the recipe here:
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Cheese & Onion Pasties
A lovely flaky shortcrust pastry filled with cheese, onion and potato. Ideal for lunch.
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Cheddar – the perfect ingredient | British Cheese Weekender
Cheddar – the perfect ingredient with cheesemonger Andy Swinscoe and chef Tommy Banks
Join Michelin-starred chef Tommy Banks and award-winning cheesemonger The Courtyard Dairy as they guide you through Cheddar, why it cooks so well and test out some new recipes with this old classic ingredient.
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Lancashire Hotpot Supreme | Country Comfort Food |
As a child I hated stews and casseroles until I discovered French, Greek and Italian cooking. It's Spring here in New Zealand, but still chilly enough in the evenings to enjoy some family favourites. Whether you are young, or new parents or more mature even, there is treasure in this Lancashire Hotpot Supreme for all ages. I have kept the traditional topping and meat, but to the base I've started with a basic Italian Sofrito. Then the meat is caramelized and vegetables added including asparagus and pumpkin this time. Finally our stock, hot English mustard and soy sauce to finish off this country comfort food. Lets get cooking......
Ingredients For: Lancashire Hotpot Supreme : Country Comfort Food
For The Topping:
4 medium large potatoes
10 sprigs fresh thyme
For The Meat Filling
1 onion chopped finely
2 carrots cut into chunks
1/2 cup celery sliced
400 grams rump steak copped in one centimetre cubes
1 cup of green beans sliced
1 cup of peas
1/3 cup asparagus roughly chopped
4 cloves garlic chopped finely
1/2 cubed pumpkin
2 tbsp Worcester sauce
1 tbsp soy sauce
2 tsp hot English mustard powder
400mls beef stock ( 3 Oxo cubes in 400ml of boiling water will do)
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Below are the countries I have covered so far. My aim is to cook a dish from every country in the world.
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Australia
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Austria
England
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Portugal
Greece
Italy
France
Egypt
Morocco
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Chile
Ecuador
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Dominican Republic
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Turkey
Hong Kong
Total so far 36.
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0:00 Intro
0:35 Starting to explain the ingredients
2:12 Cooking our beef on the outside
3:30 Adding in the vegetables and stock
5:32 Pour into baking dish and arrange potatoes
6:58 Into the oven and pressing after one hour
7:51 Out of the oven and ready for tasting
8:21 Tasting and outro