Scandelicious Baking- An Update on the August Cooking The Books Challenge.

It’s been a few weeks since I updated my blog. There’s been so much going on.  Once the school holidays are over I’m back into work mode and there is barely time to get the jobs around the house done.  Then again, I haven’t managed to get anywhere near my computer.  So I thought I’d better get something writen down.

My August Cooking The Books recipe book challenge from Scandelicious Baking seems like a lifetime ago now.  Although I found it enjoyable and I had plenty of time, I didn’t get round to baking two of the recipes I’d originally planned to bake. These were a Pistachio Pavlova with Boozy Cherries and a Norwegian AlmondTart.  I don’t know what happened at the end of the holidays, guess I just ran out of time.

So, to recap I think I would like to look at what I did get round to making.  On the whole I have really enjoyed testing out some delicious recipes. Different flavours and things I wouldn’t have thought to try.

I love making fish pie for my family so I thought the Scandelicious Fish Gratin would go down well with my family.  Instead of being topped with pastry, mashed potato or breadcrumbs this version of a fish pie was topped with some crushed Swedish Krisprolls.  Well I didn’t crush them enough so the topping looked very rustic and unappealing.  Also my son (who used to love my fish pie) refused to eat it.

339
The Scandelicious Fish Gratin had a topping of crushed Krisprolls.

To make the Fish Gratin filling I poached some cod cut into large chunks in some milk infused with peppercorns and nutmeg.  After this I made a sauce which had leeks, onion, eggs and creme fraiche in to add to the fish.  This was then poured into a baking dish ready to be topped with the crushed krisprolls!

340
The fish gratin filling.
341
The finished fish gratin. Looked a bit unappealing and appealed even less to myself and my family. Not a big success at all.

After eating some savoury cheesecake from a buffet once I was keen to have a go at baking one myself. So I had a go at the Scandelicious Cheese and Onion Cheesecake.  The cheesecake contained an oatcake and porridge oat base which had been combined with melted butter.  To make the filling I whisked egg yolks with a pinch of salt, then added some Quark and some cream cheese along with some flour, chopped spring onions and some cheese.  Now in the recipe Signe Johansen suggests Vasterbotten cheese which I have never even heard of, let alone seen it in my local shops.  In the end I used Jarlsberg cheese and grated it straight into the mixture.  In another bowl I beat some egg whites which were then combined with the cheese mixture.  When this was ready it went straight on top of the base and was baked in the oven for about half an hour.

400
The finished Cheese and Onion Cheesecake.
401
Delicious with a salad.
402
I had a slice on its own for lunch the following day.

I’m not very good at baking bread or using yeast but I wanted to have a go at the Spelt Picnic Buns.  I’m not that used to using spelt flour either but I like eating spelt bread.  These buns were meant to be useful for eating on a picnic but we never got to go on one as it was too cold or wet during the last couple of weeks of the school summer holidays.  I baked the buns in my muffin tin but they were not what I was expecting at all. I was expecting them to turn out a lot a bigger than they were.  They tasted delicious though and I had one spread with butter at breakfast.

014
Scandelicious Spelt Picnic Buns.

So here ends the Cooking The Books Challenge for August and I had more challenges for days in the month than I had time for.  There are lots more recipes I would love to bake from Scandelicious Baking.  I can definitely recommend the book.

Happy Baking!

Love Sam xx

Cooking The Books February 2014- Cheese, Onion and Potato Pies from How To Be A Domestic Goddess.

At the time of writing it is nearly the end of February and I’m still trying to bake something from each chapter of How To Be A Domestic Goddess  as part of my monthly Cooking The Books challenge. Last Saturday I had to try and bake something from the Pastry chapter.  Pastry is something I either get right or wrong depending on time, mood, the weather, well you name it.  I wanted to bake something savoury for a change and it had to be something my family would eat, yet be quick to bake and not too fiddly.

So, for Saturday lunch I chose to bake the Cheese, Onion and Potato Pies, which Nigella says is “the picnic food of fondness imagination, although we eat them for ordinary tea in the kitchen fairly often,”  I agree they would make great picnic food but in the middle of the cold, wet and rainy February we’re having at the moment I think I’ll stay inside and eat them in the warm, thank you!  My husband and daughter were out, so it was just me, the dog and the cat for company.

Here’s how they were made:

022
I made up a batch of shortcrust pastry by hand in the traditional fashion. Nigella’s recipe uses Trex as an ingredient along with butter.

The pastry came together fine for me, usually I get my food processor out but I couldn’t be bothered to get it out of the cupboard.  I hoped it wouldn’t be too difficult to work with as my hands get quite warm when working in the kitchen.

023
I chopped up 6 spring onions for the filling. Nigella says “the trick is to use spring onions which have all the flavour but none of the BOey breath of the usual onion!”
024
Also for the filling I peeled and diced about 500g potatoes.
025
My two Yorkshire pudding tins.
027
The potatoes were par-boiled in salted water for about 5-10 minutes. They had to be soft but still retain their shape.
028
After the pastry had chilled for about 20 minutes I rolled it out and cut 16 circles (8 tops and 8 bottoms) with a circular cutter. This cutter was slightly bigger than the base of the tins.

It was here where I realised the pastry was a bit thick in places and I should have rolled it even thinner.  No wonder I struggled to get 16 circles out of it.  I also noticed there was loads of filling left over, in fact half of it!  Did I make too much or wasn’t I putting enough inside the pies?  I struggled to seal the pies properly as well.

029
The bases were pushed into the bottom of the Yorkshire pudding tins.
030
To make the filling I mixed together the spring onions, potatoes and some grated cheddar along with some parsley and some creme fraiche.

Nigella suggests using Cheddar, Red Leicester and Parmesan cheese in the filling but I only had cheddar and some grated Mozzarella.  I put the same quantity of cheese in the mixture and the flavours seemed to work.

031
Filling the pies with the onion and cheese mixture.
032
The lids went onto the pies and I made a hole in the top of each one before putting them into the oven.
033
The finished pies- very riustic looking yet very yummy!

We had the pies with a large salad for our Saturday lunch.  One was enough for me and still warm from the oven it tasted absolutely fantastic. Well worth the effort and I will definitely make them again, they’re a lovely treat on a weekend lunchtime if you have the time to make them.  I was expecting to have some leftover to eat the day afterwards but my hubby ended up eating three!

034
My husband worked his way through three of these pies!

Happy Baking!

Love Sam xx