Rock Buns : The Recipe Corner

Link: Rock Buns : The Recipe Corner

Today’s recipe was very like this one, except my cookbook called for 1/4 less butter, no candied peel, and currants instead of mixed dried fruits. Mine also called for an egg wash on top, but I think I’ll leave that off next time I make them. Fraser declares that they’re just like the ones he enjoyed as a kid.

They have a nice consistency – like a cupcake inside and slightly crisp outside.

Oh, and to save you doing the math or searching, that’s 1.5 cups of flour and 1/2 cup of sugar. To make self-raising flour, measure 1.5 tsp baking powder & 1/2 tsp salt for every cup of flour. Put those in the measuring cup before adding the flour.

Smoked paprika chicken stroganoff recipe – Channel4 – 4Food

Link: Smoked paprika chicken stroganoff recipe – Channel4 – 4Food

Holy cow, that was GOOD!

We made the following changes to suit what we had on-hand:

No sugar-snap peas

Sliced parsnip instead of mushroom

Yellow pepper instead of green

Fresh basil instead of parsley

As for the spätzle, we just dropped it into a pot to make tiny dumplings, instead of the noodle shapes you’d get if you followed Ramsay’s instructions to force it through the holes of a colander.

It was absolutely delicious!

We were thinking, because we have lots of vegetarian and gluten-free friends, if we wanted to make this vegetarian, we’d just use tofu or Quorn grilled chick’n cutlets instead of the chicken, or possibly sweet potato. To make it gluten-free, I think rice flour would be the way to go for the spätzle.

At any rate, I highly recommend it! It was really easy, and one of the reasons we so love using Ramsay’s recipes is that he gives time-management advice in with the steps.