This is about my journey of home baking and preserving and Gardening
Tuesday 19 December 2017
Friday 17 November 2017
scones made this afternoon
Serves: 8
Method
Prep:20min › Cook:12min › Extra time:3min › Ready in:35min
- Preheat oven to 220 C / Gas 7. Grease a baking tray.
- Measure out the flour and salt in a mixing bowl. Add the butter. Rub together with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar and sultanas, if using.
- Add the milk to the mixture and stir everything together. Knead the mixture together with your hands until you have formed a stiff dough.
- Gently roll out the dough until it is 2cm thick. Cut out shapes with round biscuit cutters dipped in flour. Put the scones on a baking tray, brush them with milk
- Bake for 12 to 15 minutes. Leave them on a cooling rack for 5 minutes.
Ingredients
- 225g self raising flour
- 1 pinch salt
- 50g cold butter, cut into pieces
- 25g caster sugar
- 50g sultanas (optional)
- 120ml milk, plus extra for brushing
well just found the blog
well it's been ages since i used this blog came across it when reading a fellow blogger's post so will have to place on my desktop so when doing cooking i can place some photos of my baking i have a wordpress blog https://lindasgardenadventure.blog/
Thursday 15 May 2014
Well i seem to have my baking mojo back again
Normally when I try making bread or crackers its the thumps down their do not turn out the outside looks cooked but inside still uncooked but since last Thursday things have been turning out all right I fine with sponges and cupcakes and muffins
my next challenge will be shortbread and scones
Monday 12 May 2014
Thursday 8 May 2014
For all who like thing from mother nature's garden
Clever and Stinging Nettle Soup
(image from Google )
2 Tablespoons olive oil or butter
1 medium onion, chopped
2 cloves of garlic, crushed
2 bunches of clever, washed of all the sand, trimmed, and
roughly chopped
1 medium bag of stinging nettle, trimmed and cleaned
6 cups of water or stock
3/4 cup half and half
about 1/2 teaspoon nutmeg (add slowly, as nutmeg can
overpower, but you want the essence of the flavour, so don't skimp, either)
2 teaspoons salt
(Eggs, for poaching, if using)
In a soup pot, heat the olive oil or butter and sauté the
onion until translucent, but not brown. Add the garlic, and stir until it turns
soft. Add the clever and the nettle to the pot, stirring so that it wilts. When
it is all wilted, add the water or stock, and bring the soup to a bowl. Lower
the heat, and simmer for about ten minutes, making sure the vegetables are
cooked. Using an immersion blender, puree the soup. Add the half and half, the
salt, and the nutmeg, and simmer until all the flavors are combined.
If you are adding the egg, crack it into the simmering soup,
and cook it until the white is set.
Tuesday 6 May 2014
MY third attemp at bread making
Now this is a new way or method as you completely leave it to mother nature to do the kneading so once you bascily mixed it in the rest is down to mother nature to do the kneading for you
so I thought I would give this a try so far pleased with the results
what you need
6and half cups of flour = 54 oz
3 cups of warm water = 24 oz.
1tsp of salt
2 pk of dried yeast or 2 teaspoons if you have tub of yeast
Now depending on when you want your bread ether start the evening before or after breakfast is up to you
cooked have not cut into it as yet but sounds hollow
oven temp 200 c for 20 mins then put foil over top of your loaf and cook for another 20 mins
it should be cold enough for me to show you the inside of it now
I am very happy bunny and it taste lovely apart from adding different things like onion and cheese I be using this method again please leave a comment down below
my last loaf I did below was cooked on the outside but doughy still on the inside
so I got a bit down and disappointed why what was I doing wrong ?
Friday 2 May 2014
a more easyer way to make bread
https://www.youtube.com/watch?v=yePMpoyXwys&feature=player_detailpage#t=4
here is my loaf I made to day using this method
here is my loaf I made to day using this method
Wednesday 26 March 2014
Orange maralade tealoaf cake
I could of divided this mixture into two loaf tins so it would of only taken a round 30 mins but as I did not it took an hour to cook
Recipe
4 EGGS
8oz of butter
8oz of sugar
8oz of flour (self raising)
bake at 160 - 180 for 60 minis depending weather you have a fan oven or not
even though I had a cake liner take it off as soon as it cooked otherwise you will get a grease bottom
Monday 24 March 2014
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