2021 weekly - week 30

25/07/2021, Sunday

The boss hosted a lovely BBQ yesterday, even the rain storm diverted. Thanks.

2021 weekly - week 29

18/07/2021, Sunday

It's been hot. Proper summer. Second BBQ this year.

2021 weekly - week 28

11/07/2021, Sunday

Euro Final, England vs Italy, on home turf. I am not a football fan but I am curious.

I make - Egg-free Gluten Free Bread

I must have been gaining confidence in gluten free baking so that I started to tackle bread! My early gluten free bread always relies on eggs for the lift. Yes it looks good and tastes fine but to be able to make bread making simpler has been my goal. Strangely may it sound, making bread without eggs also makes me feel "normal" as most daily (wheat) breads do not use eggs.

I make - Lemon Polenta Cake

Pretty good. The ratio between cornmeal/polenta and ground almond can be adjusted for softer (less polenta) or more robust texture.

Lemon Polenta Cake, adapted from James Morton's recipe

75 ml oil (original uses 150g salted butter)
150g caster sugar
Zest of two lemons
3 medium eggs
150g fine polenta
150g ground almonds
1.5 tsp gluten free baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum (by me)
100 g Skyr yogurt

Optional syrup:
The juice of two lemons
100g caster sugar

Instructions: 

Step 1

First, preheat your oven to 170C/150C/Gas 3. Line the bottom of an 8-inch springform or high-sided 7-inch cake tin with baking paper, then grease the sides of the tin. Always line the bottom at least, because you can’t get there with a knife!

 Step 2

In a large bowl, beat your butter, zest and sugar together. I often use a wooden spoon, but you’ll find it easiest with an electric mixer. Keep going until the mix is white and mousse-like (the softer the butter, the quicker this will happen).

Step 3

Add your eggs, one at a time, beating well after each addition. If you’ve only got large eggs, only add 2 and a half. Don’t worry if it curdles.

Step 4

Once your eggs are mixed in, add your polenta, almonds and baking powder. Gently, fold these all in with a large spoon until completely combined, then scoop into your lined and greased tin.

Step 5

Transfer to the middle shelf of your oven and bake for 25-35 minutes, or until a light golden brown. It should spring back when pressed and a skewer should come out clean. If it ends up sinking in the middle, try baking at a bit higher a temperature next time. Cool in the tin; you don’t need a cooling rack if you’ve lined it properly.

Step 6

If you like, you’re done. But for a tangy twist, make a syrup by bringing to the boil in a pan your sugar and the juice from your two lemons. As soon as it’s bubbling furiously, remove from the heat. Use a knife or skewer to poke loads of holes in your still-hot cake, and then drizzle your syrup all over so that it soaks in easily.

 

Top Tip:

You might not make this cake tough or chewy by overmixing it when you add the dry ingredients, but you can easily beat all the air that you’ve so carefully incorporated back out. Please, fold gently and carefully.

2021 weekly - week 27

04/07/2021, Sunday

Doing several things serially and alternately. Life of a modern day woman!

I make - Nutella Brownies

So good and addictive. "How to go through a jar of nutella in a week", that was the title better depicting the reality. You've been warned!

2021 weekly - week 26

27/06/2021, Sunday

The new work pace is insanely fast. Slightly intimated but I am full of buzz!