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Sunday, 1 March 2015

Wordless Not-Wednesday: deceptive packaging


deceptive packaging CocoMira Pistachio Crunch
gluten free Pistachio Crunch (»»»)

Wednesday, 25 February 2015

dealing with nightmares – again

Filed under: baking,cakes, pastries, cookies, etc.,food & drink,whine — ejm @ 13:57 EDT

carrot cakesummary: why I almost packed in the blog entirely; comments are once again allowed; Rhyll’s carrot cake is the best; carrot cake is the best comfort food; (click on images to see larger view)

I can allow comments again!! Take that stupid spambots who have been giving me grief for almost 5 months!

snip… snip… snip… snip…

[previous post announcing that commenting was finally back]
(that used to be at but was ripped away, in spite of my pathetic blubbering]

SHRIEK!!!! Stop snipping! Stop snipping!!!

And here I thought my problems were over….

But no. When I was trying to import the blog comments into Disqus, everything exploded.

Everything had to be reinstalled and there is now a major struggle to get the database to match up. How long would it take? I had no idea. :lalala:

It’s a good thing it didn’t go on much longer. Because I haven’t got much more hair left to tear out. :-( It didn’t help that it’s horribly cold, snowy and icy outside. (It’s just wrong that we’ve had to endure this cold for 2 whole months! These extreme temperatures are why I left Edmonton….)

Unfortunately, I did NOT have the database backed up to include the last post I made so will simply try to reiterate:

I’ve said it before; I’ll say it again: Rhyll’s carrot cake IS the best carrot cake! With too much cream cheese icing. Of course, with too much icing! (continue reading…)

Monday, 16 February 2015

Exploring my Celtic roots with Kouign Amann (BBB February 2015)

go directly to the recipe

BBB: Let's Get Baking summary: recipe for Kouign Amann baked in muffin tins; a Bread Baking Babes project for their 7th anniversary; submission for YeastSpotting; (click on images to see larger views and more photos)

Bread Baking Babes (BBB) February 2015 (7th anniversary)

Oh boy!! More snow! And it’s c-c-c-c-old! (15C in the kitchen and as low as -25C outside….

Kouign Amann (BBB) image housed at Last month, we puffed our bread into balloons. This month, we’re puffing our bread with butter. It’s the BBBabes’ 7th anniversary and Lien chose the perfect bread for us to celebrate: Kouign Amann.

What?! What on earth is Kouign Amann??

From googling, it turns out that the modern recipe is apparently based on one created in Douarnenez, Brittany around 1860. However, it seems not unlikely that this was simply the first time someone wrote it down….

The recipe [for Kouign Amann] originates from Brittany in France, where some Keltish clans moved to in the 4th and 6th century from England. It still has it’s own cultural heritage and is officially one of the Celtic nations.
-Lien, in message to BBB
Kouign Amann is a very old pastry originating from the Breton-region of France. The name has Celtic roots, which translates into “Butter Cake”., Top 5 Dessert Trends Happening Now, 28 July 2014
Kouign-amann […] are made of laminated dough—croissant dough—that’s about 50% butter and 50% yeasted dough. […] These salty, buttery pastries hail from the coastal region of Brittany, in the northwest corner of France, where Celtic tradition has prevailed since the Breton people migrated across the English Channel during the fifth and sixth centuries. It looks just like you might imagine a Celtic colony on the seacoast of France would: towering bluffs dropping straight into the sea; tiny stone houses dotting the emerald countryside; slate-colored steeples rising into the morning mist. The region is best-known for its vast salt flats where they harvest the coveted finishing salt, fleur de sel. Here, tucked into wandering village streets, bakeries hawk the much-lauded pastry treasure, whose name literally means “butter cake” in Breton.
We’re gonna be honest: They’re hard to make. They take a full day of investment, and you might not get it right on the first try. Your kitchen will be a mess. You may get stressed out.[…]
PBS Food, ChefSteps, Kouign-Amann Recipe

Lalalalalalalalala {not listening anymore; not listening anymore}

I’ll concentrate on “But when you do get it right (and you will), oh boy.”

I’m also not going to pay attention to, “We’re sorry, but this video is not available in your region due to right restrictions” on the pbs site. (DON’T get me started!)

Making Kouign Amann is much more interesting: (continue reading…)

Saturday, 31 January 2015

Lame Scoring

Filed under: baking,bread - yeasted & unyeasted,food & drink — ejm @ 19:10 EDT

summary: 1st time scoring with a lame; baguettes; links to helpful videos; (click on image to see larger views and more photos)

Lame Scoring Yesterday, we FINALLY got a chance to try out our homemade lame.

And lame scoring it was. Well, maybe not as lame as I thought it might be. But we did have a little difficulty. We probably should have watched the YouTube videos a couple more times… (continue reading…)

Friday, 30 January 2015

Chapati BBBuddies (January 2015)

Filed under: baking,BBBabes,bread - yeasted & unyeasted,food & drink,whine — ejm @ 09:57 EDT

BBB: Let's Get Bakingsummary: January 2015 Bread Baking Buddies; Chapatis gallery; about the BBBabes (click on image(s) to see the BBBuddies’ posts)

It’s January! And it’s cold! I began to wonder if there would actually be a gallery… :lalala:

Chapatis (BBBuddies)Bread Baking Buddies (BBB): Chapatis

This January, the BBBabes made chapatis. Well, some of the BBBabes made chapatis…. (Here is the recipe we used.)

Even though it was cold, I was a little surprised that not only did some of the BBBabes skip chapati making, but only three BBBuddies joined us this month! I know. Others have real lives and are busy. But I really thought the simplicity of the recipe would attract way more people.

I sure hope it wasn’t because they got thrown off by the quote I pointed at from Shehzad Husain’s book, Entertaining Indian Style: “Do not get disheartened […] you will improve with practice.” I guess I should have stressed that Shehzad Husain was being overly cautious and that chapatis are insanely easy to make…. :lalala:

Even though there were just three four five this month, as always, the BBBuddies come from all over the world. Isn’t the internet wonderful? (continue reading…)

Wednesday, 21 January 2015

Which Atta Should We Buy? What a dilemma!

Filed under: baking,BBBabes,bread - yeasted & unyeasted,food & drink,whine — ejm @ 13:25 EDT

[rant-alert]Yup. It’s about flour again. This time the excessive ranting and raving is about how ludicrous it is to be buying “no additives” Atta (as good as it is) that comes all the way from India, when wheat is a major product of Canada.[/rant-alert]

summary: reasonably priced atta WITHOUT additives in Toronto; comparison of various brands; chapatis made with atta are fabulous; is there really a need for Canada to be importing wheat? (click on images to see larger views and more photos)

chapati We cannot stop making chapatis!

When the BBBabes were making chapatis, in her tips to the BBBabes, Aparna mentioned that for best results, we really should try to be using atta. It has been a while since we bought atta (so long ago that I don’t remember what brand it was). As I recall, we weren’t overly thrilled with the chapatis we made with it – but those were early days and I was only just beginning to make bread at all. It seems to me that we had to throw the last of the atta out because it went rancid.

Aparna suggested the Aashirvaad brand. I really didn’t think we’d be able to get it here in Toronto. After all, it’s from India! But lo and behold, there it was, not just at the Indian supermarket but at the No Frills supermarket as well.

We waffled about buying it.

(continue reading…)

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