What have you baked today?

ditsykitchen

Gluten Free Herb & Cheese Bread
adapted from A Girl Called Jack
Ingredients, Serves 4:

200g d0ves farm plain gf flour (not bread flour)
1 tablespoon baking powder
175ml semi skimmed milk
Juice of half a lemon
1tsp rosemary
1tsp oregano
1tsp salt
A handful of grated cheddar

Method:

Squeeze the juice of half a lemon, or 2 teaspoons bottled lemon juice, into the milk. Stand to one side to allow it to sour.

Meanwhile, weigh the flour and add the baking powder, herbs, salt and cheese, and mix through.

Make a well in the centre of the flour mix, and pour most of the milk-and-lemon in. Mix well with a wooden spoon to form a sticky dough. Use your judgement, if it looks dry, add the remaining liquid.

Tip onto a floured work surface and pat into a round shape, kneading ever so lightly. The trick to amazingly light soda bread is not to fiddle with it too much.

Pop it into a loaf tin, score it across the top in three places, and place in a 180C oven for 40 minutes. It should sound hollow on the bottom when tapped, and feel ridiculously light.

donna73

ooh that herby cheese bread sounds delicious - thanks for sharing

ditsykitchen

Oh, you could obviously make that bread with non-gf flour if gluten isn't an issue

louisaL

A coffee cake, plain cupcakes and chocolate cupcakes and DH made cookie dough for his homemade Ben & jerrys

ditsykitchen

louisaL wrote: »

A coffee cake, plain cupcakes and chocolate cupcakes and DH made cookie dough for his homemade Ben & jerrys

Do you have a recipe for the hm ben and jerry's? I've been craving it but as it has flour in it (I have coeliac disease, so not gluten for me!) I can't have it. I'd love to try a hm version, that way I could just sub in my gluten free flour.

Florenceem

partner wrote: »

I too made JJ's cheesy herb bread last night after seeing it on here. Will def. make again. And my two boys at uni can make it. Thanks so much for posting.

On a. Different note can anyone point me in the direction of all the lovely recipes page on here. I did find it ages ago but can't remember how I got to it. Thank you .

The recipes index is on the 1st page - current monthly Grocery Challenge in OS.

Florenceem

Yesterday I made Blueberry/Blackberry/Gooseberry Crumble - fruit found lurking in freezer.
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Florenceem

I used up the crumble mix that I made last night - Rhubarb Crumble - more fruit from the Freezer.
Then I made some biscuits - got the recipe from FQ.
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purpledonkey

kah22 wrote: »

I've only recently tried some icing - disaster!!

Anyway I've picked up this recipe for Practice Icing from an American site:
Quote:
This recipe is NOT MEANT TO BE EATEN. Don’t. Ok, you can try it but I’m pretty sure you won’t like it.

1 c. shortening
4 c. powdered sugar
water
Cream the shortening until….creamy. Add 3 tbs. water and mix until incorporated. Gradually add the powdered sugar. Once the sugar is in you can check the consistency, if it’s too thick add another tbs or so of water until it’s the consistency that you want.
Can someoe put it into UK ingredients/measurements.

Shorting I know to be somthing like margarine. Are we talking soft marg or something like Stork. Would lard do? Powder sugar I take to be icing sugar.

I'm asking the question because I just want to be sure and it is only required for practice purposes

Of course feel free to share your Practice Icing recipe.

Hello, some Americans do use all/partial shortening in their buttercream as it doesn't really taste of anything but it's excellent for making buttercream flowers that hold up in the heat, particularly if using a Swiss buttercream recipe. Like the post mentions above Trex is the equivalent here (a non hydrogenated vegetable fat). I would recommend not using lard - it is not pleasant tasting in the least for icing. Also I wouldn't use Stork either for icing unless you're making a chocolate buttercream where the taste is buried by cocoa. Here's my buttercream recipe which can be adapted for various flavours:

Makes enough icing to pipe 12 cakes if piping a rose design.

250-300g icing sugar (sifted)
100g unsalted butter (room temperature)
1 Tbsp of vanilla extract
semi-skimmed or full fat milk (about 2-3 Tbsp, sometimes more, sometimes less)

Mix all the ingredients with a little bit of milk until combined. Drip feed the milk until you have the consistency you want. For piping I mix it for about 5 minutes with a stand mixer or an electric hand whisk. Using a spoon, take a big chunk of mixture and hold it up. If it doesn't fall off after about 10 seconds it's perfect for piping.

Hope that helps and good luck!

purpledonkey

Also for those asking, here's the link for the recipe thread:
https://forums.moneysavingexpert.com/discussion/710445

This weekend I made a rainbow cake but it did end up looking like a gay pride cake! My brother asked me if I had something to share with the family so I replied 'yes, cake'. He didn't argue with that. Will post a picture up if I can figure out photobucket