Cheddar, dill & beer loaf

Ingredients
360g organic flour – either all white or ½ white & ½ brown
120g mature Cheddar – grated
2 tablespoons finely chopped dill (or substitute chives if you prefer)
½ teaspoon local honey
2 teaspoons baking powder
300ml pilsner/lager at room temperature (non-alcoholic works too)
1.5 teaspoons salt
Butter at room temperature


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Method
Combine the flour/s, baking powder, dill, salt and Cheddar
Stir in the pilsner & honey
Pour into a buttered loaf tin and brush the top with a little oil or butter
Bake at 190C for about 35-40 minutes or until an inserted skewer comes out clean
However tempted you are to eat this loaf, allow it to cool on a rack for at least 15 minutes before slicing!

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This loaf works well using gluten free flours (e.g. Doves Farm) and lager (e.g.Estrella Damm Daura Gluten Free Lager or Celia Organic Gluten Free Lager)

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Perfect with lots of butter!

& makes a fine tuna mayo sandwich too!

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Tuna + mayonnaise + capers + cucumber + lemon + black pepper, et voila!

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Beef ravioli in a chicken, pancetta and mascarpone sauce

Use 1 large egg per 100g of flour (preferably Tipo 00 or a mix)

Create a well and crack the eggs into it (add tomato puree to the egg at this stage for tomato pasta)

Whisk the eggs together and begin to combine with the flour until you have a soft dough

Knead for 5 minutes or until the dough is smooth and elastic

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Wrap in clingfilm and chill for at least 30 minutes

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Steak + garlic for ravioli filling

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Fry steak for 4 minutes

Add whole garlic cloves and fry for another 2 minutes

Add beef stock S & P

Cover and simmer for 15 minutes

Remove meat and coarsely mince

Return to pan and stir into leafover stock

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Set over a medium heat until the minced beef has just absorbed the leftover stock

Allow to cool

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Mix with breadcrumbs + Parmesan + S & P

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Steak + chicken + pancetta for sauce

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Coarsely mince the meats

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Fry in butter or mild  olive oil until golden

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Add white wine and allow to evaporate slowly over a low heat

Add chicken stock + tomato puree + S & P

Cover & simmer for 30 minutes

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Remove pasta from fridge

Cut off a portion about as large as an orange

Flatten dough with the base of the palm of your hand

Pass through the widest setting on your pasta machine

Fold the two ends into the middle & pass through  a few more times until the pasta begins to fit the width of pasta machine

Dust with flour as required

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The pasta should be silky and have straight sides

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Start to change the dial settings on your pasta machine so you can roll the pasta thinner and thinner

Remember to roll the pasta through each setting 2-3 times

& don’t be tempted to skip any!

For ravioli go to the lowest/thinnest setting

For tagliatelle, linguine, lasagne etc roll out to between 1-2mm thick & then run the dough through your chosen attachment

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Cut the pasta sheet in 2

Make 2 rows of about 1 teaspoon of the ravioli filling on 1 of the sheets

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Lightly brush a little water around each filling

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Top with the second sheet of pasta

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Press down around the dots of the filling

Gently push down around each filling, tightly sealing in the filling and ensuring there is no air left

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Cut the pasta into ravioli with a cutter

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Cook in gently boiling water for 3-5 minutes (depending on size) until al dente and drain

Add mascarpone to the chicken & pancetta sauce

Add cooked ravioli and parsley to the sauce

Equally good with chicken or spinach, pine nut and ricotta filling

Croque Monsieur

Ham + Gruyere + Dijon mustard + quality sliced white bread

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Spread mustard on bread

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Top with sliced ham & sliced or grated Gruyere

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Top with another slice of bread

Butter both sides of the bread & place the sandwich in a hot ‘dry’ frying pan

Cook over medium heat (about 3-4 minutes)  or until golden brown on both sides

 

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Make a thick Bechamel

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Allow to cool

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Spread bechamel on the top slice & sprinkle over more grated Gruyere

Grill under a medium heat until cheese has melted and is golden

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Great for weekend brunch

& if you’re extra hungry, top with a fried egg for a Croque Madame!

Rosemary focaccia

Focaccia

Mix together 350g organic strong white flour + ½ tblspn yeast + pinch salt
Make a well in centre & add 225ml warm water + 1.5 tblspns organic olive oil
Stir together to form a soft dough
Knead for 10 mins by hand or 5 mins if using dough hooks
Leave to rise for around 1-1.5 hours (or until doubled in size) in covered greased bowl
Roll or flatten out dough into a 10 inch circle, place in a lightly grease a baking tray
Leave to prove for ½ hour

Focaccia
Using your fingers poke holes in the dough to form wells/dimples
Add a small spring of rosemary to each dimple, drizzle with olive oil & sprinkle with sea salt flakes

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Bake for 20 minutes @ 220C until golden on the outside & soft in the middle

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If serving warm drizzle with a little more olive oil before serving otherwise leave to cool on a wire rack

Other great flavours for a variation of this recipe include:

  • olives, Taleggio/Parmesan, sundried/sunblush tomatoes and basil 
  • red or green pesto
  • sage, Gruyere & red onions

Either blend these ingredients into the dough or use as a topping

ENJOY!

Chicken tikka & naan bread

chicken tikka
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Cubed chicken + Greek yoghurt + ginger + green chilli + garlic + mature Cheddar + garam masala + cardamom + chilli powder + chick pea flour + egg + salt

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Naan bread: flour + pinch of sugar & salt + baking powder + milk + Greek yoghurt + vegetable oil

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Topped with garlic & coriander butter
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Seeded diced tomatoes + red onion + mint + salt
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