What are you cooking today?

[JulieO]

Yes I have made malt powder.  Tenina showed me how at my first  Tenina cooking class.
Can't remember how but will find the pamphlet  and share if I am allowed.

Would love the recipe if you find it Bedlam 

[LillyPilly]

Bedlam, I assume the malt powder recipe in your pamphlet is the same one that is in For Food's Sake?

JulieO, It is pretty standard, just google 'homemade grain malt'.

Is it worth the time and trouble to make malt powder? If the flavour is better I'll do it. Otherwise, it isn't that expensive, and doesn't seem to come with additives.

It isn't anything I can do until winter, anyway. Wheat sprouts better for me when the weather isn't hot (strong chance of mould). 

[LillyPilly]

Fundj&e, those lamb, eggplant, almond, apricot dishes looks delicious!  The photos hadn't shown up for me yesterday, so I'm doing a delayed drool 

Tried Mei's recipe for 'everyday spaghetti bolognaise in hermie ' http://hermiethethermie.blogspot.com.au/2014/07/everyday-spaghetti-bolognese-in-hermie.html.  Very flavourful, the seasoning, using the TM veg paste, was unlike what I would normally make. Cooked to the recipe, mine was too wet, with the liquids flowing under the pasta, while the chunky bits stayed on top. I ended up doubling the cooking time.

What I took away from that recipe is the technique of adding the mince in as semi frozen 4cm lumps. Even after extended cooking, the meat still kept its texture. I was aware that some people dislike the official recipe because of its overly smooth texture. I now feel I'll be fine adapting my own sauce (no actual recipe).

The cakes and biscuits you all have been making look delicious, and the photos are just beautiful. I don't really enjoy baking (except bread), but I do like to see all the lovely things I know I'd enjoy eating.

[JulieO]

Bedlam, I assume the malt powder recipe in your pamphlet is the same one that is in For Food's Sake?

JulieO, It is pretty standard, just google 'homemade grain malt'.

Is it worth the time and trouble to make malt powder? If the flavour is better I'll do it. Otherwise, it isn't that expensive, and doesn't seem to come with additives.

It isn't anything I can do until winter, anyway. Wheat sprouts better for me when the weather isn't hot (strong chance of mould). 

Have just had a look in FFS and yes there is a recipe there.  I have so many recipes/books that I forget what there is! 

After reading the recipe though, I don't think I would bother making it, good to see what it entails though. 

[Bedlam]

I would buy it LP!

[fundj&e]

i went searching for the malt recipe on google this morning, i thought NO WAY IN HELL i was going to try it, better leave it to the experts

[CreamPuff63]

Yes I have made malt powder.  Tenina showed me how at my first  Tenina cooking class.
Can't remember how but will find the pamphlet  and share if I am allowed.

Would love the recipe if you find it Bedlam 

p26 in FFS. I've made it a couple of times before. Its fun, but it ties up too much bench space waiting for seeds to sprout for about 3 days. If I put it in another spot I may forget about it.

[fundj&e]

i did find this while looking for the malt recipe
i will be making this

HOMEMADE OVALTINE | MALTED MILK POWDER (CHOCOLATE AND PLAIN)
INGREDIENTS
For the Plain:
2 cups instant dry milk (whole or non-fat)
6 tablespoons malt powder

For the Chocolate:
2 cups instant dry milk (whole or non-fat)
6 tablespoons malt powder
6 tablespoons unsweetened cocoa powder

INSTRUCTIONS
To Make the Homemade Plain Ovaltine:
Whisk together the malt powder and the instant dry milk. Scoop into a clean, dry jar with an airtight lid and store at room temperature for up to a year.

To Make the Homemade Chocolate Ovaltine:

Whisk together the malt powder, instant dry milk, and cocoa powder. If any lumps remain, force the powder through a fine-mesh sieve.
Scoop the powder into a clean, dry jar with an airtight lid and store at room temperature for up to a year.

To Mix Homemade Ovaltine (Plain or Chocolate):
Add ⅓ of a cup of the dry mix to 8 ounces of cold milk. Use a frother or blender to mix together, sweeten to taste with sugar, honey, agave, or stevia.

[cookie1]

There is no way I would be making malt. That's what supermarkets are for. After reading Tenina's recipe I knew I didn't want to try it. Hopefully baking this afternoon.

[JulieO]

I agree Cookie.  I try and make as much as possible myself, but occasionally something just isn't worth it (to me). 

[fundj&e]

i am glad i was not the only one who thought its not worth the effort

[Emme]

Nope, another one here, would not attempt to make malt either. Much easier to buy that one 

Those recipes look good Uni, thanks for posting

[achookwoman]

The liquid malt is beautiful.  This is the loaf I made with the wholemeal flour that I bought at Oatlands in Tassie. I added 1 dessertspoon of malt to the water. Basically No Fuss reside except kept adding warm water until it came together.

[achookwoman]

[cookie1]

It looks very delicious.