Gorgeous Homemade Breads

Stilton Bread - Delicious!

Who loves the smell and taste of fresh baked bread? My family certainly do!  This bread is top quality, delicious, fresh and can be made for a lot less than the cost of a speciality bread in a bakery.

Whenever I prepare a buffet I love to make a selection of breads using bread dough made in the bread maker. When my guests arrive they can smell the aroma of fresh baked bread - gorgeous! 

Here is how I do it and it is so simple!

Select the white bread dough function on your bread maker.

Once the dough is made roll it out into a rectangle shape about half - one centimetre in depth.

Garlic Butter spread over the bread dough

Cover with the toppings of your choice - here are a few ideas:-

• Garlic - simply add crushed garlic to butter and spread over the bread dough
• Olives - roughly chop olives and sprinkle over the dough
• Garlic and cheese - spread garlic butter and grated cheddar cheese over the bread dough
• Stilton - sprinkle crumbled stilton over the bread dough
• Ham & cheese - sprinkle chopped ham and grated cheddar over the bread dough.
• Ham & Mustard - spread mustard and then sprinkle chopped ham over the bread dough

Bread dough rolled up - cut into segments

Once you have added your toppings roll the dough up.
Cut into segments about 2 inches long.
Place the segments upright in a well buttered ovenproof dish.





Olive bread dough ready to rise



Stilton Bread dough once risen

Cover with oiled cling film (loosely as the bread will rise)
Leave in a warm place to proof (rise)
About about 30 - 45 minutes the bread will be risen - the longer you leave it the better as this will make the bread really light and airy.
Once well risen bake in a pre heated oven (180 degrees) for 20 -30 minutes until browned on top.
I like to remove from the dish to serve.
Serve whilst still warm!

 

Delicious!!

 

Why not try different flavours?

TOP TIP - this is also great to take on a picnic as an alternative to sandwiches.

TOP TIP - remember to calculate how long this will take to ensure it is ready on time.  In my bread maker it takes 2 hours 20 minutes for the bread dough, then 40ish minutes for proofing and 30 minutes for baking - a total of about 3 and half hours!

Delicious Pork Curry.

I still have some pork joints left in my freezer from my pigs which went to slaughter some time ago. 
I had miscalculated the number of joints I would use and have run out of sausages, bacon, gammon and chops but the joints now need using up before my next pigs are slaughtered.  I roast the joints and then make this delicious curry and freeze for use another day.
If you don't have any pork joints you want to use up this works just as well with leftovers or next time you see pork joints on special offer why not get one just for this gorgeous curry!

Ingredients:-
2 onions
8 garlic gloves
100g fresh ginger
2 fresh chillies
1 teaspoon curry powder
750g cooked chopped pork
1- 2 tablespoons plain flour
olive oil
1 can chopped tomatoes
600ml stock
Fresh Coriander


Method:-
Make a paste in a blender using the onion, garlic, chilli, ginger & curry powder.
Add a little olive oil to a saucepan and lightly fry the paste.

Meanwhile toss the cooked pork in a little plain flour (this will help to thicken the sauce)
Add the pork to the paste and mix well on a low heat.
Add the chopped tomatoes and stock.
Simmer for 2-3 hours until the sauce has reduced and thickened and the meat falls apart.
If the sauce reduces and thickens before 2 hours simply put the lid on the pan and simmer very gently.
If the sauce has not reduced - turn up the heat but keep stirring to prevent sticking.
The longer you can cook this for the more tender the meat becomes and the flavours really develop.
Add chopped fresh coriander just before serving.
Serve with accompaniments of your choice.

TOP TIP - this is a spicy curry - if it is too spicy for your taste simply add a little natural yoghurt (healthy option) or single cream.

This is a great dish for freezing.  When you want to use it simply defrost and reheat.

TOP TIP - pigs are so versatile.  Why not ask your butcher, form shop or local farmer if you can a half a pig or even a whole pig and have it butchered to your requirements.  Here are some ideas:-
Bacon (streaky from the belly or back bacon)
Sausages
Gammon
Pork Joints (legs or shoulders)
Pork chops
Belly
Gammon
Don't forget to ask for the offal which makes fantastic faggots.