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Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Christmas Bake

This afternoon Rufus and I had a little Christmas Bake.

Using this recipe from here, which to be honest made far to much dough, I would half the quantities next time.

He loved stiring the mixture and splashing it around the kitchen.

He said the rolling and the cutting was just like playdough.

Stars and silver baubles went flying over the kitchen floor!

Not much stayed on the biscuits.

But Ru loved being a chef for a few hours.

Unfortunately, we are going to have throw the whole lot away.

Rufus and I fear all of us, have come down with a bad tummy bug.  He has spent the rest of the day on the toilet, poor little man.

So we have convinced him, that these Gingerbread Biscuits are for Father Christmas and his Elves, and we are putting them in a box to post off to the North Pole.

Such a shame!  All his hard work... can hardly give them to family now...

 biscuit & bug anyone?


Courgette Cake

If you are like me and have so many courgettes you are bored of them, I suggest you try this brilliant recipe by the quite fantastic Alys Fowler in her book The Edible Garden.

It simply uses courgettes in the place of carrots, and my sons just think it's cake, which is also a great way to get some veggies into them.

So here's the recipe...

1 Medium courgette or 2 small ones, topped, tailed and shredded - it's best to leave them for a day so that they lose a bit of their moisture.
100g (4oz) softened butter
150g (5oz) soft brown sugar
2 eggs
200g (7oz) flour
3 tsps baking powder

Beat the butter and sugar together until light and fluffy.  Add the eggs, one at a time, and beat as hard as you can.  Add the flour and baking powder.  Mix together, then add the courgettes.
I cook it in a bread tin because I like the utilitarian look of cake made this way.  Pre-grease whatever tin you use and cook for about 40-45 minutes at 180 degrees C (350 degrees F) for a normal oven or 160 (350) for a fan oven.  You can make them into cupcakes, cooked for about 10-12 minutes, but keep an eye on them.

Perfect with a coffee.

I think next time, I will try the cupcakes and ice them with blackberry icing... yum. x 

Feel Good Friday

Apologies.... I know it's Saturday afternoon, but I was so exhausted yesterday to even turn the laptop on!  I don't know if it is the weather and how cold it has become.  Or if I am not feeding myself sons are eating me out of house and home, so typically all goes to them and I selflessly (stupidly) forget to feed myself.

(I hope this post gets a bit better, not feeling good yet!)

So... what is making me feel good at the moment?  Well if you remember my post earlier in the week, I set myself the mission to learn how to make bread, good, tasty, rustico bread. 

Well, each night this week I have had a go, and the following happened...

Tuesday night... large white loaf, made using this Jamie Oliver's recipe.

Jamie's Recipe

Coming together

Final product

It came out looking wonderful, I was full of excitement!  Oh to be disappointed... it was uncooked in the middle, very doughy.  Humpf.  Try again!

Wednesday night, Allinsons seed & grain flour (recipe off the packet)

Gorgeous crust and great seedy taste

This turned out fantastic, phew!  An easier recipe to follow, without the double prooving method.  Just let it rise and into the oven.  Yummy hot with butter.

Thursday night, Allinsons seed & grain flour recipe

Doughy again!  Hmmm, just too quick to get it out of the oven.  This bread making is becoming more of a lesson in patience!

So my quest continues, in the search for the perfect loaf... maybe tonight will the night!