CAN I BAKE 4 YOU

SLOVENIAN SKUTA STRUDEL This week I want to show you how to make a delicious Slovenian version of a  Strudel .  This recipe was shown to me by my friend Anica. You can make 2 different types of fillings on your dough.  Also it doesn't just need to be sweet fillings but you can have sweet & savoury on one dough of strudel.  It's all up to you!   Improvise!  Imagine you can make your meal & dessert all at once. Brilliant!! Hope you enjoy it. PS.  I like the skuta filling one & I froze mine.  It was still flakky once defrosted. TIP:  Be careful of fillings with moisture (apples, pears, etc.) as it is only good to eat on the same day. RECIPE: DOUGH:   750 gr flour 1 egg 60ml oil 1 tbsp Salt ±500ml Water (lukewarm) METHOD FOR DOUGH: Mix with a fork your flour, egg, oil & salt with some of your water Then you add the rest of your water until the dough is just combining but it will be sticky. Adjust your do...

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...