This recipe is not one of my own, it was a gift from a friend- the ingredients and baking instructions all put into a Kilner jar. All except the eggs. It looked lovely in the jar and I didn’t make this for some time as I just liked looking at all the colours in it.
I’ve not made this for a really long time and after recently having Yorkshire puddings with my Nana, it gave me a real craving for more lovely batter! There are lots of slightly different ways to make the batter, for me the key is to get as much air in it as possible, so get those wrists strengthened!
So as we’ve just had a new series of the Great British Bake off on TV I thought I would try and bake one bake from each show every week. Sadly having just started University again this September that hasn’t been at all possible, as I have just been too busy to bake every week, and as you can see- keep up with the blog posts.
I started off well after the first episode inspired by the upside down cakes. I’d never actually made an upside down cake before, and now I’m not really sure why- they are really quite simple! And no fiddly icing or after decorations to deal with.
My first attempt at making an apple strudel.
I have a cooking apple tree in my back garden, and although I love apple crumble I wanted to make something different with them.
I had some ready-made puff pastry in the fridge and it seemed only right to give a go at making strudel.
Most recipes use filo pastry, but this actually worked quite well, although I would like to give my next attempt a go with filo to see the difference.
I’ve really enjoyed that past couple of weeks, being at some of the venues and also watching the Olympics on the TV. London really has done us proud and everyone’s mood has been lifted. I’m not sure what I will do with myself while waiting for the Paralympics (oh yes, maybe some baking!). Last weekend in the spirit of the Games and to support Team GB I baked these Olympic inspired cupcakes, with a white chocolate and raspberry filling.
Following on from my previous post of bread making at the open kitchen is the other recipe we were taught that day.
150g strong bread flour
250g brown flour
30g fresh yeast
1 tbsp brown sugar
1 tsp fine salt
300ml luke warm water
My Saturday mornings normally consist of lazing around the house, making myself a fry up and watching cookery programmes on tv. This week was a little different. I met up with friends at the Open Kitchen in Hoxton for a bread making workshop.
I’ve not made much bread recently as I have some great Turkish shops around me with really yummy fresh bread, but I want to make more of my own to add to my baking repertoire.
I love tea, I love cake, so putting tea into a cake is like a match made in heaven to me. This recipe comes from the Great British Bake Off book.
I often use the ready-made pastry if I’m trying to make a pie quickly, but home-made pastry is by far more yummy.
If you want to make your own pastry follow this recipe, make sure you have cold hands (something I never have so have to have about a hundred windows open while I’m cooking) and put on an apron.
These quantities are perfect for pie making, so just reduce or increase the amounts depending on what you are baking. If you want the pastry to be more buttery, just add a little more butter.