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The LGF, in partnership with the Village Bakers, are encouraging people to bake their own ‘rainbow’ based creations. Participants are free to interpret ‘rainbow’ in any creative way they see fit and to share their creations via social media channels. We will be sharing a collection of simple recipes for people to download from The LGF website. You could even bake and share your tasty treats with your colleagues or friends over IDAHOBIT and collect donations to help The LGF continue to provide support for LGB&T people who have experienced hate crimes. You can find out more information by visiting: www.facebook.com/villagebakers.
My first attempt at baking baguettes. The crumb is a little heavy and not chewy enough, but I will work out how to make this work.
baked granny smith apple, stuffed with cranberries, ginger, cinnamon, butter, brown sugar, almonds.
i recently read french women do not get fat, at mireille guiliano has a baked apple recipe that inspired me to do this, hers has walnuts.
My Mom is an excellent cook. She can also bake like a professional baker. She had all of our family over for Christmas dinner. What she put on the menu was rather eclectic: an interesting mix of Korean, Japanese, and American dishes. But because she's the Mama, she made it work. One of the newest food I tried that night was the Beer Bread. I've never heard of such bread. And because I don't drink, just the concept of beer + bread just did not sound good to me. But while we were putting final touches on the table, and I was starving, my Mom suggested that I should try a piece of this bread. I took a bite and...
IT WAS THE BEST TASTING BREAD I'VE EVER HAD. I couldn't believe it. The bread was gone during the first part of dinner. I wasn't the only one who thought it was good.
I had to find out what the recipe was. My mom told me she used Beck Light, but that was about it. I asked her to email the recipe to me. In the meantime, I looked for a recipe online and also looked for a mix wherever I went.
A week later:
I found a mix for cheap at Trader Joe's - I was excited! All of the taste and texture came back to me, making my mouth water as I planned in my head when I should bake this bread. So, on the morning of New Year's Eve, I wanted to fill the house with sweet smell of Beer Bread.
With a bottle of Stella Artois from our friends' house, I was set to bake. I followed the directions exactly. It was only a loaf so I preheated our small convection oven. I waited eagerly as the sweet smell filled every corner of our house. I tweeted about it with @andycinek, both of us literally drooling while we are talking about it. Yeah, it's THAT good. Long story short: Bread was disappointing. Got burnt, texture was too thick and not as smooth. It had a different taste. I was thinking about my disappointment and thought I'll journal a lesson I learned:
1. Have an open mind. Trying new things can bring good things to your life. Because I tried this bread on Christmas night, I have richer appreciation of my Mom. And the new type of bread! I want to have an open mind.
2. Never use the mini convection oven with anything that has to rise over 4 inches...carbonation/yeast dough will get burnt. Sometimes I want something fast and don't think about what I'm doing....I want to to plan better.
3. Not all beers/mixes are alike. There are things in life you cannot just "settle" for (even though I like to settle for many things for convenience sake. I want to pursue excellence (that's a blog post whenever I get one).
4. My husband ate the bread thanking me for making it. I want to practice kindness...
My family and I are truly blessed: we have anything and everything we want to eat and need. I want to live a life of thankfulness.
Now to apply these reflections to my students....!
(Good Food Magazine Feb 2012)
Sweet Pastry -
85g butter at room temperature
zest 1 lemon
50g icing sugar
1 egg yolk
200g plain flour
Filling -
zest 2 lemons
100g butter at room temperature
100g caster sugar
2 large eggs
85g ground almonds
25g plain flour
6 tbsp homemade lemon marmalade (or lemon curd)
25g flaked almonds
icing sugar, for dusting
1. Heat oven to 200C/180C fan/gas 6. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it's just combined.
2. On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 mins.
3. Roll out the pastry and use to line six 10 x 2 cm loose-bottomed tart tins, trimming off any excess. Put in the fridge while making the filling. If pastry cracks or breaks, patch up with trimmings.
4. To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.
5. Spread the marmalade or curd over the bases of the tart cases. Spoon over the filling and smooth with a palette knife or spatula. The tarts will be full to the top, which is fine. Scatter over the flaked almonds, sit tarts on a baking tray and bake for 15-20 minutes until lightly golden.
Making rough puff pastry for sausage rolls. I have a rolling pin that's over 20 years old, that I just love.
Baked ziti with onions, garlic, ricotta, parmesan, parmigiano reggiano, mozerrella and extra tomatoes.
this baked ziti is the BEST... oozy, creamy, yummy filling goodness that left us a little woozy and sleepy at 8:30. from allrecipes.com.... minus the "love" part.
FULL VIEW PLEASE - Animated GIF
Here's a time lapse photo of the one hour required baking for this delicious bread pudding, made in my very own kitchen with my very own grubby mitts!
Got the idea for an animated GIF partly from my brother, Nigel :)
The glasses fell somehow in the oven with the chicken....didn't smell very good.
Nikon D200, Nikkor 50mm f1.4D, table lightbox
I got these from a stoop sale last weekend, $1 each. The guy who I bought it from was from Seattle, once we got talking he said he use to work for Aadu, an Estonian rock artist[rock painter for the zoo]
12 servings
PointsPlus Value: 10 Points (8 servings); 7 Points (12 servings)
Originally from Lindsay
Ingredients:
12 oz ff cottage cheese
12 oz part-skim mozzarella cheese
1 T ground basil
1 T bay leaf
1 t ground oregano
2 cloves garlic, minced
1 cup onion
24 oz canned tomato sauce
8 oz canned tomato paste
8 oz uncooked spaghetti
2 t splenda
1 lb ground beef
1 egg
2 t EVOO
Cook spaghetti. Drain and mix in one beaten egg and coat lightly with cooking spray. Place evenly on bottom of 9x13 pan sprayed with cooking spray. Top with ff cottage cheese. Brown onion and garlic in olive oil. Add ground beef and brown. Drain well. Add tomato sauce, tomato paste, seasonings, and splenda. Simme 15-20 minutes. Remove bay leaves and pour over spaghetti mixture. Top with mozzarella cheese, cover with foil, bake in 350 degree oven for 45 minutes. Remove from oven, remove foil, let sit 5 minutes, cut and serve.
*Letting it sit allows the pasta to set so it won't fall apart when you try to serve it.
1 banana + 1 glass of oats + 0,5 glass of rasins :) mash banana, mix it with the rest, bake for 15 min in 180'C. :)
vegan, sugarfree, glutenfree, yummy! :-)
With asparagus, sauteed tomato and smashed fingerling potatoes.
I was skeptical as to how well this would hold up inflight but this was fantastic. It probably doesn't hurt that it felt like this was drenched in melted butter.
Singapore 33 SFO - SIN.
15 December 2013 | somewhere in Lower Austria
This year I helped my grandma again with baking cookies for Christmas - the meat machine comes in quite handy for these coconut sticks! ;)
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