Something savoury treats on the cards yesterday. I am re-adding my Corned Beef Slice recipe which is one I am working on to change and add to my picnic ideas as a Mini Pasty version. I have  several ideas for savoury picnic bakes which the family will enjoy that I am trying to make small miniature bakes of to pack for picnics. Something different to the same old sandwiches I think. I really enjoy making these bakes, but only my daughter and myself enjoyed eating what I baked yesterday. I made some dainty Cheese Crackers and served them with a homemade Hummus.  I couldn’t persuade the others to try them. Just goes to show that you can’t please everyone.

When deciding what to bake for my crackers and hummus I looked to various pages for inspiration. For the savoury crackers, I had a recipe in mind which I had used before and that I knew would work. I changed some of the ingredients to suit what I had to use up from the fridge – namely[amazon_textlink asin=’B00CSU1WLG’ text=’ basil ‘ template=’ProductLink’ store=’wwwlovetobake-21′ marketplace=’UK’ link_id=’6372ff3b-2fe0-11e7-9a52-73dd0012a450′]and [amazon_textlink asin=’B00DLV87ZU’ text=’gruyere.’ template=’ProductLink’ store=’wwwlovetobake-21′ marketplace=’UK’ link_id=’7c101d2e-2fe0-11e7-a574-91e8ce81c4e8′] I made the dough by rubbing the flour, baking powder and salt into the butter. Then I tore the basil leaves into the mixture followed by the gruyere cheese, which I had finely chopped up. I didn’t want it grated in as I feel there is a stronger taste when it is in chunks. Then I made a dough using cold water. I rolled out the dough and cut out the crackers. I baked them on a lined tray for 20 minutes maximum. They turned out beautifully and the cheese with the basil is a brilliant combination.

For the hummus, I knew what went into making a hummus but I didn’t want to go and buy more ingredients when I came across a Wholesome Dish recipe by Amanda for hummus without [amazon_textlink asin=’B002E2N8CE’ text=’tahini ‘ template=’ProductLink’ store=’wwwlovetobake-21′ marketplace=’UK’ link_id=’aa028127-2fe0-11e7-b5b7-3792fabd101f’]which was exactly what I was looking for. After reading her recipe, I decided the best thing was to just go for it and see what happened. I used what ingredients I had and made my own version. I didn’t weigh anything out which is where the problem lies as I am going to have to make it again in order to have this information for my new recipe book. The end result is brilliant and considering I didn’t have a food blender for the mixing part I managed very well with my [amazon_textlink asin=’B010FMO1XO’ text=’hand blender’ template=’ProductLink’ store=’wwwlovetobake-21′ marketplace=’UK’ link_id=’6c80a032-2fe3-11e7-9c1d-35c558ea8f83′]. It did a sterling job and produced a creamy enough dip. The other ingredients gave a kick to the chickpeas which are one of my favourite legumes. Chick peas or garbanzo beans, are an excellent source of vitamins and minerals, protein, carbohydrate and fibre especially for a vegetarian diet. They are readily available in tinned formed and relatively cheap to buy. Making the hummus without tahini is much cheaper and made a very good hummus, as it is the tahini that is expensive. I will not be going back to shop bought again – I will just have to make sure I have a stock of chick peas so I can keep making it.

Most of my savoury bakes tend to be vegetarian unless my daughter or husband comes up with any idea of a meat alternative. I do try to make meat and meat free options because in my house I am a vegetarian and the rest of them all eat various meats etc. They don’t all eat the same type of meat which makes it difficult when making meal, but life is never easy.

I think the vegetarian option will work better with what I have in mind this week for celebrating “Cinco de Mayo Day“.  I am going to be making nachos with guacamole, salsa, refried beans and nacho cheese sauce tomorrow. I am going to improvise as I go and use what ingredients I have in the kitchen cupboards to flavour the different dishes. For example I have no limes so I am using lemons instead. As they both do the same job when using avocado in the recipe, that is to stop the avocado from browning,  I am sure the end result will be tasty enough.

Enough about the savoury, now let me talk about the sweet. Today I am making Baked Doughnuts to celebrate “National Doughnut Week”.  I am using a recipe which I have used before  to make brioche with and I thought because it is a sweet, soft dough that it will work for making baked doughnuts. I am making baked doughnuts as I don’t own a [amazon_textlink asin=’B016AGM15O’ text=’deep fat fryer ‘ template=’ProductLink’ store=’wwwlovetobake-21′ marketplace=’UK’ link_id=’e3e78805-2fe4-11e7-b419-e518cfc9553f’]or [amazon_textlink asin=’B0117OCVY0′ text=’doughtnut making machine ‘ template=’ProductLink’ store=’wwwlovetobake-21′ marketplace=’UK’ link_id=’03e11c02-2fe5-11e7-99e2-6f049ad0a65e’]as this is the first time I have tried to make doughnuts.  The children were all rather excited this morning when they got up for school and found out there would be doughnuts for tea tonight.  The dough is made and I am leaving it to prove all day and then we will finish making the doughnuts tonight and eat them whilst they are still warm smothered in sugar , cinnamon sugar or molten chocolate and sprinkles. MMmmmmmMMmmmm!! 🙂

Sugared Baked Doughnut
Sugared Baked Doughnut

I have been working on my new recipe book the last few days as well as working late on a few blog posts trying to get ahead of myself to make it a little easier this week. I feel like this week is flying by  and that I still have loads to do. There are so many links I still need to add on my previous blog posts and it doesn’t help that I keep writing more so I really must sit down and try to finish that job. The problem is I keep being drawn back into my new recipe book which is coming along very nicely but there is still so much to do. I am determined to finish it though and keep adding to my recipe books which are available on the Amazon website.

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