useful reference Delicious things that we’ve been eating from the internets (and a magazine)
http://cactus.com.au/cartoons.htm Tiger Bread (from Bread magazine)
I can’t find a link to Bread magazine which is frankly a travesty. I can’t imagine that they are entirely without a web presence but it seems that for the time being they have decided to hide their light under a bushel. Or my Google-fu is weak, which is entirely possible.
great post to read The only extraordinary ingredient to this loaf is the rice flour in the crust, but thanks to some recipe or other we had a barely touched packet lingering at the back of the cupboard just waiting to be discovered and put to use. On a complete tangent, wouldn’t it be great if flour companies could take a leaf out of the jam pot cookbook and make little ‘sample’ sizes of unusual flour, 100g or so, so that you could try out whatever it was that made me buy rice flour, buckwheat, or dark rye in the first place (to name but a few) without my spending the rest of its sell by date wondering how to use it up or justify the cupboard space.
my review here Anyway, the bread. Delicious to eat and incredibly tactile to make. After shaping a nice white bread dough you mix together rice flour, plain flour, a little yeast, salt, sugar and some water to make something that’s supposed to resemble wallpaper paste. I’ve never wallpapered so I went for ‘gloop’, vaguely reminiscent of something we used to play with at playschool that involved water and shredded paper; was it a glue? Then you smother this nice smooth dough with a thick layer of the gritty gloop and bake it.
see url and lo – wallpaper paste becomes tiger (or “gi-giraffe” according to Kitty)
binari recensioni possibilità di proiettile
It’s beautiful to look at, and as I said, disappears at a rate of knots, but is almost impossible to slice neatly, which may account for the speed of dispatch. Next time I’m going to use a bread tin and just wallpaper the top of it. Less fun, slightly more practical -oh dear, that sounds worryingly grown up.
http://stamparija-rankovic.com/?prilko=how-to-buy-Priligy-in-Peoria-Illinois&d60=24 Kitty adores carrots. I am certain that she will be able to see well in the dark or have curly hair or whatever it’s supposed to be; this little girl puts them away in preference even to roast potatoes (although I think I saw the Yorkshire Pudding start to edge it last Sunday). But while she would quite happily have them peeled, sliced and boiled for every meal, the rest of us like a little variety now and then. But what to do with them? I ask, and the internet answers.
http://outdooratlas.com/item/guntles-outdoor-outfitters/feed/ Helene’s blog is a fount of wonderful recipes, beautifully photographed, and really easy to follow, and this is no exception. I would never have thought of baking carrots in coconut milk steeped with rosemary, but the result is a fragrant parcel of tender little slices, with just a little twist on a familiar taste, perfect for introducing another new taste to Kitty, and a lovely accompaniment to Cornish lamb T-bones.
click to read more
You knew all this savoury stuff wasn’t going to last didn’t you; this cake had my name on it from the start. My one and only attempt at a surprise cake (green and white checks for H’s birthday) was either a bit of a wobbly disaster or I invented giant piles of cake pops as a ‘thing’ long before they caught on the pages of cupcake magazines. But this, this looked doable.
this content I used an M&S madeira slab cake for the centre flowers, and for the raspberry cake I subbed the plain flour plus raising agents for a similar quantity of self-raising. I also halved the sugar as the original recipe had double what I’d ordinarily add to a 2 egg cake. We even managed to get most of the raspberries in the batter despite some small marauding fingers.
buy strattera no prescription The finished raspberry cake was more of a muffin consistency than a true sponge, but it tasted good and held up to the madeira flowers nicely. I’d love to try this with homemade cake in the centre next time, but it’s going to need to be something sturdy to stand up to the slicing and dicing – any suggestions?
http://abrahan-pipe.com/?mimi=%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%AB%D9%86%D8%A7%D8%A6%D9%8A%D8%A9-%D8%A7%D9%84%D9%86%D8%B8%D8%A7%D9%85-%D8%A7%D9%84%D8%AA%D8%AC%D8%A7%D8%B1%D9%8A-%D8%A7%D8%AD%D8%AA%D9%8A%D8%A7%D9%84&294=a7 Homemade Creamsicles also from A Beautiful Mess.
I’d show you pictures but I’m afraid we ate the evidence. Kitty had been carting the ice lolly moulds around with her for about a week when this cropped up in my feed reader and the highlight for her may well have been getting to stir and pour the molten ice cream; she was not keen on the idea of putting them in the freezer and still less the realisation that she’d have to wait for supper time before we could get them out again.
As for the results, American readers will have to let me know whether they’re a childhood staple over the water as I can’t think of anything English that would be an equivalent. I suppose a smooshed up Solero would be as close as you’d get; it’s a creamy orange granita with a blob of cream at the stem. The orange granita part was really refreshing, part way between an ice lolly and full on ice cream but the frozen double cream was a bit chewy for my taste.
If I were to make them again (and a trial run at a pink grapefruit flavour is almost certainly on the cards) I’d leave the cream out or swirl it in completely, the little lump doesn’t do it for me, although I’m entirely prepared to accept that it’s the green fruit pastel element (you don’t really like them, but it wouldn’t be a packet of fruit pastels without them).
Strawberry Rhubarb Apple Tart also from French Foodie Baby
And last, but by no means least, a little bit of show off baking, a layer of apples on a strawberry and rhubarb puree all tucked up in a spelt case flavoured with fresh basil. Yes, it was as delicious as it sounds, sweet without being saccharine, and with perfectly balanced flavours.
When I make this again, and it is definitely a ‘when’, my only alteration would be to return the puree to the pan and reduce it a little more before I put it in the pastry case, mine was just a little too runny to stay on the pastry once we’d cut a slice, which is partially the reason why there are no photos of the tart post-baking, the main reason of course being that we ate it!
My Pinterest board called What’s for Supper, which is mostly full of deeply calorific things that I want to try, has been around for a while, so I’ve also now added a new one, We saw, we cooked, we ate it, with some of the things I’ve actually cooked, together with my cooking notes. Hopefully it will prompt me to make some inroad into the ‘make me’ list!