When you've got left over mashed potatoes...

Make potato bread! 

My dear sweet husband allowed me a nap the other evening and he made a huge meal! This was a big deal because Mr Woo does not enjoy cooking....that may be a bit of an understatement. He finds it stressful. I can't relate really because I love cooking and baking and making of any description!
So how special did I feel when Mr Woo went in to the kitchen and started peeling potatoes?! What a guy! Working hard all day and then coming home and cooking!
He went a little crazy on the mashed potato front so there were some left overs. I can not waste. WASTE NOT WANT NOT! And we're  at a place in life where if we waste, we will go without. I think if we're ever in another stage of life that gave us more freedom in the purse I still wouldn't be able to waste.
ANY WAY!
I had these left over smooshed potatoes and we had no bread.

On page 34, recipe 19 you will find a recipe for Potato bread. It calls for 350g of mashed potato...and do you know THAT IS EXACTLY WHAT I HAD!
Wanna make a loaf or round yourself???

Prep Time 25 min, plus rising Cooking Time 30-40min
Makes 1 loaf (serves 8-10)

1 large floury potato such as King Edward or Maris Piper, about 350g (12oz)
500g (1lb 2oz) strong plain white or wholemeal flour, plus extra for dusting
1 sachet (7g/1/4oz) easy-blend dry yeast
2 t salt
55g (2oz) finely grated mature cheddar cheese
1 1/2 t dried herbes de Provence
a few turns of freshly ground black pepper
About 175ml (6fl oz) warm water

1. Grease or flour a baking shee and set aside. Peel and dice the potato, then cook it in a saucepan of boiling water for 10-15min or until tender. Drain well & mash thoroughly and set aside to cool.

2. Mix the flour, yeast, salt, cheese, dried herbs and black pepper in a large bowl. Add the mashed potatoes and work into the flour mixture using your fingers. Make a well in the center, then gradually add enough water, mixing to form a soft dough (I had to add quite a bit extra water to get everything to combine. I ended up adding quite a bit extra flour during the next step to get it to become elastic).

3. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a round, then place it in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.

4. Knock back the dough on a lightly floured surface, then shape into an oval or round and place it on the prepared baking sheet. Cover and leave to rise again until doubled.

Meanwhile, preheat the over to 200 degrees C/400 F/gas mark 6. Dust the top of the loaf with a little flour. Bake for 30-40 min, or until the bread is risen, golden brown and sounds hollow when tapped underneath. Transfer to a wire rack to cool. Serve in slices.

I added a few extra dashes for herbs and some extra salt & pepper and a bit extra cheese. We like flavor in this house!

It should come out looking a like this! (they slashed the dough with a sharp knife before baking for that fancy bit on top!)

At the moment my dough is mid rise (the first one) sitting next to the pan of tomato sauce bubbling away! It's been unattended while I've been typing so I'd better to check on things! Are you gonna give it a go?

The Pumpkin Pie of My Dreams!

So living in the UK is wonderful, but there are a few disadvantages like finding canned pumpkin is hard work. And then it's expensive when you do find it.

I'm a pumpkin lovah. I couldn't wait for the pumpkin spice latte from Starbucks every year {esp in a red cup!}.

But alas. Starbucks UK does not do the most wonderful Pumpkin Spice Latte :(
I have found a copycat recipe but I haven't tried it yet...you know the whole lack for canned pumpkin thing.

I like pumpkin bread & pumpkin cupcakes & most of all pumpkin pie! Truth be told I could probably eat the pumpkin pie filling out of the can! I'm serious about pumpkin.

So can you imagine my delight when one of our American friend in the village said I could have her left over pumpkins!?!

But then I thought..."now what?"

As I am all about starting from scratch I got on my little kitchen laptop and looked for a pumpkin pie recipe for fresh pumpkins. And I found one that looked really easy. Everything goes in the blender! Look what it made!

i couldn't wait to take the photo....i ate it.

and it was really, really good!

I won't go back to canned pumpkin. I'm not kidding! Are you ready for the recipe that will transform your pumpkin pies???

Recipe by Canarygirl


Ingredients (for 2 pies):
2 pounds (1 kilo) fresh pumpkin, halved
2 pie crusts (use your favorite recipe, or cheat and buy pre-made )
1 can (16 ounce/410 grams) evaporated milk
2 eggs
2/3 cup sugar
1-2 teaspoons vanilla
cinnamon, nutmeg, ginger, cloves and allspice to taste…I like a spicier pie, so I add quite a bit (2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1/4 teaspoon cloves and 1/2 teaspoon allspice *approximately*)

Preparation:
Heat oven to 390ºF/200ºC.
Line a baking sheet with foil and place pumpkin cut side down on sheet.
Bake about 30 minutes or until tender.


*this next step is the most important!!! You've got to remove as much liquid as you can!*
Line a sieve with a tea towel, and place pumpkin in sieve over a bowl, covered.
Allow to drain in fridge 24 hours, or, if you’re in more of a hurry, just twist the tea towel and squeeze out excess liquid.

You should have about 2-2/12 cups pumpkin after draining.

Heat oven to 390ºF/200ºC.

Prepare pie plates with crust, poking with a fork.

Puree all ingredients in a large bowl or blender.

Divide mixture between the two pie plates.

Bake at 390ºF/200ºC for 10 minutes, then reduce heat to 375ºF/175ºC.
Bake about an hour to an hour and a half, checking center of pie until no longer “jiggly”.

Remove from oven and allow to cool.
Serve with fresh whipped cream.
Chill any leftovers (if you’re lucky enough to have them) in the refrigerator.

Seriously just try to have left overs!

Next time I'll share with you the first recipe I've written myself!
Pumpkin & Chocolate Chunk Cupcakes with Cream Cheese Icing!

We're still eating them...and when I say we I mean me.

Love,

ooo la la!

My love affair with French Macarons continues! I am becoming obsessed with those gorgeous little sweeties! I have only had the pleasure of tasting them once, and that was in Switerland - so they were ever so slightly different than the french ones. None the less beautiful I assure you!

 oh the colors!

Just in case you've not heard of Macarons, let me fill you in! 

a la Wikipedia:    

Not to be confused with Macron or Macaroon.

Macaron

Macarons in a variety of colours.

A macaron is a confectionery whose name is derived from an Italian word “maccarone” or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient...
It is meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.
The confectionery is characterized by its smooth, domed top, ruffled circumference, and flat base.
Connoisseurs prize a delicate, egg shell-like crust that yields to a moist and airy interior. The French macaron differs from other macarons in that it is filled with cream or butter like a sandwich cookie, and can be found in a wider variety of flavors that range from the traditional (raspberry, chocolate) to the exotic (truffle, matcha tea).

 How do you feel? Are you both hungry and smitten? Mesmerised by the colors?

I sooo want to make them, but I need a pastry bag. I should really have a pastry bag anyhow right? I can take cake decorating up a notch...

I've found a couple of great tutorials on making macarons...

 Trissalicious offers one as does David Lebowitz with lots of info and links.

Sucre, a bakery in New Orleans, has a video on their page.

Now all I need is a pastry bag and ingredients!

We're off to London for Mr Woo's birthday next weekend. I found a French bakery and have sent the link to our host. So believe you me I'll snapping photos and enjoying those sweet sweet sweeties! 

mmm! 

Do you like Macarons? Do you have a fave photo or recipe? Tell me! Lets enjoy together!

pizza dough recipe.

In honor of the party I will share with you my sacred pizza dough recipe. Mr Woo and I have this pizza at least once a week, it is a serious fave.


Mrs Woo's Pizza Dough ♡

makes 1 large pizza base.

preheat oven to 450f/230c/gas mark 7 or 8

1 package of dry yeast* ( or use 1T of Allisons Dried Yeast - the one that is little balls)
1 C Lukewarm water
2T Olive Oil, plus extra of greasing the pan
1T Honey
2 1/2 C flour

Mix yeast, honey and water in a large bowl. Let the yeast proof for a few minutes until it gets foamy.
Add the other ingredients.
Mix well by hand, let sit covered by a towel for 5 - 10 min.
{Alternatively you can let it double in size (aprox 30 min) and then knead on a floured surface until silky.}
Flatten onto a pan greased with extra olive oil.
Top with tomato sauce {I use jarred pasta sauce} and mozzarella {I use bagged grated}. If you want to use fresh mozzarella you'll need to press out as much water as possible before adding to the pizza, otherwise the dough will go very soggy and not cook properly.
I have found any toppings that contain excess water (like rocket or spinach) end up giving you a very soggy pizza. yuck.

Add your favourite toppings and bake until the cheese is melted and bubbling - roughly 12min.


some of my fave combos are:
red onion, mushrooms and quorn mince
pineapple, sweet corn and onion and sometimes quorn pieces.
i like just cheese, but Mr Woo will not abide it.

*note: Some yeasts are meant to be added directly to the flour instead of water - that will work too, just make sure you read the yeast directions before you proceed.