CAN I BAKE 4 YOU

Yes, I know! What is so special about pizza? So many recipes are out there & yep, they are all made with the same ingredients.  The trick however is the different techniques that can be used.  I have tried various types of ways of making pizza & everytime it just ends up being a big mess as you have to re-shape your dough when transferring it your oven. What a mission! Unfortunately we are not all one of those Italian chef's that can just throw the dough into the air and & voila you have your base.  I have tried various methods to be able to transfer my pizza to my oven which ends up being a disaster!!!! Like for instance I have tried flouring the surface with  semolina flour , cake flour & oil but it always ends up sticking to my plate & sadly you end up tearing your pizza or losing it's shape whilst you are transferring it to your oven. You try your best to save it but ultimately it looks like a total disaster.  ​Another problem is w...

I was so thrilled that Anica was so kind enough to give me her recipe for  Buckwheat bread . ​ ​​Go to my YouTube video to see how she makes this Buckwheat bread. You guys must really try & bake this delicious Buckwheat bread.  I love it! I am a type of person that loves to put layers & layers of spreads & butter on my bread but when I ate this  Buckwheat bread  I was astounded how good it was.  All you need is a slice of Buckwheat bread which you spread only with real butter. It is divine! Let me know what you think of it. PS. I never manage to eat my breads finise. So, what I do is I cut my bread up in slices & I freeze it.  The previous night & take out what I want & then the next morning I sprinkle the slice which stays in a bag, slightly with some water.  Pop the slice in your plastic bag into the microwave for about 20sec & Voila!  Fresh bread!

BREAD MAKING IN A WOODEN OVEN This week is bread traditionally made in Slovenia. I am amazed to see how these woman bake their breads.  You haven't tasted any better bread than theirs. When they bake their breads in their ovens they make up to 9 breads at a time because as it takes allot of work to prepare the oven.  They told me they use up to 10kg of flour to make their farmers breads. That's allot of bread. I haven't got a proper recipe for their breads as they prepare these breads out of their heads as they were taught from childhood how to make bread. They use for white bread 1kg white bread flour or cake flour. For brown they would use 350gr light brown flour T850, 350gr brown flour T1100, 350gr spelt flour. It is really up to your preference.  I find that the modern world has made bread making so complicated when in actually fact it is very easy as it contains only flour, salt, yeast, oil if preferred and your water. The main secret I found...

BRESKVICE A SLOVENIAN BISCUIT WITH A WALNUT FILLING & A RUM FLAVOUR INGREDIENTS 500 gr Cake flour T400 1 packet (15gr) baking powder 250 gr Icing sugar 250ml Oil 125ml milk 1 egg 1 vanilla sugar packet   FILLING: 1 cup(250ml) of Peach jam 250 gr sugar 25gr cocoa 1 cup of grounded walnuts 50-70ml rum (depending on your taste) Your leftover crumbs from hollowing out your biscuits COLOURING MIX 20ml strawberry essence 5tbsp sugar 25ml vodka/snaps 200ml water METHOD FOR BISCUIT: Combine all your dry ingredient into a bowl. Pour your wet ingredients into your dry ingredients & mix it into a soft dough 3.  Roll into small balls (walnut size). The dough does tend to be sticky.  Place them on a baking sheet lined with baking paper.   4.  Bake them in your oven @ 180˚C for 10-12min (depending on your type of oven) 5.  Hollow out your biscuit from the bottom 6.  Keep yo...

CRYSTALLIZED GOLDEN SYRUP!!!  Not a problem. Let's rescue our syrup.  There is no need to put it in the dustbin. Simply heat your golden syrup up in a pot without stirring until all your crystals have dissolved. Pour your golden syrup into a sterilised glass jar & seal properly.   Careful that you don't burn as your golden syrup is very hot. Leave to cool and there you have it. ​Your new uncrystallized golden syrup.

This bread pudding is one of my mothers recipes. My mom told me that in the war the people use to gather old bread to make this bread pudding so that they had something edible to eat.  Obviously it wasn't made so fancy like we do it today but you get my drift. She use to always just make the bread pudding without any measurement and it always came out 2 different ways.  The one way was like a cake like texture whereas the other way was my favourite which I am sharing with you now. It took me a couple of years to figure out why the recipe was always different.  When I use to ask my mom how she got it so dense she didn't know.  She use to say she just makes the bread pudding out of her head & with the ingredients she had. One day I was on holiday in Brugge and there in one of the bakeries was my bread pudding I liked.  You can only find the cake like bread pudding and not this dense one.  I asked my sister in law what made this bread pudding so diffe...