Dumplings

When the weather is getting colder you can't best a good hearty stew, and for me serving it without dumplings would be unthinkable. Here's my recipe for how to make a Vegetarian version without using Suet.

Sourdough Bread first attempt.

I've recently been given a jar of sourdough starter. Many thanks Deano! To be honest, I wasn't exactly sure what to do with it at first and it looks a little like an old pot of paint I once found in the shed.

So, I just stuck it in the back of the fridge and left it for a while to buy myself some time.

Basic White Bread Recipe

Baking bread at home is really satisfying, and it's actually a lot easier than people think. It's hard to beat fresh bread still warm from the oven.

Here's my recipe for a basic White bread made with just 4 ingredients. It is an easy recipe so anyone should be able to make it. It does require a bit of patience as there is quite a lot of waiting during the proving stages. It can be made into whatever shape you prefer but for now I'm keeping it fairly simple. I usually make about 8 rolls or a couple of small loaves with this quantity.

Yorkshire Puddings

This is my recipe for making Yorkshire Puddings. I find them really easy to make with this method, and get good results even in our old, gas oven.

Following this recipe should help you produce great results too. The batter needs to be at the right consistency and the oil needs to be smoking hot before the batter is added.

 I use this beaten up old muffin tin to cook them in.

Kneading Dough

Kneading dough is one of the most important stages when making Bread. It can be done in a food processor or by hand, which takes a bit more elbow grease. I'd suggest a minimum of 5 minutes kneading by hand (but probably more like 10) is required for a standard bread dough. 

There's no right or wrong way as such, but the important thing is the dough needs to be worked and stretched to combine all the ingredients and stretch the gluten in the flour making the dough more elastic. Doing it right means you'll get a better texture and structure to your bread.

Here's a video showing my method.

As you can see I use the palm of my hand to push the dough and stretch it, and then pull it back. Just give it a try and find a way that is comfortable for you.

After around 10 minutes the dough should be uniform and the texture should be soft, elastic and springy. That's it! The dough is then ready to prove.

Cheddar Cheese & Chive Scones

This is my simple recipe for Cheddar Cheese and Chive Scones. It's a nice, quick and easy recipe so is great for making with the kids and takes about half on hour from start to finish. This recipe makes about six Scones, but can be very easily doubled up. I use Chives as I like the light oniony flavour they give, and we have them in the garden.