Tuesday 26th July 2016 - 5th session
No pics this time - phone failure, I'm afraid.
No pics this time - phone failure, I'm afraid.
Parathas and pasties and Swedish tea ring
Pasty filling:
Potatoes/onion/mushroom/red kidney bean
Potatoes/broccoli/onion/peas/celery/carrot
Red lentils, potatoes, onion
Hi folks,
Ingredients for the last session - 26th July.
We’re making a Swedish tea ring and paratha/pasties, so:
Sultanas
Sugar
Cinnamon
Flaked almonds
Icing sugar
You will need to prepare a pasty filling - my favourite is curried lentils and potato hash:
But these combinations are also good:
Potatoes/onion/mushroom/red kidney bean
Potatoes/broccoli/onion/peas/celery/carrot
(Basically, anything cooked ‘en croute’ enhances the filling every time.)
Plus the usual flour/yeast/olive oil/salt
Tuesday 19th July 2016 - 4th session
Michele had been asking about rye bread - which I make very infrequently, if at all. Since rye on its own can be quite tricky, I thought it best if she were to make it with a mixture of rye flour and wholemeal. Janet made a similar loaf whilst the others went for ciabatta.
Here are some of the ciabattas:
