Tuesday, 22 April 2014

Easter Eating - Tuesday, 22nd April 2014

 From the garden ....we would have been eating Easter eggs and foil-wrapped chocolate chickens like these ones from last year......



....instead of having some with coffee and shortbread biscuits after visiting St. Mary's Church at Adderbury, for the Family Service.

To toasted and buttered Hot Cross buns from Foodies of Deddington....

we also enjoyed their lovely hot scones with strawberry jam and whipped cream.....on our first visit under new management -  from the new folks running Foodies of Deddington.

Roasted lamb with delicious roast potatoes and veggies and another meal of roast pork with all the usual trimmings but, of dear, I completely forgot to get it out of the freezer in time!!!

Sliced and buttered Panettone....from Anne Sheasby's recipe from her book "Bread" on Page 160 -161.- ISBN 978-1-84899-189-7  .....


Plus slices of my delicious Simnel Cake, made for Mothering Sunday and stored for Easter....



We've also recently been eating my latest bake of Paul Hollywood's Panettone recipe, found online on the BBC food site.  It's a much enriched yeasted dough make and utterly delicious...when may I bake it again?
Here's a cut slice to show off the cherries, fruit and nuts; I had to use chopped walnuts, being out of almonds, and they made it so delicious....

still warm rich Panettone ...so more-ish!

Then, at the end of the Easter weekend, my quick supper meal was a simple veggie-bacon stir-fry and delicious, being quite plain, with not a scrap of dried fruit, enriched dough or marzipan anywhere in sight!



my simple veggie-bacon stir-fry...with enough left-over for a lunch snack for today ,,,,,,,a quick working lunch!!!


Daisy - happy eating xxx

Wednesday, 9 April 2014

Food Glorious Food!

We all just love to eat, don't we?  It's one of the best joys of life, indulging our senses, feeding our spirits, nourishing our souls and comforting our inner selves!



Sausage Casserole


And we mostly eat too much, too often and far too willingly.  We eat food because we are hungry.  Hungry for all kinds of things and not always for the hungry condition of our body's present needs.

We eat to make us feel good.  We are mouth hungry, wanting a tasty morsel to make us feel warm, cosy, comfortable and happy.


Almond Cake
We eat to fill an aching void, an often misunderstood emotion, for mostly it's not an aching void.  It's an imagined "thing" and we confuse one for the other and eat to restore our sense of happiness, which is the thing we believe food will supply; for isn't it a happy feeling to be stuffing your mouth with some delicious, stolen, morsel of food from the 'fridge or a jar in the cupboard, pushed to the back of the shelf, so that you don't see it too often, thus avoiding the temptation to consume whatever resides within its clear glass perspective.



Beef Curry and Couscous
I remember an occasion, years ago, stealing raisins from a jar on the top shelf of a tall kitchen cupboard in my parent's kitchen.  My mother caught me in the very act, dipping my  sticky fingers into the jar, grabbing a few more raisins, dropping them in my guilty-haste and hearing my mother's voice in the doorway!  She looked at me and dryly said "just make sure you clear up, when you've finished!" then vanished away from the scene.

For years now, I've sneaked food from my kitchen, eaten it greedily with a relish, leaving me with intense feelings of remorse, guilt and anxiety.  Promising never to do the same again, until the next time, when I do all over again, instantly regretting it.

Of course, sometimes you do have intense hunger pangs, culminating in a total longing for food, which can only be appeased by a slice of hot buttered toast and a mug of hot tea!



My Gluten-free Bread
Mostly, however, our hunger is imagined and we can easily satisfy a longing for a "nibble" with a large glass of fresh cold water.  It's only mouth-hunger, we can hang-on 'til supper time and enjoy the ensuing meal even more for our resistance.

So hunger apart, I do think we do eat too much food, too often and without thought. Now the Powers-that-Be are telling us we are wasting food, throwing too much away because we buy too much food in the first place, that so many of us are obese or overweight, that our children are in danger of future health problems due to present over-eating and weight issues.



Polenta Chicken & Bacon
So we all eat too much, one way or another and then, to makes matters worse, some of us do not take enough exercise, are too indolent or indifferent to the needs of our bodies. We exercise and play games and sport at school and after that, it is down to the individual.  Some of us respond well to that challenge while others do not.  It seems to me exercise should be the last thing to go when, often, it's the first thing!!!

Eating too much can be a lesson learnt, a routine and then a hard-to-shift or stop habit.  Often, if you consume to much of any one food, all at once, you simply don't get the taste at all, it's just a food blur.  The occasional feast or binge is OK as a treat but not as a repeatable right.


Baked Beans on Gluten-free toast 
OK food is glorious, our sustenance, support and comforter and we must all, daily face up to the challenge of monitoring our food intake, usage and provisioning of our homes.  A brilliant worthy challenge for all of us to take on board and achieve, don't you think, when there are peoples elsewhere who never have enough food to eat.

Daisy

Tuesday, 1 April 2014

On Panettone, Simnel Cake and all breadline matters

I just love bread!  All kinds of bread, bakes, makes styles and flavours.  My latest love is sourdough bread especially now that I've made it myself; even creating my own sourdough starter!!

And now Panettone - wow - it's so good and munch-able and a great kitchen activity, especially those recipes which take days to prepare, prove and bake.

As usual, there's lots of info on line, all types of recipes and styles plus hints and tips for producing a marvellous home-bake.

I've now tried two recipes.  One by Anne Sheasby from her book "Bread" ISBN - 978-1-84899-189-7 Page 160-161.  It's an easy and quick mix to prepare and bake and very pleasant to eat and I'm quite sure this recipe will become a firm favourite with my household.


My version of Anne Sheasby's Panettone


The other Panettone recipe is one of Paul Hollywood's creations and found on the BBC Food at bbc.co.uk/food.  It's an absolutely splendid creation and, despite having to 'fridge-store overnight to allow the very soft mix to firm-up, is relatively easy to make but needing a great deal of kneading!  I'm currently only able to hand-knead, so it took some effort to knead!!!





My version of Paul Hollywood's Panettone


The Simnel Cake is a joy to make and eat and I have a long history of baking such cakes, since its a firm family favourite.  A fruit cake layered and topped with delicious marzipan and decorated with marzipan balls on top, toasted under a hot grill - Mmm! what could be more delicious?

Originally as a cake-gift to be taken home to the families of girls in service, in grand homes and aristocratic stately dwellings, when these girls were allowed a free day to return to worship at their "Mother Church" and visit family members.

A cake fairy-story about a couple not agreeing as to how they should make a cake, one wanting to bake it and the other wishing to make a boiled cake.  The cake has been enjoyed since medieval times and its name probably denotes the fine flour used in earlier bakings.

It is made for Mothering Sunday or Refreshment Sunday, in the middle of Lent, within the Christian Church.  The round ball shapes decorating the top represent the twelve Apostles but often only eleven shapes are used, eliminating Judas Iscariot, according to personal choice.

It may also be made and eaten for Easter Sunday when its decoration consists of fluffy yellow chicks, spring flower heads and chocolate Easter eggs.


this year's Simnel Cake for Mothering Sunday

last year's Simnel Cake for Easter
I've already found an enriched bread to bake for Easter and I'm simply longing to make croissants and fruited buns to go with my crumpets and English muffins.

Both of my Simnel Cakes are gluten-free but I've not, so far, created any gluten-free enriched-dough breads; they will have to wait until I've mastered the gluten-rich versions before that will be possible but I keep that end in mind, all the time!

I should really like to do a Waitrose Cookery School gluten-free bread making course - when I have the ready dough!  - perhaps next year, hey!  So  in the meantime, I'm going to make as many different types of bread, as possible; and then I'll go for the gluten-free option again.

Please be patient, dear gluten-free reader, for my missions remains the same ie to make delicious gluten-free bread that's really scrumptious, tempting and almost gluten-rich in looks, texture and taste!!!

In the meantime, I griddled banana flatbreads for breakfast last week and recently made buttermilk pancakes and I'm looking forward to making gluten-free pitta.....!

Daisy