What are you baking?
- Thread starter kittyP
- Start date
The fineness of slicing also affects final texture / cooking. I quite like having it very very very finely sliced - mandolin fine. Bigger sticks, obvs, create bigger pieces.Rookie crumble question... do I need to do anything to the rhubarb first? It'll just cook under the crumble won't it?
Edit: ginger, orange, raisins / sultanas also work pretty well with it, IME. Ottolenghi recommends adding vanilla, pistachios and muscat to his stewed rhubarb. Which I also tried in crumble form and, erm. Found quite profoundly odd. Not altogether odd in a bad way. Odd in an, 'oh, erm. Yeah. Not at all sure what's going on here. I might try this again.' Think I'd also use an actual vanilla pod instead of essence next time - essence dominated the (admittedly cheap, non-muscat) white I sloshed in.
kittyP
Pluviophile
I'm not a massive fan of ginger unless it's in a curry or a sticky cake
I am the same.
I would add cinnamon and sugar
kittyP
Pluviophile
Samosas?
kittyP
Pluviophile
How good are you at shredding stuff? Do you have a shredder? Or a pasta maker?
bi0boy
Power User
bi0boy
Power User
I've had that before in a restaurant and it was nice
kittyP
Pluviophile
I'm either going to go with vanilla (if I've got a pod) or raspberries
Oooh yeah raspberries would rock with rhubarb
Given there have been no further additions, I'll add: imo, filo is the out and out loser in the sweet pastry stakes. Convention basically takes you towards baklava and it's derivatives, which is fine if you hate your tastebuds and want to drown them in a gloppy, slightly off onslaught of unqualified (but strangely manky) sweetness; but is a clear fail as a cake.no
I have filo pastry by accident and just want cakes tbh
I do have butter
bi0boy
Power User
I'll just leave it sitting in the fridge then, until I end up having to use it with some random things.
Biddlybee
making knots with sticks
Finally! 
Found a vanilla pod so added the seeds.
Saved the empty pod for my vanilla sugar jar.
A top tip I got from Mrs Magpie years and years ago... stick a vanilla pod in a storage jar which you then fill with caster sugar. Use this sugar in home-made ice-cream, cakes custard etc etc... just keep the jar topped up with sugar. I put in used pods whenever I have them
Found a vanilla pod so added the seeds.
Saved the empty pod for my vanilla sugar jar.
A top tip I got from Mrs Magpie years and years ago... stick a vanilla pod in a storage jar which you then fill with caster sugar. Use this sugar in home-made ice-cream, cakes custard etc etc... just keep the jar topped up with sugar. I put in used pods whenever I have them
bi0boy
Power User
Rebelda
Nearly as bad as Badgers
Not sure. I like it cold, but if I want it warm a medium oven for 20 minutes or so does the trick.So what's the best way to reheat crumble? Does microwave make it all sog?
We made soda bread, for tomorrow. Tomorrow *sits on hands*
Sorry, bit late but just in case you or anyone else wanted a recipe for future this Waitrose one is nice apparently (I've not tried it - blame my mum if it's not!). Can't remember who the dairy-free people are but this is too.
wiskey
Albatross Admirer
Having discovered a mountain of bananas going off I thought I'd do some banana bread quickly. I made the mistake of telling the 3yo who insisted on joining in, and in the spirit of 'anything she can do I can do better' the (previously uninterested) 8yo scrubbed in too. 'this is manageable' I thought, as banana and flour went everywhere... And then the baby woke up..
It took three times as long as expected, and used every wooden spoon in the house but we have made two pretty successful loaves.
I'm just having a sit down now
It took three times as long as expected, and used every wooden spoon in the house
but we have made two pretty successful loaves. I'm just having a sit down now
Artaxerxes
Look out, he's got a gnu!
Made Welsh Cakes yesterday, delicious but fuck me they are unhealthy.
*makes more*
*makes more*
