Recipes that worked

I hosted an Epiphany Tea for the women of our church on Saturday. It was the first time for many. By no means was it a proper tea. I had intended to make scones and have clotted cream and lemon curd, but time ran out. One of the ladies made cucumber sandwiches, so I feel in some essence, there was something traditional at the tea. I never knew how clotted cream was made and after stumbling on this recipe on the internet, I decided to try it. Although I didn't serve it at the tea, I tried it at home and viola, it worked. It was absolutely delicious. Here's the recipe if you would like to try it.

Clotted Cream Using Heavy Cream (as much as you would like--at least 2 cups), heat the cream over low heat (I used a double boiler). Cook down to about half. This will take a while. Don't let it boil or burn. Allow the cream to form a crust on top. Cool and place into refrigerator overnight. On the next day, whip the crust into the cream as you would to make whipped cream. DO NOT add any sweeteners. Whip until thick. Refrigerate. Delicious!! Serve with Scones & Jam.

I must have been on an English food fetish. On Sunday I made a Pot Roast and was craving some really good roasted potatoes. This probably, other than custard, was one of my favorite dishes while living in England as a child. They came out delicious. The family loved them. Here's the recipe if you would like to try it too.

English Roasted Potato

Preheat oven to 400°F.
Peel the potatoes and quarter them. (depending on the family 1 1/2 potato per person)
Place in a saucepan and cover with cold, salted water.
Bring to the boil and then simmer for 5 to 6 minutes.
Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
This will begin to break down the edge of the potatoes.
These slightly rough edges will become crisp and crunchy during the roasting.
Heat a frying pan with 1/4 inch of oil or melted lard. (I used margarine)
Once it's hot, the potatoes can be lightly rolled in the flour, shaking off any excess.
Fry the potatoes in the oil, turning occasionally until completely golden brown.
Now transfer the potatoes to a roasting pan.
Pour some of the cooking oil into the pan (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan.
Roast for another 30 minutes. Remove the crispy roast potatoes from the pan and serve.