The Mysterious Half and Half

To all the non-Americans out there who (like me!) were ever wondering what this mysterious ingredient is that they keep seeing in lots of American recipes. Simple enough, apparently. American "half-and-half" is a commercially prepared dairy product that is half whole milk and half cream. That's single cream, to all of Brits. If a recipe calls for one cup of half-and-half, use 1/2 cup whole milk and 1/2 cup single cream

And if you are wondering why I am posting this now, check this space shortly for some delicious American recipes to come! You may come across the Half and Half being used there, so stock up with some single cream.. You know, you want to!

Homemade butter

(from Fast and Easy Cooking Cookbook)

Ingredients:

250g - 1000g double cream, cold

Sea salt (optional)

Herbs (optional)

1. Add double cream. Whip at Speed 5 until the butter separates from the buttermilk, stopping to scrape down the sides of TM bowl if necessary.

2. Strain through the internal steaming basket over a bowl, reserving the buttermilk for baking - it makes lovely scones.

3. Place the butter back into the TM bowl. Add 500g cold water. Mix 10 seconds/Speed 4 to wash the butter. Strain and form the butter into a log, gently squeezing out all the water. Wrap in greaseproof paper and chill in the fridge.

Variations: 1. Add salt or sea salt to taste. 2. Mince herbs and/or garlic and mix into butter. 3. Add lemon or lime zest and mix into butter.

The Cooking Monster's Tip: I use the Butterfly Whisk in option 1, I find it works better.