Allotment Gardening Advice Help Chat
Eating and Drinking => Kitchen Natter => Topic started by: New shoot on January 17, 2016, 08:55
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Just like in Extra Slice - the Great British Bake Off review show with Jo Brand, post pictures of your triumphs and tribulations in your baking.
These St Lucia buns are not perfect, but they taste good and I am counting them as a triumph because they are made with my own home grown saffron.
(http://i104.photobucket.com/albums/m198/suec_02/IMG_1696_zpsbozjvvtb.jpg) (http://s104.photobucket.com/user/suec_02/media/IMG_1696_zpsbozjvvtb.jpg.html)
What they should look like and the recipe here :
http://www.bbc.co.uk/food/recipes/pauls_st_lucia_buns_04825
I'll get the kettle on shall I? :D
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Yup! Save one for me :D
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We really do need a 'like' button!
They look fab, just getting my coat on, see you v shortly!
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They look perfect to me! I wish my bakes turned out like that.
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They look yummy New Shoot.
Been doing a lot of baking lately to try to use up te egg mountain. And walnuts. So today I went back to my childhood and made coffee and walnut sponge and coconut macaroons (yolks went into carbonara sauce)
(http://i673.photobucket.com/albums/vv100/tosca100-dog/DSC01287_zpsraidppyb.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/DSC01287_zpsraidppyb.jpg.html)
(http://i673.photobucket.com/albums/vv100/tosca100-dog/DSC01290_zpsdzokdaol.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/DSC01290_zpsdzokdaol.jpg.html)
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As I'm trying to lose a bit of weight, I had better stop reading this thread ::)
Everything looks soooo yummy :D
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As I'm trying to lose a bit of weight, I had better stop reading this thread ::)
Everything looks soooo yummy :D
Me too
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I've spent an hour digging out bindweed roots - I think Im entitled to large noggin of that coffee and walnut cake :tongue2:
Just picked up the first eggs of the year here too... however can I use them up :lol:
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I just love coffee and walnut cake Tosca!
Lovely buns too New Shoot! They look perfect! ;)
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Neighbours coming over for coffee in the morning so it's St Clements drizzle cake with St Clements curd to go in, and because they love mince pies and I made too much mincemeat, a mincemeat slice. As the oven was on, bread made a day early (wild, I am!) :lol:
(http://i673.photobucket.com/albums/vv100/tosca100-dog/DSC01384_zpse6pjz1dd.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/DSC01384_zpse6pjz1dd.jpg.html)
(http://i673.photobucket.com/albums/vv100/tosca100-dog/efc509b2-5482-4f6e-8df7-eb737f580b7b_zps3ngxvoyq.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/efc509b2-5482-4f6e-8df7-eb737f580b7b_zps3ngxvoyq.jpg.html)
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Oh wow, a food porn thread :tongue2:. I'm in! as son as I make something worth photographing that is.....
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Oh wow, a food porn thread :tongue2:. I'm in! as son as I make something worth photographing that is.....
:lol:
The more the merrier ;)
Tosca your neighbours will be beaming when they see that lot. The bread looks good as well :)
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They've gone home all sugared up for the day, just how they like it. And with a bag full of goodies!
The curd is yum...well. I had to try it to see if it was OK for the cake. :lol:
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It did all look luscious, Tosca!
I shall be breadmaking with Midget Gems at the weekend.
Wonder how it'll turn out? I'll be letting you know ......
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It did all look luscious, Tosca!
I shall be breadmaking with Midget Gems at the weekend.
Wonder how it'll turn out? I'll be letting you know ......
My children's friends were always treated to bread making when spending the day, home made pizzas for lunch then a hedgehog or snail to take home plus remains of their pizza, they loved it used to have children almost begging to come
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I love this thread! ;) Not the best decorator, but I liked these little cakes and step DIL and granddaughter loved them!
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What a great idea for a birthday cake. All looks yummy. :)
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The first Christmas that Brian and I were losing our weight, I made 12 of those tiny cakes. I think I froze 3, but the others I marzipanned and iced. My Nici had 3 as her family don't like fruit cake and Brian had I had 3 each over the 2 weeks of Christmas. Plus the mince pies and sausage rolls were all miniature ones!
The first Christmas for years that I didn't put on any weight! ;) ;)
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Paul Hollywood recipe Walnut Stilton plait. Made this yesters. Not the best-looking plait but I am cack-handed so I thought it was fine. Lush loaf anyway. Way tasty :tongue2: I made the bread the star and built our tea around it. Baked gammon and a ploughman's type tea. Lovely jubbly :)
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Yum. Made some recently with some stilton from last month and it was great. almost worth having on it's own.
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More amazing looking bread 8)
Note to self. Do not read this thread when you are hungry. It really does not help :lol:
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I keep forgetting to take photos.. this was what was left of the sticky toffee pudding today though..... :tongue2:
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I keep forgetting to take photos.. this was what was left of the sticky toffee pudding today though..... :tongue2:
Must have been yummy though Pigguns, not much left! ;) ;)
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I had a fab sticky t pud recently in a pub and freshly made. Absolutely lush. I dareN't make one :D
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Tried the small pack of panettone muffin cases out ........
(http://i659.photobucket.com/albums/uu317/mumofstig/bakes_zpsq8i59n12.jpg)
I'm really pleased with those :) I'll have to take some most of them to my daughter's before I eat them all :nowink:
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They look lovely mum, did you have to hang them upside down like the big one? How do they compare to the big one you made?
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No, I didn't hang them upside - there's not enough weight to make them drop (only 85g of mix per muffin)
They were a different recipe to the big one, but they're beautifully soft inside - unlike the big one :blush: and even better in the cases than in the muffin tin. The recipe is a keeper for me :D
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Wow they look absolutely lush :tongue2: Giz one!
Here's my latest creation. Wholemeal knot loaf (Paul Hollywood). Lovely! Definitely going to make this again. Simple to make to which is a boon :)
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Wow they look absolutely lush :tongue2: Giz one!
Here's my latest creation. Wholemeal knot loaf (Paul Hollywood). Lovely! Definitely going to make this again. Simple to make to which is a boon :)
Sounds nice -- any photo perhaps?
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Tried the small pack of panettone muffin cases out ........
(http://i659.photobucket.com/albums/uu317/mumofstig/bakes_zpsq8i59n12.jpg)
I'm really pleased with those :) I'll have to take some most of them to my daughter's before I eat them all :nowink:
Oooooooooh Mum , where's mine?! :lol:
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Wow they look absolutely lush :tongue2: Giz one!
Here's my latest creation. Wholemeal knot loaf (Paul Hollywood). Lovely! Definitely going to make this again. Simple to make to which is a boon :)
Sounds nice -- any photo perhaps?
CQ's bread photo is here - and it looks delish :)
http://chat.allotment-garden.org/index.php?topic=118154.msg1442795#msg1442795
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Very short notice chocolate birthday cake for the neighbours' 20 year old grandson. I know they love their 'English' cakes but they have known about this birthday for 20 years! :lol: Bless them. Only had icing left over from last season and no icing sugar so it's a good job the lads here are used to being given flowers! A jar of fish stew and a jar of chicken meat in return. Love Bulgaria.
Unfortunately can't get on to photobucket so photo later
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My computer must be on a diet, I can't see most of the pics of peeps bakes :ohmy:
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My computer must be on a diet, I can't see most of the pics of peeps bakes :ohmy:
Same here, what a disappointment!
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The photo host site Photobucket is down for maintenance...... try again later ;)
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Very short notice chocolate birthday cake for the neighbours' 20 year old grandson. I know they love their 'English' cakes but they have known about this birthday for 20 years! :lol: Bless them. Only had icing left over from last season and no icing sugar so it's a good job the lads here are used to being given flowers! A jar of fish stew and a jar of chicken meat in return. Love Bulgaria.
Unfortunately can't get on to photobucket so photo later
Candles and sparklers provided for later
(http://i673.photobucket.com/albums/vv100/tosca100-dog/DSC01534%202_zpsbrhdnvtq.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/DSC01534%202_zpsbrhdnvtq.jpg.html)
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That is lovely. I bet they were thrilled with that cake :)
I'm also drooling over the panettoni buns and CQ's bread :lol:
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Lovely looking cake, Tosca. The sparklers sound a good touch too.
Here is my Apple & Pear Cobbler, which is not as beautiful as most of the bakes here, but it is what I made to take to our son's for dinner later
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Cor that looks fab! I could eat a helping of that :tongue2: cream or custard? :nowink:
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cream or custard? :nowink:
I would happily accept a bowlful with either. Looks yummy :)
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It was cream lol!
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Not strictly a bake I suppose. My first attempt at crumpety pikelety things (too thick for pikelets but I have no rings for crumpets) Some things are very hard to get hold of here and I fancied some. They are lovely with cold butter and freshly made raspberry jam. Yum yum!
(http://i673.photobucket.com/albums/vv100/tosca100-dog/DSC01615_zpsweicol6s.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/DSC01615_zpsweicol6s.jpg.html)
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DD & I had a cooking session & made these, 2 sourdough loaves, banana cakes, I cooked all the lamb bones etc from the half lamb I bought before,then stripped the meat & added some to the tagine sauce I'd taken out from the freezer & then we made cous ous with lots of veg,fruit to go with it. I also completed the aubergine parmigiana 'S that I'd made the sauce for on Sunday.
(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/79DEFE8D-0FAF-4C7F-9EE3-53060B2C99B3_zpsyqlqdi03.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/79DEFE8D-0FAF-4C7F-9EE3-53060B2C99B3_zpsyqlqdi03.jpg.html)
Oh & here's the leftovers of the apple pie from the night before
(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/FC758222-D4B8-4B3F-A6F9-6075338C8E59_zps4husaajr.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/FC758222-D4B8-4B3F-A6F9-6075338C8E59_zps4husaajr.jpg.html)
& here's the aubergine parmgiana before cooking
(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/69254FD0-5DF9-45CA-9C0A-0DC53A39137B_zpslmriesdx.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/69254FD0-5DF9-45CA-9C0A-0DC53A39137B_zpslmriesdx.jpg.html)
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Very productive ! :tongue2:
I think aub parmigana is my fave food! Or that could be patatas bravas :) The last time I made it my husband ate most of the whole darned dish. He thought it was mushrooms. He doesn't like aubergine he said :nowink: So it was "mushroom" parmigana :lol:
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Yes I always forget how delicious it is, what patata bravas?
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Baking day today. Soft rolls, carrot, orange and walnut cake (drizzled) garlic and rosemary breads and a couple of bloomers. Sorted for a week (barring visitors) :D
(http://i673.photobucket.com/albums/vv100/tosca100-dog/DSC01631%202_zpspbavmdpf.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/DSC01631%202_zpspbavmdpf.jpg.html)
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They look yum :D
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Thanks...what you can't see is that I cut a huge chunk off the dark loaf and have just scoffed it with hard butter and raspberry jam lol. I don't eat a huge amount of bread but that crunchy soft and warm crusty bit is just soooo good! And I do like a bit of colour for added flavour. :D
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Looking yummy, I like the sound of carrot,orange & walnut cake, can you share the recipe please
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It was this one as I had yoghurt to use up. left out the vanilla and added orange zest, did lemon/orange and sugar syrup instead of frosting and walnuts cos we have a tree. Nothing's simple. :lol:
http://sallysbakingaddiction.com/2013/03/11/super-moist-carrot-cake/
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Thank you, I've had a look, will have to make it when I need one to take somewhere as hubby is dairy free so no yogurt, or if I've already made him something else😄
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My regular recipe has no yogurt and is very nice, I'll sort it out for you later. :)As nice as this one.
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Gosh everything looks so yummy i will have to get cooking .
chrissie b
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My regular recipe has no yogurt and is very nice, I'll sort it out for you later. :)As nice as this one.
This is my regular recipe, but I reduce the sugar slightly and soak the raisins in orange juice if I use them, but use walnuts sometimes as they're free
http://www.bbcgoodfood.com/recipes/3229/yummy-scrummy-carrot-cake
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Thank you I'll take a look & maybe have a go this weekend
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Mmmmm...soft, rich and fruity inside, crisp and sweet outside. Indigestion here we come!
(http://i673.photobucket.com/albums/vv100/tosca100-dog/DSC01709_zpsy8p6nrfi.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/DSC01709_zpsy8p6nrfi.jpg.html)
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Oh, wow, Tosca! They look gorgeous. I was thinking about pinching one off the corner, but I'll have to take a whole row of three and hope you don't notice. :lol:
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:lol: :lol: :lol: The best I've made yet, usually I over cook them....they still get eaten though or put in bread and butter pudding
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Hmm yummy,yummy
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Today its all better now
chrissie b
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It's not elegant, but oh my it tastes AMAZING! Have had a big warm slab of it with a cuppa.
Pear, hazelnut and chocolate cake. (http://www.theguardian.com/lifeandstyle/2016/mar/06/nigel-slater-spiced-quince-cake-and-pearl-chocolate-hazelnut-cake-recipes)
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Yum :D
I tried to read the recipe, but I was having trouble getting past that spiced quince cake one at the top of the page :ohmy: :lol: I feel the need to try that one this autumn ;)
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Here's another collapsible cake we used to like. I used walnuts instead of pecans.
http://www.deliaonline.com/recipes/cuisine/european/english/apricot-apple-and-pecan-loaf.html
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Looks yummy i like the knobbly look cos you get the bits that get that extra bit of cooking and they are crunchy.
looks good to me .
chrissie b
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Made these for the victory in the rugby
chrissie b
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This is a victoria sponge i made for the freezer at Christmas its been reinventer for easter
chrissie b
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Chrissie, that looks positively yummy.
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Snoop it was went down well still got half hubbys not had any yet , we have a veg italian now , grand dauhter i had to tell her where every thing came from .
chrissie b
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That cake does look very good, but it was savouries here yesterday. Sourdough baguettes and loaves made with a spelt starter and white flour. I got to use my new baguette shaper as well 8)
(http://i104.photobucket.com/albums/m198/suec_02/IMG_1747_zpsalkkte8r.jpg) (http://s104.photobucket.com/user/suec_02/media/IMG_1747_zpsalkkte8r.jpg.html)
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They look good , was it better with the shaper .
chrissie b
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Yes the shaper made it really easy :) Well worth buying that bit of kit ;)
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That cake does look very good, but it was savouries here yesterday. Sourdough baguettes and loaves made with a spelt starter and white flour. I got to use my new baguette shaper as well 8)
(http://i104.photobucket.com/albums/m198/suec_02/IMG_1747_zpsalkkte8r.jpg) (http://s104.photobucket.com/user/suec_02/media/IMG_1747_zpsalkkte8r.jpg.html)
Where did you get your baguette shaper please, I've been on the lookout for one, I've got a bag of French flour I want to try
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Mine was mail order from Lakeland Snowdrops :)
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They are good -- I have one too but had forgotten about it until New Shoot shared her success. When I get home I shall rootle in the back of the cupboard!!
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Oh right thanks, is it silicone then & not a tin,cos I went there( just down the road for me at Wyevale), I asked & they showed me a silicone one but I thought I was looking for a tin so came away empty handed.
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Would a silicone one have the same crispy effect , ive bouht some min silicone for pastry i dont know if they will give a crispy bottom but they were only 1.99 for 4 , im not a big user of silicon .
chrissie b
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Sorry I should have made it clearer. It is a silicone sheet, which is very handy as it rolls up and goes neatly into a drawer :)
You do get a good crispy crust all round the baguette :)
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I use one from sainsburys, link below and it works very well, was only £5 a few weeks back I noticed, so bought another.
It creates a perfect shape for the baguettes.
http://www.sainsburys.co.uk/shop/gb/groceries/master-class-crusty-bake-39x16x25cm-non-stick-baguette-tray
How they look with the baguette tray;
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They also look good , im going to sainsburys friday will have a look
chrissie b
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Oh right thanks, is it silicone then & not a tin,cos I went there( just down the road for me at Wyevale), I asked & they showed me a silicone one but I thought I was looking for a tin so came away empty handed.
Mine are tins and I got them from Amazon
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Thanks all I'll be out & about again soon so will take another look
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I use one from sainsburys, link below and it works very well, was only £5 a few weeks back I noticed, so bought another.
It creates a perfect shape for the baguettes.
http://www.sainsburys.co.uk/shop/gb/groceries/master-class-crusty-bake-39x16x25cm-non-stick-baguette-tray
How they look with the baguette tray;
These are the ones I use. I line them with baking parchment which I leave until it disintegrates. The metal gives really good crusty baguettes.
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Think i will have a go tomorrow although i dont have the tins yet , weekend hubbys away i will sneak some in he will go ape if i get yet more baking stuff 😊
Hrissie b
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Yesterdays efforts :)
Cheese and tomato quiche for OH as I was out late at work - one to cut into for his tea and one for the freezer. Milk buns with sultanas for his packed lunches for work and a (non baked but sneaking into the background) raspberry jelly with raspberries out of the freezer. The jelly was a bonus for when he opened the fridge to see what was for tea. He missed it completely ::) Not to be beaten, he had a bowlful for breakfast :lol:
(http://i104.photobucket.com/albums/m198/suec_02/IMG_1795_zpsvwsmycqo.jpg) (http://s104.photobucket.com/user/suec_02/media/IMG_1795_zpsvwsmycqo.jpg.html)
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I really don't like silicone for baking (though I have plenty of moulds!)
You have to take the cakes out really quickly otherwise they go soggy, and pastry remains awfully flaccid, and doesn't even bake blind correctly.
I came to the conclusion a long time ago that I prefer traditional tins (with the mod cons of non-stick coating) for baking.
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Theres some yummy goodness in that pic those quiches i can smell from here you spoil your OH .
chrissie b
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He works hard and I work part-time in the business as well now, so he pays some of my wages.
I find it pays dividends to spoil him a bit Chrissie ;) :lol:
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I like the sound sof the milk buns in particular New Shoot ... mmmmmmm.
When I find time away from the plot I can get back to baking again!
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I dont work and hubby works part time he had a forces pension bjt isnt ready to stop working so i like to find stuff he likes to eat and make them buying is too easy and i ha e all day to do so like making bread i thought it was time consuming but its not realy its the waiting and you can do other stuff while you wait and he loves the bread .
chrissie b
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Stottie buns half and half .
chrissie b
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I won't show you my bakes from Thursday, DIL & baby & DD came to visit unexpectedly,lovely though, so since they seemed to be staying for the afternoon I thought we might need cakes. So I looked in the freezer & saw some leftover Christmas unbaked mince pies, & then some unbaked jam tart cases minus the jam. They'll do I thought, so popped half a dozen of each on a tray,added jam to the tarts,popped them in the oven, disappeared to play with grandaughter,returning 15 minutes to see some very sorry looking flat discs of pastry with mincemeat & jam on top.
It hadn't occurred to me I should put them in bun trays😅😅
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:lol: :lol: :lol:
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:lol: :lol: :lol:
Thanks...that's what I did, & DIL said they were jam tart biscuits. Just shows my state of mind at the moment. Every year I freeze mince pies & always pop them back in the bun tray to bake from frozen
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It's soo funny cos it's the kind of thing I do ::)
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Todays bread
chrissie b
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Did these 2 with my new baggette tin
chrissie b
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I use one from sainsburys, link below and it works very well, was only £5 a few weeks back I noticed, so bought another.
It creates a perfect shape for the baguettes.
http://www.sainsburys.co.uk/shop/gb/groceries/master-class-crusty-bake-39x16x25cm-non-stick-baguette-tray
How they look with the baguette tray;
These are the ones I use. I line them with baking parchment which I leave until it disintegrates. The metal gives really good crusty baguettes.
Thanks all,was in John Lewis last week & got a tin for £10, there was a mason & cash terracotta one for, wait for it
£35, thankyou but no thankyou
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Got mine in dunelm for 7.99 its a good heavy one and long
Did my first ones the other day well impressed with the result see pic above.
Chrissie b
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2x white loafs
2x brown baggettes
1x asparagus quiche
chrissie b
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That all looks yummy,never thought to look in Dunelm for a tin
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Im not a tin expert but its a nice weighty onè and you get the little bobbles on the bottom well pleased with it , i find with dunelm its best to check stock on line first then reserve it you can pick up in store after 3 hours .
chrissie b
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(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/FFDEF5B6-6B82-4142-8B2D-86548D6E996E_zpsgc6tufwq.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/FFDEF5B6-6B82-4142-8B2D-86548D6E996E_zpsgc6tufwq.jpg.html)
Used a Paul Hollywood recipe but with a bag of French flour I got from Aldi earlier in the year. Had a great flavour & texture. Only got a bit though as gave son & partner 1, then took the partially tested one over to daughter s I went for tea, but she'd got wraps for tea. Didn't like to say can we have the bread!
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That looks very nice , rustic and crunchy yum.
chrissie b
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Thank you , what I got of it was yummy, so much so that hubby had a go today whilst I finished off my sour dough, instead of 2 loaves I made 1 loaf & 8 cobs. He made 2 French sticks( not as good as mine,he just won't listen to instructions) but we ate 1 for lunch before I took the photo😄
(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/60967FC9-204C-461B-B192-7E25F192917E_zpsqz4nh2ta.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/60967FC9-204C-461B-B192-7E25F192917E_zpsqz4nh2ta.jpg.html)
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Nice lot of bread there.
Like the shape of that loaf, what kind of tin is that done in?
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Which the big rectangular one ? Just a loaf tin but it's big it's supposed to be a 2lb loaf tin but it seems bigger, it's from sainsburys. I get 2 loaves from 900g of flour for the sourdough mix
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Very tasty they all look fab , im not bothered what things look like as long as they taste good , is your loaf a standard size it is a nice shape , i find when i do the french stick and slash it they stay when baked but seem to dissappear on my loaf .
chrissie b
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Which the big rectangular one ? Just a loaf tin but it's big it's supposed to be a 2lb loaf tin but it seems bigger, it's from sainsburys. I get 2 loaves from 900g of flour for the sourdough mix
Ok cheers, ill have a look next time in there, always liked sainsburys cookware range
A few of my tins are losing their non stickiness, having to put some greaseproof paper in them, which is not right for bread.
That one looks a great shape, mine are all the traditional ones not so wide but taller.
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It's the black heavy tin range from sainsburys, they're fine for bread but a bit big for cakes. You have to wash & dry them well,I pop the tin back in the hot oven to dry because the top edge is rolled & traps water. I've got the full set of tins & some of the others have gone rusty.
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Would that be the Cook's Collection one? or the cheaper Heavy Gauge one?
They give measurements for 1 and not the other, so can't tell which is which :(
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I think it was the cooks collection, in the purple cardboard wrapper. I got them all on the 'half price ' sales they have, the baking sheet still warps though,but they are very heavy
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Yep cooks collection
http://www.sainsburys.co.uk/shop/gb/groceries/all-bakeware/cooks-collection-2lb-loaf-tin
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They have a good range in sainsburys , dumelm as well they have a ģood selection to choose from i got a nice swiss roll tin from sainsburys my old one was too thin and twisted when hot .
chrissie b
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Apparently, at my grandaughter's school it is Cupcake Friday tomorrow ::) (where do they get these ideas? :wacko: )
So I was volunteered to make some for her to take in :D
(http://i659.photobucket.com/albums/uu317/mumofstig/june%202016%20004_zpsmbfsytvu.jpg)
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Oooohhh lots of loverly bread and rolls! I treated myself the other year to a silicon baguette tray from Lakeland. It holds 3 baguettes.
I also got a french loaf mix from Aldi, mixed as instructed, but it came out very dense and hard. Froze 2 of them, and they made lovely garlic bread! ;)
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Very nice Mum
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Lovley mum did you make the decorations as well , ive got some i made ages ago just kept in a tupper ware pot they are still good , how many do you think will make it to school .
chrissie b
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They were home made decorations.
I made 12 so they can eat one each, the rest for school :D
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Not 13 so there was 1 for you ??? That was very restrained as they look absolutely gorgeous :D
Perfick for little girls - she will be the envy of everyone :)
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I got to lick the bowl and beaters :lol:
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Best bit .they really look good .
chrissie b
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Todays effort with revised teacakes
chrissie b
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Forgot to take a photo but today I made Tosca's chocolate & courgette muffins, & very good they were too. From the recipes on here, they were light & moist.
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Just baked some brownies with grandson his choice , just out the oven its a long wait for all that chocolaty goodness .
chrissie b
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This is date , walnut and honey cake made for hubbys birthday today its got honey sauce and walnuts on top .
chrissie b
and it looks like the picture.
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That looks yummy Chrissie! xxx
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It is nice but the ripe bananas seem a bit strong, but it looks like the pic and hubby liked it as well i think its one that developes more flavour .
chrissie b
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Grand daughter requested one of these for her birthday :ohmy: wasn't sure it would work - but it did :D
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That's really good 8) Clever you :D
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Believe me, they only LOOK difficult ;)
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That looks great, Mum :ohmy:
I'm sure your family can't manage to eat it all so I will PM you my address :nowink:
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Smashing seen different types drinks,sweetie bags they are a great idea.got to make my daughters cake for thursday got a heart shaped tin ive never used .
chrissie b
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That looks great, Mum :ohmy:
I'm sure your family can't manage to eat it all so I will PM you my address :nowink:
:lol: :lol:
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Today
cheese baggette
plain baggette
2 large which will split into 4 small loafes
and some paul holliwood cheese scones made with bread flour , yet to try.
chrissie b
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Sausage lattices today with bought puff pastry & 1lb of last years sausage eat found lurking in the freezer
(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/5E1D1E8F-DE8C-4FDD-AB11-3C663D3B7BE2_zpsxyf6gq5g.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/5E1D1E8F-DE8C-4FDD-AB11-3C663D3B7BE2_zpsxyf6gq5g.jpg.html)
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Is it cheating if you bought the pastry? - certainly wouldn't count on GBBO :lol: :lol:
It's a lot easier to use it though and they do look tempting......
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Yes it is, but I always use it, hubby & daughter are dairy free, so no butter to make it with, not sure if you can use margarine. Goodness knows what's in the bought, grr, I'll be checking that next 😄. I mix some pickle with the sausage meat. I normally only make them for the festivities. We bought a cutter for ravioli a month or two ago so I used that, much easier.
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Mary Berry says that life us too short to make puff pastry at home :D
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If it's Jusrol then it's
Vegetable Oil (Palm, Rapeseed in varying proportions
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On Good Food programme Michel Roux said that most chefs use ready made puff pastry. I do as I can't be bothered with all that rolling and folding and when I have made it 'properly' I end up usually in a right mess!
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If it's Jusrol then it's Vegetable Oil (Palm, Rapeseed in varying proportions
Thank you yes it was, I have read the ingredients in the past due to the intolerances, & frequently do recheck.
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Tasty
chrissie b
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Waiting in anticipation for all the seasonal bakes to come .
chrissie b
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My GS's birthday today
(http://i659.photobucket.com/albums/uu317/mumofstig/Oct%202016_zps1nt15vdn.jpg)
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Looks wonderful, I bet he'll be thrilled with that😊🎂
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That's a brilliant cake for a young football fan. I bet he was beaming from ear to ear :D
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He was, but for me, that was one sickly chocolate cake ::) courtesy of a GBBO recipe :D
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Thats a lovley cake love the bright green .
chrissie b
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Rolls today made with the oatmeal bread recipe from on here. They were for tea, but a couple didn't survive beyond lunchtime. This recipe makes lovely rolls - I'll be making these again :D
(http://i104.photobucket.com/albums/m198/suec_02/IMG_2244_zpsxelhqupj.jpg) (http://s104.photobucket.com/user/suec_02/media/IMG_2244_zpsxelhqupj.jpg.html)
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They look fab they look crunchy , cheese chutney and crumbs every where lovley.
chrissie b
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Been looking for the recipe new shoot can you point me in the right direction please.
chrissie b
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Here you go Chrissie.
Oatmeal Bread
400ml. Strong white flour
100g. oatmeal (Ordinary porridge oats will do)
30g. Unsalted Butter
1 1/2 tsp. salt
2 tsp. Dried yeast
3 tsp. Honey
300ml. water
1. Place flour, oats, salt, and yeast in a bowl, and mix.
2.Add honey and butter, softened.
3.Knead for 10 mins. ( I use mixer with dough hook for 5 mins.)
4. Leave to rise until doubled in size.
5. Knock back, and knead for a few minutes.
6. Shape loaf, and place in 2lb. loaf tin.
7. Prove for 1 - 2 hrs.
8. bake for 30mins. @ 200 deg. c.
9. remove from tin, and bake for a further 5mins.
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Thanks for that. I'd been trying to find the recipe too, but didn't have any luck. They looked so good that I really wanted to try them.
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You did the buns will the temp be lower and a shorter time anc were they crun hy on the outside , i got my stottiebuns out for some ham sandwiched today just love then great for burgers.
thanks for the re ipe
chrissie b
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Oat cookies I baked earlier :)
(http://i104.photobucket.com/albums/m198/suec_02/IMG_2253_zps9mp9dnfk.jpg) (http://s104.photobucket.com/user/suec_02/media/IMG_2253_zps9mp9dnfk.jpg.html)
I don't make many sweet bakes, but I had okara to experiment with. This is the soy bean grounds left after making soy milk and you can use it fresh, dehydrate it or dry it in the oven. I did the oven as it was on for other stuff and subbed half the oats with okara.
Yum - and I'm claiming them as health food as they have soy meal in them. Perhaps this is a stretch if I scoff the lot :lol:
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They look scrummy & very moreish
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Oh no! I shouldn't have looked, now I fancy something sweet to eat :blush:
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Help yourself girls :D They are very moreish and I need saving from myself :blush: :lol:
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I've finally managed to get this pic downloaded from photbucket ::) Cupcakes made for Stig's OH's birthday
(http://i659.photobucket.com/albums/uu317/mumofstig/Jan%202017_zpsl8ywhhjb.jpg)
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They're lovely Mum, she's very lucky to have a mil like you
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Very pretty indeed :) The rose ones are just lovely :D
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Very pretty indeed :) The rose ones are just lovely :D
The big rose ones are the easiest cos it's just piping buttercream :lol:
All the others are fondant tops of differing colours, each with a different shape embossed in them, with different moulded flowers, and that all takes ages to do. Love doing it though!
I think I should have been baking & icing cakes for a living, rather than spending all my working life in an office :nowink:
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The big rose ones are the easiest cos it's just piping buttercream :lol:
Shows what I know :lol: I'd have been over the moon with all of them. They look very professional :D
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I saw a lovely way to present the rose ones the other day on Facebook. They'd filled a ceramic pot with oasis, then stuck in cocktail sticks then impaled the cakes on them, pre iced, then I filled with green tissue paper, I think I'd stick the cocktail sticks in the cakes first, there seemed to be 2 sticks to each cake
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They all look lovley bet they didnt last long , i made loads of mini cupcaked last motheres day with vrandson for his mum he dissapeared when the washing up time came around.
Chrissie b
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Lovely Chrissie
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Did some rock buns and coconut buns for hubby home coming .
chrissie b
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They look nice
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Could do with one of those with this cuppa :D
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Thank you i havent made them for ages some times the old recipes are the best .
chrissie b
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I made braided sweet bread for Easter. I haven't photoed it, does that count?
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Cor, they look lovely 😋
I made a batch of soft white dinner rolls last night. Had two post run today, buttered with good ham. I normally like wholemeal bread but fancied trying something dead simple in my new food processor. The machine brought all the ingredients together in just one revolution on slowest speed. I let the machine knead for five minutes on slow. Pleased with how they turned out 🙂
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I made a wholemeal version of these today. Not tried one yet. Had one of the white ones for brekky with egg and bacon :tongue2: :
Made this traybake today. Black treacle. All in one job, made with my dying mixer 🙄🙂, Mary Berry recipe
It's lovely but very sweet. Mary got 21 but I was skinnier than her and got 24 portions
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That looks lovely, rich and moreish .... and I want some :lol:
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That does look moorish , custard any one .
i do my bread on wedensdays and i singed the tops oops .
chrissie b
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Made a batch of Cheese and Wild Garlic Scones, which were very very popular!!
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which were very very popular!!
I bet they were :lol: They look lovely :D
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which were very very popular!!
I bet they were :lol: They look lovely :D
Took 20 min start to finish! Not to eat, to make I mean lol
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All the recent bakes are looking lovely
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What cheese did you use , they look realy tasty.
chrissie b
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Need to check amongst the weeds for any signs of my wild garlic cos they look right up my street! :tongue2:
Today's offering. Paul Hollywood,wholemeal - some white jobs :)
Made them using the new food pro, with the dough hook this time. Forgot last time, not that it seemed to matter
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Here's what I made on a French bread baking day that I went on today at the loaf, Crich, Derbyshire. Well worth the money, I bought it for hubby's birthday last November & bought it for me to accompany him. We learnt lots of new things. The baguettes are to die for!😊😊
(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/5AF46434-4BE0-40EE-B88A-BEF0C0C32156_zpsocuiclpo.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/5AF46434-4BE0-40EE-B88A-BEF0C0C32156_zpsocuiclpo.jpg.html)
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What a spread 8) Well done Snowdrops and Mr S :D
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Thanks NS, quite replete now to say the least
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Today was teacake and bread day.
chrissie b
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Made mince and dumplings for dinner today yum and old school favourite which was sponge covered in jam and coconut served with custard but we had some icecream and stewed apple it was yum sorry no pics .
chrissie b
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A very simple and easy, however, a dangerously yummy blueberry and chocolate chip muffin:
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Here's what I made on a French bread baking day that I went on today at the loaf, Crich, Derbyshire. Well worth the money, I bought it for hubby's birthday last November & bought it for me to accompany him. We learnt lots of new things. The baguettes are to die for!😊😊
(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/5AF46434-4BE0-40EE-B88A-BEF0C0C32156_zpsocuiclpo.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/5AF46434-4BE0-40EE-B88A-BEF0C0C32156_zpsocuiclpo.jpg.html)
That does look heaven! Well done.
(I am round the corner and I do not even know about this :blush:)
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Thanks gobs, well worth saving up for a course. They do a basic bread & a sour dough one too. I'm sure there are others but a couple of the chaps with us had already done those, bought as gifts.
I would be interested in the basic bread one even though I bake bread as Andrews style of tuition was great & I feel I would come away with a lot more knowledge & understanding. They're on face book too & twitter
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Gobs, please do tell - is there a secret to those fantastic French sticks? They look wonderfully crispy and delicious.
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They look fab Snowy :D
They do market stalls! They come to ours and have loads of choice. I bought my first loaf from them from their Matlock shop
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Gobs, please do tell - is there a secret to those fantastic French sticks? They look wonderfully crispy and delicious.
Jaydig they were mine not gobs, from a French bread baking course we went on last Sunday. The secret was in the 'poolish' we included, a prefermented dough made the day before, that & how it was folded not kneaded & very importantly how the slash was made on the tops prior to going in the oven...not before
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Gobs, please do tell - is there a secret to those fantastic French sticks? They look wonderfully crispy and delicious.
Jaydig they were mine not gobs, from a French bread baking course we went on last Sunday. The secret was in the 'poolish' we included, a prefermented dough made the day before, that & how it was folded not kneaded & very importantly how the slash was made on the tops prior to going in the oven...not before
Sorry Snowdrops,
I didn't mean to credit your lovely bakes to someone else, just put it down to my age! On a good day I do, in fact, know my own name.
Thanks for the information, though. I've tried to make baguettes before, but they've never come out looking as good as yours.
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Thanks gobs, well worth saving up for a course. They do a basic bread & a sour dough one too. I'm sure there are others but a couple of the chaps with us had already done those, bought as gifts.
I would be interested in the basic bread one even though I bake bread as Andrews style of tuition was great & I feel I would come away with a lot more knowledge & understanding. They're on face book too & twitter
Thank you Snowy, I've never heard about them.
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At the weekend i made a banana, yougurt, and choc chip loaf it was tasty made with veg oil .
sorry no picture .
chrissie b
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Sorry im not getting any picture just a blck clock.
chrissie b
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Photobucket are blocking 3rd party hosting of pictures Chrissie, so the black clock is their doing.
If you click Attachments and other options, which is under the main text box when you are writing a post, it lets you attach a picture from your pc. Just save the picture into your photo folder on there rather than upload to Photobucket :)
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Not my bake but donated by a local for the pub charity onion competition .
Nice one Tracey !
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It was new shoots pic of french bread i carnt see .
that cake looks fab, very clever .
chrissie b
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Odd - I can still see it, but here it is again just in case.
The Photobucket black clock is plaguing anyone who ever used that as a hosting site for pictures, so the advice to upload from your own pc still holds. I just dragged my picture out onto the desktop and then reloaded from there.
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Very nice , i did a couple baggettes yesterday one plain and the other has stripes of marmite running through it just for him cos hes worth it.
chrissie b
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Oooh Marmite! That sounds lovely. I'll try that :tongue2:
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These are not really "bakes" although someone has told me you can cook them in the oven: Old-fashioned Potato Cakes like my Mum used to make
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My mum made potato latkes and tattie scones, as well :D
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My mum made potato latkes and tattie scones, as well :D
Are latkes made with grated potato?
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Yes, a recipe mum got from Jewish friends ;)
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I must look them up... they sound like they could be very tasty :D
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Certainly look tasty
chrissie b
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Snowy weather equals comfort eating in our house, so made some Rock Cakes yesterday. Haven't made these since the children were little.
These ones are pear and walnut... they had plain currant ones back then :nowink:
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Mmmmmmm! Someone put the kettle on :D
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Mmmmmmm! Someone put the kettle on :D
Yes, I'll be there soon. Mine's a black coffee without sugar please. We'll all bring something then it won't matter if we get snowed in for the night. I can offer fresh cream meringues and a bottle of blackcurrant gin if you like.
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I can offer fresh cream meringues and a bottle of blackcurrant gin if you like.
I won't be long - I've just made an oaten loaf and a batch of wonky ::) coffee/walnut cupcakes ;)
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Bit late but I’ll set off now, I’ll bring Apple brandy, that’ll keep out the cold & ive florentine slice just cooling, it’ll be ready to cut by the time I get there lol
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Sounds like a vertitable feast!! :D :D :D
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Made a very successful bread yesterday: Spinach & Poppyseed with garlic. Beautifully light with a good crust. Sometimes it is worth th extra time to make bread the old fashioned way with two provings :D
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That looks good , nice looking crust.
chrissie b
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Next to the table here is our version of Hot Cross Bun bread-and-butter pudding. Made yesterday to reheat as we are eating our main course this lunchtime
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Forgot to share this... Rhubarb and Ginger Soda Bread
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Lovely jubbly 😋
I was feeling nostalgic t’other day so made raspberry buns :). Took me back to school cookery lessons Happy days
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French Apple Tart today... pleased with how it has turned out :D
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I helped out a friend’s cream tea this afternoon to raise funds for the slum in Kenya, Kibera-Hope Grows In Messy Places in association with Feed the Hungry. I made a coffe & Walnut cake, here’s a pic of it then 1 of the cake stands ready & waiting.
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Made these for Saturday’s sewing club Christmas party, so decided to make the ones for Christmas too, they went in the freezer raw
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Lovely snowdrops shame I missed out on the coffee and walnut cake, as well - cos I really like them :blush:
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Lovely snowdrops shame I missed out on the coffee and walnut cake, as well - cos I really like them :blush:
I’ll let you know when I bake another & you can pop round😉 it was a Mary Berry recipe,really light & lovely topping with mascopone
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Made this for today’s visitors, naturally gluten free, triple chocolate mousse cake with chocolate mirror glaze
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Forgot to post these this week: Old Fashioned Macaroons (because I had 2 egg whites left from the cheesecake) and Baked Tangerine Cheesecake
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Both of those looks yummy, I love the update of the diamonds on the macaroons 😊 my grandma used to make them & mould them in an egg cup
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Both of those looks yummy, I love the update of the diamonds on the macaroons 😊 my grandma used to make them & mould them in an egg cup
I didn't have any glace cherries... I like the idea of moulding them. Mine were more in the style of "dollop" :lol: :lol:
And the cheesecake was a winner on all fronts :D :D
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Mr S made this today as a surprise, when grandad said it was like a sunflower our little granddaughter said like on grannies allotment (remembered from September 😊)
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Wow that looks lovely, can you post the recipe?
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Wow that looks lovely, can you post the recipe?
It was on YouTube, I’ll ask him to send me the link 😊
https://www.youtube.com/watch?v=HwvYmBo_bN4 (https://www.youtube.com/watch?v=HwvYmBo_bN4)
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Sorry I don’t know how to fix the link maybe you can Mum, it shows properly when I copy & paste it until I post the reply
Nutella braided tear & share bread , blumenbrot
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It just needed the www brackets around the link (2nd icon from the right, bottom row) above the posting box.
Youtube links aren't automatically bracketed by the system any more because that was causing problems.
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Thank you, have you got the recipe from it mum?
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Anyway, thanks for that, I've seen them fiddle with pastry and Nutella, but the bread is new one to me :)
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Banana cake from this recipe on the main site.
https://www.allotment-garden.org/recipe/14/vals-recipe-for-overripe-banana-and-sultana-cake/
OH went off for a weekend camping leaving 6 bananas in the fruit bowl and I am not a fan of them. Anyway he is delighted with his cake and it seems to be going down very well :D
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Next time you could also make Banana & Choc chip muffins
https://chat.allotment-garden.org/index.php?topic=77578.msg874847#msg874847
You can freeze ripe bananas, in a polybag, in their skins. To use simply thaw and peel - they look unappetizing but are perfect for baking :)
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Birthday cake for my Gdaughter :)
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Beautiful, she’s a lucky girl
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I found a couple of those posh proving baskets for bread in the sales, so I treated myself to them. Today was the first time I have used them with a white flour sour dough mix.
They turned out beautifully, like loaves bought from some expensive artisan bakery :D
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They look good enough to eat :D
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New shoots do you have a recipe for that bread ??
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Also made these this morning
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New shoots do you have a recipe for that bread ??
Yes and it is very simple. Add different flours in if you want. The original recipe is 50/50 rye and white in the sponge. That makes a slightly heavier, but tasty loaf.
Mix 500g flour, 600ml water and 1 cup or a big ladle of sour dough starter in a bowl, cover and leave it overnight - this is called the sponge and is a fairly wet mix.
Next morning, add 25g salt and 600g flour into it and make a dough. You may need more or less water so don't add it all at once. It starts as a fairly sticky dough and gradually gets drier as you work it.
Knead for 10 minutes.
Shape and leave to prove all day.
Bake that evening - slash the top just before it goes in the oven set really high for 10 minutes. Then turn the heat down to about 170 degrees C until baked through. You want the loaves browning, but not too fast, so the bread cooks through and the crust develops well.
The ones in the picture got about 35-40 minutes at the lower heat. They sat in the baskets all day then got carefully tipped out onto baking sheets.
Your bakes look lovely. I was drinking coffee as I typed this and I wanted those cookies :D
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Thank you New shoot, I'll try it one day, first one was a Bake well Tart my husbands favorite the cookies were from here Jenny's oat and cherry cookies the others were ginger biscuits :)
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I had a baking day yesterday, Fish Pie, Carrot cake and a bowl of stewed mixed fruit
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Love to say I made them but Mrs Polo did this morning, Still waiting for the chocolate flapjack to set ! Most of it is for the grandkids.
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They look good Polo71, i thought i'd done well yesterday i did a lot as well, Bake well tart for husband Soda loaf tonight's dinner Sweet and Sour Chicken then i did a plat full of Rock cakes.
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Also made these had to re do picture.
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I must stop making sausage rolls, they're not good for our waistlines!
These are half wholemeal which was different and perhaps not entirely suitable for a sausage roll. Worth a try for that extra bit of crunch though.
The picture is very pale, not sure why that was, no flash. They were much darker in the flesh.
Hmmm.........where's the picture, I'll try again!
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I made a Lemon Drizzle Cake (or Lemon Tea Bread) today since I had a couple of orphaned lemons. The recipe came from a long-defunct cookbook that is no longer in print so I am glad we got a copy when it was available.
The recipe uses a standard 2Lb loaf tin but can easily be halved to fit in a small 1Lb tin instead.
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Lemon Drizzle Cake
Preheat oven to 200C conventional. Heavily butter and flour a 2Lb loaf tin.
Ingredients :
2 large eggs
zest of 1 lemon
juice of 1 lemon
small pinch salt
175g castor or light muscovado sugar
75ml creme fraiche or natural yogurt
160g plain flour
2 1/2 tsp baking powder
55g melted butter
Frosting :
100g icing sugar, sifted
juice of 1 lemon
Method :
Whisk in a large bowl the eggs, lemon zest and juice, salt and sugar until well combined. Add the creme fraiche or natural yogurt. Working quickly add the flour and baking powder and combine. Add the melted butter and combine. Quickly transfer to prepared loaf tin.
Bake for 8 minutes at 200C then lower temperature to 170C and bake for a further 25-30 minutes. Test with skewer. Rest in the tin for 5 minutes while you prepare the drizzle frosting.
In a medium bowl combine the sifted icing sugar and juice of 1 lemon with a small whisk.
Turn the cake out onto a wire rack. If the cake is domed in the middle, turn it out right way up. If it is flat or dished down in the center, turn it out upside down. While the cake is still hot, spoon the frosting over the top and, if possible, sides of the cake. Since some will drip off, place either a baking tray or piece of cling film underneath. Allow to cool completely before serving. Keeps well in the fridge for 2-3 days.
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That looks good, i've never made it with yogurt or creme fresh, does it stay moist ?? :)
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That does look good.
We have a surfeit of oranges, I have made 2 cakes in my entire life so no experience! could I substitute the lemon with orange?
The second cake was indeed an orange cake and used vegetable oil as the liquid, as well as eggs and juice. It came out well enough but not really orangy enough (3 oranges + juice)
Another problem is I don't have an electric "balloon whisk", just the standard hand held type attachment (electric) and even using it for over 10 mins the mix didn't really go very fluffy and I got bored!
Anyway I'm going off point now, I'll give it a try anyway with oranges.
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Yes you could use oranges. Use the zest of between 2/3 and a whole orange if small but maybe reduce the amount of juice a little to avoid it getting too wet. Think about how much juice you got and compare it to what you might get form a lemon.
Also, when I said whisk, I really just meant combine well with a spoon or small hand balloon whisk. If you have an electric paddle whisk, just use it to mix the zest, juice, eggs, sugar and yogurt/creme fraiche until well combined but not till it is fluffy. Then you can switch to a spoon for combining the flour.
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Excellent, thanks. I'll give it a go. We've even got yogurt in the fridge!
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Yesterdays bake ready for weekend ha ha, Victoria sandwich, and Shortbread biscuits
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Yesterdays bake ready for weekend ha ha, Victoria sandwich, and Shortbread biscuits
Haha indeed! that wouldn't last the day in this house!
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This mornings bake, Seeded White Loaf, we had some with our dinner tonight so much better than shop bread
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Tonights rolls were a little over proved!
Wholemeal flat breads anyone?!
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Wholemeal flat breads anyone?!
It is still homemade bread, so yes please :) Pretend you meant them to be that way and look enigmatic when anyone questions them ;)
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My bakes over the last week or two
I made a Lemon Drizzle cake for a very dear friend for her birthday she was over the moon, Rock cakes for us which didn't last long then last night i threw this together Fruit loaf :D
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Batch of scones made to give to our neighbours with a pot of jam & some clotted cream( it was her mums funeral today & Close family were coming back for a sandwich & a cup of tea afterwards.
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Nothing special, just my usual sourdough loaves. They rose all night and I baked them off this morning before work. I then had to go out pdq as they smelt glorious and I was in danger of scoffing way too much :lol:
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My granddaughter's birthday cake
Sorry, they don't usually get turned around :wacko:
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Your cakes are always lovely :D That marble effect icing is so pretty 8)
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Aw Thanks *blush*
Wish I'd tried marble icing earlier - it looks a bit different and is really really easy tbh :D
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That’s lovely, but my sister would cringe, she doesn’t like buttons, makes her toes curl lol
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Doesn't like buttons? That's a weird one :nowink:
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Lol yes, doesn’t like the word either. I don’t like dead fur makes me cringe & shudder lol, nowt so weird as folk tha knows
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I iced the Christmas cake for my SIL, Dove's gluten-free flour for him, with ground almonds to help it stay moist. Fingers crossed because with this year's distancing, I won't get to taste it :(
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That’s lovely mum
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I'm soo happy - this year's Panettone is the best I've ever made :)
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The cupcakes I made for my grandchildren, sickly chocolate but their favs ;)
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Another 2 corkers there mum.
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I did loads of baking yesterday but forgot to take a photo before I packaged it up & it went in the hampers,2 of which have been given out with various chutneys & jams. There was mincemeat slice, coconut ice, Christmas tiffin, spicy sugared nuts, petit four biscuits & chocolate truffles with Grand Marnier. I hope they like them.
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II hope they like them.
Well I would :)
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I've made Eccles cakes a few times in the last year and made these ones last week.
I make my own puff pastry using the frozen grated method. I use olive spread frozen and grated.
You can of course cheat and use the ready made stuff, but of course it will not be as good.
Roll out the pastry to about 1/8 inch thickness and cut to create twelve 3 1/2 inch square rectangles.
For the filling;
8 oz Currants, sultanas or fruit of your choice
2 oz butter
2 oz sugar
Mix all filling ingredients together in a bowl until fruit is fully covered.
Put about two tablespoons of the filling in the centre of each puff pastry square.
Fold each corner to the middle and pinch them all together.
Turn over and flatten with a rolling pin or your hand.
Cut about four lines into each.
Place on a grease proofed baking tray and rest for an hour.
Wash with water or egg whites and sprinkle sugar over each one.
Bake at 180c for around 20 mins until golden brown.
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Mmm they look yummy, but I’ve only ever seen round ones before :lol:
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Ohh!!!!! Saved by the bell! I was just browsing through the posts and saw this - thank goodness. It reminded me that I have a fruit cake in the oven downstairs. Must go and rescue it before it becomes burnt offerings.
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Mmm they look yummy, but I’ve only ever seen round ones before :lol:
Haha, so much easier to make them rectangular like I do.
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Mmm they look yummy, but I’ve only ever seen round ones before :lol:
Haha, so much easier to make them rectangular like I do.
Yes when I saw them I thought ‘I bet they’re easier to make than the traditional round ones’! I actually think yours look nicer too 😊
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I darn't show my husband or else he would say they should be made by now, i might do some at the weekend.
:)
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Picked a load of Fresh rhubarb last week.
Already made loads of Rhubarb crumble, had some Friday and rest is now in freezer.
Thought I'd add Rhubarb to my muffins, that I usually later in the year normally use with picked raspberries.
They came out well, and tasted so lovely of Rhubarb...
Ignore the loaf that sneaked in the photo, it is just my regular Sesame oil, breadmaker dough loaf I make every weekend.
This is my defacto muffin recipe;
150g plain flour
150g brown sugar (you can use a mix of brown/white sugar or just white sugar, but the colour of the muffin will be paler)
125 ml milk and 125 ml yoghurt (or you can use 250 ml of buttermilk).
75g wheat bran, that is weetabix or bran flakes crushed.
100g of fruit mix of your choice including about 50g of currants/sultanas
75 ml vegetable oil
1 egg
1½ tsp baking powder
½ tsp baking soda
½ tsp vanilla flavouring
Pinch of salt
Instructions:
Mix the milk and yoghurt in a bowl. Add the crushed bran, mix, and allow to stand for 10 minutes.
Put the sugar, oil, vanilla flavouring and egg in another bowl. Beat well.
Add the wheat bran mixture and mix well.
Sieve in the flour, baking soda and baking powder. Add a pinch of salt and mix well. Mix in the fruit.
Divide the batter equally into a lightly-greased muffin tray or use muffin cases cups if you prefer.
Bake at 190°C for about 15-20 minutes.
Leave to cool in the tray for 10-15 minutes before turning out onto a cooling rack if not in muffin cases.
To make your own Buttermilk:
1 cup milk
1 tbsp white vinegar or lemon juice
Combine the milk and white vinegar or lemon juice.
Let the mixture stand for 5-10 minutes, so the milk has a chance to thicken and curdle.
I use Waitrose Cook Ingredients muffin cases that are 1.5 inch high and put a large heaped tablespoon of mixture in each one and any left share amongst the cases, normally works out about a teaspoon more per case.
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Please ignore the mess ::) but i've been making my grandaughter's birthday cake.
18 (going on 30) years old already....
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That's beautiful Mum, she's a lucky girl :D
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Grandson's birthday cake :D He's being coached as a hurdler, so he's got runners all around his cake.
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Lovely
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That's lovely mum :D
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Todays bake Mince pies and Chocolate chip muffins
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Drool :D
Any cream to go with the mince pies? I'll be round in a minute :lol:
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They look lovely Mrs Pea, I’ve yet to make the first batch of mince pies 🥧
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Sourdough day. I got the starter out of the fridge yesterday to feed it, so kept the overs out for the day to get going again and made the sponge last night (loose flour, water and starter mix). More flour added and dough sorted this morning, left on baking trays to get on with it all day and off to work to me.
HM pizza for tea with sourdough base, plus a spare for another night part-baked. It had grilled courgette and aubergine wot I grew and mushrooms wot I didn’t :lol: Also lots of mozzarella :D
Enough dough left this morning after making pizza bases to form a small loaf, so that went into the oven afterwards and is now cooling :)
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Wow, sounds delicious :D
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Now that does look good. I keep thinking of getting another starter going but really don’t eat enough bread in a week & I hated throwing it away :(
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I do remember seeing a programme recently that stated most (if not all) starter cultures began in a small bakery in the USA. I do remember there being a 'fad' for a starter culture that you divided up and shared out between friends years and years ago, I was only young and my mum was really excited about it. I wasn't old enough to understand or appreciate what it was.
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Now that does look good. I keep thinking of getting another starter going but really don’t eat enough bread in a week & I hated throwing it away :(
Mine lives in a jar in the fridge and only gets fed weekly. 1 cup (American cup measure) of new flour, 1 cup of existing starter and 1 cup water get whisked together and put back in the jar. The excess starter is left out for a day to wake up and it does only make 2 decent sized loaves. They freeze brilliantly. I have also discovered that if my plan to bake bread is interrupted, I can put the dough in the fridge for 24 hours and it will still be OK once retrieved and given time to recover.
I don’t make bread every week. I would love to, but work and other annoyances get in the way, so sometimes starter does go down the drain, but it is only a cup of flour a week. It irks me of course ::) The bread is so nice, I get over that with my next slice of toast :lol:
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I do remember seeing a programme recently that stated most (if not all) starter cultures began in a small bakery in the USA. I do remember there being a 'fad' for a starter culture that you divided up and shared out between friends years and years ago, I was only young and my mum was really excited about it. I wasn't old enough to understand or appreciate what it was.
I made mine from scratch and it is quite easy, but I have shared jars of gloop with others who have asked. I think mine must be about 10 years old now. It does feel very satisfying to make bread with just flour, water, salt and your own yeast. Don’t ask me why, but I just like the whole process. Simple things you know :wacko: ::) :lol:
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I was telling Paul about it and he remembered his mum sharing a starter culture amongst friends as well. He also told me about a firm called Rex and Lapp who retailed a starch based wallpaper paste whose recipe ran along the same lines! :lol: ::)
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When I bought my last batch of flour, Bakery Bits sent me a free pack. They say
For a healthy starter, we would advise refreshing at least once every three weeks. The more often it is refreshed, the quicker the time between refreshing and baking.
https://www.bakerybits.co.uk/fresh-sourdough-starter-wheat
Each to their own, of course, but I don't actually prefer the taste, however, if civilisation starts to fail :ohmy: and I can't buy dried yeast - I might change my mind very quickly :lol: :lol:
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I did start with a white flour one and it is a lot more prone to getting too sour and off smells when you open it.
Then I started again with wholemeal flour and life is much more simple :)
£14 for a little tubful is quite a moneymaker though. If times get tough, I might move into retail production :lol:
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I didn’t bake these, they were cooked in a frying pan, but they are bread so sort of count.
Took a cup of sourdough starter today to make flat breads. OH declared them a triumph and a couple didn’t last 5 minutes ::)
We had them for tea and he’s polished off every crumb :lol:
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*drool* so where's the recipe? :D
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:lol:
2 cups bread flour
1 cup sourdough starter
1/2 cup milk
1tsp salt
Mix to a dough and leave to rise a minimum of 2 hours, but up to 12.
Divide into 8. Roll out and cook in a hot frying pan with just a little oil brushed on each side. Turn 3-4 times until slightly risen and brown spots on each side.
Yummy and reheat in oven very well. Allegedly freeze well but I never got a chance to try that.
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Bananas were slowly going to pot in the fruit bowl, so I baked a simple banana cake.
OH was beside himself and couldn’t wait so the first slice was probably cut too soon. The cake was still steaming ::)
I’m not a banana fan, so he has the lot to himself, although I think he would fight me for it if I tried to snaffle some :lol:
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:lol:
2 cups bread flour
1 cup sourdough starter
1/2 cup milk
1tsp salt
Mix to a dough and leave to rise a minimum of 2 hours, but up to 12.
Divide into 8. Roll out and cook in a hot frying pan with just a little oil brushed on each side. Turn 3-4 times until slightly risen and brown spots on each side.
Yummy and reheat in oven very well. Allegedly freeze well but I never got a chance to try that.
Have you by any chance got a good wholemeal sourdough recipe please? I’m wanting to get a sourdough going again after Christmas, but my wholemeal bread has always been heavy, so thought if I did sourdough & yeast it might be like the artisan ones you can buy?
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My starter is wholemeal and if I make loaves, I use the recipe below. You can sub up to 50% of the flour for wholemeal or rye and get a good result. If you want to do all wholemeal or get an authentic artisan style bread, you have to work harder. Make the dough, let it rise for 1 hour, tip it out and knead, then repeat 3-4 times, before forming loaves that will take another 4-5 hours to rise.
My basic method is make the sponge, leave 12 hours or so, form dough, leave to rise, bake. I usually make the sponge in the morning, make the dough and form the loaves that evening, then bake the next morning. Only slash the top of the loaves just before they go into the oven. Lots of time required, but most of it does not involve you doing anything and I don’t faff around with the multiple kneading bit. It is good, but won’t quite have the flavour or the large holes that an artisan loaf would.
Sponge - 500g white bread flour, ladle of starter, 600-650ml water - it should be a sticky and fairly wet mix.
Dough - add 600g white bread flour flour and 25g salt and knead for 10 mins. It starts fairly wet, but tightens up and becomes a dough that fights you back.
Preheat the oven. Bake for 10 mins at 220 degrees C, then turn down to around 180 for 20-50 mins depending on the size of the loaves. That gets the bread fully risen, but then makes a good chewy crust as the inside cooks through
I have never combined the starter and yeast together and I am not sure how it would work. I think the key might be give it more time, rather than turbo charge the leavening, but that is just a guess.
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Thanks Newshoot, I’ll try that after Christmas. I assumed for adding yeast I’d just add it when setting it off but will give your recipe a try a few times I think before going down that route ;)
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Cheese and chilli sourdough bread. We had some for tea and it is delicious (if I say so myself :blush:).
The second loaf has gone into the freezer for another day :)
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It looks lush, News