MIELE & THE BAKING MASTERCLASS

MIELE & THE BAKING MASTERCLASS

Hurry up! We’re running late, bellowed my friend; just as my toaster clicked ‘ready’ and I quickly  buttered my hot Sourdough toast with Goats butter. We both chimed ‘hmmm’,  as we took few bites off the flavour packed toast and nodded our heads in unison.

When Miele asked, what paired well with Sourdough, I couldn’t resist sharing my simple favourite recipe.

A few days later,  an email from Miele stating I’ve won a place in the next baking masterclass came as a surprise and a welcomed distraction from a rather tough week.

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I finally found the location for the class, as I stepped through the doors, eyed the amazing breads and pastries on display, just as I was told the class was cancelled. ‘It can’t be cancelled, I took a day off for this’, as I expressed my disappointment.

DSC_1167.JPG Chef Bertrand then decided to give us a quick lesson (I guess he was touched by our sad faces).

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A quick introduction amongst ourselves had me smiling as I liked the energy and positive nature of the other ladies.

Chef Bertrand explained this was his first class, as he carefully guided us through the lesson and explained the science behind baking.

 

We mixed our individual dough under the strict instructions and watchful eye of Chef Bertrand, for Ciabatta, Focaccia and Sour Dough bread.  He patiently helped us get the right consistency for the dough, as I asked if I could swap mine for his, as I preferred his consistency.

 

Miele contacted us and offered their apology for any misunderstanding and advised a second class will be underway  in an hour.

Whilst waiting for the bread to proof, we were introduced to Chef Manuelle for our second lesson on how to make Rye bread and a starter.

The day couldn’t get any better, 2 lessons, free lunch and great company.

The class was informative, educational and above all,  I loved the passion displayed by both Chefs Bertrand and Manuelle. We walked a few doors down to Granger & Co in Chelsea, as we sipped  on Prosecco and enjoyed our respective food choices.

The concluding part of the class was baking what we made earlier,  in one of the numerous  Miele ovens.

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The intoxicating smell of freshly baked bread with Rosemary filled the room, whilst the breads were baking and subsequently taken out of the oven.

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We were given individual hampers to take home, which included our creations for the day, recipes , flour and ingredients to continue with our starter at home.

A Lesson Learnt; Don’t doubt your capabilities and don’t compare yourself to others! I exchanged my dough with Chef Bertrand, as I wasn’t happy with what I made. He then swapped it again with another student and guess what? The student won the best dough and bread.

The day turned out perfectly well as I enjoyed the company of everyone in the class, the passion of the Chefs and the opportunity  from Miele to make this a reality.

Watch excerpts of our memorable experience.

THE PERFECT OKRO SOUP RECIPE

THE PERFECT OKRO SOUP RECIPE

INGREDIENTS

3 large Onions

500g of chopped Okra

20ml of Zomi or Palm oil

2 Habanero chillies

40g of blended Ginger, Aniseed & Onion

1 large blended Tomato

1 shrimp stock cube

400g of Smoked Mackerel or any fish of your choosing

500g of diced Lamb pieces with bones

150g of Prawns

200g of Crabs

250ml of water

60g of Gboma (The African EggPlant) leaves or Spinach.

Salt to taste.

 

METHOD

 

Enjoy this Okro soup with some hot Akple or Banku. Watch the recipe on how to cook the perfect Akple and don’t forget to subscribe and share.

 

 

PLANTAIN FRITTERS (KAKRO/KRAKRO)

PLANTAIN FRITTERS (KAKRO/KRAKRO)

Enjoy this Ghanaian delicacy, which is usually paired with Bambara nuts.

This is a creative recipe with the inclusion of herbs and an egg.  You can omit the herbs and egg and make a vegetarian version as well.

I hope you do enjoy this recipe and are inspired to try it.

Ingredients

2 Over ripened Plantain

20g of Ginger

10 individual cloves

5 Grains of Selim (Hwentia)

Half a Habanero chilli

1 medium sized Onion

500ml of Vegetable oil

1 teaspoon of salt

Optional Ingredients 

10g of chopped Coriander

10g of chopped Spring Onions

Watch the method below and don’t forget to subscribe to my YouTube channel, ‘Ndudu by Fafa’.

BLACKBERRY LASSI RECIPE

BLACKBERRY LASSI RECIPE

Blackberries are nutrient packed berries, including Vitamin C, K, A, Manganese (which is vital for a good brain function), high in antioxidants, fights against skin ageing , great anti inflammatory capabilities and an Immune booster to mention but a few.

Lassi is a yoghurt based drink from the Indian subcontinent. It can be enjoyed just by adding salt , Mint or your preferred fruit.

HOW TO MAKE YOUR OWN BUTTER

HOW TO MAKE YOUR OWN BUTTER

No! You don’t need to milk the Cow , just go to the shops and grab some double cream to churn out your own butter.

The best thing about making your own butter is, it’s free from any additives and you can flavour it to match your taste buds.

This recipe is easy to follow and I’m sure you’ll be inspired to make your own butter.

Ingredients

600ml of Double cream

100ml of ice cold water

1 teaspoonful of Sea salt (Optional)

METHOD

Watch how to make you own butter.

THE GHANAIAN DRY DOUGHNUT RECIPE (BOFLOT, BOFROT, TOGBEI)

THE GHANAIAN DRY DOUGHNUT RECIPE (BOFLOT, BOFROT, TOGBEI)

Bite me! Listen to the crunch and savour the sweet softness of each bite.Be careful! Don’t burn your tongue. Who doesn’t like hot doughnuts? It’s a firm favourite in Ghana and it’s found in most street corners across the country , particularly at breakfast and lunch time.

I enjoyed this on my last visit to Ghana and craved it today. Nigerians refer to the doughnuts as Puff Puff, the Congolese Mikate, Liberians as Kala, most francophone states refer to it as Beignet and there a similar versions known as Mandazi in Eastern and Southern Africa.
There are two types of Bofrot, Boflot, Togbei (affectionately called in Ghana). I’ve written and videoed the recipe for the wet version. This recipe is the dry version, which has a ‘bready consistency’ and a beautiful outer crunch.

I’ve substituted Milk for Yoghurt in this recipe, as I find it makes the dough softer and helps it to rise quickly. Secondly, the introduction of Yoghurt and water prevents the doughnut from browning too quickly , hence you’re guaranteed a perfectly cooked doughnut.

Watch how to make this classic snack on my YouTube channel, ‘Ndudu by Fafa’. Don’t forget to subscribe and share.

CHINCHINGA (THE GHANAIAN KHEBAB)

CHINCHINGA (THE GHANAIAN KHEBAB)

Enjoy this classic Ghanaian Khebab recipe also known as Chinchinga. All you need is a nice view (particularly a sea view), a pint of chilled Beer and a smoky grilled Khebab in tow. Chew, sip and get lost in your own world as you savour each bite.

You don’t have to wait for the Suya spice mix to be shipped, before you can enjoy Chinchinga. Find the full recipe on how to make it from scratch on my YouTube channel and reserve it, in an airtight container.

Summer is almost done, hence a must try this weekend. Find out how I managed to get that smoky taste without using Charcoal. Don’t forget to subscribe, try the recipe, leave a comment and share.