Recipe
This is the crumpet recipe released by Warburtons, the UK's largest commercial maker of crumpets!
The batter is extraordinarily easy to make.
I use an electric skillet set to 350F.
I also add some of my sour dough starter, but that is optional.
You can buy crumpet rings which are needed to keep the crumpets round and help rise properly.
Prep Time5 mins
Cook Time20 mins
Ingredients
Ingredients
- 150g (1 cup) white flour , plain / all purpose
- 200ml (3/4 cup + 1 tbsp) warm water , tap water (200g)
- 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)
- 1/2 tsp white sugar
- 1 tsp baking powder
Yeast Mixture
- 1 tsp instant/rapid rise yeast
- 1 tbsp warm water (just tap water)
- 1 tbsp of sour dough starter
- 2 tbsp unsalted butter , melted (or vegetable oil)
Instructions
Cooking
Yeast Mixture
Dissolve Yeast into 1 tbsp warm water in a small bowl.
add 1/2 tsp of white sugar
Optional, add a tablespoon of sour dough starter.
Set aside to bubble while you mix the batter
Crumpet Batter
Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
Add Yeast Mixture and the baking powder into a bowl, then whisk for 30 seconds (or 15 sec speed 5).
Cover with cling film or a plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy.
It will only increase in volume by ~10 - 15%.
Cooking Crumpets
Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do,
Brush non stick skillet lightly with melted butter then place rings in the skillet.
Turn stove on medium high (medium for strong stoves) and bring to heat
Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
Remove rings (you might need to run knife around to loosen).
Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
Transfer to write rack (golden side down) and fully cool.
Can be eaten once cool, but it's even better the next day toasted
Recipe
Who doesnt like the egg bites.
This is an easy to make and adapt to use your favourite ingredients.
Ingredients
INGREDIENTS
- 5 large eggs
- 1/2 cup cottage cheese
- 1/4 cup plain cream cheese or Greek yogurt
- 3/4 cup shredded strong cheddar cheese
- 1/2 teaspoon salt (or to taste)
- 1 tsp dried diced onion
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 1 tsp Mrs Dash seasoning
- freshly grind salt and peeper to taste
- Crisp bacon crumbled and add to each of the egg cups
Optional addons (if you want)
- 1/2 cup red bell pepper, diced
- 1/4 cup green belle pepper, diced
- scallions / green onions finely chopper
Instructions
INSTRUCTIONS
- Pour one cup of water into the pressure cooker. Place the trivet on top.
- In a bowl, pour in the eggs, cottage cheese, cream cheese (or yogurt), cheddar cheese, and the seasonings.
- With a hand mixer, blend until smooth and fluffy, about 2-3 minutes.
- Spray the cups of the silicone mold with non-stick spray.
- sprinkle each cup with the diced bell peppers and bacon.
- Pour the egg mixture into each cup in the mold.
- Place the molds on top of the trivet and cover with foil or a lid if the mold has one.
- Lock the pressure cooker lid and set the steam lock to lock.
- Pressure cooker for 8 minutes.
- After the 8 minutes has passed, wait for 10 minutes of natural pressure release.
- After 10 minutes, manually release any remaining pressure.
- Carefully lift the mold out of the pressure cooker.
- Let sit for 2 minutes on a cooling rack.
- Use a silcone spatulay to gently slide around each egg cup.
- Place a plate on top and turn it over, eggs should fall out.
- Serve or freeze.
INGREDIENTSRecipe
Recipe
SERVES 4
Ingredients
- 6Og/2oz butter or margarine
- ½ bulb garlic, crushed.
- 1 cup dry white wine
- 1 pint of cream
- 1 tablespoon of corn starch
- 2 tablespoons of water
- 1 tablespoon lemon juice
- salt and pepper to taste
- 10 oz pasta shells
- 450g/lb prawns/shrimp, shelled and de-veined.
- 120g/4oz scallops, cleaned and sliced
- Smoked salmon chunks
- Lobster chunks (Optional)
- 1 tbsp chopped parsley
Recipe
We love this flavorful pork dish.
You can bake in the oven or the pressure cooker, which is our preference.
Ingredients
- 8 pork chops or rack of ribs
- ½ cup Dijon mustard
- 2 Tablespoons Worcestershire sauce
- 3 Tablespoons soft brown sugar
- 3 Tablespoons curry powder
- Zest and juice from 1 lemon (about 3 Table spoons)
- ½ to a whole bulb, yes bulb, of garlic, we love garlic, adjust to your taste.
- 2 Tablespoons of oil
- Add salt and freshly ground pepper to taste