Sunday, 30 November 2008
Monday, 24 November 2008
As you can see, mine didn't quite turn out like the photo on the Guardian website, but they were great anyway! I substituted 75g crystallised stem ginger for the stem ginger in syrup that he specifies and made the method quicker - what can I say, I'm lazy and pouring the melted butter and treacle onto the rest of the ingredients was easier than adding stuff stepwise. It might account for why my biscuits look slightly different to his, it might not!
Chocolate ginger parkin biscuits
125g unsalted butter
2 tbsp black treacle
75g crystallised ginger, diced small (the original recipe states 100g stem ginger)
125g light soft brown sugar
75g rolled oats
100g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
½ tsp mixed spice
100g dark chocolate, chopped
-Bake for about 20 minutes, until barely firm.
These were truly delicious biscuits. The oats added a nice texture - they were chewy all the way through and the treacle added a slight hint of bitterness and depth of flavour. Because there are lots of different components each bite is different - hot from a piece of ginger, smooth from a piece of chocolate, dark and spicy. Really addictive.
Wednesday, 19 November 2008
And a gratuitous picture of the innards, showing the lovely dense texture and chewy crumb. I don't think the changes I made had an adverse effect on the bagels, and I'd do them wholemeal again. I don't think I'd go totally wholemeal - think they'd be a bit heavy, but a 50/50 mix white/wholemeal might work.
Friday, 14 November 2008
As I said before, I was struggling for oven space and time and the bread overproofed massively. So I just pushed it back, rerolled it and let it rise again so that it was ready for the oven at a more convenient time. I think this is perhaps why you can see the 'roll' of the dough so clearly.
It doesn't really taste much different from the normal wholemeal bread I make (apart from being saltier!) so I'm not sure I'd bother with spelt flour again, I think normal wholemeal flour is fine. Perhaps I need to try a different brand of spelt flour. But anyway, the bread is great, make it and enjoy! (Homemade bread makes the best toast..... need I say more).
Tuesday, 11 November 2008
Sunday, 9 November 2008
Mushroom risotto (serves 2)
We had it with a lovely green salad prepared by J; lettuce, spinach and avocado with a vinaigrette dressing, which offsets the rich risotto perfectly and adds a bit of crunch.
Happy bonfire night!!!
Tuesday, 4 November 2008
Sunday, 2 November 2008
So after the dodgy picture of mould, I invite you to take a look at the delicious dense interior of my yummy bagels. I think this is just what bagels should be like (it is cut in half ready for me to make sandwiches) and you can see the lovely shiny crust from the poaching. Bagels are often cooked with toppings such as poppy or sesame seeds, which you could easily add after the poaching step. I just wanted mine plain and simple. One of the classic fillings for bagels has to be cream cheese and smoked salmon, but for the thrifty/fish hating among you, my favourite filling is cream cheese with a grinding of black pepper. What's your favourite filling?