What have you baked today?

Hippeechiq

Well let us know if they're ok after having been frozen - I might have to give these a bash myself, they sound yummy

cooking-mama

I have bread baking in my Remoska right now,be ready in around 12mins.

angeltreats

Hippeechiq wrote: »

How about buying an oven thermostat angeltreats? - that way you'd be able to tell when your oven is fluctuating. I'm getting one as soon as I can, as my top oven does the same, only mine seems hotter at the back than it does at the front, but it'll give me an idea of what's going on.

I have one, but it doesn't live in the oven all the time because I find it annoying when taking things in and out, and when the oven is behaving itself I get a bit lazy about checking.

Anyway we've decided that enough is enough and we are putting up with this wretched house no longer (the oven is only one problem out of an extensive list, including kitchen drawers that are literally falling apart), so as of now we are househunting and hopefully we'll not be putting up with the hateful oven for much longer

Whitefiver

Lemon Drizzle cake - sadly not for us, but Son and Wife who we are visiting tomorrow.

Standard BBC Good Food recipe, but I hadn't tried it before.

Regards,

White.

angeltreats

Today I was at college (I'm doing a diploma in patisserie) and I baked poppy seed bagels, polenta bread, croissants, pain au chocolat and a massive sundried tomato, rosemary and garlic foccacia. I brought most of it home for DH's lunches this week, he was very pleased with his little haul

recovering_spendaholic

I made a huge batch of jam cookies - only trouble is I ate a load of them and then couldn't fancy any tea and now I feel really sick! They are "millies" style cookies and are so easy (too easy IYKWIM) - just 1 cup of butter or marg, 1 cup of sugar and 2 cups of self raising flour with a pinch of salt. Just mix it all together with a wooden spoon in a big bowl and then make little balls and bake them (really well spaced out cos they spread) for 12 minutes. I put my thumb in the top of the ball and fill it with jam but you can make all different kinds by adding choc chips, smarties, chopped toffees etc into the mixture.

Hippeechiq

angeltreats wrote: »

Today I was at college (I'm doing a diploma in patisserie) and I baked poppy seed bagels, polenta bread, croissants, pain au chocolat and a massive sundried tomato, rosemary and garlic foccacia. I brought most of it home for DH's lunches this week, he was very pleased with his little haul

That's an impressive list :T love the sound of the sundried tomato, rosemary and garlic focaccia, was it difficult?

angeltreats

Hippeechiq wrote: »

That's an impressive list :T love the sound of the sundried tomato, rosemary and garlic focaccia, was it difficult?

Nooo, not at all! I've left the recipe in the boot of my car but it was just a bogstandard focaccia recipe (there's one here) and after knocking back and rolling out, stuck it with some fresh rosemary and chopped sundried tomato, chopped two cloves of garlic very finely and sprinkled that over along with some sea salt, and drizzled some EV olive oil before the final proving.

The bagels were really interesting to make, I'd never done them before. You actually poach them in water before baking them in the oven.

Hippeechiq

Really? How odd - you'd never have thought, would you.

I need to build up to making any kind of bread....I've been trying to build up to it most of this year - another 10 years or so should do it!

angeltreats

You know what, it's dead easy. It's far easier to produce a decent loaf of bread than a decent cake. Seriously, give it a go. It's also very addictive.

Try and get hold of the River Cottage Bread Handbook. It explains it all in very simple terms and goes into great detail without being overwhelming. It's got loads of lovely recipes too, but it also explains baker's percentages so after you've made a couple of loaves you'll be able to throw a recipe together and adapt it to your liking without even thinking about it and without having to look at the book. It's a gorgeous book, I reckon every OSer should have a copy