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Ingredients: --------------- 350g self-raising flour 1 tsp baking powder ¼ tsp salt --- 85g butter, cut into cubes 3 tbsp caster sugar -- 175ml warm milk 1 tsp vanilla extract squeeze lemon juice (see tips below) 5ml --- beaten egg, to glaze, apply to the top only jam and clotted cream, to serve Method STEP 1 Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix. STEP 2 Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar. STEP 3 Put the milk into a jug and heat in the microwave 1000w for about 40 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment. STEP 4 Put a baking tray in the oven. Heat the oven to 220C/200C fan/gas 7. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. STEP 5 Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 2.5cm or 1 inch deep. Take a 5 cm or 2 inch cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four. STEP 6 Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh. Making your own Self-raising flour --------------------------------------------- 350g self-raising flour, plus more for dusting Self-raising flour formula = 100g plain flour + 4g baking powder So 350g plain flour + 4g * 3.5 350g plain flour + 14g baking powder

Quiche Lorraine is a French tart with a filling made of cream, eggs, and bacon or ham, in an open pastry case. Ingredients ▢ 1 refrigerated pie crust ▢ 6 large eggs ▢ ¾ cup milk or cream ▢ ¾ teaspoon salt ▢ ¼ teaspoon black pepper ▢ 1 cup cooked ham chopped ▢ 1 ½ cups shredded cheese (Gruyere and sharp cheddar) ▢ 3 tablespoons green onions Instructions Preheat oven to 375°F. Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired. In a large bowl, whisk together eggs, milk, salt and pepper. Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture. Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Incredibly good when used with the BBC White Sauce Prep half an hour Ingredients Meat sauce 455 g sweet Italian sausage 340 g lean ground beef 80 g minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste/concentrate 2 (6.5 ounce) cans canned tomato sauce/Passata 120 ml water 25 g white sugar 1 g dried basil leaves 1 g fennel seeds 2 g Italian seasoning 18 g table salt, divided, or to taste 1 g ground black pepper 15 g chopped fresh parsley Simmer for two hours Freezes Well. Red sauce, pasta, white white Repeat then cover generously with grated mozzarella Directions In a big pot or pan, cook beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange lasagna sheets over the meat sauce. Cover with white sauce. Repeat three times. Top with grated mozzarella. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving

Chicken breasts x2 Olive oil Cajon seasoning (50 g) 2 tbsp pap 2 tbsp gar 2 tbsp kosher salt 20 g 1 tbsp onion 1 tbsp sugar 1 tbsp cayenne 1 tbsp thyme 0.5 tbsp black pepper 0.5 tbsp white pepper Into a hot pan 50 g butter Fry seasoned chicken 4 cloves of garlic finely chopped Pan 50 g butter the chopped garlic Cream 150 ml Whisk Cheese 50 g Para Two portions of cooked spaghetti Slice chicken Lay on pasta Sprinkle chopped parsley

Chef John homage, original video here https://www.youtube.com/watch?v=ElDAcsVTMaI Ingredients 1 clove garlic, finely grated 1 tablespoon finely grated fresh ginger 3 tablespoons soy sauce 3 tablespoons sake 1 tablespoon mirin ⅛ teaspoon sesame oil ¼ teaspoon ground black pepper 1 pinch cayenne pepper ½ teaspoon white sugar ¼ teaspoon kosher salt 1 ¼ pounds boneless, skinless chicken thighs, cut into 2-inch pieces 1 cup potato starch 1 quart canola oil, or as needed

Do you need to make a little sweet treat for your ma, da, brother, sister, or significant other's birthday? Well, According to my wife I haven't cooked anything edible in several weeks so do you…. fancy grabbing something sweet, tasty, and significant other approved? What do you do? You reach for this, $TITLE, not carrot sticks, and not rice crackers. Savor these with your favorite cuppa tea, or a fancy rich dark roast Arabica coffee. You deserve it! They're basically a lovely shortbread cookie, with a layer of rich caramel covered in chocolate, ideal for diabetes, fatties, and those who enjoy good old Saturday night binge eating and food disorders. They make an excellent gift too. The "millionaire" means better than regular Scottish shortbread, billionaire means salty caramel, naturally. The Scots were so poor their rainbows were in black and white. Sad face. Hopefully, with rampant inflation, you can afford to buy these ingredients because… Today I’m gonna show you how to make the real deal, the Pot Of Plenty Millionaire Shortbread. But Before we get into it, don't forget to give this video a like, if you want to see more of my videos. For all of you guys, the way that the YouTube algorithm works now you have to like or subscribe if you ever want to see my videos. It's effortless to hit the Subscribe button, or better yet hit the little bell, just do that, it helps pay for ingredients, won’t someone think of the kids! okay that's it let's get back into the video. Short Bread: For the shortbread, it really is quite basic, when using a mixer to make it, combine butter and sugar, beat until creamy, and then add in the flour and combine until a dough is formed. Did you know high-calorie treats like this are a leading cause of diabetes in the undead, the fat, and soon-to-be diabetic? They are also known as Wellington Square (typical Brit cultural appropriation), aka Caramel Shortbread (a more modest and likable name) Part Measure Ingredient base 250 g flour base 175 grams butter unsalted base 75 grams sugar granulated caramel 800 grams condensed milk caramel 100 grams butter (unsalted) caramel 100 grams Normal sugar topping 200 grams plain chocolate

Beef bourguignon, bœuf bourguignon, beef Burgundy, and bœuf à la Bourguignonne is a French beef stew, with lightly fried beef and then stewed slowly in a closed pot in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.