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Lockdown cooking
Posted by cantabcook
Lockdown cooking April 17, 2020 05:13AM |
Registered: 14 years ago Posts: 1,789 |
Is anyone else trying some new things during this lockdown? Too much free time on my hands I think.
Made my first ever batch of apple cider from some sad apples from my tree, my last three lemons and sugar. Recipe was from Lynda Hallinan's facebook page and I figured my wine wouldn't last til the end of lockdown so it was worth a try! It was waaaay to sweet for my liking when I bottled it but will try it again tonight (about 4 days since I bottled it I think). The longer it is left the higher the alcohol content and the less sweet it becomes apparantely.
Second trial was hot cross buns which I think I've only ever made once before. They tasted great but I left them overnight to rise and planned to cook first thing. I think they had already done their second proof and then started to sink. I will try another batch next week I think as they were really tasty, just a bit flat for my liking.
Third attempt was a sour dough bread creating my own starter. Bit of a fail that one. Still trying to get my starter to be active enough so I think I'll give up on that one.
Anyone else tried some new things to entertain themselves??
Made my first ever batch of apple cider from some sad apples from my tree, my last three lemons and sugar. Recipe was from Lynda Hallinan's facebook page and I figured my wine wouldn't last til the end of lockdown so it was worth a try! It was waaaay to sweet for my liking when I bottled it but will try it again tonight (about 4 days since I bottled it I think). The longer it is left the higher the alcohol content and the less sweet it becomes apparantely.
Second trial was hot cross buns which I think I've only ever made once before. They tasted great but I left them overnight to rise and planned to cook first thing. I think they had already done their second proof and then started to sink. I will try another batch next week I think as they were really tasty, just a bit flat for my liking.
Third attempt was a sour dough bread creating my own starter. Bit of a fail that one. Still trying to get my starter to be active enough so I think I'll give up on that one.
Anyone else tried some new things to entertain themselves??
Re: Lockdown cooking April 17, 2020 11:50PM |
Registered: 18 years ago Posts: 1,033 |
Yes, last night made flat breads from flour and greek yogurt, so...easy and really good. To go along with made from scratch falafels, using soaked not canned chickpeas again yum. Easy and tasty dinner.
Just trying feijoa jelly, 1st batch I burnt...should have trusted instincts, rather than the recipe as written!
Hot cross buns, lavosh, whipped feta, chilli jam, chilli sauce, different breads. Ottolenghi's caramalised garlic tart yum!
Who knows what next weeks delights will be!!
Just trying feijoa jelly, 1st batch I burnt...should have trusted instincts, rather than the recipe as written!
Hot cross buns, lavosh, whipped feta, chilli jam, chilli sauce, different breads. Ottolenghi's caramalised garlic tart yum!
Who knows what next weeks delights will be!!
Re: Lockdown cooking April 18, 2020 12:59AM |
Registered: 17 years ago Posts: 3,660 |
The Seville Orange Marmalade I made last year is on its last jar and you can't get Seville oranges until about August(?) so a stop-gap marmalade making was called for.
I used 960g of purchased NZ navel oranges and 400g lemons off our tree.
I got 6½ cups of mixture.
The original recipe uses just over ¾ cup of sugar per 1 cup of mixture which, for 6½ cups of mixture, equals about 5 cups of sugar.
We like really sour so I work on a 4:1 ratio for sugar instead and then just round it up a bit.
So I had 6½ cups of mixture which would be 1 + 5/8ths cups of sugar (325g) so I decided to put 1½ cups of sugar in (300g) (instead of 5 cups!).
Delicious. Breakfast toast delight. The colour isn't as beautiful as Seville oranges but August is coming.
Edited 2 time(s). Last edit at 05/29/2020 03:11AM by J1.
I used 960g of purchased NZ navel oranges and 400g lemons off our tree.
I got 6½ cups of mixture.
The original recipe uses just over ¾ cup of sugar per 1 cup of mixture which, for 6½ cups of mixture, equals about 5 cups of sugar.
We like really sour so I work on a 4:1 ratio for sugar instead and then just round it up a bit.
So I had 6½ cups of mixture which would be 1 + 5/8ths cups of sugar (325g) so I decided to put 1½ cups of sugar in (300g) (instead of 5 cups!).
Delicious. Breakfast toast delight. The colour isn't as beautiful as Seville oranges but August is coming.
Edited 2 time(s). Last edit at 05/29/2020 03:11AM by J1.
Re: Lockdown cooking June 14, 2020 09:52AM |
Registered: 11 years ago Posts: 13 |
Re: Lockdown cooking June 16, 2020 06:29AM |
Registered: 18 years ago Posts: 2,411 |
Mumstar Wrote:
-------------------------------------------------------
> My sourdough was a huge flop. Cared for a starter
> x scratch and the bread was solid as a rock. So
> solid a broken front tooth resulted bother
Oh dear, how old is the starter? Did the dough not rise enough during the proving period? How awful to end up with a broken tooth. Don’t give up though.
-------------------------------------------------------
> My sourdough was a huge flop. Cared for a starter
> x scratch and the bread was solid as a rock. So
> solid a broken front tooth resulted bother
Oh dear, how old is the starter? Did the dough not rise enough during the proving period? How awful to end up with a broken tooth. Don’t give up though.
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