Onion and spinach bhajis

I know I haven’t been on for a while or wrote any blog, but I have a few blog posts coming up. I have still been cooking and baking but just haven’t had much time to post stuff, plus a few recipes didn’t quite go very well but you live and learn and know never attempt to do it again unless some serious though going into changing it.  Now what I have install for this post is my take on spinach and onion bhajis. I have played around with this recipe, and I think I have finally got it to where I want it but you never know with me I could always change it again in the future

Now I hope you like chopping onions up because I chopped up 6 white onions and 1 red onion. I did not cry honest ok maybe a little. I put the chopped-up onions into a large bowl. I then chop up 250g of spinach. I put that in the bowl and mix the onions and spinach up. Now I add all the spices. 1 teaspoon coriander leaf, 1 teaspoon of ground coriander, 2 tablespoons of tikka powder, 1 tablespoon curry powder, 2 tablespoons gram masala, 2 tablespoons of turmeric and 2 teaspoons chilli powder. I put all the pieces into the bowl and mix it all up. Now I weigh out 250g of gram flour and 75g of self-rising flour I put them in to the bowl and mix everything together. I then measure out 400ml of water put it into the bowl and mix it all up. You may need a little bit more water.  Now I leave it for 30 minutes so it can all marinade together, plus I want a cup of coffee.

Time up coffee drank. I put a litre of vegetable oil into a deep pan. I warm the oil up. Never leave a hot pan of oil alone. Oil is heated up I take a dessert spoon full of mixture and carefully put it into the hot oil. I add three more spoon fulls to the pan I then let them cook for about a minute I then turn them over and cook for another minute. I then take them out the pan and place them onto some kitchen paper and pat dry them to get any excess oil off them. I keep repeating this till all the mixture is gone. Now I try one and they taste amazing. Now because I have done a big batch of them, I let them cool then put three bhajis to a bag and put them in the freezer for later. Not that they will last long in the freezer as in sure they will go quick. I Took some into work for my friend the chemistry teacher and she said they were very very nice.

So to sum up

6 white onions

1 red onion

250g spinach

2 teaspoons chilli powder

1 teaspoon coriander leaf

1 teaspoon ground coriander

2 tablespoons tikka powder

1 tablespoon curry powder

2 tablespoons gram masala

2 tablespoons turmeric

250g gram flour

75g self raising flour

400ml water

So until next time happy baking

Sausage and leek hash

So I still have 4 sweet chilli sausages left to use up and I have a few leeks to use up so sausage and leek hash sounds good.

I cut up the sausages into chunks. And put them into the frying pan. I cook them until they start to brown so about 10 minutes. while they are cooking, I chop up five leeks, 1 red onion and 1 white onion. I then wash and peel 300g of potatoes. I slice them up really thin. I put the potatoes, onions and leeks in the pan and cook them all together until the potatoes are soft. It takes about 20 minutes.

I grate 75g of cheese. I then put the sausage, leek, potato, and onion into a dish I mix in the cheese. I then measure out 2 tablespoons of low-fat mayonnaise. I mix it all together and lunch number two for the week is done. I really can’t wait to try it

So to sum up

4 sweet chilli sausages

5 leeks

75g cheese

1 red onion

1 white onion

300g potatoes

2 tablespoons low fat mayonnaise

So, until next time happy baking

Meatball casserole

Now I was wondering what to do with the sweet chilli sausages that I had made and had been in the freezer for a little while and I thought meatball casserole something totally different

I cut up four of the sweet chilli sausages into small chunks. I put some chilli oil into the pan and heat it up. I then place the sausages in the pan and cook for about 10 minutes until they brown. While they are cooking I chop up 2 leeks, 1 white onion and 1 red onion. i put them into the pan to cook. I then chop up 2 baby corn. I then wash and peel 400g of potatos. I then chop them up into small cubes. I grate 2 garlic cloves into the pan and cook them for a few minutes. I then put the potatos into the pan, the baby corn in to the pan and I add a tin of carrots and 300ml of water. I put the lid on and brin it to the boil then cook for 20 minutes.

I grate one courgette and a chunk of pumpkin. Times up I take the lid off add 2 teaspoons of basil and crab apple jelly to the pan. I then add the grated pumpkin and courgette. I add a tin of chopped tomatos and mix it all up I then measure out a tablespoon of paprika. I mix it up. I put the lid on bring it to the boil and let it simmer for 10 minutes. all done

Now I cant wait to have this for lunch this week

So to sum up

4 sweet chilli sausages

Chilli oil

4 baby corn

1 white onion

1 red onion

2 leeks

2 garlic cloves

1 tin of carrots

400g potatos

1 table spoon paprika

2 teaspoons basil and crab apple jelly

1 courgette

1 chunk of pumpkin

So until next time happy baking

Pasta bake with lots of different mushrooms

Now last weekend I didn’t get chance to write this blog post on what I had for lunch all last week, but I have finally got some time to write it up. I still had a white sauce in the freezer, and I wanted to use it up and so I thought why not a pasta bake with it.

I boil the kettle. I put a hand full of dried mushrooms into a bowl and a hand full of sundried tomatoes into a bowl. I pour water over both of them and let them rehydrate. I then slice up 3 leeks, 2 red onions and 1 white onion. Now I have saved the oil from the sundried tomatoes I pour a little bit in to a pan. I heat it up I then put the onions and leeks into the pan and cook them till they are soft. I know chop up a red pepper, 2 white mushrooms, two chestnut mushrooms, 2 forestiere mushrooms, some oyster mushrooms and 1 king oyster mushrooms. I then grate one courgette and a chunk of pumpkin. I now grate 3 garlic cloves into the pan and cook for a few minutes. I then add 500g of 5%fat beef mince to the pan and brown it off. I then add the vegetable and mix it all up. Now I drain the dried mushrooms and sundried tomatoes but I keep the liquids and I will use it as stock. I chop up the mushrooms and the tomatoes. I then put them into the pan and mix it all up. Now I measure out 1 teaspoon mushroom powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon of tomato puree, 1 teaspoon oregano, 2 tablespoons of crab apple and basil jelly I put them all into the pan. I mix it all in. then I crumble in a beef oxo cube. I then add a red wine stock pot. I pour in the soaking water and also a tin of chopped tomatos. I brin the pan to a boil and then turn it down to a simmer for 20 minutes.

While that’s cooking I weigh out 300g of pasta and then cook it. Pasta cooked, sauce cooked. Now I pour the pasta in to a large dish. I pour the meat sauce over it mix it up. I then pour over the white sauce over the top. I grate 75g of cheese and sprinkle that over the top. I sprinkle a bit of dried thyme and oregano over the top. I then put it in the oven for 20minutes and its all done.

Now when I took it to work it was really really nice and I was very impressed and will make it again some time soon.

So to sum up

300g pasta

1 tin chopped tomatos

1 red pepper

2 red onions

3 leeks

1 white onion

500g 5%beef mince

1 teaspoon mushroom powder

1 teaspoon garlic powder

1 teaspoon onion powder

3 garlic cloves

1 red wine stock pot

1 beef oxo cube

2 tablespoons basil crab apple jelly

White sauce

1 teaspoon oregano

2 white mushrooms

2 chestnut mushrooms

Oyster mushrooms

1 king oyster mushrooms

2 forestiere mushrooms

1 courgette

1 chunk of pumpkin

Handful dried mushrooms

Handful of sun dried tomatos

1 tablespoon of tomato puree

So until next time happy baking

Herb crab apple jelly

I have been back out crab apple picking. Now I thought what else can I make with crab apples, and I came up with crab apple herb jellies. Now you’re probably thinking what on earth can you do with herb jellies well I would put it in lasagne, bolognaise, soups, gravy, stews the list is endless.

I wash the crab apples the chop the bottom and tops of them. I then half of them all. I weigh out 1.5kg of crab apples and place them into the preserving pan. I measure out 1.5 litres of water pour it into the pan. I then slice a lemon in half and squeeze the juice into the pan and then put the lemon into the pan. Now I bring the pan to the boil then turn it down to simmer for 45 minutes until the crab apples are all soft. Now I take the pan off the heat. I then set up the jelly bag. I spoon all the crab apple into the jelly bag and leave it over night to drip.

The next day. I weigh the liquid and comes to 1130g. I pour the liquid into the preserving pan. I then weigh 1000g of sugar. I pour it into the pan. I then put the pan on the gas and dissolve the sugar. Once the sugar is dissolved, I bring the pan to a rolling boil. For 15 minutes.

Times up I have already sterilized the jars. In one big jar I put a tablespoon of dried oregano, in another big jar I put a tablespoon of dried basil, in a small jar I put a teaspoon of dried rosemary and in another small jar I put a teaspoon of parsley. Now I fill each jar full with the crab apple jelly. I then put the lid on and the crab apple and herb jelly is done.

So to sum up

1.5kg crab apples

1.5l of water

1000g sugar

1 tablespoon dried oregano

1table spoon dried basil

1 teaspoon dried rosemary

1 teaspoon dried parsley

So until next time happy baking

Pumpkin muffins

Its pumpkin season and we harvested 14 pumpkins this year. Now what to do with them all. Well my little niece had claimed 4 of them for Halloween so that leaves me with ten. Now im hoping one survives until Christmas as I like mashed pumpkin on my plate for Christmas dinner. Now what to do with some of the pumpkins. Pumpkin muffins.

I cut a few slices of pumpkin that weigh in total 350g. I put them into a dish and then cover them with tin foil. I turn oven on to 200oC. I place them into the oven and cook them until they are soft which takes about 40 minutes. Once out of the oven I let them cool. I then take the skin off. I then mash the pumpkin and put it to one side.

Now I weigh out 230g of butter, 230g of brown sugar and 230g of golden syrup. I put them all in the bowl and cream them all together. I then add the mashed pumpkin. I measure out 3 teaspoon of cinnamon, 2 teaspoons of nutmeg and 2teaspoons of bicarbonate of soda. I put them all into the bowl. I then weigh out 400g of plain flour and put it into the bowl. I add a pinch of salt. I then crack two eggs into the bowl. I mix it all together.

I then place the muffin cases into the tin. I then spoon the mixture into the case and fill them up to ¾ full. Once all the cases are filled, I pop them in the oven which has been pre heated to 200oC. I bake them for 20 minutes now the house smells so so nice. Times up the muffins come out of the oven and I cant wait to eat them.

Now I took some to work and shared them with some people. My friend the librarian said they were more then 10/10 and would win a prize. My friend who gave me the lemon tree wanted more muffins. My friend the chemistry teacher said they were yummy. I like mine with custard on. Now I say they taste like ginger cake and mum says they taste like apple cakes very strange. They have no ginger in them so I don’t have a clue why they taste like ginger cake.

This recipe made 30 muffins

So to sum up

400g plain flour

230g of butter

230g brown sugar

350g pumpkin

230g golden syrup

3 teaspoons of cinnamon

2 teaspoons nut meg

2 teaspoons bicarbonate of soda

2 eggs

Pinch of salt.

So until next time happy baking

Epic lasagne

I know I have done a few lasagnes but this one is the most packed one I have ever done, and it is so full of flavour. It has a lot of veg in and some veg which you most likely don’t expect to be in a lasagne

I boil the kettle. I place a handful of dried mushrooms into a bowl and then I put some sun-dried tomatoes in to another bowl I pour boiling water over the tomatoes and the mushrooms and wait for them to rehydrate it takes about 20 minutes.

I cut up 2 redon onions, one white onion and 1 leek. I pour some of the oil from the sun-dried tomatoes into the pan, I heat it up and then add the leeks and onions to the pan. I cook them slowly while I chop up the rest of the veg. I cut up one red pepper, 5 chestnut mushrooms, two white mushrooms, two chillis, and 3 tomatoes. I then get the electric grater out and grate a courgette and two slices of pumpkin. That’s all the veg done. Now time to move on to make the sauce.

I grate 3 garlic gloves into the pan and let it cook with everything for a few minutes. I then add the mince into the pan and cook it till its browned. I then add all the veg into the pan. Mix it all up. I then chop up the sun-dried tomatoes and the dried mushroom, but I keep the soaking liquid to use in in minute. I then measure out 2 table spoons of tomato puree, 1 teaspoon of onion powder. ¼ teaspoon of garlic powder, ¼ teaspoon thyme, 1 teaspoon of oregano and 1 tablespoon of basil crab apple jelly. I mix it all up. I then add a tin of chopped tomatoes to the pan.  I put a large handful of peas into the pan. I now pour into soaking liquid into the pan. I add a red wine stock pot and crumble in a beef oxo cube. I mix everything up and bring it to the boil. Once boiled I turn it down to a simmer and cook for 30 minutes.

Times up. Now time to build the lasagne. I put a layer on the meat sauce into the bottom of the dish I then add the lasagne sheets. I get a jar of harissa paste and I brush it onto the sheets. I then pour a layer of white sauce. I then put some of my homemade cheese on top of the white sauce and some soft cheese. I then repeat this two more times. Now lasagne is built. I grate 75g of cheese and sprinkle it on top of the lasagne I add a few blobs of soft cheese to the top. I half some small tomatoes and dot them over the top. I then sprinkle oregano and parsley over the top. I know put it into the oven for 30 minutes. all cooked.

I had this for lunch all last week and it was really really nice.

So to sum up

2 red onions

1 white onion

1 leek

1 courgette

2 slices of pumpkin

Handful of dried tomatoes

1 rec pepper

Handful of dried mushrooms

¼ garlic powder

3 garlic gloves

1 teaspoon onion powder

5 chestnut mushrooms

2 white mushrooms

3 tomatoes

500g 5% fat beef mince

1 tin chopped tomatoes

1 tablespoon basil crab apple jelly

2 tablespoons of tomato puree

Harissa paste

Large handful of peas

2 chillis

Homemade cheese

Tub of soft cheese

Beef oxo

Red wine stock pot

1 teaspoon oregano

75g cheese

A few small tomatoes

1/4 teaspoon thyme

Salt and pepper

Parsley and oregano to be sprinkled on top

Lasagne sheets

White sauce

So until next time happy baking

Corn Relish

The corn in the allotment is starting to ripen and we had some today on the BBQ. Now I still have quite a few corn on the cobs to use and I have been waiting for the corn to ripen so that I could make corn relish

I get eight corn on the cobs. I peel the corn on the cob, and I give it a good wash to get all the fine hairs off. I then get the corn knife thingy and I take the corn off the cobs. I place it into the pan. I then finely chop up one white onion and one red onion. I then cut up two small yellow peppers. I put both the onion and the pepper into the pan. I then measure out ½ teaspoon of salt and ¼ teaspoon of all spice and put them into the pan. I then also measure out ½ a teaspoon of black mustard seeds and place them into the pan. I then weigh out 75g of sugar and place it into the pan. Now I have some sage vinegar left so I measure it out and it comes to 300ml. I need another 100ml, so I use malt vinegar. I pour the vinegar into the pot and then place to pot on the heat. I stir the contents till it comes to a boil. Once it has boiled, I turn it down and leave it to simmer for 20 minutes.

Times up. I have sterilized the jars. I pour the relish into the jars and put the lids on and its done. Now I have to wait 4 weeks until I can try it. I can’t wait to try it.

So to sum up

8 corn on the cob

1 white onion

1 red onion

2 small yellow peppers

¼ all spice

300ml sage vinegar

100ml malt vinegar

½ teaspoon salt

75g sugar

½ teaspoon black mustard seeds

So until next till happy baking

Crab apple and chilli jelly

Its finally crab apple season and I have been looking forward to this so much this year as I ran out of my crab apple and chilli jelly in April which made me very sad, and I really like adding it to dishes as you have probably noticed in previous blog post. I went out last weekend and I picked two big bag fulls. Im not just going to make crab apple and chilli jelly I will make other things with them and there will be on the blog in due course.

I was the crab apples. I then cut off the top and bottom of the crab apple and then half them. I weigh out all the cut-up crab apples till I get 2kg worth. I put the crab apples into the preserving pan. I then cut a lemon in half and squeeze the juice into the pan, I also put the skins in to the pan. I then measure out two litres of water and put that into the pan. I put then pan on the heat. Wait for it to boil then I turn it down to simmer for 30 minutes.

Once the crab apples are cooked, I then set up the jelly bag. I then ladle the crab apples into the jelly bag and leave it over night to drip. Now do not be tempted to squeeze the jelly bag as this will result in having cloudy jelly and you don’t want that.

The next day I weigh the liquids and it comes to 1571g. I then pour it into the preserving pan. I then weigh out 1471g of sugar. I pour it the pan. I then cut up 29 chillies yes, I know it’s a lot, but I like a spicy jelly. I put the chopped-up chillies into the pan. I boil the mixture up and get it to a rolling boil. I leave it on a rolling boil for 15 minutes. I then turn the heat off and I pour the jelly into the sterilized jars. Now I can’t wait to start using this chilli jelly I’m really excited.

So to sum up

2kg crab apples

1 lemon

29 chillis

 1471g sugar

2 litres of water

So until next time happy baking

Bramble Jam

I have more bramble so I’m going to make jam again but this time just bramble nothing else. So I wash the bramble. I then weigh them out and there is 2kg of brambles it was well worth picking them even if I did get scratched to pieces. I put them into the preserving pan I then measure out 200ml of water pour that into the pan. I then weigh out 2kg of sugar and that to the pan. I then put the pan in the heat, and I stir it till the sugar has all dissolved. I then let it simmer for a few minutes until the fruit is soft. I then juice two lemons and the juice goes in the pan along with the skins. I then turn the heat up and get it to a rolling boil. I leave it on a rolling boil for 20 minutes.

Times up I turn the gas off. I take the scum off the top with a slotted spoon because you don’t want the scum in the jam yuck. I then get a large bowl, put the sieve over the top put the muslin in the sieve and I then ladle the jam in the sieve and sieve out and flesh and seeds. I then scrape and flesh and seeds out of the muslin I then ladle the next lot of jam and I keep repeating this until its all gone. Now I por the jam into the sterilized jars and put the lids on let it cool and label the jars up all done is it breakfast time yet so I can have some jam on my homemade crumpets.

So to sum up

2kg brambles

2kg sugar

2 lemons

200ml water

So until next time happy baking

Bramble and apple jam

I have been back out foraging and this time I have come home with brambles or blackberries as they are also known as. Now what to do with them well I think ill use them to make jam. So, I have brambles and I still have quite a few apples left so bramble and apple jam sounds good to me.

I weigh out 1240g of brambles I put them into the preserving pan. I then add the juice of 1 lemon and the skin. I then peal and core two apples and chop them up. I measure out 250ml of water and pour it into the pan. I then put the pan on the heat and wait for the water to boil. I then turn the heat down to simmer. I simmer the bramble and the apple for 20 minutes or until the apple is soft.

I weigh out 1240g of sugar and pour it into the pan. I turn the heat up and stir the sugar in until it has all dissolved. Then wait for it to get to a rolling boil. Once at a rolling boil I then let it stay at a rolling boil for 15 minutes.

Times up I the turn the heat off and I take the scum off the top. I get a large bowl I get a large bowl put the sieve over it and then put the muslin in the sieve. Now I have learnt to pour a ladle full of the jam at a time and then squish the all the juice out of the fruit. I then scrape out any chunks of fruit. I then repeat the process until all the jam has gone through the sieve. I now spoon the bit free jam into the sterilized jars. I know people like bits in their jam, but I don’t, and I especially don’t with bramble and the seeds get stuck in your teeth and that really annoys me. I may have let a little bit of the jam cool and a spoon so I could taste and guess what it tastes amazing. There is nothing better on toast then homemade jam ok cheese on toast is also amazing.

So, to sum up

1240g brambles

1 lemon

250ml water

2 apples

1240 g sugar

So, until next time happy baking.

Plum and cinnamon jam

I still have lots of plums left so I thought why not make plum and cinnamon jam. Got to have lots of different jams to get me through winter for jam on toast for breakfast.

I weigh out 1570g of plums I then half them and put them into the pan. I then half a lemon squeeze the juice out of it and add the halves to the pan. I then measure out 300ml of water and pour it into the pan. I then add a cinnamon stick. I then put the pan on the heat and get it to boil. Once boiled I turn the heat down to simmer for 10 minutes util the fruit is soft

The fruit is soft, so I weigh out 1570g of sugar. I pour it into the pan and stir it in till it dissolves. Once it has all dissolved, I then bring it to a rolling boil for 20 minutes.

Times up I the turn the heat off and I take the scum off the top. I get a large bowl I get a large bowl put the sieve over it and then put the muslin in the sieve.  I skim all the scum off the top so none of it gets into the jam and I take the cinnamon stick out. Now I have learnt to pour a ladle full of the jam at a time and then squish the all the juice out of the fruit. I then scrap out the skin, stones and any of the flesh that doesn’t go through the sieve into a bag. I then repeat the process until all the jam has gone through the sieve. I now spoon the bit free jam into the sterilized jars. The jam smells really nice. I can’t wait to try this on my toast. I might even make jam tarts with it what do you think.

So to sum up

1 lemon

1 cinnamon stick

1570g plums

1570g sugar

300ml water

So until next time happy baking.  

Plum & Damson jam

I love where I live as there are a lot of wild fruit trees and bushes near me and I like to go out foraging to see what I can get. How did I start foraging? Well, when I use to have my amazing two huskies before they went to puppy dog heaven. We used to walk all over the place with them and as we were walking my dad noticed plums on a few trees, but they were small, we figured out they were damsons and then further down the road there were apples, pear, and actual plums this time. As we kept walking the cute fluffy huskies, I noticed sloe bushes and elderberry trees and that’s how I started foraging.

So, I was looking after my niece all last week and since she enjoyed going on a cherry hunt a month or so ago, I thought why not go on a damson hunt. So, we went off on the damson hunt. She loved it she kept saying I found one. She had her own little bag, and I had a bag and so did dad. She then kept jumping between us to help fill up everyone’s bags. We then got round the corner and we found a plum tree and an apple tree. My niece was in her element and loved picking all the different fruit. Now I wish I had brought my backpack as the bags got quite heavy and we had to carry them home. My niece carried a daisy, butter cup and a dandelion home for my mum. When we got home, we washed all the fruit. My niece got her little stool out and she helped but she kept telling me off because I kept leaving the stalks on or the odd leaf. She kept saying if a jobs worth doing do it properly. So, our damson hunt ended up being an apple, damson, and plum hunt.

So, to the recipe. What to do with all the fruit well let’s make some jam. I think plum and damson never had it so why not give it a go.

I weigh out 800g of plums. I then half them and take some of the stones out that are easy to take out. I leave the ones that are hard to get out in they will come out later on once cooked. I then weigh out 2kg of damsons and I just put them in the pan. I’m not fighting with them to get the stones out as a lot of the flesh of the damson sticks to the stone so I would be wasting a lot of the damson.  I pour 500ml of water into the pan I then put the pan on the gas and wait for it to boil once boiled I turn it down to simmer for 10 minutes or until the plums and damsons are soft.

Once the fruit is soft, I then weigh out 2.8kg of sugar and pour it in to the pan. Now normally I would add a lemon for the pectin, but damsons are high in pectin and so are plums. I then dissolve the sugar and get the mixture up to a rolling boil I then leave it on a rolling boil for 11 minutes.

11 minutes up time sieve the jam as I don’t like bits in my jam, and I don’t want to break a tooth on the stones. I get a large bowl I get a large bowl put the sieve over it and then put the muslin in the sieve.  I skim all the scum off the top so none of it gets into the jam. Now I have learnt to pour a ladle full of the jam at a time and then squish the all the juice out of the fruit. I then scrap out the skin, stones and any of the flesh that doesn’t go through the sieve into a bag. I then repeat the process until all the jam has gone through the sieve. I now spoon the bit free jam into the sterilized jars and its all done now do I share some of the jars with my friends.

So to sum up

800g plums

2 kg damsons

500ml water

2.8kg sugar

So until next time happy bake

Tortilla pockets

So tea one night last week was tortilla pockets and yes I’m only just getting round to writing it up. I saw these in the shop and thought that I would give them a try.

I chop up a red onion and a white onion. I then chop up a red and yellow pepper and two chestnut mushrooms and a white mushroom. Now I have some different types of tomato’s from our allotment so I decide to chop a few of them up and add these to the dish. I then get a courgette and I grate it.

I put a splash of chilli oil into the pan I put all the vegetables and 500g of 5% fat mince into the pan I cook it all until the mince goes brown. I then add 2 packets of the fajita spice to the pan and cook for 10 minutes.

While its cooking I grate 100g of cheddar cheese. Its all cooked. I spoon the mixture into the pockets I then sprinkle the cheese on top and then add some sour cream to it. Time to eat it. I was very nice and I can say I like the idea of the pockets a lot less messier then the wraps

So to sum up

Tortilla pockets

100g cheddar cheese

500g beef 5% fat mince

1 red pepper

1 yellow pepper

1 white onion

1 red onion

A few tomatos

Sour cream

2 chest nut mushrooms

1 white mushroom

1 courgette

Chilli oil

So until next time happy baking

Sun dried tomatos

Quite a few of our tomatoes are really tiny and well I thought why not do some sun-dried tomatoes, well not quite sun dried more like dried in the oven over a low heat for a few hours.

I half all the little tomatoes up and I put them on to a tray which is lined with baking paper. I then sprinkle salt over them to help to dry them out a little quicker. I turn the oven on to 100oC. I put the tray in to the oven and slowly dry them out it takes around about 3 hours.

Once they are dried, I sterilize a glass jar. I then put in ½ teaspoon of dried oregano, basil, and thyme into the glass. I then put the dried tomatoes in the jar. I then fill the jar with olive oil. I put the lid on, and I leave them for a few weeks. I can’t wait to try them I just wish that I had more small tomatoes to dry more out.

So, to sum up

Olive oil

Small tomatoes

½ teaspoon basil

½ teaspoon thyme

½ teaspoon oregano

Salt

So until next time happy baking.

Vegatable pakoras

I went up to the top of the garden and saw that I had quite a bit of spinach. So, I thought why not make some vegetable pakoras.  I haven’t made these in ages. Since I will be making quite a few of theses its good to know that they freeze well.

I pick all the spinach and its round about 15 leaves. I take them inside and wash them and cut out any horrible bits. I then slice up all the spinach leaves. I then get two large potatoes. I scrub them clean; I peal them and then I cut them up into small pieces. I cut up two large white onions.  

I then weigh out 250g of gram flour, 60g or self-raising flour and put them into a bowl. I then measure out 1 tablespoon of tikka masala powder, 1 tablespoon chilli powder, 1 tablespoon turmeric powder, 1 tablespoon of gram masala and a teaspoon of salt. I put them all into the bowl. I mix it all up.  I slowly add water until I have a thick batter. I then add the vegetables and 100g of frozen pea to the bowl I mix it all up.

I then put the sunflower oil in to a deep heavy pan. I heat the oil up. Do not leave the pan as hot oil can be very dangerous. I then very carefully lower a tablespoon of the batter into the oil. I then lower another three tablespoons of the batter into the oil. I cook them for two minutes on one side and then turn them over and cook them for another 2 minutes. I then take them out and put them on a plate that has some paper towels on and pat the excess oil off. I keep doing this till I run out of batter. All done. They taste really nice it’s hard not to eat them all.

So to sum up

250G gram flour

60g self-raising flour

15 spinach leaves

100g peas

2 large potatoes

2 large onions

1 tablespoon tikka masala powder

1 tablespoon chilli powder

1 tablespoon gram masala

1 tablespoon turmeric powder

1 teaspoon salt

Sunflower oil

So until next time happy baking

First try custard tart

So, we had a lot of milk left one day and mum said why don’t you make your dad a custard tart as he hasn’t had one in years. So, she finds the recipe and I decide to give it a go.

First I need to make some short crust pastry. I weigh out 100g of plain flour add it to the bowl. I then add a pinch of salt. I weigh out 50g of butter and put it into the bowl. I add ¼ teaspoon of nutmeg to the bowl. I weigh out 12g of sugar and add it to the bowl. I rub the ingredients together. I then measure out 2 tablespoons of water and add it to the bowl. I now mix it all together till it forms a ball. Now normally I would put the pastry in the fridge to rest but today I haven’t, theres no reason I just get on with it. So I get a small flan dish out and I grease it. I then roll the pastry out. I then put the pasty in the dish and I go found the edge with a butter knife to get rid of the excess pastry. I then stab the base with a fork. I have preheated the oven to 180oC. I put the pastry in to blind bake for 15minutes.

While the pastry is baking I get the custard filling ready. I crack to eggs into a bowl and whisk them up then in a measuring jug I measure out 250g of milk. I then add two tablespoons of sugar to the mix. I put it in the microwave for a minute at a time till it boils. I let the milk cool dawn for a few minutes. I then add the eggs and mix it all up.

The pastry is done so I get it out of the oven. I pour the mixture in to the pastry. I then sprinkle ½ a teaspoon of nutmeg all over. I put it into the oven for 25minutes. All done now this custard tart didn’t last the day. For my first attempt it was pretty good.

So to sum up

Pastry

100g plain flour

Pinch of salt

¼ teaspoon nut meg

50g butter

1 tablespoons water

12g sugar

Custard filling

2 eggs

250ml milk

½ teaspoon nutmeg

2 tablespoons caster sugar

So until next time happy baking

My favorite chicken pie

This is pretty much my favorite chicken pie recipe as it’s so rich, flavorsome, and so nice. This recipe has evolved over the years from the original. I made it for work for my lunch a few weeks ago but I never got round to writing the post, so now I have some time I’m writing it up.

I go into the garden and pick four bay leaves off the bay tree. I also go and pick 4 sticks of celery from the garden. I bring them both in the house and wash them. I put the bay leaves into a pan. I chop the celery up including the leaves can’t waste the leaves they add more flavor to the dish. I put them into the pan. I then take the skin off 4 chicken legs and put the legs into the pan. I get a white wine stock pot and put it in a measuring jug. I then boil the kettle and pour the boiling water into the jug over the stock pot up to the 250ml mark I stir it till the stock pot dissolves. I pour this into the pan. I then pour 300ml of boiling water into the measuring jug and add a chicken oxo cube to the jug and I stir this till it dissolves I then add this to the pan. I season the pan with some salt and pepper. I then put the pan on the heat and bring it to the boil. Once it is boiled, I transfer it into an oven proof dish and put it in the over for 40 minutes or until the chicken legs are cooked.

When the chicken legs are cooked, I take them out the oven. I fish them out of the liquid, put them on a plate and leave them to cool for a little while. Once cooled I then take the meat off the bones and put it into a bowl. I wait till the bones are cold and I bag them up and put them into the freezer to use at a later date to make a chicken stock. I now pick the bay leaves out the stock. I then pour it in to a jug to measure how much I have about 850ml of stock. I leave it to one side.

Now I get 5 rashes of smoked streaky bacon cut it up put it in a pan and cook it. While the bacon is cooking, I chop up 2 white onions, 2 red onions and a banana shallot. I also slice up 3 chestnut mushrooms and 3 white mushrooms. I put these in the pan with the bacon and cook until the onions are soft so about 10-15 minutes. I then add 60g of butter and 65 grams of plain flour to the pan and mix it in. I then slowly add the stock to the pan mixing all the time till all the stock is in the pan and the sauce becomes thick. I add some salt and pepper. Now I measure out 3 tables spoons of crème fraiche and it to the pan and mix it in. I add 1 ½ tablespoons of homemade grainy mustard to the pan and mix it in. I now add the chicken to the pan and two handfuls of peas to the pan. I now mix it all together. I pour it into an oven proof dish. I get some shop bought already rolled short crust pastry. I roll it out a little bit thinner so that it covers the whole of the dish. I then put it in the oven for 30 minutes at 200oC. All done it was amazing and so yummy

So, to sum up

4 bay leaves

4 chicken legs

4 sticks of celery

1 white wine stock pot

250ml water

1 chicken oxo cube

300ml water

2 handfuls of peas

Salt and pepper

5 rashes of smoked streaky bacon

2 white onions

2 red onions

1 banana shallot

3 chestnut mushrooms

3 white mushrooms

60g butter

65g flour

3 tablespoons crème fraiche

1 ½ tablespoons homemade whole grain mustard

Roll of short crust pastry

So until next time happy baking

Chicken and veg curry

I haven’t made this curry in ages and since a lot of the veg from the allotment was coming in thick and fast, I thought it was about time to use some of it up. With this curry I either have it with chicken or without I like it both ways. Plus you can chuck most veg in it and it still tastes amazing.

I get two medium courgettes and I slice them up. I then slice up 5 chestnut mushrooms and two white onions. Put this all in to the pan. I then get a bag of broad beans, green beans and peas all out the freezer and empty each of the bags into the pan. The bag broad beans and green beans are a handful of each and peas are two hand full, this is how I bag them up when I’m freezing them. I then chop up two chicken breasts and put them into the pan. I drizzle the pan with chilli oil and put it all on to cook until the chicken is cooked through.

Yes I’m cheating and using packet curry powder but its quick and easy and very yummy. I know it says its extra hot but its so not well its not for me but them again I like lots of chili. So I put half the packet into the pan and add 600ml of water to the pan. I mix it all together. I keep stirring until it’s smooth and all the powder has been mixed in. I bring it to the boil and then let it simmer for 5 minutes. Now time to put it on the plane with two poppadoms. All done

Now I have done this curry with peppers and spinach before so just add the veg that you like.

So to sum up

2 chicken breasts

A bag broad beans

A bag of peas

A bag of green beans

2 medium courgettes

2 white onions

5 chestnut mushrooms

½ a packet of curry powder mix

600ml water

Chilli oil

So until next time happy baking

Crazy hot chilli sauce

How to use up lots of chilli’s well I thought why not make a crazy hot chilli sauce, so I did. I still have millions of chilli’s to use up. So, I will have to find something else to do with the others.

I get 37 chilli’s out of the freezer and I chop the tops off. Now here you can cut the chilli’s in half-length ways to scrape the seeds out or you can leave them in like I did to make the chilli sauce even hotter. I put the chillis into a frying pan and I dry fry them until the become fragrant. Big warning do this in a well ventilated kitchen as chillli fumes are not good.  I then peel nine cloves of garlic. And slice them up. I measure out 1400ml of water. I put it into a pan and add the chili’s and the garlic to the pan. I bring the pan to the boil and then turn it down to simmer for 30 minutes.

While it’s simmering away. I chop up 6 tomatoes and from the photo you can see they are all different types. I picked these out of the greenhouse this morning. I love just wandering out into the garden and picking the vegetables. I then measure out 200ml of sage vinegar. I get the liquidizer out. I pour the vinegar into it. I add the tomatoes in. I then measure out two tablespoons of caster sugar, ¼ teaspoon of allspice, 2 teaspoons of oregano, 2 teaspoons of salt and 1 teaspoon of cumin. I put it all into the liquidizer.

Once the 30 minutes is up, I take the pan off the heat. I then spoon out 500ml of the water put it into the liquidizer. I then strain the rest of the water out and I put the chillis and the garlic into the liquidizer. I wizz it all up. I then put it into a clean pan and put it onto the heat where I get it to boil and then leave it boiling for 10-15 minutes until it has reduced and thickened. I then pour it into the sterilized jar and the chilli sauce is done.

So to sum up

37 chillis

9 garlic cloves

1400ml water

6 tomatos

¼ teaspoon all spice

2 teaspoons of oregano

200ml sage vinegar

2 tablespooons caster sugar

2 teaspoons salt

1 teaspoon cumin

So until next time happy baking

K&N brownies

So a few weeks ago my little niece slept over and when she got up she wanted to bake, this was at 6 am I said lets have breakfast and then we will bake. Luckily, I had thought ahead and had some baking ingredients in before she said she wanted a sleep over. I thought it was about time she learnt how to make brownies. From the last two times I have baked with her I have figured out it take twice as long to do anything baking related. I also have to change the way that I normally do things to make it easy for her. Teaching my niece to bake is fun and it is making me a better baker as I’m learning to teach and adapting things to make it easier for her to do.

So, first things first she goes and gets her little stool out and we wash our hands. My niece greases the baking tin while I cut out the baking paper. She then helps me to put the baking paper into the tin. We put it to one side. I get two 100g bars of 70% coca chocolate and two 100g bar of 50% cocoa chocolate. We break up all four bars by wacking them on the kitchen work top. My niece finds this really fun as she is laughing her head off. We put the two 70% bars of chocolate into a bowl. We then add one bar of the 50% coca into the bowl. We then weigh out 80g of the other 50%coca bar and put it into the bowl. Me and my niece eat the rest shhh don’t tell anyone. My niece goes in the fridge and gets the butter out. We weigh out 250g of butter and out it into the bowl with the chocolate. We then take the bowl over to the other side of the kitchen where the microwave is. I put the bowl in the microwave. Now I lift my niece up on to the side so she is sat on the kitchen work top next to the microwave. Time to teach her how to melt chocolate using the microwave. We out the microwave on for 30 seconds and then mix it and then keep repeating until the butter and the chocolate is all melted. We leave it on the side to cool.

We go back over to the other side of the kitchen. We weigh out 90g of self-raising flour and put it into the bowl ok some of the flour may have gone every where because my niece uses a spoon like a shovel but we get the right amount in the end. We then weigh out 200g of sugar, this takes a while as she wanted to use a teaspoon to do it. Now I get two eggs, I learnt form last time not to let my niece crack these as she was covered in egg and so was the floor. So this time I hold the egg I give my niece a butter knife and tell her to hit the egg to crack it. She does. I then put the egg into the bowl. We do the same again with the other egg. I get my niece to mix this all up while I do the coffee bit. Now normally I would use the posh coffee but with having my niece helping I will stick to instant as its quicker. I measure out two teaspoons of instant coffee and put them into a mug I then measure out two tablespoons of hot water and mix it in with the coffee. I then go and pour it into the bowl, and I mix it in. Now I get the melted chocolate I put it into the bowl with the eggs, sugar and flour. My niece mixes it all up. Now we add 200g of white chocolate chips and 246g bag of crispy M&Ms, ok so maybe less as me and my niece eat a few. We mix it all together and the pour it into the tin. I have already preheated the oven to 190oC. I put the tin in the oven and my niece sets the timer for 40 minutes. Now this is my proud auntie moment my niece gets the spoon from the mixture and she licks it and then puts the spoon back in the bowl to get more left over mixture till its all gone, she’s a real baker now since she has ate left over cake mixture. Time to clean up.

Times up I get the brownies out of the oven I leave them in the tin till cool. I then turn them out and cut them up into squares. Now I took some to work the next day my friend who has the crab apple tree said they were amazing. My other friend who is a technician said would I hurry up and post the blog so she could have the recipe as she really liked the brownie. Oopps sorry it took me a few weeks to do. So my niece was very proud of her brownies.

So to sum up

200g 70% coca chocolate

180g of 50% coca chocolate

250g butter

200g white chocolate chips

246g bag crispy M&Ms

2 teaspoons instant coffee

2 tablespoons of hot water

90g self-rising flour

2 eggs

So until next time happy baking

Cherry Sauce

I know I haven’t been keeping my blog up to date, but I have been a bit busy doing stuff. Plus, I’m trying to get a walk in each day. It’s been three weeks since I started to go out for a walk. First week I got one walk in, second week I got one walk in third week so far, I have got 4 walks in. Each walk is about 4 miles long. I have still been cooking, baking, and preserving, I just haven’t got round to typing them up. So now I have a bit of time since it looks like night-time outside when its actually daytime. I think we are going to get a storm hoping for thunder and lightning. So expect a few blog posts to start popping up

So a few weeks back my little niece slept over and on the morning my parents took her out for a mini walk and to go cherry picking. She is a very good cherry picker as she came back with two bags full. This made me happy as it was time to make cherry sauce. Now normally I would sit in the back garden and deseed every single cherry but these were a little bit to small to do that this year so I washed them all took all the stalks out and then weighed them. Yes I left the stones in. It came to a grand total of 2.112kg. I then put them into the preserving pan. I then weighed out the same amount of sugar. I put that into the pan with the cherries. I chop a lemon in half and squeeze the juice into the pan I then chuck in the lemon skin. I put the pan on the heat I get it to a rolling boil and leave it on a rolling boil for 20minutes.

Times up I turn the heat off. I scoop off and scum. I then get a big mixing bowl put the sieve on top and put muslin in the sieve. I then spoon the cherry mixture into the sieve. I sieve out all of the stones and cherry skins. In the bowl is the cherry sauce. I spoon it in to the steralized jars and put the lids on. Cherry sauce is done. Now what to do with it. I think cherry ice cream or it drizzled over rice pudding.

So to sum up

2.112 kg cherries

2.112 kg sugar

1 lemon

So until next time happy baking

Spicy mince

Time to make my lunch for work for the week. I have been wanting to do this for a while but I had other things to do first.


I go in the garden and cut two stalks of celery. I take them back in the house and I wash them and slice them up. I then cut up one red onion, one white onion and one banana shallot. I put a tablespoon of chilli oil in a pan. I heat it up I then put the onions and celery in the pan to soften. While they are cooking I cut up one red pepper, three white mushrooms, three chestnut mushrooms, one tomato. I now add 500g of 5% fat beef mince to the pan and I brown it off. I then a grate 5 garlic cloves in the pan. I chop up 3 chilli’s I add them to the pan. I then add a tablespoon of hot hot hot chilli sauce to the pan. I then add 1 tablespoon of tomato puree to the pan. I measure out 2 tablespoons of mango chutney to the pan. I then measure out 1 tablespoon of ground cumin and coriander. I then add two tins of chopped tomatoes. I bring it to the boil and cook it for 30 minutes. All done. I’m so looking forward to my lunch at work.


So to sum up
500g beef mince
2 celery sticks
1 white onion
1 red onion
1 banana shallot
3 white mushrooms
3 chestnut mushrooms
1 red pepper
1 tablespoon of tomato puree
1 tomato
1 tablespoon of homemade mango chutney
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of hot hot hot chilli sauce
5 garlic cloves
3 chilli’s
So until next time happy baking

Just a normalish loaf

It’s Sunday and I need to make the bread for my breakfast. Now I wanted to do one with oats in but the oats are hiding and I have no clue where they are so it’s going to be a plain bread this week not super exciting but I will still toast it and put the jam on.


So I weigh out 400g of strong white flour and 100g of buckwheat flour I put it into the bowl. I then add a tablespoon of honey to the bowl. I then open a packet of 7g yeast and pop that into the bowl. I then weigh out 10g of salt and put it in the bowl on the opposite side to the yeast. Now I measure out 300ml of warm water and pour it into the bowl. I mix it all together. I then put the dough hook on the mixer and knead it for 8 minutes. Times up I cover the bowl and leave it for a hour. What to do in the hour I know pod the big bag of broad beans from the allotment.


Times up all the broad beans are done just in case you are wondering. I then tip the dough out of the bowl onto the blue mat and I knock all the air out of it. I then make it into a sausage shape and put it into an oiled loaf tin I cover it over and leave it for a hour. Right this hour it’s pod the peas. Yes I know I live a very exciting life podding beans and peas on a weekend.
One hour up peas all done. I have pre heated the oven to 200 degrees. I pop the loaf tin into the oven for 40 minutes.


Timer dings and the bread comes out. I tip it out onto a wire rack to cool. Now I can’t wait till breakfast.
So to sum up
400g strong white flour
100g buckwheat flour
1 tablespoon of honey
10g salt
7g dried yeast
300ml water
So until next time happy baking

Strawberry ice cream

Now one of the batches of strawberry jams didn’t quite set so it’s strawberry sauce. What to do with it as its way to runny to use on my toast. So why not make strawberry ice cream with it. Plus I need something nice to cheer me up. Making this ice cream is really easy and it tastes amazing.


I pour 600ml of double cream in the mixing bowl I whip it up until it gets to stiff peaks. I then add a tin of condensed milk and mix it in. I then get a jar of the sauce out and I pour in 250ml of it into the bowl. I mix it in. I then add malteaser buttons to the bowl and mix it all up. OK so not all of the buttons made it into the bowl I may have ate some. I put cling film into the loaf tin. I pour the mixture into the loaf tin. I leave a little bit in the bowl to taste it and it tastes amazing. I put it in the freezer and leave it over night.


The next day time to eat the ice cream. It tastes amazing and it was worth the wait.
So to sum up
600ml double cream
1 tin of condensed milk
1 bag of malteaser buttons
250ml of strawberry sauce
So until next time happy baking

Very nice mint sauce

We got a lot of mint from the allotment this week and I thought I would make another batch of mint sauce but change the vinegars this time and the amounts.


So I take all the leaves of the stalks I wash them. I then dry them. I then roughly chop them all up. I put them in a bowl and pour a litre of boiling water over them. I leave them to infuse for 30 minutes. Once the time is up I measure out 500ml of apple cider vinegar and 300ml of red vinegar. I pour them into the bowl. I then measure out 6 tablespoons of sugar and mix it in the bowl. I then pour the mint sauce into the sterilized jars. All done.


So to sum up
Lots of mint
500ml apple cider vinegar
300ml red wine vinegar
1 litre of boiling water
6 tablespoons of sugar
So until next time happy baking

Strawberry and vanilla cordial

I come home from work and I am greeted with two bags of strawberries what to do with them. I know I made strawberry cordial yesterday but I thought what about strawberry and vanilla cordial and try a different way of making it. So here goes.


I wash and cut the tops off all the strawberries. I then weigh them and it comes to 1.1kg and guess what there are still more to come. I then weigh 700g of sugar and put it into the pan I measure out 1 litre of water and pour it into the pan. I then squeeze a lemon into the pan. I measure out 5 tablespoons of homemade vanilla extract. I put the pan on the heat and bring it to the boil. I then turn the gas down and let it simmer. After 10 minutes I mash the strawberries up. I then cook it all for another 10 minutes.


I then get a glass bowl put the sieve over it and put the muslin in the sieve. I strain the lumpy bits out. This takes about 10 minutes. I now bottle the cordial in the bottles I have sterilized. All done I’m looking forward to trying it.
So to sum up

  1. 1kg strawberries
    1 litre of water
    700g of sugar
    1 lemon
    5 tablespoons of homemade vanilla extract
    So until next time happy baking

Strawberry cordial

So we got more strawberries from the allotment and I already have alot of jam, so I thought I would give making strawberry cordial. On my break and lunch I was researching how to make it. There are so many different ways to make it. My brain felt like it would explode with all the different ways. So I sort of mix and matched and I hope it works.


I wash and cut up 1kg of strawberries. I then measure out 1 litre of water I put it all in the pan. I squeeze a lemon into the pan. I boil it up and then cook for 20 minutes. After 10 minutes I get the masher out and mash the strawberries up.

Once the time is up I get a glass bowl I put a sieve on the bowl. I then put the muslin in the sieve. I spoon the liquid and crushed strawberries into the sieve. I leave it to drain for 15mins.

Once done I pour the liquid into the pan and weigh it. The liquid weighs 1.2kg so I then weigh out 600g of sugar and put it into the pan. I put the pan on the heat. I dissolve the sugar then simmer it for 5 minutes. I then take it off the heat. I pour it into the sterilized bottles and it’s all done. I let it cool and then try a little and it’s very nice.


So to sum up
1 kg strawberries
1 litre water.
1 lemon
600g sugar
So until next time happy baking

Just strawberry jam

So there were more strawberries ready today so I thought I would make some more jam. This time it’s just going to be strawberry. I finally got round to buying a jam thermometer so hopefully I’ll have better luck at the jam setting.


I wash and cut the tops off the strawberries. I then weigh them and it come to 1.044kg. I put them in to the preserving pan. I then weigh out the same amount of sugar as the weight of the strawberries. I put the sugar in the pan. I put the pan on the heat and dissolve the sugar. I then turn the heat down and let the strawberries cook till they soften which takes about 30 minutes.


30 minutes up. I cut a lemon in half and squeeze the juice into the pan. I then put the half’s into the pan. I then turn the heat up and get it on a rolling boil. I leave it on a rolling boil for 10 minutes.


Ten minutes up. I take the pan off the heat. I get a glass bowl, put the sieve over it and then I put the muslin in the sieve. I spoon the jam into the muslin and sieve out all the bits. Once sieved I put it into the sterilized jars and put the lids on.
So until next time happy baking

Birthday sundried tomato bread

This is one of my friends favorite bread and since I couldn’t see her on her birthday I said to myself as soon as I do see her I will make her this bread. Now every time I make it I change it ever so slightly and she has so far she has loved every version. She is probably read this and thinking is it me well if she texts me I might tell her it is. So on with the bread


I weigh out 400g of strong white flour and 100g of buckwheat flour. I then weigh out 10g of salt and put it in the bowl. I then get a 7g sachet of dried yeast and put it in the bowl. I measure out 1 teaspoon of dried oregano I go in the cupboard and find the homemade oregano oil. I measure out 3 tablespoons of oregano oil and put it in the bowl. I then add a tablespoon of honey to the bowl. I then measure out 3 tablespoons of tomato puree and add it to the bowl. I then measure out 300ml of warm water and pour it in the bowl I mix it all up. I then put the dough hook on the mixer and knead the dough. I knead it for 8 minutes. Once kneaded I cover it over and leave it for a hour to double in size


One hour up. I chop up 98g of sundried tomatoes. I tip the dough onto the blue mat. I knock the air out of it and then flatten it out I put the chopped up sundried tomato on the dough and I knead them in. I then shape it in to an oval and slash the top three times. I cover it over and leave it for a hour.


1 hour up. I have pre heated the oven to 200 degrees. I put the bread in the oven and bake it for 50minutes but after 30 minutes I cover the top with some tin foil. And let it finish baking. It’s all done. Now I hope my friend likes her birthday presents.


So to sum up
400g strong white flour
100g buckwheat flour
1 tablespoon of honey
3 tablespoons of homemade oregano oil
3 table spoons of tomato puree
1 teaspoon of dried oregano
10g salt
7g dried yeast
98g of sundried tomatoes
So until next time happy baking

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