My bolognese my way

So the second dish for my lunch. Is bolognese. So I go in the garden and cut four stalks of celery and I cut some thyme. I come in the house and wash them.


Then I cut the celery up and a few of the good leaves. I then cut up two white onions, two banana shallots, half a red pepper, half a orange pepper, three white mushrooms. I take the thyme leaves off the stalks. I top and tail two garlic cloves and peel them.


I spray butter 1 cal oil in the pan and heat it up. I put the onions, shallots and celery in the pan to cook for 10 minutes. I then grate two garlic cloves in the pan and cook for a few minutes. I then put 400g of beef mince in the pan to brown. I then add the mushrooms, pepper, and cook for 5 minutes. I then add the thyme, a chicken oxo cube, 1 tablespoon of tomato puree, 1 tablespoon of Worcestershire sauce, 1 teaspoon of parsley, 1 teaspoon of basil, 1 teaspoon of oregano and 1 tablespoon of crab apple and chilli jelly to give it a mini kick. I mix it all together. I then add a tin of chopped tomatoes and mix it all up. I then let it cook for about 30 minutes.


It’s all cooked and tastes amazing
So to sum up
400g beef mince
1 tin chopped tomatoes
2 white onions
2 banana shallots
2 garlic cloves
3 white mushrooms
½ red pepper
½ orange pepper
4 celery sticks
1 tablespoon of tomato puree
1 tablespoon of Worcestershire sauce
1 tablespoon of crab apple and chilli jelly
1 teaspoon of basil
1 teaspoon of parsley
1 teaspoon of oregano
A few sprigs of thyme leaves.
Chicken oxo cube
Until next time happy baking

My/ mums chili con carne

So it’s time to make dish number one for lunch this week and the first dish is chili con carne my way. I get two white onions and two banana shallots. I chop half a red pepper, two white mushrooms and I get one chili out of the freezer. I always chop the chill’s while frozen as I find it easier to chop. I top and tail one garlic clove and peel it.


I go in the spice cupboard of doom and I rearrange it ooopppps mum’s going to kill me. I find the hot chili powder and the chili flasks and I also get the hot chili salt out. I go in the fridge and find the hot, hot chili sauce and the crab apple and chili jelly. That’s all the spices and sauces out for the chili.


I spray 1 cal chili spray in the pan and put it on the heat. I add the onions and shallots to the pan to cook slowly for 10 minutes. I then grate in the garlic and mix it up for a minute. I then add 400 g of mince and let that brown. I then add the mushrooms, pepper and chili and let it cook for 5 minutes. I then add a table spoon of tomato puree, 1 tablespoon of hot hot chili sauce, one table spoon of crab apple and chili jelly, ¼ teaspoon of chili fakes, 1 tablespoon of Worcestershire sauce, 1 teaspoon of hot chili powder and 1 teaspoon of dried parsley. I mix it all up and let it cook for a few minutes. I the add a tin of chopped tomatoes and a tin of baked beans in tomato sauce. Yes I know its meant to be kidney beans but I don’t like them. It was nearly a tin of beans and sausages but I went out to the shops and got some beans. I let it all cook for a good 40 minutes.


While the chili is cooking away I cook some brown and wild rice to go with the chili for my lunch. Rice cooked and drained. Just wait for the chili. I try the chili and its got a very good kick of chili. So I’m very happy.


Chili done and I put it the dish. Right that’s dish one done

So to sum up
400g beef mince meat
1 tin chopped tomatoes
1 tin of baked beans in tomato sauce
1 chili
2 white onions
2 banana shallots
2 white mushrooms
½ red pepper
1 teaspoon of hot chili powder
¼ teaspoon chili flakes
1 tablespoon of homemade hot hot chili sauce
1 tablespoon of crab apple and chili jelly
1 tablespoon of tomato puree
1 tablespoon of Worcestershire sauce
A few twists of hot chili salt
A little bit of black pepper


Until next time happy baking

Cottage loaf

It’s Sunday and I have officially ran out of old English muffins. So what to make for breakfast this week. I think I’ll make cottage loaf well attempt it.


I get the nieces little step out because the yeast is at the back of the cupboard and I can’t reach. Yeast got. White strong bread flour found. Butter found jug for water found. I can’t for get the salt hunt in the other cupboard found it.


I forgot I need to get the mixer out and put the dough hook on it. Done and done. I put two packets of yeast in the bottom of the bowl and then I weigh out the flour and put that into the bowl. I then weigh out the butter and put that in the bowl add 1 ½ teaspoons of salt. Then I pour in the water and mix it all together. I then kneed it in the mixer for 8 minutes. Once done I put cling film over the and leave it for a hour.


One hour up. I pre heat the oven to 230 degrees. I get the amazing blue mat out and sprinkle flour over it. I then tip the dough out onto the mat and cut a third off. I shape the bigger bit of dough into a ball and pop it on the tray. I then shape the smaller dough into a ball and pop it on top. I then dust my middle and forefinger with flour and push them through the center of the loaf all the way down to the bottom.


I then pop it in the oven for 30 minute’s. Time for a coffee. 30 minutes up. Time to take it out and put it on the wire wrack.
Until next time happy baking

Not perfect but maybe next time

Sweet mincemeat crumble tray bake

So it’s a freezing cold Saturday. The car temperature thingy read -1 and I had to de-ice the car for the first time so not fun. Right baking time. Mum said why don’t you make your dad some sweet mince pies. I was mmmm no how about a sweet mincemeat crumble tray bake. She said yes he will enjoy that.


I go find all the ingredients in the cupboard and set them all out on the side. I line a baking tin with grease proof paper. I weight out 250g of self raising flour and put it in the bowl and then I weigh out 225g of butter and put that in the bowl. I then rub the flour and butter together to get a soft squishy sort of dough. I then weigh out 50g of brown sugar and put it in the bowl I then put 1 ½ teaspoons of mixed spice in. I rub them in to the dough. I then put the dough in the tin and I spread it out all over the bottom of the tin. I then open a 822g jar of sweet mincemeat and I pour it on top of the dough and I spread it out.


I then make a crumble. I always have to look up the crumble recipe I can never remember it and it’s really annoying as I should know how to make it off by heart. I weigh out 100g of self raising flour, 25g of butter, 50g brown sugar and put it all in the bowl I then add a teaspoon of cinnamon. I rub it all together till it looks like bread crumbs. I then sprinkle it all over the top of the mincemeat till its pretty much all covered. I then get a handful of flaked almonds and sprinkle them over the top.


I have already pre heated the oven to 160 degrees. So I pop the tray in and let it bake for 40 minutes till its a nice golden brown. All cooked. I take it out and let it sit in the tin for ten minutes. I then turn it out and get some of the crumble and almonds every where ooppps. I’ll clean it up honest. It’s all done now how long will it last that is the question.


So to sum up
250g self raising flour
225g butter
1 ½ teaspoons mixed spice
50g brown sugar
822g jar of sweet mincemeat
Hand full of flaked almonds
For the crumble
100g self raising flour
25 g butter
50 g brown sugar
1 teaspoon cinnamon
Until next time happy baking

Chicken pasta mess up

Dish number two for lunch this week. I had trouble naming this one as I was going to call it three types as it got three different onions, tomatoes and mushrooms in it but then I thought that was too boring and so I came up with chicken pasta mess up. This recipe has been slowly building in my head all week as I have pesto rosso to use up, I swear this jar never ends I still have some left over. So will have to come up with something next week any ideas send my way please.


Right back to the cook. I get 1 red onion one white onion and a banana shallot. I chop them all up. The pan I used to make the bbq chicken pasta still has a tiny bit off bbq sauce in so I use that pan. OK I can be bothered to get a clean pan out of the cupboard of doom. Plus it’s a waste to wash that yummy bbq sauce off the pan. I cook the onions slowly on a low heat.
I chop up two tomatoes, six cherry tomatoes, two chestnut mushrooms, two white mushrooms, one Portobello mushroom. I also chop 1 red pepper. I scrub and cut up 6 new potatoes. Doing this reminds me of watching my auntie make chips in her kitchen when I was a kid. She use to scrub the mud if the spuds then peal them with her little baby knife and then chop them into chips. She made amazing homemade chips. These are from the allotment and taste so, so nice. I put the potatoes in water and cook them till they are soft.


I chop up 1 ½ Chicken breasts and pop them in the pan to brown. I then add a heaped teaspoon of homemade pesto rosso and let that cook for a few minutes. I then add in the other vegetables and cook them for 5 minutes.


I drain the potatoes and chuck them in the pan to cook for five minutes. I then add chili salt and pepper to give it a mini kick. Then I chuck in a tin of chopped tomatoes. And stir it all up. I then add a teaspoon of dried basil, oregano and parsley. Give it a good stir. I add about two tablespoons of tomato puree. Last thing maybe to add I a put about a tablespoon of Worcestershire sauce in. I let this all cook for around 20 minutes.


Since I already have cooked chicken and he last of the animal pasta shapes ( have to be an adult now no animal shaped pasta left). I put it in a dish pour over the chicken sauce mix over the pasta and I add cheese to the dish to finish it off. I mix it all together and it’s done.


So to sum up
1 ½ chicken breasts
100g animal shaped pasta
6 cherry tomatoes
2 tomato’s
1 tin chopped tomatoes
1 red onion
1 white onion
1 banana shallot
2 chestnut mushrooms
2 white mushrooms
1 Portobello mushroom
1red pepper
2 tablespoons tomato puree
6 mini new potatoes
1 heaped teaspoon pesto rosso
A few twists of hot chili salt and pepper
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
Until next time happy baking

Bbq chicken pasta

It’s Sunday and it’s sunny outside. Time to cook my lunch for the week. So lunch number one is bbq chicken pasta.


Make the homemade bbq sauce first. 150 g tomato ketchup, 4 tablespoons of Worcestershire sauce, 4 tablespoons of clear honey, 2 teaspoons of dried chilli flakes, 2 teaspoons of my homemade mustard and two teaspoons of smoked paprika. Mix it all up in a bowl and there you have quick easy homemade bbq sauce.


I cut up 1 ½ Chicken breasts and put it in a dish and pour some of the bbq sauce over and mix it all up. I leave it to marinate for 30-40 minutes in the fridge. If you can do it over night. I put the animal pasta shapes in the pan and cook for whatever it says on the packet.


I cut up one red onion and white onion and one yellow pepper. I spray some 1 cal butter spray in the pan. I put the onions and pepper in the pan to cook for a few minutes. I then add the marinated bbq chicken and cook it.


Once it’s all cooked I add the pasta and the rest of the bbq to the pan and let it cook for a few minutes and it’s all done.
So Untill next time happy baking

Good old English muffins

It’s Saturday and it’s time to bake. Old English muffins. Im going to double the recipe as I can then put some in the freezer for a later date.


I weigh out the strong white flour add two packets of yeast. I add 4 tablespoons of brown sugar, Two teaspoons of salt. I add the warm water and I then warm some milk up in the microwave and pour it in the bowl mix it all up. I then put the dough hook on the machine and I start kneading it well the machine does. I let it do its job for 8 minutes. I then cover the bowl and leave it for 1 hour


1 hour up and time to get the amazing blue mat out. I roll the dough out till its about 2 cm thick. I then get a 9 cm round cutter out. I start cutting out the muffins. I have some dough left over so I make it in to a ball and roll it out again and cut the final muffins out.


I put to frying pans on the gas on a low heat and let them warm up. I put the oven on to 200 degrees. I then put four muffins in each pan and et them slowly cook. I watch them rise. I let them cook for about 8-10 minutes on one side them I flip them over and do the same again on the other side. I check every so often to make sure that they are not burning and are nicely browning.


I then put them on a tray in the oven for 5 minutes to finish off. I then repeat this for the other muffins. I cut one open and put lots of butter one it and eat it. Its so nice. Now I know that there are two people who are looking forward to finding one of these on their desk on Monday, well that is if I don’t eat them all.
So until next time happy baking

Crumpets

I have been saying I would make these for a few weeks now but haven’t had the time. So here goes. I weigh out the strong white flour and put it in the bowl. I then weigh out the plain flour and put it in the bowl. I add two packets of yeast. I measure out 350ml of milk and zap it in the microwave to warm it up. I then add a teaspoon of sugar to the warm milk to dissolve it. I then add it to the bowl. I put the mixer on and mix it all up till it is a thick batter. I then cover it up and leave it to rise for a hour.


1 hour up coffee drank and 1 TV show watched. I measure out 150ml of tepid water and put ½ teaspoon of bicarbonate of soda and some salt in and mix it up. I pour the whole lot into the bowl and give it a good mix. I then cover it over for 20 minutes.


20 minutes up. Crumpet rings found. I spray the 1 cal sunflower oil in the pan and I also spray one ring. I spoon some of the mixture into the ring and cook it on a low heat for about 12 minutes. Little holes start to appear. So exciting. I then flip it over and cook it for a few minutes on the other side. The first crumpet is done and I may have eaten it. It is way way better then shop bought.


I then spray all four rings and the pan. I spoon the mixture into the rings and repeat the cooking process again. I do this for the next six crumpets. So I have made 11 crumpets and this is my breakfast for the week. For my first attempt I’m pretty impressed maybe next time there will be more holes in the crumpets.


So until next time happy baking

Pork ragu

So here is dish number two for my lunch this week. Its pork ragu.


I boil the kettle and pour the boiling water over the dried mushrooms. I have no more dried mushrooms now so sad. I chop up the red onion and the white onion. I slice two white mushrooms and two chestnut mushrooms. I top and tail the three garlic cloves and peel it.


I spray the 1 cal spray in the pan and let it heat up. I the put the onion in and let it cook till it is soft. I grate in the three garlic cloves and cook till it turns brown. I then add the chopped rehydrate mushrooms and the white and chestnut mushrooms and cook for a few minutes. I then go in the fridge and get the homemade pesto rosso out and put a big spoon full in the pan and cook it for around 5 minutes. I then add the pork and a tin of chopped tomatoes. I stir it all up. I then crumble in a beef oxo cube and I have exactly 200ml of the mushroom water and that goes in. I add salt and pepper. Turn the heat up and let it bubble. I then turn it down and let it simmer for 3 hours.


20 minutes before the three hours is up I add 6 pasta sheets and just let them cook in the sauce. It’s finally done. I pour it out into a dish and grate some cheese over the top. That’s lunch number two done. Now who wants this lunch. The head of science is already trying to nick my pork chow main lunch and a certain nice young man who has very cute kittens is trying to nick my lunch.


So to sum
Hand full of dried mushrooms
3 garlic cloves
Big spoon full of pesto rosso
Salt and pepper
6 pasta sheets
1 tin of chopped tomatoes
2 chestnut mushrooms
2 white mushrooms
1 red onion
1 white onion
Half a packet of stir Fri pork
200 ml mushroom water
1 beef oxo cube
So until next time happy baking

Pork chow main my way

It’s Sunday and the weather is rubbish. So it’s time to cook lunch for the week at work. This is dish number one of today and its pork chow main my way. So I go get one red onion and one white onion out of the garage. I get the pepper, ginger and two spring onions out of the fridge I find the garlic and dried chili out of the cupboard. I hunt down the noodles which takes a while because I can’t remember where I put them. Found them.


I chop the onions and pepper. I peal the ginger with a teaspoon yes a teaspoon. I top and tail two garlic cloves and peal it.


I pour some sesame seed oil in the pan and some ground nut oil and heat it up. I put the pork in to brown and then grate the garlic and ginger in and put in a pinch of chilli flakes. I also notice a little baby chili on the side and chop it up on put it in the pan. I cook it all together for a few minutes.


I put the onions and pepper in the pan and cook for a few minutes I then add a few splashes of soy sauce. I pour boiling water over the noodles and let the sit for 2 minutes. I then drain them and put them in the pan and add a few more splashes of soy sauce. I make some space in the pan and put to eggs in to half cook. I then mix it all up and cook for a few minutes. It’s all done and tastes yummy lunch number one done.


PS the head of science can not have my lunch and she thought the spicy chicken noodles were made for her lunch last time paws off.

So to sum up
1 red pepper
1 red onion
1 white onion
1 baby chili
Pinch of dried chilies
Soy sauce
Ground nut oil
Sesame seed oil
2 cloves of garlic
Ginger fresh
2 eggs
Noodles and half a packet of stir Fri pork


Until next time happy baking

Hammy cheesey chive bread

So it’s Wednesday and I have been looking forward to coming home and baking, since this is one of my favorite recipes to bake and it is also the recipe that made me fall in love with baking bread. It is also the second recipe that got me baking.
Everyone at work is going to be very disappointed as this is their favorite bread and they all get very excited when I make it and bring it in. So I’m very very sorry everyone maybe next time as I’m making this one for a friend (hopefully none of them are reading this tonight or tomorrow because I’ll so get told off).


First things first I get everything out and turn the oven on to 200 degrees. I chop the chives, ham and grate the cheese. I then weigh the self raising flour, mustard power, salt, paprika, and baking powder. I then put it all in the bowl and add some black pepper. I then put the ham, chives and cheese in and mix it all up.


Then I add the water a bit at a time, till its all mixed up well. I then turn it out onto a baking tray and shape it. I put it in the oven for 45 minutes. Time for a coffee. 45 minutes are up and the bread is cooked I put it on a baking rack to cool and then wrap it up for my friend. I hope that they enjoy it. I’m sure I’m getting faster at making this bread or maybe I’m just more organized.


Until next time happy baking.

Spicy chicken noodles

So dish number two for lunch for work. I chop up ½ a red onion, two white onions, 1 banana shallot. In the frying pan I put sesame seed oil and 1 cal stir fry spray. I let it heat up I then add in the onion and let it soften. I chop up 1 long chili from the greenhouse (yes we still have chilli’s growing in the greenhouse). I peal a piece of ginger using a spoon yes I said a spoon. I then grate the ginger and the garlic.


Then I cut up the chicken and put it in the pan and let it cook for a few minutes. I then add the chili, garlic and ginger in the pan and cook it on high for a minute. I then turn the heat down and just let it cook. I then cut up the red pepper, baby green pepper, chestnut mushrooms, white mushrooms and rehydrated mushrooms and cherry tomatoes.


I then put all the chopped vegetables in the pan and add a good splash of soy sauce and a drizzle of sesame seed oil. I turn the heat up and let it cook for a few minutes. I then add the pre cooked noodles, sweet corn and another splash of soy sauce. I cook it for a few minutes and it’s all done. Lunch number two done for work


So to sum up
Small handful of dried mushrooms
Pack of pre cooked noodles
2 chestnut mushrooms
2 white mushrooms
2 white onions
1 banana shallot
Sweetcorn corn
4 cherry tomatoes
2 garlic cloves
1 long chili
A chuck of ginger
½ red pepper
1 baby green pepper
Soy sauce
1 cal stir fry spray
½ red onion
Until next time happy baking

Tomato pasta

Time to cook. What to cook to day. I have some tomato sauce that I need to use up. I made the tomato sauce during the summer when we had millions of tomato’s. It was meant to be tomato ketchup but it wasn’t thick enough so I decided it would be a sauce and I would use it over pasta at some point.


First things first boil the kettle and find the dried mushrooms. Mushrooms found. I put them in a bowl and pour boiling water over them. I get half a red onion, 1white onion and a banana shallot onion and cut them up. I put them in the pan on a high heat for a minute then I turn the heat down and let them soften. I get two chestnut mushrooms and two white mushrooms and slice them up. I slice half a red pepper and 1 mini green one from the greenhouse. I half 4 cherry tomatoes.


Onions softened. I chop up 1 ½ chicken breasts. I put the chicken in the pan to cook for a few minutes. I then squeeze out the rehydrated mushrooms and chop them up. I pour half the water that the mushrooms were in, into the pan and I pour the other half into another pan which will have the pasta in.


I turn the heat up in the pan and let some of the liquid evaporate off. I then add the other vegetables and I have grated some pumpkin and I put that in. I let it all cook for a few minutes. I then add the tomato sauce and let it boil then I let it simmer.
While the sauce is cooking I put the pasta on yeah OK I still have animal pasta and I’m using it (big kid). One the pasta is cooked I drain it an leave it in the pan for a few minutes. I grate some Parmesan cheese. I put the cheese in the sauce and mix it in. I put in the frozen sweetcorn. I take it off the heat. I pour the pasta in and pour it in to a dish. That’s dish number one done for my lunch for work.

So to sum up
Small handful of dried mushrooms
2 chest nut mushrooms
2white mushrooms
1 ½ chicken breast
100g pasta
Half a red pepper
1 baby green pepper
1 white onion
½ red onion
1 banana shallot
4 cherry tomatoes
Sweetcorn
Homemade tomato sauce
100g parmesan cheese
Two chunks of pumpkin

Until next time happy baking

Croissant

It’s Friday time to bake. I’m making croissants. This is my third time making them and every time I make them I learn a little bit more. The first time I made these was with one of my very good friends. We randomly picked in the bread book to make these. We didn’t read the instructions and didn’t realise that it took two days to make oooopps. We went to the shop and got all the ingredients. We then read how to make them and this is when we realise how long it took. We started it and then the next day my friend biked to my house as I was looking after my cute husky. He had the dough of the croissants in his rucksack. We then finished them off he took half home and I kept half. They really didn’t last long.


I weigh the strong white bread flour out, the salt and sugar and put it all the mixing bowl. I then add two packets of yeast. I pour in water and mix it all together. I then put the dough hook on the mixer and kneed the dough for about 8 minutes. I put it in a greased dish and put it in the fridge for 1 hour


I get the dough out and I roll it out in a 60 x 35 cm rectangle. I then slice the two blocks of butter up and place the slices over two thirds of the pastry. I then bring the uncovered third to the middle. I then bring the other third to the middle. I place it back in the greased dish and put it in the fridge for another hour.


I get the dough out and roll it out the same size rectangle as before and fold one third into the centre I then fold the other side into the middle and place it back into the fridge for a hour. I repeat this twice more. After the last time I place the dough in the fridge over night.


It’s Saturday and time to finish the croissants. I get the dough out of the fridge and I roll it out till its about 3 mm thick. I the cut one square out which is 20.5 x 20.5cm I then cut it in half diagonally. So, I have two triangles. With the narrow point away from me. I then roll the nearest edge towards the point. They don’t turn out the way I hoped so I cut out my own triangles form the dough. I then add some cheese and ham to some of them and roll them up. I trying cutting some more triangles out but the dough is sticking to the work top so much, so, I fold the dough up and wrap it in cling film and place it in the fridge for a hour.


One hour up. I roll it back out and cut all the triangles out I use up all the ham and cheese in the croissants. I then just make plain croissants. I let them to rise for 1 ½ hours. Times up and I crack an egg into the bowl and whisk it up. I then egg wash all the croissants and place one tray in the pre heated oven at 180 degrees. I bake them for 15 minutes till they are golden brown. I have 5 more trays to go. All the croissants are cooked.
I may have ate one of the ham and cheese ones. It was very nice. So these are going to be my breakfast for the next week or so. I freeze half of them. I made about 35. I might share some. I just remembered I promised my friend who is a biology teacher the next time I made these I would bring her one. Oppps I’m not seeing her for a while so she might have to wait till the next batch.


So until next time happy baking

Apple, cinnamon and almond cakes

I text my friend the chemistry teacher and ask her do I bake apple cakes. Guess what she said yes its only because she want one brought to her house by our mythical unicorn called muffin, ( this all started in lockdown). Back to baking.


I weigh out 200g self raising flour, 150g sugar I put it in the bowl I then add in 2eggs, 1 tablespoon homemade vanilla extract, 1 teaspoon of cinnamon and a small handful of crushed almond flakes. I then weigh out 150g butter. I melt the butter in the microwave. Then pour it in the bowl. I mix it all up.


I get 3 small apples from the garage these are from our allotment. I peel them and core them, and then slice them. I place some mixture into the already greased muffin tins. I then place some sliced apple on then I put another blob of mixture on top. To finish it off I sprinkle some flaked almonds on top.


Oven is pre heated to 180 degrees. I put them in and let them cook for 30 minutes. Once they are done I let them cool in tin for 10-15 minutes then I pop them out and they are ready to eat with some fresh cream or ice cream.

So to round up
200g self raising flour
150g sugar
2 eggs
150g butter
1 tablespoon spoon vanilla extract
1 teaspoon cinnamon
Hand full of crushed almond flakes
Almond flakes to scatter on top
3 small apples.
This should make 12 cakes


Until next time happy baking

Pecan and cinnamon swirl

Now I was thinking of not baking today but someone ate my last chocolate brownie cluster (dad). So I thought I’m going to bake. I go to the cupboard and check I have pecans. I think I do yes I do. So it’s going to be pecan and cinnamon swirl cake. I go get the recipe book and I found the right one first time woohooo. Next I get all the ingredients out and all the equipment that I will need. Time to start baking.


I weigh out the pecans and put them in the mini chopper. All chopped up I add brown sugar and a heaped teaspoon of cinnamon and mix it all up. I put this to one side. I weigh out the self rising flour the sugar, and butter and put it all in the bowl. I then put the baking power, homemade vanilla extract and eggs in. I mix it all up.


I have already lined the tin and so I pour half the mixture in I then sprinkle over two thirds of the pecan mix. I then put the rest of the cake mix in. I get a butter knife and drag it through the layers in a swirl pattern. I then put the rest of the pecan mix over the top and sprinkle some crushed pecans on top.


I place in the oven at 180 degrees and let it bake for 30 minutes. Once it’s done I take it out the oven and let it cool in the tin for a bit. I then tip it out and cut it into squares. Paws off this is my cake


Until next time happy baking

Scones with a difference

So new day new baking recipe to do. I think it’s going to be fruit scones with a difference.
I weigh out 225g self raising flour 50g butter. I rub them together to create bread crumbs. Next I add 20g sugar, 25g mixed peal and 100g raisins. I mix it all together now for the secret ingredient a good teaspoon of cinnamon. I mix it up now I measure out 100ml of milk and crack an egg in a whisk it up. I pour it all in the bowl and mix it all up.


I put it on to the amazing blue matt and roll it out. I then use a round cutter and cut 11 scones and place them on a baking tray. I then brush the tops with a bit of milk. I put them in a pre heated oven at 200 degrees and bake for 20 minutes. Time for a coffee.
All done now how long will they last.


So to round up
225 g self raising flour
50g butter
20g sugar
25g mixed peal
100g raisins
1 teaspoon cinnamon
1egg
100 ml milk
Until next time happy baking

Cheese, onion mushroom pastries

Right I was looking through my cookbooks on Friday night and I came across this recipe emmental onion and mushroom pastries. I thought why not give it a go but I’m changing it to gouda cheese and using 400g of mushrooms recipe says 200g and I’m using 3 onions (one red, two white).
First things first how do I make the pastry. It’s Danish pastry right. Better read up on this one. OK it takes two days to do. Lucky it’s the weekend, so plenty of time. Shopping Saturday morning to get the few bits I need.


So it’s Saturday been out shopping time to start the pastry. I weigh the strong bread flour, the salt the sugar and put it into the mixing bowl. I then put two 7g packets of yeast, 270ml of full fat milk and 1 egg. I give it a good mix and then I let the mixer with the dough hook kneed it for me. All done. I wrap the dough in cling film and put it in the fridge for about 2 hours.


Two hours up and a coffee later. Time to get the dough out of the fridge. I lightly flour the amazing blue mat and pop the dough on it. I use my knuckles to flatten out the dough. Then I get my rolling pin and roll it out to about 50 x 25 cm rectangle. I get a 250g block of butter out of the fridge and I slice it up and lay the slices over two thirds of the pastry. I bring to unbuttered third over to the middle and then the buttered side into the middle. So, now I have three layers. I wrap it in cling film and put it back in the fridge for 30 minutes.


I get the chilled dough out of the fridge and quarter turn it. I then roll it out into a rectangle 50 x 25cm. I then bring one third to the middle and then the other third so I have three layers again. I wrap it in cling film and place it in the fridge for 30 minutes. I repeat this twice more. On the final one I leave the dough in the fridge over night.


It’s Sunday and it’s sunny time to finish off the pastry. First let’s do the filling I chop the mushrooms up and the onions. I put them in the pan to cook for a little while. I then leave them to cool. So it’s coffee time.


Coffee finished filling cooled. Time to get the pastry out of the fridge. I cut the pastry in half. And put one half to the side. I flour the amazing blue mat. And I roll the dough out to about 43 x 25 cm. I put half the mushroom and onion filling over the pastry I then lay the cheese slices over. I then roll it up onto a tight Swiss roll. I divide the pastry into ten slices. I place each slice on a baking tray lined with baking paper. I do this with the other half of the dough. I then cover them in cling film and let the rise for a hour.


One hour is up. I beat an egg and brush all the pastries with it I then sprinkle cheese over the top and put them in the oven which was pre heated to 180 degrees. I place them in for 20 minutes until they are golden brown. I place them on a wire wrack to cool. They taste so nice. Now who wants one?


I think I might experiment with different cheeses and mushrooms next time
Until next time happy baking

Loafs up

So it’s Saturday and I think I’ll make bread. Now what bread mmmm. I think I’ll go back to basics and do a simple white loaf.


I weigh the strong white flour, salt, sugar out. I use fresh yeast which I prefer over dried yeast. I put the flour in the bowl the salt and sugar on one side and the yeast on the other. I add the olive oil and the water. I mix it all up. I could kneed it by hand but no ill use the mixer with the dough hook. The mixer kneed the dough for me. I cover the bowl with the dough in and leave it for 1 hour.


1 hour later the dough has risen. I take the bread out of the bowl and I knock the air out of it. I then make it in to a sausage shape and place it in the loaf tin. I cover the loaf tin and leave it for 1 hour.


1 hour up. I have pre heated the oven to 230 degrees. I sprinkle some flour over the top of the bread. I then put the bread in the oven for 35 minutes. I then turn it out and leave on a wire rack to cool. Now do I eat some while it’s still warm that is the question
Until next time happy baking

Chocolate brownie clusters yummy

It’s Friday it’s a overcast rainy day. What to do well I could wrap the Christmas presents or I could bake. Which one to do. I like doing both so baking first wrapping after. So what to bake. There are two boxes of icing sugar open in the cupboard. Yeah I know I should of looked in the cupboard first before I opened the other box. Right so to use the nearly empty box up I’ll make chocolate brownie clusters with my twist. I wish this was my own recipe but it’s not its out of one of my many cookbooks. I don’t use this one as much because its American and I can’t always be bothered to find the cups to weigh stuff in. But it is an amazing book and the recipes always come out well


So to make these brownie clusters it’s four simple ingredients egg whites, icing sugar, coco powder and chopped hazelnuts. It’s meant to be walnuts but I don’t have any in so hazelnuts it is.


So whisk the egg whites till it’s a stiff peak. Yes I turned the bowl upside down and it didn’t fall out on my head. Add the icing sugar and coco powder to the bowl and gently fold them in. Once that’s done add the hazelnuts and gently fold them in.

Chocolate gooey mess


Line two baking trays with baking paper. Drop a tablespoon of the mixture on to the tray and do this at about 5 cm apart. I know it looks like it’s not going to work and it will be horrible but when the oven works it’s magic then they look yummy and taste amazing. So, put them in the oven at 170degrees for about 20-25 minutes.

They will work honestly


Let them cool on the baking tray then take them off and eat them. Crunchy on the out side soft and gooey on the inside. Now who wants one.
Until next time happy baking

All done. Where is the ice cream to go with them

Hot hot hot chilli sauce

It’s preserving time. I wonder out to the garden and to the greenhouse. I go pick 15 chilli’s. I have no idea what chilli’s they are as they got mixed up when we planted them. Back in the house I go. I wash them deseed them and chop the storks off. I get a frying pan out and dry fry the chilli’s for a few minutes until they are fragrant. Make sure the kitchen is well ventilated chilli fumes are not good.


I measure out 700ml of water and put it in a saucepan I top and tail three garlic gloves and take the skin off. I but them in the water whole. I then add all the chilli’s in and get it to the boil. And then I let it simmer for 15 minutes.


Once the 15 minutes are up I turn the heat off and let them cool. Once cooled I get the liquidizer out and put 200ml of the water the chilli’s and garlic have been boiling in. I put the chilli’s in. Then I chop 3 tomatoes up and put them in. I add 100ml of cider vinegar. 1 tablespoon of brown sugar, ½ teaspoon of ground cumin, salt, a pinch of allspice and a teaspoon of oregano. I wizz it all up till smooth. I pour it in to a new pan and get it to boil. I then leave it on a rolling boil for 20 minutes. I sterilize 2 jars.
20 minutes are up the sauce has thickened. I pour it in to the jar and it is done. Now if anyone is wondering what I did with the rest of the water from the chilli’ and garlic well I let it cool then I put it in a tub and froze it and I will use it to boil pasta in next time I do pasta or I might add it to stock to give it some extra flavour.


Until next time happy baking

Early sweet mince pies

It’s Thursday morning and I’m baking. You might think it’s to early for sweet mince pies as it’s only October but in our house I make them all year round as there is normally a jar of sweet mince in the cupboard. Also I thought I would make them since I heard the first Christmas song of the year when I was shopping earlier this morning. Its way to early for Christmas songs. Back to baking.


I make the short crust pasty with a twist. So it’s flour, butter, pinch of salt, some vanilla sugar two table spoons of water and a teaspoon of cinnamon. So have you figured out the twist? It’s the vanilla sugar and the cinnamon. Put all in the bowl and mix it up. Pastry done. I Clingfilm it and put it in the fridge for 1hour.


One hour up tuna sandwich ate and a coffee drank. I get amazing blue baking mat out and put the pastry on it. I start rolling it out. I roll it quite thin as that’s how we like pastry in our house. Pastry rolled out time to get the big circle cutter I cut 6 circles out and place them in the greased muffin tin. I then place a good heaped teaspoon of sweet mince ( I poured a good glug of brandy in the sweet mince the night before) in and then cut six smaller circles out. I place the six circles on top. I then use the teaspoon handle to seal the pies up by going round and pressing the base and the top of the pastry together. In the oven they go for about 25 minutes at 200 degrees. I take them out the oven let them sit in the tin for ten minutes pop them out onto a cooling rack. Now how long before they are all eaten.


Mince pies done one very happy dad.


Until next time happy baking

All done

Lemon cake lemon tree

It’s Monday night evening what ever and I’m going to bake a lemon cake and there is a reason for this. Today a nice kind lovely teacher who I work with gave me a lemon tree. She said there are two lemons on it then she said no there are four lemons. When I got in the car to go home there was actually 6 lemons I’m sure these lemons are multiplying when I’m not looking. So, as a thank you I’m making her a lemon cake. Hopefully she’s not reading this because I want it to be a surprise.


So I go hunting for the loaf tin in the cupboard. Found it, it hasn’t moved. I line the tin and pre heat the oven. I weigh the flour, butter and sugar. Put the baking powder in the bowl and three eggs. I grate the lemon zest and juice the lemon. I put the juice in the bowl and it reacts with the baking power ooppps. Ok so I wasn’t meant to put the juice in its meant for the drizzle but I don’t have time to do the drizzle. So in the bowl it goes. I mix it all up and pout it into the loaf tin and put it in the oven for 40 minutes.

Time for a coffee and some cheese cake.
Times up. I leave the cake in the tin for 5 minutes then I turn it out and leave it to cool.


So until next time happy baking.

Made up cheesecake

Right so I had some of the lobster tail filling left and I wondered what I could do. Its got ricotta cheese in Ooooo I know I’ll make oven baked cheese cake. So base got no digestive biscuits, I know ill use the biscoff biscuits I got for my birthday. I smash the biscuits up and put them in the base. I melt some butter and pour it over the smashed biscuits. Put it in the fridge for a hour.

I get it out of the fridge and in put the lobster tail filling on the top of the biscuits. I have pre heated the oven to 190 degree’s and put the cheese cake in for 15 minutes.

It’s all done and tastes amazing. I’m happy I thought of this.


Until next time happy baking

Sfogliatella (Lobster tail)

Its Saturday and so its time to bake. Well this week I was set a challenge and not an easy challenge at that. It all started on Monday morning when my lovely friend the biology teacher brought me in my birthday present.  It was sfogliatella with a white chocolate filling. She challenged me to make them. It got to break time and I googled it and I read that it is also called lobster tail pastry.  Warning bells started going off in my head. Is not this one of the hardest pastries to make. I read a bit more and then I remember one of my cookbooks and reading about this pastry and me saying there is no chance of me ever making that if some professional bakers don’t even attempt it, I must be mad to try it. Now thanks to a certain biology teacher I’m attempting it.

This is what I’m trying to make

So, all week during my breaks and when I get home I read up and watch lots of videos about sfogliatella pastry. Even on a Friday night I’m studying the pastry. I’m not sure if I’m going to be able to do this.

Its Saturday morning a go shopping to get the few bits I need to start this scary challenge (she better not set me anymore challenges). Home I go read the recipe through again. Time to start. I weigh the flour and the honey and put in a bowl add a pinch of salt and the water. I mix it all up and then I kneed it on my nice new shiny baking mat. Kneading this dough is hard work. Dough nice and smooth I wrap it up in cling film and put it in the fridge for one hour

The hour is up I take the pastry out of the fridge. I put the pasta machine on the mixer. I divide the dough up in to four. On the widest setting I put the first dough piece through. I then fold it up and put it through again. I put it trough a few more times till it is smooth. I then drop it down to the next setting and put it through twice. Then I put it on the next setting down and put it throw twice. At this this point the dough is getting really long and it’s only going to get longer and so I get my little step out to help me get all the dough through as it gets longer. The dough tear and so I fold that bit over and pass it through the machine twice more to get it smooth again. I drop it down to the next setting and put it though twice I do this one more time till I get to setting 6 at this point the dough is very long and pretty thin. So, I’m on my step (yes, it’s the niece’s step that she has claimed as hers) the longest thinnest sheet of pastry in my life my arm stretched as high as it will go. I start to feed it through the machine one last time. It is so long and so so thin. I lay it out on the work top and put butter over it and I stretch the pasty and I then start to roll it very tight. I stop and put more butter on then stretch and roll I repeat this until I get to the end of the pastry. I put it to one side and go through the whole pasta machine process again. But this this once it’s done, I get the one I have just rolled, and I roll the next lot of pastry around it. Going through the process of butter it stretch it and roll. I do this whole process with the next two pieces of dough and then I have one big roll of pastry I put one more layer of butter all over it and then I wrap it in cling film and put in the fridge overnight. At this point I really have no hope of it working because that was a very long and at times frustrating process especially when I teared, but I got though it. The biology teacher is in so much trouble my poor pasta machine is over worked and doesn’t want to come out of the box for at least six months.

Its Sunday morning and time to be brave and finish of this pastry. First, I make the filling, so I boil milk sugar and salt. I then add in semolina till its thick. I put the kettle on and this time I am making a coffee as I have to let the mixture cool. One coffee later and the mixture is cool. I then add two tubs of ricotta cheese a big pinch of cinnamon and the seeds of a vanilla pod. Now do not throw out your empty vanilla pod they are very useful, and you can make your own vanilla extract with them. Every time I use a vanilla pod, I then put the empty pod in my jar that has my homemade vanilla extract in. for every pod you put in the vanilla flavour you get. Right back to the filling I put one large egg in and I then mix it all up. I put it to one side.

I get the pastry out of the fridge and I chop off the ends as they are useless. I then chop the pastry up in to 1cm chunks. It looks like it should so that is a bonus. Right now, to the bit I have not been looking forward to.

These little disks now have to come out as cones it put a bit of butter on each side. I slowly use my fingers, greased with butter, to make an impression on the centre to create a cone shape. This is tricky as I don’t want to push the pasty to far and end up with tears in it. I get the cone shape I place a spoon full of the filling and I nip the opening closed. One done 14 to go. This is very time consuming and tricky not all of the cone shapes turn out perfect but this is my first attempt and I think I will give it an other got but this time following a different recipe one from the cookbooks but ill leave the shells hollow and pipe cream in so my mum can try them as she doesn’t like this filling. All the cones are done that was slightly stressful (hope I get lots of cute puppy photos for the stress hint hint) so the oven has pre heated to 190 degrees. I put them in the oven for 30 minutes. I think another cup of coffee is in order. 30 minutes is up and the sfogliatella is done I leave them to cool for a few minutes and then I try one. They taste good pastry needs some work to try and get the layers right but for a first attempt I’m impressed. Now do I take some in to work and share them that is the question, or do I just eat them all to my self that is the question.

So, I think I have completed the challenge hopefully the biology teacher thinks they look ok and I have passed the challenge (hint more cute puppy photos hint). What will her next challenge be please something a bit easier and no not choux pastry I still can’t make it.

Think I might try these again in a month or two. I will let everyone who reads this now be the judge and say if I have passed the challenge.

So until next time happy baking

Rosehip and apple jelly

It’s Sunday and I still have rosehips to use up what do I do with them well I have 10 bottles of syrup so I won’t do that. So, what to do. Ooooo I know rosehip and apple jelly. Right go to the garage and get 8 apples. Weigh the rosehips there’s about 900g. I get a potato masher and mash the rosehips up ok I can’t be bothered to fight with the cupboard to get the food chopper machine out. I cut the apples up the core, pips and skin are all going in. I cut a lemon in half and squeeze out the juice I’ll chuck the lemon in the pan to. So, the rosehips, apple and lemon is in the pan. I put just enough water in to cover everything. I then wait for it to boil and then let it simmer for 1hour.


While it’s simmering away I get the jelly bag out and put it together and get the bowl out. Then I have a coffee and a brownie. 1hour is up. I take it off the heat and spoon it into the jelly bag to drip over night. Do not be tempted to squeeze it as it will make the jelly cloudy and we don’t want that.


It’s Monday I had to go to work so I had to wait till I finished to finish off the jelly. I get home from work and I get rid of the stuff in the jelly bag. I weigh the juice it’s 1.4kg so I add 1.4kg of sugar. I put it on the hob and let it boil. I leave it on a rolling boil for 40 minutes. While I wait I prep the jars and have a coffee and a brownie.
40 minutes is up. I get the jars out of tge oven and start spooning the jelly in to the jars. Jars all full and the lids on and they are all turned upside down to make them air tight. I will turn them the right way up later.
Thank you to my three lovely people that are keeping me supplied in jars.
Until next time happy baking

Bread bread bread

Last post of the day honest. Right I have whey to use so I thought I would make bread. I’m doing a bread I have never done before it’s a white bloomer. So here go’s.


I weigh the flour and salt out add the yeast. Normally you add water but I’m adding the whey to give the bread extra flavor. I mix it all up and I then kneed it well I don’t the magic machine with the dough hook. I then put cling film over and leave it for 3 whole hours that’s a very long time. But I make lasagna in between.


Three hours are up I tip the bread out on a floured surface and knock all the air out of it. I then mold it in to a sausage shape and put it on a baking tray and cover it with cling film for an other 1 hour. Luckily I can write the other blogs while I wait. One hour is up and I take the cling film off and I use a knife and slash the bread four times. I then put it in the oven for 25 minutes at 220 degrees. After 25 minutes I then turn the oven down to 200 degrees for 15 minutes. Once it’s done I put it on a wire rack and let it cool. I’m so tempted to cut some off and but butter on it and eat it but I don’t.
So until next time happy baking

Yum yum

Crazy lasagne

So I made cheese yesterday and pasta today there was a reason for this and this is it. I’m making lasagna. Well the pasta was resting in the fridge while I made the sauce. First go up the garden pick the baby celery, peppers and get some onions out of the garage. In the house I go. I wash all my goodies from the garden. I chop the celery and onions (1 red and 1 white) up. Put them in the pan to soften while I do the rest.

I boil the kettle and pour it over the dried mushrooms to rehydrate them. I chop some fresh mushrooms and the peppers. I top and tail the garlic and leave it to one side ill grate it in the pan later. I get some sun dried tomato’s and chop them up to add a little bit more flavor. Right I get the mushrooms out of the water and chop them up. I slowly add the mushroom water to the onions and celery. I then put the mince in and let that brown. I then grate in the garlic and give it a good mix.
Right so here is where I go a little crazy. Over the summer I made some pesto rosso basically tomato pesto. I have had my trusty taste tester try it and they both like it (thank you to my friend the biology teacher and my friend the cop). So, I put a tablespoon of the pesto in and give it a good mix. I then add the mushrooms, tomatoes and peppers and let them all cook together for a little bit. I then add three tablespoon of tomato puree, two tins of chopped tomato’s and a few drops of Worcester sauce. Here is where you can add red wine but I’m not I’m go to do some thing slightly bonkers. You know the whey from yesterday well I’m going to add 200ml of it to pan. I add some dried basil and some black pepper. I boil it up and then let it simmer for about 45 minutes.


While that was cooking away I played with the pasta. Once the pasta was done I start on the white sauce. So I melt 50g butter then add 50g of plain flour and mix it together. Forgot to say I warmed the 600ml of milk in the microwave while I was doing this. I slowly add the warmed milk to the pan storing all the time. The lumps will go honest. Now once all the milk is added this is when I start panicking thinking its not going to thicken up I have ruined it and I’ll have to start again but by unicorn magic it thickens up. I can relax again. I add 50g of Parmesan and a teaspoon of my homemade mustard that I made over the summer. White sauce done. Meat sauce done pasta done.

No it’s to thin its just milk
All done


Right let’s make is lasagne. I put the meat sauce in first and the place the pasta sheets on top. Crazy time again I get the harissa paste I made over the summer out and brush it on to the pasta sheets. I only do this on this layer as I only want a little heat not a lot. I then get the queso blanco out and put some of this on the pasta sheets. I then pour the white sauce over. I repeat this two more time minus the harissa paste. Lasagne done but wait I new some good old orange cheese so I grate some on and put a sprinkle of oregano. I put it in the oven for about 1 hour.
It’s all done doesn’t it look nice that is my lunch for the week at work. Maybe there might be some left over to freeze or I might be nice and drop some on someone’s desk.
Until next time happy baking

So yummy
Perfect

Pasta time

So, here we go again. This time is pasta. Home made pasta is amazing and it’s so simple. Flour and eggs. For every 100g of flour you add one egg.

So I did two hundred grams of flour and two eggs. This will be enough for what I need. I add a teaspoon of paprika to make it a bit more interesting. Mix it together with your hands and the dough comes together.
I wrap it up in some cling film and put it in the fridge for a hour.

After a hour I get it out cut it in half and now I get to play with the pasta machine. I set it on the widest setting and I pass the dough through the machine. It comes out OK. I pass it through again then I change the setting to the next one down. I put it through twice again. I do the same for the next two settings. And the pasta comes out nice and smooth.


I start on the other half of the dough. I put it through and it splits so I roll it together and put it through again splits again sometimes it does this do I just keep folding it and tolling it and putting it through at the lowest setting till it starts to play nice. Finally it’s playing nice and I go through the same process as the first dough.
Pasta all done now you will have to wait till the next post to see what I’m doing with it
So until next time happy baking

My pasta
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