After: (Sorry it seemed like a better close up before I posted it to the blog. I will get this picture thing down soon I am sure)
That's not all of the "making" going on in this house.
I present Montreal Style Bagels.
There are some things New Zealand are known for but unfortunately bagels is not one of them. I was craving some real bagels and we set to work one afternoon, doing it as a group so it didn't seem too overwhelming.
The reward: yummy warm chewy bagels for dinner with fresh tomatoes, salad straight from the garden and good cream cheese. Don't ask me how many I put away! They were good!
The recipe came from "Home Baking" by Jeffrey Alford and Naomi Duguid, a gorgeous book we received last holidays. It is a 2 rise dough that takes about 3 hours total, allow about 5 hours for the whole process, about 1 1/2 hours are actually work time, the rest is waiting.
Rolled out ready to boil.
They boil for about a minute in water and honey, then are off to get rolled in sesame seeds (or whatever you have)
Boiled, ready to be baked for about 15 minutes:
For all of those that have not yet given bread a go I thoroughly recommend it. (It is time consuming and messy so if you aren't into cooking it won't be your thing.) It is the greatest thing to do with kids (think rainy afternoon). They can be involved in the whole process and what kid doesn't like fresh bread and butter (while you are at it have a go at making your own butter, only if you have kids handy as it takes a lot of shaking!). We tend to make our bread wholemeal with lots of seeds, flax and maybe some nuts and it is still a hit. You can easily minus the wheat with all of the other flours on the market if someone is gluten sensitive. And of course the aroma from baking bread is divine.
Does anyone have a really good tortilla recipe they can recommend? (Another thing New Zealand is not known for.) I don't want to use lard in them (ooh yuck!) but oil is fine. I really want to find a recipe like the soft chewy ones I use to eat from Tommy's in San Diego. The ones I have made so far have been blah. Oh and hot carrots, I seem to make them too pickley and acidic, any suggestions?