Thursday 29 August 2013

Rustic Farmhouse Molasses and Sunflower Seed Loaf

Myself in the Lode Watermill
 A while back I purchased some flour from a fantastic, little watermill on the grounds of a stately home. It was fascinating to see inside it and watch all the parts working together and then to watch the fresh flour get bagged up. I bought some wholemeal flour and oatmeal. (If you are looking for the perfect flapjacks then oatmeal is a must!) 
 So, the other day I made a loaf of bread using this flour, molasses and sunflower seeds. It has a fantastic flavour and is really hearty. The recipe and method I kind of made up as I went along, just applying principles basically so let's see if I can remember it all...

 RECIPE:

 Time: around 2 hours

 Serves: makes one loaf

 1) Boil your kettle. Empty two sachets of dried yeast into a mixing bowl, add a small handful of sugar and salt and pour in a little warm water. Swirl the bowl a little to combine everything. 
 2) Take a heaped tablespoon of molasses and place it in small bowl. Pour in a little boiling water and stir until it falls off of the spoon smoothly. 
Smoothly it slides out the tin...
...ready to slice up!
 3) Place your mixing bowl on your scales and weigh out around 730g of wholemeal flour. Make a well in the centre and pour in the molasses and add two to three handfuls of sunflower seeds. (Some like less, some like more).
 4) Take 500ml of warm water and pour a little in your well. With a fork, mix together in the middle and slowly bring in the sides, adding water as you go. (You might not need all of the water.) Keep mixing until all is combined. If it is too dry, add a splash of water and mix and if it is too wet, add flour. When you feel the dough is ready, flour your surface and knead it for a few minutes.
Ah, the smell of freshly baked bread...
 5) Your dough can now go into a well greased, medium loaf tin to rise. This is where you score the loaf with three diagonal lines for that classic, bakery look. When risen, bake in  a preheated oven at about 180. until browning on the top. It should take 35-40 mins. 

 Seasoned with Elementaryianism,

 Jacob









"To glorify my Savior, Jesus Christ, the Creator 
of the universe and spread further abroad His glorious gospel." - Yours Truly

Monday 26 August 2013

Rosie's Stay - Catering for Those with Intolerances

 Every now and then, I get a new challenge; something to make me think outside the box a little. Now, I love challenges so the opportunity to cook for a friend who has a few intolerances was great fun. Rosie, whose YourBlog! post you may have read, (See "Rosie's Crazy Chewy Cookies") came to stay for a bit. She is intolerant to: 
  1. wheat, 
  2. gluten, 
  3. barley, 
  4. MSG, 
  5. lactose, 
  6. celery,
Slice up the breasts and finely chop
the coriander and garlic...
and, as she put it, "has a passionate dislike for asparagus." (I'm going fix that though.) So, with this in mind, I had to cook accordingly. At first the 'no lactose' was problem but goats milk and olive oil spread soon fixed that.
...and fry in my secret Indian spice
mix
 Chilli con-carne with rice, baked potatoes, stuffed peppers with tikka chicken all went down well and when it came to pasta, Rosie introduced me to a pack of fusilli made from sweetcorn. I hadn't really explored these different avenues properly so this little education to me was fascinating. Sweetcorn pasta is really easy to cook, works exactly the same and tastes just fine. (I can't say the same for potato based bread yet...) 
Chicken-tikka stuffed roasted peppers
 With this pasta I did a tuna salad which is really easy and incredibly tasty. In fact, I was able to make this in the time it took to set the table for dinner! Have your pasta boiling while you empty two tins of tuna in sunflower oil (not brine) into a bowl with a tin of sweetcorn and chop up, all about the same size, some cucumber, cherry tomatoes and half each of a red and green apple. (Most varieties work.) Mix together with a little salt and pepper and serve with the pasta! A squirt or two of mayonnaise is welcome, it all depends on what you like.
My simple cheat risotto
 I also did an Indian roasted peppers stuffed with rice and my tikka-chicken which I've never, ever done before but I think it went OK save the fact that Rosie doesn't like peppers... While I was cooking, I also roasted some garlic cloves which I personally quite like and so offered one to Rosie whose expression was precious. Yeah, she really didn't like it!
 One of my favourite meals I did for her was a cheat "risotto" with chicken, bacon, pea and caramelised red onion. It was one of those "miracle meals" because it sounds fairly average, maybe even bland but seriously, this was the best dish I did and Rosie enjoyed it most too!
 If you want the recipes to any of the dishes mentioned above then leave a comment below and I'll my best to see what I can do for you.

Seasoned with Revelation,

Jacob


P.S. Since the writing of this post, Rosie, after a two month trial, has discovered that she is not intolerant to lactose!



















"To glorify my Savior, Jesus Christ, the Creator 
of the universe and spread further abroad His glorious gospel." - Yours Truly

Thursday 22 August 2013

My Eighteenth Birthday!

My super-awesome-bambozically-brilliant birthday 
cake! Many thanks to all those involved!
 My eighteenth birthday was just this week, it was a blast! My parents whisked me out of the house while, unbeknown to me, Charis and my older brother Joe, did a cake covered with loads of different green sweets that my Dad and one of my younger brothers, Ike, had delved through the pick 'n' mix for! I had no idea.
 Now, a few of you may know, I quite like the Victorian era for a few reasons and so, for my last birthday, my Mum bought me a very trendy top hat. This year amongst the presents, was a beautiful, silver pocket watch! As you can imagine, I was nothing short of over the moon. Apparently there are more surprises to come but due to some complications, will be revealed at a later date so stay posted...
Last year's present, 
my pride and joy.
 Anyhow, below are a few pics of the day and then, just for you readers, below in the previous post, "18 Years Ago - Me Growing Up", are some of me when I was my younger self. Have a laugh on me!

 Seasoned with Celebration,

 Jacob







My Eighteenth Birthday

Being shown the cake. Two priceless expressions... 



Oh, yes! Thanks Mum and Dad! So, it's just the sword-cane to go...

A huge thank you to my good friend who bought me a bright Green bottle of apple 'Fruit Shoot'!

Click HERE for more Birthday fun!



"To glorify my Savior, Jesus Christ, the Creator 
of the universe and spread further abroad His glorious gospel." - Yours Truly

18 Years Ago - Me Growing Up

 As I turned eighteen the other day, I've put in this post a selection of photos of myself growing up for all of you. Apparently when I was smaller and starting on real food, I was quite fussy and would not eat anything by itself. I had to have more than one flavour and then I would eat it, ie, cheese and pickle. Fascinating, I had a chef's palate before I could walk!

Seasoned with Reminiscence,

Jacob

Growing Up Photos

Mum with me just after being born.
Apparently I was born with one fist by my face like Superman. Quite an entry to the world!

Growing well and in my 'Winnie the Pooh' suit.
(See my infamous 'Cooking with Pooh' post)
My christening cake

Aw, aren't I cute!

One of my all time favourites. Being potty trained!

When we're growing and we get to the point where we climb stairs on our own, 
the tradition is we have our picture taken in this clown suit.


My very first birthday cake!

Something that Jamie and I share is that we both love playing drums.

Now there's a cheeky, little rascal!


Checking out the local produce...

Click HERE for my '18th Birthday' post



"To glorify my Savior, Jesus Christ, the Creator 
of the universe and spread further abroad His glorious gospel." - Yours Truly

Sunday 18 August 2013

A "Foody Video" With a Twist...

 Hi Everyone,
 My apologies for the lack of posts as of late, I've had a good deal on at the moment but all will be revealed in good time. 
 So, for a quick post, I thought I'd share a quick "foody video" with a twist for you to watch. Here's a clue: as some of you know, like Jamie himself, I love playing drums as well as cooking but I've not done it at the same time just yet... 

 Enjoy!

"STOMP" in the Kitchen




"To glorify my Savior, Jesus Christ, the Creator 
of the universe and spread further abroad His glorious gospel." - Yours Truly

Saturday 10 August 2013

The Failure Birthday Cake That Worked

Chocolate buttons and strawberry icing
Charis's five-minute decorating
 Here is another excellent chance to have a good laugh at my imbecility. My sister, Charis, and I were making a birthday cake for one of my younger sisters who was about to turn nine. At first we had everything planned out for a simple sponge to work with; cream butter and sugar, combine eggs (important bit right there) sift in flour, etc. It was going to look fabulous but then we were met with the first of many challenges: no cupcake cases. That scuppered the first plan so, after a quick rethink, we came up with a new one and decided to create a three layer sponge. That was going okay until my pop-up tin started leaking in the oven... I had no choice but to leave it and wait for it to start cooking, knowing that it would eventually stop. I left Charis in charge to take the sponges out when cooked as I had to dash off. 
All smiles. Going well at this point...
Egg shell...
 Meanwhile, Charis and another little sister who is four started assembling and icing the cake in my absence as planned. It was simple enough to do and they both did really well. However, and this is the painful bit: Charis had neglected to put the jam between the three layers... Guys, we're talking a beautiful three layer sponge birthday cake without the jam! I couldn't believe it! Seriously, I wasn't mad about it, it was really funny actually...but there was no jam! It was just such a shame. At least it looked okay on the outset. 
 But, this is the worst bit. A beautiful three layer sponge birthday cake without the jam isn't going to harm anything save maybe a little pride, right? However, egg shell can be hazardous, correct? So, compared to me managing somehow to leave egg shell in the mixture, Charis's tiny, little mistake is nothing, right? Charis and I were cutting the cake and there it was. At least two pieces of evidence were discovered believe it or not. The issue of neglecting to put jam between the layers was all of a sudden paled into insignificance.
Yeah, Charis. "Oops-a-daisy!"
Oh, poop!
 So, after all that, I made the bummer. Humbling, yes, but hugely hilarious. However, it all worked out okay though as the birthday girl while eating her cake smiled at Charis and I and said, "Thanks for not putting the jam in. I've never really liked jam in the middle."

  "Aaaaagh!"







Seasoned with Irony,

Jacob

"To glorify my Savior, Jesus Christ, the Creator 
of the universe and spread further abroad His glorious gospel." - Yours Truly

Wednesday 7 August 2013

Cooking in Scotland

(Another 'baby face' photo)
The trout sure smelt good when it came out!
 Cooking in Scotland was a great experience. I have lived there twice now and have sampled many of the traditional dishes including haggis which I actually quite like. Due to the fact that we lived only half a mile from a large loch, I was able to acquire from our neighbour two trout which were absolutely delicious. 
(Images) Haggis, neeps...and a nip. As Tim Hawkins would
say, "Liqour referrence!"
 Also, oatcakes. Now if you have tried oatcakes then you will probably understand why one of my friends described them as "compacted sawdust", however, do not let this put you off. (Though it is very true.) They are delicious with soft cheeses, cured hams, tomatoes, etc. A chap who my brother worked for had them with feta cheese and olives.
 I did get to do some cooking including an evening meal with an elderly neighbour of ours who used to run a hotel so I was able to learn much. How to cook a perfect steak and a proper pepper (tongue twister!) sauce for it. Apparently, a good way of testing whether a steak is tender enough is to pinch either side of it with your thumb and fore finger. If you can just about feel your fingers through the steak then you know you've done a good job tenderising it.
My delicious pizza! Click here for a brilliant recipe.
 Now, this is your chance to point and laugh at me. Because the village in which my family and I were living in was pretty remote, eating out or even ordering a home delivery was rather difficult. So, I put my capitalist hat on and decided to start a pizza delivery service. I could make and cook pizzas from scratch in no time whatsoever, it would be brilliant fun! (See previous posts, 'As-Authentic-As-You-Like Pizza' and 'Homemade Vegetarian Pizzas feat. Simron Biant') I called around, gave people a menu and sat back to wait for orders... It kind of worked. Well, okay, I got one order anyhow.

Seasoned with Learnedness,

Jacob


Fresh line caught, Scottish trout from the Loch half a mile
from our house


To read more about my experiences in Scotland, click on the links below






Fish work really well for display



Being taught how to cook a steak with pepper sauce

Rub rock salt all over it and stuff the herbs in the slits. Gorgeous!



"To glorify my Savior, Jesus Christ, the Creator 
of the universe and spread further abroad His glorious gospel." - Yours Truly

Thursday 1 August 2013

Hot Enough to Fry an Egg?

And I thought us Brits had some strange traditions!
 So, summer is here. For me, summer so far has been filled with cooking new stuff and cooking normal stuff...just differently. Outside it's been lovely and hot so the patio and drain cover heated up quite nicely. The heat gave me a brainwave: why not see just how hot this thing is...with an egg? Of course, everyone knows that concrete sidewalks only get up to around 145 degrees Fahrenheit and that for an egg to cook it needs a temperature of 158+ degrees Fahrenheit in order for the proteins in the egg to denature (modify) and then coagulate but I thought it would be fun to try anyhow which it was until I forgot about it! (See video.)
 I found this out afterwards. Believe it or not, an annual Solar Egg Frying Contest is held in the city of Oatman, Arizona! Within 15 minutes you must attempt to cook an egg using only natural solar power. Bizarre. Apparently, the best surface to try cooking an egg outside on is the bonnet of your car but I'm not about to go and risk that I don't think...
Anyway, my video!

From this...
...to this


"To glorify my Savior, Jesus Christ, the Creator 
of the universe and spread further abroad His glorious gospel." - Yours Truly