Mmmmmmm that Lemon Drizzle cake looks fab !
Is it an ordinary lemon drizzle cake with lemon flavoured butter cream ?
It's a Victoria sponge recipe adapted to make the lemon sponges with lemon syrup poured over them when warm, then sandwiched together with lemon curd and mascarpone cheese with extra lemon curd running through it.
It's a Victoria sponge recipe adapted to make the lemon sponges with lemon syrup poured over them when warm, then sandwiched together with lemon curd and mascarpone cheese with extra lemon curd running through it.
560g Strong White Flour
10g Salt
10g Fresh Yeast
300ml Water
4 tspn of veg oil.
All I do is measure out the water, don't bother with luke warm, cold will do and add the yeast to the water. Stir around with a fork until the yeast is all broken down in the water, and add the oil to the water.
Weigh out the flour and salt together and add the wet ingredients to the dry.
You can mix by hand if you want, but I always mix and knead the dough in a machine.
Mix on slow speed to combine all the ingredients until a dough is formed.
Speed up the machine a bit (not to fast) and knead for about 10 mins, or until the dough is nicely elasticated (so it's very stretchy without breaking)
With experience you can just tell from looking at the dough that it's ready to use.
I then pop the bowl into the airing cupboard covered with clingfilm to prove for about an hour.
With my lump of dough I generally always make rolls. I roll it out into a long sausage shape and divide mine into 8 equal size pieces of dough. Roll into a ball shape on a work surface and pat down into a flat round shape, place evenly on a tray and score with a sharp knife. Spray with water and place back in the airing cupboard to prove (uncovered) for approx 1 hour or until they're nicely risen.
Before baking I brush with milk to give them a nice golden colour, and bake at 225c for 15mins.
et voila you get the rolls as in my pictures:D
Loaves of bread I'm not so good with as these tend to not work so well for me as I try to replicate the large loaves you get from the bakers but my oven isn't very good at baking them as they don't dry out sufficiently:(
But rolls are perfect, every time:D
It's a Victoria sponge recipe adapted to make the lemon sponges with lemon syrup poured over them when warm, then sandwiched together with lemon curd and mascarpone cheese with extra lemon curd running through it.
Thanks for recipe C00kie, will be trying those out this weekend.
Daz's burrito = yumminess
Degs your pork looks right up my street.
Tonight I did harissa chicken with couscous, roasted tomatoes and olives. The sauce is just the juices from chicken and tomatoes with some lemon juice added.
Would you believe that when I lived in France I would put a bunch of artichokes in a vase. The small ones were sold in a bundle of 5 or 6 and dead cheap.
Epicurian, looks like your little one has definitley inherited your ability to cook delicious food! An eye for plating up too lol
Degs, I use a mixture of plain flour, yeast, olive oil, lukewarm water, little bit of sugar for the dough. I like my base quite thin, so roll it out to fit my big pizza tray. Once all the sauce and topping is on I pop it in the oven at 210c for about 15 minutes. How about yours? I notice you tend to like your thick crust pizza's, where as I never seem to be able to do these quite right lol
Comments
It's a Victoria sponge recipe adapted to make the lemon sponges with lemon syrup poured over them when warm, then sandwiched together with lemon curd and mascarpone cheese with extra lemon curd running through it.
My mouth is watering now !
560g Strong White Flour
10g Salt
10g Fresh Yeast
300ml Water
4 tspn of veg oil.
All I do is measure out the water, don't bother with luke warm, cold will do and add the yeast to the water. Stir around with a fork until the yeast is all broken down in the water, and add the oil to the water.
Weigh out the flour and salt together and add the wet ingredients to the dry.
You can mix by hand if you want, but I always mix and knead the dough in a machine.
Mix on slow speed to combine all the ingredients until a dough is formed.
Speed up the machine a bit (not to fast) and knead for about 10 mins, or until the dough is nicely elasticated (so it's very stretchy without breaking)
With experience you can just tell from looking at the dough that it's ready to use.
I then pop the bowl into the airing cupboard covered with clingfilm to prove for about an hour.
With my lump of dough I generally always make rolls. I roll it out into a long sausage shape and divide mine into 8 equal size pieces of dough. Roll into a ball shape on a work surface and pat down into a flat round shape, place evenly on a tray and score with a sharp knife. Spray with water and place back in the airing cupboard to prove (uncovered) for approx 1 hour or until they're nicely risen.
Before baking I brush with milk to give them a nice golden colour, and bake at 225c for 15mins.
et voila you get the rolls as in my pictures:D
Loaves of bread I'm not so good with as these tend to not work so well for me as I try to replicate the large loaves you get from the bakers but my oven isn't very good at baking them as they don't dry out sufficiently:(
But rolls are perfect, every time:D
Huge Spicy Pork Burrito and Egg Fried Rice
I can tell you they were huge...completely stuffed:p
https://picasaweb.google.com/lh/photo/JuWm6OWJlfIQ4qd05MdUjNMTjNZETYmyPJy0liipFm0?feat=directlink
https://picasaweb.google.com/lh/photo/NHv0Nj9iwnNq14oad1pyvdMTjNZETYmyPJy0liipFm0?feat=directlink
Mine too!
Wot no ketchup:eek: lol
Looks lush though, got any left?
delicious, could eat that right now:D
None!! Have to admit though I did eat 2!1 just thought a picture of 2 looked greedy
I'll find something to cook that includes ketchup just for you
Daz's burrito = yumminess
Degs your pork looks right up my street.
Tonight I did harissa chicken with couscous, roasted tomatoes and olives. The sauce is just the juices from chicken and tomatoes with some lemon juice added.
[URL="[IMG]http://i478.photobucket.com/albums/rr142/hazza_the_grazza/20120327_200534.jpg[/IMG]"]
Harrisa chicken looks very yummy, Hazza.
Made a giant pizza tonight. Bacon, mushroom, red onion. I spread pesto as well as tomato sauce over the base and topped with cheddar and mozzarella.
[URL="[IMG]http://i478.photobucket.com/albums/rr142/hazza_the_grazza/20120328_193925.jpg[/IMG]"]
[URL="[IMG]http://i478.photobucket.com/albums/rr142/hazza_the_grazza/20120328_194452.jpg[/IMG]"]
Looks gorgeous Hazza, just out of interest the pizza dough was it made with my dough recipe?:)
Pizza is my favourite dinner and that looks amazing, well done. All is lacking is a garlic and herb dip for the crust. I wish I could cook like that.
I was thinking exactly the same thing about the crust and the dip while I was eating it haha
Would you believe that when I lived in France I would put a bunch of artichokes in a vase. The small ones were sold in a bundle of 5 or 6 and dead cheap.
Hazza has been cooking great food again.:D
Chatte on the second picture of that cake do you realise there is a fly?
It looked really yummy though but there is a fly.
A fly.
A FLY.
is it meant to be there or...........
I need to compare
That's the something extra. And don't be such a whimp.
But did you eat it
ew flies
Do you know that they have germs
and they are very yucky
and unhygenic
Oooooooh percy pig cup cakes
I think your three year old is going to be a chef
It's on the first picture of the cake.
@Applejuice, if you think that you never ate anything that had had a fly on it, then you are seriously deluded.
Degs, I use a mixture of plain flour, yeast, olive oil, lukewarm water, little bit of sugar for the dough. I like my base quite thin, so roll it out to fit my big pizza tray. Once all the sauce and topping is on I pop it in the oven at 210c for about 15 minutes. How about yours? I notice you tend to like your thick crust pizza's, where as I never seem to be able to do these quite right lol