I had some left over ham with a leek quiche, pickles (green mango and cucumber) and onion marmelade.
Even tried to get it plated nice and then I took a terrible picture with my cell phone (unsharp).
Posting it anyway....
I started about 2 days ago, that is if you call defrosting the turkeys cooking :)
This morning they go into the brine so they can go onto the kettle braai tomorrow.
The hams are defrosting and will be glazed and finished tomorrow.
Desert is ice cream and cream, so not much rep there, although I made add some cake (maybe soaked in rum) to go with it.
I'll do the prep for the starters today, or I might even fiinish them, as I don't know what I am going to make...
Mushroom ragout (roux?) on homemade bread:
Real comfort food.....
Chives, spring onions, a little garlic and mushrooms
Everything is better wit a little bacon :)
Fried it, then removed from the pan and cut into small pieces
Fried the spring onion, garlic and mushroom in the bacon fat
Milk and all purpose flour
Added the flour to the mixture, fried it a little and then added milk till I liked the consistency
And ate it on some toasted...
I made a dough of half wholewheat and half bread flour, 3 cups in total.
1 cup water, some instant yeast, salt, mixed herbs and olive oil.
Knead it for a while and wasn't happy with it when I looked at it about 1.5 hours later, so knead it properly and let it rest.
Divided it in 2 after 1.5 hours and let it rest a bit more (I had a bread in the oven at that time).
I rolled out the dough very thinly and waited for my bread to be finished.
I don't have a...
Finally got around to making another loaf and weighing the ingredients.
The percentage water works out at 85%, so pretty high indeed.
Because of the wet dough, its pretty difficult to judge what state it is in as it stays very sticky.
Anyway, it is in the oven now.
Pictures to follow....
Thanks @Jaynna, but this is actually one of the wettest doughs I have ever used.
As I said: I don't like amounts in cups etc, so will weigh the flour next time and work out the bakers percentages.
The dough rises beautifully inside the bowls, hence my idea that I probably let it rise a bit too long and/or at too high a temperature, which in essence has the same effect.
What amount of time does anyone else let the dough rise and at what temperatures?
Nope, I preheated the oven with the pots & lids in there.
Once the oven got hot enough, I took the pots out, put the dough in and put it straight back into the oven and then baked for 30-25 minutes with lid on and another 30 with the lid off.
Sorry if that wasn't clear