mycookerygarden

Started pizza dough around 4pm. Rested till about 6pm. Pizza ready by 8pm. Used up some old Emmenthal cheese and Swiss ham in the freezer. Didn't open a can of tomato sauce, instead used the tubed Migros pomodoro paste. OK. Even spread a thin layer of mayonnaise first on the dough. Pathetic shaping skills but luckily, the crust was nice after baking. Raw salad of kale and cucumber with Yuzu soya sauce salad dressing. Kept veg easy with tasty pizza.

I wanted to make a savoury vegan bread. Many savoury bread recipes have cheese as an ingredient. Based on this recipe but omitted the cheese and replaced walnuts with almonds. Used olive oil. https://www.asdagoodliving.co.uk/food/recipes/tomato-asparagus-loaf About 500g bread flour 2 tsp instant 2 tsp salt 1 tsp sugar About 150g Thai asparagus - sautéed and chopped, kept a few shoots for decor Dried tomatoes - oven baked from 500g fresh tomatoes Chopped walnuts - used what was left in snack container - with skin/peel on - next time, should use nuts without peel 2 tbsp olive oil Water as needed Made dried tomatoes from Malaysian tomatoes - 500g reduces a lot. Supposed to be by 7 times. Takes a long time - at least 3 hours at 150° - 170° C. Need to turn as well. Oven dried tomatoes. Tasty. Not as good and professionally done as the store-bought ones but much cheaper. Had a lot of almonds! The initial mix. Added water as needed. Hmm could have ma...

Made Pulp bread with yoghurt - juicing pulp comprising carrot and apple, about half a bowl - 3 tbsp yoghurt - 2 tsp instant yeast - 1 tsp salt - 2 cups of bread flour - water Started the dough at night so that it could have a slow rise in the refrigerator overnight. The texture and taste is usually better. And this bread has a lovely browning at the crust when pan fried with some olive oil. That is the time when you agree with the sandwich connoisseurs that "it is all about the bread" and the fillings, spreads are secondary. Sandwich with pate. The bread texture is even better after a few minutes on a hot pan with a bit of olive oil. Kneaded the dough at night. After first rise of 1 hour in room temperature. After first rise of 1.5 hour in room temperature. After overnight in the fridge. Shaping the loaf. Dust with semolina flour for the crust and cut the loaf. After 45 mins of rise. Baking at 230C for first 10-15 mins. ...

Crusty buns. I found some dried up apricots in the fridge. I was thinking of the choices - either a stew (originally bought this for a Moroccan chickpea stew) or a bake. Bake it is - to use up more of the Waitrose DUCHY Organic Strong Malted Grain bread flour and see how the bread will turn out with no diary product. Well, it was harder and drier. So, this bread flour needs more liquid ingredients, somehow .. for the bread, maybe grated fruit or vegetable and a very wet dough to start with. Since the apricots were very hard, I soaked them in hot water for about 15 mins before chopping them up and starting the knead. 1 cup  Strong Malted Grain bread flour 1.5 cup white bread flour 1 tsp salt 1 tsp sugar 2 tsp instant yeast 1 tbsp olive oil Bread flour, salt, instant yeast, apricots soaking. 1st rise in room temperature. After a few hours' rise. After overnight in the fridge. Shaped. 2nd rise. Baking at 230C for 10mins, then 180C for...

Soft texture I made some Yoghurt Bread because I did not like this brand of plain yoghurt that I had bought for breakfast. And I wanted to try baking with the Waitrose DUCHY Organic Strong Malted Grain bread flour that I had managed to get at a sale. As the yoghurt can also ferment the bread dough, I saw an article that advised using less yeast. After kneading to get a fairly wet dough, the first rise was at room temperature for about 2 hours, then overnight in the fridge. Shaped the loaves in the morning and left for 2nd rise for about 1.5 hours. Ingredients: 0.5 cup of yoghurt (and a bit more) 2.5 cups of bread flour 0.5 tsp of salt 0.5 tsp of sugar 0.25 tsp of yeast About 1 cup of water .. according to dough kneading Waitrose DUCHY Organic Strong Malted Grain bread flour - first time using this. Bread flour, sugar, salt, yeast and yoghurt. Very wet dough. After 2 hours at room temperature. After overnight in the fridge. Shaped ... Fina...