A few months ago, gripped by baking fever, I purchased Mary Berry's Baking Bible. I quickly decided to embark upon a mission to bake everything in the book, and turn myself from an occasional baker into a bit of an expert. My Grandad Ern was a Master Baker by trade; the man responsible for introducing Danish Pastries to England in fact, and I wish it had occurred to me to spend more time learning from him, rather than simply enjoying the fruits of his effortless labours. This project is almost a way of making amends for that; I'd like to follow in his footsteps (if not in my career, at least as a hobby) and continue the proud heritage of baking in my family.
I credit my friend Rachel with the idea to write a blog about my baking exploits, hoping that there will be more successes than failures as I attempt all 213 of the Queen of Baking's recipes.
So as not to bore the husband with a monotonous diet of sponges, followed by weeks of biscuits, I've decided to tackle the recipes by selecting the first bake from each chapter, followed by the second recipe and so on. I'm not going to pick and choose; I'm determined to face my baking demons and learn how to do everything baking-related, even if the consequences are disastrous!
Everything will be photographed, with comment about how I found baking it, and a husband rating (to be taken with a pinch of salt as he has a very selective cake-tooth).


Sunday, 17 February 2013

Cheesy Flapjacks

These are a non-Mary Berry addition, baked on a whim because I fancied flapjack and cheese (both pregnancy staples). I've made these several times over the years, and despite husband's protests that the combination was an unpleasant one, I knew it worked. Very simple to make: recipe below. It came from a supermarket magazine, submitted by a reader, years ago. They're just something different from the usual flapjacks and cheese scones. Taste lovely still warm but are still satisfying when they've cooled down.

Recipe: 85g butter (melt in a pan); 115g grated cheese (I used Red Leicester but Cheddar is fine); 1 large beaten egg, 150ml natural yoghurt, black pepper and 225g rolled oats. I added a tsp of mustard powder as well. Stir it all together and spoon into a greased 7in square tin. Bake for 30 minutes at 180 degrees C (I did them at 160 for the fan oven) until golden. Cool in the tin and cut into squares.

Baker's verdict: easy and satisfying. No bells and whistles!
Husband rating: reluctant to try them...feels funny about the idea of them!
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)