The baking ninja

A martial artist who bakes, cooks and loves food

[thebakingninja]

Spiced apple drink

[thebakingninja]

Mincemeat (special)

OK so i know there are loads of recipes for homemade mincemeat out there and i know you can buy it off the shelves... but do you really want to each something is lumps of fat (suet) in it? this receipe is all shades of simple but i find its (ofr me personally) the best out there and the only way to have mince pies!

the basic receipe involves whatever dried fruit you have in your cupboards as this receipe revolves around fruit!

Ingredients

25g butter

1 desert / eating apple (i used gala)

50g sultanas

75g cranberries

100g exotic fruit mix (papaya, melon, pineapple and mango .. well it is christmas!)

50g of chooped nuts (i used brazil and flaked armonds)

50g crystalised ginger

2tsp of cinammon

2tsp mixed spice

50g caster sugar

100ml apple juice

a shot of rum

Now that's the basic ingredients list feel free to add more or less of each ingredient to make it your own (i know some people prefer more rum!!!)

Method

put the butter in the man and melt on a medium heat then all the apple and all the dired fruit and spices and allow the apple to soften add the sugar and stir gently for 5 mins then add the liquid and allow to reduce and thicken another 5 mins.

then remove off the heat and leave to one side to prepare your pastry... or whatever you plan to do with your mincemeat!

[thebakingninja]

Buckeyes

These are traditionally an American  chocolate coated peanutbutter sweet (candy) are wonderfully sweet but combine a subtle saltiness surrounded by beautiful milk chocolate. They welcome in the autumn and the rain nicely with a glass of milk and an open fire! (well you just do don’t you?)

225g of milk chocolate (36% coco solids)

55g of unsalted butter (soft)

150g of smooth peanut butter

225g icing sugar

1tsp of vanilla extract

cream the  sugar into the butter, vanilla extract and peanut butter, a little at a time till the sugar is all incorperated…

using teaspoon sided amounts roll the peanut butter mixture into small balls and place on a prepared baking sheet (baking parchment on top) and place in the fridge for 20mins to rest….

after 19 mins start to temper your chocolate using the microwave method described in a previous post (its easy so long as you stir after each section of time in the microwave).

using toothpicks (also known as cocktail sticks) to dip the peanut butter balls into the melted chocolate then place onto a baking sheet…

continue till you have used all the balls… if you have spare chocolate you can use it to make some ‘tings’…allow the buckeyes to set (about 5 mins) though they work best if you pop them into the fridge for 15 mins.

enjoy with a glass of milk (or beverage of choice) and relax by a warm fire.

[thebakingninja]

10 posts!

[thebakingninja]

Here is how to temper chocolate... first put all the chocolate you want (I used 225g of belcolade milk chocolate 36% coco solids) into a microwavable bowl....

Place the microwave for 15 seconds... take out and stir with a wooden spoon (yes i know it looks like nothing has happened yet.. but do it)

Put back in the microwave for 10 secs... remove and stir...

Keep doing this till you have glossy chocolate that looks at least like pic 5.... then your chocolate is ready to use... such as in my next recipe buckeyes!

[thebakingninja]

Autumn

Ok so the weather is drawing in and its starting to get colder... what can we do to make ourselves feel better... chocolate?

Sounds like a plan so i'm going to start to add chocolate recipes on here ...too (don't worry is your just here for the backing i will certainly be continuing to bake bread... but it will be seasonal... like soda bread (to go with a spicy butternut squash soup)

Naan bread to go with a nice curry (well spices make you feel warm in side right?)

But I digress... so i'll be putting tips on how to temper chocolate (the easy way ... and safe to make sure your chocolate doesn't burn or separate)

chocolate sweets such as buckeyes or tings

also we'll be moving onto meringues at some point too...

[thebakingninja]

Picnic Bread

These charming summery breads are perfect on a picnic. As they combine a delightful array of delicate flavours to compliment any basket.

Ingredients 250g strong bread flour 2tsp yeast 1tsp salt 65g goats cheese 10 cherry tomatoes halved

Method

Add the flour with the salt to one side and the yeast to the other. Add the water and combine the ingredients. Lightly oil the surface and kneed the bread till soft and smooth (5-10mins). Leave to rise for 1-2 hours. Meanwhile heat the oven to 220 degrees. Roll the dough out and place and a baking tray with baking parchment. Press your fingers deep into the dough   and add the cheese and tomatoes liberally. Adding fresh basil and sprinkle extra virgin olive oil over. Bake in the oven for 15-20mins, when the bread has s lovely brown colour and the cheese has melted, the tomatoes softened remove from the oven and slice into manageable pieces.

[thebakingninja]

Fougasse

This beautiful delicate looking bread is the french version of foccia. with bold flavours. this flatbread goes well with dips as a starter or an entree.

ingredients :-

250g strong white bread flour

2tsps  fast action dried yest

1tsp of salt

1tbsp olive oil (plus oil for kneeding and finishing)

200ml of water (but you might not use it all)

Method

tip the flour into a bowl and add the yeast to one side and salt to the other.

add the oil and gradually add the water mixing till you get a soft but not soaked dough.

put on an oiled surface and kneed for 5-10 mins.

rest in a clingfilmed oiled bowl to rise for at least an hour.

flatten on the surface and shape into a leafshape (see pics)

meanwhile heat the oven to 220 degrees c.

using a pizza cutter (or sharp knife) cut all the way through the dough to the surface and stretch the dough as you place it on a prepare bake sheet.

leave to rise for a further 20-30 mins and put into the hot oven for 15-20 mins.

below is a garlic Fougasse that i dusted with flour and semolina before placing in the oven and alittle olive oil drizzled over to finish

[thebakingninja]

Moroccan Pancakes

these lovely airy pancakes are really a cross between american style pancakes and crumpets making for a delicious snack in the evening or a sweet breakfast.

Ingredients

10g Easy bake yeast

400g fine semolina

115g plain flour

1tsp salt

3 medium eggs

300ml milk

900ml water

oil for frying

Place the semolina and flour in the bowl adding the salt to one side and the yeast to the other.

Warm the milk and water in a pan to take the chill off then combine with the flour. Add the eggs and beat the mixture and continue to beat till you have a smooth batter.

Cover with clingfilm and leave for 2 hours.

Lightly oil the frying pan and heat over a medium flame and when hot add a small ladle of batter onto the middle of the pan. Cook for 2mins, watching bubbles form is quite exciting when it happens for the first time.

Place on a lined tray and place in an oven at 50 degrees to keep warm while you make the rest of the batch.

Traditionally served with lashing of honey, maple or toffee syrup works too.

[thebakingninja]

Pitta

[thebakingninja]

Pittas

[thebakingninja]

Pitta breads

With the sun in the sky and the smell of barbeques in the air these little …well I suppose flat breads (but if you watch these bake you’ll see them puff up in the oven to make a mockery of the name) are a wonderful change from the plain poorly made buns from the supermarket. Ingredients 500g white bread flour 2tsp salt 3tsp fast action yeast Olive oil (for kneeding )

Method As with most breads put the flour in a bowl with yeast and salt in opposite sides add two thirds of the water and mix by hand, keep adding and mixing till you have a soft dough and all the flour is mix

[thebakingninja]

Mexican style chocolate sauce

Ok so I’ve been given a request to write a recipe for a sweet sauce and this chocolate sauce goes beautifully with American style pancakes, doughnuts, churros or anything sweet you fancy.

Ingredients 50g butter 2 tablespoons cocoa ( if you use drinking chocolate instead half the sugar) 60g caster sugar 100ml semi skimmed milk 1tsp cornflour 1tsp cinnamon

Put the butter in a saucepan, and heat till butter is melted, add the sugar and cocoa and whisk add the milk and continue to whisk. Pur the cornflour in a smallbowl and mix with just enough water yo make a loose paste whisk into the chocolate mix and add cinnamon, turn up the heat and continue whisking as the sauce thickens . If you want a more milk chocolate sauce add a more milk to taste. Pour over something yummy and enjoy

[thebakingninja]

Apple, cheddar bread with sunflower seeds. This highly tasty bread is great for picnics or a hearty lunch accompanied by soup (because let’s be fair this bread is the star of that meal). When selecting your ingredients make sure the apples are sweet desert apples and your cheese is a full flavoured cheddar to make the most from this bread.

Overall Time …. About 3 hours Cooking time … 20 - 30 mins Oven temp… 220 degrees c

500g strong white bread flour 10g salt 10g fast action yeast 325ml water ( though you may not need it all) 150g full flavoured cheddar Two or three dessert apples Handful of sunflower seeds shelled Tablespoon of flour for the top (I used wholemeal flour)

Method

Ok so weigh the flour into bowl (preferably glass as it help you know when the dough has doubled in size). And tip the yeast into one side of the bowl and the salt to the other (this stops the salt killing the yeast before it can act).

Add half the water and mix, gradually adding the more water, combing with the flour mixture till you have a soft wet dough.

Pour a little olive oil onto the worktop and coat your hands in a little oil to stop them and the surface to the dough. Knead the dough for 5-10 mins to develop the gluten, making sure to stretch the dough out.

Clean out the bowl and then add a little oil to coat the inside, place the dough into the bowl and cover with a clean tea towel and leave to rest for at least an hour or till the dough has doubled in size.

After the dough has rested roll the dough into a rough rectangle and add the sliced apples and grated cheese to one half folding the other half of the dough and pinch the dough to seal the edges.

Line a baking sheet with baking parchment and place the dough on top. Cover the dough (with something that won't stick ( I used the bowl upended so it stopped any interference). Leave to prove (rise again) for another hour.

In the meantime set the oven to 220 degrees.

Once the dough has proved, sprinkle the flour and the seeds over the top and place in the oven and bake for 20-30 mins.

when the bread is a good brown colour and sounds hollow when tapped lightly on the base its ready.

[thebakingninja]

It starts

Well let my first post be about me since all my following posts will be about baking or cooking. I’m vegetarian (but don’t let that put you off) and I have a love for food. I’ve worked in a restaurant, winebar and I’m a personal trainer (but rest assured unless it’s wanted I won’t be doing any “health food"). At the moment I’m going to be showing you some tips about bread…so make sure you have some good bread flour (12 or higher grams of protein per 100g ) and fast action yeast (be careful not to get yeast that needs activating first makes the whole process longer and not any tastier which is the point isn’t it?)