Monday, 28 May 2012

currant slice and 'in it goes bread'

i played in the kitchen today and made this currant slice which is a recipe from one of my recent old recipe book op shop purchases..the book is a hard copy of '100 delicious biscuits and slices' published by the australian women's weekly in 1972 bought for $1..

currant slice


lately i've been making at least one yeasted loaf a week of what i call my 'in it goes bread'..what i mean by that is that if i have a bit of leftover whipped cream, a bit of milk sitting in a jug, the end of a carton/bottle of milk, whey from yoghurt straining, the end of a batch of yoghurt, a little previously melted butter, the last scraps of a pat of butter, some close to use by date semolina, discarded sourdough starter and so on, well, in it goes..i've cut down on the amount of yeast i use to 1/2 a sachet and i don't measure the liquid any more..i just add enough cold liquid to form a wettish dough and i find that by the time i've rested and kneaded it a few times it's very manageable..i've also been practising my slashing technique and i'm much happier with the way i am getting an 'ear' on one side of the loaf (as described here)

the 'ear' refused to show up in my whole loaf shots

the 'ear' shows up a bit better here

currant slice recipe

ingredients
base
1 cup plain flour
pinch salt
125 gms butter
3/4 cup rolled oats
1/2 cup brown sugar* lightly packed

topping
1 cup currants
1/2 cup sultanas
1 tablespoon (tbs) cornflour
1/2 teaspoon (tsp) cinnamon
1 cup water
1 tsp grated lemon rind
1 tbs lemon juice

glace icing
3/4 cup icing sugar
1/2 tsp butter
1 tbs milk
pink food colouring

method
base
~sift flour and salt and rub in butter and add oats and butter
~press mixture into 18 cm x 28 cm greased lamington tin
~spread over cooled topping
~bake 180 deg c for 35 minutes
~ cool and drizzle** with pink icing
~cut into bars
topping
place fruit, cornflour, cinnamon and water in a saucepan
~cook over medium heat stirring until the mixture boils and thickens
~add lemon rind and juice
~cool
glace icing
~sift icing and add butter and milk***
~colour pale pink with a few drops of food colouring
~stand bowl of icing over hot water and stir until pouring consistency

note:
* i used moscovado sugar
** i put the icing into a small sandwich bag, cut the corner off, and piped the icing onto the slice
*** i decided to adhere to the recipe the first time i made it but next time i would add a little lemon juice


wishing you all a happy week..x




7 comments:

  1. Your slice and bread look so good. Your bread making is very interesting Jane...I admire how you use all those little 'bits' to make something so delicious!

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    1. thanks jane..i do get a sense of satisfaction from avoiding waste..

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  2. Boy, your bread looks good, Jane! As does your currant slice, sometimes those old recipes are unbeatable! :)

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    1. thanks celia..i'm on a small crusade to bring back some of the oldies..

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  3. ah the elusive ear. I can never get the bugger... yours look good though Jane, darn good.

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  4. this bread making lark is such a great learning experience brydie..i feel as if i find out something new with every loaf i make..i love it..if is dare say so the ear was even better than in the photo..i don't think my camera is great and i'm not much of a photographer but it's hard to get a good shot at night in a room with poor light..

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  5. I've got that little book, and I wouldn't be without it for quids!! I've told my adult kids that they are going to own one of the best recipe book collections in Australia when I go- especially the 'classics' -but they're only into Jamie etc....... :-[
    My darling (farmer's wife) late m-i-l gave me 3 of the CWA cookbooks for Christmas once and I love them to bits too!! When it comes to cakes/biscuits/slices, country cooking is hard to beat, though I DO have a special old USA published 'cookies' book that I pull out when I want to really impress!! ;-)

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