After experiencing an unseasonably warm autumn in Israel, we had highs of 29C, its finally started getting cold and rainy.
What better way to spend a cold morning than baking?
I decided that cinnamon-y stewed apples were the way to go, and it just so happened we had some vanilla ice cream in the freezer and I also had the last of my Moir’s custard powder from SA that was begging to be used.
Apple crumble was a go!
Hot Apple Crumble
4apples, peeled, cored and diced into 2cm chunks(I used Granny Smiths, you can use any type though)
1/4cupbutter or marge
Preheat the oven to 180C.
Place the diced apple, first lot of sugar and cinnamon, and the water into a pot.
Bring to the boil while stirring and then drop to a low simmer.
Keep stirring until the apples have softened.
Place apples and any syrup into a pie dish.
To make the crumble, using your hands, mix the flour, remaining sugar, butter, and cinnamon until the mixture looks like bread crumbs.
Pour the flour mixture over the apples in an even layer.
Recently I have been trying to make more things from scratch. Not only is it healthier but most of the time its far more cost effective than buying ready made.
I posted about my pasta sauce the other day. The total cost of that was under ₪10 (about R35). It was also sugar and preservative free and was totally delicious.
I also want to start making my own burger patties and pizza bases.
One of the things I’ve been making myself each week is our Shabbat challah. I started off making it because I got myself a stand mixer with a dough hook and it is just so easy but now I make it because its cheaper, healthier, tastes amazing and its really special to have homemade challah on a Friday night too.
I have reduced the original recipe to make 2 small medium sized challot but the original recipe makes enough for 4 challot or 2 challot and a dozen cinnamon rolls. Here is my amended recipe.
sesame seeds/kosher salt/herbsfor topping
Place water, sugar and yeast in a mixing bowl.
Leave for about 5 minutes or until it starts foaming.
Add eggs, oil, salt.
Add 3 cups of flour and start mixing.
Slowly add the 4th cup of flour until the dough becomes smooth and not sticky.
You may need more or less flour, go by feel.
Either kneed by hand or with a dough hook on your mixer until the dough becomes smooth and elastic.
When the dough is ready, lightly oil your bowl and place the dough inside.
Cover with plastic wrap and a towel and let the dough rise for about an hour or until double in size.
Kneed down and divide the dough into 2 equal parts.
Form 2 challot, either by plaiting or forming rounds.
Turn the oven to 180C and let the challot sit, covered until the oven is ready.
Brush challot with beaten egg and top with desired topping.
So I mentioned that I bought a stand mixer the other day. Well, it arrived and so far I have made 2 batches of challah using the dough hook (NEVER kneading dough again!) as well as a batch of cinnamon muffins and on Friday I made an apple and banana bread/muffin recipe.
I have absolutely no idea what prompted me to add apples into the mix but I’m glad I did. They were amazing!
As you know, Paul is diabetic, and I am always trying to find yummy sugar free food to bake or cook for him.
Paul tends to eat a bowl of oats with fresh fruit in the mornings but its getting boring. I work with a lot of UK products and last week, Scottish oatcakes kept popping up. So I googled and found a variety of recipes and yesterday I tried out a simple Scottish oatcake recipe.
These biscuits can be used in place of bread. Spread some butter, honey, jam or cheese on top or just have them plain right out the oven!
The #BestBossEver sent me a link on Facebook to this recipe and I knew I had to try it for Shabbat tonight.
Although the actual preparation takes all of 5 minutes, you do need to prepare your dough a minimum of 8 hours before you want to bake it.
So I made my dough last night before I went to bed. It literally took 5 minutes. This afternoon I baked it, which took about 20 minutes to heat the oven and let the dough rest after shaping and a further 45 minutes to bake.
A few weeks ago Louisa posted that she was making sourdough. I hounded her relentlessly on Twitter about the process and she inspired me to try it myself.
I knew it was going to take time, you have to create a starter (a mix of flour and water that creates a natural yeast) and that it would take at least a week for it to be ready. I didn’t realise that actually making the bread would take almost an entire day (PSA: read the recipe from start to finish before you begin), because the yeast is not instant it takes much longer for the dough to proof (rise) than normal bread.
So, yup, not only did I learn how to make sourdough, I got a healthy lesson in patience.
I have to say, the time it took was well worth it. My bread was delicious, especially with a big bowl of homemade chicken soup!
First up: How to make a starter
[yumprint-recipe id=’19’]Now for the bread recipe.
I wanted something really simple to start with and I found a recipe on BBCGoodFood that looked like it fit the bill. I think my recipe still needs some tweaking but it was delish!