fromscratchwithbob
@fromscratchwithbob • 1,500,000 subscribers
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How to start your own vegetable growing tradition 🌻🏆 A few years ago, I wanted to get the younger members of the family excited about growing their own food. And so, the vegetable growing competition was born. Funnily enough, the adults became just as involved as the kids, and now it’s one of my favourite traditions to mark the beginning of Autumn. The thing about traditions is you don’t have to follow what those before you did — you can create your own with friends and family at any point in the year and have memories for generations to come. If you want to start your own veg growing tradition, here’s how! 1. Choose what to grow 🎃 There are so many options, but choose something that will keep relatively well. For example, lettuces may be difficult, as everyone’s may be ready at different times, and they won’t keep until the competition date. Things like pumpkins, marrows, onions, and giant sunflowers work well for this reason. 2. Secure your seeds 🌱 Once you’ve chosen, buy the seeds. Seeds are inexpensive, so you can do this with even the largest of families. I give everyone two seeds each in case one doesn’t germinate. Find out what month is best to plant the seeds and then give them out a little early, so the younger ones can plan and get excited. 3. Set the rules ✍🏻 What are the rules for growing? Can people use fertilisers? Can they germinate their seedlings in greenhouses, or not? And will the winner be decided by the weight of the vegetable, or size, or quality? Keep it simple, but make sure everyone is clear on the rules before you start! 4. Choose the prize🥇 Growing may take months, so have an incentive for people not to forget about their plants or lose interest. I opted for a simple trophy, but one with plenty of space to engrave names of the winners for years to come. 5. Set the competition end date 📆 Choose when it’s time to harvest. We usually do this on a weekend in October. Have everyone bring in their veg, weigh or measure, and crown the winner! It’s up to you how much of an event you make of this, but choose something you know will be enjoyable and memorable in years to come. 🎶 Willow Grove, The Lakes (via Uppbeat)
fromscratchwithbob901,500 次观看 • 24 天前
Recipe below👇🏼 Chicken & Puff Pastry Pie 🥧 I know you’ll be asking for the Chocolate Pudding Recipe, but I don’t have room for it in this caption along with the Pie. But don’t worry, this recipe will be in my cookbook, The From Scratch Kitchen. 1 large chicken 4 large carrots, diced 4 sticks celery, diced 1 brown onion, diced 3 heaped tsp Dijon mustard 1 heaped tbsp dried herbs (like tarragon, sage, & oregano) 1 heaped tbsp plain flour 800 ml chicken stock (or water) 100 ml cream 1 large handful chopped parsley 350 g puff pastry Slice the breasts off your chicken, chop into chunks & set aside. Bring a large pan of water to the boil — enough to just cover the chicken. The less water, the richer your stock will be. Submerge the chicken (minus the breasts) & simmer for 1-2 hours or until the meat falls off the bone. Set the chicken aside & reserve the stock for later. Heat a large ovenproof frying pan or skillet & fry the breasts until browned. Remove, then add the vegetables & cook for 10 mins until soft. Meanwhile, strip the meat off the chicken & set aside. Stir through the dried herbs & mustard, then sprinkle over the flour & stir until it coats the veg (the flour helps thicken the sauce). Allow to cook for 1 min, then add two thirds of the 800 ml stock & stir well until your vegetables are coated in a glossy sauce. Add the chicken breast & rest of the meat, along with the cream & parsley. Season well, then add as much of the stock as you need until you have a nice consistency. The filling should be coated in a sauce but not swimming in liquid. You may need more or less than the 800 ml you set aside — just add as much as you need. For the pie top, you can either add a sheet of pastry, or cut it into strips to make a lattice top. Make sure your pastry is cold & work quickly as the hot filling underneath will make the pastry quite delicate. Brush with egg, then bake at 200ºC (180ºC fan-forced) for 20-30 mins or until the pastry is golden brown. Remove & allow to cool for 10 mins before serving. (The recipe for Rough Puff Pastry will be in my book, too! Not enough room in here) 🎵 - All I Need, Northwestern (via Uppbeat) . #cookingfromscratch #fromscratchcooking
fromscratchwithbob1,600,000 次观看 • 2 个月前
My Sourdough Guide is finally here! 🌾🍞 I know sourdough can be incredibly temperamental. Every time I post about it, I’m flooded with questions asking about my method… so I’ve made an in-depth guide with step-by-step videos to help you along the way. You can grab it in the 🔗 in my profile now! I can’t wait to see your loaves 😌 Once you’ve made your sourdough, you can use it to make this delicious French Toast. Ingredients: 2 slices thick cut sourdough 3 eggs 1/2 tsp cinnamon Pinch ground nutmeg Pinch sea salt Dash of milk Topping — fresh berries, whipped cream, honey, or anything you like best! Beat the eggs, spices, salt and milk together in a shallow bowl, then add in the bread and push it down to submerge. Flip the bread over and make sure it’s well coated in the egg mixture, then leave it in the bowl for a few minutes so it can soak up as much as possible. Meanwhile, heat a skillet or frying pan over medium heat. Add a knob of butter and once melted, use a fork to carefully lower in the bread. Allow it to cook for a few minutes on each side until all the egg is cooked and it’s looking golden brown and crispy. Transfer to a plate and top with whatever you like— there’s no sugar in the egg mixture, so if you like sweet French toast, drizzle it with honey or maple syrup. Dig in while it’s warm and enjoy! . . . #cookingfromscratch #sourdough #sourdoughrecipe #sourdoughbread
fromscratchwithbob2,800,000 次观看 • 3 个月前
Lemon curd recipe 🍋🧈👇 In the grey of winter, making the little things nice for yourself is all the more important, and lemon curd does just that. It just hits the spot every time, in yoghurt, between sponge cakes, or especially on crumpets. In the video I made 5 times the recipe below, but this quantity is nice for a normal batch! Ingredients: 4 large eggs 5 unwaxed lemons 280g caster sugar 230g butter Method: Finely zest and then juice the lemons. Into a saucepan, add your eggs and beat lightly. Add in the sugar, butter, lemon zest and lemon juice. Place over a medium heat and whisk continuously until the sugar dissolves and the butter melts. Do not allow it to boil as it may split. When it has all combined and the mixture coats the back of a spoon (this may take about 10 minutes and if you have a thermometer is about 77°C) remove from the heat. Place it through a sieve to catch any zest or seeds. Pour into sterilised jars and seal. Store in the fridge. . . . #cookingfromscratch #homecooking #lemoncurd #marmalade #crumpets
fromscratchwithbob8,100,000 次观看 • 9 个月前
This time of year is all about using what you have on hand 🥬. Just simple, familiar ingredients, used in slightly unexpected ways to get you through the lull between seasons. It was great to see you Hugh! And thankyou for having me at River Cottage last week! It’s always such a pleasure to learn new perspectives and ways of doing things. We made the delicious Pressed Cabbage Salad from his book, High Fibre Heroes. If you’re looking for the feta recipe, it’s in the caption of my midsummer video from last year on my old TikTok account. (🎶 Synod, Simple Life - from Uppbeat) . . . #cookingfromscratch #selfsufficientliving #homecooking #wholesomecooking
fromscratchwithbob2,200,000 次观看 • 6 个月前
It’s been a long time coming… 📗✍🏻 This has been cooking for a long time, and it’s finally ready to bring to the table. I’m thrilled to announce that my debut cookbook, The From Scratch Kitchen, is out this October. Filled with recipes that warm the heart and feel like home, this cookbook contains everything you need to have a from-scratch kitchen in your own home, too. It’s available to pre-order now from the link in my bio, or from your local bookshop. I can’t wait to share it with you all. . . . . . . #cookingfromscratch #homecooking #wholesomecooking #kitchengarden (Stats from Institute for Fiscal Studies - The decline of home cooked food) 🎵 MokkaMusic - Soul, No Copyright Music
fromscratchwithbob748,400 次观看 • 2 个月前
Shortcrust Pastry recipe 👇🏻 Ingredients: 2 parts plain flour 1 part butter, cubed 1/2 part water For example: 200 g plain flour 100 g butter, cubed 50 ml cold water (you may not need all of it, or you may need a little extra if it’s too dry) In a large mixing bowl, rub the flour and butter together between your fingers until it resembles fine crumbs. Add water, little by little and mixing each time, adding just enough until the mixture comes together and forms a dough. The dough wants to be smooth and pliable, but not too dry so that it’s crumbly, or too wet so that it’s overly sticky. If you add too much water, you can add a little extra flour. Gently tip out the pastry onto a lightly floured surface and bring together with your hands to form a ball. From here, you can roll out and shape the pastry depending on what you’re using it for. . . . #cookingfromscratch #selfsufficientliving #kitchengarden #homecooking
fromscratchwithbob1,500,000 次观看 • 6 个月前
Bakewell & Brioche Recipes ⬇️🍒 Brioche Makes either 1 loaf, flower buns, or cinnamon buns 400 g white bread flour 50 g caster sugar 7 g dried yeast 2 tsp salt 100 ml buttermilk/milk 3 eggs 175 g soft butter Combine the flour, sugar, yeast, salt, buttermilk & eggs in a bowl until it comes together into a ball. Knead for 8 mins, then add the butter and knead for another 8 mins or until well combined. This is a sticky dough, so a mixer is helpful! Place into a clean, lightly oiled bowl, cover & allow to rise for 1 hr or until doubled in size. Next, shape your dough. For the loaf, cut it into 6 balls then add to a lined loaf tin. If making flower buns, cut the dough into smaller pieces, roll into balls & form flower shapes. If making cinnamon rolls, roll the dough into a large rectangle. Mix 150 g brown sugar, 150 g soft butter & 2 tsp cinnamon into a smooth paste, then spread over the rectangle. Fold the dough in half, cut into 1 inch strips, then twist & roll into buns. Whatever you’re making, leave it to rise for 30 mins - 1 hr or until doubled in size, brush with egg & bake at 200ºC (180ºC fan) for 12-20 mins or until golden brown on top. Bakewell Traybake Pastry: 300 g plain flour 150 g cold butter 70-90 ml cold water 200 g raspberry jam 400 g butter 400 g caster sugar 8 eggs 1 tsp almond essence 200 g ground almonds 50 g plain flour 200 g cherries, pitted & halved (optional) 500 g icing sugar 2 tbsp flaked almonds Rub the flour & butter together until it forms a fine crumb. Add enough water to bring it together into a dough, then roll it out to 3-5mm thick & layer in a large rectangle tin & cut off any excess. Smooth the jam into the pastry case, then add the cherries. For the filling, cream the butter & sugar together, gradually beat in the eggs & almond essence, then fold in the ground almonds & flour. Spoon into the pastry case. Bake at 200ºC (180°C fan) for 45 mins - 1hr or until risen, firm and golden. Allow to cool completely. Mix the icing sugar with water a tablespoon at a time until smooth, then spoon over the Bakewell, sprinkle with almonds & leave to set. 🎵Northwestern- Piece by Piece from Uppbeat
fromscratchwithbob814,900 次观看 • 5 个月前
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