Peppa Pig party games

If you’ve been following my Peppa Pig Party theme, you’ve probably wondered about the games: Playing musical muddy puddles, Passing Mr. ‘Dine-saw’, Sleeping Piggies

Armed with ideas from Pinterest and some of our imagination, this is what we came up with. They are simpler than you think.

Musical muddy puddles

Musical muddy puddles

1. Musical Muddy Puddles

As you’ve probably guessed, this is a variation of musical chairs. Each child was given a paper ‘muddy puddle’. While they ran around as the music played, I sneaked away one of the ‘puddles’. When the music stopped, each child had to bag a puddle. The one left without a puddle was ‘out’ (and became my assistant to sneak away the next puddle). So it went on until we had a winner.

2. Passing Mr. Dine-saw

Again, a variation of the classic ‘passing the parcel’. The kids passed a green dinosaur around as the music played. When the music stopped, the child holding the dinosaur chose a gift out of a bag and was ‘out’ of the game. (The gifts kept them busy as the game continued.)

3. Sleeping Piggies

A variation of Musical Statues, this one kept them busy while the food was being laid out. It also helped calm them down from the hectic activity so that they would be happy to sit down and enjoy the snacks.

Basically, the kids wiggle to the music and oink like Peppa Pig.  When the music stops, they all flop down and pretend to be ‘sleeping piggies’. The first one to move or open their eyes is out. (It’s easy to get a few them of out at a time, if you’re keen to move them on to the table.)

The ‘oinking’ went down quite well, I must say. We even had the parents joining in, under the guise of coaching their little ones. :)

We don’t need excuses to have fun, do we now?

Posted in Celebrations | Tagged , , , , | 1 Comment

Muddy Puddles Cake

A Peppa Pig themed party wouldn’t be complete without a Peppa cake, would it?

To me, muddy puddles cues decadent chocolate cake that you can sink your teeth into and go Aaah! Maybe it’s just me but I would eat chocolate cake for breakfast if I could and if it didn’t set an example to my ‘ever eager to copy everything that he shouldn’t’ 3 year old.

My go-to recipe for chocolate cake is the Hummingbird Bakery’s classic chocolate cupcake recipe. I topped it with fondant icing and a large chocolate puddle for Peppa and George to wallow in.

I don’t much care for cake decorating. As you can tell, this one won’t win competitions. But it’s a simple and homely cake that even a cake decorating novice like me can manage. Take a look below.

I did, however, have a very happy 3 year old. That’s prize enough for me.

 

Muddy Puddles cake with Peppa and George

Muddy Puddles cake with Peppa and George

 

Ingredients:

400 grams flour

80 grams dark cocoa powder

560 grams caster sugar

6 tsp baking powder

1/2 teaspoon salt

160 grams salted butter, softened

480 mls whole milk

4 medium eggs

1 teaspoon vanilla extract

 

Other bits and pieces:

500 grams shop bought white fondant icing

200 grams green fondant icing

1 box Willie’s Cacao Chef’s Drops

20″ cake tin, greased

 

Method:

1. Preheat the oven to gas 4 (180 C or 350 F).

2. Sieve the flour, cocoa and baking powder together so that it’s light and airy.

3. Beat the butter and sugar together until it’s creamy.

4. Whisk the eggs well, add in the milk and vanilla extract.

5. Add the milk and eggs mixture to the butter and sugar mixture until well incorporated. You could use a stand or handheld mixer on a low speed.

6. Add in the flour mix a little at a time, folding it in but not really beating it. Once it is smooth and free of lumps, pour it into the greased cake pan.

7. Bake for about 30-35 minutes. To test, insert a knife into the cake. If the knife comes out clean, your cake is done.

8. Let cool overnight and cover with fondant the next morning or after 3-4 hours.

9. For the muddy puddle, melt chocolate buttons and smooth the melted chocolate onto the fondant with the back of a spoon.

10. Place the Peppa and George figurines in the centre of the cake and Voila! There it is, your Muddy Puddles Cake. Happy toddler, guaranteed.

 

PS: I did sneak in a slice for breakfast the next day. Shhh, don’t tell!

 

Notes:

1. Baking time may vary depending on your oven. Best to follow your own baking times, check for browning and follow the knife test.

2. For the green ‘hedges’ border, I simply grated some green icing and arranged it around the cake.

3. For the chocolate puddle I used Willie’s Cacao Chef drops. My new favourite ingredient!

4. I’ve multiplied the original recipe by 4 and used salted butter.

Posted in Baking, Cakes | Tagged , , , , , , , | 1 Comment

Birthday celebrations with Peppa Pig

Peppa pig and her little brother, George, have taken over not just our living room but also our lives. Our 3 year old is obsessed with the TV series and don’t be too surprised if you find us mouthing dialogues and also ‘oinking’ in character.

What else could possibly do justice to a 3rd birthday celebration than a Peppa themed party? Armed with ideas from Pinterest and various other sites, it turned out to be quite an enjoyable afternoon – this included eating a Muddy Puddles cake, playing Passing Mr. Dine-saw, Sleeping Piggies and even jumping up and down in muddy puddles.

I must admit that I did go a bit mad with the theme. :)

1. Muddy Puddles Cake

Muddy Puddles cake with Peppa and George

Muddy Puddles cake with Peppa and George

2. Playing musical muddy puddles, Passing Mr. ‘Dine-saw’, Sleeping Piggies

Musical muddy puddles

Musical muddy puddles

 

On a different but related note, we kicked off the celebrations with a visit to Peppa Pig World the weekend before the party. If the link makes your fingers itch to book and visit, here are some words of caution. Weekdays are best if you don’t want to queue up for 30 minutes for a 3 minute ride. And do carry plenty of wet wipes for those sticky fingers. Of course, this is not rocket science for parents of toddlers but it’s good to bear in mind, if you’re the kind that can get carried away by the thought of theme parks.

Peppa Pig World

Peppa Pig World

If you haven’t yet discovered Peppa Pig  look no further than YouTube. Just don’t blame me when you get hooked on to it yourself. ;)

Posted in Baking, Cakes | Tagged , , , , , , , | 2 Comments

Apple butter

No, it’s not really butter. It’s a cross between compote and a jam.

It doesn’t really need a recipe and it takes about 5 minutes to throw together and another 10 minutes to cook. So if you like apples, there’s really no reason to shy away from it. The bonus for me is that the whole house smells like apple pie!!

Apple butter with a generous pinch of mixed spice

Apple butter with a generous pinch of mixed spice

Ingredients:

1 large cooking apple

2-3 sweet apples (medium sized ones)

1 heaped tablespoon caster sugar

2 tablespoons salted butter

1/2-3/4 teaspoon mixed spice

Method:

1. Core, peel and dice the apples. Retain some of the peels.

2. In a pan, melt the butter and add the sugar. Swirl it together. Then throw in the apple chunks along with 2-3 pieces of the peel.

3. Cover and cook till soft on medium heat. Add the mixed spice and stir well. When the apples are cooked, lower the heat and leave on the hob for about 2-3 minutes till the bottom is slightly caramelised.

4. Take off the heat and cool.

You can enjoy this in a number of ways – spread on a hot piece of toast or muffin, smother your pancakes with it, or top your morning bowl of oatmeal.

Millet porridge with Apple butter

Millet porridge with Apple butter

The best way, of course, is to enjoy it with a spoon, slowly, savouring every tiny bit of it.

 

Notes:

1. The apple peels add a bit of warm, autumnal colour to the apple butter. You could omit them if you want a lighter, golden apple butter.

2. I used a combination of cooking apples and eating apples to balance the tartness and to reduce the sugar I needed to use.

 

Posted in compotes and preseves | Tagged , , , , , , | 19 Comments

Minty apple lemonade

This is a twist on a classic and doesn’t really need a recipe. Minty apple lemonade is a perfect companion to a sunny and warm day. The mix of flavours also makes it a good pairing with a simple supper like this one.

If you have some apple juice sitting in the fridge, do give this a try. The lemon, mint and the sugar really jazz up plain old juice.

IMG_6540_2 IMG_6488

What you need:

300 mls unsweetened or fresh apple juice

1.5 tablespoons sugar

juice of 1 large lemon

10-12 mint leaves, roughly torn

Putting it together:

1. With a mortar and pestle, crush the mint leaves and sugar together.

2. Add this to the apple juice. Mix in the lemon juice.

3. Stir well. Pour into a large glass and add ice cubes (optional).

4. Sip slowly and watch the world go by.

 

Notes:

1. I used cloudy, unsweetened apple juice.

2. The sugar you need will vary depending on the apple juice you use. Start with less – you can always add more sugar.

Posted in Drinks | Tagged , , , , | 5 Comments

Courgette and red pepper bites

Cleaning out the fridge, last weekend, produced an odd assortment of veggies. There weren’t enough for one proper recipe but that got me thinking – what could I make if I threw them all in together.

Here’s what they turned into – mini courgette (aka zucchini) and red pepper bites.

Perfect for a lovely light dinner with a refreshing salad and a tall, cool glass of minty apple lemonade.

We’re celebrating the last of the summer evenings!

IMG_6510

Ingredients:

2-3 courgettes, grated

3-4 green onions, chopped fine

2 pods garlic, lightly crushed

1 tsp dill, roughly chopped

1 red pepper, diced and lightly roasted

1 potato, boiled and mashed

salt to taste

1/2 teaspoon pepper

1/4 cup cheese, parmesan

1/4 cup breadcrumbs

Equipment: 1 muffin tin, greased

Method:

1. Saute the garlic in hot oil. The add the chopped onions, red pepper and courgettes. Saute for about 5-10minutes till the pepper and onions are softened. Cool.

2. Mix the above veggies with the mashed potatoes. Add the dill, salt, pepper, cheese and breadcrumbs. Knead well and shape into patties.

3. Press the patties lightly in to the greased muffin tin. If you are using the cupcake cases, lightly grease them too.

4. Bake in a preheated oven at 180 C / 350 F / gas 4 for about 25 minutes rotating the trays around and across shelves to ensure even baking.

5. Serve hot with a relish or tomato ketchup and add a tall glass of lemonade to beat the heat.

IMG_6488

What exciting dinners do you have planned this week?

Notes: The cupcake cases are great for serving these as appetisers. Keeps the hands clean..ish.

Posted in Appetisers and Nibbles, Baking, Savoury | Tagged , , , , , , , , , , | 9 Comments

Sunshine time

I’ve been sent some sunshine by Shalini the blogger behind Tale of Two Tomatoes. (Thanks Shalini! And apologies too, this has been long overdue)

It’s a grey and wet day here today so thank you for the warmth that the Sunshine Award brings with it. :) I’m very touched.

If any of you are hankering after Iddiyappams or Kottayam fish curry or Pongal Payasam head over to Tale of Two Tomatoes and discover these and other gems from Shalini’s Keralite kitchen.

So what is this Sunshine Award? Here are the rules. All but the last are easy to follow.

sunshine-awardRules Of The Sunshine Award
• Display the award on your blog.
• Show your gratitude and link back to the person who nominates you with the award.
• Nominate up to 10 of your favourite deserving “bloggers who positively and creatively inspire others in the blogosphere”.
• Link the nominees in your post and let them know they have been awarded.
• Write 10 interesting things about yourself.

A few of my favourite bloggers are listed here. These are blogs that I keep going back to to discover interesting ideas or perspectives and I always come away with a big smile on my face. So in no particular order, here they are.

1. Shailaja V from Diary of a Doting Mom: Shailaja’s blog has become my go-to parenting site for her wisdom and for the fun ways in which she is bringing up little miss G.

2. Vidya Sury from vidyasury.com : I head to Vidya’s blog when I’m feeling a little low and need a pick me up. She has never failed me!

3. Cristina Trinidad from Filling my Prayer Closet : Cristina writes on religion, family ties and relationships, all peppered with some fabulously real pics. All I will say is that it makes for a pretty compelling read. Head over to find out for yourself.

4. Corinne Rodrigues from EverydayGyaan : Corinne, I think, is a mind reader. Motivation, inspiration and a reality check – I find all this and more at Corinne’s blog when I need it the most.

5. Sunila Vig’s posts on yoga, meditation and living a peaceful life really resonated with me during the A-Z Challenge. You can find her at Between you and me.

6. Tulika Singh from ObsessiveMom : Love reading? Would you like to know a little more about the men and women behind the literary works you love? Meet them on Tulika’s blog.

7. Kajal Kapur – For me, Kajal’s Movie Massala is my imdb and movie wiki rolled into one. Nuff said!

8. Eli E Zachariadis from Expatliv – armchair traveling with a special Mumbai bias, makes me love her blog even more.

 

And now, as per the rules, here are a few things you may not know about me.

1. I’ve done the world’s highest bungee jump.

2. I can’t ride a bicycle. (Yes, it’s true.)

3. I love dark chocolate.

4. Wine makes me sick. :(

5. I’d rather wash the floors and do the dishes than iron clothes or sew buttons.

6. My favourite way to relax is through yoga and of course, pottering around the kitchen.

7. I used to read 3-4 books a week until I became a mommy. Now I read 3-4 pages per day.

That’s quite enough about me. Go on and explore the wonderful blogs I’ve listed above. You can thank me later. :)

 

Posted in About the weekend Baker | Tagged , , | 16 Comments

Summer in a glass

Summer has been a mixture of sunshine and rain so far. I’ve had fruits ripen too quickly and needed to be used up before they went off. On one such scorching day, I had a melon and some strawberries that were begging to be finished.

Here’s the MelBerry Smoothie that they turned into.

It doesn’t need a recipe really. Throw in a combination of coolers like melons or cucumbers, flavour with berries or mangoes or any other fruits you like. And there you have it – summer in a glass.

Summer in a glass

Summer in a glass

Ingredients:

1.5 cups cantaloupe, cubed

about 1.5 – 2 cups of strawberries

Honey or sugar to taste (optional)

Ice cubes

Method:

1. Whizz all the fruits in a blender.

2. Add sweetener, if required.

3. Add some ice cubes to a tall glass and pour the smoothie over.

4. Add a hammock and a good book and you’re all set to enjoy the summer.

 

How do you beat the heat? Do share your summer secrets through the comments box, below.

 

Posted in Drinks | Tagged , , , , | 8 Comments

Strawberry Summer Pops

Sunny summer days and strawberry picking go hand in hand. Last weekend was a perfect day out with the little man, picking these luscious red berries. All you could see and smell were perfectly ripe strawberries begging to be eaten.

Our two year old pitched in happily and gathered a whole basket by himself. Consequently, we left slightly redder and stickier than we had arrived, but that I suppose is part of the deal.

The best bit, however, was coming up with options for what to do with them, other than just eating them straight out of the trug.

And so this is what we did to celebrate the arrival of summer – Strawberry summer pops!

 

Strawberry summer pops

Strawberry summer pops

Ingredients:

1500 grams of strawberries, washed and hulled

3/4 cup sugar (depending on how sweet or tart the berries are)

Equipment:

a large saucepan

popsicle cases

Perfect for a summer picnic

Perfect for a summer picnic

Method:

1. In a clean pan, on high heat, tip in the sugar.

2. When the sugar starts to caramelise a bit add the strawberries and cook for 10-12 minutes. The juices that run out will help soften the berries and make their flavour more intense. No water or liquid of any sort is required.

3. Once the berries have turned dark and syrupy, take them off the heat and cool.

Strawberries in their syrup

Strawberries in their syrup

4. Once cool, fill the popsicle cases generously with berries and the syrup. Freeze.

5. Unmould and enjoy!

 

Notes:

1. I enjoyed the texture of these pops. I don’t really like the crunchy ice versions. These had no water in them other than the juice of the berries so they were firm but not hard.

2. I used the leftovers to fill some ice trays. I’m sure they will come in handy to add to lemonade or simply to enjoy as mini pops.

Strawberry ice cubes

Strawberry ice cubes

 

 

 

Posted in Desserts | Tagged , , , , | 16 Comments

Focaccia with sea salt

Another winner from Paul Hollywood’s How to Bake. This focaccia is much easier to make than I anticipated. As with all bread, I find it most relaxing to make it on a day at home, when I am not anxiously watching the timer or waiting for it to rise.

Perfect for a Saturday lunch. It’s difficult to make it last till dinner if you bake it in the day. :)

I’ve adpated the recipe slightly, omitting the herbs and reducing the quantities of olive oil and water.

Ingredients:

500 grams strong white flour

10 grams salt

10 grams yeast

80-100 mils, olive oil

300 mils cool water

fine semolina for dusting

Sea salt (for finishing)

Focaccia cooling on a wire rack

Focaccia cooling on a wire rack

Method:

1. In a large mixing bowl, add the flour with salt to one side and yeast to the other. Add 40 mls of olive oil and mix it in. Make a well in the centre and add in about 270 mls of water. Mix well until the water and oil are well incorporated in the dough. You may want to add more water if your dough is a bit dry. What you need is a wet and soft dough. Knead lightly until you get a rough dough.

2. In a large and wide pan or on a clean surface, add some olive oil. Tip the dough onto it and knead well for about 10 minutes. Try not to add any flour. The oil will combine with the dough to give you a smooth and elastic ball of dough.

3. Divide the dough into two equal balls. Put them into an oiled tub or bowl and cover with cling film. Leave for at least an hour until the dough doubles in size.

4. Line 2 baking trays with parchment and grease them well with the oil.

5. Put some more olive oil on your work surface and dust with fine semolina. Now tip one ball of dough onto the surface. Working very gently stretch it to an even and flat (about 1.5 inches high) piece. Repeat this for the other ball of dough.

6. Cover each tray very loosely with cling film and let rest for an hour. The dough will double in size again.

7. Heat oven to Gas 7 (220 C).

8. Push your fingers down in the focaccia all the way to the bottom. This gives you the lovely dimpled surface that you see on a focaccia. Drizzle olive oil generously and sprinkle with sea salt. Bake for 15-17 minutes or until the top is lightly pinkish golden. Tap the bottom of the focaccia. A hollow sound indicates that it is done. Cool on a wire rack.

If you are baking each tray separately, repeat step 8 for each tray.

Sunny focaccia

Sunny focaccia

Notes:

1. Best eaten fresh. Dip it in olive oil or smother it with butter.

2. You can also choose to sprinkle dried herbs in step 8, along with the salt. You could also add olives or sun dried tomatoes. Embed these in the dough, in step 8.

 

 

 

Posted in Baking, Bread | Tagged , , , , | 10 Comments

Crusty loaf

This is the recipe for a Cottage Loaf from Paul Hollywood’s How to Bake.

Of course, my version looks nothing as professional as the original but the taste is to die for. If you like a light airy bread with a thin crust, all you need is a dab of butter to transport you to bread heaven.

Crusty loaf

Crusty loaf

Ingredients:

500 grams strong white bread flour, a little more for dusting

10 grams salt

10 grams yeast

30 grams unsalted butter, softened

330 mils cool water

Oil for kneading

Method:

1. In a large mixing bowl, add the flour with the salt on one side and yeast on the other. Make a well in the centre and add in the softened butter and two thirds of the water. Mix well. Adding a little water at a time continue to mix just until the dough comes together. You want a soft loose dough but not too wet. You may not need all the water.

2. Oil a large pan or baking sheet. Place the dough on it and knead for about 10 minutes until you get a smooth even looking dough. Put this into a large oiled bowl. Cover loosely with cling film allowing the dough enough space to double its size. This can take at least an hour but you could leave the dough to rise for 2-3 hours too.

3. Dust your pan or baking sheet with some flour. Place the dough on the pan. Fold it on itself a few times, massaging the dough to rid it of as much air as possible. When you fold it self for the last time, place the seam side down and divide into two balls, one twice as big as the other. Smooth the larger ball with your palms in an up and down movement shaping it into an even ball and tucking the edges under it as much as possible. Repeat this with the smaller ball. Then place the smaller ball on top of the larger one.

4. Dust your index finger with flour and push it right down the centre through both balls. Do this twice. Then lift the loaf carefully and make vertical cuts with sharp knife across the top and bottom balls.

5. Place the loaf on a baking tray lined with paper. Again, cover with cling film very gently and ensure that you leave enough space for this loaf to double in size. This takes an hour.

6. Heat your oven to Gas 5 (375 F or 190 C). Fill a pan with hot water and place at the bottom of the oven. Put the loaf in the oven to bake for about 35 minutes. It should be golden to look at and sound hollow when tapped. Cool on a wire rack so that the bottom doesn’t turn soggy.

Our daily bread

Our daily bread

Notes:

Enjoy fresh. I’m not sure how long this keeps. If it lasts beyond tomorrow, I’ll update these notes.

Posted in Bread | Tagged , , , | 12 Comments

‘With bread all sorrows are less’

Those are the words of Sancho Panza speaking to Dapple, his ass, in Don Quixote by Miguel de Cervantes.

Sancho Panza was a man after my own heart. By now, you’ve probably discovered that I find it difficult to steer clear of carbs. So, May is dedicated to bread in a variety of shapes and forms.

As we turn our back on April and its indulgent offerings, we look to a calmer but equally interesting May.

Come along on this journey and discover new ways to appease your palate when nothing but bread will do.

Who doesn't love baguettes?

Who doesn’t love baguettes?

First up, this weekend, is a crusty loaf from Paul Hollywood’s ‘How to Bake’

Watch this space for more as I make up my mind on which bread to bake.

Decisions, decisions!

1. Crusty loaf

2. Focaccia with sea salt

Posted in Bread | Tagged , , , | 4 Comments

A momentary lapse of reason

I signed up to the A-Z challenge in a momentary lapse of reason. It seemed like a brilliant idea at the time. And with my inspired planner’s hat on, I could see neat rows of excel sheets detailing what I would post and when. The trouble when you write a baking blog is that writing a post also needs you to bake in advance! Yeah, minor detail.

April has flown past and not only did I survive the A-Z Challenge 2014, I will definitely be coming back for more.

A-Z Challenge Collage

30 days of madness, excitement and more calories than can be burnt in a month.

Here’s my recipe for surviving and staying sane through the A-Z Challenge.

Ingredients:

1 Momentary Lapse of reason

1 good friend who inspires you to sign on

A handful of panic attacks

A generous amount of enthusiasm

A great bunch of fellow bloggers, egging you on

An A-Z melting pot of FB support group, posts and comments (to vent your feelings)

and most importantly,

1 supportive husband (love of photography – optional)

Method:

1. Read friend’s announcement about A-Z Challenge. Sign up, yourself.

2. Read about co-bloggers’ comments and panic about how much catching up is involved.

3. Mix enthusiasm with too many ideas. Discard ideas and start afresh.

4. Chew nails, almost quit.

5. Let husband’s rational brain reason calm your emotional mush. Repeat through the month.

6. Stir in large doses of enthusiasm through the weeks. Mix well with late night testing and tasting recipes and scheduling posts.

7. Explore co-bloggers posts and pepper with comments. Repeat for 30 days or more.

8. Look back on the month with pride and joy and gratitude.

9. Look forward to A-Z 2015!

Notes:

1. This recipe yields: new friendships, great reads and a month of excitement. (Here’s a link to the A-Z posts of my fellow bloggers and A-Z Challenge participants. If you’ve missed them, I’d highly recommend reading and bookmarking these pages and blogs. Inspiring, informative, mind-expanding, wonderful!)

PS: In sum, all I’d like to say is that everyone needs a few momentary lapses of reason in their life and a bestie to see them through it.

 

A-to-Z Reflection [2014]

 

Posted in Challenges and competitions | Tagged , , , | 22 Comments

Zis for Za’atar spiced pita chips

Love pita chips? Make your own! Add some zing with za’atar, a Middle Eastern spice mix.

Can’t find Za’atar easily? Make your own with this easy recipe.

These baked pita chips are one example of where you can use store bought ingredients and assemble them to add your own special touch.

Munch away or serve them with hummous or any dip of your choice. I dunked mine in peri -peri hummous.

Za'atar spiced pita chips

Za’atar spiced pita chips

Ingredients:

2-3 tablespoons za’atar spice mix

2-4 tablespoons olive oil

salt to taste

4-5 pitas

 

sesame, sumac, oregano, marjoram, cumin, salt and pita chips

sesame, sumac, oregano, marjoram, cumin, salt and pita chips

Method:

1. Preheat oven to Gas 4 or 350 F.

2. Using a pair of kitchen scissors open up the layers of the pita and then cut them into pieces. This should give you pieces slightly thicker than a tortilla.

3. Grease 2 baking trays and arrange the pita pieces on them.

4. Drizzle the pita pieces with olive oil and then sprinkle the za’atar spice mix and salt.

5. Bake in the oven for 12-15 minutes until the pitas look nicely toasted and crispy. Halfway through the baking process, using a spatula move the pita pieces around on the tray. Alternatively, rotate the trays from back to front.

6. Cool. Munch and crunch your way through them.

 

Notes:

1. The spice quantities are approximate. I like mine lightly dusted. My husband likes to see his pita chips covered in the spices.

2. You can try the same with chapatis or tortillas. The baking time will vary with the thickness of the chapatis/tortillas.

 

Posted in Appetisers and Nibbles, Baking, Savoury | Tagged , , , , , | 33 Comments

Y is for Yeast risen Baguettes

Home baked baguettes has been a long held dream but I’ve never mustered up the courage to attempt these in my little oven. And then, imagine my joy when I came across this ‘baguettes for Dummies’ version on the Food52 site.

The A-Z Challenge offered the perfect excuse to dip my toe in.

Home baked baguettes

Home baked baguettes

I can’t possibly do a better job of the step by step pictorial instructions so here’s the link to them. I have, however, reproduced the recipe text below.

As I type this, I’m waiting for my beloved baguettes to cool so that the husband and I can have a mini midnight snack.

Ingredients:

1 1/2 cups tap water, heated to 115° F
1 teaspoon active dry yeast
3 1/4 cups all–purpose flour
1 1/2 teaspoons salt (I have reduced this from the original quantity.)
Canola oil, for greasing bowl
1/2 cup ice cubes

Method:

  1. Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt, then transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl, cover bowl with plastic wrap, and place bowl in a cold oven or microwave. Let dough rest until doubled in size, about 45 minutes.
  2. Transfer dough to a lightly floured work surface, and shape into an 8-inch x 6-inch rectangle. Fold the 8-inch sides toward the middle, then fold the shorter sides toward the center, like a T-shirt. Return dough, seam side down, to the bowl. Cover with plastic again, and return to oven. Let sit until doubled in size, about 1 hour.
  3. Remove bowl with dough from oven, and place a cast–iron skillet on the bottom rack of oven; position another rack above skillet, and place a baking stone or upside down or rimless sheet pan on it.
  4. Heat oven to 475° F. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14-inch rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until it doubles in size, about 50 minutes.
  5. Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor, knife, bread lame, or scissors, slash the top of each baguette at a 30–degree angle in four spots; each slash should be about 4 inches long. Pull out the oven rack with the stone or baking sheet on it and, using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone or pan. Place ice cubes in skillet (this produces steam that lets the loaves rise fully before a crust forms). Bake the baguettes until darkly browned and crisp, 20 to 30 minutes; cool before serving.

Notes and my learnings from the baguette making experience:

1. This is a recipe for a lazy Saturday at home. It needs to chug alongside your other activities where you can tend to the baguette process in between and then carry on with whatever you are doing.

2. Although the actual active time is not much, the waiting time needs patience and a timer.

3. It is a labour of love and SO worth it. Who doesn’t love a good baguette?

Who doesn't love baguettes?

Who doesn’t love baguettes?

Enjoy!! I did. And I’m now looking forward to making them again next Saturday.

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