Tuesday, 31 July 2012

Sunday, 22 July 2012

Rosies Peach Cobbler

Although this is a peach cobbler it could just as well be a pineapple, cherry, apple, pear cobbler. I'm going to try a banana one, I will let you know how it turns out.

Peach Cobbler
( so simple)

250gm sugar
250gm flour
250gm milk
100 butter, melted
2 tsp. baking powder
couple of drops of vanilla essence
Big tin of peaches (I think it was 500gm)

Put the melted butter in a bowl
mix in the sugar, vanilla essence,flour, baking powder then slowly add the milk.
pour into a oven proof dish
cut up the peaches into smaller pieces and spread on top
Bake at 200c till golden brown (about 40 mins)

Serve with ice cream, whipped cream or as Paul would like it, custard (I think it would make it soggy)

I got the original recipe from Cooking with Libby

Sunday, 15 July 2012

Yorkshire pudding

For 8

1 mug of flour
pinch of salt
1 mug full of eggs (beaten)
Half mug of water, add a little more if needed.

Mix together and let it rest for 30 mins.
Put a little very hot oil from your roast in a non stick tin,either a large one or small ones like these, if you want add sausage.

To making perfect puddings you need;
Very hot oil,
a well rested mix
and a clean oven glass so you see if they are cooked without opening the door.

Cook at 220 - 230c
till brown about 30 mins.
If your baking a large pudding you need to cook it darker and crispier than these otherwise it may collapse when you take it out of the oven.

Basic Bread Making

How awful is this weather, instead of sun bathing I've been baking, last week it was cakes, today I decided to make some bread.
Now normally I just use the bread maker and often prepared mixes from Lidl, today I wanted to make some bread rolls.
You can use a mixer with a bread hook or as I did I used the bread maker to mix the dough, so in this order you need.

300ml of cold water
10g Salt
500gm bread flour
2 satchets Levure boulangére (dried yeast)

Mix the ingredients together, then place onto a floured surface and knead well.

Put the dough in a bowl, cover and leave in a warm place, guard dog is optional.

Leave till it doubles in size.

Knock it back on a floured surface.

Put the dough in a tin, or make into bread rolls or a long baguette and put on lightly greased paper or a baking tray, if your doing rolls make sure you leave plenty of room around them.
Like this.

Cover with a clean cloth then put them back in a warm place to double again.

Put them into the oven at 200C till golden brown, about 20mins

Guard dog still optional.

For a loaf like this use the same ingredients but only one satchet of levure, bake in your bread maker on the FRENCH setting.