We were planning a Gothic Style Hogmany this year and part of my menu required pitta breads for my chilli, and the only decision that was easy was they had to be black. They turned out rather good I have to say, it creates a great visual and talking point at the table, so here is the recipe.
7g dried yeast packet
300ml warm water
1 tbsp olive oil
1 tsp salt
250g plain flour
250g wholemeal flour
3 tbsps activated charcoal powder
- Mix the yeast and water together and leave to stand until frothy (about 10 mins), then add the oil
- Sieve the flours into a mixing bowl with the charcoal powder and salt then mix.
- Slowly add the wet mixture and knead for about 10 mins (preferably in a mixer using the dough hook)
- Cover and leave to prove in a warm place until doubled in size (approx 2-3 hrs)
- Preheat your oven to 230 deg and heat either a pizza stone or flat baking tray
- Once proved punch the dough down and divide into 12 pieces, allow to prove for a further 30 mins-1hr
- Roll out each piece to about 1cm thick and cover with a damp tea towel until ready to bake
- Place each piece onto the preheated tray or stone and allow to puff up in oven, this should take about 3-5 minutes depending on size and thickness.
- Remove and allow to cool then gently let out the hot air.
- Ready to serve. Yummy!
So my experimenting with Black Food continues……………another successful outcome! Don’t you just love it when a plan comes together nicely.
Makes approx 12 Mini Buns
250g Strong White Flour
1 tsp salt
2tbsp activated charcoal powder
25g caster sugar
7g sachet yeast
70ml warm milk
2 large eggs
125g unsalted butter at room temperature
1 egg for wash with 1 tsp charcoal powder
Method for Brioche buns:-
- Sift the flour into a large bowl and add the charcoal powder. Add the salt and sugar. Mix together.
- Mix the eggs with the warm milk and add the yeast, allow to stand for approx 5 minutes until it starts to go frothy.
- Add the milk/yeast mixture to the flour and mix on level 2 of your stand mixer for about 2-3 mins. Then turn up to level 4 (medium speed) and mix for about 10 mins or until you get a glossy elastic dough.
- Add the softened butter and mix for a further 5 mins. If the dough is too soft and sticky just add some more flour 1 tbsp at a time.
- Lightly oil a large bowl and tip the dough into it.
- If your oven has a rising programme, turn on and leave to rise for about 2-2.5hrs, if not cover with oiled clingfilm and leave in a warm place.
- Punch down the dough and place onto a worktop, divide the dough into small sections about 22-25g sizes.
- Take into your palm and using your other hand roll to make a small ball. Place onto a baking tray with parchment paper, leaving enough space in between to allow expansion. Prove again for a further 2 hrs or until doubled in size.
- Mix the beaten egg with 1 tsp charcoal powder for the wash, lightly brush the wash over the buns.
- Preheat an oven to 180 deg and bake for about 15 minutes.
Chilli Chicken Burgers
2 Chicken Breasts
1 tbsp paprika
1 tbsp chilli flakes
1 tsp salt and pepper to taste
handful of breadcrumbs
- Place the chicken into a food processor and pulse until broken up – you don’t want it to fine.
- Add in all other ingredients and pulse to mix through
- Divide into equal portions to fit the burgers and place on a baking tray, place in fridge for at least 30mins -1 hr.
- When ready preheat the Crisper plate for 2 mins and place the chicken burgers on, using dynamic crisp setting cook for about 10 mins until browned and cooked. If you don’t have a Crisperplate either cook on hob using fry pan or grill under medium heat.
- Once the brioche buns are ready allow to cook then slice in half and start to assemble your burger.
- Top with some Smoked Beetroot Sauce from the Foraging Fox
Oh I do love the Autumn food, warm, comforting, delicious and homemade of course! You will love these traditional Scottish Scones as they come with history:-
Scones originated in Scotland, and Scottish scone recipes are the best in the world. (in my opinion…lol)
The correct Scottish pronunciation is ‘skon’ which rhymes with ‘gone’, and NOT ‘skoan’ which is the English adaptation of the word.
Originally a type of flat ‘cake’, made from oats or barley meal and cooked on an open griddle or in the oven, scones have been popular in Scotland for centuries.
Typically you just have them with butter, and loads of…yummy! However, should you wish to indulge you can of course have your favourite flavour of jam too. My preference is butter, always!
Makes 8 individual scones
120g of Self Raising Flour
60g Melted Butter
60g Rolled Oats – (Scotts of course)
40g Caster Sugar
2 tsp baking powder
1/2 tsp salt
1 egg beaten
- Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.
- Beat the egg until frothy then add in the melted butter and milk, mix
- Add the wet mixture to the dry mixture and mix thoroughly until you get a dough like ball, its shouldn’t be sticky, so if it is add a little more flour.
- Empty onto a floured surface, roll into a ball then flatten with your hand until about 1/2 inch thick, place onto a greased backing tray and score into eight pieces.
- Brush with a little milk to add glaze.
- Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.
- Remove and allow to cool on a rack.
- Best bit…………………………add lashings of butter and devour!!!!
Saturday lunch in my house today was Focaccia, although it turned out to much more like a pizza….lol…..I couldn’t decide on my toppings so just put it all in. Was absolutely delicious. (although note to self…….less toppings next time!)
I decided to try it using my crisper tray and it didn’t fail me, results were amazing in just 15 mins.
400g White bread flour
300ml warm milk
1 sachet 7g yeast
1 tsp of dried Italian herbs (or you can use a mix of garlic, oregano, thyme, basil and black pepper)
1 tbsp olive oil
Toppings of your choice………I used Mixed Piccolo tomatoes (halved), sliced roasted peppers, sauteed red onion, black olives, fresh basil leaves.
Salt & pepper to season
- Mix the yeast with the warm milk and leave for about 10 mins until it starts to froth.
- Mix the Flour, salt & herbs in a large mixing bowl
- Pour the milk into the flour and mix well. Knead dough for about 10 mins by hand or using a mixer for a few minutes until blended together into a dough.
- Let dough rise for about 1 hour. Use rising setting on Hotpoint oven.
- Preheat crisper plate for 2 minutes on Dynamic Crisp setting.
- Once dough has risen, place directly onto crisper plate and spread it out evenly to cover crisper plate.
- Place your toppings into the dough evenly and drizzle with a little oil
- Cook on dynamic crisp setting for 15 mins. (Or oven at 220deg for 20 mins)
OMG! These were absolutely amazing! I love sweet and savoury, I know its not for all but I loved this little creation.
4 slices of wholemeal bread (you can of course use white)
2 tbsps extra light philly (cream cheese)
1 egg beaten
salt & pepper
1 tsp honey
2 tsp cinnamon
- Mix cream cheese, honey and 1 tsp cinnamon together
- Take a rolling pin over the bread slices to flatten
- Spoon the cream cheese filling into centre of 2 slices of bread
- Place the other slices over top to make a parcel
- Using a circular pastry cutter, cut out a circle on the bread, remove the crusts
- Whisk the egg, milk, 1tsp cinnamon, salt & pepper together and pout into a bowl
- Using a fork press down the outer edges of the 2 parcels to seal the bread together
- Dip the parcels into the egg mixture coating thoroughly
- Preheat oven to 180 deg and bake the parcels for about 15-20 mins.
- I sprinkles some icing sugar over top and some Maple Syrup for extra taste, this is optional.
So Yummy and delicious!
I had seen loads of recipes for this and keen to try it, so today was that day. It turned out really well and so delicious. I am a fan of Maple Syrup so anything with this ingredient I know I’m going to enjoy.
Makes about 4 portions
4 Slices of bread (you can use anything you like) – I used wholemeal.
4 eggs – beaten
1 tbsp cinnamon
1 tsp salt
1 tsp vanilla essence
For the topping:-
1 tbsp cinnamon
3 tbsp brown sugar
1 tsp nutmeg
3 tbsp Maple Syrup
1 tbsp butter
- First oil a casserole dish.
- Lay bread in casserole dish, layering up. I broke my bread into chunks.
- Mix together egg, milk, vanilla, cinnamon and salt and pour over bread in dish
- Leave overnight in fridge to soak or for at least 3 hours.
- Next morning………..preheat oven to 180 deg.
- To make the topping mix together sugar, cinnamon, nutmeg, maple syrup and 1 tbsp butter in a pan until melted together then pour over bread mixture.
- Bake in oven for 40 minutes. It will rise slightly.
- Serve with loads of Maple Syrup….Yummy!
Inspired by a post I seen on KitchenAid London’s Facebook and having recently invested in my own KitchenAid Stand Mixer it was a must that I had to bake. I adjusted some of the ingredients to my liking but I was so pleased with how it turned out.
Makes 1 loaf
1 packet of 7g dried active yeast
200ml lukewarm water
pinch of sugar
400g strong white bread flour
1/2 tsp salt
50ml olive oil
1 tbsp honey
1/2 bunch of basil – finely chopped
1-12 Cherry tomatoes (of your choice) I used piccolo and sunblush
1 tbsp Tomato puree
Sea Salt flakes to garnish
- Empty the yeast into the lukewarm water with the pinch of sugar and leave for about 10 minutes until foamy.
- Stir in the olive oil to the yeast
- Mix the flour and salt in a bowl, gradually add in the yeast mixture and tomato puree, using the dough hook, knead until a soft dough. Speed 1 for about 5 minutes.
- Select proving on your oven (if you have one), if not, cover with a damp tea towel and leave to rise in a warm place until doubled in size, about 1.5 hours.
- Knock back the dough and knead on speed 1 mixing in the basil for about 2 mins.
- Roll out the dough on a floured surface about 1.5-2cm thick
- Place on a greased baking sheet on a tray and make 12 indentations with a damp fingertip, push your cherry tomatoes into each hole, prove again for about 30 mins.
- Preheat your oven to 200deg, drizzle a little oil over bread and garnish with sea salt. Bake in the oven for about 25 mins or until bread sounds hollow on bottom.
I served with some balsamic vinegar and olive oil dip, but it is also really nice on its own.