Searching_for_perfection Profile - (18400641)

cook's profile


Home Town: Croydon, Greater London, England, U.K.
Living In: Oxford, Oxfordshire, England, U.K.
Member Since: Jun. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Gourmet
Hobbies: Scrapbooking, Knitting, Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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The English Saffron Bread
raspberry white chocolate joy
About this Cook
I'm currently learning how to formalise my cooking somewhat; I've always sloshed olive oil and butter around without really bothering to count it out but I realised I needed to lose weight after Christmas, and that my lassez faire attitude was going to have to change! Determined to make dieting creative, joyful, celebratory, delicious, empowered and fun, I've been losing weight easily ever since and am keen to hunt down lowfat recipes for luscious things. Complicated ideas not a problem! I'm now (for the first time ever!) interested in actually weighing out things, making smaller meals, savouring different dishes and flavours and not relying on a sturday base of onions, garlic and olive oil for everything! Wine is my greatest downfall as a dieter! I've lost 24lb so far with weight watchers, I'm loving the changes this brings and am keen to learn how to write recipes better and cook more yummy things in diet friendly ways.
My favorite things to cook
Bread, fruit fools and jellies, squash/carrot based cakes roasted pepper salsa carrot and coriander soup mustard, beans and pork meat and pear dishes squash/pumpkin/marrow stuffs... mushroom dishes very fresh fish... is anything more delicious than an extremely fresh mackerel, simply grilled?
My favorite family cooking traditions
Tuna Fish Pie Shepherd's pie bean and wheat casserole sausage casserole roasted duck with star anise and goosefat potatoes (you see why the diet...) sunday roast and many, incredible, creative, gorgeous birthday cakes. My mother is an inspiration in the kitchen.
My cooking triumphs
...many birthday cakes for various boyfriends over the years; more recently, a low-fat white chocolate and raspberry extravaganaza... many fish and seafood successes; gumbo is a favourite and I do a very good curry. I also do some good african dishes and gorgeous couscous.
My cooking tragedies
Courgette and Potato Rosti: After it fell apart in a pan, I attempted to oven bake it. When I realised the potatoes were still raw, I microwaved it. When I fished the resultant dry, steaming husk of rosti out of the bottom of the dish, I found it tasteless and added salt. The result was brown, slimy, tasted burnt and salty and didn't hold together well at all. It was a textural, visual and olfactory distaster and it tasted like one imagines the scrapings from the grill pan drenched in some rotton courgette juice might taste. 'Let it go, Felix...' I said gently to myself and unceremoniously dumped the tragically ruined fare into the bin. I still think sometimes about what I could have done differently.
Recipe Reviews 1 review
English Saffron Bread
I haven't given this five stars, as I felt the quantity of flour was slightly out (I needed to add in a good deal more than the recipe called for) and it would have been good to know how enormous the 'loaf' would have been, so I could scale down a bit! Having said that, this is a gorgeous bread. I don't agree that it requires less saffron; it's just enough that it can be tasted as a proper ingredient in the cake, but not so much that it overpowers other flavours. The golden colour the saffron imparts to the bread is beautiful also. I added a handful of dried fruit to this recipe, which I think a couple of other people did too, and have found that citrus peel goes especially well with the lemon-zest in the bread mix. It does make an *enormous* loaf, but I'll definitely factor that in when I make this again. The double-proving worked really well and I would recommend that anyone trying this uses very strong white bread flour, as this gives a superb structure to the bread. Fantastic, thanks.

10 users found this review helpful
Reviewed On: Dec. 24, 2007

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