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Post by ambersparkle on Sept 11, 2021 7:59:43 GMT
Am not a Chocolate Fan at all, everybody thinks it's weird, it is my least favourite Cake, and rarely eat Chocolates, the Family know not to buy me them. Am not a Sweet eater, at all.
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maxh
Junior Member
Posts: 93
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Post by maxh on Sept 16, 2021 9:26:15 GMT
This is a foolproof, easy no knead bread recipe. The only downside is it’s not a quick bread, but actual hands on time is minimal - 15 mins plus 14 hours proving then 35 - 45 mins baking.
400g strong white flour, plus extra for dusting Half tsp instant yeast 1 tsp sea salt (or you can use ordinary) 350ml lukewarm water 1 tbsp olive oil
1. In a large bowl, combine flour, yeast & salt. Add the lukewarm water and olive oil and give it a stir. The dough will be loose and a bit sticky. Cover the bowl with cling film and let the dough rest for about 12 hours at warm room temperature. The dough should double in size and be covered in small bubbles. 2. Scrape the dough out of the bowl onto a lightly floured work surface (do this gently so not to knock all the air out of it). Sprinkle with a little more flour and fold it over on itself 2 or 3 times. Turn it over seam side down and shape into a ball. 3. Put the dough ball into a lightly oiled , round heatproof dish/pot/tin about 25cm in diameter. Cover with a tea towel and let it rest for 1 - 2 hours till it rises again. 4. Preheat oven to 200c/gas 6. 5. Pop the tin into the oven for about 35 - 45 mins till the bread has a good crust and makes a hollow sound when tapped on its bottom. Turn it out onto a rack to cool for at least 20 mins.
The recipe is from an Abel & Cole cookbook and works every time. I have made a couple of adaptions to it but it’s great without that. In case you’re interested my adaptions are:
I add a tablespoon of honey to the liquid mixture to add a tiny bit of sweetness. Sometimes I use brown sugar instead and that works just as well
For the second prove, I put the dough into a banneton or the bowl I mixed the dough in, wiped out and with a clean tea towel in. I heavily flour the banneton/tea cloth before dough goes in to stop it sticking.
30 mins before the 2nd prove is ready, I put a covered casserole dish (I bought a cheap iron one from Aldi for this but you can use whatever you’ve got, just be aware that the high temperature will discolour it. It doesn’t bother me, but I know it does others! I put the oven on 240c (the highest mine will go) and preheat the casserole dish and oven for 30 mins.
Once the 2nd prove has finished, and the oven and pot are hot, I gently tip the dough into the casserole dish and pop the lid back on. I put it into the oven, turn the heat down to 220c for 30 mins. After 30 mins, I take the lid off and return the casserole dish, uncovered, to the oven. Turn the heat down to 200c for another 30 mins then it’s done.
This makes a small loaf. OH gets through a lot, so I tend to make one about 4 - 5 times a week. I do the long prove overnight and if I haven’t got time to bake it in the morning I put it into the fridge until I’m ready. It’s very well behaved!
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Post by brightspark on Sept 17, 2021 14:34:07 GMT
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Post by brightspark on Sept 26, 2021 15:21:24 GMT
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Post by ambersparkle on Sept 27, 2021 7:44:54 GMT
Sounds Lush! love Cinnamon. I like it with Sugar, on Toast. Might have a go later, but not today.
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Post by irist on Sept 27, 2021 10:17:29 GMT
Banana loaf made yesterday. OH's not home to eat the bananas so I'll take in him some slices when I visit. Maybe that will tempt him to eat.
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Post by brightspark on Sept 27, 2021 13:50:06 GMT
Good idea, Iris.
Not quite the same thing (!), but after her operation, our little pooch is refusing to drink, so now her dinner is underwater. That is what we have to do to tempt those who aren't well.
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Post by ambersparkle on Sept 29, 2021 7:57:07 GMT
Will she not take bits of Chicken from your Hand, Val.
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Post by brightspark on Sept 29, 2021 11:13:56 GMT
Yes, Tina, she will take food if I feed her, but I can't persuade her to drink - even a small amount offered into her uncomfortable cone. She needs to drink, that's the real issue here. However, tomorrow, OH is taking her back for a one-week check-up. Maybe they'll have some ideas for us.
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Post by ambersparkle on Sept 29, 2021 19:17:39 GMT
Poor little Pooch! I so miss my wee Jess, but in the end I had to Inject her every Day, it was awful.
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Post by brightspark on Sept 30, 2021 10:51:17 GMT
I have to make a cake either today or tomorrow (have to survive on a biscuit until then!) Carrot cake, or date and pecan - not sure yet.
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Post by ambersparkle on Sept 30, 2021 13:22:21 GMT
Oh, that's awful, Val, get that Oven on now! Cannot justify baking yet, as my Cupboard is full of Goodies that must be eaten! My Daughter brought me from IKEA, Kafferet, it says, Pastry, with Almond Paste, am working my way through them at the Moment
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Post by irist on Nov 22, 2021 19:06:52 GMT
Here's the mincemeat and almond slices recipe :
Preheat your fan oven to 170c. Lightly oil and then line a 12" x 8" approx traybake tin with baking parchment. Allow this to stand above the sides of your tin to make it easier to lift the whole bake out of tin once cooled. Makes about 12 large portions but can be cut smaller of course.
Place the following into a bowl if you are hand mixing or into a food processor bowl -
11oz plain flour 7oz cubed butter 3.5 oz ground almonds 3.5 oz caster sugar
1lb jar of mincemeat - drain off liquid if very wet. (Use homemade or a jar of shop bought which is packed full of fruit and flavour.) 2-3oz of flaked almonds plus extra for sprinkling.
Rub in first 4 ingredients or pulse until mix resembles fine breadcrumbs. Tip about three quarters of the mix into the prepared tin and level it off with the back of a tablespoon, pressing down hard to compact. Make sure to spread into the corners of the tin. Spoon the mincemeat evenly over the top. Add the flaked almonds to the remaining mix and scatter evenly over the top of the mincemeat, pressing down lightly with this layer. Scatter more flaked almonds over the top and bake in your hot oven for approx 45 minutes. Check in the last minutes to ensure the top doesn't overcook. Cool in the tin, then lift out when almost cold using the overhanging parchment paper on the long sides of the tin. You could sift over some icing sugar if you like before cutting into portions. Store in an airtight container. Of course, in Cornwall, it is served with clotted cream! Enjoy.
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Post by ambersparkle on Nov 23, 2021 9:28:28 GMT
Might have a go at that, sounds lush, if my Legs improve.
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maxh
Junior Member
Posts: 93
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Post by maxh on Dec 6, 2021 17:49:22 GMT
Frangipane Mince Pies - makes 24. Use 7.5cm cookie cutter and 2 x 12 hole bun tins.
Pastry - 300g plain flour 135g cold unsalted butter, cubed 55g lard, cubed (I didn’t have any so used butter instead) 2 - 3 tablespoons ice cold water
Frangipane 130g softened butter 130g caster sugar 2 medium eggs (I used large which were fine) 2 teaspoons dark rum (I used brandy as had no rum) 2 tablespoons plain flour 150g ground almonds
1 x 400g jar mincemeat, homemade or shop bought.
For the pastry, rub in or pulse first 3 ingredients until it resembles breadcrumbs then add 3nough chilled water for it to come together into a soft dough. Wrap in cling fil and put in fridge for 15 mins.
Preheat oven to 200C/400F/gas 6
For the frangipane, cream butter and sugar until light and fluffy, gradually beat in the rum/brandy and eggs, then fold in flour and ground almonds.
Roll out pastry to 3mm thickness. Stamp out 24 rounds (probably best to halve the pastry and do 12 at a time). Put in bun tins. Place a teaspoonful of mincemeat in each pastry case. Top with a heaped teaspoonful of frangipane. Bake for 20 - 25 minutes. Cool on a wire rack before dusting with icing sugar.
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