What are you baking this week?

[Stokey Sue Profile]

Thanks Sue. I did have a look into asafoetida and Wikipedia (I think) said it's a member of the celery family.

Celery and parsley both apiaceae - it’s a big, happy, family

[ZeroCook Profile]

While flour was in short supply I made a batch of Mary Berry's crispy nut and cherry biscuits,with 100% oats, rather than a mix of flour and rolled oats, which I roughly smashed in the food processer. They were such a success I made them again last night, once again with 100% oats.

Soinds good. What type of cherries? Dried? Fresh? Glace? I have a big bag of of dried looking for use.

[OneMoreCheekyOne Profile]

We’re making a rhubarb frangipane tart tomorrow with vanilla cream on the side.

Slowly but surely getting through the rhubarb surplus!

[jeral Profile]

I saw in a TV quiz show that quinine and rhubarb pills were made in Africa(?), taken for the quinine to help combat malaria and rhubarb to "clear you out". Never heard that about rhubarb. Might be worth Googling when in the mood to see if rhubarb has properties recognised today in that respect.

I'm not overly keen on rhubarb in pie although a rhubarb fool with a shortcake biscuit is a whole nuther thing.

[slimpersoninside Profile]

Thanks Sue. I did have a look into asafoetida and Wikipedia (I think) said it's a member of the celery family.

Celery and parsley both apiaceae - it’s a big, happy, family

Ah I see. I wouldn't have put a herb and salad veg in the same family, can you tell I'm not much of a gardener? .

[Stokey Sue Profile]

I saw in a TV quiz show that quinine and rhubarb pills were made in Africa(?), taken for the quinine to help combat malaria and rhubarb to "clear you out". Never heard that about rhubarb. Might be worth Googling when in the mood to see if rhubarb has properties recognised today in that respect.

Rhubarb has been used for centuries in both western and Asian medicine as a laxative and for other purposes; I think the Chinese variety is rather more potent than the dessert variety

[Badger's Mate Profile]

Celery and parsley both apiaceae - it’s a big, happy, family

I still can't get the hang of calling them that, They were umbelliferae when I were a lad

[slimpersoninside Profile]

Making another batch of choc chunk flapjacks.

Daughters request for her birthday cake .

[Stokey Sue Profile]

Celery and parsley both apiaceae - it’s a big, happy, family

I still can't get the hang of calling them that, They were umbelliferae when I were a lad

I was rather proud of both remembering and (I think) spelling it!

[aero280 Profile]

Sourdough is in the fridge ready to bake in the morning. Dan Lepard's spelt & oat crackers are in the oven at the moment.

[aero280 Profile]

And they're out!

IMG_3286.jpg (135.89 KiB) Viewed 7999 times

[Pepper Pig Profile]

They look great aero.

[KeenCook2 Profile]

Wow, they look amazing Aero!

Making another batch of choc chunk flapjacks.

Daughters request for her birthday cake .

Slimpersoninside, smart daughter!

How old is she? Happy Birthday!!

[Earthmaiden Profile]

They look lovely aero. I keep meaning to make those but am worried I would eat them too quickly!

Happy Birthday Miss slimpersoninside! We were talking somewhere here the other day about adding choc chips to flapjack. Do yours contain chunks of chocolate or are they choc dipped?

[DEB Profile]

Hi Zerocook

I used glace cherries, but as they are a flapjack type biscuit I think you could use dried cherries, stir in with melted butter, sugar and golden syipe.

[slimpersoninside Profile]

Happy Birthday Miss slimpersoninside! We were talking somewhere here the other day about adding choc chips to flapjack. Do yours contain chunks of chocolate or are they choc dipped?

Wow, they look amazing Aero!

Making another batch of choc chunk flapjacks.

Daughters request for her birthday cake .

Slimpersoninside, smart daughter!

How old is she? Happy Birthday!!

Thank you both for the birthday wishes. She is 29 (where have the years gone, I can't have got that old!).

EM, they are chocolate chunks, Dr Otker extra dark to be precise. They might be a bit too even and exact looking for some but it saves on the chopping (I tend to end up with too much 'dust' when I do it and the end product looks 'dirty').

Scones have been baked for today. Thanks to Scully's excelent advice re freezing clotted cream the first of 2 tubs from our last Ocado online shop has been consumed, the second is awaiting my birthday next week .

[RockyBVI Profile]

Some lovely sounding things. I don't have a sweet tooth but I have been salivating over some of these ideas!

After a long absence the shops here have recently been restocked with various seeds so I made a batch of knekke brod yesterday - using sesame, sunflower and pumpkin seeds - I'm in danger of finishing the tub by nibbling on a bit every time I enter the kitchen.....

[Earthmaiden Profile]

Thanks for the chocolate info, slimpersoninside.

[jeral Profile]

...[clip]...
using sesame, sunflower and pumpkin seeds - I'm in danger of finishing the tub by nibbling on a bit every time I enter the kitchen.....

You might like this recipe to make savoury/sweet grapes by coating in various crunched seeds stuck on by a sugar syrup:
https://www.greatbritishchefs.com/recip ... pes-recipe

I'd love these but unfortunately I choke on seed bitties so could only chew and spit out like chewing tobacco.
Dunno what wasabi peas are though. (<-- Edit: I've just realised the irony of that given I have peas as my avatar.)

[WWordsworth Profile]

Although I am rather partial to gin I'm really not keen on the gin jam someone gave me for Christmas.

So, I made a normal victoria sponge and used the gin jam.
Think I might use it all up that way.