In which There is Baking
Aug. 8th, 2010 10:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
marjorie73I have been very domesticated today.
I started with some more of yesterday's beetroot bread - didn't make it, I bought it at the farm shop out of curiosty, never having had pink bread before.
It wasn't very exciting - in fact, if you ate it with your eyes shut you wouldn't know about the beetroot. But it was very nice - fresh crusty bread.
I then had a go at making rhubarb Cake, from a recipe which
Ticia sent me - nice, but a little bit too sweet for me - I think next time I shall make it with a lot less sugar, and more rhubarb. But nevertheless very tasty, especially with ice cream..
Also at the farmshop I bought some red and some blackcurrants, just because they were there.
The redcurrants I have frozen - I want to try my hand at making redcurrant jelly, but that takes 12 hours so I shall save hem untl next weekend. (also, the recipie I have suggests ading port to the mix, which I on't have in the house.
The blackcurrants, however, were fine just as they were, and I made them into jam. I haven't made blackcurrant jam before, and I rather think I cooked it a little too long and it has set like a rock -
but it tastes OK. I only bought one punnet (about 8oz) so there was just enough for one jar.
Blackcurrants are fiddly to prepare, though.
I do enjoy pottering about making stuff, though. Cooking is one of the few creative things I can do. The thing is, I need people to eat this stuff...
And tonight - the last episode of "Sherlock". Looking forward to it. Especially Benedict Cumberbatch's cheekbones, and Martin Freeman's everthing. Makes up for Doctor Who being over.
I started with some more of yesterday's beetroot bread - didn't make it, I bought it at the farm shop out of curiosty, never having had pink bread before.
It wasn't very exciting - in fact, if you ate it with your eyes shut you wouldn't know about the beetroot. But it was very nice - fresh crusty bread.
I then had a go at making rhubarb Cake, from a recipe which
Ticia sent me - nice, but a little bit too sweet for me - I think next time I shall make it with a lot less sugar, and more rhubarb. But nevertheless very tasty, especially with ice cream..Also at the farmshop I bought some red and some blackcurrants, just because they were there.
The redcurrants I have frozen - I want to try my hand at making redcurrant jelly, but that takes 12 hours so I shall save hem untl next weekend. (also, the recipie I have suggests ading port to the mix, which I on't have in the house.
The blackcurrants, however, were fine just as they were, and I made them into jam. I haven't made blackcurrant jam before, and I rather think I cooked it a little too long and it has set like a rock -
but it tastes OK. I only bought one punnet (about 8oz) so there was just enough for one jar.Blackcurrants are fiddly to prepare, though.
I do enjoy pottering about making stuff, though. Cooking is one of the few creative things I can do. The thing is, I need people to eat this stuff...
And tonight - the last episode of "Sherlock". Looking forward to it. Especially Benedict Cumberbatch's cheekbones, and Martin Freeman's everthing. Makes up for Doctor Who being over.
