Stuff you've cooked/baked/made today

[Noggin]

Those loaves look amazing!

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 And the nearest place that sells it is 40 mins away I need to plan better

[Noggin]

Well, totally failed on buy gravy granules (went to the valley but went to the wrong supermarket and didn't have the arm to go to the other one!!)! So I MTFU and made some - 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

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

[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

[MingtheMerciless]

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Worlds most unhealthy salad.

Mrs M is complaining that I’m a “Feeder”.

[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

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




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 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




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

But it's made me want to get some more lamb's liver and try again!!

[Yorick]

@Noggin that malt loaf looks amazing

[Noggin]

@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!!

[Yorick]

@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!!

Could it be done in a bread making machine?

[Noggin]

@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!!

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

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!!

[Noggin]

I made sausages today!!



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



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!!

[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




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




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) -




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




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)




Damn that was good!!




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!!


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

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!! Dreaming

[Count Steer]

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

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!! Dreaming

His book 'Dough' is worth getting and the DVD included is a bit like having a class in your own kitchen. 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 ).

[Noggin]

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

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!! Dreaming

His book 'Dough' is worth getting and the DVD included is a bit like having a class in your own kitchen. 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 ).

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

[Taipan]

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

[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.

[Silly Car]

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.

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.

[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.

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.

[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.

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!

[Mr. Dazzle]

Flæskesteg, the national dish of Denmark.

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

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[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.