Monday, 25 November 2013

17 Boaters in a shed

Cold and sunny outside but warm and sunny inside the boat. Not much done today, I've been a bit of a layabout although I did get the hoover out for a ten minute whiz around, the coal fire does create loads of dust.

From back home the roofer contacted me to say he will start work tomorrow, we are having a new flat roof put on the garage. We are having it done in fibreglass, hope it cures properly in this weather.

Sue did some baking for the boaters Monday afternoon get together, Blue Cheese and Grape flat breads which went down rather well,  recipe below for those who asked for it. We had a great time meeting up with new people and old in the 17 strong gathering and three well behaved dogs. I must remember to take my camera next week to catch the moment.

Get well soon Nikita who is poorly in bed with the flu at the moment, hope those builders don't make too much noise.

Paul Hollywoods Recipe for Stilton and Grape flat breads

500g strong white bread flour, plus extra for dusting
10g salt
10g instant yeast
30g unsalted butter, softened
310ml cool water
250g stilton, crumbled
24 seedless grapes halved
Olive oil for cooking
Put the flour into a large bowl, and add the salt to one side and the yeast to the other. Add the butter and three-quarters of the water and mix with your fingers to bring the ingredients together. Gradually add the remaining water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for five to 10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least one hour, but it’s fine to leave it for two or even three hours.
Tip the dough onto a lightly floured surface. Fold it inwards repeatedly until the dough is smooth. Divide the dough into 12 pieces and roll each piece into a ball.
Make an indentation in each ball and put about 20g of crumbled stilton and four grape halves inside. Pinch the dough together over the filling and seal it.
Press each filled dough ball gently with your hands and then roll it out with a rolling pin to a circle, about 18cm in diameter. The grapes will burst and leak a little juice as you do this but don’t worry; use a little more flour to stop the dough sticking.
Heat a frying pan with a little olive oil over a medium-high heat. Fry each flatbread for two to three minutes on each side, until golden brown and puffy. Leave them to cool slightly on a wire rack, then serve.

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