Lincolnshire Poacher Cheese Scones Strictly For Grown Ups Recipes
LINCOLNSHIRE POACHER CHEESE SCONES - STRICTLY FOR GROWN UPS!
Well, why share this delectable cheese with the children?! I discovered this recipe whilst at home in England - it was on a leaflet given out by the Lincolnshire Poacher Cheese company - I have made these twice now, and this is my slightly adapted recipe based on the original. A little bit of history about this superb English cheese.......Simon Jones, who started to make Lincolnshire Poacher, is the fourth generation to be running the farm, which has been in the family since 1917. It is situated on the edge of the beautiful Lincolnshire Wolds about ten miles from the east coast. The lush pastures sit on chalky land, which enables him to have a successful dairy herd in an area where dairy farms are very scarce and cheesemaking is virtually unknown. This cheddar-like unpasteurized cheese is the Supreme Champion at the British Cheese Awards, and is buttery, smooth, and nutty in taste. The sharp flavour will linger on your palate. It is aged anywhere from 18-24 months.
Provided by French Tart
Categories Scones
Time 27m
Yield 8-12 Scones, 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 180°C.
- Sieve flour & baking powder and salt, then add butter and rub together.
- Then add 5oz of the grated cheese followed by the eggs.
- Continue to work the mixture together by hand.
- With the ingredients worked in, pour the mixture out of the bowl onto the worktop.
- Gradually add the milk into the mixture as it is worked together.
- Use a little flour to stop the dough sticking to the worktop.
- Gently roll out the dough to about 1" - 1 1/2" inch thick, then using a pastry cutter (2" diameter).
- Cut out, arrange on a greased baking tray.
- Brush with egg-wash, as an option the remainder of the cheese could be sprinkled on top, bake for 10-12 minutes.
- Serve hot, split and spread with butter!
Nutrition Facts : Calories 1126.6, Fat 35.9, SaturatedFat 20.6, Cholesterol 234.8, Sodium 1028.2, Carbohydrate 169.7, Fiber 5.9, Sugar 0.8, Protein 28
SPEZI FOR GROWN UPS
Spezi is a popular soda in Germany and Austria. It tastes like a mixture of cola and orange soda, with a little hint of lemon. It's delicious, and so is this cocktail version.
Provided by EmmyDuckie
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour triple sec or vodka and cola over ice, stir, and garnish with lemon.
Nutrition Facts : Calories 65, Fat 0.1, Sodium 6.9, Carbohydrate 16.9, Fiber 0.2, Sugar 15.4, Protein 0.2
MAC-N-CHEESE FOR GROWN-UPS
This was sent to me in a William Sonoma magazine and it's a nice variation on an old classic that tends to be a more grown up taste (IMHO) It calls for cavatappi pasta (a fancier elbow looking pasta) but I couldn't find it so just used elbow. Has more steps than most mac-n-cheese I've made but I feel it's worth it and hope you do too.
Provided by Bonnie G 2
Categories Macaroni And Cheese
Time 1h
Yield 1 Pan, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Butter 3-4 quart square baking dish.
- In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
- Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
- Slowly whisk in milk until smooth.
- Simmer, whisking occasionally, 14-16 minutes.
- Discard bay leaf.
- Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
- Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
- Season with Fleur de sel and white pepper.
- In large bowl, combine pasta and cheese sauce.
- Stir in 2 cups mozzarella.
- Transfer to prepared casserole dish.
- Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
- Bake 30 minutes.
- Let stand 10 minutes before serving.
BAKED CAMEL
I discovered this recipe at fooddownunder.com. It differs from the one posted by Mirj, so I'm submitting it here as in my opinion one can never have too many camel recipes. I have definitely NOT adjusted this one to suit my family's tastes! Yield amount was not given, but I'm guessing an entire subdivision. I'm estimating on preparation time as I have no idea how long it takes to scale 1 carp, let alone 20; pit-digging is also not included in preparation time.
Provided by FlemishMinx
Categories Lamb/Sheep
Time P2DT1h
Yield 1 camel
Number Of Ingredients 7
Steps:
- Cook the eggs, peel them.
- Scale the carps.
- Fill the carps with the dates and the eggs. Fill the turkeys with the carps.
- Fill the sheep with the turkeys.
- Fill the camel with the sheep.
- Dig a large pit.
- Place about 500 kilos of charcoal in the pit and light them.
- Wrap the camel in the banana-leafs and place in the pit.
- Cover with earth and bake for two days.
- Serve with rice.
Nutrition Facts : Calories 22298.4, Fat 887.7, SaturatedFat 273.8, Cholesterol 37224, Sodium 12386.4, Carbohydrate 2558.8, Fiber 265.6, Sugar 2171, Protein 1188.4
GROWN-UP CANDIED CARROTS
No marshmallows here! This recipe is sophisticated for grown-ups but children love it too. Plus, it's easy and quick.
Provided by chuckmall
Categories Vegetable
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 1/2 cup water to a boil in a saucepan. Add honey, salt, and then stir. Add carrots. Cook for several minutes, stirring occasionally, until the liquid has mostly evaporated and the carrots are tender. Turn off heat.
- Add cumin, olive oil, and lemon juice and stir. Then serve!
Nutrition Facts : Calories 336.7, Fat 8, SaturatedFat 1.1, Sodium 1036.2, Carbohydrate 69.9, Fiber 6.8, Sugar 57.3, Protein 2.8
AUTHENTIC TURKISH CACIK
Hi I got this recipe whilst staying in Turkey with my Dad and his friends. I make it all the time and it is a big hit in the summer at barbeques! It's different to the usual recipes where you use cucumber and mint as they tend to have a more Greek/Indian flavour to them. I sometimes use rocket in this dish but it's not necessary, however if you do, use very little ( few leaves finely chopped) as it will taste rather funky!
Provided by CarlyBug
Categories Turkish
Time 3h10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Roughly tear the watercress using your hands, if you are using rocket then finely chop and mix in with watercress,now thinly line the bottom of your dish with these leaves(casserole dishes are ideal).
- Pour however much Greek yoghurt you would like over the watercress and using a spoon even out the yoghurt.
- Finely chop your garlic. Personal preference as to how much use use as I am a garlic lover and I tend to overdo it but I use 2 medium sized cloves when making it for new tastebuds! Sprinle the garlic evenly over the yoghurt and using the spoon gently mix into the yoghurt layer.
- Now sprinkle a very tiny amount of lemon and lime juice over the Cacik.
- Finally drizzle olive oil over the Cacik and leave to settle for a few hours in the fridge.
- Serve with Kofte, as an appetizer at barbeques or with whatever you fancy. It is also best when you use fresh bread and dip into the Cacik.
SLEMP (HOT SPICED MILK)
A warm, comforting milk drink for grown-ups and children alike. It's a much healthier alternative to eggnog during the holidays, and simple enough for any time.
Provided by Cinnamon Turtle
Categories Beverages
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan place the milk, sugar, cinnamon, cloves, lemon peel, and saffron. Bring to a boil. then remove from the heat and stir in the tea. Allow to steep for 15 minutes. Strain into cups and serve warm. Top with nutmeg if desired.
Nutrition Facts : Calories 161.3, Fat 9.2, SaturatedFat 5.6, Cholesterol 34.2, Sodium 123.4, Carbohydrate 12.3, Fiber 0.5, Protein 8.1
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