Posts by: Martino

Rosti, what a good question why wouldn't it indeed! I don't actually think I said it would not work well as I have never used it.

It would be interesting to do a comparison though. Must give it a go!!!

I have never microwaved my Christmas puddings, well not in the first round anyway, sometimes when they are being heated but even then... I would have thought that the microwave may not have had the time as steaming it takes hours to do. In addition knowing little about microwaves, I thought they heated from the inside? I can see how some of the steaming might work but...

You still have time to do it again. Five weeks before Christmas is the traditional day for making them although we eat them a year and five weeks later.

Delia has a good recipe that works time after time.

If you make another one you could use the one you made for something else. Also they will remould after cooking easily so you could taste in 5 weeks or so and remould the left overs maybe into smaller sizes.

I never use absorbic acid to make this bread you just dont need it.

Go buy Pauls book it has a load more recipes that are fun to do and easier than the recipes that you are reading by the sound of it.

I see you can buy ciabatta breadmix now I wonder if it works (lol)

I think if you have good knives already why not get them sharpened? If not any good knives are worth the investment but they need to be cared for:

Keep the blades away from other objects by storing them in a wood block for example.
Dont put them in a dish washer.
Always sharpen before use. (learn how to use a stone and steel).
Try to keep to one method of sharpening it helps if only one person does this.
Dont use the special sharp knives for anything else than for cutting food.
Avoid cutting anything particularly hard such as bone.
Use a proper plastic or wood chopping board.

Yes, you can, I make bread with fresh yeast in a machine. I prefer the taste. Yes it freezes, I never keep mine for more than 4 months so dont know if it will go longer. Let it thaw in the fridge over night.

You prep in reverse so make the fresh yeast with half a block of yeast, a little of the water you would use and a little sugar also. when you have a smooth paste leave it for 5 minutes. Then add it to the liquid side that is with the water.

Mostly, I use this method to make the dough rather than the bread, so I make the bread in an oven but it works all the way in a machine.

Have fun.

I use fresh milk as well and I use instead of butter oil. the oil I change flavours with to give a change.

oh no! loads of clothes and fantastic food shops assuming we are talking Bergamo. Even the big supermarket is broken down into deli type shops inside.

Get the bus for 5 minutes and be in the old city it is really worth a visit in its own right. Great places to stay and good views...

But you cant buy double cream there!!!

Yes it is odd they have changed the way you search and I have to confess it was on the third page before I saw double cream.

To make double cream take equal amount of unsalted butter and full fat cows milk. melt in a saucepan but don't let it boil. Put in a cream maker, pump out, and leave overnight. Adjust balance for taste.

A cream maker can be used for other things as well as making cream.

Ralphe you have a friend here. However, that is my opinion and many like it. What I find difficult and why I was away from the boards for so long is that it dominates the recent thread list, meaning people with real cooking issues get driven off the list fast. At least take away the most recent thread list or unhook "off the menu" from it. After all those who want to banter no exactly where "off the menu" is.

Over in Italy the shelves are lined with pat and tony's (as my daughter calls them!)at Christmas time. Also you will find many types of pandoro which is usually made without the dried fruit. They do vary from region to region and shop to shop. I think they come from Milan hundreds of years ago and spread to all of Italy. The "original" would have; fresh yeast, sugar, warm milk, egg yolks, zest of lemon, salt, flour, candied lemon, butter, sultanas, raisins, currants and vanilla in them. The secret is making the "cake" light. They are fun to make and you should use what you want and what you like in them. But if you use a bread maker there are some things to be careful with. I made one yesterday in a bread maker to see.

Because the dough can be quite rich it may need more rising time so after the dough cycle has finished turn off the machine and let it rest for another half hour. I suspect this may have been the problem.

cinnamon works well with dried fruits but be careful not to use a lot of it!! Try adding Italian coffee cold to the liquid mix say two tablespoons and dont forget to remove two tablespoons of the water. Add a tablespoon of cocoa powder to help with the colouring and if you want to go "mocha" add 100 to 200 g of plain chocolate. Always remembering to balance the dry and wet ingredients.

I am really not sure from an Italian point of view that spices are so very used in this but if it is what you want go for it.

At the end of the day there is no one recipe now for this bread but what does remain is that it is lighter than light.

Have fun give it another go and enjoy!

ha ha Lesley!! You type double cream into the search and select chat. There is a very long thread on the subject with the recipe.

it is good too for many other things as well.

Frexy, I think Ryanair are doing a zero cost return flight during January. Go to Bergamo now the biggest shopping centre in Italy and it is right next to the airport, you can walk! Day trip, empty bags and only airport taxes to pay!!!

Locate the wishbone in the neck cavity using your fingers. With a small knife, scrape the meat away from the 'wings' of the wishbone, give it a twist and it will pop out.

Hi!

Best suggestion is buy in Tescos they have loads of them for sale why make it? Didn't find any with C pods in though!!!!

Yes I like Australian "champagnes" as well and I am looking forward to the LLwR in January to try some more.

But this Christmas it will only be Italian "champagne" in our house. Nothing to do with the French mind, just because they have registered the name "champagne" does not mean Australian "champagne" is not as good.

Sparkling wine is ok but the champagne method for me is the best.

Frexy, the one Mary sent me is great, but I can tell you along with my sliced bread and Ginger wine in my hand luggage today, I bought back a litre of Tescos double cream from England.

Sorry Anna, I forgot to say I am fine. I hope things are good with you too.

I see a lot of people dont post anymore I wonder why?

of course Mary and I use my bread maker to make jam in.

Well there you go the authority Google has the authentic recipe. No need for my Italian version now then...

Vouvray is vouvray. I t is the "best" "champagne" value for money you can buy in England. Try any off licence. Threshers for example.

naw! Mary from Oz sorted me out thanks.

naw! Easier to get to England!!!

Try Relish continental

yes it would work but dont like smoked salmon from Italy...

No my dear it was double cream I had problem with nothing wrong with me whipping!!

OK you wanna make it in the bread maker or the hard way? Panettone I mean!!!

It does not even need to be in the fridge. A cool place left hanging will go all winter. Thats why it was originally made.

Do you know they dont eat parsnips in Italy? Something to do with the fact they feed the pigs to make palma ham with. "Parsnips fit for a pig!" Off to England on the morrow to buy some for Christmas dinner in Italy...

Prosecco is Italian champagne from the worse to the best. LDLs certainly sell a cheap one. Prosecco Marco Oro is a good one and the one named after the famous red racing cars from Italy is the best! We wont drink anything else...