View allAll Photos Tagged rustic
37608 has just emerged from beneath the M1 Motorway at Pinxton hauling Elizabeth Line unit 345048 running as 5Q26 Old Dalby to Worksop where the unit will go into warm storage. Two moves along this lightly used line, within 40 minutes, meant a quick change of location from our original spot near Paddock Farm. This foot crossing accommodated all three of us nicely with the nettles occupying the stub of a telegraph pole.
Pleasing autumnal tones of the moderately common Rustic, a fritillary and member of the Argynninae family. Another resident of the Bribie Island Butterfly House.
Thanks to the haven of gorgeous wonders that is Doves Farm, here we have a gluten-free, brown bread flour that is at once easy to handle and completely delicious. For those of you who like to prepare and blend (even grind) your own flours - and I will join you, eventually - I have listed the flour ingredients in order of largest amount first but for now I must allow your experience (or intuition if you're new to blending) to be your guide when it comes to relative proportions. It is my intention to contact Doves Farm, organic farmers and cultivators of home baking, regarding the reverse engineering of product components for home use. In my mind I group such things as knowledge of organic farming, recipes and ingredients with the free software movement but who knows which of my favourite gluten-free-product-producing companies share... well, anything. A topic for a post to the upcoming blog, perhaps.
Currently, I'm making this for one (I miss you, BooBoo) so...
Handmade, gluten-free, brown bread pitta
Ingredients:
about 100g Doves Farm Brown Bread Flour
(components: rice, tapioca, potato, maize, sarrasin & carob flours, sugar beet fibre, xanthan gum)
generous pinch of salt
2 tbsp oil (olive, vegetable and sunflower all work well) + a few drops for the pan
between 60ml and 90ml semi-skimmed milk
Utensils:
a 1lt glass mixing bowl
a metal fork
a metal tablespoon
a small wooden spoon, about 1½" x 2" (~4x5cm) at the bowl part
a shallow dinner plate, preferably glass without raised rim,
though any portable, flat, glass or marble surface will do
a large (at least 9" (23cm) diameter) shallow frying pan or skillet
flat metal spatula or pizza slice
a bread knife
(no scoffing at utensil specification, please. It's important!)
Method:
1. put the flour in the mixing bowl
2. add the pinch of salt, then a tiny bit more for luck ;-)
3. mix lightly but quite thoroughly with a metal fork
4. give the bowl a little tap to level the flour
5. measure each tablespoon of oil and drizzle over the flour
6. mix the flour and oil with the fork until small spheres of various sizes are formed
7. using the metal tablespoon, scrape any residual flour+oil from the fork into the bowl
8. add a little of the milk and with the back of the wooden spoon begin gathering the mixture together with circular movements, first around the inside wall of the bowl, then through the centre of the mixture. When it looks a bit dry and starts to separate, add a little more milk and repeat, making sure that with each sweep of the spoon you transfer sticky mixture from the bowl surface to the dough
9. mix and gather the dough quite loosely into a sticky ball. It should only take about four or five tablespoons of milk (about 2-2½fl oz (60-75ml)) to achieve the correct consistency
10. dust a big pinch of flour over the top of the dough and another into the bowl around its base
11. roll the ball around in the flour with the back of the wooden spoon until the dough is covered with flour. At this point you can form the dough into more of a sphere by pulling it in various directions up the sides of the bowl with the back of the wooden spoon but don't press too hard into the dough as this will expose the sticky part and cause the sphere to split
12. pick up the ball and form it gently with your hands. Doesn't it feel nice? 8-)
13. dust the plate or flat surface with flour and place the ball in the centre
14. with the flat palm of your least dexterous hand, begin flattening the ball, little by little in the following way: press with the palm, then with your hand still on the dough, pinch the edge with the thumb of the same hand to help keep the edges of the emerging circle from splitting. Rotate the plate or surface a little with your dexterous hand and repeat. When the circle is about 5" (12cm) diameter, carefully lift the dough and dust more flour underneath. Replace the dough, dust a little flour over the top and continue, now working from the centre outwards to carefully expand the circle, keeping the surface as even as you can. Continue until the dough is roughly 3/16" (4mm) thick (thin!) and about 8" (20cm) in diameter
15. oil the surface of the pan. I do this by adding a few drops and spreading it all over the surface with my hand. Well it works! Place over a medium (or just below medium) heat
16. while the pan heats up for about a minute, carefully slide the pizza slice under the dough, bit by bit, rotating the plate as before to ensure no part of the circle is sticking
17. slide the dough circle into the pan, give it a bit of a shake to centre and cook for about four minutes each side
After three minutes or so air pockets will start to form and expand. It is at this point you know you did your mixing correctly and will ultimately have somewhere to stuff the filling of your choice. A little scorchin' is desirable so don't worry if your pitta has a few dark marks on it; they taste good!
Let your finished pitta cool a little before cutting it across the middle, then carefully open up each half with a bread knife.
Voi - là !
Bread and tulips
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A rustic old-timey scene at the Russell Orchards in Ipswich where the Russell family have farmed the 120 acre property since 1979. Today the orchard grows apples, peaches, pears, plums strawberries, raspberries, blueberries and more, grown using modern growing methods and technologies as well as offering fresh pies, scones, and their quintessential cider donuts form their bakery. Ipswich, Massachusetts, USA.
Una escena rústica antigua en la Huerta Russell en Ipswich, donde la familia Russell ha cultivado la propiedad de 120 acres desde 1979. Hoy en dÃa, el huerto cultiva manzanas, duraznos, peras, ciruelas, fresas, frambuesas, arándanos y más, cultivados con métodos de cultivo modernos y tecnologÃas, además de ofrecer pasteles frescos, bollos y sus rosquillas de sidra por excelencia forman su panaderÃa. Ipswich, Massachusetts, Estados Unidos.
This Rustic Sourdough bread, made by my wife has just come out of the oven and if we had sound, you would hear it crackling. Cant wait for lunch, with some strong cheese, tomatoe and onion, MMMMM....
A freaking beauty! Thanks Ms. Dragonfly.
Please indulge yourself with the large view :D
Explored |March 8, 2009 #7
Hit frontpage!
Sorry for the noise around the insect, shot at quite a high ISO.
Thanks for all the faves, views and comments! <3
OMG, no way! I didn't know i had 4 outstanding testimonials. Aww! You guys are so sweet and i am so dumb to not know it was there all along and approve it. Am truly sorry. Flickteam, can we have a notice for testimonials pretty please?
Flickr is ebil, this hit #2 this morning before magically vanishing from explore 20 minutes later
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Do not use, copy or edit any of my materials without my written permission.
Me waiting at a rural bus stop which was constructed from bamboo and rattan. The roof is made of dried leaves of the Attap Palm. Pic was taken in the seaside town of Ao Nang, Krabi, Thailand.
Take a vacation with me at: AoNang, Krabi, Thailand
Wishing All My Friends A Happy Weekend!
I enjoy this part of the yard for the rustic woodland nature of it. The old bench still stands (barely) and adds it's own aged appeal too. The Daffodils add their sunny happiness in the Spring.
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I turned this last week from my collection of highly degraded birch (the same wood from which I turned this and this). This came from a large and irregular section of particularly rotten trunk. I wasn't sure that any of it could be salvaged, but I eventually worked it down with an axe into something a fraction of its original size but solid enough to mount between centers on the lathe. Then I let it find its own shape by turning away the soft spots until I reached a reasonable surface, while keeping some natural surfaces on the side and rim. Rustic birch vase finished in shellac, backyard Olympia.
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