tag:blogger.com,1999:blog-21458288360706005382024-02-19T06:31:23.287+00:00tartntoasta journey into the world of Artisan foodvanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-2145828836070600538.post-13785327289008779622012-02-26T09:06:00.000+00:002012-02-26T09:06:40.590+00:00A light Pumpernickel loaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUpFpnoxQo-w0iY_CR7BpxPHMALNK7-pungNYKItRX70gd5hwu6BGr6qBIPmsgqTzcskKbYmZfGiTPdGjhXy713hwycpU9_VlyDdj7JoXqO_pEGoO3xg9xpNcnXpzpVw2-P_ZuNU_186L/s1600/DSC00394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUpFpnoxQo-w0iY_CR7BpxPHMALNK7-pungNYKItRX70gd5hwu6BGr6qBIPmsgqTzcskKbYmZfGiTPdGjhXy713hwycpU9_VlyDdj7JoXqO_pEGoO3xg9xpNcnXpzpVw2-P_ZuNU_186L/s320/DSC00394.JPG" width="320" /></a></div>
Traditionally Pumpernickel bread is a dark, heavy bread made with coarse dark rye and after a long, slow bake at relatively low temperatures the result is a very dark dense loaf. The darkness is created through the maillard effect of the sugars in the molasses along with the chocolate and coffee. This recipe however is a lighter version and exceptionally delicious, but of course it is all according to personal taste. Try this, I promise you won't be disappointed.<br />
<br />
You will need:<br />
<ul>
<li>Dried active yeast (2 tbspn) and 1/2 cup warm water & a pinch of sugar</li>
<li>1/2 cup Molasses (available from health food shops) </li>
<li>1/4 cup apple sauce </li>
<li>4 tbspn unsalted buter</li>
<li>1tbspn of treacle</li>
<li>Flours: Wholemeal (1/2 cup), Stoneground Rye (2 cups), White (4 cups) If you want a 'heavier' loaf than just reduce the amount of white in exchange for rye.</li>
<li>1 cup of wheatbran (rich in vit B & folic acids)</li>
<li>2 tbspn caraway seeds</li>
<li>1/2 tsp fennel seeds</li>
<li>1 tbsp salt</li>
<li>1 tbspn cocoa powder (you can also use coffee powder)</li>
<li>1 tbspn shallots chopped finely</li>
<li>For glaze: 1tbspn cornstarch + 1/2 cup water</li>
</ul>
<strong>tip:</strong> whatever ingredient you exchange (ie. cocoa powder instead of coffee powder), just make sure you have the same weight of dry mixture and wet mixture as the recipe states.<br />
<br />
<strong>Method:</strong><br />
1) Start by preparing your yeast, I used dried active. Stir dry yeast into warm water with pinch of sugar and dissolve. Let stand for 10 mins (until frothy).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJgnv1u9ywZSsXX3ttj7TgHDR-ZzmtOFTxEqOQ-_J1J1md4PL75G1PnCdSHgN5Hoy3dKsptd5Oj3Oa25tZoczg2956mhK2VYBff9s8mvVq9DmZx6_DSZKd0ad34MS7GimTnl4GsmIGZib/s1600/DSC00377.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJgnv1u9ywZSsXX3ttj7TgHDR-ZzmtOFTxEqOQ-_J1J1md4PL75G1PnCdSHgN5Hoy3dKsptd5Oj3Oa25tZoczg2956mhK2VYBff9s8mvVq9DmZx6_DSZKd0ad34MS7GimTnl4GsmIGZib/s320/DSC00377.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2) In a small pan heat 2 cups of water, 1/2 cup of molasses, 1/4 cup of apple sauce, 4 tbsp buter, <br />
1 tbspn treacle & set aside.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70NoPwtQF3o7CUe180B-ry3wgB2AE9FhdusKI1llgW7XXW7qhzvuvYnSOuSe21bS1Dr5BCIHy2an8Vaym9aQMP_Js9cRgegQfPSnd4XpBVl8TkhbsmvjvQNS-i3JfTilgtdoyduvs0cfc/s1600/DSC00378.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70NoPwtQF3o7CUe180B-ry3wgB2AE9FhdusKI1llgW7XXW7qhzvuvYnSOuSe21bS1Dr5BCIHy2an8Vaym9aQMP_Js9cRgegQfPSnd4XpBVl8TkhbsmvjvQNS-i3JfTilgtdoyduvs0cfc/s320/DSC00378.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3) Mix your flours together: 1/2 cup w'meal, 2 cups rye, 4 cups white & set aside.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8I2JwdPZD13QDMV_Fw8BUJDTQp6vALm0K0A7BvTu7zSrQWo09Wfl4utTRRiyXBulmOuSomNPi-4Sj76eb5FSU3cVoJj2SRK82x9Yw1s4LKKGlCiEWbZPMrc7VcZgPiwiuVF7kk1BwCibZ/s1600/DSC00376.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8I2JwdPZD13QDMV_Fw8BUJDTQp6vALm0K0A7BvTu7zSrQWo09Wfl4utTRRiyXBulmOuSomNPi-4Sj76eb5FSU3cVoJj2SRK82x9Yw1s4LKKGlCiEWbZPMrc7VcZgPiwiuVF7kk1BwCibZ/s320/DSC00376.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4) Combine 2 cups of your mixed flour (above) with the bran, seeds, salt, <br />
cocoa powder, shallots.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNncZSabw6aX8Jq2fRo8RaaicbJQwAgWSeB55e7Tz_zP7lERznE065HwvqYP5u6rbdE2MQt5xU1k_mXsYmSIpFZvXUHT6g9_volSbMC7_pNp4aAYohxCUbkzNyP5ZfZtwpYuZ93jw24vSt/s1600/DSC00379.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNncZSabw6aX8Jq2fRo8RaaicbJQwAgWSeB55e7Tz_zP7lERznE065HwvqYP5u6rbdE2MQt5xU1k_mXsYmSIpFZvXUHT6g9_volSbMC7_pNp4aAYohxCUbkzNyP5ZfZtwpYuZ93jw24vSt/s320/DSC00379.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5) Add your frothy yeast mixture and the warm molasses mixture.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1G_IC7ALcJcWsPN1fSowMO5-PQ_UI7RECb6D8W1dEdH0htcPX8oy5yzEbXWCLrgs6LOn9EGhI0wMCaDlaPd8Yr-l1dp6blRPH7kQTZOPA7nqNKQoZMi7tl6ISx-TyZViFMIlfPsri2dgl/s1600/DSC00380.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1G_IC7ALcJcWsPN1fSowMO5-PQ_UI7RECb6D8W1dEdH0htcPX8oy5yzEbXWCLrgs6LOn9EGhI0wMCaDlaPd8Yr-l1dp6blRPH7kQTZOPA7nqNKQoZMi7tl6ISx-TyZViFMIlfPsri2dgl/s320/DSC00380.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">6) Beat for about 3 minutes - until smooth</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciXaZjXJBMQ1QW5KgG_RyVCRTRmrBM64LNDGQuMb1rt_ufKo1RBTydWMf_JdGLInPsiMBR1_xOfHBPwyke4ewBnxXRgxqx0aC9yvw63xDFb4A4LBg-uMM23qMVJNRdYkSUlmHCaOymAfE/s1600/DSC00381.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciXaZjXJBMQ1QW5KgG_RyVCRTRmrBM64LNDGQuMb1rt_ufKo1RBTydWMf_JdGLInPsiMBR1_xOfHBPwyke4ewBnxXRgxqx0aC9yvw63xDFb4A4LBg-uMM23qMVJNRdYkSUlmHCaOymAfE/s320/DSC00381.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">7) Slowly add the rest of your flour and combine</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNjy8bY5C6T1uzWZ48M9qkmqPp3qXuxO5Nuxv_rFADBo7AHXnYbXk2NcT-irOJqh9TMiyYWNIZ8XILgH7ghw2vmGbkBVTS5X9Ec1X3l159L1oAloE6Z49SWH-M8m4sMteAktC5Al-34yB/s1600/DSC00383.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNjy8bY5C6T1uzWZ48M9qkmqPp3qXuxO5Nuxv_rFADBo7AHXnYbXk2NcT-irOJqh9TMiyYWNIZ8XILgH7ghw2vmGbkBVTS5X9Ec1X3l159L1oAloE6Z49SWH-M8m4sMteAktC5Al-34yB/s320/DSC00383.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8) Knead the dough for about 3 minutes on a clean surface. You should be pushing <br />
the dough away from you and shearing the dough with the palm of your hand so <br />
that you work the gluten in the dough. Once the dough feels tighter, roll into a ball. The dough should have a <br />
glossy finish and feel quite firm to touch.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrttAIfgz7qWB7LHD-L8YFkykmRPQzlnzsAebF76Tr0l9fMbXgJtgP9YlKcX1Rogrbbpzr8__mH0CsyhOHOuivzN16H7OFWlpEI3pZW4pkffwSFTVuClhktmxburEpwFf2S6zxOyEUrbPK/s1600/DSC00388.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrttAIfgz7qWB7LHD-L8YFkykmRPQzlnzsAebF76Tr0l9fMbXgJtgP9YlKcX1Rogrbbpzr8__mH0CsyhOHOuivzN16H7OFWlpEI3pZW4pkffwSFTVuClhktmxburEpwFf2S6zxOyEUrbPK/s320/DSC00388.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">9) Rest your dough for about 1hr in a well greased bowl. By sprinkling flour over the top you will notice the rise as the flour will <br />
crack showing that your loaf has risen. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtfnRdFoImYeZI0GHPugZ-n17KpL0ceGoXtJb1hO59CPRSbsksfK3dYO4H-OmAs4g_pqr1ZmkW53S__4WPqnIQSuVSOjg-blDjn8F5jJ5wSr0hFKf6GPo1rwhT4xnlNpThr7WydZE4Wks/s1600/DSC00389.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtfnRdFoImYeZI0GHPugZ-n17KpL0ceGoXtJb1hO59CPRSbsksfK3dYO4H-OmAs4g_pqr1ZmkW53S__4WPqnIQSuVSOjg-blDjn8F5jJ5wSr0hFKf6GPo1rwhT4xnlNpThr7WydZE4Wks/s320/DSC00389.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">10) Your dough will be puffed up and risen to double in size. Carefully handle the dough by lifting out<br />
of the bowl and scaling into your chosen tin sizes (I used smallish loaf tins so measured 480g of dough)</td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oX3z_S2lPBialuV2WWfis9k8suiwGrjLUTCXL8-n7nxcQaug7PngGSAg4IX92QbqdaBi62oF5tKmnSXGLwPzlQhiCILnXxx4PX4llTHTTKxZcQmL4hH1-i2eM7TTWtBYOuYjo9q3VQxg/s1600/DSC00390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oX3z_S2lPBialuV2WWfis9k8suiwGrjLUTCXL8-n7nxcQaug7PngGSAg4IX92QbqdaBi62oF5tKmnSXGLwPzlQhiCILnXxx4PX4llTHTTKxZcQmL4hH1-i2eM7TTWtBYOuYjo9q3VQxg/s320/DSC00390.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">11) Shape and mould into your tins. Start with a rectangle shape and then pull over the left and right sides. Then fold over the top (see pic above) and roll neatly and fairly tightly into a roll shape for your tins.</td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWMhnZmD1edERV711NjmYpfNa-WA0xBJ1KYGYTS1WktumdmGeuIKd65FyGj07qo8M33bb-BTv5LQ8qTbC4OHp_Y3cqtuE05XHbvrLWVIv9RaRmcizYHWRMLIFqIRtF7i5P53zxgsGDJof/s1600/DSC00391.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWMhnZmD1edERV711NjmYpfNa-WA0xBJ1KYGYTS1WktumdmGeuIKd65FyGj07qo8M33bb-BTv5LQ8qTbC4OHp_Y3cqtuE05XHbvrLWVIv9RaRmcizYHWRMLIFqIRtF7i5P53zxgsGDJof/s320/DSC00391.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">12) Carefully place your rolled dough into your well greased loaf tins and leave to prove<br />
for about 45 minutes.<br />
<br />
13) Once risen you can glaze with your cornstarch mixture. Just bring 1 tbspn of cornstarch and 1/2 cup of water to the boil and reduce hear stirring until you get a thick, translucent mixture. Then brush on to your loaves immediately before baking. Slash carefully witha sharp, serrated knife to allow air to escape will baking.<br />
<br />
14) Finally, bake in a pre-heated oven at 210 for 20 minutes and then reduce to 190 for 20-25 minutes</td></tr>
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This loaf is baked at a moderate heat due to the sugar and seeded content. If baked to high then the loaf may burn and the seeds taste bitter. The final loaf will smell amazing and fill the house with malty, cocoa & caraway smells. A loaf will last you all week - I have enjoyed with smoked salmon & cream cheese in the mornings and a spread of Colston Bassett stilton in the evenings with a drop of red. Delicious.<br />vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-62105443092371089712012-02-06T11:39:00.001+00:002012-02-06T11:47:41.028+00:00How to make bread by Emmanuel Hadjiandreou<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5thet1K933GiuG8wyAOmk01_kP-HhkpbACpxW6GAkJYkkrl4fAaNB1qJibSLuGhogJEtTLBy6Omp3THl5aZRxNj4qe2foGh2f2CaLtngkkIUhTXVmIOGczUEKGCPZOcEf5RCoo9OJSEp/s1600/IMG_0673%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5thet1K933GiuG8wyAOmk01_kP-HhkpbACpxW6GAkJYkkrl4fAaNB1qJibSLuGhogJEtTLBy6Omp3THl5aZRxNj4qe2foGh2f2CaLtngkkIUhTXVmIOGczUEKGCPZOcEf5RCoo9OJSEp/s320/IMG_0673%5B1%5D.JPG" width="240" /></a></div>
This truly is a beautiful book. I was lucky to pick one up on my recent visit back to Welbeck and to make it extra special, Emmanuel (my former tutor) signed me a copy. <br />
<br />
Saturday night I spent the whole evening reading through each of the recipes (there are more than 60) and savouring over every one of the photographic illustrations. I could literally taste the caramalised crumb as I turned each page. Having spent the last year learning from Emmanuel's skills and passion in bread making, I have a collection of over 2000 photos myself, so I could appreciate the work that has gone into creating this book down to every last crumb!<br />
<br />
This book is perfect as an introduction to bread making in your own home. Emmanuel guides you through the process with a step by step approach. No bread machine required. The selection of recipes are brilliant and it is immensely rewarding to share your results with friends and family. A bread lovers must have!<br />
<br />
<a href="http://www.amazon.co.uk/How-Make-Bread-Emmanuel-Hadjiandreou/dp/1849751404/ref=sr_1_1?ie=UTF8&qid=1328528126&sr=8-1">http://www.amazon.co.uk/How-Make-Bread-Emmanuel-Hadjiandreou/dp/1849751404/ref=sr_1_1?ie=UTF8&qid=1328528126&sr=8-1</a><br />
<br />
...or even better, take a trip up to The School of Artisan Food on the Welbeck Estate and purchase one from the man himself.<br />
<br />
<a href="http://www.schoolofartisanfood.org/about-us/our-teachers/emmanuel-hadjiandreou">http://www.schoolofartisanfood.org/about-us/our-teachers/emmanuel-hadjiandreou</a>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com1tag:blogger.com,1999:blog-2145828836070600538.post-37804817855304931892012-01-01T18:43:00.000+00:002012-01-01T18:43:33.569+00:00Winter spiced bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1I8HIYU8dEAT9u9FE1wWeQ-YFNqFVMTblB4Ak3xqS80iX4n1zL8WBt8sPMIleT2utJeB1x2OVaaIW3DyqoDWXt345AJkjpysALehxpaqkqzlzTSaaJoS3cxcl_YxDpv2oQ3QAQ7aUQd_/s1600/IMG_0616.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1I8HIYU8dEAT9u9FE1wWeQ-YFNqFVMTblB4Ak3xqS80iX4n1zL8WBt8sPMIleT2utJeB1x2OVaaIW3DyqoDWXt345AJkjpysALehxpaqkqzlzTSaaJoS3cxcl_YxDpv2oQ3QAQ7aUQd_/s320/IMG_0616.JPG" width="320" /></a>My New Year's breakfast started around eleven in bed with some warm toasted cinnamon and raisin bread and much needed lashings of sweet homemade jams.</div>
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This is an easy loaf to make and a good way to use up your leftover ingredients from christmas cakes and puddings and whilst it bakes you can enjoy the spicy chrismassy smells filling the house once more.</div>
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When I am only baking one or two real bread loaves, I much prefer to shape the loaves raher than use a tin and fruit bread looks so pretty in a round ring with little dainty slices that are so incredibly moreish. Tip: To keep the middle from closing in during the prove, I used a little jam jar.</div>
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<strong>Recipe:</strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
400g White strong flour</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
100g Light Rye</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
10g fresh yeast (or 5 grams of dry / or 1 tsp)</div>
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10g salt</div>
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350g water</div>
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250g raisins / mixed peel / nuts (whatever you have)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 generous tspn cinnamon</div>
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<strong>Method:</strong></div>
1) Mix together to form the dough<br />
2) No knead method means folding every 20 minutes x 4<br />
3) Check gluten window by lightly stretching the dough until you can see through but it does not break easily.<br />
4) Leave to ferment for 1 hour<br />
5) Shape & mould into a round. Use your elbow to press down the centre of the round to make a ring shape. Place your little glass jar inside to hold the shape.<br />
6) Prove for 1-2hrs or until doubled in size<br />
7) Bake for at least 45 mins at 210 (fruit breads don't need such a high heat)<br />
<br />
This loaf will keep all week and is excellent toasted.vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-28291890018178003432011-12-03T10:32:00.000+00:002011-12-03T10:32:34.615+00:00The perfect crusty rollWe had great fun last night at the Chorleywood Christmas Evening raising money for WellChild. We all wore silly hats, my brother dressed as Santa and together with the dynamic duo Don & Darren at J&J May Grocery in Chorleywood we gave out delicious and warming homemade soup with a freshly baked roll.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsL8wm5BWKHZtR1q3a4ykPH6p5a6Brdhgwpkps5zhj76h9fdV-8xFk1QDPlp1qfXbl7pbsQwH974sUoKBE56ZE3l9iyCOKmfWM5p14xuFHZpV1fASBFaWWA8jwXEupFt9MwRSemPn-H-mF/s1600/DSC04836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsL8wm5BWKHZtR1q3a4ykPH6p5a6Brdhgwpkps5zhj76h9fdV-8xFk1QDPlp1qfXbl7pbsQwH974sUoKBE56ZE3l9iyCOKmfWM5p14xuFHZpV1fASBFaWWA8jwXEupFt9MwRSemPn-H-mF/s320/DSC04836.JPG" width="320" /></a></div><br />
This recipe makes around 24 rolls<br />
<br />
800g shipton mill strong white<br />
200g light rye<br />
20g fresh yeast (or 10g of dried yeast)<br />
20g salt<br />
700g water<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9BSaHQdL_PjGvFH4BEnKLUr1xHcyY5_ML4KPm1fB_yYgGenA7KnTcOiELYU27tOT-ib_eCsuUIhB_-DgUZ9EhlULLlY4LjHRCf6sJZh5izgqlgzdy9bu172DgTwMbQKs1CDutWoGLGf1/s1600/DSC04835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9BSaHQdL_PjGvFH4BEnKLUr1xHcyY5_ML4KPm1fB_yYgGenA7KnTcOiELYU27tOT-ib_eCsuUIhB_-DgUZ9EhlULLlY4LjHRCf6sJZh5izgqlgzdy9bu172DgTwMbQKs1CDutWoGLGf1/s320/DSC04835.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tip 1: Flour the surface so rolls don't stick.<br />
Tip 2: When resting cover them with an (oiled) plastic sheet/bag so they<br />
don't form a skin</td></tr>
</tbody></table><strong>Method:</strong><br />
1) Mix together to form your dough<br />
2) Fold every 10 minutes x 4 (Dan Lepard method allows you to get on with other things)<br />
3) Rest for an hour<br />
4) Scale into 70g & rest on side under plastic<br />
5) Mould into round balls and prove for 30 mins until risen<br />
6) Just before baking brush each roll with a little salty water (1/2 tsp salt to 1/2 cup water)<br />
7) Bake at 210 for 20 minutes with steam (fill tray at bottom of oven with a mug of water)<br />
<br />
Brushing of salty water before baking gives you a really nice crust and is an alternative to adding sugar to your recipe, which will also give you a crusty/darker finish.vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-67829498939196572112011-11-30T21:06:00.000+00:002011-11-30T21:06:13.381+00:00Dan Lepard's christmas cake recipeThe house smells of warm treacle, brown sugar, mixed spices and all things chrismassy...cakes are just cooling on the side. This means three weeks to feed with brandy before the big day.<br />
<br />
I am spending Christmas down on the farm in Devon with my boyfriends family so I wanted something extra special. I decided on the legendary Dan Lepard's Christmas cake recipe. No tweaks needed just straight from the gospel <a href="http://www.bbc.co.uk/food/recipes/rich_christmas_cake_with_41416">http://www.bbc.co.uk/food/recipes/rich_christmas_cake_with_41416</a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tI9WYAyI3sMjBKNy2ZgMbbsdysOh_v9Vf7BfzpvGHPb7bzSMI55tGcgF59payPFiNuxTbtrOEPcANe5n4gedpGl3kL_LlHemEqzlQuS-bvXOPjkJxDCLAIpfiLY4gX4YHHqRb7FhaL2w/s1600/DSC04825.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tI9WYAyI3sMjBKNy2ZgMbbsdysOh_v9Vf7BfzpvGHPb7bzSMI55tGcgF59payPFiNuxTbtrOEPcANe5n4gedpGl3kL_LlHemEqzlQuS-bvXOPjkJxDCLAIpfiLY4gX4YHHqRb7FhaL2w/s320/DSC04825.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a heavenly mixture of warm treacle, honey, golden syrup, <br />
brown sugar, double cream, spices & lots of fruit</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTMlDUsVkEG8NJ2RQ1Id22KL6btBdvNtAt4lWvPLwFp-F2XTUdfar85tYeO4XaaFft0ecgLLHJeeJ8z07TuyEkWhiwsfjwKNQhgTsijtGpnegj-Z8DcNZ2ks4PyCCiFZA0Lv0jQA3lrDn/s1600/DSC04826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTMlDUsVkEG8NJ2RQ1Id22KL6btBdvNtAt4lWvPLwFp-F2XTUdfar85tYeO4XaaFft0ecgLLHJeeJ8z07TuyEkWhiwsfjwKNQhgTsijtGpnegj-Z8DcNZ2ks4PyCCiFZA0Lv0jQA3lrDn/s320/DSC04826.JPG" width="320" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicL_DrHnPrCF0mvNBLQsh3Wp283HRcc0p15_n6gvyIguVyVEP9rPxdvPEvki9cU6kwHB-GZ2o2Mr59bvwanxL2hAniH1X6QF4-yEYP5bJRV6j6iyPCNNhUMHtq-XbSN-RvaBmugkDat0xD/s1600/DSC04827.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicL_DrHnPrCF0mvNBLQsh3Wp283HRcc0p15_n6gvyIguVyVEP9rPxdvPEvki9cU6kwHB-GZ2o2Mr59bvwanxL2hAniH1X6QF4-yEYP5bJRV6j6iyPCNNhUMHtq-XbSN-RvaBmugkDat0xD/s320/DSC04827.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a traditional blessing with each turn</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQp4XC25CbmneXQ25VdFiy2WBl880S2Ipdfl5_B6W-zzITnCItMVt_nK9ZjvrA-33wnNH7XQRkCCAUvaRsp-I7xg4o2mMWvidwRYePowH5MOM6YZb387-CF4o0QdKf5MuN_OvNTiVxxiCO/s1600/DSC04828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQp4XC25CbmneXQ25VdFiy2WBl880S2Ipdfl5_B6W-zzITnCItMVt_nK9ZjvrA-33wnNH7XQRkCCAUvaRsp-I7xg4o2mMWvidwRYePowH5MOM6YZb387-CF4o0QdKf5MuN_OvNTiVxxiCO/s320/DSC04828.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVyoVWxOWJj2x26QHmEdANrs-u3LUjDNikWMh33O7Y3Y8KLw33OxznjZhh5s9HedBhyOd0KTwxZF6-q-gcLnFIGWA-DMoKQT0QlrMKzcQDMuyoYZwL4c0O6jM9SwgOKgyWD9wywstdnxO/s1600/DSC04829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVyoVWxOWJj2x26QHmEdANrs-u3LUjDNikWMh33O7Y3Y8KLw33OxznjZhh5s9HedBhyOd0KTwxZF6-q-gcLnFIGWA-DMoKQT0QlrMKzcQDMuyoYZwL4c0O6jM9SwgOKgyWD9wywstdnxO/s320/DSC04829.JPG" width="320" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5xLKgrGwTIg7W7mrKh-QAimlLuJIhnsH904T2Xrq7jpKb7vRPp5jpX4BuyPsG9wrphyphenhyphenKF4ebyY9o33IrrKuZFWFalXfdsUdPYlYCr8T_8yvrkPNkzp-T7a-OW_rBp-ZOwtGh3y_ihSlX/s1600/DSC04830.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5xLKgrGwTIg7W7mrKh-QAimlLuJIhnsH904T2Xrq7jpKb7vRPp5jpX4BuyPsG9wrphyphenhyphenKF4ebyY9o33IrrKuZFWFalXfdsUdPYlYCr8T_8yvrkPNkzp-T7a-OW_rBp-ZOwtGh3y_ihSlX/s320/DSC04830.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">with all that rich ingredients one can become a little indecisive<br />
over whether the cakes are done or not. I split the recipe volume<br />
across three cakes and so baked for 1hour 50 mins starting on 170<br />
and then dropping to 160 and covering with foil.</td></tr>
</tbody></table>Thanks to Dan Lepard for sharing his recipe on BBC food and the useful video footage to get you started. <br />
<br />
Happy baking xvanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com1tag:blogger.com,1999:blog-2145828836070600538.post-88564371532395078852011-11-27T12:23:00.000+00:002011-11-27T12:23:50.592+00:00A winter warmer - ham hock & pea soup with light rye bread<span style="font-family: Verdana, sans-serif; font-size: x-small;">With the house to myself this morning and as an alternative to sunday roast I thought I would make some ham hock soup with freshly baked rye bread.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qOgiIqmCnaD_2w83hyphenhyphenc-iHltCdGm2VERvT3C1Py15Ig48KOkzNdVeSyANXPmthYxSlGaRb_98PPAe0l9F9xj8uGMy7v5V8psr8oFHwcC9I1hhoaVdPhxr_A9bvYfyRo_pmxtAgGlVisP/s1600/IMG_0540.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qOgiIqmCnaD_2w83hyphenhyphenc-iHltCdGm2VERvT3C1Py15Ig48KOkzNdVeSyANXPmthYxSlGaRb_98PPAe0l9F9xj8uGMy7v5V8psr8oFHwcC9I1hhoaVdPhxr_A9bvYfyRo_pmxtAgGlVisP/s320/IMG_0540.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bring ham hock to boil in large pan of water & simmer for about 1.5hrs<br />
then add your vegetables and bring to boil then simmer for a further 1hr</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCAm9hD_-l_KEE3qdeMGBzAiThhcZ3VAHsJSdeQGIjs54EXL8E5C6ja7i3L5fld7CR_vdia0gVdY4rGzmSfvahzdgsjtolo5Xh0aVWUra_uMm11OT5leNejDHJ8QINj3x4OkAuEu-txVD/s1600/DSC04811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCAm9hD_-l_KEE3qdeMGBzAiThhcZ3VAHsJSdeQGIjs54EXL8E5C6ja7i3L5fld7CR_vdia0gVdY4rGzmSfvahzdgsjtolo5Xh0aVWUra_uMm11OT5leNejDHJ8QINj3x4OkAuEu-txVD/s320/DSC04811.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDzbHT2jTan124vdAZANEGXRlD_PRUl_2T4YyKxJDetUOYjd5pJnGfcimRE6LmfLOgvarWoQMRJH4wF5cZ_xQA2v9i0C9mHKMKirIXBhLyFgzaktjvE1lmmRuqJog8ZNgw-knpNXMr_Qh/s1600/DSC04815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDzbHT2jTan124vdAZANEGXRlD_PRUl_2T4YyKxJDetUOYjd5pJnGfcimRE6LmfLOgvarWoQMRJH4wF5cZ_xQA2v9i0C9mHKMKirIXBhLyFgzaktjvE1lmmRuqJog8ZNgw-knpNXMr_Qh/s320/DSC04815.JPG" width="320" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-koICK1NvI_fiG22RJnBfCfquxbib-h5kcKm4yQLBYpRajtLydh2Y7DwQ74Mb9sv8nvEVFNzHGVTiSxjqoJMgdNEzc0SDBGSnOGtHiPZipH0s4amVJEKL1NxCO3uKTbRyHZeDBAi4ZnAk/s1600/DSC04816.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-koICK1NvI_fiG22RJnBfCfquxbib-h5kcKm4yQLBYpRajtLydh2Y7DwQ74Mb9sv8nvEVFNzHGVTiSxjqoJMgdNEzc0SDBGSnOGtHiPZipH0s4amVJEKL1NxCO3uKTbRyHZeDBAi4ZnAk/s320/DSC04816.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take ham hock out and leave to cool for about 10mins<br />
then cut off all the meat</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWrGzn0Nbdc9iMb88JHOb0cWMu0C2w7-cD8zsclOgvl9UZYfEWEBNmaMaakKI5z_VRetD51d8c0fQ1Dg2FUMe7LPu7KDi_MvUDVBgAA5fFeCB5DN-OR90wxNSS6aIe3Pe264HftkeUDu2/s1600/DSC04814.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWrGzn0Nbdc9iMb88JHOb0cWMu0C2w7-cD8zsclOgvl9UZYfEWEBNmaMaakKI5z_VRetD51d8c0fQ1Dg2FUMe7LPu7KDi_MvUDVBgAA5fFeCB5DN-OR90wxNSS6aIe3Pe264HftkeUDu2/s320/DSC04814.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meanwhile bring your veg back up to boil and add your peas<br />
(i used frozen as all i had) if your using split peas then you need to add <br />
them early on<br />
</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFrUgKVzOaJqkrmj37Xo7E91hsR638K-YB7zDLLpr2omBbKqwq7AXMJqGbMuckC4H2kNU1lpsImU75Di0OWgZFbrShJMkz3C3K5ObupJy1qzVrFwbKu3QssdzcCk1OhaXHwJRCWmUzBMB/s1600/DSC04817.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFrUgKVzOaJqkrmj37Xo7E91hsR638K-YB7zDLLpr2omBbKqwq7AXMJqGbMuckC4H2kNU1lpsImU75Di0OWgZFbrShJMkz3C3K5ObupJy1qzVrFwbKu3QssdzcCk1OhaXHwJRCWmUzBMB/s320/DSC04817.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shred the meat with a knife & fork</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhzgW_zAc7IKoD1WatENEIcpYccfDR33A3oL1AJ12yJtFfjjKlOWusT54DLHqTZuvBanNbfPdO33dXa4Xay1-9bJFh4N1lwDyv0MWPZRwn4Otfg5XCctMO82V6aV4L1L2mEdXe8AlEScQ/s1600/DSC04818.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhzgW_zAc7IKoD1WatENEIcpYccfDR33A3oL1AJ12yJtFfjjKlOWusT54DLHqTZuvBanNbfPdO33dXa4Xay1-9bJFh4N1lwDyv0MWPZRwn4Otfg5XCctMO82V6aV4L1L2mEdXe8AlEScQ/s320/DSC04818.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before adding the meat, use a stick blender for a few seconds to <br />
thicken the soup a little but so you still have some chunky veg left.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sVptIWJDmvXoClfDjbWdaXpx2UI4GdATi-S2xneNGSYKqggSDTyQwjGE2DuUAQOfbS5k8kyjGlrcCB75YmRkgzwkCv33pKAamGYBu7oF00wndM9j-SGQKGrJMpmLEhbLPyLfhztpyD2p/s1600/DSC04810.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sVptIWJDmvXoClfDjbWdaXpx2UI4GdATi-S2xneNGSYKqggSDTyQwjGE2DuUAQOfbS5k8kyjGlrcCB75YmRkgzwkCv33pKAamGYBu7oF00wndM9j-SGQKGrJMpmLEhbLPyLfhztpyD2p/s320/DSC04810.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix together the yeast & water first then the dry to form a dough<br />
400g strong white<br />
100g rye flour<br />
10 g fresh yeast<br />
10 g salt<br />
350g water<br />
Knead & work the gluten until you have a small smooth ball<br />
Cover your ball with a plastic bowl and rest for 1 hour</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil95902LXb_ywmbRwuyQR1om3b2sk3DYol15rEXQ7Byc0JTj-sciS-ZMtMG8PhTnaGK6cT5rNrv-BlxFSLO-CSa8-KMujpjLBWTcNSMsALEnKFNqGOfXFCy4JFWnFSZw9q4KVf4806oyrI/s1600/DSC04819.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil95902LXb_ywmbRwuyQR1om3b2sk3DYol15rEXQ7Byc0JTj-sciS-ZMtMG8PhTnaGK6cT5rNrv-BlxFSLO-CSa8-KMujpjLBWTcNSMsALEnKFNqGOfXFCy4JFWnFSZw9q4KVf4806oyrI/s320/DSC04819.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once rested gently knock back the dough by folding and moulding<br />
into a log shaped. Then gently place into your greased tin.<br />
Prove for about 1hour until risen by double in size</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdDqKSIFKxQGIz-Mk8CP5W5gajnijaMPJ6UjRH7C8CYGHHtBF7v0kb3rK5zPfI7FIxgOcVM1xr7Q-i6M3XORObPaNBiIXgvLm_LLVu2NG46m00j-7vKXbaOz8et40jz1pne7ycN0DV3Bn/s1600/DSC03535.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdDqKSIFKxQGIz-Mk8CP5W5gajnijaMPJ6UjRH7C8CYGHHtBF7v0kb3rK5zPfI7FIxgOcVM1xr7Q-i6M3XORObPaNBiIXgvLm_LLVu2NG46m00j-7vKXbaOz8et40jz1pne7ycN0DV3Bn/s320/DSC03535.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slash the top and bake for around 30-35 mins on 230<br />
Enjoy with your ham hock & pea soup</td></tr>
</tbody></table>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-16767608364932221562011-11-10T10:59:00.000+00:002011-11-10T10:59:59.707+00:00An artisan lunch for the boardroomI was invited to provide an artisan lunch for the MD meeting hosted by ANT telecom and I am pleased to report it was a great success. As I presented through all the goodies that I had made I found the room full of MDs and CEOs of local companies literally wide eyed at the platter that lay before them. I was proud as punch.<br />
<br />
<strong>Artisan Breads using Shipton Mill Organic Flour</strong><br />
<br />
Focaccia with rosemary & rock Salt<br />
Light Rye Walnut Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA415KuUugaOBcC1Dv8R4qoX0biunSuQ2R_b6l_Z3ExI9VJCBrBHcsB8QouwADXHHv2_H1PyNEL_F_QmrYeAZyfj2vfIVax0IiJBBESVZH1wYB70ZiBHiElOsPOhvgK8N1Tb2KFkAmL9mo/s1600/DSC04404.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="127" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA415KuUugaOBcC1Dv8R4qoX0biunSuQ2R_b6l_Z3ExI9VJCBrBHcsB8QouwADXHHv2_H1PyNEL_F_QmrYeAZyfj2vfIVax0IiJBBESVZH1wYB70ZiBHiElOsPOhvgK8N1Tb2KFkAmL9mo/s200/DSC04404.jpg" width="200" /></a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pain de Campagne made with natural sourdough starter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Olive & Feta bread wrapped in golden linseed and crushed pine nuts</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTj3eHRDp8TXqLls3dm4wszXEKFFRlPY5flk3WrvNxnWhypZN35ADRKeOtl4T7GZd1nG6bayMEYyOIjEf_V6o9dhokdRK2VpcgsRKz1vVbWwyuDaaTqiph1omvN0ucG1dkco0VOR6UjrwY/s1600/CIMG1219.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTj3eHRDp8TXqLls3dm4wszXEKFFRlPY5flk3WrvNxnWhypZN35ADRKeOtl4T7GZd1nG6bayMEYyOIjEf_V6o9dhokdRK2VpcgsRKz1vVbWwyuDaaTqiph1omvN0ucG1dkco0VOR6UjrwY/s320/CIMG1219.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Light Rye with walnuts</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUM52QKyGY5FrFGzlD3KHAx7YrUuQcItldzOa7QdWfavU6roioI0ivLrw4-dmAOkP-Do-G_Ca-ZachVbSCWGpqWHSka8m95Yh9JC8udyYqKEQGi4YHJLu2_DotDrrsf7PuX9MKBWMv0mQE/s1600/CIMG1217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUM52QKyGY5FrFGzlD3KHAx7YrUuQcItldzOa7QdWfavU6roioI0ivLrw4-dmAOkP-Do-G_Ca-ZachVbSCWGpqWHSka8m95Yh9JC8udyYqKEQGi4YHJLu2_DotDrrsf7PuX9MKBWMv0mQE/s320/CIMG1217.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pain de Campagne / Olive & Feta <br />
with Golden Linseed & Pine Nuts</td></tr>
</tbody></table><strong>Seasonal Salads</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzpZ5JuthjrbrED1B-ELVsRH2xQXShq23YfhmImnhD4nP2VJ74V39UvYSWl2a_47yYmxPWg3Xzfq9vBA42Tu38EwxzFVNHi5DSZvYHaPhjOkpXzdcN2odpNljZ7looZOteq40YtaARsfx/s1600/CIMG1222.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzpZ5JuthjrbrED1B-ELVsRH2xQXShq23YfhmImnhD4nP2VJ74V39UvYSWl2a_47yYmxPWg3Xzfq9vBA42Tu38EwxzFVNHi5DSZvYHaPhjOkpXzdcN2odpNljZ7looZOteq40YtaARsfx/s200/CIMG1222.JPG" width="200" /></a><strong></strong> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Red, golden & candy roasted beetroots with goats cheese & toasted sunflower seeds</div>Warm runner beans, fennel, walnuts & apples<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Organic cucumber with poppy seed and sweet peppers</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Charcuterie board with figs, rocket & cornichons</strong><br />
<br />
Italian Parma ham<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEWlw0Dz_hijSjosfH6PeOzq2hurNdMnALFKK8Z6-BPA2xbaIB7hCms8HC3Ss-PPKjX6utPfk4G3FgpM3aJbMlyEfNMwGyqb8-7d3BWMZGDw4Xhf7B-PIC4_v41nlZHWXaO960yNATtV7/s1600/CIMG1216.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEWlw0Dz_hijSjosfH6PeOzq2hurNdMnALFKK8Z6-BPA2xbaIB7hCms8HC3Ss-PPKjX6utPfk4G3FgpM3aJbMlyEfNMwGyqb8-7d3BWMZGDw4Xhf7B-PIC4_v41nlZHWXaO960yNATtV7/s200/CIMG1216.JPG" width="150" /></a>Polish Kebanos</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Hungarian Mangilika Sausages</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">German Peppered Salami</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Cheese Board</strong> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Wookey Hole Cave Aged Cheddar (thanks to Lee-Anna my seriously cheesey expert for the recommendations!)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Blue Stilton from Melton Mowbray</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-k6s0_b2bADPzjvazMZYIid5OIB1ldBKd8Gb1LitIDdWRz-OKDCu6zbtFTgyhvzYGx6-jueBQQ-__SAALO0Es2gSo4-QpnB48TNIp5fsf7QnprhH1F5rJHFFM2DlZk2eqOjLjrWXJaFN/s1600/CIMG1220.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-k6s0_b2bADPzjvazMZYIid5OIB1ldBKd8Gb1LitIDdWRz-OKDCu6zbtFTgyhvzYGx6-jueBQQ-__SAALO0Es2gSo4-QpnB48TNIp5fsf7QnprhH1F5rJHFFM2DlZk2eqOjLjrWXJaFN/s200/CIMG1220.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div> <br />
<strong>Sweets</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Apple, Cinnamon & walnut tea cake</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Victoria sponge with homemade raspberry jam and fresh whipped cream</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Winter berry sweet pastry tartlets with mascerpone & creme fraiche filling</div> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKfHxPf2e5ispj8mZQY0WfSDDQCFQu1f3_wJC7Zo-Rvcy-X3JpdR3A7We_2s5wBAShLFwMWHdnoFFbonxXN_0aejlSwYlCn5RqYJFMWv7gj9IDk1uQhlbFeT-Jig2ELMLeavUuYRk6y4P/s1600/CIMG1223.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKfHxPf2e5ispj8mZQY0WfSDDQCFQu1f3_wJC7Zo-Rvcy-X3JpdR3A7We_2s5wBAShLFwMWHdnoFFbonxXN_0aejlSwYlCn5RqYJFMWv7gj9IDk1uQhlbFeT-Jig2ELMLeavUuYRk6y4P/s200/CIMG1223.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple, Cinnamon & Walnut<br />
tea cake</td></tr>
</tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuU7K1_yQHSQCzDiARcu9a1rCMFJzUq_bROwHSBrv_MQH3b3FbeREgFQIfWPfOw3NBsQP_sd5137OqmMUOKFdRYOFDAvHQc6wYoFyWkY0L5YcpE6KzUMAkN-J4tKiaSkL91Eu4T4MXcqWS/s1600/CIMG1221.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuU7K1_yQHSQCzDiARcu9a1rCMFJzUq_bROwHSBrv_MQH3b3FbeREgFQIfWPfOw3NBsQP_sd5137OqmMUOKFdRYOFDAvHQc6wYoFyWkY0L5YcpE6KzUMAkN-J4tKiaSkL91Eu4T4MXcqWS/s200/CIMG1221.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Winter berry tartlets with <br />
mascerpone & creme fraiche</td></tr>
</tbody></table> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-39498643830549003912011-10-30T15:16:00.001+00:002011-11-02T09:03:32.899+00:00Chorleywood Farmers Market <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkqp28WwHH8QP3IH2ud2T19_FZ8Rch3DRDt-6GRuoVDW-62pGn9J95eg4CbU4giduHFDZ1iFvrLv3c5IDLTCyvlMZq87IzmilkHHxFr_i6fk93B2AcX9x0yFibjeaBmc_aDaeqluqajeM/s1600/IMG_0511.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkqp28WwHH8QP3IH2ud2T19_FZ8Rch3DRDt-6GRuoVDW-62pGn9J95eg4CbU4giduHFDZ1iFvrLv3c5IDLTCyvlMZq87IzmilkHHxFr_i6fk93B2AcX9x0yFibjeaBmc_aDaeqluqajeM/s320/IMG_0511.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My princess nieces stuffing their cheeky chops</td></tr>
</tbody></table>I was both excited and daunted at the prospect of performing another bake-a-thon and turning my boyfriends tiny kitchen, hallway and lounge into a fermenting, proving, bubbling scene from George's Marvelous medicine. I did it before so surely I could do it again! <br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As a write this I am sipping on the most refreshing homemade apple juice from the <a href="http://www.chilternridge.com/crajown1.htm">http://www.chilternridge.com/crajown1.htm</a> and this morning I had a full english breakfast with fresh hens eggs from a local chorleywoodian and some really tasty sausages & bacon from Keith's farm at Stockings Farm in Coleshill <a href="http://www.chilternfarmfood.co.uk/">http://www.chilternfarmfood.co.uk/</a> In fact it was Keith that rescued my mum and I as we performed a 'carry-on' style comedy act whilst erecting our gazebo. We were making such a scene that one of the other stall holders came over, Keith commented to them "Hey do you remember when we used to use these", I smiled back grateful for the help - clearly I was a complete novice! As the Autumn wind whipped up we managed to hail over another friendly stall holder and then there were four of us clinging onto each set of three poles and the canvas for dear life. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The focaccia with olive and feta literally sold within minutes. I sold these by the slice so you could see the stunning shiny and aerated texture of the crumb. I made an overnight BIGA that fermented for around 12-14 hours adding much more flavour to the final bake. I decided to tray up some alternative flavours, getting three trays in the oven at a time made these quite economical. Caramalised red onion & goats cheese, the old faithful rosemary & rock salt and a tantalising roasted garlic with oven-dried tomatoes & basil.</div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkRetm-e9aTf_QKGzbaxI074oEvUVm9ByZcXGRK1glZlpTO7cS4nw3Ld_AlM0F7qnnnF56WvUK_ejaUL-WJan8drxCDYbMFIZyQ4yr4WtIZ8o1EZyuCzk1xfHSkLqj8pGvHDWjO47AOPp/s1600/IMG_0513.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkRetm-e9aTf_QKGzbaxI074oEvUVm9ByZcXGRK1glZlpTO7cS4nw3Ld_AlM0F7qnnnF56WvUK_ejaUL-WJan8drxCDYbMFIZyQ4yr4WtIZ8o1EZyuCzk1xfHSkLqj8pGvHDWjO47AOPp/s320/IMG_0513.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>Recipe for BIGA</strong><br />
3000g (100%) Strong White Flour (I used Shipton Mill as its ace to bake with)<br />
1680g (56%) Water<br />
54g (1.8%) Fresh yeast<br />
<strong>Recipe for Final Dough</strong><br />
3000g (100%) Strong White Flour<br />
2580g (86%) Water<br />
54g (1.8%) Fresh yeast<br />
4400g (147%) BIGA<br />
117g (3.9%) Crushed Sea Salt</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">The other extremely popular real bread was Wayne Caddy's World Cup loaf, the olive & feta loaf wrapped in sesame seeds and crushed pine nuts. I will be honest it's not a cheap loaf to produce, it takes at least 18 hours for the wet poolish to become nice & bubbly and well fermented, the kalamata olives and pine nuts are not cheap either (especially if you are buying them from Waitrose!!!). However, I could fit five tins on the two oven shelfs so baking ten in one batch was helpful as I had a backlog of proving loaves all over the house. At one stage, about 4am I had to put a few loaves on a table outside to slow down the proving. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This loaf is a real eye catcher and a must have for every real bread market stall. It never fails to impress and I have had two comments posted already at how tasty it was..</div><div class="separator" style="clear: both; text-align: left;">You can twist the recipe using whatever ingredients you have, I had already roasted some garlic and oven dried the cherry tomatoes so I decided to pop these in instead of the olives & feta - both went down a treat. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIFrAkam3hn83x524AyrS_9yQ53afqoojbMXwJ5eB2IfWh34DwD36fuY_ehlYsA3eUl0GbbYZ6D0kJi0EnnuqORnhs7mzvke634SMixb_4FdDzAVzEjtBlqhMrUkXdV7gl3nBc4MgdcwO/s1600/DSC04242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIFrAkam3hn83x524AyrS_9yQ53afqoojbMXwJ5eB2IfWh34DwD36fuY_ehlYsA3eUl0GbbYZ6D0kJi0EnnuqORnhs7mzvke634SMixb_4FdDzAVzEjtBlqhMrUkXdV7gl3nBc4MgdcwO/s320/DSC04242.JPG" width="319" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>By eleven o'clock the sun was shining and it turned out to be a beautiful autumn day with a light wind whipping up the leaves in the Stag Lane primary school that I used to attend many moons ago. I sent the girls off around the market with baskets singing 'Who will buy' with the last few loaves and we made some money for Well Child the childrens charity by selling some Happy Halloween biscuits. I caught up with old friends and met some fabulous local producers who all appreciated the effort I had gone through to produce a table full of bread. <br />
<br />
Elated at selling all the bread and completely exhausted at being up all night to mix it, knead it, prove it, bake it, we all headed around mums for some celebratory prosecco and a hunk of olive & feta. As the girls counted through the money tin I calculated including ingredients costs (not the fact the heating was on all night and the oven was non-stop at average 220 for 12 hours) that I made just enough to take my boyfriend out for a curry having endured a disturbed and consequently sleepless night! :-)vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com1tag:blogger.com,1999:blog-2145828836070600538.post-67012409525899919462011-10-11T14:35:00.000+01:002011-10-11T14:35:14.883+01:00Welcome to the World of Artisan Food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7quM46HlfONQw48js-yGQNdMTG9jHifmgQRHDo92vIEYE8mhE9xwmieAfNv2exjwsqLjz9LxZrLp43btdTuAKCwSQR0ABjUbPKypXuBfFYF3XmYPRcpy64ZamLc7TUHggKmCG7Ph26zFj/s1600/School-of-Artisan-Foods-11%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7quM46HlfONQw48js-yGQNdMTG9jHifmgQRHDo92vIEYE8mhE9xwmieAfNv2exjwsqLjz9LxZrLp43btdTuAKCwSQR0ABjUbPKypXuBfFYF3XmYPRcpy64ZamLc7TUHggKmCG7Ph26zFj/s320/School-of-Artisan-Foods-11%255B1%255D.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvyGpz7J4OLoLeaRO6fLJDHg2zpY7IvPLQxn0dhsuwBfJ3FhnZ9UqpNtwuA5eobUIs0GGhyCR5954JeNpWfWx-2ohFUS40WeXwxaGokm5z-z4LgLVpu7aNo2p5UChUE31kGi34uigY0S0/s1600/School-of-Artisan-Foods-4-1024x977%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvyGpz7J4OLoLeaRO6fLJDHg2zpY7IvPLQxn0dhsuwBfJ3FhnZ9UqpNtwuA5eobUIs0GGhyCR5954JeNpWfWx-2ohFUS40WeXwxaGokm5z-z4LgLVpu7aNo2p5UChUE31kGi34uigY0S0/s320/School-of-Artisan-Foods-4-1024x977%255B1%255D.jpg" width="320" /></a> </div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYBieud7fgzQx1kIETjCH6ILE5KyEf0hXuq45oZ8ijya2cDsEnLBt1U_7pEM0Z-qcsjSL4MD0BIHR_0-3Omx0uoCNTTcR36YrSZyV1n5WMIr431zJmqX5tWnfrmgMYLGR5h4Ormaflxn3/s1600/CIMG0935.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYBieud7fgzQx1kIETjCH6ILE5KyEf0hXuq45oZ8ijya2cDsEnLBt1U_7pEM0Z-qcsjSL4MD0BIHR_0-3Omx0uoCNTTcR36YrSZyV1n5WMIr431zJmqX5tWnfrmgMYLGR5h4Ormaflxn3/s320/CIMG0935.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiLmLR1f1zELW7JnZbG_I3p0psdN-hDAhWTYNMGDv3SUjNWj4KXrl4XDNEnQPg71Di6PF6koi7XvyFJbuN2TzjT7G-7-0jMye_1rDdRd-3ZBRXBri3-RkMlXO_C79NeA_EKDqrrAjE-IW/s1600/CIMG0939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiLmLR1f1zELW7JnZbG_I3p0psdN-hDAhWTYNMGDv3SUjNWj4KXrl4XDNEnQPg71Di6PF6koi7XvyFJbuN2TzjT7G-7-0jMye_1rDdRd-3ZBRXBri3-RkMlXO_C79NeA_EKDqrrAjE-IW/s320/CIMG0939.JPG" width="320" /></a><br />
Team Bakers with Emmanuel Hadjiandreou <br />
& Wayne Caddy</td></tr>
</tbody></table><br />
What a truly fabulous day. The sun shone and I was reunited with my fellow foodie graduates as well as a chance to meet the new generation of artisan school students that have just embarked on the journey I took just 12 months ago. Each one holding a dear story as to how they arrived at enrolling on this life changing course and starting a diploma in their chosen food discipline, with all of them extremely enthusiastic and raring to bake, make cheese & butcher within the next weeks. My best wishes to you all. I cannot deny it, I did indeed experience a pang of jealousy as I thought of the amazing year that lay ahead for these new peeps, having now left the school behind me to make way for pastures new and a challenging path ahead into artisan food. (somewhere along the way I seem to have lost a stone in weight too!:-)<br />
<br />
A welcome address from Alison Swan Parente thanking us for being part of the very first challenging and exciting year of the school was recieved by a front row of beaming students preparing to accept their certificates from a fine example of this country's pioneering artisan cheese maker, Randolph Hodgson of Neal's Yard Dairy. He personally welcomed us into the world of artisan food and stressed the importance of continuing and sharing our new found skills.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_yq2HExM9fRA1JyKRiahNbRkrjm-uBlkHzj95LssknXGMlgrfMfCLWWDkV8JRNEBxr28P1WGN3W7nOWzXVy3TKVvukfqavh3jzu3MF3Q8UxD-PwSfNudW5uafKdG6gpmkSpvmXTJsLKw9/s1600/School-of-Artisan-Foods-10%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_yq2HExM9fRA1JyKRiahNbRkrjm-uBlkHzj95LssknXGMlgrfMfCLWWDkV8JRNEBxr28P1WGN3W7nOWzXVy3TKVvukfqavh3jzu3MF3Q8UxD-PwSfNudW5uafKdG6gpmkSpvmXTJsLKw9/s320/School-of-Artisan-Foods-10%255B1%255D.jpg" width="320" /></a></div><br />
Earlier that morning on our travels up to the Welbeck Estate, news of the death of Steve Jobs came over the radio and some poignant quotes that made me think about the decisions I had made only a year ago to leave my job and immerse myself into the world of Artisan food rang true. "Stay hungry....stay foolish"<br />
<br />
“<strong>You have to trust in something — your gut, destiny, life, karma</strong>, whatever. This approach has never let me down, and it has made all the difference in my life.” (Steve Jobs, 2005)<br />
<br />
“Your time is limited, so don’t waste it living someone else’s life. Don’t be trapped by dogma — which is living with the results of other people’s thinking. <strong>Don’t let the noise of others’ opinions drown out your own inner voice</strong>. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.” (Steve Jobs, 2005)vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com1tag:blogger.com,1999:blog-2145828836070600538.post-38460496418515810672011-09-17T16:52:00.000+01:002011-09-17T16:52:16.042+01:00Dillisk Bread - taste of the sea!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOUI1WdJkvnQi4mY3CzXE6TqQBtd5S13tXelb-WlfqtF8Hnv3TDlLRFOkHLVH_3ZDigAln6Q4I9GDfRA1zu3LvaEjUwTyGHT_gYCcYRLblU9tlhQwqL1nAkUmyB5DZ8_fCvHreqgVj3JQ/s1600/DSC04722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOUI1WdJkvnQi4mY3CzXE6TqQBtd5S13tXelb-WlfqtF8Hnv3TDlLRFOkHLVH_3ZDigAln6Q4I9GDfRA1zu3LvaEjUwTyGHT_gYCcYRLblU9tlhQwqL1nAkUmyB5DZ8_fCvHreqgVj3JQ/s320/DSC04722.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Having spent last week on the Irish coast we were lucky enough to be taken seaweed foraging with Bruce Macdonald who has been foraging coastlines for some 10 years. I had always been curious about cooking with seaweed and in particular what type you would use in bread.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD86vk7lTocleWyV5G2hyPOQTHz-eqh9S1ZTm_mumj6Dqq31ZB_u-bEhIWpXs3hYDslfydguw2vdYpyK_KRwo59-4pt_8dNhbYQ4ziqNTfK3yA-yuC1wgNnYGtlnAOc7QThWk-P2IXzg_P/s1600/DSC04730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD86vk7lTocleWyV5G2hyPOQTHz-eqh9S1ZTm_mumj6Dqq31ZB_u-bEhIWpXs3hYDslfydguw2vdYpyK_KRwo59-4pt_8dNhbYQ4ziqNTfK3yA-yuC1wgNnYGtlnAOc7QThWk-P2IXzg_P/s320/DSC04730.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">The salty fresh Irish air was still warm but the sea was rough as the waves curled and lapped against the rocks. We were at a tiny fishing port, the tide was out and the rock pools were covered in seaweed and moss, which made for a slippery, craggy forage. Davy & I clambered the rocks and rock pools collecting Dillisk (deep aubergine colour) and other types of seaweed that we could cook with. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiLY06_46ou6dz_LKfqYCJ8uaAE75CQ5U4tfFmmDpG8FF8y-DRoQQ6B3tDZyczEKnjtERMlA0wQHWFmT_nP2URIMdPNft_hdb43UEPSkfi4lQ8k-WgqQ1voal7_vGetGPDhXfOO0urv7g/s1600/DSC04747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiLY06_46ou6dz_LKfqYCJ8uaAE75CQ5U4tfFmmDpG8FF8y-DRoQQ6B3tDZyczEKnjtERMlA0wQHWFmT_nP2URIMdPNft_hdb43UEPSkfi4lQ8k-WgqQ1voal7_vGetGPDhXfOO0urv7g/s320/DSC04747.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Top tips for seaweed foraging:</span></div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Never turn your back on the tide!</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Follow sustainable foraging by ensuring you leave the root intact so it can grow back. </span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Look out for signs of sewerage, industrial areas – you don’t want to be collecting seaweed in these parts as the seaweed is likely to be polluted.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">If you are unsure, check with the local water authority.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Consider where you are foraging, some areas are National Park Territory so you would need permission.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Some seaweed just tastes nasty or incredibly bland so identify the types and try them out – you may need to be a little more creative in the kitchen with some varieties.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">7)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Consider all the other types of marine & plant life that relies on the seaweed for food.</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">8)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Seaweed can be incredibly nutritious as it has the ability to absorb all the nutrients surrounding it, however it can also absorb pollutants too!</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-family: Calibri;">9) Only collect seaweed that is vibrant & healthy ie. attached to the rocks. Rinse your seaweed well before cooking.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Recipe for Dillisk Bread - With thanks to Bruce Macdonald & the Irish costal team</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MMHcboFVq2lKTdBWxGbzHW6ZExeJoDB-H2r1nOiWZoxl0J9_7qpwc6IXfBrkoc2vKMsDqxSZTgDiHd33t8bLOw2fMWiyBlm7BTngtbenKPS9KwPB7ngvYvF5UsF0YPncp_WqyCT-GYLh/s1600/DSC04754.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MMHcboFVq2lKTdBWxGbzHW6ZExeJoDB-H2r1nOiWZoxl0J9_7qpwc6IXfBrkoc2vKMsDqxSZTgDiHd33t8bLOw2fMWiyBlm7BTngtbenKPS9KwPB7ngvYvF5UsF0YPncp_WqyCT-GYLh/s320/DSC04754.JPG" width="320" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">This is primarily savoury bread but it has an element of sweetness that makes it acceptable also as tea bread. The use of dillisk (or ‘dulse’) gives an unusual and definite taste of the sea.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients:</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">25g dried Dillisk, soaked for 5 minutes</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">110g melted butter</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1 large carrot grated</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">4 eggs</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">50g caster sugar</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">250g plain flour</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Pinch of salt</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1.5 tsp of baking powder</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Method:</span></b></div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Pat Dillisk dry & chop finely</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Prepare greased baking tins (I used two small but this recipe will yield approx 600g loaf)</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Combine butter, eggs, sugar, Dillisk, carrot & salt</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Fold in sieved flour & baking powder</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Fill the tin with the mixture & bake for 40-50 mins on 140<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">◦</span></span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6)</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Cool before turning out & slicing</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-1019356567049756602011-09-12T15:24:00.001+01:002011-09-17T17:07:22.802+01:00A Warm Welcome from Waterford<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPlI1EgtAdXEAWzOPWJuNb2dkjoxT9O8iA5uhYhsry4NXgE9AsifepA3pXREjj-gw7QbFfCnloanG1a0kkkgXgqntm0IprNoVBbyNeUDFPh49hnsLzbHtjQv_ipnWT_zu8EigxCveXGSv/s1600/DSC04741+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPlI1EgtAdXEAWzOPWJuNb2dkjoxT9O8iA5uhYhsry4NXgE9AsifepA3pXREjj-gw7QbFfCnloanG1a0kkkgXgqntm0IprNoVBbyNeUDFPh49hnsLzbHtjQv_ipnWT_zu8EigxCveXGSv/s200/DSC04741+-+Copy.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWsQ_7f6SX59YkSyL3qmne7k16LrXizDCRfAP_4etDNTXMxxxmk8NDg9B3wiHF8mdKdeaSKTa6mwnjoDFsPvXqor1WSjR19m6SDrZ7iJ9BSAe4ZDOyjICvKFUmbi-cJcyNEJd1T0_6yWT/s1600/DSC04740+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWsQ_7f6SX59YkSyL3qmne7k16LrXizDCRfAP_4etDNTXMxxxmk8NDg9B3wiHF8mdKdeaSKTa6mwnjoDFsPvXqor1WSjR19m6SDrZ7iJ9BSAe4ZDOyjICvKFUmbi-cJcyNEJd1T0_6yWT/s200/DSC04740+-+Copy.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I am exhausted. I have just returned from an AMAZING GRAZING visit to Ireland where they have been holding fantastic foodie events with expert presenters all week in celebration of the 2011 Waterford Harvest Festival. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">From the moment we were welcomed at the tiny airport in Waterford by Donal Lehane and throughout our trip we were overwhelmed by the hospitality and kindness everyone gave us. A big thank you to all those people – you know who you are!</span></div> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyuBhM4Do5YxG7HDwrB6NAX-2gY_3rkr7mcP5hBZD79YOua5PxcboibGBWwGuj4MiAyzWsL4voLKmqe-i36HCS_QiM0AZ8ePijfOqggqVHc3yD3k-IxD0g_7dtnrThVnFlQgkjnNuXncE/s1600/DSC04694.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyuBhM4Do5YxG7HDwrB6NAX-2gY_3rkr7mcP5hBZD79YOua5PxcboibGBWwGuj4MiAyzWsL4voLKmqe-i36HCS_QiM0AZ8ePijfOqggqVHc3yD3k-IxD0g_7dtnrThVnFlQgkjnNuXncE/s320/DSC04694.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Davy and his magnifcent cheeses</td></tr>
</tbody></table> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsVJcQH43-Wgo9OJomuU3rzaKAvHRvfIo7g724tItMksm8HVniJRJseRwMwthuuT78XVyEWORTJVKV9iD19tNGkO2o-taWXgFArni5lqiF5JNlTx1gDG-gKAVb2vEESq1KmVlNdmfLp14/s1600/DSC04697.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsVJcQH43-Wgo9OJomuU3rzaKAvHRvfIo7g724tItMksm8HVniJRJseRwMwthuuT78XVyEWORTJVKV9iD19tNGkO2o-taWXgFArni5lqiF5JNlTx1gDG-gKAVb2vEESq1KmVlNdmfLp14/s320/DSC04697.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lisa curing meats</td></tr>
</tbody></table> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdF8Yp-_9wq6A_Nd11_5CDGtTk5CaNLXvicHvaKF3MTgvjzjxoH09f1QMaL3O6EQJXTpkFtVl9jblJdjYwVwnQNnpDck-EFAW4eYykiE6aU4gGFVDz8QpAp6kJv4Q_YjwAKq-SlROQ-hP/s1600/wit_workshop1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdF8Yp-_9wq6A_Nd11_5CDGtTk5CaNLXvicHvaKF3MTgvjzjxoH09f1QMaL3O6EQJXTpkFtVl9jblJdjYwVwnQNnpDck-EFAW4eYykiE6aU4gGFVDz8QpAp6kJv4Q_YjwAKq-SlROQ-hP/s320/wit_workshop1.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bread making demo</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9uN-joiJ5Zu3I-IiDdeia_QLeZpg-itj6mVHCzUVw3N9ri6VtENbQ_jgkX7zBtOgMeRPEcFYmFZY8OkUJopP7cJ-9ancEVmQbTIuHGKQQNsi_Sr-72IeAEZaK4JFCn0vgbWVCtbNcL2O/s1600/DSC04698.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9uN-joiJ5Zu3I-IiDdeia_QLeZpg-itj6mVHCzUVw3N9ri6VtENbQ_jgkX7zBtOgMeRPEcFYmFZY8OkUJopP7cJ-9ancEVmQbTIuHGKQQNsi_Sr-72IeAEZaK4JFCn0vgbWVCtbNcL2O/s320/DSC04698.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lots of prepping prior to demonstration</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWeIqlIUMMj1NgRXoRvx81qdZEoP_7jT7408embll3vnWYjNkf73WwJA1uryZwSTJgR_xp2eQK7J7C1S2EFy6PxiQaoctO3AZYgxJkxcsmebJAni-I7bRMJFMfDZWpk9O2TmnPl1WaEYZ/s1600/Tsoureki+bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWeIqlIUMMj1NgRXoRvx81qdZEoP_7jT7408embll3vnWYjNkf73WwJA1uryZwSTJgR_xp2eQK7J7C1S2EFy6PxiQaoctO3AZYgxJkxcsmebJAni-I7bRMJFMfDZWpk9O2TmnPl1WaEYZ/s320/Tsoureki+bread.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">David's legendary signature loaf - The Tsoureki</td></tr>
</tbody></table><br />
<span style="font-family: Calibri;">We held artisan workshops in Butchery, Charcuterie, Cheese tasting & Bread baking to chefs, students and the general public in the WIT university demonstration theatre. </span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">During our visit we foraged for seaweed, visited a venison farm of stunning Japanese sika deer and joined the Saturday night feast for 800 people as we sat in rows of social benches and tucked into local produce whilst listening to an Irish folk band. Our starter was a plate of terrine, chorizo, goats cheese, sweet figs and homemade chutney. For mains we were offered meats from the grill including the most succulent, juicy lamb from a local producer based in Kilmachthomas.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQw0MLcsRuE2hXciVoUPRvc3SoSozd2ijKFfX9SofVsh2ejp3h0V_BKJm2XvIYCF-HlSc7LSg65zjHjA_Ie1XoXfAQRukNkiNm-2-X3vp05hd_RM2mO2pzu3Use9NDCyJm_hX_SXmg-CM/s1600/DSC04725.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQw0MLcsRuE2hXciVoUPRvc3SoSozd2ijKFfX9SofVsh2ejp3h0V_BKJm2XvIYCF-HlSc7LSg65zjHjA_Ie1XoXfAQRukNkiNm-2-X3vp05hd_RM2mO2pzu3Use9NDCyJm_hX_SXmg-CM/s320/DSC04725.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sorting the seaweed types</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjanxcC7cVS7pI-OI4txNRxMAeoGrBiRvdV6hPZoFZTyuukbE6Lm1XIj3N5KpYVm0l1aB9jH70pt2RV3MdzAzJP-S3M_Zxcbs_NVdqXoQS8OdlcP-7uLdQDZDyNE_uLa1hSJemaBkpkL5-/s1600/DSC04732.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjanxcC7cVS7pI-OI4txNRxMAeoGrBiRvdV6hPZoFZTyuukbE6Lm1XIj3N5KpYVm0l1aB9jH70pt2RV3MdzAzJP-S3M_Zxcbs_NVdqXoQS8OdlcP-7uLdQDZDyNE_uLa1hSJemaBkpkL5-/s320/DSC04732.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese sika deer with their beautiful<br />
white-spotted rich chestnut brown coats on the <br />
Harrington family farm in Dunhiill, Waterford</td></tr>
</tbody></table><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">We attended guest lectures in the theatre royal including the Irish fight for sustainable fish and another on growing your own with useful tips given by organic gardener, radio & TV presenter Bob Flowerdew. Memorably he advised everyone to be growing their own fruit as with stale vegetables if your really unlucky you might be at risk of clostridium botulinum </span><span style="font-family: Calibri;">but with stale fruit your only risk is getting drunk! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPB9l63YiV-kj2HGzjDqvcT6vU_KzzNWAPHuUWx0LPvAUZxO_0gfM6b0N_fWhdhgNDy06oM9PclXvpSDzNHEHf2BGA0lV1zUZEZQT8CIBFxDttLq_H25vvB6IS0CmBjK46EKnI-_2aj_b_/s1600/DSC04745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPB9l63YiV-kj2HGzjDqvcT6vU_KzzNWAPHuUWx0LPvAUZxO_0gfM6b0N_fWhdhgNDy06oM9PclXvpSDzNHEHf2BGA0lV1zUZEZQT8CIBFxDttLq_H25vvB6IS0CmBjK46EKnI-_2aj_b_/s320/DSC04745.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SPScjI9N8M98wfcc5bzOELKhmt5crI3tMtQTrV1voY76hRDQln9ba_dRswGKZ1VG-7J4kTM5fUsz-51PQ2HF1-p9htvtepaVsr2P2AXqdsuVpPBRb0gwDNW01OOZ5E9myXZOHBF-wwGM/s1600/DSC04744.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SPScjI9N8M98wfcc5bzOELKhmt5crI3tMtQTrV1voY76hRDQln9ba_dRswGKZ1VG-7J4kTM5fUsz-51PQ2HF1-p9htvtepaVsr2P2AXqdsuVpPBRb0gwDNW01OOZ5E9myXZOHBF-wwGM/s320/DSC04744.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The girls from WIT culinary college - extremely excitable to be <br />
meeting their idol Darina Allen!</td></tr>
</tbody></table><span style="font-family: Calibri;">We also caught up with Darina Allen founder of the Ballymaloe cookery school in Cork (approximately 50 miles south of Waterford) who was also holding cookery classes at the event in support of Slow Food Ireland and Grow it Yourself. She was really pleased to see us and remembered us from her visit to The School of Artisan earlier in the year when she was interviewed by Matthew Fort during 'an evening with'</span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Lastly, I promised to share the recipes I made during the demo.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Focaccia</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Ingredients </b>(the flour is always 100% and all other ingredients are as a % of the flour):</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Pre-ferment (BIGA) recipe:</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">100% white flour</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">56% water</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1.8% fresh yeast (double the volume for dry)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Final Dough:</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">100% flour</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">147% Pre-ferment (Biga )</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">85% water</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">3.6% salt</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1.8% fresh yeast</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Method:</span></div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Make up your pre-ferment overnight and allow at least 12 hours to ferment at ambient temperature. Store in a plastic tub with olive oil in.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Bring together all your ingredients including the BIGA you made the night before and mix together well.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Bulk ferment in a plastic tub with olive oil for 1.5 hours (folding every 20 minutes)</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">To fold you need to gently stretch the dough up to elongate the air pockets and fold over itself. </span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">After a further rest of 30 minutes. Tray up and select your toppings.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Gently press your fingers into the dough to indent in order that you can nestle your olives or feta into the dough.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">7)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Bake at 230 degrees for around 18-20 minutes. </span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">8)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Drizzle with olive oil when out of the oven.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xN5On9TfRVxDOV5eOFk3AjT5e7YhdBLPAL6-WbfFtBquHETfIimmpeMi481NH356czkW5AJ468RfJX9dWfeKvWTZHXAlI8MDtzTAOcqkagJzrBhvucCbL3UY1i6U0u6teyZOYxwh6zYY/s1600/DSC04707.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xN5On9TfRVxDOV5eOFk3AjT5e7YhdBLPAL6-WbfFtBquHETfIimmpeMi481NH356czkW5AJ468RfJX9dWfeKvWTZHXAlI8MDtzTAOcqkagJzrBhvucCbL3UY1i6U0u6teyZOYxwh6zYY/s320/DSC04707.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks to Jim for his excellent <br />
contribution to the demonstrations</td></tr>
</tbody></table><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ciabatta</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">100% flour</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">80% water</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">2% salt</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1% yeast</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Method:</span></div><div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Make up your dough the night before and leave in a plastic tub in a little olive oil and place in the fridge to chill overnight.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Take out your dough in the morning and allow to get up to room temperature.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Then begin folding. Four folds every 45 minutes.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Cover liberally with flour. Cut out with metal dough scraper and gently place onto tray being careful not to damage the aerated structure you have just developed.</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5)</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Bake in hot oven at 230 for 15 minutes</span></div>Happy baking !vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-63789424535960404012011-08-25T16:41:00.000+01:002011-08-25T16:41:48.538+01:00In search of the right location<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30b18adp7ZKG7Til0HRYRAmhek-kktfCC1guNuRBHmjeSMGK-q0wrpSk9DfZDlXr8_eLjJfCvIBjUV-HSPddHU_b0RPYYrPJ8utvEtesLOLAmMb3TUlHQxgvRaKjPTUpuoxMuVwqJMRxa/s1600/IMG_0348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30b18adp7ZKG7Til0HRYRAmhek-kktfCC1guNuRBHmjeSMGK-q0wrpSk9DfZDlXr8_eLjJfCvIBjUV-HSPddHU_b0RPYYrPJ8utvEtesLOLAmMb3TUlHQxgvRaKjPTUpuoxMuVwqJMRxa/s320/IMG_0348.jpg" width="244" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizS0PJiywPB-rBW3km2vCwBtS-eOXza0YEyu0-JZRG8QfDOxqoyixW_kbtoqL7o7NX8QTGultR7ncu_HJQrgbKdXwkze2w6GNotxzghC9LKbFCwf1dnKHi4C3ei-YV8-Mf-AXrAwnpLJoF/s1600/IMG_0343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizS0PJiywPB-rBW3km2vCwBtS-eOXza0YEyu0-JZRG8QfDOxqoyixW_kbtoqL7o7NX8QTGultR7ncu_HJQrgbKdXwkze2w6GNotxzghC9LKbFCwf1dnKHi4C3ei-YV8-Mf-AXrAwnpLJoF/s320/IMG_0343.jpg" width="244" /></a></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><span lang="EN-US" style="font-family: Verdana;">Tart & Toast is still on the look out for the right place to start a bakery and bread school.</span></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><br />
</div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><span lang="EN-US" style="font-family: Verdana;">I had an interesting chat with the Twickenham Town Planner who was looking for an Artisan Bakery to open in Twickenham high street. Evidently, there is a foodie community evolving with the well-established Sandy's fishmonger leading the way followed by the recently opened Laverstoke Park Farm’s retail shop. Owned by Jody Scheckter, this is their first retail shop supplying organic beef & buffalo produce made on their farm in Hampshire <a href="http://www.laverstokepark.co.uk/">http://www.laverstokepark.co.uk/</a> - their beef biltong & smokey dried buffalo sausage is really delicious!</span><span lang="EN-US" style="font-family: Times;"></span></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><br />
</div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><span lang="EN-US" style="font-family: Verdana;">Natasha Carr, Twickenham's town planner has been really helpful sending me properties that she thinks may be suitable. Both my parents grew up in this area and I lived in Whitton for a short period so I am familiar with the area and extremely fond of Richmond upon Thames.</span></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><br />
</div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><span lang="EN-US" style="font-family: Verdana;">Apparantly, Twickenham is undergoing a regeneration programme with investment into the local area. Footfall increases during the rugby matches and the commercial estate agents are also quick to remind potential investors that 2012 Olympics plus the Rugby World Cup in 2015 are just around the corner.</span></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><br />
</div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><span lang="EN-US" style="font-family: Verdana;">But, having viewed a few properties I have some reservations. The high street is extremely busy with major bus routes, the rents are high and the space is small.</span></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><br />
</div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><span lang="EN-US" style="font-family: Verdana;">One property, currently trading as a charity store, was located in the heart of the high street and had the highest footfall so was worth considering. On further investigation at £25,000 p/annum + rates of £8,500 it came with some expensive baggage, namely sewer issues, rodents, electrical faults, no hot water etc etc. This did put me off somewhat, but what really concerned me was whether there was a genuine market for my bread here. It worried me. The high street was busy but I wasn’t convinced they would be interested in paying £3+ for a sourdough and critically how many would I need to sell to pay off this lease !!!</span></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><br />
</div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><span lang="EN-US" style="font-family: Verdana;">I had a coffee outside an independent café on the street, imagining opening a bakery here. Honestly, I didn’t like the noise or the buses, motorbikes and cars hurtling past. Perhaps I am a country girl at heart??</span></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><br />
</div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><span lang="EN-US" style="font-family: Verdana;">I spoke to some of the local residents. The response was that there was already several stores selling bread - M&S, Tesco Express, Waitrose, Iceland, Greggs, Belmonts but there was no mention of a desire for Real Bread. Then I came across a cobbled street off the main high street called Church Street, this was quieter and had a few nice eateries and some independent boutique style shops. Although, the only place available was an ex jewellery store (A1) tucked around the corner - maybe? I decided to compare this type of location with nearby and affluent Richmond.</span></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><br />
</div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><span lang="EN-US" style="font-family: Verdana;">Throughout the afternoon I saw 15 properties. The competition was fierce in Richmond with Paul’s and many other popular patisserie chains. I adore Richmond Hill – although they already have a lovely bakery & café. The Richmond Hill Bakery would be my dream store, they also own the butcher and greengrocer so clearly not short of a bob or two.</span></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><br />
</div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><span lang="EN-US" style="font-family: Verdana;">The clientele certainly seemed more open to artisan breads and it felt altogether more ‘leafy’. But you certainly pay for it - the rent here was between £30,000-£45,000 + rates. Many of the high street chains such as Costa and Starbucks act as loss leaders here. They pay top whack to have a flagship store in this prestigious location. For me, this would be my only store and so I couldn’t afford to make a loss in the long run.</span></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><br />
</div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><span lang="EN-US" style="font-family: Verdana;">After a long afternoon we decided to rest our heads and sit by the river, listen to the buskers playing their guitar and enjoy the last of the summer sun.</span></div><div class="ecxMsoNormal" style="font-family: Verdana, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px;"><br />
</div><span class="ecxApple-style-span" style="font-family: Verdana;">The search continues…</span>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com1tag:blogger.com,1999:blog-2145828836070600538.post-79328871301455053712011-08-21T22:30:00.001+01:002011-08-22T10:24:02.428+01:00Blackberry & Apple Jam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhcPRRmMuGRrOs6a8Cat95xJ7kYTgKgQVaPckCjtYp8iwwKxBjmq3k6MWNVvqMj0HGGhKis5xGlA_id02mL8dtgBhuAOO1uj4tTCIpWFsPK1tg6rFvoIdsS9HroBLQqyeU2hm9VOEkfai/s1600/DSC04660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhcPRRmMuGRrOs6a8Cat95xJ7kYTgKgQVaPckCjtYp8iwwKxBjmq3k6MWNVvqMj0HGGhKis5xGlA_id02mL8dtgBhuAOO1uj4tTCIpWFsPK1tg6rFvoIdsS9HroBLQqyeU2hm9VOEkfai/s320/DSC04660.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">During a brief stay in Sandwich, Kent our B&B had an orchard and the trees were laden full of fruit, so much so that the apple trees branches were breaking under the strain. With an invitation and a bag I headed down to the bottom of the garden and picked the most beautiful ripe eating apples and crab apples I had ever seen. This year has been the best for apples and I kept thinking of the Kent countryside providing all the London markets and how lucky I was to be getting these for free. Today I made some jam for my upcoming farmers market.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYuarnJb6imTqNyh2NTggmpXuQhKJBhUMeJCzq292hH5TjV_B9MVQQcF46F7vGijLDWOm-6ru1ONHsjf7kHbp7_bscSGB8lLj4hV08vjQSq7peCp2rUFv0uEExaQ0iMhrLXR-rIW4MKgX/s1600/DSC04662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYuarnJb6imTqNyh2NTggmpXuQhKJBhUMeJCzq292hH5TjV_B9MVQQcF46F7vGijLDWOm-6ru1ONHsjf7kHbp7_bscSGB8lLj4hV08vjQSq7peCp2rUFv0uEExaQ0iMhrLXR-rIW4MKgX/s320/DSC04662.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The crab apples were a bright crimson inside and produced a beautiful colour and tart flavour, a perfect partner for the blackberries. They are also high in pectin so really great for jam making.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0EkmvfkVqQ9VEfuI5Jl2p423LfLUql4ya7S8pUt4qBr4SzgXiaqZc3WUUUFIFKOoWOEjNRQMW7YGiOtclVVksp-nI5a4NzinkEi_o09Q0C4f8-81E0IbP4BevPAKedXzEuZFUBYYNhgP/s1600/DSC04663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0EkmvfkVqQ9VEfuI5Jl2p423LfLUql4ya7S8pUt4qBr4SzgXiaqZc3WUUUFIFKOoWOEjNRQMW7YGiOtclVVksp-nI5a4NzinkEi_o09Q0C4f8-81E0IbP4BevPAKedXzEuZFUBYYNhgP/s320/DSC04663.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySEFzuklhHeyNgbkTacLp__Yt7su00NlPwhhF16V1sn4Ro-A3ZjOZhwCKpy6kGFvk_PuHirX6YE2bmSg-REq0cHRcDmj14fGy0po-XOEYoNfS-HvMehGIzcq6wWM9yKyhCOQJUoNFFfxF/s1600/DSC04664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySEFzuklhHeyNgbkTacLp__Yt7su00NlPwhhF16V1sn4Ro-A3ZjOZhwCKpy6kGFvk_PuHirX6YE2bmSg-REq0cHRcDmj14fGy0po-XOEYoNfS-HvMehGIzcq6wWM9yKyhCOQJUoNFFfxF/s320/DSC04664.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sterilise jars and dry them in a warm oven. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For the Jam I used 405g of crab apples / 900g blackberries / 1350 sugar / 1/4 pint water / squeeze of lemon over the apples.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Method:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Prepare fruit. Peel and core the apples. Wash the blackberries.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Soften the fruit with half the water for each pan (apples in separate pan as harder than the blackberries).</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Combine both fruits in larger pan along with the sugar. Dissolve the sugar.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Bring to the boil. Boil rapidly for approx 15 minutes. Stirring frequently.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Check setting is reached by spooning a little on a plate and checking for wrinkles when pushed lightly with your finger.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) Pour into your sterilised jam jars. Use a wax disc and seal.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR43hUTmzZ-ANO3Su1urIs6xoR5OMa_wa6hGy8EEfZmjaSq6-W3EultbH7C2SaDbxlzucqDrPgd2wBxIe_1iVXyf163IlZFM19anC2VdTVpfczBhVi2l9K-MTAyi_2Oqbd6s8CUJAAwWQJ/s1600/DSC04666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR43hUTmzZ-ANO3Su1urIs6xoR5OMa_wa6hGy8EEfZmjaSq6-W3EultbH7C2SaDbxlzucqDrPgd2wBxIe_1iVXyf163IlZFM19anC2VdTVpfczBhVi2l9K-MTAyi_2Oqbd6s8CUJAAwWQJ/s320/DSC04666.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3ug51ORjs5kXbi7YzPxH8v-_FQe75xsI8eeQydLUlLszcipptrn1jxvrDgTE5YgnkaSPOr1pDZxVUoyiFxQvIM0cOQtw1HqSAVlZ4j_xRauyJdY3dig0VQURnjxJKGj7wIroonmjO1Go/s1600/DSC04668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3ug51ORjs5kXbi7YzPxH8v-_FQe75xsI8eeQydLUlLszcipptrn1jxvrDgTE5YgnkaSPOr1pDZxVUoyiFxQvIM0cOQtw1HqSAVlZ4j_xRauyJdY3dig0VQURnjxJKGj7wIroonmjO1Go/s320/DSC04668.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsskjEFReiE9oQQ2JxrZKSojlEJguqNQRhHubjWeWCLFPb2TFqmvB_eWP_hRHMxNPFwCs2DdGWUowcvNrvx9dKva6kXnLTIYzTg1gIRVCesY98kvSGsXhmnSbkosEi_eXLh4WJow_fsKNx/s1600/DSC04669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsskjEFReiE9oQQ2JxrZKSojlEJguqNQRhHubjWeWCLFPb2TFqmvB_eWP_hRHMxNPFwCs2DdGWUowcvNrvx9dKva6kXnLTIYzTg1gIRVCesY98kvSGsXhmnSbkosEi_eXLh4WJow_fsKNx/s320/DSC04669.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Utensils used to make this jam:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Large pan (ex lobster pot) depending on how much you make. But you need at least half of the pan empty as the jam will bubble up the sides during the open boiling process.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Two small pans to soften and reduce the fruit.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Jam jars washed in warm soapy water, rinsed in warm water, dried in the oven. Keep warm for when you pour the hot jam in.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Wooden spoon for stirring</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Ladel for pouring into metal jug.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) Saucer for testing setting point</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7) Wax discs (I used waxed parchment paper and cut into circles)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8) Wet tea towel to wipe any drips</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">9) Labels & ties to mark your date of production.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Top tips you might find useful:</b> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Preparation really is key. Make sure you have all your jars ready and you are using the right equipment. Nothing worse than trying to pour hot jam into jars without the right utensils. Metal jug is good for pouring.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) If you run out of sugar you can use brown, honey or golden syrup but be aware this will change the flavour/colour. I had to use a bit of billington brown and you can taste notes of caramalised/molasses.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) 1b = 450 grams </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Check your fruit is high in pectin or else you will need to add lemon juice or citric acid (can obtain from pharmacy). Don't throw away the peel or core of the crab apples - you can use this to make pectin.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Keep stirring so your jam doesn't stick or burn to the bottom of the pan.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) Be patient for setting point to be reached. It took about 10 minutes of rolling boil. You can use a sugar thermometer (i didn't have one). Should reach around 105C for setting. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7) Two stages to note: First is softening and reducing the fruit before the sugar is added and second is to dissolve the sugar well off the heat and then return to the heat and boil rapidly, whilst stirring until setting is reached. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8) Over boil means rock hard jam and under boil means runny jam (or preserve). In France, we had some beautiful preserves for breakfast and they were all quite runny. So whatever the consistency enjoy on toast!</span></div>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-52937323431135209822011-08-12T10:49:00.000+01:002011-08-12T10:49:38.566+01:00Summer Fruit Picking<br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yesterday, my nieces and I were out walking in Chorleywood when we came across a mighty treasure trove…blackberries, sweet plums and beautifully crisp eating apples. If you could bear to stretch beyond the nettles and tiny thorns there were branches laden with a veritable feast.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLK1xGVCJjYL_YGf86y6OUPomYuRLVW8Xk9iB2jR-q1dn_cqOhp2CjJrhv_D7of7UVDbzfPFKSs7f4zFQWVC0w4kLT6nynAqKhwNB9iZ-qMjzp_FhG00cFcqyuumD5427oEU2hqyaW6UH/s1600/IMG_0324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLK1xGVCJjYL_YGf86y6OUPomYuRLVW8Xk9iB2jR-q1dn_cqOhp2CjJrhv_D7of7UVDbzfPFKSs7f4zFQWVC0w4kLT6nynAqKhwNB9iZ-qMjzp_FhG00cFcqyuumD5427oEU2hqyaW6UH/s320/IMG_0324.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MC-tyuY3cHz4eRoPwnpG5eeShXIVBBTUbUkpE2VxcHlAfrpigdhtJo9U2PXxOxG1HNaCObibreKf_5NpSpoBg6JJCU7pJcra_AJLRLhB_WbbAXSR37YVIdHx3pMT4zvlV6cDQ03lXBs3/s1600/IMG_0325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MC-tyuY3cHz4eRoPwnpG5eeShXIVBBTUbUkpE2VxcHlAfrpigdhtJo9U2PXxOxG1HNaCObibreKf_5NpSpoBg6JJCU7pJcra_AJLRLhB_WbbAXSR37YVIdHx3pMT4zvlV6cDQ03lXBs3/s320/IMG_0325.JPG" width="219" /></a></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUL9-Ut5VPxo1QtWKLvH52BiouCbO2B3o_NIwuyW3UNGHCNKNn3La3XEWTBNQxTH93NF96Nhh8_9f47Fbuyq4wX3b1xkQx1_qF-uy3Xf1IdtH72F9D8SalRaSqklRoQKESuQrV1O-Poyh/s1600/DSC04655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUL9-Ut5VPxo1QtWKLvH52BiouCbO2B3o_NIwuyW3UNGHCNKNn3La3XEWTBNQxTH93NF96Nhh8_9f47Fbuyq4wX3b1xkQx1_qF-uy3Xf1IdtH72F9D8SalRaSqklRoQKESuQrV1O-Poyh/s320/DSC04655.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHIr5bVyCif2cmEY-6cjWzq0z_p65-10AqFagx2ktZuEW1WNXuUlToS1-SYPTIKgFozWpUcKPMnOvJjNRUHSk-x7Z_OixBRRqta0RlrYr0ZdOrvy_C0eUpn_9I8P9q6ZEZzuJ8XmnbmlQ/s1600/DSC04656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHIr5bVyCif2cmEY-6cjWzq0z_p65-10AqFagx2ktZuEW1WNXuUlToS1-SYPTIKgFozWpUcKPMnOvJjNRUHSk-x7Z_OixBRRqta0RlrYr0ZdOrvy_C0eUpn_9I8P9q6ZEZzuJ8XmnbmlQ/s320/DSC04656.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now for some summer fruit tarts! It just so happens that my brother and his friend Jo are raising money for the children's charity WellChild </span><span class="Apple-style-span" style="background-color: white; color: #2a2a2a; font-family: monospace; font-size: 14px; line-height: 17px;"><a href="http://www.justgiving.com/JoJo-Andy" style="color: #0068cf; cursor: pointer; line-height: 17px; text-decoration: underline;" target="_blank">http://www.justgiving.com/JoJo-Andy</a></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> this Saturday and require a table full of cakes to support their fund raising. As a recent graduate from <a href="http://www.schoolofartisanfood.org/">http://www.schoolofartisanfood.org/</a> baking diploma I was more than happy to assist.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLx5F2hDfCFBB50FdsSUy3PLTrtNS4McNm3vmlF4YdrvSw4kyUfnWCROgN3yCztGkyqzmOVKT5V0kKituEAJM_9uml0YAq_-VFUHUwuhu5vTVzl-PAl10yQwNUWi7QIpN4O_wBs7t5SoM/s1600/DSC04654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLx5F2hDfCFBB50FdsSUy3PLTrtNS4McNm3vmlF4YdrvSw4kyUfnWCROgN3yCztGkyqzmOVKT5V0kKituEAJM_9uml0YAq_-VFUHUwuhu5vTVzl-PAl10yQwNUWi7QIpN4O_wBs7t5SoM/s320/DSC04654.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sweet Pastry Recipe (approx. 12 x 5” tartlets) <o:p></o:p></span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients:</b> 700g plain flour / 400g cold diced lightly salted butter / 200g icing sugar / 3 egg yolks<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Method:</b><o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst" style="line-height: normal; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>1)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Sift flour then icing sugar<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>2)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Work in diced butter with fingertips until very soft<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>3)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Add egg yolks & combine into sweet dough<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>4)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Once smooth and combined flatten slightly and refrigerate for a few hours.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once chilled…<o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst" style="line-height: normal; mso-list: l3 level1 lfo2; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>1)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Roll pastry out onto clean, flat surface and lift onto pre-greased tartlet tin<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l3 level1 lfo2; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>2)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Press lightly but evenly into tin<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l3 level1 lfo2; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>3)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Prick all over with a fork & blind bake for approx 10 mins @ 200<span>⁰C</span><o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l3 level1 lfo2; text-indent: -18.0pt;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><br />
</span></span></div><div class="MsoNormal" style="line-height: normal;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Almond & Fruit filling:<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients:</b> 500g butter / 500g caster sugar / 500g ground almonds / <span> </span>10 large eggs Fruit can be evenly distributed into each of the tarts. You will probably need around 24 small plums, 200g blackberries, 12 small apples.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Method:</b><o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst" style="line-height: normal; mso-list: l1 level1 lfo3; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>1)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Cream the butter & sugar<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo3; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>2)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Add ground almonds until blended<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo3; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>3)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Beat in eggs – one at a time<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo3; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>4)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Place your larger fruit face down onto the pastry<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo3; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>5)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Pour the filling mixture into the tartlet making sure the fruit is still exposed slightly<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo3; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>6)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Then dot your smaller fruit around (sliced plums and blackberries)<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo3; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>7)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Bake for approx 25 minutes<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l1 level1 lfo3; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>8)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Brush with warm apricot jam to glaze.<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l1 level1 lfo3; text-indent: -18.0pt;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-left: 18.0pt;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Tips: </b><o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst" style="line-height: normal; mso-list: l2 level1 lfo4; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Don’t roll out the pastry too thick, about 1/2cm should be okay<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l2 level1 lfo4; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Don’t skimp on the fruit<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l2 level1 lfo4; text-indent: -18.0pt;"><!--[if !supportLists]--><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span><span>-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Keep your sliced apples in lemon juice water to stop them going brown</span><o:p></o:p></div><br />
vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-48381243045228334792011-08-09T12:16:00.000+01:002011-08-09T12:16:35.301+01:00Our final bake off...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiOlTaKwrxsahxeHqWyTpi9N5VFjG-LYfxjxkF0cprukeVMC_TJCJnPMlzmnsvqB6amolnSUipC6cxdEFtSxmSD3aekX-JmtgepsUdWkijInAa6i8qkY4WAAc5ayfNgO5CrPkzKx1QI1X/s1600/DSC04635.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiOlTaKwrxsahxeHqWyTpi9N5VFjG-LYfxjxkF0cprukeVMC_TJCJnPMlzmnsvqB6amolnSUipC6cxdEFtSxmSD3aekX-JmtgepsUdWkijInAa6i8qkY4WAAc5ayfNgO5CrPkzKx1QI1X/s320/DSC04635.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The School of Artisan 2011<br />
Completes first year of Diploma</td></tr>
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<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now that the excitement and dust has settled I thought I would complete the end of the journey with my final week at The School of Artisan Food. I can’t quite believe my Diploma is finished.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For our baking practical assessment we were tasked with baking a variety of breads in an 8 hour time slot. I was so excited I couldn’t sleep the night before and had wild dreams about forgetting a vital ingredient, rushing home to get it and then waiting hours for the bus back to school that never turned up. I was devastated. Then I woke up!<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So the day before the exam we were allocated one hour to prepare all our pre-ferments. My chosen free style was to be focaccia bread with a pre ferment biga (<a href="http://tartntoast.blogspot.com/2011/07/artisan-speciality-breads-for.html">http://tartntoast.blogspot.com/2011/07/artisan-speciality-breads-for.html</a>). I also prepared the ciabatta overnight dough and poolish for the baguettes. The day of the exam I pinned up my production schedule that I had designed in order that I could keep a track on the best critical path to follow during each of the baking phases: mixing, bulk ferment, scale, rest, mould, shape, prove, slash, bake. I had prioritised the Levain de Campagne as this would take the longest to prove. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We individually baked Levain de Campagne, Ciabatta rolls, Ciabatta loaves, Petit Pain, 55cm long baguettes, Malthouse, White, Focaccia (Rosemary & Rock Salt / Olive & Feta). In total we baked over 100 loaves each. We were tested on dough rheology, bulk fermentation, DDT (desired dough temperature), post baked weight control, organisational skills, moulding, shaping, blade, oven & baking skills, hygiene, decoration, crust, crumb, taste, aroma and final presentation. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZEveW1eHJiB_AA68h5zdTUlZ3zrOIZgzBFPCsMGrW5_wkrdEMr0OGD25dNeQzjZMXoGh9xpyuBCa1Je23ThEQ8WhxiX4-cT1sNgXJYiLHUNdS5V1pGveJSvo0hk8r8yGSbfNEKjEqgAK/s1600/DSC04606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZEveW1eHJiB_AA68h5zdTUlZ3zrOIZgzBFPCsMGrW5_wkrdEMr0OGD25dNeQzjZMXoGh9xpyuBCa1Je23ThEQ8WhxiX4-cT1sNgXJYiLHUNdS5V1pGveJSvo0hk8r8yGSbfNEKjEqgAK/s320/DSC04606.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In the end, we were all so proud of what we had achieved. Everyone did brilliantly. I did think David's freestyle Tsoureki loaf was particularly ambitious but he absolutely pulled it off and as always it tasted superb.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZuHhzKpBMfo66JBYgE6RcjsPARpVj5XwySg70IUxTeveQ11_u3QzKhm-lTtw2e2ceIhHRp3FSVp8AOM-a3QhQnjsXMxLwaIQ_tCHC74_AU9a18Xc6kvuIV5AWjX_fICQsKEZ7FiYELy9/s1600/DSC04616.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZuHhzKpBMfo66JBYgE6RcjsPARpVj5XwySg70IUxTeveQ11_u3QzKhm-lTtw2e2ceIhHRp3FSVp8AOM-a3QhQnjsXMxLwaIQ_tCHC74_AU9a18Xc6kvuIV5AWjX_fICQsKEZ7FiYELy9/s320/DSC04616.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">David's Tsoureki (Greek Easter) bread</td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For me, the only major hiccup was catching the wooden peel on the way out of the oven causing my beautifully moulded baguettes to perform a Mexican wave and land in a heap at the back – a few expletives later and I was able to get over it and get on.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Expert bakers Emmanuel Hadjiandreou and Wayne Caddy from the British Baking Team judged our final work. Our final results are not through yet but needless to say there were big smiles all round:-)</span></div><div class="MsoNormal"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEDDvwsv4oPTMNDBHJClRjVApK_vnZc1yHnpEYFURDvO1br7nc7I74Op2oaFrnkBkfoBQ-Jpg_79RrNqGaY2nRSFULJ7kQ21II8dMF51QAkkoSxpxDLlLINJujjc3SauEaJoAL6iU97Do/s1600/DSC04608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEDDvwsv4oPTMNDBHJClRjVApK_vnZc1yHnpEYFURDvO1br7nc7I74Op2oaFrnkBkfoBQ-Jpg_79RrNqGaY2nRSFULJ7kQ21II8dMF51QAkkoSxpxDLlLINJujjc3SauEaJoAL6iU97Do/s320/DSC04608.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com2tag:blogger.com,1999:blog-2145828836070600538.post-69610699865666054992011-07-14T23:14:00.001+01:002011-07-15T15:32:10.023+01:00A visit to Neal's Yard Dairy<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh4AKKeVYtEBiJ3ndg70jekpKWx2xn_8TJf6nMKOb9SpE9VkLsnZNvpPjgHps8OnQKJprsKtjsjdhVbUmFeVSHs1-2Jw5XHcdLCoGumiMItzW3KgZxdxc9YthoOVkpWZsXpt-QKqys8gg/s1600/DSC04451.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh4AKKeVYtEBiJ3ndg70jekpKWx2xn_8TJf6nMKOb9SpE9VkLsnZNvpPjgHps8OnQKJprsKtjsjdhVbUmFeVSHs1-2Jw5XHcdLCoGumiMItzW3KgZxdxc9YthoOVkpWZsXpt-QKqys8gg/s320/DSC04451.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">108 Druid Street, London SE1 2HH</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Thanks to Rob at Leila's shop and his previous six years experience working as a cheese monger at Neal's Yard he managed to get me a place on this afternoons cheese tour. Representing the School of Artisan Food (SAF) I joined some of the best cheese retailers in London including the highly reputable La Fromagerie of Highbury.We were welcomed by Srdja Mastilovic who was an excellent host and extremely knowledgeable as he took us through the most stunning collection of farm cheeses from the British Isles.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPk0AglMuZQPBTCHcvaE8pq2PYhznMQrL4qctvhMZIeO12OFTX6Xbclzh_ZJlxeZ_ec7tGW_rABvlJoelvEIRWnwhMdDJ2q_q9dzO7SJo1g2WsBKPgyzficQZwLig7tZF_6JmGVchHZcmr/s1600/DSC04453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPk0AglMuZQPBTCHcvaE8pq2PYhznMQrL4qctvhMZIeO12OFTX6Xbclzh_ZJlxeZ_ec7tGW_rABvlJoelvEIRWnwhMdDJ2q_q9dzO7SJo1g2WsBKPgyzficQZwLig7tZF_6JmGVchHZcmr/s320/DSC04453.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br />
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<div><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">We started with three of the most popular British cheddars from the Somerset region; Westcombe Cheddar an unpasteurised cows milk made with traditonal animal rennet at Westcombe farm near Shepton Mallet (a personal favourite), Montgomery's Cheddar an unpasteurised cows milk made by Jamie Montgomery at Manor Farm and Keen's Cheddar made by the Keen family at Moorhayes Farm near Wincanton. The blues were Colston Bassett stilton, a pasteurised cows milk made in the village of Colston Bassett in Nottinghamshire and saving the best until last, our very own Stichelton made by Joe Schneider with unpasteurised organic cows milk at Stichelton Dairy on the Welbeck Estate in Nottinghamshire.</span></div><div><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">We then moved into the cooler zones of the (railway) tunnels, which emulated the traditional cheese caves in temperature and humidity. We entered each of the maturing rooms and tasted our way through Tunworth, Innes Log, Sleightlett, Tymsboro, Wigmore, Spenwood, Berkswell, Waterloo, Hawes Wensleydale and Lincolnshire Poacher.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxMkDPFB-FIwChLfKzhZtfzXSj7h97hkfVvQdhBE0UCcCwoDaYLvmzR9qeHO3pii0S1WuXNg4-qRzDkDJvyvrZWBK0ugw20PkSBSPFe5gnKJeuOJm1QtVmXHOshuFJ-rFtpsRvzuGQT-w/s1600/DSC04457.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxMkDPFB-FIwChLfKzhZtfzXSj7h97hkfVvQdhBE0UCcCwoDaYLvmzR9qeHO3pii0S1WuXNg4-qRzDkDJvyvrZWBK0ugw20PkSBSPFe5gnKJeuOJm1QtVmXHOshuFJ-rFtpsRvzuGQT-w/s320/DSC04457.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tunworth - Hampshire</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMCDI3Ph50LXG6ESppSrwPzPKjmSFcZH5mMT9HBviAy_dACdZ21_Z9k5X6NtWIqe4J-sXJpudBIIMYhfKM4qTGW5kqBbQ-9xQtA38y4SqNgJn2PGBrZpkyXhHnTbdv3GAvBWsIZ2wHyZa/s1600/DSC04458.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMCDI3Ph50LXG6ESppSrwPzPKjmSFcZH5mMT9HBviAy_dACdZ21_Z9k5X6NtWIqe4J-sXJpudBIIMYhfKM4qTGW5kqBbQ-9xQtA38y4SqNgJn2PGBrZpkyXhHnTbdv3GAvBWsIZ2wHyZa/s320/DSC04458.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wigmore (mature) - Berkshire</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhu-rbNsJb1ud8KAmB6tiRRM-xKTKXZ15sBOV6a9wogzwIslKmYLegWoJNr_LfVW3qytbZRrEIsssubFmhEX5zAIpVomPtXni_Rkkp31al9J2tuLnBN0YEZllT6KBWoCSQHadCP0TozgVg/s1600/DSC04459.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhu-rbNsJb1ud8KAmB6tiRRM-xKTKXZ15sBOV6a9wogzwIslKmYLegWoJNr_LfVW3qytbZRrEIsssubFmhEX5zAIpVomPtXni_Rkkp31al9J2tuLnBN0YEZllT6KBWoCSQHadCP0TozgVg/s320/DSC04459.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tymsboro - Somerset</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYrFGaqUOdzitXICI4MJhvJAxfb2ytLlJPLHo0xgs3Y8jvcVwlJM0vMKBMDXpt5ENA_wCAKNjEHgziybLgr4hWpp14zjNKCDq45joKLjw6q6EEKgEn3dKoKSeXtTZthLsJPlVsNscDmLM/s1600/DSC04460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYrFGaqUOdzitXICI4MJhvJAxfb2ytLlJPLHo0xgs3Y8jvcVwlJM0vMKBMDXpt5ENA_wCAKNjEHgziybLgr4hWpp14zjNKCDq45joKLjw6q6EEKgEn3dKoKSeXtTZthLsJPlVsNscDmLM/s320/DSC04460.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqT1FA5vFS8m2dPCuz85KqhvY7jScQ9ckUT6FGyKzr-IoZHJpCi76UQZ5_Jcz0sXTS7KcDwzzpoVohLtTOyKqMADEVU0wrlgJVGw8Kqathgxt-QT5SD5LrJuuSUl6CkuM09BwawTXegwwF/s1600/DSC04461.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqT1FA5vFS8m2dPCuz85KqhvY7jScQ9ckUT6FGyKzr-IoZHJpCi76UQZ5_Jcz0sXTS7KcDwzzpoVohLtTOyKqMADEVU0wrlgJVGw8Kqathgxt-QT5SD5LrJuuSUl6CkuM09BwawTXegwwF/s320/DSC04461.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cardo - Somerset</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfMtFiVCtzdLK52AurXnnAzSwIv0MaWpPc3yziooVsWqUDIHZ00F8zq-bJg6cJH4Jarl50xuoC51lirBWOOc502j_gPUGLZyvdem4lvFd3ps0vfer9UhCUPMaFq6_7HAOf7If0sFB-0T8/s1600/DSC04463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfMtFiVCtzdLK52AurXnnAzSwIv0MaWpPc3yziooVsWqUDIHZ00F8zq-bJg6cJH4Jarl50xuoC51lirBWOOc502j_gPUGLZyvdem4lvFd3ps0vfer9UhCUPMaFq6_7HAOf7If0sFB-0T8/s320/DSC04463.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRLf9yQ6z4wbHla3MvQdjR_QlXXFhL71ON4Ig8qLrATAfEEYCZsefUlS3KH0L1XM8Hw8HPitSW4DBC5bYLkcZL5bZcAic8DK2ZZao0TmIcPidAj0ZEguMNnd4QFfl4orZGC4UG2vZ2_zS/s1600/DSC04464.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRLf9yQ6z4wbHla3MvQdjR_QlXXFhL71ON4Ig8qLrATAfEEYCZsefUlS3KH0L1XM8Hw8HPitSW4DBC5bYLkcZL5bZcAic8DK2ZZao0TmIcPidAj0ZEguMNnd4QFfl4orZGC4UG2vZ2_zS/s320/DSC04464.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wigmore (young) </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VtuRKkXryx1-3TPXiRsnNF4v59ZienCZGYw5rCxAZbcbcz7sBfOo_ECxZjM6OAdfo-NBsUGtS1QPImD_7y8ltGiI40n7BJfm8FCcd7QJjBWkKtSC6E5fKPd9581T6fm6BDgpANzzgxVK/s1600/DSC04465.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VtuRKkXryx1-3TPXiRsnNF4v59ZienCZGYw5rCxAZbcbcz7sBfOo_ECxZjM6OAdfo-NBsUGtS1QPImD_7y8ltGiI40n7BJfm8FCcd7QJjBWkKtSC6E5fKPd9581T6fm6BDgpANzzgxVK/s320/DSC04465.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stawley (young) - Somerset</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7dKtYNH1U79kh176LK2rYeqmc5Q8v9BgXkGD9GeELNoTKn1IYVLzvll33jRCEmPRnzHXtIdpnl-NAx61B3W_RqsJxTVFh_rvQWQNrj8W009cL3CwzBKCQAfzbthXSk_zDyBhyphenhyphenF2C75rv/s1600/DSC04468.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7dKtYNH1U79kh176LK2rYeqmc5Q8v9BgXkGD9GeELNoTKn1IYVLzvll33jRCEmPRnzHXtIdpnl-NAx61B3W_RqsJxTVFh_rvQWQNrj8W009cL3CwzBKCQAfzbthXSk_zDyBhyphenhyphenF2C75rv/s320/DSC04468.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Michael with Innes Log - Staffordshire</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtNhHGH4XodRgIT2-yDMUkDDj_7bTp9JIih3ECiqUzB98vCbKPdfcsrh6AYTKW-WS1S255rOHHUdAHYqdSdCP4oycZHRWm_-ro87WN4dWsS3KCF78PUOrA2-S_RzEUUbOKPrg_J-_chnG/s1600/DSC04472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtNhHGH4XodRgIT2-yDMUkDDj_7bTp9JIih3ECiqUzB98vCbKPdfcsrh6AYTKW-WS1S255rOHHUdAHYqdSdCP4oycZHRWm_-ro87WN4dWsS3KCF78PUOrA2-S_RzEUUbOKPrg_J-_chnG/s320/DSC04472.JPG" width="180" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucqYiX8YHVmUhT3zGuT6u1TyeM8VtU6mzG1FhCFyD0rIXMDBvhUYrjP18BbOEXspm4_Jmhyba05bBBSAVVu98tj-MN2ZInSIpJfnZXF6PS-RCPsgKvC4KamgpFvoEfmUCKIgz_k92rFJz/s1600/DSC04474.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucqYiX8YHVmUhT3zGuT6u1TyeM8VtU6mzG1FhCFyD0rIXMDBvhUYrjP18BbOEXspm4_Jmhyba05bBBSAVVu98tj-MN2ZInSIpJfnZXF6PS-RCPsgKvC4KamgpFvoEfmUCKIgz_k92rFJz/s320/DSC04474.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sampling Lincolnshire Poacher</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSi3NfkV62Zfx7qoXBnsDhP30XynkZtuRxdtoum9Ger8sHjov5sqB8i1WTHybQwu_occkYwWaQ72wtRQ2sptdFRjrYp39awL3tD3h5oyJ6i8nBQ35zHdLWZuh9eyN8oSMbtGdzJol7Q7Y/s1600/DSC04477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSi3NfkV62Zfx7qoXBnsDhP30XynkZtuRxdtoum9Ger8sHjov5sqB8i1WTHybQwu_occkYwWaQ72wtRQ2sptdFRjrYp39awL3tD3h5oyJ6i8nBQ35zHdLWZuh9eyN8oSMbtGdzJol7Q7Y/s320/DSC04477.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69WXx6HJcr_zUgMj2-piKu4XzCXzb2ZMBHw8ewQxkVGuYK_ECdQ6mqXJBtgQHAn1I9riZhl5G9Ioe5t_iOFzMZJ2Ir2pmzcyZWQkEZ7NVHe4fUbdOW0HjXUHFb4Ugj7cLTXTWkS-0yhYE/s1600/DSC04478.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69WXx6HJcr_zUgMj2-piKu4XzCXzb2ZMBHw8ewQxkVGuYK_ECdQ6mqXJBtgQHAn1I9riZhl5G9Ioe5t_iOFzMZJ2Ir2pmzcyZWQkEZ7NVHe4fUbdOW0HjXUHFb4Ugj7cLTXTWkS-0yhYE/s320/DSC04478.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Neal's Yard are currently experimenting<br />
in the creamery with a new variety<br />
due to be called Bermondsey. </td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Thanks to the team at Neals Yard for a great afternoon which was both fun and informative. Take a look at this short film to see some of the</span><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"> producers of these magnificent British cheeses: </span><a href="http://www.nealsyarddairy.co.uk/films/index.html#1">http://www.nealsyarddairy.co.uk/films/index.html#1</a></div><div><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br />
</span></div></div>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-16548549740078175942011-07-13T00:06:00.000+01:002011-07-13T00:06:16.313+01:00Leila's lovely shop in Shoreditch<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3puGIrmwDfiHU7HJ6iIYb-mPHBteR7KDnpRca5E4lRzgPqlCR6Hz-AU4rz8WGM_CBF1OaZPiobDg6mv2pYvL6zg0HQlq86mFsPkLy0Ny1r8txAx1UrTLchr_0AoL6VMI7RR8Xttb7arV/s1600/DSC04428.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3puGIrmwDfiHU7HJ6iIYb-mPHBteR7KDnpRca5E4lRzgPqlCR6Hz-AU4rz8WGM_CBF1OaZPiobDg6mv2pYvL6zg0HQlq86mFsPkLy0Ny1r8txAx1UrTLchr_0AoL6VMI7RR8Xttb7arV/s320/DSC04428.JPG" width="180" /></a></td></tr>
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">This week I am at Leila's shop situated on a quiet, leafy side street called Calvert Avenue in Shoreditch within the London borough of Hackney. This is a truly diverse area, a built up inner London city with a strong community of Bengali residents. Sky rise flats directly face gated mews that house a creative set including some of our most famous British artists.</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Leila sources her fruit and vegetables every Monday night from New Covent Garden market, one of the largest hubs of wholesale trade in the London area selling produce from the surrounding Kent and Sussex countryside. Leila's cafe just next door to her grocery/urban farm shop offers beautiful fresh food simply tossed together. For lunch, I enjoyed two poached eggs on Russian kale (sweeter & softer than curly kale) with toasted sourdough bread. All the bread is sourced from the artisan bakers at St Johns. I am hoping to make my way over this week to see what other breads they make.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdeOHo2LroRVT-LP6e8anJ5B9eyXJX4E8AzrkyUy8lLn557msD-mH_fix21q2khVzEwzH7ylfb3Am3c__AkK8xaLsNKp7jyPrENwkFKYmL1AVKqVBBuwhJzZiCXLxT94eh4ABvO-VGPQi/s1600/DSC04441.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdeOHo2LroRVT-LP6e8anJ5B9eyXJX4E8AzrkyUy8lLn557msD-mH_fix21q2khVzEwzH7ylfb3Am3c__AkK8xaLsNKp7jyPrENwkFKYmL1AVKqVBBuwhJzZiCXLxT94eh4ABvO-VGPQi/s320/DSC04441.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">This is Leila's cafe. Its just like being in your mamas kitchen. When I arrived there were huge pots of tomato and pepper soup and some cucumber gazpacho on the stove. This place has a lovely cool vibe with an experienced crew that are calm and confident in what they do, making the whole thing just gel seamlessly. </span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQtYx3XKeFEHZaPxb0s2L-r8yMatdxDyaQ5PNmr8qfOzxuh6Ckwdicm5zY1nqKdlNyZCH3idyWNK1ktzMC7_-Db2Dw08c5xY8XqqNS_QS-H-Mb94HCT8iaR1hPCTY1zmluQxoUVaJwlRR/s1600/DSC04445.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQtYx3XKeFEHZaPxb0s2L-r8yMatdxDyaQ5PNmr8qfOzxuh6Ckwdicm5zY1nqKdlNyZCH3idyWNK1ktzMC7_-Db2Dw08c5xY8XqqNS_QS-H-Mb94HCT8iaR1hPCTY1zmluQxoUVaJwlRR/s320/DSC04445.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Leila has some amazing old wooden mangers, troughs baskets, bowls </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">and old wooden crates that add to an old English style display.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">One of her customers actually bought in an old photo of</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">the shop as it looked in years gone by (below pic)</span></div></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneU-QPd5kXPhDvarDEhKgBxES0zS0h-IDsJinrx_5rtlhR9FOut_cV5Vsgj8aoI7I_1O7I9h4oxplaLuxUQkOwcKiTELhF1zQE7JlKNYq3CSl6VYHaGZDSP-WRGSBRRR97rgpfxJYWbp1/s1600/DSC04437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneU-QPd5kXPhDvarDEhKgBxES0zS0h-IDsJinrx_5rtlhR9FOut_cV5Vsgj8aoI7I_1O7I9h4oxplaLuxUQkOwcKiTELhF1zQE7JlKNYq3CSl6VYHaGZDSP-WRGSBRRR97rgpfxJYWbp1/s320/DSC04437.JPG" width="320" /></a></div><div><div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizp4gJVsXC2SPd89JGmzTRSPQjxEVrB71ugwuKsLa2nh8kfH_d4K8xwz6vIN2ZFZt5jUFyZaTjkt33hpej4zMLGU6vn_45aSGykWZmrPvQmJAIVc-3nQLpFbOWIQKkR23DY_FcX8mCaqe8/s1600/DSC04446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizp4gJVsXC2SPd89JGmzTRSPQjxEVrB71ugwuKsLa2nh8kfH_d4K8xwz6vIN2ZFZt5jUFyZaTjkt33hpej4zMLGU6vn_45aSGykWZmrPvQmJAIVc-3nQLpFbOWIQKkR23DY_FcX8mCaqe8/s320/DSC04446.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQ9LC_H1Yf5lk1lkWRC_tAFSstN_V72d3eHbocu2phGSWY0_xeqx6ZjxL9IRqOU2ujilV7Y0ix0q1RW-o80-u36PIhy7fhlhb1NizvJ4XzlZEOtNQDmFEIQttAcNAU4rq7HCSNyKzsdQ5/s1600/DSC04435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQ9LC_H1Yf5lk1lkWRC_tAFSstN_V72d3eHbocu2phGSWY0_xeqx6ZjxL9IRqOU2ujilV7Y0ix0q1RW-o80-u36PIhy7fhlhb1NizvJ4XzlZEOtNQDmFEIQttAcNAU4rq7HCSNyKzsdQ5/s320/DSC04435.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohV7eJ4QmBuBPMSSdKV2pdQ7BXYzSEUl-2jr1xmId10JKVD57Eu9meVNvUflLdpA-pvHIh1DVERYB0YIkSCNAFkYLveOJcA-0s-AVEy02Ul4TTGkIfMa_5GEPzJ5hY92jsAhonDhT3Dql/s1600/DSC04436.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohV7eJ4QmBuBPMSSdKV2pdQ7BXYzSEUl-2jr1xmId10JKVD57Eu9meVNvUflLdpA-pvHIh1DVERYB0YIkSCNAFkYLveOJcA-0s-AVEy02Ul4TTGkIfMa_5GEPzJ5hY92jsAhonDhT3Dql/s320/DSC04436.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Veg boxes get packed up on Tuesday mornings and delivered</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">to Leila's local customers. Brimming with a variety of </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">seasonal produce and complete with basil, mint & coriander</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">I thought they were fantastic value at £10, £20 & £30 boxes.</span></div></td></tr>
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</div></div>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-64036987681304443642011-07-10T13:52:00.001+01:002011-07-10T17:26:18.749+01:00Artisan Speciality Breads for Chorleywood<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwn_BtHzpU4dBlVO7WtewgxN8WEpQF1noHJZ8ecEk5MncYYf0bGiP2s1xD2O4BF53QuVc5w2UPZ7ZL9_BleJ_qVsG5x2vey8DDkDeXgHPPLYPPDak8L4u2k85PfG28n99iuXju_EPcH31/s1600/DSC04408.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwn_BtHzpU4dBlVO7WtewgxN8WEpQF1noHJZ8ecEk5MncYYf0bGiP2s1xD2O4BF53QuVc5w2UPZ7ZL9_BleJ_qVsG5x2vey8DDkDeXgHPPLYPPDak8L4u2k85PfG28n99iuXju_EPcH31/s320/DSC04408.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My first stall at the Chorleywood Village Fayre</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Q8BOtuDGpL6AGjNnqcnMh9gE-CnydeUV8PHdtVwN6sXOx4fiQREsJ-fSXK1Y3hQbSCqu03NRz2CnQOh7e-j4_r-1o3Yx7yVBd_2hIbPb7zGPMVqvfAgWVwwi6tF_QP95_t7tZj38Za_m/s1600/DSC04418.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Q8BOtuDGpL6AGjNnqcnMh9gE-CnydeUV8PHdtVwN6sXOx4fiQREsJ-fSXK1Y3hQbSCqu03NRz2CnQOh7e-j4_r-1o3Yx7yVBd_2hIbPb7zGPMVqvfAgWVwwi6tF_QP95_t7tZj38Za_m/s320/DSC04418.JPG" width="180" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Saturday was a HUGE day for me. After 10 months of studying bread making at The School of Artisan </span><a href="http://www.schoolofartisanfood.org/">http://www.schoolofartisanfood.org/</a> i<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">t was the chance for me to prove myself as a real artisan bread maker in my home village of Chorleywood. Ironically, the very place back in 1961 where the Industrial loaf was born.</span><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So what to bake ? </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After a week of deliberation and several different production schedules (its like planning a military operation when you only have a tiny kitchen with one domestic oven and no mixer!) I decided that I would leave the standard white, wholemeal and malthouse to the other bakeries and go to town with sourdough, overnight fermentation, enrichment and natural additions of fruit, nuts, seeds, honey & beer.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I had to consider that each bake took 30 minutes, I could only fit 3 x 900g tins and 5 x 400g tins into the oven and I wanted to present my bread as fresh as possible. So I started baking at 4pm and finished my last loaf at 9.15am. I headed off to the fayre at 9.45am with a car smelling of wonderfulness. Here's what I baked...</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Fruit bread (with raisins, fig & apricot)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pain de Campagne</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Focaccia (Rosemary & Rock Salt + Olives & Feta)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cottage Loaves</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Raisin, fig, walnut & cinnamon</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Olive and feta bread wrapped in pine nuts & sesame seeds</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUm2qGngWeoPWjth75PQYM8K5lxpI0g8WwjnpPHEj3TeAnk83Ttpscn_X1RjFMy9KI_qDVeuEzE0qjb3De74p4EdKfUWPYNwP0Ejhy1C1BaTwT7F0aCPSa1mq9kgyQ_5jWxHlnWE2rIqJh/s1600/DSC04406.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUm2qGngWeoPWjth75PQYM8K5lxpI0g8WwjnpPHEj3TeAnk83Ttpscn_X1RjFMy9KI_qDVeuEzE0qjb3De74p4EdKfUWPYNwP0Ejhy1C1BaTwT7F0aCPSa1mq9kgyQ_5jWxHlnWE2rIqJh/s320/DSC04406.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fruit Bread with raisins, figs & apricot</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Fruit Bread</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I managed to fit 5 x 400g tins into the oven and then trayed a couple freestyle.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">830g Strong White Flour</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200g Light Rye</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">650g Water</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">400g Rye Sourdough</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">20g Salt</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">20g Fresh Yeast</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">20g Honey</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">400g Raisins</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200g Figs</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100g Apricots</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Mix by shearing the dough and working the gluten (leave fruit until the end)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Bulk ferment for 1 hour in a plastic tub</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Scale out and round into balls. Rest for 20 minutes covered with plastic sheet on the side.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Mould and shape into tins or baton shape to bake on a tray</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Prove for 2 hours - important that they double in size</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) Bake in pre-heated 250 oven turned down to 220 for 25-30 minutes. Keep your eye on them, sometimes good to turn down to 210 in the last 10 minutes of baking.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Pain de Campagne</b></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWItN8mAvsftzM1P-Ye8vU7angVOaA4YvgjXF5n0jZQswqZ-0NisXcAhc4O6DEZKhOPyloN-GOOnEQaDVaEsDBydEyGc7tETDqynMRkn4wJ0ubf6wPt1lN4LwvvqwYOF2t-j-vUMWsHkiq/s1600/DSC04416.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWItN8mAvsftzM1P-Ye8vU7angVOaA4YvgjXF5n0jZQswqZ-0NisXcAhc4O6DEZKhOPyloN-GOOnEQaDVaEsDBydEyGc7tETDqynMRkn4wJ0ubf6wPt1lN4LwvvqwYOF2t-j-vUMWsHkiq/s320/DSC04416.JPG" width="250" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pain de campagne with cheeky photo;-)</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I made 3 x 900g loaves and 1 x 500g that fit into one oven load. I wish I could have made more as they were so popular. So many people asked for bread without yeast. This 100% sourdough loaf with a mix of wheat & rye flour was perfect. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Pain de Campagne</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1000g Strong white flour</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">400g wholemeal</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200g dark rye flour</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">600g white sourdough</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1200g water</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">28g salt</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Mix using shearing method and rest then return every 10 minutes or so (gives you time to get on with other things!)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Bulk ferment for 1 hour in a plastic tub</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Scale out and round into balls. Rest for 20 minutes covered with plastic sheet on the side.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Mould and shape into tins or baton shape to bake on a tray</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Prove for at least 4 hours - important that they double in size</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) Bake in pre-heated 250 oven turned down to 220 for 30-35 minutes. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczCKdBGudt61evlQ1VCtz_7qU2lftxaFMkNGjQZrg4jPPF8g9Wp6ES5ZEMdXnsI9_8jzJPIPphVRi3Bx3GgEcietoIvqaHLICm7WF_XCE02LAuKRtVudTf4jSmNqPffrbB-4xqpS3O7EI/s1600/DSC04417.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczCKdBGudt61evlQ1VCtz_7qU2lftxaFMkNGjQZrg4jPPF8g9Wp6ES5ZEMdXnsI9_8jzJPIPphVRi3Bx3GgEcietoIvqaHLICm7WF_XCE02LAuKRtVudTf4jSmNqPffrbB-4xqpS3O7EI/s320/DSC04417.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">with olives & feta</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_AFrF2xZ7bMu1BW1-U5Z_SuRTIbBVKmC_IBDUMDUJbUts8XKhY8LBck6M7rGW-rAvNEzcLDkY7Dw1WiNubIZA9_nA-8E5TRNy3auhlnrxTA4Hq8jiO7Xv4nEp0zltU7_9Z0upFNZBwrQk/s1600/DSC04419.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_AFrF2xZ7bMu1BW1-U5Z_SuRTIbBVKmC_IBDUMDUJbUts8XKhY8LBck6M7rGW-rAvNEzcLDkY7Dw1WiNubIZA9_nA-8E5TRNy3auhlnrxTA4Hq8jiO7Xv4nEp0zltU7_9Z0upFNZBwrQk/s320/DSC04419.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">with rosemary & rock salt</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Focaccia (Rosemary & Rock Salt + Olives & Feta)</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3XX33bBqtHP8caP7tYbPOxFV6xV0n263bL7ZkA6-eG3Mo0Fgt38T2ko7LOQ9I9gshDscDWjxGPPO6i0_jUKuM4GHrtf-add2YIG5sjitL2zdozNTR2JTw-5kXI_is-HeJL9jwbk7fjsF/s1600/DSC04404.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3XX33bBqtHP8caP7tYbPOxFV6xV0n263bL7ZkA6-eG3Mo0Fgt38T2ko7LOQ9I9gshDscDWjxGPPO6i0_jUKuM4GHrtf-add2YIG5sjitL2zdozNTR2JTw-5kXI_is-HeJL9jwbk7fjsF/s200/DSC04404.JPG" width="112" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">These went down brilliantly and easy for handmade production as I could use baking trays and get two trays into one oven load. I sold them sliced and whole and they looked amazing.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">815g White Flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">700g water</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1200g Biga (overnight dough)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">32.5g Salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">15g Fresh Yeast</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To make the Biga (I prepared at 1.30pm on Friday to bake at 1am on Saturday morning):</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">825g White Flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">463g Water</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">15g Fresh Yeast</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdv5wE1_FNimPbz27n8-1qjPmXLkAuPyuA7L92h543jhDPtopKHPe0GYsvYtHoK-8ohVtdYTmILAZTPNXBv0cTGDVT0HRBMG3PfT4v9BIhIU6u3wZkgf6gYkWC5rMw76naPpjNTvPMcTY/s1600/DSC04405.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdv5wE1_FNimPbz27n8-1qjPmXLkAuPyuA7L92h543jhDPtopKHPe0GYsvYtHoK-8ohVtdYTmILAZTPNXBv0cTGDVT0HRBMG3PfT4v9BIhIU6u3wZkgf6gYkWC5rMw76naPpjNTvPMcTY/s200/DSC04405.JPG" width="200" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Mix</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Bulk Ferment in handful of olive oil for 1.5hrs (folding every 20 minutes)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Rest 30 minutes</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Scale out or tray up</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Bake at 230 with topping of your choice</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) Drizzle olive oil over when straight out of oven</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglk7gQFSPYyplaaSEwNvYXBRcu10hHNoXEzLXgMd2w5_hyphenhyphenoQapx5SpdnTySHMhwIEbCJRey9bIcSlnByBd-MRAjsU11CLC7ikEqPh_VzpfhOY8Bi8NSK3r8kdG7hAyyivRwIVUqUSEJBA0/s1600/DSC04412.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglk7gQFSPYyplaaSEwNvYXBRcu10hHNoXEzLXgMd2w5_hyphenhyphenoQapx5SpdnTySHMhwIEbCJRey9bIcSlnByBd-MRAjsU11CLC7ikEqPh_VzpfhOY8Bi8NSK3r8kdG7hAyyivRwIVUqUSEJBA0/s320/DSC04412.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Labels created by Abbie</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>My Royal Loaves</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have absolutely loved making cottage loaves throughout my course and they are special to me because they are beautiful British heritage loaves that you don't see so much anymore and we baked them for Prince Charles when he came to visit us at the school. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshJMiFC-C9XzMLUtBzobVgQr7qLZLH87H4EUKm2vCfwXHna3GRAZYA79TYap5YSLqeZCSH_luGGnSPUyuwb-OyzPNNcdITqBqCDl18KtSKt5NJH1wPouyZ2vs4fyT9dzb5zKheKuTUdVo/s1600/DSC04415.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshJMiFC-C9XzMLUtBzobVgQr7qLZLH87H4EUKm2vCfwXHna3GRAZYA79TYap5YSLqeZCSH_luGGnSPUyuwb-OyzPNNcdITqBqCDl18KtSKt5NJH1wPouyZ2vs4fyT9dzb5zKheKuTUdVo/s200/DSC04415.JPG" width="159" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This recipe made me 5 cottage loaves scaled out at 200g (bottom) and 100g (top). I also had a little left over so filled the old tiny Hovis tin I had.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Pre-ferment (stiff poolish overnight): </b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">840g Strong White Flour</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">504g Water</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6g Fresh Yeast</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Final (production) Dough:</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1350g Pre-ferment (stiff poolish)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">210g Strong White Flour</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2g Fresh yeast</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">21g salt</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">31g butter</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">10g lard</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">90g beer (i used river cottage stinger ale - anything malty is good)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">21g honey</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Mix</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Bulk ferment for 1 hour</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Scale, mould and shape into balls (200g and 100g)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Rest 10 minutes</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Mould into tighter balls and dock centre with thumb. Press thumb directly through the top to dock the smaller onto the top (the upper crust!)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) Slash each loaf 8 times using a serrated knife (watch your fingers!)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7) Place on baking sheet and prove until double in size (about an hour)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8) Bake in pre-heated 250 and turn down to 220 for 30 minutes. Use steam by filling bottom tray with water.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Raisin, fig, walnut & cinnamon</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1aiZg8c0Wk01cFcaoJ9KlI2yxBqoNvT7LY0KNF0KOuvaypAwbG3ilibqwnTlkJsZwiwRnKd-EviSJupxp3B756GFE70rUl-rV5jjwlBN4sPZ_JzUbcIy2THLEEdhAjJ3rLK_2lJ35dNQT/s1600/DSC04414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1aiZg8c0Wk01cFcaoJ9KlI2yxBqoNvT7LY0KNF0KOuvaypAwbG3ilibqwnTlkJsZwiwRnKd-EviSJupxp3B756GFE70rUl-rV5jjwlBN4sPZ_JzUbcIy2THLEEdhAjJ3rLK_2lJ35dNQT/s320/DSC04414.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Everyone loves a fig & walnut and these are great simply sliced with butter for tea or laden with a spread of blue Stilton. I made five loaves - some in tins and some baton shaped. Andrew Whitley's wife loved these so much she bought two:-)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1000g Strong White Flour</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">400g Wholemeal</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">32g Salt</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200g Walnuts</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">300g Raisins</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200g Figs</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">680g White Sourdough (nice & bubbly)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1000g Water</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Mix</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Bulk ferment for 1 hour</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Scale in to balls and rest for 20 minutes covered on the side</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Mould and shape into tins or baton shape</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Prove for about 3 hours until double in size</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) Sift flour and slash with knife before baking</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7) Bake in pre-heated 250 and turn down to 220 for 25-30 minutes. Use steam by filling bottom tray with water.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRsAiCr9UuJ_flYI0Hs5uJr6TxtG6BT37Fpc6tiXutGQsoV8im7qkJOOr8QlQVqVmeOci_XvYK48hUJlKaI9qUoG_bqqhlL8vDQOQKEflFB2MjpFyd6pM9j6pyOHA1RYk4aG_Qjh35c0u/s1600/DSC04407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRsAiCr9UuJ_flYI0Hs5uJr6TxtG6BT37Fpc6tiXutGQsoV8im7qkJOOr8QlQVqVmeOci_XvYK48hUJlKaI9qUoG_bqqhlL8vDQOQKEflFB2MjpFyd6pM9j6pyOHA1RYk4aG_Qjh35c0u/s320/DSC04407.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Olive and feta bread wrapped in pine nuts & sesame seeds</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This speciality bread was introduced to me by British Baker Wayne Caddy. It was a real winner at the fayre. They look absolutely stunning. It was difficult for me to price them because they are oozing with mixed kalamata greek olives and feta cheese and wrapped in pine nuts (a pricey nut!) so they are certainly rich in ingredients (and time with an 18 hours pre-ferment)! I priced them at £3.50 and sold out within the hour. I think I could have pushed £4.50? I hate the fact all 'bread' is tagged as a low value item. Its CRAZY!</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I made 6 x 300g loaves with some dough to spare</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1250g Strong White Flour</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">500g Water</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">38g Salt</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100g Olive Oil</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7.5g Fresh Yeast</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1500g Poolish (liquid poolish overnight)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>To make the overnight liquid poolish:</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">750g White</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">750g Water</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3g Fresh yeast</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Mix until silky</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Divide loosely into 600g and rest covered on the side for 30 minutes</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Stretch into slipper shape. Rest for 10 minutes further.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Roll out with rolling pin to about 1 cm or so thick.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Add mixed olives and crumbled feta cheese and roll up.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) Coat in toasted, crushed pine nuts, sesame seeds & semolina.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7) Cut through the middle with a sharp knife and turn upside so you see the olives on the top and place into a greased tin. Prove for 60 minutes.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8) Bake at 230 for 30 minutes with steam</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I hope you enjoy these recipes and I will keep you posted as to what I will do next - bakery & bread school coming soon!</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcyiZU2BiCtQRz0y2AQexlMQ1je3eR-X3fOCPwsrEkS1pRt1Pv_T9zN0XG-xflg1the53mjBZyoJ-KODCv0c87faLSfUA7z8lZy98DybJYduEFaJgio5Dy-WRxur0FvJzmLdrLdS1MxW0/s1600/DSC04420.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcyiZU2BiCtQRz0y2AQexlMQ1je3eR-X3fOCPwsrEkS1pRt1Pv_T9zN0XG-xflg1the53mjBZyoJ-KODCv0c87faLSfUA7z8lZy98DybJYduEFaJgio5Dy-WRxur0FvJzmLdrLdS1MxW0/s200/DSC04420.JPG" width="112" /></a></div><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Retiring the Supermarket Loaf!</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This year marks the 50th anniversary of the industrial loaf, made in large scale factories using a high speed mechanical process which relies on additives to ensure consistency and longlife (80% of UK bread is still made this way!) and so a massive PR opportunity for the Real Bread Campaign to educate people on the difference between real bread and the additive laced supermarket loaf <a href="http://www.bbc.co.uk/news/magazine-13670278">http://www.bbc.co.uk/news/magazine-13670278</a>. The Flour Milling Association that created the Industrial loaf is now a retirement home and so alongside Andrew Whitley and Chris Young we RETIRED the supermarket loaf!</span>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com7tag:blogger.com,1999:blog-2145828836070600538.post-19897146569549036022011-07-02T20:06:00.001+01:002011-07-02T20:09:17.202+01:00Buckwheat Blinis at Derby Summer Food & Craft Fair<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Today we were at the Derby Summer Food & Craft Fair and what an amazing venue. The Roundhouse in Pride Park is a magnificent Grade II listed railway site where the locomotives and old carriages used to get repaired. It recently had a complete makeover as part of a £48 million pound regeneration programme.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4R0Ad5pPR5W0rI-ah1aTULsUWwou0kRLIOP1XquprinMNuXYIRSP4oTBW2ER69zeE0fgrq-jzutzKWGI6b631cMac_n-N52l1eeyHrHF4oK9yAfJ1AalSMFoUeup01sCKrbfWVLjcq-U/s1600/DSC04392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4R0Ad5pPR5W0rI-ah1aTULsUWwou0kRLIOP1XquprinMNuXYIRSP4oTBW2ER69zeE0fgrq-jzutzKWGI6b631cMac_n-N52l1eeyHrHF4oK9yAfJ1AalSMFoUeup01sCKrbfWVLjcq-U/s320/DSC04392.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">At The School of Artisan Food stand, Joe and I prepared some tasty Buckwheat Blinis with creme fraiche strawberries & blueberries. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The gluten free Buckwheat flour gives a distinct taste that reminds me a bit of sesame paste. It went really well with the sweetness of the blueberries, strawberries and the cool creamy finish.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCl6wYegDldpQXZHFTMTkeilsKel6R_TYFpYlPbOSnHv7rPRxbohuDdlPIth29TNU-I9nsfxXThlRqP5JnPDMj9Ou092fLXtB9aIRrOFz4vTAuThTcv9UkkFE2-6j3hgViliz3ER7i0uh/s1600/DSC04390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCl6wYegDldpQXZHFTMTkeilsKel6R_TYFpYlPbOSnHv7rPRxbohuDdlPIth29TNU-I9nsfxXThlRqP5JnPDMj9Ou092fLXtB9aIRrOFz4vTAuThTcv9UkkFE2-6j3hgViliz3ER7i0uh/s320/DSC04390.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buckwheat Blinis with creme fraiche<br />
strawberries & blueberries</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So if you fancy making these at home here's the recipe:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Buckwheat Blinis</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">70g Buckwheat Flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">70g Plain Flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3tsp Baking Powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3tsp Dried Yeast</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">175ml Warmed Milk</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 egg separated</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">125g butter</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Toppings: Creme Fraiche, Strawberries & Blueberries</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Prepare a pre-ferment by dissolving your dried yeast into warm milk.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Sift your Buckwheat, Plain Flour and Baking Powder together.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Add the yolk only to the milk/yeast mixture and 1tspn of melted butter.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Then whisk your milk/yeast/yolk mixture into the dry mixture to form a batter.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Next whisk your egg white until it forms stiff peaks. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) Then fold this into your batter mixture carefully to ensure you keep the aerated volume and whippy texture.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7) Clarify some butter by warming it up so that the white and yellow liquid separate. Keep the yellow liquid to use as a greasing agent before you drop a large teaspoon of batter into the hot pan to make your blinis.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Top with fresh fruit or a popular topping for these Russian pancakes is smoked salmon.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMskyAdVLI1Wuub30XN3WKG7HoU0jbSxxc5X1r7G7zZGXsO1MtaqINLKf64wZJZn1g1AQk8rsGicHZpO4sAQwyF_XTNkkF289x2LySeAHbbPzIpmxhWPPmVxus-FroAFzTm9D2EJW3jlfO/s1600/DSC04387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMskyAdVLI1Wuub30XN3WKG7HoU0jbSxxc5X1r7G7zZGXsO1MtaqINLKf64wZJZn1g1AQk8rsGicHZpO4sAQwyF_XTNkkF289x2LySeAHbbPzIpmxhWPPmVxus-FroAFzTm9D2EJW3jlfO/s320/DSC04387.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNqeDnGocxiTjwgU6Gio2CTUTWTF2iF1xCeehLD6CVwpjn-58rMkE4mZIb21BYh26bZekv22WliGpfpOaiPfHg-kdIGE_jtWn8jDgKAdxk7QdEwtNlusmHRXXdwmQbFJT-gbK_XW8XZL1/s1600/DSC04388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNqeDnGocxiTjwgU6Gio2CTUTWTF2iF1xCeehLD6CVwpjn-58rMkE4mZIb21BYh26bZekv22WliGpfpOaiPfHg-kdIGE_jtWn8jDgKAdxk7QdEwtNlusmHRXXdwmQbFJT-gbK_XW8XZL1/s320/DSC04388.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsy9NQ8pN1M0Ox2Dw-JsNgpPFKBQRtoy5VpsnDusT2qneOn11CQ0TXZ0Czyehug0IZ4i2sUMwD1c10WNjgEVJhwCcrhiRUYnYEA2FjA07ygM3aTMcUkpHmjBlNpjg6RcR0ynphMh3mn8t/s1600/DSC04394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsy9NQ8pN1M0Ox2Dw-JsNgpPFKBQRtoy5VpsnDusT2qneOn11CQ0TXZ0Czyehug0IZ4i2sUMwD1c10WNjgEVJhwCcrhiRUYnYEA2FjA07ygM3aTMcUkpHmjBlNpjg6RcR0ynphMh3mn8t/s320/DSC04394.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-19981094694828922362011-06-24T12:08:00.000+01:002011-06-24T12:08:14.921+01:00What is your favourite muffin?<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This week we went in search of the perfect muffin. A crumbly crunchy top with a soft cakey centre that's not too moist and not too dry and not too sickly. We started with a basic muffin recipe (see below) and added lots of different ingredients to get the perfect flavour combinations.</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We created classic combinations like Blueberry, Chocolate chip, Banana, Honey & Ginger, Apple & Sultana, Cherry & Almond, Lemon & Poppy Seed, Breakfast Bran and then thought of some wilder alternatives such as Strawberry, Balsamic & Black Pepper - i need to try this one!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfongMU06LSYCbM6FbYcLpYTOUURSt0lZUpVr65mTwmtkWXVWbprOvsjXjVZCwwQ8lVghmHXa9mclFKxg1kIZ97ySYY2Pdv6UIFNlt2JYbiw7_QNH-JyQZovd_FN3xW0kl7UJvaMDppCx/s1600/DSC04314.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfongMU06LSYCbM6FbYcLpYTOUURSt0lZUpVr65mTwmtkWXVWbprOvsjXjVZCwwQ8lVghmHXa9mclFKxg1kIZ97ySYY2Pdv6UIFNlt2JYbiw7_QNH-JyQZovd_FN3xW0kl7UJvaMDppCx/s320/DSC04314.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Classic Blueberry</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFWTPXdSPuwb4qTOXXsB0sg4_f7X-m5U8C12Zpq1cN2UHybEt56y2e_9ZwZDKPbhRPpq2tz2ShnN6sTAxb_mslbWnbnXnJ3KJChdXlW5uEaMZT-BORNZktSgR_deOBuAmXCfvsu4TCMMa/s1600/DSC04313.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFWTPXdSPuwb4qTOXXsB0sg4_f7X-m5U8C12Zpq1cN2UHybEt56y2e_9ZwZDKPbhRPpq2tz2ShnN6sTAxb_mslbWnbnXnJ3KJChdXlW5uEaMZT-BORNZktSgR_deOBuAmXCfvsu4TCMMa/s320/DSC04313.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate chip</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQ8LktsnvLxTFgterMhudyfXeUwZCcc03LsqoSceExADd5vkf5ffTG97WYk6hLr187TCpTsM6rPF-EJyfY99YRIfzNcLer9St95Bd5FMDPYot807nBaUUNvfl3Ri3NYWwhyphenhyphenxoQwcXQq70/s1600/DSC04312.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQ8LktsnvLxTFgterMhudyfXeUwZCcc03LsqoSceExADd5vkf5ffTG97WYk6hLr187TCpTsM6rPF-EJyfY99YRIfzNcLer9St95Bd5FMDPYot807nBaUUNvfl3Ri3NYWwhyphenhyphenxoQwcXQq70/s320/DSC04312.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast Bran - delicious & nutritious</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPg2kw_NQp0_g2J_Illfkx5L1ItyEOVVWy1PXrZhOLa8i3wDYurEQ6TzVq2osPJ-4tj8cM2f6tbpu4YP37aY0m-NuMySFOujzHeYVaSVS3MpciaWhnoRp_9Cic2ODrcgygbnlelostw5se/s1600/DSC04316.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPg2kw_NQp0_g2J_Illfkx5L1ItyEOVVWy1PXrZhOLa8i3wDYurEQ6TzVq2osPJ-4tj8cM2f6tbpu4YP37aY0m-NuMySFOujzHeYVaSVS3MpciaWhnoRp_9Cic2ODrcgygbnlelostw5se/s320/DSC04316.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right two: Cherry & Almond / Banana</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The savoury options were a great success...</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Mw_ual6CQSnC_zAEVsUigu5Z-TnkRo3vXEf1Psrn6anAZuODac8kPCqeTrxfRf4WXXzLC_5k8mIGiyEvZZ-IQHTSy5Whm1lg8nA3AeI7UlX2yZut-IStrtcoE8QnhquD3PzoB4ZAE8R3/s1600/DSC04318.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Mw_ual6CQSnC_zAEVsUigu5Z-TnkRo3vXEf1Psrn6anAZuODac8kPCqeTrxfRf4WXXzLC_5k8mIGiyEvZZ-IQHTSy5Whm1lg8nA3AeI7UlX2yZut-IStrtcoE8QnhquD3PzoB4ZAE8R3/s320/DSC04318.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese & Sunblushed Tomato</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTSSyUv7B7B75Zauu6sXumSVBxyvN2J3DC1XWugBGbNz4nXsIH2kVzrshnKEXnhtOVcB-T1DRgx111zmHjbq76RZnG5-bBcNzuOYLKZsRvhZp0SLFAP-CRcCuq3hILfJ8681zAho4gd_g/s1600/DSC04319.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTSSyUv7B7B75Zauu6sXumSVBxyvN2J3DC1XWugBGbNz4nXsIH2kVzrshnKEXnhtOVcB-T1DRgx111zmHjbq76RZnG5-bBcNzuOYLKZsRvhZp0SLFAP-CRcCuq3hILfJ8681zAho4gd_g/s320/DSC04319.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Olives, Pesto & Pine nuts</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdlUMtje37VBytX_-9qGwvocMPArdcyigF6PzIOEqX3QmB5rFJiZSvbmDLFQEhmfJBKJENuOrCNDvou5lU0EHVIaUAh5VKljYKTSOIKDFxU-oRzjj2scvWOTlpgkTPQccIPoCV5zkFMaS/s1600/DSC04321.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdlUMtje37VBytX_-9qGwvocMPArdcyigF6PzIOEqX3QmB5rFJiZSvbmDLFQEhmfJBKJENuOrCNDvou5lU0EHVIaUAh5VKljYKTSOIKDFxU-oRzjj2scvWOTlpgkTPQccIPoCV5zkFMaS/s320/DSC04321.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courgette, pine nuts & sundried tomato with <br />
goats cheese center </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Basic Muffin Recipe (make about 24)</span></b></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Plain Flour 810g</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Eggs 5</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dem Sugar 450g</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sunflower Oil 250g</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Milk 450g</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Baking Powder 20g</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt 15g</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Additional choice of fruit 400g</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Method:</b></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1) Sift flour, baking powder, spices (if using any) & set aside</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2) Mix oil and milk together</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3) In mixing bowl whip the eggs, salt and sugar until light and creamy. I used a hand whisk for around 8-10minutes</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4)Then when egg mixture is light and creamy slowly pour in the milk and egg whilst continuing to whisk.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5) Then fold the flour into the egg mixture - don't over fold as okay to have lumpy bits in muffins</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6) Finally fold in your chosen sweet or savoury flavour.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7) Fill your muffin cases a few mm from the top.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8) Bake at 180 for approx 25 minutes - some wetter fillings take a little longer so keep your eye on them and use a knife to check middle and it comes out clean.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy. I like ice cold milk with the sweet ones and a glass of prosecco with the savoury :-)</span></div>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com1tag:blogger.com,1999:blog-2145828836070600538.post-73001137391004620182011-05-24T19:30:00.001+01:002011-06-01T17:08:55.089+01:00I can’t believe it’s Gluten-free!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuykd7xc9J5HE093g-M7A2z8em-PlwXkxzpmm1XokO2bvyJV1-Q_KzFffaCMOztCrFBtZJXT5P8mkyrhJveMC1srnm-2Ca0sdvTzb2miXF7rZD6UO9KQBEh55jsJFsaFbPycTsE2hajqD/s1600/DSC04023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuykd7xc9J5HE093g-M7A2z8em-PlwXkxzpmm1XokO2bvyJV1-Q_KzFffaCMOztCrFBtZJXT5P8mkyrhJveMC1srnm-2Ca0sdvTzb2miXF7rZD6UO9KQBEh55jsJFsaFbPycTsE2hajqD/s320/DSC04023.JPG" width="241" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">There is a market out there for gluten-free products, but is it being served ? </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In my opinion, wheat intolerant or coeliac disease sufferers have every right to enjoy freshly baked breads, cakes and pastries. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">According to Coeliac UK, 1 in 100 people suffer from the disease, which can cause great discomfort and quite a list of more serious symptoms. So why are freshly baked gluten free products so hard to find? I am not sure I know the answer to this, I could hazard a guess that gluten-free is seen as an area of baking that is too niche to cater for, expensive to produce due to the variety of alternative flours needed and perhaps there is not the inclination to create a variety of gluten free products because it is an unknown area.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Why should coeliac sufferers miss out on all the yummy goods most of us can access without any painful side effects? This week’s baking with Emmanuel Hadjiandreou (his book is out soon!) proved that we could offer some tasty gluten-free alternatives, and dare I say it, our chief tasters couldn’t even tell the difference!<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKR4TZVLfaaq_zvTaWksQ66YXcg1r9PNo3JRxLHH__tJknqWkzea3mhohEyESwigUygILPkHlUr-qvpNDbdhNiGEXp17eVGJHTou-xFKsr8CDCjsHFoCVQNH1bbVST7Yo_GGEel3FGrPIY/s1600/DSC03983.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKR4TZVLfaaq_zvTaWksQ66YXcg1r9PNo3JRxLHH__tJknqWkzea3mhohEyESwigUygILPkHlUr-qvpNDbdhNiGEXp17eVGJHTou-xFKsr8CDCjsHFoCVQNH1bbVST7Yo_GGEel3FGrPIY/s200/DSC03983.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Just to clarify, true gluten-free means NO wheat flour, NO rye flour and NO spelt flour. For the baked goods below we used; Plain gluten-free flour from Doves Farm, Buckwheat Flour, Potato flour, Maize flour, Rice flour and Chickpea flour (aka Gram flour). All these flours are related to wheat flour as sub-species in some form but they do not contain gluten (large protein molecules) that exist in wheat flour. Gluten provides the elasticity in the dough and supports the crumb structure so you get a chewy, aerated and well risen loaf. In gluten-free bread this is substituted with other carbohydrates or starches that develop long chains to link the structure together eg. Xanthum gum, which is a type of starch produced by fermentation and improves the texture when combined with gluten-free flour. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For info; Khoresan (aka Kamut) DOES contain gluten so not suitable for Coeliac sufferers.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When baking gluten free products, the important things to consider are:<o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Ingredients (balancing the flavours of the gluten-free flours that you use)<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>When mixing your dough for bread making, you are looking for a much wetter, almost batter like consistency.<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Be creative. Enrich your doughs to improve flavour with seeds, fruit and spices.<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Trial your gluten free products with coeliac sufferers. Ask them what they think and how you might improve them.</span><o:p></o:p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuamzElhAarOg6I9R7ibw6RpaHoWpBMChcYGns_U4Vnx68nF1mQOzqYjlFc_qu8Y-CxfOu9tdFEZSsR4PLVaLxyPgG2R2P2UjX53ReeSEU6EFq4vdjT61k-yoN577BqNf4jNtVbru6MWjJ/s1600/DSC04010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuamzElhAarOg6I9R7ibw6RpaHoWpBMChcYGns_U4Vnx68nF1mQOzqYjlFc_qu8Y-CxfOu9tdFEZSsR4PLVaLxyPgG2R2P2UjX53ReeSEU6EFq4vdjT61k-yoN577BqNf4jNtVbru6MWjJ/s320/DSC04010.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fruit spiced, seeded & buckwheat</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyT3wME6Y6Kry3xg6To7TJJdQiugipNccnzYVrYqleVyw8-WbP8bZFeva7e0j1qCRwmXU_g-JV9xctwA3oU83LgNP-nvPHGcq9uFwjigrVIUros3WByerhVyHpmDCMQ0cHrIiqvauvLX9/s1600/DSC04017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyT3wME6Y6Kry3xg6To7TJJdQiugipNccnzYVrYqleVyw8-WbP8bZFeva7e0j1qCRwmXU_g-JV9xctwA3oU83LgNP-nvPHGcq9uFwjigrVIUros3WByerhVyHpmDCMQ0cHrIiqvauvLX9/s320/DSC04017.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini tarts filled with real jams & mini bakewell tarts.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Q3Z1ovozjA-C673cnIxOZ4WjGWtul3vLkCYblxyGhvDQGIF77QJpILf_D5gIi9ZLfySiRPoVHF5JIKTbTeFfnnPkYJ64Ukn1uwf0ZOWoOT3cmpZV4OgRvFZweebP1_M8N0pHJ1X2b34h/s1600/DSC04011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Q3Z1ovozjA-C673cnIxOZ4WjGWtul3vLkCYblxyGhvDQGIF77QJpILf_D5gIi9ZLfySiRPoVHF5JIKTbTeFfnnPkYJ64Ukn1uwf0ZOWoOT3cmpZV4OgRvFZweebP1_M8N0pHJ1X2b34h/s320/DSC04011.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seeded sourdough (overnight long fermentation)</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFhZ8WmPHqPsZm6O9S9yFllE2cMno1-YO8R3BJ3KgW94ll5FSo99cXWXBwrBbOrNpfmPe-FPRE-J_g-xQZ-Ykdrb7WNHqOFnDTm6wxIzXaanu4nkTWGnMqlpn0Vb2KDkGkEtllSnOJC5d/s1600/DSC04014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFhZ8WmPHqPsZm6O9S9yFllE2cMno1-YO8R3BJ3KgW94ll5FSo99cXWXBwrBbOrNpfmPe-FPRE-J_g-xQZ-Ykdrb7WNHqOFnDTm6wxIzXaanu4nkTWGnMqlpn0Vb2KDkGkEtllSnOJC5d/s320/DSC04014.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pear & ginger frangipane tart (with ground chestnut)</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrbm-REcQpvJ_8oXvYpuiLfKVytJf0gbXrD2Qc5YQ02dMSa283CcLqYd0CfKN664tE2vrY1_DQYH_Q1Y5X1LVd-1adz33B605KhmolBU5yc-DJMOWMhgx4w0inXNT9QaKUt1EvxTD5yWe/s1600/DSC04021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrbm-REcQpvJ_8oXvYpuiLfKVytJf0gbXrD2Qc5YQ02dMSa283CcLqYd0CfKN664tE2vrY1_DQYH_Q1Y5X1LVd-1adz33B605KhmolBU5yc-DJMOWMhgx4w0inXNT9QaKUt1EvxTD5yWe/s320/DSC04021.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chewy chocolate chip cookies </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpbtYOJn3ZHaVnUIjBGMjCzsyiUtz9S89fpWoKDJ3Hl_Uu7Va5zzAwvIsKsIk_9WPi3-p3x-b3w520c_Ml6fKZtHmy98CJalOzhmryWAOTDw9dH7Fwtr0ypzJiV-lRNt0cN8TCqblKR75/s1600/DSC04018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpbtYOJn3ZHaVnUIjBGMjCzsyiUtz9S89fpWoKDJ3Hl_Uu7Va5zzAwvIsKsIk_9WPi3-p3x-b3w520c_Ml6fKZtHmy98CJalOzhmryWAOTDw9dH7Fwtr0ypzJiV-lRNt0cN8TCqblKR75/s320/DSC04018.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deluxe chocolate cookies with dark chocolate &coffee<br />
topped with hazelnut, cherry & almonds<br />
(with thanks to Russell)</td></tr>
</tbody></table><div><br />
<div><br />
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<div><br />
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<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div></div></div></div></div>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com2tag:blogger.com,1999:blog-2145828836070600538.post-5466636485625785062011-05-22T12:13:00.001+01:002011-05-22T19:35:18.659+01:00Derbyshire Food & Drink Festival<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZK3v8e2oVeei9KiTE1-594GbjqgWHe5iI8mZaM_luti8iYNZv8xKP5cI6Xz2MBCIBfTypXklMTEfFhIPgoOyJGHP0nKHzwFGKpYzYkiHfMNOkynok6Fq-8hhsDqjqgmPgoUL_rHK9_tP0/s1600/Copy+of+IMG_1072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZK3v8e2oVeei9KiTE1-594GbjqgWHe5iI8mZaM_luti8iYNZv8xKP5cI6Xz2MBCIBfTypXklMTEfFhIPgoOyJGHP0nKHzwFGKpYzYkiHfMNOkynok6Fq-8hhsDqjqgmPgoUL_rHK9_tP0/s320/Copy+of+IMG_1072.jpg" width="240" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Thank you to all the visitors that stopped to chat and enjoy the tasters we were making. Several folk asked for the recipe for the Roomali Indian flat bread with cool corriander filling. So here it is...enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQASMasUSnGgPEwgqSeoozUsePpjG8R2OqSatWV5y0PSkYWCC6dp-RUybsWXpO4X1T4ER2Kgzx37e6WHZ0ObVQvySlu9_m1I23E0GaHhhZO5GTUrTBflhrZaLiCa22HXaRIc-_qnG_PjUM/s1600/DSC03858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQASMasUSnGgPEwgqSeoozUsePpjG8R2OqSatWV5y0PSkYWCC6dp-RUybsWXpO4X1T4ER2Kgzx37e6WHZ0ObVQvySlu9_m1I23E0GaHhhZO5GTUrTBflhrZaLiCa22HXaRIc-_qnG_PjUM/s200/DSC03858.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpT7u_8__r-LBa3Tl3ANovZMfaqswUEBnMhIm1gkG43LEPQUKi0X2ktCll1mp1Os4GK_DXM2j3Ecd8w2baKTuBgL_Kb1AV7mbaGtjZc8tAN00GGRNlApgOW3pFKAO6P4zrfVfeH2MvRrH/s1600/DSC03956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpT7u_8__r-LBa3Tl3ANovZMfaqswUEBnMhIm1gkG43LEPQUKi0X2ktCll1mp1Os4GK_DXM2j3Ecd8w2baKTuBgL_Kb1AV7mbaGtjZc8tAN00GGRNlApgOW3pFKAO6P4zrfVfeH2MvRrH/s200/DSC03956.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Roomali Flat Bread</b></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Translated Roomali means "handkerchief". We were introduced to this recipe during last week's baking class with British baker Wayne Caddy from Essential Baker </span><a href="http://www.bakeryconsultants.com/">http://www.bakeryconsultants.com/</a> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">who enjoyed this food so much during his travels to India. He showed us a variety of tweaks to the traditional flat bread recipe that could be found wrapping a variety of hot and cold fillings on the streets of Mumbai. Below is the recipe we prepared at the show. It was a big hit with visitors as they jostled four deep to grab a mini wrap of warm Indian yumminess with cool fragrant filling.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvyZ2H0jYqRiodTw_4u80lhWRwNW_divmt8tvG0GZE7fsP7GIe3QocR6r_jPS_gswyFvziv5s39TGvngP5WMqi1GVHjbyo-cQqNVp0xZ14R2yhYoDsTGu8smbP90125_2NmRHsza2TLJX/s1600/IMG_1065.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvyZ2H0jYqRiodTw_4u80lhWRwNW_divmt8tvG0GZE7fsP7GIe3QocR6r_jPS_gswyFvziv5s39TGvngP5WMqi1GVHjbyo-cQqNVp0xZ14R2yhYoDsTGu8smbP90125_2NmRHsza2TLJX/s200/IMG_1065.jpg" width="150" /></a><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Plain Roomlai flat bread</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Plain flour 500g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Atta Flour 500g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Salt 20g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Water 550g (+/-)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ground Black Pepper 1g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ghee 20g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Method</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Place all the ingredients in a bowl and mix using a Kitchen Aid for 8-10 mins. You can also mix by hand but ensure that the dough ha</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">s completely come together. If you are getting tired, you can always leave covered in the bowl, let it rest and come back to it in ten minutes or so for another knead.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Once fully mixed, leave the dough to rest for 2 hrs in a covered bowl. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Then scale the dough into 80g portions by rolling into round balls and placing on tray lined with baking paper.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__XeWQ3oM5sfm_z2BCvSc9FKnXIDoqQ0PFnsm1Ox-qKCuqSCVgSQ-26u2JiPYLRdBLX1LbqKU93lDWbTpxrX5I0vg4DlHzk9vpWSVsh1oMC0fSrFQW2DIhdxOhm7h12fASIOLha06pq7w/s1600/DSC03857.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__XeWQ3oM5sfm_z2BCvSc9FKnXIDoqQ0PFnsm1Ox-qKCuqSCVgSQ-26u2JiPYLRdBLX1LbqKU93lDWbTpxrX5I0vg4DlHzk9vpWSVsh1oMC0fSrFQW2DIhdxOhm7h12fASIOLha06pq7w/s200/DSC03857.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Cover the tray with cling film (lightly dust the balls with flour do they don't stick).</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Rest for 2 hrs (important so that the dough relaxes and doesn't shrink back on you when you are rolling out)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) At this stage you can store them in the fridge for up to 48 hrs or you can bake off.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01VXvcJsjdxYUSw6-g0CgzlPmJFS3UE1H7OW3idtFJyzlMVLlcLtl3b7ls4vQmBpGqyTdPpGpzGQk2qflDLK9HZEJlahbGvd3oBmoQTplpdwjSXg6rryCGjK-C_oNDu8chhNHdFC5Clya/s1600/DSC03954.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01VXvcJsjdxYUSw6-g0CgzlPmJFS3UE1H7OW3idtFJyzlMVLlcLtl3b7ls4vQmBpGqyTdPpGpzGQk2qflDLK9HZEJlahbGvd3oBmoQTplpdwjSXg6rryCGjK-C_oNDu8chhNHdFC5Clya/s200/DSC03954.JPG" width="107" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7) Roll out very thin 12inch rounds, dusting with flour as you go.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8) The pan needs to be really hot for a rapid bake (just a touch of oil needed for the first one) and you will see bubbles appear as it cooks on each side. You can either use a pan OR you can use an upturned wok if you have gas. This was really effective.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">9) Fold over the sides so you form little Roomali pouches. Fill and serve warm.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For a cool, fragrant filling we mixed together cottage cheese, spring onion, lemon juice, paprika, corriander, cumin, black pepper and salt to taste. Added chilli for hot&spicy. When we ran out of cottage cheese we used creme fraiche. Both went down a treat.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9pM6WEoKQA2EWKu2MlpO0oElTbvDT5oGNjRI44Wd1emazm2tP1zfVWkWisr5rIkxhbEBIBGtBIT8bhfj3hwoo4cxzmFaKP_SqcsE499BMN8-U4ju358ypYuGoaFiwKbsIzlv5vC36l15/s1600/DSC03855.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9pM6WEoKQA2EWKu2MlpO0oElTbvDT5oGNjRI44Wd1emazm2tP1zfVWkWisr5rIkxhbEBIBGtBIT8bhfj3hwoo4cxzmFaKP_SqcsE499BMN8-U4ju358ypYuGoaFiwKbsIzlv5vC36l15/s200/DSC03855.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9J6XWBCCEC77X8MPeY2v2erV1ujHs_3FdPCWfj5XNJK2uYYMloJjfVWnFNb1Bew2ibL4Wdwemc-ayTfx1fbS7J81VdKtc6NFSo176qUgtnq5dqCDieRJGPFbdePOgyCLUniadkCu8Lxvy/s1600/DSC03953.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9J6XWBCCEC77X8MPeY2v2erV1ujHs_3FdPCWfj5XNJK2uYYMloJjfVWnFNb1Bew2ibL4Wdwemc-ayTfx1fbS7J81VdKtc6NFSo176qUgtnq5dqCDieRJGPFbdePOgyCLUniadkCu8Lxvy/s200/DSC03953.JPG" width="131" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdR8BohOOTIGJkMp0-vc7yS2QC1lNKah1w-EPK8B2dtcl_El96THQ6sYjwlqyf210fcI3AF54CpDNDwysy4To_objjjk58fvNSpoUGQE2rMOjSv3XyCvkWVG5ovwf0NCJepXjCM7WT5kMA/s1600/IMG_1069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdR8BohOOTIGJkMp0-vc7yS2QC1lNKah1w-EPK8B2dtcl_El96THQ6sYjwlqyf210fcI3AF54CpDNDwysy4To_objjjk58fvNSpoUGQE2rMOjSv3XyCvkWVG5ovwf0NCJepXjCM7WT5kMA/s400/IMG_1069.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0tag:blogger.com,1999:blog-2145828836070600538.post-50153327742565699642011-05-20T20:35:00.004+01:002011-05-20T20:54:49.479+01:00Dottie about Stottie cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwJMaFOdnxNr3P-zVwklgW3a7Lne_Vw0TiX6-aBTEwl0wZTS9rT5EmzY5swgBAhEbSs7ajw3ZnVwG_OCuJd-wjWqQQeI8uiUg_SsCWWN7ia5QWGBIwFsLiH8bUD3sBynOLKOfZAdBQT88/s1600/DSC03951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwJMaFOdnxNr3P-zVwklgW3a7Lne_Vw0TiX6-aBTEwl0wZTS9rT5EmzY5swgBAhEbSs7ajw3ZnVwG_OCuJd-wjWqQQeI8uiUg_SsCWWN7ia5QWGBIwFsLiH8bUD3sBynOLKOfZAdBQT88/s320/DSC03951.JPG" width="207" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Celebrating a regional favourite from the North East of England, the stottie cake (more of a bread really), is the perfect canvas for sandwich fillers (hot or cold) or mopping up a hearty stew. This stottie was a first for me and definitely one to write home about - w</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ay aye man! </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Thanks to our great British baker, Wayne Caddy for sharing this with us.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Stottie recipe:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Strong white flour 1000g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Fresh yeast 30g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Salt 20g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Lard 40g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Water 550g (+/-)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Milk Powder (or replace the water with milk) 20g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sponge 380g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Sponge recipe (make overnight):</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Strong white flour 1000g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Fresh yeast 3g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Water 550g</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Mix the sponge the day before and ferment for 18-24 hrs at ambient temperature.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18GGf7f0DjxtTNyiEPnvxPH3I59OgTdKDGqJkjVFoyIjNfG_NR7UNA-1xDwC995XplEac9JEXTByOODYTj8OPbe31OkMaOc70lauiVNcXFthxHJpBNb-SUbogCXjSLKkKFkZIdI-i3qUq/s1600/DSC03872.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18GGf7f0DjxtTNyiEPnvxPH3I59OgTdKDGqJkjVFoyIjNfG_NR7UNA-1xDwC995XplEac9JEXTByOODYTj8OPbe31OkMaOc70lauiVNcXFthxHJpBNb-SUbogCXjSLKkKFkZIdI-i3qUq/s200/DSC03872.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Mix the stottie dough by hand until well developed, soft and silky (like a babies bottom:) or you can use a mixer for 6-8 mins</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) Keep covered and ferment for 1hr</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) Scale dough pieces at 400g and round. Then cover and rest for at least 15mins.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSt3qX0HSDcgy6Mi3oICH6OxEL_eWhzBMVg9FuqhXd4NDbgn43CAt95Qpmmlx-oWnvN6whzc-iRiY_1dJEg9b_IyEXtNgU_mmwBp0UvMW7dpNDe_KsDEICDJpgFhgVaX1P6kYwLQXLIUqK/s1600/DSC03892.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSt3qX0HSDcgy6Mi3oICH6OxEL_eWhzBMVg9FuqhXd4NDbgn43CAt95Qpmmlx-oWnvN6whzc-iRiY_1dJEg9b_IyEXtNgU_mmwBp0UvMW7dpNDe_KsDEICDJpgFhgVaX1P6kYwLQXLIUqK/s200/DSC03892.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) Roll out the dough to form a round disc of around 20cm in diameter and approx 1/2cm thick. Place on a baking tray and prove for 40-60 mins.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) Just before baking stick your thumb in the centre of the disc to dock and stop movement/rise whilst baking.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmZlfBhGIFrKuMW4sJX8ApS4yunkq-LgmD9ayVp1x64aMa4auuOy5YV2tBVDYmE55QNN-HCd1HK1hm0TPeCVQy_T7sBMQxat5Lcxu7WhYORcsEci-_YdoHWT_U6ka0PKR2hWXmh_97JvG/s1600/DSC03893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmZlfBhGIFrKuMW4sJX8ApS4yunkq-LgmD9ayVp1x64aMa4auuOy5YV2tBVDYmE55QNN-HCd1HK1hm0TPeCVQy_T7sBMQxat5Lcxu7WhYORcsEci-_YdoHWT_U6ka0PKR2hWXmh_97JvG/s320/DSC03893.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7) Bake for 10 mins if on a tray at 230 degrees or 8 mins if direct on the stone. Turn the stottis over about 2/3rds of the way through baking.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQWyQnKeomqRzKoPZHgAcFq2P2eOj6Qb5CLeA1jEgrVXs05lm8zH77p0NYPP3SWbt28LKOwYrNxW2crXJ5PguDebqg888G14Egna7Z4KZhtk6VnQaKiLbDBfqgU3eQ9ZjAidKBCwAb6nY/s1600/DSC03903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQWyQnKeomqRzKoPZHgAcFq2P2eOj6Qb5CLeA1jEgrVXs05lm8zH77p0NYPP3SWbt28LKOwYrNxW2crXJ5PguDebqg888G14Egna7Z4KZhtk6VnQaKiLbDBfqgU3eQ9ZjAidKBCwAb6nY/s320/DSC03903.JPG" width="320" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrAHCiPFmQQY-Ac9jO6PeRrIPxoL2b2dqz-D39fBHXXpOTbVUvJR3ktRbyKwqyf6A8aKcQhREZ0jxFVWfpgcHy-XfFfF80Uu72D4yUfvxwtSN-3Qy-ny4dgzwD9FejRaiinxH4QDmbj9g/s1600/DSC03938.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrAHCiPFmQQY-Ac9jO6PeRrIPxoL2b2dqz-D39fBHXXpOTbVUvJR3ktRbyKwqyf6A8aKcQhREZ0jxFVWfpgcHy-XfFfF80Uu72D4yUfvxwtSN-3Qy-ny4dgzwD9FejRaiinxH4QDmbj9g/s320/DSC03938.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serve as sliced wedges</span></td></tr>
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</span>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com4tag:blogger.com,1999:blog-2145828836070600538.post-29371065289658111482011-05-18T20:45:00.000+01:002011-05-18T20:45:36.932+01:00Strawberry Tarts Forever<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8prV4WG8YWwu6eGPkdsLLq6V6jzC_FQZrcj8WIpBfB43hXvrODdk68c6Q-mqC3tYhFGmRkmK1UesFgg5Qi2oD8McqyGWskTjHKRQK1DauxfXCwWUq9rPuH5RQujF5CjDG-gHWN2hyZW20/s1600/IMG_0226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8prV4WG8YWwu6eGPkdsLLq6V6jzC_FQZrcj8WIpBfB43hXvrODdk68c6Q-mqC3tYhFGmRkmK1UesFgg5Qi2oD8McqyGWskTjHKRQK1DauxfXCwWUq9rPuH5RQujF5CjDG-gHWN2hyZW20/s320/IMG_0226.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The French need no introduction in this department. In my opinion, they have it oh so right in every way. What can be better than picking up a little something sweet to lift you out of the daily grind. Something that tastes amazing and is not extortionately priced because it IS amazing and leaves you feeling a little naughty but not sickly, because if persuaded you could probably have another. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IXIM79Gj7A1A8napMEeYDnrICItSUpJgY0yzTG_ZD-r7L5OdRZBHPshpYquot7i4p8oMlb08WcnnuRWt_pzJJ3LDi537OuGiyAnN2sRn7Zcrx7Yp6tOtWqjGE-3J2jrtVk2cpJjjdxV2/s1600/DSC03577.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IXIM79Gj7A1A8napMEeYDnrICItSUpJgY0yzTG_ZD-r7L5OdRZBHPshpYquot7i4p8oMlb08WcnnuRWt_pzJJ3LDi537OuGiyAnN2sRn7Zcrx7Yp6tOtWqjGE-3J2jrtVk2cpJjjdxV2/s200/DSC03577.JPG" width="150" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Why can we not readily pick this up from a Boulangerie/Patisserie on every high street? (Mary Portas take note). After all it was just a biscuity base of short crust pastry, some cool strawberry chantilly cream, topped with sweet fresh strawberries neatly boxed and politely delivered with a 'Merci' from the smartly dressed lady serving. Altogether a heavenly combination of perfectness that made me very happy as I skipped out the door and indulged without a calorific care in the world.</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindO8YYIh4RsErF4u3C6gdbRW44r0M4RgmL849yCbOT9g4NT3qSANIapO7FkJ0jmQGtST70sf8ZYTlvFcbGUzc8GvqTdEY8l8Q3WFAjEaxrN24OB1fAELRnfOitXO2Fh63-U3Z4JZ6MRen/s1600/IMG_0219.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindO8YYIh4RsErF4u3C6gdbRW44r0M4RgmL849yCbOT9g4NT3qSANIapO7FkJ0jmQGtST70sf8ZYTlvFcbGUzc8GvqTdEY8l8Q3WFAjEaxrN24OB1fAELRnfOitXO2Fh63-U3Z4JZ6MRen/s320/IMG_0219.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Back home now! It saddens me that there are 1500 Greggs outlets in the UK (I can't believe I am mentioning this name on the same page as a French patisserie!) and a further 80 store openings due this year. Wouldn't our high streets look a lot prettier with some independent bakeries? Surely the beautiful handmade pastries and breads on offer beat a greasy sausage roll meal deal served by a spotty teenage kid! Non?</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKY7YMuSEXCUxZAuQdlJLJ7c7MNqbjcRYXdkBy2VRY4LmDrpvRG_PJ1_fYcc1rZlVBRauvVuVNSDP2FB6EY85ccrc7yESoN14M3HSLsuivBdpKNz6GNfEKKGgRva_6a0O4zluW1pxVRshB/s1600/IMG_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKY7YMuSEXCUxZAuQdlJLJ7c7MNqbjcRYXdkBy2VRY4LmDrpvRG_PJ1_fYcc1rZlVBRauvVuVNSDP2FB6EY85ccrc7yESoN14M3HSLsuivBdpKNz6GNfEKKGgRva_6a0O4zluW1pxVRshB/s320/IMG_0225.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindO8YYIh4RsErF4u3C6gdbRW44r0M4RgmL849yCbOT9g4NT3qSANIapO7FkJ0jmQGtST70sf8ZYTlvFcbGUzc8GvqTdEY8l8Q3WFAjEaxrN24OB1fAELRnfOitXO2Fh63-U3Z4JZ6MRen/s1600/IMG_0219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindO8YYIh4RsErF4u3C6gdbRW44r0M4RgmL849yCbOT9g4NT3qSANIapO7FkJ0jmQGtST70sf8ZYTlvFcbGUzc8GvqTdEY8l8Q3WFAjEaxrN24OB1fAELRnfOitXO2Fh63-U3Z4JZ6MRen/s320/IMG_0219.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOae3I25Iobg6BG7TTvUEv7Zn2q1sDBSzdr5KfyBiu4Fk9fEu9Qe0XrhaEpPhaIn0pxCTZL402uGxw8CYe5xOOY7ayc7NkM2mLFTMf8bTljWu_wxH_OMtqIlTJoRla-PTuaG5_3V5pyLVy/s1600/IMG_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOae3I25Iobg6BG7TTvUEv7Zn2q1sDBSzdr5KfyBiu4Fk9fEu9Qe0XrhaEpPhaIn0pxCTZL402uGxw8CYe5xOOY7ayc7NkM2mLFTMf8bTljWu_wxH_OMtqIlTJoRla-PTuaG5_3V5pyLVy/s320/IMG_0215.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixLyq6Q2vAUQPf1POU9jHJd9T0F_qKFEqNgIgzfZG1GunzDHh-mVBYfceVamClTS5XlDUJu3e5UdgLY9M7Oa2O5SZUDrs_9TvTsG9sOGhodU7eQibba98bcE7LbAL9Fjf0Dok-4yTuEIJ/s1600/IMG_0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixLyq6Q2vAUQPf1POU9jHJd9T0F_qKFEqNgIgzfZG1GunzDHh-mVBYfceVamClTS5XlDUJu3e5UdgLY9M7Oa2O5SZUDrs_9TvTsG9sOGhodU7eQibba98bcE7LbAL9Fjf0Dok-4yTuEIJ/s320/IMG_0216.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio3OujM97pzAeMa5xA1JpSADmok85cTh0hinJQzUZYfY0byaW0Z7J184ZDjdcZWCLUOEZ6ME1zQ14SfmKbiotd07b4j1HJGKl0xlqMmZ9IwHez13uJMbRKYxR9o3FlMtUvvGhtJSeiQeY/s1600/DSC03579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio3OujM97pzAeMa5xA1JpSADmok85cTh0hinJQzUZYfY0byaW0Z7J184ZDjdcZWCLUOEZ6ME1zQ14SfmKbiotd07b4j1HJGKl0xlqMmZ9IwHez13uJMbRKYxR9o3FlMtUvvGhtJSeiQeY/s320/DSC03579.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></div>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com3tag:blogger.com,1999:blog-2145828836070600538.post-29747118858540102932011-05-17T23:43:00.000+01:002011-05-17T23:43:23.646+01:00Mons Fromager-Affineur<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dressed in hairnets, snoods, jackets and blue shoe covers, we entered the caves and were immediately hit with the most pungent smell of ammonia that worked right through our olfactory passages and ever so slightly causing a sting to the eye. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Rhd1PTL2zBJYty5SXEWOAhnGGwbhP6-yCTo6H1y6SNnBlqjqWoJLDuJIj0sv7V7JRbBU0jUxF7RY3h3tBZU_UbspCHvcZO8mhV7qm6s1lJHu9aZIemKWaUztI3IG-ZIy_g491dKFAmFe/s1600/DSC03545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Rhd1PTL2zBJYty5SXEWOAhnGGwbhP6-yCTo6H1y6SNnBlqjqWoJLDuJIj0sv7V7JRbBU0jUxF7RY3h3tBZU_UbspCHvcZO8mhV7qm6s1lJHu9aZIemKWaUztI3IG-ZIy_g491dKFAmFe/s320/DSC03545.JPG" width="240" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">These were the caves of Mons fromager-affineur, where they mature the cheeses made with raw milks from artisanal cheese makers from across the region (a bit like Neal’s Yard Dairy in this respect).</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2n7D8p7D0LgduMRzoObjMdwyKUAIlSdiBCEIjH47DxFaYkNfMXRuxCFLa0meNtjvUtl6VPqF8_zRBoq0a7vO7zEKzbnVPmDHTekK8rsMe8wpJKpDtM4p85J_tbb_ZcllrCodMwE2wq3t/s1600/DSC03554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2n7D8p7D0LgduMRzoObjMdwyKUAIlSdiBCEIjH47DxFaYkNfMXRuxCFLa0meNtjvUtl6VPqF8_zRBoq0a7vO7zEKzbnVPmDHTekK8rsMe8wpJKpDtM4p85J_tbb_ZcllrCodMwE2wq3t/s320/DSC03554.JPG" width="240" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The maturing process allows development of the cheese flavour, texture and aroma. Not being a cheese expert, I didn’t realise that the same type of cheese can taste so different depending on the time and process in which it has been matured. These caves are particularly special because of the atmospheric conditions and humidity levels to promote rind mould growth. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"> </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It was around 8 degrees in the cellars with a high level of moisture generated by the humidifiers.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitih8RiePm0zpt6__xWhFJb2AsBr9RBdTyFQFJ6YpnnC7tht9jSHUTxCGA3cLHCwHGL-Yt3oj9dfY1LRA4yDEo5UHjUFEyC-52_ZVHWSZ63YHIS5YVeEPYbeCXwSW9OSiVab2XOx_mR5L6/s1600/DSC03560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitih8RiePm0zpt6__xWhFJb2AsBr9RBdTyFQFJ6YpnnC7tht9jSHUTxCGA3cLHCwHGL-Yt3oj9dfY1LRA4yDEo5UHjUFEyC-52_ZVHWSZ63YHIS5YVeEPYbeCXwSW9OSiVab2XOx_mR5L6/s320/DSC03560.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Deeper into the tunnel, we passed shelves of different varieties of cheeses all indicating their specific provincial markings. Like breathing gremlin creatures there were some with furry grey and black mould balls and some with washed rinds.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once we arrived at the end of the tunnels, we entered a warmer and less ammonic (?!) environment and enjoyed some cheese and perfectly matched wine to taste. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzOp6R25sp5F-WXLxc72MMg4KcNwKiznj399ji9qSXihRFd8n6usZfmSfVX-qYuxV0sj9f3wL355yLP4ZL6jK-9GwYWlTtU8dvrX2-J40DhQHmPcqhhZ_a0NofCGnrI6Bb4VdrxDyEtK4/s1600/DSC03568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzOp6R25sp5F-WXLxc72MMg4KcNwKiznj399ji9qSXihRFd8n6usZfmSfVX-qYuxV0sj9f3wL355yLP4ZL6jK-9GwYWlTtU8dvrX2-J40DhQHmPcqhhZ_a0NofCGnrI6Bb4VdrxDyEtK4/s320/DSC03568.JPG" width="240" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Our first was the region’s most famous Comte cheese made with unpasteurised cows milk, contributed to by several small farmers across the Franche-Comte region of Eastern France. Each Comte wheel requires 400litres of milk to produce and is then matured for a minimum of 6 months and up to 18 months for the Reserve de la Collonge. We tasted the latter paired with a 2005 Marc du Jura desert wine with Chardonnay – Savagnin grape. The mature Comte had fruity, apricot notes and was more crumbly than the younger comte (the younger Comte tastes similar to an Emmenthal). Having never tasted Comte before, this is now on my favourite list of cheeses.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSTEqpfVPg9QjNr2RElzKQ3I6nW0EgV8h0FWrLlNt4YYubM2HZMGqyfDFod7H0C3nc-H8MDJpy17KStCuw1qWUB7rxyiCf55lKr5Z-aRSoBzkOAcuCa19U3G1MCUTHVjyog-8Wr-6za-O/s1600/DSC03569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSTEqpfVPg9QjNr2RElzKQ3I6nW0EgV8h0FWrLlNt4YYubM2HZMGqyfDFod7H0C3nc-H8MDJpy17KStCuw1qWUB7rxyiCf55lKr5Z-aRSoBzkOAcuCa19U3G1MCUTHVjyog-8Wr-6za-O/s320/DSC03569.JPG" width="240" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The second cheese we tried was a Lavort from the Auvergne region, just west of Lyon. This one was made with raw sheeps milk. The interior was ivory in colour, dotted with eyes and the rind was a brownish/grey. It had an earthy flavour with sheep smells and a slight sweetness to it. This was paired with a red 2002 Chateau St. Martin de Grave from the Coteaux du Languedoc appellation.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGuSenwiXztVzgeagHZDYsaGHfFKKDISa7fGJu46wQhKMu_Zm3MKcMtD62BSTm9ZETcM0j5nU84boiULJtuzQUwOqY0ce0hou6xYKg-GPN2_8__gt0kyU8lQMf9c_QklEJ0H_3rZc1Sz2/s1600/DSC03573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGuSenwiXztVzgeagHZDYsaGHfFKKDISa7fGJu46wQhKMu_Zm3MKcMtD62BSTm9ZETcM0j5nU84boiULJtuzQUwOqY0ce0hou6xYKg-GPN2_8__gt0kyU8lQMf9c_QklEJ0H_3rZc1Sz2/s320/DSC03573.JPG" width="240" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We ended our wine and cheese tasting session around 11.30am (!) and then left the caves for the warm sunshine, boarded our minibus and headed back to the Gite. Having spent the last hour nibbling our way through a large wedge of Comte, Lavort, a basket of bread and supping through four bottles of wine, in true Brit style, we went in search for more...</span></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div>vanessahttp://www.blogger.com/profile/03762993185357018571noreply@blogger.com0