Seeded Bread Sticks

Hey Everyone,

So, this week I'm making another type of bread, but this time its for a starter and for dipping into things (like hummus), and as opposed to last weeks choice, this recipe is more for a starter than as the basis for an entire meal.
The recipe that I'm using for the bread sticks is a Mary Berry recipe, and it uses a seeded bread flour of your choice - I used sunflower seeds. However, for those with allergies or who simply don't like seeds in their bread, it's completely fine to use plain bread flour instead. The bread sticks are incredibly easy to make, with only a short time proving of about 20 minutes, so there is little effort involved in making these breads, perfect for a fancy dinner party!

Seeded Bread Sticks - From "Mary Berry Cooks" By Mary Berry

Makes about 25 Bread Sticks

Ingredients -

• 250g White Seed and Grain Bread Flour
• 1 Tsp Salt
• 1 Tsp Sugar
• 1 Tsp Easy-Blend Yeast
• 2 Tbsp Olive Oil
• Sesame Seeds or Poppy Seeds, Semolina or Polenta, for rolling the Bread Sticks
• Sea Salt, to finish

1. Lightly oil two baking trays. Measure the flour, salt and sugar into a mixing bowl and stir in the yeast. Mix the oil with 150ml lukewarm water and add it to the flour. Mix well until it forms a soft dough, then turn it out on to the work surface and knead for 10 minutes (or for 4-5 minutes in a mixer with a dough hook).

2. Sprinkle the worktop with the sesame or poppy seeds, semolina or polenta and roll out the dough as thinly as possible into a rectangle - the seeds will stick to the outside of the dough. Cut the dough 1cm wide strips. Then roll each one between your hands to a pencil shape, trying to make sure there are seeds all the way around each stick. Place on the baking tray, spaced a little apart. Cover with clingfilm and leave in a warm place for about 15-20 minutes, until risen a little. Sprinkle with a little sea salt. Preheat the oven to 220°C/200°C Fan/Gas 7.

3. Bake the bread sticks for 10 minutes until golden brown and crisp. They will be soft inside at this stage; if you prefer drier grissini-style sticks, bake for a further 3 minutes. Allow to cool completely, then store in a tin for up to 3 day.

Please Enjoy!!!

Pitta Breads

Hey Everyone,

So this week, I'm writing about an incredibly well-known bread which is found in virtually every supermarket there is - the Pitta Bread! This flatbread, which is used in Mediterranean, Middle Eastern and Balkan cooking, is simple to make with a guaranteed amazing result. They are baked at a high temperature in order to get them to puff up whilst in the oven, and then whilst they cool, the layers between the dough stay separated, creating the pocket inside the pitta.
It's within this pocket that you can place your filling, whether its falafels and salad or marmite and butter (two favourites of mine), theses unenriched breads it will always taste amazing!

Pitta Bread - From "Pizzas and Flatbread" in "The Big Baking Collection"

Ingredients -

• 500g Strong White Bread Flour
• 1 Tsp Fast-Action Dried Yeast
• 1 Tsp Caster Sugar
• 1 Tsp Salt
• 4 Tbsp Oil Oil, plus extra for greasing

1. Mix together the flour, yeast, sugar and salt in a large bowl. Make a well in the centre and add the olive oil and 300ml lukewarm water. Using a wooden spoon, start mixing gently to combine the ingredients, and then mix and knead together for 5 minutes or until it forms a smooth dough. Cover with a clean tea towel and place the dough in a warm place for an hour or until has doubled in size.

2. Dust the work surface with flour and knead the dough briefly until smooth. Divide into 8 pieces and roll out into a thin oval shape, about 20 cm long. Grease 2 large baking trays and place 4 large ovals on each. Cover with oiled clingfilm and leave in a warm place for 20 minutes or until the dough has slightly risen.

3. Preheat the oven to 220°C (425°F/Gas 7). Brush the tops of the pittas with a little oil and bake for 10 minutes or until puffed and golden brown. Carefully transfer to a wire rack and serve while still warm.

Please Enjoy!!!

Scarlett Moffatt's Scotch Eggs

Hey Everyone,

So, for those who don't know, Scarlett Moffatt is a "Gogglebox" star, who has also recently won "I'm A Celebrity Get Me Out Of Here!", so she's fairly well known in Britain. This has lead to her being on multiple other shows since her peak in fame such as "Jamie & Jimmy's Friday Night Feast", which is where I found this recipe. As it seemed relatively easy, I thought I'd try to make them, and share there tastiness on my blog!
I know that Scotch Eggs are typically made with sausage meat, but these are a little bit fancier than usual and are made, instead, with pork shoulder! Also, you are almost guaranteed to end up with much elusive gooey middle that everyone loves!

Scarlett Moffatt's Scotch Eggs - By Jamie Oliver and Scarlett Moffatt on "Jamie & Jimmy's Friday Night Feast"

Makes 6

Ingredients -

• 1 Sprig of Fresh Rosemary
• 1 Sprig of Fresh Sage
• 600g Pork Shoulder, diced
• 1 Whole Nutmeg, for grating
• 1 Pinch of Smoked Paprika or Cayenne Pepper
• 3 Anchovy Fillets
• 8 Large Eggs
• 100g Plain Flour
• 200g Breadcrumbs
• 3 Litres Vegetable Oil, for frying

1. Pick the rosemary and sage into a food processor, add the pork shoulder, a good grating f nutmeg, the smoked paprika or cayenne, anchovies and a pinch of sea salt and black pepper, then blitz to combine.

2. Cook 6 of the eggs in boiling salted water for 5 minutes, then remove to cold water, peeling once cool enough to handle.

3. Meanwhile, line up 3 shallow bowls - place the flour in first, beat the remaining eggs in the second, and tip the breadcrumbs in the third. Divide the meat mixture into 6, and roll into balls.

4. Place a piece of clingfilm on the palm of your hand, put a ball on top, then pat and flatten until it's big enough to wrap around the egg. Place an egg into the centre and mould the meat up around the egg, using the clingfilm to help you seal the egg inside and end up with a perfectly round ball. Discard the clingfilm.

5. Coat the ball in flour, dunk it in the egg, allowing the excess to drip off, then roll in the breadcrumbs until well coated. Repeat with the remaining ingredients, then chill in the fridge for 30 minutes to firm up.

6. When you're ready to cook, put a deep, sturdy pan on a medium-high heat and fill it about 8cm deep with vegetable oil (make sure you never fill the pan more then halfway up). Add a piece of potato to help you gauge the temperature - it's ready once the potato turns golden and floats (or when the oil reaches 170°C on a thermometer.

7. Carefully lower one Scotch Egg into the pan - after about 8 minutes it should be golden and perfectly cooked through, so take it out of the pan and cut it in half to see if you should have cooked it for less or more time - once you know where you stand, you can cook the rest in batches.

8. Delicious served with a dollop English mustard, Westcombe Cheddar, Piccalilli and a few saldy bits and pieces.

Please Enjoy!!!

Za'atar and Goats' Cheese Puffs

Hey Everyone,

So, this recipe is from the Middle East this week, and is from another new book I've got called Sirocco. It's an amazing recipe as the two staple filling ingredients go together SO well and it barely took 10 minutes to prepare (and only 15 minutes to cook as well)!
For those who don't know, za'atar is the generic name for a family of related Middle Eastern spices including thyme, oregano and savory. The spice blend that you'd usually use in cooking is mixed with sesame seeds, dried sumac and salt as well. All together they taste amazing, and combined with the tart saltiness of the goats' cheese and the rich buttery pastry, it's a match made in heaven and great as a breakfast, or even as breakfast!

Za'atar and Goats' Cheese Puffs - From "Sirocco" By Sabrina Ghayour

Makes 20

Ingredients -

• 1 x 320g Ready-Rolled Puff Pastry Sheet (about 350mm x 230mm)
• Olive oil, for brushing
• 2 Heaped Tbsp Za'atar
• 300g Soft Goats' Cheese
• Sea Salt Flakes and Freshly Ground Black Pepper

1. Preheat the oven 220°C/Gas Mark 7. Line a large baking tray with baking paper.

2. Lay the puff pastry sheet on a chopping leaving its greaseproof liner underneath. Ensure the longer edges of the pastry rectangle are parallel with the edge of your work surface. Brush the pastry with just enough olive oil to lightly coat the sheet, then sprinkle 1 tbsp of the za'atar evenly over the base.

3. Put the goats' cheese in a bowl and break it down using a fork. Distribute the cheese evenly over the pastry sheet, ensuring you leave a 2.5cm border at the longer edge of the pastry rectangle that is furthest from you. Season generously with salt and pepper, then sprinkle over the remaining za'atar.

Turn over the long edge of the pastry that is closest to you and start roll it up away from you- carefully roll up the pastry as tightly as possible without crushing it. Using a serrated knife, cut the roll in half and slice each half into 10 rounds. Pat each whirl flat to help them stay together during cooking, then place them on the prepared baking tray. Bake for 15 minutes or until golden brown. Serve immediately.

Please Enjoy!!!