The Bee Hive

bad cooking day

Both girls are asleep. Bliss. There is no Cbleedin-beebies on the TV only I have just realised I have been happily singing a long to the irritating Cbeebies programmes on Radio 7. Arhhhh. It worries me that when I turn on the TV, the channel I instantly punch into the hand controls is 617 (yes, you've guessed it, CBeebies). And now here I am indulging in some guilt free Internet activity whilst singing along Balamory. Time for some music...

I'm having a bad cooking day today. The chocolate crispies I made with Evie earlier went all grainy and I've just melted 200g of quality chocolate, heated a good glug of double cream with cardamom and orange peel to infuse, with the intention of making truffles for Easter gifts. Only the bloody stuff has 'seized' (also gone grainy) and there is no way of recovering it. I'm always so careful never to get any moisture in chocolate but I guess that is what has happened. Damn and blast it.

So not to waste my thick and disastrous truffle mix, I thought I'd try and fudge it into some kind of brownie concoction. I added eggs, caster sugar and ground almonds and some more melted butter and poured it into a shallow cake tin. It's now baked and looks alright, if a little oily (I don't think I combined the mixture very well, my enthusiasm for the chocolate gloop was fading fast).

Taste verdict - Matilda has scoffed a huge piece and is now bouncing of the walls and Stu likes the cardamom. All has not been wasted.

sourdough

Two weeks ago, I came home from work to find the oven that we bought over a year ago no longer in our bedroom but finally in it's place in the kitchen. I have a 70cm wide oven and a ceramic hob with touch sensitive controls. I love it and the difference the oven has made to my bread is quite excellent.  It rises so much more and cooks without it colouring unevenly. I can also watch it bake through the clean glass window instead of using my nose to guess when things are ready. I also love the fact the thermostat doesn't lie - which is quite odd and I can open the door with a handle instead of my fingers wedged in between the door and the oven. Basically I love it. The first thing I baked was a sourdough loaf....

It's amazing what you can achieve from fermenting potatoes, water and flour, time and patience. As I have mentioned  previously, I'm quite into making sourdough and am loving it and am ever so slightly obsessed with making it. Not one sourdough loaf seems to be the same, yet each loaf seems to taste pretty good. The flavour and texture I'm achieving is great but I can't get that proper looking loaf, you know the loaf that sits in deli windows, covered in flour with artful slashes across the top? But I will keep trying until I do.

I think to achieve that rustic look, you may need proper 'Bakers' equipment which I'm not using. Bakers use proving baskets, floured linen, bakers peel, baking stone and a spray bottle with water to get some humidity in to the oven. Stretching the skin/membrane of the dough as you shape it is also very important to achieve that rustic look. I often manage to tear the bubbly delicate skin as I’m forming the shape of the loaf, which then reveals the layers and structure of the dough underneath. I quite like this look once baked, I think it adds to its charm.

This recipe is for Angie. Good luck and get obsessed!

Feeding the starter prior to using it:

If you have 200g starter – and if it’s from me, it’s the’ mother starter’, it is more liquid than
a starter taken from a pre-salted kneaded batch.

Keep starter in a large glass jar, Kilner jars are ideal.
Take starter out of fridge and bring to room temperature. I usually give it 4-6 hours but it depends on your room temperature.

Add:
100g organic strong white flour  (sometimes I add 50g rye/50g white)
100g lukewarm filtered or bottled water. Use hot water from boiled kettle.
Mix with a wooden spoon.

Leave for another 6 hours.

Repeat above feed. Leave for another 6 hours.

Example Times:

Remove from fridge midday
First feed 4pm
Second feed 10pm.

• Start mixing the dough in the morning.
• The starter should be bubbly, thick and smell yeasty, fresh and slightly of apples.
• Take 250g starter and mix with 750g organic strong white flour. And 450 – 500ml of lukewarm water. The amount of liquid will depend on the flour using and also the consistency of the starter.
• Knead until you have combined flour and dough, it should take no more than 5 minutes. I use the bread machine on the dough setting and stop it once it has all combined and has a rough surface. Push your finger into the dough, it should be soft and springy and a little sticky.

• 

  Rest for 20 minutes for the gluten to develop.
• Meanwhile, warm a large bowl in the oven on a very low temperature.
• After the rest, the dough will have developed a stringing elasticity.



• Turn on bread machine if using, and use the dough setting and add:

1tbsp olive oil
15g Maldon sea salt.

• Knead for 15 minutes.
• Tip dough into warmed oiled bowl. Cover with oiled cling-film and leave to prove for 3 hours in a warm, draft free place.
• Once the dough has risen, very gently knock back the dough as you tip into on to a floured work surface.
• Without kneading, divide the dough into 2 or 3 pieces. It will be soft, warm, pliable dough and a little sticky.
• Then gently tuck the dough under, to form a round shape.
• Repeat this process for each piece of dough then sprinkle the dough with flour and smooth over.
• Make sure you leave space between each piece.
• Cover with a floured cloth and leave on the surface to rest for 20 minutes.



• Taking each piece of dough, again gently form a ball shape by tucking the skin under the loaf, this is the point when it often tears.
• Sprinkle again with flour.
• Place ball on to silicone matt or baking parchment and cover with plastic to stop a skin forming.
• Leave for final proofing for about 2-3 hours. Use indentation test*** to check if it's ready for baking (see below)
• At some point towards the end of the proving time, preheat oven to 220 ºc placing the baking stone and tray in the oven too
• Spray oven with water and very gently place bread in hot tray. Bake for 25-30 mins. You may need to turn it. To achieve a dry crust, keep the oven door open for last five minutes. It's cook when the bottom of the loaf sounds hallow when tapped.
  

***Indentation Test
To check the dough has proved enough, gently press your finger into the dough. If the dough springs back leaving no indentation, then it needs to be left to prove for longer.
If the dough springs back and leaves a slight indentation in the loaf, then it’s ready.
If the dough doesn’t spring back, quickly get it in the oven with knocking it, as this will disturb the gases that make it rise.

ciabatta

I'm really in to baking bread at the moment. Ciabatta and sourdough are my latest floury forays, as well as the standard, thrice weekly batches of wholemeal loaves.

The process of making ciabatta is quite lengthy and I have had a few bad attempts now, but that means I am begining to start to understand bread making and recognise when textures are right and wrong (or so I think).

A few weeks back, I made my best batch of ciabatta to date. Making it is such a great process, quite different to other breads because of the different stages you have get the dough, to achieve the typical airy, holey texture of a ciabatta. The dough feels very tactile and alive, gently pressing the dough to expel the gases feels wonderful beneath floury finger tips.

To make my bread, I use a bread machine to do the kneading. I have never baked a loaf in the machine, the idea of a odd shaped loaf with a hole in the bottom doesn't appeal. I always use the 45 minute pizza dough setting to get the dough ready for the proving stage in a suitable tin or tray. It saves time and is far less messy than if I was kneading on our narrow work surface, plus it avoids the temptation of four small helpful hands throwing flour about.

The results from the bread machine are great, especially when making a 'wet dough' bread like ciabatta.  The recipe I have used is from the excellent book, Baker by Dean Brettschneider, a  collection of recipes from Australian and Zealand professionals.

 

pistachio, date and chocolate muffins

Yesterday became Evie and Matilda's first mud pie making day of the year. They they were digging up my allium bulbs, flinging soil about and mixing inaccurate quantities of soil with coarse sand to a sort of 1:3 mix - perfect for pies. While they were playing Delia vs Nigella, I was trying to perfect the perfect muffin recipe - again.

I came across a Peter Gordon recipe for brunch muffins in last months Food Illustrated magazine - it had orange, banana, ginger, chocolate and those annoying poppy seeds which make you teeth look like a lardy bird feeder. I had a go making something similar to the just mention combination on Monday, but without the ginger and using milk instead of yogurt. The results were more like a bought muffin than homemade. The cake texture was fine and light (think Starbucks), not dense but light, like these tasty buns turned out.  I'm guessing the change in texture was due to the fact I used milk, rather than yogurt or buttermilk as suggested.

Pistachio, Date and Chocolate Muffin

This mix makes 12 muffins

• 150g wholemeal plain flour
• 100g plain flour
• 120g caster sugar
• 1 large egg
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 300g natural low fat yogurt
• 3 tbsp rapeseed or groundnut oil
• 75g milk or plain Chocolate, chopped
• 75g pitted dates, chopped
• 100g raw pistachios, chopped - 75g for the cake mix, 25g for sprinkling on top

My oven thermostat is odd so I don't bake any cake or biscuits above 150ºc, but I think the recipe suggested baking them for 20-30 mins at 190ºc but that would blast them to a fine tinder in my irratic old cooker.

1. Mix all dry ingredients in one bowl
2. Add chopped fruit, nuts and chocolate and mix well
3. In another bowl, mix oil, yogurt and egg
4. Add liquid mix to dry mix and stir until just combined
5. Dollop spoonfuls into bun cases or silicone paper squares and top with remaining pistachios
6. Bake on middle shelf  for approx 25 mins, 150º (see comment above in orange)

hola sevilles

Yeah, they have arrived just as we are scrapping the last of the orange jelly from 2007's batch. It's a surprise we still have a jar, I guess I made a lot.

I think one of my first blog posts was about marmalade, which means I have been blogging for roughly a year. I am pleased I posted the recipe, as I now have it at my fingertips. 

I made two batches last year, from different recipes and methods, but it was Sybil Kapoor's recipe which we favoured, mainly because the recipe from Food Beam developed a mouldy top after a month or so in storage. I have recently seen another recipe which I wanted to try, but I can't for the life of me remember where it was I saw it.

So today, I stocked up on 4 kilo's of Seville oranges (that's a lot isn't it?) from Anna's Farm Store, (a fantastic local, store selling whole-foods and organic as well as locally sourced fruit and veg). I am now ready to start the worth while and enjoyable task of making the marmalade. The weather is suppose to be awful again tomorrow, I hope it is.

 

eating Orange & Almond cake

....So I haven't exactly with-drawn myself from the kitchen, as I first thought I might. Stopping me is my new taste obsession - anything with huge amounts of almonds and or, coconuts in.

Last week, I had my second attempt at an orange and almond cake. I think it was much tastier than my first attempt when I used the Clementine Cake recipe from Nigella's book 'How To Eat'.  I will add that I don't think it was Nigella's recipe didn't work, it did, but I thought I may like it more if it was less eggy and a little denser.

I have also just discovered that my  digital weighting scales gains grams in mere anticipation of a weight soon to be placed on it. Perhaps the reason for my lack lustre Victoria Sponge a week back (I like to think so). It's very odd and annoying, seeing as the scales are fairly new, but perhaps a good reason to buy another set. This mechanical set appeals, only I can hear Stu's sensible voice saying but where would they go'. He's right of course.

Anyway, moving on from my kitchen wish-list (it's huge), here is my recipe for a denser but still as moist, dairy and wheat free cake, suitable for both with coffee or for a pud. It's very simple, but please note that you can't make it last-minute as the oranges need to be boiled for nearly 2 hours and then cooled before making the mixture.

Orange & Almond Cake

• 2 large organic or unwaxed oranges
• 300g ground almonds
• 250g sugar (caster or granulated)
• 6 eggs
• 1 heaped teaspoon baking powder

Preheat the oven to 150ºc and line a 21cm spring form cake tin lined with silicone paper. If you put 2 or 3 sheets on the base it will reduce the browning of the cake, although this isn't necessary as the browning has no burnt flavour. I also left the paper at the sides of the tin, quite high to also reduce browning but placing a sheet on top of the cake half way through cooking will also work.

1. Start by placing the oranges in a saucepan and cover with water. Boil for 1-2 hours or until they feel like better when a knife is pierced into them. Cut in half and leave to cool.
2. Remove any pips from the oranges then place in a food processor. Whizz the oranges until they are a pureed, but not too pureed.
3. Beat the eggs and sugar in a large bowl with a balloon whisk.
4. Pour the orange puree into the egg and sugar mixture and mix gently.
5. Fold in the ground almonds and baking powder and pour into a the cake tin.
6. Bake for 1 hour.
7. Leave to cool in tin before cutting.
8. Delicious served with creme fraiche and even more delicious if the cake is chilled.

Coconut macaroon recipe to follow....

dense chocolate brownies

Some months back I stumbled across the blog Coco & Me,  at the time I was searching for a recipe for those perfect pastel macaroons when I clicked on a link to Coco & Me's step-by-step guide. Tamami's food instantly grabbed my attention and I often look at her blog, she is achieving something I have always thought about doing myself.

Tamami runs a chocolate and cake stall at Hackneys Broadway Market and her food looks amazing. She manages to bake from home for the stall on the days leading up to Saturday's market. She also has a toddler and is expecting another. I'm impressed. 

This week I was asked to provide food for a 'work' lunch for a good friends business meeting. She enjoys my food and I thought it would be a fun if a little hectic thing to do. So with the help of my wonderful parents in the house distracting the girls from 'helping', I did manage to provide what I had hoped would be a pleasing lunch for all.

I decided not to make sandwiches, (although it would have been easier) but instead I made a sweet potato, feta, onion and cumin tart;  lamb kofta's, pita, tzatiki, houmous. Slices of fresh melon and pineapple and grapes, home-made cookies and chocolate brownies for a price of £10 a head. I know I would have been happy to eat it and I believe everyone was, except the boss who wouldn't even try anything and instead, sent his secretary out for a white bap. I know he was peeved at the cost, he could have "bought in lunch for much less", but I couldn't help but feel deflated, annoyed that the boss didn't try my food and also slightly embarrassed that I had prepared something a little different and possibly charged too much. Yet I know the time and effort I took deciding, cooking, shopping and delivering not to mention the quality of ingredients that went into the lunch.

But it was a good learning curve. It reminded me of a post a few months back on Coco & Me where at Broadway Market, someone had challenged Tamami about the cost of her tarte tatin (but still bought it) and left saying “I should remember never to buy cakes from you.” 

On a brighter note, I think the  chocolate brownies I made were pretty delicious. They are wheat-free but certainly not fat-free. Moist and dense and they would last for days and days in the fridge if they weren't so damn tasty. I think I always under-cook my brownies, I  prefer them fudgy to cakey but I realise fudge isn't everyone's cuppa tea. If you prefer them cakey, just cook them for longer.

With this batch, I forgot to add the toasted hazelnuts until the mixture had been in the oven for a few minutes. Rather than omitting them completely, I threw them on the top of the slightly baked mixture and then put the tin back in the oven. I now actually think I prefer this look than them being concealed inside the dark cake.

Dense Chocolate Brownies

190g salted or unsalted butter (I like salted)

190g good quality (74%  cocoa solids) chocolate ( I swear Lidls is the best!)

3 large free range eggs

250g caster sugar

150g ground almonds

150g toasted hazelnuts or walnuts

17cm x 26cm tin lined with silicone parchment paper

Heat oven to 150ºc

1. In a heavy based pan, heat the butter and chocolate on a very low heat until melted.
2. In a large bowl, beat the eggs and sugar with a balloon whisk
3. Pour the slightly cooled chocolate mixture into the egg and sugar mix and beat until combined, thick and glossy.
4. Gently stir in the ground almonds and whole nuts (or leave nuts for throwing on top) and pour into lined tin.
5. Bake for 30 - 40 mins or until the top starts to puff up and crack.
6. Place the cake tin on a cooling rack and leave to cool completely until cutting. (Cutting the brownies with a wet, hot knife makes it look slightly neater).
7. Heat and eat with ice-cream or cut it into small pieces, and like me, eat it straight from the fridge when the girls aren't looking.

millionaires cupcakes

The other week, heavily pregnant Mia arrived with a bag of irresistible millionaire's shortbread. In the bag, were four individual chocolate topped shortbread in large muffin cases. I was inspired. What a great way of  serving the often messy to cut indulgence. Better still, she told me she just whizzed up a packet of shortbread fingers, added some melted butter and just pressed them into the white paper cases. So, last week I gave it a go. I think my shortbread base was too thick but Stu, being slightly Scottish loved it. With the caramel, I couldn't decide whether to boil the condensed milk in the tin, in a vat of water for several hours and risk it exploding, or, to use the other and quicker method - heating it in a pan with butter and sugar. I went for the later, I wanted full fat, billionaires shortbread.

And congratulations Mia and Sam, who have since given birth to a little girl called Mali -  very perfect and very beautiful.

Mia's Millionaires Cupcakes

1 packet 'all butter' shortbread fingers
50g melted butter

...for the caramel
120g butter
120g soft brown sugar
397g tin of condensed milk
large pinch of sea salt flakes

200g  chocolate (70% cocoa)
1 tsp sunflower oil

1. Empty biscuits in food processor and whizz.
2. Melt butter and pour in to whizzing crumbs.
3. Press the biscuit mixture evenly into the 12 (or more) cup cake / muffin cases.
4. Empty all the caramel ingredients into a saucepan and heat gently, stirring constantly until starting to caramelise. You want it to be a toffee colour although that is not essential.
5. Place the muffin tray in the fridge.
6. Break chocolate pieces into a bowl and heat over a pan of hot water.
7. Once melted, add a teaspoon of sunflower oil. This is suppose to add a gloss to the chocolate like tempering but It didn't really work for me, but neither does tempering, but that's another story....

Last month I took delivery of roughly, 10 carrier bags full of quinces.  I have baked some, given away plenty and thrown a few due to mould, but last week, I finally managed to boiled, puree and reduced at least 4 bags of the beautiful fragrant fruit to a sticky paste to end up with a relatively small amount of Membrillo.  I don't know what I'm going to do with the remaining fruit? Perhaps quince-meat for next years mince pies or quince vodka for next months celebrations. I'm even considering another batch of Membrillo - it's a great excuse to stand still for 90 mins.

Membrillo - Spanish Quince Paste

(Taken from Jane Grigson's Fruit Book)

• I used about 2 kilo quinces, washed, de-fuzzed and roughly chopped
• granulated sugar
• small, shallow baking tin lined with silicone paper

1. Wash quinces and wipe off the grey fuzzy fluff  jackets they wear.
2. Roughly chop and put into large heavy based saucepan or preserving pan and cover with cold water.
3. Simmer until the fruit is tender.
4. Leave to cool, then drain the fruit from it's liquid and puree using a blender.
5. Weigh fruit puree and then match it's weight with granulated sugar.
6. Heat together, stirring constantly. I managed to listen to the Archers Omnibus and Desert Island Discs, that's at least 90 mins.
7. During this time the colour of the puree will darken to a deep amber. It is ready when the paste is so stiff, you can hardly stir it, but don't let it start caramelising or catching the bottom of the pan.
8. Pour into a 2" deep small baking tin, lined with silicone paper.
9. Leave to dry in airing cupboard or low oven until you can cut it with a hot knife.
10. Cut into smaller squares and wrap in more silicone paper (not foil as it could tear when removing later). Store in cool dry place or in a box of granulated sugar.
11. Eat with Spanish Manchego cheese, add small amounts to fruit crumbles and pies, gravy's and sauces, tagines and curries.

Tamsin, I found a picture of a Crown Prince squash I took a few weeks back. If you ever see any at the side of the road or in farm shops, buy them all! You can get at least a weeks worth of meals out of one (well, almost) and they store in a cool place for months. In fact I think I had a couple in store until Spring last year which I bought from a side of the road Halloween Pumpkin stall near Potter Heigham almost a year ago today. I decided to go again today to stock up on them, only I couldn't for the life of me find the farm stall from last year. I did, however manage to get three beauties from the excellent HFG farm shop in Blofield Norwich so at least my family now know what they will be eating for the winter months ahead - again!

Quinces

Last month I took delivery of roughly, 10 carrier bags full of quinces.  I have baked some, given away plenty and thrown a few due to mould, but last week, I finally managed to boiled, puree and reduced at least 4 bags of the beautiful fragrant fruit to a sticky paste to end up with a relatively small amount of Membrillo.  I don't know what I'm going to do with the remaining fruit? Perhaps quince-meat for next years mince pies or quince vodka for next months celebrations. I'm even considering another batch of Membrillo - it's a great excuse to stand still for 90 mins.

Membrillo - Spanish Quince Paste

(Taken from Jane Grigson's Fruit Book)

• I used about 2 kilo quinces, washed, de-fuzzed and roughly chopped
• granulated sugar
• small, shallow baking tin lined with silicone paper

1. Wash quinces and wipe off the grey fuzzy fluff  jackets they wear.
2. Roughly chop and put into large heavy based saucepan or preserving pan and cover with cold water.
3. Simmer until the fruit is tender.
4. Leave to cool, then drain the fruit from it's liquid and puree using a blender.
5. Weigh fruit puree and then match it's weight with granulated sugar.
6. Heat together, stirring constantly. I managed to listen to the Archers Omnibus and Desert Island Discs, that's at least 90 mins.
7. During this time the colour of the puree will darken to a deep amber. It is ready when the paste is so stiff, you can hardly stir it, but don't let it start caramelising or catching the bottom of the pan.
8. Pour into a 2" deep small baking tin, lined with silicone paper.
9. Leave to dry in airing cupboard or low oven until you can cut it with a hot knife.
10. Cut into smaller squares and wrap in more silicone paper (not foil as it could tear when removing later). Store in cool dry place or in a box of granulated sugar.
11. Eat with Spanish Manchego cheese, add small amounts to fruit crumbles and pies, gravy's and sauces, tagines and curries.

Crown Prince

Tamsin, I found a picture of a Crown Prince squash I took a few weeks back. If you ever see any at the side of the road or in farm shops, buy them all! You can get at least a weeks worth of meals out of one (well, almost) and they store in a cool place for months. In fact I think I had a couple in store until Spring last year which I bought from a side of the road Halloween Pumpkin stall near Potter Heigham almost a year ago today. I decided to go again today to stock up on them, only I couldn't for the life of me find the farm stall from last year. I did, however manage to get three beauties from the excellent HFG farm shop in Blofield Norwich so at least my family now know what they will be eating for the winter months ahead - again!