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best basic pasta recipe

The Best Basic Pasta Dough

If your are not of Italian heritage could you ever claim that you had the best pasta dough ever. Why not, in this digital age the recipes are immediately available. You have access to the best pasta dough recipes at your fingertips. The only magic ingredient yo need to add is love and a little experience.

best basic pasta recipe

Basic Pasta Recipe

The Best Basic Pasta Dough If your are not of Italian heritage could you ever claim that you had the best pasta dough ever. Why not, in this digital age… Italian The Best Basic Pasta Dough Ever European Print This
Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 Calories estimated 20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 large eggs
  • 300g of 00 tipo flour

Instructions

By Hand

Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!

By Food Mixer

Place the flour in a food processor and pulse it. Add the  eggs keep whizzing until the mixture resembles fine breadcrumbs (it shouldn't be dusty, nor should it be a big, gooey ball). This takes 2-3 minutes.

Tip out the dough and knead to form into a ball shape. Knead it briskly for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in a cool place for 30 mins before using.

best pasta recipe

The Rolling

Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, I take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. Use straight away to make the ravioli.

 

Notes

However you shape your pasta it should take 3 minutes to cook maximum in a large pot of salted boiling water.

The Best Pasta Dough Ever

So lets delve into the world of pasta dough from the true Italians to the celebrity chefs. Will the world famous celebrity chefs pasta dough taste better than the mamas pasta?

All you need is basically 1 egg to 100g of 00 flour. There are some slight variations on this basic theme, some add extra egg yolks. There are recipes that add olive oil into the basic egg and flour mix. You could add a little semolina for dusting when rolling the pasta.

How To Mix The Basic Pasta Dough

The purest will of course say always by hand. The modern day cook who is in a hurry will say in the mixer. So we will share both methods.

How To Roll The Basic Pasta Dough

Today most pasta is rolled by using a pasta making machine however it wasn’t always this way. Well before the pasta making machine was invited originally the pasta was rolled by hand. Basically a rolling pin but much more delicate than the regular flour dough rolling pin.

best basic pasta dough

Where Was Basic Pasta Discovered

We all think of pasta as an Italian invention or discovery. Well it seems that may not be the case at all. In fact pasta was brought back to the Italian shores by Marco Polo from China. Source IPO. However an article in National Geographic disputes this claim completely. Of course  whatever the true story is the Italians made pasta famous as we know it today. There are well over 300 different types of pasta, flat, curley, shells, round and filled. A pasta for everyones taste but what every pasta really needs is a good pasta sauce.

Jamie Oliver Basic Pasta Dough, eggs & 00 flour.

Bon Appetite Basic Pasta Dough, eggs, flour, & olive oil.

BBC fresh pasta dough eggs, + egg yolks & flour. 

Where ever pasta was first discovered it is now embedded as a traditional Italian food forevermore. All you need to remember when making your own basic pasta dough is 1 large egg to 100g of flour

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Yorkshire puddings homemade

Yorkshire Puddings Fit For Any Dish

Yorkshire Puddings !  a badge of pride to honour our ancestors, it must be one of the most posted food picks ever and just to show they have risen. It is  a right of passage into adulthood, the ability to make a Yorkshire pudding as good as ya ma’s, a monumental moment the same as your first kiss, your first beer, your first everything. The rise of a pudding. Don’t laugh some people do take it that serious.

Well it hasn’t always been that way with a Yorkshire pudding it was saved strictly for Sunday Roasts’s and in particular roast beef. Now it seems its acceptable to have Yorkshire puddings with anything. Is it because our standards are slipping in food etiquette? Or simply people want a more diversified approach to food.

The next burning question is do you make your own or shop bought. I can hear screams across kitchens now “OMG SHOP BOUGHT”  Grandma would be disappointed, but what if they do not rise what would you tell your guest?

This Is the first time they haven’t risen, Honestly!

After all its just flour eggs and milk, oh and the type of fat you cook them in. What could possibly go wrong. Do you add salt and pepper to the mixture. I must confess that my wife makes the better Yorkshire puddings in our house but I do 99% of all the cooking. What always gets me is I have that imagine in my head that the batter has to be of course quite thick so it rise in the oven and stay there.

Yorkshire puddings

 

HOW WRONG AM I , Thin Batter Thin Batter Screamed across the Kitchen

If you google Yorkshire pudding recipe and use the word good housekeeping as well you will notice that they have several recipes on there. I mean the good housekeeping is a national treasure and surely can’t get it wrong or perhaps its a little more complicated than first thought. I will share 2 of their recipes.

Yorkshire puddings homemade

The Wife's Yorkshire Pudding Recipe

Yorkshire Puddings Fit For Any Dish Yorkshire Puddings !  a badge of pride to honour our ancestors, it must be one of the most posted food picks ever and just… comfort food Yorkshire Puddings Fit For Any Dish Not Just Roasts European Print This
Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 Calories estimated 20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • Milk (to taste)
  • Eggs 1 or 2
  • Flour (until it looks ok)
  • Pinch of salt
  • Oil
  • or if you want exact measurements
  • 140g plain flour
  • 4 eggs
  • 200ml milk
  • sunflower oil
  • , for cooking

Instructions

Mix all the ingredients until desired consistency

Heat oven to 200 C to 230 (experiment to see what gives the best result for your oven) When I use my mothers oven I have it lower than my old cooker.

Place pudding tray into oven to preheat oil

Remove tray from oven when the oil is smoking

Pour in batter mixture (halfway)

Bake until risen about 20 to 25 minutes

Notes

The batter should sizzle as you pour it into the oil

Yorkshire Puddings Fit For Any Dish

This is their fool proof method.

goodhousekeeping.co.uk

Yorkshire Pudding’s aren’t difficult to make and you can’t go wrong with this recipe. Ingredients 175 (6oz) plain flour 2 medium eggs, beaten 300 (1/2 pint) milk Beef fat from the roasting tin, spooned off and reserved Method Sieve the flour into a mixing bowl. Add a pinch of salt and make a well in the centre then pour in the beaten egg, milk and 75ml (3fl oz) cold water.

read more at goodhousekeeping.co.uk

The Classic Version

Yorkshire Puddings Fit For Any Dish

Cook this simple Yorkshire pudding recipe straight away or make ahead. Ingredients Sunflower or vegetable oil, to cook 125 (4oz) plain flour 3 medium eggs 175 (6fl oz) semi-skimmed milk Method Preheat oven to 220°C (200°C fan) mark 7. Pour oil into a deep 12-hole muffin tin, filling each hole to about 1cm (½in).

read more at goodhousekeeping.co.uk

Yorkshire Puddings Fit For Any Dish

While 30% of us still make our own every time, 35% happily buy ready-made, and a further 35% will do both, depending on the occasion.

Now surely these have to be good they come from Gordon Ramsey or will his wife Tanya’s be better ?

Yorkshire Puddings Fit For Any Dish

Have you Tried Duck Egg Yorkshire puddings

MAKES 8 LARGE YORKSHIRES

To make 14–16 smaller Yorkshire puddings, put 1 teaspoon of vegetable oil into each hole of a deep muffin tin (each cup measuring about 7cm diameter x 2.5cm deep), then heat up as described in step 2, before pouring in the batter. Bake the Yorkshires for 12–15 minutes.

read more at gordonramsay.com

Yes times have changed and it is now expectable to have it with any roast meat, a very old school friend had them for breakfast with jam on and he still does today. At the time 30 or so years ago I refused when his mum offered me one (yes I was horrified) but I just might give it a go with jam and see if I can tempt my kids as well. It has to be cheaper than branded cereals.

 

Yorkshire pudding recipes

My new professional Yorkshire pudding tray

Got my hands on my new professional Yorkshire pudding tray, happy with the results so far. (see above) I will be adding more mixture to see if I can get the Yorkshires to rise even further.

 

get yours here

Yorkshire Puddings Fit For Any Dish

The Classic alternative Yorkshire pudding dishes

  • Filled Yorkshire puddings
  • Toad In the Hole
  • Yorkshire pudding wraps


OMG TROUT AND Yorkshire pudding

BEEF FAT OR WILL SUNFLOWER OIL SUFFICE

Would you use a silicone Yorkshire pudding tray ?

Yorkshire Puddings Fit For Any Dish

So what is the favourite way to serve you Yorkshire puddings. Wait there is one more important factor to consider. What type of Yorkshire pudding tin do you use for the best rise ? Your grandmas old tray that hasn’t been washed in 50 years, non stick, a professional one which is slightly deeper and narrower than the regular domestic Yorkshire pudding tray. Please do share your secrets with us all.

Yorkshire Puddings With Duck Eggs

Can you make Yorkshire Puddings with duck eggs ? Yes and egg is an egg, with duck eggs in Yorkshire puddings you have to adjust the quantity of flour to egg ratio.  As the duck eggs are so much larger you will need to add extra flour. The ideal consistency of the batter needs to be thick before adding milk. So thick in fact that it becomes difficult to whisk by hand. When adding the milk the batter then needs to be transformed into a light airy batter, when lifting the whisk the batter should be dripping off the whisk just thicker than water.

To be honest my first attempt at making Yorkshire puddings with duck eggs was not perfect. The cooked batter was much more dense. It actually looked the consistency of bread. They still tasted delicious but next time I am going to make the batter even thinner. How have your duck egg Yorkshire puddings turned out. If you have any tips please share them with our readers.

Great served with Celeriac and Turnip Gratin

Yorkshire pudding Filling Ideas

Now we have gone a little posh with our Yorkshire puddings it’s time to up the style guide with an array of different fillings.   As mentioned earlier you can fill the puddings with jam.

 

What Is the Dutch Baby and is it The Same as a Yorkshire Pudding

Now for the uneducated the first time you ever saw a Dutch Baby you would immediately think its a Yorkshire pudding. The recipe is virtually identical except they add some butter to their mixture. However there is another version and this is a sweeter version of the Dutch  Baby as they also add sugar to the mixture.

The arguments are rife and of course the English claim it as their very own Yorkshire pudding copycat recipe pinched by the Americans, The Americans insist its nothing like a Yorkshire pudding as they fill theirs with sweet and savoury fillings. Wait isn’t jam filled puddings sweet? I will stop there and not get dragged into a nation debate on pudding origins.

 

 


how to make Yorkshire puddings

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