IRISH POTATO BREADS; VEGAN POZOLE SOUP; VEGAN CARROT AND YAM BISQUE; VEGETABLE AND CHEESE ENCHILADAS; WHOLE WHEAT, SOURDOUGH CARAWAY BREADS; CHRISTMAS WALNUT, CRANBERRY AND RUM SOAKED ORANGE PEEL, SPICED WHOLE WHEAT RICH SOURDOUGH BREADS..PHOTOS OF PREP SO FAR, BREADS ARE PROVING AND SOME BAKING RIGHT NOW WILL POST THE BREADS IN ANOTHER BLOG POST LATER TODAY

The rolled out Irish potato bread dough

The wedges will rest for 30 mins then cooked in lightly oiled skillets or  a griddle. I know these as potato cakes in Lancashire. The recipe is in my eBook "Baking a  Name for Yourself" on www.amazon/kindle.com

The mixed vegetable filling for the enchiladas..will marinate overnight then be drained and then stuffed into tender corn tortillas with cheese and more tomato sauce added at clients home before baking. No spice and Italian style flavors.

The cooked Irish Potato breads, drain on a wire rack then freeze ..then just pop in a toaster for any meal, just like waffle.

Rich and thick Vegan Carrot & Yam Bisque

Baked eggplant slices for a baked eggplant Parmesan (baking cuts the oil as like mushrooms, eggplant soaks up any oil).

The completed enchiladas ready for delivering to client's home where more sauce will be added before baking. The secret here is to heat the tortillas in a dry skillet before dipping in sauce and filling.

The Christmas bread dough filled and ready for rolling..this makes 2 loaves, the orange peel is own made and soaked in rum

Black bean and white hominy pozole ..great winter soup, recipe is on www.chorleycakes.blogspot.com, substitute vegetable stock for the meat.

Well, winter has finally arrived in SoCal, local mountains and ski resorts have snow, and my day time temps have gone down to high 60's low 70f's.
We have just had some high winds which have calmed down now, and now looking forward to perhaps some rain later in the month, but we will see.