What are you baking this week?
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Re: What are you baking this week?
After reading some comments here, OH wants to make chelsea buns later in the week. Has anyone got a reliable recipe to share?
We have the Be-Ro book dating back to the 1970s and a recipe from Elizabeth David's English Bread and Yeast Cookery, but I'd like to see a more modern chef's take on these buns.
We have the Be-Ro book dating back to the 1970s and a recipe from Elizabeth David's English Bread and Yeast Cookery, but I'd like to see a more modern chef's take on these buns.
Re: What are you baking this week?
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Agree with Aero on that one and here are some more DL bun recipes - they're all good . The hot cross buns are excellent.
Dan Lepard's marmalade Chelsea buns recipe
https://www.theguardian.com/lifeandstyl ... uns-recipe
Dan Lepard's cinnamon buns recipe
https://www.theguardian.com/lifeandstyl ... dan-lepard
Dan Lepard's recipe for hot cross buns, plus frumenty custard tart
https://www.theguardian.com/lifeandstyl ... stard-tart
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Agree with Aero on that one and here are some more DL bun recipes - they're all good . The hot cross buns are excellent.
Dan Lepard's marmalade Chelsea buns recipe
https://www.theguardian.com/lifeandstyl ... uns-recipe
Dan Lepard's cinnamon buns recipe
https://www.theguardian.com/lifeandstyl ... dan-lepard
Dan Lepard's recipe for hot cross buns, plus frumenty custard tart
https://www.theguardian.com/lifeandstyl ... stard-tart
.
.
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: What are you baking this week?
I bought a bag of gram flour at the start of the first lock up, to try Burmese tofu. I also thought there might be bhajis to make with any damaged onions harvested early summer when the autumn planted crop was ready. They were never a problem and we quite liked the 'tofu' but I've still got some flour left. In the belief that gram flour goes off after while and in the spirit of using it up I made some socca. They turned out alright. I did one with salt and rosemary, the other za'atar. There's still a lot of flour left but more socca are a distinct probability over the coming weeks.
Re: What are you baking this week?
This will sound heretical but we threw away a Dan Lepard book. The recipes were too long-winded.
Friday has been allocated for Chelsea Buns but in the meantime Badger's socca idea has sparked our interest.
Friday has been allocated for Chelsea Buns but in the meantime Badger's socca idea has sparked our interest.
Re: What are you baking this week?
I have a yen to bake this today https://www.theguardian.com/food/2019/j ... -tamal-ray
Will report back if I do
Will report back if I do
Re: What are you baking this week?
After finding the quark, I had a proper go at making Uschi's Meissen cheesecake!
It felt a bit too soft in the middle, so I left it in a bit longer and it cracked. But it looks to be about right otherwise.
It felt a bit too soft in the middle, so I left it in a bit longer and it cracked. But it looks to be about right otherwise.
Re: What are you baking this week?
that looks fab. What's the Meissen connection? You need very deep pockets for that brand of porcelain.
Re: What are you baking this week?
It's a recipe that Uschi posted a while back. I thought it looked interesting.
It's slightly different from a normal cheesecake. There is no crushed biscuit base. It is a single mix.
It's slightly different from a normal cheesecake. There is no crushed biscuit base. It is a single mix.
Re: What are you baking this week?
The cake was delicious, light and moist, but could hardly taste the rosemary although I used a lot and steeped it for ages in the syrup as I know our rosemary from the garden lacks that "Mediterranean" pungency
(https://www.theguardian.com/food/2019/j ... -tamal-ray)
(https://www.theguardian.com/food/2019/j ... -tamal-ray)
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- lemon and rosemary olive oil drizzle cake.JPG (33.99 KiB) Viewed 3475 times
Re: What are you baking this week?
That looks nice.
I must resist temptation, we are both getting fatter!
I must resist temptation, we are both getting fatter!
Re: What are you baking this week?
Lovely looking cake.
These are our Chelsea Buns, awaiting their second rising before being baked. I am extra pleased because I did some of the work to help OH - reading the recipe aloud, weighing the fruit, measuring the spices, greasing the tin and doing a bit of tidying up.
I will post up the finished product when it's baked.
These are our Chelsea Buns, awaiting their second rising before being baked. I am extra pleased because I did some of the work to help OH - reading the recipe aloud, weighing the fruit, measuring the spices, greasing the tin and doing a bit of tidying up.
I will post up the finished product when it's baked.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: What are you baking this week?
They look excellent, Binky. It sounds a great joint effort!
Re: What are you baking this week?
Binky wrote:Lovely looking cake.
These are our Chelsea Buns, awaiting their second rising before being baked. I am extra pleased because I did some of the work to help OH - reading the recipe aloud, weighing the fruit, measuring the spices, greasing the tin and doing a bit of tidying up.
I will post up the finished product when it's baked.
Gosh, they look lovely. Looking forward to seeing them finished!
I'm afraid I've never managed any of those "rolling up" confections, whether swiss roll or rolled up hazlenut pavlova!
I just know it would be disastrous
Btw, I forgot to say I used s-r flour instead of plain in the olive oil cake - I had more of it and decided it wouldn't do any harm.
Re: What are you baking this week?
Binky - hope you don't mind me asking but was/is your husband a chef or involved with cheffy things? Everything that you post that he's made always looks fabulous and he seems to be happy to tackle anything.
Re: What are you baking this week?
Pampy, that made OH laugh. He's an academic, with a PhD in Mechanical Engineering. He has worked on automotive control systems (doing mathematical stuff) prior to retirement.
Before that, he did a degree in Environmental Health and was briefly a public health inspector before going back to university to study engineering. He is finicky about measuring, weighing, accuracy of timing, size of pans etc.
I think he is a bit like Heston Blumenthal and more scientific than a bang-the-spoons home cook.
Here are the finished buns - the odd shaped one sticking up is the cut-off ends which I didn't want to waste, so jammed it into the pan when he was out of the room.
Before that, he did a degree in Environmental Health and was briefly a public health inspector before going back to university to study engineering. He is finicky about measuring, weighing, accuracy of timing, size of pans etc.
I think he is a bit like Heston Blumenthal and more scientific than a bang-the-spoons home cook.
Here are the finished buns - the odd shaped one sticking up is the cut-off ends which I didn't want to waste, so jammed it into the pan when he was out of the room.
Re: What are you baking this week?
Another success Binky - I could murder one of those with a good cup of coffee! Sounds like your OH has got the right background to be another Heston!
Re: What are you baking this week?
I wish I was nearer too. That's my perfect idea of a relaxing afternoon - good tea, good eats and most of all, good friends!
Re: What are you baking this week?
Binky, I am most envious of your china collection. I recognised Portmerrion from a few weeks back but what make are your lovely tea cups and saucers?
BB
Good looking buns btw.
BB
Good looking buns btw.
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