Short cuts in the kitchen

Press, 1 June 1981, Page 10

Short cuts in the kitchen

ICOOKING .’ with

Celia Timms

This week I am passing on to you some culinary “dodges" I have discovered during the years and conti-. riue to find helpful. Two are decidedly laboursaving: the Bran Muffin Batter which can be prepared and refrigerated for at least three weeks in a covered jar or similar container; and the Banana Batter which can be used for Banana Muffins. Coffeecake, and tea loaf with many variations. Banana batter This mixture can be used to make a Coffeecake, or the Banana Loaf or Banana Muffins. The nuts in the recipe can be replaced with chopped raisins or dates, chopped dried apricots, coconut. chopped prunes or chocolate pieces. It can become a useful basic recipe. To make a 9 in square Coffeecake; approx. 24. 212 inch muffins or a 9 x 5 x 3 Banana Loaf you need: 11 cup margarine or softened butter 1 cup sugar ' 2 medium eggs l l ,'z cups mashed bana (about 4) 1 tablespoon lemon juice 2 cups flour; 1 teaspoon bicarbonate of soda 12 teaspoon each salt and cinnamon ’.i teaspoon grated lemon rind Vi cup chopped nuts (or other substitutes) Method: Cream shortening with sugar until very light and fluffy. Beat in eggs one at a time and beat well after each addition. Stir in the mashed banana and lemon juice. Sift flour with bi-carb, salt and cinnamon and add the lemon rind. Blend in to creamed mixture. Stir in nuts. For the Coffeecake turn into creased 9 inch souare

pan and bake at 180 C for 40 minutes or until tester comes out clean. Slice two additional bananas over top; sprinkle with topping of J /z packed brown sugar mixed with 2 tablespoons of melted butter or margarine and Vzcup coconut. Put cake under grill for 2 minutes or until topping is bubbly and lightly browned. For the Banana Loaf: Turn into greased loaf pan and bake at 180 C for 55 minutes; cool on rack. For Banana Muffins: Spoon into 24 greased muffin pans and bake at 180 C 15 to 20 minutes. Refrigerator bran Muff fins batter This batter must be refrigerated covered for 24 hours before use. It can be stored in a refrigerator, covered, in a glass or crockery container for up to three weeks and used in the quantity required. The following ingredients will make about five dozen muffins. 4 cups whole wheat flour 3 cups natural bran flakes 3 4 cup brown sugar 1 teaspoon salt 2 teaspoons bi-carbonate of soda 1 cup raisins 4 eggs 3 i cup vegetable oil. Hi cup molasses 2'/4 cups buttermilk Method: Combine flour, bran, sugar, salt, baking soda and raisins in a large bowl. Beat eggs in separate bowl and beat in the oil, molasses and buttermilk. Pour the liquid over the bran and flour mixture and blend gently but thoroughly. Cover and refrigerate for 24 hours before use. When ready to use fill

greased muffin tins or patty pans two-thirds full and bake at 200 C for about 15 minutes. Barbecued beef rib bones There are many adults who greatly enjoy picking bones if they have delicious “gobs" of crisp meat attached to them as is the case with those huge meaty beef rib bones. They're messy — but oh so satisfying. Allow about a pound of bones per serving. Simmer the bones for half an hour to partially cook the meat, then add the chosen sauce and bake them in a 180 C oven until tender, about an . hour. They can be barbecued instead of baked if

great care is taken to avoid drying them out, but I think they’re better baked. For six servings you need: About 3 kg. beef rib bones cut from a prime rib roast Method: Put ribs in a large pan, cover with water and simmer only for 30 minutes. Remove ribs and arrange in large shallow dish. Cover with sauce and marinate at room temperature for two or three hours. Bake at 180 C for one to one and a half honours or until meat is tender, turning once half-way through cooking and if using Teryaki Sauce, baste frequently. Teryaki sauce 3 /t cup water % cup Soy Sauce % cup sugar 2 cloves garlic 2 teaspoons grated fresh ginger 2 tablespoons chili sauce Method: Combine all ingredients in saucepan. Heat and stir over medium heat until the sugar dissolves. Leave to cool.

Tomato sauce 1,225 g can tomato sauce 1. 225 g can tomato puree 2 tablespoons French style mustard ’i cup red wine vinegar 2 tablespoons brown sugar 2 cloves garlic teaspoon powdered oregano 1 teaspoon Worcestershire sauce ’,2 teaspoon pepper Method: Combine all ingredients in a saucepan and bring to boil. Lower the heat and leave to simmer for five minutes, uncovered. Stir occasionally. Cool to room temperature. Economy butter There are people who greatly prefer the flavour of butter to margarine but for reasons of economy, or sometimes dietary reasons, use margarine. This recipe is for an economy butter which has less saturated fat rating than butter but is more buttery in flavour than margarine. To make 250 g you need: 1 egg white 2 tablespoons skim milk powder

2/3 cup safflower or sunflower, corn or soybean oil 125 g butter (at room temperature) Method: Combine the eggwhite and the powdered skim milk in a blender or a large' bowl. Leave to stand for 5 minutes. If using blender, buzz until egg white is frothy (one minute). Add oil slowly to blender while at slow speed. If beating by hand, add oil gradually beating very well after each addition. Add softened butter and blend until smooth. Put in a covered container and refrigerate.