All Things Baking

[765489]

Looking forward to the photo

[Osciiboscii]

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[CuisleBeat]

For those who have an excess of apples (or rhubarb) they freeze really well IMO. I core and section our apples(using a gadget that does both at the same time), toss in lemon juice and bag them with a vacuum packing machine.

Before I had either the cutting/coring gadget (which is cheap) or the vacuum packer I did them by hand with a knife and flat packed in normal freezer bags. Having a decent size freezer is key, of course, as it's not worth doing this if it uses up all your space.

I'm still using last year's apples for a variety of bakes, including tarts, apple cake, crumbles and apple pancakes. They have probably deteriorated slightly by now, but still make excellent desserts.

Neither my apples nor my rhubarb have had great harvests this year in comparison to other years, but that happens.

[Del.Monte]

My comfort treat - 'Annie Grant's Shortbread'. It took a long time and a lot of frustrating failures before I finally got shortbread making sorted out - this batch whipped-up in my overheated kitchen this evening should be very edible tomorrow. I cut the slices in a hurry hence the uneven sizes. This recipe contains the magic ingredient - cornflour - before I was given the recipe by the aforementioned Annie Grant every batch that I made were edible but potential teeth breakers! I used to make with all organic ingredients but they have become impossible to get in Enniscorthy - I suppose I'm lucky to even be able to buy flour.

[kadman]

Some lovely looking treats for sure.

[Osciiboscii]

[Del.Monte]

Pigging out tonight with freshly baked white scones and smoked salmon. I used to make perfect rounded scones - carefully rolled and cut with a glass - too much messing and handling. Now I get a quicker, fluffier result and a lot less messing with cut-off scraps.

[CuisleBeat]

Pigging out tonight with freshly baked white scones and smoked salmon. I used to make perfect rounded scones - carefully rolled and cut with a glass - too much messing and handling. Now I get a quicker, fluffier result and a lot less messing with cut-off scraps.

I agree, especially if cutting and re-rolling, as that toughens the dough resulting in chewy scones. Lately, I've been using another way of making scones that's similarly easy and quick. I form a round (like an Irish scone bread loaf) and cut that into triangles. No mess, no fuss, no re-rolling

[765489]

Right.....I wonder if they'd be a success in a tart? Anyway, basic pastry, enough for one tart with scraps left over (which i keep and freeze till there's enough for another tart) 10 oz flour/5oz butter. Cut butter into tiny cubes and rub into flour. Sometimes i replace 1oz flour with either semina or ground rice. Add half a small glass of water and bring together. You might need more water.

Right, it's made and in the oven. Hopefully I don't burn the house down. Or the plate doesn't crack.

[Osciiboscii]

I'll put on the kettle so...

[765489]

I'll put on the kettle so...

How long do I leave it in for OB if you don't mind me asking. I had it at 200 but turned it down to 180. In since 9.10pm.

[silverbirch]

How long do I leave it in for OB if you don't mind me asking. I had it at 200 but turned it down to 180. In since 9.10pm.

Pics or it didn't happen

[765489]

Pics or it didn't happen

It's nearly 10pm and its turning brown... done ? There's liquid coming out of it ha

[Osciiboscii]

Oops...only saw this now....should be done

[Osciiboscii]

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..tea's ready

[765489]

Drum roll... ncdjd's first apple tart with thanks to Osciiboscii's guidance. I'll be scoffing half of this in the morning for breakfast. Needs more sugar. I'll be looking out for some blackberries for the next one.

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[765489]

Pastry is lovely and buttery. I'm not sure how much is going to be left come morning. Slowly getting stuck into it ha

[Osciiboscii]

Looks yum .

[765489]

The pastry was too thick and not enough apples in it. I'll try another on during the week. Need to go out now and work it off ha.

[Osciiboscii]

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Today's bread, today

[CuisleBeat]

Home made bread is hard to beat! These loaves look delicious.
I've taken to using a pizza stone lately to bake the traditional round soda and wholemeal loaves. Pre-heated in the oven it makes a great job.

[Osciiboscii]

Thanks CB - it's a Darina Allen recipe, and 3 pans fit on 1 shelf of the Rayburn. I make my own kefir and use that instead of buttermilk. Yes, preheating a baking sheet before baking scones works too.

[Osciiboscii]

So who else made what today?

[dawg]

So who else made what today?

Because Del.monte mentioned The Stones elsewhere this came up



Anyone else rely on Delia Smith's cookery course for all thing cooking ?


The cake on that Stones album cover was, of course, made by Delia

[Osciiboscii]

Ya, I have Delia's complete cookery course, fairly battered now. My favourite Christmas ccoking book is Darina's Simply Delicious Christmas. Having said that, my puddings recipe is a closely guarded handed down recipe . First batch ready for steaming today