Tag: flour mixture

GLAZED STRAWBERRY TART

A few years ago my sister made a huge recipe book with over 350 recipes that have been used in our family. I have been dying to try this one and now that I have, I wish I hadn’t waited so long. It is delicious and half of it has already gone before I sit down and write this recipe out – oops!!!

GLAZED STRAWBERRY TART

Ingredients

1 1/3 cups All Purpose Flour
1/2 cup finely ground Almonds
1/3 cup Sugar
1 tsp. Grated Lemon Rind
1/4 tsp. Salt
6 tbsp. Butter, cold and cut into pieces
1 Egg
1 tsp. Vanilla Extract
3/4 cup Seedless Strawberry Jam
1 tsp. Lemon Juice
2 pints of Strawberries, hulled and sliced in half
Sweetened Whipped Cream (optional but yummy)

In a large mixing bowl, stir together the flour, almonds, sugar, lemon rind and salt. Mix well and then add the butter, cut it into pieces before placing it in the bowl. Mix it until coarse crumbs form.

In a small bowl, whisk together the egg and the vanilla. Add this mixture to the flour mixture. Mix until a dough forms.

On a piece of plastic wrap, empty the dough and form a small disk. Wrap the plastic wrap around the dough. Place the dough in the refrigerator for more than an hour but not more than overnight.

Preheat the oven to 350 degrees. While the oven is heating up, place the disk of dough on a greased baking sheet. (I bought myself some silpats and absolutely LOVE them, especially for this) Pat the dough into a 10 inch circle. Around the edges form an edge that is about 3/4 inch high. I recommend making it a 90 degree angle on the inside of the tart because it will rise and lose some of it’s shape and ability to hold the filling if it loosely edged.

Using a fork, pierce the bottom of the dough all over. Bake this in the oven for approximately 25 minutes or until the dough is slightly browned.

Place the shell on a wire rack to cool completely.

Melt the jam with the lemon juice in a small saucepan over low heat until the lumps in the jam have all disappeared and the mixture is easily spreadable.

Hull and slice the strawberries in half.

Take 3/4 of the jam mixture and pour it onto the tart shell and spread around. Then place the strawberries on top of the jam mixture with the sliced side down.

With the remainder of the jam mixture, take a basting brush and brush the extra mixture on top of all of the strawberries. Refrigerate the tart until the jam mixture has mostly solidified. Grab some whipped cream and enjoy a sweet treat, you deserve it!!!

Chicken Fried Steak

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I’ve got a busy week ahead of me but I can’t tell you what I’m up to just yet

I can tell you that this time honored recipe comes together so fast that I can serve it for supper on the busiest of days! Chicken Fried Steak is a Southern staple in most homes and restaurants and it’s easy as can be to make, but in this post, I’m gonna show you a little trick that will help you to have a nice crunchy breading every time.

So without dilly dallying around, I’ll dive right into the cooking part today.

If you’d like to see what I’m up to and follow me (and my Mama!) on a little adventure beginning tomorrow, tune into my Instagram (by clicking here) for lots of photos and recaps! I may even see if y’all can guess where I’m going, but I’ll be sure and post clues along the way on Instagram

I’ll also be posting a few photos from the trip later in the week on my Facebook page as well.

Now let’s get a head start on supper!

To make this recipe you’ll need: Milk, flour, salt and pepper.

Whatever flour you have on hand will work just fine, whether it is all purpose or self rising. If using self rising, you can just leave the salt out since it already has salt in it.

You’re also going to need some cubed steak. This package has two pieces in it.

Now, normally I would take those two pieces of meat and cut them in half to make four pieces of meat, but I’m leaving them intact for this tutorial so I have nice big pieces to photograph on the plate for y’all.

When cooking on a budget, though, it is usually a good idea to cut meat into smaller portions in order to give the appearance of having more.

For example: Cut large pieces of meat in one or more pieces. Make hamburger patties half the thickness. Cut boneless skinless chicken breast halves into three or four strips each instead of serving as a whole piece. This will help meat go twice as far.

Before ya get started, pour a little oil into a large skillet and set it over medium to medium high heat.

I’m using corn oil because I happened to have it, which is really odd since I usually buy Vegetable oil. Whatever you usually fry in is fine.

Now place your flour in a shallow dish – I’m using a Corelle Pasta Bowl, and season it with salt and pepper.

Stir that up good.

Now pour a little milk in another shallow dish and you’ve got a breading station set up.

Go you! You’re awesome!!!

(Thought you might need a little cheering on today)

Take one piece of cube steak and dip it into the milk on both sides.

Hold it up to drip excess milk off a few seconds and then…

Dip both sides into the flour mixture.

THEN…

Dip it BACK into the milk…

Feeling deja vu here?

See, the trick to getting a nice thick breading is to double dip. That first dip is basically creating a “glue” for the second coating to stick to.

Dip it back into the flour mixture.

Repeat with the rest of your cube steak.

Carefully place breaded steak into hot skillet and cook until browned, flip, and cook until browned on the other side as well. This will probably take anywhere from 5-7 minutes per side.

Once it’s browned, remove to paper towel lined plate.

Pour off most of the oil in your skillet, but keep about 3-4 tablespoons.

Add your flour to hot skillet.

Stir constantly until flour is browned, just a minute or two.

Reduce heat to low.

Pour in milk and stirry stirry stirry.

Continue cooking until gravy is as thick as you like, 2-4 minutes.

If it gets too thick, stir in more milk.

Place Chicken Fried Steak on a plate with some friends!

Today’s friends are: MeMe’s Mashed Potatoes, Candied Carrots, and Hoe Cake.

Click any title to go to the post with the recipe for that dish.

Dive in to some old fashioned goodness that money just can’t buy!

Ingredients

2 pieces cubed steak
1 cup all purpose flour (self rising is fine, just omit salt)
1/2 tsp salt (more if you like)
1/2 teaspoon black pepper (more if you like)
Vegetable oil for frying

For Gravy

3 tablespoons reserved oil from frying steaks
1/4 cup all purpose flour
1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste
1 1/2 -2 cups milk

Instructions

Pour oil to a depth of 1/4 inch in a large skillet. Place over medium heat while you prepare the cubed steaks.
In a shallow bowl or pie plate, stir together flour, salt, and pepper. In another shallow bowl, pour milk.
Dip each piece of meat into milk on both sides, then flour mixture on both sides, back in milk on both sides, and back in flour mixture on both sides. Repeat until both pieces of meat are breaded.
Carefully place in hot oil and cook until browned on both sides, about 8-10 minutes. Remove to paper towel lined plate while you prepare the gravy.

For the Gravy

Drain off all grease except for 3-4 tablespoons. Add flour to grease and stir over medium heat until flour is browned, just 1-2 minutes.
Reduce heat to low and pour in milk while stirring constantly. Add Salt and Pepper. Stir over low heat until gravy is of desired thickness. Add more milk if it becomes too thick.
Pour gravy over fried steak, mashed potatoes, and biscuits if you like.

2.2

http://www.southernplate.com/2013/05/chicken-fried-steak.html

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Einkorn Vanilla Protein Pumpkin Bread With Port Soaked Raisins

A delicious, nutritionally packed quick einkorn bread filled with my Autumn favourites – pumpkin and warm spices. It makes a perfect low sugar snack or breakfast with plenty of protein. You can swap the protein flavour and feel free to use other types of whole grain flour instead of einkorn.

50 g Vanilla whey protein powder
50 g Almond meal
150 g Einkorn berries, milled into flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Pumpkin pie spice mix

300 g Pumpkin puree
50 g Lemon curd
1 Large egg
2 tbsp Coconut syrup
50 g Ghee, melted
180 g Raisins, soaked in port wine and drained
1 tbsp Coconut flakes for topping

Line a standard-size loaf pan with baking paper. Preheat the oven to 190C/375F.
In a large mixing bowl, whisk together the protein powder, almond meal, milled einkorn, baking powder, baking soda and spice mix.
Beat pumpkin puree, lemon curd, egg, coconut syrup, and melted ghee in another bowl until smooth and well combined.
Sift in the flour mixture and fold to combine. Fold in drained raisins. Scrape the batter into the prepared loaf pan. Smooth the surface and sprinkle the coconut flakes over.
Bake in the hot oven for 30 minutes. Reduce the oven temperature to 170C/340F and bake 15 more minutes until nicely golden brown and a wooden toothpick, inserted in the middle comes out clean. Remove and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Eat,Drink And Be Merry!

Chef Gordon Ramsay Recipes

Tag: flour mixture

GLAZED STRAWBERRY TART

Chicken Fried Steak

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Einkorn Vanilla Protein Pumpkin Bread With Port Soaked Raisins