Gluten Free Coffee Pecan Cake

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I just couldn’t forget that lovely Coffee Pecan Gateaux I had from Peckham’s. It was delicious! I didn’t think coffee and pecans could work so well together in a cake! So I went about trying to create something similar back … Continue reading

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Save that stock!

If you are boiling meat don’t throw away the water, Strain it, cool it down, remove the fat on the top and use the water as stock for soups and gravy! 

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Gazpacho

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Gazpacho! a tomato and raw veg based soup.  I didn’t like the idea of having a meat-less cold soup to start with but Lisa was quite excited with the idea and tried it. I was  pleasantly surprised with the results! We liked … Continue reading

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Eatmairpie’s first pie recipe: Pork pies with thyme and chilli

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Pies!! I love them! What an invention! Everything about a pie is awesome! The pastry be it puff pastry, shortcrust or hot water crust. And the filling – there’s a filling to suit everyone, meat, veg, fruit, nuts and beans. If you … Continue reading

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Monday Blues on a Wednesday!!

Wednesday now and the weekend seems so far away! Darn that horrible rain!! Feels just like a lousy Monday morning. At least we got some good weather over the weekend – for a change! Overall last week has been a pleasantly busy one for us. On Thursday we attended wine tasting, dinner with Iain & Nikki (good friends of ours, Nikki’s a fantastic cook by the way)  and had an awesome strawberry pavlova on Friday.

Need to get that recipe from Nikki!

Pie making on Saturday, recipe tuning & burgers on Sunday with pleasant walks in Old Aberdeen in between.

One of the buildings in Old Aberdeen

The weather was perfect for BBQ but unfortunately all we’ve got is a communal garden. Our kitchen has a large window and gets considerable sunlight. So we just made burgers in the flat. (made use of that reduced priced organic pork mince i bought two nites ago).  So recipes coming soon, Homemade Pork Pies, Pork Chilli Feta burgers and Gazpacho.

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Mocha Bread 2.0 with ‘sponge yeast’ under the hood..

So here we go, the results of my recipe tuning.. Mocha Bread 2.0. The previous version of this bread (see post) was a little dry and lacked enough cocoa.  Dont get me wrong,  it did taste fine when toasted but was just not quite there yet.

Then I find this hot cross bun recipe in the Tesco Real Food Magazine which talks about making a yeast sponge. So gave that a try and the results were awesome!!  The dough was a lot softer, and I got two loaves out of the same amount of flour.

Yeast Sponge?

Sponge Bob’s distant cousin!

Yeast sponge is basically active dry yeast mixed with water/milk and sugar which is then set aside in a warm place until the mixture bubbles up to a liquid spongy consistency. This then will be added to the bread mix for baking. Instead of adding the dry yeast straight in to the flour, you kick start the yeast before hand and then add it to the flour. This for some reason gave me a nice softer bread.

So here’s the recipe, Cooking time 35 mins (not including rising times), Makes 2 loaves or 10 rolls

Ingredients:

475g Premium strong white bread flour

7g Packet of easy-bake yeast

2 1/2 tbsp Caster sugar

250ml Lukewarm milk (just zap it ion the microwave for 45seconds – 1min,)

½ tsp salt

50g (2oz) Butter, cut into small cubes

2 tsp Cinnamon

1/2 tsp Nutmeg

1 heaped tbsp Cocoa powder

2 tbsp Choc chips

1/2 Instant coffee powder

120g raisins

1 egg, beaten

Step 1: Make the yeast sponge by adding all the milk, a tbsp sugar, yeast and about 100g of the flour. Beat them together and set aside in warm place for about 25 to 35 mins.

Step 2: Drop the butter in the rest of the flour and rub them in. Make sure there are no butter lumps left. Add all the dry ingredients and mix evenly.

Right, Concentrate on the cocoa not the pies in the background!

Step 3: Mix the beaten egg to the yeast sponge and pour them into the flour mixture gradually while mixing the flour in to a nice, soft dough. Try to shape it into a rough ball.

Step 4: Knead the baby on a  lightly floured surface for about 6 mins. Drop it in a lightly oiled bowl (make sure the bowl is big, I just used a big baking pan), and close it with some cling film. Leave it in a warm place and let the dough rise for about 45 mins or until it has doubled in size.

Rise baby, rise!!

Step 5: Roll out the dough and knead the bad boy again for a few mins. With a knife, cut the dough to equal pieces. I just divided them into two and used my bread tin. You can divide them to about 10 rolls if you want. While shaping the small rolls make sure the rest of the dough is loosely covered in clingfilm to avoid the skin drying.

Step 6: Leave them in the bread tin and  let them rise to half its size again. If your’e making rolls then make sure you have enough room in between them to rise. Preheat oven to about 180 degrees (Fan) and 195 (Normal).

Step 7: Bake them for about 30 to 35 mins. (rolls will be a little quicker). Tap the bottom and it should sound hollow. Cover the bread loosely with some tin foil if starts to brown too quickly (I had to cover mine after about 10 minutes of baking).

Tip: Mix some sugar and milk and lightly brush them on to the bread when it’s out of the oven to get a nice, sweet, shiny glaze, trying adding some nutmeg to the glaze for extra aroma!

It tastes awesome with peanut butter. For a healthier option try it with some mash banana.

Peanut butter sandwich with Mocha Bread..Watch out Nigella!!!

 

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Recipe tuning in progress..

I haven’t been posting any recipes lately not because I haven’t been cooking any new interesting food, its just that I think they need a bit more fine tuning before I can post them. So I’ll be doing just that this weekend. I’ve been working on a easy to Bake Mocha Bread recfipe. My first attempt was ok but I think the recipe still needs a bit more tweaking so that the bread is a little softer. So I’m just gonna post the photo and try to tweak the recipe over the weekend.
 
Next recipe I’ve been working on is gluten free one! Its a chilli corn bread adapted from BBC GoodFood. I’ve been using that recipe for a while but was wanting a corn bread which was a little less dry. So again been trying out different ingredients without making it too complicated. This one turned better than i expected, so just needs a tiny bit more tuning… So wait till the weekend is over and there will be more easy to make, cheap, tasty recipes coming here…….
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