New paintings and regular art updates.
Having lots of apples is great, but then you have to use them. I want to cook a pie or a crumble or a cake, I just don’t have the energy at the moment. I might even stew the apples and make some pancakes to go with them. It would be good with some lemon juice. Lots of choices, lots of ideas, hopefully tasty.
Cooking and dessert apples, over the last few days we have collected lots of them.
I have questions. Can you freeze apples if you just cut them up, or do you have to cook them first?
Crumble or pie? Cake or tart? I’m thinking of what to use them in. Do I cook them till they are mush and turned to puree then freeze it. Can I make Cider? I also have lots of pears on the tree, can I make Perry? I might bake them in the oven after removing the cores and then serve them with custard?
What do you think? Any suggestions?
It’s looking OK. Bread made from a kit, added a few rolled oats and a bit of bran.
I used oats on the outside once it had proved and been knocked back. When I took it out of the bowl to put into a Pyrex flan dish it had trebled in size. It only shrank slightly when I put it in the dish. The kit I had used contained yeast and had mixed seed in it. It was cooked on gas mark eight (high heat) for twenty five minutes. Now it needs to cool. The loaf needs turning ouf of the flan dish but it’s too hot at the moment. I don’t have any oven gloves so will use a tea towel. Will have a bit later on with bread and cheese if it’s OK?
Bread rising
Expanding,
Uplifted with yeast
Oats and wheat
Water and oil
Flour and salt
Warm and gassy
Bubbles rising in dough.
From a packet
But added bran,
Round in a bowl,
Dumpy little round
Expanding
Growing
Ready to bake.
Made a couple of years ago… Now flour is never on the shelves in the supermarket, or if there is there is no yeast!
I think the photo shows we had brie with it, on burleigh ware plates.
It had a very good rise, probably because my hubby used flour and yeast separately. The problem with ready mixed bread making kits is that they don’t always rise well and you have to get the amount if moisture and temperature right so that it is soft enough to rise but not too squidgy. But you can always add extra flour if it’s too wet. The dough needs kneading to stretch it and get the gluten in it working. Obviously this doesn’t work with gluten free flour.
Anyway, looking forward to baking again.
X
Making not made! I found some rye flour and half a pack of yeast in the cupboard. Hubby and I both worked on it. Really tough to knead. We added porridge oats because it was too squidgy and I’d run out of flour. It’s taking time to rise but hopefully it will be OK… X
Update, cooked OK its a bit doughy in the middle. Not bad. Had some hot with butter.
I did the drawing as today’s challenge was something you’ve made for the urban sketchers new challenge. It’s black ink pen in my A5 cartridge paper sketchbook.
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When I got in from choir last night my hubby was standing in the kitchen looking perplexed. He had some bread dough in a tin because he’d decided to make a loaf. He had attempted to light the oven but it would not light. It’s a double oven with a small oven/grill at the top and a main oven. He was convinced we would have to contact the shop we got it from or get hold of a repair service. I said let me have a look…
What I saw was an egg timer symbol and another one of a casserole dish. I tried pressing the ignition. Nothing happened. I looked again at the clock display. It was several hours out? Something was clearly wrong. I asked him if he had pushed any buttons? Yes to set the timer. I looked again and realised there must be a delayed start on the main oven as it showed a casserole dish shape with a little clock face on it. I dialled that down to zero, and the egg timer down to zero. Then I tried the ignition again… It lit! I checked why the top oven was blowing out hot air… He had the grill on with the door closed and he had thought the heat had been from the main oven, so he didn’t understand why the bread hadn’t started to cook. Finally he put the dough back in the oven. The resulting loaf (which is nice and tasty) is in the photo…
This is my part cooked pie!
I will add a photo when its cooked. I’m pretty sure it will have a soggy bottom. I’m using pre made puff pasty and some eating apples we got last week that needed using up. I lined a glass pie dish with foil and used butter to stop the pastry sticking. I had raised up the sides of the pastry and bent them in at the top over the top of the apples. I have put it in the oven on gas mark 7 for half an hour.
I can’t eat much sugar so have used a synthetic sugar substitute but because the apples are quite sweet I only used a couple of teaspoons of it.
Used one egg to glaze it, then realised there was too much so poured the rest into the pie through the holes in the roughly made lattice! So basically it’s thrown together, and with the puff pastry it might be a bit flaky!
Will edit when its cooked!
Cooked a little bit burnt…….
Now to make custard!
Mallaband-Brown