Over 3000 views!

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Just a little note to say thank you! My blog has now had over 3000 views! That is incredible! 

I promise I will try to post more entries soon! I promise I haven't forgotten! X Bo

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Cheese straws

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This week I've been plunged back into my baking mood. Last night was the COD performance of the Panto at the Theatre/Cinema I work at. It was a good night where the crew perform a version of this years panto for the cast & staff. Afterwards there was a party & as always, I took some of my gingerbread stars. I didn't think there were any photographs of them but then I saw this on Daisy Wood-Davis' twitter... This morning I was inspired by the GBBO repeat on BBC1 to bake again. I decided to make the cheese straws from the old Be-Ro flour cookbook we've had longer than I can remember.  Ingredients 200g self raising flour two pinches of salt 1 tsp mustard powder 100g butter 150g mature cheddar cheese, grated  2 eggs some extra cheese to melt on top Method 1. Put the flour, salt & mustard powder in a bowl. Rub in the butter until it resembles breadcrumb. Add the grated cheese.  2. Use the egg to combine the mi
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Bakewell Blondies

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Yesterday afternoon, I was in need of a slow, calm bake. I'd had a busy couple of weeks and just wanted to spend some time, weighing out my ingredients and methodically working through a recipe. I find it really helps me when I'm feeling anxious or overwhelmed. I'd had this recipe from Jane's Patisserie saved as one I wanted to try, so thought it would be perfect day to do it.  Ingredients:  200g butter (melted) 125g granulated sugar 125g light brown sugar  3 eggs 1/2 tsp almond extract (or 1 tsp if you really like the almond flavour) 100g ground almonds 200g plain flour  1 tbsp cornflour 200g white chocolate chunks or chips 3 tbsp jam  30-50g flaked almonds Method: 1. Preheat your oven to 160 fan. Lined a 9x9inch tin with baking paper.  2. In a large bowl, mix together the melted butter and sugars. Add the eggs and almond extract and beat again until smooth.  3. Add the flour, ground almonds and cornflour and mix to form a thick, blondie mixture. Add the white chocola
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Cholla!

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For some unknown reason, I was awake early this morning (on my day off, of all days!) Decided to experiment with another traditional Jewish bread recipe. I found the recipe for this Cholla loaf in Paul Hollywood's 'How to Bake' book.  Ingredients 500g strong white bread flour 10g salt 25g caster sugar 10g yeast 30g butter, softened 2 medium eggs 50ml milk 180ml water Method 1. Put the flour in a mixing bowl. Add the salt and sugar to one side and the yeast to the other. Add the butter, eggs, milk and half the water. Using your fingers, turn the mixture around in the bowl. Continue to add water until you have a soft, but not sloppy, dough.  2. Lightly flour the work surface and knead the dough for 5-10 minutes. Knead until the dough is soft and smooth. Oil a large bowl and leave to rise, until it's doubled in size, for up to 3 hours. 3. Tip the dough out onto a floured surface and knock back. Divide into 3 pieces and roll into long sausage shaped strands. J
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