Books: Cooking by Cuisine -> Cooking British
Cooking with the Two Fat Ladies
Wright, Clarissa Dickson
Published: January 20, 1998
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Cooking with the Two Fat Ladies is a delectable, calorie-filled breath of fresh air from the usual low-fat cookbooks. The dynamic duo of Clarissa Dickson Wright and Jennifer Paterson roars across the U.K. on their Triumph 950 motorbike,
gathering fine recipe ideas from villages and towns all over the idyllic British countryside. Based on a popular BBC cookery program of the same name, the book bursts with the unbeatable flavors of heavy cream, real butter, and full-fat cheeses. The book
is divided into five important food groups: fish, meat, cakes, fruit, and game. Tempting color photographs of the Fat Ladies' recipes titillate the taste buds. Irresistible is Jennifer's Adult Chocolate Cake; the combination of ingredients--bittersweet
chocolate, sugar, butter, and eggs--form a divine creation certain to elicit groans of ecstasy from all who sample it.
The featured recipes are rich in flavor and texture. How about Ham with Leeks and Cream Sauce to warm up a rainy afternoon? Or
Yorkshire Gingerbread, a stunningly beautiful dessert heaped with cream. Some of the recipes are not for the faint of heart (or vegetarians); Rabbit with Anchovies and Capers, and Pigeon Breast with Honey and Ginger may not be everyone's cup of tea.
Cooking with the Two Fat Ladies is quite an event--a culinary trek into the land of politically incorrect butter and chocolate, laced with a dash of quintessential British humor.
A recipe from Cooking with the Two Fat
Makes about 12
Fresh scones, still warm from the oven, are part and parcel of the delicious teas of our childhoods. No one seems to make them nowadays; instead, they buy terrible things in supermarkets tasting of soda and
studded with soggy fruits. Scones take but a moment, so do try them.
1 2/3 cups self rising flour
small pinch of salt
4 tablespoons butter
2/3 cup milk, fresh or buttermilk.
Preheat the oven to 425 degrees F. Mix the flour and salt
in a large bowl. Rub in the butter with your fingertips until it all resembles crumbs. Mix in the milk. Form into a soft dough with a metal spatula. Knead lightly on a floured board, then pat out into a round 3/4 inch thick. Cut into 2-inch rounds with a
Place the rounds on a greased and floured baking sheet and brush with milk. Bake for 10 minutes until well risen and brown. Cool on a rack, but eat when still warm, with lots of butter, clotted cream, and jam.
Fruit scones: Add 1/3 cup dried fruit and 2 tablespoons superfine sugar.
Savory scones: Add 3/4 cup grated hard cheese and 1 teaspoon dry mustard, or 1/3 cup minced olives, anchovies, or what you fancy.
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