Recipes, kitchen tips and tricks

[Sid James]

For the ones pictured i hadn't got my pasta machine yet so I wrestled with the rolling pin to get them as thin as possible.

The pasta machine is what you need though to really get them that thin like you get from the chippy. I've seen the pancakes for sale in some places but never when I am about to do a duck so I end up making them each time.

I will look for the recipe and post it later. Its a fairly simple one. I just can't remember how much boiling water for a cup of flour off the top of my head at the moment.

I have a pasta machine which is good.. daft question but, once you've used the machine to get thin sheets, what do you use as a stencil to cut out the circles?
I'm lucky enough to have a proper chinese supermarket nearby and they sell wonton wrappers and the like, its also great for other ingredients like soy/oyster and fish sauce, fraction of the price that you'd pay in normal supermarkets

 

[Efcjake]

I bought some little water spray bottles of Amazon , think it was 5 for like £8 or something and I use an old baking tray then as Im putting the bread in on the shelf above pour boiling water into the old tray.. seems to work well ... Like this ...View attachment 120861View attachment 120862

They look great!!

 

[Sid James]

Sid James thanks so much for taking the trouble to write down the recipe. I will thank you with every bite once I bake some baguettes

Hope it works for you, I've been cooking at home for years now but bread I've had many poor attempts and given up several times, its only really since I started watching you tube that I've been able to get a visual reference point of what each stage should look and feel like..
The only real tip is the proving times stated are a guideline and you need to get a feel for what is right rather than sticking to its 1 hour for this etc ..
Having said that in the video there are two stages of proving before you start shaping (45 mins each ) and they are pretty much spot on
the key really in shaping making sure you form an outer tight and smooth skin so that the gasses generated in the second prove are trapped and cause the bread to rise

 

[Efcjake]

I have a pasta machine which is good.. daft question but, once you've used the machine to get thin sheets, what do you use as a stencil to cut out the circles?
I'm lucky enough to have a proper chinese supermarket nearby and they sell wonton wrappers and the like, its also great for other ingredients like soy/oyster and fish sauce, fraction of the price that you'd pay in normal supermarkets

I just chop em into long rectangles. About 5 inches long. My past press gets them about 4-5 inch long sheets.

 

[Sid James]

They look great!!

Thank you ...
BTW sorry everyone I've been using this site for years (2011 I think) now and there's never been a proper cooking thread until now, so I'm getting a little over excited and posting loads of food porn pics

 

[Sid James]

I just chop em into long rectangles. About 5 inches long. My past press gets them about 4-5 inch long sheets.

is your pasta press like this

 

[Sassy Colombian]

Thank you ...
BTW sorry everyone I've been using this site for years (2011 I think) now and there's never been a proper cooking thread until now, so I'm getting a little over excited and posting loads of food porn pics

Please don't apologise the more pics and recipes the better. Perhaps it will encourage more of us to bake bread more often, no that I need such encouragement lol

 

[Sid James]

Please don't apologise the more pics and recipes the better. Perhaps it will encourage more of us to bake bread more often, no that I need such encouragement lol

You might regret that

I have a sort of site where I post a lot of my recipes

For Forks Sake

Eat, Live, Indulge and Enjoy

for-forks-sake.blogspot.com

 

[Sassy Colombian]

You might regret that

I have a sort of site where I post a lot of my recipes

For Forks Sake

Eat, Live, Indulge and Enjoy

for-forks-sake.blogspot.com

Not at all. I just took a peek at your site and I'm already thinking of other recipes I would like to make. Thanks to sharing it.

 

[Tommy.]

Lasagne tonight, my tip is just to make lasagne. All time favourite dish right there

 

[Efcjake]

is your pasta press like this
View attachment 120866

Yep. Except my brother got me a red one for Christmas.

 

[Efcjake]

You might regret that

I have a sort of site where I post a lot of my recipes

For Forks Sake

Eat, Live, Indulge and Enjoy

for-forks-sake.blogspot.com

Bookmarking this. Cheers

 

[Efcjake]

did you use a pasta machine to roll out the pancakes , also can you share the pancake recipe please x

1 and 3/4 cup of all purpose flour and 3/4 cup of boiled water.

Work it with a spoon at first and then get your hands into knead to a pasta like consistency. Wrap it and let it rest an hour in the fridge before rolling and cutting into sheets for the pasta roller.

I take it down to the second lowest level of thickness on the pasta roller and try to make them a little bit longer than the width of the roller because I am a fat crack and like big duck pancakes.

 

[Tommy.]

You might regret that

I have a sort of site where I post a lot of my recipes

For Forks Sake

Eat, Live, Indulge and Enjoy

for-forks-sake.blogspot.com

Very punny title, I've bookmarked that, mate.
Looks great.

 

[LostLegend]

It was really tasty actually. I slow cooked it on a low setting for around 6 hours, so the beef was 'melt in the mouth' tender.

I was initially worried that the sauce was a bit too intense, but once it was mixed in with the pasta it turned out ok!

Went a bit mad with the parsley though lol

I was so pleased with how this turned out that I made an alternate Bolognese variation of it tonight. (also I had a load of beef skirt left over)

Fried off some smoked bacon lardons first to use the fat to fry the beef skirt in.
Added some diced celery to the onion and carrots.
Replaced the beef stock with tomato passata. Kept the whole cup of red wine in though
Slow cooked for 6 hours. Shredded the beef and returned it to the pot.
Served with tagliatelle pasta.
Garnished with fresh green olives, freshly grated parmesan and thinly sliced basil leaves.

It was absolutely tremendous. If you have the time to make this, do it!