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WhoGuru

Unofficial TESA Foodie thread

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All-Butter Scottish Shortbread

Ingredients

175g (6 oz) plain flour

5 tablespoons caster sugar

175g (6 oz) butter

Method

1. Preheat oven to 150 C / Gas mark 2.

2. Blend all ingredients well. Dough will be stiff.

3. Press into a 23cm (9 in) buttered baking dish. Prick top with a fork.

4. Bake until a pale golden brown on the edges, approximately 30 to 40 minutes. Cool and cut into squares

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My waistline probably wouldn't mind if I stayed away from this thread. Excellent shortbread darkstone! I took it a couple steps further to make Millionaire's Bars.

darkstone's recipe for All-Butter Scottish Shortbread:

CARAMEL FILLING:

1 - 14 ounce can Dulce de Leche or sweetened condensed milk

CHOCOLATE TOPPING:

6 ounces semi-sweet or bittersweet chocolate, cut into pieces

1 teaspoon unsalted butter

While the shortbread is cooling prepare the caramel filling:

If using Dulce de Leche then just warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water. If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set.

Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife.

The shortbread is best kept in the refrigerator for a less melty mess.

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Ooooooo Shortbread??? I will make!!! Yayy!! Also.... Lilith!! That sounds amazing! I may have to make half and half!!!

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That shortbread does sound yummylicious, but am I the only one that doesn't know what caster sugar is? :unsure:

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That shortbread does sound yummylicious, but am I the only one that doesn't know what caster sugar is? :unsure:

Just checked on Wiki and apparently caster sugar is known as superfine sugar in the States, sorry for any confusion :rofl:

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Methinks that would be known as confectioner`s sugar...or powdered sugar...

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Methinks that would be known as confectioner`s sugar...or powdered sugar...

Nope, powdered sugar is even more fine than caster sugar which is just a fine granulated sugar and the recipe may not turn out if you substitute with powdered sugar. You can find it in baker shops easily, some even carry it as Caster Sugar. Some grocery shops will carry it as superfine sugar, which is reportedly, still more fine than Caster Sugar but it's close. In a pinch, you can run regular granulated sugar through a clean grinder to reduce the grain down to fine. :yes:

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LOL I never buy caster or superfine sugar; that's what food processors are for.

Me + Billy Gates = The need for comfort food; old fashioned, melt in your mouth comfort food. Now, no funny faces as to the name or ingredients, you must try them first! :D

Vinegar Cookies

1 cup butter, softened (or margarine)

1 cup white sugar

1 1/2 cups flour (all-purpose)

1 teaspoon distilled white vinegar

1 teaspoon baking soda

1 cup chopped Walnuts (any type you like or none at all)

Directions:

Preheat oven to 325 F (170 C)

Cream butter and sugar, add other ingredients.

Drop by teaspoon on lightly greased cookie sheet

Bake for 18-20 minutes

Cool on wire rack

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Ive been craving peperoni pizza for a week, pizza hut here I come :simba:

oOOOoooooooooOOHHH, I'm with you TDO! :wub: me some HUT!!

we're gonna get a lynching for this, I suspect... :D

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Tonight's dinner? Mr Guru's amazing homemade, melt a whole in the plate Indian Curry. :drool: and :wub:

101_0747.jpg

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Tonight's dinner? Mr Guru's amazing homemade, melt a whole in the plate Indian Curry. :drool: and :wub:

Want.

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New night. New Dinner. :drool: Tonight it's his incredible homemade Chili. :wub: Made more wonderful as he roasts his own chili's to add a serious depth of flavor and heat to it. OMG....heaven...in a bowl.

Chili.jpg

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I can already feel the hole burning.. :)

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:drool: That sushi looks drooltastic!! :wub: Sign me up please!
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Wow..Colorado sweet corn crop is in...5 ears for $1 and sooo sweet and juicy...Wish I could freeze about 50 ears...

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Woohoo...Just made my split pea soup with chicken. Wow...it turned out soo good:

4 chicken thighs..boiled in 10 cups of water with 1/2 onionh and 8 cloves of garlic...sea salt and ground red pepper......after about an hour...remove thighs ans strip the meat...same time add 16oz pack of split peas...boil a bit then simmer and add back the chicken....I like to squirt a little liquid smoke into the mix...

all settings subject to ambient conditions...:woohoo:...I`m good for the week ...

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That sounds delicious donnato. I'm feeling inspired now. :)

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My first attempt at recreating S'jirra's Famous Potato Bread!

2aCfL.jpg

Formula (this is what Bakers call recipes):

Three amounts are given, the first is the weight in imperial measurements, the second is the approximate volume equivalent, and the third is the baker's percent.

Biga: 7oz | 1+1/4 Cups | 50%

Bread Flour: 14oz | 3 Cups + 2 Tbsp | 100%

Salt: 0.4oz | 1+1/2 tsp | 2.7%

Coarse ground Black Pepper: 0.03oz | 1/4 tsp | 0.21%

Instant Yeast: 0.14oz | 1+1/4 tsp | 1%

Mashed Potatoes: 6oz | 1 Cup | 42.9%

Olive Oil: 0.5oz | 1 Tbsp | 3.6%

Fresh Rosemary: 0.25oz | 2 Tbsp | 1.8%

Water: 7oz | 3/4 cup + 2 Tbsp | 53.6%

Garlic: 1oz | 4 Tbsp | 7.1%

Cornmeal: For dusting

Olive Oil: For brushing

The formula for the Biga is this:

Flour: 11.25oz | 2+1/2 Cups | 100%

Water: 7oz | 3/4 Cup + 2 Tbsp | 66.7%

Instant Yeast: 0.055oz | 1/2 tsp | 0.5%

1. Mix together flour and yeast, add water.

2. Mix with spoon or spatula until dough begins to form (skip this part if using mixer).

3. Transfer to counter, knead by hand until dough is smooth and you can easily see gluten strands by stretching the dough thin and holding it up to a light source. You can also use a mixer if you have a dough hook available. This will take about 6 to 8 minutes (4 to 6 on the mixer).

4. Transfer dough to lightly oiled bowl, cover, let rise until size doubles (2 to 4 hours)

5. Lightly knead dough to degas, return to bowl, cover and let sit overnight.

1. Cook and mash potatoes, or use leftovers if you have them available. Roast and chop garlic (you can also saute it if you wish, but don't burn it). Chop rosemary.

2. One hour before baking, remove biga from refrigerator, cut into smaller pieces, and let sit for one hour to take off the chill.

3. Stir together flour, salt, pepper, and yeast in a 4qt bowl. Add biga, potatoes, oil, rosemary, and water.

4. Mix with spatula until dough begins to form (skip if using mixer).

5. Transfer to counter, knead by hand until dough is smooth and you can easily see gluten strands by stretching the dough thin and holding it up to a light source. You can also use a mixer if you have a dough hook available. This will take about 8 to 10 minutes (6 to 8 on the mixer). The dough will feel firm, but tacky, and very slightly sticky.

6. Flatten dough, place garlic on top, and knead in for an additional minute. Add flour if needed to keep dough from getting too sticky.

7. Transfer dough to lightly oiled bowl, cover, and ferment until doubled in size (about 2 hours).

8. Degas dough, remove from bowl, cut into two portions, and form into round balls.

9. Line a sheet pan with parchment, dust with cornmeal, and place formed loaves on the sheet pan.

10. Cover the loaves and proof at room temperature until almost doubled in size (about 1 hour). Preheat the oven to 400*F when you get here.

11. When finished proofing, bake loaves for 35 to 40 minutes. Rotate pan 180* horizontally when halfway done. If bread begins to turn too dark a brown for your taste, cover it with parchment. Internal temperature should read 190 to 195*F when bread exits oven. Crust will be very hard at first, and bread will sound hollow if thumped on the bottom lightly.

12. Transfer loaves to cooling rack and let sit for at least 1 hour before consuming.

Edited by ThomasKaira
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