Tag Archive: homemade


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.

 

 

Show Scones

Well i’ve been baking like crazy lately. I wanted something quick for the kids after school and i found this recipe in an old super food ideas magazine may 2007.

It makes about 40 scones and can be halved.

8 cups self-raising flour

1 teaspoon salt

500ml pouring cream

750 – 800 ml milk

jam and cream to serve.

preheat oven to 250c.Sift flour and salt into large bowl. Stir in liquids and form into a soft dough. At this stage i use the mixer and give it heaps of kneading, no they won’t go tough. tip it onto counter and knead to combine any loose bits. cut dough in half and roll out to 2.5 cm think and press out scones with cookie cutter. Do the same with the other piece. Roll left over together and use until all dough is gone. Wifey suggests arranging them close together so they are touching as they rise together on a greased baking tray or baking paper bake for 10- 15 mins. They are delicious,  awesome hot and are fine to have the next day.

So gets some mates over and rip these beauties out. You won’t stop at one.

Blueberry Bagels

I recently did a half marathon and i thought that when i finished i would reward myself with a Bunch Of Blueberry Bagels. I really enjoyed eating them and then thought, hey why don’t i have a crack at making some. So i started to trawl the net for recipes, to no avail.

I found a great basic recipe from John D Lee on his hub pages. He is a gifted dude. I already checked out his earth oven and homemade bacon tutorials.I made some minor adjustments and i reckon they were awesome.

I just substituted the water for blueberry puree. My wife had a can of blueberries in the cupboard. I used them due to the syrup and then i pureed the fruit. The can size was 415 gram net weight and i use the whole can. I had to add  a little Flour to get the dough consistency right, bout 1/4 cup.  The key here to developing a great flavour was allowing the yeast to ferment with the puree. You really want to see some yeast activity here.I must admit that i cheat  a little. I have a great cuisinart food processor and i basically add the dry ingredients them pour in the wet ingredients. I then add the extra flour till the dough comes away from the bowl. By then it has some heat in it and is kneaded. Takes about two minutes.I then cut each piece (8 )and rolled and shaped immediately.I covered to rise for about 30 mins. Then they were boiled and popped in the oven @ 210 degrees centigrade on a baking stone for 10 mins. The texture is a little chewy( how i like it) and nicely browned on the outside. I’n not entirely sure if diehard bagel fans would give them the tick.

I think the ones we buy at the supermarket are steamed bagels. Mine had the right color and toasted up great with some butter or philly cheese.I just have to work on the shaping part. Here’s a few pic’s. Enjoy.