miss_s_b: (Fangirling: Cthulhu the Six!Fan)
[personal profile] miss_s_b
OK, it's not that goth to eat flapjacks in the first place, but this is darker than your average flapjack.

(In the method bit, I have actually noted all the places I would wash my hands when making this. Thorough hand washing is ingrained in me from having worked in a commercial kitchen; there are some people that think I go a bit over the top with this, so I wanted to know what you all think. Maybe you think I don't wash my hands enough! Do comment!)

Recipe under the cut )
norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
[personal profile] norfolkian
So, I was a bit sad that I had missed out on last week's challenge which was bread. But as I was googling for suitable oat-based recipes for this week's challenge, I hit upon the perfect solution: this Irish Soda Bread recipe which uses oats.

This was my first ever attempt at Soda Bread and I think I could have handled/shaped it a bit more than I did (I was being cautious as the recipe suggested) and I also didn't get the cross in the top quite right (note to self: use sharper knife next time). 

I also realised that I had bought a tub of 300ml of buttermilk and the recipe requires 500ml. At the point I realised this I had already measured out and mixed all the other ingredients and was literally about to pour the buttermilk in... so I also added 200ml of milk to make up the difference. I was worried that this might make it go horribly wrong, but it didn't.

Somehow it all worked and was edible and very tasty. A lot of other recipes I looked at did not include oats, but I think the oats added good flavour and texture. 
Irish Soda Bread cooling on a wire rack

I will definitely be making soda bread again in the future - it is so quick and easy to do. I have made regular bread in the past with all the kneading and proving, but I just don't have the time to do it on a regular basis. 

 I also found this a good read, if you are interested in soda breads.
miss_s_b: Peter Falk as Columbo saying "just one more thing" (Mood: And another thing)
[personal profile] miss_s_b
Flap me your jacks. Porr me your idge. This week's challenge is oats :)
miss_s_b: (Default)
[personal profile] miss_s_b
When my daughter was tiny she always called Garlic Bread "Dalek Bread", because she was brought up in a properly Whovian household and we thought it was cute and we never bothered to correct her. These days she is a much more world weary 13, but we still have one of these, which is the perfect size for a loaf of bread...

  • One Dalek baking mould
  • Two big mixing bowls (or one Kenwood Chef)
  • Weighing Scales
  • Oven
  • Large, clean, dry, flat work surface

  • 500g strong white bread flour
  • 1 1/2 tsp Fast Action Bread Yeast
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 2 tsp garlic granules
  • 1 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried rosemary
  • A good 20 grinds of black pepper from the pepper grinder
  • 360ml hand-hot milk
  • Some light olive oil


If you're lucky enough to have a working Kenwood Chef (or similar) throw it all in and set it going with the dough hook. For those of us whose Kenwood Chef is broken, however...
  • Put all the dry ingredients in one of your mixing bowls and mix them together so they are all evenly distributed. You can use a well-washed hand for this, you'll be using your hands a LOT in this recipe.
  • Pour in the milk and a little dribble of oil - no more than a tablespoon of oil - and then mix throughly with your hands till you get a (quite sticky) dough
  • Oil your work surface with some more of the olive oil.
  • Knead. Knead like your life depended on it. Or, if you're me, get [personal profile] matgb to show off his kneading prowess.
  • Oil the inside of bowl #2
  • Place your kneaded D'Oh in the oiled bowl, cover the bowl with clinging film, and leave it to rise until it is roughly doubled in size. This will take a couple of hours. Go have a bath or something.
  • When the dough is doubled in size, oil the inside of your dalek.
  • Knock back the dough on a floured surface, roughly shape it till it fits the dalek, and then carefully fit it into the mould
  • Leave it to prove in the dalek
  • Preheat your oven to 220oc/gas mark 8
  • Once the bread is proved and the oven is preheated, bake for about 30 minutes.
  • Take it out, tip it onto a cooling rack, and leave to cool completely before cutting into it.

Your end result should look like this, and be very tasty and garlicky.
miss_s_b: (Default)
[personal profile] miss_s_b
Look, there's been a big influx of LJers to DW over the last few days, now is as good a time as any to try ressurect WFC, right?

So come on chaps, do something breadular and make your old aunty SB proud.

ETA: given that 1, this comm is just waking up and 2, it wasn't Wednesday when I made the post, you've got a longer deadline till the next challenge, which will go up a week on Wednesday.

My Dalek Bread is in the oven now...
gominokouhai: (Default)
[personal profile] gominokouhai

Adapted from a [twitter.com profile] MxJackMonroe recipe, and twiddled with until it turned out right. I found the original recipe quite vague: for all her many qualities, Jack doesn't seem to grasp the distinction between baking powder and bicarbonate of soda.

This recipe is vegan and gluten-free if you use gluten-free flour; if you absolutely must use gluten-free flour (oh look at me, I'm so special, I'll die if I eat basic staples) then you'll probably want to add a little more liquid at the liquid-adding stage. What liquid-adding stage, you ask? Bear with me. I'm getting there.

(Yes, I know I'm several weeks late for Challenj #10. I've been busy and this recipe took four tries to get right. I'm catching up.)

Recipe! )

20160215234601_IMG_4627 20160215234702_IMG_4630
Note the remains of Unsuccessful Attempt #3 in the background of these pics of Totally Successful Attempt #4.

It's great served in thick slices, still warm, with a generous helping of butter. Once it's cold it's brilliant for pork sausage sandwiches.


Got any of that pink appley-flavoured liquid left? Squeeze another lime or eight into it (remembering, as always, pajh's Rules For Life #2), and add a slosh to a shot of vodka (for a Moscow Mule) or bourbon (for a Kentucky Mule). Optional dash of bitters, fill the glass with cracked ice, and top up with ginger beer. This totally counts as one of your five-a-day.

digitalraven: (Default)
[personal profile] digitalraven

Most of my American cooking is SoCal Mexican foods I ate in San Diego and later made a version (or a pale imitation) of at home.

Makes 4 burritos
Prep time 2 hours
Cook time 5 mins


  • Couple of small bowls
  • Frying pan/Skillet


  • 350g king prawns
  • 4 large flour tortillas
  • 250g rice1
  • 3 limes
  • Salt & pepper


  • 2 tbsp olive oil
  • 2 chipotle peppers, chopped (or 2 tsp chipotle paste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp hot chili powder
  • 1 clove garlic, crushed


  • 340g (1 can) sweetcorn
  • 2 bell peppers (I had 1 red, 1 orange)
  • 3 scallions
  • Large bunch coriander leaves


  1. Juice two limes, and combine with the marinade ingredients. Season with salt & pepper to taste.
  2. Stick the prawns in a bowl, cover with the marinade, and mix through. Cover and leave it in the fridge for at least two hours.
  3. For the salad, remove the whites of the scallions, chop them and the peppers into sweetcorn-sized pieces. In a bowl, mix together the other veg with the sweetcorn, season well with salt, and squeeze over the juice of the remaining lime.
  4. Cook the rice accordingly. If you’ve got plain white (long grain or basmati), mix through the juice of another lime and some chopped coriander leaves to give it a kick.
  5. Stick the skillet over high heat, remove the prawns from the marinade, and cook for a couple of minutes a side.
  6. Give the tortillas a minute in the microwave under a paper towel to soften.
  7. Assemble: Take a tortilla, top with ¼ rice, ¼ prawns, and a couple of tablespoons of the salad. Fold the sides in, and roll into a burrito.

  1. A bag of Tilda lime & coriander rice works wonders. 

miss_s_b: (Mood: Sorry)
[personal profile] miss_s_b
I'm trying to understand the USian election stuff at the minute, so the challinj this week is for those of us this side of the pond to look across, and those of us in USia to do some good ol'-fashioned home cookin's.

(sorry I'm a day late, work has been workular this week)
miss_s_b: (Mood: Kill me)
[personal profile] miss_s_b
This recipe is in imperial rather than metric measurements because milk still comes in pints over here.

  • Slow cooker (Crock pot?)
  • Tablespoon
  • possibly a measuring jug if your milk doesn't come in pints?

  • 6oz pudding rice
  • 3 pints milk
  • 4 tablespoons of golden syrup
  • 1 vanilla pod
  • Knob of butter - the size of your knob is up to you

  • Put the pudding rice, the milk, the syrup and the Knob into the slow cooker.
  • Cut open the vanilla pod and scrape the seeds into the slow cooker. It's imperative you do this as quickly as possible to retain maximum flavour.
  • Put the actual pod bits of the vanilla pod into a jar of sugar; this will flavour the sugar for use in cakes etc. Put this aside for another recipe.
  • Turn on the slow cooker and go do something else for a bit - recommended setting is high but slow cookers are ridiculously variable, so use your judgement.
  • Stir after about 2 hours.
  • It'll be ready anywhere between 3 and 6 hours depending on your slow cooker - it should be thick and creamy and not runny.
miss_s_b: (Pratchett: Nanny Ogg)
[personal profile] miss_s_b
Your mission, should you choose to accept it, is to make something with vanilla in. Pod or essence/extract, it's up to you :)
miss_s_b: DreamSheep dreams of the Angel of the North (Blogging: DreamSheep: Angel of the North)
[personal profile] miss_s_b
So it was Burns' Night on Monday, and we went the whole sheep's intestine.

Main course was Haggis, Neeps 'n' Tatties, and Leeks )

Pudding was a bit more interesting, so you're going to get the full recipe for that.

Click here for Cranachan )


Jan. 21st, 2016 09:15 am
digitalraven: (Default)
[personal profile] digitalraven

Crap, I forgot all about this challenge. OTOH, I've not really been well enough to do anything about it. So in lieu of anything new, have a recipe for wheaten bread. This is the kind of dark, sweet, rich bread that my wife remembers growing up with in Norn Iron. As a soda bread, you don't have to waste time kneading, proving, kneading again, rising... that's the one thing I don't like about making most breads. Sodding get on with it. Instead, the baking soda reacts with the lactic acid to produce bubbles of CO2. Effectively, soda bread says "bugger working, I can let chemistry do that while I watch cartoons on my phone", a sentiment that I share in so much of life.

1 tbsp of treacle gives a more traditional colour/flavour, two is a bit more extravagant but the results are worth it.


  • Mixing bowl
  • Wooden spoon
  • Baking sheet


  • 150g plain flour
  • 150g wholemeal flour
  • 1 tsp baking soda
  • 1½ tsp salt
  • 250ml buttermilk (or natural yoghurt)
  • 1-2 tbsp black treacle


  1. Preheat the oven to 170° (190° if you don’t have a fan oven, but seriously, are you cooking this in the seventies?)
  2. Mix the dry ingredients in a bowl and make a well in the centre. Add the buttermilk and treacle to the well.
  3. Stir the buttermilk and treacle until incorporated, then work in the flour. Use a wooden spoon for as long as you can, then carry on with well-floured hands. You may want to use disposable gloves, as the dough is so adhesive some supervillains would use it as a weapon of choice. Stop when it’s come together as a sticky ball, it doesn’t need kneaded.
  4. Stick some baking paper on a baking tray and dust it with flour. Place dough on sheet, give it a pat down to spread it out some, then cut a large cross on the top with a knife.
  5. Bake for 40-45 minutes.
miss_s_b: (Mood: Not London)
[personal profile] miss_s_b
Your mission, should you choose to accept it, is to cook something Scottish because it's Burns Night on Monday.

(I can't think of Burns Night without thinking of What's Twenty Quid To The Bloody Midland Bank:

... Sorry)
miss_s_b: (Mood: Innocent)
[personal profile] miss_s_b
... the reason I posted bread for last week's challenge is because I knew if push came to shove and I was really busy I could just C&P this:

Extremely Boozy Bread and Butter Pudding

This serves 4 and is about 750kcals per portion

  • Deep lasagne dish or similar that holds at least 2 pints and has a flat bottom
  • Oven
  • Balloon whisk
  • Mixing bowl
  • Measuring jug because baileys doesn't come in pints

  • 6 thick or 8 medium slices of bread
  • Some butter
  • Some dried fruit - Suggestions: sultanas, chopped dried apricots, dried cherries. You need enough to have a reasonable amount distributed through the pudding; Christ alone knows what that is in grams, I always look and say "that's about enough".
  • Some booze to soak the dried fruit in - a whisky or a brandy is best, but if you're using cherries for the fruit, and you can get it, kirsch is amazing
  • Optional nuts, but not in our household with nut allergic people.
  • 3 eggs
  • 1 pint of Baileys or equivalent Irish Cream concoction - Tesco's own brand one is quite good.
  • Nutmeg/cinnamon/mace/vanilla extract to taste.
  • NB: you don't need any sugar because baileys is full of it

  • Soak the dried fruit in the booze for as long as you can stand it before you absolutely must have pudding. Overnight is best, but I can never last that long.
  • Drain the fruit and save the booze for future soaks. Or drink it. Whatever.
  • Pre heat the oven to 180 electric/160 fan. Gas 6? I haven't done gas oven for years.
  • Butter all the bread as if you were making sandwiches with it.
  • Cover the bottom of the lasagne dish with bread, butter side down. You may need to cut the bread up so it fits in the dish; that's fine.
  • Sprinkle soaked fruit over the layer of bread, then add another layer of bread, butter side up this time.
  • Keep layering fruit and bread til is level with the top of the dish, and make sure you sprinkle some fruit on top.
  • In your mixing bowl whisk together your baileys, eggs and whatever spices etc you are using.
  • Pour it over the bread & butter slowly so it soaks in.
  • Stick it in the oven for 40 minutes or so till it's golden brown and risen.
  • Eat immediately, it won't keep.
miss_s_b: (Mood: Kill me)
[personal profile] miss_s_b
After a brief pause... *innocent expression*

Your challenge, should you choose to accept it, is to make something with bread. Or make some bread. Or some sort of breadular product like a doughnut or whatever.

I'm sure you'll all cope :)

(secretly hoping for awesome gluten-free recipes for poor [personal profile] matgb, who used to LOVE bread till he found out he had to stop eating it)
miss_s_b: (Mood: Sorry)
[personal profile] miss_s_b
* cough *

So [personal profile] gominokouhai mentioned this comm in the comments to my DW, and I came to look, and it said "last updated 174 weeks ago"

Ooops. Kinda let things slide a bit, didn't we?

Is anyone still paying attention? Would anyone notice if a challenge were to go up this Wednesday?
davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
I see your generic cheese on toast, and raise you my take on this, from the Grauniad.

1 tsp English mustard powder
3 tbsp stout
30g butter
2 egg yolks
(Alternatively use milk rather than the eggs and butter)
Worcestershire sauce, to taste
175g Mature Cheddar cheese, grated
2 slices good quality wholemeal granary bread

1. Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and milk and add the butter (or milk if you're using it) and about 1 tsp Worcestershire sauce – you can always add more later if you like. Heat gently until the butter has melted.

2. Tip in the cheese and stir to melt, but do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn't solidify.

3. Pre-heat the grill to medium-high, and toast the bread on both sides. If using egg yolk, beat this into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden. Serve immediately.

My variant on the standard cheese on toast is also somewhat different-

Take your toast and thinly spread it with chutney. You could use Branston's I suppose, but I much prefer some of Fwuffydragon's Green Tomato Chutney, that's been allowed to mature for a year or so. Place a couple of slabs of Extra Mature Cheddaar on top, and melt. Because I'm a godless heathen I usually put it in the microwave, because its quick, the ignition button on the cooker doesn't work, and I'm always running out of matches. Serve immediately, but watch your mouth- the chutney usually comes out at a temperature just below that of magma.
missdiane: (Baby nom nom cupcake)
[personal profile] missdiane
Grilled cheese sandwich vs. toasted cheese sandwich - you'll have to let me know if there's any difference in technique since it's pretty much referred to as "grilled cheese" here. But this isn't the standard white bread/American cheese concoction here. Not that there's anything wrong with that - an old fashioned grilled cheese with a side of cream of tomato soup makes for happy memories.  I had to go with the cheese that I had on hand so it was a bit experimental here:

This ain't ya mama's grilled cheese )
davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
Mmm cheese. Tasty, tasty cheese.

Your mission, should you choose to accept it, is to make something with cheese. Or, if you feel up to it, make the cheese.
davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
Take a lump of dead bird. It doesn't particularly matter what kind of dead bird. Chicken generally works best, as its available in small enough lumps, and doesn't have a particularly delicate flavour that would be overwhelmed by what's about to happen to it. The only thing that is essential is that you have the skin still on it.

Get a roasting dish that's big enough for your chicken lumps, and plonk them in, skin side up. Squeeze an appropriate number of lemons or limes and add the juice to the pan. If cooking more than two you'll probably need more than one (and you'll almost certainly need more than one lime). You'll want a reasonable quantity sloshing around the dish. Sprinkle some salt over the skins (it helps them crisp up) and liberally dust with seasonings of your choice- paprika, chilli powder, etc. (This is exactly the right time for the Dave Lister chilli dosing technique). Roast in the oven for about 25 minutes or so (exact times will vary depending on size and type of poultry lump, and you may have to twiddle with the heat to get the skin to be properly crispy (although the salt helps in that respect).

Serve with a baked potato, and seasonal vegetables, and if you add as much chilli powder as I do, I'd suggest either an IPA or a good quality lager (Budvar, Peroni, etc) to cool you down afterwards.

At this point we face a dilemma. You can either discard the juices from the pan. Or you can use them to make really sour gravy that basically tastes of lemon juice and brown. If anyone has any ideas about how to solve this last problem I'd really like to hear it, because it ought to be a good base for a sauce.


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