Gail's Bakery Kits for your Baking Friends

 Very belatedly, I decided to share with you, presents ideas for Christmas. I thought of calling this series the Twelve Days of Christmas. But, reading about the history of the Twelve Days, I found out that they are not these leading to Christmas day but rather those following it, ending with the arrival of the 3 wise kings on Epiphany, the 6 of January. 

Change of name was necessary and there you have it, the series is now called Pebble Soup's Advent Calendar. Today we are gifting our Baking Friends. 

During lockdown one, in 2020, when the hospitality industry was struggling like mad to find a way to survive, we witnessed the first of the '.... in a box'. My very own first was a French Christmas in a Box and I was definitely impressed. 

Baking kits are far from new. Many of us recall making our first biscuits, cakes, and flans 'out of a box', the modern twist involves recreating a chef recipe with lush ingredients, here 23% dark chocolate, 11% dark couverture chocolate. What baker wouldn't like such a pressie?

The Chocolate and Pecan Gail's Brownie Baking Kit make 20 gooey squares, I've not made mine yet but head towards the #gailsbrownies page on Instagram to see some examples. Order online or by phone and collect from your nearest Gail's bakery. The kit cost £18. My devious mind tells me that it could easily make four or five lovely bags .....just don't pass the creations for yours....if you can help it.

See you in a couple of days with a present for your Vegan Baker friends.

Disclaimer: I was given a kit as a kit but received no further remuneration to write this post.  I was not expected to write a positive review – I retain full editorial control.
 

Almond Cherry Muffins

In the UK, the cherry season is renowned to be short, from June till August, so grab a pound or two when you can and make these indulgent, moist, yogurt muffins filled with sweet cherries and topped with slivers of almonds.

Last year when we took hold of our allotment, there was very little but mature- trees, vines and grass, lots of overgrown grass. Among the trees, there was a pitiful cherry tree, producing maggots riddled fruits. After a lot of TLC, this year we harvested 2 kilos. Not leaving anything thing to chance or the birds, the harvest was done in one single go.

Then came the nice conundrum, what do we do with so many cherries:
1: preserve...in vodka
2: jam
3: compote
4: pick and eat from the fruit-bowl
Eventually a little pile was left. It's when I remembered a Lemon Yogurt Muffin recipe which I recreated when I reviewed Lighten Up By Jill Dupleix Almond. Wouldn't Cherry Muffins be a good idea, then? And so it was 6 large muffins, Breakfast sorted.
                                          Almond Cherry Muffins
Ingredients

• 250 grams plain flour
•  2 teaspoons baking powder
•  150 grams granulated sugar
•  A pinch of salt
•  1 large egg , slightly beaten
•  250gr of yogurt
•  5 Tbs/80ml vegetable oil
•  1/2 teaspoon vanilla extract
•  1 teaspoon almond extract (optional)
•  300 grams/11 ounces cherries pitted and halved
• a couple of handful of toasted almond slivered plus extra non-toasted to sprinkle on top
• Ingredients

1. Preheat oven to 425F/220C. oil 6 muffin cups or line with liner papers.
2. Mix all the dry ingredients in a bowl first, leave the almond and the cherries out for now
3. Do the same with the yogurt, egg, oil, almond and vanilla extract. Pour the wet ingredients over the dry one. The batter is ready and it is smooth, no lumps please, add the cherries and the non-toasted almond.
4. Divide the mixture in the muffin cups, making sure that you fill them half way as thei are going to rise. Sprinkle with the toasted almonds
5. Bake in preheated oven (220C for 4 minutes) then reduce to 190C for 12-17 minutes. As usual ready when the knife inserted come out clean.
6. These muffins can be frozen for up to 2 months, so if you prefer smaller portions, this recipe will make 12 standard-size muffins.

Currant and Vanilla Loaf /Quick Bread

Add caption

I published this quick bread recipe 12 years ago, with the lockdown and all things homemade, I thought it was time to give it an airing. 

I love new bread recipes, this one has a very smooth texture which is the trademark of "quickbreads". 

Pay attention here comes the background bit:

Quickbreads differ from cakes which are made creaming butter/sugar/eggs or from breads made with yeast. Quickbreads are often associated with "Afternoon tea" a tradition started by the Duchess of Bedford in the mid 19th century. It is said that the Duchess could not wait from lunch till dinner, don't we know the feeling, so she requested to have a pot of tea with bread and small cakes. Very likely, finding it boring to eat and drink on her own, she started to invite her "aristo-mates" and started a trend.

Tips for you
In the quickbreads family, you will find scones, muffins, sodabreads, teacakes and other fruit or veg loaves such as pumpkin. Dead-easy to make, perfect for beginners, can't really go wrong, remember to sift the flour and make sure that the oven is preheated to 180C (350F/Gas 4) that is all. Ah! and mix the ingredients in the order the recipe tells you, quick breads allow neither anarchy nor cosmic order allowed.

Vanilla Currant Loaf

ingredients
250g plain (9z/ 2cup) (all purpose) flour
1 tablespoon baking powder
¼ teaspoon salt
60g (2 ½ oz) cold unsalted butter, chopped
115g (4oz/ ½ cup) caster (superfine) sugar
75g (2 ½ oz/ ½ cup) currants
1 large egg
170ml (5 ½ fl oz/ 2/3 cup) milk
2 teaspoons natural vanilla extract
sifted icing (confectioners') sugar, for dusting, optional
butter or cream cheese, to serve

Method
Preheat the oven to 180C (350F/Gas 4). Grease a 21 X 7 X 8 cm loaf (bar) tin and line the base and sides with baking paper.

Sift the flour, baking powder and salt into a large bowl. Using your fingertips, lightly rub in the butter until the mixture resembles coarse breadcrumbs.
Stir in the sugar and currants, then make a well in the centre.

In another bowl mix together the egg, milk and vanilla, then pour into the well in the flour mixture. Using a wooden spoon, stir until just combined.

Spoon into the prepared tin, smoothing the top. Bake for 45 minutes or until a cake tester inserted into the center of the loaf comes out clean. 

Remove from the oven and leave to cool in the tin for 10 minutes, before turning out onto a wire rack to cool.

Just before serving, dust with icing sugar if desired.
Slice and serve with butter or cream cheese.

Vanilla currant loaf is best eaten on the day it is made, but can be frozen in an airtight container for up to 8 weeks.

This recipe was reproduced from Leanne Kitchen's "the Baker"

Les Sablés Scented with Fennel, Cumin and Aniseed Inspired by Avignon Christmas markets -

As a part of 12 Days of Blogmas, I've teamed up with Titan Travel this year to offer Fennel Seeds sablés biscuits recipe inspired by Christmas markets in Avignon, Head on over to their 12 Days of Blogmas to find recipes from other bloggers inspired by Christmas markets from around Europe.

Most people know Avignon for its bridge and its summer festival. Very few know of its Christmas traditions which in turns means that when the medieval town lights up in December, you will probably be one of the few tourists celebrating a Provençal Christmas

A little bit of History: In the Middle-Ages, Avignon was the capital of the Christian world, nicknamed “The chiming Town”, it is unique for many reasons. The city encircled by its original ramparts encourages visitors to random walks through its alleyways and cobbled streets, past chapels and churches, medieval buildings, private mansions of the 18^th and 19^th century. It is so easy to slot into the quiet Provençal lifestyle away from the excessive commercial pressures.

Glorious Food: Food is everywhere. Local gastronomy graces the markets like nowhere else, with a genuine reverence for its past and a real enthusiasm for modernity. Next time you fancy a Christmas market with a soul, Avignon is the place.

A Provençal Christmas: On the 24^th of December, the midnight-mass takes place after the “big supper” and only then baby Jesus is placed in every crib around town

Each year, in Avignon, a 10 meters Provençal village with a crib at its heart, populated with Santons is recreated. In the past, Santons were made out of dried bread, painted and varnished. They are now delicately hand-painted terracotta figurines, about 20cm tall. To this day, each small figurine is made by hand and represents a character from Provençal village life such as the shepherd, chestnut seller, baker and even plumber. Th crib with its 600 santons “going about their business” in the shadow of a terracotta miniature Palais des Papes, tiny lavender fields and a barn awaiting for its Jesus-Santon.

In the chapel of The Palais des Roures there is a representation of “the big supper” with its famous 13 desserts.

13 desserts?

Representing the 12 apostles and Jesus Christ at the last supper

The Four Beggars or Les Quatres Mendiants representing the four religious orders

• Raisins
• Walnuts and Hazelnuts
• Dried figs
• Almonds

Then comes Pompe à Huile interpreted in various ways, it could be a soft cake flavoured with neroli or

• a fougasse bread

Next 3 types of nougats 

• Nougat blanc, pistachios and pine nuts
• Nougat noir, honey and almond
• Nougat rouge, rose and pistachios

Fresh fruits

• Grapes, melon, tangerines, oranges,

Then depending on the local variations you get

• Dates
• Candied Fruits
  
• Gingerbread
• Yule log
• Quince cheese
• Les Sablés scented with Fennel, Cumin and Aniseed

I love recreating recipes from our travels so let me take you to Avignon at Christmas with

Les Sablés scented with Fennel, Cumin and Aniseed

sablés are akin to shortbread biscuits, the uniqueness of these particular sablés is that they are served at the "apéritif" with white wine or Pastis - I decorated mine which in retrospect was a little over the top but makes for a lovely photo :))

Ingredients

125g plain flour
70g salted butter at room temperature
40g sugar
1 egg (+1 as you are not going to decorate)
2 tsp baking powder
1 tsp (rounded) fennel powder ( Traditionally fennel and cumin seeds are used but I prefer a smooth texture) 
1 tsp cumin powder
1 tsp ground aniseed

Method

1. Mix flour and butter (this can be easily done by hand but use the mixer if you wish)
2. 
   
3. Beat the egg, fennel, cumin seeds, aniseed, sugar together and add to the flour mixture
4. Pat the dough into a rectangle, wrap in clingfilm and store in the fridge for minimum one hour up to 5 days
5. Cut the rectangle into 2 halves and place one half between 2 sheets of baking paper
6. Roll the dough to a thickness of 1 and a bit centimetre. Repeat. Discard the top sheet
7. Cut between 15 to 20 shapes of your choice, remove the spare dough (that can be rolled out too)
8. Chill in the fridge or the freezer until firm
9. Preheat your oven to 180C
10. Beat the egg and paint on each biscuit
11. Place in the middle of the oven and bake for 15 minutes
12. Cool on the rack repeat with the second sheet

Serve cold. They will keep for up to 4 days in an airtight container

Disclaimer: This post was written in partnership with Titan Travel 

Beetroot & Chocolate Muffins

There is little doubt that chipping in to help at the Queen's Orchard, a 17th century wall garden, a favourite in Greenwich Park, has changed my approach vegetables.

And, I bring home a small collection of fresh veggies which I scrubbed lovingly and pay special attention to when it comes to cooking them. Beetroots were a challenge, there are so many salads, cold soups and pasta/beetroot dish one can muster.

I particularly enjoy beetroot used as the "hidden ingredient".  In this recipe the flavour disappears behind the chocolate but it gives the texture shine and moisture like no other ingredients.  Gorgeous.

Beetroot and Chocolate Muffin

Ingredients

Makes 6

the recipe recommended cocoa powder but I used 40g drinking chocolate powder. If you use cocoa powder increase the sugar.

90g plain flour,

2 teaspoons baking powder,

100g golden caster sugar,

200g peeled and diced cooked beetroot, has to be fresh beetroot, no beetroot in vinegar

2 large beaten eggs

100ml corn oil

1 teaspoon organic vanilla extract (optional)

icing sugar for dusting (optional) 

Method

Preheat oven to 180 degrees centigrade/gas 5

Sieve all flour, baking powder in a bowl and add sugar

Whisk beetroot, eggs in a food processor until smooth

Add the beetroot mixture, oil, vanilla (if using) to the flour mixture

Mix well.

Prepare muffin tray: place paper case in each hole

Pour equal mixture in each

Bake in oven for 25 minutes. After 20 minutes check with a knife if ready

Coconut and Strawberry Loaf Cake

Pebble Soup has a distinct pink colour lately, after reporting on an evening of Rosé D'Anjou here is pink cake. For someone who "doesn't do sweet after a meal", I came to realise that there is a lot of dessert recipes on my blog.
 

 

Would I be a repressed cake eater? probably.

 

My parents cheap and mad reversed-psychology treatment may have worked after all. Like most kids I was addicted to sugar. My mother after conceding that I didn't have the aptitude for the ballet, set her goals on me becoming a model.

 

Therefore, I had to be dissuaded to eat cakes and to that effect my cousin and I (age 7), were let loose in a patisserie. This is where the reversed psychology treatment was going to take place.

There we were allowed to pick all the cakes we wanted, no lesser than five, under the proviso that we would eat them all......

 

The "treatment" worked with my cousin, she felt sick after four, was forced to eat the rest and stopped pestering people for eat cakes for a very long time. On the other hand, I had whale of a time. I ate many petit choux, eclairs and tartlets and I even wrote an essay at school about my experience. A blogger was born. 

 

On the other hand, my parents felt sick to hear me ask for more  after that gargantuest feast. On that day, in different ways, we all learnt the value of "what you wish for".

In honour of one of my mum rare visits, I wanted to show off my recent mastery of cake making so I made the most moist, delicious and girly cake I could think of and I jested that she couldn't go home until the whole cake was finished......

 

Coconut and Strawberry Jam Loaf cake

Ingredients

250g self-raising flour

150g unsalted butter softened

150g caster sugar

3 free-range eggs

100g desiccated coconut

4tsp semi skimmed milk

6 tsp quality strawberry jam

100g/7oz desiccated coconut, toasted

 

For the icing

80g icing sugar

2tsp strawberry jam

2 tsp hot water

+ 2 tbsp dessicated coconut for the topping

 

Method

 

Preheat the oven to 180C and grease a large loaf tin (900g) I used my bread tin.

 

In the food processor or in a large bowl beat the butter, sugar and vanilla until fluffy, beat the eggs one at the time and add the flour, a little at the time

 

Add the coconut and the milk.

 

Spoon 3/4 of the mixture in the tin, spread the jam on the top (having done this once, next time, I'll heat the jam up so that it gets runny)

 

cover with the rest of the mixture

 

Bake for 35 minutes, cover and return to the oven for another 20-25 minutes until cooked.

 

Leave to cool and turn your attention to the icing: in a small bowl mix all the ingredients bar the coconut. When the cake is cold enough spread the icing with a knife and sprinkle the coconut on the top.

Though strawberry jam was used, I am entering this seasonal cake in simple and in season, hosted by Custard Pie.

 

 

Ploughman with Maple Caramelised Onion Mini Quiches

Can't think of any english sound more difficult to pronounce than "ough". It's a nightmare.

 

"Through" sounds like "flew", "cough" like "off", "though" like "so" and what about "plough" why should it sound the way it does? For years, a group of us met at The Plough and for years, the jokes were on me. There would be all sort of references and invitations for me to say the name of the pub which I kept pronouncing "The Ploof".

 

For my defence, I had no reason to know how to pronounce that word, one doesn't use a ploof in suburbia. Of course when it came to order a "ploofman" so called friends chuckled in their beers. Eventually, I worked it out and The Plough never saw my custom again.

A couple of weeks back, Sue bought a wonderful food parcel back from Canada. It contained a jar of "Maple Caramelised Onions" which yesterday became a dinner saver. Shortcrust pastry, a spoon of the wonder jar, covered with guiche filling (egg + cream) and topped with grated cheddar, this is a must try recipe, Ploughman made into a quiche. My little revenge on The Ploofman and it was delicious cold too.

 

Camilla Stephens' Cheddar Ploughman Tartlets, seen in Higgidy Cookbook were the inspiration.

 

 Ploughman Mini Quiches

Makes 4
Preheat oven 190C/fan 170C/gas mark 5

Ingredients
1/2 pack of Shortcrust pastry (bought commercially)

1 onion finely chopped

1 tbsp olive oil

1 tbsp of maple syrup

1/2 spoon of balsamic vinegar

1 egg

2 tablespoons of creme fraiche

salt and pepper

60g mature cheddar grated
3 cherry tomatoes (optional)

 

To caramalise the onion

in a small saucepan

heat the oil

add the onion (2 is small)

leave it to soften and when it's translucid add the syrup and the vinegar (make sure the heat is low)

cook 5 minutes to coat the onion. have water ready on the side in case onion catches

 

For the quiches' egg mixture

in a bowl beat 1 egg and 2 tablespoon of creme fraiche (thick cream is required), season well.

Assembling and Baking
Use single tartlets tins.and a bowl larger that each shape to cut out the pastry
Roll the pastry out as thin as you can 0.5cm
cut 4 shapes
place the circles in the tins and layer thinly with onion, add the cream mixture, then the cheddar and top with half a cherry tomato
Bake in preheated oven for 30 minutes
Serve hot or cold

As I want a maximum people to know about this new recipe, I've shared it with

 

Venturing in the World of Sourdough Bread- the Basics-

Sourdough Bread has been on Pebble Soup's agenda for a very long time. The interest stems from  the book reviews which I used to write, way back, for the now defunct "Paper Palate".

Reviewing "Crust" by Richard Bertinet, I probably missed a lot of details, I remember being fascinated by the process described in the CD. This is a book I would recommend if you are serious about making bread. If it took me such a long time to make a sourdough bread it's because of the starter. The starter is a natural ferment which gives the bread its carateristic flavour.

There are other issues working with sourdough, time is an important consideration. The process takes days. But as he said there is something very pleasant about the slowness of the fermenting process.

So after a few days, you end up with 2 portions, one which is discarded but not killed another with which you work with. The end result is a delicious thick crusted bread which will remain fresh for 3 to 4 days in a tea towel then can be toasted and still delicious.

I will not pretend to know much about sourdough. I am still very confused about what to do when. But it should happen like so :

1. Make a basic ferment
2. That will turn into a "dough" within 48h
3. Which you feed with flour and water
4. After 24h the "dough" is divided into 2 (this is when I got mine thanks to my neighbourg who gifted me the second half) but usually the other portion is kept, fed and the whole process starts again. It can also be dried.
5. So the half is worked with more flour and more water and left for 12 hours.
6. Now the ferment is ready, bread can be started.

Unsually I will leave you to find your favorite recipe but basically it goes like that:
Mix the starter and the bread ingredients
Put the dough into a lightly oiled bowl, cover with a damp tea towel and let it prove for 2½-3 hours (as you can see, I didn't  do this right)

 Turn out the dough, knock it back, divide it into two, prove it again for another 3 hours, Score and bake.

 
I will be back with a recipe for Focaccia Sourdough which is a brilliant use of the second "portion"


 

Picture of the Week : #Sourdough Bread

Proud as Punch, Pebble Soup First Ever Sourdough Bread.

Sage and Polenta

When was the last time you used polenta? when was the first time you ate polenta? Unless you were born in Savoie or in Italy, polenta might not even be part of your repertoire. Polenta isn't an universal ingredient  like pasta, noodles or rice. If Italian often claim to have "the best of", it can't really be said that polenta is the best of grains.

 

 

So why post about it, here is the list (I so love list):

 

Why is Polenta an ingredient to keep in the pantry?:

 

With a good recipe, well seasoned and served in small portions, polenta is a tasty addition to a meal.

It's cheap.

Versatile: breakfast, accompaniment, snack, bread etc....

Convenient  on a busy night when you havn't had time to plan nor shop.

 

Then there is the invention factor. Let me explain, polenta is bland enough to be moulded into more or less whatever is required, within reason.

I have got a "as time goes by" recipe which I've used since my teens. Polenta Nest with Creamy Mushrooms. It was born on a poor budget week. What do you do with a small tin of creamed mushrooms? Nestled the content in a flavoured polenta ball-shaped as a nest and there you have it: a prince's ransom.

That recipe, with time evolved into a king's ransom and turned into a more sophisticated version Shiitake & Polenta.

 

There are similarities with the following recipe which is based on a muffin recipe but ended up as a sort of bread/cake, out of necessity. So do forgive me it I don't give it a denomination and just call it

 

Sage and Polenta

Ingredients

take 1/2h to prepare and cook

170 g instant polenta

75 g all purpose flour

1 tsp baking powder

1/4 tsp baking soda

2 Tbsp sage leaves chopped fresh is better, dried will do, a mixture if you wish.

Keep a few extra leaves to place on the top as deco

salt, black pepper

360 g sour cream

2 eggs

Olive oil for the skillet

 

Method

 

Preheat the oven to 180ºC/160ºC fan

Place all the ingredients in a bowl and mix well to combine.
In a skillet lightly fry the extra sage leaves, remove

Add a little more oil replace with the polenta mixture.

Place the sage leave on the top
Bake for 15-20 minutes or until cooked.

Serve hot or cold

Lavender biscuits aka Cookies à la Lavande

 

Have you ever noticed how food aromas conjure memories. For my part, having spent my childhood in Provence, I wish I could say that lavender takes me back to my mum's kitchen. But though we had a few lavender home-made sachets in various drawers, the kitchen smelt more of bleach than food.

Cooking with lavender is a little delicate, too much and the dish will smell like a grandmother's favorite eau de toilette, too little and the fragrance will evaporate in the midst of other flavours. Personally, I wouldn't try to use any odd lavender either, though it might be perfectly OK to do so. It's better to call on specialist shops which offer edible lavender at very good price. Lavender lasts a long time. I acquired mine from Uncle Roy's and have been really please with the quality of the goods.
 

For the biscuits recipe, I used Lavender sugar. To make your own, requires patience (a month of) but it's worth it, and makes nice presents. 1 tablespoon of lavender per 100g of caster sugar, seal in jars and leave for a month. Sieve it before using if you don't want the bit or use as such.

The shapes have been make with the Pampered Chef cookies press, but all has not always been well between this gadget and me, read more

Lavender biscuits aka Cookies à la Lavande

Ingredients
125g butter (soften)
175g flour (sieved)
75g lavender sugar or caster sugar with 1 small tablespoon lavender
2 drops of vanilla

Method
In a bowl mix the butter and sugar until fluffy (use a hand-mixer or fork)

Add the lavender sugar and the flour, mix it all together

Leave to rest in the fridge for 20 minutes.

Preheat the oven 200C = 180C fan = 400F = Gas mark 6 

On a floured board, flatten the mixture and use a shaped cutter or a cookies press to make shapes.

Place the biscuits on a baking tray covered with baking parchement
After 8 minutes take a look and cook a little longer if necessary up to 12 minutes no more.
 

Baking in Flower Pots: Cheese Bread

At Pebble Soup HQ, Easter is secular affair. An opportunity to  curdle up on the sofa, eat chocolates, take time to enjoy a long week-end without any pressure. However this year there was a concession made to traditions.

Traditionally Easter is a gardening week-end so I joined the crowd got the  flower pots out......and baked bread in them.

In the beginnings people baked bread in all manners of terracotta containers. Now days we are more likely to use metal, silicone or glass.

How to bake in a flower pot:

You'll need a medium size flower pot, preferably unglazed. The pot will have to be thoroughly washed with washing up liquid, rinsed several times and soaked for 10 minutes. Since terracotta retains moisture it is perfect to get a nice crust.

If the bottom has a hole you'll need to cover that with baking parchment, personally and to avoid seasoning the pot I line the whole of the pot with a parchment. 

To season a pot  take a brush or a piece of kitchen paper and grease it  inside and outside, with lard, butter or oil.  Bake in a pre-heated oven at 190°C or Gas 5, for 25-30 minutes. Repeat the process 3 or 4 times before use it for baking.
Take care when you get the pots out of the oven, as they convey the heat nicely and are hot.


Tip:
Think speciality bread: walnuts or dried tomatoes etc, as the bread is likely to be half the size of an ordinary bread + you might want to cook an extra. These bread pot are excellent as gifts.

Cheese Bread

250g Flour
5 grams Salt
7 grams Dry Activated Yeast (1 sachets)
100 grams Shredded Cheddar Cheese or 70g Parmesan + 30 Cheddar
130 ml warm water

In a food processor mix flour, salt, yeast and add water last

Process for a minute

Add the cheese

Process until you get a ball

place in the flower pot

put the put in a plastic bag, close

when the dough has doubled its size

place in warm oven gas 200C mark 6 or 35 minutes

retrieve from oven taking care its should slide out of the pot easily

Place on a grid to cool

can go back in the pot for display when cool.