Making my own pasta

25 07 2025

In the first week after getting home from Rome, I thought I should make pasta (home-made fettucine with cacio e pepe sauce) before the method we were taught etc. disappeared from my brain! It was moderately successful.

But I did a couple of things I read on the internet that I wouldn’t do again. One site said it was better and quicker to cook the pasta in a deep-sided skillet instead of a saucepan, but I think that only contributed to the glugginess of the pasta water and I’ll cook it in a saucepan the next time. I also used a WHOLE wedge of pecorino instead of measuring a quantity—about half would’ve been more than enough. That contributed to the glugginess too. I didn’t measure the cracked black pepper and put a lot in to toast lightly—the amount I used was perfect and the toasting certainly brought out the peppery flavours!

Despite using exactly the same recipe, both nests of pasta turned out a little differently in colour and texture

I grated and shaved a whole wedge of pecorino! I’ll measure it next time…

Toasting the cracked black pepper certainly enhances the flavour—that’s a winner!

 

 





Europe 2025: Day 18: Jun 14: Cruise Day 5: At sea

22 07 2025

Days at sea are for exploring the ship, relaxing, finding a spare sun lounge in the shade to spend some quality time with, eating and drinking, talking to others—or not. They are whatever you want them to be. Everyone is on board and you only have the sky and water to look out at. They offer a great opportunity to wind down after the rush and tear of day after day of activities ashore or on board. And they are perfect for reading a book, doing a jigsaw, sleeping—whatever.

No photos from today, so I’ll tempt you with some of my photos of the food on board…

Dry aged meats for Marble & Co restaurant

Chia seed and mango breakfast goodness, with extra fresh mango and blueberries on top

Arty display of fresh fish in Emporium Marketplace

5-pepper steak, with pepper sauce

 

All will be revealed… (Sakura restaurant)

Applewood-smoked NZ lamb chops (Sakura restaruant)

Roast pork with to-die-for crackling! Emporium Marketplace

I can’t remember! But it was steak of some sort with layered potatoes on the side

Chocolate souffle at Fil Rouge

Making super-thin crepes

 





My journey with Wegovy

28 04 2025

I’m overweight, ‘morbidly obese’ in medical terms. I’ve been overweight (in my head) since I was a teenager, but on the scales probably in the past 30 years. I see photos of me when I was 17 and at 27 and marvel that I EVER thought I was fat at that time. But, like many women, I did. My battle with my weight has been constant in my teen and adult life. I go up, I go down a bit, then up a bit more. Like many, I’ve tried almost everything to keep my weight under control—starved myself of certain foods/drinks or types of food, counted calories, spent oodles on weight loss programs (I’m looking at you, Jenny Craig, and the thousands I spent on your crappy meals, only to be told eventually that they couldn’t do anything more for me after I’d plateaued for 6 months—I’m sure I was messing up your figures and you wanted me off your books!), joined gyms and went up to 5 times a week for months and even years on end, followed the Scarsdale, cabbage, keto and other diets religiously, tried various protein shakes, walked, walked and walked some more… you get the picture. I might lose a few kilos (always less than 10, except once when I lost 23 kg) then back they’d come again in a few months or so, and this time they’d bring all their friends.

Some friends of mine have had gastric banding done, and although all have lost weight, some have put it back on because they’ve substituted food with the empty calories of alcohol—it’s much easier to drink a liquid than to eat food with gastric banding. Gastric surgery was never going to be for me.

I’ve never been comfortable being overweight, and it’s got worse the older I’ve got and the more portly I’ve become. Bending down to put on socks, tie up shoes, clean between my toes in the shower, pick up the newspaper from the driveway etc. has become hard. Balancing is harder. And I have sleep apnoea. In the past couple of years, my liver function tests haven’t been good and I was diagnosed with non-alcoholic fatty liver disease a few years ago, and also with pre-diabetes (I’m out of that range now). The stress on my internal organs just to keep my body going can’t be good, and I’m at an age where heart issues will become more likely.

So I read with interest the ‘miracle’ cure of the semaglutides (Ozempic, Wegovy and others). Then I waited a year or two for the hoopla to die down and the celebrities to use up all the supplies before broaching the issue with my doctor. She said I was a good candidate medically because reducing my weight will reduce the likelihood of heart, lung issues, likely ‘cure’ my sleep apnoea, and keep me out of diabetic range. She prescribed Wegovy for me. Because I’m NOT diabetic, I couldn’t get it as a PBS medicine so paid the full price for the first pack of 4 injections of 0.25 mg each—some AU$270. After a month, she’ll reassess and decide if I need to go to the next dosage level (0.5 mg), then after another month, whether to continue increasing the dosage over the next few months (it goes up to 2.4 mg). Update: The price for 0.25, 0.5 and 1.0 was around AU$270, but jumped to $360 for the 1.7 dose and to $460 for the 2.4 dose.

The nurse at the medical practice gave me my first injection on 23 December 2024, and she showed me what to do so I could do it myself for future injections (yeah, right!) (BTW, the printed instructions inside the package are EXCELLENT and in plain language and large font). Some of you might be wondering why start so close to Christmas—well, as it happened, we weren’t going anywhere for Christmas or having any big meals as my DH had had urgent and unexpected surgery only a few days before and was recuperating.

Week 1: 23 to 29 December 2024

Before going to the medical centre, I weighed myself and took all my measurements (bust, waist, hips, neck, right arm, right thigh) and noted them down in an Excel spreadsheet.

The injection was absolutely painless! The needle tip is only a few millimetres long and is VERY fine. The nurse injected it into my gut fat. Because it was painless, I figured I should be able to do this myself, provided I can get over the psychological barrier of deliberately poking something sharp into my skin. However, she said they’d do it if I couldn’t.

I’d read dire stories about bad reactions (Dr Google is NOT your friend!), but experienced absolutely none of them during the first week—no nausea, no constipation, no diarrhoea, no headaches (except a small headache on Day 1 and likely because I didn’t have my daily Diet Coke that morning, thus it was a slight weaning off the only caffeine I have in a day).

I felt no different, except I had NO desire to snack while prepping meals, or at any other time. I continued to eat healthily for all my meals, and enjoyed what I ate, but I wasn’t hungry in between times, and not even really hungry at meal times. I stopped drinking alcohol and Diet Coke as they can bring on bad reactions as well as hinder any progress.

Throughout the week, breakfast was mainly a small serving of fruit-free toasted muesli with Greek-style yoghurt, a splash of light milk, and some fruit (blueberries, nectarines, bananas). Lunch was a salad (any combination of avocado, cherry tomatoes, a quarter of an apple, some raspberries, a small slice of cheese, lettuce, celery, cucumber, raw cauliflower, a few cashews, and balsamic vinegar for taste, plus a small piece of fruit). If I had some leftover steak or bacon etc. I’d add that too, and this coming week I’ll hunt out some smoked salmon I have in the freezer. Dinner was what we would normally eat, but a slightly smaller serving (I already have a small serving). We never have dessert, so that wasn’t an issue. But we often have a snack mid-evening while watching TV—I had NO desire for such a snack. I only drank water.

My sleep was as normal, but my normal incidental activity was down because it was Christmas week (no work) and I was trying to help my DH with his pain management and sit with him during the times he could sit in the recliner and watch TV.

Week 2: 30 December 2024 to 5 January 2025

Before girding myself to give myself the injection, I did all my measurements. My weight after the first week was down 1.8 kg and my overall measurements of all the different parts of my body (see above) were down by a total of 6 cm. That’s a pleasing result for me. I’m not feeling any different in my clothes, but based on previous times when I’ve lost weight, that could be some weeks away yet. But the figures don’t lie, so yes, there was a loss.

After a bit of faffing about (technical term), I was able to inject myself successfully. The faffing about wasn’t the actual injection, which was surprisingly quick and easy and painless (as I expected), but trying to get the dosage thingy on the pen to work. Because I’d seen a drop of fluid at the needle tip, I assumed it would just turn, but no, you have to actually follow the steps EXACTLY and press the dose button to get some out before the dosage wheel turns and you can inject the correct dose. Once I’d figured that out, it was easy peasy! I don’t know what I was worried about.

31 December: What I have noticed is that my desire for food and the ‘food noise’ in my head has abated—a lot. Far more than this time last week, I think. I still enjoy what I eat, but I don’t have any desire to eat any more. This is A Good Thing(TM).

3 January 2025: Another thing I’ve noticed the past couple of evenings is a desire to go to the toilet, but it’s only wind.

6 January 2025: A further thing I’ve noticed is a slight desire to eat more and/or snack as my week comes to an end. Perhaps this is a result of the efficacy of the drug wearing off over time? I take it on a Monday, and by the weekend, I have this slight desire. I haven’t given in to it, as yet, and hope not to.

Week 3: 6 to 12 January 2025

Before giving myself the weekly injection (much easier and quicker this time), I took all my measurements—I’d lost another  1.1 kg and 7 cm total off all the places I was measuring. That’s a total of  2.9 kg and 13 cm in 2 weeks.

Week 4: 13 to 19 January 2025

Before giving myself the weekly injection (I’m getting the hang of this!), I took all my measurements—I’d lost another 0.8 kg and 9 cm total off all the places I was measuring. That’s a total of  3.7 kg and 22 cm in 3 weeks. This week I see the doctor for a new script for the next month’s supply, this time the 0.5 dose.

My loss hasn’t been as quick as some, but I’m OK with that. Small and steady is fine by me. What I have noticed, however, is that some foods (notably the Chinese food from the restaurant we go to each week) have upset my gut a little—nothing drastic, just made it very burbly. I suspect those who have a really bad gut reaction to the drug are possibly eating or drinking some things that they should be avoiding.

16 January 2025: The doctor is pleased with my progress and has given me scripts for the 0.5 and 1.0 doses (plus the 0.25). I’m to start the 0.5 on Monday, but if it makes me feel sick for more than a day, she suggested going back to the 0.25 (which is why she gave me another script for that). If the 0.5 is fine, then I’ll stay on that for 4 weeks, before filling the script for the 1.0. She wants to see me again in mid-March, just after I’ve had my blood test for cholesterol, fatty liver, and diabetes markers, and if all goes well, she’ll up the dose to the next level (1.7, and then later 2.4, which is the maximum dose).

Week 5: 20 to 26 January 2025

My loss last week wasn’t quite as good as previous weeks as I spent 2 days in the city with my sister and didn’t hold back on what I ate. However, no snacks at all. In week 4, I lost 0.6 kg and 2cm, for a total of 4.3 kg and 24 cm.

Monday was the day for the higher dose injection—0.5. No side effects throughout the week so it looks like I’ll be on that dose for the next 3 weeks. However, I did have a touch of diarrhoea one day toward the end of the week, but as this was 4 to 5 days after the injection I consider that’s it was likely unrelated to the drug.

Week 6: 27 January to 2 February 2025

As per my Monday routine, I took my measurements after my morning shower and before giving myself the next injection. My loss in week 5 was 1 kg and 3 cm, for a total of 5.3 kg and 27 cm in 5 weeks.

I’ve started to notice a tiny change in how my clothes fit, but it’s minor at this point. No-one, including my sister last weekend (who hadn’t seen me since early December), has made any comment like ‘Have you lost weight?’ or similar. But that’s not really surprising—back in the early 2000s before menopause and when I weighed about 10+ kg less than my starting point this time, I lost 17 kg before anyone started to notice. With luck the fat is coming off all the places it shouldn’t be, like around my vital organs and my belly.

Summary

Week Date Loss / total (kg) Loss / total (cm) Notes
Week 1 23-29 Dec 2024 1.8 / 1.8 6 / 6 see above
Week 2 30 Dec-5 Jan 2025 1.1 / 2.9 7 / 13 see above
Week 3 6-12 Jan 2025 0.8 / 3.7 9 / 22 see above
Week 4 13-19 Jan 2025 0.6 / 4.3 2 / 24 see above
Week 5 20-26 Jan 2025 1.0 / 5.3 3 / 27 see above
Week 6 27 Jan-2 Feb 2025 0.4 / 5.7 4 / 31 see above
Week 7 3-9 Feb 2025 0.7 / 6.4 5 / 36 (none)
Week 8 10-16 Feb 2025 1.0 / 7.4 0 / 36 (none)
Week 9 17-23 Feb 2025 1.0 / 8.4 4 / 40 Started the 1 mg dose for the next 4 weeks
Week 10 24 Feb-2 Mar 2025 0.3 / 8.7 2 / 42 (none)
Week 11 3-9 Mar 2025 0.7 / 9.4 5 / 47 (none)
Week 12 10-16 Mar 2025 0.3 / 9.7 1 / 48 (none)
Week 13 17-23 Mar 2025 0.4/ 10.1 2 / 50 Started the 1.7 mg dose for the next 4 weeks
Week 14 24-30 Mar 2025  0.4 / 10.5 0 / 50 (none)
Week 15 31 Mar-7 Apr 2025  1.2/ 11.7 2/ 52 Had colonoscopy 7 Apr, so purged for 24+ hours beforehand
Week 16 8-13 Apr 2025 0 / 11.7 -6 / 46 day late with injection as had colonoscopy 7 April 2025; weight remained the same as after the colonoscopy but measurements up a tad (could be how I measured)
Week 17 14-20 Apr 2025  0 / 11.7  7 / 53 Started the 2.4 mg dose for the next 4 weeks; seem to have plateaued. Wondering if effects of colonoscopy catching up or if Easter treats I ate!
Week 18 21-27 Apr 2025 1.7 / 13.4 -6 / 47 Dropped quite a bit – possibly leveling out since colonoscopy?
Week 19 28 Apr – 4 May 2025 0/ 13.4 5/ 52 (none)
Week 20 5-11 May 2025 0.3 / 13.7 7 / 59 (none)
Week 21 12-18 May 2025 0.6 / 14.3 -4 / 55 (none)
Week 22 19-25 May 2025 0.5 / 14.8 7 / 62 (none)
Week 22 to 26 26 May -29 Jun 2025 xxx / xxx xxx / xxx Overseas in Europe and on a cruise for 2 weeks, no measurements taken
Week 27 30 Jun – 6 Jul 2025 1.5 / 16.3 3 / 65 Despite a 4-week trip to Europe (Switzerland and Italy mostly) including a 14-day cruise, I continued to lose weight!
Week 28 30 Jun – 6 Jul 2025 xxx / xxx xxx / xxx on retreat on measurement day, so no measurements taken
Week 29 7-13 Jul 2025 1.1 / 17.4 -3 / 62 6 monthly blood tests – cholesterol lowered, liver function almost normal!
Week 30 14-20 Jul 2025 -0.4 / 17 3 / 65 (none)
Week 31 21-27 Jul 2025 0.9 / 17.9 3 / 68 (none)
Week 32 28 Jul – 3 Aug 2025 0.4 / 18.3 0 / 68 (none)
Week 33 4-10 Aug 2025 -0.1 / 18.2 2 / 70 (none)
Week 34 11-17 Aug 2025 0 / 18.2 0 / 70 (none)
Week 35 18-24 Aug 2025 0.1 / 18.3 -3 / 67 (none)
Week 36 24-31 Aug 2025 0 / 18.3 -4 / 63 (none, though I seem to have plateaued)
Week 37 1-7 Sep 2025 xxx / xxx xxx / xxx Overseas in Bali (6-20 Sep)
Week 38 8-14 Sep 2025 xxx / xxx xxx / xxx Overseas in Bali (6-20 Sep)
Week 39 15-21 Sep 2025  0.8 / 20.1 5 / 68 xxx
Week 40 22-28 Sep 2025  -0.2 / 19.9 3 / 71 xxx
Week 41 29 Sep-5 Oct 2025 xxx / xxx xxx / xxx xxx
Week 42 6-12 Oct 2025 xxx / xxx xxx / xxx xxx
Week 43 13-19 Oct 2025 xxx / xxx xxx / xxx xxx
Week 44 20-26 Oct 2025 xxx / xxx xxx / xxx xxx

 





Air fryer: Scotch eggs

4 06 2024

It’s many years since I made Scotch Eggs, but I did so on the weekend because I found a simple air fryer recipe for them!

Ingredients:

  • 3 eggs (soft boiled or hard, depending on how you like them; cooled before using)
  • 500g pork mince
  • seasoning (I used salt, pepper, cumin, oregano, and chilli flakes)
  • panko breadcrumbs.

Mix meat and seasonings together, divide into 3 patties, wrap patty meat around each egg to enclose it, roll in panko breadcrumbs.

Air fry for 12 minutes on 200 C, turning once (use a heatproof spoon) about halfway through.

Delicious, and NO extra fat or frying oil. These will do me for 6 lunches!





No-knead bread in the air fryer

1 01 2024

I wanted to see if I could make no-knead bread in my dual basket Ninja air fryer. Various YouTube videos and websites said you can certainly bake bread in an air fryer, so it was time to see for myself. I used the same recipe I’ve used with much success before (see: https://rhondabracey.com/2020/07/15/trying-again-with-no-knead-bread/), adding cheese, jalapeños and chilli flakes to the mix. The dough was quite wet, which was a bit of a concern (was the flour or the yeast too old?). But I continued on anyway, doing all the steps I would normally do to make and prove the dough except for turning on the oven and heating a cast-iron dutch oven.

When the dough was near the end of the first proving stage, I took 2 small foil BBQ trays and made sure they fit the air fryer baskets (I had to turn up the edges and squeeze them a bit, but they fitted OK), then added some parchment paper to each, enough to cover the sides and beyond. When the dough was ready for the final forming into a ball, I added the small cubes of cheese and chopped jalapeños, rolled it a bit on a floured board, then split the mix into two, adding one to each of the foil BBQ trays in the baskets. Then let it sit for the final proving. Once that time was up, I cut away the excess parchment paper and then ‘tented’ the baskets with foil to keep the steam in when cooking (make sure you tuck the foil down the sides of the foil trays otherwise it will fly up into the heating element inside the air fryer).

I knew from what I’d seen and read that I might have to lower the temperature a little and almost certainly would need to lower the cooking time. I didn’t preheat the air fryer—just put the foil-covered baskets into the machine, set it to Air Fryer mode, 210C, for 20 minutes. When it finished, I removed the foil tents. Then I tipped the partially baked bread out of the parchment paper and put it back into the foil trays to cook for a further 10 mins (Air Fryer, 210C). It was lovely and brown and crusty, but the bottoms needed more, so I flipped the bread over and gave it an extra 5 mins at the same settings.

All up, I cooked the bread for about 30-35 minutes, which was about 10 mins less than in the conventional oven, and at a slightly lower temperature. The bonus was no need for preheating time (typically 45 mins waiting for a standard electric oven to heat up to 230C).

The verdict? Two small loaves of bread with far more crusty bits than usual! Very delicious!!! Good crumb, texture, and density, but they didn’t rise as much as I expected (as I said earlier, the mix was very wet and so I suspect the yeast or the flour may not have been at their prime, or it just needed more flour—or it could have been the air fryer style of cooking). In the photos below, I’ve included some tongs to you can get some idea of the size of the loaves. And yes that yellow oozy stuff is cheese!

Would I try it again? Yes!





Air fryer: Reheating pizza

31 08 2023

I confess—I LIKE cold pizza and will have leftover slices for lunch the following day. But today I decided to reheat 2 slices from last night’s pizza in the air fryer for my lunch. And I’m not sure I’ll go back to cold pizza again! Not when this was so quick and gave a lovely crispness.

For my future reference:

  • Put pizza slice(s) on some baking paper and into air fryer basket(s)
  • Max crisp setting (240C) for 3 minutes ONLY. Any longer and they would have burnt.

Delicious!





Air fryer sausages

24 08 2023

It’s a been a long time since I wrote a blog post, and yes, I’ll get to the air fried sausages soon. After our bathroom renos and my appendix operation earlier in 2023, our world was turned upside down when my Dad passed away. He lived—and died—on his own terms, and while it was an immediate shock, his death wasn’t unexpected. I’m Executor, so there’s that.

Anyhoo…. back to the air fryer… A few weeks ago I decided to bite the bullet and join the revolution and get an air fryer. I realised it was the first major change I’d be making to my cooking practices in 40 years (I bought my first microwave oven in 1982 or 1983). At the time, I paid about $800 for that beast, and it was still going strong when we moved to the country in 2007, but there was NO counter space for it in the house we moved into, so I had to get a much smaller microwave. After 20+ years of faithful service, that microwave went to a new home and is probably still going! Microwaving changed how I cooked and added a new tool to my repertoire of techniques. 40 years on and I expect the air fryer to do the same.

The air fryer I bought certainly wasn’t the cheapest around (RRP AU$499, but I got it for $379), but it had 2 big baskets that could be controlled independently or synched, or matched (if you were doing the same thing in each), and that was a big selling point for me. The model I bought was a Ninja Foodi Max XXXL Smart Dual Zone Air Fryer (model AF450). It’s also very quiet, unlike many others, and puts out very little residual heat.

I haven’t used it a lot yet, but suffice to say that it does frozen chips and meat pies really well! I’ve also used it for pork chops and lamb burgers, and last night I tried sausages in it. They were brilliant! Normally, I’d cook sausages in a frying pan (we don’t have a BBQ, for reasons…), starting with caramelising a mixture of onions, mushrooms, and fresh chillies, then adding the sausages and cooking them on a fairly high heat until they were cooked and the onion mix was fairly mushy. My concern was how to get the caramelised onion mixture right in the air fryer—a few YouTubers showed various techniques, but none seemed to give the result I was looking for, so I decided to try something different—par cook the onion mix in the microwave then add to the sausages near the end of the cooking time. And it worked brilliantly!

Here’s what I did:

  1. Optional: Remove the base rack of basket 1 in the Ninja and place a piece of bread on the bottom of the basket, then replace the base rack. (I learned this bread trick on YouTube, where the presenters recommended it for things like sausages and bacon as it helps absorb the fat, making the basket easier to clean and helping prevent potential smoke because of the high heat cooking off the excess fat).
  2. Put 7 breakfast sausages onto the rack (just a single layer).
  3. Set basket 1 to Air Fry setting for 15 mins at 200C.
  4. Optional: Cut up one onion, half a big mushroom and 3 bird’s eye chillies, put in a bowl and microwave for 30 seconds at a time, for a total of 90 seconds. This par cooks and softens the onion mixture.
  5. At around 7 mins, remove the basket and turn the sausages over/shake them. Replace the basket and continue cooking. (They were looking GOOD! I put in the meat thermometer and they seemed to be cooked through already.)
  6. At around 11 mins, I removed the basket again, moved the sausages a bit, then tipped the onion mix over the sausages, spreading it evenly with silicon tongs, then replaced the basket to continue cooking.
  7. Every minute or so, I checked and turned/re-spread the onion mix so as to prevent any bits possibly burning. (I probably wouldn’t do this as often next time.)
  8. At 15 mins, everything was done. The sausages had a wonderful colour and appearance, as did the onion mix, and the thermometer indicated they were well cooked.
  9. I’d pre-cut the hot dog rolls, added sauce and cheese, so I put 1 sausage and some onion mix in each roll, then put the rolls back into the basket after it was turned off to heat through and melt the cheese (there was still some residual heat), while I finished prepping the salad.

Verdict: They were DELICIOUS and I’d use this method any day over doing them in the pan. My husband said they were the best I’d ever cooked! (he hadn’t been as keen on the pork chops or the burgers cooked in the air fryer). Personally, I don’t think the onions were as sweet as doing them in the pan, but it was only a very minor difference in flavour.

Update: I thought the bread under the rack would’ve have absorbed a lot of fat, but these sausages must’ve been lean because the bread was just dried out on the side facing the heat and had almost no fat. The base of the basket was super clean.





Trying again with ‘no knead’ bread

15 07 2020

When I made blueberry muffins the other day, I also tried my first attempt at ‘no knead’ bread. It was a disaster!!! Just a hot glob of yucky dough. It seems that dried yeast has a shelf life—who knew?! So I bought some more yeast and tried again today. (And put the yeast container into the freezer afterwards to prolong its efficacy.)

So far, so good—my first loaf has just come out of the oven and it smells and looks great. The proof will be in the eating, of course, but that won’t happen for a few more hours. It’s quite a small loaf, so next time I may double the recipe.

Some tips for my future self: The dough mix was quite dry and didn’t bubble after 3 hours, as stated in the recipe and as shown in the video. So I put the bowl containing the dough in the oven on ‘warm’ (about 50C) for about 10 minutes to kick it along. I don’t know if this made any difference or not, but figured I should mention it in case this happens again. Otherwise, I followed the recipe and timings exactly.

Recipe is here: https://www.jennycancook.com/recipes/faster-no-knead-bread/ (2-hour method: https://www.jennycancook.com/recipes/2-hour-fastest-no-knead-bread/)

FAQs about the recipe are here: https://www.jennycancook.com/no-knead-bread-solutions/

YouTube video (with lots of comments/suggestions) is here: https://www.youtube.com/watch?v=I0t8ZAhb8lQ

And pics just after it came out of the oven

Bread cooling down

Bread cooling down

Bread fresh out of the oven and still in the cast iron dutch oven I cooked it in

Bread fresh out of the oven and still in the cast iron dutch oven I cooked it in

The underside of the loaf

The underside of the loaf

I couldn’t resist and cut into it while it was still quite hot! Delicious—hubby loves it too! It’s a bit denser (similar density to sourdough) than bread you’d buy in the shops, but it has a lot of flavour. That said, if I make it again, I’ll try the recipe writer’s variation with more yeast and a shorter ‘proving’ time, and perhaps a tad more salt. Others have added rosemary, cheese, olives etc. but that’s for another day.

Sunday 19 July 2020: I made it again, but this time I used the 2-hour method, which uses more yeast and has a lot shorter proving time. Recipe and method here: https://www.jennycancook.com/recipes/2-hour-fastest-no-knead-bread/

This time the dough rose nicely and went bubbly, as per her YouTube video (see link above). I wanted to add more salt, but based on the comment left after my first write-up, I didn’t know how to adjust the yeast to match the extra salt, so instead I scored the top of the load and shook over some chili flakes and a ground a bit of rock salt on top too. Hopefully that will add just that little bit more flavour. As usual, the proof will be in the eating, but it’s too hot to cut just yet! Because it had a better rise at the dough stage, I don’t expect it be as dense in texture as the first loaf.

Verdict? YUMMO!!!! As expected, the texture was much lighter. Still had that amazing crust. Tasted delicious!

Monday 27 July 2020: Attempt #3, but second with the 2-hour method, which will be the method I use from now on. Cut 8 slits across the top of the dough, sprinkled on chili flakes and a bit of coarse salt so that what you can see on the top of the loaf. The house smells AMAZING! Just out of the oven in the pics below.

Thursday 30 July 2020: Hint: If you keep your dried yeast in the freezer, take out the quantity needed about 30 mins before you start and put it on the kitchen counter to warm up. I did this for the loaf I made today and got the best rise I’ve had and a much better (less dense) texture after baking. For this attempt, I added nigella seeds (black sesame seeds) to the top instead of chili flakes and salt. (Yes, I also baked some more muffins.)

April 2021: I’ve recently made this bread with little cubes of cheese and whole jalapeno slices mixed into the dough after the first rise, and with small cubes of cheese dotted on the top of the loaf. Also on top—some poppy seeds and chilli flakes. Super yummy!!!





Perfect pork crackling

11 08 2018

I’ve never had much trouble getting a decent crackling on roast pork, but sometimes the edges where the skin turned under were a bit rubbery. For decades, my method has been a well-scored skin, with the scores about 1 to 2 cm apart (about half an inch) and about 1 cm deep, lightly rubbed over with olive oil, then rubbed with cooking salt. That hasn’t changed.

What has changed is how it’s cooked. Some weeks ago, in our state’s newspaper, a top chef published a recipe for a pulled pork done in the oven, promising the best crackling ever. I wasn’t interested too much in most of the recipe, but his method of cooking to get the best pork crackling intrigued me. So I tried it. OMG! Perfect pork crackling, every time, and deliciously soft and tender roast pork meat. But you have to start cooking long before you normally would for a roast.

His method:

  1. Turn the oven on high (220 C [430 F]).
  2. While you’re waiting for it to heat, prep the skin (I used my usual method).
  3. Once the oven is hot, put in the pork leg (or whatever cut you’re using) and roast it at that 220 C temperature for about 30 minutes.
  4. Turn the temperature down to 150 C (300 F), and continue roasting for at least another 3 hours (the time will depend on the weight of the roast — he had 3 hours for a 1 kg piece of meat; I work on about 5 hours for a 2 kg piece).
  5. When done, the crackling will be perfect, and the meat soft and tender.

I also put the veges (typically potatoes, carrots, sweet potato, pumpkin, and half onions) in at the same time, and found that they weren’t overcooked, despite being in the oven for much longer than usual.

Try it!





Quirky names for chili sauces

28 10 2016

All spotted in ‘Aged and Cured’, a cheese and meats shop in Kitchen Kettle Village, Intercourse, PA.

I tasted the ‘Sphincter Shrinker’ one and the Dave’s ghost pepper one — damn, they were HOT! But good. A tiny bit goes a LONG way…

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