Show us what you've cooked/baked (rolling)

Overheard during an awkward date in an Ekachai at the weekend…

Person 1: “how is it?”
Person 2: “it’s not Dishoom”

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I’ve never been to actual Dishoom. But the curry was maybe the nicest curry I’ve ever cooked, and the chickpea salad was probably the nicest thing with chickpeas I’ve ever eaten (admittedly the bar is quite low with that).

Really excited to see @AdrianWebb’s éclairs in this thread on Friday!

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I’ve not made them before so it might not work out x

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I have faith in your baking skills :blush:

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Knocked up some bagels…

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These look great!

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Would eat!

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Hiya
Does anyone have a good scone/savory muffin recipe for a complete noob? I’d trust BBC food the most but I want them to be a bit more interesting than your basic cheese scone

Thanks

Did you find one? How did it go?

Hi chums

Does anyone have a good basic wholemeal seeded loaf recipe for my first attempt at bread since I was in school?
Want to make some bread next weekend.

No sorry, plus flour shortages where I live

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What flour n seeds have you got?

I have strong wholemeal flour (and self raising, plain etc) and these

Plus whole bags of pumpkin and sesame seeds.

If you have strong white as well this is one I make fairly regularly

400g strong white
100g strong whole
75g seeds
5g salt
1 tbsp yeast
1 tbsp honey
370g water

Mix it up, leave it for 30 mins, then knead for a couple of mins until not so shaggy. Flatten it out and roll up into a log. Stick it into an oiled loaf tin and leave to prove somewhere warm for about an hour (into doubled in size). Put a tray of water in the bottom of the oven and preheat to 230. Bake for 40 mins.

If you don’t have any strong white, the same recipe above does work with all wholemeal but I’d put in a tsp more yeast and 20g more water and you might need longer for it to rise.

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is a tbsp yeast right? that seems like a lot.

About 15g, originally just took it from the instructions on the tin

Fair enough. Good recipe. Will have a go.

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