What are you baking this week?

[aero280]

Oh! *********

The rolls are not good, and we passed some to our neighbour as a gift.

It seems that the wholemeal flour has gone a bit rancid while we were away. I thought it was OK, but the baking has "enhanced" the slightly "off" taste. We had them with soup for lunch and they didn't smell bad, but the taste was poor.

I think it was a mistake to buy a large quantity (25Kg) of Doves farm wholemeal. I don't use it as fast as the white flour and I buy that in 16Kg bags from Costco.

[Suffs]

Years ago my ex was given a book called “Real Men don’t eat Quiche’ … he never did understand that someone was very gently extracting the pee https://en.m.wikipedia.org/wiki/Real_Me ... Eat_Quiche

Of course he was a ‘Real Man’ and therefore from that date he would only eat flans .., I was not to make quiches any more. Of course I continued to bake what I’d always made … and call them whatever I wanted to … no matter what he called them

[Earthmaiden]

We (southerners) had savoury or sweet flans depending on the filling. The case could be pastry or sponge as appropriate. My grandmother made a special flan with specific ingredients sometimes which was called Quiche Lorraine which had to be treated with reverence.

Savoury flan re-emerged in my wholefood cafe days- towards the end of the 70s when places like Cranks were becoming all the rage beyond London. It was called quiche, prefixed by whatever ingredients were in it. I think Lorraine had gone into hiding because of the bacon.

[Uschi]

Cheers Uschi. What is a Blitzkuchen please?

It's a traybake that is made "lightning quick" (blitzschnell) with a topping not unlike Bienenstich, but no cream.


Suffs, that quiche/flan looks delicious!!!

[Stokey Sue]

In my youth (before yours Herbi) a flan was any kind of savoury tart, many trad British ones had a white sauce rather than an egg custard, then along came the usual suspects - E David, J Grigson, F Craddock, Margaret Costa and it was obligatory to make quiche Lorraine (which obviously is a quiche)

Then came the Cheese Wars - is it permissible to put cheese in a Lorraine? In any quiche? Or is it just a egg and cured pork (lets not go to the correct form of that, I've seen salted and smoked pig tail given as the only authentic option, the Quiche Quibbles are worse than Carbonara Correctness). I think on balance there should possibly be some form of fromage frais but not grated cheese in a pre-WW1 trad recipe, but who cares, if it's custard not béchamel, it's quiche now in this house

Two of my favourites are smoked salmon, and one my Chinese flatmate and I concocted, sweetcorn, crab (or seafood sticks) and spring onion. Needs to be canned sweetcorn for texture I think.

[aero280]

As consolation for the bread roll disaster, I made a batch of brioche buns. I've tried one and it's very light and tasted nice with butter & jam.

[Badger's Mate]

I tend to buy 6kg bags of white, wholemeal & malted wholegrain from Redbournbury, in other words 18kg at a time. We don’t get through it all before the best before dates, but not so badly that it goes off. They sell in 12.5kg bags if that’s more helpful, Aero.

[aero280]

Thanks! I’ll have a look at that. It’s just up the road.

[Cheezy_Jazzy]

IMG_0406.jpeg

Ive made a quiche for supper using this recipe.

https://www.jamesmartinchef.co.uk/recip ... er-quiche/ but I used 5 whole eggs rather than 3 eggs and 3 yolks, 250 ml single cream rather than the double cream and milk, cooked smoked streaky bacon rashers instead of ham, and topped it off with some Parmesan and a sprinkling of cayenne as well as the specified amount of well-flavoured extra mature cheddar.

That Quiche looks delicious! I only make them once or twice a year as J claims he is not keen on them and I end up eating all of it. Last time I made one he had a slice and promptly went back and had another slice. I tend to use the recipe from one of the Be-Ro books. I cheat and buy the ready rolled pastry as pastry is my nemesis!

[Suffs]

It was a big one but it did two hungry people supper last night and lunch today.

If you don’t like making pastry then bought ready rolled is definitely the way to go

[Stokey Sue]

Looking at another thread, smoked haddock quiche with quite a lit of parsley is good, another one that benefits from fromage frais,

[KeenCook]

IMG_0406.jpeg

Ive made a quiche for supper using this recipe.

https://www.jamesmartinchef.co.uk/recip ... er-quiche/ but I used 5 whole eggs rather than 3 eggs and 3 yolks, 250 ml single cream rather than the double cream and milk, cooked smoked streaky bacon rashers instead of ham, and topped it off with some Parmesan and a sprinkling of cayenne as well as the specified amount of well-flavoured extra mature cheddar.

That Quiche looks delicious! I only make them once or twice a year as J claims he is not keen on them and I end up eating all of it. Last time I made one he had a slice and promptly went back and had another slice. I tend to use the recipe from one of the Be-Ro books. I cheat and buy the ready rolled pastry as pastry is my nemesis!

Cheezy_Jezzy - me, too, I have completely lost my ability to make pastry - no probs in my 20s and 30s!!

[aero280]

Two dozen bread rolls re-made and cooling. New flour!!

[KeenCook]

Using a bought sweet pastry shell I made the filling for Raymond Blanc's lemon tart https://www.raymondblanc.com/recipes/le ... red%20that

[aero280]

Looks very nice

I have had another go at Turkish Delight. Much better than last time, but still very soft. I suspect that the commercial Turkish Delight has some gelatine in it.

[KeenCook]

It was terrific. I've got some of the filling left over so plan to get a pack of 4 small tart shells and see how many it will fill - I think, probably, 2.

Trying to sieve icing sugar over it was a lot harder; mine was very uneven, and on bought ones it is always so even!
I don't know what the trick is; I tried a small sieve and a larger one. Maybe the flatbottomed one I have would work.

[Earthmaiden]

I find that a fine tea strainer (not over filled) works quite well. The difficulty is stopping the sugar from dissolving before you've presented and served! The tart looks lovely.

Aero, I think you're right re gelatine.

[aero280]

I use a fine tea strainer to dust with icing sugar. put a teaspoon of sugar in it and then use the spoon to gently tap the side. Don't hold the tea strainer too near the cake. The higher the better.

[Suffs]

I do the same.

[RockyBVI]

Using a bought sweet pastry shell I made the filling for Raymond Blanc's lemon tart https://www.raymondblanc.com/recipes/le ... red%20that

Looks lovely!