Stuff you've cooked/baked/made today

Anything from pizza to pasta, from steak to cake.
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Re: Stuff you've cooked/baked/made today

Post by Noggin »

Those loaves look amazing!
mangocrazy wrote: Thu Feb 29, 2024 8:28 pm I substitute 50ml of the water for olive oil - it seems to keep the loaf moister for longer. Also use fresh yeast (if you don't already) - it's readily available in French supermarkets near us.
I keep buying fresh yeast and then actually baking :roll: And the nearest place that sells it is 40 mins away :( I need to plan better :D :D
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Re: Stuff you've cooked/baked/made today

Post by Noggin »

Well, totally failed on buy gravy granules (went to the valley but went to the wrong supermarket :roll: and didn't have the arm to go to the other one!!)! So I MTFU and made some :oops: - not too bad, but there were almost no juices from roasting the joint, so it was a mix of worcestershire, soy and marmite!!!

It's ok. Not great, but it was better than no gravy. The mint sauce helped :D

I know it's served in a bowl - lots of reasons, but spazzyness and lack of space for big plates AND bowls!! :D

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Re: Stuff you've cooked/baked/made today

Post by Noggin »

Chicken and leek pies! I've gat enough pastry and filling for about 4 or 6 more, just need to make space in the freezer :D :D

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Re: Stuff you've cooked/baked/made today

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Re: Stuff you've cooked/baked/made today

Post by Noggin »

I had a baking head on today so -

Crumpets - no photo cos the batter was a bit stodgy and they didn't ocme out that well - tasted alright though :1

Wholemeal bread - Reckon it's the best yet, so I'm very happy :D (If I ever get to live somewhere with a proper sized kitchen, I really want to try an bread machine :D :D)

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Malt Loaf - Originally I'd planned to make two small ones then realised I only have one small loaf tin so I made one big one. This is bloody good :D Some will have to go in the freezer (when I sort it out and make space in there!) and some I've sliced to take to the valley tomorrow and share with some friends :D :D

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I also made liver and onions, but that really didn't come out well. The liver disintegrated :lol: :lol: So I almost have a liver, bacon and onion hash, especially when added to mash :lol: :lol: :lol:

But it's made me want to get some more lamb's liver and try again!!
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Re: Stuff you've cooked/baked/made today

Post by Yorick »

@Noggin that malt loaf looks amazing
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Re: Stuff you've cooked/baked/made today

Post by Noggin »

Yorick wrote: Sat May 25, 2024 7:39 pm @Noggin that malt loaf looks amazing
Thank you - tastes bloody good you know, even if I'm the only one that's tested it so far!! :lol: :lol: :lol: :lol: :lol:
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Re: Stuff you've cooked/baked/made today

Post by Yorick »

Noggin wrote: Sat May 25, 2024 7:44 pm
Yorick wrote: Sat May 25, 2024 7:39 pm @Noggin that malt loaf looks amazing
Thank you - tastes bloody good you know, even if I'm the only one that's tested it so far!! :lol: :lol: :lol: :lol: :lol:
Could it be done in a bread making machine?
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Re: Stuff you've cooked/baked/made today

Post by Noggin »

Yorick wrote: Sat May 25, 2024 7:46 pm
Noggin wrote: Sat May 25, 2024 7:44 pm
Yorick wrote: Sat May 25, 2024 7:39 pm @Noggin that malt loaf looks amazing
Thank you - tastes bloody good you know, even if I'm the only one that's tested it so far!! :lol: :lol: :lol: :lol: :lol:
Could it be done in a bread making machine?
Not really as it doesn't need to prove/rise.

Well, if you want to mix it then put it in a bread making machine to bake it, that would probably work :D

Recipe here -
Malt Loaf
110g Sultanas
110g Raisins I used all Sultanas)
40g Unsalted butter (softened)
145ml cold black tea
175g Self raising/ gateau flour
1/4 tsp Bicarbonate of soda
1 pinch Salt
110 grams Unrefined Dark Muscovado Sugar
1 Large egg (beaten)
1 tbsp Malt extract

Step 1:
Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Grease and flour a 450g/1lb loaf tin.

Step 2:
Put the sultanas, raisins, butter and tea into a pan. Bring to a boil and simmer for 5 minutes.
Remove from the heat and set aside to cool a little.

Step 3:
Sift the flour, bicarbonate of soda and salt into a mixing bowl. Stir in the sugar.

Step 4:
Pour in the warm fruit mixture and add the beaten egg and malt extract. Mix well until blended.

Step 5:
Pour into the prepared tin and bake for for 35 - 45 minutes or until a skewer inserted comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.
Grease the tin very well!!
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Re: Stuff you've cooked/baked/made today

Post by Noggin »

I made sausages today!! :lol:

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No idea what they taste like - will test in the morning!! (Other plans for food tonight! LOL)

But, will be interesting to try with the mincer I have at home as the one I've used today creates loads of air in the sausages :(

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I did 'play' with them a bit to try and reduce the air into the joining skins rather than the actual sausage, and I can see how it happens (pushing the meat down, then a gap, then pushing more down etc Hey ho, they'll get pricked when they're cooked I guess!! :lol: :lol:
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Re: Stuff you've cooked/baked/made today

Post by Noggin »

I saw the chef Richard Bertinet make baguettes on the James Martin show a while back. Didn't see all the demo sadly, so has been a bit of guess work. But I do love his baking! And, I do so hate having to chuck away more than half of a baguette when I buy them from the boulangerie.

So -

Very simple recipe with overnight proving in the fridge -

Never had a bread dough rise like this!! LOL

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I am pretty sure I didn't 'form' them quite right, and they certainly didn't double in size whilst proving in this cloth thingy

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It says to put on a wooden board or upturned baking tray, neither of which I have, so I'd heated a baking stone in the oven whilst sorting all the prep. Partly because I always figure that putting baked stuff onto a cold stone doesn't help. Anyway - in the oven (no, my feet are not in the oven!! LOL) -

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Didn't get them lined up very well on the stone, but here they are!! LOL :D :D

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Think they needed 'something' as they are bit heavy on the bottom, maybe (the other three are still on the stone so hopefully that will help them)

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Damn that was good!!

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Probably cutting the other three in half and freezing them as I think I could have cooked them a smidge longer, so whilst not exactly par baked, they could cope with a bit more cooking!! :D :D


The major downside is that whilst posting about this on an FB page, someone mentioned that Richard Bertinet runs classes. They are only in Bath :o :o

Sooo - there are a load that are now on my wish list! Right at the top as the REALLY REALLY want to list!! Not massively expensive but it'll be next year sadly. But, bread/baguettes, patisserie, croissant/viennoiserie and 2 x pastry classes!! AND he does four or five day courses, which cover some/most of whats one the others!! :lol: :lol: :lol: Dreaming :angelic-green: :angelic-green:
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Re: Stuff you've cooked/baked/made today

Post by Count Steer »

Noggin wrote: Mon Jun 24, 2024 9:57 am
The major downside is that whilst posting about this on an FB page, someone mentioned that Richard Bertinet runs classes. They are only in Bath :o :o

Sooo - there are a load that are now on my wish list! Right at the top as the REALLY REALLY want to list!! Not massively expensive but it'll be next year sadly. But, bread/baguettes, patisserie, croissant/viennoiserie and 2 x pastry classes!! AND he does four or five day courses, which cover some/most of whats one the others!! :lol: :lol: :lol: Dreaming :angelic-green: :angelic-green:
His book 'Dough' is worth getting and the DVD included is a bit like having a class in your own kitchen. :D He has a rather different way of working the dough which is quite satisfying to do and gives it a really good stretch. 'Crust' is quite good too but all the basic good stuff is in 'Dough'.

(I've bought stuff from his on-line shop too :thumbup: ).
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Re: Stuff you've cooked/baked/made today

Post by Noggin »

Count Steer wrote: Mon Jun 24, 2024 12:50 pm
Noggin wrote: Mon Jun 24, 2024 9:57 am
The major downside is that whilst posting about this on an FB page, someone mentioned that Richard Bertinet runs classes. They are only in Bath :o :o

Sooo - there are a load that are now on my wish list! Right at the top as the REALLY REALLY want to list!! Not massively expensive but it'll be next year sadly. But, bread/baguettes, patisserie, croissant/viennoiserie and 2 x pastry classes!! AND he does four or five day courses, which cover some/most of whats one the others!! :lol: :lol: :lol: Dreaming :angelic-green: :angelic-green:
His book 'Dough' is worth getting and the DVD included is a bit like having a class in your own kitchen. :D He has a rather different way of working the dough which is quite satisfying to do and gives it a really good stretch. 'Crust' is quite good too but all the basic good stuff is in 'Dough'.

(I've bought stuff from his on-line shop too :thumbup: ).
That's on my list too, but realistically I'm not going to have time to do much from August so I might hang fire and see if I can do a course in May/June 2025 cos the book is usually in the course too :D :D
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Re: Stuff you've cooked/baked/made today

Post by Taipan »

Using my new rotisserie attachment to try a leg of lamb with lemon and garlic roasties below benefitting from any falling lamb juices!

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Re: Stuff you've cooked/baked/made today

Post by Taipan »

End result was surprisingly good. I didnt think it would be as good as a slow roasted one and it probably wasn't, but it was really lovely and tender.

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Re: Stuff you've cooked/baked/made today

Post by Silly Car »

Taipan wrote: Sun Jan 05, 2025 5:34 pm End result was surprisingly good. I didnt think it would be as good as a slow roasted one and it probably wasn't, but it was really lovely and tender.

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Which model rotisserie and bbq have you got? I had a rotisserie spit in the range style cooker in the last house, I didn’t use it that often but thoroughly enjoyed the results when I did.
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Re: Stuff you've cooked/baked/made today

Post by Taipan »

Silly Car wrote: Mon Jan 06, 2025 1:22 pm
Taipan wrote: Sun Jan 05, 2025 5:34 pm End result was surprisingly good. I didnt think it would be as good as a slow roasted one and it probably wasn't, but it was really lovely and tender.

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Which model rotisserie and bbq have you got? I had a rotisserie spit in the range style cooker in the last house, I didn’t use it that often but thoroughly enjoyed the results when I did.
Just a 57cm weber kettle with a onlyfire BRK-6025 Stainless Steel Rotisserie Ring Kit. I have no eperiance of rotisserie cooking but it works well enough. :thumbup:
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Re: Stuff you've cooked/baked/made today

Post by Taipan »

Taipan wrote: Mon Jan 06, 2025 5:47 pm
End result was surprisingly good. I didnt think it would be as good as a slow roasted one and it probably wasn't, but it was really lovely and tender.

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I chunked the rest of the lamb up and threw it in the slow cooker with a tin of mutti tomatoes and red wine stock cube/jelly thing and added soem leeks and garlic for the last hour. What a lovely, rich smokey stew it was too! :wub:
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Re: Stuff you've cooked/baked/made today

Post by Mr. Dazzle »

Flæskesteg, the national dish of Denmark.

What's the difference between Flæskesteg and roast pork with crackling? Not a lot :D. Slightly different cut.

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Re: Stuff you've cooked/baked/made today

Post by Trinity765 »

Burnt Basque Cheesecake Blog

I made my first one at the weekend. No photos needed as it looked just like Burnt Basque Cheesecake and I knew this would be a work in progress.

I followed Nigella's recipe which used sour cream and I added half a vanilla pod and some vanilla bean extract - there was none in her recipe.

The texture was too firm, like New York Baked Cheesecake - calling all cheesecake experts? I cooked it at gas mark 7 for 40 minutes but the top wasn't caramelised so I whacked the oven up to full for 10 minutes - that did it but probably ruined the texture (I want it very creamy in the middle).

I'm going to try again but using cream instead of sour cream and I cook for a shorter time with a hotter oven.

Will include photos next time.
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