Any ideas? It was focaccia and chocolate eclairs last weekend, not sure what do this weekend.

Cheers,
Jamie

Soda breads always good, also manages to combine your bread/cake theme in one.

Was rhubarb crumble and a banana cake for me last weekend

Good call, never tried making soda bread. Black pudding on soda bread toast should sort out Sunday’s breakfast!

Cheers,
Jamie

are you ****** serious?
baking?
weekends are not for baking. I should know, I’m a Baker.
jebus wept.

No suggestions here but I’m going to be knocking up some cupcakes & flapjack this weekend.

Might delve into some Parmesan, Parma ham & pine-nut slices after your mention of focaccia though.

If you like your bread there are some great recipes in Dough by Richard Bertinet.

Bread and butter pud with fresh custard or Guiness cake.

Why not try Graeme’s (of this parish) recipe for his legendary Lancashire Bhaji’s (though they’re not actually bhaji’s – more like an absolutely delicious savoury scone

230 ish g of cheese (MEXICANA or MONTERY JACK with Chili’s )
8 ish Spring Onions
50g ish of chopped Walnuts
200g ish of Plain Flour
2 teaspoons ish of Dijon mustard
100g ish of softened Butter.

Preheat oven to 190c 375f or Gas mark 5

Grate the cheese into a bowl, thinly slice the onions, add to the cheese, add the Walnuts, then stir in the flour and Mustard.

Melt the butter and add to the bowl, mix well until blended together.

Get a piece about the size of a large egg, mould into a ball, flatten out to about 1/2 inch thick.

Bake for about 15 mins until golden brown.

Leave to cool on the baking tray for 2 or 3 mins.

transfer to a wire rack to cool properly.

weekends are not for baking. I should know, I’m a Baker.

Ahh, that’s why I don’t sit in front of the laptop at the weekend wasting away the hours as I do at, err, ‘work’ during the week!

Cheers,
Jamie

Ooo those Lancashire Bhajis look ‘diffrent’, thanks for that!

Cheers,
Jamie

Paul Hollywoods malt loaf recipe. It’s rather good.

How about not baking.

And making truffles instead.

ultra-easy malt loaf recipe:

cup and 1/4 all bran or bran flakes
cup milk
cup sultanas
1/2 cup sugar
mix and leave to rot for 30 mins
add cup SR flour
bake on a loaf tin for 45mins at 180

F bread. I challenge you to produce a half decent Battenburg.

Well I’ve just made another sourdough starter, after the one I made in the week seems to have died, after the one that I was given that was alive and I made a relatively successful sourdough loaf with, died. Not baking exactly – kind of longview baking, perhaps.

I am informed that Mrs gtth has plans for sultana scones (just add raspberry jam and clotted cream) and something(s) upon which she can hone her buttercream piping skills. Probably muffin/cupcake shaped.

I can feel a good 50+ miler coming on in the morning just to get anywhere near calorie neutrality.

Like the look of that malt loaf recipe – and there’s some All Bran going stale in the cupboard too…

Staying with the bread/cake theme, how about some Chelsea buns?

jamiep – Member

ultra-easy malt loaf recipe:

cup and 1/4 all bran or bran flakes
cup milk
cup sultanas
1/2 cup sugar
mix and leave to rot for 30 mins
add cup SR flour
bake on a loaf tin for 45mins at 180

Just had a slice of this c/o Mrs gtth’s efforts today and it’s absolutely spot on! Thanks jamiep for the recipe – top stuff.

If it helps, this is how she interpreted the recipe with our oven / weighing & measuring stuff:

100g all bran
250ml semi skimmed milk
150g sultanas
125g demerara sugar
Mix and leave to rot for 30 mins
Add 150g self raising flour
Bake in a lined 2lb loaf tin for 1h 15min at Gas 4, but check after an hour.
Leave to cool in the tin for a short while then turn out onto a wire rack.
Eat.

Bloody marvelous!

Well the sodabread and black pudding was spot on this morning, as where yesterdays American pancakes. Last nights pizza made with the wife’s pesto and mozzarella was really good and dinner is quiche lorraine with a victoria sponge in the oven.

All in all a successful weekend’s baking between the wife and I 😀

Mmmm, malt loaf- will have to give that a go, no malt tho’?!? I’ve got a couple of jars of malt extract for making yeast starters…

Cheers,
Jamie

Is that malt loaf recipe any better than just buying a soreen loaf? How would it go with fruit & fibre instead I wonder?

That bhaji sounds ace, gonna try that. Made some Jamie Oliver recipe brownies a few weeks ago that went down very well.

The malt loaf is lighter than Soreen – and not as ‘squidgy’ but still works a treat. 24 hours after baking, it’s not as fresh as it was (stored in a tupperware container) so maybe it’s one for the freezer. Mrs ggth did says she mashed the All Bran a bit with the back of a fork during its ‘rotting’ phase. Not sure what it’d be like with the fruity bits from Fruit & Fibre!

It’s got a malty sort of taste; “Barley Malt Flavouring” features at #3 on the ingredients list on the All Bran pack. I guess the thing is, you know (pretty much) what’s gone into it and you’ve got the satisfaction of having made it yourself.

Dear god yet again I was humbled by a friends cooking experimentation, she was bored and just made this up.
Imagine if you will a thin shortbread base, a mix of carmel (Dulce de Leche) & peanut butter centre and a sponge top.