Tulip's Kitchen: Nice bit of Crumpet!

Wednesday, 14 April 2010

Nice bit of Crumpet!

Have you been watching the Hairy Bikers - The Mum knows best series? I have, and have really enjoyed it! Nothing posh, no fancy pretentious recipes just homemade no nonsense cooking!
This recipe comes from the series and its something that really caught my eye. Homemade crumpets, now every time I cook something like this my kids ask the same question.... WHY? Why would you do this when you can just go to the shops and buy them???!

This is why... fresh tasty crumpets, straight from the skillet, slathered with cold butter and eaten at the kitchen counter because that where we were standing when they were ready to eat, thats why!!!

These little beauties will be made again and again.... and I'm sure with a bit more practice they'll have more bubbles on top too! In fact, I have a tent full of teenagers who I'm sure would love another batch of these for breakfast.... I'm off to make some more....

9 comments:

chris said...: They look fab Julie. YUM

Chris; 14 April 2010 at 09:40
Belinda Wood said...: Ooh very nice bit of crumpet Julie! Almost as good as my buns!! xx; 14 April 2010 at 10:17
The Early Shift said...: Right - you've inspired me now Julie! Despite my initial misgivings, I am going to try these...what did you use as the "crumpet rings"?; 15 April 2010 at 12:47
Tulip said...: Thanks guys.
Rachel - I don't have proper crumpet rings, so I used well greased pastry cutters.... it did mean all my crumpets were different sizes but that didn't matter.

I also did them without the rings and called them piklets!!!; 15 April 2010 at 16:45
Beth (jamandcream) said...: I've got the book and have bookmarked these - I love a nice buttery crumpet; 17 April 2010 at 10:22
Marie Rayner said...: Those crumpets look great Julie! I wonder where you could buy crumpet rings. I do have some metal rings that I got at lakeland several years ago. I wonder if they would work? I am going to try making my own soon, I promise! Yours have inspired me!; 26 April 2010 at 07:20
Tulip said...: Marie - Metal rings are exactly what you need. I'm going to invest in some soon as the pastry cutters were not ideal... the fluted edges made it difficult to get them out, especially when HOT!!!

Let me know what you think of them and no doubt you'll be posting photos... can't wait!!!

You too Rachel, I want to see photos when you've done yours too!; 26 April 2010 at 09:35
Heatherfeather said...: These look great! I have made crumpets before, but it has been too long since I made them again. I will have to try this recipe out and see if I prefer it to my old one. The ones in the shop sin London were so good, I never felt the need to make them at home - but now I am in the US and it isn't as easy to find good ones.; 27 April 2010 at 14:26
Anonymous said...: I loved that series too. Am still wondering whether or not to get the book. I have made the pakoras from the series a few times and they are delicous!; 11 May 2010 at 11:19

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

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Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.