Category: Breads and other carbs
|12/10/2011||Posted by Fabrizia under Breads and other carbs, For tickles and giggles, Recipe books and publications|
Now, I’m not sure if this was a complete flop … I mean … the focaccia’s were edible and they looked good …
Perhaps the reason why I would deem these not a complete success stems from the fact that I used bread flour as opposed to normal, baking flour and the dough was somewhat heavier than I think it should’ve been. Also, I didn’t have the full amount of yeast as per the recipe – by a milligram of a teaspoon! Not exactly grounds for an automatic fail …
And perhaps ‘flop’ is too strong a word because it wasn’t a complete flop … merely heavier than what a focaccia should be.
BUT, if you look at my photo above – and as my brother would proudly point out – my focaccia’s did come out looking very close to the original photo in Baked and Delicious, which is where I got the recipe from.
And they tasted yummy warmed up on the braai along with the garlic bread.
The ‘flop’ just became a ‘win’.
|06/10/2011||Posted by Fabrizia under Breads and other carbs, For tickles and giggles, Restaurants|
Hands up who’s a fan of the fabziliciousness that is the shisa nyama at Mzoli’s Meat Market, Cape Town; not to mention the awesomeness that is their rustic, homemade bread … *drooling over laptop right now*
Thank you to Catherine from Singita Game Reserves for this (beautifully styled with logos et al) pic of the
not-so-attractive fabzilicious bread!
Makes me want to skip the Weigh Less eating plan (it’s not a diet, remember) and head on over for a bite of my own …
*taps finger on chin and considers proposition*
Actually, I think I will make a turn there and find out what’s in that bread … watch this space …
|05/10/2011||Posted by Fabrizia under Breads and other carbs, Recipes|
Thanks to my dearest friend, Catherine – originally from Graaff Reinet – I’ve officially fallen in love with her rustic sweetcorn bread.
Trust me, this is what carb dreams are made of, guys and gals.
It’s a definite crowd pleaser – in fact when I took it to Anthea’s fondue birthday party it was a hit with everyone! I must’ve given out the recipe about ten times …
And here’s number eleven, just for you:
500g Snowflake self-raising flour
1 tin KOO creamed sweetcorn
a pinch of salt
Pre-heat the oven to 180C
Mix all the ingredients into a gooey (very gooey) mixture
Bake for an hour or until the centre is cooked through
Enjoy warm, cut into thick ‘doorstop’ slices, smothered with butter or margarine … ‘nuf said
Forget the diet … um hum … I mean eating plan when you bake this bread because you won’t be able to resist.