A place for the sharing of recipes, telling their stories, and recording their evolution.
We like to substitute ingredients, add a handful of raisins and make it up as we go along- and keep track of the changes (for better and worse!) for others to learn from too!
We would love to hear your recipe’s speak too….leave us a comment or email bakealong@gmail.com to join in on our baking!
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October 24, 2007 at 3:44 pm
10%
So, school me on a Bake Along. What exactly is required?
October 28, 2007 at 11:44 am
kaitiakitanga
yo, you get jess or someone to “add” you to the “cooking in our kitchen” bit – then you put up stuff that you are baking. then try other peoples recipies and we investigate and make the recipies better? like, put our own spin on them.
July 22, 2008 at 11:41 am
Lynne
Hola – from an an aspiring eco-ologist – who had frugality forced on her before it became trendy!
I thought I would share my soup recipe which my sons call “cream of ingenuity” soup, because its made from whatevers left in the fridge.
Loosely based on a vegetable soup, everything is subsequently fried, boiled, seasoned, spiced and whizzed. Then thinned with milk (hence the “cream of” addition to the title.
Must have’s are diced onion, (fried in oil), potatoes (peeled, diced and also added to pan of onions and fried in oil). Any “wrinkly” fresh or frozen veg (carrots, suede, parsnips, peas, green beans etc are good). Shove them into pan and keep stirring. A few tomatoes can make things interesting but are not essential.
Then add beans – tinned or fresh broad beans are great as are (tinned)barlotti beans. Keep stirring everything in the oil.
Quantities are extremely flexible – and as I cook by instinct and not recipe, these vary according to what I have hanging around.
Now add a stock cube (dissolved in water) and milk – boil rapidly. Season to taste.
To thicken add some stale bread – whizz the lot together and if too thick add more milk. Check seasoning and add another stock cube if too bland.
Lynne