Baking is about more than just cooking. Baking is MAGIC. Don't believe me? Then have a look at this little beauty. I present you with a cookie recipe with no butter and no flour. That's right, your eyes do not deceive you. This is a cookie recipe with NO BUTTER and NO FLOUR. Just peanut butter, an egg, a sprinkling of sugar and some baking powder. That's all you need, I kid you not. I've added a dash of vanilla paste for an additional depth of flavour, but you could go ahead and mix things up, perhaps with a handful of chocolate chips, a sprinkling of cinnamon, or even a little crushed sea salt. Even without additional embellishment though these are nothing short of delightful and a real exercise in anticipation. If your oven has a window you will not be able to tear yourself away!
Prep time: 10 Mins (Plus some chilling time)
Baking time: 12-14 Mins
225g Smooth Peanut Butter (A small jar)
115g Caster Sugar
75g Light Muscovado Sugar
1 Large Egg
1/2tsp Vanilla Paste
1/2tsp Baking Powder
Let the magic commence! In a large mixing bowl cream together the peanut butter and sugars, then beat in the large egg. Add the vanilla paste and baking powder, then mix to a sticky dough. Cover the bowl with a sheet of cling film and leave to chill in the fridge for around an hour.
Preheat the oven to 180C/350F/Gas 4 and line 2 large flat baking trays with baking paper. Remove the mixture from the fridge and uncover. Take a small amount of the chilled dough, roll into a small ball (a bit smaller than a golf ball) and place on your lined tray. Repeat for the rest of the mixture, evenly spacing the balls apart, as they will spread slightly during baking. You should get around 12-14 balls from a single batch. Place the trays in the centre of the oven and bake for around 12-14 minutes, until slightly spread, just cracked and colouring on top, then remove from the oven. The cookies may look domed when you remove them from the oven but will settle as they cool (creating a wonderful chewy centre). Carefully slide the paper from the trays onto wire racks and leave for 20-30 minutes. Once the cookies have cooled slightly you can peel each from the paper and return to the wire racks to cool completely. Hey presto!
Tuesday, 10 March 2015
Thursday, 5 March 2015
My Baking Adventures - Jan/Feb/Mar 2015
Is it March already? My my, doesn't time fly when one is baking! Here's a little peek at some of my recent baking adventures. All questions and comments are welcome as always...
Wednesday, 25 February 2015
Chocolate Volcano Buns
The eagle eyed amongst you will spot that this one is only a minor modification of my standard, everyday bread recipe. This may very well be the case, but do not assume that there is anything standard or everyday about the result, as that would be a mistake. These buns are SERIOUSLY naughty, super sweet and hyper indulgent, with a sticky lardy crust and a rich, melted chocolate middle. They are the near definition of a guilty pleasure and not for the faint of heart. However, if you ever feel the need for a shamelessly sinful treat (and we ALL feel that need once in a while) then these are just the toothsome ticket!
Prep time: 20 Mins (Plus some proving time)
Baking time: 20-25 Mins
110g Tepid Water
6g Fresh Yeast
A pinch sugar
150g Very Strong White Bread Flour
A Pinch of salt
6 heaped tbsp Nutella (or thick Chocolate Fudge Sauce)
15g Lard
10g Unsalted Butter
25g Caster sugar
This recipe will make about 3 large buns. Pour the water into a large bowl, add the yeast and sugar, then mix to blend. Add the flour and salt, loosely mix, then tip out onto a lightly floured surface. Knead for around 8 minutes, stretching the dough apart, folding back on itself, turning by a quarter and repeating. When the dough is smooth and elastic return to a clean floured bowl and leave covered in a warm place to prove for around 60-70 minutes.
Tip the proven dough out onto a floured surface, divide into three and roll each out into a flat disk, around the thickness of a pound coin. Place 2 heaped tbsp of Nutella in the middle, bring the sides up to form a ball, press to seal completely, invert and place on a greased baking tray. Cover with an upturned bowl or plastic tub and leave again for 20 minutes.
Preheat the oven to 220C/425F/Gas 8. Uncover the buns and pierce a hole in the top of each with a sharp skewer. Melt the lard and butter together and lightly coat the surface of each ball. I use my fingers for this, as I find a brush can sometimes damage the dough. Sprinkle liberally with caster sugar, then bake in the centre of the oven. After 10-12 minutes, brush again with the remaining melted lard/butter, sprinkle with more sugar and return to oven for another 10 minutes or so, until a deep golden brown. These are best served warm with cold cream on the side, but I would advise against tucking in straight from the oven, as the melted chocolate middle will be nothing short of molten!
Prep time: 20 Mins (Plus some proving time)
Baking time: 20-25 Mins
110g Tepid Water
6g Fresh Yeast
A pinch sugar
150g Very Strong White Bread Flour
A Pinch of salt
6 heaped tbsp Nutella (or thick Chocolate Fudge Sauce)
15g Lard
10g Unsalted Butter
25g Caster sugar
This recipe will make about 3 large buns. Pour the water into a large bowl, add the yeast and sugar, then mix to blend. Add the flour and salt, loosely mix, then tip out onto a lightly floured surface. Knead for around 8 minutes, stretching the dough apart, folding back on itself, turning by a quarter and repeating. When the dough is smooth and elastic return to a clean floured bowl and leave covered in a warm place to prove for around 60-70 minutes.
Tip the proven dough out onto a floured surface, divide into three and roll each out into a flat disk, around the thickness of a pound coin. Place 2 heaped tbsp of Nutella in the middle, bring the sides up to form a ball, press to seal completely, invert and place on a greased baking tray. Cover with an upturned bowl or plastic tub and leave again for 20 minutes.
Preheat the oven to 220C/425F/Gas 8. Uncover the buns and pierce a hole in the top of each with a sharp skewer. Melt the lard and butter together and lightly coat the surface of each ball. I use my fingers for this, as I find a brush can sometimes damage the dough. Sprinkle liberally with caster sugar, then bake in the centre of the oven. After 10-12 minutes, brush again with the remaining melted lard/butter, sprinkle with more sugar and return to oven for another 10 minutes or so, until a deep golden brown. These are best served warm with cold cream on the side, but I would advise against tucking in straight from the oven, as the melted chocolate middle will be nothing short of molten!
Tuesday, 17 February 2015
Fräulein Valerie
Valerie lived a life of virtue, of purity, of respectability. A pillar of her community and an example to others her righteousness was only matched by her incorruptibility. Or at least that is what she would have you believe. For you see, as the matriarch of the notorious Vienesse Baking Mafia, Fräulein Valerie's public and private personae were two different animals entirely. Behind closed doors the Fräulein would put to work an army of minions and all were tasked with the same singular purpose, to create cake after cake after cake. With her underground network of fellow firebrands she flooded the bootleg bakeries of Austria with a profusion of sweet sin and nothing was off limits, from the most luxurious of chocolates, to headily perfumed syrups, to every kind of fruit and nut one could imagine. Her influence was everywhere yet her name but a whisper, spoken only in hushed tones and in dark alleys. What was clear though was her message, that indulgence is necessary. To be refined and restrained is admirable, but now again we must allow ourselves a moment of abandon, a moment of unadulterated luxury, be it an expensive extravagance or an everyday treat. And what better everyday treat is there than a delicious slice of cake?
Caramelised White Chocolate Valerias
Prep time: 20 Mins
Baking time: 30 Mins
150g Caramelised White Chocolate (Recipe here)
150g Unsalted Butter
2 Eggs and 1 Yolk
150g Light Muscovado Sugar
150g Ground Almonds
50g Plain Flour
1tsp Vanilla Extract
For the Caramelised White Chocolate Icing
20g Unsalted Butter (Softened)
40g Icing Sugar
35g Caramelised White Chocolate (Melted)
A splash of milk
Preheat the oven to 180C/350F/Gas 4 and line a small rectangular baking tin with baking paper (around 27x22cm). Melt together the caramelised white chocolate and unsalted butter, either over a bain marie or in the microwave (if you are confident in your timings). Once creamy and smooth set to one side for a few minutes to cool slightly. Add the eggs and sugar to a large bowl and whisk together until pale and fluffy. Add half of the almonds and flour, fold through, then add the melted chocolate and butter and do the same. Finally, throw in the rest of the almonds and flour, along with the vanilla extract and continue folding through until evenly combined. Spoon into your prepared tin and smooth evenly to the edges. Bake in the centre of the oven for around 30 minutes, until an even golden on top, then remove from the oven and leave to cool in the tin.
Once cool, remove from the tin and peel off the paper. Using a sharp knife slice into bars or squares, then it's onto the icing. Cream together the butter and icing sugar, then add the melted chocolate along with a splash a milk and mix until smooth and silky. Drizzle generously over each of your slices and your Valerias are finished.
Caramelised White Chocolate Valerias
Prep time: 20 Mins
Baking time: 30 Mins
150g Caramelised White Chocolate (Recipe here)
150g Unsalted Butter
2 Eggs and 1 Yolk
150g Light Muscovado Sugar
150g Ground Almonds
50g Plain Flour
1tsp Vanilla Extract
For the Caramelised White Chocolate Icing
20g Unsalted Butter (Softened)
40g Icing Sugar
35g Caramelised White Chocolate (Melted)
A splash of milk
Preheat the oven to 180C/350F/Gas 4 and line a small rectangular baking tin with baking paper (around 27x22cm). Melt together the caramelised white chocolate and unsalted butter, either over a bain marie or in the microwave (if you are confident in your timings). Once creamy and smooth set to one side for a few minutes to cool slightly. Add the eggs and sugar to a large bowl and whisk together until pale and fluffy. Add half of the almonds and flour, fold through, then add the melted chocolate and butter and do the same. Finally, throw in the rest of the almonds and flour, along with the vanilla extract and continue folding through until evenly combined. Spoon into your prepared tin and smooth evenly to the edges. Bake in the centre of the oven for around 30 minutes, until an even golden on top, then remove from the oven and leave to cool in the tin.
Once cool, remove from the tin and peel off the paper. Using a sharp knife slice into bars or squares, then it's onto the icing. Cream together the butter and icing sugar, then add the melted chocolate along with a splash a milk and mix until smooth and silky. Drizzle generously over each of your slices and your Valerias are finished.
Tuesday, 10 February 2015
Beast Bars
The baking wonderland is such a rich and varied landscape that one requires a near limitless supply of energy to bound across it as often as I. These bars are a perfect pick me up, packed with a bounty of wholesome goodies and just the tonic if you find yourself in need of a guilt free refuel. So if you find yourself at somewhat of a low ebb, weary, washed out and in need of your inner 'beast mode' then have a batch of these at the ready. You will be back in the game, ready for action before you know it!
Prep time: 20 Mins
Baking time: 30-35 Mins
50g Rolled Oats
50g Oat Flour (Available online or from health food stores)
50g Ground Almonds
75g Toasted Flaked Almonds
90g Dessicated or Shredded Coconut
1tsp Cinnamon
50ml Milk
85ml Rapeseed Oil
100g Natural Fruit Based Sweetener (Such as http://www.sweetfreedom.co.uk/index.php/sweet-freedom-original)
1tsp Almond Extract
1tsp Vanilla Extract
250g Pitted Dates (Chopped)
150g Sultanas or Plump Raisins
These are positively virtuous, so no excuse not to get cracking! Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (mine was around 27x22cm) with baking paper (if you're lucky you'll be able to do this with a single sheet). In a large bowl mix together the oats, oat flour, ground and flaked almonds, coconut and cinnamon. Add the milk, oil, sweetener and extracts, then throw in the dates and dried fruit. Give it a loose mix with a wooden spoon, then get your hands in there and bring the mixture together until consistent, albeit slightly sticky. Tip into you prepared tin, press down firmly and evenly to the edges, then bake in the centre of the oven for around 30-35 minutes, until golden brown on top.
When you are happy the mixture is baked remove it from the oven and leave to cool in the tin. Once cool remove from the tin and slice into bars with a sharp knife, carefully peeling each bar from the paper once sliced. The best thing about these bars is that within reason you can freestyle to your heart's content, replacing or adding ingredients as you see fit. Just remember to adjust the baking time accordingly and maybe refrain from throwing in handfuls of M&M's or Skittles!
Prep time: 20 Mins
Baking time: 30-35 Mins
50g Rolled Oats
50g Oat Flour (Available online or from health food stores)
50g Ground Almonds
75g Toasted Flaked Almonds
90g Dessicated or Shredded Coconut
1tsp Cinnamon
50ml Milk
85ml Rapeseed Oil
100g Natural Fruit Based Sweetener (Such as http://www.sweetfreedom.co.uk/index.php/sweet-freedom-original)
1tsp Almond Extract
1tsp Vanilla Extract
250g Pitted Dates (Chopped)
150g Sultanas or Plump Raisins
These are positively virtuous, so no excuse not to get cracking! Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (mine was around 27x22cm) with baking paper (if you're lucky you'll be able to do this with a single sheet). In a large bowl mix together the oats, oat flour, ground and flaked almonds, coconut and cinnamon. Add the milk, oil, sweetener and extracts, then throw in the dates and dried fruit. Give it a loose mix with a wooden spoon, then get your hands in there and bring the mixture together until consistent, albeit slightly sticky. Tip into you prepared tin, press down firmly and evenly to the edges, then bake in the centre of the oven for around 30-35 minutes, until golden brown on top.
When you are happy the mixture is baked remove it from the oven and leave to cool in the tin. Once cool remove from the tin and slice into bars with a sharp knife, carefully peeling each bar from the paper once sliced. The best thing about these bars is that within reason you can freestyle to your heart's content, replacing or adding ingredients as you see fit. Just remember to adjust the baking time accordingly and maybe refrain from throwing in handfuls of M&M's or Skittles!
Thursday, 5 February 2015
Roasted Hazelnut Syrup Tart with Mascarpone Pastry
"Mascarpone pastry? What sweet lunacy is this?" I hear you cry. But fear not, I have not gone completely barmy (well, no more than usual). Using Mascarpone cream cheese, as well as butter gives the pastry a fantastically flaky, crisp crumb and beautiful biscuity flavour, which works brilliantly both as a shell and as a pie topping. This time I've used it as a shell and filled it with a roasty toasty, not to mention saccharine sweet roasted hazelnut syrup filling. With regards to the hazelnuts themselves I buy them pre-ground, as I find it very hard to get the fine milling required when grinding myself. You can pick these up relatively simply in some supermarkets, or failing that online. To the kitchen!
Prep time: 30 Mins (Plus 25 mins chilling time)
Baking time: 40 Mins
For the pastry
200g Plain Flour
75g Unsalted Butter (Cold and cut into cubes)
75g Mascarpone Cheese
1 Egg Yolk
2tbsp Caster Sugar
For the filling
454g Tin of Golden Syrup
Juice and Zest of 1 Lemon
100g Ground Roasted Hazelnuts
100g Fresh White Breadcrumbs
I don't know why people fear pastry, it is so easy to make! Add the flour to a large mixing bowl and rub in the butter. You don't want any lumps! Add the cheese, egg yolk and caster sugar, then give it a brief mix with a flat bladed knife. Using your hands bring together to a smooth dough, then wrap in cling film and leave in the fridge for around 25 minutes.
Once the pastry has rested in the fridge, remove it and preheat the oven to 190C/375F/Gas 5. Take a 21cm fluted tart or flan tin, then on a lightly floured surface roll the pastry out thinly, so it is big enough to fit. Carefully press the pastry to the edges and trim off any excess, leaving about a 1cm extra pastry over the edge (to allow for shrinkage). Repair any cracks with the leftover pastry, then line with baking paper, fill with baking beans and blind bake in the centre of the oven for 10 minutes. Remove the beads and paper, return to the oven for a further two minutes to dry out the base, then remove and set to one side whilst you prepare the filling.
Speaking of which, add the syrup to a saucepan along with the lemon zest and juice, then slowly warm through on a medium heat. When the mixture is just starting to bubble add the hazelnuts and breadcrumbs, mix through, then remove from the heat and keep mixing until evenly combined. Pour into your pastry case and return to the oven. As soon as you put the tart into the oven turn the heat down to gas 4 and bake for around 35-40 minutes, until just starting to colour on top. Keep any eye on it as once it starts to colour it will turn very quickly.
When you are happy the tart is baked remove it from the oven, leave in the tin for around 30 minutes, then very carefully remove. Trim any excess pastry with a sharp knife and serve. I like mine warm with ice cream, but it's just as delectable cold the next day. Yum yum yum!
Prep time: 30 Mins (Plus 25 mins chilling time)
Baking time: 40 Mins
For the pastry
200g Plain Flour
75g Unsalted Butter (Cold and cut into cubes)
75g Mascarpone Cheese
1 Egg Yolk
2tbsp Caster Sugar
For the filling
454g Tin of Golden Syrup
Juice and Zest of 1 Lemon
100g Ground Roasted Hazelnuts
100g Fresh White Breadcrumbs
I don't know why people fear pastry, it is so easy to make! Add the flour to a large mixing bowl and rub in the butter. You don't want any lumps! Add the cheese, egg yolk and caster sugar, then give it a brief mix with a flat bladed knife. Using your hands bring together to a smooth dough, then wrap in cling film and leave in the fridge for around 25 minutes.
Once the pastry has rested in the fridge, remove it and preheat the oven to 190C/375F/Gas 5. Take a 21cm fluted tart or flan tin, then on a lightly floured surface roll the pastry out thinly, so it is big enough to fit. Carefully press the pastry to the edges and trim off any excess, leaving about a 1cm extra pastry over the edge (to allow for shrinkage). Repair any cracks with the leftover pastry, then line with baking paper, fill with baking beans and blind bake in the centre of the oven for 10 minutes. Remove the beads and paper, return to the oven for a further two minutes to dry out the base, then remove and set to one side whilst you prepare the filling.
Speaking of which, add the syrup to a saucepan along with the lemon zest and juice, then slowly warm through on a medium heat. When the mixture is just starting to bubble add the hazelnuts and breadcrumbs, mix through, then remove from the heat and keep mixing until evenly combined. Pour into your pastry case and return to the oven. As soon as you put the tart into the oven turn the heat down to gas 4 and bake for around 35-40 minutes, until just starting to colour on top. Keep any eye on it as once it starts to colour it will turn very quickly.
When you are happy the tart is baked remove it from the oven, leave in the tin for around 30 minutes, then very carefully remove. Trim any excess pastry with a sharp knife and serve. I like mine warm with ice cream, but it's just as delectable cold the next day. Yum yum yum!
Wednesday, 28 January 2015
Syrup BADbas
Recently I thought it would be fun to have a go at making the some traditional babas. Despite my inexperience I created what I thought was a really rather lovely set of cakes that were soft, syrupy and oh so satisfying. However after explaining my process and displaying my results to another I was met with nothing short of complete consternation. Apparently what I had made were not worthy of the baba name, not sophisticated enough to be considered in the same company and despite their total deliciousness, nothing short of a total failure. So please don't make the same mistake as I and call these babas, for they are not. They are badbas, sweetly scrumptious badbas and all the better for it!
Prep time: 30 Mins
Baking time: Around 15 Mins
100ml Warm Milk
10g Fresh Yeast
3tbsp Caster Sugar
3 Large Eggs
325g Plain Flour
A pinch of Salt
135g Unsalted Butter (Cubed and Softened)
For the syrup
500ml Cold Water
250g Caster Sugar
1tsp Vanilla Paste
To the kitchen, if you dare! Pour the milk into a large mixing bowl, add the yeast, followed by the caster sugar then mix to dissolve. Beat in the eggs, then add a little of the flour, along with the salt. Mix vigorously with a wooden spoon to combine, then continue to add the flour, mixing all the time until you are left with a thick, sticky batter. Keep mixing for a further five minutes, which will be quite an upper body workout (unless you have an electric mixer of course!), then scatter over the butter. Cover with a tea towel and leave in a warm place (such as an airing cupboard) for an hour.
Remove the bowl from your warm place (ooh err), and grease around a dozen good sized dariole moulds. By now the butter will be very soft indeed so mix it into your thick, proven batter. Again this will be a little tough on your guns, but stick with it for a further five minutes. Spoon your batter into your prepared moulds, about a two thirds of the way up of each, cover lightly (or place in a sealed container) and return to your warm place (?!) for a further 30 minutes. Halfway through this time preheat the oven to 200C/400F/Gas 6.
Uncover your dariole moulds and bake in the centre of the oven for around 15 minutes. At the same time you can prepare the simple syrup, which I have left booze free although you by no means have to! Add the water, sugar and vanilla paste to a large saucepan and place on a medium heat. Stir to dissolve the sugar, then turn up the heat and bring to a boil. Turn down slightly to an excitable simmer, then leave for around ten minutes, until reduced and (surprise surprise) lightly syrupy. Remove from the heat and set to one side for a short time until hot, but not boiling hot.
When the badbas have risen, are golden brown and soft to the touch remove them from the oven. Holding with a tea towel run a flat bladed knife around the inside of each mould, then carefully turn out onto a wire rack. Take each badba and submerge in the syrup, turning after ten seconds to ensure they are covered completely. Return to the wire rack and leave for a few minutes to cool and continue soaking. I like my badbas warm with cold cream or ice cream and a drizzle of the leftover syrup, but I'll the leave the serving to you!
Prep time: 30 Mins
Baking time: Around 15 Mins
100ml Warm Milk
10g Fresh Yeast
3tbsp Caster Sugar
3 Large Eggs
325g Plain Flour
A pinch of Salt
135g Unsalted Butter (Cubed and Softened)
For the syrup
500ml Cold Water
250g Caster Sugar
1tsp Vanilla Paste
To the kitchen, if you dare! Pour the milk into a large mixing bowl, add the yeast, followed by the caster sugar then mix to dissolve. Beat in the eggs, then add a little of the flour, along with the salt. Mix vigorously with a wooden spoon to combine, then continue to add the flour, mixing all the time until you are left with a thick, sticky batter. Keep mixing for a further five minutes, which will be quite an upper body workout (unless you have an electric mixer of course!), then scatter over the butter. Cover with a tea towel and leave in a warm place (such as an airing cupboard) for an hour.
Remove the bowl from your warm place (ooh err), and grease around a dozen good sized dariole moulds. By now the butter will be very soft indeed so mix it into your thick, proven batter. Again this will be a little tough on your guns, but stick with it for a further five minutes. Spoon your batter into your prepared moulds, about a two thirds of the way up of each, cover lightly (or place in a sealed container) and return to your warm place (?!) for a further 30 minutes. Halfway through this time preheat the oven to 200C/400F/Gas 6.
Uncover your dariole moulds and bake in the centre of the oven for around 15 minutes. At the same time you can prepare the simple syrup, which I have left booze free although you by no means have to! Add the water, sugar and vanilla paste to a large saucepan and place on a medium heat. Stir to dissolve the sugar, then turn up the heat and bring to a boil. Turn down slightly to an excitable simmer, then leave for around ten minutes, until reduced and (surprise surprise) lightly syrupy. Remove from the heat and set to one side for a short time until hot, but not boiling hot.
When the badbas have risen, are golden brown and soft to the touch remove them from the oven. Holding with a tea towel run a flat bladed knife around the inside of each mould, then carefully turn out onto a wire rack. Take each badba and submerge in the syrup, turning after ten seconds to ensure they are covered completely. Return to the wire rack and leave for a few minutes to cool and continue soaking. I like my badbas warm with cold cream or ice cream and a drizzle of the leftover syrup, but I'll the leave the serving to you!
Tuesday, 20 January 2015
Potato and Caraway Loaf
It really does boggle my mind when people refer to bread as nothing more than an everyday staple, for you see when you bake it yourself, nothing could be further from the truth. Creating a home baked loaf is therapy from start to finish, a completely artisan process with so many subtle nuances of flavour and texture that the process really shouldn't be as straightforward as it is. I love love love baking bread and it is by far one of my very favourite things to bake. I can only recommend you have a go for yourself...
Prep time: 20 Mins (Plus some proving time)
Baking time: 45 Mins
350ml Tepid Water
20g Fresh Yeast
Big Pinch of Sugar
410g Wholemeal Flour (Plus a little extra to dust)
100g Strong White Bread Flour
200g Potato (Baked, mashed and cooled)
Big pinch of Salt
1tbsp of Caraway Seeds (Plus a pinch)
Time to bake! Pour the water into a large mixing bowl, crumble in the fresh yeast and add the sugar. Mix to blend the yeast, then add both flours, potato and salt. Grind the 1tbsp of caraway seeds, add to the other ingredients and mix to loosely combine. Tip out onto a floured surface and bring the mixture together to a dough. Knead the dough, pulling one end from the other, folding back on itself, turning by a quarter and repeating. The dough will start quite sticky but will come together as your work it. You can dust the surface as you go but try not to add too much or the dough will be too firm and dry. After around 8-10 minutes of kneading the dough should be relatively smooth and elastic, so at this stage dust all over with flour. Place in a large clean bowl, cover with a damp tea towel and leave in a warm place for 75-85 minutes, until doubled in size.
When the dough has risen tip out onto a clean, floured surface. Give it a brief knead, treating the dough like a clock face and folding each hour into the centre to knock the air out. Shape into a loaf and place on a floured baking sheet. Cover with another large bowl, tub or container (I use a large upturned plastic cake container), and leave at room temperature for another 30 minutes to rise. At the same time preheat the oven to 220C/425F/Gas 7.
Uncover the risen dough, dust with a little more wholemeal flour and sprinkle with a few caraway seeds. You can also slash once with a razor or sharp knife to give a nice finish to the crust, but it's not essential. Place the dough in the centre of the oven and bake for around 45 minutes, until a deep dark brown and firm when you tap on the bottom. When you are happy the bread is baked remove from the oven and transfer to a chopping board. If you like a soft crust you can cover with a clean tea towel for 10-15 minutes, but if you like your bread crusty your work is complete. Huzzah!
Prep time: 20 Mins (Plus some proving time)
Baking time: 45 Mins
350ml Tepid Water
20g Fresh Yeast
Big Pinch of Sugar
410g Wholemeal Flour (Plus a little extra to dust)
100g Strong White Bread Flour
200g Potato (Baked, mashed and cooled)
Big pinch of Salt
1tbsp of Caraway Seeds (Plus a pinch)
Time to bake! Pour the water into a large mixing bowl, crumble in the fresh yeast and add the sugar. Mix to blend the yeast, then add both flours, potato and salt. Grind the 1tbsp of caraway seeds, add to the other ingredients and mix to loosely combine. Tip out onto a floured surface and bring the mixture together to a dough. Knead the dough, pulling one end from the other, folding back on itself, turning by a quarter and repeating. The dough will start quite sticky but will come together as your work it. You can dust the surface as you go but try not to add too much or the dough will be too firm and dry. After around 8-10 minutes of kneading the dough should be relatively smooth and elastic, so at this stage dust all over with flour. Place in a large clean bowl, cover with a damp tea towel and leave in a warm place for 75-85 minutes, until doubled in size.
When the dough has risen tip out onto a clean, floured surface. Give it a brief knead, treating the dough like a clock face and folding each hour into the centre to knock the air out. Shape into a loaf and place on a floured baking sheet. Cover with another large bowl, tub or container (I use a large upturned plastic cake container), and leave at room temperature for another 30 minutes to rise. At the same time preheat the oven to 220C/425F/Gas 7.
Uncover the risen dough, dust with a little more wholemeal flour and sprinkle with a few caraway seeds. You can also slash once with a razor or sharp knife to give a nice finish to the crust, but it's not essential. Place the dough in the centre of the oven and bake for around 45 minutes, until a deep dark brown and firm when you tap on the bottom. When you are happy the bread is baked remove from the oven and transfer to a chopping board. If you like a soft crust you can cover with a clean tea towel for 10-15 minutes, but if you like your bread crusty your work is complete. Huzzah!
Wednesday, 14 January 2015
Pear and Black Cherry Crumble Pie
PEAR AND BLACK CHERRY CRUMBLE PIE. NEED IT SAY ANY MORE!?!!???!!
Prep time: 30 Mins
Baking time: 60 Mins
For the pastry
90g Cold Unsalted Butter (Cut into little cubes)
175g Plain Flour
1tbsp Caster Sugar
1 Egg Yolk
Around 2tsp Cold Water
For the filling
265g Black Cherries in Kirsch (Drained and liquid retained)
3 Large Ripe Dessert Pears
75g Golden Caster Sugar
4tbsp Liquid from Cherries
1tbsp Corn Flour
For the crumble
50g Cold Unsalted Butter (Cut into little cubes)
50g Golden Caster Sugar
100g Plain Flour
Righty ho, let us begin. In a large mixing bowl rub the butter into the flour, until no lumps remain. Add the egg yolk, caster sugar and water, then mix through with a flat bladed knife. Get your hands in there and bring together to a smooth dough. You can add a little more water if the mixture is too dry but be very careful, as a firm yet tender touch should be all you need. Take a deep 20cm metal pie dish, then on a lightly floured surface roll out the pastry to a disc, big enough to fit into the tin with about 1cm hanging over the edge. Carefully slide the pastry into the prepared tin (no need to grease), gently pressing in to line. Make sure there are no cracks and place in a cool area whilst you prepare the filling.
Preheat the oven to 180C/350F/Gas 4. In a fresh bowl add the black cherries. Peel, core and roughly chop the pears, then mix into the cherries along with the caster sugar, corn flour and liquid drained from the cherries. Have a taste of the cherry liquid before adding the sugar, as if it's very syrupy you may want to err on the side of caution and add a little less sugar.
Now for the crumble. I actually use the empty pastry bowl for this, to save on washing up. Add the butter, caster sugar and plain flour, then rub together with your hands until sandy.
Take your pie tin that is now lined with pastry, then spoon or tip in the filling. Take handfuls of the crumble mixture and generously scatter over the top, covering it completely. Fold the edge of the pastry in a little with your fingers, which will stop it drooping and falling off during baking, then bake in the centre of the oven (that's right, no blind baking required) for around 60 minutes, until nice and golden on top. When you are happy the pie is baked remove from the oven and leave for 10 minutes to cool slightly. With a sharp knife trim any excess pastry from the edge, then you are ready to serve. Corrrrrr what a lovely big pie this is!
Prep time: 30 Mins
Baking time: 60 Mins
For the pastry
90g Cold Unsalted Butter (Cut into little cubes)
175g Plain Flour
1tbsp Caster Sugar
1 Egg Yolk
Around 2tsp Cold Water
For the filling
265g Black Cherries in Kirsch (Drained and liquid retained)
3 Large Ripe Dessert Pears
75g Golden Caster Sugar
4tbsp Liquid from Cherries
1tbsp Corn Flour
For the crumble
50g Cold Unsalted Butter (Cut into little cubes)
50g Golden Caster Sugar
100g Plain Flour
Righty ho, let us begin. In a large mixing bowl rub the butter into the flour, until no lumps remain. Add the egg yolk, caster sugar and water, then mix through with a flat bladed knife. Get your hands in there and bring together to a smooth dough. You can add a little more water if the mixture is too dry but be very careful, as a firm yet tender touch should be all you need. Take a deep 20cm metal pie dish, then on a lightly floured surface roll out the pastry to a disc, big enough to fit into the tin with about 1cm hanging over the edge. Carefully slide the pastry into the prepared tin (no need to grease), gently pressing in to line. Make sure there are no cracks and place in a cool area whilst you prepare the filling.
Preheat the oven to 180C/350F/Gas 4. In a fresh bowl add the black cherries. Peel, core and roughly chop the pears, then mix into the cherries along with the caster sugar, corn flour and liquid drained from the cherries. Have a taste of the cherry liquid before adding the sugar, as if it's very syrupy you may want to err on the side of caution and add a little less sugar.
Now for the crumble. I actually use the empty pastry bowl for this, to save on washing up. Add the butter, caster sugar and plain flour, then rub together with your hands until sandy.
Take your pie tin that is now lined with pastry, then spoon or tip in the filling. Take handfuls of the crumble mixture and generously scatter over the top, covering it completely. Fold the edge of the pastry in a little with your fingers, which will stop it drooping and falling off during baking, then bake in the centre of the oven (that's right, no blind baking required) for around 60 minutes, until nice and golden on top. When you are happy the pie is baked remove from the oven and leave for 10 minutes to cool slightly. With a sharp knife trim any excess pastry from the edge, then you are ready to serve. Corrrrrr what a lovely big pie this is!
Tuesday, 6 January 2015
Little Cookies
As much as I enjoy baking endless batches of colossal cakes and cookies, now and again it's nice to have just a little mouthful to nibble on with a cup of leaf tea, particularly following periods of considerable indulgence (which I admit are frequent). These cookies are easy peasy and dinky enough to bake in one batch, but no less delicious as a result. They are crisp and biscuity yet just yielding in texture, with fragrant vanilla and bittersweet dark chocolate chips. Of course, if you want to try different variations of your own then have at it!
Prep time: 15 Mins
Baking time: 12 Mins
55g Unsalted Butter (Softened)
80g Caster Sugar
1 Egg Yolk
1/2tsp Baking Powder
1/2tsp Vanilla Extract
75g Plain Flour
100g Dark Chocolate Chips
Let us bake once more. Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper (the largest you have). In a mixing bowl cream together the butter and sugar, then beat in the egg yolk. Add the baking powder and vanilla extract, then sift in the plain flour and mix to a sticky dough. Fold through the dark chocolate chips (or whatever you decide to throw in) and that's the dough done.
Take a small handful of the dough and roll into a ball, about the size of a small walnut. Place on the tray and repeat for the rest of the dough, evenly spacing each ball apart as they will spread during baking. If your tray isn't big enough then you can split over two trays or even two batches. Place the tray in the centre of the oven and bake for around 12 minutes, until the cookies have spread, are a light golden brown and just darkening at the edges. When you are happy they are baked remove from the oven and carefully slide the paper off of the tray onto a wire rack. Leave to cool for 30 minutes, then lift each cookie from the paper and return to the wire rack to cool completely. Booooooooooooooom you're all done!
Prep time: 15 Mins
Baking time: 12 Mins
55g Unsalted Butter (Softened)
80g Caster Sugar
1 Egg Yolk
1/2tsp Baking Powder
1/2tsp Vanilla Extract
75g Plain Flour
100g Dark Chocolate Chips
Let us bake once more. Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper (the largest you have). In a mixing bowl cream together the butter and sugar, then beat in the egg yolk. Add the baking powder and vanilla extract, then sift in the plain flour and mix to a sticky dough. Fold through the dark chocolate chips (or whatever you decide to throw in) and that's the dough done.
Take a small handful of the dough and roll into a ball, about the size of a small walnut. Place on the tray and repeat for the rest of the dough, evenly spacing each ball apart as they will spread during baking. If your tray isn't big enough then you can split over two trays or even two batches. Place the tray in the centre of the oven and bake for around 12 minutes, until the cookies have spread, are a light golden brown and just darkening at the edges. When you are happy they are baked remove from the oven and carefully slide the paper off of the tray onto a wire rack. Leave to cool for 30 minutes, then lift each cookie from the paper and return to the wire rack to cool completely. Booooooooooooooom you're all done!
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