22 December 2025
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On my third attempt at the recipe, I think I’m getting close. This time I used 200g flour, 75g warm milk, 50g butter and 1.25g each of salt, sugar and yeast. That gave a fairly stiff but workable dough. I … Continue reading
19 December 2025
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I had another go at Bath Olivers this evening, reducing each ingredient by half except for the milk, which I increased from 100ml to 125ml. The result was a softer dough, which was much easier to work but, after baking … Continue reading
10 December 2025
by wpAdmin
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If you know what Bath Oliver biscuits have looked like for the last fifty or so years, it isn’t like this. I followed the recipe from last week’s post and I got disks that were thicker, more coloured and without … Continue reading
4 December 2025
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I seemed to spend an inordinate amount of time this afternoon preparing, chopping and roasting vegetables. I also put the clean peelings in the slow cooker to generate some stock. However, following a further session with the blender, we’ve now … Continue reading
28 November 2025
by wpAdmin
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One family Christmas tradition is to enjoy some late suppers of port, stilton and Bath Oliver biscuits. However, that has been hard to do in recent years as the biscuit. The hard but creamy tasting biscuit was invented by William … Continue reading
22 November 2025
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After last week’s unfrozen freezer experience, we decided it was time to bit the bullet and replace the fridge freezer. A new Kenwood unit arrived today and, after letting it stand for a few hours we’ve been able to switch … Continue reading
15 November 2025
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Later this week, the temperature is due to drop to the point where we may experience overnight frosts. Today hasn’t been so cold but, after a day out, we discovered our freezer wasn’t so cold either! I’m not sure if … Continue reading
20 October 2025
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For tonight’s dinner I wanted some roast potatoes but I decided I would experiment by adding some of my beetroot powder (dehydrated beetroot blitzed into a magenta powder). I added some into the oil I preheated in the oven, which … Continue reading
19 October 2025
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I had another go at chicken parmigiana today. The recipe I found to guide me was a bit different to the one I used last time but I think it is the kind of dish where you can play pretty … Continue reading
29 September 2025
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The wine I started earlier this month had settled down a lot, without much visible sign of continuing fermentation. As the demijohn had a certain amount of scum on the sides and a thick must at the bottom, as well … Continue reading