Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Tuesday, October 11, 2016

Let's Get Technical Great British Bake Off 2016 - Bread week


For week three our lone baker had to tackle bread week without an oven! What is this madness??

 The technical challenge looked to Germany and the "feed an army" steamy bun, the Dampfnudeln.
Served with plum sauce and custard  the dampfnudel is a soft bun steamed in milk.

 While I am almost certain I will never make a dampfnudel again I'm sure the plum sauce will be a repeat guest star. Delicious! 





















If you are keen to give them a go yourself here is the recipe
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Tuesday, April 19, 2016

Chow Down to Eurovision 2015 - Spain

Hola, and well as the song goes...Oh I'm (we're) off to sunny Spain! 

Which in a random piece of Eurovision trivia, was sung by Swedish singer Sylia who twice tried at Melodifestivalen to represent Sweden (2002, 2013) though imagine if Sweden had selected Y Via Espana to represent them in 1974 we could all be saying ABBA who?

So onto our Spanish entry in our Eurovision food passport and it couldn't be easier. 

 I discovered this recipe while flipping through cookbooks in a library....Libraries are basically bookshops but you can peruse through the books and no one yells "you gonna buy that mister? This aint a library!" 

When I saw a soup that was basically old bread I thought we have a winner as I usually have a lot of bread needing a home!

This recipe is the perfect addition to your Eurovision menu as its so quick you can have it done before the first votes spokesperson have gotten through how much they really really really enjoyed the wonderful show!

The recipe was inspired by the Bread and Garlic Soup with Saffron recipe in the 

MoVida Spanish Culinary Adventures by Frank Camorra and Richard Cornish

Garlic and Bread Soup (Sopa Castellana)
  • 4-5 thick slices of few day old sour dough
  • 5-6 garlic cloves
  • Olive oil
  • Saffron
  • 1.5 litres of chicken or vegetable stock
  • 2 tbsp. cream
  • Sweet paprika
Method
  • Break up the bread and bake in a 150°C oven for about 5-10 minutes, don't let it burn
  • Finely slice the garlic
  • Add a good glug of olive oil a large heavy base saucepan on medium heat
  • Add the garlic to the saucepan but don't let it brown
  • Add the saffron and stir
  • Pour in the stock and let boil
  • Add the bread and stir
  • Add cream 
  • Serve topped with paprika 

You don't have to bake the bread yourselves........I guess we don't all love our families and friends (I'm joking don't write in!)







Edurne placed 21st in the final with Amanecer which is a shame as I really love this song and it would be among my most played of 2015.  

The passion of the Spanish fans I witnessed in the press centre was a true inspiration, hugging, crying, cheering all while completely focused on every second of the rehearsal. 

Many onlookers could call their enthusiasm OTT (not Lepland) Over The Top but I admire just how much they support their artists. 

There are quite a few countries that could take a leaf out of Spain's book when it comes to getting behind your entry!

Previous Spain Chow Down to Eurovision:

2013 Pork cooked in milk

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Sunday, February 21, 2016

Chow Down to Eurovision 2015 - Poland

Dobry wieczór we have arrived at the penultimate country for Chow Down to Eurovision 2015, Poland.
I'm a big fan of mushrooms so always happy to add mushroom recipes into the Chow Down, sadly AB isn't a fan but does suffer through bravely. 

When I heard about Zapiekanka I thought AB likes toast and cheese so 2 out of 3 aint bad and it was on it's way to represent Eurovision food for Poland.
I also had a moment of delight when I was listening to Reckoning* by Magda Szubanski & there was a passage about her queuing for hours for hot dogs in Poland only to get to the front of the line to be given mushrooms in a bun and I thought I know this dish!  

 Magda also suggested the dish for Chow Down to Eurovision 2014 so it felt strangely right there an unknowing connection this year. 

*I use affiliate links to products I have purchased myself and enjoyed

Zapiekanka -Mushroom cheese toast
Ingredients
  • 1 baguette about 30cm 
  • 4-5 large mushrooms
  • 1 small brown onion
  • 1 rasher bacon (optional)
  • 2 handfuls grated cheese
  • Tomato sauce or sriracha
Method
  • Preheat oven to 180°C
  • Roughly chop mushrooms
  • Finely chop onion
  • Thinly slice bacon rasher
  • Saute mushrooms, onions and bacon in a fry pan till golden and softened
  • Season with salt and pepper
  • Cut the baguette in half and place on lined baking tray
  • Butter baguette and cover with mushrooms mix
  • Cover with cheese and bake for 10 minutes
  • Serve with tomato sauce or sriracha for the bearded hipsters in the group






This year's Eurovision was the most inclusive for people with disabilities and now that the "magic bridge" has been crossed I hope it leads to further participation in the future.
Monika Kuszyńska sang In The Name Of Love for Poland and after coming 8th in semifinal 2 finished 23rd in the final.

Previous Chow Down to Eurovision Poland:

2014 Polish Beetroot Soup with Porcini Potato "Gems"
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Saturday, December 5, 2015

Chow Down to Eurovision 2015 - Czech Republic






Dobrý večer we have now (at last) arrived in the famously beautiful city of Prague in the Czech Republic and their exciting debut in the Chow Down to Eurovision.

This year as part of my Eurovision tour I was lucky enough to add Prague to the itinerary which of course was all in the name of research, such a tough gig! 
So many great recipe ideas and stories for next year's Chow Down to Eurovision. 

 Prague lives up to the reputation of being an incredibly beautiful city but as the old and new town meet it becomes a mashup with jolts in to the present from billboards for Hooters, M&S and a veritable obstacle course of American tourists on segways coming at you in all directions. (though sadly not the direction the user was hoping they'll go)
Almost like being in a farmers market tracker beam I managed to stumble upon a mid week farmers market.....I think?  My Czech isn't what it could be if I'd actually learnt any Czech.

This inability to speak Czech proved hilarious if somewhat impractical when AB and I ran to make a river cruise just in time, only to find out we'd boarded the "Czech only" commentary boat. It really didn't matter we understood the view!



Any words I try to use to describe the aroma of this smoky ham blistering over the open fire won't even come close to how good it really was.

Not being a fan of huge chucks of hot ham I went for a massive sausage with a little bit of sauerkraut. So delicious, smoky and juicy and really who ever complains about a massive sausage??

So while I take a moment to get over the memory of that sausage we can all practice feeling like gypsies with the Aven Romale by Gipsy.cz. 

In 2009 they scored Nul points (zero) and did not participate again until this year. 


This recipe idea came from a picture I saw thanks to google of ham baked into bread called "Prague ham" and I thought of yeah I can play with that.....fun for an experiment but I might keep my bread and ham/bacon separate from now on. 

Experimental Prague Ham Loaf
Ingredients
  • 500g strong flour
  • 7g yeast
  • 7g salt
  • 300ml water
  • 50ml olive oil
  • 500g smoked belly
  • 2 tbsp. seeded mustard
  • 1tsp. brown sugar
Method
  • Combine all dry and wet ingredients together and knead till elastic
  • Kneading by hand will take about 10-15 mins or 5 mins using a dough hook
  • Cover with plastic wrap in an oiled bowl and let prove for about 1 hour till double in size
  • Combine mustard and brown sugar
  • Coat the smoked belly with mustard and sugar
  • When dough is risen turn out onto a floured bench
  • Gently stretch the dough to a size that is able to wrap around the belly
  • Encase the belly and put loaf seam side down into a lined roasting pan (with lid) 
  • Score the loaf and bake lid on at 200°C for about 30 minutes 
  • Serve warm or store any left overs in the fridge
  • Served as toast it is an interesting variation to bacon and eggs
Bacon mmmmmmm

I really should have let it have a second prove but there was a food safety fear of leaving the meat out on the bench. 
Pass the pickles, just slice it thin!

 2015 saw the return of the Czech republic and though they still did not qualify for the final they did manage to produce a score 33 points higher than their previous effort.

 Marta Jandová and Václav Noid Bárta scored 33 points with Hope Never Dies. I would have loved to see them in the final as they both looked like they were having the time of their lives with this big sing. 

 It is worth noting that no matter what the problem, it can be solved by throwing off your uncomfortable shoes and having a big sing....unless the problem is trying to get to the Eurovision finals....

I had a quick chat with Václav on the red carpet where he said they love Australia, sometimes being loved is all you need....

This is the debut of Czech Republic in the Chow Down to Eurovision
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Tuesday, October 13, 2015

Let's Get Technical - Great British Bake Off 2015 Bread Week

Week 3 and still one baker remains in the kitchen...

I am always comfortable with bread week because I bake so much of the stuff I look forward to adding to my repertoire.

Feeling relaxed is usually the first sign you are heading towards a disaster in a technical challenge, remember the burnt ciabatta from last year?

Let's see if I managed to conquer 4 "identical" baguettes...




I really do love a cream of chicken soup 










Now I want a Camembert and fig jam baguette....what is your favourite baguette filling?
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Thursday, May 14, 2015

Chow Down to Eurovision 2015 - San Marino












Ciao tutti, oggi siamo in San Marino! There was no doubt with my love of Italian I would also find a place in my heart for the smallest principality to participate in Eurovision.

 In 2008 San Marino first joined Eurovision with the song Complice from Miodio, they came last, so did not qualify for the final and sadly San Marino didn't return to the contest till 2011.




To be presented with this for lunch with a glass of vino or un caffe is one way to make me very very happy.

Piadina
Ingredient
  • 400g plain flour
  • 80g lard (or butter)
  • 150ml warm water
  • 7g salt
 Method
  • Combine all ingredients and knead into a smooth dough
  • Let dough rest for 30mins (wrapped in plastic)
  • Divide into 8 pieces
  • Roll each piece to about 1cm thick and 18cm wide (depends on the size of your frypan)
  • Fry in a medium to high frypan for 1-2 minutes each side till cooked through (adjust the temp to avoid burning)
  • Fill with your filling of choice, I can't go past rocket, prosciutto or capocollo, fresh pecorino and cherry tomatoes






Anita Simoncini and Michele Perniola are delightful as they spread their message of peace.
Composer Ralph Siegel urges the world's politicians to watch eurovision and listen to the messages of peace to create change in the world.

With Junior Eurovision participations under their belts Anita Simoncini and Michele Perniola have the experience to light up the Eurovision stage and possibly gain San Marino their second trip to the final. 


 Past San Marino Chow Down to Eurovision:
2014 Chicken and Spinach Swallows Nests


2013 Pork and Beans



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Saturday, January 24, 2015

The Village Loaf: Olive and Pecorino Sourdough



What's that saying...... it takes a village to raise a loaf?

This olive and pecorino is very much all of my baking inspirations rolled into one loaf.

The base recipe is Celia's overnight sourdough recipe with some of my readings of Paul Hollywood and Dan Lepard and a quick consult with the twitter brains trust thrown in.

My main concern about this loaf was just when to add my bits, the concern of many a young man throughout history.

There was the thought of would the salty olives slow down the yeast and should they be added at the second prove? Or would the cheese cause a food safety nightmare being at room temperature while proving?

In the end the brains trust validated my original leanings,  whack it all in at once!

I have another loaf on the go as I'm writing so this recipe with also include some on the changes I've made since the first loaf.

Olive and Pecorino Sour Dough

Ingredients:
  • 100g grated (or cubed) pecorino
  • 250g mixed olives (I used black, kalamata and Sicilian)
  • 300g bubbling starter at 100% hydration
  • 600ml water
  • 1kg strong flour
  • 10g salt
Method:
  • Grate or cube the pecorino
  • Pit and/or roughly slice the olive if not using pitted (still check for pits!!)
  • Add all the ingredients to a large mixing bowl and stir to combine
  • Leave for about 30 minutes
  • Knead the loaf by slapping it around the bowl for about 3 minutes till smooth
  • Remove the dough, give the bowl a light coat of oil and add the dough back
  • Cover and let prove for about 8-12 hours or till just about doubled (in the fridge will maintain food safety)
  • Preheat oven to 220°C
  • Shape the loaf (I found the 1 kg with the moist dough flattened out a bit)
  • Add to cold enamel pot/goose roster that has be sprinkled with semolina (with cheese cubed version I am adding some baking paper to assist with not sticking)
  • Let loaf prove for about 40 minutes
  • Give a deep slash
  • Place roaster in oven lid on and bake for 30 minutes
  • Reduce oven to 180°C, remove lid and bake for further 20 minutes
  • To crisp the crust it can have a further 5 minutes out of the roaster on the shelf or on a baking stone
  • Allow to cool before slicing
  • I highly recommend enjoy with some prosciutto and some extra olives
  • In the version I am making now, it is a 500g flour loaf but keeping the same amount of olives and cubed cheese, will report back on outcome.
Go for whichever olives you prefer, I like the mix for the colour
I'm hoping the smaller loaf will keep a taller shape
This loaf have the pecorino grated rather than cubed
UPDATED
 The 500g loaf (1/2 recipe but same quantity olives + cheese)
I recommend cubing the cheese, pockets of joy!!


 What are your favourite bits to add to bread? 
Rosemary, garlic, bacon.....mmmmm bacon??

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