Category Archives: baking
I’ve made various stollens over the years but always come back to this recipe as it’s the stollen I recognise. I spent some of my childhood growing up in Berlin and remember the Christmases there with fond memories. Nothing compares to their Weihnachtsmarkts of which there is over 50 spread all over the city. The smell of the glühwein, gingerbread, bratwurts and kartoffelpuffer intermingled with the crisp, cold winter air and, if you were lucky, the odd fleck of snow.
There are two ways of making stollen; with yeast or without yeast. This version doesn’t contain yeast and is the type I prefer. Read the rest of this entry
Today Hubs leaves a company he’s been with since he graduated and is heading to the big smoke of Derby to be a big, bossy, managerial engineer kind of thing. His current workmates have been testers for my baking experiments over the years from the Beetle Cakes (that left some horrified) to not so successful bakes that, because they are blokes, were still politely inhaled.
As part of his leaving day I promised to bake anything they requested and that meant Red Velvet and Lardy Cake. Two bakes that I’ve never made, let alone tasted. While Red Velvet cake is a big trend at the moment it’s yet to hit the rolling hills of Derbyshire. The Lardy Cake disturbed me. During baking stage the lard, of which I hate the smell of in the first place, leeches out of the bread and essentially fries the bottom of the bread. Then when it’s cooling in the tin the bread soaks it back up again. Read the rest of this entry
Every once in a while things go wrong in the kitchen. Grand ideas turn into unmitigated disasters. As requested by twitter here is the blog to prove that sometimes baking does go wrong, but it doesn’t matter. It’s a learning experience and sometimes the ugliest baking tastes the best.
We won’t talk about the breadmaking class ran few weeks ago where thanks to getting distracted by chatting to the students and answering questions I managed to overknead the dough. This then turned into a lesson on what happens when you over knead dough and showed that while the dough would no longer be good for a loaf of bread, it would certainly be acceptable for pizza dough. Then there was the time I baked a banana bread as a present for a friend, I was busy and made a silly ingredient substitute leading it to cook much faster in the over, hence burnt cake. Many problems with baking can be solved with a reliable cooker, or at least using a thermometer so you know what temperature your oven is but there are times when it can be a problem with ingredients.
As some of you know I teach cookery. In one of my roles I’m an Adult Education Tutor at evening classes of which I thoroughly enjoy. The women in one particular group have helped to shape what they would like to learn this term. They all mentioned how they wanted to master bread. Unfortunately in the 2 hour time frame it isn’t easy to make good bread from start to finish due to the rising time needed. So a few weeks ago we made Calzone as an introduction to yeasted bread making then this week we are making non-yeasted cheese & onion rolls to accompany the soup we are also making in class.
Before I get chastised for writing a C*&^%$£~s post in October the organised amongst you will be beginning to prep for festive baking time. While Stir-up Sunday, when you traditionally make Christmas Pudding, isn’t until 20thNovember, now is the time to start on the cake to give it sufficient feeding time. A Christmas Cake that hasn’t been stuffed to the gills with alcohol is deemed as substandard in this house. This is the recipe I’ve used for years, and after many request to stop keeping the recipe close to my chest here it is. It’s from a 2005 edition of Prima magazine and produces a lovely moist fruit cake. Read the rest of this entry