17 4 / 2014

Nigel Slater’s  Chocolate Muscovado Banana Cake
Or another banana cake recipe, I’ve made this before but not for a while, but its a gooey, chocolatey loveliness and apparently one of the better cakes I’ve made! 
Kitchen Diaries 2 page 119 or
http://www.redonline.co.uk/food/recipes/nigel-slater-chocolate-muscovado-banana-cake

Nigel Slater’s  Chocolate Muscovado Banana Cake

Or another banana cake recipe, I’ve made this before but not for a while, but its a gooey, chocolatey loveliness and apparently one of the better cakes I’ve made! 

Kitchen Diaries 2 page 119 or

http://www.redonline.co.uk/food/recipes/nigel-slater-chocolate-muscovado-banana-cake

17 4 / 2014

A couple of loaves
Recently I’ve been making the six seed loaf (at the back) and just slicing it up before freezing so I can just pop a bit into the toaster when I want some.
Front, is Paul Hollywood’s Milk Loaf (How to Bake page 61) I’ve been meaning to make one of these for a while. Pain de Mie, from Bertinet, is supposed to be a good all round loaf, but I had PH out so thought I’d give this one a go.

A couple of loaves

Recently I’ve been making the six seed loaf (at the back) and just slicing it up before freezing so I can just pop a bit into the toaster when I want some.

Front, is Paul Hollywood’s Milk Loaf (How to Bake page 61) I’ve been meaning to make one of these for a while. Pain de Mie, from Bertinet, is supposed to be a good all round loaf, but I had PH out so thought I’d give this one a go.

17 4 / 2014

Pittas
I’m having a bit of a Paul Hollywood (How to Bake) day. I’m making Hot Cross buns for tomorrow and as they take a few hours I thought I’d bake a few extra bits - Pittas (p46) I make these so often I’ve stopped putting them on the blog, so easy and so useful to have in the freezer for a quick lunch or with some left over humus.  I’ve tried the ones with nigella seeds but think the plain ones are best.

Pittas

I’m having a bit of a Paul Hollywood (How to Bake) day. I’m making Hot Cross buns for tomorrow and as they take a few hours I thought I’d bake a few extra bits - Pittas (p46) I make these so often I’ve stopped putting them on the blog, so easy and so useful to have in the freezer for a quick lunch or with some left over humus.  I’ve tried the ones with nigella seeds but think the plain ones are best.

17 4 / 2014

Using up some veg
The first ale and yeast poolish loaf served up with a few salads using up some of last year’s veggies from the freezer:
Sweet runner bean stew - Jaime at Home
White bean and Artichoke salad - Hugh F-W’ s Veg 
Beetroot ‘hummus’ (frozen cooked and grated beetroot) - Ottolenghi Jerusalem
Some roasted tomatoes (last year’s frozen and slow roasted)

Using up some veg

The first ale and yeast poolish loaf served up with a few salads using up some of last year’s veggies from the freezer:

Sweet runner bean stew - Jaime at Home

White bean and Artichoke salad - Hugh F-W’ s Veg 

Beetroot ‘hummus’ (frozen cooked and grated beetroot) - Ottolenghi Jerusalem

Some roasted tomatoes (last year’s frozen and slow roasted)

17 4 / 2014

Ale & Yeast Poolish Loaves
It seems ages since I made these lovely loaves. I still haven’t mastered size and shaping  - these are all different, but they are a lovely loaf.  These have 100g of wholemeal flour (rather than 50g) as I’ve run out of white flour.
Bertinet’s Crust p 65

Ale & Yeast Poolish Loaves

It seems ages since I made these lovely loaves. I still haven’t mastered size and shaping  - these are all different, but they are a lovely loaf.  These have 100g of wholemeal flour (rather than 50g) as I’ve run out of white flour.

Bertinet’s Crust p 65

11 4 / 2014

Oat biscuit (s)
My friend made these and they were nice little cookies, nit sure what I did differently but these would make good brandy snaps! I showed them to chief taster after I’d taken the cutter to them and he demolished 2 there and then, suppose as long as they taste ok?! 
http://www.bbcgoodfood.com/recipes/1127645/oat-biscuits

Oat biscuit (s)

My friend made these and they were nice little cookies, nit sure what I did differently but these would make good brandy snaps! I showed them to chief taster after I’d taken the cutter to them and he demolished 2 there and then, suppose as long as they taste ok?! 

http://www.bbcgoodfood.com/recipes/1127645/oat-biscuits

02 3 / 2014

Croissants

Not looking too bad! The recipe did say it takes a while to perfect the dough but I’m happy with my first attempt.

Bertinet’s Dough and James Morton’s Brilliant Bread recipe page 190

21 2 / 2014

Croissants (and Pain au Chocolate)

This is the last batch of dough to try to use up some of my sourdough starter (its gone in the bagels and the baguettes too)

The dough was easy enough to make but was really difficult to roll out to the final rectangle to cut into shape. The finished croissants are very small, but look the same size as the photo in the book (Bertinet Crust p119). The dough recipe was from James Morton’s Brilliant Bread p 190 but the pictures in Bertinet were easier to follow and it gave guides on when to freeze the croissants - before proving (get out of freezer, leave overnight then bake) ; after proving (bake from frozen) or from fully cooked.  Fully baked and half eaten picture to follow! 

21 2 / 2014

Baguette au Levain - part baked
I did weigh them, honest, I don’t know why they’ve all come out differently but they’ll be great.  Part baked for about 15 minutes before frezzing, then just pop into a hot oven for about 10 minutes for a lovely treat.  
Paul Hollywood, How to Bake p 35

Baguette au Levain - part baked

I did weigh them, honest, I don’t know why they’ve all come out differently but they’ll be great.  Part baked for about 15 minutes before frezzing, then just pop into a hot oven for about 10 minutes for a lovely treat.  

Paul Hollywood, How to Bake p 35

21 2 / 2014

Bagels
Right side baked for 10 minutes = chewy
Left side baked for 13 minutes = crsipy
They all seem the same inside, lovely though and well worth the bit of effort in shaping and boiling before baking.
Bertinet Crust p 105 

Bagels

Right side baked for 10 minutes = chewy

Left side baked for 13 minutes = crsipy

They all seem the same inside, lovely though and well worth the bit of effort in shaping and boiling before baking.

Bertinet Crust p 105 

21 2 / 2014

Garlic (?) Bread
Nice loaf, smells garlicky but where’s the 2 heads of garlic gone?! 
James Morton Brilliant Bread 

Garlic (?) Bread

Nice loaf, smells garlicky but where’s the 2 heads of garlic gone?! 

James Morton Brilliant Bread 

18 2 / 2014

Curried Sweet Potato and Parsnip Soup

Using up some root veg (theres a leek and some celery in it too) in a lovely soup, I fancied a bit of spice so added a tablespoon of curry powder to the recipe. I think it would have been nicer chunky but freezes better blended.

The Soup Bible p 91

18 2 / 2014

Damson Vodka
An adapted sloe gin recipe: 450g damsons (or possibly bullaces as they are a bit small), 225g sugar and a bottle of vodka. The damsons have been frozen since picking last year, I hung on thinking I’d be able to pick sloes but didn’t. 

Damson Vodka

An adapted sloe gin recipe: 450g damsons (or possibly bullaces as they are a bit small), 225g sugar and a bottle of vodka. The damsons have been frozen since picking last year, I hung on thinking I’d be able to pick sloes but didn’t. 

18 2 / 2014

Lovely left-overs for lunch
Sourdough toast topped with roast tomatoes and pheasant in aspic (bottom) and broad beans (top)
The pheasant in aspic  (Ginger Pig Farmhouse Cook book page 60 - see below) is nice served with some crispy bread and a bit of salad but for the effort and having to buy pigs trotters to make the aspic I think I’ll stick to making pork rillette.

Lovely left-overs for lunch

Sourdough toast topped with roast tomatoes and pheasant in aspic (bottom) and broad beans (top)

The pheasant in aspic  (Ginger Pig Farmhouse Cook book page 60 - see below) is nice served with some crispy bread and a bit of salad but for the effort and having to buy pigs trotters to make the aspic I think I’ll stick to making pork rillette.

17 2 / 2014

Tagliatella!
This is the pasta I made a few weeks ago and froze.  I cooked it straight from frozen for about 3 minutes and served it with left over Ginger Pig Chicken in white wine with porcini - Cookbook p 132, which I’d made a few weeks ago and didn’t get on the blog.

Tagliatella!

This is the pasta I made a few weeks ago and froze.  I cooked it straight from frozen for about 3 minutes and served it with left over Ginger Pig Chicken in white wine with porcini - Cookbook p 132, which I’d made a few weeks ago and didn’t get on the blog.