Baking - Tips, Questions, Discussions, Recipes.

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So, Bluebell suggested a thread like this might be of interest, so I figured I'd kick it off. I've mentioned in a couple of places that I'm a professionally trained baker and patissier, and I LOVE to talk about baked goods. I have SO MANY recipe books, and haven't made enough things from them all yet. The problem is, I have no-one to feed them to, and I'm trying to lose weight! So not really a good plan to bake like I want to and then eat it all..... lol

So if you need a recipe, have a problem with a recipe, just want to talk about an amazing cake you had, go for it!

Just continuing on the chat from elsewhere....

Bluebell, I lived and worked for three weeks in Iceland and 3 weeks in France as part of my training. BEST experiences I've ever had I think! I discovered so many new products and techniques, tasted so many new foods - it was amazing! I ever got to teach them some new products and gave them some new ideas too. I introduced scones, bakewell tart, and treacle tart to Iceland. And truffles to the little bakery in France I was in as a way to use up their crumb wastage.

But the different flavours of the breads and the cakes was what stood out. I don't know about the rest of the country, but Leeds is definitely missing a good and proper cake shop. I've found a good bread shop, but that's one in the whole of Leeds. And there are no cheese shops either! There's too much convenience and too many supermarkets with the cheap bread and cakes that are full of the cheapest ingredients and substitutes, as well as additives and preservatives.

The difference even between the fast and 'cheat' bread I made at college and the supermarket stuff was night and day. The proper stuff I made, wasn't even comparable.

I did a competition while at college, and I came up with a rhubarb and spelt loaf that was totally unlike anything else you get..... anywhere. Then I made some amazing lemon and coriander rolls, and some cheese and mustard rolls. OMG, those cheese and mustard rolls....... I need to make them again. They were outstanding!

  • FormerMember
    FormerMember in reply to Lass

    Hi Lass 

    I hope your procedure was pain free today. I had chemo number 2 - uneventful, thank goodness. 

    So now I'm sofa bound. 

    My baking highight last week was rhubarb and custard shortbread. An all butter shortbread with some added custard powder. Baked. Then topped with a mix of finely chopped homegrown rhubarb, eggs, soft brown and granulated sugars and a wee dash of flour then baked again. Banging. Gone before I could photograph it. 

    Xxx

  • FormerMember
    FormerMember in reply to FormerMember

    Hi,

    still very much exhausted, but ive read somewhere and I will find the recipe! For rhubarb gin, sounds different but perhaps worth a go if you have a glut.

    My Hospice got in touch, not sure how they 

    knew I was knackered, but organised a pampering massage for me, so feeling a bit better, and im booked in for the next six weeks, something to look forward to.  Your all so cheery, wish my mojo would return

  • Hey,

    So she loved the muffins, and the procedure happened. An hour and a half of chomping it all away, so my spine mets are complaining. There was only the expected pain, nothing extra like at my last hysteroscopy.


    However, currently on my third change of trousers and third towel underneath me as I lie flat out on the couch. Lol. There's a LOT more blood than any other time, and I'm hurting more after the fact too. Currently fighting off tears in fact.


    Glad your chemo was uneventful though daloni! 


    That rhubarb shortbread sounds really interesting. I' dad give it a munch if I saw it somewhere!!


    I hope that everything remains uneventful for you!


    Lass

    Xx



    I have no medical training, everything I post is an opinion or educated guess. It is not medical advice.

  • FormerMember
    FormerMember in reply to Lass

    Hi Lass

                  Ah, Lord Lass that sounds like torture you poor gal x I am surprised they do not keep you in overnight after such a severe procedure Keep an eye on that bleeding sounds excessive to me, Have you a helpline like a chemo alert you can call? I do hope you are ok

    , I am here and my eyes and nose are streaming after being in the garden today I think my allergies are getting out of control! They all started when I was put on Beta Blockers for my heart but seem to be getting worse I have antihistamines but they make my heart skip beats so cannot win I used my isotonic water spray up my nose but it is not working today so that is you Daloni and me flat on our backs! Also, poor spider is exhausted too and Pepys is struggling! Are you ok Flamingo? What on earth are we like I hope you feel better soon

    Thinking of you all

    Love

  • FormerMember
    FormerMember in reply to FormerMember

    The Lying Down Club. What's the first rule of Lying Down Club? Have a good share with people who understand. It makes everything feel better :-) 

    Xxx

  • FormerMember
    FormerMember in reply to FormerMember

    Ah, it takes you Daloni! Such wise words thank you x

  • Lmao!

    Fell asleep there for at least a couple of hours. Woke up to what could easily have been mistaken for a massacre.


    Managed to clean everything up, but boy do I feel minging.


    Might sleep here on the couch tonight. Easier to control my position and therefore where the blood goes. Hmmmm.


    Lass

    Xx



    I have no medical training, everything I post is an opinion or educated guess. It is not medical advice.

  • FormerMember
    FormerMember in reply to Lass

    Poor you, Lass. I hope you feel better tomorrow 

    Xxx

  • Hi Lass

    I've a good mate who is a brilliant bread maker, many different types from different lands. I've watched him speedily rustling up many and have been lucky enough to be given some so delightfully fresh. Another who is a patissier who learned his trade in Paris. Those beautiful shiny pieces of supreme skill, probably like your good self. A lady friend, Jennifer, who is also a wonderful baker, who I've watched making scones and soup and tarts in the back of a café a hundred or more times. 

    Just the other day, for the first time in 50 years when I used to roll out little biscuity things along with my brother and mum, I actually baked a lovely (I am sooooo biased here) rhubarb crumble. I think the topping could possibly be a little better, but hey ho, I'm not taking anything away from my wonderful achievement. I've some lovely fresh rhubarb in my veg plot, so field to table in around an hour and a half! 

    I do cook at home, have done for many years and I've achieved some quite complicated dishes. However, as for baking, I haven't been as interested, up until now and you've sown something in my wherever lol. So scones are next, I'm going to have some cooked for my wife and son arriving home from work. My wife would use margarine, Jennifer and Vicki in the café use butter. What's your opinion? Jennifer has told me not to work the mixture too much and she and Vicki both mix by hand, rather than by machine. Is that to cut down the working of the mixture? 

    You've been the catalyst Lass in my new venture. Hopefully it will cut down my alcohol consumption because it's so easy to open a beer or a bottle of wine at 10.00 am in bed! I'm so lonely and bored also I feel guilty when I do so. I'd sooner spend my small pittance on ingredients of the solid variety. Yes sirree!

    Thank you kindly Lass xx.

    Tvman

    Love life and family.
  • FormerMember
    FormerMember in reply to tvman

    Cheese scones for breakfast today. Mmmmm

    Good to see you back, tvman. Did you really mean 10am for the bottle opening? The mind boggles :-) Get baking instead! 

    Xxx