Katie b's pantry

Quick pizza

It’s Monday and I’m going back to work after my amazing week off of baking. So since I won’t be doing a lot of baking till the weekend I thought I would fit one more quick bit of cooking in. I have to start a rainy Monday morning with some fun. So last night I got out a roll of puff pastry and I rolled it out quite thin. I then stabbed it with a fork a few hundred times well it felt like it. I then put it in the oven till its golden brown. I then leave it out on the side over night.
Monday morning yes there are two 6 o’clocks in the day again grrrrr. Time to finish the pizza off. I spread a good amount of tomato puree all over. I then sprinkle grated cheese all over. I then slice up three tomatoes and put them on the pizza. I then slice a ball of mozzarella and put the slices all over. Now I tear up two slices of ham and put that on the pizza. I now sprinkle oregano all over and that is the pizza done. Just have to cook it when I get home to night.
So to sum up
Puff pastry
3 tomatos
Tomato puree
2 slices of ham
Ball of mozzarella
Grated cheese
Oregano
So until next time happy baking

Seeded bread

It’s time to make the bread for my breakfast for the week. I weigh out 50g of rye whole meal flour, I then weigh out 10g of rice flour, I thought since I have 2kg of it I better use it up and thought I might give extra flavour to the bread. I then weigh out 340g of strong white flour. I put it all in a bowl. Mix it all together. I then weigh 7g of dried yeast and put it to one side of the bowl. I then weigh out 10g of salt and put it on the other side of the bowl. I add 300ml of tepid water. I mix it up. I then put the dough hook on the mixer and kneed it for 10 minutes. 10 minutes up. I cover it up and leave it to prove for a hour.

One hour up. Now I have a little helper my niece. She wants to help make the bread so I uncover the dough. I get 100g bag of sunflower seeds and cut the top off the bag. I give it to my niece to pour the whole bag in. She very excited and asking 100 questions. I next get a 100g bag of pumpkin seeds and cut the top off. I give the bag to my niece and she pours the whole bag in. Now we both mix the seeds in till they are distributed evenly in the dough. Now I get the 2lb loaf tin and me and my niece use the spray oil to coat the inside of the loaf tin. Now I tip the dough out into the loaf tin and my niece pushes it into the corners. I then cover it and leave it to rise. My niece was very happy that she got to help. I leave it to rise for a hour

1 hour up. I have pre heated the oven to 210 degrees I put the tin in and bake it for 45 minute.

Times up and I get the bread out. I turn it out and put it on the wire rack to cool. It looks and smells amazing. My niece is very proud of her first loaf of bread

So to sum up
340g strong white flour
50g rye wholemeal flour
10g rice flour
7g dried yeast
10g salt
300ml water
100g sunflower seeds
100g pumpkin seeds
Until next time happy baking.

Spring vegetable soup

It’s a sunny Sunday for once and I can see blue sky which makes me happy. Its time to cook my lunch for the week. As I said in a previous post I was going to make soup to go with the oatcakes. It took a while to decide on what to make but I finally decided on a spring vegetable soup.

I go to the top of the garden and pull 4 leeks and cut 5 stalks of celery. I bring them in the house and wash them then trim them. I then cut up the leeks and the celery and put them into the pan. I then cut up 1red onion, 1 white onion and two banana shallots. I put them in the pan I then cook them for a few minutes. I then chop up two carrots, ¼ of a turnip, 100g of pearl barley and 1 large potato. I put them in the pan. I then add ¼ teaspoon of thyme and ¼ teaspoon of parsley and ½ tablespoon of crab apple and chili jelly. I then boil the kettle and pour 1. 5 litres of water in to the pan. I then crumble in two chicken oxo cubes and add some black pepper. I then cook it for 30 minutes and on the last 5 minutes I add some frozen peas. My soup is done now I just have to hide it at work so the chemistry teacher doesn’t try and nick it.

So to sum up
4 leeks
5 sticks of celery
1 red onion
1 white onion
2 banana shallots
¼ turnip
1 large potato
2 carrots
¼ teaspoon of thyme
¼ teaspoon parsley
½ tablespoon crab apple and chili jelly
Black pepper
100g pearlbarely
Handful of frozen peas
2 chicken oxo cubes
1.5 litres water
So until next time happy baking

Tiger baguettes sort of

I decided I would make tiger baguettes. So I started this recipe yesterday evening. I weighed out 20g of fresh yeast. I then weigh out 200g of strong white flour. I add just enough water to make a paste. I then cover it and leave it over night.

Saturday now I had to get up early to finish the bread off. So I weigh out 300g of strong white flour, 10g salt and 50g of butter, I put it in the bowl with the paste and mix it up. I then add 150ml of water and mix it up. I then put the dough hook on the mixer and I kneed it for 10 minutes. I then cover it up and leave it for 1 hour.
1 hour up I take the dough out of the bowl and put it on to the blue mat. I then half it. I roll one half into a long sausage shape and put it onto the baking tray. I do the same with the other half of the dough. I then cover them and leave them for 1 hour.

While the bread is proving I make the top for the bread. I weigh out 25g of rice flour. I then measure out 1 teaspoon of sugar, ¼ teaspoon of yeast, 1 teaspoon of vegetable oil, 1 ½ tablespoons of warm water and a pinch of salt. I mix it all together until its a thick paste and leave it on the side till I need it.

1 hour is up I have pre heated the oven 220 degrees. I spread the paste over the top of the dough. I then put three slashes in each baguette. I then put them in the oven for 30 minutes.
30 minutes up and they look and smell amazing. My sandwich with the bread was amazing.

So until next time happy baking

Oatcakes

I bought a bag of oats last Weekend intending to use them for something like bread, but then I remembered these little oatcakes. Plus the oatcakes will go nice with my soup that I will make for work. The oatcakes go really well with cheese and homemade chutney.

I get three sprigs of rosemary out of the garden. I take the leaves off and I chop them up finely. I put them in the bowl. I then weigh out 200g of oats. I then do about 20 twists of black pepper into the bowl. I then weigh out 75g of strong wholemeal flour and put it into the bowl. I then add a pinch of salt and a pinch of bicarbonate of soda. I mix it all up. I then weigh out 30g of butter and add it to the bowl. I mix it up. I then measure out 100 ml of cold water. I pour that into the bowl and mix it all up. I then get the blue mat out and tip the mixture out onto it. I then roll it out till its about ½ cm thick. I then use a circular 6cm cutter to cut out he oatcakes I got 28 out of the mixture. I put them all onto a lined baking tray. I put them into a pre heated oven of 180 degrees and let them cook for 20 minutes.

Once cooked I leave them to cool before I but them in an air tight container. I think I might makes these at Christmas time and give them out as presents with my onion chutney to a certain biology teacher but don’t tell her. Now I’m looking forward to having these with my soup.
So until next time happy baking.

Panettone

I started this recipe on Sunday evening and I have just finished it to day. I was following a recipe but it kinda wasn’t working that great so I improvised and added extras. First thing this was meant to be done with a sourdough starter but I still haven’t started one. Yes it’s on the to do list. I will start one. I’m just deciding which one to do. I know normally this would be made around Christmas time and I know it’s not Christmas but I have set my self this challenge to make a Panettone it’s one of the hardest breads to make and it takes a lot of time. I know I will doubt myself through out this bake and I will think that it’s not going to work but some where deep down I have faith that it will work out.

Time to start the massive task.
Stage 1
I weigh out 170g of strong white flour, 55g of caster sugar and 7g of instant yeast. I put it all in a bowl. I then measure out 70ml of tepid water and put that in. I then put 3 large egg yolks in to the bowl. I then put the dough hook on the mixer and kneed it for 10 minutes. Once the time is up I weigh out 60g of butter and put it in the mixer. I then kneed it for another 10 minutes. I look in the bowl half way through and think this is not combing and its not going to work. 5 minutes later its combined. I really have to stop doubting myself. Now I cover the bowl with cling film and leave it to prove for 14hours yes I said 14 hours.

Monday afternoon and 14ish hours is up. Wow it has actually risen I really wasn’t sure it would.
Stage 2
Now to the bowl I add 40g of strong white flour and 40g I mix it up. I then add 15g of honey, 3g of salt 70ml of water and three egg yolks. I kneed the dough for 10 minutes. I then add 65g of butter and kneed it for another 10 minutes. I weigh out 100g of mixed peel, 40g of dried cranberries and 160g of raisins. I then grate the Zest of an orange. I put it all in the bowl and mix it together. It doesn’t look like dough at all it very thin. So it looks like I have to improvise. Time to add strong white flour and keep kneading. I add about an extra 200g of flour now it looks a lot better its still a wet dough but I can handle it and actually shape it. Now I get the panettone case out and I put two wooden skewers through the base of the case, this is so once the panettone is cooked I can hang it up side down to cool. I get the blue mat out and I pour oil onto it and I tip the dough out onto it. I very quickly shape the dough and put it into the case. I now cover it with a bag and leave it to prove for other 14hours. Now will this rise or will it flop.

Tuesday morning I get up and as soon as I get down stairs I check to see if it has risen and to my surprise it has. I have my breakfast first before I finish the panettone. Time to cook the panettone. I pre heat the oven to 220 degrees and then as I’m about to put the panettone in I turn the oven down to 180g. I put it in the oven after 20 minutes I check on it and cover it with tin foil so it doesn’t burn. I also add a cup of water to the bottom tray to create steam in the oven. Now I let it cook for -1 hour. While it’s cooking I go get two big piles of cook books so that the panettone can hang upside down on.

Time is up. I get the panettone out of the oven and hang it upside down on the cook books. The reason for hanging it upside down is that it can not support its own weight and it will collapse while it cools and so it would loose its height. I leave it upside down for several hours Until it is completely cooled. Well I have got to the end of that massive bake and I’m happy I did it. It looks amazing. I have another 9 case to use so who knows might make another one soon.
So until next time happy baking

Bacon cheese bread

There was a recipe that I really wanted to do but I have lost my bread book. It was bread with bacon in it. Looks like I will have to find another recipe that has bacon in it. Here we go. Cheese bacon bread I think. I weigh out 400g of strong white flour and 100g of strong wholemeal flour. I then weigh out 10g of yeast, 10 g of salt and 30g of butter. I then measure out 1 teaspoon of mustard powder. I put it all in the bowl and then add 330ml of water. I mix it up then I put the dough hook on the mixer and I kneed it for 10 minutes. 10 minutes up I cover it up and leave it to rise for 1 ½ hours.

While it’s proving I cut up 5 slices of bacon and fry them. I leave them to cool. I then weigh out 100g of cheese and I cut it up into very small cubes. It’s meant to be grated but I have used up all three graters. I put it all to one side and wait for the bread to prove.
Times up I uncover the dough and tip it out on to the blue mat. I then flatten it out into a circle and I put the cheese and bacon in the middle. I then bring the edges of the dough over the filling and cover it all up. I then flatten it out and then bring one third to the middle and then I fold the other third to the middle. I turn it over and shape it into a ball. I then put it in a baking tray and cover it over and leave it to rise for a hour.

One hour up. I have pre heated the oven to 220 degrees. I then use the lame and slash the bread down the middle and then three slash in each side. I pop it in the oven for 35 minutes.

35 minutes up and it’s all done it smells and looks amazing can’t wait to tuck in.
So to sum up
400g strong white flour
100g strong wholemeal flour
30g butter
10g salt
10g yeast
330ml water
5 rashes of bacon
100g cheese

1 teaspoon of mustard powder
Until next time happy baking

Puff pastry pizza

Tea for tonight if puff pastry pizza. I roll out ready made puff pastry really thin. I then use a fork to put lots of holes in it to stop it rising to much in the oven. I put it in a pre heated oven of 220 degrees. I cook it in till its golden brown. While it’s cooking I cut up ½ a white onion, 2 chestnut mushrooms and 1 white mushroom. I then slice up one tomato. I then cut up ½ a red pepper. I slice up two slices of ham. I then grate 100g of cheese. I then slice up a ball of mozzarella.

Pastry cooked. I let it cool for 5 minutes. I spread tomato puree all over the pastry. I then sprinkle cheese over. I then put the slice tomato on. Then the mushrooms and then the onion. I then sprinkle the pepper bits over. I then put all the ham on the pizza. I then place the mozzarella slices on. I then sprinkle oregano over the top and black pepper. I put it in the oven to cook until the cheese has melted.

Tea here I come.
So to sum up
Ready made puff pastry
100g cheese
Ball of mozzarella
½ red pepper
½ white onion
1 white mushroom
2 chestnut mushrooms
2 slices of ham
1 tomato
Sprinkle of oregano
Sprinkle of black pepper
Tomato puree
Until next time happy baking

Fruit pavlova

So it’s baking time again I started this yesterday and I finished it off to day.

To start off I had 3 egg whites left over from a previous recipe and so I thought what to make. I know ill make a fruit pavlova. Everyone who knows me knows I hate fruit and are thinking why on earth am I making a fruit pavlova well I’m making it for mum and dad as they like it.

Time to make it. I whisk the 3 egg whites till they have form stiff peaks. I then weigh out 190g of caster sugar. I then add a tablespoon at a time and whisk it in. It takes a while but it’s worth it. Its done. I have lined a baking tray. I scope some of the mixture out and put it on the baking tray I spread it out in to a circle creating a crater by making the sides a little higher than the middle. I then put the rest of the pavlova mixture into a piping bag and I pipe on top of the sides all the way round. There’s a bit left in the bag so I pipe some bits on to the baking tray to use as decorations later. I now pop it in a pre heated oven 125 degrees. I leave it to cook for 1 hour 15 minutes. I then turn the oven off and leave it in till the oven has cooled down. I take it out and leave it on the side I will finish it off tomorrow.

The next day I whip up a 300ml tub of whipping cream. I put half of it on the bottom of the pavlova. I then put have a tin of fruit cocktail on top of the cream. I then put the rest of the cream on top of the fruit. I then put the rest of the tin of fruit on top of the cream. I then sprinkle ground almonds over the top. I then grate four cubes of chocolate over the top with the little grater. I then grate fourcubes of chocolate with the bigger grater to get flakes. I then put the little mini blobs of pavlova on top and it is done. Now who wants some.

So to sum up
3 egg whites
190g caster sugar
300ml whipped cream
Tin of fruit cocktail
8 cubes of chocolate

Sprinkle of ground almonds
So until next time happy baking

Orange and almond loaf cake

One of the recipes that I have been baking needed orange Zest and so this left me with an orange and what to do with it, so I think orange loaf cake with added extras.

I weigh out 150g of butter, 200g of self raising flour, 200g of caster sugar, 50g of ground almonds and I put it all into the bowl. I then add 6 tablespoons of milk and 1 ½ teaspoons of baking powder. I then juice an orange and add that in. I then add 3 large eggs. I then mix it all up in the mixer. I line a 2lb loaf tin. I have pre heated the oven to 180 degrees. I pour the mixture into the loaf tin and put it into the oven for 50 minutes.

50 minutes up. I get the cake out and leave it in the tin for 5 minutes before I turn it out on to the wire rack. Cake turned out. Now I melt 6 cubes of milk chocolate and 6 cube of dark chocolate. I then mix them together and I then drizzle it over the top of the cake. Anyone for cake

So to sum up

150g butter
200g self raising flour
200g of caster sugar
50g ground almonds
6 tablespoons of milk
1 ½ baking powder
3 large eggs
1 juice of an orange
6 cubes dark chocolate
6 cubes of milk chocolate
So until next time happy baking

Super quick curry pizza

So when cleaning out the freezer the other day we found pizza dough and so I thought curry pizza. So I roll the dough out into a sort of oval shape I’m not great at rolling dough out. Now I get a tin of chicken curry and I put the full tin on and break up the chicken chunks. I then chop up half a white onion. I scatter it over the pizza. Pizza done. Now I put it in the oven until its cooked
This is tea.

So to sum up
pizza dough
Tin of chicken curry
½ a white onion
So until next time happy baking

Scotch eggs

What to have for lunch to day well, there are sausages in the fridge so I’m thinking scotch eggs.

Time to make them. I boil 6 eggs for about 8 minutes I only need 5 but I put in an extra one because I always mess one egg up when shelling it. While the eggs are boiling I get three bowls out yes two are my nieces just don’t tell or I will be in trouble. In one bowl. I crack an egg into one bowl. In another bowl I put ½ teaspoon of black pepper, a teaspoon of nutmeg and a teaspoon of mustard powder. I then put 3 tablespoons of plain flour into the bowl and mix it all together. I the last bowl I put a tablespoon of paprika and a tablespoon of Italian mixed herbs. I add ½ teaspoon of black pepper. I then blitz 2 slices of seeded wholemeal bread. I then put this into the bowl with the mixed herbs. I then get 10 good quality sausage and take their casings off.
Eggs are done. I take the shells off and as predicted I mess one up so I just eat it.

Now it’s time to construct the scotch egg. First put the egg into the flour mix and roll it around. Next smash two sausages together and then flatten them out on the palm of your hand. Next put the egg into the middle and cover the egg with the sausage meat. Now I put it in the flour mixture again. Next I dip it into the egg and coat it all with egg. Then I put it into the bowl with the bread crumbs and coat it with the bread crumbs. I then put it on the baking tray. I repeat this four more times. All done. I spray them all with one cal spray oil to make the bread crumbs crunchy when they cook. I put the tray in the oven that has pre heated to 200 degrees. I put them in the oven for 40 minutes.

Coffee time. 40 minutes up and they are done just in time for lunch. Nothing better then a warm scotch egg for your lunch

So to sum up
6 large eggs boiled
10 good quality sausages
Two slices of seeded wholemeal bread
1 tablespoon of paprika
1 tablespoon of Italian mixed herbs
2 x ½ teaspoons of black pepper
1 teaspoon mustard powder
1 teaspoon nutmeg
3 tablespoons of flour
1 large egg whisked up
Until next time happy baking

Sweet chilli sauce

I’m still trying to come up with ways to use up chilli’s and so I thought why don’t I make some more sweet chilli sauce. But this time I’m going to change the recipe up. Time to get chopping. I chop up 5 peppers into small pieces. This takes forever. I then chop up 15 chilli’s into tiny pieces. I put it all into the big preserving pan. I then add a tin of chopped tomatoes. I weigh out 1.25kg of sugar. I then measure out 150 ml of white wine vinegar and put it into the pan. I then measure out 210ml of apple cider vinegar. I put the pan on the heat and I boil it. I then keep it on a rolling boil for 15 minutes.

While it’s on a rolling boil I sterilize the jars. 15 minutes up I pour the sweet chilli sauce into the jars and put the lids on and turn them up side down to create a air tight seal.
All done now I think I know at least three people who will ask for a jar.

So to sum up
5 peppers
15 chillis
1 tin of chopped tomatoes
1.25g sugar
150ml of white wine vinegar
210ml of apple cider vinegar
So until next time happy baking

Tiger bread the challenge

A few weeks ago I was set a challenge by my friend who has super cute kittens. He set me the challenge of making tiger bread, which I happily excepted. I had been thinking of making tiger bread for years but just never got round to it. Plus I had to order rice flour off the Internet now I bet my friend the chemistry teacher could tell you where I bought it from. For some reason my work friends keep setting me challenges. Note to head of department please don’t come up with a food challenge I still have to do from the biology teacher.

So tiger bread here I come. So I weigh out 450g of strong white flour well 400g of strong white flour as I have officially ran out for the first time ever. So I add 50 of plain flour hopefully this works out if not then no bread for lunch. I then weigh out 50g of wholemeal flour. I add it to the bowl. I then add 7g of dried yeast and 10g of salt. I then measure out 300ml of water I pour it into the bowl and mix it up. I then put the dough hook on the mixer and kneed it for 8 minutes.

I then form it into a ball and put it onto a tray. I cover it over and leave it to proof for 1 hour.

One hour is up I in wrap the bread and I spread paste over the bread. I have already pre heated the oven to 200 degrees. I put the bread in the oven for 40 minutes.

Times up and it’s ready just in time for lunch it’s crackled a bit on top and I’m impressed.

So to sum up
400g of strong white flour
50g of plain flour
50g of wholemeal flour
7g dried yeast
10g salt,
300 ml water
For the topping
25g rice flour
1 ½ tablespoons of water
1 teaspoon of vegetable oil
¼ yeast
1 teaspoon sugar
Pinch of salt
So until next time happy baking

Super hot chilli sauce

So mum was deicing the freezer and she said is there any I could do with chilli’s as we still have hundreds frozen. I said I could make very hot chilli sauce. I have made this before but I thought this time I would change a few things.

So I get 21 chilli’s out I have no idea what type they are. So I chop the stalks off and de-seed them all. I then peal 5 garlic cloves. I dry fry all the chilli’s for a few minutes until they are fragrant. I then measure out 700ml of water and put it into a pan. I put the 5 garlic cloves in and all the chilli’s. I then wait till it boils and then let it simmer for 15 minutes. While it’s simmering I cut up two tomato’s and measure out 100ml of apple cider vinegar.

15 minutes up. I get the food processor out I put it on the side. I put the tomatoes in and the vinegar. I then put the chilli’s and garlic in. I add a pinch of all spice in. I then add a teaspoon of salt and oregano. I then add ½ teaspoon of cumin and a heaped tablespoon of brown sugar. I measure out 300ml of the water the chilli’s were boiling in. I then blend it all together.

Once blended I put it into a pan and I cook it till it thickens. Now I have been sterilizing the jars that the sauce is going to go in. I do this by putting them in the oven at 100 degrees for 20 minutes. I put the lids in a bowl and pour boiling water over them.
I pour the sauce into the jars and put the lids on and I turn them upside down. So that the jars form a vacuum and are air tight.

So to sum up
21 chilli’s
2 tomato’s
5 gloves of garlic
700 ml of water
100 ml of apple cider vinegar
½ teaspoon of cumin
1 teaspoon salt
1 teaspoon of oregano
1 tablespoon of brown sugar
Pinch of all spice
So until next time happy baking

Pecan vanilla shortbread

I was looking through the cook books earlier today trying to figure out what to bake. Then I can across this recipe so I decided that I would make this.
I weigh out 60g of pecan nuts and put them in the mini chopper and I blitz them up.

I put 190g of butter in the bowl I then weigh out 120g of brown sugar. I mix them together. I then split a vanilla pod and scrape out the seeds into the butter and sugar mix. I put the vanilla pod in to the vanilla extract jar. Can’t waste a good vanilla pod. Back to the short bread. I now put the pecans into the mixture I mix it up. I then weigh out 280g of plain flour. I put it in the bowl. I then put one egg yolk into the bowl. I mix it all up. I line a cake tin and I put the mixture into it. I then flour my index finger and my middle finger and I push down on the edge of the shortbread alm the way round. I then put it in the fridge to firm up for 45 minutes.

I pre heat the oven to 180 degrees. I put the short bread in the oven for 45 minutes. Once all cooked. I leave it in the tin for 5 minutes I then take it out of the tin and put it. On a wire rack to cool. I’m looking forward to my coffee and shortbread.
So to sum up
280g plain flour
60g pecan nuts
190g butter
120g brown sugar
1 vanilla pod
1 egg yolk
So until next time happy baking

Apple cinnamon loaf cake

It’s Saturday and it’s holiday time for a week so I’m going to cook and bake my little heart out well try. So I had no clue what I was going to make today as I hadn’t planed anything so mum says there are two apples that need using up so I think apple and cinnamon loaf cake.

I weigh out 100g of brown sugar and 115g of butter. I cream the butter with the sugar in the mixer. I then add 120g of self raising flour and two eggs I mix it all together. I then add a teaspoon of cinnamon and ½ teaspoon of ginger. I then peel and core two apples. I then chop the apples up. I put everything in the bowl and mix it all together. I line a 2lb loaf tin. I have pre heated the oven to 150 degrees. I now put the mixture into the loaf tin and put it into to the oven for 40 minutes.
Coffee time

Times up and I get the cake out. I leave it in the loaf tin for 5 minutes I then turn it out onto a wire rack. Now how long will this cake last.
So to sum up
120g self raising flour
115g butter
100g brown sugar
½ teaspoon of ginger
1 teaspoon cinnamon
2 apples
2 eggs
Until next time happy baking

Wholemeal bread

Time to make the bread for the week for my breakfast. So this week I was going back and forth between three breads. Till I finally decide on 100% wholemeal bread. So I weigh out 500g og strong wholemeal flour. I then put 7g of dried yeast into the bowl. I weigh out 10g of salt and put it in the bowl I then measure out 400ml of tepid water. I mix it up and cover it over for 30 minutes. 30 minutes up. I put the dough hook onto the mixer and I kneed the dough for 10 minutes. I then put it into glass bowl which I spray with oil. I then put the dough in and I covered it up and leave it for 1 ½ hours.

Time up. I get the blue mat out and flour it I the tip the dough out and I shape it and put it into a loaf tin I cover it up and leave it to rise for a hour.

1 hour up. I have pre heated the oven to 240 degrees. I put it in the oven for 30 minutes. I turn it out and put it on the wire rack. So looking forward to my breakfast.
So to sum up
500g strong wholemeal flour
7g yeast
10g of salt
400ml water
Until next time happy baking

Biscoff cheesecake

I started this recipe yesterday as it needed time to set. This idea came to me one night this week when I couldn’t sleep. I then asked a few friends do I go loaf cake of cheese cake it was 5:3 cheese cake won. So cheesecake time. I smash up a full packet of biscoff biscuits. I then melt 150g of butter in the microwave. I mix the biscoff and the melted butter together and spread them out into the tin. I then put it in the fridge for a hour to set.

One hour up. I then put 250g of mascapone, 400g of soft cheese, 300g of biscoff spread, I whisk up 300ml of double cream and 100g of icing sugar into the mixing bowl. I mix it all up. I try a little and it tastes amazing. I was very tempted to eat the lot. I then put the mixture into the tin and smooth it out. There is some filling left so I split an easter egg in half. I put the left over filing in the half egg shells. I put both tin and the egg shells in the fridge to set over night.

Sunday I take the cheesecake out of the tin and it has set. So happy. I melt 100g of biscoff spread in the microwave. I then drizzle it over the cheesecake and also over the egg shells. I then whisk up 300ml of double cream. I then put it into the piping bag and pipe the cream onto the cheesecake and the egg shells. I then put a biscoff biscuit on each one. All done now who wants some. Well I did take the two chocolate egg shell cheesecakes round to my friends. I handed them over while out side in the cold. They were very happy with them.

So to sum up
250g of biscoff biscuits
400g jar of biscoff spread
600ml of double cream
250g mascapone
400g soft cheese
100g of butter
3 biscoff biscuits
1 Easter egg

Cheese burger quiche with my twist

It’s Sunday and it’s snowing well sort of. Wish it would lay. So I have to make my lunch for the week. Both my friends the biology teacher and the chemistry teacher were a bit wowed and also didn’t quite know if this recipe could work. I decided I would try it with a few Katie twists. So going into the brave new world of a new recipe this could end very well or a total disaster.

I get a big glass bowl out. I put 1 ½ teaspoons of paprika in. 1 ½ teaspoons of cumin. 1 teaspoon of black pepper, ½ teaspoon of salt, 1 ½ tablespoons of Worcestershire sauce, 1 ½ tablespoons of soy sauce. I then put 750g of 5% fat beef mince. I put my hands in the bowl and mix it all up. I then get a quiche dish out of the cupboard. I spray it with 1 cal spray and then put the beef mixture in it. I flatten it all out. I have pre heated the oven to 200 degrees. I put it in and cook it for 10-20 minutes till its browned.

While the mince is cooking. I chop up two white onions and put them in the pan to brown. Once browned I then add 2 tablespoons of white wine vinegar. 1 ½ tablespoons of tomato puree, 1 teaspoon of tomato and onion relish in to the pan. I then grate in three cloves of garlic and then add a tin of chopped tomatoes. I cook it all till it thickens a little. Then in a measuring jug I measured out 150ml if semi skimmed milk. I then crack 4 large eggs in and add 200g oh homemade ricotta cheese I mix it all up.

I take the mince mixture out of the oven. I drain off any excess fat. I then pour the tomato and onion mixture over the top and spread it out evenly. I then pour over the egg cheese mix I can only fit half of it on so ill do something else with the rest of it. I then grate some chilli cheese over the top and I put it in the oven to cook for 45 minutes.

With the rest of the egg mixture. I add some grated chilli cheese and put it in a small bowl and pop that in the oven.
45 minutes up and it’s all cooked. It smells amazing

So until next time happy baking

Lots of fruit scones

I was only planning to bake to things to day but dad looked at me and said would I make him scones so I said yeah why not. It’s not like I’m doing much else.

I weigh out 450g of self raising flour. Then weigh out 10g of butter and 35 g of sugar. I put it all in the bowl. I then weigh out 55g of cranberries. 100g of raisins and 100g of mixed peal. I pop them into the bowl. I then add 1 ½ teaspoons of cinnamon. I put my hands in the bowl and rub it all together. I then add 20 ml of milk and mix it up. I then get the amazing blue mat out flour it. I then turn the mixture out onto the blue mat. I pat it out into a circle shape, about 1 cm thick. I get a circle cutter and cut 12 scones out. I then milk wash them. I have already pre heated the oven to 200 degrees. I pop them in for 25 minutes.

All done.
So to sum up
450g self raising flour
100g butter
35g sugar
55g cranberries
100g raisins
100g mixed peal
200ml of milk
1 ½ teaspoons of cinnamon
Until next time happy baking

Balsamic onion bread batons

So it’s Saturday again and it’s raining well our allotment is pretty much under water now as I drove past on my way home from work yesterday. Luckily there is no veg in at the moment. So what an I going to bake to day well I thought since we have a sandwich on a Saturday lunch I would make the bread. So I’m going to try a new recipe I hope it turn out OK if not I have a tiger baguette on stand by. So I’m going to make a balsamic onion bread batons. So I peel and then chop up two white onions. Now this is a slight twist. I had bacon and egg sandwich for breakfast as for once there was bacon in the fridge. So after I had fried my bacon and egg there was still some of the bacon fat let in the pan that had come off the bacon. So I fry the onions in it for a few minutes I then add 2 ½ tablespoons of balsamic vinegar. I cook them till they are nice a sticky. I then turn the heat of and let them cool.

Next I weigh out 400g of plain flour. I then weigh out 100g of strong white flour. I then add two packets of 7g dried yeast. I leave it to one side. Then in a small pan on to the scales crack two large eggs into the pan and then I pour milk in till I hit 355g. I then put the pan on the gas and mix it up. I keep mixing it till it gets a little warm. I then take it off the heat. Weigh out 35g of sugar and put it in the pan I then weigh out 10g of salt in the pan and dissolve it. I pour the mixture into the flours and mix it all up. I put the dough hook on the mixer and I kneed it for 8 minutes. Once that’s done I spray oil a glass bowl. I then put the cooled onions in the bowl with the dough and mix it all together. I then put it into the glass bowl and cover it and leave it for a hour.

One hour up. I now get out the amazing blue mat. I flour it I then turn the dough out and knock it the air out of it. Then split it into and shape it into batons. I then place them onto a baking sheet and cover them. I leave them for 30 minutes.

30 minutes up. I uncover them. I have already pre heated the oven to 240 degrees. I then place them in to the oven for 30 minute’s. Times up I get the bread out. It smells amazing. I leave it on the cooling rack. I then slice it up for my sandwich for lunch. One baton gone.

So until next time happy baking

Quick easy bolognese

It’s Monday and back to work. So last night I chopped up 2 white onions and 3 banana shallots and chucked them into a pan. I also chopped up two yellow peppers, 6 white mushrooms and 6 chestnut mushrooms. Guess what I chucked them in the pan to. I put the lid on the pan and leave it till the morning. Its Monday morning it’s 6am it’s still dark out and it looks really frosty. So I put 1 kg of beef mince in to the pan with the vegetables I put some olive oil in the pan and cook it on low till the mince is browned. I then add a tablespoon of crab apple and chili jelly and a table spoon of tomatoe and onion relish. Nearly forgot I added a tablespoon of tomato puree. I put salt and pepper in. Now this is where I’m cheating it doesn’t happen often but I have a jar of tomato and basil pasta sauce. So that goes in then pan. I mix it all up and let it cook for a few minutes. All done. Till I get home from work and reheat it and add spaghetti to it. And put cheese on top. There is lots left so tea is all ready for tomorrow think ill have bolognese and jacket potatoes

So to sum up
1kg beef mince meat
2 yellow peppers
6 chestnut mushrooms
6 white mushrooms
2 white onions
3 banana shallots
1 tablespoon of tomato puree
1 tablespoon of crab apple and chili jelly
1 tablespoon of tomato and onion relish
1 jar of tomato and basil sauce
Salt and pepper
Spaghetti
Cheese
Until next time happy baking

Sort of oval bread

Right I need to make the bread for the week for my breakfast. So my lovely friend who I work with brought in her husbands bread book which I can not get my hands on unless I learn French and that’s so not going to happen. So I will just have to wait till it comes back into stock in one of the book shops. This bread is meant to be made with a sourdough starter but I haven’t got one on the go yet. I’m debating on starting one off. So I’m just using normal yeast and water.
I weigh out 50g of rye whole meal flour. I then weigh out 450g of white strong flour. I put them both in the bowl. I then weigh 10g of salt add it to the bowl. I then put in 7g of dried yeast I mix it up. I then measure out 400ml of tepid water and pour it in the bowl I mix it up and then put the dough hook onto the mixer and I let the mixer kneed the dough for 8 minutes. I then take it out and make it into a ball and put it back in the bowl. I let it rise for two hours but at the half way mark I fold the dough in half. I then cover it back over and let it rise again for the next hour.

Once the two hours are up I take the dough out of the bowl and I knock the air out. I then shape it into ball. I then cover it for 30 minutes. 30 minutes up. I now knock the air out of the dough and shape it into a sort of oval shape. I cover it up and leave it for 1 hour 30 minutes.

Times up I slash the dough 5 times and I put it in a pre heated oven 220 degrees. I cook it for 30 minutes.
All done now do I share it or keep it all to myself.
So to sum up
50g rye wholemeal flour
450g strong white flour
7g yeast
400 ml water
10”g salt
Until next time happy baking

Coconut chicken curry

Lunch number two. So I have coconut milk left over from yesterday after yesterdays coconut cake. So I’m going to make coconut chicken curry. So I chop up 1 white onion and one red onion. I put them in the pan with 1 cal chilli spray. I let them slowly cook. I chop up 1 ½ chicken breasts and add them to the pan to brown off. I then grate in 3 garlic cloves, I let it cook. I then add 3 teaspoons of tikka spice to the pan. And mix it up. I then chop up 1 white mushroom and one chestnut mushroom I put them in the pan. I add a tablespoon of tomato puree and mix it in. I then boil the kettle. I measure out 200ml of boiling water. I then crumble in a chicken oxo cube and pour it into the pan. I then add frozen peas into the pan. I add a tin of chopped tomatoes and mix it up. I then add 200 ml of coconut milk. Mix it up. I then add salt and pepper. I let it boil and then simmer it for 20 minutes

All done so looking forward to lunch this week.
So to sum up
1 ½ chicken breasts
1 tin chopped tomatoes
1 tablespoon of tomato puree
3 teaspoons of tikka spice
200 ml of coconut milk
1 red onion
1 white onion
1 white mushroom
1 chestnut mushroom
Handful of frozen peas
Chicken oxo cube
So until next time happy baking

Chicken lasagna

It’s Sunday and I need to make my lunch for work. I’m doing two different dishes this week the first one is chicken lasagna. Now I’m guessing you have figured out why I made the basil pasta earlier. To start the dish off I make the meat sauce. I boil the kettle. I put a small handful of dried mushrooms and two sundried tomatoes in a bowl. I then pour boiling water over then and let them rehydrate. I chop up 1 red onion and one white onion. I put them in the pan and slowly cook them. I then cut up 1 ½ chicken breasts and put them in the pan to brown off. I then grate in three garlic cloves. I let it cook for a few minutes. I then put a tablespoon of tomato puree in and mix it up. I then cut up the rehydrated mushrooms and tomatoes and put them in the pan. I then add some frozen pea. Yes I’m putting peas in my lasagna I’m strange. I then chop up a yellow pepper, 1 chestnut mushroom and one white mushroom. I put them into the pan. I then add the mushroom water and a chicken oxo cube to the pan. I then add a teaspoon of crab apple and chili jelly and a teaspoon of tomato onion relish. I put a few splash’s of Worcester sauce. I then add salt and pepper and a teaspoon of basil and a teaspoon of oregano. mix it all up. I then add a tin of chopped tomatoes and bring it to the boil. I let it simmer for 10 minutes

.
While the meat sauce is cooking. I roll the pasta out. I then make the white sauce. I weigh out 50g of butter. Put it in a pan. I then weigh out 50g of plain flour into my nieces peppa pig bowl please don’t tell her. I weigh 50g of chedder and then grate it. I measure out 500 ml of milk. First off I melt the butter in the pan once melted I add the flour and mix it up. I then slowly add the milk to the pan while whisking all the time. Bit by bit I add the milk. Now will the sauce thicken. Yes it has but it took forever. I then add the cheese and ½ a teaspoon of my homemade mustard. I mix it all up.

Time to construct the lasagna. I pour some of the chicken mixture in to the oven proof dish. Then I put a layer of pasta over it I then spoon on the white sauce. I now add half the tub of ricotta that I made last week. I then pour the rest of the meat sauce in the dish. I then put the pasta sheets on pour the last of the white sauce over. Then put the rest of the ricotta over and then I grate 50g of cheddar cheese on top and sprinkle oregano over the top. I put it in the oven for 45 minutes covered up. I then uncover it and let it brown off for 10 minutes.
It’s all done and looks amazing.

So to sum up
For the meat sauce
1 ½ chicken breasts
1 oxo cube
1 yellow pepper
1 white onion
1 red onion
1 white mushroom
1 chestnut mushroom
1 tin chopped tomatoes
A few splashes of Worcestershire sauce
3 garlic cloves

1 tablespoon of tomato puree
1 teaspoon of basil
1 teaspoon of crab apple and chili jelly
1 teaspoon tomato onion relish
Hand full of peas
Hand full of dried mushrooms
2 sundried tomatoes
Salt and pepper
For the white sauce
50g butter
50g plain flour
500ml milk
50g cheddar cheese
½ teaspoon of mustard
The pasta
Homemade basil pasta sheets
The topping
50g cheese
Tub of homemade ricotta
Sprinkle of oregano

Basil pasta

So I’m making herb pasta and it is really easy. Yes there is a reason for making herb pasta which you will find out in the next post. So I weigh out 100g of strong white flour. I add one egg and a teaspoon of basil. I mix it all up and it’s a little dry so I add a few drops of water. I mix it all together and I put it in the fridge to rest for 30 minutes

30 minutes up. I now get the mixer out and attach the pasta machine. On the widest setting I put the pasta through the machine. I then fold it up and pass it through again. I fold the pasta again and pass it through the machine. I pass the pasta through on the widest setting twice more. I then take it down to the next setting and pass it through twice. I then go down to the next setting and pass the pasta through twice. Then I go down to the next setting and pass the pasta through twice. The pasta is now at the right thickness so I flour my chopping board and lay the pasta on it to dry out.
So to sum up
100g strong white flour
1 egg
1 teaspoon of basil
Until next time happy baking

Yummy coconut loaf cake

I have been wanting to do this all day but I couldn’t get in the kitchen so I had to wait. Now time to bake. I weigh out 250g of self raising flour and put it in the bowl I then weigh out 250g of vanilla sugar. I then weigh out 185g of butter and put that into the bowl. I then measure out 200ml of coconut milk. I then weigh out 65g of desiccated coconut I put it all in the bowl. I crack three eggs into the bowl. I use the mixer and mix it all up. I have already pre heated the oven to 165 degrees and lined a 2lb loaf tin. I pour the mixture into the tin. And pop it into the oven for 1 hour.
All cooked time for coffee and cake.

So to sum up

250g self raising flour
250g vanilla sugar
185g butter
200ml of coconut milk
65g of desiccated coconut
3 eggs
Until next time happy baking

Eggy bread

It’s Saturday and been a very long week at work so I decide to treat myself to a good breakfast one I haven’t made for a long time. It’s also the breakfast that rake me back to when I was a scout on camp. Eggy bread for breakfast. So I crack two eggs into a bowl add a small bit of milk and some black pepper and a pinch of paprika. I whisk it all up. I have some bread left from the loaf I baked on Sunday. So I slice two slices of bread off the loaf. I then soak each one in the egg mix and then put them into a hot frying pan. I cook the slices of bread for a few minutes on each side. Then breakfast is done.
So to sum up

Two eggs
Splash of milk
Black pepper
Pinch of paprika
Two slices of bread
So until next time happy baking

Two loafs of bread

Now it’s time to make the bread for the week. Now I have some whey left from the cheese making yesterday so instead of using water I’m going to use the whey. I weigh out 1 kg of strong white flour. I then add to packets of yeast. I then add 10g of salt. I then add 750ml of whey. I mix it all up. I then kneed the dough in the mixer for 8 minutes. I then cover it over and leave it to prove for 1 hour.
1 hour up. I take the dough out of the bowl and I knock all the air out of the dough. I then make it into a ball and cut it in half I shape both half’s in to a ball and I place each on to a baking tray I cover them up with cling film and leave for 30 minutes. Coffee time. Pre heat the oven to 200C

Coffee time is up and the bread has nearly doubled in size. I get my lame out and I make three slashes on one of the loafs on the other I slash it in a square. I then brush milk on the top. I then pop them in the oven for 40 minutes.
40 minutes up and both loafs are done. They smell and look amazing. Do I share some of the loaf with anyone
So to sum up
1 kg of strong white flour
750 ml of whey
14 g of yeast
10g salt
So until next time happy baking