t i f f a n y ' s   r e c i p e   b o x
       
         

RECIPES

= PHOTOGRAPH
= TIFFANY RECOMMENDS

Aloo Gobi
Amazing Stuffing
Asian Eggplant
Basil-Lemon Pasta
Bean Burgers
Best Brownies
Biscuits
Blue Cheese Dressing
Broiled Lemon Garlic Chicken
Butter Cookies
Calzoni
Candy Sushi
Carrot Apple Cake
Ceviche and Margaritas
Chai-spiced Honey Bundt Cakes
Cheese Truffles
Chicken Broth
Chicken Marbella
Chickpea Burgers
Chipotle White Bean Salad
Citrus Chicken
Coconut Green Tea Rice Pudding
Coffee Crème Brûlée
Crumpets
Cumin Crisps
Daikon Pear Salad
Damian - unsorted
Easy Soup
Energy Cookies
Favourites Salad
Fireside Cocktail
Ginger Chocolate Shortbread
Guiness Stout Ginger Cake
Hoisin Ribs
Hot and Sour Soup
Jen's Perfect 3 lb Chicken
Jeremy's Favourite Tea Biscuits
Lemon Pancakes
Meatloaf-in-the-round
Menu: Roast Lamb/ Crispy Potatoes/ Chocolate Soup
Mexican Chicken Stew
Million Dollar Chicken
Mint Booze
Mung Bean Soup
Naan
Neen Gow
Olive Oil Lemon Cake
Oven BBQ Chicken
Penne with Asparagus and Lemon Cream Sauce
Pickles
Pomme Lyonnaise
Port Jelly
Potato and Broccoli Frittata
Quiche Bites
Rice
Risotto Milanese
Sara's Fried Tofu
Seafood Stew
Simplest Dressing
Soba Noodles
Spicy Orange Beef Stir-Fry
Spinach Strawberry Salad
Squash Soup
Stilton Shortbread
Tandoori
Tapioca Pudding
Theresa's Saag Paneer
Toasted Cheddar Sandwich
Tomato Olive Pasta
Tomato Salad
Truffles
Tüffany
Unsorted
Veggie Sausage
Wonton Soup with Bok Choy

Crumpets

   

Taken from http://www.lunched.co.uk/Breads/crumpets.html

I've pinched this recipe from Gary Rhodes and adapted it very slightly.

You need - for 10-12:

450g of flour
1.5 sachets of easy blend yeast*
tsp salt
water as necessary
butter

* The yeast is very important in this recipe as it is what gives the crumpets those characteristic holes, so I may consider using 15g of fresh yeast. But dried yeast should be fine.

Sift the flour, salt, and yeast into a bowl. Gradually mix in enough water to make a batter with the consistency of thick glue or something. Cover it and stick it in the fridge for 20 mins for the yeast to activate and to rise a little.

In the meantime grease a few metal rings with the butter.
(If you haven't got these rings you can either, make some from a tin can [more trouble than it's worth, and be carful not to cut yourself if you do], use a metal pastry cutter, or cook the crumpets in the smallest frying pan you have, well greased).

Once the batter has risen, put a pan with a thick base over a medium heat, and place the metal rings in it. Ladle in about 1/2 an inch of the batter, and watch as the crumpets take shape. This should take around minutes.

Remove the crumpets from the rings, and serve whilst still warm with whatever takes your fancy.

» Go to Tiffany's Recipe Box
» Go to tif.ca