I cook "Tasty", not "Gourmet" - There's a difference.
Friday, November 25, 2011
Tea Cake!
Light and fluffy sponge cake with vanilla seeds scraped into it.. and melted butter over the top while still hot, and generously sprinkled with cinnamon sugar. :D
Tuesday, November 15, 2011
Focaccia
Ok so apparently I put "waaaaaaaaaay" too much garlic in things, and as result, both Frosty and the cat are keeping away. But it was tasty and well worth it IMO!
2 cups plain flour
1 sachet dry yeast
2 tablespoons olive oil
pinch of salt
pinch of sugar
3/4 cup warm water
various herbs and spices, I used the following:
Basil, oregano, chili powder, onion flakes, garlic salt and diced BACON.
Start by combining the dry herbs with the flour and yeast in a large mixing bowl, add the salt, sugar and bacon, combine. Add the oil and water, and you'll need to combine and mix with your hand by this point. Mix/knead it lightly in the bowl, form a ball, throw some cling-wrap over the top and set someplace warm for half an hour to rise.
Knead it lightly out onto a floured surface and shape into whatever focaccia-type shape you want.. I formed it into little balls (about the half size of my fist?) and arranged them on the baking tray with one in the middle then around the outer, in a circle.. kind of.. as they cook, they join. So it makes it one of those "pull apart" breads.
Let it sit on the tray for 15-20 minutes, to rise a little bit more, then sprinkle the top with cheese if you wish.. I used mozzarella. Bake for around an hour or until cooked, enjoy!
2 cups plain flour
1 sachet dry yeast
2 tablespoons olive oil
pinch of salt
pinch of sugar
3/4 cup warm water
various herbs and spices, I used the following:
Basil, oregano, chili powder, onion flakes, garlic salt and diced BACON.
Start by combining the dry herbs with the flour and yeast in a large mixing bowl, add the salt, sugar and bacon, combine. Add the oil and water, and you'll need to combine and mix with your hand by this point. Mix/knead it lightly in the bowl, form a ball, throw some cling-wrap over the top and set someplace warm for half an hour to rise.
Knead it lightly out onto a floured surface and shape into whatever focaccia-type shape you want.. I formed it into little balls (about the half size of my fist?) and arranged them on the baking tray with one in the middle then around the outer, in a circle.. kind of.. as they cook, they join. So it makes it one of those "pull apart" breads.
Let it sit on the tray for 15-20 minutes, to rise a little bit more, then sprinkle the top with cheese if you wish.. I used mozzarella. Bake for around an hour or until cooked, enjoy!
Friday, November 4, 2011
Friday = Procrastibaking!
Yep, Friday again! This morning I made some yummy traditional Scottish shortbread, using my "traditional Scottish Gma's" recipe, and some bacon egg & spinach muffins - which so far are proving to be extra kind to my stomach since I've had a migraine for 3 days now (it's going slowly!) and have not been able to keep anything down. These are light and tasty, perfect.
The muffin recipe is just your standard base recipe of milk, SR flour and some eggs. You can add whatever you like to it.
Shortbread is simple:
1/2 cup butter
1/4 cup sugar
1 cup plain flour
beat the butter and sugar together until pale and creamy, then stir in the flour. You will have to use your hands at this point! Mix to a dough, turn it out onto a lightly floured bench and roll/shape to your liking. transfer to a baking tray, sprinkle lightly with sugar then pop it into the fridge for 15-20 minutes until it's firmed up again. Whack it in the oven at around 180C until lightly golden.
The muffin recipe is just your standard base recipe of milk, SR flour and some eggs. You can add whatever you like to it.
Shortbread is simple:
1/2 cup butter
1/4 cup sugar
1 cup plain flour
beat the butter and sugar together until pale and creamy, then stir in the flour. You will have to use your hands at this point! Mix to a dough, turn it out onto a lightly floured bench and roll/shape to your liking. transfer to a baking tray, sprinkle lightly with sugar then pop it into the fridge for 15-20 minutes until it's firmed up again. Whack it in the oven at around 180C until lightly golden.
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| I must admit they seem to be lacking something... |
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