Bread

Yesterday I made bread,
I am passionate about bread
flour, water, yeast, salt
and the variations are endless

I am a big fan of No Knead bread which I wrote about
HERE
This bread is delicious
crusty, a little bit sour, a grown up complex flavoured chewy bread
Great,
But sometimes you want something else from your bread
and I found traditional (kneaded yeast bread)
had never given me results I was particularly proud of
So, I set about experimenting with some different methods and advice
and yesterdays results are worth talking about
An incredibly light soft bread with a crisp but light crust

This is what I did
(you will need a cast iron lidded pot)

1lb of Bread Flour
1 packet dried yeast
2 teaspoons sea salt

add enough luke warm water to get a VERY sticky dough
This is the difference between a light or a heavy loaf (this and the kneading)
sprinkle a small amount of flour onto your board and turn out your wet dough

now you "knead"
as the dough is so sticky this is a messy job
but it is not diffcult
basically you want to stretch your dough
pull it toward you and slap it back on itself
repeat this motion for about 10 mins until your dough becomes
stretchy and smooth
every couple of minutes you can scrape the dough together using
a dough scraper
available here
when you have a stretchy smooth dough 
form it into a ball tucking it under itself
and turning over

place in an oiled bowl and leave covered to prove somewhere warm for 3 hours

return to your dough which should have doubled in size  and turn it on to a floured board
stretch the bottom of dough out and fold it back in to the centre
pushing it down hard with your fingers
stretch the top of the dough and fold over the seam again pressing
the dough into itself with your fingers

turn your dough 90 degrees clockwise and repeat
now leave to rise again for up to 2 hours
The longer you leave it the more complex the flavour

20 mins before you want to bake it
heat your oven to 250c  with your cast iron pot inside
When you are ready to bake
remove crock pot .....carefully it will be HOT
lift your dough in with the seam on the bottom
slash the top of your dough
place lid on
bake for 30 mins
remove bread from pot and bake a further 10 mins
(times will vary depending on your oven out this is a rough guide)

leave to cool .......
 EAT

If you are a fan of bread I highly recommend the
Tartine Bread Book
Chad the owner of Tartine is truly obsessed with bread
he uses a starter in his bread making
I have dabbled in starters but never truly been bitten by that bug
......... I think it may be time to investigate further

If you have never seen it
this Tartine video is excellent
and in it you can see the dough is wet light and sticky
which is exactly what you are looking for 

TARTINE VIDEO

UPDATE: just found out Chad of Tartine is coming to Ballymaloe in
August for a 1 day demonstration,
I have booked my place
have you?
click here to book

The garden

The weather is perfect for pruning

warm, dry (ish) 

I have spent most of the day and a good day last weekend back out in the garden

That first work day of the year is a momentous one for any gardener

As you see the first shoots peeking up 

the ground is warming

the garden is waking up and so to do my gardeners fingers

Have you been watching Monty Don's French gardens on BBC

Last night he was talking about secateurs and how they changed the way we garden

Invented in 1818 by a French Noble man called 

Marquis Betrand de Molleville

who fled to England during the French revolution

Secateurs gave gardeners a way to make a clean cut with less force and 

get into places that were previously unreachable

 They literally shaped they way people gardened 

and still do today 

 

While everything is looking a little bleak in the garden right now 

there is something so promising about those bright green spikes poking through the debris

and it reminds me of what I can look forward too

 foxgloves in the garden last summer

last June in the garden

Clematis  and honeysuckle

The resolve and promises that this year it will be different

I will weed once a week

I will remember to stagger my seed planting

I will clump plants together to create impact

I will clear another patch of border from the grass

I will finally get around to reclaiming the vegetable patch ...........

well, I may achieve one of these

but the great thing about gardens is 

whatever I do, whether I procrastinate or not the garden will do it's thing 

the plants are not waiting for me to make a decision 

they are getting on with the business of growing 

I look forward to june and july when I can sit and look again at a green patch bursting with life 

but for now I am content with the promise 

 

Keith McNally London Home

This Month's House and Garden is a cracker.

Is it me or is this publication getting better and better

I was both surprised and delighted to find amongst it's pages photograph's

of the Home of Keith McNally

I have never seen press on any of his homes before

If you don't know who Keith McNally is then you are certainly not a New Yorker 

and if you have ever visited NYC then you have certainly eaten in one of his Restaurants

Balthazar

Pastisse

Schiller's

The list is extensive 

(for a full list and an interesting article on Keith you can go HERE)

And now he has returned to his place of birth, London and opened up a London Balthazar

Keith just gets it right every time

One of things that is mentioned in the H&G article and that I have always felt 

"it is key to his restaurants that while they are stylish they are never elite"

I think Keith changed the way we eat, the way we socialise.

He levelled the playing field in a way 

His restaurants are not inaccessible 

Ok, they may be pricey for some pockets and we're not eating there every day 

but what I mean is 

Prior to the Reign of Keith 

hip restaurants were stiff, extortionately  expensive and elite 

His restaurants changed that

 and his house is just as stylish as you would expect 

all images are from the pages of House and Garden 
Photographer Simon Upton

Also IN H&G this month is a beautiful home in London belonging to the founder of

Made.com

and a beautiful award winning home belonging to Sebastien and Lucy Fenwick

I highly recommend you hit your news stands and purchase it

just in case you are wondering 

this is my opinion and NOT at all, in any way paid for or endorsed by anyone 

as is everything I post on my blog

Buttery shortbread

OK, so most people will be posting ways to help you cleanse or detox

But I say what better way to start the year than with the recipe for crumbliest butteriest shortbread

You can make this keep it chilled in your fridge and slice, cook serve mouth melting cookies with the click of a perfectly manicured finger

RECIPE

100g sugar

180g plain flour

120g corn flour (cornstarch)

200g soft butter*

METHOD

throw everything into your food processor and blitz until it starts to form a dough

alternatively

throw everything into a bowl and rub with your fingers until it starts to come together

You do not want to overwork this dough

a light hand equals a crumbly cookie

tip mixture which may be breadcrumby and not quite like a dough into 2 freezer bags 

I use a 1kg bag that measures 25cm across the bottom

You can use clingfilm but I like the freezer bags as everything is contained and you can squish the dough together without fear of crumbs escaping

now squish the dough down and form into a cylinder 

now chill for at least 20 mins but up to a week (probably last longer than that really)

when you are ready to eat your cookies

preheat oven to 160c

cut cylinder into 1cm discs and lay on an ungreased cookie sheet

bake in the oven for 20 mins or until just turning golden at the edges

turn oven off, leave door ajar and leave the cookies to cool in the oven 

this will make them really dry and crumbly

you can dust with icing sugar

a few of these plonked in a Kilner jar 

make a wonderful hostess gift 

let me know if you make these 

and how you get on

HAPPY NEW YEAR

WISHING THAT ALL YOUR DREAMS COME TRUE IN 2013

PHOTO FROM PINTEREST SOURCE UNKNOWN

Christmas Cake

 Made Christmas cake today
This is not your traditional black dry tasteless cake
but a warm caramelly fruit filled delight with the warmth of ginger singing in its flesh
(ok maybe I am getting a little carried away)
But seriously this is a really delicious fruit cake
I sometimes bake it in 2 loaf tins during the year as a rich fruit loaf perfect for an afternoon snack or to pop in a lunchbox

I chose to decorate with a layer of marzipan
dusting of icing sugar and blanched almonds nestled into the top
but if you like you can of course decorate with the usual frosting also

I also put a layer of marzipan in the middle
just because I am a big fan of marzipan

RECIPE 

225g sultanas

225g raisins

110g candied peel

100g stoned dates

75g chopped dried apricots

50g crystallised ginger chopped very fine

125 ml hot strong tea

2 tspns vanilla essence

juice of half an orange or a whole clementine

275g softened butter

200g soft light brown sugar

75g dark brown muscovado sugar

5 free range eggs

1 tsp orange or clementine zest 

50g ground almonds

275g plain flour

1tsp mixed spice

1tsp ground ginger

1/2 tsp ground cinnamon

50g flaked or nibbed almonds

METHOD

Pre heat oven to 150c

line a 20 - 23cm cake tin with parchment including a high collar around the sides

(that is a lining that stands proud of the tin)

to protect the cake during the long baking time

place dried fruit in a bowl and cover with hot tea, van essence and juice

leave to steep

Cream the butter and sugars until light and fluffy 

add eggs, 1 at a time incorporating each completely before adding the next 

stir in ground almonds and zest, 

sift in flour and spices

stir to combine

add steeping fruit with liquid and the flaked or nibbed almonds 

Transfer mixture to prepared cake tin

Your cake will not rise a lot as their is no raising agents in this cake but the eggs will make it rise a little 

place in the oven for 2 1/2 to 3 hours 

or until a skewer comes out clean

leave to cool completely in tin

when the cake is completely cool tip out of tin and carefully peel away parchment paper.

brush cake with warmed apricot jam 

roll out your marzipan to fit over the cake 

carefully place marzipan over cake and smooth

add blanched almonds around the edge pushing them into the marzipan to secure

This cake will keep for up to 3 weeks in an airtight container

Passing

 My Father and I

The Alhambra, 

Granada,

Spain

1997

This is a difficult post to write

I honestly don't feel like posting

but I think I must write something to break the spell

2 weeks ago my Father passed away

I had the privilege of being by his side for his final moments

He was an amazing man 

I may tell you about him someday 

but for now I just wanted to explain my absence

x x