My favourite recipe

[manicorganic]

It's the newbie here again and thought it would be fun to post our favourite recipe to share.

Here goes mine:

LAZY DAY COBBLER

ONE STICK BUTTER OR MARGERINE
ONE CUP SELF RISING FLOUR
ONE CUP SUGAR
1/2 CUP MILK
2 CUPS CAN FRUIT

MELT BUTTER IN GLASS BAKING DISH. COMBINE FLOUR, SUGAR, AND MILK. POUR OVER MELTED BUTTER. POUR FRUIT WITH JUICE OVER THE FLOUR MIXTURE. BAKE IN 350 DRGREE OVEN TILL GOLDEN BROWN.

[Two_Sheds]

No, man! We Brits can't cope with cups...what is it in mugs?

[manicorganic]

Cups or Mugs

Either, but a cup holds 250 ml. Hope this helps.

[shirlthegirl43]

No, man! We Brits can't cope with cups...what is it in mugs?

You can buy measuring cups in most baking shops Two Sheds - much easier than trying to convert it I promise. The stick of butter is 2 ounces though.

[shirley]

sound lovely. I will give it a go

[madderbat]

Cornish pasty

Ok, here goes. I know this will open up a can of worms with other Cousin Jacks, but this is my gran's recipe

I'd be grateful if people would report if it works, as I'm not brill at remembering things these days, so please let me know if it works!

Cornish Granny’s Pasties

for 2 pasties
shortcrust pastry made from
8oz plain flour
4 oz butter
water

8 oz pork fillet or shin beef, depending on preference
1 onion, 1 medium potato, 1/2 small swede
1 egg beaten

heat oven to very hot - 210C or 220C; grease baking sheet with oil
Make pastry and chill in fridge.

dice the meat, remove any fatty/stringy bits
finely dice onion
peel and grate swede
peel and thinly slice potato

cut pastry in 1/2 and roll both halves into circles - use a tea plate to make the shape. Don't roll too thin, about 1/4" is ok, but less will do if you want a bigger, thinner pasty.

Put thin slices of potato across the middle of each piece - this helps to stop pastry going soggy from meat juices.
put diced meat across on top of potato, cover with onion and swede.
add salt/pepper to taste.

next 'paint' edge with egg and join from the middle working towards each side. 'Crimp' by squeezing pastry between finger and thumb and slightly pushing with other hand working from middle down each side. Use fingers to push filling back in!

Place on baking sheet and glaze with rest of egg (invariably a bit left over)

'Bake like fate' in oven for 10-15 mins then turn oven down to 150C and leave for rest of hour.

When cooked (and NOT before the hour is up) put on cooling rack and allow to cool slightly before eating.

After a bit of practice you will be able to work out what size potato and how much swede to grate (or do it over the pasty)

These are excellent cold and would be good to take for a picnic on the lottie.

[kernowyon]

pasty recipe

[QUOTE=madderbat;79550] I know this will open up a can of worms with other Cousin Jacks, but this is my gran's recipe

Obviously not many other cousin jacks out here!!!!

great recipe but my granny and my mum both always used beef skirt for their pasty and always diced all the veg.

also i can remember the pasty touching both sides of the oven and having to cut it in half to eat. 'Half for now, other half for crib tommorow'

[madderbat]

[QUOTE=kernowyon;86632]

I know this will open up a can of worms with other Cousin Jacks, but this is my gran's recipe

Obviously not many other cousin jacks out here!!!!

great recipe but my granny and my mum both always used beef skirt for their pasty and always diced all the veg.

Also I can remember the pasty touching both sides of the oven and having to cut it in half to eat. 'Half for now, other half for crib tommorow'

You are perfectly right about the meat, should have put skirt instead of shin (never quite sure what the difference is!) Apologies for that.

Nan used to slice her swede paper thin in little slices, same with potato, but how do you describe that to 'furriners'? I usually find that if I try and use slices it's quite easy to split the pastry, so grated is easier. Tastes the same though!

And yes, we used to get enormous ones and have to 'run up and down the garden to make room'! Probably explains why I am overweight now