Wednesday, August 10, 2022

No Knead Focaccia

 I've discovered the best and easiest Focaccia ever!  No knead and it only has to rise for an hour.

Yes, there are plenty of different recipes and ways of making it...and, I have tried several, but none are as easy and as tasty as this ... so far.

Taken from Geoff's Baking Blog.. as are lots of recipes I try lately.  He makes great videos of his bakes... is straight forward and easy to follow... and, anything I have tried from his blog has turned out very well.

Geoff's Baking Blog

He has another focaccia, but it needs more rise time and I have yet to try that one... and, even queried him on whether he thinks it tastes any better than this much simpler bake.  No reply yet...but will update this when I find out.  

The recipe is on the page.. I hope you give it a try... you'll be glad you did. 

Here is the first one I made from his recipe... I put on some sliced black olives, sun dried tomatoes, grated cheddar cheese... and into the dough I mixed some sautéed onions, a few sun dried tomato bits and spices. was YUMMY!  It's like a big, fat pizza by the time I get through putting on all the goodies.

Give it a click and see it BIG .....YUMM!

It puffs up perfectly and you get a big 9 x 13 inch panful of goodness.  


Saturday, March 26, 2022

Molten Orange Tarts

I tried these for the first time yesterday and my mid back is still bothering me.  They were a lot more fiddly than I thought they'd be.  As a matter of fact, Geoff, from whose site I got them, referred to them as"Easy"on the recipe.  He's a better man than I....... although, it didn't look that hard on his video.  He called them Gooey Orange Tarts..but, I don't really like the word 'gooey'.... so, I call them Molten instead.  There is just enough orange sauce inside them to let it gently slip down onto the plate if you cut one in half.  If you put too much into the shell it will just bubble up and over the sides...don't be tempted to do that.   There was plenty of sauce left over so I just heat some when we eat a tart..and spoon a little bit on top as well.  

Anyway... the crust is firm when baked, but still not tough if you know what I mean.  It is like the crust on fruit tarts.  It has a lovely flavour and you notice a hint of orange from the zest... which is strange as I thought the zest from two whole, very big oranges would be too much.  It wasn't.  It is perfect.  

Further info and thoughts...::: I think the chunk of dough for making the little topping balls should be kept in one big chunk and covered 'til you are ready to roll out the balls, otherwise it begins to feel a bit dry in spite of the fact that it is really oily.. quite weird.  And, mine did feel a bit grainy I think.. probably because I used granulated sugar when it called for caster sugar.  Next time.... and, there must be a next time as they are wonderful to eat!  So, I will have a better idea of what can happen...and will have more paper towels at the ready for my very greasy hands and will put the pot of orange sauce ingredients on the front burner of the stove ... also... the amount of sauce is overly generous for only 9 tarts.  A bit less would be fine.  I'll have to work out the measurements for a closer amount. 

Without further is Geoff's recipe.  

Geoff's Orange Tarts

Here is the original Youtube where Geoff got his idea for these tarts.

Ricette Fatte in Casa

Photo of my very cute finished tarts.

I got tired of trying to make perfect little balls so I tried one with just crumbles of the looks very nice as well.  Not quite as cute, but easily as acceptable and of course, just as delicious! 

......... making the 72 (or thereabouts) tiny balls..... which as you know...I didn't........  

Here is one with some extra orange sauce spooned over .... 

Saturday, February 26, 2022

Geoff's Pumpkin Streusel Muffins

 First, a photo of Radcliffe.... with one of these lovely muffins. Okay... something has changed on Blogger and my post page and it's very difficult to do what I planned. Hang on...

Geoff's Baking Blog

Pumpkin Streusel Muffins

Here is the link to Geoff's site and the original recipe....  and here is Radcliffe showing you what they look like..... mmm.... yummy......