After the bread course, and work, I’ve a lot of catching up to do; fortunately Thursday was a rainy day.
So we have, in no particular order:-
Wine to bottle
Hot dogs for tea
So in a burst of multi-tasking, at 7 this morning, I cut up 6 Red Grapefruit,
minced a kilo of onions,
made a sourdough using 300g of Hortense
and took two baguettes from the freezer. The onions I salted, and left (to draw the water out). I will make the relish tomorrow.
Next up I boiled the blitzed grapefruit with water until the peel was soft, then added sugar and – well you know the rest.
Meanwhile, I stretched and folded the dough a couple of times, leaving it to rise in-between for 45 minutes each time.
While that was going on I bottled my Rhubarb wine, I will need the room soon, the Dandelion and the Elderflower are still fermenting, so I can’t rack them for a while.
Marmalade bottled, and by mid afternoon the bread was in the oven. Using my shiny new thermometer, I gave it 30 minutes and found the internal temperature to be 91 degrees, after a further five minutes, it was 97, job done.
The bread has come out SO much better now that I have been on the course.
The baguettes were from the course, I brought so many home, now I needed fried onions, and as always I added brown sugar to them whilst frying.
Good Hot dogs
To finish the relish, next morning I drained and fried the onions, together with a pepper and an apple, with a little Cider vinegar and brown sugar.
The recipe is from Jill Nice's excellent book “Preserves”, and is easy to follow. Although she uses white sugar, I think that brown gives a better colour. It will be ready in about a fortnight; as long as the rain has stopped we can get the BBQ out.
I have a new toy,