Anyway I didn’t want to spend a long time preparing a meal, we have had simple food today.
This meal we had a mixed vegetable omelette with Stilton and coleslaw to go with it.
Ingredients and method
I fried up a whole chopped red onion. Then I added a handful of chopped olives to the pan. Then cut up three flat large mushrooms and added them. Then I added a couple of chopped celery sticks to the meal. I added a pinch of salt and pepper to the pan. While this mix was softening over a low heat I whisked up a few eggs and a bit of milk (depends on how hungry you are). I poured the eggs over the vegetables. As it cooked I moved the egg around so it didn’t burn on the pan. Eventually it was cooked through so then I took some Stilton cheese and crumbled a layer onto the omelette. Once it melted a bit I plated the food up with a spoonful of coleslaw and a hunk of chunky bread. Tasty..
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?
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.
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.
Tried to make this from just a list of ingredients.
Beetroot, potato or brown bread, garlic, a little olive oil, walnuts, cider vinegar (I only had malt vinegar). You can substitute bread for potato.
I peeled the five Beetroot and two Potatoes , chopped them, put them in a pan to boil for half an hour.
Then I took four cloves of Garlic and crushed them in a pestle and mortar. Then crushed the Walnuts and mixed them with the garlic. I added a little olive oil to help.
Watch the Beetroot and Potato and when you can push a knife into them and they are soft, drain off the water.
Allow the Beetroot and Potato to cool, then add the crushed Walnuts with the garlic. I had to add a bit more to improve the consistency. I also added the juice of half a lime to give it a kick.
I mashed the Walnut and Garlic into the Beetroot mix.
The final result, in a covered bowl in the fridge.
Meal, jacket potato with coleslaw, chopped tomato, Beetroot hummus and sausages (apologies to vegetarians and vegans). I could have used a food blender, but decided its easier not to have to clean it and waste electricity.
There is a place in Hartshill in Stoke-on-Trent that opens on a Friday and they sell Babka’s.
It’s called Bread in Common and they bake delicious bread but also babka buns, tea cakes and other delights.
I’d never tasted a babka before, they are apparently made in many places, as far apart as Poland and Israel. They are folded in layers and rise because they have yeast in them. The ones we bought have a sweet mixture including poppy seeds folded into them. They are cooked in little tin trays and when they come out of the oven they have swollen and spread out so that they are a spongy, bready consistency. They are delicious.
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…
We went out for lunch today at Barlaston in Staffordshire. We stopped at a lovely pub next to the canal. There were lots of hungry ducks on it as we pulled up. I decided to have a meal that would include bread so I could feed them when we came out. I got a crusty bread roll with my starter and put it in a napkin for use later on. After a delicious lunch we came out and went back to the canal. Now a couple of Swans had joined the ducks and moorhens.
Out came the bread roll. I broke it into tiny bits and tried to share it between all the birds. My hubby went off to buy a loaf of bread (by now the gaggle of birds had grown to around 20). When he came back we started feeding them. There were birds flapping and chasing each other everywhere. We kept breaking the bread up into small pieces so that it would get wet and not swell up when they swallowed it. Some of the moorhens skidded across the frozen ice on the canal when they tried to catch the bread. We finally managed to get rid of a whole loaf!
Recently signs were put up telling people not to feed birds with bread to stop them choking… Now there is news that birds are starving to death…..
I’m glad we fed the birds, even if it wasn’t the correct stuff. It was at least brown bread and they seemed healthy.