Category: Savoury

Posted in Savoury

Chicken Bakes (Greggs)

Posted on by The Soggy Bottom

I come from a family of big Greggs fans (my sister even calling her sausage dog Gregg after their famous sausage roll), so people who don’t love a cheeky pastry treat give out major alarm bells.

the rat

With this recipe you can chef up your very own Greggs delight in your jimjams and dressing gown without even having to leave the house!

Because I’m a bit much I made my own puff pastry for this (recipe will be uploaded soonish), but if you want you can just to buy some to get the quick Greggs fix – I’ll allow it.

I didn’t get v good pics of them, but they were actually well nice so would recommend giving this one a go (if I do say so myself)

Kitchen Goss

It’s official, I’m down with the kidz. Yep, I have been sucked into the TikTok pit and my screen time is majorly suffering now. I actually feel like such a nan trying to work it, this vid took me no word of a lie HOURS to make and I was cringing myself out with the voice over, so no hate please.

Pls can someone who is a TikTok expert give me some coaching because I need to make it to the Hype House (is this even a thing anymore I can’t keep up?!?!?) Give us a cheeky follow @kitchen_goss to see some more incredible content, or alternatively just wait until I pop up on your fyp when I’m too famous 4 u x

original recipe: Greggs Chicken Bake | Baking Recipes | GoodtoKnow

Ingredients

  • 1 chicken breast
  • 100ml chicken stock
  • 1 tsp corn flour mixed with a bit of water
  • 1 tsp cream cheese (or more if you want it extra creamy)
  • a glug of double cream
  • salt and pepper to season
  • puff pastry (bought or made if you’re *extra*)
  • 1 egg

Method – made 3 large and in charge chicken bakes

  • chippety chop your chicken breast into small chonkz and cook until golden
  • add in the chicken stock, cornflour water thing, and the cream cheese
  • glug in your cream
  • season as you like and leave to cool
  • roll out your pastry and cut into Greggs sized rectangles
  • add your chicken sludge in the centre of one of the rectangles
  • Egg wash the edges of the pastry and add another rectangle of pastry on top
  • crimp it down with a fork
  • cut wavy lines in the top (this is the classic Greggs chicken bake sign, if you do anything else you’re wrong grr)
  • egg wash the top to make it golden n gorg
  • whack in the oven for 15-20 mins or until the little lovelies are golden brown and smelling delish
  • scran

And that’s all for today my little nuggets, sorry I’ve not been posting much lately, would like to say I’ve been doing work but I’ve just been on TikTok.

Luvs ya, Han, KG x x x

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Posted in Savoury

Crusty White Bread

Posted on by The Soggy Bottom

Crusty bread from a crusty girl x

Now I’m not normally a bread baker (mainly because you can’t gobble the mix as you go along) but this dough was superrrrr easy to make and actually turned out crispy n delish.

Before we get into the crumby biz, here’s this week’s kitchen goss…

Kitchen Goss

Note to self: NEVER go on a first date to the beach. We were having the time of our lives splish splashing around in Newcastle when Vic’s GoPro captured some horrific/hilarious pics that have honestly made my self esteem PLUMMET.

Pictured: 2 girls, one looks scarily like Paul Chuckle, the other just looks bad.

Action shot ❤ Caitlin, the goggles are a look x

Wig slip x

Overall, I think everyone on the beach got second hand embarrassment from us, but we had a mint time (minus thinking I had frost bite because my toes went purple.) Can’t wait for next year, love you two weirdos so much xxx

Anyway enough of that, are you bready for action? Sorry I’ll stop now, that was really bad.

(recipe adapted from https://www.kingarthurbaking.com/blog/2016/01/01/no-knead-crusty-white-bread)

Ingredients

  • 450g plain flour
  • 350ml lukewarm water (slosh your finger in it, if you can’t keep your finger in for 15secs then it’s too hot)
  • 1/2 tbsp salt
  • 7g dried yeast

Method – makes 2 loaves (you can double the recipe but not sure why you’d want 4 loaves of bread x)

  • mix everything together until it forms a very sticky dough
  • BAM! The hard work is done
  • put it in a large & in charge bowl and cover with cling film
  • let rise at room temp for 2 hours
  • then put the bowl in the fridge for 1-7 days
  • This is where the flavour develops, the longer you leave it the tangier it gets
  • (I only left mine for 1 day because I was too impatient but it was still pengaleng)
  • when you’re ready to make the bread: get 2 baking trays lined with baking paper, and flour your surface
  • sprinkle the top of the dough with flour and grab a big chunk (about half of the dough)
  • plop it onto the floured surface and shape it into a rough blob
  • repeat for the other half of dough
  • put your balls of dough onto your lined baking trays
  • sift flour over the top
  • let come to room temperature for about 1 hour
  • Slash with a sharp knife a couple of times
  • preheat your oven to 210C and put a metal tray on the bottom of your oven (we will be putting water in this to create steam)
  • put your dough in the oven, and pour one mugful of boiling water into the hot metal tray
  • shut the door quickly – the steam is what makes a really crispy crust
  • bake for 25-30mins until golden and crisp
  • Gobble as soon as it is cool enough to do so x

And that’s it folks. Thanks again for all your continued support n dat, if you’ve not already followed my instagram I’d love it if you’d take a quick peep @bitches_that_bake

Lots of luv, Han (BTB xxx)

Posted in Savoury

Soft Pretzels

Posted on by The Soggy Bottom

Salty, twisted, and a bit soft – no I’m not talking about your ex. These soft pretzels are super fun to make, and can be made salty or sweet (or both) depending what tickles your fancy.

These were another delight from my BakedIn box, and they did not disappoint. I won’t harp on about BakedIn again but they are mint (pls sponsor me xoxo).

Before we get into the twisty business, here is this week’s KG.

Continue reading “Soft Pretzels” →
Posted in Savoury

Spiral Vegetable Tart

Posted on by The Soggy Bottom

I wouldn’t mind being called a ‘tart’ if they meant this spiral veggie tart. This pastry delight is definitely more aesthetically pleasing than me, and it tastes delish too!

The good thing about this is that you can fill it with whichever veggies tickle your fancy, butternut squash, courgette, carrot, turnips, some weird looking thing you found in Aldi, the options are endless.

Continue reading “Spiral Vegetable Tart” →
Posted in Savoury

Christmas Leftovers Pie

Posted on by The Soggy Bottom

So you overdid it on the food front yet again this year. You’re about to wrap yourself in bacon because you are a pig. But it was all fun and games on the big day, now your mum is forcing you to eat turkey sandwiches for the foreseeable future.

Not to worry!!! This pie makes you forget all your turkey nightmares and hides all those leftovers under a delish pastry lid.

Continue reading “Christmas Leftovers Pie” →