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!!!

PORK RIBS AND DUMPLINGS

Hey Everyone,

So, do you find that if you're particularly interested in one hobby - for me, that would be cooking - ALL your gifts at Christmas or for your Birthday are somehow related to that hobby? Or at least most of them - not that I'm complaining! Anyway, last Christmas (among the many I received!) I got a recipe book called "Mamushka", which is full of traditional Ukrainian recipes.
Previously I've made other things from the book, including the Ukrainian take on biscotti, but this recipe was by far the tastiest! A couple of weeks ago, for my Mum's birthday (along with the White Chocolate Tartlets), I made Pork Ribs and Dumplings - not the conventional birthday meal, but still really tasty nonetheless!
The pork ribs were cooking for well over 2 hours, so the meat was literally falling off the bone, and whilst the dumplings are quite heavy, the feeling of absolute satisfaction and being seemingly about to burst open you're so stuffed is definitely worth it!

Pork Ribs and Dumplings - From "Mamushka" By Olia Hercules

Serves 8-10 as a feast

Ingredients -

• 2 Tbsp Sunflower Oil
• 1 Kg (2lbs) Pork Ribs, cut into individual ribs
• 500g (1lb) Potatoes, peeled and quartered lengthways
• 1 Large Onion, sliced
• 50ml Apple Juice or Wine
• 750ml Water
• 1 Bay Leaf
• Sea Salt Flakes and Freshly Ground Black Pepper
• Sour Gherkins or Sour Aubergines, to serve

Dumplings

• 2 x Recipe Quantities of Kefir Dough
• Plain Flour, for dusting
• 4 Tablespoons

Kefir Dough (Makes about 600g Dough - One Quantity)

• 250g Kefir
• 1/2 Tbsp Sunflower Oil
• 1/2 Tbsp White Wine Vinegar
• 1/2 Tbsp Granulated Sugar
• 1/2 Tsp Salt
• 350g Plain Flour, plus extra for dusting
• 1 Scant Tsp Bicarbonate of Soda

1. Heat the sunflower oil in a large, heavy-based flameproof casserole dish. Season the ribs with salt and pepper and brown them really well over a high heat in batches, making sure they colour nicely. Lift them out the pan and set aside. Don't wipe the pan out.

2. Add the potatoes to the pan and brown well on each side. Add the onion, lower the heat and sweat for 10 minutes or until soft. Add the apple juice or wine and deglaze the pan.

3. Place the meat and its juices back in the pan and pour over enough of the measurement of water to cover. Add the bay leaf, season with salt and pepper and cook over a low heat for 2 hours or until the meat starts falling off the bones.

4. Meanwhile make the Kefir dough. To make the kefir dough, place the kefir, sunflower oil, vinegar, sugar and salt in a large bowl and mix together well with a fork. Sift the flour with the bicarbonate of soda, then sift again into the kefir mixture and mix in. The dough should be soft and pillowy. If it's still slightly sticky, heavily flour your work surface and start kneading the dough, incorporating more flour into it. The dough should stop sticking to your hands when it's ready but also remains soft. Divide it into 4 pieces.

5. Flour the work surface really generously and roll out one piece of dough into a rectangle 2mm (slightly less than 1/8 inch) thick. Pour 1 Tbsp of oil over it and rub it all over with your hand. Roll the dough up into a thick sausage shape. Twist it gently at both ends as you would if you were ringing out clothes. Repeat with the remaining dough and oil.

6. Slice each dough sausage into 5cm pieces. You should end up with about 35 dumplings.

7. now check how much liquid there is in the stew. It should be still wet, but not too much. You want your dumpling bottoms to absorb some of the juices, but the tops should steam.

8. Whack up the heat in your stew. It should be boiling like crazy.

9. Now swiftly bt gently pop the dumplings into the stew. Once they are all in, pop the lid over. Now steam should escape. Cook over a high heat for 15 minutes, then lower the heat and cook for another 30 minutes. Serve with Sour Gherkins or Sour Aubergines.

Please Enjoy!!!

White Chocolate Tartlets

Hey Everyone,

So previously, you may have noticed that I've used a book on cupcakes called "The One and Only Cupcakes and Muffins Cookbook". It's amazing! However this week I'm making something from the other book the publishers released, "The One and Only Pies and Tarts Cookbook". Notice the similarities?!
From this book I made white chocolate tartlets for my Mum's birthday a while ago, and with the amount of chocolate and cream that went into them, it honestly wasn't surprising they tasted so good! When I made them, I had dome filling left over, so if you have an extra pastry in your fridge, you will be able to make extra!

White Chocolate Tartlets - From "The One and Only Pies and Tarts Cookbook"

Prep Time - 30mins, plus 3hrs cooling and chilling time
Cooking Time - 45mins

Makes 4

Ingredients -

For the Pastry

• 100g Plain Flour
• A pinch of Salt
• 50g Butter
• 1 Tbsp Caster Sugar
• 1 Egg Yolk

For the Filling

• 250ml Double Cream
• 125g White Chocolate, broken into pieces
• 1/2 Vanilla Pod, seeds only
• 1 Eggs, separated
• Raspberries and White Chocolate Shards, to decorate

1. To make the pastry, sift the flour and salt in a mixing bowl. Rub in the butter, using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar until well combined. Stir in the egg yolk and 2 tablespoons cold water until the mixture forms a firm dough. Knead lightly on a floured surface. Cover with clingfilm and chill for 30 minutes.

2. Roll the pastry out on a lightly floured work surface and use to line 4 x 3cm deep, 9cm round, loose bottomed, fluted tartlet tins. Prick the base and sides with a fork, cover and chill for 30 minutes. Meanwhile, heat the oven to 190°C (375°F).

3. Line the pastry cases with baking parchment and baking beans and blind bake for 10 minutes. Remove the beans and paper and bake for a further 5 minutes. Remove from the heat.

4. Reduce the oven temperature to 160° (325°F). For the filling, melt together the cream and chocolate, stirring occasionally, until smooth. Remove from the heat and allow to cool.

5. Stir the vanilla seeds and egg yolk into the chocolate mixture. Whisk the egg white in a large bowl until soft peaking and then fold in chocolate mixture until well combined. Pour into the prepared pastry and bake for about 20-25 minutes, until the filling is set. Allow to cool and chill for 2 hours. Decorate with raspberries and shards of white chocolate.

Please Enjoy!!!

JAFFA CAKES!

Hey Everyone,

So, this week I'm going to show you how to make one of my own favourite biscuits! I find that Jaffa Cakes are the perfect balance between cake, chocolate and fruit (if the jelly can count as that!) in a mouthful. It's actually surprising how simple they are to make - I mean, no-one stops and thinks if they are making a sponge, or a jelly, or melting chocolate, so why does it seem so difficult when they are all put together?
To be fair, the first time I attempted to make Jaffa Cakes, they didn't go quite to plan! After using a different (better) recipe, they worked amazingly! A lot of it is simply little tricks like not spreading the chocolate over the jelly as soon as it's melted, but to let it cool a little, so the jelly doesn't melt! (The first time I made them, I forgot to do this...)

Did you know that Jaffa Cakes where introduced in the UK, in 1927? Since then they've become more and more popular, and 90 years later, they're stil a household favourite and EVERYONE eats them. Seriously, our cake breaks at school (where you eat cake in the middle of a double period - it's great) are literally dominated by Jaffa Cakes. If anyone cannot think of what to bring in on their turn, Jaffa Cakes are always a perfect fall back option!

Jaffa Jelly Cakes - From "Cookies" Produced By Marks & Spencer

Ingredients -

• 110g Caster Sugar
• 2 Eggs
• 150g Plain Flour
• 2 Tbsp Caster Sugar
• 400g Dark Eating Chocolate, melted
• 3 Slices Glacé Orange, cut into wedges, optional

Orange Jelly

• 250ml Orange Juice
• 2 Tbsp Orange Marmalade
• 85g Orange Jelly Crystals

1. Combine the orange  juice and marmalade in a small saucepan, bring to a boil; remove from heat. Add jelly crystals, stir until dissolved; cool. Line a deep 23cm square cake tin with baking parchment 5cm above edges of the tin. Pour the jelly into the tin; refrigerate until set.

2. Preheat the oven to 180°C/160°C Fan assisted. Grease oven trays; line with baking parchment.

3. Spread sugar evenly over base of shallow oven tray; heat in the oven until the sugar feels hot to touch. Beat eggs in a small bowl with an electric mixer. on a high speed for 1 minute; add hot sugar, beat for about 10 minutes or until the mixture is thick and will hold its shape.

4. Meanwhile, sift flour three times. Fit large piping bag with a plain 1cm nozzle.

5. Transfer the egg mixture into a large bowl, fold in the sifted flour. Place mixture into piping bag. Pipe 4cm rounds of mixture into baking trays, about 3cm apart.

6. Sprinkle each round evenly with extra sugar. Bake each tray, one at a time, about 4 minutes. Cool on trays.

7. Lift jelly from tin to board. Using a 4cm round cutter, cut out 25 shapes.

8. Top each sponge with a round of jelly, place on a wire rack over a tray; coat with chocolate. When chocolate is almost set, top with glacé orange wedges if you wish.