Dillsodascones Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
• Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Steps:

• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

Steps:

• Preheat oven to 220.C.
• Sift flour with salt & bi-carb soda into a bowl.
• Rub in butter with fingertips until mixture resembles breadcrumbs and then quickly mix in combined buttermilk & sill to form a soft dough.
• Turn onto a floured board, knead lightly, then roll out to about 2cm thickness.
• Stamp out 5cm circles or cut into triangles.
• Bake on a lightly floured baking sheet for 12-15 mins, until well risen & golden brown.

Steps:

• Mix cheese and dill together lightly in bowl and set aside.
• Mix flour, baking powder and salt together. Cut in butter with pastry blender, fork or fingertips until mixture is uniformly crumbly, like corn meal. This step may also be done in food processor and mixture transferred to large bowl.
• Preheat oven to 400 degrees.
• Add eggs, all but tablespoon of cream, dill and cheese and mix very lightly but thoroughly to make soft dough. Do not overmix.
• Transfer dough to well-floured board or work surface, pat it into even square, then roll it lightly to make 12-inch square about inch thick. Mix egg yolk with remaining tablespoon of cream and brush on dough. Cut dough into 4-inch squares and cut each square on diagonal in four, to make triangles. Place triangles about 2 inches apart on greased baking sheets and bake about 20 minutes, until golden. Cool 15 minutes.

Steps:

• heat oven to 400*F.
• in medium bowl combine all ingredients except eggs and halh-and-half.
• cut in butter until crumbly.
• stir in eggs and half-andhalf just until moistened.
• turn dough onto lightly floured surface, knead until smooth about 1 minute.
• divide dough in half, roll each half into 8" (20cm) circle.
• cut each circle into 8 pie shape wedges.
• place 1inch apart on cookie sheet.
• bake for 15 to 20 minutes, or until lightly browned.

Steps:

• To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
• Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
• Put a dollop of the dill sauce on top of each patty and serve.

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.