Keum-boo

Over the weekend I did a Keum-boo course, this is a technique of attaching gold to silver.

This is what I made, the technique was easy to follow though fiddly. I did kinda miss the torch aspect here, as you can't heat the silver up after the gold has fused, as the gold and silver would separate, so I only go to 'flame' the bail.

This is what I made with the left overs, not a very good picture I know (sorry). I am undecided what to make out of this piece. 

Emergency Bread

This is Emergency Bread! It kinda tasted like a scone loaf, I ate most of it with butter and jam. It was nice, slightly odd,..... but nice. It has no yeast in it and was so quick to make. In this day and age I fear that the need for a recipe like this one, is almost obsolete!. Especially when you can walk across the road to the Tesco Express and buy a loaf quiker than the hour it took to cook this one. But I suppose, there wouldn't be much fun in that would there.

Orange and Raisin Loaf

This cake smelt lovely. The whole kitchen smelt wonderfully of orange, and every time the tin was opened there was a fabulous aroma. This was another recipe from the Be-Ro cook book and my personal favorite in the loaf/bread section.

This loaf did not rise as much as the others though was so moist and a lot more cake like than the other two. One thing I have notice since I decided to work my way through the Be-Ro Cententary Edition cook book, is that I am making things that I would never have picked to make, or even brought from a shop, but I am discovering some wonderful delights and am looking forwards to continuing this journey.

Date and Walnut Bread

This is my next recipe from the Be-Ro cook book. I have to admit I have not been all that inspired by dates or walnuts and defiantly not with them being in a cake together. I normally go for things like chocolate or banana. But this was a lovely bread.

I have recently discovered the delights of dates through my graze boxes, for some reason dark brown bites of dried fruit never used to inspire me! I love the dark colour of this cake, it was interesting how much sweetness the dates add and that soaking them in water infused the cake with there flavour. This recipe produced a smaller denser cake than the banana one and I almost managed to fit the entire cake into my small cake tin to take to work. This one seemed to go quicker than the other one though this one ended up on two wards. A very good traditional recipy Be-Ro!