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.... and, of course, we would pronounce it all wrong.
When you hear a Portuguese person pronounce it ...it sounds more like "Pap Seksh" ... they seem to drop the 'a' .. and the 'cos' becomes a hard 'c' or almost 'k' sound ...the 'o disappears and 's' sort of becomes 'sh'. Some sort of pronounce a little o in there but... 2 out of 3 times it is indistinguishable....
... and the shaping is so hard to figure out !!!
I took this explanation of Papa Secos from one of the sites I looked at.
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The Papo Seco which literally means “dry throat” is the most popular bread eaten all over the country, both in homes and a staple at every restaurant. Often people will say I have a “Papo Seco” to signify they need something to drink.
The roll is slightly crusty on the outside and light and airy in the centre which make it perfect for sandwiches and for absorbing sauces.
The method of preparing it and shape of the roll is uniquely Portuguese and extremely popular but I found there are many recipes.
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The reason I am even trying them out is that we are having a neighbourhood 'progressive dinner' at the end of the month...which has been going on for several years with the same group of 10 ... we all prepare a different course..and, go from house to house to sample the food and drink, and we decorate and have a theme for the food. This year it is Portugal.
We have the main course, and along with Bacalhau..which is a cod and potato dish..I wanted to have some little Portuguese buns on the table. By the time we even get to the main we are too full to eat much...but we try anyway.... we try for small portions at each house.... so, several of us will just share a bun I'm sure. I will, however, make them smaller and see how they turn out. The shaping is more or less distinctive ...but, honestly, there are so many different explanations and none of them is very helpful to me so far. This is not quite right...but, hey...it is sort of rustic looking, so could be okay I guess. One or two more test days are in order... for experimenting. There will be a lot of buns in the freezer... or I'll have to give them to neighbours not involved in the dinner..as I don't want to give away any little surprise....
I bought these cute little plates for part of the theme decor ... hard to believe that they are just Melmac..... and, you can see some placemats in the background.... they remind me of many plates I saw while in Portugal years ago.
I made this early this morning. I used Cosmic Crisp Apples. Haven't tasted it as of yet, will try some later. Cosmic Crisp apples are a combination of Honey Crisp and Empire Apples.
Got out my mixing bowls and made some dessert. Both Stu and I love Crisps made from scratch and Blueberry is a fave. I just love that beautiful purple colour!!! The kitchen smells incredible! 🍲 Here's the recipe if you want to try it. I used all Vegan Ingredients and Pecans instead of Almonds but you can use what you want: www.spendwithpennies.com/quick-easy-blueberry-crisp/#wprm...
Bread experiment #7 with my fairly new 'natural starter' (which was begun in January) ... I named her Mrs. Binns. I have finally managed a loaf that is almost the same height as my regular loaves ...and, has no sour tang whatsoever !!
Regular loaf on the left and the new bread on the right ..... A big success in my book! Really happy with the tighter crumb.
Still not as full or quite as high as I want it yet, ..but honestly, I can now say I believe it's possible.
A wonderful loaf with a great taste and toasts up pretty good as well. A must for me.
Now, I can use my natural starter for a sourdough type loaf when I want one, as well as for a non sour tasting loaf... perfect.
The recipe was from a Mom of 8 ...yes, you read that correctly... whose site is called "The From Scratch Farmhouse."
I went shopping for Gluten-Free bread and didn't like the looks of what I found. It looked so pale and washed out. So...I made some Gluten-Free Buns and was pleased with the results.
Only In The Kitchen (Arranged Still Life)
With the cooler weather arriving I crave a nice big bowl of hot soup. Yesterday I made Artisan Molasses Bread and had some of that with it. Oh yum, did that go down good!
The Flickr Lounge-Favourite Things To Shoot & Why
I love Italian Food and I love photographing it also. This is gluten-free and GMO Free!
The beautiful thing about this dish is that it can be made with whatever you have in the kitchen or whatever happens to be in your harvest basket that morning. In mid summer tomatoes, peppers and basil would be heaven; in spring asparagus, leeks and cheese are perfect. The possibilities are truly endless. Assemble them the night before letting them rest on the counter overnight or if you’re squeamish about food being warm put them in the fridge overnight (they’ll cook much better if you warm them on the counter for an hour before baking).
I used to make cornbread a lot when we lived in New Mexico and I missed it. Today I made it in my cast iron frying pan in the oven. I am pleased with the result. It's gluten free.
"Like peacock tails and a lot of other goofy feathers, quail crests (or plumes), which are actually made of six separate feathers, are apparently for impressing potential mates.
Jennifer Calkins and Nancy Burley caught a bunch of Gambel's Quail, one of the three species with a crest. They clipped the crest feathers off some of the quail and stuck them on others with superglue to make extra-long crests. Then they put a female quail in a cage with two males, one normal one, and one with a "crest extension," and timed how long the female spent hanging out with each male. Each time they repeated the experiment with a different female quail, she spent longer hanging out with the male with the crest extension than the normal one. Except in one case where the extra feathers fell off." My quail is a California Quail.
ODC-Heaps, Stacks, Layers
It's the weekend and I'm back in the kitchen making food for next week. I made 4 dozen of these Crunchy Peanut butter Cookies. I always leave a tin out in the breezeway so we can grab one on the way out. I also give one or two to the mailman who is very overworked. I gave him a cookie once and he thanked me profusely saying "this is my dinner!"
This is the first time I made Bagels from scratch. This is made from Spelt Flour, the lox are smoked and the Cream Cheese is Vegan. This was so yummy! I'm going to make more bagels.
A visit to Vigan will not be complete without tasting its famous Vigan empanada. You can choose to sample this tasty delight in the food establishments that dot the city or the empanada stalls in the market and plazas. It is great whether as breakfast, lunch, dinner, or snacks. At around thirty-five pesos each, it’s quite cheap to have as many as you need to fill your hunger after touring the city. The Vigan empanada is much in keeping with the Vigan people’s love for vegetables in their cuisine.
Okay, so this entire underwater scene is a recreation made by me(in Photoshop), from scratch(rocks and all). The only things that are real are the goldfish and the hook. Nothing fancy, just me excited over learning new things. And man oh man, do I have new ideas in my head just waiting to be made true! :D
It's actually a very tiny image because at first I was just seeing how it came out. I'm thinking of maybe making it bigger(without the fish and hook) and putting one under creative commons in case anyone could find a use for an underwater simulation. Not sure what size I should make it. But if anyone is interested and finds a use for it, I'll make it.
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Goldfish from DeviantArt stock: phantompanther-stock
Hook from deviantart Stock: yolistock
Tried something new today. I have to say I really like this recipe. These are made with Cabbage. I made a special dip for these as well.
.. and, using my natural, or sourdough starter as it is usually called. They look like varnished wood to me...but, they are nice and soft.... that is an egg wash on top.
I'm still searching for more vertical rise and want to see if I can get a regular loaf with not very much sourness to it. My 'classmates' claim it's possible... I'm not sure if we have the same taste buds or if they are cheating or what ...yet.......
This is a Maurizio Leo recipe called Pain de Mie. ... which in English just means "soft bread".
If you don't want the regular hard crusty loaf (usually with blackened edges and the ubiquitous 'ear') associated with sourdough baking... may I recommend this one?
It is a one day bake ...but, it becomes a rather long day.... especially if you end up with a more fluid dough than his appeared in the video ... even after adding a fair bit more flour to try to rectify that..... and/or you are not sure whether letting it rise longer will help the height or just make things more sour.... ... but, in the end.... a husband coming up the stairs several times to have a look in the oven whilst it baked ..and, declaring that it was an amazing scent.... somewhat gave it the thumbs up before even taking it out.
It is a wonderfully soft loaf... even the crust is firm but still soft to the touch. It has just a slight tang of sourness to it. Sadly, even though Maurizio claims it is the best for toast... he obviously is not a true toast aficionado. It is a very moist bread...so takes too long to actually get some browning on the crumb, and in the meantime, the crust is getting to the burnt stage....(he seems to like what he calls frizzled crust).. not my idea of perfect toast. Sadly, Philip, I can't give it 5 stars for toast ... but, maybe still a 3.5 if you watch it and don't let it get away on you in the toaster.!! I burned a lot of toast in my childhood using a stupid wrecked toaster that did not pop up ... I know how to make toast. I much prefer my regular loaves for morning toast and coffee.
It's a lovely loaf for sandwiches ... absolutely perfect. We had open faced lunch sandwiches today and mmmm'd and ahhh'd.. a LOT.
My only complaint is that I still don't have a large enough loaf... height wise.... but, perhaps as my young starter gains strength... if that actually does happen..... it will show up one day.
Meanwhile.... science experiments continue .....
Click on the link if you want the recipe and to see the video and, be sure to read the comments about the hydration on his page ... and also see our own take on this recipe below in comments.
Since it's Father's Day I made Stu his favourite "Crunchy Peanut Butter Cookies." He prefers these for a treat! They are made totally from scratch and relatively healthy. I used organic ingredients. I was supposed to get 24 but ended up getting 26 cookies out of this batch. We will try some later once they cool down in the fridge.
...to everyone who wanted one. finding my own little way to help.
Thanks Flickr for putting focus on this simple most important thing that everyone can do...glad to be included in:
My birthday was earlier this month but it seems I'm still getting to celebrate - and I'm definitely not complaining.
What you're looking at is a homemade, as in made from scratch, freshly baked carrot cake a girlfriend of mine made. She's a wonderful baker and this tasted every bit as good as it looks.
We only get together a few times a year now, and she visited the other day so we could go on our yearly trip to go see the Fantasy in Lights at Callaway Gardens, to celebrate our birthdays and exchange early Christmas gifts. Somehow I think I came out on the better end this time.
*** And of course this photo does not do this cake justice.
Blueberry Pancakes
After a long morning of packing I got quite hungry and made us some homemade Blueberry Pancakes. I put maple syrup on mine, oh yummy! That hit the spot!
.. and, using my natural, or sourdough starter as it is usually called. They look like varnished wood to me...but, they are nice and soft.... that is an egg wash on top.
I'm still searching for more vertical rise and want to see if I can get a regular loaf with not very much sourness to it. My 'classmates' claim it's possible... I'm not sure if we have the same taste buds or if they are cheating or what ...yet.......
This is a Maurizio Leo recipe called Pain de Mie. ... which in English just means "soft bread".
If you don't want the regular hard crusty loaf (usually with blackened edges and the ubiquitous 'ear') associated with sourdough baking... may I recommend this one?
It is a one day bake ...but, it becomes a rather long day.... especially if you end up with a more fluid dough than his appeared in the video ... even after adding a fair bit more flour to try to rectify that..... and/or you are not sure whether letting it rise longer will help the height or just make things more sour.... ... but, in the end.... a husband coming up the stairs several times to have a look in the oven whilst it baked ..and, declaring that it was an amazing scent.... somewhat gave it the thumbs up before even taking it out.
It is a wonderfully soft loaf... even the crust is firm but still soft to the touch. It has just a slight tang of sourness to it. Sadly, even though Maurizio claims it is the best for toast... he obviously is not a true toast aficionado. It is a very moist bread...so takes too long to actually get some browning on the crumb, and in the meantime, the crust is getting to the burnt stage....(he seems to like what he calls frizzled crust).. not my idea of perfect toast. Sadly, Philip, I can't give it 5 stars for toast ... but, maybe still a 3.5 if you watch it and don't let it get away on you in the toaster.!! I burned a lot of toast in my childhood using a stupid wrecked toaster that did not pop up ... I know how to make toast. I much prefer my regular loaves for morning toast and coffee.
It's a lovely loaf for sandwiches ... absolutely perfect. We had open faced lunch sandwiches today and mmmm'd and ahhh'd.. a LOT. Turns out it is the best ever sandwich bread....
My only complaint is that I still don't have a large enough loaf... height wise.... but, perhaps as my young starter gains strength... if that actually does happen..... it will show up one day.
Meanwhile.... science experiments continue .....
Click on the link if you want the recipe and to see the video, but see the comments on his page to get a feel for the fact that the flour to water ratio may be off....
It's What's For Dessert!
I have found a wonderful Apple Crisp Dessert that uses less toppings and more fruit. That's the way I prefer it. The recipe is really delicious IMHO!
ODC-Compound Words
Made these for the first time from scratch this morning. I used my Cuisinart Waffle/Pancake Maker. I love that they turned out so well. I got a "double compound word" here. Buck--Wheat Pan--Cakes.
The Flickr Lounge-Resolutions
I must make more big pots of soup. Homemade from scratch is definitely the best!
Right out of the oven! I was so pleased how they turned out. The Wild Mountain Berry Jam was perfect for these!
It's What's For Lunch
Got ambitious this morning and made some bread. I haven't tried it yet but it smells delish! I baked it in my new Emile Henry Bread/Potato Pot. It was an investment, but definitely a good investment since I love to bake!
Both Stu and I are watching our Carbs so today I made a Cauliflower Crust Pizza with tons of toppings. I found a fairly easy recipe that didn't require squeezing the cauliflower out. I made this totally from scratch! Stu said "This is really good!" I had to agree "if I do say so myself!"
I have the recipe if you want it.
Slow Food-From Scratch.
Since the weather is a tad cooler I got ambitious and made us a nice and different lunch. I love the versatility of Zucchini! It went down pretty good!
The Flickr Lounge-Food
Perfect for a hot day! I used real Vanilla Beans in this recipe so it gave it that special touch!
The Flickr Lounge-Food Food Glorious Food
I bought some frozen Hake, strange fish, but it makes a good soup!
ODC-Autumn
It is getting much chillier now so that prompted me to get back into the kitchen and make an Autumn Harvest Stew. Among other things, I used Squash, Onions and Garlic from our garden. It was nice and filling.
The Flickr Lounge-Something Old, Something New, Something Borrowed, Something Blue.
Tried A New Bread Recipe.
Stu and I are watching our Carbs and so I thought I'd try something a little different today. This is Keto Bread. It's made with Almond Flour instead of Spelt. I got the slices cut so nice because I used my Electric Knife. It cuts through this like butter.
ODC-Chips
While growing up my favourite snack was a bag of plain chips and a Cream Soda. But I'm much smarter and wiser now and I don't drink Soda, and I don't eat store bought Chips. After reading labels I decided that my heath was too important so I started making my own chips and a lot of other things from scratch. It has made a difference and I've lost a lot of weight since changing my diet. It just makes sense to be informed about what you eat!
Had these for supper. Yum. Chicken Wings are my favourites. I even made the BBQ Sauce that I put on them.
The Flickr Lounge-Crop It Your Way
This is the first Babka I've ever made. It turned out pretty good. I did a cross-section crop as an insert so you could see what it looked like indie.