It is nice to know that I haven't lost my mind. Or speak a different language. They both look tasty.

Gyppo

Here's my recipe for Staffordshire Oatcakes. Just pasted from my own recipe collection, so ignore bits that are not relevant. I obviously have no idea how big your ladle is or what type of hotplates you have :)

Mark

This makes 10 to 12.

600g      tepid water
4       tbsp. milk powder


Whisk in:
150g      oat flour
75g      strong wholemeal flour
75g      strong white flour
0.75 tsp.   yeast
0.75 tsp.   sugar
0.75 tsp.   salt

Let stand for 1 hour.

Stir then cook as pancakes. Use 2 pans (pancake/frying) to cook 2 at a time, 1 full plastic ladle per pancake. Cook on AEG at level 11. make sure hot – oil "just" starts to smoke.  Don't try to time, when top dry or a bit before, flip, then keep checking bottom until done. Cool on racks and chill or freeze.

To make toasties: use cold cakes and fold in half and fill with grated cheese, red onion and Branston pickle. Bake in Aga top oven for 9 mins then let cool down enough to handle/eat.

Cheers, Mark.

Won't be trying this immediately, but it's been printed out and added to my kitchen folder.  The thought of the toasties is particularly appealing.  Sounds like a fine lunch for a chilly day.

Gyppo

I am making Italian sausage tortellini soup today. I had a hard time finding zucchini for this. They are usually over abundant. I have no idea what is going on with our supply chain but the north being hit by a huge storm is probably going to make things worse.

Been experimenting with small batches of wholemeal cheese scones.  Feels weird to only make six of something.

Yes, it's an orange coloured cheese.  (Red Leicester.)

They taste okay.  Would benefit from a stronger cheese though, or a mixture of a more mature cheese and the Red.

Definitely a work in progress now I've established the basic recipe.

I've stuck two into the freezer to thaw out in a couple of weeks and see how that idea works out.

Left click to enlarge

I imagine there is no lemon curd going on these.

That's a pretty safe bet.

Gyppo

You might like this as an alternative to scones. It freezes well, so you can slice then freeze and defrost slices as needed. Or if you don't freeze and it starts to go a bit stale, it toasts brilliantly. Use skimmed milk instead of rice milk.

Cheddar and Parsley Soda Bread

420g      plain flour
110g      wholemeal bread flour
1.5 tsp.   bicarb
1 tsp.   salt
1      egg
2 cups   rice milk (470 g)
Grated cheddar and parmesan cheese and chopped parsley or dried herbs.

Mix without overworking. Form into a round on a baking tray and use a dough scraper to create a deepish cross on top. Cook in fan oven. Bake for 35 mins (last 10 covered with foil) at 220 deg.

Cheers, Mark.

That's going to be printed off and go into my 'kitchen folder'.

Mum used to make soda bread fairly often when I was a kid.  I remember liking it, and sitting on the van step eating it.

Another experiment tonight.  Chocolate wholemeal biscuits.

These are a basic biscuit mix, which can be flavoured or fruited in ,many different ways.  I made them using wholemeal flour, 20% of which was replaced with cocoa powder for a definite chocolate taste and colour.

If I'd had any white or dark chocolate chips I would have added some of that as well to add variety to the texture.

The secret here is to take them out whilst they're still fairly soft, and let them set as they cool down on a wire rack.

I cut them out thick believing they would spread a little in the heat of the oven, but they didn't.

Another time I may spread the mix out on a sheet and cut it into fingers after it's cooled.  Or cut them out a bit thinner and sandwich two of them around a buttercream filling.

I may also up the baking temperature a bit from 160 C.

But they taste pretty good.  Chocolatey without being too sweet.

Left click to enlarge.

They look nice.

I'm not eating cake, biscuits, chocolate or sweeties, in an attempt to lose a bit of weight and shave a few hundredths of a second of my agility times. I miss making (and eating) muffins  :'(

I'm putting all my baking efforts into sourdough. I'm halfway through a 48-hour wholemeal sourdough experiment. If it works I'll post a pic.

250g of very active sd starter whisked into 230g of warm water. Mix in 400g of stone ground wholemeal flour, add a tsp of salt and knead for about 10 mins, form and prove in a basket or bowl in warm spot for 6ish hours. Or overnight in fridge then 4ish hours. Bake in a pre-heated dutch oven for 55 mins - last 10 without lid.

Looks promising, Mark.

My weekly 'freezer' breadmaking day today.  Toying with the idea of batons instead of my more or less standard segmented wheel loaf, but will probably put that off until next time when there's a bit more room in the freezer.   The flatter segments pack in more tightly.

Also have the big slow-cooker going with my Veg curry.  Enough for five portions.  Four to freeze and one to eat tonight.

May do cheese scones today as well so I won't need to do them tomorrow.

Gyppo

The flavour is good as is the crumb texture.

It fascinates me how sourdough is so different to ordinary bread. Also, that you can get such a wonderful taste from nothing but flour, water and a bit of salt.

Scots porridge.

I ran out of honey the other day to stir into my morning porridge.  I was sure I had another jar in my store cupboard, but apparently not.

I know this hairy and bare-kneed barbarian Scots salt their porridge, so I gave it a go.