1. Balmoral Shortbread Recipe Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt sugars, granulated Directions: Scottish Shortbread: As far as shortbread is concerned, I'm a great believer in simplicity. The recipe for Balmoral Shortbread below is typical of this style. However, with Scots cookery, one should never ignore Mistress Margaret (Meg) Dods. Her "Cook's and Housewife's Manual" was promoted (ghosted) by Sir Walter Scott, who coined her pseudonym. The recipe for Petticoat Tails is described by Catherine Brown (Scottish Regional Recipes) as "a ladies' shortbread - men generally prefer thick fingers". Other recipes call for additions such as rice flour, cornflour (cornstarch), lemon peel, grnd or possibly slivered almonds (or possibly almond essence) but these are all just curlicues. As for the commercially produced Choc Chip Shortbread and Cherry Shortbread ... they are about as Scots as the Taj Mahal. Note the 3:2:1 ratio - what could be simpler. Preheat oven to 350F / 180C / Gas 4 Sift flour onto a board. Put sugar in a separate pile on the board, and work in butter. Gradually knead in flour: you should end up with a hard dough. Flour the board and roll to a thickness of 3mm to 5mm. Cut into circles and prick with a fork. Bake on a greased tray for 30 min. /COOKIES Source Archive
2. Homemade Udon Noodles - Stompin' Your Way to Dinner! Ingredients: salt, table water, bottled, generic wheat flour, white, all-purpose, unenriched Directions: Dissolve the salt in the water. Set aside. In a very large bowl that youll be able to knead the dough in, add the flour and make a little well in the center. Add the salted water. Use the fork to pull a little bit of flour into the liquid, and then start to use your hands to work the moistened flour into the rest of the flour. Depending on the moisture content of your flour, you might need to add a bit more water. As the dough comes together, it should form into a lumpy ball. If it is too ragged, sprinkle in a bit more water and work it into the dough. Start seriously kneading the dough as hard as you can for about 10 minutes, on a board dusted with bread flour. If the dough is too sticky, knead in a touch more of the bread flour. To knead, fold over from the top, and use the heel of your palm to press it flat again. Turn the dough 45 degrees and repeat. Form the dough into a ball, dust it lightly with flour, and seal it in a large - at least one gallon - zip lock bag. Unzip the bag just slightly on one side so air can escape. Wrap the bag in a large dish towel. Set it on the ground and stand on it. Be careful - the combination of plastic and towel can be slippery! Move around, do a little dance, hop up and down, take a stroll. Your whole body weight on the dough will work it like your hands never could. This helps make the noodles good and chewy. After a few minutes, take the dough out of the bag. It will be pretty flat, but with a rolling pin, roll out any irregularities. Then fold it in thirds, dust it lightly with flour, put it back in the bag, wrap it in the towel and walk on it some more. Repeat this process about 4 times. Then, leaving the dough in the bag, let it rest for 3 hours in a warm place. After its had a chance to rest, walk on it one more time, making a point to try to spread the dough as much as possible. The thinner you can get it by walking on it, the easier the rest of the process will be. Take the dough out from the bag and roll it out on a floured surface until it is a square about 1/8-inch thick. The dough may be pretty stiff and springy, so this may be a bit challenging. If you cant seem to get it thin enough with a rolling pin or if you want a more refined udon, cut it into 4 pieces and run it through the thickest setting of a pasta machine, and give them a good dusting of flour. Or, if you have the time, cover the dough with a damp (not wet) towel and let it rest for half an hour, then continue rolling. Next, dust the dough lightly with flour, fold it from the top to the center and then from the center to the bottom (like an accordian). Then, with one of the long edges facing you, slice off the dough in 1/8-inch pieces. Dust the sliced pieces with a bit more flour as you go to prevent them from sticking. Boil the noodles immediately in a large pot of boiling water, covering them with a towel while you are waiting for the water to come to a boil. The noodles will need to boil for about 7 minutes, stirred with a chopstick to prevent them from sticking together. Traditionally, the noodles are served hot, with a dashi-based stock. But, they are also delicious stir fried with a splash of sesame oil, oyster sauce, soy, sesame seeds and some vegetables or meat of your choice. Source Archive
3. Easy Handmade Udon Noodles Ingredients: wheat flour, white, cake, enriched wheat flours, bread, unenriched salt, table water, bottled, generic Directions: Combine the flours and the salt. Mix and knead in the water little by little. It will be very dry at first, but it will gradually form a ball. When a ball of dough is formed, put it into a sturdy and large nylong bag. Sandwich the bag between newspapers, and step on the dough over the paper. When the dough is flattened, take it out of the bag, fold it over, put it back in the bag and step on it again. Continue for 20 minutes. Form the dough into a ball again, wrap in plastic wrap and rest at room temperature for 1 to 2 hours. Take the dough out of the plastic wrap and cut it up into single sized portions. Flour the cutting board, rolling pin, your hands and the dough balls with flour or katakuriko, and roll out each portion of dough with the rolling pin. Fold the rolled out dough into thirds, and slice into evenly sized noodles. Dust the cut dough with flour or katakuriko as soon as it's cut to prevent it from sticking, and loosen the noodles. This is how the noodles look after being cut and dusted with flour. If you want to store the noodles, wrap each portion in plastic wrap and refrigerator. It will keep for about 3 days. Bring plenty of water to a boil in a pot. Put in the udon noodles while pulling them apart, and cook them for about 10 minutes. Make sure the water doesn't boil over. Drain the noodles into a colander, cool them well in cold water, and they're done! You can use the noodles as-is to eat cold dipped into a dipping sauce or in other cold noodle dishes. To serve in a hot udon noodle dish, warm them up in boiling water. Source Archive
4. Udon Noodles Ingredients: wheat flours, bread, unenriched salt, table water, bottled, generic Directions: mix together in food processor adding in water slowly. knead and refrigerate 1 hour. roll to 1/4 cm thickness and fold into thirds. cut and cook for 7-10 minutes. Source Archive
5. Authentic Handmade Udon Noodles without Getting Your Hands Messy Ingredients: wheat flours, bread, unenriched wheat flour, white, cake, enriched salt, table water, bottled, generic Directions: Mix the bread flour and cake flour together in a bowl. Dissolve the salt in water, and add the water little by little into the bowl with the flour, using cooking chopsticks to mix. Add enough water so that it looks crumbly. It's the right amount when it looks like it's a bit too dry. You don't have to use up all the water! Put the crumbly mixture in a zip bag or other plastic bag, and gather up into a ball of dough over the bag. Let the dough rest for 20 minutes. (This will evenly distribute the moisture through the dough.) Step on the dough over the bag for about 20 minutes. When the dough is flattened, take it out, fold up into thirds, and step on it again. This is the key to making udon noodles with great, springy texture! I always step on it for 40 minutes. Form the dough into a square, and rest at room temperature for 1 hour. I've done everything so far without getting my hands all floury! Roll out the dough about 3 mm thick. Use either bread flour or cake flour to dust your rolling pin and work surface. Fold the dough up into fourths and cut it into 3 mm wide noodles. If the thickness of the dough is 4 mm, if you cut it into 4 mm wide noodles it will look the best. Don't forget to dust the cut noodles with flour as you work. Boil in plenty of boiling water for 4 to 5 minutes to produce shiny, beautiful udon noodles. Any noodles you won't be eating right away can be frozen before boiling. Source Archive
6. Handmade Udon Noodles Ingredients: wheat flours, bread, unenriched water, bottled, generic salt, table Directions: Dissolve the salt in the water. Add to the flour in 3 batches, and fold it in with a spatula from the bottom of the bowl. When the mixture is crumbly, press down with your hands while gathering in the flour to put it together. Add a bit more water if needed. When the dough has come together, knead with your palms really well. By doing so, the dough will become firm and elastic. While incorporating the dusted flour, adjust the consistency to the firmness of your earlobe. When the surface has become smooth, wrap in cling film, and let it sit for at least 15 minutes. The dough will become moist and easier to roll out. I recommend preparing the toppings while you're waiting. Dust a work surface with flour, divide the dough in half, and shape them into balls. Press the dough flat onto the work surface. Roll out back and forth and side to side with a rolling pin. If you roll the dough onto the rolling pin diagonally at the end, the dough will become rectangular. When the dough is about 3 mm thick, dust the dough with flour, fold it into thirds, and cut with a knife. The noodles will expand when they're boiled, so they should be on the narrow side. It's ok even if the width of the noodles is uneven. Take your time! Loosen the noodles, and dust with flour. Prepare the soup. Cook the noodles in plenty of hot water. Stir only a few times at the beginning. After 10-13 minutes, when the noodles have floated to the surface, drain in a colander. Wash the noodles well with cold running water to remove the sliminess. By doing so, the noodles will be firmer and more elastic. Add the noodles in to the soup, and top with your toppings of your choice. The noodles turn soft rather quickly, so boil the noodles right before you eat. For fresh pasta - Source Archive
7. Handmade Udon Noodles Ingredients: wheat flours, bread, unenriched wheat flour, white, cake, enriched salt, table water, bottled, generic Directions: Make the salt water. Warm up 90 ml of water just enough that the salt will dissolve in it easily. Dissolve the salt in it, and leave the water to cool down to room temperature. (10 g of salt is 2 teaspoons) Combine the flours in a bowl. Add the salt water to this little by little while you mix it into the flours. (Don't worry if it looks like there's not enough water in the dough at this stage.) Form the dough into a ball, cover completely with plastic wrap, and rest at room temperature for 30 minutes. (The flour will become permeated with the moisture in the dough as it rests.) Put the dough in a doubled up thick plastic bag (or two plastic bags). Step on the dough evenly, starting from the middle and working towards the edges. When the dough is flat, take it out of the bag, fold up up into a small bundle again, return to the bag and step on it until it's flattened. Repeat about 5 more times. If you have the time, keep folding and stepping on it again and again. Step on it with your kids, step on it with your hubby, step on it with your lover. When you've stepped on it as much was you want, roll the dough up, wrap it in plastic and rest it for 30 minutes to an hour. (You can skip this resting step, but it's better if you don't.) After the dough has rested, flour a cutting board and roll the dough out very very thinly with a rolling pin. Dust with more flour and fold the dough, and slice it into noodles from the edge. Separate the cut noodles as you dust it with more flour. Boil the udon noodles in plenty of water. (If you're serving them cold, cook for a slightly longer time.) Rinse the cooked noodles well in cold water until the surface stickiness is gone. Serve with toppings of your choice. Source Archive
8. ASIAN Rooster NOODLE SOUP Ingredients: FOR THE Straightforward chicken BROTH 3 weight (1.35 kg) or consequently of chicken wings, drumsticks, thighs or full legs 16 cups (3.8 L) of water 2 onions, thinly sliced Cloves in opposition to 1 intellect of garlic, thinly sliced 2 inches (5 cm) or consequently of frozen ginger, grated TO Change THE BROTH INTO SOUP 1 carrot, slice into ribbons with a vegetable peeler 2 bunches of green onions, thinly sliced 8 ounces (225 g) of any Asian veggies (bok choy, lo choy, and many others.), chopped 1 pound (450 g) of clean udon noodles 6 tablespoons (90 mL) of soy sauce 2 inches (5 cm) of frozen ginger, grated 2 tablespoons (30 mL) of rice wine vinegar A handful of delicate fresh cilantro Get started the chicken broth: Toss the Chicken areas into a soup pot and deal with with the water. Way too straightforward! add the flavorful onions, garlic and ginger. Deliver to a sluggish, regular simmer previously mentioned progressively low heat. Protect and incredibly carefully simmer for an hour or consequently as the comfortable warm tenderizes the meat, extracting richness and style to the flesh and bones. One via one, fish out the chicken ingredients, advantage out the bones, toss them out, pull the meat into chunk-measurement parts if will need be, and return the meaty carries on to the pot. add the carrot, green onions, veggies, udon noodles, soy sauce, ginger and vinegar. Convey to a gradual, constant simmer. By means of presently you’re hungry, as a result cook exactly extended adequate for the flavors to brighten and the textures to melt, 10 minutes or consequently. Ladle into bowls, best with some cilantro, serve, proportion and slurp! Directions: Source Archive