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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Baked squash stuffed with quinoa & halloumi

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Hollow out squash & par-bake

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Saute the scooped out squash & garlic in olive oil

Fill the par-baked squash with the sauteed squash + cooked quinoa + skinned seeded tomatoes + blanched spinach + chopped marinated olives + chives + dill + paprika + diced +  halloumi

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Return to oven and cook through

Greek inspired ‘spanakopita’ mushrooms

Life’s not too short to stuff these! Greek inspired ‘spanakopita’ mushrooms

spanakopita stuffed mushrooms

Spinach + feta + spring onions + dill

spanakopita stuffed mushrooms

C R E A T I V E  C O O K E R Y   L ES S O N S  |  O X F O R D
E A T W E L L | B E S P O K E   C O O K E R Y   L E S S O N S | O X F O R D

Drop us a line for further info: hello@sugarpeppercooks.co.uk

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
  Or served with griddled courgette ribbons and drizzled with a tomato & dill dressing

 Diced de-seeded tomatoes  + olive oil + white wine vinegar + salt + dill

Stuffed vine leaves – popular all over the Mediterranean and Middle East

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Stuffed vine leaves - dolmades

Mix together rice + large handful of finely chopped parsley, dill & mint + spring onions + garlic + glug of olive oil + salt

Rinse the preserved vine leaves in warm water and put any  torn leaves in the bottom of the pan you will use to cook the vine leaves

Flatten out a vine leaf and put  a teaspoon of  the filling in the centre

Fold the bottom of the leaf over the filling & fold in the sides as you roll the leaf into a cylinder shape

Place the rolls in the pan and repeat until the filling is used up – make sure the vine leaves fit snugly together in the pan so they do not unravel during cooking

Stuffed vine leaves - dolmades

Cover with water (so the rolls are almost covered)

Drizzle over olive oil & lemon juice

Place a saucer over the parcels and cover the pan with a lid or foil

Simmer on a low heat for around 30 minutes or until the stuffing is cooked

Stuffed vine leaves - dolmades

Serve warm (steam to re-heat) or cold

Perfect snack & a great vegan mezze!

Or you can serve with some plain Greek yoghurt, cacik, tzatziki or talatouri

Stuffed vine leaves - dolmades

 

Greek, Mexican and Spanish inspired pizza

Pizza

Greek

courgettes

Slice courgettes thinly

Toast some pine nuts

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Spread tomato sauce on the pizza base

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Top with courgettes  + halloumi + pine nuts + oregano

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Drizzle with dill olive oil

Season and cook for 5 minutes at the highest temperature your oven can achieve

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Mexican

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Avocado + garlic + red onion + red pepper + green chilli + lime juice +  sea salt

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Soak chipotle chillies in warm water

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Marinate raw prawns in olive oil and chopped chipotle chillies

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Fry for a minute or two

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Put the prawns + the oil & chipotle from the frying pan in a bowl

Add cayenne + sweet or smoked paprika + finely chopped garlic

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Spread guacamole on to the pizza base

Top with the prawns & drizzle over the marinade

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Add some finely sliced red chillies & Monterey Jack or mature Cheddar +spring onions + sea salt

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Top with more guacamole + finely sliced spring onions + extra red chilli if you like it hot!

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Spanish

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Make Romesco with roasted red peppers + toasted almond & hazelnuts + fried bread + cayenne + paprika + garlic + sea salt+ olive oil

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Spread over the pizza base

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Finely grate Manchego & slice up some Iberico chorizo bellota

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Top the Romesco with sliced ramiro peppers + chorizo + shredded spinach

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Sprinkle over some grated Manchego + garlic oil

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Spoon over more garlic oil and chopped parsley

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Good with an extra dollop of Romesco – shame to waste it!

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Baked ham & eggs

baked ham and eggs

baked ham and eggs

Tomato pureé + oregano + olive oil + sea salt flakes

baked ham and eggs

Mix together with some cold water to make a sauce

baked ham and eggs

Spread over the base of your oven-proof dish

baked ham and eggs

Add ham + eggs + S&P

baked ham and eggs

Drizzle over some more olive oil

baked ham and eggs

Bake ’til cooked

Good with granary toast or home-made dough balls

Swap the ham for feta & add fresh chopped parsley/dill & black olives – serve with some warm pitta

Great for a simple brunch or supper