Monday, November 26, 2012

How to Make Yorkshire Puddings

I am married to an Englishman (don't say Brit, it annoys him). I have had to learn to make a few of his favorite dishes from the Motherland. Before I met my Oliver, I thought Yorkshire puddings were some sort of gross... well, pudding. I was way off. They are actually delightful, simple pastries that you can't stop dipping in gravy and shoving in your mouth. Also, I haven't met a man, woman or child that doesn't love these. When I make them, they are gone in minutes.
Not pudding!

I was lucky enough to learn how to make these alongside Oliver's Mum and Gran. I use their recipe.


Preheat the oven to 425 degrees Fahrenheit. In a mixing bowl, combine the following ingredients:

4 eggs
1 cup flour
1 cup milk
A pinch each of salt and pepper

Mix until it has the consistency of pancake batter. Feel free to add more flour if you think it needs it. This is not an exact science. The fun is perfecting it to suit your tastes.
The batter -I bet you have the ingredients already!

In a cupcake tin, drip a bit of oil into each cup. See my picture, just a few drops. Put the cupcake tin with just the oil into the oven. The key to this recipe is to heat the oil before adding the batter. I leave my oven open a crack while the oil is heating in case it gets a bit smoky. I usually let the oil heat up for 10-15 minutes. I also put my cupcake tin on top of a cookie sheet to make it easier to take in and out of the oven.

Look close...there is oil in there

My oven cracked the smoke doesn't build up from the oil heating and blast me in the face.

Once the oil is heated, take it out of the oven and add the batter. Fill each cup about halfway and return to the oven. I cook mine for 20 minutes, and I keep a close eye on them (but don't open the oven door, use the oven light so all the people from England don't yell at you). They should rise and look glorious. 


We serve ours with proper English gravy called Bisto. I find it in the international section of our grocery store. We serve them whenever we have Sunday dinner. I make them while the turkey is resting so they are hot for meal time. We use the juices from the turkey to make the gravy along with the Bisto mix. Remember, English gravy is darker and thicker than what most Americans are used to. Enjoy!

Ahh, Bisto! 

Tuesday, November 20, 2012

Super Simple Hot Oil Hair Treatment

What is a gal to do when she is desperate for a deep hair conditioning treatment and in no mood for leaving the house? Head into the kitchen!

My hair is color treated, heavily styled and always in need of nourishment. I have tried hundreds of products over the years, and everything seems to get pricier by the minute.

So the other day I looked on Pinterest for homemade remedies. Most of them called for items I didn't have handy, but almost all if the remedies used olive oil. I decided to use olive oil on its own. It worked so well that I now keep a bottle in my shower.

What I did: I wet my hair and worked a generous amount of extra virgin olive oil into my hair. I let it set for at least 10 minutes. I discovered it can easily drip everywhere (like down my face), so I soak in the tub while the magic happens. Make sure to rinse really well! I also put my favorite conditioner in after I rinse. It gets rid of any possible oil smell. Rinse well again. My hubby couldn't believe how soft my hair was! (And relieved as to why olive oil was in our shower)

I use generic olive oil that costs less than $6.00