Today I tried my hand at making ciabatta bread, using the recipe from this link Pease Pudding – ciabatta bread recipe I ended up with a pretty good loaf of bread, it was fun to make and there is no kneading involved so it’s easier on the wrists (plus, no waiting for a starter, unlike most ciabatta recipes) the bread turns out nice and airy with a lovely light texture and crispy exterior (and its a huge loaf, seriously, it was as big as my pan by the time it came out of the oven)
I also grilled some asparagus for supper and thought I would share my recipe for it:
Place 30 to 40 pieces of asparagus (to prepare asparagus, you will need to rinse the spears and break off the tough ends) in a large Ziploc.
In a small jar mix:
3 tablespoons each of vinegar and water
1/2 teaspoon light olive oil
1 pinch each of red pepper and garlic powder
1/4 teaspoon each of dried basil and dried oregano
Shake jar well and pour over asparagus.
Refrigerate for an hour or more and than grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly.
If you’re like me and prefer to grill veggies on your George Forman than simply place them on the preheated George for 5 to 10 minutes.
1 (14 oz) can No salt added, diced tomatoes
1 (6 oz) can tomato paste
Pour into a saucepan.
1 (12 oz) can evaporated milk
3 cups of water
1 teaspoon salt (add more or less to suit your tastes)
1 pkg artificial sweetener (I use Equal) or 2 teaspoons sugar
¼ teaspoon garlic powder
1/8 teaspoon mustard powder
1/8 teaspoon curry powder
Heat on medium until boiling, stirring frequently.
Note 1: Use 1 (15 oz) can of peach halves in light syrup for this recipe.
Note 2: Foil mini muffin liners work best for this recipe.
½ cup coarsely ground graham crackers
3 tablespoons butter
Mix and press into 23 lined mini muffin cups then place small (1-inch) pieces of cut peach on top of crust.
1 (8 oz) pkg cream cheese, softened
3 tablespoons light peach syrup
1 teaspoon vanilla
10 pkg artificial sweetener (I prefer Equal)
Pour over crust. Bake in a 350 degree oven for about 10 minutes. Allow to cool then place on a platter and refrigerate for an hour or two.
Puree the rest of the can of peaches (including syrup) with 7 pkgs of artificial sweetener, pour into a saucepan. Mix 1 tablespoon cornstarch with 3 tablespoons of cold water, cook over medium heat until thickened, stirring constantly.
Pour over cheesecakes and return them to the refrigerator for 2 hours.
Not that the two things in the title have much in common other than I’ve been working on both today, but I love to bake and haven’t been doing much lately so I made biscuits and the rolls today and am planning on making some french bread later in the week.
The shawl is the Elise shawl (the link will take you to the ravelry pattern page) which is a free pattern that uses sock weight yarn and an I hook to create a lovely light shawl, but I’m substituting Lion brand homespun because I like working with bulky yarn (and because the completed shawl will be quite a bit warmer than if I were using sock weight) also I had some of the “Harvest” color which is really pretty. I’m just going to work until I use up all my yarn and it may be more of a scarf than a shawl but that would be fine too 🙂
Here is a cake I made today for a friend, it’s not supposed to be a Christmas cake but it is pretty festive anyway 🙂 I’m trying to learn a few more
cake-decorating skills since it is a lot of fun to do and I love going crazy with the icing colors!