body

Baking hits and misses

The misses

When I started this blog I wanted to be totally honest and share both my baking success's and disasters. And yesterday was full of disasters.  First I tried to make Anzac Biscuits, I was inspired by the Australian Master chef biscuit challenge episode.  The biscuits where baked and shipped to Australian Troops during the second World War.  Really basic recipe but sometimes the simplest foods are the best.

I was puzzled that they turned out more chunky than I was expecting, until I realised that I hadn't added the bicarb and water mix to the batter.  They still tasted good, so they should taste great the next time I make them (with out leaving out a key ingredient). 

I was still in hyper mode, so I went grocery shopping and found some great fresh corn.  Iv been dying to see if I could bake with it.  My own personal mission to bake with every vegetable I can think of.

Cut the kernels of the cob and pureed them and adjusted one of my recipes.  Batter tasted great, final result not so much.  The cake collapsed on me because I took it out the oven too soon.  Never one to waste food, I gave it a taste....  It was like corn on the cob mixed through a traditional bread pudding.  I love bread pudding just not with the taste of corn through it.  I think Iv finally giving up on the idea of my kind a cup cake out of corn. 

I'll stick to baking with root vegetable's for now........

If any one has a fail safe dairy free cake recipe using fresh corn let me know, and I'll give it a try again xxx

Comments

Post a Comment

Popular posts from this blog

How not to make a pineapple upside down cake

Image
My personal philosophy is that you should try to look for the positive in every situation.  - If you never try something, how are you going to know if it works?  - While mistakes are just ways too learn how not to do something.  So I thought Id share with you a few ways Iv learnt how to not make an upside down cake.   Thursday at the Pantry I  made a Pineapple Upside down cake for lunch.  Since it was for the canteen, it was a full dairy version.   Another dessert I couldn't eat, and I so wanted a piece.  We used a ceramic oven dish to bake the cake in.  Which leads me to the first mistake.  Last year I made a dairy free version at home, and used a loose bottom cake tin.  Not one of my better idea's, since the syrup seeped out of the tin all over my oven.  - Always use a solid baking tin or pan.  If you do use a loose bottom tin, wrapped tin foil round it to stop the syrup seeping out.  Also place the tin on a baking tray, just in case anything does le
Read more

Scottish Tablet - Dairy free & Vegan

Image
          Less well know than Haggis, tablet is another traditional Scottish food that's a whole lot sweeter.   Scottish Tablet - wiki    One of our regular customers at work dropped off some home made Tablet for us this week.  As always everyone but me could eat it, so I took a piece home for my mum instead.  It got me thinking that there must be some way to make it dairy free.   Shop bought packaged Scottish tablet is never as good as homemade.  As a child growing up in Scotland, I have fond memories of the sweet.  It was sold at cake and bake sales, and if you were really lucky the little corner shop would have a regular supplier.  It was always wrapped into portions with greaseproof paper, that way you knew it was authentic.        Scottish Tablet recipe     Traditional Scottish tablet is not exactly dairy free.  Usually I can use a free from substitute's, however the only recipe I knew was made with Condensed milk.  So Iv kind of giv
Read more

Curdled Rice pudding

Image
What it should have looked like..... Due to a touch of nostalgia I decided to make some rice pudding today.  Also it mean't I'd have a pre-made breakfast for tomorrow morning and 15 mins more in bed.  Cold porridge just doesn't taste as good as cold creamy rice pudding. For me rice pudding has to be baked in the oven as that's the way my mum taught me to make it.  It was also one of the first recipes I was able to make dairy free.    Basic rice pudding constists of 3 simple ingredients  1 1/2 oz Rice 1 pint Milk  1tbsp Sugar Baked at 150 celsius for 1 1/2hrs - 2 hrs Something magical seems to happen to them, when cooked for a few hours in a low oven.  Only not this time because I decided to add some extra ingredients!!! One of which managed to react with the soy milk and curdle it.  Suspects are Mixed raisins, diced almonds or desiccated coconut.  I was able to save it and make it edible by adding some Bird's Custard powder, co
Read more