What are you baking this week?

[aero280]

This evening I made a batch of a dozen sesame bread rolls. Well, they are normal roll dipped in some sesame seeds that needed using up...

[Earthmaiden]

Mmmm, I could just eat one of those

[scullion]

looks like a burger day!

[Cheezy_Jazzy]

Rhubarb and Apple Crumble was made at the weekend. My works former caretaker popped in last week with rhubarb from his allotment. I got a carrier bag full of it! I did give some to a couple of friends as I haven't got the room in my freezers. With what was left I made one very large Crumble and two smaller ones.

[Uschi]

Rhubarb and Apple Crumble was made at the weekend. My works former caretaker popped in last week with rhubarb from his allotment. I got a carrier bag full of it! I did give some to a couple of friends as I haven't got the room in my freezers. With what was left I made one very large Crumble and two smaller ones.

If you have jars with twist-off lids you can also make a lovely compote with it and just fill it in piping hot, twist on lid, turn over for a minute or two and turn back. Works a treat.

[Cheezy_Jazzy]

Rhubarb and Apple Crumble was made at the weekend. My works former caretaker popped in last week with rhubarb from his allotment. I got a carrier bag full of it! I did give some to a couple of friends as I haven't got the room in my freezers. With what was left I made one very large Crumble and two smaller ones.

If you have jars with twist-off lids you can also make a lovely compote with it and just fill it in piping hot, twist on lid, turn over for a minute or two and turn back. Works a treat.

I might try that next time! Thank you.

[Uschi]

Works with most fruit.

[herbidacious]

I have rhubarb envy.

[Sloe-Gin]

With grandaughter's new found love of baking - and the dearth of suitable bakeware in our house - I'm investing in some new tins.
One thing I have on order is a non stick flan tin. We're going to make a fatless sponge when they next come over. Rhubarb seems like a suitable filling.
I might have to practise first

[Uschi]

With grandaughter's new found love of baking - and the dearth of suitable bakeware in our house - I'm investing in some new tins.
One thing I have on order is a non stick flan tin. We're going to make a fatless sponge when they next come over. Rhubarb seems like a suitable filling.
I might have to practise first

You could also go for mini-tins (half of the usual) and then she can make two cakes, one for you, one for her.

[Pepper Pig]

Re rhubarb,my mum regularly makes this. It’s dead good. I think Suelle makes it as well.

https://www.waitrose.com/content/waitro ... monds.html

[Suelle]

Re rhubarb,my mum regularly makes this. It’s dead good. I think Suelle makes it as well.

https://www.waitrose.com/content/waitro ... monds.html

I've not made it for a while, but it is one of my favourite rhubarb desserts.

[miss mouse]

That looks nice.

Does anyone have a recipe for Basque cake? It is a visitor's favourite. I have looked on line of course, it might be over ambitious for me, perhaps the rhubarb one or clementine cake would be better.

[Stokey Sue]

That looks nice.

Does anyone have a recipe for Basque cake? It is a visitor's favourite. I have looked on line of course, it might be over ambitious for me, perhaps the rhubarb one or clementine cake would be better.

Which one?
If I wanted to make the currently trendy Burnt Basque Cheesecake I'd try Felicity Cloake's version, they tend to work
https://www.theguardian.com/food/2021/d ... ity-cloake

But if you order a a gateau Basque in St Jean de Luz you get a sort of creamy variant on a Bakewell tart, I agree the online recipes are quite confusing, but this one looks like the sort of thing I remember long ago (I think the jam is optional)
https://www.seriouseats.com/gateau-basq ... pe-6823020

[miss mouse]

But if you order a a gateau Basque in St Jean de Luz you get a sort of creamy variant on a Bakewell tart, I agree the online recipes are quite confusing, but this one looks like the sort of thing I remember long ago (I think the jam is optional)
https://www.seriouseats.com/gateau-basq ... pe-6823020

That looks just the job. Thanks.

[KeenCook]

The ginger oatcakes I made recently were horrible - might have been my fault as I also used up some ready brek - which was 80% oats and 20% oat flour, I think, which is why I thought they'd be fine.
I had to use a lot more liquid than in the recipe, and I had certainly put in more ginger, and you really couldn't taste the ginger. Oh yes, I realised that the only wholemeal flour I had was bread flour so I mixed it with some normal white flour.

Anyway, I've crumbed them and might see if they work for a crumble topping, or similar.
Or maybe I should just bin them!!!!

DS2 arrives tomorrow from LA, so I will make Suelle's classic gingerbread (thank you suelle ) for him.
No worries about that recipe, at least

[Stokey Sue]

If the recipe required oatmeal then neither Ready Brek not instant porridge oats will always work as they are heat treated so that you don’t have to boil your breakfast for hours.

When I make Staffordshire oatcakes I use Mornflake Fine Oatmeal which my supermarket puts in the bakery aisle with flour

[aero280]

I tried another “beer bread” mix yesterday. It was better than last time but tasted quite bitter. It’s one of the three bags of bread mix we got for free from the Fairtrade company who were getting rid of old stock from “Traidfair”. The recipe is easy, mix the packet with 330ml of beer and bake for 45 minutes.

The first mix I tried was bodged as I had no beer in the correct quantity. This time I used a can of Brewdog. It was supposed to be a garlic and herb bread. I couldn’t taste either. So we dunked it in Tomato & Basil soup from New Covent Garden.

Reading the small print, the mix is sold by an Australian company. Maybe the Brewdog bitter was too much and it only works with Fosters.

[KeenCook]

Sue, this was the recipe: https://www.theguardian.com/lifeandstyl ... kes-recipe

[Stokey Sue]

Ok, so she wants porridge oats - ordinary rolled oats not instant ones.

Looking at the recipe, they aren’t what I’d call oatcakes, but cookies, blitzing the oats seems odd to me