What are you baking this week?
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
Re: What are you baking this week?
The recipe calls for sunflower and flax seeds, which I have "in stock". At first I used them straight from the packet, but the sunflower seeds came out bright green in the loaf, so now I toast the seeds before they go in the loaf.
For anyone interested, here's the recipe:
500g Wholemeal bread flour.
700g natural yogurt
130g sunflower seeds
75g flax seed (linseed)
75g golden syrup
½ tsp salt
1½ tsp bicarb
1 hour at 200ºC (180 fan) then ½ hr at 175ºC (160 fan). I put foil over the tin for the first hour.
For anyone interested, here's the recipe:
500g Wholemeal bread flour.
700g natural yogurt
130g sunflower seeds
75g flax seed (linseed)
75g golden syrup
½ tsp salt
1½ tsp bicarb
1 hour at 200ºC (180 fan) then ½ hr at 175ºC (160 fan). I put foil over the tin for the first hour.
Last edited by aero280 on Tue Jun 22, 2021 12:27 am, edited 1 time in total.
- Earthmaiden
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Re: What are you baking this week?
Sounds delicious!!
- Gillthepainter
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Re: What are you baking this week?
Thank you, Aero.
I'm always on the lookout for different breads without yeast.
I'll give it a go (inc toasting the seeds).
I'm always on the lookout for different breads without yeast.
I'll give it a go (inc toasting the seeds).
Re: What are you baking this week?
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Good looking Madeira cake, Gill. Haven't had one of those for eons.
That's a great looking bread Aero and thanks for posting the recipe.
And can you share your blue cheese and walnut scone recipe, BM? Great combo, there.
Sweet potato and chili brownies sound intriguing, Amy - how much chili goes into that?
Good looking Madeira cake, Gill. Haven't had one of those for eons.
That's a great looking bread Aero and thanks for posting the recipe.
And can you share your blue cheese and walnut scone recipe, BM? Great combo, there.
Sweet potato and chili brownies sound intriguing, Amy - how much chili goes into that?
- Badger's Mate
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Re: What are you baking this week?
can you share your blue cheese and walnut scone recipe, BM?
It was from Olive magazine
https://www.olivemagazine.com/recipes/v ... rt-scones/
I happened to have just over 30g of Roquefort left but probably a bit more than 2 tbsp walnuts.
HTH
Re: What are you baking this week?
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Thanks a lot BM. Looks tasty
Part of my chocolate cake quest. No flour, 90% dark chocolate. Topped with almonds on 90% chocolate/coffee ganache and a flick of caramelised sugar.
![Image](https://i.postimg.cc/zBqZGLqz/20210622-144738flt80-25fgsmshr20x3bgblr20flt5.jpg)
Thanks a lot BM. Looks tasty
![Very Happy :D](./images/smilies/icon_e_biggrin.gif)
Part of my chocolate cake quest. No flour, 90% dark chocolate. Topped with almonds on 90% chocolate/coffee ganache and a flick of caramelised sugar.
![Image](https://i.postimg.cc/zBqZGLqz/20210622-144738flt80-25fgsmshr20x3bgblr20flt5.jpg)
Last edited by ZeroCook on Mon Aug 09, 2021 12:33 am, edited 1 time in total.
- karadekoolaid
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Re: What are you baking this week?
Where´s my invite?
![Laughing :lol:](./images/smilies/icon_lol.gif)
![Laughing :lol:](./images/smilies/icon_lol.gif)
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- Earthmaiden
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Re: What are you baking this week?
Is it pure ganache or does it contain a flour alternative? It looks a big slice if it is as rich as something like a Gu pot (nothing wrong with that of course!) and looks as though there may be a 'crumb'. Interested as could be a low carb recipe if a suitable sugar alternative used.
Ah!! I've just seen your post on the Chocolate Almond cake thread!!
Ah!! I've just seen your post on the Chocolate Almond cake thread!!
- Gillthepainter
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Re: What are you baking this week?
Wow, that looks amazing.
Nothing humble about that!
Nothing humble about that!
- Stokey Sue
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Re: What are you baking this week?
Suffs wrote:slimpersoninside wrote:Suffs, any chance you could give me the 'recipe' for your custard please, I can never seem to get the right set?
Oh dear! I sort of do it by eye ... that's a fairly deep 8" flan tin and I used 3 largeish eggs and a few tablespoons of single cream ... OH likes a fairly firm quiche so I find that single rather than double cream does the trick. Then after blind baking the case, I fill it and put it in the oven at 180 fan for about 10mins then turn it down to 160 for about 10-15 mins, and take it out when it's feeling set ... testing by pressing gently with my fingers ... it gets a bit firmer as it cools.
As I make mine in a measuring jug so I can pour it, it’s 3 eggs topped up generously to the half pint mark
- slimpersoninside
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Re: What are you baking this week?
Cheers Sue
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![like :thumbsup](./images/smilies/likesmiley.gif)
Re: What are you baking this week?
Stokey Sue wrote:As I make mine in a measuring jug so I can pour it, it’s 3 eggs topped up generously to the half pint mark
Is that for an 8 inch dish, Sue?
Re: What are you baking this week?
Stokey Sue wrote:As I make mine in a measuring jug so I can pour it, it’s 3 eggs topped up generously to the half pint mark
Another question - do you top it up with cream or milk?
Surprised to see you measuring in pints, Sue
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- Stokey Sue
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Re: What are you baking this week?
Rainbow wrote:Surprised to see you measuring in pints, Sue
![Laughing :lol:](./images/smilies/icon_lol.gif)
Rainbow wrote:Another question - do you top it up with cream or milk?
Not usually milk, ideally crème fraîche, if not then fromage frail, quark or cream, as not using much tends to be whatever is hanging around. I do think something slightly sour offsets any egginess
- slimpersoninside
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Re: What are you baking this week?
Meant to say....I made a cheese and bacon quiche last weekend using Suffs/SS's info, 'twas a success and very nice (sorry no picture, started to eat it before I got a chance).
Thank you both for your help
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Thank you both for your help
![like :thumbsup](./images/smilies/likesmiley.gif)
Re: What are you baking this week?
Stokey Sue wrote:Rainbow wrote:Surprised to see you measuring in pints, Sue
It’s an ancient jug, I can see the half pint mark but not most of the others, I think on the older ones metric was an afterthought
Rainbow wrote:Another question - do you top it up with cream or milk?
Not usually milk, ideally crème fraîche, if not then fromage frail, quark or cream, as not using much tends to be whatever is hanging around. I do think something slightly sour offsets any egginess
Thanks for that information, Sue. I'll have to try it next time, although OH doesn't like eggs much, so it might be a long wait!!
Interesting you say something a bit sour offsets any egginess - I'll have to try that.
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Re: What are you baking this week?
Yesterday I made a chocolate brownie recipe and Thursday I made a lemon drizzle cake. the lemon drizzle has been divided, half got taken to my friend with MS and the rest will be given to the guy who runs the local animal rescue chairity of which I am a trustee. He's getting some chocolate brownies too - I can't eat them all
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Re: What are you baking this week?
![Image](https://i.postimg.cc/fLm9LSp9/DF20-D9-D2-6-B6-D-4-D0-A-B3-AB-57-AA968-DF9-FF.png)
Biscoff tiffin .. possibly the most calorific thing I’ve ever made !!
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