Systemic

The absolute best croissant I’ve had (from by far the best bakery I’ve visited), is from Pump Street bakery in Orford (Suffolk). Everything they make is top class, it’s not cheap but it’s worth every penny and the four hour round trip!

    Pump House was a revelation. Went to cafe and bought loads of stuff from the shop. Everything was top class.

    Baked cheesecake. Just love this cake, does not help the diet though. Forgot to take the picture before we started digging in.

    Jamie Oliver’s panettone bread & butter pudding with dollops of marmalade and chunks of chocolate…

    GET STUCK IN!

    Had a carb treat

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    JahLaza
    3 pork loins with fat on so around 600g, then 20% fat mince 50/50 60/40 then what ever spices you want, probably you can go 800g on the mince, season season and season. You do probably mincer?

      JahLaza

      My other half works for Dr Oetker who make all the baking products and Restaurante and Chicago Town pizzas made in that famous Italian town Leyland in Lancashire…Hah!

      Anyway they have a website and the truffle recipe is one of thiers and here it is…

      Ingredients: 150g DARK CHOCOLATE, 150G DOUBLE CREAM, 25G UNSALTED BUTTER, COCOA POWDER TO DUST. and… any flavouring (booze) of your choice. The original recipe were for peppermint flavoured ones using 15g of peppermint essence, but I preferred to make them a tad more festive and so just poured in some Cherry Brandy to taste.

      Method:

      Cut or break the chocolate into pieces into a bowl.

      In a pan put the cream, butter and flavouring of your choice. Gently heat until just simmering and the butter has melted.

      Now pour the warmed cream mixture over the chocolate and leave to stand for 1 minute. Now gently fold the mixture together until all the chocolate has melted and you have a smooth glossy ganache.

      Cover and pop in the fridge for at least 3 hours to allow the ganache to thicken. If you use a bigger bowl it ill set quicker.

      Now for the messy bit…

      Take a teaspoon and scoop out some of the ganache and roll in your hands to make a ball…or whatever shape you are happy with, place on some greasproof paper on a plate. You should have enough mixture to make about 16 to 18 truffles but it all depends on the size you make them. Note! As I said, this part is really really messy!

      If they become really sticky, pop them back in the fridge for 30 minutes. Then take them out and put some cocoa powder on a plate and roll your truffles in it until nicely covered. Keep in the fridge.

      If you don’t want all cocoa powder you can use chopped nuts or sprinkles to cover them. As they used to say on Big Brother…YOU DECIDE!

      Helpful tip: If when you stirr the cream and chocolate together it goes grainy or splits Don’t Panic! Just add a dash more of either room temp cream or milk or even water and give it a good stir. It will come back to a smooth ganache. If not add a little more. Trust me that is what happened to me and it worked a treat.

      ENJOY!

        always laughed at that advert, authentic italian pizza made in germany,

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          Whilst I never eat shop bought pizzas, Oetker sell absolutely tons of them. In fact, I think they are one of the biggest selling brands in the UK. Of course, if you are a connoisseur of pizza and bake your own especially in a proper pizza oven, then of course all shop bought would pale into insignificance. But, they serve a purpose.

          • Dusk replied to this.

            Can’t beat this stuff.

            Pompeyexile

            I don’t disagree with you but you can go into any supermarket and buy their “the best” or equivalent and it’s a lot more like a “proper” pizza.

                Dusk

                Very true matey, but like all things price pays a big factor and for some, cheap is all they can afford. Personally I would rather and do make my own as with many things, but then again I am retired with no kids to have to think about so I have the time.

                  Got some home-made soup on the go so I thought I would rustle up a quick cheese Soda Bread to go with it. But instead of making a whoppa, I split the basic ingredients and made a spiced fruity one too. Lush toasted with a cuppa.

                  Comfort food, meat and four veg.
                  All grown on the farm except for the peas and Indian chilli mint chutney.
                  That includes the 30 hour sous vide corned beef.
                  No need for sauces, I’ll knock up a Guinness sauce for sangas next week.