Missed last Wednesday’s “C”ute Casual Outfit ideas?  Click here for last week’s installment of OWW.

Let’s begin shall we….. my stomach is already growling.

As ever, all recipes and ‘pins’ available here on my ‘Absolutely Edible’ pinb board.  I’ve worked hard on that sucker!

702 pins and counting!

A greedy girl’s gotta do what makes her happy.

To the foooooood ——->

Feta, Cheddar & Spinach Muffins

Because I love spinach and I don’t care who knows it.

Chicken with Olives

I’ve made this.  It was rich.  It was delicious.  Pioneer Woman, I love you to the moon and back.

Beef Stew with Beer & Paprika

Another Pioneer Woman recipe.  Frikkin amazing, this stew is to die for!

Ms Ree Drummond, it’s leap year.  Will you marry me?

Apple Pie Dip and Cinnamon Sugar Chips

I want to swim in this.

Frozen Grapes as Ice

Even Jesus had sense to turn water in to wine.  He was a clever man and knew what was good for him! Amen to wine.

Baked egg in a ham cup with parmesan cheese and green onions

Because breakfast foods are where it’s at.

Gorgonzola Garlic Bread

That goes for bread too.  Atkins was a fool.

Irish Beef Stew with Guinness

Stews are the foodstuff of the Gods.

Spicy Pasta Salad with smoked gouda, tomatoes and basil

My name is Kate and I am addicted to carbs.  It has been 40 minutes since I last ate pasta.

Mozarella, Tomato and Gnocchi Bake

Gnocchi is the shiz.

Mozarella, Tomato and Avacado Salad

Something healthy for good measure.

Spinach Strawberry Salad with Candied Pecans, Feta & Raspberry Poppyseed Dressing

Am I feeling virtuous yet?

Inside-out Carrot Cake cupcakes

Not. One. Bit.

A great recipe book….

Hungry now?  Sorry….

I am also concious that I don’t want this blog to just be about the 30 Day, so I’m gonna pepper it with a few little delights.

I say delights, because what I have to share has delighted me over the month of June.

If you use Google Reader, you’ll know that you can ‘star’ posts to view later and save to your favorites, and my starred list is growing bigger by the day.  I thought I’d share with my favorite reader round up for the month of June (which may have some older items, or perhaps a few July ones) but you’ll forgive me for that won’t ya!?

All pictures are owned by the respective blogger and all links will take you to the blog in question.

Enjoy finding new blogs and let me know if you have liked this post, I think I’ll continue to do this month on month as it is a great way to bookmark the things I have discovered.  Oh, and Pinterest?  Yeah, I finally got my invitation and have been spending FAR too much time on there.  It is DANGEROUS I tell ya. Click here for a link to my boards if you want to see what I have been pinning.

Reader Round up – June ’11

First up is this GORGEOUS DIY piece of Monogram Art. A monogram of your initial made from buttons! My grandmother has a huge collection of buttons that she has never had use for, and this might be just the ticket. She is a crafter and this is right up her street. Mormor, if you are reading this, I’d love one if you have the time to make me one, once you’ve finished that quilt you are sewing for me of course! :wink wink:.

The handy step by step can be found here via the uber gorgeous blog Emmaline Bride.

Next up is this delicious looking Perfect Iced Coffee to whet your whistle while crafting that monogram button art. Recipe from the amazing Pioneer Woman.

If you are still feeling crafty after the DIY button monogram, and the Perfect Iced Coffee has given you a little caffiene kick, why not dig old those old t-shirts and learn to sew rosettes from t-shirts to adorn newer shirts, pillows, hairbands or just about anything you can think of. Instructions via Emmaline Bride. If you don’t have any old t-shirts, you may still feel pepped enough to fold your t-shirts like they do in stores.

I’d much rather sit and daydream about my Wedding though. I quite fancy a Woodland/Fall theme and these Oak Tree Invitations, via Emmaline Bride are to die for. Mr. S and I both have a thing for trees, so these would fit the bill perfectly.

My Wedding dress is all bought and paid for, so I best stay away from making these Berry Butters with French Toast. Ok, maybe just the once! Pioneer Woman, you are a Devil woman for sharing this recipe, but I still love ya.

Oh, and still on the subject of Weddings, I hate the thought of tossing my bouquet, and it being gone forever but it is a custom I think I’ll stick to, as I spotted The 10 Best Handmade Bouquets - I could just get a replica made after the wedding! Thanks Emmaline Bride for the resource.

I am thinking about Christmas already and it is only July! Is that wrong!? This year I might try to be organized enough to make some gourmet gifts. Michaela Noelle is an aspiring decorator, but boy she has got some great ideas for Cookie Mix Gift Jars - just what I was looking for.

These lovely DIY decorated terra cotta pots would make lovely gifts for Christmas too, or all year round for that matter. Again, from Emmaline Bride - they just find the best stuff!

You might be feeling a little peckish by now so I suggest these Lemon Snowflake Cookies courtesy of A Sweet Spot – I think she might love Christmas as much as I do!

Then you can wash it down with an Elderflower Syrup Champagne that you made at home all by your celver self. The syrup that is, unless you really are rather talented at squishing grapes and live in Champagne! Two things combined into a perfect marriage Elderflower and Champagne – pure heaven. Thanks so much Georgia Pellegrini I LOVE this tutorial. Store bought syrup cordial and syrup is too expensive so this is great.

I hope you all had a fantastic 4th July and I’ll be back with July’s Reader Round up in early August.

What is the English cooking term for…..?

Oh, how I know it is frustrating when you see an amazing recipe on a blog or a website, and think “I’d love to make that”, it looks so yummy. Wait…….wait! What is cilantro? I don’t think I have a broiler. What are broad beans? Are they like Fava beans?

Will I like that ingredient and how ever will I find it in my local Tesco’s or Grocery store!?  Do they even have that ingredient in my country?

Here is a quick and easy cheat-sheet some of you may find useful, especially if you an American ex-pat in the UK, or vice versa….

Now go forth and collect as many recipes from your friends across the pond and wow your local friends with your ‘exotic’ ingredients.  Wink, wink!

Ingredients

All-purpose flour = Plain flour

Andouille sausage = Smoked sausage

Baking soda = Bicarbonate of soda

Bouillon granules/cubes = Stock cubes/stock

Cilantro = Fresh coriander

Confectioners’ sugar = Icing sugar

Frozen whipped topping = Long-life whipped UHT cream

Corn syrup = Golden syrup

Cornstarch = Cornflour

Egg substitute = Egg white

Eggplant = Aubergine

Fava beans = Broad beans

Frosting = Icing

Garbanzo beans = Chickpeas

Graham cracker = Digestive biscuit

Granulated sugar = Caster sugar

Great Northern beans = Cannellini beans

Green onions = Spring onions

Ground beef (ground lamb, turkey, pork) = Minced beef (minced lamb, turkey, pork)

Half and half = Single cream

Ham steaks = Gammon steaks

Heavy cream = Whipping cream

Instant pudding mix = Whipped dessert mix

Jell-O® gelatin = Jelly

Jelly = Jam

Lasagna noodles = Lasagne sheets

Molasses = Treacle

Non-fat milk = Skimmed milk

Oatmeal = Porridge

Pie crust = Pastry crust

Pizza crust = Pizza base

Pork tenderloin = Pork fillet

Potato chips = Potato crisps

Reduced fat milk = Semi-skimmed milk

Semisweet chocolate = Dark chocolate

Shortening (e.g., Crisco®) = Butter or Margarine, or Vegetable fat spread (e.g., Stork®)

Snow peas = Mangetout

Tomato paste = Tomato puree

Whole wheat flour = Wholemeal flour

Zucchini = Courgette

Cookery Terms

Appetizer = Starter

Entrée = Main Course

Biscuit = Scone

Broiler = Grill

Canned = Tinned

Cookie = Biscuit

Cookie sheet/baking pan = Baking tray

Hard-cooked eggs = Hard-boiled eggs

Mold = Mould (as in a shape maker, not out of date)

Noodles = Pasta

Pie pan = Pie tin

Plastic wrap = Cling film

Rack = Shelf (oven)

Shortdough pastry = Shortcrust pastry

Stovetop = Cooker/hob

Let me know if you have found this useful?

I will be sharing my version of metric/imperial conversions for cooking shortly.

Let me know if I have missed anything else or if anything isn’t quite right!?

Happy cooking!

]]> http://www.mrsstepford.com/recipes/american-english-ingredient-conversions/feed/ 5 http://www.mrsstepford.com/recipes/old-fashioned-pancake-recipe/ http://www.mrsstepford.com/recipes/old-fashioned-pancake-recipe/#comments Wed, 02 Mar 2011 11:38:15 +0000 Mrs Stepford http://www.mrsstepford.com/?p=859

When is pancake day? It is little under a week away, this year is it set for Tuesday March 8th, 2011.

 
The recipe I have added below comes courtesy of Delia Smith, and English cook with a television series and who has written great books, such as ‘How to Cook’.  Since the 1970′s she has breaking down recipes into clear instruction using step-by-steps and tells you what you should be looking for as well as what you should be doing.
I have noticed in the past few years, the trend to buy ready-made pancake batters and dry mixes, which in my experience, have turned out terribly. Seriously, there is nothing more fun to kick-off lent than using all your store cupboard ingredients, getting the kids involved in cooking and tossing pancakes like it was going out of fashion.

So here is my step-by-step on how to make traditional English style pancakes (which are a lot thinner than American ones). However, the fun really comes at the end when you sit down and build your own pancake topping. Banana and Vanilla sugar anyone?

Makes about 12-14 pancakes

The ingredients needed for pancake batter

The measurements are suited to the UK as it is a UK recipe, but are simple enough to convert to American measurements – as I have to do with most of my cooking at home.  I get confused as to where I am most days!  Asking an English friend for a cup of sugar will get me literally a ‘cup’, be it whatever shape or size they have the kitchen.

110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter

Great topping ideas for pancakes

Jam – your favorite type
Caster Sugar
Granulated Sugar
Cocoa Powder
Vanilla Sugar
Nutella
Sliced Banana
Sliced Strawberry
Berries
Chopped Nuts, such as Pecans or Walnuts
Whipped Cream
Lemon Juice
Lemon Wedges
Maple Syrup

Method

1. Sift the flour and salt into a large mixing bowl.

2. Make a well in the centre of the flour and break the eggs into it.

3. Whisk the eggs – incorporating any bits of flour from around the edge of the bowl.

4. Gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).

5. When all the liquid has been added, use a spatula to scrape any bits of flour from around the edge into the centre, then whisk again until the batter is smooth.

6. Melt 50g/2oz of butter in a shallow frying pan or skillet.

7. Spoon 2 tbsp of the butter into the batter and whisk it in, then pour the rest into a bowl, use it for the pan, using a wedge of kitchen paper or pastry brush to smear it round the pan before you make each pancake.

8. Get the pan really hot, then turn the heat down to medium.

9. 2 tbsp of batter should be about right for an 18cm/7″ pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go.

10. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.

11. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate, and keep them in a warm place while you make the rest.

To serve, put the pancake stack on the table with the fillings.  Place a plate at each setting, spoons, forks, knives and napkins and let your family get to work.  You can roll, fold, squidge, dip, use a knife and fork, or your hands - whatever pancake way of eating suits you best.

Have a Happy Shrove Tuesday (Pancake Day)

I absolutely love making soups, it feels so satisfying to throw a few ingredients into a pot, let them simmer away and then whizz it all up to make a healthy, delicious and heart-warming dish for the family.

Because they are so easy, I make myself believe I have a real talent for making soups! I am the Queen of soup making! (ahem)

Mr S doesn’t disagree, so we’ll keep it a secret between you, me and the fence post that we can all make soups with our eyes closed.

Here is a recipe for one of our family favorites – Carrot and Coriander Soup.

Ingredients

Serves: 3 as a lunch, or 4 as a light starter to a main meal

2 tbsp olive oil
½ onion, chopped
1 garlic clove, finely chopped
2 small carrots, peeled and chopped
400ml/14fl oz vegetable stock
3 tbsp chopped fresh coriander leaves
salt and freshly ground black pepper

Method

1. Heat the oil in a pan over a medium heat, add the onion and garlic and fry for 3-4 minutes, or until softened.

2. Add the carrots and continue to fry for 3-4 minutes, or until softened.

3. Add the stock and bring to the boil, then reduce the heat and simmer for 6-8 minutes, or until the carrots are tender.

4. Stir in the coriander and season, to taste, with salt and freshly ground black pepper.

5. Cool slightly, then transfer the mixture to a food processor (or use a hand blender) and blend until smooth, or to the consitency you like if you prefer your soups with texture.

6. Serve at once with warm crusty bread.

Enjoy!

This soup is suitable for freezing if dispensed into an appropriate container.
I like to freeze batches and take them to work to heat up from frozen in the microwave as a healthier alternative to canteen meals.

More great soup recipes can be found in this book

This is the first recipe I have ever published on the internet, so let me know if you’d prefer step-by-step instructions in pictures, or if there is anything else you’d like me to include in the recipe details.