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Saturday, 23 May 2015

Date and Coconut Bread




'Bread with bits' was the challenge from Jen at Jen's Food and Michelle at Utterly Scrummy Food for Families for the May Bready Steady Go!  The Bread with Bits challenge is hosted at Utterly Scrummy Food for Families

Now you might not think this bread I made had many bits in it, they are certainly not obvious but you can certainly taste them because this is Date and Coconut Bread.  I seemed to have a surfeit of dates in my cupboard and some dessicated coconut I'd bought for another recipe, it seems like a good combination to go with and I was right.  The bread is slightly sweet but not overpoweringly so.  It is fabulous just with butter or as toast with marmalade, but would also work with cheese or with a soup like butternut squash or parsnip where there is already some sweetness.

Date and Coconut Bread 
makes a 450g (1 lb) loaf

130g strong white flour
130g wholemeal flour
1 1/2 tsp fast action yeast
4 tbsp chopped dates
4 tbsp dessicated coconut
1 egg
3 tbsp water
65ml milk
1 tbsp butter
2 tbsp honey
1 tsp ground allspice
1 tsp salt.

I made my loaf in the bread maker using the programme for fruit bread.  This meant simply adding all the ingredients except the dates and coconut and using the fruit and nut dispenser to automatically add them in later.

If you are making your bread without a bread machine, then here are the instructions:

  1. Mix all ingredients, apart from the dates and coconut, in a large bowl. Make sure  the yeast does not come into direct contact with the salt when you  first add them to the bowl.
  2. Knead well until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
  3. Add the dates and coconut  to the dough and knead again for 5 minutes until they are mixed through the dough.
  4. Either shape and place into a 450g (1 lb) tin or form into a round and place on a baking tray, leave to prove for an hour in a warm place.
  5. Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.



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Monday, 6 April 2015

Bola de Caco - Traditional Bread from Madeira


I've recently return from a holiday (vacation) on the beautiful island of Madeira.  After the first day of rain and mist, the sun shone and we really enjoyed the island and, of course, the food.  As it is an island there was a lot of fish which we love, but today I am sharing with you a recipe for the local bread, Bola de Caco.  We were served this little round loaf as garlic bread on several occasions, but I also saw it sold from a stall as a sandwich snack.

Bola de Caco Garlic Bread served with fresh cheese and olives, eaten in a restaurant overlooking the Marina at Funchal. 
On our return, I did a little research and found that one of the ingredients in Bola de Caco is sweet potato, although I think their sweet potato must be less orange as the bread was not as coloured as mine.  Some recipes suggested a sour dough, but I didn't have time to wait, so my version is a fast action yeast version.  I have kept faithful to the method of baking which is in a pan, so it's a bit like a cross between a tattie scone and a giant English Muffin.

Bola de Caco

Ingredients:
500g plain flour (not strong bread flour)
7g sachet Fast Action Yeast
200 grams sweet potatoes, (about 2)
1/2 tsp salt
1/2 tsp freshly ground pepper
350ml warm water

Method:


  • Bake the sweet potatoes, either in the oven for about 30-40 minutes or in the microwave for 8-10 minutes (timings depend on size of sweet potatoes). Once cooked until soft, scoop out the flesh and mash until smooth.
  • Combine the sweet potatoes with the other ingredients and enough warm water to make a very soft, wet dough. Using one hand, bring all the ingredients together and mix thoroughly for 5-10 minutes or until dough becomes elastic.
  • Cover dough loosely with cling film and leave in a warm place for 30 minutes.
  • Divide the mixture into 4 equal portions. Oil your hands, so they don't stick to the dough, shape into flattened rounds and set aside to prove for another 30 minutes, covered with a damp towel.
  • Melt a little butter in a small, high sided pan (or whatever kind of pan you have) and cook each round over a low heat for 8-10 minutes on each side until browned and cooked through.
  • Repeat process with remaining bread, keeping the cooked Bola soft by covering with a clean tea towel on a cooling rack.

1. baking the Bola de Caco in the pan (a smaller high sided pan is recommended but I don't have one)
2. The dough on it's second rise
3. Texture of the bread which is slightly chewy on the outside but soft and light inside.
4. The bread rounds cooling.

I was surprised how easy it was to make the Bola de Caco and pleased that they cooked all the way through.  As you can see above, this little bread also makes a great bacon butty!


I'm entering the Bola de Caco for the new Bread based linky "Bready Steady Go" the brainchild of Jen from Jen's Food and Michelle from Utterly Scrummy Food for Families

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Friday, 7 November 2014

Muesli Rolls and a #review of Bread by Dean Brettschneider


Do you remember the lovely Pie book by Dean Brettschneider?  Well he's done it again, this time Dean has created a superb book of Bread, as he says in the introduction "passion is my main ingredient" and that passion certainly comes through.

The book begins with an informative chapter on the History of Bread Making.  Starting with the Egyptians through the spread of wheat from the western half of Asia through to Europe and Africa  and on to the middle ages and the regulation of bread.  The skill, craft and art of the baker has been admired throughout history, there may be more science now, but the principles are still the same.

Ingredients come next and if you ever wonder about the different types of flour, their properties and which to use for what, this is the book for you. Equipment is also comprehensively covered, most of it is already available in your kitchen with a few added extras like a proofing cabinet, hot rocks and chain, apparently the preferred method for creating steam for baking crusty breads!

We all need a little Bread Know How starting with the 11 basic steps in making and baking breads, this comes with step by step photographs and includes different ways to mould bread e.g. baguette, small rolls.  Sourdough can strike fear into an amateur baker's heart but Dean is there to guide you through the chemistry behind this natural yeast to give you a good understanding before you move on to the recipes.

Savoury Breads and Sourdoughs includes Turkish Pide, Beetroot and Thyme Baguettes, Dean's Sourdough, Polenta Petites Boules, Onion Fougasse, Cheese, Bacon and Onion Paves, Carrot and Coriander Ciabatta and Potato and Rosemary Focaccia and many more.

Grainy and Healthy Breads includes Dark Beer, Walnut and Cranberry Rolls, Gluten-free Bread, I love the sound of Vine Fruit, Treacle and Rosemary Sourdough and Muesli Rolls (see recipe below)

Quick Breads and Scones try the Spinach, Pumpkin, Cumin and Feta Damper, it's a meal in itself and I'm definitely going to try the Garden Vegetable, Cheese and Hidden Egg Savoury Muffins, a bit like a Scotch Egg but with Muffin round it rather than sausage meat.

Festive breads come from all around the world, Swedish Christmas Rye Crackers are a favourite of mine, they have big holes in the middle where they are traditionally baked on a pole.  For a sweet treat there is Dresden  Christmas Stollen and Panforte.

Not quite Bread a novel idea to have 'not bread' in a bread book, but worth it for recipes like Wholemeal Spicy Lavash-style Crackers, Danish Smorrebrod (oh yes!)step by step Danish Pastries and oh my goodness Spiced Chocolate, Cointreau and Sour Cherry Bread Pudding (faints).

Sweet Breads bring us more of the good stuff with a Chocolate Chip Brioche Breakfast Plait, Cinnamon and Raisin Toast Bread and NYC Sticky Pecan Buns, a decadent treat.

Basic Recipes is where you will find all  the things you need to know about Sourdough Levain (day by day), glazes, icing, creme patissiere, Swiss buttercream and Cream Chantilly.  Not to mention Cramelised Onion Decorating Dough and homemade raspberry jam.

Weights Measures and Temperatures are clearly laid out with tables for pretty much everything you will need.

Formulas (should that not be Formulae?) now this is a good chapter even if it does involve sums!  How to scale ingredients, balance recipes and the secret of Bakers' percentages.

The Glossary has many of the baking terminology that can confuse, all explained in a couple of pages.

Who is it for? This book would suit beginners, with the step by step photo instructions and also those who want to expand their bread making skills and repertoire with demanding breads like sourdough and sweet breads.

Pros: Really clear instructions, a well laid out book, beautiful photographs and inventive recipes.

Cons: There are quite a lot of non-yeasted recipes, I don't mind this and they are great ideas, but may be a no no for purists.

The Verdict: I have quite a few Bread books and have reviewed some here on the blog.  I did wonder if I would see anything new or different in this book from Dean Brettschneider, I think it is worth a place on my bookshelf and I suspect some of the others may be ousted!


Muesli Rolls makes 15
450g (2 3/4 cups)strong bread flour
50g (1/3 cup) wholemeal or whole wheat flour
40g (1/2 cup) jumbo rolled oats
8g 2 3/4 tsp instant dry yeast
10g (2 tsp) salt
30g (1 1/2 tbsp) treacle (blackstrap molasses)
20g (1 tbsp) honey
20ml (4 tsp) olive oil
370ml (1 1/2 cups) water
40g (scant 1/2 cup) walnut pieces, chopped into small pieces
30g (3 tbsp) linseeds (flaxseeds)
20g (2 1/4 tsp) sesame seeds
80g (1/2 cup) sunflower seeds
80g (2/3 cup) pumpkin seeds
40g (1/3 cup) dried cranberries
40g (1/4 cup) dried apricots, cut into pieces
80g (1/2 cup) small chocolate drops or chocolate chips (optional)
100g (1 generous cup) jumbo rolled oats, to decorate

Place flours, oats, yeast, salt and wet ingredients in a large mixing bowl.  Using a wooden spoon, combine to form a dough.  Tip dough out onto a lightly floured surface and knead for 15 minutes, resting it for 1 minute every 2-3 minutes until dough is smooth and elastic. Check dough throughout kneading for stickiness; add a little more water or flour if necessary to achieve a soft dough that's  not too firm.

Add walnuts, seeds, dried fruit and chocolate(if desired). Knead until well incorporated and combined into dough.  Place dough in  a lightly oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for approximately  1 1/2, until dough has doubled in size. Gently knock back dough in bowl by folding it back onto itself several times. Cover again and leave for a further 30 minutes.

Tip dough upside down onto a lightly floured work surface.  Sprinkle flour over top of dough (which was on the bottom of the bowl).  Very carefully turn dough over and gently flatten to 2cm (3/4 in) thick.  Using a dough scarper or large chef's knife, cut dough into 7cm (2 3/4in) squares.  Using a pastry brush, brush the tops with water, Sprinkle entire surface of each roll with rolled oats, and pat down gently to stick them on.

Line a baking tray (cookie sheet) with baking (parchment) paper.  Place rolls onto lined tray (sheet), leaving a 2-3cm (3/4-11/4in) gap between each roll.  Cover with clingfilm (plastic wrap) and leave to prove for 30-45 minutes, depending on room temperature.

Place rolls on baking tray (cookie sheet) in a preheated 230C/450F/Gas 8 oven, apply steam and quickly close oven door.  Bake for 20-25 minutes, turning tray around halfway through baking if needed Remove rolls from oven and place on a wire rack to cool.

The rolls are quite dense in texture but full of flavour, they are particularly good toasted.

Bread by Global Baker, Dean Brettschneider
Published by Jacqui Small 
www.jacquismallpub.com
@JacquiSmallPub
RRP £25 

To order Bread at the discounted price of £20.00 including p&p* (RRP: £25.00), telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG232. 
*UK ONLY - Please add £2.50 if ordering from overseas.

I was provided with a copy of Bread to review, I was not paid and all opinions are my own. 




I'm entering the Muesli Rolls for Bake of the Week at Casa Costello.

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Tuesday, 28 October 2014

Crock-pot Bread and Food Warmer Soup in Crocktober


Today Crocktober took a turn for the worse and a turn for the better!  The weather outside was frightful, cue for a song, strong winds, torrential rain and so so dark.  I battled my way into work against the elements, well between the house and the car and the car and the office at the other end.  But I knew that inside my trusty tote bag was a a secret weapon...my Crock-pot Food Warmer.

You just fill the Crock-pot Food Warmer with pre-cooked food, in my case soup, and plug it in two to three hours before you want to eat and it slowly warms your food.  I have to say I was a little sceptical about the benefits of this gadget.  It's quite bulky and wouldn't be so convenient if you had to commute by train or bus, the other thing is that we have a microwave in our kitchen at work, so I wondered if it would be worth carrying it in when I can easily heat my food in the microwave.

However I was wrong, my cynicism was misplaced because, after two hours, the soup was at the perfect temperature with no hot or cold spots. There were no foodie smells escaping into the room either and the soup tasted much better than it usually does when I heat it in the microwave.


The home made Cream of Vegetable Soup (leeks, carrots, celery, stock and milk) was made in the Pressure Cooker but could have been made in the Crock-pot, it's just that it was busy cooking the bread that accompanied my soup.

It was Lucy at Baking Queen 74 who put me on to baking bread in my Crock-pot.  I started, as she did, with a Wrights Bread Mix, but having seen how well it worked I will be extending this to bread flour, yeast and water, it was just so easy, in many ways even easier than the bread machine and no mixy-pokey thing sticking into the bottom of the bread leaving a big hole when you take it out.



After mixing and kneading, pop the dough into the Crock-pot, lined with baking parchment,  on low for an hour to rise, then an hour and 45 minutes on high to bake the bread. The bread isn't crisp on the outside, it's slightly steamed, but it was very tasty and went brilliantly with the vegetable soup.


Share the love of slow cooking in your Crock-Pot with the Crocktober Community on Facebook

Thanks to Crock-pot for providing me with a Countdown Electronic Crock-pot and Crock-pot Food Warmer, I was not paid for this post and all opinions are my own..

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Tuesday, 25 June 2013

Beautiful Blue Bread Bin

My mum used to have a metal bread bin in the 1960s but it wasn't as pretty as this one! As well as looking good it's also a really good size as you can see below. That is a large loaf from the bread maker, so I recokon you could store couple of sliced loaves or one loaf and some rolls or other items like bagels or croissants in this bread bin. 

I was particularly attracted to this Shutter Blue bread bin from Garden Trading because it goes so well with my kitchen.  Garden Trading have the same bread bin in Flint (soft grey), Clay (off white) and Slate (dark grey) so there is sure to be one which would go well in your kitchen too.  You can also get the powder coated steel bread bin as part of a set with tea, coffee and sugar tins, which would make a lovely gift for a wedding or house warming.

The focus of Garden Trading is to design and produce functional everyday accessories and lighting for the home and garden.  Go and have a look they have so many high quality, stylish things you will want for your own home and garden or that would be perfect for gifts.

The powder coated steel bread bin from Garden Trading costs £28

Many thanks to Sophie for the opportunity to review the Shutter Blue bread bin.  I was not paid to write this review and all opinions are my own.

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Sunday, 2 June 2013

Credit Crunch Munch - The May 2013 Round Up


Many thanks to Helen at Fuss Free Flavours and Camilla at Fab Food 4 All for giving me the opportunity to host this challenge and for their unfailing support in retweeting and promoting this event.

Let's start with the 'staff of life' that lovely Italian sandwich bread, so much cheaper to make than to buy, it's a Ciabatta brought to us from Utterly Scrummy

 A sweet treat baked up from bits and pieces found in the kitchen by Blue Kitchen Bakes  and transformed into Cranberry and Cinnamon Cupcakes with Chocolate Maple Buttercream

In Elizabeth's Kitchen we have a little bit of Canadian heritage cooking with this frugal Sweet and Sour Meatball recipe, made with store cupboard ingredients. It looks great and any recipe handed down over generations has to be good!

 Don't these Mexican Chili Salad Wraps look so fresh and delicious?  They are made with a can of mixed beans, some spices and an avocado.  Great dish from The Taste Space.

 Here is an old favourite from me, it's ideal for using up those dodgy carrots in the bottom of the fridge 'Carrot and Tomato Soup'. 

Having cleared out most of the food before a camping holiday, Anneli from Delicieux created 'Stroke of Genius Asparagus parcels' from the ingredients she had left.  They proved to be a smash hit and will be featuring on her menu again very soon.

 
 Michelle at Utterly Scrummy used the rhubarb from her shared allotment to make some delicious Rhubarb and Vanilla Jam

As one of the hosts of Credit Crunch Munch, Camilla at Fab Food 4 All is full of money saving ideas and frugal recipes.  This one is Chilli, Bacon and Chickpea Pasta which is one of her 'signature' dishes.


I keep saying I'm going to make gnocchi, but still haven't got around to doing it!  Jane at Onions and Paper has made a fabulous dish of Butternut Gnocchi with brown butter and sage, it certainly looks tempting.

Another one from me, a Credit Crunch Munch Omelette using left overs to make a meal.

This rich French Onion soup inspired by the book Delicatessen  is the entry from Caroline at Caroline Makes

Another Fab Food 4 All recipe, this is Chocolate Drizzle Flapjack, doesn't that look good!

I love the look of these Superfood Pancakes especially covered as they are in lovely maple syrup, thanks to A Kick at the Pantry Door for this treat.

Smoked Salmon Fishcakes are described by Chez Foti as 'a cinch to make and a fast cinch at that'. I'm a huge fan of smoked salmon so these would suit me very well.

A Fab Food 4 All Rhubarb Compote combines  perfectly with Greek Yogurt and Meringues and also, but separately, with semolina.


This Cajun Spiced Black Bean & Sweet Potato Burger is the incredible invention of Jac at Tinned Tomatoes and meets all the vegetarian and vegan requirements.

A classic Italian dish of Spaghetti Puttanesca with a Fiery twist, from Jacqueline at How to be a Gourmand, what a lovely fresh looking dish.


Just look at this dish, how incredible does that look?  It's a Wild Garlic Minestrone Soup from Chip Butties and Noodle Soup. 


Choclette at Chocolate Log Blog pushed the boundaries of Best Before with a successful Mango and Chocolate Cake.

Another Gnocchi recipe, this time a Sweet Potato with Chorizo and Sauce Vierge another winner from Anneli at Delicieux

A lovely warming Pork and Sausage Stew is served up to guests at Riverside Baking.

Golden Syrup Dumplings are such a simple and inexpensive way to create a comforting treat.  Hats off to Green Gourmet Giraffe for sharing this lovely dish with us.

 I have a bit of a thing about foraging so love the idea of a Forager's Freebie: Nettle and Wild Garlic Risotto another winner from Chez Foti.

For anyone following the 5:2 diet, or any other diet for that matter, this 111 calorie per bowl, Broccoli and Celery Soup is just the kind of inspiration needed. Thanks to Jac at Tinned Tomatoes for sharing.

Ros, The more than occasional baker, has been rummaging in her store cupboard to come up with these quick and easy Cornflake and Raisin Cookies.


You need a bit of patience to make these incredible Red Lentil Dosas as they are a fermented pancake type of bread, brought to the Credit Crunch Munch by Jen at Blue Kitchen Bakes.

Oh we do love a freebie!  Nicole Bremner spotted some boxes of slightly bruised peaches, about to be thrown out by her greengrocer, and took them home to make this stunning Peach Sorbet.

Having run out of eggs, Michelle at Utterly Scrummy, was undaunted and went on to create this Eggless Banana Bread, which she describes as an enormous banana scone!

This Sausage and Apple Filo Roll is described by JibberJabberUK as a jumbo sausage roll, this is certainly a family friendly recipe for people on a budget.

Beef Stew with Orange and Ginger sounds like a very good idea from Anneli at Delicieux, one I will certainly be bookmarking.

Peach yogurt was the unusual ingredient used by 'Ma Niche' in this Zucchini Bread Loaf fortunately it worked really well and the loaf was enjoyed by all the family.

These sweet Rhubarb Fairy Cakes from Nicole Bremner, finish off our Credit Crunch Munch round up.  Many thanks to everyone who cooked or baked and shared their money saving recipes.

The winner of the Two Greedy Italians, Still Hungry DVD is:

#19 Choclette from Chocolate Log Blog for her Mango and Chocolate Cake.

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