Tag: #Biscuits

The Bishops’ Kitchen – July 21

DANDELION & LEMON BISCUITS

  • 20 dandelion heads
  • 125 g softened butter
  • 100g caster sugar
  • 1 egg, zest of 1 lemon & 1 tbsp juice
  • 180g plain flour
  • 20g cornflour
  • 1/4 tsp salt

Method:

Prepare the flowers: wash heads then remove petals by pinching firmly and pulling (a little green is ok but not too much as it can impart a bitter taste).
Cream the butter & sugar until light and fluffy. Add egg and lemon zest. Sift in the dry ingredients and combine well. Add lemon juice and the petals then mix.
Dollop spoonfuls onto a baking tray and cook for 12 mins. at 180°C/Gas 4 until golden.
Cool on a wire rack and enjoy.

DANDELION & BACON SALAD

  • Large handfuls of unopened dandelion flower buds
  • 1 bunch (about 2 large handfuls) young dandelion leaves
  • 4 rashers rindless, smoked, streaky bacon
  • 4 tbsp extra virgin oil
  • 1 tbsp wine vinegar
  • 1 tsp caster sugar
  • Salt & black pepper

Method:

Wash the dandelion flowers and leaves and pat dry between paper towels.
Cut the bacon into small pieces and fry in a dry pan over fairly high heat until crisp then drain on paper towels.
Toss the dandelion flowers in the bacon fat over a medium heat until the buds are just open then drain on paper towels.
Put the dandelion leaves in a salad bowl and mix in the fried bacon and flowers.
Put the oil, vinegar and sugar in a small screw top jar and season with salt & pepper.  Seal the jar, shake well then add to the salad and toss lightly.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

The dandelion (Taraxacum officiniale) is a type of daisy. Found in virtually every kind of habitat and lawn, it is vital to many pollinating insects such as bumblebees, butterflies, hover flies, day flying moths and solitary bees. They are frequently treated as an unwanted weed.

Photo: Florets – Köhler’s Medizinal-Pflanzen – Wikimedia commons

The flower head is infact made up of lots of individual flowers known as florets or ray flowers. Each common dandelion flowerhead contains approximately 150 – 200 florets.
A rich source of vitamins, minerals, the leaves, root, and flowers can all be eaten.

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The Bishops’ Kitchen – April 21

This month there are two chocolate recipes for children to make over the Easter holidays:

CHUNKY DOUBLE CHOCOLATE BISCUITS

115g unsalted butter softened, 115g light muscovado sugar, 1 egg, 1 tsp vanilla essence, 150g self raising flour, 75g porridge oats, 115g plain chocolate roughly chopped, 115g white chocolate roughly chopped.

Method:
Cream the butter & sugar until pale & fluffy. Add the egg & vanilla essence & beat well. Sift the flour over the mixture & fold in with a metal spoon then add the oats & chopped chocolate. Stir in until evenly mixed. Place small spoonfuls of the mixture in 18-20 rocky heaps on lightly greased baking sheets, leaving space for spreading. Bake for 12-15 mins @ 190c/gas 5 until the biscuits have turned pale golden. Cool for 2-3 mins on the baking sheets then lift onto wire rack. The biscuits will be soft when freshly baked but will harden on cooling.

CHOCOLATE PECAN SQUARES

2eggs, 2tsp vanilla essence, pinch of salt, 175g pecan nuts roughly chopped, 50g plain flour, 50g granulated sugar, 120ml golden syrup, 75g plain chocolate chopped into small pieces, 40g unsalted butter, 16 pecan nut halves to decorate.

Method:
In a bowl whisk the eggs with the vanilla essence & salt. In another bowl mix together the nuts & flour. Put the sugar & golden syrup in a pan & bring to boil. Remove from heat & stir in the chocolate & butter with a wooden spoon until both have dissolved & the mixture is smooth. Stir in the beaten egg mixture then fold in the nuts & flour. Pour the mixture  into a 20cm square baking tin lined with non-stick baking paper & bake  for about 35mins or until firm to touch @160c/gas3. Cool in the tin for 10mins before  turning out on to a wire rack. Cut into 5cm squares & press pecan halves into the tops while still warm cool completely before serving.

All recipes are from village resident, Richard Childs.Scroll#Broadwindsor,#Dorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Baking,#ChildrenInTheKitchen,#Recipe,#Chocolate,#Pecan,#Biscuits,#Easter,#Delicious,#BeKind,#BeSafe,#StaySafe