I found this old post, originally posted on my blog from 2016. As you might know, I do a lot of cooking and I used to post regularly about what I had created. Here are a couple of the things I made that week.

Tiger bread, 

I love the effect on the crust, which is made with a rice flour paste, here’s how,

first, make the bread dough as normal,

1000g Flour,

20g Yeast,

20g salt,

50g Oil, (I used Walnut Oil instead of Olive but Sesame would be just as nice)

650g water.

while it’s proving, make the paste,

150g warm water,
160g rice flour,
5g yeast,
30g oil,
20g sugar,
3g salt.

After shaping, leave the dough for 20 minutes then GENTLY paint the paste on top of the part-risen dough. The paste cracks as the loaf expands in the oven, just bake it as usual.

Next, a main meal.

I found a recipe in a magazine for a sausage and cider tray-bake which I tried on Saturday, here we go,

Ingredients.

Potato Wedges,

Sausages,

Peppers,

Onions,

Apples.

Quantities are not set in stone, it depends on how many you’re cooking for. I used 3 large potatoes, 6 chipolata sausages, 2 onions and 2 each of peppers and apples.

for the sauce,

200ml Cider,

15g Wholegrain Mustard,

15g Blackberry Jam,

Pinch mixed herbs.

Method.

Cut the potato into wedges, the apple into cored slices and the onion and pepper into thick pieces.

Heat the oven to 200°C

Oil the potato and bake for 15 minutes,

add everything else, mix and bake for another 30 minutes.

Meanwhile, heat all the sauce ingredients and simmer till thickened,

then pour it over the potato mixture and return to the oven for 5-10 minutes.

Stir and serve.

If you want to see the original post or explore the blog, you can get to it here.

I’ll be back on Monday, on tour with Rachels Random Resources, with a book review.

Have a great weekend.