tag:blogger.com,1999:blog-32702593768429138692024-03-05T04:19:16.444-08:00A Bloke's Baking BlogAdam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-3270259376842913869.post-3042246841149927182021-01-09T04:31:00.001-08:002021-01-09T04:31:31.677-08:00New blog<p> This blog is more-or-less dormant at the moment, sadly, but if you are interested, there's a more general blog to be found at <a href="http://www.adamathomeuk.blogspot.com">www.adamathomeuk.blogspot.com</a></p>Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-7446425661591266052018-02-15T10:41:00.001-08:002018-02-15T10:50:51.026-08:00MarmaladeHaving made some 300lbs of marmalade last year, I decided to only make 100lbs this year (strangely, I still have some left from 2017...). That was straightforward enough, but a new lodger who turns out to be diabetic inspired me to have a go at making sugar-free marmalade - in the sense of no <i>added</i> sugar.<br />
This where you discover that non-sugars (Xylitol, forinstance) are way more than ten times the price of sugar... One needs pectin and gelatin as well to get the stuff to set. Xylitol has the added 'problem' that in large enough quantities it's poisnous to dogs - in much the same way as chocolate - but who in their right mind would give marmalade to a dog?<br />
<br />Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-64556575172291910412016-10-20T09:27:00.000-07:002017-04-01T00:33:30.881-07:00Nutritional nuttinessFor the last few months I have been fretting over the new 'nutritional' labelling that comes into force on 13/12/16. As a small-scale producer of marmalade there is no problem selling the stuff to guests, or even from a table in the local market... but to sell via a local<i><u> <b>shop</b></u></i> - quite a different matter... Lots of head-scratching but, in the end, I find I am exempt - huge relief.<br />
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To celebrate, I made another batch of my much-sought-after Oxford Marmalade - Christmas is coming and No.25 Deli at the bottom of the hill want more stock.<br />
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All too soon it will be marmalade-making time again... I made 180lb in the end this year (that's 82-odd kg to you metrically-minded folk). I suppose I shall be making well over 200lb this year <sigh>.<br />
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March 2017: As a postscript, I made 300lb marmalade in the end this year. That is a record for me!</div>
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Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-56480129260089645102015-03-29T13:35:00.003-07:002015-03-29T13:35:58.628-07:00Yummy apple puddingI have just made the most delicious pudding - by entirely unconventional
means:<br />
<br />
Bought an almost-out-of-date (therefore reduced price) apple pie, of the sort you finish off in
the oven.<br />
Mixed up a packet of instant custard (Aunt Bessie's), with <i>warm</i> water
tho, so it didn't get too thick. Poured some of the custard into a dish,
placed the pie on it and poured-in the rest of the custard. The pie slightly fell apart, but that didn't matter.<br />
Baked it on
medium (ca 170C) for an hour and it's come out the most gloriously
sticky, almost spongey pudding!<br />
I shall probably take a precautionary
slug of antacid before retiring for bed tho... lol<br />
<br />Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-58388779097803880642013-06-16T08:43:00.001-07:002013-06-16T08:43:25.253-07:00Mixed fruit marmaladeA couple of years ago, whilst searching the 'net for marmalade recipes, I came across a guy who simply added all the old fruit from his fruit bowl to his orange marmalade mix. At the time I thought this was a bit odd, but...<br />
I was looking through the jams in my larder and realised that not only were many of them a year or two old, but some were decidedly uninteresting in the first place (carrot and apple is a big NO!). So I tipped it all out into a large saucepan, cooked it all up again with some lemon juice and created 'Adam's decidedly uninspired re-cycled jam' - for personal use of course!<br />
Then I had about a jar-an-a-half's-worth left and added a jar of this year's orange marmalade and Behold! a rather fruity marmalade! Definitely still marmalade, even though it is 3/5ths old fruit jam.<br />
Next year I shall contemplate the fruit bowl with renewed interest!Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-1856025281862205372013-03-08T04:21:00.003-08:002013-03-08T04:21:59.320-08:00Baby Cheese CakesI was invited to my friend Chris Rowlatt's birthday party earlier this week and made these little cakes to take along. They disappeared very quickly!<br />
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<br />They are based on a Swiss Easter cake recipe (Öster Pfladen - Easter Flan):<br />
<br />
500g puff pastry<br />
1 cup sultanas (optional) <br />
300g cream cheese (ie: Philadelphia)<br />
200ml single cream (or double if you are feeling extravagent)<br />
1 Tbsp cornflour<br />
6 Tbsp sugar<br />
Grated rind of one good-size lemon plus, if you like it really lemony, half the juice<br />
2 eggs<br />
<br />
Set the oven to hot (200°C).<br />
Put the sultanas in a bowl and soak in hot water until plump.<br />
<br />
Grease a half-height muffin tin and line each dip with a circle of puff pastry.<br />
Place the remaining ingredients into a blender and blend well. Tip the mixture out into a bowl.<br />
Drain the sultanas, pat dry on kitchen paper and stir into the mix.<br />
Using a tablespoon, or small cup, ladle dollops of the mix into each pastry cup, making sure there's a few sultanas there too.<br />
Place the tray/s into the oven and bake for 20 minutes until the top is brown - personally, I check after 15 minutes. The filling will rise up, but usually settles back down again once out of the oven.<br />
Allow to cool before serving - and try not to eat too many at once!<br />
Makes about 30...<br />
<br />
To make as a flan, grease and line a 9" springform tin with the pastry and pour the mixture in. Bake for about 45 minutes.<br /><br />They are actually dead easy to make, however I'm supposed to be on a diet at the moment so, just for the hell of it I totted up the calories - <i>BIG MISTAKE</i> ! Have you any idea how high pastry is in calories???<br />
So, next time I shall a) try half
quantities and b) try something other than pastry; sliced white bread rolled out flat onto a little sugar
perhaps - in which case I'll leave everything to sit for an hour or so
before cooking so that the bread absorbs some of the custard. I might also try a little less sugar in the mix...<br />
<br />Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-80926187492486744582012-12-13T06:45:00.001-08:002012-12-13T10:49:03.395-08:00SOUP, glorious soup!Winter is a time for soups, that's for sure! Whilst I love good thick, creamy concoctions, at the moment I'm making myself lighter, more oriental-inspired soups.<br />
<br />
I don't really measure things for this, but I generally start with a couple of finely chopped spring onions (everything about these soups needs to be very finely chopped/diced). Then I add some smoked streaky bacon if I have it or, better still, make tiny weeny meatballs out of a sausage.<br />
<br />
<i><u>For simplicity's sake, take it as read that everything is finely chopped - I'm not going to keep typing it!</u></i><br />
<i><u><br /></u></i>
Then it's a thumbnail of fresh ginger, a quarter of a carrot, quarter of a baby turnip, a bit of fennel, a teaspoon of a rather nice spice paste called Massaman paste (from <a href="http://www.epicure.co.uk/products/creative_cooks/791530">Epicure</a>) plus about half a teaspoon of Harissa paste - depending on your heat tolerance - plus a squelch of tomato paste.<br />
<br />
Stir it all up in a saucepan over a good heat and add about 200ml boiling water. Bring back to the boil and add one portion of fine Oriental noodles. Simmer for as long as the noodle packet says (generally 3 or 4 minutes), add some soy sauce, some coconut milk perhaps and salt if you need it.<br />
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Serve in the biggest soup bowl you can lay your hands on - the noodles flop about and splash all-over the place.<br />
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This lovely bowl is made by a local potter who clearly thought I was bonkers wanting anything quite so big as a soup bowl!Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-84635881746510552582012-12-13T06:14:00.000-08:002012-12-13T10:48:16.316-08:00CHRISTMAS CAKEI don't really 'do' Christmas, but this year I'm seeing my brother and his family, so thought it best to make a cake...<br />
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I've never been a lover of the traditional 'black' xmas cakes, so my recipe has always been based on a Dundee cake. However, it's ten years at least since I last made one, so I've decided to zap the recipe into something a bit more interesting. The dried fruits mentioned are simply what was available locally...<br />
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<u>2012's CHRISTMAS CAKE:</u><br />
<br />
Roughly 100g each of:<br />
Dried apricots, dried peaches, crystalised pineapple, dried figs, glace cherries, chopped dates, hazel nuts, walnuts, raisins and sultanas (1kg in all).<br />
<br />
Also:<br />
500g softened butter, 500g dark brown sugar, 6 eggs (free-range, naturally!), 2 tsp vanilla extract, pinch of salt, 300g plain flour, 300g self-raising flour, 100g ground almonds, grated rind of one lemon and a generous 2 tsp mixed spice.<br />
<br />
Day 1:<br />
<br />
Mix together the fruits and nuts in a large bowl, chopping into small pieces if need be… Moisten with alcohol and cover tightly.<br />
<br />
Day 2:<br />
Add more alcohol to the fruit if you feel it needs/deserves it - stir… and inhale deeply. Remember to cover the bowl again! You can repeat the exercise a number of times if you like...<br />
<br />
Day 3:<br />
Turn the oven on to 140°C (gas mark 2? <i> I don’t have a gas cooker, so this is guessing a bit</i>). Double-line an 8” square or 9” round cake tin and set aside.<br />
<br />
In a large bowl, cream the butter with the sugar and beat in the eggs, followed by the vanilla and the salt.<br />
Stir about ¼ of the flour into the fruit mix along with the ground almonds, lemon peel and spice. Stir the rest into the creamed mix, combining well. Add in the fruit and mix up very thoroughly - now do you see why I said a 'large' bowl?! If it all seems a bit stiff, add a little milk.<br />
<br />
Pour into the prepared cake tin, place that on a sheet of brown paper on a baking tray and bake for 1 hour at 140°C.<br />
<br />
Lower the temperature to 130°C (gas 1?), open the oven door very gently and cover the top of the cake with brown paper. Cook for a further 2-2½ hours, until a skewer stuck in the centre comes out clean.<br />
<br />
Turn the oven off and leave the door ajar for about 10 minutes, then take the cake out. Leave it a while longer, till it’s warm rather than hot and souse with alcohol. Leave to cool in the tin.<br />
Finally, remove from the tin, wrap in greaseproof paper and foil and leave it alone for a couple of weeks to mature.<br />
<br />
Marzipan and icing I leave up to you…<br />
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ENJOY!<br />
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Here's the cake glazed up with apricot jam (note I've trimmed the crown of the cake off to make a flatter area for decorating)<br />
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Here's the same cake covered in marzipan. I'll leave it for a week or so for the marzipan to dry out a bit.<br />
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Then it'll be a matter of rediscovering my plastering skills!<br />
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...and here's one I made earlier - twenty years earlier in fact! The delightful little figures came from the wonderful 'Christmas Shop' in Lechlade, Gloucestershire.<br />
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<br />Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-56248348941853128512012-12-13T05:38:00.001-08:002012-12-13T10:47:33.918-08:00BREADI don't often make bread - with the B&B business there's usually masses of brown or white sliced in the house. However, at this time of year business is negligeable, so I set to the other day and made some bread.<br />
<br />
I've 'discovered' Eichkorn flour (from <a href="http://www.dovesfarm.co.uk/flour-and-ingredients/organic-einkorn-wholegrain-flour-1kg/">Doves Farm</a> ) which is ground from a prehistoric variety of corn - very good it is too! I'm really not into kneading bread, so I call this my 'No need to knead' loaf:<br />
<br />
(I use small quantities, as it's only me eating it - multiply up if you need to)<br />
<br />
250g Eichkorn flour<br />
50g Buckwheat flakes (optional, in which case use 300g flour)<br />
1/2 tsp salt<br />
1/2 tsp sugar<br />
1/2 tsp quick yeast<br />
1 Tbsp olive oil<br />
200ml warm water<br />
(I also added a Tbsp of caraway seeds, cos I like 'em)<br />
<br />
Put all the dry ingredients into a bowl, pour in the oil and then about half the water. Stir well until combined and add more water as you go until you get a sticky dough (not too stiff). You may need a little more, or a little less water.<br />
<br />
Stir it up well, prodding it with a spoon generally moving it about the bowl (a little more oil helps) for just a couple of minutes. Set aside to rise, covered with a cloth.<br />
<br />
When it's nicely risen (a couple of hours, depending on room temp) bash it down again with the spoon and prod, push about and fold the dough - again just for a minute or two - with a bit more oil to keep it from sticking to the sides of the bowl.<br />
<br />
Set the oven to 160C<br />
<br />
Grease a small loaf tin and scoop the dough into it. Cover loosely with oiled cling film, or grease-proof paper and set aside for another hour until risen.<br />
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Slap it in the oven and bake for about 40 minutes - until it sounds hollow when tapped. Remove from the oven and tip out to cool...<br />
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Sorry about the half picture... dunno what happened there!!<br />
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<br />Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com1tag:blogger.com,1999:blog-3270259376842913869.post-53243582411379134102012-01-17T07:26:00.000-08:002012-01-17T07:37:29.584-08:00Darkest of DarkBeing the eco-friendly bunny that I am, I would like to have been able to use organic sugar for my marmalade but, alas, it's very hard to come by out here in the sticks! So, instead, I tried one batch using 100% unrefined sugar - Billington's Dark Muscovado. There's a serious cost implication here as unrefined is four times as expensive as refined, but hey an experiment's an experiment!<br /><br />The resulting brew is so dark as to be almost black..... <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUUNoZAtGq6p7lTia99DBK_SGG6nUmmNIqlr4pSdNa_GNAMtMo2ZnbsVf54IbfVm0A_DRPwyI1mLiXQf4ZrzA0q51jI6LWKpletU1meAaHPI2pEGrIKPgNMV81CrPjsKI073GsmSrt0XQ/s1600/120116+Darkest+of+Dark+1.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUUNoZAtGq6p7lTia99DBK_SGG6nUmmNIqlr4pSdNa_GNAMtMo2ZnbsVf54IbfVm0A_DRPwyI1mLiXQf4ZrzA0q51jI6LWKpletU1meAaHPI2pEGrIKPgNMV81CrPjsKI073GsmSrt0XQ/s200/120116+Darkest+of+Dark+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5698623877950844210" border="0" /></a><br />and needed particular care with stirring. The end result is an amazingly rich, almost chocolatey marmalade, quite unlike anything I've tasted before!<br /><br />This batch will have to be kept as 'special' and will only find its way to my guests if I am aware they have a particular liking for very dark marmalade...<br /><br />Here's a photo to show what a difference there is between the 'original' - on the left - and the 'dark' - on the right.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODDVe92nfEwFGJvnSdQNKVfLaaVu_Uli4W90l31Ao95G3vyWt9uQYhLhiijwt6dLB4aUyOKdgafBssfBpE-qFxMeZ_6Yvota5EoHxbegqv2HZZ7N_t99gLoazRAMjrQNKDcWM7YhqpC_R/s1600/120117+marmalade+jars.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODDVe92nfEwFGJvnSdQNKVfLaaVu_Uli4W90l31Ao95G3vyWt9uQYhLhiijwt6dLB4aUyOKdgafBssfBpE-qFxMeZ_6Yvota5EoHxbegqv2HZZ7N_t99gLoazRAMjrQNKDcWM7YhqpC_R/s200/120117+marmalade+jars.JPG" alt="" id="BLOGGER_PHOTO_ID_5698625245511129666" border="0" /></a>Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-78591505868229727472012-01-17T06:56:00.000-08:002021-01-09T05:28:10.630-08:00Marmalade-time[NB: this article has been re-edited January of 2021]<div><br /></div><div>It's been a while since I posted anything in here, but it's marmalade time and I'd like to share my 'new' recipe...
This year I have been experimenting with the 'old' family recipe - which created a very light, fresh-tasting brew - and have ended up with something a little darker and more... succulent? <div>You will need:
An apron and ideally a bandana. A large pan, a long-handled spoon, a measuring jug etc
800g Seville oranges (I use organic when I can get them)
1 lemon
2 litres boiling water
1.5kg granulated sugar
.5kg dark muscovado sugar. [To be honest, I just use all granulated these days - 01/21]</div><div>First of all, put the fruit in the freezer for 48 hours! This has revolutionised my marmalade-making this year.
Once de-frosted, slice all the fruit in half and squeeze the juice (just in your hand) into a small bowl - hopefully all the pips will come out too, but just check. Discard the lemon rind at this stage [2021 edit: I now keep the lemon rind].
Slice the rinds to whatever thickness you like (I prefer thin-cut myself) - cutting each half into half first helps - and put into a large mixing bowl. </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrRIaPC9wQ11y0FDsJGK12aL0g_BNDtuo6uAJlwhqvM0m7Kh9D-OUQpK259dewWAXmG8AK8OWGLHRw0pNJp11aM5R_C89t8wW12JaPkuoTMaJCXFQGgYhiuOMqP-8Qkonqp-Ji0Ha9f6O/s1600/120117+marmalade+prep.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5698617620834925378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrRIaPC9wQ11y0FDsJGK12aL0g_BNDtuo6uAJlwhqvM0m7Kh9D-OUQpK259dewWAXmG8AK8OWGLHRw0pNJp11aM5R_C89t8wW12JaPkuoTMaJCXFQGgYhiuOMqP-8Qkonqp-Ji0Ha9f6O/s200/120117+marmalade+prep.JPG" style="cursor: pointer; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a>Pour over 2 litres of boiling water and leave for 30 minutes or so, or until needed.
When ready to begin, strain the pips out of the juice and tie them up in a small piece of muslin. Pour the juice onto the chopped rinds. Transfer the rind and liquid to a large pan and drop in the bag of pips (tie it to a piece of string round the pan handle to stop it wandering).
Bring the pan to the boil and then simmer, covered, for 1 hour, followed by another hour uncovered. Stir once in a while to make sure nothing sticks to the bottom. The point of this is to completely soften the peel - you should be able to 'cut' a slice of peel just by gentle pressure with the spoon.
Remove the pips and discard. </div><div>Put six or seven 1lb jam jars into a warm oven.
Add the sugar to the pan, stirring well to dissolve it, then bring up to a good 'rolling' boil for 30 minutes.
DO NOT COVER THE PAN!! </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8srh-mGsW5mJgpSAhfcy_2Gf3WBIuFPkS3ZS5QleKPv3WwcYyvZJBT4Ns1pTSyL4bRcVvDmAywbjSn0CNKtkdHHIH-XaxoudpeoNmdzivqpwZLnHIMNHAbOvsIQsUU8Li3DoKBHP3hLgG/s1600/120117+boiling+marmalade.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5698620013942744882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8srh-mGsW5mJgpSAhfcy_2Gf3WBIuFPkS3ZS5QleKPv3WwcYyvZJBT4Ns1pTSyL4bRcVvDmAywbjSn0CNKtkdHHIH-XaxoudpeoNmdzivqpwZLnHIMNHAbOvsIQsUU8Li3DoKBHP3hLgG/s200/120117+boiling+marmalade.JPG" style="cursor: pointer; float: right; height: 200px; margin: 0px 0px 10px 10px; width: 150px;" /></a>Do not leave the kitchen - keep an eye on it!
After 30 minutes, turn the heat up to get a really 'volcanic' boil. Stir often so that nothing sticks to the bottom of the pan. Beware spitting marmalade!
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwLEB4KKl7HqUVVleJ3_isSUv9JdhtJohz4KX21OfZL8nVtxhy0uyHyI-FZmpeY5qOb0Qkym9HYI7QrQG0ZqA' class='b-hbp-video b-uploaded' frameborder='0'></iframe> </div><div>During the last ten minutes, test for set by dribbling a little of the juice onto a saucer and placing in the fridge. When ready, it should not slide down the plate if held vertically!
Turn the hot plate off, or move the pan to a cool part of the stove and leave for ten minutes or so, stirring occasionally to the froth dissipates. Then, using a glass measuring jug, fill your warmed jam jar with the marmalade, wiping away and dribbles straight away. Finally, slap the lid on whilst it's all still piping hot and leave to cool down. That's it! Apart from putting your label on it of course!</div><div>[2021 edit: now that I'm making marmalade on a slightly more commercial scale, I do double these quantities, in a much bigger pan...]</div></div>Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-77055276196519492512010-12-13T12:39:00.000-08:002011-03-16T01:41:56.906-07:00Spicy Winter StewJust where does the time go? It' far too long since I've been on here. In my defence I have to say I have not actually been doing much baking. Trouble is, I tend to end up eating the end product - which is not good news for my already overstretched waistline!<br /><br />OK, so I admit I have been at the oven once or twice... but trying to perfect a rather plain biscuit, one that I won't immediately gobble... So far the end results have tasted fine, but not been overly photogenic.<br /><br />So, back to the present. With a<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinK3vIOtfRGq9N9pg37kIPqRxSeDqAMaplTkYnVos6iJHl48QKpuR6iDq8yHKowruupxJgnwMFmiHzBkLaKprJ05AFdfmOEQ624Xd7Mppl6P1-I5kFb_fm29l4RWXqU26e5FCE1u7KsBHE/s1600/101122-biscuits.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinK3vIOtfRGq9N9pg37kIPqRxSeDqAMaplTkYnVos6iJHl48QKpuR6iDq8yHKowruupxJgnwMFmiHzBkLaKprJ05AFdfmOEQ624Xd7Mppl6P1-I5kFb_fm29l4RWXqU26e5FCE1u7KsBHE/s200/101122-biscuits.JPG" alt="" id="BLOGGER_PHOTO_ID_5550270506344785714" border="0" /></a>ll this cold weather we've been having I've been experimenting with spice. I love spicy food, but all too often that seems to equate with lift-the-roof-of-your-mouth-off hot<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinK3vIOtfRGq9N9pg37kIPqRxSeDqAMaplTkYnVos6iJHl48QKpuR6iDq8yHKowruupxJgnwMFmiHzBkLaKprJ05AFdfmOEQ624Xd7Mppl6P1-I5kFb_fm29l4RWXqU26e5FCE1u7KsBHE/s1600/101122-biscuits.JPG"><span style="font-weight: bold;"></span></a>. I do actually like to TASTE what I am eating. Thus I've been playing around with the likes of ginger, paprika and Turmeric, as well as my 'Adam's Kitchen Pepper' which some lucky people got last year as my seasoned greetings 'card'.<br /><br />You will need:<br />A slice or two of belly of pork, or chicken portions, or whatever - or indeed no meat at all!<br />A goodly amount of fat or oil<br />2 tsp caraway seeds (optional if you REALLY don't like them, but you don't taste them individually)<br />2 tsp paprika<br />1 tsp cumin<br />1 tsp ginger<br />1 tsp turmeric (adds wonderful depth (and colour) to the flavour)<br />1 tsp Adam's Kitchen Pepper - mixed spice will just about do<br />2 tsp tomato puree<br />1 tsp sugar<br />6 cloves garlics, chopt<br />Pot vegetables: carrot, onion, celery, sweet potato, celeriac, etc etc<br /><br />Melt the fat in a frying pan and lightly brown the meat.<br />Lift meat out and place into a casserole.<br />Add all the ingredients except the pot veg into the frying pan. Stir well and fry - now you see why you need a goodly amount of fat?!<br />Chop the veg into whatever-sized bits you like, add to the pan and get well mixed with the spices. Add some boiling water to make a sort of gravy and tip over the meat. Add more water to clean out whatever's left and add to the casserole too.<br />Slow bake for as long as you can spare - I think mine was in at about 150C for about 4 hours.<br />Keep an eye on the cooking sludge and top the liquid up every so-often, adding some salt after the first couple of hours.<br /><br />I served mine with some spicy potato cakes: peeled, grated potato, boiled for a minute or two, drained and seasoned with salt, pepper, herbs, flour, turmeric and ginger. Then fried.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEd5RQO5VOx3C-0plk8W4tEBvY-TQXaU3HzGw2E7FIrzbzLo4FNJOGsCwZl8-2vH889UPqOuFAy1tETaMJUekP4yHTTFMD1KuP6HudUKmiYwAUqo9KhmqwgxRrQ0aedlfoXYAn7j9WA4OG/s1600/101213-spicy+belly+pork+stew.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEd5RQO5VOx3C-0plk8W4tEBvY-TQXaU3HzGw2E7FIrzbzLo4FNJOGsCwZl8-2vH889UPqOuFAy1tETaMJUekP4yHTTFMD1KuP6HudUKmiYwAUqo9KhmqwgxRrQ0aedlfoXYAn7j9WA4OG/s200/101213-spicy+belly+pork+stew.JPG" alt="" id="BLOGGER_PHOTO_ID_5550276243450746354" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZjmJU025ZqMc_cevBIZvGYNbT9G-N1niB_Q5mzX0FSaj93-ezrtMMhITXB_bHtXTtNmTwtfIUPJAd3herviXAoZBkzO60pxx1kBU1inNJzO5brwhHpG7gK0e9kYwvKnU7QTk0W5WkMHy/s1600/101213-spicy+potato+cake.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZjmJU025ZqMc_cevBIZvGYNbT9G-N1niB_Q5mzX0FSaj93-ezrtMMhITXB_bHtXTtNmTwtfIUPJAd3herviXAoZBkzO60pxx1kBU1inNJzO5brwhHpG7gK0e9kYwvKnU7QTk0W5WkMHy/s200/101213-spicy+potato+cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5550276249274795106" border="0" /></a><br />My photos are never up to much I'm afraid - I can't be doing with the pretentious, over-primped food photo. MAKE THE DISH... and see what it looks like or, FAR more importantly, what it tastes like. After all, most stews look pretty unappetising straight out the oven...Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-46009811234692069182010-08-28T10:24:00.000-07:002017-04-01T00:36:23.212-07:00Microwave baking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiQ2P81ww7helN32bT-jjxdBvF-wup3EOe2I_GqmeL_pAh7kp4-UTcJ1oSBn6dK4Jf1bs0GSO7meZcFJH7Ldr4U3siAGP0qhNI8KEL2ndoGZ5GTWT683b5xUDjddubzaZWlHvQLmIeUEy/s1600/100828-Microwave+cake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5510515208858315186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiQ2P81ww7helN32bT-jjxdBvF-wup3EOe2I_GqmeL_pAh7kp4-UTcJ1oSBn6dK4Jf1bs0GSO7meZcFJH7Ldr4U3siAGP0qhNI8KEL2ndoGZ5GTWT683b5xUDjddubzaZWlHvQLmIeUEy/s320/100828-Microwave+cake.jpg" style="cursor: pointer; height: 240px; width: 320px;" /></a><br />
<br />
I'm fascinated by the microwave. I tend to only use it to heat things up - milk for coffee, some baked beans, etc etc. And of course for re-heating a cup of coffee there's nothing better!<br />
<br />
However... baking???<br />
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Well, surfing the web the way I do on 'Stumbler' I find myself coming across various cooking sites - aimed predominantly at students I suspect - that promote the five-minute-brownie-made-in-a-mug. I have tried this and, yes it's ok... but not everyone likes spooning cake out of a mug!<br />
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I've just thrown this together this afternoon and it was cooked and ready before the kettle had boiled for the tea to go with it:<br />
<br />
1 tbsp potato flour<br />
1 tbsp brown rice flour (see my previous post regarding wheat flour)<br />
1 tbsp sugar<br />
1 tbsp chocolate chips<br />
1/2 tsp baking powder<br />
A pinch salt<br />
1 egg<br />
1 tbsp marmalade<br />
1 tbsp oil<br />
<br />
Put dry ingredients into a microwave-proof bowl (I used a plastic pudding basin), mix well. Then add the other ingredients and mix VERY well.<br />
Put the bowl as is into the microwave and nuke on full power for 1.5 to 2 minutes. Looks a bit anaemic when it comes out, but let it cool a bit then turn onto a plate and you wont notice. In fact, with a bit of luck, you'll have a goey chocolate ring round the top.<br />
<br />
For a chocolate cake just add cocoa. Hey - play with the ingredients!! These are fairly small quantities we're talking about here - it's not a complete disaster if it doesn't really work very well. Probably nothing a good dollop of custard wouldn't put right!!Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-2837161348399221492010-08-28T10:14:00.000-07:002010-08-28T10:23:56.451-07:00Orange Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0XTGvDL07RbYI6kLGFdoLgrqbccuyrrkNfplTkuem5sk8i6e06OK9mKYdWKzHivU4eNBOOQ5fCNfwK6xqOJhIPk6gQw_QA0CecArVFnkDyjrNdEvHMzGfqWFR_qZFN_npk7bty7lTJpO/s1600/100826-Orange+Muffs+002.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0XTGvDL07RbYI6kLGFdoLgrqbccuyrrkNfplTkuem5sk8i6e06OK9mKYdWKzHivU4eNBOOQ5fCNfwK6xqOJhIPk6gQw_QA0CecArVFnkDyjrNdEvHMzGfqWFR_qZFN_npk7bty7lTJpO/s200/100826-Orange+Muffs+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5510512560849702834" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOLtWqZenHpcn4oNbIO4h6CO2b-osuMKLp_MhJt7d35Z1PDia-J6jVwL2eGZOrfryLyxGfltpt7xMi7r83I_Zm_VIqQOOsyaa4CFNxUnSe8V-lM8Up7KIH30u75NB5QqqhihCxCdSzvQP/s1600/100826-Orange+Muffs+001.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOLtWqZenHpcn4oNbIO4h6CO2b-osuMKLp_MhJt7d35Z1PDia-J6jVwL2eGZOrfryLyxGfltpt7xMi7r83I_Zm_VIqQOOsyaa4CFNxUnSe8V-lM8Up7KIH30u75NB5QqqhihCxCdSzvQP/s200/100826-Orange+Muffs+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5510512328140534866" border="0" /></a><br />Something I threw together the other day as I had someone coming over - and an orange in the fruit bowl looking sorry for itself!<br /><br />I'm on a bit of a wheat-free kick at the moment, so they happen to not have any wheat in them. You could just use 3 oz plain flour instead.<br /><br />ORANGE MUFFINS:<br /><br />Grated rind on one large orange<br />2 oz brown rice flour<br />1 oz cornflour<br />3 oz sugar<br />1 tsp baking powder<br />Pinch of salt<br />Juice of half an orange<br />1 1/2 oz oil (or 3 of butter)<br />1 large egg<br />Small handful of choc chips<br /><br />Mix together the dry ingredients, add the wet, pour into muffin cases and bake 20 mins in a medium oven (I tend to do mine at 150C). Eat. Couldn't be easier. Oh... you might want to let them cool a bit first I suppose.<br /><br />A shake of icing sugar on top if you want to smarten them up... Next time I'll try them with less sugar - say 2 oz instead of 3...Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-47338703405721249572010-08-22T04:30:00.000-07:002010-08-22T04:40:32.774-07:00Adam's Chocolate Brownie Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9spDHcI5AE9NhwQur9vuncgUHzzWFbpFL7viKPHE6ak2ZcGOqGF8FrY-H3-iPNJLtQkFSBDiaQbZycxi6lIIJCiWXh9tdrwLB-QXEYKKd_VqVkzAP7BKg7kecWYZsR3-uvcRsPDvJ0ZR5/s1600/100822-Chocolate+Brownie+Cake+003.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9spDHcI5AE9NhwQur9vuncgUHzzWFbpFL7viKPHE6ak2ZcGOqGF8FrY-H3-iPNJLtQkFSBDiaQbZycxi6lIIJCiWXh9tdrwLB-QXEYKKd_VqVkzAP7BKg7kecWYZsR3-uvcRsPDvJ0ZR5/s200/100822-Chocolate+Brownie+Cake+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5508195918943983170" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBvWWEYfNaqQK8v__TUbfXemeOo2Ow0YVnpMRyRIG_t9B3UeuRGDW2WtPBPBZoUCgSFZTiErkGWLi6LFZM6wiIkhuZsCb706knuWdizgNVEFTMsA_Zh_A3-csIjpEmJZkKZMprr2zHjAf/s1600/100822-Chocolate+Brownie+Cake+002.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBvWWEYfNaqQK8v__TUbfXemeOo2Ow0YVnpMRyRIG_t9B3UeuRGDW2WtPBPBZoUCgSFZTiErkGWLi6LFZM6wiIkhuZsCb706knuWdizgNVEFTMsA_Zh_A3-csIjpEmJZkKZMprr2zHjAf/s200/100822-Chocolate+Brownie+Cake+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5508195742665669346" border="0" /></a><br /><br />This is really just my chocolate brownie recipe but made as a cake... Just as tasty!!<br /><br /><br />2 slices of lightly burnt brown toast (we are not talking cinders here - just black enough that you'd think twice about eating it)<br />1/4 cup SR flour<br />1/4 cup cocoa<br />1/4 cup sugar<br />1/4 cup chopt crystallised ginger<br />1/4 cup chopt pecans or walnuts<br />1/4 cup choc chips<br />1 teaspoon baking powder<br />1/2 teaspoon mixed spice<br />1/4 teaspoon salt<br />2 large eggs<br />1/2 cup milk<br />3 Tablespoons oil<br />1 teaspoon vanilla essence<br /><br />Put all dry ingredients into a bowl and mix well.<br />Put wet ingredients into a jug and beat together, then pour onto the dry ingredients and mix up really well.<br />Pour into a greased/lined/whatevered 8" or 9" round tin (I use those silicone ones now - they don't need lining) and bake for about 25-30 minutes at about 160C (medium hot).<br />Leave to cool in the tin...<br /><br />If you are that sort of person, I dare say you could whip up some sort of icing to put on top... but the most I'd do myself is probably just a drift of icing sugar seived over the top.<br /><br />This goes really well with cardoman coffee - add a pod or two of cardoman to your coffee beans as you grind them up. What??? You don't grind your beans???? <faints> };-)Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-56193742425814799092010-08-21T08:36:00.000-07:002010-08-21T08:52:43.495-07:00'Triple B' Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxm7rPrmoIKyrmAPHQZwNCnaUZWqteq9s3cEJ03WDC9Uk7w_lVfkIJ_Vog8LZm5hBAcAOkouvXcH7TjqLYZl7dHsRh-NO5pols5SWFba3GdzdNgkKE-F95etXhWBZoJmRy3TlEMrkJ22R/s1600/100821-BBB+Muffs+2.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxm7rPrmoIKyrmAPHQZwNCnaUZWqteq9s3cEJ03WDC9Uk7w_lVfkIJ_Vog8LZm5hBAcAOkouvXcH7TjqLYZl7dHsRh-NO5pols5SWFba3GdzdNgkKE-F95etXhWBZoJmRy3TlEMrkJ22R/s320/100821-BBB+Muffs+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5507888290059011938" border="0" /></a><br />So guys, just what DO you do with breakfast 'leftovers'?? Bacon, black pudding and baked bean muffins of course!!<br /><br /><br />Running my B&B, I am frequently left with half a pot of unserved baked beans, a slice of toast too many and, perhaps the end bit of the black budding (which I don't serve to customers).<br /><br />These little blighters are mighty delicious!<br /><br />1/4 cup self-raising flour<br />1/4 cup toast crumbs (about 1 slice)<br />1/2 teaspoon baking powder<br />1/2 teaspoon salt<br />A good grind of black pepper<br />1/4 cup of baked beans<br />1 tablespoon tomato ketchup<br />1 egg<br />Some buttermilk, or ordinary milk<br />1 slice black pudding, finely diced<br />2 slices streaky bacon, very finely chopt<br />2 tablespoons oil<br /><br />Fry the bacon and black pudding in the oil and allow to cool a little.<br />Mix the flour, breadcrumbs, salt, baking powder and pepper in a bowl.<br />Put the egg, ketchup and baked beans into a jug, mix up well and add to the bowl.<br />When the bacon mix is cool enough, stir it all (including the oil) into the other ingredients..<br />Add enough buttermilk or milk to make it modestly sloppy and pour into muffin cases.<br />I use the silicone cases now - the muffs pop out so easily afterwards.<br /><br />Bake in a medium oven (ca. 150C) for 20 mins.<br />Eat while still warm - well, you won't be able to sit and watch them cool will you?<br /><br />Enjoy!!Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0tag:blogger.com,1999:blog-3270259376842913869.post-36040711884750108732010-08-21T08:25:00.000-07:002010-08-21T08:28:30.091-07:00Hello!<span style="font-family: trebuchet ms;">Well, I've decided to use a blog to post some of the recipes for the baking I do. I should warn readers that some of the stuff if experimental: just what DOES one do with a slice of old toast, half a pot of cold baked beans and some black-pudding off-cuts?? lol<br /><br />Oh, and I don't look anything like the photo that Google has put up - once I've worked out how to do so, I'll replace it.....<br /></span>Adam Watsonhttp://www.blogger.com/profile/11431199594908999102noreply@blogger.com0