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Ron Dough
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« Reply #1695 on: 22:08:18, 22-03-2008 » |
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My wife's cooking...........
In a pot or in the oven? |
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increpatio
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« Reply #1696 on: 23:18:53, 22-03-2008 » |
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My wife's cooking...........
In a pot or in the oven? Maybe she's in the 'george foreman'  |
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Don Basilio
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« Reply #1697 on: 09:23:48, 23-03-2008 » |
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My Easter loaves:  Elizabeth David's rice bread, and more successful than much of my baking. The rice means they keep better than other bread. They rose nicely, which means I got the yeast right for a change. Liver and bacon around midnight on returning from church yesterday evening. |
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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increpatio
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« Reply #1698 on: 12:20:31, 23-03-2008 » |
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Six hobs!
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Mary Chambers
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« Reply #1699 on: 13:17:00, 23-03-2008 » |
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I have felt so ill after looking at message #1693 that I've been unable to contribute to this thread  . Those Easter loaves do look beautiful, however. |
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Il Grande Inquisitor
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« Reply #1700 on: 13:47:14, 23-03-2008 » |
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This Easter Sunday, I've treated myself to a small rack of lamb, which was absolutely delicious - pink and tender. Roast potatoes were crisp on the outside, fluffy inside.
All accompanied by the strains of Vaughan Williams' chamber music and the rattle of hailstones on the windows!
Homemade Simnel cake for later this afternoon!
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Our chief weapon is surprise...surprise and fear...fear and surprise.... Our two weapons are fear and surprise...and ruthless efficiency
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Don Basilio
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« Reply #1701 on: 13:55:28, 23-03-2008 » |
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Six hobs!
One hob. Six burners. |
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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increpatio
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« Reply #1702 on: 14:20:07, 23-03-2008 » |
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If you like pulses there are some lovely Middle Eastern soups like red bean and spinach, walnut and chickpea, lentil and spinach. Shout if you want any of those recipes
I'd like to re-shout my desire to see this walnut and chickpea soup Antheil. I think I'm going to try the French Walnut soup recipe here presently. I was very tempted to guesstimate the quantities from the picture of the walnut soup recipe outlined here, but I decided I'd be better just getting my hands on the actual recipe (it's probably in the college library), given how amazing it might be. Six hobs!
One hob. Six burners. Touche! |
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Antheil
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« Reply #1703 on: 14:20:20, 23-03-2008 » |
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Six hobs!
One hob. Six burners. From henceforth he shall be known as Don "Six Burners" Basilio Seriously, that bread looked wonderful, care to post the recipe? Arghh! IGI has Simnel Cake. I do not have Simnel Cake. I am not happy due to lack of said cake decorating my plate!  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Antheil
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« Reply #1704 on: 14:42:54, 23-03-2008 » |
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Inky, only quick, have to watch The Passion, forgot I said I would give the recipe for Cevisli Nokhud Corbasi
Chickpeas (tinned or previously soaked and cooked), water (stock if you prefer), butter, chopped onion, sliced carrots, diced potatoes, small amount of chilli, salt, chopped parsely, lemon juice, chopped walnuts.
Melt butter, add onion cook until turning golden. Add chickpeas and water or stock, add vegs, chilli and simmer 20 mins until vegs tender, add parsley, lemon and nuts. Simmer for 5 mins. Serve garnished with slices of lemon and some flatbread. You could float some garlic yoghurt on it if you wish. Nom, Nom. Nom.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Don Basilio
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« Reply #1705 on: 14:51:57, 23-03-2008 » |
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Antheil
The recipe is from the wonderful Elizabeth David English Bread and Yeast Cookery.
I don't know why they came out looking so crusty. The Chi Rho on top is my little embellishment for Easter.
I use pudding rice, although David says any will do. You boil the rice in 3 times its volume of water, until the rice has absorbed the water then mix with the flour, yeast and water and knead.
Once the dough is risen, knead again and form the loaves. This is where I form my Chi Rho with a roll of dough. Let them rise and bake as follows:
230 C, gas mark 8 for 15 minutes
205 C gas mark 6 for 15 minutes
With oven gloves, take them out of oven and tin, and balance them upside down on the tin. Return to oven, and bake a further 15 minutes at the same temperature. This means you get a crust all over.
Then remove from oven. I photographed them soon after, still on their tins.
I made two loaves using double quantities. The proportions for one loaf are 85 grams rice, in 3 time its volume of water (which it absorbs) 500 grams white bread flour, 15 grams (1/2 oz) yeast, about quarter litre water.
I am a pretty sloppy baker, but if you want my lazy comments on basic baking technique, I am happy to oblige.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Andy D
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« Reply #1706 on: 15:06:40, 23-03-2008 » |
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Chocoholics amongst you might like to look at this "They served us the mole with Mexican rice (which is lovely and moist, fried and then cooked in a tomato and onion sauce), refried beans and with thick, soft and slightly charred tortillas. The handmade tortillas were slapped onto the sides of a clay oven and after they had puffed up, they were peeled off and passed over to us, steaming hot in little baskets covered with embroidered napkins. Be very careful when you eat mole. Mole, in a tortilla and in the hands of an amateur, will drip and stain forever."
Yikes! |
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increpatio
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« Reply #1707 on: 15:22:53, 23-03-2008 » |
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Inky, only quick, have to watch The Passion, forgot I said I would give the recipe for Cevisli Nokhud Corbasi
Chickpeas (tinned or previously soaked and cooked), water (stock if you prefer), butter, chopped onion, sliced carrots, diced potatoes, small amount of chilli, salt, chopped parsely, lemon juice, chopped walnuts.
Melt butter, add onion cook until turning golden. Add chickpeas and water or stock, add vegs, chilli and simmer 20 mins until vegs tender, add parsley, lemon and nuts. Simmer for 5 mins. Serve garnished with slices of lemon and some flatbread. You could float some garlic yoghurt on it if you wish. Nom, Nom. Nom.
Ah; nice and simple; hopefully it'll find its way to a bowl near me sometime this week. Enjoy the Passion! |
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strinasacchi
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« Reply #1708 on: 15:45:35, 23-03-2008 » |
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Mmm, I love a good mole (that's mol-lé, of course, to avoid confusion with Badger and Ratty's friend), but they're very hard to find or make in this country. I wonder if that's because it's very difficult to find chocolate with no sugar in. Every mole I've tried over here, even the passable ones, have been too sweet. I've read recipes that call for 85% cocoa solids dark chocolate, but even that will be too sweet for a good mole.
In the States virtually every supermarket sells slabs of "Baker's Chocolate" - as a child I once made the mistake of sneaking a bite. Horribly bitter, no sweetness whatsover. But very useful as a cooking/baking ingredient, so you can control how sweet (or not) you want things to be.
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Mary Chambers
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« Reply #1709 on: 16:17:34, 23-03-2008 » |
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Mmm, I love a good mole (that's mol-lé, of course, to avoid confusion with Badger and Ratty's friend).
Thank heavens for that! |
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