Since acquiring the oven last June, I've used it exclusively for dinners like pasta, pizza, fish, lamb, and chicken. Considering I prefer the intuitive approach over following a recipe, the dishes have turned out rather well so far. To quote the series concept of Michael Smith's Chef At Home, "Close your cookbooks, look in the fridge, fire your imagination and let your instincts and appetite be your guide!"
It's only in the last couple weeks that I've finally been able to get started on pastries. And what a steep learning curve it's been for me. Measurements have to be more precise, making it necessary to be guided by recipes. I've also had to purchase additional measuring and baking implements. Furthermore, the price of baking ingredients is more than what I'd normally pay for a main meal.
The original intention was to start with breads, wholemeal in particular. Bought all the right ingredients, or so I thought, only to realize later that, oops...I bought self-raising wholemeal flour instead of the regular one! Now breads will have to wait.
Wholemeal Chocolate Chip Cupcakes
For the choco chip recipe, I reduced the amount of sugar. For the cornflakes-oatmeal recipe, I used honey in place of sugar.
Wholemeal Cornflakes-Oatmeal Cookies & Cupcakes
The ultimate goal is to be skilled at baking healthier versions of well-known pastries. For now, preparing pastries seems to take more time and effort than preparing dinners, and also uses up more utensils!
Labels: food
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