10. German Marble Chocolate Cake – Rum, Rum, Rum, Rum

Posted by aroundtheworldin80bakes in Around the World in Eighty Bakes, Baking, Cookery, Food, GBBO, The Great British Bake Off, Uncategorized and tagged with @janetbasu, almonds, Chocolate, GBBO, German Marble Chocolate Cake, Germany, Janet Basu, melbourne, party, polish bakery, rum, st kilda, vanilla 26/10/2011

I wanted to make something special for my friend Martin’s 30th birthday and thought chocolate is always a good option. I chose to bake a German Marble Cake. Albeit a recipe without a photo, so I would have to imagine what it looked like. I assumed it should look something like these cakes from the Heavenly Polish Bakery in St Kilda, Melbourne…

Real Life Proper Marble Chocolate Cake (Polish Bakery, St Kilda, Melbourne, Australia)

I want to run my own bakery like this...

The addition of rum won me over on this one too.

A quick trip to the shop for a million eggs (and to purchase a new pair of boots) and I was off. I decided to use my lovely moulded tin and also to increase the ingredients slightly so I could make mini marbles in order to ensure cake quality. (Of course I can’t give away a cake until I know it tastes ok…)

Prepared and ready to bake (cup of tea is an essential baking tool)

I have never made a marble cake before. I did watch Janet on Great British Bake Off make a gorgeous one. I thought I had grasped how to marble the cakes but it is always an experiment when I’m cooking. (Just ask Chris about my interesting lemon chicken. Emphasis on the lemon, with very little chicken…) I think there’s definitely a technique to marbling perfection. Janet has it, not sure if I do??

Germany is still on my wish list to visit. I do love the German Christmas Markets when they come up North. I could spend a fortune on sweet treats. I predict a massive German themed Christmas bake in the next month!

This cake required a few mixing bowls which equals more washing up, not my favourite part of baking I must admit, but it comes with the territory of attempting something new and exciting, taking me further out of my comfort zone.

A tale of two bowls

I plodded on mixing copious amounts of almond batter, separating half out to add cocoa powder. To enhance the recipe further I melted a whole bar of elephant chocolate I found in the fridge into the batter too. 🙂 Then my favourite bit. THE RUM.

Cocoa and rum

This was starting to smell like the most amazing cake I had ever baked!! Maybe rum should be added to everything I bake?

I thoroughly greased the round tin and 2 small pudding tins. The recipe required layering of the 2 batters, a bit ying and yang-esque. I have no idea how many layers of batter or how thick they were supposed to be (or even if I was using the right sized tin?!) so it was another case of hoping for the best and looking forward to seeing how it turned out. A quick swizzle with a knife to create the marble effect, and into the oven they went.

Effective Layering?Mini Marble Puddings ready for the oven

Again as I had made up the final recipe amounts (I’ll just shake a bit more flour in here and slosh a bit more rum in there…) I had no idea how long they should take in the oven. Particularly the Mini Marbles. So I simply guessed. And I think I guessed right. The skewer came out clean after 30 minutes for the Mini Marbles and about an hour for the large Marble.

Mini Marble Cake

If I could have eaten the air in my kitchen I would. This cake is so delicious.

Not sure sure I marbled this one enough... but a good cross section

Almonds, rum and chocolate. What a combination! Very smooth texture too, perfect for the day after a big party too for a nice pick me up!

Surprise, surprise I hadn’t really considered how I was going to transport this rather bulky cake to a party, or in fact if it would be a bit of an odd present to give. (My friend reassured me that it wasn’t at all weird but it was just ‘me’) So I let the cakes cool and found a Christmas cake board in the cupboard and a doily to pop the cake onto. I then grabbed the roll of cling film and sealed it altogether. A quick wrap with a ribbon tied into a lovely bow, almost like a Hot Cross Bun, I had muddled together Christmas, Easter and Birthdays all in one German Cake.

The final cake present. Happy Birthday Martin!

Just enough time to throw on my dress and off to the party complete with cake!

9. Black Olive and Cheese Rolls – Italy – Mary Berry

Posted by aroundtheworldin80bakes in Around the World in Eighty Bakes, Baking, Bread, Cookery, Food, GBBO, Italy, Mary Berry, The Great British Bake Off, Travelling, Uncategorized and tagged with 80 bakes, Around the world in eighty makes, baking, book group, Bread, Duomo, Food, GBBO, gelatin, Great British Bake Off, home baking, Italian Black Olive and Parmesan Roll, Italy, lunch, Mary Berry, Mary Berry at Home, Milan, olives, parmesan 24/10/2011

I ordered a proper Mary Berry – At Home cookbook. It is amazing. It has everything that you could ever need like which things you can freeze and how to reheat things. Clever Mary. I really want to bake everything in it and also recreate in my kitchen the fabulous 70’s photos of Mary smiling while popping a tray of something lovely in the oven. I’ve post-it noted all of my things to bake and the first out of the hat was…

Italian Black Olive and Parmesan Rolls

Italian Black Olive and Cheese Rolls. I wanted to bake something special (and savoury) to complement the Chocolate Roulade for my Book Group friends, I was definitely channelling Mary that night! I even purchased proper bread flour and parmesan for the occasion, rather than making do with plain flour and Red Leceister Cheese, which wouldn’t be very Italian.

I have been to Italy briefly and it was great. A long weekend in Milan, venturing up to the top of the Duomo, gorging myself on coconut gelato and wandering round Gucci and Prada gazing longingly at everything that I could never afford in a million years.

Up on the roof - Duomo - Milan

I followed this recipe almost exactly, but added double the amount of yeast…(that just means it will be extra fluffy, right?) and left it to prove as prescribed. I pre chopped all the olives and grated the cheese. I even bought myself an early Christmas present, a big kneading board, with measurements on for cutting dough, this will force me to become more exact in my measurements, eventually.

The new kneading board. Look at those concentric circles!

I thoroughly enjoyed throwing the dough about and kneading the ingredients in. I have almost perfected a one handed kneading/throwing teachnique which means I can multi task to the extreme. I fear that my neighbours may complain about the noise from my over zealous kneading however.

Ready for the second knead

The rolls, once sprinkled with parmesan and shaped, had to prove once more. I fashioned a rudimentary tent from cling film (as always) and a grater, as nothing else was big enough to hold the tray full of ever expanding dough.

Rudimentary Cling Film Tent

Pre Oven and Pre Proved

A very quick 30 minutes in the oven and the kitchen smelt gorgeous! So much so, that at 10pm I was tucking into a fresh baked, still warm, golden rolls. My mouth is watering just writing about these buns. I LOVE them. Mary has done me proud yet again.

The Final Bun

I even took them for my lunch all week as they are like a pre prepared sandwich. I definitely recommend warming them up again in the microwave so the cheese melts slightly inside. Beautiful!

Crammed with Olives - my lunch

8. Make and Bake – Chocolate Cheesecake – America – Hummingbird Bakery

Posted by aroundtheworldin80bakes in America, Around the World in Eighty Bakes, Baking, Cookery, Food, GBBO, Hummingbird Bakery, The Great British Bake Off, Uncategorized and tagged with 80, @hummingbbakery, Around the world, baking, Baking Week, BBC, Chocolate Week, cookery, cooking, Food, GBBO, GBBO winner, Great British Bake Off, https://twitter.com/#!/JoanneWheatley, Hummingbird Bakery, Jo Wheatley, Jo's Blue Aga, National Baking Week, Sugar, The Great British Bake Off, The Hummingbird Bakery, travelling 18/10/2011

With it being Chocolate Week last week and National Baking Week this week, I thought I should bake something else chocolatey and lovely. A triumphant return to America to one of the few Hummingbird Bakery Recipes that I was still to attempt… Baked Chocolate Cheesecake.

Baked Chocolate Cheesecake

After watching the Baked Cheesecake GBBO episode I was aware of how tricky this would be. But I’m still dreaming about Jo’s Rum and Raisin Cheesecake! I was a little surprised in the supermarket when purchasing all the cream cheese needed for this one… 4 packets of cheese seems like a lot!!

Beacoup de Cream Cheese

I decided to improvise with the biscuits as I already had rich tea in the house rather than buy digestives. That won’t make too much of a difference right?

Biscuity Base

I must admit I was in a little bit of a hurry when putting this one together and roughly blended rich tea biscuits and cocoa powder into sweet dust which permeated the entire kitchen with my little hand whisk. An emergency tea towel was required to protect my eyes.

I pressed the biscuity mess into my borrowed loose bottomed tin and shoved it the fridge to set.

I threw all the cheese with the melted chocolate into a bowl and whisked it all up then added all the eggs… Using one hand to smash the eggs and one hand to whisk, i ended up with egg shells all over the floor, but an effective method nonetheless.

Thoroughly Whisked

I poured it all into the tin then once again disaster struck. I’m most definitely consistent in one area. My inability to read recipes. Dear Lord, I despair at my own ridiculousness. I realised I hadn’t read to the end of the recipe! I didn’t have a tray big enough to submerge the cake in, in order to bake it in a bath of water. I only had another loose bottomed cake tin which I managed to gently manoeuvre the runny cheesecake into. Upon pouring water into the second tin, I thought I could hear rain. No. It was all the water running out of my cake tin over the electrical items down the back of the kitchen units and onto the floor. BRILLIANT.

I had to abandon the water bath idea and hope that it wouldn’t burn being baking directly in the oven.

Just as I was lifting the precariously full tin unto the oven I had a flash of panic. I’ve forgotten something…. SUGAR! (and also vanilla). How did I forget sugar??!! I was so very lucky to have realised at the very last minute, as this would have been a rather expensive and disgusting cheese and chocolate bake.

not quite oven ready... quick hand me a ladle!!

Quick to rescue yet another failure on my part I grabbed a ladle and scooped the gloopy mixture it of the tin and back into the bowl. A quick whisk of sugar and vanilla and it was time for the oven again.

Oven Ready?

To compensate for the lack of water I turned the oven down to hopefully prevent burning. From watching GBBO I know the cheesecake has to wobble a bit in the middle, but mine just kept wobbling all over. I probably kept it in the oven a bit too long.

The Double Tin Effect - sadly no water (probably should have stopped baking at this point...)

An hour and a half later I had one massive chocolate cheesecake on my hands, albeit with a huge crack down the middle, it looked ok!

Rather than at this point...

It needed a night in the fridge and then it was ready for tasting. It’s definitely rich and creamy. It’s so filling you can only eat a little bit in one go, but I quite like it. The Rich Tea base is actually pretty good too! This feeds about 25 people.

But from this angle (and if you squint a little) the disaster disappears! Magic!

I’ve even purchased some take way pots to deliver take away cheesecake to my friends and family this week. If you’re visiting me this week please beware you will be fed cheesecake and then take some home with you too! Its good to share!

Cheesy and Chocolatey

Liebster Blog Award Nomination for Around the World in Eighty Bakes!

Posted by aroundtheworldin80bakes in Around the World in Eighty Bakes, Baking, Cookery, Food, Uncategorized and tagged with Liebester Blog Award 18/10/2011

I am absolutely over the moon! I’m still very new to blogging, with this being my very first month as an active blogger. I really love it when I get comments on my blog, but imagine my surprise when I opened a comment from one of my favourite bloggers to reveal that they nominated me for an award! Thank you so much to A Hint of Garlic who nominated me for the award I always enjoy reading their blog and drooling over the gorgeous food (and Whisky) photos. A fantastic blog that is definitely worth a look!

Just to explain about the award…

The Liebster Blog Award is given to recognise your favorite up-and-coming bloggers who have fewer than 200 subscribers and that you feel deserve more. It’s a way to connect with more people and learn some new things and generally expand your horizons.

The Rules are:

Thank the giver and link back to the blogger who gave it to you.
Reveal your top 5 bloggers and let them know by leaving a comment on their blog.
Copy and paste the award on your blog.

And in return I am very happy to nominate the following blogs…

ChinsKitchen: A brilliant blogger and twitter friend. Follow her as she explores Eastern delights. Combining them with Western to create new and exciting recipes. A great inspiration.

Sweetgum Bakery: An English woman who’s emigrated to Australia and is fantastic at baking! (I know I’ve eaten quite a few of her cakes!!) She’s a pastry chef in training with an obsession for baking. She’s working on a collection of wheat free recipes and baking ideas which she would eventually like to turn into her very own online bakery. Put the kettle on, make yourself comfortable and follow her on her pastry adventure…

The Kale Chronicles: A fantastic blogger who illustrates her blogs with paintings. She writes, paints and sings. Very multi talented! She is also an avid home cook who delights in telling stories in words, images and songs and in cooking meals from what’s in the fridge and the fresh, seasonal fruits and vegetables from her weekly produce box from Riverdog Farm in Guinda, California.

She Cooks, He Eats: Which features random blog entries from a girl who loves bacon and cupcakes, and somewhere in between she loves her boyfriend

Dichotomy Of: A wonderful combination of making stuff from clothes and jam to steak and kidney puddings while taking time to reflect on life.

Carla Bradman: A beautiful blog observing the pleasures of life, ranging from Great British Bake Off, to literature and pub quizzes. Fantastic photos.

Thanks again for reading. It means a lot to me and I hope you enjoy the next bake!

We’re Jammin’ – Marguerite Patten’s Apple and Ginger Jam – England

Posted by aroundtheworldin80bakes in Around the World in Eighty Bakes, Baking, England, Everday Cooking, Food, GBBO, The Great British Bake Off, Travelling, Uncategorized and tagged with #letsmakechristmas, 80, @HollyBellMummy, @rivercottage, apple, Apple and ginger jam, Apples, Around the world, baking, BBC, breakfast, christmas, cookery, cooking, Everyday Cookbook, Food, frank n furter, GBBO, Ginger, glitter, granulated sugar, Great British Bake Off, Hello Kitty, Holly Bell, Hugh Fearnley - Whitingstall, Jam, jam making tips, Marguerite Patten's recipe, Marguerite Patton, pectin, pink panther, Preserve, River Cottage, river cottage preserves, rocky horror picture show, rocky horror show, suger, technical challenge, The Great British Bake Off, toast, what type of sugar to use in jam? 16/10/2011

Homemade Apple and Ginger Jam

Technically not a bake but as I set my own rules and disregard them frequently, I declare that making something on the oven is almost the same as in the oven. Why quibble over semantics?! Also jam making is a skill that I’m yet to master as my previous charred cherry remains and ruined pan are testament to. Watching a 10 minute River Cottage Preserves Programme does make me a jam expert. New baking commandment. Thou shalt not invent your own jam recipe. Disaster shall prevail if so….

My Own Cherry Jam Recipe... Burnt Toffee

Jam features in so many baked items so I think it’s essential to teach myself how to make it. Also I’m sure Holly Bell whipped up a quick pan of jam in The Great British Bake Off final therefore I can justify it.

My Wonderful Annotations. Thankfully I can now spell milk... My Mam must have loved those additions to her book.

I dug out my Mam’s proper cookbook. The original Prince cooking bible, complete with little Lauren scribbles and misspelt notes. (Mam must have been thrilled when I did that.) She taught me how to bake from this. I tried to help whenever I could with Graham Gingerbread, Carrot Cake and of course, Rock Buns.

My Mam has always been very good and artistic making impressive celebration cakes for the family. I was a very lucky child to have the Pink Panther, Hello Kitty and most recently Frank n Furter recreated in cake, icing, licorice and glitter for my birthdays. I wish I had some photos to share with you here! I tried to repay the honour by baking Mam her favourite, Christmas Cake. Unfortunately the marzipan snowman got a bit squashed when I pushed a tin lid on it…

The First Ever Christmas Cake That I Baked (2009)

I didn’t really appreciate the wonder of this Everyday Cookbook until I started looking through it over the last couple of weeks. I didn’t even know who Marguerite Patten was, or that she received for her contributions to cooking, a pioneer of economical cookery. A woman after my own heart.

The one and only Marguerite Patton Ever Day Cook Book

With my remaining wedding apples I wanted to do something special. I LOVE apple and ginger jam and can’t find it anywhere apart from Tynemouth Market once, 2 years ago. But lo and behold Marguerite has a recipe for it!

Apples in Ginger

Only one slight hand injury incurred during some late night apple chopping and I left the apples to marinade in a lot of ginger powder overnight. When I tried to measure out the sugar needed I realised that I had been looking at the wrong side of my scales and had over 1kg of apples, not 1lb that the recipe required. (How did I carry them all back from James and Lara’s wedding!?) It was a very close call and a good catch. I re-weighed everything and after a bit of mental arithmetic I worked out very roughly the proportions of sugar to apple that I needed to get the consistency right.

Rather a lot of apples required...

I know jam is a complicated and delicate process but despite not measuring things correctly, I then threw all of the sugar in at the very start. Upon re-reading the recipe I realised this is NOT what you do. It’s all about getting the magical pectin to seep out of the fruit to make it set, but I had probably ruined it. I followed the rest of the rules however and didn’t stir it once it reached boiling point and hoped that I wouldn’t have to throw out my best pan. Putting the lid on I watched it nervously steam and froth.

Don't Panic! It's all (kind of) under control

It didn’t take long, maybe 15 minutes at the most and then I had jam! But I wouldn’t recommend tasting it at this stage. It’s far too hot…

Looking Jammy

I got a bit carried away when jar shopping . Luckily I bought extra jars, just incase I made more jam than the recipe predicted. It’s almost like I’m psychic. The recipe was only supposed to produce 1lb of jam. I made enough to fill 2 1lbs jars!

Marguerite Pattons' Preserves

I kept a little bit back to have on my toast for breakfast and it was fantastic! Real jam!

If you burn the toast perfectly then Hello Kitty's face appears. It's an art form.

Breakfast Time. Perfect with a cup of tea

Now just to decide if I should keep it all for myself, bake it in a cake or give it away as Christmas presents… What could say ‘I love you’ more than a big jar of homemade jam or ‘I built you a cake?’ What you will need to make your own Apple and Ginger Jam

1lb of apples peeled and chopped in the cubes
1 tsp of ground ginger (although I added far more and think the more ginger the better!)
1lb of granulated sugar
No extra citric acid is needed when making apple jam as its got enough pectin in the fruit to set the jam

This recipe yields 1 2/3 lb of jam in total. When I made it it filled two 1lb jars. Marguerite’s Jam Tips!

Marguerite explains that although it’s best to use preserving sugar which has more pectin added to it to encourage the jam to set, you can still use loaf/granulated sugar (which is often cheaper) particularly when preserving fruits with higher levels of natural pectin such as Blackberries.
Some fruits such as cherries have low levels of pectin and therefore you will need to use more fruit than sugar and add some citric acid, such as lemon juice to encourage it to set more.
If using a fruit with high levels of pectin such as blackcurrants you should use more sugar than fruit. You should get better results when you use more sugar than fruit in any jam as this helps the jam to set.
Stew the fruit slowly to maximise the vital pectin extraction

6. Chocolate Roulade – France

Posted by aroundtheworldin80bakes in Around the World in Eighty Bakes, Baking, Cookery, Food, GBBO, The Great British Bake Off, Uncategorized and tagged with 80, Around the world, baking, BBC, Chocolate Roualde, cookery, cooking, Eggs, eighty, Food, france, GBBO, Great British Bake Off, Mary Berry, technical challenge, The Great British Bake Off, travelling, whisking 12/10/2011

Not just any Chocolate Roulade, but Mary Berry’s quintessential Chocolate Roulade. I wanted to push myself further (yet again) and chose another technical challenge to bake for my Book Group friends. This time round I studied and re-examined the Mary Berry Chocolate Roulade Recipe which was one of the technical challenges posed to the Great British Bake Off contestants. I wanted to make sure that I fully grasped the method. I even double checked I had all the right ingredients the day before (very unlike me!).

It took a lot of will power not to eat this

I’ve never baked something without flour. In fact I don’t think I’ve ever whipped up so many eggs before. Hoping that my little whisk had made a miraculous recovery I cracked on. Literally. Separating 6 eggs. Disaster struck when one egg yolk split and oozed into the egg whites. I could hear the sage like Mary Berry in my head saying, ‘The egg whites must not contain any trace of yolk or they won’t set when you whisk them’ Frantically scooping yolk from the whites, as my guests were arriving in under an hour and I only had 1 pack of eggs, there was no room for error. I managed to get most of it and then crossed my fingers and hoped for the best!

Splitting the eggs (note the not so white, whites)

Another lesson learnt. Perhaps in future so as to not ruin all of the eggs, I will crack each egg into a cup first, letting the egg white run through my fingers leaving the yoke, which can be put into its own separate jug. I won’t be using the sharp egg shell to separate eggs again! My promise to Mary. Only when I know the egg white is pure will I then pour each one individually into the bowl.

Fluffy Eggs Whites (with a splash of yoke... tut tut tut)

The eggs whites did fluff up nicely when I whisked them, but not having done this before I wasn’t entirely sure at what point to step away from the mixer… How much whisking is too much?

As I whisked and folded chocolate into egg yolk more pearls of wisdom from Mary Berry floated into my mind. ‘Use a metal spoon to fold the whisked so no air is lost’ (Emmm I only have a slotted metal spoon Mary, will this do?). ‘Fold the eggs gently, but any flecks of white left will be visible in the Roulade’. This was much harder than I had anticipated and had to resist the urge to just give it a good stir! But persevering it all eventually combined into a lovely chocolatey paste. I then forced it into the pre-prepared (get me planning ahead!) tin.

Ready for the oven

Drum Roll Please...

I now fully appreciate why this was a technical challenge on GBBO. It was so crumbly! It cracked and crumbled all over, but I coaxed it in to a roll -ish shape and then made my own greaseproof paper piping bag to pipe in a little extra cream to hopefully hold it all together. Ta da!

The Final Roulade!

It was so good (even if I do say so myself!) I really enjoyed it and I’m not a big fan of cream. Such a fantastic combination of textures. Light and fluffy on the inside and ever so slighty crispy on the outside. The cream softening it further, so it almost melted in the mouth. It may not have looked perfect but it tasted amazing. The girls loved it and conservation quietened slightly as we devoured it. Always a good sign that a cake is a success that concentration is required to savour it. All praise to Mary!

So Chocolatey, So Lovely

5. Viennese Apple Strudel – Austria (The 4 Foot Pastry Monster- most tricky bake yet)

Posted by aroundtheworldin80bakes in Around the World in Eighty Bakes, Austria, Baking, Cookery, Food, GBBO, pastry, The Great British Bake Off, Travelling, Uncategorized, Vienna and tagged with 80, Apples, Around the world, Austria, baking, BBC, Cinnamon, cling film, cookery, cooking, eighty, Food, GBBO, Great British Bake Off, pastry, Strudel, Sugar, technical challenge, The Great British Bake Off, travelling, Vienna, Viennese Apple Strudel 11/10/2011

This week I may have baked myself into oblivion. Following my muffin experiment I wanted to explore a country that I am still yet to visit, Austria. (which I am assured is not in Germany and Prussia no longer exists). We went to our friends’ beautiful wedding last weekend where I was kindly given a boatload of homegrown apples. Congratulations and thank you James and Lara they are very tasty! This is my second bake using said apples.

James and Lara's Wedding Apples

I wanted to find an authentic recipe for something a bit more challenging, stepping up the baking ante. I chose a rather traditional Viennese Apple Strudel Recipe. This involved an enormous amount of apples and butter and yet another pastry effort.

Peeling and chopping a mountain of apples and simultaneously sauteing my previous homemade baguettes in butter I got stuck in.

Best Oxfam purchase ever

Sauteed Baguette

The pastry was epic! My poor little electric whisk started to smell like the blown out birthday candles and I fear it will never be the same again. There’s pastry still trapped inside, even after a took a knife to it, to coax it out!

Poor little whisk

The recipe called for a 4 foot length of cloth to stretch the 4 feet of pastry out on. I’m not even sure my workbench is 4 foot long?! With limited resources yet again I found a subsitiute for cotton, in cling film. (I don’t think this is the traditional method in Austria,) Selotaping vast amounts of cling film to the bench seemed to be my best bet. I felt like the Cling Film Queen. Christening my new fabuolous rolling pin, I set to work flattening it all out and stretching the pastry to within an inch of it’s life.

Miles and Miles of Pastry (new rolling pin!)

Then to add the filling and breadcrumbs quickly before the pastry fell apart. It was very delicate. I had to coat the inside in even more butter, in addition to the extra chunks of butter the recipe requested to accompany the apples and raisins! I hope my guests like butter…

I thought the next bit would be really difficult, folding the pastry over to roll it all up. I was very proud of myself when I got to this point. Who needs 4 feet of cloth to wrap up a strudel?! I thought whimsically. It wasn’t easy, I hasten to add, as the cling film kept tearing but what was still yet to come almost had me in tears…

Roll Up! Roll Up!

Entering in to my second hour of preparation I was getting to that almost frazzled point and needed some stroke of genius to enlighten me as to how I was going to a) get this 4 foot pastry monster out of the cling film and b) on to my quite small baking tray.

I made sure this time I greased the paper very well! But every little attempt to move the strudel made the corners of the apple chunks inside poke through the pastry. Patting down the increasingly thin pastry I went for the Band Aid Method, throw it into the tray and rip off the cling film. I was up to my elbows in butter by this point. Hallelujah! It was on the tray in a Horseshoe shape. Phew!

A Horseshoe Shape?

Now you may notice the obvious mistake here. Despite having the recipe printed out in front of me (without any photos) I still managed to misread it! This is getting beyond a joke. Is my eyesight or my brain failing me? I may have to start wearing my glasses whilst baking. The recipe prescribed half of the bread crumbs to be put into the mix which I successfully did. Then in all the excitement of rolling it up, I thought it said to sprinkle the rest on the strudel. I realised, to my horror, after I sprinkled them all over the final product I had missed a step. The recipe said to put them inside the strudel just before rolling. Damn!! I had a good giggle at my stupidity though. It wasn’t life or death, but I was worried the breadcrumbs would burn and smell like burnt toast.

I'm ready for my close up and look a little twisted but that's ok

Thankfully it was ok in the end! It smelled quite lovely, but as it was now 11pm I wasn’t in the mood for sampling it. Also we had friends coming over the following evening for food so I wanted to save it for them.

No smell of burnt toast at all 🙂

A quick reheat in the oven and lashings of custard and the strudel was a success!

It was well received

The sweet apples and raisins contrasted nicely with the savoury pastry. It should also feed the 5 thousand as it’s enormous. 4 of us hardly put a dent in it! Please send tupperware, or even bring a plate and you can have a slice!

The Final Slice

I may have now reached my pastry capacity now. I may explode. Next bake will have to be something a little different I think…

4. Accidental Breakfast Muffins – America

Posted by aroundtheworldin80bakes in America, Around the World in Eighty Bakes, Baking, Cookery, Food, GBBO, Muffins, The Great British Bake Off, Travelling, Uncategorized and tagged with 80, accidental, America, apple, Apples, Around the world, baking, banana, BBC, breakfast, Cary Grant, Cinnamon, cookery, fruit muffins, GBBO, Great British Bake Off, honey, Hummingbird Bakery, LA, Los Angeles, Muffins, Sugar, The Great British Bake Off, travelling 09/10/2011

I had a vision for what I wanted to bake but didn’t have a recipe to achieve it. I’ve attempted American muffins from The Hummingbird Bakery Cookbook about 5 times now and failed miserably to get them to rise and to look more appetising than a sludgey, sticky, tray bake, rather than lovely risen individual muffins. I give up!

Me in LA with Cary Grant

I’ve been to America quite a few times and they do indulgent food so well. I have quite a few American items on my baking wish list so where better a place to start than the good old fruit muffin.

Accidental Breakfast Muffins

I had over ripe bananas, oats, honey, raisins and rather a lot of apples to use up in the cupboards so I concocted this next baking attempt. I was thinking about how wonderful and creative the contestants on GBBO are and how they invent their own recipes so I found a basic banana muffin recipe and for better or worse, improvised…

Accidental Breakfast Muffins Recipe:

1 cup (115 grams) oats

2 and half cups (230 grams) plain flour

2 cups (3/4 cup (150 grams) combination of half brown and half granulated white sugar.

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs lightly beaten

25grams unsalted butter

2 large ripe bananas mashed well (about 1-1/2 cups)

2 large apples diced

1 handful of raisins

2 tablespoons honey

1 teaspoon pure vanilla extract

sprinkle of honey and oats for the top of the muffins

Chopping the apples up in a hurry before yoga, I left them along with the oats to marinade in the fruity, sugary, cinammony mess that I had made. All that was left to do was to throw the rest of the dry ingredients in and gently mix it all together..

Accidents happen. Somehow, despite bringing my massive laptop into the kitchen and balancing it precariously on the hob, to avoid touch screen phone issues, I still misread the basic recipe!! Mixing up the measurements for the flour and sugar. I realised a little too late that I had added 3 times the amount of sugar (and extra honey that I had taken the initiative to chuck in too) that the recipe needed. Yikes, these were going to be ridiculously sweet muffins!

To balance this out I added more flour and oats. Creating more problems for myself, as per usual. Now I know that oats soak up all the available moisture, wherever they are. If only hadn’t poured away all the sugary apple juice that had seeped out from the fruit. But hey, you bake, you learn.

Pre baking in lovely silicon cases

I keep considering investing in a proper muffin or cupcake baking tray but have yet to commit to it. Undiscouraged by my lack of baking equipment yet again. (I see it as an opportunity to make life interesting…) I improvised. Using a set of silicon cupcake cases set on a flat baking tray. I filled paper muffin cases with the mixture and squashed them in to the silicon cases. I figured they would hold the muffins in the right place.

Extreme Close Up

You may wonder why I didn’t just cook the muffins in the silicon cases. I’ve had some unfortunate silicon cooking experiences; uncooked bottoms, half the cupcake stuck in the case etc. so prefer to use paper cases these days. Once I ran out of silicon cases I rummaged round for something else ovenproof to hold the paper cases upright (and avoid muffin sludgage) and landed upon some ramekins. Perfect.

Ramekins and Yorkshire Pudding TIn

Before I popped them in the oven a sprinkled on a few more oats on each muffin and drizzled on some honey to make them look all rustic and pretty.

The End Product

They smelled amazing and tasted really good too. They were fully cooked and had a proper shape too! Amazing! Maybe paper cases in ramekins and silicon cases are the way forward? No more rivers of muffins for me! The only improvements that could be made would be to add an extra banana and leave in all the fruit juices. Maybe even a slightly bigger dollop of honey on the top too would add a bit more moisture. They were definitely sweet enough though! For my first attempt at full on recipe creation it wasn’t too bad, especially with a good cup of tea.

Now to share them with everyone at work, as I can’t possibly eat all of these myself!

So many muffins

3. Before Work Baguettes… France (again)

Posted by aroundtheworldin80bakes in Baguette, Baking, Cookery, Food, france, GBBO, School, The Great British Bake Off, Uncategorized and tagged with 80, @HollyBellMummy, Around the world, Baguette, baking, baking paper, BBC, Bread, cookery, cookery classes, cooking, eighty, epic fail, Food, france, GBBO, google, Great British Bake Off, Holly, Holly Bell, Hollywoodbaker, home baked, home baking, home grown, Paul Hollywood, potatoes, recipes, school, technical challenge, The Great British Bake Off, travelling 04/10/2011

I realise that I’ve baked from France already, but the more I think about what I could bake, the more I realise that I want to bake everything that I’ve never tried before. This could actually be an impossible task. Alas a girl can’t survive on cake alone, although she can give it pretty good go, I must bake something savoury.

I’ve made bread before, mainly in cookery class at school and the odd occasion at home. It usually turns out more like a solid brick, so dense I could probably hammer nails in with it. So I wanted to try something that is actually supposed to be crunchy. Now I must admit the weekend I conceived the Around the World in Eighty Bakes idea I had began a baking frenzy which did involve baking a plaited loaf. To pay hommage to the Great British Bake Off (yet again) I thank finalist Holly for the wonderful tip of adding a dish of water to the bottom of the oven. Amazing tip! Soft bread!

A plaited loaf. It was pretty good (even if I do say so myself)

A quick google and I found a Paul Hollywood baguette recipe to have a go at. (Thanks for the recipe!) I don’t think it’s the full recipe, so in hindsight it’s more akin to a technical challenge on GBBO with some of the steps missed out. I didn’t really think about the consequences and carried on regardless.

It looked quite simple with chucking flour, water and yeast in and leaving it to prove overnight… I didn’t really take into consideration the other 2 hours of proving required. I set my alarm to get up early thinking I could pop them in the oven before work and have a lovely baguette for lunch. I also rather over estimated my multi tasking abilities and also prepared a chicken and potatoes to roast. (I didn’t cook the home grown ones however.)

Early morning pre work proving (and chicken baking too)

and potato digging?! Disappointly pea sized potatoes

Needless to say the dough was not proved in time for baking so I left it all day to rise instead then finished them when I got home. It probably had an extra 10 hours of proving time (not sure what Paul Hollywood would say?!) and I had to do a bit of substitution. I didn’t have any strong flour so just used plain (this is probably a mortal baking sin) and no fresh yeast so a sachet of dried fast action yeast instead.

The final rise

Hoping this is what they are supposed to look like before baking

Epic fail. The dough was very very sticky. I didn’t think (or dare to deviate from the recipe) to grease or flour the baking paper in case it changed the consistency of the bread. This resulted in two baguette like breads being welded onto the paper. In fact I think the paper has now become one with the bread. Try as I might, I can’t prise them off the paper. Curses!!!! I’ve learnt my lesson. Follow the recipe but use common sense too. I sampled a slice and it (or the top) does indeed taste very baguetteish. It’s a lovely soft butter texture and a bit of a crunch outside. The water worked yet again.