Tag Archives: Mary Berry

Lotties_Bake_Off_Challenge1 (1)

Bake Off Challenge Round Up 1! – Great British Bake Off

When The Great British Bake Off was back on our screens this year, I thought it would be a good idea to start a challenge to collect people’s Bake Off inspired bakes. After I have watched an episode I always want to make what they have been making. I can’t imagine how busy they must be practising their bakes each week, I hardly have time to just to one bake at the moment! There were some fantastic entries into the Bake Off Challenge this month, so thank you to everyone that entered. Each round up is done after 4 episodes of The Great British Bake Off, so the deadline for the next round up is 5th October. You can find out how to enter the challenge here.

First up was LauraLovesCakes with this absolutely delicious looking Peaches and Cream Upside Down Cake. I love the idea of filling an upside down cake and think peaches and cream sounds like a great combination to use.

Next was my entry. I was inspired by the Upside Down Cakes on The Great British Bake Off because I hadn’t made one for ages! I made a Spiced Vanilla Nectarine Upside Down Cake with Honey Roasted Pistachios.

Next up is 52 Bake n Cakes with a gorgeous Strawberry and White Chocolate Cream Cake, using a recipe from The Great British Bake Off book!

The next 3 entries came from Lindsay at Baking, Making and Crafting with Mrs M. She has been very busy baking Bake off inspired bakes! First up is a fabulous Rainbow Cake, although baked a little while ago she was reminded of it by the hidden design cakes. The layers look fantastic!

 Lindsay’s next entry was an excellent attempt at Paul Hollywood’s 8 strand plaited loaf. Well done!

Lindsay’s final entry to this month’s Challenge was Mary Berry’s Treacle Tart, it looks great, with a lovely woven top and not a soggy bottom in sight!

The next entry came from Beckie at Bees Teas, she made a delicious Quick Cheese, Chilli and Walnut Bread using a no yeast and no knead recipe. It sounds like a great combination.

 Michelle from Utterly Scrummy Food for Families made a GBBO inspired Peach Upside Down Cake. It looks yummy!

The next entry was from Nicola at Nic’s Feasts and Treats. A lovely new blog that you should take a look at. She made a gorgeous Zingy Zesty Lemon Meringue Pie inspired by the tarts they made on GBBO.

 Sally at PiggyBakes was inspired by the Bagel making on Great British Bake Off and made some fantastic Blueberry Bagels using John’s recipe. They look great!

Vikki from Cake Fairy Blog made a fabulous looking Team GB cake for the Opening Ceremony, with a hidden design of red and blue layers. It looked beautiful but unfortunately she dropped it and didn’t manage to try any of it, although she did manage to get a photo to show the layers inside.

I was also inspired by the bagels on The Great British Bake Off and made some Sun dried Tomato and Parmesan Bagels.

Thank you for the amazing entries, I can’t wait to see all of the entries for the next round up! Read how to enter the challenge here.

Lottie xx

@lotts_louise

 

Osterzopf

Easter Bread Baking: Osterzopf and Hot Cross Buns

Just one more post for my Easter related baking! I went back to my parent’s house over Easter and completely took over the kitchen with my bread and Easter egg making! I’m sure my Mum is glad to have her kitchen back now and I am back to my minature one. My Dad is a bit of a fan of the bread maker but I decided to do it properly. I made a giant Osterzopf loaf and plenty of Hot Cross Buns. Osterzopf is a German Easter bread, a bit like brioche with a subtle hint of lemon, lovely toasted and buttered! The recipe is below. For the Hot Cross Buns I used Mary Berry’s recipe from Mary Berry’s Baking Bible.

For the Osterzopf you will need:

500g strong bread flour
1 tsp salt
50g sugar
250 ml milk
7g dried yeast
75g butter
1 egg (beaten)
1 lemon, zest only
1 tbsp milk
1 egg
sugar to finish
Flaked almonds.
Honey to drizzle.
You can also add raisins if you fancy.

Start by mixing the flour, dried yeast, salt and sugar together. Heat the milk gently in a saucepan until warm, not hot. Add the butter to the milk and stir until melted. Pour this into the flour mixture and mix well. Add the beaten egg and lemon zest and mix to form a dough. Turn out the dough onto a floured surface and knead for 10 minutes. Place in a lightly oiled bowl, cover with oiled cling film or a damp tea towel and leave to rise in a warm place (I use the airing cupboard) for 30 minutes to an hour.

Turn out onto a floured surface again and knead. Divide the dough into 3 equal size pieces and roll each out into a sausage shape. Plait the sausages of dough together and use a bit of water to stick the ends together. Put the plait onto a baking tray lined with baking paper, cover again and leave to rise for another 30 minutes.

Preheat the oven to 200C. Beat the egg with the 1tbsp of milk and brush over the loaf. Sprinkle the loaf with sugar and flaked almonds.

Bake for 45 mins to 1 hour until golden. When you take the loaf out of the oven drizzle with honey and serve. Enjoy!

 

 

And my Hot Cross Buns:

 

After my flurry of bread baking over Easter I am pretty keen to make some Sourdough, I saw them making it on River Cottage the other day, so watch this space and see how I get on. In other news, I spent this morning making a rose swirl birthday cake with some piping using my trusty Wilton 1M nozzle, blog post to follow soon!

I have been prompting for a musical version of Titanic this week that my boyfriend is in. It is an excellent show and I am very excited about watching it from the front instead of the side tonight! There are really only very few seats left but if you are near Epsom and are wondering what to do tonight then I recommend going to see ELOC perform Titanic at Epsom Playhouse! You will not be disappointed.

If you have enjoyed reading my blog then please leave a comment, I appreciate every comment left. And if you are on Twitter and haven’t done so already then add me on twitter @lotts_louise to keep up to date with my blog!

Love, Lottie xx

I have entered this bread into Alpha Bakes hosted by The More Than Occasional Baker and Caroline Makes. This month’s letter is B.

soup&scones

Cheese scones with courgette soup and a ‘Soup Walk’

Surely nobody knows how to make a good scone better than Mary Berry. So where else to turn to for a scone recipe than Mary Berry’s Baking Bible? I have been in a bit of a savoury mood lately so fancied making some cheese scones – a lovely savoury treat! And I knew they would go down well with my boyfriend who is always asking for more savoury baking. He pretends he doesn’t share my sweet tooth, but when presented with a cake he can never resist! Mary Berry suggest serving the scones with soup so I decided to make a Roasted Courgette soup to go with the scones for a lovely weekend dinner.

So here is the recipe I used for Cheese Scones, from Mary Berry’s Baking Bible.

The recipe is to make a cheese scone round, of 6 wedges. I used the dough to make round scones instead.
You will need:

225g self-raising flour

1/2 tsp salt
1/2 tsp mustard powder
1/4 tsp cayenne pepper
1 tsp baking powder
25g butter
150g mature cheddar, grated
1 large egg
milk


Preheat the oven to 220C and grease a baking tray.

Mix the flour, salt, mustard powder, cayenne pepper and baking powder. Add the butter and use your fingers to rub it into the flour until you get very fine breadcrumbs. Stir in 100g of the cheese.
Break the egg into a jug and make it up to 150ml with milk. Stir this mixture into the dry ingredients until you get a soft dough.
Turn the dough out onto a lightly floured work surface and knead lightly. Roll out the dough to a 1cm thickness and use a cutter to cut the dough into circles of whatever size you want. I misplaced my cookie cutter so used a wine glass, which was a nice size! Or if you are making a round, roll out the dough to a 15cm circle and mark into 6 wedges.
Brush the scones with a little milk and sprinkle with the remaining cheese.
Bake the scones for 10-15 minutes until golden brown. Cool on a wire rack and eat fresh!

Cheese scones

To make the courgette soup I used 2 courgettes, 1 onion, vegetable stock, 2 small potatoes, flat leaf parsley, lemon zest, black pepper. Slice the courgettes and the onion and roast in the oven with some olive oil and black pepper until starting to go brown and nice and soft. Meanwhile boil 2 small potatoes until soft and make up some vegetable stock. In a blender add the cooked courgette, onion, potato and vegetable stock. How much you add really depends on how thick or thin you like your soup! Blitz it until quite smooth. Add some chopped parsly and lemon zest and season to taste. Blitz again. Pour into a saucepan and heat up. Serve with some cheese and warm cheese scones.

Courgettes

Courgette soup

The Soup Walk

My sister decided that we should go on a soup walk. This being a walk in the countryside, talking a stove and some tins of soup (and cheese scones!) and making some soup half way!n So we did and here she is enjoying her soup walk!

Rose

Soup time

Look who we found on our walk!

Llama

Lottie xx

Follow me on Twitter @lotts_louise