Our new packaging has finally arrived!

We’re happy to have the last batch of the Nosh Nerds packaging arriving. We can can now safely ship our fudge and brigadeiro so our online store will be up shortly. We’ve gone green on these recycled paper sweet boxes with bio windows cause, well, you know…we love the earth and stuff. We will be debuting all this awesome stuff at the August 24th Preston market and we hope to see you there! Stop by if you have a pooch, we’ll have dog treat samples too!

Pictured below is our new cappuccino fudge.


Daisy and her cookies

We’ve been wanting to bake dog treats for a while now considering the few options available on the market that don’t contain a hundred additives so it’s our first venture into the dog treat world and Daisy couldn’t be happier!

We’ve baked some Peanut butter and cranberry dog cookies packed with whole wheat flour, steel cut oat and flax seed for our first batch. 2013-08-06_16-42-44_90

Our next batches will be apple bacon cheddar bones and blueberry paw prints. We’ll have them available for sale in two sizes ( Small & Med/Large dog ) online and at our next visits at the Preston market. Daisy’s can be seen here testing the product in our kitchen. Being a dog is hard work sometimes. 2013-08-06_16-43-57_722

Breaking bread

We’ve had urge to bake bread for the longest time and what better than a rainy day to do so. We’ve decided to do a basic french crust loaf but we spiced things up with some Sambal Oelek. Here’s what you will need;   2 cups of warm water, 1 tablespoon of dry yeast, 1 table spoon of canola oil,1 table spoon of castor sugar, 2 teaspoons of salt, 5 cups of flour, 3 tablespoons of Sambal Oelek chili sauceIMG_20130801132937

To Start, put the warm water in a large bowl, add the yeast and the sugar and mix to dissolve.IMG_20130801133047

You will let it sit for about 10 minutes, until it bubbles and looks something like this IMG_20130801134915

In a separate bowl, mix in the salt and the flour. Once the yeast is fully bubbled, add the oil and 3/4 of the flour mix to it and incorporate until all the water is absorbed. Turn the mix onto your counter and add some of the flour to prevent it from sticking. Now comes the elbow grease. You need to knead this dough for a good 10 minutes. Add more flour if you feel the mix is too wet. Roll in a ball and place in the bowl and cover it with plastic wrap. IMG_20130801140157

You will need to let it proof for about 30 minutes, until it’s at least doubled in size and looks like this IMG_20130801151004

Turn it over on the counter and press the dough with your fingertips roughly to deflate the dough. This will rid it of large air pockets and make a more uniform bread. Add the Sambal in the middle and gently fold all the sides over it and start to knead it slowly for another 5 minutes. If you find the dough too sticky to work with, add a bit of flour but remember, the less you add, the softer your bread will be. Once the Sambal is evenly distributed (don’t worry if you have some darker red areas, it will give it a nice marbling) roll into a ball. Then, slowly roll in into an oblong shape until you reach your desired shape. IMG_20130801151745

It’s ok if it’s not perfect at this stage, you need to proof it a second time anyways. Cover it with plastic wrap, making sure that it has some give to allow it to double in size without drying out and let sit for another 30 minutes. You should end up with a loaf like this IMG_20130801161132

Mix an egg with a teaspoon of cold water and beat well. Use a brush to evenly coat the loaf. Take a serrated knife to cut slits diagonally making sure to not press down to deflate it. Stick in a hot oven set at 350 degrees and bake for 30-40 minutes until golden brown. To make sure if it’s fully baked, tap the bottom of your bread and if it sounds hollow, it’s done! IMG_20130801170923

Here’s the finished product. Let it cool down for 10-15 minutes before you cut into it. If you manage to not eat it all the first day, place it in a paper bag and then in a plastic bag to store for a few days. Never refrigerate it as it speeds up the drying process and makes it stale more quickly.

Bonus pick; Fried green tomato grilled cheese with aged cheddar. YUM! IMG_20130801173122