OUR FAVORITE 11 RECIPES THAT USE SOUR MILK – THE KITCHEN ...
Provided by Cassie Marshall
Number Of Ingredients 5
Steps:
- In a bowl, mix together the flour, baking soda, sugar, and salt.
- Add the sour milk and mix to combine with a wooden spoon. This should make a sticky dough that is not overly wet.
- Transfer the dough to a lightly floured work surface and shape into a circular loaf using your hands.
- Place this loaf in an oven-safe skillet that has been greased thoroughly with butter. Using a sharp knife, score the top of the loaf about 1 inch deep. The traditional scoring pattern is a cross.
- Place in an oven that has been preheated to 350 degrees Fahrenheit. It will need to bake for around 40 minutes. We suggest allowing the loaf to cool for an hour when removed from the oven, before serving.
- If you choose to make the bread using whole-meal wheat flour it will make a slightly soured brown loaf. Traditionally soda bread is made with white flour.
CHOCOLATE & BANANA CAKE RECIPE - BBC GOOD FOOD
Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long
Provided by Good Food team
Categories Dessert, Dinner, Supper
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield Makes 1 large loaf cake
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
- Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
- Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.
Nutrition Facts : Calories 502 calories, FatContent 27 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 43 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.51 milligram of sodium
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CHOCOLATE FUDGE CAKE RECIPE - BBC GOOD FOOD
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CHOCOLATE & BANANA CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dessert, Dinner, Supper
Cuisine British
Calories 502 calories per serving
- Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.
CHOCOLATE FUDGE CAKE RECIPE - BBC GOOD FOOD
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Total Time 1 hours 20 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 502 calories per serving
- To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.
SMOKED SALMON BLINIS RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 26 calories per serving
- 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter. 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. * Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. * Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. * Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. * A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. * Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.
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Calories 113kcals per serving
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GIANT YORKSHIRE PUDDING RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 30 minutes
Cuisine European
Calories 393 calories per serving
Preheat the oven to 220ºC/gas mark 7. Add 2 tsp oil to each of 4 x 18½cm sandwich cake tins and put them in the oven to heat up.
Meanwhile, sift the flour into a large bowl and make a well in the centre. Beat in the eggs until smooth, then gradually add the milk, beating until the mixture is smooth and free of lumps.
Pour the batter into a jug. Remove the hot cake tins from the oven and carefully pour a quarter of the batter into each tin. Bake for 20 minutes, or until the puddings are well risen and golden in colour.
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SMOKED SALMON BLINIS RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 26 calories per serving
- 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter. 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. * Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. * Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. * Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. * A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. * Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.
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GIANT YORKSHIRE PUDDING RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 30 minutes
Cuisine European
Calories 393 calories per serving
Preheat the oven to 220ºC/gas mark 7. Add 2 tsp oil to each of 4 x 18½cm sandwich cake tins and put them in the oven to heat up.
Meanwhile, sift the flour into a large bowl and make a well in the centre. Beat in the eggs until smooth, then gradually add the milk, beating until the mixture is smooth and free of lumps.
Pour the batter into a jug. Remove the hot cake tins from the oven and carefully pour a quarter of the batter into each tin. Bake for 20 minutes, or until the puddings are well risen and golden in colour.
Fill the Yorkshires with your roast dinner and gravy, and serve immediately.
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