Sausage rolls p.292/293

The book fell open on page 262/3 - sausage rolls.
I have not made sausage rolls for so long - not since  .... here's an age related qualification - or not in my case - 'O' Level Cookery aka Domestic Science  ... and yes there is a lot of science in baking.

So later this week ... yummy ... looking forward to some lip smacking baking :)

Friday morning first thing ... baker's paradise .... can smell them baking already ....deeelliiciiooussss

Following Paul's method ... no shortcuts allowed ...

Mix the flour, salt, chopped chilled butter togther then having mixed lemon juice into the water mix about a third of the water in with the dry ingredients to form a nobbly dough.  The dough is beautifully impregnated with mounds of butter .... not rubbed in of course - simply mixed in :

 Pile the dough onto a lightly floured work surface and form a roughly rectangular pile - roll out to a rectanglre approx. 15 cms X 20cms - fold as you would a business letter - bottom third up then top third down and then wrap in cling film and place in fridge to rest for 20 mins. :

That it referred to as one turn.

After resting it for 20 minutes roll it out again at 90 drgrees to previous fold to approx 20 cms X 60 cms.  Business letter fold it again and wrap once more in cling film and rest it in the fridge for 20 minutes :

Repeat that twice more.

Pre-hear your oven to 200 degrees / gas mark 6.

Roll out finally to approx. 20 X 60 cms.
Trim and then cut out six even rectangles :

Mix the sausage meat with finelt chopped thyme, pepper and salt - I used 90% pork sausage meat :

 Place about a spoonful of caremalise ontipon chutney on each rectangle but leaving the edghes free :

 

 Divide up the sausage meat into six even amounts and using floured hands, roll into six sausage shapes :

Place onto each rectangle - brush beaten egg onto the edges:

 

 Then roll up into a sausage roll shape :

 

Place onto two baking trays which have been lined with baking parchment.
Egg wash the pastry and using a sharp knife carefully scorte the pastry diagonally.

 Bake for 30 minutes until golden brown and the sausage meat thoroughly cooked through.

 

The butter in the pastry melts and oozes out of the cooking pastry - reduced fat pastry !
The aroma of the thyme permeates the air - so appetising ...

 They are generously filled and deliciously portioned :

 

 

 

These are so delicious - a scrummy lunch ...  would enhance a delightful picnic .. and would be most welcome at an international match !

 

 

You could substitute the pork sausage meat with minced chicken / lamb - you could even created a vegetarian option but I'm sticking with sausage meat - you have to make these - buy the book and wallow in Paul Hollywood's delights and follow ...even bake and join on my culinary adventure x

Baklava p.212/213

Friday 25th January 2012

Hmmmmmm .... can't find ready made filo anywhere ... all sold out :(

Sooooo ... looking up recipes so I can venture forth and make my own - so here goes ...I will return and let you know here it goes - photos too !

Wish me luck.

Hooray ....I found some in Sainsburys!

But will try to make my own too.

So following the recipe method ....

Pistachios

I started to chop by hand but then decided to use my liquidiser.
I melted 150gms of unsalted butter - and lightly buttered the base of a  20cm x 20cm (8" x 8") tin and then started to layer half the filo sheets, layer by layer - folding in any edges ... each layer generously buttered.   I followed the recipe and used 250 g of filo pastry sheets.

Halfway through or so I thought added a layer of all the ground down pistachios (200g) - maybe over grinding them a little - and the then using sdame technique layered the rest iof the filo.
However ....counted the sheets of filo incorrectly and ended up having  more layers on top than below the layer of pistachio.

Placed in pre-heated oven at 180 / gas mark 4 for 25-30 minutes - I ended up cooking for nearly 35 minutes.

Still waiting for the baklava to cool, I made the syrup - equal parts water to caster suger and juicesof half a lemon.  Make sure sugar dissolves by stiring  then bring to a simmer and simmer for 15 minutes.

When baklava has cooled and pour over the syrup.

MMMMM done ... now to upload photos which might take somewhat longer ...

Finally made as you can see Saturday night  11.30 pm ish ... so it's now Sunday morning and just QC'd ( Quality Contolled) them.  Hmmm adjectives .... moist... crisp pastry .... sweet..... succulent.....
and moreish.

I had, in my tiredness miscounted thre layering of sheets and unlike me - less below but more on top - but as I said so moreishly delicious has to made again.

Lovely to give as a gift ....

 

 Happy baking ... but today is the filo mission.

Mmmmm- it's Monday and have been baking all day for others ... so filo is currently on hold but should have time Tuesday afternoon .....

Shortbread p.196/7

Buttery, crumbly ....
What a surprise - they turned out just right ... according to my honest tasting panel ...

What can I say - don't take any shortcuts - follow the recipe and method.

Remember overworking the dough with your hands will cause the butter to start melting making the it very sticky/tacky and difficult to manage so be careful.

I placed plastic rods either side so that the dough would roll out evenly to 1cm thickness ... and as recommended placed the dough between two sheets of baking parchment for rolling out.

I guess you can create any shape using a knife or indeed cookie cutters - as I did today when making some more.

Refridgerate them for 30 mions before placing them in the pre-heated oven to cook for 20 minutes.

They are delicious and very fragile - next timeI shall add ... maybe nuts or edible lavender, lemon zest .... the list is endless.   I know ginger - I absolutely love ginger.

Go on ... try some ... you know you want to ... lip licking good :)

They would make a delightful gift - as is anything home baked - made with love of course x

 

Bacon and cheddar loaves p.104

Thursday 17th January 2013.

Challenge no.1

Follow Paul's method ... using your hand as the mixer is well worth doing because you can feel the consistency - and I find it such an almost sensual, earthy experience ... go on - try it.

The first phase of dough about to be placed in slightly oiled bowl for proving :

Loaves are currently proving, and awaiting to be baked.


Following the recipe and method precisely, the loaves have been easy to prepare and the tasting panel have been alerted.
Only three takers today .

After 3 hours (more because I was preparing a buffet than it had to be left that long - but it won't harm the dough .... indeed it was was four times its original size) added the grated cheese and chopped bacon - fully incorporating them into the willing, smooth and soft dough.   I then divided it into four  :

I then shaped into small oval loaves, placed onto baking trays and covered with clean plastic bag (they cost 5p in Wales - I suggested you get a lots for bread making if your are outside Wales - they'll be your baking bags ! :

An hour to rise and into the oven - they're off !

Mmmmmmm - smell that ....the room filling with baking bread with grated cheddar and chopped pieces of smoked bacon mixed in - can't wait.

OMG ... not as mini oval loaf shaped but soooo deliciously good.  You've got to try these on their own, with chilli (instead of fork and spoon), with more cheese, maybe  made as small burger buns ..... the ideas are seemingly endless.

I do need to address their shape :

More tear & share than oval as in Paul's book ... to be worked on ... and I guess eaten along the way ... the sacrifices I have to make :) ... and of course my trusty taster panel.

Introduction

Hi Fellow Bloggers..

I'm Susie.
Having been inspired by the 'Great British Bake Off', my goal is to cook my way through Paul Hollywood's 'How To Bake' cookbook. I have decided, unlike the film 'Julie and Julia' to work my way through the book in a random order.

As part of this personal challenge, I have enlisted a tasting panel. This includes family, neighbours and good friends.

I am going to start with bacon and cheddar loaves page 104. I hope that you enjoy following my culinary adventure - it might just inspire you to bake too!

Let me know how your baking goes too 😀

Photo to follow ...