tag:blogger.com,1999:blog-81415212144250761092024-02-19T18:38:05.819-08:00lizy bakeslizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-8141521214425076109.post-9458840719435610762014-05-04T08:24:00.000-07:002014-05-04T08:25:23.857-07:00Bank Holiday Blogging<div class="separator" style="clear: both; text-align: center;">
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So, things have changed. I now live in Didsbury, in Manchester! I lost a little faith in blogging whilst I was finding my feet. The good news is I have a new job! I am a libraries and archives trainee at Stockport Heritage Library. It is a traineeship for a year and I am really enjoying it! I haven't been doing much baking of late. Moving and looking for jobs was much more difficult than I expected, but the wonderful thing about my new job is I have weekends off! I can indulge in weekend baking like any other 9-5 worker. So with a renewed enthusiam i hope to post much more.<br />
This post is a recipe for bagels. It is bagels because despite my lack of enthusiasm for baking, I have been baking bagels. They are far easier than I expected and have a soft, chewy texture. The flavor is much more lovely than the shop bagel.<br />
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The recipe is from the Good Food magazine. It is written by Edd Kimber, the Great British Bake Off winner.<br />
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7g sachet fast-action dried yeast<br />
500g strong white flour, plus a little extra for shaping<br />
2 tbsp light brown sugar<br />
a little oil, for greasing<br />
1 tbsp bicarbonate of soda<br />
1 egg white, to glaze<br />
seeds of your choice for the topping<br />
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1. Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.<br />
2. Tip out onto the work surface and knead together until smooth and elastic – this should take around 10 mins.<br />
3. Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.<br />
4. Divide the dough into 10 portions and form into balls – I like to weigh them to make sure that they’re all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.<br />
5. Leave for around 30 mins or until risen and puffy, then remove the cling film.<br />
6. Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.<br />
7. Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.<br />
8. Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months. <br />
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I find boiling the bagels for just one minute is enough and make sure you time it! I have found the texture is chewy enough and still soft when boiled for this length of time. I also found it easier to have everything prepared ready for shaping and boiling. Have the trays prepared, a slotted spoon and some method of draining the excess water from the bagels. <br />
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lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-80429347975108253822013-08-09T04:04:00.001-07:002014-05-04T11:58:57.566-07:00Long Long Time, No Post I HAVE GRADUATED. I am a graduate, I have finished University, I am done. I have moved from Edinburgh, to Lincolnshire and now to Manchester. So the start of my Manchester life has not been smooth. For someone who does not handle change easily, its been a difficult summer. However, things are looking up. I have a part time job, I am volunteering with the National Trust (life time ambition), and I am moving into a shiny new flat next week. I miss Edinburgh, a lot, but I am looking forward to making a life in this northern town. I have been baking but photo's are scare so I will post a favorite to settle me back into some baking, blogging and life routine.<br />
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So Soda Bread. It is wonderfully easy, takes minutes to make and is very satisfying. Just try not to eat to much in one sitting, it makes great toast drizzled with honey the day after. Soda Bread has creamy, close texture and you can add many different flavors, from ham and mustard to herbs or treacle.<br />
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Recipe from 'Bread', River Cottage. This recipe
book is simple and honest. The recipes show off the ingredients at their best
and the ingredient lists are unfussy.<br />
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Ingredients<br />
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500g plain flour</div>
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2 tsp bicarbonate of soda</div>
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1 tsp fine sea salt</div>
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Approx. 400ml buttermilk or live
yogurt, like natural yogurt. Or 400ml of milk can be used with a squeeze of
lemon juice in it and left to stand for a few minutes. </div>
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A little more milk, if necessary</div>
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<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Preheat the oven to 200°C/gas mark 6 and pop the baking sheet
into the oven to warm up.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Sift the flour and bicarbonate of soda into a
large mixing bowl and stir in the salt. Make a well in the centre and pour in
the buttermilk, stirring as you go. If necessary, add a tablespoon or two of
milk to bring the mixture together to form a soft dough. It wont come together
perfectly so just work with it</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Tip it out on to a lightly floured work surface
and knead lightly for about a minute, just long enough to pull it together into
a loose ball but no longer. Do not over knead the bread. I would
time a minute to make sure. You need to
get it into the oven while the bicarbonate is still very active. The dough
won’t appear like a yeast dough, it should feel fragile and light, all of the
flour might not be incorporated.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Lightly flour the warm baking sheet and place
the round of dough on to it and dust generously with flour. Mark a deep cross
in it with a sharp, serrated knife, cutting about two-thirds of the way through
the loaf. Put it into the preheated oven and bake for 40-45 minutes, until the
loaf sounds hollow when tapped underneath. It should also feel light when you
take it out. It is hard to judge with just tapping, if in doubt leave the dough
in the oven. It will not affect the doughy part of the bread, only the crust
will be chewier if left in oven for more time. </span></li>
<li><span style="text-indent: -18pt;">Cool on a wire rack if you like a crunchy crust,
or wrap in a clean tea towel if you prefer a soft crust.</span></li>
<li>I often halve the quantities of
the recipe and make a smaller loaf. Take ten minutes off the cooking time </li>
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lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-2412105916804518472013-04-08T14:06:00.001-07:002014-05-04T06:28:15.057-07:00A busy Easter! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJtCaGjZemY_dvudWwPD-OBukJnFbtZOkv4yKik9zX38JwabPnZIdoWDv88AA3C7nKdwK6jSjukBoIMx74PufVH-mrjQFmjxpgdHzTVG6D1XkxoaHspC9gwXnW6MljBdAsmWt8HaFXJd3/s1600/IMG_3468.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJtCaGjZemY_dvudWwPD-OBukJnFbtZOkv4yKik9zX38JwabPnZIdoWDv88AA3C7nKdwK6jSjukBoIMx74PufVH-mrjQFmjxpgdHzTVG6D1XkxoaHspC9gwXnW6MljBdAsmWt8HaFXJd3/s400/IMG_3468.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I spent many hours reading Women's Cricket Magazine...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNh1cRRSqzDE9YlTGvDLZMsakiVT9dRLHWXcYFr9TirAw3llOR9kUVVDQaiP25iroZqpmYDlkIQgiCRx4w7vYfZBmD_bpWywbq1nvPowo7IeRnFv8WUqm0ZVCWGRIeoBoZY5L9oXLYrU6/s1600/IMG_3490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNh1cRRSqzDE9YlTGvDLZMsakiVT9dRLHWXcYFr9TirAw3llOR9kUVVDQaiP25iroZqpmYDlkIQgiCRx4w7vYfZBmD_bpWywbq1nvPowo7IeRnFv8WUqm0ZVCWGRIeoBoZY5L9oXLYrU6/s320/IMG_3490.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">on the 5th floor of the library. The view is not so bad though...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKysUkPUln3l6pIrBt5xX5-SO31AQq9CDD9jqI-pBsu3NewVFEmMtGZIXLasTwR43qV4CBYH1NjYq_z6SaaGBcROAMWEuuOn6Jw0NPglb4cbckwgBUuo8_cdVI9-NHN3kvTEgFAammFsCZ/s1600/IMG_3245%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKysUkPUln3l6pIrBt5xX5-SO31AQq9CDD9jqI-pBsu3NewVFEmMtGZIXLasTwR43qV4CBYH1NjYq_z6SaaGBcROAMWEuuOn6Jw0NPglb4cbckwgBUuo8_cdVI9-NHN3kvTEgFAammFsCZ/s400/IMG_3245%5B1%5D.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite cake dater and I went for an an Earthy Causwayside brunch, it was wonderful. I highly recommend it!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmmenLcuxRCr2-XzelfhyoobQ5yydD1ucd25OPz5gFG9qVKCH3cTaJxM6u93XVpwdl9tPObyrUF9khXu1W36NL6J6IJwdXmo0ONbER6AuL3p56OzQrzsUMrrIbE_EOz_kzxnr-FyOc0xJ/s1600/IMG_3494.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmmenLcuxRCr2-XzelfhyoobQ5yydD1ucd25OPz5gFG9qVKCH3cTaJxM6u93XVpwdl9tPObyrUF9khXu1W36NL6J6IJwdXmo0ONbER6AuL3p56OzQrzsUMrrIbE_EOz_kzxnr-FyOc0xJ/s640/IMG_3494.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It snowed a little in Edinburgh</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzuys35igo7D8q6C7lGcGcW5OO2mlQKwH8Z4HhlTgeB501SU1w5lYtfOG0PUg3YbKQVhfsPg-3O5NbokXMJaCJZuCP1eJxGwrbMpJXp4kp6mMKicn35Vxaxd-CnnW8UNj9MKqDi65SNtq/s1600/IMG_3466.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzuys35igo7D8q6C7lGcGcW5OO2mlQKwH8Z4HhlTgeB501SU1w5lYtfOG0PUg3YbKQVhfsPg-3O5NbokXMJaCJZuCP1eJxGwrbMpJXp4kp6mMKicn35Vxaxd-CnnW8UNj9MKqDi65SNtq/s320/IMG_3466.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I won Star Baker at Bake Soc. This is my beauty of an enamel prize </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7UHqWJbecwl2-vnPupe28BCuYAB3UIn83V-mPmS2ynrGTbEdnF0bCv6fJ4YrIVJatRUNn_dViPzOgU6_9F7UpvHFGMZAOTx8HkRQeTy4roERCX_4AsCkHhCWnHP-K4q604bqfPv28vP7/s1600/IMG_3526.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7UHqWJbecwl2-vnPupe28BCuYAB3UIn83V-mPmS2ynrGTbEdnF0bCv6fJ4YrIVJatRUNn_dViPzOgU6_9F7UpvHFGMZAOTx8HkRQeTy4roERCX_4AsCkHhCWnHP-K4q604bqfPv28vP7/s400/IMG_3526.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easter came and went in a haze of long days with little sleep and plenty of hot cross buns</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUxowsuEs9vWxxMwPbjG1YVuX0tkxLfEBoAQeZAsECHpGtmoyh84UbnpNRpXiqrZUOhsN1fLaAX42XaFAlxtTQs47UV59qyqEE7-EYHb7NTMlkbbPSlV982sCVPib9lLCib53PveDVlQi/s1600/IMG_3540.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUxowsuEs9vWxxMwPbjG1YVuX0tkxLfEBoAQeZAsECHpGtmoyh84UbnpNRpXiqrZUOhsN1fLaAX42XaFAlxtTQs47UV59qyqEE7-EYHb7NTMlkbbPSlV982sCVPib9lLCib53PveDVlQi/s400/IMG_3540.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I finally finished the dissertation! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eZm2XYqw8ki6StFh2bPIIs_jkf35ZG74o-8XT2-h4pwwaFYmb19GMOJs5nf0aE-yu3nCWn0HTWvpZHmdCRBvclH_b-WygRcnu5nTo61R8GsuxSYwOQOiPWaaZAEKWe58G6ulNFeHxisE/s1600/IMG_3626%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eZm2XYqw8ki6StFh2bPIIs_jkf35ZG74o-8XT2-h4pwwaFYmb19GMOJs5nf0aE-yu3nCWn0HTWvpZHmdCRBvclH_b-WygRcnu5nTo61R8GsuxSYwOQOiPWaaZAEKWe58G6ulNFeHxisE/s400/IMG_3626%5B1%5D.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think I made it to the History Ball, there is at least some photo evidence </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsJPIT1ZXMtI_tY5pHt0zeORcQLpNxIvZRZH4U09o3htYU9YthG1W-ore8CbsPYv4CIsT-uidbnH1803k0HHaCfLPBSL9Q1LaFLsoWbJ6wbHziojOzK-61uihaRgFFNDzA8D1ucjnhQWY/s1600/IMG_3624%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsJPIT1ZXMtI_tY5pHt0zeORcQLpNxIvZRZH4U09o3htYU9YthG1W-ore8CbsPYv4CIsT-uidbnH1803k0HHaCfLPBSL9Q1LaFLsoWbJ6wbHziojOzK-61uihaRgFFNDzA8D1ucjnhQWY/s320/IMG_3624%5B1%5D.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I spent my freedom charity shop shopping, unearthing some Mary Berry greatness</td></tr>
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<br />lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-80460820254718266602013-04-08T13:32:00.001-07:002013-04-08T13:32:57.218-07:00Spiced Muscavado Loaf with Brown Sugar Icing<br />
This was the lovely product of Fair Trade fortnight It is gingery and dense, exactly what a ginger cake should be like. I had never used brown sugar for an icing before but I would definitely use it again, I think it would especially taste nice in a coffee cake. So make a good old fashioned loaf, it is the height of classic comfort.<br />
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Recipe from Sainsburys Magazine<br />
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175 ml whole milk<br />
2 tbsp ground ginger<br />
1 tbsp ground nutmeg, plus extra to finish<br />
1tsp ground cinnamon<br />
75 g dark muscavado sugar<br />
75 g soft unsalted butter<br />
75g black treacle<br />
100g golden syrup<br />
200g self raising flour, sifted<br />
1 tsp bicarbonate of soda<br />
1 medium egg, lightly beaten<br />
<br />
For the brown sugar icing<br />
25g very soft unsalted butter<br />
40g dark muscovado sugar<br />
25g icing sugar<br />
1 tbsp double cream<br />
½ tsp vanilla extract<br />
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Pre-heat the oven to 180oc, fan 160oc, gas 4 and line a 7cm-deep 20cm x 9cm loaf tin with baking paper<br />
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Put the milk, spices, sugar, butter, treacle and syrup in a large saucepan and slowly bring it to a simmer, stirring. Sift the flour and bicarbonate of soda in to a large mixing bowl. Pour the wet mixture on to the dry ingredients and stir well, add the beaten egg and mix thoroughly.<br />
3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Pour the mixture into the prepared loaf tin and bake for 35 minutes, until a skewer inserted into the middle comes out clean. Leave the cake to cool.<br />
4.<span class="Apple-tab-span" style="white-space: pre;"> </span>To prepare the icing, put all the ingredients in a bowl and beat for 5 minutes until fluffy, spread on top of the cooled cake<br />
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lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-88857902394597035872013-04-08T13:20:00.000-07:002013-04-08T13:20:12.220-07:00Hot Cross Buns and Spiced Honey Butter <br />
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The dissertation is in. I have slept. And now I can face reading and writing again. </div>
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This recipe is lovely, the buns are fluffy and soft, and they smell wonderfully sweet and spicy. You can add any fruit or spices you like, I think diced apple would work lovely next time. </div>
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I think it is important to try and do these things for hot cross bun success!<br />
1. prepare all the ingredients before you start, it will get messy<br />
2. keep the dough sticky by not adding hardly any more flour than stated in the recipe<br />
3. knead the dough for at least 15 mins, otherwise the buns will be heavy.<br />
4. leave the buns to prove for plenty of time, the dough will be pillowy and light when it is ready to be shaped. <br />
5. If you are not sure if the buns are cooked, an extra 5 mins in the oven wont hurt. They will just have a harder crust on them.<br />
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The bun recipe is from River Cottage, the ring shape and honey butter is from GoodFood<br />
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For the buns:<br />
250g strong white bread flour, plus extra for dusting<br />
250g plain white flour<br />
125ml warm water<br />
125ml warm milk<br />
5g powdered dried yeast<br />
10g salt<br />
50g caster sugar<br />
1 medium free-range egg<br />
50g butter<br />
100g raisins, currants or sultanas (or a mixture)<br />
Finely grated zest of ½ orange<br />
1 tsp ground mixed spice<br />
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For the crosses<br />
100g plain white flour<br />
100ml water<br />
<br />
To finish<br />
1 tbsp apricot (or other) jam, sieved<br />
1 tbsp water<br />
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For the butter:<br />
200g salted butter , softened<br />
1½ tsp cinnamon<br />
½ tsp ground ginger<br />
4 tbsp clear honey<br />
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1. Combine the flours, water, milk, yeast, salt and sugar in the bowl and fit the dough hook. Add the egg and butter and mix to a sticky dough. Now add the dried fruit, orange zest and spice and knead until silky and smooth.<br />
2. This can be done in a food mixer or by hand. The dough is VERY sticky, don't be tempted to add to much extra flour, just keep kneading Even after 15 mins the dough will still be sticky but it will be kneaded enough so, cover the dough a leave to rise in a warm place for about 1 hour or until doubled in size.<br />
3. Knock back the risen dough and divide into 11 equal pieces. Shape into rounds and dust with flour. Place on a floured board in a ring shape, leaving a little space in between. Cover with plastic or linen and leave to prove for about half an hour until roughly doubled in size.<br />
4. Preheat the oven to 200°C/Gas Mark 6.<br />
5. To make the crosses, whisk together the flour and water until smooth, then transfer to a greaseproof paper piping bag and snip off the end to make a fine hole.<br />
6. Transfer the risen buns to a baking tray or a pizza tray and pipe a cross on top of each one, then bake in the oven for 25-30 minutes. They will be cooked when they sound hollow when tapped, and they feel light.<br />
7. Meanwhile, melt the jam with the water in a pan. Brush over the buns to glaze as you take them from the oven.<br />
Transfer to a wire rack to cool. Serve warm or toasted.<br />
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To make the spiced honey butter:<br />
Put the butter, spices and honey in a bowl and beat with an electric whisk until smooth.<br />
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lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-63690265967661827362013-01-17T13:53:00.000-08:002013-01-17T13:53:09.434-08:00Tea Time Teacakes <div>
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I had all the right intentions to post Christmas and New Year baking but Christmas feasting got in the way, and now festive recipe's of mince pies and Christmas cake just do not seem right. So, here is an afternoon tea time treat, no mincemeat, royal icing or chocolate in sight. This recipe is from How to Bake by Paul Hollywood, I cannot recommend this book enough, each recipe is clearly written with a little explanation of its origins, a photo accompanies each recipe and the book covers all manner of lovely bread, cakes and pastries!<br />
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Tips</div>
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1. Make sure you kneed well for at least ten mins, just keep going even if the dough is wet at the start. It is nearly impossible to over knead dough by hand. </div>
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2. This makes 8 huge Teacakes, I think dividing the dough into 12 would be a little less greedy. </div>
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Teacakes</div>
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Makes 8 large teacakes, could make 12 medium </div>
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500g strong white bread flour plus extra for dusting</div>
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10g salt</div>
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60g caster sugar</div>
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1tsp ground cinnamon </div>
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10g instant yeast</div>
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50g unsalted butter, softened</div>
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300 ml cool water</div>
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Vegetable oil for kneading </div>
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100g sultanas </div>
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100g chopped mixed peel</div>
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1 egg, beaten, to glaze</div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;"> </span>Tip the flour into a large mixing bowl and add
the salt, sugar and cinnamon to one side of the bowl and the yeast to the
other. Add the butter and three-quarters of the water, and turn the mixture
round with your finger. Continue to add the water, a little at a time, until
you have picked up all the flour from the sides of the bowl. You may not need
to add all of the water, or you may need to add a little more – you want dough
that is soft, but not soggy. Use the mixture to clean the inside of the bowl
and keep going until the mixture is a rough dough. </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;"> </span>Coat the work surface with a little vegetable
oil , then tip the dough onto it and begin to knead. Keep kneading for 5-10
minutes. Work through the initial wet stage until the dough starts to form a
soft smooth skin.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;"> </span>When you dough feels smooth and silky, put it
into a large, lightly oiled bowl. Cover with a teatowl and leave to rest until
at least doubled in size – at least one hour, but its fine to leave for 2 or
even 3 hours.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;"> </span>Line two baking trays with baking paper, or
lightly oil with vegetable oil.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;"> </span><!--[endif]-->Tip the sultanas and mixed peel on top of the
risen dough in the bowl and start to work them into it. After a minute of two,
tip the dough out onto a light floured surface and knead until the fruit it
thoroughly mixed in, </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;"> </span>Divide the dough into 8 pieces. Shape each into
a ball, then using a rolling pin to flatten each one out to a round bun, about 1cm
thick. Transfer to prepared baking trays, spacing them apart. </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt;"> </span>Put each tray into a clean plastic bag and leave
to rise for about an hour until the teacakes are at least doubled in size.
Meanwhile heat your oven to 200<sup>oc. </sup></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
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<span style="text-indent: -18pt;">8. Brush the top of the teacakes with beaten egg.
Bake the teacakes for 10-15 minutes until risen and golden. Cool on a wire
rack. </span></div>
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lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-55365769295295625812012-11-27T13:59:00.003-08:002012-11-27T15:14:29.334-08:00Bookmarked Recipe no.1 (and no.2) In order to keep track of my endless blog trawling and recipe searching, I am going post at least one bookmarked recipe from my far too extensive collection, and endeavor to bake it with in the week. However, this may turn out as successful as my sourdough, a total failure.<br />
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No. 1 <a href="http://thecakedcrusader.blogspot.co.uk/2010/09/bara-brith-speckled-bread.html">Bara Birth Bread - The Caked Crusader </a><br />
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<img height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzaFAgtC_gYPH4nolr1HDNgiH0BNIbFQqyqGyARAIUB4pPoaqCmNfrAzAecZWILiS-0RSgTpcJqGF_BotcKYz2qVQMelnaOLm6CJu5e-sIi6wFZqME6JlTCFQ6dsOnSZfqqA1qddi9Us/s400/PICT0409.JPG" width="400" /><br />
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This is one of my favorite baking blogs, the recipe collection is extensive and the posts are useful and completely honest, it is a little jem of inspiration.<br />
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No. 2 <a href="http://www.poiresauchocolat.net/2011/04/raymond-blancs-lemon-cake.html">Poires au Chocolat - Raymond Blanc's Lemon Cake </a><br />
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<img height="262" src="http://i832.photobucket.com/albums/zz242/poiresauchocolat/Picture64-3.png" width="400" /><br />
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A simply beautiful baking blog and Raymond Blanc is one of my ultimate favorite chef's, its fate that I make this lemon cake.<br />
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<br />lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-3109998914636942452012-11-27T13:43:00.000-08:002012-11-27T14:26:24.623-08:00Marveling at Malteaser's <div class="separator" style="clear: both; text-align: center;">
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A birthday is a wonderful excuse to create a cake totally over the top. I call four sharing bags of Malteaser's over the top. The idea came from one of Lorraine Pascal's beautiful creations, however, I used the recipe for the chocolate sponge from the GoodFood website. The oil in the sponge makes the cake moist and fudgey, perfect chocolate cake qualities. The sweet icing and Malteaser's, make this cake a satisfyingly chocolatey treat. Even if there is no birthday to celebrate, I will make this cake again, sometimes a large slice of fudgey, sweet chocolate cake is justified to get through the week.<br />
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Tips<br />
1. The lack of butter in the sponge makes it unlike dealing with a Victoria sponge recipe. It is hard to over work the mixture because it is so runny. It is simple and nearly fail safe.<br />
2. Butter cream is made 100 percent more delicious by adding either melted dark or milk chocolate, it takes away the sweetness that can be overbearing. The best butter cream is made by beating the icing sugar and butter together until it is very very light and fluffy, this could take up to 10 minutes, but it will make all the difference. To make sure the icing is light and smooth, remember to sift the icing sugar and soften the butter.<br />
3. The whole cake will be covered in a generous layer of butter cream so don't be greedy with the icing in the middle. Crushed Malteaser's could be added to the filling, if you can warrant buying a fifth bag.<br />
4. Keep the cake in a cool place, not too cold, otherwise the chocolate will dis-colour. Eat within a couple of days as sponges will do not last. Although I doubt this cake will be reaming uneaten for very long.<br />
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Ingredients<br />
175g Self raising flour<br />
2 Tbsp Cocoa Powder<br />
1 Tsp Bicarbonate soda<br />
150g Caster sugar<br />
2 Eggs Beaten<br />
150 ml (1/4 pint) Sunflower oil<br />
150 ml (1/4 pint) Semi skimmed milk<br />
2 Tbsp Golden syrup<br />
<br />
1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.<br />
2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.<br />
3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.<br />
4. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.<br />
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Butter Cream (courtesy of the Lorraine Pascal recipe for the Malteaser Cake)<br />
<br />
<br />
100g dark chocolate (minimum 70 per cent cocoa solids)<br />
550g icing sugar<br />
250g really soft butter<br />
2 tbsp milk (or water)<br />
To Decorate<br />
4 x 135g packets of Maltesers<br />
<br />
1. Melt the chocolate in a bowl over simmering water or in the microwave<br />
2. Soften the butter with an electric whisk, gradually add the sifted icing sugar. Adding a little at a time will prevent a very messy icing sugar covered kitchen. Whisk until very light and fluffy.<br />
3. Add the melted butter and milk, continue to whisk until combined.<br />
4. Sandwhich the cakes together, choosing the smoothest sponge for the top, with a third of the butter cream. Continue to cover the whole cake with the rest of the butter cream.<br />
5. Arrange the Malteaser's in straight lines all over the cake, starting at the base of the cake, working in rows upwards.<br />
5. Once covered, marvel at the Malteaser creation and enjoy!<br />
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<br />lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-9274156628264708192012-11-16T11:16:00.001-08:002012-11-16T13:39:56.547-08:00Holidaying<div class="separator" style="clear: both; text-align: center;"><span style="text-align: start;">Apart from making honeycomb I have been a little busy, going on holiday to Scotland (deepest darkest Scotland), running and reading. Good news! I ran the Edinburgh 10K in an okay time. I managed it and I have a medal to prove it, more amazingly I am still actually running. My holiday was wonderful, to be in such beautiful and overwhelmingly huge scenery made me feel small and insignificant, and that is fine with me. It was nice to be dragged out of my own little world. </span></div><br />
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And my starter dough died, I really did have the best intentions, but I left it too long in a room that was too hot. At least it died happy.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-91947013903786661102012-11-16T10:48:00.001-08:002012-11-16T10:48:23.068-08:00No-Bake Bake <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1A8fE1cv_Fe1WlCmt1CcDpj1kwbsjnyPTKm5xDRCi3hAj_eDBnBjOY6-ZNqdezd_Wlkb6LWgJafjg1dKLTkk9qQ-0rbkvn5647yjOMpVsinBZ1as0ow17QJqrYJdoZOy-xQEmclNjs_nl/s1600/IMG_2820%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1A8fE1cv_Fe1WlCmt1CcDpj1kwbsjnyPTKm5xDRCi3hAj_eDBnBjOY6-ZNqdezd_Wlkb6LWgJafjg1dKLTkk9qQ-0rbkvn5647yjOMpVsinBZ1as0ow17QJqrYJdoZOy-xQEmclNjs_nl/s320/IMG_2820%5B1%5D.JPG" width="320" /></a><br />
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<span style="color: #444444;">So fourth year is hectic but I have joined a baking society. Every Thursday I bake to a theme, take along said baked goods to the meeting, chat and eat cake and its brilliant. This week's theme was no bake week. Initially I was very un-inspired not being able to think past rocky road or cheesecake, however, my mum made honeycomb last week, and so the idea struck me. Its wonderfully, easy, quick and uses five ingredients. I am determined to make more, lots more. </span><br />
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<span style="color: #444444;">Tips</span><br />
<span style="color: #444444;">1. Try not to stir the golden syrup, butter and sugar mixture in the pan, try to gently swirl instead. </span><br />
<span style="color: #444444;">2. The honeycomb may not puff up very much when the bicarb is added but it will still be lovely </span><br />
<span style="color: #444444;">3. The darker you leave the caramel to turn in the pan, the chewier and darker the honeycomb will be</span><br />
<span style="color: #444444;">4. As soon as the honeycomb is set, break up and store in an airtight container, </span><span style="color: #444444;">otherwise</span><span style="color: #444444;"> the honeycomb will turn sticky and soften</span><br />
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<span style="color: #444444;">Here it is, the honeycomb recipe courtesy of Lorraine Pascal</span></div>
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<span style="color: #333333; font-family: inherit;"><span style="line-height: 16px;">1tbsp vegetable oil, for oiling baking tray</span></span></div>
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<span style="color: #333333; font-family: inherit;"><span style="line-height: 16px;">80g/3oz butter</span></span></div>
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<span style="color: #333333; font-family: inherit;"><span style="line-height: 16px;">160g/5½oz caster sugar</span></span></div>
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<span style="color: #333333; font-family: inherit;"><span style="line-height: 16px;">80g/3oz golden syrup</span></span></div>
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<span style="color: #333333; font-family: inherit;"><span style="line-height: 16px;">2 tsp bicarbonate of soda</span></span></div>
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<span style="color: #333333; font-family: inherit;">1. Grease a 20cm/8in square baking tin with vegetable oil.</span></div>
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<span style="color: #333333; font-family: inherit;">2. Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. </span></div>
<div class="ingredient" style="padding: 0px;">
<span style="color: #333333; font-family: inherit;">3. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes.</span></div>
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<span style="color: #333333; font-family: inherit;">4. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set.</span></div>
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<span style="color: #333333; font-family: inherit;">5. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts.</span></div>
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lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-19302150423801215042012-09-22T14:20:00.001-07:002012-09-22T14:20:57.761-07:00Starter dough and the start of something<div class="MsoNormal">
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I have done it, I have started a yeast culture and I have
grand plans to keep it with me for the rest of my life. I thought it was an apt
time to start it, it is the beginning of my last year of university and this could be the year of decisions, hard work and ends. So my starter dough will
be the constant in all the chaos, and a reminder of my baking aspirations in
the dark times, or to be less dramatic, it is waiting so I can make sourdough
whenever I want to.</div>
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I have taken a step into the unknown, I do not know how it should smell
or look, how long the starter should ferment for or when to feed it. I used the recipe from the River Cottage Handbook, it provides step by
step instructions and photos and uses detailed descriptions to help you make
important decisions for the best start for your starter.</div>
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To start, whisk equal measures of flour and water for a long time by hand or ten minutes with an
electric whisk, until the batter is light and thick. Left in warm place, the
mixture should start to produce bubbles as the sugars in the flour break down
to glucose, so yeast can feed and produce more yeast and carbon dioxide. So essentially,
I am making my own raising agent. Over
the next few days, ‘refreshments’ are added, extra flour and water, to keep the
culture alive. Once the culture is a
week old it can be added to more flour and water to make a sour dough loaf.
This is the plan anyway. <br />
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Day Three, after one refreshing, the culture is dark and bubbling, it also smells bitter and terrible. The culture was very watery and had separated before I whisked it. Are these good signs? I will soon find out.<br />
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Day Four the starter is looking much the same, I have fed it for the last time, and will now leave it at room temperature. I will pay attention to its needs but more so a couple of days before I want to use it, to make sure it is at its most active for baking with.<br />
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Sourdough loaves that use a home-grown yeast cultures have a
rich sour flavor, the longer they are kept alive, the richer the flavor,
although I will not be waiting very much longer before I make my first sourdough loaf. The River Cottage people explain sourdough starters far better than I do: </div>
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lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-24929360514488814782012-09-07T04:33:00.001-07:002012-09-07T04:33:34.411-07:00Signing up <br />
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Yes it has been done, the Edinburgh 10K has been entered and
I could say there is no way out but there is, I could just fail to turn up,
however, I would be letting myself and
my team, my boyfriend and I (kind of team) down. In fact I am more excited by the free t-shirt I will receive and the accurate chip timing device. Its like I will be a real sporting enthusiast. </div>
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<a name='more'></a>Its not in my nature to start
something and not finish, if it is to be done, it will be done properly. Hence,
we are singed up in the under an hour category and I am in training. With just
over a month to go, I can comfortably run 6.5 km, in a reasonable time.
However, that distance is covered in the lovely flat landscape of Lincolnshire
not the uneven (playing it down), terrain
of the Scottish city.</div>
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This is keeping me motivated and interested, its Jessie
Ware’s new album and in particular this marvel: </div>
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lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-54857867051630807422012-09-07T03:56:00.002-07:002012-09-07T03:56:34.825-07:00Cookies, preferably eaten after being baked<br />
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Why is it so hard to transfer a batch of cookies to the oven
intact, without any raw dough going amiss? It is just fact of baking science
that makes it impossible to not leave a lot of dough in the bowl on purpose. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vn5s2xcZ5pMqZG3tUk8hdZIWJ1h_4gYGlZUxveOFz7zoweVfrb93fgjcDHDuVUl8gYyM7BMNJUH8HPxKpkRQH-K-cGj-raJSRZF3-P9MRCfQWkw65kZu-MJ29uBuSNCLjdrcBL6MJP99/s1600/IMG_2009%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vn5s2xcZ5pMqZG3tUk8hdZIWJ1h_4gYGlZUxveOFz7zoweVfrb93fgjcDHDuVUl8gYyM7BMNJUH8HPxKpkRQH-K-cGj-raJSRZF3-P9MRCfQWkw65kZu-MJ29uBuSNCLjdrcBL6MJP99/s400/IMG_2009%5B1%5D.JPG" width="300" /></a>I have searched for the perfect recipe, that
is vanilla-ish and chewy with good sized chunks of dark chocolate, fruit and
nuts. Kind of like those cookies in the paper
bags in the supermarkets, just without all of the fats and nastiness. After a lot of searching I have learnt this:</div>
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<span style="text-indent: -18pt;"><span style="font-family: Times, Times New Roman, serif;"> 1. </span><span style="font-size: 7pt;"> </span></span><span style="text-indent: -18pt;">American recipes that produce American style
chewy cookies use vegetable shortening and hydrogenated fats. I do not like to
use these in baking but recipes from the good and great of cookie making like
David Lebovitz insist chilling the dough is a secret to success. Some recipes
call for up to 24 hours of chilling.</span><br /><span style="text-indent: -18pt;">2. If the recipe uses baking powder the cookie will
have a </span>cakey<span style="text-indent: -18pt;"> texture, for chewy, American style texture use bicarb or a
combination of both.</span><div>
<div style="text-indent: 0px;">
<span style="text-indent: -18pt;">3. Brown sugar is used in this recipe for its
richer flavor and dark colour. It retains moisture better than caster sugar,
to keep the cookies chewy and dense.<a name='more'></a></span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -18pt;">4. The cookies should be removed from the oven
barely cooked. Keep checking, as soon as the edges are remotely golden and firm
take your batch from the oven. They will firm up far more than seems possible.
These produce the chewy American style cookie, leave them in oven longer will
produce and hard, crumbly biscuit-</span>esc<span style="text-indent: -18pt;"> delight.</span></div>
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The recipe is from Eric Lanlard’s ‘Home Bake’</div>
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<ul>
<li><span style="text-indent: -18pt;">Make the cookies roughly the same size, this
makes them uniform in texture and colour once baked.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">If freezing the dough, put the dough into a
Tupperware and defrost totally before use. Once frozen, the </span><span style="text-indent: -18pt;">chocolate chunks in
the dough melt more in the oven than if the dough is just chilled, so there is
less contrasting textures of the chewy dough and hard chocolate. </span><span style="text-indent: -18pt;"> </span></li>
</ul>
<br />
<div class="MsoNormal">
<i>Makes about 20</i></div>
<div class="MsoNormal" style="margin-top: 0cm;">
175g unsalted butter, melted,plus
extra for greasing</div>
<div class="MsoNormal" style="margin-top: 0cm;">
250g plain flour</div>
<div class="MsoNormal" style="margin-top: 0cm;">
½ tsp bicarbonate of soda</div>
<div class="MsoNormal" style="margin-top: 0cm;">
½ tsp salt</div>
<div class="MsoNormal" style="margin-top: 0cm;">
200g soft dark brown sugar</div>
<div class="MsoNormal" style="margin-top: 0cm;">
100g caster sugar</div>
<div class="MsoNormal" style="margin-top: 0cm;">
2 tsp vanilla extract </div>
<div class="MsoNormal" style="margin-top: 0cm;">
1 egg</div>
<div class="MsoNormal" style="margin-top: 0cm;">
1gg yolk </div>
<div class="MsoNormal" style="margin-top: 0cm;">
300g chocolate, chopped into chunks </div>
<div class="MsoListParagraphCxSpFirst" style="margin-top: 0cm; mso-add-space: auto;">
</div>
<ol>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Preheat the oven to 170oc/325F/gas mark 3.
Grease two trays with butter and line with baking paper</span></li>
<li><span style="text-indent: -18pt;">Sift the flour, bicarbonate of soda and salt
into a large bowl. Set aside.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Cream the melted butter, brown sugar and caster
sugar together in a medium bowl, using an electric hand whisk until well
blended. This will not end up light and fluffy like usual cake mixtures,</span><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">when you add the egg it will start to
transform to a lighter mixture</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Beat in the vanilla, egg and egg yolk until
light and creamy</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Add the sifted ingredients and mix until just
blended, stir in the chocolate by hand using a wooden spoon</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Drop the dough on to the prepared baking trays,
a teaspoon size of dough will produce a good sized cookie but each cookie could
be up to two table spoons of dough. Do not flatten the dough, the cookies will
do that by themselves, leave space around them to spread</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Bake in a preheated oven for 10 mins for
teaspoon sized cookies. Up to 17 mins for larges cookies. Bake until the edges
are lightly golden brown.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Cool on the baking tray for a few mins before
transferring to a wire rack to cool completely, or eat them all warm before
they get chance to cool down. </span></li>
</ol>
<br />
</div>
lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-53304183813239823212012-08-27T07:37:00.003-07:002012-08-27T09:44:22.465-07:00Bank Holidays, Bakewell Cake and the Bake Off Book<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7qKQGTdvPkZrhyphenhyphen0yYPdwspCUef-vd3gl0CzeH7KRndDlLu2xRB3xzwI8YBfdcTCd_5GtlvZltf3-cJrTByLsG4k1CO-ru3MD66JakB6M4gwCrttjHSFQ1dRmLQU1aTMndW4wKyRorLT_/s1600/IMG_2029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7qKQGTdvPkZrhyphenhyphen0yYPdwspCUef-vd3gl0CzeH7KRndDlLu2xRB3xzwI8YBfdcTCd_5GtlvZltf3-cJrTByLsG4k1CO-ru3MD66JakB6M4gwCrttjHSFQ1dRmLQU1aTMndW4wKyRorLT_/s320/IMG_2029.JPG" width="240" /></a><br />
Firstly it is a bank holiday, so naturally baking is in
order. Cricket teas called on Saturday and one cake that made it onto the list
was a Cherry Bakewell Cake. It was a refreshing change not to laden a sponge
with butter icing and chocolate. I am now looking to bake more cakes, fruit based
and traditional. This Bakewell cake was a lovely combination of lemony glace
icing, sweet almond and rich cherry jam. The recipe from GoodFood makes the perfect
afternoon tea cake, it should be compulsory to attach a cup of tea to each
slice.<br />
<br />
<a name='more'></a><br /><br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.75pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><b>1.<span style="font-size: 7pt; font-weight: normal;"> </span></b><span style="text-indent: -18pt;">Heat oven to
180C/fan 160C/gas 4 Grease and line the bases of 2 x 20cm round sandwich tins.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.75pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><b>2.<span style="font-size: 7pt; font-weight: normal;">
</span></b><!--[endif]--><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 8.5pt; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">Using electric
beaters, beat together all the cake ingredients with a pinch of salt until
smooth, then spoon into the tins and level the tops. Bake for 25 minutes. </span><b><o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.75pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><b>3.<span style="font-size: 7pt; font-weight: normal;">
</span></b><!--[endif]--><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 8.5pt; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">When they're ready,
cool the sponges for a few mins, then tip out of the tins and cool completely
on a wire rack. Make sure the top of one of the cakes is facing up as you'll
want a smooth surface for the icing later on.</span><b><o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 18.75pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><b>4.<span style="font-size: 7pt; font-weight: normal;">
</span></b><!--[endif]--><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 8.5pt; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">When cool, put one
sponge on a serving plate, then spread with jam. Sandwich the second sponge on
top. Sieve the icing sugar into a large bowl. Add the water or lemon juice,
then stir until smooth and thick. Spread evenly over the top and let it dribble
over the sides. Scatter with the nuts and leave to set for a few mins before
cutting.</span><b><o:p></o:p></b></div>
<div class="MsoNormal" style="margin-top: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlrN5XxipRokx1n5riI7TZUjcbMrbki3xePY9wDCUS5OSNgoMphWHv_fKjFPs0u86ZbZ9lvq7zL5S-hEsl2u_4Agh0i9zuoUmBJO93IejssehKQ7UjhTYujR0PbejyZv3uglFMr5-g4XO/s1600/IMG_2022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlrN5XxipRokx1n5riI7TZUjcbMrbki3xePY9wDCUS5OSNgoMphWHv_fKjFPs0u86ZbZ9lvq7zL5S-hEsl2u_4Agh0i9zuoUmBJO93IejssehKQ7UjhTYujR0PbejyZv3uglFMr5-g4XO/s320/IMG_2022.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUibJae0g3uM-u_dkIr9yxlFNj0X9H3WRhyDssTjO6o8PA78tvmsU1SB5R54Y3SuFFoQPkET0lkPyiKJTsr7zj5iV1QSFURFcFVdER7oFXlRcFzbibCxkXEGT9V60fnVylWWnKmWz1-8oo/s1600/IMG_2032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUibJae0g3uM-u_dkIr9yxlFNj0X9H3WRhyDssTjO6o8PA78tvmsU1SB5R54Y3SuFFoQPkET0lkPyiKJTsr7zj5iV1QSFURFcFVdER7oFXlRcFzbibCxkXEGT9V60fnVylWWnKmWz1-8oo/s320/IMG_2032.JPG" width="240" /></a></div>
<div class="MsoNormal" style="margin-top: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-top: 0cm;">
<span style="border: 1pt none windowtext; padding: 0cm;"><o:p><br /></o:p></span></div>
<div class="MsoNormal" style="margin-top: 0cm;">
<b>A new shiny
cookbook</b></div>
<div class="MsoNormal" style="margin-top: 0cm;">
<span style="border: none windowtext 1.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 8.5pt; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;"><br /></span></div>
<div class="MsoNormal" style="margin-top: 0cm;">
<span style="border: none windowtext 1.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 8.5pt; mso-bidi-theme-font: minor-latin; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">It has arrived, the
new series of the Great British Bake Off is possibly my favourite programme on
TV. I will watch each episode at least
twice, in case I have missed any fundamental pearls of wisdom from my baking
hero that is Mary Berry or the equally talented but less ‘I want to be like him
when I’m older’ baker Paul Hollywood. So
far so good, its inspired me to make some bread rolls and Rum Babas are on the
top of my dessert list. However, more exciting is the new book. My reluctance to
flick through the book to keep the rest of the series recipe a surprise has not
lasted long. The book is full of wonderful cakes, bread and sweet treats. There
are tutorials on piping techniques, fluting, making chocolate leaves and more. The
contents page reads; cakes, biscuits, breads and sweet dough, pies, desserts,
puddings and the basics. There is no basic Victoria sponge but a Chess Cake and
Champagne Heart Cake, hence the title of the book ‘Showstoppers’. There are
less dramatic recipes like Mini Mousse Cakes and English Summer Cupcakes. I like that the recipes are different, such as
Pauls Hand Raised Pies made with chicken, bacon and apricots or Hazelnut and
Pear Dacquoise. Even if these are not new exciting inventions, it is nice to
see old recipes being refreshed. Classics like Crème Caramel and Lardy cakes
sit nicely with how to make edible bunting and chocolate ribbons. At first glance the book seems to throw any recipes
together, like the new series it deviates from the tried and tested baking format.
The more I read through the book the more I like the variation because there
are classics that reassure me this is a real baking book and not another flimsy
cupcake book or cake and biscuit collection. I would like more photos attached
to more recipes, but so far that is my only criticism. The first recipe I will
try is Fondant Fancies, I have been searching far and wide for this recipe so
it seems to perfect opportunity to test the potential of this show stopping
book. </span><b><o:p></o:p></b></div>
lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-59358350249851096902012-08-26T14:29:00.000-07:002012-08-27T09:42:07.126-07:00A new found love <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03U-d7DW4pE19tMMImCN1jwHFe4e5XsKnwjevN6n54xzPXWX9ZQT1OUWaGEfRtlgpEOzDzSaFv0_WdMNuvATdURa-iPK0kXD-c6VF3gfZqGOHg7mU1E2dn7Yddz7vP2qzdUn3pSNuz-37/s1600/IMG_0374.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03U-d7DW4pE19tMMImCN1jwHFe4e5XsKnwjevN6n54xzPXWX9ZQT1OUWaGEfRtlgpEOzDzSaFv0_WdMNuvATdURa-iPK0kXD-c6VF3gfZqGOHg7mU1E2dn7Yddz7vP2qzdUn3pSNuz-37/s400/IMG_0374.JPG" width="300" /></a></div>
Its clichés and proably wont be believed when I say I have
found a new love in running. A few months ago I read a blog that stated they
actually enjoyed running and now it was a routine part of their daily
lives. I did not believe them, no one can actually like running, BUT, it is
true!<br />
<div class="MsoNormal">
<a name='more'></a>Yes, it took a couple of months of
love/hate, a lot of mornings, running was the last thing I wanted to do but slowly im
coming to enjoy it. Now I don’t even
think about, just grab my trainers, ipod and off I go. It is a good feeling to
stretch the legs and soak up the surroundings, especially in my favorite weather or before an event in my life. A run in the morning sets me up nicely
for the day, makes me feel my best so I like to run before going out for the
day/night or doing something of importance. It all sounds a bit too nice,
and as I write this I am not at all in the mood to run, but this is a lesson I have learned. If I feel like it I will run, if I don’t I wont,
no guilt or pressure. Run when you want to and it will never be a chore. </div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br />
To help me on my running way here is one of my favorite running choices, The Black Keys - Gold On the Ceiling, a fabulous get up and go track..
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/6yCIDkFI7ew?feature=player_embedded' frameborder='0'></iframe></div>
</div>
lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-62855488604636779002012-08-26T10:11:00.004-07:002012-08-27T08:32:59.457-07:00Great British Battenberg <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEBfl2H9PIU_dmO05DmTuL3yXv4gOyciXVV6BybwFqPWc8to0isnKkkdEDcmmFSoH8rPys-ooyLlCMI1p5VastYJdHnklf0_3A6BKAwlzpXkjNZ9DcwPjG-CFC60GVKTBgPhzYyymKH4F/s1600/IMG_1153.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEBfl2H9PIU_dmO05DmTuL3yXv4gOyciXVV6BybwFqPWc8to0isnKkkdEDcmmFSoH8rPys-ooyLlCMI1p5VastYJdHnklf0_3A6BKAwlzpXkjNZ9DcwPjG-CFC60GVKTBgPhzYyymKH4F/s400/IMG_1153.JPG" width="400" /></a></div>
<div class="MsoNormal">
One of my favorite ways to spend a Sunday is to bake for a
cricket tea, there could not be a more perfect combination of homemade cakes,
(sometimes) sunny Sunday afternoons, the
great British game and to tie it all up, its a tradition. A tradition I am all
too happy to continue. To bake sweet and
savory, to really conjure up a glorified picnic and watch two teams devour the
tea in less than five minutes is strangely rewarding.<br />
<a name='more'></a> Choosing the menu for the
tea is primarily based on what will the teams know and love to eat, also when I
hear ‘I havnt had those in years’, I feel a sense of achievement, that I have
created something that takes them back to good memories. Great British Classics
creates a sense of nostalgia around the table. Goats cheese and red onion loaves have been
tried and failed, however, a sausage roll or pork pie will be happily tucked
away. Stick with the classics, and it cannot go far wrong. The last cricket tea produced consisted
of: Ham salad, cheese and pickle, BLT,
and jam sandwiches, the jam in neat white triangles of bread, the others in a
selection of bulging French sticks and wholemeal bread. Homemade pork pies, quiche (always a winner) and pizza. The sweet selection was iced buns
with jam and cream, chocolate Malteaser cake, vieneese whirls, millionaire
shortbread, Battenburg and a selection of iced jems and sweets. Melon and
grapes were also there to provide some sort of healthy balance, thought not
very successfully. The chance for me to create so many baked goods and present
them is a privilege. I feel entirely lucky I have the chance to do this and it
would be a lovely dream, along with the Leiths student to be able to produce a
cricket tea at Lords or the like. Yes its too idyllic, nostalgic and probably
not at all how I imagine it to be but still its a nice thought. </div>
<div class="MsoNormal">
<br />
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="" style="clear: both; text-align: left;">
<b>To the Batternberg...</b></div>
</div>
<br />
<ul>
<li>I use the recipe from
the Great British Bake Off book, series 1. It makes a great, moist sponge with
lovely colours, and a thick marzipan icing. Making a Battenberg is not as hard
as it seems, it just requires a bit of thinking about before you start cutting
up sponges. A few things I have learnt:</li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">I don’t use a Battenberg tin, just two square
tins when I double the recipe. Doubling the recipe will produce a tin of vanilla and a tin of pink sponge which will make two Battenberg's, you could freeze the sponge you don’t use. </span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Don’t dry out the sponges, keep a careful eye on
the cooking time, only the last few times have I taken the sponge out earlier
than normal and it makes the cake much richer and nicer to eat.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Adding the pink food colouring means you will
have to mix the sponge mixture more than you would a normal sponge, just to get
an even colour, so try not to mix the ingredients to much previous to adding the colouring, just
to allow for this extra mixing at the end.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">A sharp bread knife will prove to give the
cleanest edges. There will be a lot of waste of the sponge, not always wasted
as family members kindly take it off my hands but to make the Battenberg fit
together best you might have to cut a far bit from each edge.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Make sure they all fit together by making the
Battenberg up before adding all of the jam, its easier to find the right
combination like this.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Have plenty of marzipan, more than you think you
will need and don’t roll it too thin. Its nice to have a thick outer layer,
firstly so the bumps in the sponge do not show and it I think it tastes nicer.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Have plenty of apricot jam to hand, and warm it
up. Coat the sponges in jam very genoursly to stick the together.</span></li>
<li><span style="text-indent: -18pt;"> I use
icing sugar to dust on the work surface, it keeps the cake nice and sweet and
marzipan will stick. </span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Once all is made up, cut off either end and coat
in caster sugar, it is a cake of wonderful nostalgia and beauty, that is of
course if you like marzipan. </span></li>
</ul>
<span style="text-indent: -18pt;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN3I9lND5oYAH75KKIkGl0xvHHPwokVnaq55xeEKR5LXKAs715ZWkjVTG-w8pukQ8MEGeJZPvZYrvK7EvdKCdgyHsXAGHF75nSgbTCXuWTAMiXDm0hvsNaUHF50xpjbyAOGwsT7Ix9rWo/s1600/IMG_1729%255B2%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN3I9lND5oYAH75KKIkGl0xvHHPwokVnaq55xeEKR5LXKAs715ZWkjVTG-w8pukQ8MEGeJZPvZYrvK7EvdKCdgyHsXAGHF75nSgbTCXuWTAMiXDm0hvsNaUHF50xpjbyAOGwsT7Ix9rWo/s320/IMG_1729%255B2%255D.JPG" width="240" /></a></div>
<div>
<span style="text-indent: -18pt;"><br /></span></div>
<div style="text-indent: 0px;">
<span style="text-indent: -18pt;"> <i>Battenberg Cake, makes 1 medium loaf</i></span></div>
</span><div style="text-indent: -24px;">
<ol>
<li>Preheat the oven to 180oc/350of/gas 4. Grease and line a 20 x 15 cm Battenberg tin or an 18cm square cake tin divided into two halves with foil or greaseproof paper. Put the butter and sugar into a bowl and beat with a wooden spoon or electric mixer until very light and fluffy, this could take up to 8 mins, it helps to soften the butter with the whisk or spoon first until pale, then add the butter. </li>
<li>Mix the eggs and vanilla, then gradually add to the mixture, beating well after each addition</li>
<li>Sift the flour into the bowl, add the milk, and gently fold the ingredients together using a large metal spoon. Do not over mix at this stage. Using a metal spoon instead of a wooden spoon to fold means there is less surface area to break down the air bubbles when folding the cake mixture, once the flour is added, being gentle with the cake mixture should produce a well risen, soft sponge. </li>
<li>divide the mixture in half, spoon one half into the prepared tin and spread evenly. </li>
<li>Add the pink food coloring to the second half of the mixture, folding through gently but thoroughly. Spoon this into the other half of the prepared tin and spread evenly. </li>
<li>Bake for 25-30 mins, until firm to the touch. Take out of the oven and run a round bladed knife around the side to loosen. Leave in the tin to cool on a wire rack. </li>
<li>When cool, turn out the sponge and remove the lining paper. Trim the cakes if they have risen unevenly until they are fairly level, try not to cut too much off at this stage. </li>
<li>Cut the vanilla sponge into 2 sections, and the pink sponge into 2 sections, there should be 4 strips of sponge in total. Try to build the Battenberg to work out the combination the sponges sit most neatly. </li>
<li>Heat the apricot jam and brush off any crumbs from the sponges</li>
<li>lightly dust the surface with icing sugar and roll the marzipan to a rectangle of 20 x 30cm or as wide as the longest side of the strip of sponge. </li>
<li>Brush all of the sides of one strip of sponge with the apricot jam and set to one end of the marzipan. </li>
<li>Repeat this process with the other strips of sponge, setting them down next to and on top of each other, to build a Battenberg pattern.</li>
<li>wrap the marzipan neatly over and around the whole cake, leaving the ends visible. Trim off the excess marzipan and slice the ends to neaten. </li>
<li>The top can be left plain or pinched, the Battenberg can be rolled in caster sugar or dusted with icing sugar. </li>
</ol>
<div>
* <i>TIP</i> Judge when the cake is cooked by; lightly pressed the sponge - it should spring back, it should feel firm and the sides of the sponge should just be coming away from the side of tin. When taken out of the oven the cake should not talk to you, if the cake is underdone you will hear the cake bubbling when you listen to it, if so, put the cake back in the oven for a minute or two. The cake is ready when it is a lot quieter if not silent when you take it from the oven. </div>
</div>
lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-79306876990730379662012-08-26T04:48:00.001-07:002012-08-27T08:50:25.609-07:00Its like being back at school... <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-BHRTPkELYmUp7RyleUXznB7z1sTB6PhMumMvfXhnp2cFhFG87JUzCzIO-B8HfUWkGUuX4EYLM3dByrbZKnjqa7ketn9GCRxqCpSMr-fMAfpXQZ-htw73k23x4dr6WEvk7Cu-cceuESAQ/s1600/IMG_1645.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-BHRTPkELYmUp7RyleUXznB7z1sTB6PhMumMvfXhnp2cFhFG87JUzCzIO-B8HfUWkGUuX4EYLM3dByrbZKnjqa7ketn9GCRxqCpSMr-fMAfpXQZ-htw73k23x4dr6WEvk7Cu-cceuESAQ/s320/IMG_1645.JPG" width="320" /></a><br />
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In June I was lucky enough to attend a Leiths cookery course as it was a present for my 21<sup>st</sup> birthday. After much time deciding the course I should actually go on (the course book is far too long and far too
appealing) learning how to make bread was selected. In my eyes to be a real baker, I must at least be able to
attempt a good white loaf and it was a challenge and I love a good
challenge. I was overly excited when I boarded the train to London. However, it
didn’t dawn on me I would know no one and what if everyone was better than me!<br />
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Outside of Leiths I got nervous, really nervous, to the point my boyfriend had
to push me in the right direction and reassure me it would be all okay. When I
began to climb the stairs to meet my fellow bread bakers it felt like my
first day at school. I didn’t know what to expect, I didn’t know where I was
going and 3.00pm seemed like a very long time away. BUT, I should have never have worried. It was
wonderful, I learnt huge amounts and all the people were lovely. Yes, all older
than me and I felt a little immature, especially when I produced my apron, with
a giant Pudsey Bear on the front, but I
forgot all of this as soon as we started baking.<br />
<br /></div>
We
first watched the demonstration and just from this I learnt more than I ever
had about baking bread. We made an enriched white loaf, Italian bread and fruit soda
bread. The day was expertly organised, the ingredients all weighed out, the
washing up taken care of and the proofing and cooking times all carefully
watched by the student helpers. It was a bakers dream. Even more so
when they produced the lunch, without fail I always look forward to lunch but
this was special, homemade bread, deli meats, cheese and salad. I could have
had more than my polite two plate’s worth. No one else held back on going up
for more, we all liked baking and eating so it was nice to be
in the same company. At the end of the day, we got a professional Leiths bag to take our bread home and a certificate, just to round it all off nicely. I left with a huge smile on my face, and couldn't wait to tell everyone all about it.
Pretty much then exactly like my first day at secondary school but
better and less hungry.<br />
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However,
caution! Before I went to Leiths on my one day course I had a dream(and still
do) of being a full time student. This course made me want my dream even
more!Be aware, it will make
you entirely jealous of the Leiths students but who knows, maybe one day. </div>
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<span style="text-align: start;">I might have also deviated into the Food Hall at Harrods, the custard buns are Paul Hollywood's creation, possibly heaven on earth? And sandwiches will never be the same again, if it doesn't look like this, it just is not worth eating. </span>
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I have always wanted to visit the Hummingbird Bakery so this was the perfect opportunity. As expected the cupcakes were wonderful and there were lots of flavors to chose from, however, they were not such a marvel that couldn't be recreated at home. I thought they were a little overpriced and as a baker who thinks cupcakes are far overrated, they were going to have to be something special to impress me. Moreover, it reaffirms my thoughts, cupcakes are sponge and icing and that is there limit. </div>
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<b>This post would be more useful if shared what I learnt, so
here it is; </b></div>
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<br />
<ul>
<li><span style="text-indent: -18pt;"> </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Working with fresh yeast instead of fast action
yeast will produce much richer bread. Fast action yeast is perfectly good but
fresh yeast gives bread finesse. Sometimes you can get it for free from bakers,
even in supermarkets so definitely try it.</span></li>
<li><span style="text-indent: -18pt;"> </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">You cannot over knead bread by hand, you can but
it would take about a week. Using a dough hook it is easy to do but by hand not
easy at all.</span></li>
<li><span style="text-indent: -18pt;"> </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">A warm kitchen is a good kitchen for bread. The
yeast works more efficiently and the dough likes warm temperature, so on a hot
summers day, make a white loaf, there is not often the chance for such great
bread baking conditions!</span></li>
<li><span style="text-indent: -18pt;"> </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">You can leave dough to proof in the fridge or cooler
temperatures, overnight or if you will be away from your dough. This is useful
as it isn’t always convenient to be in the house all day, or have bread made
from scratch by a reasonable lunch time.</span></li>
<li><span style="text-indent: -18pt;"> </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">You can over proof the dough, if the dough has
air bubbles on the top then the dough has been left to long. Also be careful
when taking the cling film or bag off from the dough, it is delicate and you
don’t want to tare the dough.</span></li>
<li><span style="text-indent: -18pt;"> </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Dough is not as robust as I thought. I presumed
it was the opposite of making cakes, where a delicate touch is required.
Working with dough, you should be gentle and respectful. When it comes to
knocking back do not punch the dough with all your might, gently press the
dough, you have worked on it so long by that point you don’t want to hit it
with high levels of violence. More than anything it is a long loving
relationship with bread dough. </span></li>
<li><span style="text-indent: -18pt;"> </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">The wetter the better for dough. It might look
like your dough is never going to come together when you first start to knead
it. Be persistent and patient, it will work.</span></li>
<li><span style="text-indent: -18pt;"> </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Salt is ESSENTIAL. Too little salt and your
bread will be nearly inedible. Too much salt inhibits the yeast from working;
the dough will be heavy, salty and leave you running the shops for an authentic
‘homemade loaf’.</span></li>
<li><span style="text-indent: -18pt;"> </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">I need to start making a starter like now. To
have wild yeast growing in the fridge, that I have to feed every day, is a beautiful
thing. Not only does it make wonderful sourdough loaves, perfect for bacon sandwiches,
it appeals to my need to care for something. A starter is the brilliant
replacement for a pet at university, cheaper, produces actual bread and can
live in the fridge. Perfect. </span></li>
</ul>
<span style="text-indent: -18pt;"> I </span><span style="text-indent: -18pt;">have learnt that bread making is an art that
requires constant practice, to be a real baker you must become in tune with how
dough works, its smell, its feel and taste.
Unlike cake making that can be dabbled with. Bread is a talent that has
to be learnt, perfected and passed on. </span><!--[if !supportLists]--></div>
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<br />lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0tag:blogger.com,1999:blog-8141521214425076109.post-4003687366558410232012-07-17T03:54:00.000-07:002012-08-27T09:42:26.389-07:00Scones, just a little snack of something to sustain <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFcymBjrbGT-aAEpWcg9KJOjluY8XIaDnlXyIW1QHTEglaL73Ys1uGp2CQlXoAIEeBctmZuIlnDnIgt9hO4MJtdPWiYvX4VDAB2jnULjNwFogAytXa5jknHXv4YLI93b_r6cGFsW0R9Rr/s1600/IMG_0962.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFcymBjrbGT-aAEpWcg9KJOjluY8XIaDnlXyIW1QHTEglaL73Ys1uGp2CQlXoAIEeBctmZuIlnDnIgt9hO4MJtdPWiYvX4VDAB2jnULjNwFogAytXa5jknHXv4YLI93b_r6cGFsW0R9Rr/s400/IMG_0962.JPG" width="400" /></a><br />
The beauty of scones is their potential, the potential to pile them high with cream and jam, to serve a big plain scone as bread, to add a sugary sweet crust or fat raisins. They can be the prop of an afternoon tea as well as feeding a crowd. Scones are cheap, quick and easy to make, however, I have learnt there a tricks to making them soft, buttery and the perfect vehicle for layers of toppings.<br />
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<ul>
<li>work quickly and don't handle the dough too much. As soon as the dough has come together, cut the circles and get them in the oven. The dough should feel light and fragile, as if you can feel the rising agent working when you handle it. </li>
<li>keep your ingredients cold</li>
<li>put a baking tray in the oven whilst the oven is warming up, a hot baking tray will help the scones to rise </li>
<li>soak the fruit to make it extra juicy </li>
<li>adding an egg glaze and sugar to the top makes for a nice crunchy sweet finish to the creamy fillings</li>
<li>serve them warm and fresh, they don't keep well so consume quickly, not a problem for me usually. </li>
</ul>
<div>
I use two recipes for scones, one is crumbly and buttery, the other soft but easier to cream and jam, perfect for cricket teas and feeding more people. The one i love to make is the first by Jamie Oliver, from the book 'Jamie's Great Britain', one of my favorite and most used cookery books. </div>
<div>
<br /></div>
<div>
<i>makes 16 to 20 scones</i></div>
<div>
150g dried fruit, such as sour cherries, apricots, raisins or sultanas</div>
<div>
orange juice for soaking </div>
<div>
150g cold unsalted butter</div>
<div>
500g self raising flour</div>
<div>
2 level teaspoons of baking powder</div>
<div>
2 heaped teaspoons or golden caster sugar</div>
<div>
sea slat</div>
<div>
2 large free range eggs </div>
<div>
4 tablespoons milk</div>
<div>
<br /></div>
<div>
<br />
<ol>
<li>Put the dried fruit in a bowl and add orange juice to cover and leave for a few hours or overnight. </li>
<li>Pre heat the oven to 200oC/400oF/gas 6</li>
<li>Put your butter, flour, baking powder, sugar and a good pinch of salt into a bowl and use your thumbs and forefingers to break up the butter and rub into the flour to form little cornflakes pieces</li>
<li>Make a well in the center, add the eggs and milk and stir with a spatula </li>
<li>Drain the soaked fruit and add it to the mixture, bring the dough together until it is a scruffy mess, at this point you are done.</li>
<li>Roll the dough out until it is 2-3cm thick, with a 6cm round cutter cut out circles and place on a baking sheet. Re roll any off cuts to form more scones.</li>
<li>Brush the top of each scone with extra milk or some melted butter and bake in the oven for 12 to 15 minutes, until risen and golden.</li>
<li>Once cooled down a little spread with clotted cream, jam, lemon curd or any topping that takes your fancy. </li>
</ol>
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lizyshorthousehttp://www.blogger.com/profile/03158915792243786407noreply@blogger.com0