Monday, 12 August 2013
These taste fantastic with only natural sugar from the fruits. However they turned out too brittle to be handed by an 18 months. They ll work as granola in milk or sprinkled on greek yogurt. Must find a good binding agent for next time.
Saturday, 10 August 2013
Thursday, 9 May 2013
My second attempt at sourdough bread. I still have a slightly underbaked bottom (I can't seem to get a real crust underneath) but it's fully cook and taste utterly delicious.
For the first attempt, I tried the San Francisco sourdough but cut one too many corners... Bad idea, I should know better. For the second attempt I used Paul Hollywood recipe from the recent BBC series.
375g strong white flour, plus extra for dusting
- 250g sourdough starter (kindly donated by a colleague)
- 7.5g salt
- 130-175ml tepid water
- olive oil for kneadingCombine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water).Coat your work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic.Leave to rise overnight.... Knock back.Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour.Tip the dough into a well-floured round banneton or proving basket (I used a regular bowl oiled and floured - it's a little more tricky to turn on the prepare baking sheet but do-able) and leave to rise for 4-8 hours.Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7.Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack
I have been drooling over a recipe of a Chocolate Krantz Cake from the Jerusalem cookbook by Yotam Ottolenghi & Sami Tamimi since Christmas (when I got the book) and finally decided to adapted this Bank Holiday with a home-made raspberry jam and white chocolate chips.
265g plain flour
50g caster sugar
1 tsp fast-action dried yeast
2 free range eggs
pinch of salt
75g unsalted butter at room temperature (cut in 2cm cube)
Mix all dry ingredient in the bowl of your mixer with the dough hook attachment. Add the water and egg and continue mixing for a few minutes at a higher speed. Lastly incorporate the butter gradually (adding little cube at a time). Continue mixing for approx. 10 minutes.
Place the dough in a large bowl slighty greased and cover with clingfilm. Leave in the fridge overnight or at least 5 hours.
Raspberry Jam ingredients:
300g raspberries (i used frozen ones)
100g caster sugar
+ 75g-100g white chocolate chips
Place ingredient in a pan and cook until you reach the desired consistency. Leave to cool.
Roll out the dough into a rectangle and spread the jam on top and sprinkle with the chocolate chips. Roll into a log and slice into two length ways. Thread the two parts together and place in your tin. Cover with cling film and leave to rise for 1-1.5 hrs.
Preheat oven 190°C
Remove cling film and bake for approx. 30 mins.