Rodomi pranešimai su žymėmis Paul Hollywood. Rodyti visus pranešimus
Rodomi pranešimai su žymėmis Paul Hollywood. Rodyti visus pranešimus

2015 m. spalio 7 d., trečiadienis

Angliški sausainiai su šokoladu / Chocolate Heavies


Trapūs, sluoksniuoti, angliški sausainiai iš Sasekso su moderniu prieskoniu - šokolado gabaliukais.


Praeitą savaitę iššniukštinėjau savo miestelio biblioteką (pagaliau!). Labai mažytė, knygų pasirinkimas, deja, pasirodė ribotas. Ko norėti, skaityk, kaimo biblioteka. Teks taikytis. Tačiau puikiai pritaikyta vaikams, net patiems mažiausiems. Erdvė vaikams skaityti, pažaisti, susiburti. Džiaugiausi, jog galiu viena akimi peržvelgti kulinarines knygas, o kita susekti tarp žaislų ir knygų 'pasiklydusią' dukrą. Ir lentynų išplanavimas neblogas: kulinarinės knygos tiesiai priešais atvirą erdvę vaikams. Viskas kaip ant delno. Apgalvota.

Radau keletą kepinių knygų temomis, kurios jau kurį laiką nedavė man ramybės: Angliški kepiniai ir duonos kepimas. Jei konkrečiau Paul Hollywood 'British Baking' ir James Morton 'Brilliant Bread'. Apie duoną, jos kepimą ir J. Morton knygą bus dar progos pakalbėti. O vat šiandien pristatau pirmą kepinuką iš Angliškų kepinių knygos.


2013 m. rugpjūčio 27 d., antradienis

Banana Bread with Walnuts / Bananų duona su riešutais




This is one more recipe from golden Paul Hollywood collection. I love his recipes! They are always great and result never let me down. So here it is Banana Bread with Walnuts.
Every baker needs to know good banana bread recipe. This simple and sustaining loaf is great for packed lunches or picnics. Walnuts give a great taste to the bread. It is rich, full and sweet banana bread! 

2013 m. rugpjūčio 19 d., pirmadienis

Lemon Drizzle Cake / Citrininis keksas


This Lemon Cake is so light, lemony flavor and wonderful texture!!! Very easy to make, but the result is perfect. The Lemon drizzle gives very nice lemony flavor which I just love! 


Lemon Drizzle Cake



2013 m. rugpjūčio 15 d., ketvirtadienis

Blueberry Breakfast Pancakes / Pusryčių blynai su mėlynėmis



As Paul Hollywood says, cooking something in the pan is not technically baking, but these blueberry pancakes are so good that you have to try it! One morning I've made these delicious pancakes and now can't stop cooking them! They are really goooooooood! Don't be affraid to experiment. Sometimes when I don't have berries, instead I put bananas and they still are great! My husband loves them. 

2013 m. balandžio 16 d., antradienis

Chapatis / Čapati indiška duona



Today in my kitchen Chapatis - Indian flatbreads. Traditionally, chapatis are baked over an open flame, simply held in the hand. You have to be very quick, turning and moving the dough above the flame without letting it or your hands burn. Indian girls are taught how to do this from a young age and this skill is taken to be the sign of a good cook. Thankfully, chapatis are also very good cooked in a hot frying pan. They are delicious for scooping up almost any curry. It was very easy to work with Chapatis dough, because it wasn't sticky. Nice to feel some Indian style at home. 


2013 m. balandžio 6 d., šeštadienis

Eight-strand Plait / Baltos duonos pynė



Eigh-strand Plait is my 6th Baking Secret. At first, I thought it would be one of my biggest baking secrets. It seemed to me that it would be very difficult to make. Even when I started the plaint it seemed that something was going wrong, that I would not make anything similar to plait. I was loosing my hope. But still I kept going. And finally, I saw how eight-strand plait was coming out!!!! I was so happy! Like a little child! After this experience making plait became very exciting! I enjoy this process very much! I am very proud of myself that I can make plait now and even eight-strand plait! It is not a piece of cake! Time to time my plait is getting better and more even, but still I need to practise in order to make an ideal eight-strand plait. Do you want to try? 


2013 m. kovo 31 d., sekmadienis

Wraps / Tortilijos



The 5th Baking Secret - Wraps! These lovely, simple flatbreads are soft and tender enough to wrap and fold, so you can fill them with all sorts of tasty ingredients. You can serve them unfilled too, just dip into a soup or scoop up a chilli. They are ideal for quick meals, because defrost very quickly. We enjoyed these wraps so much!!! I filled them with chicken, salad, tomatoes, paprika, sweet chilli sauce and majo. So delicious!!! 


2013 m. vasario 26 d., antradienis

Irish Soda Bread / Airiška sodos duona



4th Baking Secret which I learned from Paul Hollywood is Soda Bread. It is the traditional bread of Ireland. This bread is really quick to make, perfect when you want to knock something fast for lunch or supper. Soda bread is excellent served warm, fresh from the oven and best eaten  within a day of baking. I tried to leave it longer, but after a day or two it became very hard and not very tasty. Generally speaking, the taste of the bread is not usual. It tastes to me more like salty pie then usual bread. But taste is undoubted thing! My first baking of this bread was not very successful as I made several mistakes. Fist, I didn't flatten the dough enough and didn't cut deeply through the bread before baking as a result it did not bake normally inside. The second time was more successful! Unfortunately, I didn't fall in love with this Irish Soda Bread. However, it was nice to try!


2013 m. vasario 24 d., sekmadienis

White Cob Loaf / Balta apvali duona



This recipe is the same as Basic White Tin Bread but in a slightly bigger quantity. The loaf is sharped by hand. The cob perhaps is the oldest and most basic of British loaves.  The word "cob" is an old word meaning "head". If you slash this bread with a cross on the upper crust, distinguishing if from the cob, like I've tried to do this time, this bread then is called Coburg. In the old days slashing the dough with a cross before baking was believed to let the devil out. So this time my bread baking become even some sort of ritual! But the most exciting thing - I learnt to make cob loaf! It wasn't ыщ difficult as I thought it might be. The taste of the bread is simply nice white homemade bread taste. The third baking secret  - White Cob Loaf, was revealed!

2013 m. sausio 12 d., šeštadienis

Wholemeal Tin Bread / Rupi (pilno grūdo) duona


My second baking challange is Wholemeal Tin Bread. Basically, it is a very similar recipe to Basic White Tin Bread, however this bread contains of strong wholemeal flour and the taste is quite different. This was my second try to master basic breads and it was really good. I noticed the difference between two doughs as wholemeal one is much tougher and easier to work with. It seemed to me like that. Of course, I'm getting better in mixing and kneading breads as these processes become easier and quicker. What about the taste? It is certainly a very nourishing bread, healthy as wholemeal flour retains all the best bits of the wheat kernel and therefore, has a higher fibre and nutrient content. Some people like these kinds of breads, others not very much. I am at the middle of them. I would prefer less wholemeal flour and more strong white flour, as the bread would be lighter. If you try to change wholemeal flour and strong white bread flour proportion, keep in mind that wholemeal flour absorbs more water and you have to change water proportion as well.
Nevertheless, the second baking secret Wholemeal Tin Bread was revealed! Now I know how to bake it! Read more, try and you will know also.


2013 m. sausio 8 d., antradienis

Basic White Tin Bread / Tradicinė balta duona




So. Let's start our baking journey with the basic white tin bread. This recipe will introduce you to the key techniques you'll need for most bread-making. The dough is baked in a tin to give that regular, easy-slicing shape that is ideal for sandwiches and toasting. It was my first step to the baking world and I loved it! I've done everything by recipe and the result was amazing. I used to bake bread in my breadmaker for a long time, but compare to this one, this bread is absolutely brilliant. The bread was soft, light, the crust was as it should be. It slices very well, doesn't crumble. I was absolutely suprised with the results. I have never eaten more delicious home-made white bread! So the first baking secret Basic White tin Bread is revealed!

Basic White Tin Bread



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