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Baked a brownie. This is actually one half of it that was decorated with toasted sesame seeds and angels [five for RM3 (<USD1) - an ungodly steal! heh], and served with vanilla ice-cream during a dinner party. The angels look a little precariously positioned on the edge ... but they have wings. :)
I'm not particularly nuts about baking but it is nice to be able to do so for family and friends. And stuff like putting adorable angels on is well, er, the icing on the cake!
Baked Spaghetti
This is an excellent way of using up leftover meat and vegetables. You can of course use any kind of cooked meat – gammon goes particularly well.
Serves 4
Syn Free on Extra Easy*
* Providing you use the cheese as you Healthy Extra A
300g wholewheat pasta
400g cooked meat
2 onions, chopped
1 red pepper, chopped
1 green pepper, chopped
1 leek
4 eggs
100ml fat free fromage frais
2 tsp bouillon powder
180g mozzarella cheese, thinly sliced
Boil the spaghetti for 10 minutes, drain, and using scissors, cut into smaller lengths by sticking the scissors in the drainer randomly.
Sauté the onions and peppers in Fry Light until soft. Add the leeks and fry for a couple of minutes more. Mix in the spaghetti and stir well.
Whisk the eggs with half the fromage frais and 1 tsp of the bouillon powder. Stir into the spaghetti mixture and place in an oven proof dish. Mix the rest of the fromage frais with the remaining bouillon powder and enough water to give it a pouring consistency. Drizzle over the spaghetti and top with the mozzarella slices.
Bake at 200°C for 35-40 minutes, until the egg is set. Serve with a salad.
Today I baked something different to carry us through the week - pain de mie - the French version of a plain loaf bread (above, right). 'Mie' means 'crumb' and this bread is one that, unlike almost every other kind of bread baked in France, is NOT about the crust. Here, the crumb is the star of the loaf. This is the bread used in the French toasted cheese sandwich, croc monsieur and other preparations requiring a soft-crusted bread. The recipe can be found in Richard Bertinet's book "Dough".
After a night out at Lee Burridge I had two hours sleep then woke up and decided to make these goodies.
Croissants, Almond Croissants, Pain Chocolat and two Baguettes
almost ready to open!!
email: baked@blisscupcakeshop.com
bliss Bake Shop
4708 NW Bethany Blvd, Ste E-5
Portland, OR 97229
503-645-6000
No joke we had to eat at 10pm because it took so long to bake...
BUT THANKS KELMO. It was delicious :)
My famous soes (choux) pastry filled with custard and smothered with caramel. Although the shape is not that tantalising... you can't beat the taste... hahahaha.... what an advertising...
Here's another shot: www.flickr.com/photos/digitaloptions/267835512/