Zoomer, you are jumping in at the deep end with Forcaccio, the oil makes a big difference as to how you handle it and it does take some handling. The raising in an oiled bowl and then the knocking down can be messy. When on the oiled tray you really do have to bang your fingers into it to make the delves for the topping then a very hot oven. Scones the less you work them the better, pull the dough together and pat into a round, flatten down gently until about an inch thick then cut through with the back of the cutter, straight down no twist, then onto the baking tray, twenty minutes 180 fan then get the strawberry jam and cream out.
Stockton weather good with some rain, greenhouse door cracked but not full open. Grandchildren just left full of chicken dinner and ice cream, two happy kids. I had 21 for tea yesterday and they mostly ate home cooked.
Did I say no damage done? Was planting out some hardy stuff yesterday & realised that one of our tv ariels is hanging loose. That explains the 'hollow' banging sounds I kept hearing causing me to keep going out to check on a coldframe lid! It's obviously a redundant one though as no problems with tv noticed- apart from the longstanding infuriating trick of trying to 'tape' things from Welsh channels which have rotten reception!
Today bang on 11am, as per forecast-wow, it began to rain & has been constant since. Managed to do quite a bit of potting on/pricking out in the greenhouse though. The courgettes & beans are now too big for windowsills inside the house, so they are cloched in the greenhouse.
Things in the 2 coldframes still cant be risked outside completely so a real 'traffic jam' still around here. J.
Frank - I was, a little surprised, at how oily the bread got even just after one tbsp. Will try something simpler next time, what do you suggest... please don't say white or brown bread... It might be some time before I try scones again. Hadn't made enough pastry for pie so it was two small spinach and cheese quiches. The quiches were a huge success , the pastry wasn't soggy either.
Am I right in thinking pies can be made up and frozen before baking.
Sounds like a nice day with 21 for tea, hope they helped out with the washing up.
Wet and cold here in this part of the NW. Flowers loving it but veg beds looking water logged.
Zoomer, In the case of 21 for tea jus-Rol is the way to go and even profesional cooks use it. As with gardening anything that cuts out some of the work is worth a try. Keep going on the Scones, do not make them too wet and the secret is to cut with a small cutter, the pastry no less than three quarters of an inch thick. Knocking up a batch of dough in a bread maker then taking it out to raise it works. Then cut it into eight or ten buns raise again and bake, in this house they do not get time to cool. I never put meat into pastry then freeze it, make your pastry wrap it in cling film and put it in the fridge for up to four days before use if you wish. I make Rough Puff and do that. Get it back out and roll it out for use when you need it no messing about freezing then and no soggy bottoms on the pie or from the meat not being cooked properly. Keep at it and in time it will be second nature, Daughter said I did not weigh out the flour for the Yorkies today, well no I have done it so many times.
One minute chucking it down, next bright sun. I have opened up the coldframes & uncovered in greenhouse, but think today will be better spent indoors. J.
Posts
Grey at the moment, but forecast to be dry at least.
Definite sunshine around tea-time though - went to visit my Dad yesterday and came back with a pie-full of Rhubarb, so rhubarb crumble for pud today
Zoomer, you are jumping in at the deep end with Forcaccio, the oil makes a big difference as to how you handle it and it does take some handling. The raising in an oiled bowl and then the knocking down can be messy. When on the oiled tray you really do have to bang your fingers into it to make the delves for the topping then a very hot oven.
Scones the less you work them the better, pull the dough together and pat into a round, flatten down gently until about an inch thick then cut through with the back of the cutter, straight down no twist, then onto the baking tray, twenty minutes 180 fan then get the strawberry jam and cream out.
Stockton weather good with some rain, greenhouse door cracked but not full open.
Grandchildren just left full of chicken dinner and ice cream, two happy kids.
I had 21 for tea yesterday and they mostly ate home cooked.
Frank.
Did I say no damage done? Was planting out some hardy stuff yesterday & realised that one of our tv ariels is hanging loose. That explains the 'hollow' banging sounds I kept hearing causing me to keep going out to check on a coldframe lid! It's obviously a redundant one though as no problems with tv noticed- apart from the longstanding infuriating trick of trying to 'tape' things from Welsh channels which have rotten reception!
Today bang on 11am, as per forecast-wow, it began to rain & has been constant since. Managed to do quite a bit of potting on/pricking out in the greenhouse though.
The courgettes & beans are now too big for windowsills inside the house, so they are cloched in the greenhouse.
Things in the 2 coldframes still cant be risked outside completely so a real 'traffic jam' still around here. J.
BTW Zoomer my OH does a 'mean' Focaccia... J.
Frank - I was, a little surprised, at how oily the bread got even just after one tbsp. Will try something simpler next time, what do you suggest... please don't say white or brown bread... It might be some time before I try scones again. Hadn't made enough pastry for pie so it was two small spinach and cheese quiches. The quiches were a huge success
, the pastry wasn't soggy either.
Am I right in thinking pies can be made up and frozen before baking.
Sounds like a nice day with 21 for tea, hope they helped out with the washing up
.
Wet and cold here in this part of the NW. Flowers loving it but veg beds looking water logged.
Jo - it might be some time before I try making Focaccia again
.
I make and freeze pies uncooked Zoomer. Need thawing before cooking though or the outside is pretty hard and dry before the inside is even warm.
In the sticks near Peterborough
Zoomer, In the case of 21 for tea jus-Rol is the way to go and even profesional cooks use it. As with gardening anything that cuts out some of the work is worth a try.
Keep going on the Scones, do not make them too wet and the secret is to cut with a small cutter, the pastry no less than three quarters of an inch thick.
Knocking up a batch of dough in a bread maker then taking it out to raise it works. Then cut it into eight or ten buns raise again and bake, in this house they do not get time to cool.
I never put meat into pastry then freeze it, make your pastry wrap it in cling film and put it in the fridge for up to four days before use if you wish. I make Rough Puff and do that. Get it back out and roll it out for use when you need it no messing about freezing then and no soggy bottoms on the pie or from the meat not being cooked properly.
Keep at it and in time it will be second nature, Daughter said I did not weigh out the flour for the Yorkies today, well no I have done it so many times.
Frank.
In a word-wild today.
One minute chucking it down, next bright sun. I have opened up the coldframes & uncovered in greenhouse, but think today will be better spent indoors. J.