Wood Pussies

[VikingVagine]

Carrying on from Chat.

Poor Woody! I guess puff pastry isn't really for him though.

Oooh have a lovely time somersaults!
I dribbled over the hummingbird baking book today in wh smith, so pretty! I'm feeling sad for the Chef tho...I am firmly stuck in cake land, he never sees any savoury action...I think I need to think seriously about slicing attachments?
Do you prospero ladies use the chopping/slicing bits a lot?

Somersaults The Nutella frosting is lovely on vanilla or chocolate cake (only used it on cupcakes so far though), I think it

sorry, accidentally hit send.

I think it's probably slightly yummier on chocolate sponge, but lovely on either.

Arghhhh more beetroot in veg box, am going to try the River Cottage brownies this time.

I've been neglecting Geoff of late. Two assignments in one week and MOT and other real life angst has put baking on the back burner. Today, I'm going to make the pineapple upside down cake for my apprentice party I'm having later.

The river cottage brownies looked great on RC, hope you enjoy them Viking.

We made bread on Sunday and a cake....today it's pizza dough!..well magic dough apparently according to HUghs veg book. I can freeze some and then have pizza dough for another day. Not to sure about kale pizza though....

Well, I made the river cottage beetroot brownies and they are indeed yummy, but I think I preferred the cassis topping recipe, it really did make it that little bit more special. I'm tempted to make a topping for the brownies but I don't think the structure could take it, not to mention my trousers.

I want to go on a four day river cottage cooking break

Me too, but it's £££.

DH is going on a cooking day when we go on holiday. I'm a bit jealous, but not enough to want to go

CunningStunt the kale pizza is really good, it goes all crunchy like seaweed from a Chinese restaurant.

I need to cook up some more Ken-related plans.... a tart or a quiche or something, to really test his pastry rubbing.

Oooh might do a quiche too

I've got a batch of H-FW's magic dough in Mr Mixer as we speak. I was just reading the bit about freezing it, would you do that before or after it has risen do you think? I was thinking after.

I'm not sure about Kale pizza either, really can't see DS going for it. We made the Squash and Mushroom warm salad with blue cheese last night, it was very nice, although I'm not a big fan of butternut squash, I find it too rich and sweet.

Butternut squash is delicious simply with a splash of olive oil, a pinch of cumin and some salt. Cut into bite sized chunks and roasted for 30 minutes at 180°.

I'd freeze it after it has risen, ours never got that far it all got eaten, but it made a great pizza base.

That's essentially how it was cooked, with garlic and sage rather than cumin, but it is just too rich and sweet for me. I can take a small amount of it in a stew for example, but as the main part of a meal, just too much. If I did that recipe again I would halve the amount and put more mushrooms in.

I actually prefer it steamed though because the sweetness doesn't develop so much.

Anyway, that has nothing to do with Mr Mixer! Just sampled flatbreads from the magic dough, delicious!

Tis not too late to join you all I hope?

I inherited my gran's old chef a few yrs ago, has been used a fair bit since, and you lovely lot have inspired me to get it out today and I've made Mary berry's tarte au citron using the recipe from the great British bake off book. Twas the first time I'd used the whisk attachment
Not tasted it yet as we're all stuffed full of roast dinner...

Does anyone know if new processor attachment would fit an older model? think it's at least 20 yrs old (in really good nic as my gran didn't use it much!)

The prospero got a good workout this morning - food processor used to prep fruit for breakfast muffins, the ingredients of which were mixed in the bowl, meanwhile the blender whizzed up some smoothies. DH wasn't so happy about the washing up though

No idea re: modern attachments and vintage Chefs but worth asking the nice people at Kenwood.

Yes, I would ring up Kenwood Flapjack, the customer service people are very helpful.

Thanks Cunning - we had no problem eating all our dough either, half as flatbreads, half as bread rolls which tasted just like the ones my Granny used to make. I was just thinking that it would be handy to have a supply of dough frozen for those times when I forget to plan ahead for rising.

Ken has been making wild garlic pesto today and I'm very impressed - with the old food processor I was always having to stop and scrape it down the sides of the bowl with a spatula but he just got on with it and all the mixture was incorporated.
It may just be because he's smaller than the old one, or it might be better design. Am pleased, anyway.

Sounds nice Tunip!

Those of you that have made HFW Magic Dough - his books are all languishing on my amazon wish list but I want to try making this. I've found the recipe online to use it to make pizza bases - are there any adjustments needed for anything else you can make it with like bread (can you use it to make a loaf?), flatbreads etc?

Scottish I used it for flatbreads and bread rolls. For the flatbreads I knocked it back, divided it into egg sized pieces, rolled them as thin as I could get and let them rest for 5 mins before cooking on a smoking hot griddle. For rolls I knocked back, shaped them and put them on a tray and left them to rise for an hour again before baking approx 15 mins at 200.

He mentions loaves, rolls, flatbreads, pittas and breadsticks, and the only difference is that for a loaf or a roll you let it prove till doubled in size after shaping (about an hour) but for the other things, just 10-15 mins.

I haven't been on here for a while and haven't been baking for a while, o/time at work to pay for some badly needed work on the house. Anyhoo I tried using the blender , liquidiser thingy and though it appeared to be working nothing got blended or liquidised.
Any ideas what I might be doing wrong