cjwx.blogspot.com
simple & delicious: Traditional French Baguette
http://cjwx.blogspot.com/2011/05/traditional-french-baguette.html
Monday, May 16, 2011. French Bread is awesome, not only because of the bakers. they may have something to do with it, but it has got more to do with the flour. Different climates/soil and all the other farmy sort of stuff produce different flour. I don't know any more than that though. In France they have made this legislation. Traditional bread is Flour, Water, Salt and Yeast. Here is my attempt. It takes 4.5 hours). 375ml water (tap cold). 2 tsp of salt. Turn the oven on to 220°C. Rest the dough for 10...
cjwx.blogspot.com
simple & delicious: April 2011
http://cjwx.blogspot.com/2011_04_01_archive.html
Wednesday, April 27, 2011. I love old over-ripe bananas. When they squish between your fingers with that super banana flavour, they are in their prime! We had some old (perfect) bananas and dad put them in the freezer for me to try something on my day off, so here it is: A Banana Bread recipe straight off the top of my head; flying by the seat of my pants. 5 small squishy full of flavour bananas (360g), mashed. 125g walnuts, toasted and crumbed. 150g unsalted butter, softened. 2 eggs, seperated. Today th...
cjwx.blogspot.com
simple & delicious: ANZAC Biscuits
http://cjwx.blogspot.com/2011/04/anzac-biscuits.html
Sunday, April 10, 2011. 1 A soldier in the Australian and New Zealand Army Corps (1914–18). 2 A person, esp. a member of the armed services, from Australia or New Zealand. These iconic biscuits were sent as gifts to our soldiers, during World War I, by the awesome women in their lives who were concerned about their nutrition. The combination of ingredients and lack of eggs make them perfect for sending on a ship to the other side of the world and they'll still taste just as good. Here's the recipe I used.
cjwx.blogspot.com
simple & delicious: May 2011
http://cjwx.blogspot.com/2011_05_01_archive.html
Monday, May 16, 2011. French Bread is awesome, not only because of the bakers. they may have something to do with it, but it has got more to do with the flour. Different climates/soil and all the other farmy sort of stuff produce different flour. I don't know any more than that though. In France they have made this legislation. Traditional bread is Flour, Water, Salt and Yeast. Here is my attempt. It takes 4.5 hours). 375ml water (tap cold). 2 tsp of salt. Turn the oven on to 220°C. Rest the dough for 10...
cjwx.blogspot.com
simple & delicious: Bananna* Bread
http://cjwx.blogspot.com/2011/04/bananna-bread.html
Wednesday, April 27, 2011. I love old over-ripe bananas. When they squish between your fingers with that super banana flavour, they are in their prime! We had some old (perfect) bananas and dad put them in the freezer for me to try something on my day off, so here it is: A Banana Bread recipe straight off the top of my head; flying by the seat of my pants. 5 small squishy full of flavour bananas (360g), mashed. 125g walnuts, toasted and crumbed. 150g unsalted butter, softened. 2 eggs, seperated.