December 2011
5 posts
6 tags
Short and Tweet 8: Sausage Rolls, Savoury Scones &...
This week’s #shortandtweet challenge from Dan Lepard’s Short & Sweet tackled our widespread reluctance to make pastry (there was an option of savoury scones for people who avoid pastry): we made the Hot crust sausage rolls on pg 505 or the savoury scones on pg 534. I’ve opened with a photograph of Misky’s rolled-out pastry because the colour variations throughout the bakes are...
4 tags
Short and Tweet Challenge: January 2012 Schedule
January 2012 schedule for the #shortandtweet challenge from Dan Lepard’s Short & Sweet. (Read about #shortandtweet challenge and its conditions.)
The dates are those by which I’d like to receive links or photographs: please tweet these @foodcraftspace or @evidencematters using the hashtag #shortandtweet or leave links in the comments for the appropriate challenge announcement...
4 tags
Short and Tweet 7: Rye apple cake
This week’s #shortandtweet challenge from Dan Lepard’s Short & Sweet was the hale and hearty sounding Rye apple cake, pg 136 (above photo is from Zeb Bakes). I specifically selected it because Dan Lepard mentions that it’s an “ideal introduction” for anyone who hasn’t used rye-flour in cake making. It’s eye-opening to work with a flour that produces a different...
5 tags
Short and Tweet 6: Wholemeal Loaf from Dan...
This week’s #shortandtweet challenge from Dan Lepard’s Short & Sweet encouraged us to make the Wholemeal Loaf on pg 31 (some participants baked something else but we’re nothing if not diverse). For both beginner and experienced bakers, I strongly recommend reading through the comments on the following posts because there is a mass of useful information in them concerning substitutions,...
6 tags
Short and Tweet 5 Challenge: Peanut Brittle and...
This week’s #shortandtweet confectionery challenge from Dan Lepard’s Short & Sweet seems to have both intrigued and unnerved people in equal measure. I’d selected Cardamom peanut brittle pg 314 or Sesame ginger halva pg 319 because it seems that a number of us tend to shy away from working with hot sugar and it seemed an ideal time to overcome this if any of us were considering home-made...