what have you baked today?

[Zosherooney]

Doncha feel good when you clear bits and bobs and create another memorable meal !

[TeresaFoodie]

I made a pizza. Not particularly inspiring, but I used up (a) a pot of fresh tomato sauce (b) a chunk of Buffalo mozzarella and (c) some cooked artichoke hearts left over from Tuesday´s artichoke balls!!

I think you've just convinced me that making pizza with some shop bought peshwari naan given to me a few days ago is the order of the day. All I need to do is defrost my tomato sauce, slice up some mushrooms and green chillies and pile them on! For cheese it will have to be mature Cheddar.

[Zosherooney]

Cheese onion and tomato flan, mince (with marzipan tops) pies, Mums Malt (less) loaf, chocolate nut cookies, sausage rolls. Enough to keep us fed for some time to come.

[suffolk]

Comfort food ... fruit scones

[smitch]

So far I’ve made a 3 layer chocolate cake and I’ve got a buttermilk pound cake loaf in the oven. I’m also planning a gin drizzle cake and some maple syrup & bourbon cupcakes. All for a family party on Saturday. Was meant to be making it all tomorrow but I’ve swapped my day off cos of the weather.

[Seatallan]

[KC2]

Fruit scones.jpg

Comfort food ... fruit scones

suffs, those scones look fantastic!

I've never managed to make successful scones although most people seem to be able to knock them off without a second thought! I don't know what I do wrong but they're inevitably tough and solid!

[suffolk]

Have a look here ... viewtopic.php?f=13&t=7904

Scroll down to my post giving Tamasin Day Lewis' recipe for plain scones. The 'leaving for 10 mins before baking' is important

[KC2]

Thanks suffs, found it, I think I probably overwork them. I also use the magimix as I have arthritic hands and I avoid doing things by hand - such as rubbing in butter for a crumble mix!

[suffolk]

To save your hands do it like this ...

Freeze the butter then grate it into the flour ... add the rest of the dry ingredients and the buttermilk ... combine with a fork, tip out onto a floured surface, knead gently just a couple of kneads so it's a regular shape, roll gently so it's still a good couple of inches thick, cut out, place on baking tray and leave for ten mins before baking.

The grated frozen butter works for a crumble too ... it's easier to hold a lump of frozen butter than to 'work it' with your fingers ... or so DD tells me.

[KC2]

Brilliant, thanks very much

[aero280]

We had a pastry tart that I knocked up out of what we had.

I unroll a sheet of Jus-roll puff pastry. Fold over the edges to form a raised edge.

Cover with a layer of onion softened in the microwave. Cover that with halved cherry tomatoes. Cover again with grated cheese.

Bake for about half an hour at Mk7.


In the past I have used peppers and a few olives instead of tomato. But it's easy and versatile.

[Seatallan]

I make something very similar Aero, with goats cheese, tomatoes and olives. I think mine is a variation on a Delia recipe if I recall correctly.

[KC2]

This is wonderful and made with half a bottle of ready-made sundried tomato paste instead of making your own is a doddle!
https://www.theguardian.com/lifeandstyl ... ottolenghi
We always make one from a whole sheet of ready-rolled puff pastry so it takes a bit longer in the oven and we usually use half a block of feta, or whatever goats cheese we have around.
I also marinade the feta cubes in oil from a jar of sundried tomatoes with loads of extra dried oregano. The fresh oregano from our pot outside in the garden looks nice enough but doesn't have much flavour, I'm afraid.

[aero280]

This evening I baked another batch of the Dan Lepard Spelt Crackers. I make them quite often, but ths time I used some stoneground spelt flour from Guedelon in France. It's a lot finer than the Dove's Farm spelt that I get from Sainsbury and Tesco. The crackers have turned out much crispier than before. With the Dove's flour they are more like Digestives. With the finer grade French flour, they "snap".

[suffolk]

As it's Pie Week OH requested chicken and leek pie with rough puff pastry ...

[KC2]

As it's Pie Week OH requested chicken and leek pie with rough puff pastry ...

chicken and leek pie.jpg

Fab!!! Looks totally scrummy and yummy

[suffolk]

There's a little left ....... if you're quick ........ but OH has just gone into the kitchen to wash up so it may not be there for long ... even if I say so myself the pastry was especially fab

[KC2]

Thx! Next time ....

[Zosherooney]

Looks (ed) lush Suff.

Today I baked a lot of pastry blind pastry cups to be filled next week together with some dried out choux buns. I filled some of the pastry cups with a cheese and chive, eggy mixture to take to the Red Lion tomorrow when I will be collecting a starter of sourdough mother. They will be a thank you to the dough chef.

The pastry was a poppy seed, nigella and paprika one, which has given a nice crisp finish. The scrappulings were enough for a small pastry flan dish which I added the end of the eggy cheese mixture. It was nice for a late lunch.

While the oven was on I also experimented with eggs cocotte. Sauteed leeks and garlic at the bottom, broken egg into that, with a circle of cream over and cheese on top with some garden herbs pureed. Slightly over cooked, but I will learn for next time.

[KC2]

Lemon drizzle ... no-one could wait for it to cool down so we ate it for desert after supper, still warm and freshly drizzled. It was gorgeous, like a really, really light steamed pudding!

[KC2]

Squidgy spicy apple cake in the oven as we speak ... we were talking about this recipe on the muscovado sugar thread.
My dark "soft" muscovado was rock hard so I popped it in the microwave initially for 1 minute on medium (it's pretty powerful - 850 or 950w I think) and then gave it another 30 secs. It was fine.

[Herbidacious]

Not sure if this is baked in the sense that the category means, but a brioche and butter pudding. The brioche had bits of orange peel in it and was pretty good on it's own, but needed eating up. I added sultanas and some dried fruit left over from Christmas that included apricot and cranberry. Plenty of freshly grated nutmeg which smelled amazing. It's years since I made bread and butter pudding and was I worried the fruit would burn at temperatures suggested in recipes I found, so I put foil on it for most of it's cooking time - it could probably do to crisp up a bit more but the custard had set. The eggs were our French neighbours' ones.
It's tempting to skip straight to dessert tonight but I am committed to another eggy thing.

[dennispc]

Brioche bread and butter pudding, gorgeous!

Today baked spelt sourdough; starter made last November, after using it for a loaf, put in fridge November 27th. Refreshed 21/3/18 to make a loaf, then life got in the way, so back in fridge until yesterday.

Starter yesterday before refreshing.

And the finished loaf.

[Herbidacious]

That looks very good indeed.

[dennispc]

That looks very good indeed.

Swapsies?

[Prettykiwicrazy]

Gorgeous photos, I live a bread and butter pudding

[Herbidacious]

That looks very good indeed.

Swapsies?

There's not a lot of mine left!