Penne pasta with cheese & gammon sauce
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Penne pasta with cheese & gammon sauce
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yeah supermarket bread..but...even instore bakeries use crap in the production of their bread and some artisans too...they use a mix of wheat flour and soy flour..instead of 100% wheat flour....Quote:
Originally Posted by Marco
Now that's a nice looking loaf of bread...very nice...Quote:
Originally Posted by mightymonoped
Valencia orange and cranberry topped ham, mature cheddar and homemade bread.
Looks great https://uploads.tapatalk-cdn.com/202...febe097c2d.jpg
edit.. was great :eyebrows:
6 of us have just wolfed this down.
Excellent local chippy.
Curry sauce, gravy and mushy peas not caught on camera but all good.
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Looks properly tasty.
Tom Yum with black tiger prawns and a splash of coconut milk..
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I don't think theres an ill in the world that that meal couldn't cure. It was certainly hot enough!
That looks excellent.
Interesting I always do mine at 230 for 25-30 minutes lid on and the same lid off.Quote:
Originally Posted by mightymonoped
If I did what you did my bread would look raw and wouldn't be cooked in the centre. Mind you I always do it for a long time to get a mega crust.
How much flour did you use? Is it a fan oven?
Genuinely curious.
Looks good BTW, though I always slit the loaf to prevent random break up of the crust. If I don't do that I can get some very strange looking loaves.
I just did a basic white loaf with 500g of Strong White Flour, 7g of Instant Yeast (for hand or machine), 1 Tb White Sugar, 1.5tsp of salt, 1Tbs of Olive Oil Spread and 350ml of lukewarm water.Quote:
Originally Posted by User211
Kneaded and left for initial proving for about an hour.
Knocked back and stretched for a bit then plonked in a floured Banneton while the Dutch Oven was coming up to heat (230c) in a fan oven.
Transferred the loaf to the DO once up to temp.
Sprayed the top of the loaf with water but didn’t cut it this time (as an experiment really) plopped the lid on. Took the lid off after 15 and turned it down to 190. Came out perfect after 20 mins.
May be my oven as is quite furiously hot anyway?
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looked great anyway..:)
Cheers Grant! [emoji4]Quote:
Originally Posted by struth
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Chicken salad with chips of course
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Last night's chickens and some beef.
Topside cooked for 4.5 hours in beef stock, Worcestershire sauce, soy sauce and balsamic vinegar. Gravy by adding cornflour.
Last night's sunset for good measure.https://uploads.tapatalk-cdn.com/202...de37fe0084.jpghttps://uploads.tapatalk-cdn.com/202...43227930c5.jpghttps://uploads.tapatalk-cdn.com/202...b05197751f.jpg
That's a BIG improvement, mate. Better colour on it now - the earlier ones looked a bit peely-wally. You can tell you're getting used to the machine. The flour defo helps. too...:)
Marco.
Justers, the chickens look great... How many were coming round to your party?:eyebrows:;)
Or maybe you guys have just got big appetites!!:D Love all the stuff you've posted recently, and that chippy looked good, too.
Jon, your Thai soup looked epic, and no doubt tasted the same. Also, photographically, that bowl of soup is up there with some of the best food pics ever shown here - just stunning!:clap:
Like your salad as well, Roy-Boy... And Tony, that's MY kind of loaf, as I love a nice, crunchy, thick, 'well-fired' crust!:cool:
Marco.
Just a simple antipasto today for lunch [various cured meats], with a roasted red-pepper dip, pickles and Tsatziki:
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...suitably quaffed with a couple of glasses of gorgeous Chilean Sauvignon Blanc, from Lidl, at a Billy Bargain price of £6.99:
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:cheers:
Marco.
Noice loaf! [emoji4][emoji106]Quote:
Originally Posted by struth
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My kind of lunch that is! Just been away for the weekend, staying with family in London. Had just that kind of lunch when we arrived.Quote:
Originally Posted by Marco
Yesterday, had some fantastic steak done on the bbq but didn’t think to photograph it (was too busy feeding myself). Real quality cut from prime Australian cattle, cooked perfectly, it was salted and seasoned with a garlic, onion and mustard rub the night before too.
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had a slice.. was very good. pretty decent machines these tbh.Quote:
Originally Posted by mightymonoped
Florentine fishcakes
Smoked haddock, spinach, potato and cheese in crispy crumb.. Georgoushttps://uploads.tapatalk-cdn.com/202...141c5b48d5.jpg
Nice.. Like a good fishcake, and the chips are quality, as usual:)
Also like how you've put the ketchup on the side, rather than plastered the food with it!;)
Marco.
were a russells special a while ago. that was last 2. imo slightly too much cheeseQuote:
Originally Posted by Marco
Tuna Melt - made with Spring Onions and Tomatoes picked from the garden this morning. Comfort Food.
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Nearly all my loaves are 700g so will need more time but yes, maybe your oven is hotter than mine for a given temp setting.Quote:
Originally Posted by mightymonoped
Same crew as the fish & chips. My wife's cousins family of 4 who came to see the new gaff.Quote:
Originally Posted by Marco
Chicken was served with corn, red peppers, salardy things etc too pissed to think about taking a photo by that stage...:D
Your tea looked very pleasant.
Not homemade but from Russell's. Vegetable lasagne
Quite good too.
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I do suspect mine runs quite hot. I generally set it on 180ish when it’s asking for 200c fan.Quote:
Originally Posted by User211
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That looks like just over a good mouthful for me Grant! [emoji4]Quote:
Originally Posted by struth
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wasnt huge.. was the same again still to eat. fairly tasty and better than their meat one
Cod, Prawn and Saffron Risotto. Sooooo tasty, made with fish stock and first class saffron.
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Veggie Burger on Homemade Roll with Tomato Salad and Chips. I think I prefer a good Veggie Burger if I’m not making the Beefburger myself. This was a Linda McCartney Qtr Pounder, was really tasty with Mustard, Hot Sauce, Ketchup and Gherkin.
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Nice roll.. Still to try making some
Boiled bacon, never had any pease pudding so mushy peas it was
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Crispy dry cured streaky bacon roll with hp.
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that was damn good.. probably my salt allocation for the week:eyebrows:
The Salt Police will be watching from now on [emoji23]Quote:
Originally Posted by struth
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Cheesy ham & broccoli pasta
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NICE
Thanks Grant, it was :)Quote:
Originally Posted by struth
Marco don't seem to be eating these days :eyebrows:
still working his way through that cucumber :)
Lol... If I'm breathing, I'll be eating!:D Just been busy with other things, so not much time for taking pics. Will comment more later, as there's been some nice grub enjoyed here recently!Quote:
Originally Posted by Roy S
Marco.
Did you see it, lol? Not so much ME working my way through it, as I haven't seen it since it was picked... Think Del's hidden it somewhere and using it for 'R&R':eek::eyebrows:;)Quote:
Originally Posted by guy
Marco.
Are your buttons not being used much Marco??;)Quote:
Originally Posted by Marco
Lol... No matter how much of a stud muffin you are, all girlies need their 'me time';)
Marco.
Fresh bread
Smells heavenlyhttps://uploads.tapatalk-cdn.com/202...3d60356761.jpg
Nice, mate. Best yet!:)
Getting good colour on it is key!
Marco.
its a very consistant yeast this... active so you have disolve and start it off in a cup. well i do both although i think you can just disolve. i find getting it thick and foamy works best:eyebrows: