Tag Archive: artisan


Cake Cakes

Todays dilemma was school holiday breakfast. Hey Kids what do you want for breakfast? Cake Cakes, Cake Cakes! In our our house we have all different names for foods. Coke is black drink, round fishies is calamari and scones are cake cakes. I’m not sure how this happened but thats how it is! Imagine Grandpas troubles taking the kids for fish and chips for lunch. Yep we got the call.

So Scones / cake cakes it is. My dilemma is i’m a very structured and processed orientated cook. So how do you make scones when you don’t have the traditional ingredients? Intuitively i guess.

 

 

 

So here goes:

2 cups self raising flour

2 table spoons sour cream

3/4  cup oat milk

a few grinds of the salt shaker.

Method.

Pre-heat oven to 175 deg. Celsius fan forced.

Sift flour and add salt.

Add sour cream to oat milk and whisk until combined.

Pour milk mixture slowly into  flour and mix lightly with wooden spoon. You may need slightly more milk depending on your flour choice, more for wholemeal.You don’t want the dough to be sticky when touched.

Take mix from the bowl and plop on floured bench. Knead gently until all comes together. You don’t want to push out too much air.

Flatten mixture with rolling pin to about 2cm.  Makes about 16 scones using a 5cm cutter.Dip your cutter in flour so you get a clean cut, if the scones sticks to the cutter your scones with rise in all different directions.

Place scones on a metal tray lightly floured,in a cluster, to help with shape when rising.

Place in oven for 20 mins, turn tray at 10 minute mark. Remove when tops have slightly browned.

“Jimmy Junga” your done, spread with favourite jam.Enjoy.

 

 

Mmmmm Bagels

Over the last few weeks i’ve tried to master bagels.I found a simple and easy recipe to follow. John’s site is great he also responds to your posts. So I have a batch proofing now. My first attempt was a little heavy so i have adjusted the water and  more kneading time to develop the gluten. Hope they turn out yummy! I think its the texture that i really love and a few years ago i became addicted to them. Blueberry bagels…mmmmm.

well i’ll try to master the basic ones then start playing with the flavors. Keep an eye out for my other latest triumphs. Awesome pizza base and Homemade hard shell chocolate (ice magic), truly super sizzlin.

Artisan Style Bread

Something i have not tries to master till now is bread. I was really amazed at how simple it can be after a few test runs. I use the principles applied By Healthy Artisan Bread in 5 Minutes. The authors Zoe and Jeff have put together a really simple recipe and the no knead principles, make the process painless. I have found that kneading the bread before the second rise is more to my liking. Okay so i make my bread in 9 minutes! I encourage everyone to give it a go. The Authors make the effort to answer questions, trouble shoot and offer encouragement to keep you baking on their site. Seriously this a testament to their passion for bread making. If you buy their book you will get the tips, but i can’t think of any business that gives this service to their customers like Zoe and Jeff do. They are AWESOME. Buy the book. Today i made two loaves, Quinoa bread and the Oat, maple syrup, Date and walnut loaf. Their master recipe is also a daily staple in my home. Just the smell in the kitchen from the yeast and then the bread baking is amazing and just a lovely aroma. The kids are warming to the bread in their lunch boxes and for toast. Its Preservative and additive free and inexpensive to make when using the master recipe. To get you started use some of these recipes! Have fun and enjoy you’re bread.