Ireland: Apple and Potato Cake

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     Title: Apple And Potato Cake (bakestone Recipes)
Categories: Breads, Cakes, Breakfast, Fruits, Vegetables
  Servings:  8
 

  1 1/2 lb Floury potatoes
      3 t  Salt
      2 oz Butter
      4 T  Self-raising flour
      2    Apples, peeled,cored,chopped
      2 T  Granulated sugar
      3 T  Softened butter

 
  The potatoes must be hot and floury, but either eating apples or cooking
  apples can be used. (Best results with a cooking apple, though.) -- Boil
  the peeled potatoes in well-salted water. Drain and cover with a cloth to
  "dry in their steam". Sieve or rice into a warmed mixing bowl, and beat in
  the fat. Work in sufficient flour to make the dough manageable, adding
  salt to taste. Divide the dough in half and roll or pat into 2 rounds of
  equal size just over 1/2 inch thick. Place one round on the warmed
  bakestone and spread with the chopped apple. Cover with the other round of
  dough and pinch the edges together.  -- Bake on the bakestone over a
  moderate heat until brown underneath.  Turn using the broadest spatula you
  have, or two spatulas and a friend.  Cook the other side.  Remove the cake
  to a hot serving dish.  Carefully peel up one side of the top of the cake,
  spread the apples with the softened butter, and sprinkle them with sugar.
  Fold that half down and do the same to the other side.  Sprinkle sugar on
  top, and serve immediately, with thick cool cream.

 
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MMMMM----- Recipe via Meal-Master (tm) v7.01

 
     Title: Swedish Flatbread (bakestone Recipes)
Categories: Breads, Breakfast
  Servings:  8

 
      8 oz Ground wholemeal flour
      8 oz Rye or barley flour
      1 t  Salt
      8 fl Lukewarm water*

 
  *You may need as much as 12 fl total.  -- Blend the flours together with
  the salt.  Mix in sufficient water to bind together into a dough -- the
  quantity will depend on the types of flour used. -- Beat until dough
  leaves the sides of the bowl, then turn onto a floured board and knead
  thoroughly.  Heat the bakestone over a moderate heat and grease it.
  Divide the dough into four and roll one quarter out into a round as thin
  as possible.  Using a plate about 8 inches wide, trim the edges into a
  neat circle.  Prick all over to prevent the dough bubbling while cooking.
  ~- Transfer to the bakestone and cook over a moderate heat for about 15
  minutes, or until slightly colored.  Then turn and cook the other side.
  Repeat with the rest of the dough, working up the trimmings for re-shaping
  and baking.  -- Cool on a wire tray.  When cold, store in an airtight
  container.  (Danish-butter-cookie containers, the big ones, are good for
  this.)

 

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About the bakestone: The bakestone is a utensil commonly used in the home baking of many traditional European cuisines, especially English and Irish traditional baking.

It's not usually made of stone (though some that are do exist). Normally it's a flat, rimless circle of cast iron, with a hoop (often moveable) that allows it to be hung over a fire. On the bakestone, various kinds of cakes, pancakes and "small baking" can be produced. The steady, even conduction of heat through the heavy cast iron produces a very high quality of baking.

Bakestones work as well on a gas or electric stove as they do over a campfire or a cooking hearth. If you're interested in getting a bakestone, you can obtain one from:

Highland Marketing Ltd.
Unit 20
Atlantic Trading Estate
Barry
South Glamorgan
Wales CF6 6RF
UK
phone: (+44)446-744956

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