Boil + Flour recipes (27)

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Asparagus with anchovy eggs

Recipe by: Chrissie Lloyd

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The best asparagus grows nearest home and reaches you without air miles, for a few short weeks in late May and June. It is so good it demands only the simplest of treatments, and is a natural partner to scrambled eggs.

Bagels

Recipe by: Norma MacMillan

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These little bread rings, Jewish in origin, are delicious teamed with savoury fillings such as smoked salmon and a soft cheese, or egg and salad. The double cooking method – first by briefly poaching in boiling water, then baking – gives bagels their unique soft crumb and slightly chewy crust.

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Basic Dumplings

Recipe by: Teresa

Reviews(3)

A basic recipe to which you can add your own choice of fresh herbs. Use in soups and rich stews.

Better Bagels

Recipe by: Jandl

Reviews(2)

The trick is to boil before baking! This makes an excellent batch of plain bagels that you can enhance with sesame seeds or poppy seeds.

Bread Sauce

Recipe by: Ita

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A traditional addition to your Christmas table, this luscious sauce fits any budget. Add more or less cloves and peppercorns to taste.

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Buttery garlic and herb crumbs

Recipe by: Jan Cutler

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Try these delicious crumbs to spice up plain baked, grilled, steamed or fried fish.

Choux pastry

Recipe by: Norma MacMillan

Reviews(1)

This is a basic choux pastry recipe for eclairs or profiteroles. It will make enough for a 20cm (8 inch) choux ring or 5 - 6 choux buns. Follow the individual recipe instructions for methods of use and baking.

Clootie Dumpling

Recipe by: Jill Barrett

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This traditional Scottish boiled pudding is made with suet, currants and sultanas. Perfect Hogmanay fare.

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Dumplings

Recipe by: Carol

Reviews(6)

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. Add any fresh herbs you like to the dry ingredients.

Easy Blueberry Pie

Recipe by: Nancy Fields

Reviews(2)

My daughter loves blueberries so I like to make this pie when blueberries are on offer at the supermarket. You can just as easily use blackberries. It's a nice summer dessert served cold with custard or whipped cream.

Easy German Spätzle

Recipe by: Jill

Reviews(1)

These pasta-like dumplings are cooked quickly in boiling water. Delicious with a creamy white sauce. These can be frozen after cooking.

Fresh Semolina and Egg Pasta

Recipe by: jenn

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Nothing beats fresh pasta, and this recipe is so easy. You can use this to make any shape of pasta you like, from tagliatelle to ravioli to lasagne.

Gnocchi with blue cheese, artichokes and walnuts

Recipe by: Maggie Pannell

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Gnocchi are Italian-style dumplings and they can be found alongside fresh pasta in supermarket chiller cabinets and delis. Combined with colourful and tasty ingredients, they make a sophisticated yet incredibly simple supper. Serve with crusty wholemeal bread.

Gran's Christmas pudding

Recipe by: cassandra

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We worked out the other day this recipe is probably from around 1890. They used breadcrumbs to pad it out back then and my mother-in-law still does that. It tastes fantastic. Best if you can make it two weeks ahead.

Homemade Gnocchi

Recipe by: Anna

Reviews(5)

This simple potato, flour and egg recipe is one my family has used for generations. An Italian classic.

Homemade Noodles for Soup

Recipe by: Beverly Myers

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I learned to cook many things from my gran. However, she taught by handfuls of this and pinches of that! This is my attempt at her recipe for delicious noodles. I use them in Asian-style soups or broths.

Homemade Spinach Pasta

Recipe by: McKenzie Delling

Reviews(2)

Make your own fresh, spinach-flavoured pasta. Try serving with a simple, creamy sauce.

Hot-water crust

Recipe by: Norma MacMillan

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This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. This recipe makes enough to cover a 1.2 litre (2 pint) pie dish.

Nell's Irish Boiled Cake

Recipe by: Barbara Bratcher

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A great tasting and easy to make fruitcake.

Potato Sourdough Starter

Recipe by: Paula

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A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.

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