I've done a little video to accompany my Bagel Recipe. I hope it helps explain everything 🙂
Try this - it's really easy & gives quite a good-looking pizza.. or flatbread.. whatever you wanna call it..
“Fish In A Spanish Pie” from a recipe gathered around 1910-1920 in The Alice B Toklas Cook Book (published 1954). I converted the recipe to grams & made a smaller amount of pastry - because our fish was 2 trout fillets from the supermarket, rather than the one whole fresh fish described in the original. Pastry has Brandy, Olive Oil, Anise. And the fish is stuffed with Hazelnuts & Raisins.
Created after searching many many different bagel recipes, all claiming to be the best! This uses many elements from all of them. Mine are the biggest though - 3 bagels from about 650g of dough.. If that's too big, maybe use 20% less of each ingredient .. or divide this into 4.
Staffordshire Oatcakes - For anyone who hasn't seen these - it's a soft bread-like wrap - unlike the crunchy Scottish Oatcake.
Date & Oat Slices - a kind of soft flapjack
A version of a recipe in Parsons Bread Book 1974 with updated measurement amounts by me.
Mead - Ancient honey wine recipe - this is my version based on “Wine Making The Natural Way” by Ian Ball Oct 1983
February 2018 A tasty bread, based on a combination of several Paul Hollywood bread recipes.
For a visually impressive & tasty loaf, without all that tedious mucking about in sourdough. This is based on Pain de Campagne Sourdough loaf, but uses instant yeast. Requires about 4 hours to prepare & 40 mins to bake
Recipe by Joe - 15th May 2018 An amalgamation of several focaccia recipes - updated Feb 2019 with some sourdough method from FullProofBaking
ELDERBERRY WINE by Joe Binks - updated 28 September 2018 adapted from "Wine Making The Natural Way" by Ian Ball Oct 1983