Lemonkerdz was once a baker by profession. Now she enjoys baking at home for family and friends.

Make Biscuits Out of Spent Grain

Do you homebrew or know someone that does?

I started homebrewing making Voodoo Ranger clone IPA from grains. The first time I used grains I had no idea how to use the spent grain. Living in an inner-city apartment I had no compost heap or chickens I could feed it to—so I did the thing many homebrewers do and threw it in the garbage. Yes I did, and I still feel bad about it now.

Many brewers and microbreweries send spent grains off to a local farm or it gets recycled into a compost heap somewhere making gardeners and their plants very happy. I knew there must be some other way of using these grains to make me just as happy as the plants, gardener and animals by transforming these spent grains into something delicious.

How to Turn Spent Grain Into Flour

First of all, you need to turn those grains into flour. This is easy but it takes time. How?

1. After brewing, squeeze as much liquid out of the spent grain, spread a layer of them onto baking sheets and put them in the oven on its lowest setting to slowly dry them out. This process will take about 4-6 hours.
2. When completely dry, blend them into flour with a Vitamix/food processor. I use the Mockmill 100 grain mill, which is so much quicker and cleaner.
3. Pass the milled grain through a fine sieve. Now you have your brew flour.

How Can I Use My Brew Flour?

I am still doing experiments with this flour to get some recipes together to share with you, but please feel free to leave a comment below if you have other uses for it.

As I have been making lots of sourdough bread, I find you can add 100g to a 400g recipe (300g bread flour plus 100g brew flour) and it gives your loaf a nice golden colouring during baking.

The best way to use brew flour is in these spent grain spice biscuits that have the texture of a luxury shortbread biscuit that goes great with a cup of coffee or tea.

Please share this recipe with any homebrewer you know, or if you have a microbrewery close by why not ask them if you could have a couple of kilos. I'm sure they would be more than pleased to help you out, and they may also be interested in what you are going to do with it.

Cook Time

Ingredients

• 1/2 cup / 2.5oz all-purpose flour, sifted
• 1/2 cup / 2.5 oz spent grain flour, sifted
• 1 teaspoon cinnamon, ground
• 1/4 teaspoon nutmeg, ground
• 1/4 teaspoon ginger, ground
• 1/4 teaspoon allspice, ground
• 1/4 teaspoon cloves, ground
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup /113g / 4 oz soft butter
• 1/4 cup / 2 oz white sugar
• 1/8 cup / 1oz brown sugar
• 1 teaspoon vanilla extract

Instructions

1. Cream together sugar and butter in a stand mixer bowl.
2. Add all other ingredients to the creamed butter and mix in a stand mixer to form a thick dough. Remove the dough and wrap it in plastic film or a ziplock bag and refrigerate for 45 minutes (or place in the freezer for around 25 to 30 minutes).
3. Preheat the oven to 170c before rolling the dough.
4. On a floured surface, roll out the dough to about 1/8 inch thick, cut using a biscuit cutter, and place them on a baking sheet lined with parchment or a silicone sheet to prevent sticking during the bake.
5. Bake in a preheated oven at 170c for 25 to 30 minutes. Tip: Once baked, turn the oven off and leave biscuits in the oven using the residual heat to crisp them up a little more. (Remember each oven is different so do keep an eye on them.)
6. Remove form the oven. The biscuits will still be very soft. Leave to cool before transferring to a cooling rack.
7. Make a cup of tea or coffee and enjoy your biscuits.

More Recipes

• Traditional Shortbread Recipe
  Shortbread has been around for a long time, but now bakers are starting to adjust the basic recipe to add different flavours. Whatever your choice, a basic, plain recipe is the best way to start.
• Crunchy Ginger Snap Cookie Recipe
  Looking for that elusive ginger biscuit/cookie recipe? Here it is, with a great hit of ginger and a wonderful crunch and snap.

© 2021 lemonkerdz

Lemonkerdz was once a baker by profession. Now she enjoys baking at home for family and friends.

Sourdough Bread With Fruit Inclusions

This recipe follows the same ingredients and method as our artisan sourdough bread. The recipe differs on how to add your inclusions so that you get an even distribution throughout your loaf.

Instead of raisins you may want to add your choice of inclusions. You can use the same method that I will show you below.

Alternatives to Raisins

• Olives
• Cranberries
• Dates and walnuts
• Mix of dried fruits
• Golden raisins, walnuts, cinnamon and orange zest

Ingredients

• Sourdough leaven (see recipe link below)
• 500 grams all-purpose flour
• 10 grams salt
• 250 grams tepid water
• 150 grams raisins roughly chopped, soaked in a little water overnight
• 2 teaspoons cinnamon

• Artisan Sourdough Bread Recipe
  This is my sourdough starter recipe. Learn how to make the starter and the leaven.

Instructions: How to Add Inclusions to Your Dough

1. In a large bowl, add your sourdough leaven (sponge) that you made the night before (see recipe link above to learn how to make the starter and the leaven). Add the tepid water to the sourdough leaven and stir well to combine to a milky looking water mix with no lumps. Leave for 15 minutes to rest.
2. Add the flour to the water mix containing your leaven and mix well with a stand mixer or by hand just using your fingers to combine together until you have a smooth soft dough. Do not worry too much if it appears wet, the flour will hydrate drying up the mix.
3. Leave to rest for 30 minutes covered with a cloth or plastic wrap. This is called autolysis (see note on autolysis, below).
4. Add the salt and cinnamon and mix in well (use your stand mixer or hand knead). Leave to rest for around 40 minutes and then mix again. I recommend the lift and stretch method by hand (see note below on lift and stretch). Repeat this step for the next 2 hours.
5. (Note: For this step, see video below on "fold inclusions" for more help.) Turn your dough out into a rectangular container about 25 cm x 35 cm and stretch it out flat but careful not to burst all the air bubbles you have created. Squeeze out the liquid from your raisins and spread them over the dough and press them into the dough with your fingertips. Lift and fold over the dough to halfway. From the other end, lift and fold over the dough to the end. You should now not see any visible raisins. Lift and turn your dough 1/4 turn and stretch out flat to fill the container, leave to rest for around 30 minutes. Repeat the same fold as above. Lift and fold over the dough to halfway then from the other end lift and fold the dough to the end.
6. Shape your bread: Place upside-down in a floured banneton proofing basket. (Most of us don't have a banneton when we are starting out; I don't own one yet either. Simply line a bowl with a floured tea towel and put a banneton on your wish list.) Place in the refrigerator overnight for a slow fermentation.
7. Preheat your oven on high 280 degress C. It’s a great idea to preheat your Dutch oven or Crock-Pot on the middle shelf too; this helps the bread base crisp up better. When heated, carefully remove the Dutch oven, place a liner inside it to stop the dough sticking to the base and lightly sprinkle flour or corn meal on the liner. Turn out your proved dough into the Dutch oven. At this point, if you are feeling brave, score the dough with your own personalized design. Because the dough is cold it makes it easier to score. With a bread razor (another wish list item) or sharp knife score about 3mm deep. Spray the top of the dough with water and dust with cornmeal. Cover with the lid and bake for 40 minutes on high heat then remove the lid and bake for a further 15 minutes or until desired coloured crust is achieved. (Remember: Each oven is different so you may have to adjust cook time accordingly.)

Folding Inclusions

Note: Autolysis

Autolysis is a process in bread making which involves mixing flour and water together for a period of time, before adding other ingredients. This hydrates the flour, which encourages enzymes to begin gluten development. Dough can be left to autolyse from 10 minutes to 5 hours or more.

Note: Lift and Stretch Method

This method stops you bursting all those nice air bubbles you want in your sourdough. Wet your fingers on one hand and slide your hand down the side of the dough then with your fingers lift the dough and fold over the top to the opposite side. Repeat this action on each of the four sides of your dough. Each time you repeat this action you will notice the dough will stretch further without tearing.

Another Sourdough Recipe

• Sourdough Waffle Recipe That Uses Sourdough Starter Discard
  Have you ever wondered if you can use discarded sourdough starter? The answer is yes! Try these sourdough waffles and you'll never throw away sourdough starter again. The waffles are easy to make and your family will love them—and you—forever.

Lemonkerdz was once a baker by profession. Now she enjoys baking at home for family and friends.

The Naan Bread of Family Memories

Our family has lots of fond memories, and many special ones were made when we got together and headed to Bradford in England to an Indian restaurant called Akbar's. There we would sit a long family table piled with steaming dishes of curry, pakoras, poppadoms cold beers and . . . naan bread.

The arrival of the naan bread was the long-awaited moment. It almost deserved a drum roll, cries of "the naan bread is here!!" Why? Because it was so big you could mistake it for a queen-size duvet. As gorgeous as it was we could never finish it—no matter how hungry we all were.

This recipe does not recreate that duvet cover, nobody ever should, but it does make the most beautiful light fluffy naan bread that is so moreish you can't just eat one. Even if you don't like curry, these breads can be used as a nice starter or snack to dip into mint yogurt or a zingy mango chutney.

Please enjoy.

Ingredients

• 350 grams plain flour
• 150 grams plain yogurt
• 100 grams active sourdough starter
• 100 grams tepid water
• 1/2 teaspoon salt
• 1/2 teaspoon white sugar
• 1 teaspoon lovage seeds

Instructions

1. Place all the ingredients into a large bowl and mix to combine with a spatula. Don’t knead it like a normal bread so as not to overwork the dough. Leave to rest for 3 hours at room temperature, covered loosely with a cloth. The dough will show signs of rising and should be pillowy soft if you prod it with your finger. (At this point you can go to step 2. But I recommend transferring your covered dough into the refrigerator overnight for a long slow fermentation. This way you get all the benefits of a sourdough process, easier to digest and even more delicious.)
2. Turn your dough out onto a lightly floured surface. If you have taken it straight from the refrigerator, cover and leave to come up to room temperature (this will take 30-60 minutes).
3. Using a dough scraper divide the dough into 8 equal portions. Roll each segment into a ball and leave to rest for 15 minutes (resting time between steps allows you to shape the breads more easily).
4. To form the naan bread: Use your palm to flatten each ball. With your fingers gently stretch out the dough into an oval shape. Alternatively use a rolling pin to gently roll out to the desired shape. Don’t press too hard as you will lose that pillowy light texture of the dough.
5. To bake: I use a cast iron chapati pan. Most people don't have one of these, so choose a frying pan with a heavy base. To stop the first bread from sticking, lightly oil your pan on a medium to low heat with butter. (After the first one the other breads should not stick so there is no need to add more butter.) Place your first bread on until it puffs up. If you lift it, the underneath should have a light brown toasted colour (not black and charred). Flip the bread over on the other side for about 2 minutes until it has a couple of charred points. Repeat the above with each bread.
6. When ready to serve, brush the top side of each bread with a little melted butter.

Photo Guide

More Sourdough Recipes

• Sourdough Waffle Recipe That Uses Sourdough Starter Discard
  Have you ever wondered if you can use discarded sourdough starter? The answer is yes! Try these sourdough waffles and you'll never throw away sourdough starter again. The waffles are easy to make and your family will love them—and you—forever.
• Sourdough Crumpet Recipe
  This perfect English crumpet recipe uses a sourdough starter. This is a quick, easy, and healthy recipe that doesn't require you to be a Michelin-starred chef to make.

Lemonkerdz was once a baker by profession. Now she enjoys baking at home for family and friends.

Great Use for Excess Sourdough Starter

Recently, while searching for recipes where I can use my excess sourdough starter, I made it my mission to create a good sourdough burger bun. I love a good crusty sourdough loaf, but I don’t want it to be the only thing I can make. The feeling of accomplishment when a new bake comes out of the oven and we know this recipe is going to be a keeper can be very rewarding.

I want to enjoy burgers occasionally with my family, some of whom have trouble digesting shop-bought bread, so I wanted to make something that all in the family can enjoy. The whole concept of a slow traditional rise, no commercial yeast, few ingredients and yet are way way better than commercially available burger buns when you just have that craving (and would like something that doesn’t taste like a car sponge and leave you feeling like you have a brick in your stomach).

So here you have it, a light-textured burger bun that's worth eating as much as the burger inside it!

What’s in a Commercially Made Burger Bun?

Take a quick look at the ingredients in a popular burger bun (wrapped in more plastic to contribute to the world plastic ocean . . . personal rant over, back to the bread) then compare it to this recipe's ingredients. If you don’t know what each ingredient is, then why put it in your mouth?

Commercial burger bun Ingredients (from a well-known brand):

Wheat Flour [with Calcium, Iron, Niacin (B3) and Thiamin (B1)], Water, Vegetable Oil (Rapeseed, Sustainable Palm), Yeast, Salt, Sugar, Emulsifiers: E472e, E471, E481, Soya Flour, Gelling Agent: E466, Preservative: Calcium Propionate, Flour Treatment Agents: Ascorbic Acid (Vitamin C), E920 (Vegetarian)

Recipe Notes

• Quantity: This recipe will make six regular-size burger buns. Or why not make smaller ones for sliders/bite size burgers and serve them as canapés?
• How to store in the freezer: These buns are freezer friendly. Just take them out to come to room temperature and place in the oven for about five minutes. Alternatively, cut in half and toast just the inside half of the bun.

Ingredients

• 1 cup / 224g activated sourdough starter (when starter floats in water)
• 1/4 cup / 56g tepid/warm water
• 3 cups plain flour
• 3/4 cup / 180ml whole milk
• 1 tablespoon / 28g butter, room temperature
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 egg for the dough
• 1 egg beaten for brushing tops before baking
• sesame or black poppy seeds for sprinkling on top

Instructions

1. To make the sponge: Into a stand mixer or large bowl add the water, active sourdough starter and 1/2 cup of flour and mix well to combine. Cover and allow to rest for about 40 minutes.
2. Sprinkle the salt over the sponge mix. Warm the milk enough to melt butter, add butter and stir until melted. Add the milk, sugar and egg to the sponge mix and combine together.
3. Add 1 1/2 cups flour to the sponge mix a little at a time until completely combined. Knead for 5 minutes until you have a silky mix.
4. Add the remaining cup of flour and combine well. Cover and leave your enriched dough to rest for 30 minutes and then fold the dough over itself from each side. Wet fingers of one hand, slide them under the dough lifting to stretch and fold to the other side. Repeat on all 4 sides. Repeat every 30 mins for 2 hrs.
5. Turn the dough out onto a lightly floured surface and cut into 6 equal portions. Roll each portion into a small ball. (if you have a dough scraper you can use it to form your rolls tucking the dough under itself). Wet the palm of your hand and press on top of the roll to gently press it down to about an inch thick. Place the rolls onto a baking sheet lined with a silicone sheet to stop them sticking and leave to rise.
6. N/b at this point you could leave the rolls to rise until doubled in size, brush with egg and sprinkle with choice of seeds and bake. I recommend going to step 7 for those who find it difficult to digest bread.
7. Place in the refrigerator for an overnight ferment. Preheat the oven at 255C / 390F. Brush the rolls with beaten egg and sprinkle seeds of choice on top. Bake for 20 minutes. To check if baked properly remove one roll and tap the base. If baked it should sound hollow, not solid.

More Sourdough Recipes

• Sourdough Starter and Leaven
  My first sourdough was disappointing; it came out flat. After that, I did lots of research, and now I get 100% success. Here I will share with you what I learned.
• Artisan Sourdough Bread Recipe
  If you are gluten intolerant, don't think you can't ever enjoy bread again. Bread is one of life's great pleasures. The problem isn't the gluten, it's the fast process of bread making for mass production that has given gluten a bad name. Sourdough ma

Lemonkerdz was once a baker by profession. Now she enjoys baking at home for family and friends.

Sourdough Waffle Recipe

Yes, You Can Use Sourdough Starter Discard!

The first time I started feeding my sourdough starter I must confess I threw some of it away—and it felt horrible. I started searching for ways to use the discard. This recipe does just that, and it produces some amazing waffles you can enjoy with your family. They are light and fluffy, so eating just one isn't enough. Don't worry, this recipe makes 10 waffles.

How to Store and Reheat

If you decide to refrigerate the waffles for later on in the day, you can crisp them up simply by putting them into your toaster. If you freeze them, just take them out to defrost, and then freshen them up by putting them into the toaster prior to eating.

Preparation & Cook Time (not including leaving overnight)

Ingredients

For the overnight base mix:

• 1 cup (240 grams) "unfed" sourdough starter
• 1 cup (224 grams) plain yogurt or full-fat milk
• 1 cup (120 grams) all-purpose flour
• 1 tablespoon (13 grams) sugar or honey

For the batter:

• 1 egg
• 1/4 cup (56 grams) melted butter
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda

Instructions

1. Put the unfed sourdough starter in a large bowl and add the yogurt (or full-fat milk), flour, sugar (or honey) and stir until silky smooth. Cover the bowl and leave at room temperature overnight.
2. The next morning, whisk the egg and add to your mix along with the salt, vanilla extract, and melted butter and combine to a smooth silky mix. Add the baking soda and mix well. You will notice it instantly reacts with the mix.
3. Preheat your waffle maker. Pour some of the batter and cook until light brown. Don't overfill your waffle maker the batter will inflate as it cooks.

What else can I do with my sourdough starter?

• Make a lovely crusty artisan sourdough bread.
• Breakfast could be more exciting with sourdough crumpets.
• Sourdough pancakes topped with fresh fruit.

Comments

lemonkerdz (author) from LIMA, PERU on November 10, 2020:

These are definitely worth a try and a good way to use your sourdough starter if you won’t be using much of it in your bread.

I warn you, you will get addicted to them.:-))

Colleen on November 09, 2020:

Ellie , my baker!will definitely be trying this recipe. Love the pictures

Lakshmi from Chennai on November 09, 2020:

A very interesting recipe.

Linda Crampton from British Columbia, Canada on November 09, 2020:

I've never used sourdough starter in my recipes or made waffles at home. After reading your article, I think I should try both of these activities. Thanks for sharing the instructions.

Lemonkerdz was once a baker by profession. Now she enjoys baking at home for family and friends.

Disaster! That's how I would describe my first attempts at making a sourdough loaf. I imagined making an Instagrammable golden crusty loaf with carved designs to impress even the most advanced bakers. The reality was a flat discus that any Olympian athlete would be happy to throw and leave where it landed.

At first I was overcome by disappointment. But then the challenge was on to achieve that dream loaf to be proud of.

I have now found success, and I want to share with you the recipe and processes I've discovered. Master these first and then venture out and start creating your own variations, like cinnamon and raisin sourdough.

Every good loaf starts with a good sourdough starter that you can make at home. All you need are flour and water.

Sourdough isn’t a flavor—it's a process. You won’t be eating your loaf within a few hours like a standard yeast bread. Making artisan sourdough bread takes time and craft, but it comes with big rewards and a huge sense of achievement.

The whole process takes about two days, but the actual hands-on time is fairly minimal. Once it becomes part of your weekly routine you will begin to get the feel for when to make your leaven, and when to make your loaf.

As a side note, we all know people who are gluten intolerant, or at the very least feel discomfort after eating bread. This is because the body suffers an inflammatory reaction to the gluten, a protein found in wheat, barley, rye, etc. Here’s the good news: A long fermentation process breaks down the gluten protein, which makes it easier for the stomach to digest.

Why Homemade Rather Than Cheaper Store-Bought Loaves?

Read the ingredients and find your answer. A real sourdough contains just three ingredients, flour, water, and salt. If the loaf you buy has more than three ingredients you should worry and ask why. Sometimes other ingredients are added like commercial yeast, vinegar, or even bacteria—and although not harmful it defeats the whole purpose of a long ferment. A proper artisan long-ferment sourdough can be eaten by many people who are gluten intolerant. The same cannot be said for store-bought sourdough, since the gluten hasn't had time to break down.

Learn how to make your own sourdough starter and you will be ready to make your first loaf. You can also use the discard from feeding your starter for making sourdough crumpets.

Make it like Granny did in the good old days

Artisan sourdough has no need for commercial yeast since a simple mix of water and flour left out over time is allowed to catch all those good bacteria in the air that help break down the gluten protein.

Cook Time

Ingredients

• 500 grams all-purpose flour
• 10 grams salt
• 250 grams tepid water

Instructions

1. In a large bowl add your sourdough leaven (sponge) that you made the night before. (Check out my sourdough starter recipe to learn how to make the starter and the leaven.) Add the tepid water to the sourdough leaven and stir well to combine to a milky looking water mix with no lumps. Leave for 15 mins to rest.
2. Add the flour to the water mix containing your leaven and mix well with a stand mixer or by hand just using your fingers to combine together until you have a smooth soft dough. Do not worry too much if it appears wet, the flour will hydrate drying up the mix.
3. Leave to rest for 30 minutes covered with a cloth or plastic wrap. This is called autolysis (see note below).
4. Add the salt and mix in well, (use your stand mixer or hand knead) Leave to rest for around 40 minutes and then mix again. I recommend the lift and stretch method by hand (see note below). Repeat this step for the next 3 to 4 hours.
5. Turn out onto a lightly floured surface. Now for the final shaping. Grab one side of the dough furthest from you and fold it over itself towards you and repeat on each side, this creates a tighter dough that will stop it collapsing and spreading flat. Place upside down in a floured banetton proofing basket. (Most of us don't have a banneton when we are starting out; I don't own one yet either. Simply line a bowl with a floured tea towel and put a Banneton on your wish list). Place in the refrigerator overnight for a slow fermentation.
6. Preheat your oven to 280 degrees C. It’s a great idea to preheat your Dutch oven or Crock-Pot on the middle shelf; this helps the bread base crisp up better.
7. When heated, carefully remove the Dutch oven, place a liner inside it to stop the dough sticking to the base and lightly sprinkle flour or corn meal on the liner.
8. Turn out your proved dough into the Dutch oven. At this point if you are feeling brave, score the dough with your own personalized design. Because the dough is cold it makes it easier to score. With a bread razor (another wish list item) or sharp knife score about 3mm deep.
9. Spray the top of the dough with water and dust with cornmeal.
10. Cover with the lid and bake for 40 minutes on high heat then remove the lid and bake for a further 15 minutes or until desired coloured crust is achieved. (Remember: Each oven is different so you may have to adjust cook time accordingly.)

Note: Autolysis

Autolysis is a process in bread making which involves mixing flour and water together for a period of time, before adding other ingredients. This hydrates the flour, which encourages enzymes to begin gluten development. Dough can be left to autolyse from 10 minutes to 5 hours or more.

Note: Lift and Stretch

This method stops you bursting all those nice air bubbles you want in your sourdough. Wet your fingers on one hand and slide your hand down the side of the dough then with your fingers lift the dough and fold over the top to the opposite side. Repeat this action on each of the four sides of your dough. Each time you repeat this action you will notice the dough will stretch further without tearing.

How to Fold and Stretch the Dough

Comments

lemonkerdz (author) from LIMA, PERU on November 10, 2020:

Thank you coleen. I will be posting a recipe for cinnamon raisin sourdough bread that uses this recipe as a base. It’s a great breakfast bread. Enjoy.

Colleen on November 09, 2020:

Thankyou for sharing. I cant wait to try this and hopefully enjoy it pain free!!

lemonkerdz (author) from LIMA, PERU on November 06, 2020:

Thank you Maria, Each one has to give it a try but i have a few friends with Gluten intolerances and this is a life saver. All things in moderation.

We should all be getting back to how food used to be, real food not fast processed. Most slow fermentations like cambucha,sourdough bread are great for the gut.Thanks for leaving a comment.

Maria Giunta from Sydney, Australia on November 06, 2020:

I eat sourdough bread but didn't know it was good for people with gluten issues. Glad they can enjoy it too.

Lemonkerdz was once a baker by profession. Now she enjoys baking at home for family and friends.

Make Your Own Crispy Baguettes

I've always loved spending time in the kitchen, but now that I'm obligated to stay at home I have even more time to be where I always wanted to be—in the kitchen.

Since my wife is gluten intolerant, she has not eaten bread for a long time. Artisan bread with a great crust is such a temptation, though. Watching programs on Netflix about long fermentation and how this has so many health benefits and gives your stomach a helping hand digesting food gave us the push to revisit the world of traditional bread making.

I have made bread for many years but it has always been a quick ferment and bake, which is ok since you can have a warm loaf made at home within two hours, but I wanted to see if it was true that maybe people don't have to be classed as gluten-free rather intolerant and therefore just need a longer fermentation to be able to still enjoy life and have a warm bread to accompany a homemade soup.

It worked! And as long as she doesn’t overindulge she can still enjoy bread without the inflammation and pain.

Ingredients

• 500 grams all-purpose flour
• 5 grams instant yeast
• 10 grams salt
• 350 grams water, slightly warmed

Step 1: Make, Rest, and Fold the Dough

1. Put the flour, yeast, and salt into a bowl and mix together well. Add the slightly warm water and mix to combine all ingredients. You can use a stand mixer with a dough attachment, but I prefer to mix by hand just using my fingers. You should have a wet, sticky dough.
2. Cover with a cloth or plastic wrap and leave to rise for about 40 mins. Note: The resting will allow the dough to hydrate on its own and make the dough easier to work with.
3. Every 30 minutes, fold the dough (do not knead). To fold: Wet your fingers and slide them from the side under the dough lifting one side folding over to the other. Twist the bowl quarter turn and do the same again. Repeat until you have done it on 4 sides.
4. Repeat the folding action for the next 2 to 3 hours (you choose). The longer it ferments the better the stretch and taste of your bread. You should see you are able to lift and stretch the dough higher each time without tearing it. Look at your dough and you should see large air bubbles forming.

Step 2: Shape and Bake

1. Empty the dough onto a floured work surface.
2. Grab one side of the dough and pull it over itself to the other side and repeat for all four sides.
3. Cut the dough into 6 equal portions and gently roll into a ball and rest for 5 minutes.
4. With each of the 6 balls, stretch them to a rectangle about 6 inches long.
5. Fold over halfway, pinch, and then fold over again and pinch.
6. With both palms in the middle, roll back and forth working towards the ends. Note: Try to roll the bread dough using the cloth trying not to handle the dough.
7. Place the rolled dough onto a heavily floured cloth, cover and rest until doubled in size. When ready transfer the dough to a baking sheet lined with a silicone sheet and sprinkled lightly with flour or cornmeal.
8. Make a clean slash on top using a razor blade or very sharp knife. Spray with water and bake in a preheated oven at 450 F for 25 minutes.

Photo Guide

Baguette Baking Tips

• Place the baguette-shaped dough in the refrigerator or top of a chest freezer for 30 minutes. The cold dough will make it easier to slash.
• To help the baguette rise up instead of spreading, put rolled-up cloth napkins or tea towels between the breads but under the floured cloth for support.
• For extra crispy bread, put baking sheet in the oven as it warms up on a lower shelf. When you put the dough in to bake pour about a cup of boiling water onto the baking sheet to create a steam oven effect.

Lemonkerdz was once a baker by profession. Now she enjoys baking at home for family and friends.

Sourdough Starter Ingredients

• 1/2 cup flour
• 1/2 cup room temperature water

Sourdough Starter Instructions

1. In a large jar (not plastic), mix the ingredients well. It should have the consistency of a thick milkshake. If it's too thick, add a bit of water. If it's too thin, add a bit of flour. Remember, all flours have different hydration points, and the different seasons can also affect the process slightly.
2. If you make your mix in the morning, cover the jar with a cloth but without its lid. Leave the jar on the counter to catch all the natural microbes in the air.
3. In the evening, check to see if your mix shows signs of bubbles. Add about 2 heaped tablespoons of flour and a little warm water and mix well to the same thick milkshake consistency. Leave overnight covered with a cloth.
4. The starter will rise and may even overflow past the limit of your jar.

How Do I Know if My Starter Is Ready?

Do the float test. Take one teaspoon of your mix and gently push it off your spoon into a glass of water see what happens.

• If it floats: Your starter is ready to move onto the next stage and make your leaven (sponge) to add to your bread dough mix.
• If it sinks: It's not ready. But don't worry! Keep feeding it with flour and water before you go to bed and try again in the morning. Repeat this process until it floats. You may have to tip some of the mix away depending on how big your jar is.

Do I Need to Feed My Sourdough Starter Daily?

To get it started yes. But once you have an active starter—that is, one that passes the float test—then you can put it into a jar with a sealed lid and place it in the fridge for a week. You can then take it out and feed it weekly with flour and water testing to make sure its active before storing in the refrigerator for another week.

You will need to take it out of the refrigerator and activate the starter a day before you plan on making your bread.

Don't throw away excess starter! You can use it to make sourdough crumpets.

Sourdough Leaven Ingredients

• 1 tablespoon active sourdough starter
• 75 grams (1/3 cup) slightly warm water
• 75 grams all-purpose flour

Sourdough Leaven Instructions

1. In a bowl, add 1 tablespoon of active sourdough starter.
2. Add the flour and water and mix to form a thick paste. Cover with a cloth and leave it at room temperature overnight.
3. You will know if the leaven has worked if the following morning it shows signs of being bubbly. If it is, congratulations! You are ready to move on and make your first sourdough bread.

Comments

Danny from India on October 27, 2020:

Amazing dish, will try it once.

lemonkerdz (author) from LIMA, PERU on October 27, 2020:

Thank you Lakshmi hope you get to try it out.

Especially now during the pandemic we have plenty of time to care for a sourdough bread.

Lakshmi from Chennai on October 26, 2020:

Hi, Well explained and useful article.

This gingery oat-based cake is one of my fondest childhood memories that I would like to share with you.

Traditional Comfort Food

This COVID-19 lockdown has made me want to make some recipes that bring comfort and bring back those memories of being together on a crisp Guy Falks night in Sheffield, South Yorkshire. This gingery oat-based cake is one of my fondest childhood memories that I would like to share with you.

Although most of the traditional ingredients are widely available in England, if you're like me and living abroad (I'm in Peru), you may not have access the exact ingredients you need. Never fear: you can adapt it to what you have available and it will taste just as good.

Ingredients

• 200g / 1 cup self-raising flour, sieved
• 200g / 2 cups fine or medium oats
• 200g / 1 cup brown sugar
• 1/2 teaspoon salt
• 3 teaspoons ground ginger
• 100g / 1/2 cup butter
• 2 small eggs
• 5 tablespoons milk
• 200g / 2/3 cup treacle (or golden syrup or molasses)

Instructions

1. Grease a 160 x 260cm baking pan and line the bottom with greaseproof paper.
2. Add all the dry ingredients in a bowl and mix well.
3. Warm the treacle (or golden syrup or molasses) butter and milk until the butter has melted. Add the dry ingredients with the egg and mix well. You should now have a thick, sticky, and slightly runny mix.
4. Pour in the mixture to the baking pan and bake for 50-55 minutes on the middle shelf at 160c / 325f / gas 3.

Frequently Asked Questions

• What if I can't get treacle? Don't worry; it's not very often that I can get hold of it, either. Substitute with golden syrup, corn syrup or even maple syrup. The thicker and stickier the syrup the better.
• How do I eat it? If you are asking this question, you shouldn't be let out of the house unassisted. (Just kidding.) It's fantastic eaten on its own. it is quite dense and rich, so you only need to cut a small finger bar size.
• Do I need to bake it for an hour? Really? YES. Don't be tempted to bake it on a higher temperature. You need to slow cook the oats without burning the sugar.
• It's brown. How do I know if it's cooked? Just insert a knife into the centre and if it comes out clean, it's baked to perfection. Enjoy!

© 2020 lemonkerdz

Comments

lemonkerdz (author) from LIMA, PERU on June 05, 2020:

Thank you Liza. If you make this just be prepared to put on a few pounds..... but it’s worth it.

Liza from USA on June 04, 2020:

I have always looking to use treacle in my culinary experience. I agree sometimes we had to use whatever we got and to get the same feeling of eating the food that we fond, especially when we are living abroad. Thanks for sharing the recipe.

Recently gluten-free and once a baker by profession, my mission is to adapt old favorite recipes to make this lifestyle change tastier!

A Gluten-Free Lifestyle

I recently went gluten-free for health reasons, and my baking world was rocked. I have found that there are so many GF recipes out there that simply don't work or just don't taste good. Too many different flours are involved, and I missed my old recipes.

I don't believe that living a gluten-free lifestyle should involve compromising on taste. So why not adapt the recipes I already loved? This one is an old Delia Smith recipe I had been making for years and is, in her own words, "quite simply my favorite cake . . . It's simple but absolute heaven." I hope you like it as much as she and I do!

A Few Tips to Consider Before You Start

• Line a 6x10-inch cake tin/pan (or use nonstick).
• Take out the butter ahead of time. It must be room temperature, or it will be difficult to work with.
• Grease/oil your spoon before measuring out the molasses. Then just push it off the spoon with a spatula.
• Use lime or lemon juice for the icing. Only limes are available where I live.
• Remember, every oven is different. The timing I have provided is for a non-fan oven. If you are using a fan oven, check your cake after 30 minutes. Mine just took 50 minutes.
• This cake freezes really well, with or without the icing. It slices easily while it is still frozen.
• Never ice a warm cake! Wait until it has completely cooled.

Cook Time

Ingredients

For the cake mix/batter:

• 175 grams (or 7/8 cup or 6 ounces) soft butter
• 175 grams (or 7/8 cup or 6 ounces) brown sugar
• 4 medium eggs, room temperature
• 2 tablespoons stem ginger syrup
• 1 tablespoon molasses or carob syrup
• 190 grams (or 1 1/3 cup or 6 1/2 ounces) green banana flour
• 3 teaspoons ground ginger, heaped
• 1 tablespoon ground almonds
• 2 1/2 tablespoons milk
• 1 tablespoon fresh root ginger, grated
• 5 pieces preserved stem ginger, chopped
• 1 teaspoon xanthan gum (optional)
• 1 1/2 teaspoons baking powder

For the icing:

• juice of approximately 2 limes or lemons
• 225 grams (or 1 1/2 cup or 8 ounces) icing sugar
• crystalised ginger pieces

Instructions

1. Line your cake tin/pan, lightly oiling it to help your cake release easily. Preheat your oven to a low setting: 180°C.
2. Prepare your cake batter: In the bowl of a stand mixer, add soft butter and brown sugar. Beat them together for a few minutes until light and fluffy.
3. Beat the eggs with a fork. With the mixer running, add the eggs little by little to the cake. (Don't worry if the mixture looks curdled; the addition of the flour will sort that out.)
4. With the machine on a slower speed, add the ginger syrup and molasses (or carob syrup). Gradually add the flour, ground ginger, baking powder, and optional xanthan gum, one tablespoon at a time, until it is all incorporated.
5. Now for the last few ingredients: Add the ground almonds followed by the milk then lastly the grated root ginger and the chopped pieces of stem ginger.
6. Pour the batter into the baking tin, spreading it so to be even. Bake in the middle of the oven for approximately 40 to 50 minutes (times vary depending on your oven type). You will know when your cake is done; it will be springy and firm to the touch in the centre.
7. Leave the cake to cool in the tin for 10 minutes. Then carefully transfer to a baking rack to finish cooling.
8. To make the icing: Add lime or lemon juice little by little to the icing sugar until you get the consistency of thick cream. You may not need all the juice.
9. Spread the icing over the top of the cake only, allowing it to drizzle down the sides. Cut your crystalized ginger into 15 pieces and place it on the cake so that when you cut it you have 15 squares of cake with a piece of ginger in the middle of each. Perfect with a cup of tea!

© 2019 lemonkerdz

Comments

Liza from USA on January 23, 2020:

The cake looks scrumptious! I was looking for a recipe that is different from what I always used. I'm interested to know more about the green banana flour as I never heard of it. Thank you for sharing this recipe.

lemonkerdz (author) from LIMA, PERU on April 27, 2019:

It is starting to become more available through amazon and I saw some good deals on eBay. It’s made from dried plantain which is the type of banana used for cooking in many Caribbean foods. Since the cake only calls for 6 1/2 oz it’s not that expensive if you are gluten intolerant. You don’t taste the banana so you can still enjoy your ginger fix.

RTalloni on April 27, 2019:

Banana flour is new to me and it's surprising that it has a mild flavor. Looking forward to trying this as I love, love, love ginger cake.

lemonkerdz (author) from LIMA, PERU on April 26, 2019:

It sure is generalbrat and after doing this hub I have a whole cake to munch down on.

It’s one of only a few gluten free cakes that don’t taste like you are being careful for having a condition.

generalbrat from california,usa on April 26, 2019:

Yummy looks great

One day, we were having guests over and needed to make some coleslaw—and guess what? No mayonnaise in the fridge!

Why Make Your Own Mayonnaise?

I think the answer should be, "Why not?" I'd seen contestants make mayonnaise on the popular cooking shows and always wanted to have a go at making my own but never did since I already had the squeeze bottle in my fridge. One day, we were having guests over and needed to make some coleslaw—and guess what? No mayonnaise in the fridge!

Checking which ingredients I needed to make my own, I realized I had everything already in the cupboard. The challenge was on. Could I make homemade mayonnaise quicker than getting shoes on and heading out to the store? Plus, store-bought mayo contains all of those suspect additives that make it last for months in direct sunlight—which is both miraculous and scary.

Your challenge, should you choose to accept it: Send your competitor to the store to buy mayo and see if you can make a homemade batch before they get back to the house and take their shoes off. (Please leave a reply below to let me know who won—unless you live in a shop that sells it.)

Cook Time

Ingredients

• 2 egg yolks
• 1 teaspoon white vinegar
• 1 teaspoon English mustard
• 150 ml olive oil
• 150 ml vegetable oil
• Pinch salt
• Pinch pepper
• 1 small key lime (optional)

Instructions

1. In a stand mixer, add the egg yolks, vinegar, and mustard. Whisk all of the ingredients together with the balloon whisk attachment.
2. Keep whisking on high speed (Kitchen Aid Artisan mixer 6–8) and slowly drizzle the oil into the yolk mix until emulsified. You will notice it change color and consistency.
3. When emulsified, season to taste with salt and pepper. I like to add the juice of a key lime and mix until combined fully, but this is optional. Store it in a clean jar in the refrigerator.

I Hope You Enjoy This Recipe

Now you can see just how easy it is to make your own homemade mayonnaise. The best thing is you have the satisfaction of knowing what you are eating and that your body knows how to process these ingredients. So, finish off that squeeze bottle in the fridge, as it may be the last one you ever buy!

Rate This Recipe

© 2019 lemonkerdz

I love coming up with tasty recipes for everything from gluten-free goodies to refreshing drinks.

The Great British Crumpet With a Twist

On a trip to San Fransisco, my friends who live there raved about sourdough bread down by the Bay. Being from England, this bread is not that common, but being a foodie, I really wanted to try it. I was introduced to a whole new culture and flavor for baking with. It was certainly great-tasting bread, that's for sure, but did it have any health benefits? I read an article that stated, "A single teaspoon of active starter contains as many as 50 million yeasts and 5 billion lactobacilli bacteria. There are more bugs in half a cup of starter than there are humans who have ever existed in the universe." I guess that's a lot of bacteria then!

Whats good about Lactobacillus?

I'm no doctor, but we all know there are good and bad bacteria. Sourdough starter has the good guys in it that are probiotics and provide you with many health benefits. These benefits include reducing cholesterol, improving symptoms of irritable bowl syndrome, and reducing allergy symptoms. They are just basically very good for your gut—they fight the bad guys off in your gut and then stand guard to protect it.

So why aren't we all eating more sourdough recipes?

That's why I started looking into what I could do with my starter other than making that delicious bread. As a Yorkshireman, English crumpets are in my blood (& belly as you can tell from my lower curvature from a sideways view). Crumpets are a perfect breakfast to start the day or just to eat as a snack at any time. Knowing there is no added fat content and that this treat is full of good bacteria, you can have a good conscience when you pile on your delicious favorite toppings to spice them up.

Enjoy! You deserve it.

Don’t Throw Your Hard Work Away

It is so sad to see sourdough starter being washed down the drain. When I removed some from my jar to be able to feed it, after all the love and care of keeping it alive, I needed to find a use for the excess starter liquid. If you want to make something else delicious with it, other than bread, then at least give this recipe a try.

Cook Time

Ingredients

• 270 g sourdough starter
• 1 tablespoon of your favorite runny honey
• 1/2 teaspoon salt
• 1/2 teaspoon bicarbonate of soda

Instructions

1. Combine the sourdough starter, honey and salt together in a bowl and leave to rest until it starts to bubble up.
2. Prepare your crumpet rings by oiling the sides and heat up your griddle pan/heavy bottomed frying pan with a little oil on it. Keep it to a medium to low heat so as not to burn the crumpets. Place your rings in the pan.
3. Stir in the bicarb into your batter mix, it will start to bubble up. Pour in enough batter mix to fill your rings about half way leaving space for them to rise. Cook for about 4-5 mins until the top looks like it has dried out.
4. NOTE: Traditionally crumpets are not flipped to cook the top. The colouring comes from toasting them. You could flip them if you want to colour them if you will be eating them straight away.

Another Sourdough Recipe

• Artisan Sourdough Bread Recipe
  If you are gluten intolerant, don't think you can't ever enjoy bread again. Bread is one of life's great pleasures. The problem isn't the gluten, it's the fast process of bread making for mass production that has given gluten a bad name. Sourdough ma

Questions & Answers

Question: When making sourdough crumpets, can I thin the batter to pour better?

Answer: It would be better to spoon out the thicker batter as you want to keep the form of a crumpet rather than thin runny pancake mixture since it will seep out under your moulds.

Question: Why are my crumpets doughy?

Answer: It could be that your starter was not very active. When you add the Bicarb/ baking soda wait until it foams up before baking them off. This should only be a matter of minutes. Make sure you are using Bicarb/Baking soda and not something that looks like it i.e corn starch

© 2018 lemonkerdz

Comments

lemonkerdz (author) from LIMA, PERU on March 11, 2019:

I believe you can although I have never tried it as of yet but I will give it a go and repost.

I would expect them being a lot airier (if that is a word) and lighter.

Frank on March 08, 2019:

Is this ok to make with a 100% hydration sourdough starter ?

lemonkerdz (author) from LIMA, PERU on May 26, 2018:

Peachy, never heard of chinese rainbow cake so will have to check that out. If it tastes like a crumpet you can’t go wrong.

peachy from Home Sweet Home on May 25, 2018:

Looks good to eat, I think it is similar to our Chinese Rainbow Cake

I love coming up with tasty recipes for everything from gluten-free goodies to refreshing drinks.

As a child in England, I loved eating crumpets at any time of the day. I have memories of smothering them with butter that would drip down my arm as I ate one after the other. Now, I need to be more health conscious and control how much butter I put on, but they do remind me of my youthful days.

This recipe is better than any shop-bought crumpet, and you know it is not filled with preservatives and mystery ingredients that you can't even pronounce.

Don't be put off by making them from fresh. They really are quick to make and will impress the family. I love the fact that, apart from the milk, there is no added fat, so you can go wild on the toppings and still feel good about yourself.

Cook Time

Ingredients

• 2 cups/250g plain flour
• 1 teaspoon salt
• 1 cup/250 ml warm milk
• 1 cup/250 ml warm water
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1 teaspoon dried yeast

Instructions

1. Warm the milk (but don't make it hot), stir in the sugar and sprinkle the yeast over the top and allow to sit for 10 mins or until it becomes frothy.
2. In a mixing bowl, combine the flour, salt & baking soda. Add frothy yeast liquid to the flour and mix, adding the warm water to combine together to make the dough. Cover and allow to sit for about 30 mins. You can leave the dough to sit for longer so that it becomes really frothy.
3. Prepare your crumpet/muffin rings by oiling the inner ring. Heat a heavy bottomed frying pan on medium to low heat. Place your rings in the pan and pour in enough batter to the thickness of crumpet you prefer. Cook for about 4-5 mins each crumpet. The mixture will bubble as its cooking until drying slightly on the surface. You will notice it has a crispy bottom and they will be pale but dried on top. (NOTE: Crumpets are not traditionally turned to cook. The colour will come by toasting when ready to eat.)

Crumpet Toppings

There is no limit to what you can do with your crumpet but here are some ideas:

• Plain butter that will melt over your warmly toasted crumpet
• Jam (Wow! That's inventive)
• Scrambled egg with a sprinkle of cheddar cheese and then grilled
• Jam, poached egg & asparagus
• Fresh banana & maple syrup

A Little Bit of "Crompid" History

Many great things come from my home county of Yorkshire that you may not even realize. Cats eyes, the reflective road stud, Yorkshire pudding, which is a savory and not a pudding, and Marks & Spencers, the famous chain in England, started life in leeds. Then along came John Wycliffe who, like a true Yorksireman, called a spade a spade, which got him into a bit of trouble with the church that didn't want to hear the truth and took him out. And I don't mean for dinner. He was the chap who translated the word for these cakes from 1300 from Latin to the English word "Crompid cake".

It wasn't until the 1900s when the Victorians started getting into a food revolution and gave us the crumpet rings, providing a standard size. A baker decided it would be a great idea to add yeast. Now we have the famous bubbles that drink the melting butter.

Comments

lemonkerdz (author) from LIMA, PERU on May 13, 2018:

Thank you for your comments Mary. They are really good especially if you can’t get hold of them where you live. Even if you can, making your own can help the planet since you are not having all the packaging and plastic that comes with commercially made crumpets.

Please enjoy.

Mary Wickison from Brazil on May 13, 2018:

I love crumpets and haven't had any since moving to Brazil. I will definitely be trying your recipe. I didn't know about the history of them but that's interesting.

Although I knew about the cat's eyes, I didn't know the inventor came from Yorkshire. Also, I knew Morrisons was from, up north, although that may be the Midlands, I didn't realize M & S started up there. It sounds like a birthplace of many great ideas.

Feed the Cherry Addiction

Cherries were my favourite fruit when I lived in England, and I have really missed them since I moved to South America over a decade ago. Recently, cherries arrived at a reasonable price at a market I was visiting, and I before I knew it, I left with two kilos of them!

What do I do now? Could I possibly eat them all before they went bad? Maybe! I decided the best thing to do was to make a pie filling mix so we can enjoy them even when the cherry season is over. As I researched recipes, I realised that a common complaint is being able to taste the cornstarch in the mix. This is the recipe you’ve been looking for, no cornstarch/cornflour taste at all, just rich glossy cherries at their best. Enjoy!

Ingredients

• 6 cups pitted cherries
• 3/4 cup granulated sugar
• 4 tablespoons cornstarch
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 3 tablespoons butter

Cinnamon or Nutmeg Substitution

From the ingredients you could also substitute the vanilla extract for 1/4 teaspoon of cinnamon or nutmeg.

Instructions

1. Place the pitted cherries in a heavy-based pan and pour the sugar over the fruit. Set the pan over low heat and stir in the sugar with the fruit. As the fruit starts to cook, they will release juices that will dissolve the sugar. Continue to cook, stirring occasionally until the cherries are softened but still hold their shape.
2. In a separate bowl mix the cornflour/corn starch and water together to make a milky liquid. Remove 1/2 cup of the hot fruit juices and mix in with the corn starch mixture. While the fruit is still boiling pour the corn starch mixture into the pan of cherries, stirring continuously as it thickens. You may need to raise the heat slightly as you continue stirring.
3. When thickened, remove from the heat and stir in the vanilla paste. While the fruit mixture is still hot, stir in the butter; this gives you a rich glossy mixture.
4. Now the choice is yours. Make a pie crust and use your mix straight away, store in jars in the refrigerator or put into a container to freeze for future use.

Useful Tool: Cherry Stone Pitter

Get yourself a cherry stone pitter it will make your preparation so much easier. If you don’t have a pitter, you can use a small pairing knife and cut around the cherry with the knife, twist the fruit in half, one half remains with the pip, cut it out with the tip of your paring knife.

Did You Know?

• Turkey is still the world’s leading cherry-producing nation.
• Red cherries contain melatonin, which helps to fight against harmful toxins. These fruits also contain a high level of antioxidants that are beneficial to the human body.
• Canada holds a record for the biggest cherry pie. The pie weighed 18,000 kg (about 39,680 lbs)!

Comments

anika thakur from New delhi on December 27, 2017:

Woww.. It's too good. Thanks, lemon. :)

lemonkerdz (author) from LIMA, PERU on December 26, 2017:

It really is anitka, and it is so much tastier as well. If you can get hold of cherries make it and even portion it off to freeze for future use.

anika thakur from New delhi on December 26, 2017:

It's too easy to make. I'll try to make Cherry pie filling recipe.

I love coming up with tasty recipes for everything from gluten-free goodies to refreshing drinks.

Why Make Your Own If You Can Buy Them?

That's just what I thought many years ago before I got into bread making. My idea of anything to do with bread making was that it’s difficult, time consuming, and not worth the effort.

I’m sure you are still thinking it will make your life so much easier just to buy a packet from the Walmart or Costcutter. Here's the thing ... we are living at a time when we should be concerned about what’s going into our bodies and reducing the amount of chemicals that you struggle to pronounce on the back of a packet from our diet. Making your own is not just a lifestyle choice, its a safer way to eat. You will get so much pleasure from baking these yourself and just think how proud you will feel inviting friends and family to a hot toasted bagel and being able to say with a smile on your face, “Yes, I really did make them myself.”

Ingredients

• 2 teaspoons salt
• 4 teaspoons sugar
• 1 1/4 cups warm water
• 2 cups plain white flour
• 2 cups wholewheat flour
• 2 teaspoons dry yeast

Making Up Your Bagel Dough

1. Put the yeast and sugar into the warm water to activate. Give it a gentle stir to dissolve the sugar. Leave for a few minutes. The yeast is activated when you see foam or bubbles forming on the surface.
2. Add all dry ingredients to a food mixer bowl with dough attachment fitted. Let the machine mix the dry ingredients for about 30 seconds then gently pour your activated yeast mixture Into the dry mix. Allow the mixer to knead the dough until a firm but silky dough is formed. Tip: more warm water may be needed since all flours absorb different amounts. A difference in atmosphere can also affect how much liquid you will need.
3. Leave your dough to rest in the food mixer bowl until doubled in size, around 30 mins to 1 hour.
4. Knead the dough on a floured surface, then divide it into eight equal sized balls. Roll each one into a small ball and with floured fingers make a hole through the middle. You are making them into almost a doughnut, but with not such a big hole. Place the prepared bagels onto a lightly floured surface and let them rise for about 20 mins.
5. Preheat your oven to 425ºF/220ºC/Gas Mark 7. Fill a large pot/pan 1/3 of the way up with water and bring it to the boil. When boiling, slowly drop in the bagels to boil (for a nicer finish place top side facing down in the water first). Let them boil for 2 1/2 mins on one side before flipping them over and boiling for another 2 1/2 mins on the other side. If you want a chewier bagel you can leave to boil a little longer. When boiled take them out and let drain on a cooling rack.
6. Beat an egg in a small bowl, lightly brush over the bagels and sprinkle with toppings of your choice. Transfer them to a baking sheet dusted wth flour and bake in the oven for about 20 mins until golden brown.

© 2017 lemonkerdz

I love coming up with tasty recipes for everything from gluten-free goodies to refreshing drinks.

For All the Brits Who Live Abroad

For all of us Brits who live outside of Britain, this is the kind of food we know, love, miss and crave! We hit on this soup quite by accident when a good friend of ours shared her old recipe. After one mouthful, we glanced up at each other and simultaneously cried, “This tastes just like Heinz tomato soup!”

This has become our go-to "feel like I’m back home," "just picked up some Heinz from the supermarket" recipe, and we regularly feed the addiction.

Now, maybe I’m overselling this, maybe I’m talking it up too much, but one thing I can guarantee, this soup is excellent on so many levels. Even if at the end of the day you don’t agree with us, you will still LOVE this soup.

Ok, I’m off to make some more.

Ingredients

• 3 cups tomatoes, chopped
• 1/2 cup onions, diced
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1 teaspoon fresh basil
• pinch thyme
• pinch black pepper
• 3/4 cup tomato paste

To Make the Roux Sauce

• 1 1/2 teaspoons flour
• 1 1/2 teaspoons butter
• 1 1/2 cups warm milk

Opt to make the base only—this saves freezer space—then add the roux (the last three ingredients) just before serving.

Instructions

This recipe is so easy to scale up, I usually make 3 or 4 times the amount at a time. Just choose a large pan and batch cook for the freezer, perfect for those long winter evenings!

Three Easy Steps

1. Combine all ingredients in a pan (except the last three for the white sauce/roux).
2. Blend or sieve.
3. Make and add roux sauce.

Method:

1. In a saucepan put chopped tomatoes, diced onion, sugar, salt, basil, thyme, pepper and tomato paste/purée, simmer with the lid on for about 10 minutes until nicely cooked down.
2. If you have a high powered blender like a Vitamix or magimix, you can just blend the soup (no sieving needed) and it’s ready to add the roux. If you do not have a blender, push the cooked mixture through a sieve and discard the pulp. I favour the blender method as you have no waste whatsoever and you maintain all the goodness.
3. Freeze your soup base when cooled and add your white sauce when serving, I find it saves me a lot of freezer space.
4. To make the roux: Add butter to a small saucepan and melt it on a low heat, being careful not to brown it. Add the flour and stir continuously for 20-30 seconds, then add the milk little by little, still stirring, to make sure you have a lump-free sauce.
5. Add to soup! Top with a swirl of plain yoghurt, basil leaves or croutons, and enjoy!

A Healthy Option

A good kick of antioxidants from the fresh tomatoes and paste with just the smallest amount of butter and flour used to make the roux, with no added butter or oil in the actual cooking of the soup, makes this a delicious and healthy choice.

What Is a Roux?

A roux—pronounced “roo”—is how you begin to make a basic white sauce. Melted butter and flour are cooked down in a saucepan (the roux) and then milk is added. The roux thickens your sauce. In this recipe, however, we are looking for only a slight thickening of the sauce, if at all.

© 2017 lemonkerdz

Comments

lemonkerdz (author) from LIMA, PERU on January 25, 2020:

Barbara thank you for your comments. Since writing this recipe I to hold of a vita-mix from the USA and it is the business. Just throw all your tomatoes in there and whizz it up without having to sieve the skins the machine turns everything to liquid and you keep any additional nutrients in your soup.

Enjoy your taste of home.

Barbara M on January 23, 2020:

I'm a Brit in Texas who misses her Heinz soup. Now I know I can pick up a can of Heinz as my local Brit shop but I thought why not give this a try. This is probably as close to Heinz as you are going to get. I doubled the entire recipe as written but only used 2 cups of whole milk in my roux as the base was quite liquid and I didn’t want it to over thicken. I blended and sieved the base as I wanted my first batch to be as close to Heinz as possible. This left me with maybe 3/4 cup of pulp that I tossed. I think next time I would just leave it in to save time (and washing up). Thank you so much for sharing your recipe.

lemonkerdz (author) from LIMA, PERU on October 17, 2018:

Thank you for the tip mjb197298, recently a family member was diagnosed gluten and dairy intolerant so they are great tips to adjust the recipe. So glad you enjoyed your soup.

mjb197298 on October 12, 2018:

Just made this soup as I am gluten and dairy free. I added a garlic clove instead of onion (as I didn't have any) and made it exactly as stated except I added in a small amount of coconut cream for creaminess and whizzed up a second time in the blender. It looks and tastes exactly like Heinz cream of tomato soup but dairy free. Yipee.

Gill on August 06, 2018:

I made this soup tonight for dinner - I am an ex-pat Brit living in Canada and my husband is Irish, so it is Heinz all the way for us! This soup tastes EXACTLY like it, so thank you very much for the recipe! We gave it 10 out of 10 and I cook a lot, and my experience with US and Canadian recipes is that they are not very tasty and don't use proper 'fresh' ingredients. I used fresh thyme leaves (about half a teaspoon) and, even though I blended (pureed and liquified) it in my very good Black and Decker blender, I still put it through a sieve afterwards and was very happy with the result. I wouldn't change anything else about it at all :)

lemonkerdz (author) from LIMA, PERU on May 05, 2018:

Thank you Bex for your comment and really pleased you could adapt it for a vegan friendly option. I would be interested to know if it maintained the same taste as what you were used to with Heinz.

Enjoy

Bex on May 03, 2018:

I’ve so missed Heinz tomato soup since going vegan, all the tins have cows milk in them. I was very happy to find your brilliant recipe and managed to use alternative ingredients for the roux to make it vegan. It was delicious and my new favourite recipe. Thanks so much.

lemonkerdz (author) from LIMA, PERU on December 14, 2017:

Thanks for your input Robin, Tomato soup is great any time of year but on a cold winter day is real comfort food.

It’s well worth making it up in batches to store for those lazy days when you just want a quick healthy meal and sit watching the TV.

Robin Carretti from Hightstown on December 14, 2017:

How did you get me in a Tomato soup mood you brought out all those tomatoes to warm my heart thanks very interesting read

lemonkerdz (author) from LIMA, PERU on December 14, 2017:

Thanks for taking the time to comment Mary Wickison, it’s funny how memories are all linked in with our food and eating habits. I’m sure your husband meant it as a compliment, to say it tastes like Heinz is a real pat on the back for you.

Please make this soup for your husband I’d be interested to see how it compares to his memory of the tomato soup in the UK. And yes there are so many brands we’ve grown up with in England thought to be british that are anything but that.

Mary Wickison from Brazil on December 14, 2017:

I had to laugh when I read this. A few weeks ago, I made a beef and veg soup. When my husband tried this, he said, "It tastes just like Heinz". He meant it as a compliment even though I had spent a goodly bit of time preparing it.

I will definitely be trying your tomato soup recipe.

I didn't realize the company was American. My husband thinks it's British. I as an American will have to put him right on that point. LOL

Homemade Thai Sweet Chilli Sauce

We love Thai sweet chilli sauce. After buying it so many times from the store, we got to thinking, why don’t we try making it ourselves, minus all the additives? As you probably know from experience, homemade is often so much better than shop-bought!

Ingredients

• 12 large red chillies
• 8 garlic cloves, peeled and roughly chopped
• 2 teaspoons grated fresh ginger
• 2 teaspoons salt
• 300 ml rice wine vinegar
• 300 g sugar

Instructions

1. In a food processor, add the chillies, garlic, ginger and salt. Whizz until you have a coarse paste. You still want a bit of texture.
2. Transfer the paste to a pan and add the sugar and rice wine vinegar. (Word to the wise: the food processor has released all the oils in the chillis, so have your pan ready, remove your food processor lid, transfer the paste with a spatula straight to the pan and quickly add your sugar and rice wine vinegar. This will minimise the effects to your eyes and throat, especially if your chillis are strong!) Light the gas/turn on the heat and bring to a boil.
3. Gently simmer for between 5 to 10 minutes. It’s not an exact science, and because you are basically making a sugar syrup, it will thicken a little as it cools. Remove from the heat, allow to cool and bottle. You’ve finished! Store in the fridge.

Hints and Tips

• Don’t be tempted to put your head over the food processor to smell the chillis once made into a paste!
• This recipe makes approximately 300ml.
• This sweet chilli sauce is also great with fried chicken!
• Add a finely grated carrot to the pan with the sugar and vinegar to add thickness and texture to your sauce.
• Chilli strength varies! Don’t be afraid to adjust this sauce to your own personal preferences, if you want less heat reduce the amount of chillies. If you find your sauce too hot for comfort, add another 100ml of rice wine vinegar and another 100g of sugar and simmer a little longer. Make a note of your changes for next time.

© 2017 lemonkerdz

Comments

lemonkerdz (author) from LIMA, PERU on June 05, 2020:

Thank you for visiting our page Liza I’m sure you will love the recipe, it goes well with anything from spring and summer rolls but also fabulous with sushi.

Enjoy the tingle on the tongue.

Liza from USA on June 04, 2020:

I love Thai sweet chili sauce. Usually, I use it as a dipping sauce and for flavoring in broth. I think I can make this at home. Thanks for sharing the recipe.

I love coming up with tasty recipes for everything from gluten-free goodies to refreshing drinks.

For All Jalapeño Lovers

After a trip to México, the chili capital of the world, I got hooked on jalapeño chili peppers. I eat them at any opportunity! In Peru, buying a jar of imported jalapeños can be quite expensive. However, on a recent trip to Chinatown, Lima, I found to my delight that I would now be able to feed my chili fix cheaply because I could buy fresh jalapeños by the kilo. No more store-bought pickles!

I'm basing this recipe on one passed on to me by a good friend who understands that life without jalapeños isn’t an option. I’ve made a couple of tweaks, like adding smoked jalapeños (a.k.a. chipotle), my other addiction! This recipe is based on 20 large jalapeños, but go ahead and make a big batch like I did. I got hold of just over a kilo (about 2 pounds), 70 jalapeños in total, and filled these two jars.

Cooking Time

• Preparation: 10 mins to wash and chop
• Cooking: About 10 mins to boil pickling liquid
• Resting time: 10 mins before bottling

Ingredients

• 20 large jalapeño peppers
• 1 1/2 cups water
• 1 1/2 cups white vinegar
• 6 tablespoons white sugar
• 2 tablespoons salt
• 2 cloves garlic
• 1 teaspoon oregano

How to Make Your Pickles

1. Put all your ingredients except the jalapeños into a pan: water, sugar, salt, vinegar, garlic (one clove crushed the other whole) & oregano and bring to the boil.
2. Add the chopped jalapeños to the pan of pickling liquid and stir for 1 minute. Take the pan off the heat and leave to cool for about 10 mins. Stir every so often so that all the jalapeños enjoy your pickling mixture. You will see them change colour slightly form dark green to the recognizable olive green hue.
3. Scoop out the jalapeños and place them into your clean storage jars. Fill up the remainder of the jars with your pickling liquid. Secure the lids and store in the fridge.

Rate My Recipe

How to Spice It Up a Bit

Add your own touch to your pickles by adding to your filled jars of jalapeños a little of your favorite ingredient. Try adding more whole garlic cloves, whole red chilli or smoke it up by adding chopped dried chipotle peppers.

Do you know your chillies?

For each question, choose the best answer. The answer key is below.

1. Are birds affected by eating chillies like humans are?
   • Yes
   • No
2. Which is the hottest part of the chilli?
   • Seeds
   • Placenta
   • Stem
3. Which is the hottest chilli in the world?
   • Ghost chilli
   • Dragons breath chilli
   • Carolina Reaper
4. Are the jalapeño and chipotle form different plants?
   • Yes
   • No
5. Can you use cayenne pepper to stop bleeding on a wound?
   • Yes you can.
   • Don’t be stupid it will just irritate and make it worse.

Answer Key

1. No
2. Placenta
3. Dragons breath chilli
4. No
5. Yes you can.

© 2017 lemonkerdz

Thank for reading this article, please leave your Comments

lemonkerdz (author) from LIMA, PERU on January 25, 2020:

Liza thank you for taking time to comment. Be careful these are addictive, personally I’m not into many things pickled but jalapeños are different. These are fantastic to eat with chilli con carne or even a simple cheese sandwich.

Liza from USA on January 23, 2020:

My husband loves jalapenos. As I'm new to this type of pepper but, I love its flavor in the salsa, and sometimes I used in the fried eggs. Usually, we bought a lot of jalapenos for making homemade salsa. Last year, we stored the salsa in the cans, and save it for the winter. I think this is something we can do with the leftover jalapenos we bought from the store. Thank you for sharing this great idea!

lemonkerdz (author) from LIMA, PERU on December 05, 2017:

Thanks vespawoolf for your input. Be careful they are addictive. I made 2 large Milner jars full to the brim, one jar is 3/4 gone after just 2 weeks.

Enjoy your jalapeños.

Vespa Woolf from Peru, South America on December 05, 2017:

These jalapeños are the bomb! I wasn’t sure about the sugar but I have to say these taste better than store bought. I added a couple of bay leaves for good measure. Next time I’ll add extra garlic because it’s so delicious. Thanks for this great recipe.

lemonkerdz (author) from LIMA, PERU on October 24, 2017:

Thanks Mary Wickison your time will come where you will get a surprise at the market. I couldn’t get any for years here in Peru so I had to pickle a 1kg while I had them.

Mary Wickison from Brazil on October 24, 2017:

Although I can't get jalapenos where I live, I will try this with other chilies. Thanks for the recipe and instructions.

I love coming up with tasty recipes for everything from gluten-free goodies to refreshing drinks.

Quick-and-Easy Mexican Lemonade (Limeade) Recipe

This has been a favorite drink of mine for a quick, refreshing beverage on a hot day. It's great for those days when you have no juice in the fridge for the family and need something other than water, but at the same time, you have the peace of mind you are drinking something natural and not full of sugar.

I was given this recipe by a friend who lived with Mexicans and was willing to part with one of their family secrets.

This drink is great all year round drink that can be tweaked as you wish, like adding a shot of tequila or pisco. Whatever your taste, it will take you less than 5 minutes to get it ready and be drinking. Enjoy!!

Quick Tip: Drink This Fresh!

This limeade is quick to make, but due to using the skin of the lime, it will get bitter if left or stored for any amount of time. Drink it fresh.

Make sure you wash the skins of the limes well before cutting in half and adding to the blender.

Preparation Time

Ingredients

• 2 medium key limes
• 1.25 liters water
• 2-3 portions Stevia or sugar to taste

Instructions

1. Wash your key limes, chop them in half, and add them to your blender.
2. Fill the blender with 1.25 liters of water and—holding the lid on—blend away.
3. Filter juice through a fine sieve into a large jug and add Stevia to filtered juice and stir.
4. I told you it was easy!

Benefits of Key Limes

It will be no surprise to you to know that using limes has its benefits. That should make us all feel better the next time we reach out and cut off a slab of that delicious key lime pie.

Like most citrus fruits, key limes contain essential vitamin C, but they also contain vitamin B6 and folic acid and work as an antioxidant, cleansing the blood and detoxifying the liver.

According to a 2001 study in the Chemistry Central journal, there are compounds found in citrus fruits, including key limes, that have anti-cancer, anti-inflammatory, cardiovascular-protective, and neuroprotective characteristics.

Why Should You Use Stevia?

Why not? Stevia is a natural product that comes from the Stevia rebaudiana plant. A Swiss botanist came across this sweet leaf in the 19th century. It originates in South America and has since become popular as a great sugar substitute for diabetics.

It has no carbs, no calories, lowers blood pressure, lowers blood sugar, and has antimicrobial properties. Although it may seem expensive for a small pot of stevia, it will save you buying kilos of sugar.

© 2013 lemonkerdz

Comments

lemonkerdz (author) from LIMA, PERU on September 17, 2014:

Glad you enjoyed it, great for those days you just don't have time to squeeze a mountain of lemons or limes.

RTalloni on September 15, 2014:

Thanks for sharing this info and recipe. We love limeade and this is easy!

lemonkerdz (author) from LIMA, PERU on November 04, 2013:

Glimmer Twin Fan, Enjoy, it is one of the quickest refreshings drinks i have had. Great non fuss and ready in a few minutes. :-))

Claudia Mitchell on November 04, 2013:

This looks delicious and refreshing. Pinned so I can make this soon.

lemonkerdz (author) from LIMA, PERU on October 15, 2013:

We all need a quick n easy recipe under our belts for those days we really need it. Have a great day

Elias Zanetti from Athens, Greece on October 15, 2013:

Incredibly easy to make lemonade! Thanks for the recipe!

lemonkerdz (author) from LIMA, PERU on October 14, 2013:

Thanks for checking out our recipe Honeypot and glad you enjoyed it.

Please check out our other recopes. Have a great day

Honeypot on October 14, 2013:

Found this recipe on google and thought i would have a go.

Great easy recipe, I will be keeping it for using in the future.

Thanks

lemonkerdz (author) from LIMA, PERU on October 14, 2013:

It really relly is that quick and easy. Soooo refreshing even on a cold day as well. Thanks for commenting

peachy from Home Sweet Home on October 13, 2013:

your lemonade looks easy to prepare and i love the way you present it. Awesome

When I was young and just getting into baking, my first project was shortbread. This recipe is always a winner with family and friends.

Gourmet Orange Pistachio Cookies

These gourmet cookies (or biscuits, to all our English family and friends) have a beautiful, aromatic taste. These are cookies that impress, and yet you don't have to be an expert to make them. Once you have tried one, you will keep going back for more!

Orange and pistachio is a great flavour combination; however, you can use the basic recipe and start experimenting with other flavours.

Cook Time

Ingredients

• 1 1/2 cups plain flour
• 1/2 cup white sugar
• 100 grams unsalted butter
• 1/4 tsp salt
• Zest 1 orange
• Yolk 1 large egg
• Pistachio nuts, quantity desired, chopped

Instructions

1. Preheat the oven to 180 C/350 F. In a food processor, combine the flour, sugar, salt and butter. Mix until a breadcrumb texture is obtained. Pour the mix into a large bowl.
2. Add the zest of the orange. Break up a small handful of pistachio nuts and add to the crumb mix.
3. Add the yolk of a large egg and mix well with your hands to combine the dough. If the dough is difficult to bring together due to dryness, add another yolk and try again.
4. Once combined together as a dough, roll it out to 5 mm thick. Cut out and place them on a silicone sheet on a baking tray and bake for 15 to 20 mins depending on your oven.
5. Remove them when the biscuits are colouring slightly. Place them on a cooling rack before storing away.

Suggestions

• Change the flavour combination to your own choice. Try chocolate chip, cranberry, peanut and fudge chunks, lemon zest, and almond.
• Make a ginger variety using candied ginger and a small amount of powdered ginger.
• Store in an airtight container when cooled. Eat within 5 days for the freshest experience.
• Freeze for up to 9 weeks.

Rate This Recipe

Please Leave Comments

lemonkerdz (author) from LIMA, PERU on October 18, 2014:

Glad you liked it oliversmum it is one of my favourite biscuits at the moment. Let me know how you get on with the recipe after your 1st batch.

Happy baking

oliversmum from australia on October 06, 2014:

Lemonkerdz Hi. Thank you for sharing your recipe with us, it looks wonderful, and the photographs and easy to follow instructions are a great help. Will be making this recipe very soon. Thanks again. Thumbs up and awesome. :) :)

lemonkerdz (author) from LIMA, PERU on September 26, 2013:

Go ahead RTallioni glad you found the recipe and thanks Denise for the link. I have made Sooooooo many batches of these and still never get tired of them. Love pistachios in desserts and yes denise has a great scone one to try. I would love to link to your nut hub as well so everyone can go the full circle :-))

Enjoy your nutty bikkies

RTalloni on September 26, 2013:

Found this via Denise Handlon's pistachio scones recipe. You two are driving me nuts. :) Thanks for sharing this recipe--linking to my hub on Pistachios, if you have no objection, and pinning to my Ways w/ Food board on nuts.

lemonkerdz (author) from LIMA, PERU on February 27, 2013:

Sorry can´t deny it, i know i should be modest but hey what the heck, these are good, Enjoy!!

Sarah Carlsley from Minnesota on February 27, 2013:

Yum this made me hungry just looking at those!

lemonkerdz (author) from LIMA, PERU on February 12, 2013:

Don´t imagine, go ahead and do it. Don´t forget to try out Denise Hadlon´s Pistachio scones they are delish.

lemonkerdz (author) from LIMA, PERU on February 12, 2013:

Denise the Granola recipe is great. I made a batch this weekend, i just love the stuff. It will taste different each time depending on the honey you get. I use a wild honey we get here so this weeks batch has a taste of Eucoliptus from where the honey was collected. Yes it was a green orange, the green peel seems to have just that little bit of bitterness that i like to give me a punch in the taste buds. Mabe start with an orange, orange. I didn´t put any juice in the mix but i guess a squirt would lift the taste somewhat.

Denise Handlon from North Carolina on February 10, 2013:

Hi lemonkerdz-thanks for the link to the scones; I'll do the same. I have a question I'm curious about-is that a lime in the photo or a green orange? Thanks. BTW-I'll be baking these today. :)

Oh, and I saw a granola recipe in the sidebar I'm going to look at-I've been searching for a granola recipe in my books, but couldn't really find any.

Devika Primić from Dubrovnik, Croatia on February 10, 2013:

Looks and sounds a tasty treat with pistachio and butter and the rest of the ingredients I can only imagine the taste for now

lemonkerdz (author) from LIMA, PERU on February 08, 2013:

Pistachio scones?????

Thanks i missed that one, us Brits LOVE scones and i am really into pistachio at the moment. I´m going to check that hub out. The zester has become a great friend in the kitchen since i love a little string of orange in there and to be able to see it in the biscuit´s, but some people do like it much finer.

Thanks for commenting and sharing. Vespawoolf beat you to this one as well :-)

Denise Handlon from North Carolina on February 07, 2013:

Wow! What a cool flavor combo! Since I just wrote a hub making pistachio scones, I'll link this one to mine. I'm eager to give them a try. I also enjoyed the other flavor suggestions you made.

I don't have a zester, but it looks like I should get one. I use a 'fine' side of a cheese grater and it seems to do the trick. Thanks UP/A/I & sharing.

lemonkerdz (author) from LIMA, PERU on February 06, 2013:

Glad you have a new recipe pstraubie48 for your pistachio nuts. I found there are very few recipes with pistachios in as well, hence the recipe.

Thanks for looking in and pinning, please come back and let me know what you thought of them.

Patricia Scott from North Central Florida on February 06, 2013:

O, I can almost smell these baking Pistachios are one of my favorite nuts. I have no recipes for cookies with them in them so am bookmarking this.

Pinning so all can share this recipe too.

Sending you Angels this evening :) ps

lemonkerdz (author) from LIMA, PERU on February 05, 2013:

Thanks for looking in A.Bove they sure are tasty little beauties and look forward to your feedback after your first batch of them. Take care of that ipad.

lemonkerdz (author) from LIMA, PERU on February 05, 2013:

Vespa these are good and i'm glad the pics do them justice. Guaranteed good weekend if you make them. Thanks for commenting

A. Bove from New York on February 05, 2013:

I'm practically gnawing on my iPad! *wiping screen with sleeve* I bet they're tasty little beauties. Looking forward to making them and reporting my findings back to you!

Vespa Woolf from Peru, South America on February 05, 2013:

Wow--these sound incredible and now I'm craving orange pistachio biscuits. Your photos are very provocative. Now I know what I'll be baking this weekend. Thanks so much for another great recipe, lemonkerdz!

I love coming up with tasty recipes for everything from gluten-free goodies to refreshing drinks.

Mcvities Jamaican ginger cake has always been a favorite of many who have lived in England. Tearing open the packet, cutting off a slice... then out came the Birds instant custard and dessert were made. My sister-in-law when younger, used to buy a Ginger cake and just eat the whole thing to herself while walking around town. This is not recommended if you are dieting.

This cake has many happy memories for me and has also been a mission to get the right recipe that is something similar to the commercial one. The Mcvities brand is a guarded secret as to what quantities of each spice is used to give you that sunny Caribbean taste in a cake with a sticky topping.

While eating this dessert, you don't get the feeling that it is unhealthy. Ginger is an amazing spice, although used in many countries for medicinal use, in the U.K we had no end of ginger products, cakes, drinks and Ginger snap cookies (called biscuits in England) that we would munch our way through after a long day at school.

Cook Time

Ingredients

• 1/2 cup Butter, at room temp
• 1/2 cup Molasses/algarobina
• 1/4 cup Honey
• 1/2 cup Brown sugar
• 2 Large eggs
• 1/2 cup Natural plain yogurt
• 1 zest Of small lime
• 1 tsp Vanilla paste
• 2 Cups Plain flour
• 1 tsp Baking soda
• 1/2 tsp Mortons salt
• 1 1/2 tsp Ground ginger
• 1 tsp Ground cinnamon
• 1/2 tsp Ground allspice
• 1/4 tsp Ground cloves
• 1/4 tsp Ground nutmeg

Let's Put the Mix Together

1. Preheat the oven to around 350F
2. In a large mixing bowl, cream together butter, honey, molasses & your sugar until smooth in texture. Add the eggs one at a time.
3. Add to the mix, lemon zest, vanilla and yogurt then continue to mix until combined together.
4. To the mix, add dry ingredients, and continue to mix until all ingredients are mixed evenly.
5. Place in a silicone loaf tin and bake for 55–60 minutes.

Tips

• After about 40 mins check your cake by inserting a toothpick or thin knife to see if it comes out clean. Cook until the toothpick can be inserted and removed cleanly.
• Leave your Cake in the silicone tin until cooled before removing.
• Wrap the Jamaican ginger cake in aluminium foil and leave for 4 days before serving. This allows the cake to get moister & develop a sticky topping.
• Serve with plenty of hot vanilla custard or vanilla ice cream.
• Only buy small amounts of ground ginger as it looses its essential oils responsible for that nice warm taste.
• Use a paper cake liner in your cake tin to prevent sticking.

Ginger Facts

• Queen Elizabeth I invented the Gingerbread man, presenting them as gifts in the image of some of her most distinguished guests.
• Henry VIII recommended using ginger as a remedy for curing the plague.

© 2013 lemonkerdz

Comments

Dil Vil from India on March 24, 2013:

Great recipe, well organized article and well written as well. Good work! Pics are awesome, step by step process. Good read and good pics

lemonkerdz (author) from LIMA, PERU on March 22, 2013:

This cake improves with age. I am using ingredients available in Peru, not exactly how i would make it in England but still pretty amazing.

Thanks for comenting

Mary Wickison from Brazil on March 22, 2013:

I hadn't even thought about ginger cake since I arrived in Brazil. Now I remember how much I loved it. I will have to try to adapt your recipe to my available ingredients. Like yourself, it is one of my favorites.

lemonkerdz (author) from LIMA, PERU on February 03, 2013:

Be pround RTalloni i am with you all the way, ginger in desserts is my weakness i just love it. Thank you for commenting and pinning, hope you enjoy it.

RTalloni on February 02, 2013:

Maybe I have English roots for I love, love, love foods with ginger and this cake looks fabulous. Pinning to my Ways with Food board.

Vespa Woolf from Peru, South America on January 25, 2013:

You are too funny, lemonkerdz. : )

lemonkerdz (author) from LIMA, PERU on January 25, 2013:

Just do it vespawoolf, make one and sit and eat the whole thing. My sister inlaw found it very satisfying.

We had some last night with a bowl of vanilla custard, it was amazing. Leaving it wrapped a few days to form a sticky topping makes a big difference.

Enjoy :-)

Vespa Woolf from Peru, South America on January 25, 2013:

I've never had Mcvities ginger cake but after reading your description, I'm anxious to try this recipe. The balance of spices sounds just right! I like that it should be made ahead so the flavors blend and texture balances out. I'll try not to follow your sister's example and keep the whole loaf to myself! : )

lemonkerdz (author) from LIMA, PERU on January 25, 2013:

Your funny, but what a fantasic idea. I might just try it next time with a tod of rum in it.

The good thing with recipes is tweek it to your taste. If you like your liquor girl, go ahead, throw a glug in there.

You will be dancing around as if in a Jamaican carnival though.

Thanks for reading and soory to disappoint on the liquor :-(

Claudia Tello from Mexico on January 25, 2013:

Your description of this cake is really alluring and it looks very nice. When I read "Jamaican" I got curious so I made the click and read the hub. At first I thought it might have some rum in it....but nop. Excuse my ignorance but now I am still curious to know what is Jamaican about it?

Recently gluten-free and once a baker by profession, my mission is to adapt old favorite recipes to make this lifestyle change tastier!

Healthy, Homemade Peanut Butter

Peanut butter and peanuts count for over 67% of nut consumption in the U.S. But how and why did peanuts become so popular? Dr. George Washington Carver gave the humble legume a helping hand. After doing his own research, he encouraged farmers to rotate their crops from growing cotton, which depletes the soil of nitrogen, to growing peanuts which introduce nitrogen back into the soil.

My family never really used to like peanut butter, although it was sold in England. The thought of it on jelly sandwiches was a weird idea to us. It wasn't until we lived with some American friends who used to make their own peanut butter for breakfast that we started developing a liking for this very American ingredient.

The good thing about making your own peanut butter is that you know what's in it and how fresh it is. This will keep refrigerated for at least a month, but it is so easy to make, so you can just make smaller batches if you want to have really fresh peanut butter.

What Is a Peanut?

Despite it's name, the peanut is actually a legume that grows underground, unlike other nuts such as almonds, walnuts, and hazlenuts that grow on trees.

What Is the Difference Between Peanut Butter and Peanut Spread?

By law in the U.S, peanut butter must be 90% nuts and the other 10% will be salt, sweetener and emulsifier. Any product that does not comply with the 90/10% rule is labeled as spread.

Ingredients

• 1 kg roasted peanuts
• 1/3 cup vegetable oil
• 4 tsp White sugar
• 1 1/2 tsp Mortons table salt

How to Make Your Own Healthy Peanut Butter

1. In a food processor, add about 1 kg of roasted peanuts. Keep about a 1/2 cup peanuts to one side. Switch on the food processer.
2. After about 2 minutes, you are ready to add the oil little by little. Depending on how much oil the nuts contain you may not need all the oil.
3. Add sugar and salt while still mixing. Stop the machine and taste. Add more salt or sugar to your personal taste.
4. If the mix looks too wet or if you like a more texture, add the extra 1/2 cup nuts and "pulse" your machine until the desired texture is obtained.

Health Benefits

Peanuts contain resveratrol, an antioxidant that has a protective function against cancer, heart disease, degenerative nerve disease, Alzheimer's, and viral/fungal infections.

Facts About the History of the Peanut

• In 1895, Dr. John Harvey Kellogg, the breakfast cereal man, was a physician who wanted to get people eating more plant protein and patented the process for making peanut butter. He then used it in his Battle Creek Sanitarium, a health food retreat in Michigan.
• The world's largest peanut butter factory turns out some 250,000 jars a day.
• In 1941, a week to celebrate peanuts was established. In 1974, the month of March was designated the national peanut month in the U.S.
• Goobers, goober peas, pindars, earth nuts, monkey nuts, and grass nuts are other names used for peanuts.
• Two famous peanut farmers became President of the United States, Jimmy Carter and Thomas Jefferson.
• Six of the top 10 candy bars in the U.S. contain peanuts or peanut butter.
• Peanuts can be made into imitation milk, cheese, and ice cream. Cheese made from peanuts is superior to that of its dairy friend, except in calcium.
• The average American consumes around 6 pounds of peanut butter a year.

Rate This Recipe

Source

• Nutrition Facts and Analysis for Peanut Butter, Smooth Style, With Salt
  

Comments

lemonkerdz (author) from LIMA, PERU on January 19, 2014:

Only a few days left to get your peanuts before National Peanut Butter day 24th Jan.

lemonkerdz (author) from LIMA, PERU on January 24, 2013:

The time has arrived: HAPPY NATIONAL PEANUT BUTTER DAY!

lemonkerdz (author) from LIMA, PERU on January 09, 2013:

Hi Peggy W, yes there really is a thing for National peanut butter day, maybe it needs promoting a bit more since it is not as well known as christmas or easter, but there you have it. Education is a wonderful thing.

Thanks for coming by and voting up.

Peggy Woods from Houston, Texas on January 09, 2013:

I learned something from reading this hub and to start off, I did not realize that there was a National Peanut Butter day. Ground Hog Day...check! St. Patrick's Day...check! Valentine's Day, Mother's Day and many more...check! Thanks for educating me about National Peanut Butter day. :)) Up and useful votes.

lemonkerdz (author) from LIMA, PERU on January 01, 2013:

Thanks for voting up Prasetio as you know the simple things in life are most often the best. This is no exeption, easy to make inexpensive but amazing.

prasetio30 from malang-indonesia on January 01, 2013:

Wow...I love the recipe. It looks delicious. Thanks for writing and share with us. Voted up,

Prasetio

lemonkerdz (author) from LIMA, PERU on December 31, 2012:

azahorik, go for it, make your own at least once. It is so easy and i find it so much better than store bought. Thanks for your visit, please come by again.

Amanda Zahorik from Philadelphia, PA on December 30, 2012:

I've often thought of doing this instead of getting store bought, but never gotten around to it. Very informative, and you've inspired me to give homemade peanut butter a try. I like the little factoids, too. :)

Vespa Woolf from Peru, South America on December 30, 2012:

Yeah, we'll soon be eating lots of peanut butter! At least it's full of antioxidants. : )

lemonkerdz (author) from LIMA, PERU on December 30, 2012:

Thanks for comenting vespawoolf, we are sat eating it right now. Great to have a healthy snack for the evening. Get ready for the 24/1/13

Vespa Woolf from Peru, South America on December 30, 2012:

We love homemade peanut butter. You're so right--when it's made at home, we know that it's fresh. Thanks for these easy-to-follow instructions. I think I'll go make a batch right now!

When I was young and just getting into baking, my first project was shortbread. This recipe is always a winner with family and friends.

If you're on a diet, look away now!

This is a dessert with a difference. It is not low in fat nor is it low in sugar, but it will be one of the best desserts you have ever made . . . ever.

How would I describe this dessert?

A rich buttery shortbread base, filled with a rich creamy caramel and finished with a decadent dark chocolate.

When I was young and just getting into baking, my first project was shortbread. Later on, I came across this recipe of caramel and chocolate in one of my mother’s “Bero Cookbooks."

I have never had a bad batch yet. Since those early years, I have tweaked this recipe to my liking and it has always been a winner with family and friends.

It is believed this dessert came from Scotland. Other names used for this are “millionaires slice" and “millionaires’ shortbread,” and when you take your first bite, you will know why.

Step 1: Make the Shortbread Base

• 250g (18oz) plain flour
• 200g (8oz) butter
• 100g (4oz) brown or white sugar
• 100g (4oz) rice flour

Shortbread Instructions

1. Cream the softened butter with the sugar until light and fluffy.
2. Add the two flours and mix together with the butter mixture. Finish off with your fingers to make a breadcrumb textured mix.
3. Place the mix into a 12" baking tin and flatten down with the back of a dessert spoon. Once flattened, prick the mix with a fork which will allow the caramel to hold onto it.
4. Place in a preheated oven at 160C, 325F for about 25 mins or until slightly browned. When baked, take out and leave to cool.

Step 2: Make the Caramel Filling

• 150g (60z) butter
• 100g (4oz) brown or white sugar
• 397g (14oz) can condensed milk
• 2 tbs golden syrup or corn syrup
• 1/2 tsp vanilla paste

Caramel Filling Instructions

1. Place the butter, sugar, syrup & the condensed milk into a saucepan and gently heat stirring constantly to avoid burning. The mixture should start to turn a caramel color after about 6-10 minutes.
2. Test the thickness of the caramel by dropping a small amount onto a saucer with cold water and feel with fingers for a good caramel consistency.
3. When desired consistency is achieved, stir in 1/2 tsp of vanilla paste or 1 tsp vanilla essence and pour over the cooled shortbread.

Step 3: Make the Chocolate Topping

• 150g (6oz) plain chocolate for topping

Instructions: Once the caramel has cooled, melt the chocolate in a bain-marie and pour over the caramel, spreading evenly.

Tips

• You can add your own twist to this basic recipe by adding raisins or dried cranberries to the caramel just before pouring over the shortbread base.
• Add your favorite nuts to the caramel or candied orange peel to put an extra texture to your dessert.
• After adding the chocolate topping, leave at room temperature to set, but before it hardens completely, cut into desired shape, squares or slices before chilling in the refrigerator.
• Add a pinch of salt to the caramel while it´s slowly heating up, it really does enhance the flavor.
• If you don't have rice flour you can just use normal plain. Rice flour adds a different texture.

Will You Try It?

Caramel is becoming more popular in the United States, especially since President Obama made the claim that caramel sweets are among his favorites.

I'm sure if he tried this it would be given his presidential seal of approval.

Comments

lemonkerdz (author) from LIMA, PERU on January 16, 2013:

Forget the diet, just enjoy life and your food. I have to be careful, i made this batch for the Hub and just kept eating slice after slice. If you make it, better invite your friends around.

Thanks for comenting.

Indian Chef from New Delhi India on January 16, 2013:

I just love butter and I am going to try this one some day ... even though I might have to go on diet for a week after words but I would. Rich Caramel and butter.. my weakness

lemonkerdz (author) from LIMA, PERU on December 11, 2012:

Thanks bac2basics, my theory is forget diets and just enjoy your food. That gives you license eat all the good stuff. You need have pleasures through your day. So get the oven on!

Anne from Spain on December 11, 2012:

Hi lemonkerdz...Mmm scrummy yummy. I love caramel shortbread but didn´t have a recipe, so thanks for this one. I loved the advice to weight watchers and all the step by step photo´s too. Great job

lemonkerdz (author) from LIMA, PERU on December 10, 2012:

Thank you Cris Sp for your visit and pinning.

As mentioned in my plain shortbread hub, it was one of my first baking projects as a child. It is a simple child friendly recipe.

And you are right, home baking needs to be promoted more. Enjoy

CrisSp from Sky Is The Limit Adventure on December 10, 2012:

Hmm...look so yummy! I will definitely make this! My daughter and I love shortbread. She's fond of baking but have never tried making shortbread before. I am definitely passing this to her.

Thanks for sharing.

Nothing beats homemade food! Up and pinning.

lemonkerdz (author) from LIMA, PERU on December 10, 2012:

Thanks for voting and sharing FullOfloveSites, it's woth every oz you put on from eating it. It is a sturdy dessert and you only need a thin slice so it will go around the whole family and friends.

Enjoy.

FullOfLoveSites from United States on December 10, 2012:

It's like one of the rice cakes I've tasted, with a caramelized topping; but of course, this one's more solid because of the plain flour. Looks so tempting. Weight watchers, just give in and indulge even for just a while. Hehehe. Voted up and shared. :)

lemonkerdz (author) from LIMA, PERU on December 09, 2012:

Apreciate your comments vespawoolf, Yes Obama has added a little something to the culinary world.

The little pinch of salt does really bring out the taste in caramel, always worth it.

Thanks for sharing

Vespa Woolf from Peru, South America on December 09, 2012:

I didn´t realize we owe caramel´s popularity to Obama! I will definitely go for the pinch of salt and rice flour. I can´t wait to try this one! Thank so much for another great recipe. Voted up and shared.

I love coming up with tasty recipes for everything from gluten-free goodies to refreshing drinks.

Be Inspired

I love everything ginger. Ginger beer, ginger ice cream, ginger ale, and most of all ginger biscuits (known as cookies in the United States).

For some time, I have been on a quest to find the best biscuit recipe; the cookie that makes a nice "snap" when you break it in half.

Each recipe I tried resulted in a good cookie, but always soft and chewy. My childhood memory was a crunchy gingersnap cookie. Recently, I hit on the recipe to produce just that.

Enjoy! Your diet can always start on Monday.

Benefits of Ginger

A British medical journal called The Lancet reported that two capsules of powdered ginger root (940 milligrams) was twice as effective as Dramamine, a drug used for those who suffer motion sickness.

A study was conducted by two psychologists and involved 36 students in a motorized chair. These volunteers were spun for 6 minutes each. Half of the students who took the ginger lasted the whole 6 minutes. And those who took Dramamine? Not one of them lasted the whole time! One of the psychologists claims ginger can counteract diarrhea and vomiting from gastrointestinal flu. Is this why we crave ginger when we are ill? My wife always wants tea and ginger biscuits!

Ginger contains a compound that dissolves parasites and parasitical eggs. Therefore, after a visit to a tropical country, it would be good to take any ginger product, especially in its raw form. It may not be to your liking but it sure is better than having parasites.

The University of Michigan conducted a study using Gingerol, the principal component in ginger. It demonstrated that Gingerol can help to kill ovarian cancer.

In Perú, ginger is sliced and put in hot water as a cure for stomach aches.

Ginger has been around for thousands of years. In the Bible at Revelation 18:13, there is mention of "Indian spice," which literally translated means "amomum" or an aromatic shrub of the ginger family.

Cook Time

Ingredients

• 2 cups / 260g plain flour
• 3-4 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup / 152g unsalted butter
• 1 large egg
• 1/4 cup molasses
• 1 cup / 85g brown sugar

Method

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream the butter and then add the sugar a little at a time. Add a large egg and mix in well with a mixer. Add 1/4 cup of molasses and mix well.
3. In a separate bowl, mix all the dry ingredients together well.
4. Add the dry ingredients to the creamed butter mix a little at a time, until a cookie dough forms. (If the dough is too warm and soft, wrap or seal in a Tupperware and put in the refrigerator until firm. About 1/2 hour or until you are ready to roll out and bake)
5. On a floured surface roll the dough to about 3mm thick and cut out cookies with cookie cutter of your choice.
6. Transfer to a baking sheet with a silicone liner (or lightly oil the baking tray) and put in the oven, baking until golden brown (approximately 10 minutes). Bakers' tip: Every oven is different; keep a close eye on these after 10 minutes.

Tips and Ideas

• Cardamom or other spices of your choice can be added to the mix.
• Use a Teflon baking sheet liner to stop cookies sticking to a baking sheet.
• When cooled, if the cookies are not crunchy, place in the oven again for a second bake for a few minutes.
• At the dough stage, how about adding small pieces to your homemade ginger ice cream and fold in so that you get double ginger cookie dough ice cream!
• Make a ginger cream filling and put between 2 cookies as a sandwich.
• Crush the biscuits to use as a fantastic cheesecake base.

Ginger Buttercream Recipe

Add another dimension to your ginger snaps by making a ginger buttercream to sandwich two biscuits together for a real ginger overload experience.

Ingredients

• 2 oz butter, room temperature
• 4 oz icing sugar
• Ginger syrup, to taste

Method

1. Cream the butter with a food mixer until smooth.
2. Add the icing sugar a little at a time. As you add icing sugar, drizzle in ginger syrup to help the mix. Check the buttercream is to your taste, tweaking with more syrup if necessary.

How to Make a Ginger Snap Cream

1. Put a small amount of ginger buttercream in the middle of one of the cookies (wrong side).
2. Spread the cream so that it is thinner on the edges and thicker in the middle.
3. Place the second cookie on top and apply slight pressure until the cream feels evenly placed between the two cookies.

Questions & Answers

Question: I don't have a silicone Teflon sheet. Will parchment paper suffice, to prevent sticking?

Answer: You can but I would grease it lightly to stop it from sticking.

Please leave your comments

Julia Homka on April 16, 2020:

Added 1 Tbls fresh Ginger- and 1/2 tsp-cloves -go a little heavier on cloves next time.

lemonkerdz (author) from LIMA, PERU on December 11, 2018:

Gina I would expect it would, you just need something to help so that it doesn’t stick to you baking tray. I just love the ease of the silicone sheets and how reusable they are instead of throwing more paper away.

Gina on December 07, 2018:

Will parchment paper suffice? I don't have a silicon sheet. Thank you for the recipe post!

lemonkerdz (author) from LIMA, PERU on December 03, 2018:

Glad you enjoyed the recipe Runna this is one of my favourite recipes, but I am a gingerholic

Debbie on November 18, 2018:

Love this cookie. Added a little allspice as well as fresh ginger. Amazing!!!!

Runna Patel on November 02, 2018:

Made the most wonderful cookies today. I was looking for the crunch and this recipe definitely delivered!!

Janisa from Earth on April 01, 2018:

I love ginger as well! Where do you get ginger ice cream from?

Jo-Ann on December 15, 2017:

how much sugar?

Cheryle Conte-Coulston on November 21, 2017:

Brown half butter

Add 1/2 tsp cardamon

make 11 ounces balls

each then flatten with fingers

And use pasta roller with greased paper and roll each evenly flat

Bake 7 minutes on parchment paper

Vincent on December 16, 2014:

I would like to thnkx for the efforts you've put in wntiirg this web site. I am hoping the same high-grade web site post from you in the upcoming also. Actually your creative wntiirg skills has inspired me to get my own web site now. Really the blogging is spreading its wings rapidly. Your write up is a great example of it.

lemonkerdz (author) from LIMA, PERU on November 16, 2013:

Thanks for commenting. Hope you get to try them soon :-))

Prithima Sharma from Delhi, India on November 16, 2013:

Amazing hub, thanks for sharing with us

lemonkerdz (author) from LIMA, PERU on February 12, 2013:

DDE when you love eating you always find a way of sticking it together. Glad you enjoyed the hub, so much better to eat it though :-)

I must say of all the biscuits i have made....these are FANTASTIC, but then i am parcial to a bit of ginger.

thanks for your comments

Devika Primić from Dubrovnik, Croatia on February 10, 2013:

Incredible how you put it all together in such a creative way, and in detail awesome!

lemonkerdz (author) from LIMA, PERU on January 04, 2013:

After making these that will be the word every weekend "MUST"make them.

I don't have to make them as much now. After showing the recipe to a friend, she now packages them up and gives them ME as a gift. Appreciate your vote and bookmarking and tell your husband to just enjoy them.

Sasha Kim on January 03, 2013:

Well my husband just saw this... and now I MUST make it! lol He just loves ginger snaps and your recipe looks fantastic!! I love how you put the cream in the middle. Voting up useful and bookmarking!

lemonkerdz (author) from LIMA, PERU on December 20, 2012:

Thanks for popping by, and yes anything ginger is amazing and great for friends coming by over the holidays.

All the best scrubbing your cookie sheets :-)

Sarah Carlsley from Minnesota on December 20, 2012:

These look absolutely delicious! Yum!!

lemonkerdz (author) from LIMA, PERU on December 15, 2012:

Thanks vespawoolf, they really are good. The cream takes them to another level. You will only need a thin layer of cream and maybe use a smaller cutter. Thanks for your visit again

Vespa Woolf from Peru, South America on December 14, 2012:

After sampling these, I can highly recommend them! They have just the right amount of ginger and the crispiness is like no other recipe I've tried--the perfect texture. Next time I plan to make the cream and try the sandwiches. Thanks so much!

lemonkerdz (author) from LIMA, PERU on December 06, 2012:

Thanks for your visit lori they sure are a great gift or to have around when friends come by.

Make a batch and see how they go down

By Lori from USA on December 06, 2012:

Those are nice for holiday cookies!

lemonkerdz (author) from LIMA, PERU on December 06, 2012:

Thank you mary615 i will keep an eye out for that hub on the 12th.

I think i may have a go at growing ginger. sometimes a mix of fresh ginger with ground in baking can make a big difference.

In peru most use ginger for savoury, we need to change the world and introduce ginger as dessert to everyone. :-)

lemonkerdz (author) from LIMA, PERU on December 06, 2012:

Thank you ImKarn23 for visiting glad you enjoyed the hub.

Buy yourself a tub of good valilla icecream and wack a ginger in the top of it.

not very creative but it's a good way to eat them.

maybe on Forum we need to find out how other use Gingers.

Karen Silverman on December 06, 2012:

yum, yum, me want some! Could you ship a few dozen over to Canada - please? lol

While i adore the additional tips of what to do with the cookies after they're done ie: filling, ice cream, etc - chances are excellent that all i'll do - is EAT them..

gingerbread's my fav...

Mary Hyatt from Florida on December 06, 2012:

I love Ginger! We grow ginger here in S. Florida. It has the most beautiful blossom that looks like ceramic. I make a gingerbread house each Christmas for a daughter's birthday on the 12th. I'll be publishing a Hub this week (I hope) if it turns out nice.

You did a fantastic job showing how to make these cookies, and I have bookmarked this so I can make some. I've never made ginger snaps, but I have to try this recipe. I've never seen ginger syrup in our stores, but I'll look again.

I voted this Hub UP, etc. and will share.

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

Thank you for coming by "moonlake" ginger seems to be a real winner with everyone. they would also make a great gift or have them around during holiday season to warm your friends up.

Appreciate you voting it up.

moonlake from America on November 28, 2012:

I love ginger snaps and these look so good. Great hub shows how to do everything. Thanks for sharing. Voted UP.

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

vespawoolf, i am ginger crazy at the moment. just this week i have made 3 batches to share with friends, they love them.

Doing research on ginger has made me appreciate this root so much more. Thank's for your comments

Vespa Woolf from Peru, South America on November 28, 2012:

Wow, these sound delicious! I especially like the idea of adding them to ice cream or crushing for cheesecake crust. And the filling? That's just over the top wonderful. It sounds like we need to add ginger to our diet, especially when taking bus rides down rough mountain roads! : )

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

Thanks for the awesome comments Peachpurple, i´m glad you like the hub, it really is a ginger lovers dream.

peachy from Home Sweet Home on November 28, 2012:

this is the best ginger snap hub i have ever seen. So simple to follow and yr photos are driving my salivas nuts! Thank you !

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

This is a simple and perfect recipe to have crunchy ginger snaps.

you will not be disappointed.

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

Thank you for coming by RTalloni, i must say i have never ever used coconut oil in recipes. Great idea, i would be interested to know how that works for you. Ginger and coconut! very tropical.

Long live ginger

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

Thank you for coming by DzyMsLizzy, me too ginger is the best and if they are still soft when you make them just put them in the oven for another 5 mins to double bake. Thank you for voting up :-)

RTalloni on November 27, 2012:

Oh, oh, oh! These look wonderful. I could stop everything and make them now. Though mine will not taste precisely like your because I will have to substitute coconut oil for butter, I have enough experience with the coconut oil now to know that mine will have a very similar texture and they will taste good.

Viva everything ginger!! :)

Liz Elias from Oakley, CA on November 27, 2012:

These sound awesome. I love ginger snaps; I always have, but never tried to make them more than once or twice. Like you, I was disappointed that they did not come out crispy.

I'm definitely saving this recipe in my bookmarks. Voted up, interesting, awesome, useful and starred!

lemonkerdz (author) from LIMA, PERU on November 24, 2012:

Thank you for visiting. I hope you enjoy making, and more importantly, eating these delicious cookies. please let me know what you think of them. Good day hubbers.

Recently gluten-free and once a baker by profession, my mission is to adapt old favorite recipes to make this lifestyle change tastier!

Mango Chutney Sauce

I had decided when I was small that I didn't like mango chutney. Probably as it was always shop-bought, and to me, it just seemed visually unappealing. So I would skip it and go for all the other great things Mum filled the table with when we had curry night.

Years later, my husband and I lived at the edge of the jungle in Peru, and when mango season arrived, we were in heaven. Wonderful mangoes, trees dripping with fragrant, juicy fruit in beautiful shades of orange, red, green, and purple. We were addicted to this fruit. We would buy them by the crate. But mangoes are seasonal, so we began to search for ways that we could enjoy them all year round. Mango ice cream, mango coulis, and then finally, mango chutney,

As I had never actually tried this chutney, I had just simply decided I didn't like it, I finally decided to give it a go. Now, in our house, we never eat curry without this wonderful chutney. It's so simple to make and will give a real "lift" to many dishes. Just don't spread this on toast as one of our friends did! This is chutney, not jam!

I found this recipe in one of my favorite cookbooks 250 Favourite Curries & Accompaniments by Pat Chapman. It's a well-known fact that a Brit's favourite food is a good curry. When you leave your country and culture, one of the things you really crave is the food you have left behind. My Mum let me leave with her copy of this curry club cookbook, and I highly recommend you get yourself a copy too, as the recipes are authentic Indian takeaway quality. Many of our English friends out here say they feel they have had a taste of home after trying these recipes.

Preparation Tips

• To make life easier preparing a mango, use an OXO mango splitter.
• Being careful with a sharp knife following the video, make your mango hedgehog then cut away the flesh from the skin.

Cook Time

Ingredients

• 2 lb (900grams) mangoes, diced
• 10 fl oz (300ml) water
• 1 lb (450grams) sugar, white or brown
• 2 garlic cloves, crushed
• 4 whole bay leaves
• 10 fl oz (300ml) white vinegar
• 3 teaspoons nigella seeds also called black onion seeds
• 2 teaspoons chilli powder or to your taste

Instructions

1. First of all, make your sugar syrup base. Put the water and sugar in a saucepan, and then on a low heat slowly dissolve. This is the syrup that is going to preserve your fruit beautifully. This chutney could actually last for years . . . if it wasn't so delicious.
2. Once the syrup is made, all you need to do is add the rest of the ingredients. Be careful not to splash yourself. Give it a good stir, and then bring it all to the boil.
3. Once it comes to the boil, turn the heat down. At this point in the process, you need to maintain a gentle rolling simmer. You will notice that the sauce begins quite watery but will thicken a little towards the end of cooking time. Give it the occasional stir during the 20 mins you leave it to simmer.
4. Now your chutney is finished. All you need to do is let it cool a little, then put it into sterilized bottles or jars.

Chutney Twists

• Try brushing mango chutney on a pork chop towards the end of cooking time or on the top of a pork roast for a fruity twist.
• Substitute red or green tomatoes for mango to make a great sweet tomato chutney.
• I love to give this chutney as gifts. Look out for nice jars or bottles to have handy in your cupboard. Make a recipe card and pop it in the gift bag along with the jar. Why not give it as a gift along with a jar of our mint sauce.

What Is Mango Chutney?

Mango chutney is often used as an accompaniment to chicken, fish, pork, or other meat. Typically, it is considered both sweet and spicy, though the level of spice can be adjusted according to personal taste if it is made from scratch. It is believed to have originated in India, but its unique flavor made it popular across Europe, the Caribbean, and in South Africa as early as the 1600s. Since mangoes are rich in vitamins and minerals, it can be considered a healthful and a potentially low-calorie addition for many different meals (source: wiseGEEK).

Rate This Recipe

Enjoy This Chutney With Naan!

• Sourdough Naan Bread
  Beautiful soft sourdough naan bread to mop up the sauce of your favorite curry. These breads have very few ingredients, are easy to make, and are a joy to watch as they fluff up while baking. So get your sourdough starter out and let's go!

Questions & Answers

Question: will black mustard seeds be good as a substitute for nigella seeds, as I cannot locate nigella seeds anywhere?

Answer: You could, the end result with be slightly different however black mustard seeds are less spicy than the brown so could be a good option.

Comments

Joy on July 12, 2015:

This was the firs time I tried making it ang was sooooooo tasty. Thanks

lemonkerdz (author) from LIMA, PERU on May 08, 2013:

Oh! enjoy, this will go fantastic with any indian dish. Seeing you are in india...make a huge batch and start selling it is a real winner.

Thanks for sharing

Susan from India on May 08, 2013:

I love eating mangoes and anything that is made out of mangoes specially chutneys and pickles. This chutney is making my mouth water. Thank you for sharing.

lemonkerdz (author) from LIMA, PERU on March 22, 2013:

Good on you Blond Logic, it really is a great gift for culinary appreciative friends.

This really is a great recipe and hope you have great success with it. Enjoy your Mango season and please do bookmark us.

I still have some Chutney stored that i made when a wrote this Hub and that was months ago and it still tastes amazing. Enjoy and please come back to read more.

Mary Wickison from Brazil on March 22, 2013:

Hi Lemonkerdz,

I live here in Brazil and we are lucky enough to have 5 mango trees. You described mango season perfectly. They are simply heavenly.

I was given a mango chutney recipe, but it was handwritten and I think they copied it wrong. It said 5 liters of vinegar. In the end I made it similar to your recipe. I forgot to stir it enough and it turned quite dark. The taste was fantastic! So much better than shop bought chutney. I had a Brazilian friend try it for the first time, and she just kept eating it, she loved it. Come next season I will make more. I will bookmark your recipe. I love the idea of giving it as a gift. I am sure that would always be well received.

lemonkerdz (author) from LIMA, PERU on January 12, 2013:

That is such a shame you have no mangoes they are an amazing fruit, and this chutney is very tasty. I don't like the store bought chutney but home made seems so so different. Thanks for coming by

Deborah Neyens from Iowa on January 12, 2013:

I try to eat local food as much as I can but when it comes to tropical fruits like mangoes, I just can't resist. There are no local mangoes in Iowa! Thanks for sharing your recipe.

lemonkerdz (author) from LIMA, PERU on December 14, 2012:

Thanks rajan jolly From an expert in india i am so gald you like it. thanks for voting up. This is one of idias best contributions to the culinary world. Thank you for coming by

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on December 14, 2012:

Hi lemonkerdz, this is a wonderful Indian chutney recipe. I love mango chutney that has the spice to go along with the sweet taste.

voted up and useful.

lemonkerdz (author) from LIMA, PERU on November 26, 2012:

thanks so much. we love it too!! we never have a curry without it.

Thanks a lot for the positive feedback.

Vespa Woolf from Peru, South America on November 26, 2012:

We just had this on our chicken curry and we've decided it's our new favorite condiment. Wow, wonderful stuff. I hope every curry lover has a chance to try this recipe!

lemonkerdz (author) from LIMA, PERU on November 26, 2012:

That is very unfortunate about the mangoes, that's very much how it goes in big cities. Maybe when there is mango season in the tropics they may get cheaper. it does keep in the fridge a long long time, so if you did go for it, it won´t spoil. Thanks for the coments on the fotos.

LetitiaFT from Paris via California on November 26, 2012:

Hmmm, have made chutney in a while. I'll have to try this, though mangoes cost their weight in gold in Paris. Love your photo!

lemonkerdz (author) from LIMA, PERU on November 05, 2012:

Thelma Alberts it really is easy to make and so worth the little effert you put into it. The hardest bit is just peeling the flesh from the mango.

Thanks and enjoy

lemonkerdz (author) from LIMA, PERU on November 05, 2012:

thanks for comenting glassvisage, mainly mango chitney is eaten as a condiment to a curry or use it as a glase in the last 15 mins of cooking. buy a pack of popadoms (indian crisps) and just scoop it up, you will never look back :-)

Thelma Alberts from Germany on November 04, 2012:

I have not tried making mango chutney, yet. With your recipe, I will. It sounds very easy to make and I know mango chutney is delicious. I love mango. Thanks for sharing. Voted up and useful.

glassvisage from Northern California on November 04, 2012:

Thanks for sharing this! So what do you eat chutney with typically?

lemonkerdz (author) from LIMA, PERU on November 04, 2012:

Thanks for your first comment vespawoolf. Glad you enjoyed the chutney. Mango season is coming up in Peru so have a go at the recipe

Vespa Woolf from Peru, South America on November 04, 2012:

What a fascinating hub! As a recipient of one of your jars of chutney, I can vouch for how delicious it is. I can't wait to make it myself. It really is a wonderful accompaniment to curries. What great step-by-step instructions, too. Another great recipe! Voted up across the board and shared.

Lemonkerdz was once a baker by profession. Now she enjoys baking at home for family and friends.

New York Bagels

Are Bagels Really American?

The Jewish community from Poland would give you a quick answer to that question. NO!

In that community, bagels were traditionally served at circumcision ceremonies and childbirth celebrations—the round bread with a hole representing the circle of life.

Bagels arrived in New York in the 1880s with the immigration of hundreds of thousands of Eastern European Jews. Vendors used to thread the hole-shaped bread onto dowels and hawk them on street corners.

Writing in the New York Times in 1999, William Safire observed: "A sea of change in American taste took place at the beginning of this decade. The bagel overtook the doughnut in popularity. Today we spend three-quarters of a billion dollars a year on bagels, only a half-billion on doughnuts."

Cook Time

Ingredients

• 1 cup water, warmed
• 2 large eggs
• 4 cups plain flour
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon sugar (brown or white)
• 1 tablespoon salt
• 2 1/2 teaspoons dried yeast
• 1 egg yolk mixed with 1 tablespoon water, for glaze

Instructions

1. Place all of the dry ingredients into your food processor with the dough attachment on. Switch the machine on and then add the wet ingredients mix until a sticky dough is formed.
2. Empty out onto a lightly floured board and knead by hand for about 3 minutes. Cover with plastic and leave to rise for about 20 minutes.
3. Divide the dough into equal portions. This mix will make around 12 to 14 decent sized bagels. Roll each portion into a long snake shape. Wrap each dough snake around your wrist and nip where both ends meet to join them together and place on a baking sheet lined with plastic wrap or a baking mat.
4. At this point you have two options: 1. Leave the bagel rings to rise for around 30 minutes at room temperature before boiling. 2. Place in the fridge for around 48 hours before moving on to the next step. (Leaving them in the fridge allows for a slow-rise, which will improve the final texture of the bagel.)
5. Preheat the oven to 375°F. Bring a large pot to a rolling boil and add 2 teaspoons of salt. Carefully add a couple of the bagel rings to the boiling water. Use a slotted spatula or carefully drop in with your fingers. The bagel will sink to the bottom and then float within 1-2 minutes. Time 4 minutes from drop; then turn the bagels over and leave for another 3 minutes. Remove the bagels with the slotted spatula and place back on the baking sheet lined with a baking mat to prevent sticking.
6. Brush the bagels with milk or an egg wash, then sprinkle with your desired toppings. Place in the oven for 30-35 minutes or until golden brown. Serve fresh or freeze for up to 1 month.

Suggestions

• Brush with an egg wash before baking (1 egg mixed with 2 tablespoons of water).
• Suggested toppings: sesame seeds, poppy seeds, quinoa.
• When the dough is nearly done, add another ingredient to suit your taste. Pre-cooked cold diced onion, poppy seeds, grated cheese, dried fruit pieces, nuts, etc.
• Toast your baked bagel, smother in cream cheese, and add a slice of smoked salmon.

Did you know?

For each question, choose the best answer for you.

1. Which is most popular in the U.S.A?
   • Doughnut
   • Bagel
2. The hole in a Bagel is just for design purpose.
   • True
   • False
3. In North Carolina a molecular scientist Robert Bohannon developed 'Buzzed Bagels' they contained how much caffeine
   • equivelant to 1 cup of coffee
   • equivelant to 2 cups of coffee
   • equivelant to 3 cups of coffee
4. Which is the most popular.
   • Cream Cheese
   • Sesame seed
   • Jam
   • Plain

Scoring

Use the scoring guide below to add up your total points based on your answers.

1. Which is most popular in the U.S.A?
   • Doughnut: +2 points
   • Bagel: +5 points
2. The hole in a Bagel is just for design purpose.
   • True: +2 points
   • False: +5 points
3. In North Carolina a molecular scientist Robert Bohannon developed 'Buzzed Bagels' they contained how much caffeine
   • equivelant to 1 cup of coffee: -2 points
   • equivelant to 2 cups of coffee: +5 points
   • equivelant to 3 cups of coffee: -4 points
4. Which is the most popular.
   • Cream Cheese: -5 points
   • Sesame seed: +1 point
   • Jam: -3 points
   • Plain: +5 points

Interpreting Your Score

A score between -5 and 2 means: ?

A score between 3 and 10 means: ?

A score between 11 and 15 means: ?

A score between 16 and 17 means: ?

A score between 18 and 20 means: ?

Comments

lemonkerdz (author) from LIMA, PERU on February 12, 2013:

I used to think they were difficult to make....deffinatley not worth having a go !

Thanks for commenting

Devika Primić from Dubrovnik, Croatia on February 10, 2013:

Looks so good and such a simple recipe thanks

lemonkerdz (author) from LIMA, PERU on October 17, 2012:

it is very true NateB11, there is nothing like knowing you actually made your own bagels.

somebody told me Bagels were difficult to make but once you have done the process once they are really easy, have a go and let me know how they turned out.

have fun.

Nathan Bernardo from California, United States of America on October 17, 2012:

It was very interesting to read about the cultural relevance and history of the bagel; and I never knew how to make them, takes some time and work but I'd love to have some home made bagels. Thanks for the very interesting and useful information!

lemonkerdz (author) from LIMA, PERU on October 16, 2012:

Thanks for your comments Bagels are a lot easier to make than you think and there are so many things you can do with them to spice up breakfast time.

Eric Dierker from Spring Valley, CA. U.S.A. on October 16, 2012:

Wonderful hub.

Vespa Woolf from Peru, South America on October 16, 2012:

Your photos make my mouth water! I'm definitely going to add your bagels to my to-do list. Smothered in cream cheese with a slice of smoked salmon is right down my alley. Thanks for another great recipe. : )

Recently gluten-free and once a baker by profession, my mission is to adapt old favorite recipes to make this lifestyle change tastier!

The Benefits of Eating Granola

Granola is a great way to start your day. There is a convenience about just tipping some cereal out of a box, but most of us don't want to read the ingredients on the back of it. To make your own breakfast cereal and know exactly what it contains is rewarding and has definite health benefits. Granola contains slow release energy foods such as oats, bran and peanuts, so you won't be reaching for a sugary snack an hour after breakfast.

When our blood sugar levels drop, we want to eat something (and usually something sugary) NOW! and then we make bad food choices. So, starting your day well with a serving of granola will not only give you a healthy breakfast, but could also help you to keep making healthy choices throughout the day, or at least the morning!

My husband loves creamy pastas, shortbreads, lots of butter on his toast etc., yet his cholesterol is at a healthy level. I'm convinced it's because he not only eats all these things in moderation, but that also he begins his day with a bowl of his home made granola.

Cook Time

Ingredients

• 6 cups / 540g oats
• 2/3 cup / 135g brown sugar
• 1 cup / 17g wheat germ
• 1 teaspoon salt
• 1 cup / 240ml vegetable oil, less could be used if using a stand mixer, about 1/2 cup
• 2 teaspoons vanilla extract
• 2/3 cup / 150ml honey
• 2 tablespoons water
• 1 cup / 70g dried coconut
• 1 cup / 150g roast peanuts
• As desired mixed dried fruits

Instructions

1. Preheat the oven to 250°F 120°C
2. Add all the dried ingredients into a large bowl and mix together. At this point you may want to add the peanuts and coconut.
3. Add all the wet ingredients together into a microwave-resistant jug, and warm slightly for about a minute. (Note: I have found that making the mix in a food mixer like a Kitchen-aid stand mixer that I have been able to reduce considerably the amount of oil added. 1/2 cup instead of a full cup.) Pour wet ingredients over the dry ingredients and mix in well so that all the oats have been wetted.
4. Transfer to your mix to a baking tray and place in the oven. 5 mins before taking it from the oven add your dried fruits and mix in well.
5. After 10 mins give your granola a stir, check it every 5 mins. The granola is done when a light golden brown in color
6. CARE NEEDED: cooking times may vary depending on oven type.

Homemade healthy granola

Serving Sugestions

• You can make your granola even healthier by adding linseed in with your dry mix Or why not add chia seeds or your favourite grain to spice it up a bit.
• Add in the dried fruit of your choice, dried berries,mango,pear to make it a real tropical treat.
• Eats great with a home made yogurt or a thick greek style yogurt.
• To your thick plain yogurt add a little vanilla paste and mix together then pour on your granola.
• When you have fruit salad. pour yogurt over the fruit and then a sprinkling of your granola.

Oatey Facts

There are just so many reasons why we should eat oats for breakfast:

• Oats lower the bad kind of cholesterol. The good cholesterol gets left alone!
• They control blood pressure and may reduce high blood pressure.
• Oats have properties called 'beta glucans'. These boost our immune system defences.
• Help control weight because we are less likely to snack after an oaty breakfast.
• Oats can reduce the risk of some cancers.

Why wouldn't we eat oats for breakfast!

Did you know?

For each question, choose the best answer. The answer key is below.

1. Who invented the granola breakfast cereal?
   • Dr. John Kellog
   • Henry Cromwell
   • John Quaker
2. Oats are from the grass family, true or false.
   • False
   • True
3. Giving children oats from an early age can reduce the risk of getting asthma. True or False
   • True
   • False

Answer Key

1. Dr. John Kellog
2. True
3. True

Comments

lemonkerdz (author) from LIMA, PERU on March 06, 2013:

Thanks for your votes peggy W, best not to try your hubby out on the granola with coconut, throw in his favorite dried fruit to gain his favour. That's the great thing with this recipe you can change it to your own taste.

Appreciate you coming back to comment.

Peggy Woods from Houston, Texas on March 06, 2013:

Will have to make your good sounding granola sometime but without the coconut. Not my hubby's favorite food but it will be easy enough to alter this healthful breakfast food by using other items. Gave this 5 stars and rated up and useful. Thanks for another well written and illustrated hub.

lemonkerdz (author) from LIMA, PERU on February 20, 2013:

Thanks Jennifer for your comments, Granola bars are harder to get the texture right, i have made them a few times with success but you just have to get the taste and texture of commercial ones out of your head, you will never get them the same. The bars will be a future hub.

as for the granola, go head and make your own, this does taste better than commercial ones, and you know what you are eating.Hope it's to your liking.

Jennifer Essary from Idaho on February 19, 2013:

I've tried making granola bars but the texture never comes out right. I'd like them to be slightly moist or at least hold together when I take them out of the pan. Anyway, I bought some granola at the natural market the other day but I'm still not sure where the ingredients came from. Are they GMO etc? I really should just make my own so that it's not too sweet and I know exactly what is in it. Thank you for sharing your recipe and tips : )

lemonkerdz (author) from LIMA, PERU on February 12, 2013:

Granola is another adiction of mine but with this recipe you can basicaly do what you want with it. just use it as a base recipe and add what you love.

lemonkerdz (author) from LIMA, PERU on February 12, 2013:

Denise i´m coming over for dinner, what a combination you have going on there.

i would love to know how aadding the chai seeds works out i have never thought of that combination but sounds great.

The sound of that pork sizzling in the oven....hmmmmm

Appreciate your vote and comments

Denise Handlon from North Carolina on February 10, 2013:

Perfect for what I was searching for-thanks. UP/U/sharing. I'm going to add my chia seeds to my batch. :) I guess this will keep me busy this today-granola in the morning, orange pistachio cookies in the afternoon, and my pork tenderloin in the evening.

Devika Primić from Dubrovnik, Croatia on February 10, 2013:

Most interesting about granola sounds a lovely idea

lemonkerdz (author) from LIMA, PERU on January 23, 2013:

Thank you for taking the time to coment rutley, i just made a fresh batch last night.

You can´t beat it, i would never go back to stores granola. appreciate you sharing.

rutley from South Jersey on January 23, 2013:

Great recipe and thanks for putting it out there for all! Happy Cooking!

lemonkerdz (author) from LIMA, PERU on January 10, 2013:

sweetie1 it is true you never know what you will get in a box, that's why i prefer to make what i can from scratch. Thank you very much for comenting and voting up ;-)

sweetie1 from India on January 10, 2013:

I never had granola. Now they are available in big stores here but I am little worried about their manufacturing date. Rated 5 stars ..very nicely written hub. I would try to make it at home.

lemonkerdz (author) from LIMA, PERU on December 01, 2012:

Thank you for looking in Audrey Baker, glad you liked the recipe & it is a great topper to a fruit salad with yogurt and a sprinkle of granola just to add a little crunch. Thanks for passing this recipe on.

Audrey Baker from Arizona on December 01, 2012:

I couldn't agree more, it is nice to know exactly what goes into our food. I have a friend that was recently looking for a granola recipe. I will pass this along.

This makes a nice yogurt topper.

lemonkerdz (author) from LIMA, PERU on November 24, 2012:

Thank you JSParker for your visit and comments. I think home made granola is the best, so i'm not surprised your granola is a top reader. at the moment mine is as well, and it helped me win the Rising star last week.

i'm always open to trying new ideas even with granola because each one has a different taste. i will be taking a look at your recipe as well.

And happy roasting, you just saved some more money.

JSParker from Detroit, Michigan on November 24, 2012:

Congrats on a great hub. Adds a new twist to my granola lexicon (my hub on homemade granola is one of my top reader attractions) as I've never added peanuts before. However, we've gotten so used to not having any butter or oil in our granola, I think I'll keep that part as is, and save the oil in my diet for roasting vegetables.

lemonkerdz (author) from LIMA, PERU on November 17, 2012:

thank you so much for your comments loneofnight, really appreciate your comments. it just so happens i am working on a yogurt hub now that is so easy to do. remember if you love the hub you are able to vote for the granola hub on Rising Star on food hubs until wednesday. enjoy your granola, and i will be trying your idea as a hot cereal.

Loveofnight Anderson from Baltimore, Maryland on November 17, 2012:

Not only do I love this recipe but I intend on making it. I love granola by itself or mixed with plain Greek yogurt. I even like to make a hot cereal out of it by adding hot milk/water to it. Thanks for such a great hub and keep hubbing.

lemonkerdz (author) from LIMA, PERU on November 17, 2012:

Thank you for coming by to visit molometer, Granola especially home made has so many health benefits, at least you can control its contents. then go a step further and make your own yogurt.......you are set,

appreciate you tweeting it.

Micheal from United Kingdom on November 16, 2012:

This looks so healthy and appetizing, thanks for sharing. This rising star hub. Tweeted

lemonkerdz (author) from LIMA, PERU on November 16, 2012:

thank you for your visit The Dirt Farmer, it really is easy to make, you just add other ingredients if you want to. but simple is always best. everybody should try making it, at least once before saying it´s not worth it if you can just buy it in a box. enjoy!

Jill Spencer from United States on November 16, 2012:

I'm pinning this one. Often granola recipes have so many ingredients that I never get around to making them because of it, but this one seems simple enough to try. Thanks!

lemonkerdz (author) from LIMA, PERU on November 14, 2012:

thanks simone smith, looks good!!!! you ought to try it, so much better in the mouth than on a picture. it has been a favorite breakfast of mine for years and i never get tired of it. thanks for the visit.

Simone Haruko Smith from San Francisco on November 14, 2012:

This looks so good, lemonkerdz! What a gorgeous recipe.

lemonkerdz (author) from LIMA, PERU on November 06, 2012:

Thanks for your comments and enjoy your very own granola. let me know how it turns out. Appreciate your visit Suzie HQ

Suzanne Ridgeway from Dublin, Ireland on November 06, 2012:

Hi lemonkerdz,

Wow, love this recipe have been meaning to make my own for ages, now I definitely will! Great easy to follow instructions, gorgeous ingredients and looks delicious! Would love a bowl now in fact! Looking forward to the home made yogurt as I adore Greek style plain yogurt.

Voted up, more and shared, pinned!

lemonkerdz (author) from LIMA, PERU on November 03, 2012:

Enjoy Indiejoe, this has been a breakfast favorite of mine for years and never get bored of it, just keep adjusting it to your personal taste and every batch will be a new experience.

IndieJoe on November 03, 2012:

Every good day starts with granola! Can't wait to try this recipe and we're looking forward to the homemade yogurt hub to go with it!!

Thanks for posting.

lemonkerdz (author) from LIMA, PERU on October 18, 2012:

i'm sure you will love the recipe. branded granola can be very expensive and making your own can cut costs and you know exactly what's in it.

Enjoy

nigelcolel on October 18, 2012:

Thank you so much for this lovely sounding recipe I can't wait to get started. I'll let you know how it turns out!

Vespa Woolf from Peru, South America on October 14, 2012:

I can't wait!

lemonkerdz (author) from LIMA, PERU on October 14, 2012:

Thanks so much vespawoolf for your comment! Enjoy the recipe. Soon there will be a great homemade yogurt hub that goes great with the granola.

Vespa Woolf from Peru, South America on October 13, 2012:

As a huge fan of your granola, I'm thrilled to have this recipe. I like the idea of adding linseed and wiping away all the bad (not good) cholesterol. Your photos are gorgeous. I've pinned and shared this. Thanks so much!

Recently gluten-free and once a baker by profession, my mission is to adapt old favorite recipes to make this lifestyle change tastier!

English Garden Mint Sauce

In England, the classic Sunday lunch includes roast lamb and roast potatoes. Any traditional English home will always have mint sauce as an accompaniment to roast lamb. Of course, you can't buy mint sauce in Peru. I have tried many times to replicate that Sunday lunch memory, but none came close to the supermarket brands we used to buy.

I came across a recipe from British chef Marcus Wareing for this sauce, and this is the closest you will ever get to the shop-bought sauce. I have adapted the quantities and added a few more details since his was a very basic method. It is very, very easy to make and well worth the effort. It will keep in the fridge for a good two months without spoiling. Enjoy!

Cook Time

Ingredients

• 200 grams fresh garden mint leaves
• 125 ml white vinegar
• 125 grams white sugar

Instructions

1. Wash the mint well and dry with a clean tea towel, then pick off the leaves from the stalks.
2. Dissolve the white sugar in the white vinegar in a small pan on the hob top on a slow heat. Once dissolved keep it on the heat for another 3 to 4 mins on a rolling boil.
3. Put a quarter of your fresh mint leaves into a blender and pour your liquid over the leaves whilst blending. Carry on adding small amounts of your leaves until it is all blended.
4. Distribute into two sterilised 210 gram jars.

Sugested Options

• Add 2 teaspoons of mint sauce to a small bowl of plain yogurt to accompany your Indian curry as a condiment.
• Add 1 heaped teaspoon to chopped tomato and cucumber, and mix. Use as a side dish to an Indian curry.
• Use as a condiment on roast potatoes.

The Origin of Mint Sauce

Fresh mint has been used for thousands of years for both culinary and medicinal purposes. According to the Bible, spicy mint sauce was made available with the lamb served at the wedding at Cana. The plant is native to Europe and Asia, but other species have been traced to America and Australia. It was probably the Romans who first created a mint sauce from Mentha spicata, or peppermint (source: Allan Johnson).

Yogurt Mint Sauce

Rate My Recipe

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  Homemade mango chutney is better than any shop-bought chutney and a great go-to for any Indian curry or ingredient to other recipes. Here's a simple recipe!

Comments

lemonkerdz (author) from LIMA, PERU on November 01, 2013:

Hey Joel glad you noticed that. Hope you do have a go at making this recipe, buy a leg of lamb and try it out.

You won't regret it :-))

Joel on October 31, 2013:

125ml of white sugar is that right? How do you measure sugar in ml?

Thanks, I'm excited to make this :)

lemonkerdz (author) from LIMA, PERU on December 10, 2012:

Thanks for coming by MarleneB, The simplest ways are the best, a good dollop on potatoes sounds great to me. And throw on a Lamb chop while you are at it.

It will last you for weeks, i´ve got a jar i made for this hub and it´s still as fresh as when i made it.

Marlene Bertrand from USA on December 10, 2012:

I have a lot of mint growing in my garden. I think I will try your recipe. I am sure I will enjoy it as a condiment on top of potatoes. I can almost taste it. Delicious recipe!

lemonkerdz (author) from LIMA, PERU on November 26, 2012:

Thank you LetitiaFT for comenting. Once you make it you will find many other uses for the sauce & thank you for pinning.

LetitiaFT from Paris via California on November 26, 2012:

Something I've been meaning to try! Pinning this great photo. Thanks.

lemonkerdz (author) from LIMA, PERU on November 20, 2012:

i think everyone should visit yorkshire just for that experience. If you are only allowed a proper cornish pastie from cornwall, so a real culinary experience is a proper roast dinner, Yorkshire pud from yorkshire and a good old minted lamb roast. that's what got me into making my own mint sauce. thanks Tony

Tony Mead from Yorkshire on November 20, 2012:

lemonkerdz

is there anything nicer than lamb and mint sauce, especially with a Yorkshire pud, roast spuds and lashings of meaty gravy, proper champion, good enough to make wallace and Gromit give up cheese.

regards

Tony

lemonkerdz (author) from LIMA, PERU on November 15, 2012:

thanks for the visit and thanks for the great comments, it may not be so popular but it will be once you make it for your friends. hope you visit and enjoy the other hubs.

Kelly Umphenour from St. Louis, MO on November 15, 2012:

Hey lemonkerdz - love it! While Lamb and Mint sauce is not a very popular dish in my area - I have made it. It's been a very long time so heck maybe I should try it again.

I can get good Lamb here now - it used to be next to impossible. Beautiful hub!! I am tweeting it out!

lemonkerdz (author) from LIMA, PERU on October 14, 2012:

Wow lamb shanks, you could make a real business selling this sauce there then. Although i put that the sauce will last for a good few weeks in the fridge, it will last a lot longer, just make sure you use sterilised jars this is the key factor of killing any unwanted bacteria.

thanks for your comment.

Vanderleelie on October 14, 2012:

I have an abundance of fresh mint in my kitchen garden, so before the frost I'll use it in this recipe. Lamb shanks are a favourite dish here. Thanks for the clear and easy directions.

lemonkerdz (author) from LIMA, PERU on October 14, 2012:

thanks so much for your comment vespawoolf. There will be a future hub on mango chutney that goes great with curries and our mint sauce, as in South America the mango season is about to begin!

Vespa Woolf from Peru, South America on October 13, 2012:

I've tasted your sauce, so I can vouch for how delicious it is, especially with curries. Thanks so much for sharing your recipe!

lemonkerdz (author) from LIMA, PERU on October 13, 2012:

Thanks denisemai, hope you get to try making it. it is as good if not better than the foto.

Thanks for sharing it as well. :-)

Denise Mai from Idaho on October 13, 2012:

What beautiful original photos. This looks much better than the stuff sold at stores. Thank you for sharing this lovely hub. Now, I will share it with my followers and on Pinterest.

When I was young and just getting into baking, my first project was shortbread. This recipe is always a winner with family and friends.

Saturday Bakeday

One of my earliest kitchen memories goes way back to when I was a young boy living in Yorkshire, England. That's right, it's James Herriot Country. As a young lad, I would sit on the kitchen worktop and watch my mum making a variety of baked goods for the rest of us six hungry kids. We would all wait for those delights to emerge from the oven—and then it would be like the first day of the sales, in terms of who could get there first.

Mum always let us help rolling pastry, kneading the dough, and whisking the mix. Best of all, she let us lick the bowl and whisk attachments, too. This is when my interest started in trying to recreate what she had shown me.

Saturday afternoon: This was when mum and dad always did the weekly shopping, and this meant the kitchen was mine. So I could now go ahead and make as much mess as I wanted, with no one to make me clean it up . . . at least not yet. So let's get onto the recipe of one of my first successes as a child, which is still one of my favourites, even though I don’t look as youthful as I did way back then.

Cook Time

Ingredients

• 250g (10oz) plain flour
• 200g (8oz) butter
• 100g (4oz) white or brown sugar
• 100g (4oz) ground rice (rice flour)
• White sugar, for sprinkling on top
• Pinch of salt

Instructions

1. Add the sugar and butter at room temperature together in a bowl and mix together until you have a creamy consistency. A food mixer will make your life so much easier at this point.
2. Add the plain flour and rice flour to the creamed butter and mix in well. You should have a bread-crumb textured mix.
3. Pour the mix into your baking tray. I found there is suficient butter in the mix not to have to prepare your baking tray to stop the mix sticking to your tin. Press the mix down with your hands leveling it out to about 1cm thick.
4. With the back of a spoon, smooth over the mix, applying gentle pressure as you go. With the prongs of a fork, prick all over the surface of the mix.
5. Put your mix in the middle of your preheated oven at 190°C, 375°F, Gas mark 5 until golden brown. It is always better to under-cook it than over-cook. While still warm, sprinkle with some white sugar and cut into desired pieces.
6. At Stage 2: You can add different ingredients to spice up your shortbread to your personal taste. Try adding a small amount of dried lavender, chocolate chips, small pieces of dried fruit, lemon zest or just keep it nice and plain.

Tips

• Handle the mixture as little as possible. This will keep the mixture light and crumbly.
• For the best results in taste, always use real butter,
• Cut into pieces while still warm with a very sharp knife.
• Why not try adding some interesting flavourings to your bake. how about adding Choc Chips, a little lavender or hint of cardamon or a sprinkle of your favourite nuts into the mix.

Shortbread Facts

• In Shetland, instead of carrying the bride over the threshold, a decorated shortbread was traditionally broken over a bride’s head before she entered her new home.
• Shortbread was classed as abread by bakers to avoid paying the tax placed on biscuits.
• The Scottish custom of eating shortbread on New Year’s Eve derives from an ancient pagan ritual of eating Yule Cakes.
• Petticoat tails: When baked in a round tin and then cut into triangles, the triangles resemble the shape of fabric pieces used to make petticoats during the reign of Queen Elizabeth I.
• January 6th of each year is National Shortbread Day.

Source: englishteastore.com

Comments

lemonkerdz (author) from LIMA, PERU on December 21, 2012:

Thanks for your visit rajan jolly it really is easy but you wouldn't think so eating it. A small effort with big dividends. Go on treat your friends

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on December 21, 2012:

Interesting learning howto make shortbread. It doesn't look very difficult I guess. Thanks for sharing.

lemonkerdz (author) from LIMA, PERU on November 27, 2012:

indian chef, it really is easy and quick to make, have a great weekend eating your shortbread. Thanks for coming by

Indian Chef from New Delhi India on November 27, 2012:

Looks delicious and easy to make. I am sure going to try it out may be this week end.

lemonkerdz (author) from LIMA, PERU on November 17, 2012:

Thank you for your visit matthew kirk, that grinder sounds like you should do a hub on it, i would be interested in how it does with the rice if you can get a fine flour from it. if not many chinese markets will sell it and i believe in liverpool there is a big chinese community, so just go shopping where they shop or look on amazon. thank you

Matthew Kirk on November 17, 2012:

Never heard of rice flour in shortbread! Actually sounds like a good idea. I have a special grinder that can turn pretty much anything into flour, so I will be experimenting! Thank for this.

Claudia Tello from Mexico on October 14, 2012:

Great! I don´t live in the US but corn flour is sold everywhere here. Thanks!

lemonkerdz (author) from LIMA, PERU on October 14, 2012:

Claudia, I tried making my own rice flour but it is way too grainy. i added alink to amazon where you can purchase rice flour in the U.S or try any oriental market. Failing this, replace the rice flour with cornflour, has a similar result. Treat yourself!

thanks for your observations.

Vespa Woolf from Peru, South America on October 14, 2012:

Great to know! I'm happy to have your buying tips, as well.

Claudia Tello from Mexico on October 14, 2012:

Oh..... this shortbread recipe of yours look delicious! I am just worried about the rice flour, I have never come across it and I think it would be a difficult ingredient to find. Vespawoolf´s initiative of making it at home is great but I doubt my blender has that kind of power. However, this recipe will remain fresh in my mind until I do get the opportunity to make it.

lemonkerdz (author) from LIMA, PERU on October 14, 2012:

hi vespawoolf. we tried milling our own rice flour but we could never get it fine enough. Rice flour is the consistency of cornflour, very fine. The great thing about rice flour is that the Chinese community use a lot of it. So it can be found in practicaly any country in the world. Enjoy!

Vespa Woolf from Peru, South America on October 13, 2012:

Having tasted your delicious shortbread, I'm thrilled to have your recipe! So rice flour is the secret. Do you grind it in the blender or food processor? Your instructions look easy to follow. I love the childhood story and history of shortbread. Thanks so much!