soberandhungry's Blog

we love wine, we love food and we love sharing

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Impressive Oval Plaited Loaf (4 Strands)

If you bake fresh bread…you will impress. If you bake fresh bread and plait it, you will be legendary!

4 Strand Bread

Following the same recipe and quantity in our earlier post:  We also added some sunflower seeds to this recipe – a good handful is all you need. Fold it into the dough when you knock it back.

  1. Split the dough into four balls and roll out into long strands.
  2. Create a two strand cross, crossing the strands one over the other so each strand is over and under the strand in the cross
  3. Take the bottom left hand strand and cross it across the bottom right hand strand
  4. Repeat four times in an anti-clockwise fashion i.e. right bottom over right top etc (the diagrams below help!)
  5. Once each strand has been crossed, repeat in a clockwise fashion
  6. Continue the instructions above until you reach the end of the bread and tuck under neatly
  7. Preheat the oven to 220C
  8. Cover the loaf and return to a warm place for 30 minutes until it has risen to about one-and-a-half times its size.
  9. Bake the loaf in the oven for 10 minutes at 220C
  10. Reduce the heat to 190C and bake for a further 30 minutes
  11. The loaf is cooked when it is risen and golden and sounds hollow when tapped underneath

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Happy Birthday Marco!

Today one of Sober and Hungry’s founding members turns 30! We did what any group of good friends should do and ensured that he was rather well lubricated last night. Amongst the cards and bottles there is a small tupaware box  full of crumbs that once stood tall in the bar in the form of a very delicious two tiered cake.

Cake Film Strip

We stuck to our trusted BBC recipe and referred back to Pat for the perfect  butter icing and the smoothest fondant icing application technique

As a film lover and The Who fan we  invested in some edible icing from (who we would strongly recommend for the best price and fantastic customer service!) and went a bit Blue Peter making a handmade cake topper from card, pipe cleaners and lolly pops stuck into oasis bought from the local garden centre – clever eh? Top Tip: The bottom layer is a sweet tin with printed paper wrapped around it to add height!

I think you will agree – it looks pretty good!

Happy Birthday Marco – we love you lots!

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A meal to remember: Easter Feast 2013

Although between us we could not profess to having partaken in a forty-day period of fasting prior to the Easter weekend; it had been a while since we had arranged an S&H meal to remember! This had to be rectified and our Easter Feast 2013 turned into somewhat of a Master Chef skills test as we stretched our culinary skills creating some of our best food to date!

Our antipasto instantly raised the steaks – Homemade Cured Fillet of Beef. This is a timely process in which a whole fillet of beef is cured for 3 days covered in salt,  sugar and rosemary. It is worth being patient as the final product is an intense, melt in your mouth explosion! We served this with finely chopped celeriac, creme fraiche and French mustard salad along with some buffalo mozzarella (standard!)… and washed it down with some French red wine.

This was followed by a traditional dish from Milan. A superb Saffron Risotto. This was cooked with Homemade Chicken Stock and dried saffron that gave the risotto its famed rich yellow colour.

We had a last minute change for the main. Initially we planned to cook Ox Tail, but after visiting the butcher it was decided that the Ox Tail just was not big enough! So we bought the Ox Tail for another occasion and also bought a shin of beef.

The Shin of Beef was Stuffed with Sausage Meat and Wrapped in Caul Fat. Then braised for 4 hours in brandy, port and red wine … we then braised ourselves in a similar fashion!

We enjoyed a couple of desserts. Firstly munching down on some homemade and decorated chocolate cupcakes followed by some rum cake that had traveled all the way from Barbados to the S&H table. We washed this down with some dessert wine and whiskey…

Easter Cup Cake

The recipes for the bits in bold will follow.

We hope you all had a great Easter too!