A loaf of wholesome oat whole wheat sandwich bread. For recipe, buy this book! Good to the Grain. One of my favorite baking books and I tried almost all the recipes!
For the ones with small kitchens…
via Lazy Bone UK
I think I saw them in Tavola too.
The other night, I tried to fool myself by convincing myself that a frozen yogurt parfait will be my dinner. By 9:30, I was hungry.
So I gave in and was about to make roasted veggies but remembered that I still have sour cream in the fridge, and this is when I decided I’m baking a potato! This dish, if you even can call it a dish, brings back childhood memories with my sisters. We used to have it a lot as kids and I loved it.
All you need to do is preheat an oven to 200 degrees Celsuis. Meanwhile, if you’re potato is extra large like mine, cut in half and pierce the cut side, and place on a baking tray. If you are using small potatoes, just pierce with a fork all over and place as is on the baking tray.
Bake the potato for 30 -45 minutes, or until you can easily pierce with a fork. In a bowl mix half a tub of sour cream (125 ml) with salt and pepper, chopped fresh herbs (I used thyme from my aerogarden) and cubed cheese of your preference.
Scoop out the potato flesh and mash with a fork and mix in the sour cream. Scoop it back in the hollowed potato skin and bake for an additional 10-15 minutes, until cheese has melted.
The last day of the chocolate chestnut torte at Life with Cacao was last Thursday.
For two straight weeks, my life consisted of work + baking + taking the role of the delivery person!
As much as I loved making these cakes and getting the amazing feedback, I am more than ready to move on and go back to regular baking schedule.
Sometimes when I have a sudden urge to bake, I use some shortcuts and tricks to use what I have already (since I can’t be bothered to the run to the co-op to buy any missing ingredients) or have no time or the patience to wait hours for a dough to chill/something to cool, etc. I also realized that when I post recipes here, I never let you know of some of the tricks and substitutions I learned along the way.
I have complied here a list, although short, of my tips and tricks. Continue reading
For me to bake, I have to be in the right mood. Late yesterday night, almost nearing midnight, I was in the mood.
I had bookmarked this recipe from SmittenKitchen a few days ago. The ingredients were very basic so I didn’t have to run to the Co-Op for anything special. You can click on the link to view the post and recipe. Continue reading
This is going to be a place where I experiment in the oven and the kitchen as a whole and a place to talk about my favorite subject, FOOD!