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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Summer pizzas

Two summer pizzas using tomatoes, basil, ricotta, Parmesan & garlic –

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Salad pizza:

cooked base + raw topping = perfect for summer!

Using your favourite dough recipe prepare a pizza base

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Place the base on a baking tray and put under a hot grill for 2-3 minutes each side – or until cooked through

Allow to cool slightly

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Garlic oil = finely chopped garlic + extra virgin olive oil

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For the topping mix together ricotta + grated vegetarian Parmesan + minced garlic + chopped basil + garlic oil + black pepper + sea salt

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 Spread the ricotta mix generously over the cooled cooked pizza base

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Top the ricotta mix with sliced ripe tomatoes

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Mix finely shredded basil into some of the garlic

& drizzle it over the fresh tomatoes

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Do not underestimate how delicious this summer salad pizza is eaten cold! The trick is to allow the garlic oil and ricotta topping time to develop lots of flavour – so it’s a good idea to prepare these the day before or at least a few hours in advance.

But if you’d prefer not to eat it cold then put in a medium-hot oven for 4-5 minutes or until just heated through.

 

Three cheese pizza

Using your favourite dough recipe again & prepare a pizza base

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This time only cook one side under a hot grill – this helps achieve the ‘blistered’ look and taste you get when using a traditional pizza oven

Remove the par-cooked pizza base and then switch your oven from grill setting to oven mode and allow it to heat up on its highest temperature

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Spread a small amount of prepared tomato sauce over the base

Top with dollops of the ricotta Parmesan &  basil mix and sliced mozzarella

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 To liven this up a bit I’ve added olives and capers

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Drizzle over some garlic oil

& sprinkle on a little oregano

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Cook for 3 to 4  minutes or until the mozzarella is bubbling and the base crisp

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Good just as it is or add some vegetarian Parmesan shavings

& more shredded basil

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summer pizza 2017

 Buon appetito!

Courgette & halloumi cakes with a caper & lemon dressing

 
 
Mix together grated courgettes + grated halloumi + dried or fresh mint + finely sliced spring onions + garlic + flour (for gluten-free –  chickpea flour or ground almonds) + egg + S & P
 
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  Shape the mixture into cakes and shallow fry in olive oil until golden
 
 
Make a dressing with capers + finely chopped parsley + diced cucumber + olive oil + lemon juice
 
 
  . . . . they are also surprisingly good served with just a dollop of homemade guacamole! (click on link for guacamole recipe)
 

Tomato tagliatelle with mozzarella, pine nuts, capers and olives

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Prepare fresh tomato tagliatelle as described in the previous post for ‘ravioli’

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Cook in gently boiling water until al dente  & drain

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Toss the cooked tagliatelle in garlic oil & season with S & P

Stir in diced mozzarella + toasted pine nuts + cherry tomatoes + olives + capers + rocket + torn basil

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Perfect as it is

 . . . also goes well with grilled lemon & rosemary chicken or fresh tuna steak (minus the mozzarella)


Halloumi Heaven – Part II

 

Beetroot, halloumi and carrot ‘burgers’ / cakes
 
 
 
 
 
 
 
Grated beetroot + carrots + halloumi + thyme + spring onions + garlic + flour + egg + S & P
 
 
 
Rocket & honey + Dijon mustard + lemon dressing
Courgette and  halloumi cakes
 
 
 
 
 
 
 
 
 
 Grated courgettes + halloumi + dried mint + spring onions + garlic + flour (for gluten-free –  chickpea flour or ground almonds) + egg + S & P
 
 
 Shallow fry in olive oil unitl golden & finish off in oven – surprisingly good served with just a dollop of guacamole!
 
 
 
 
Olive oil + S & P
 
 
 
 
Diced de-seeded tomatoes  + olive oil + white wine vinegar + salt + dill
 
 
Or with capers + parsley + cucumber + olive oil + lemon juice