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.
Always wanted to make my own pesto sauce, so today was that day! Decided to pair with some chicken and pasta for dinner, very tasty if I do say so myself! lol!
Makes for 2
For the chicken pan:-
1 1/2 large chicken breast – cut into small chunks
80g Spinach spaghetti pasta
10 cherry tomatoes
1 red & 1 yellow pepper – sliced finely
1 onion – chopped finely
Salt & pepper
1 tsp chilli flakes
For the pest sauce:-
Large handfuls of basil
80-100g toasted pine nuts
1 garlic clove
Salt & pepper
Lemon Juice (1 lemon)
50g Parmesean cheese (Parmigiano-Reggiano)
Olive oil (very important to use a very good quality oil)
- Heat 1 tbsp oil in a pan, add the chicken, season with salt & pepper & Italian seasoning, brown all over.
- Meanwhile bring a large pan of salted water to boil for your pasta, add pasta and reduce to simmer for 10 mins.
- Add onion, pancetta and peppers to pan with chicken and cook until soft and slightly browned.
- Add cherry tomatoes and chilli flakes cook for a few mins, stir through
- To make the sauce, put everything into a food processor and blend until smooth, gently add the oil a little at a time until desired smoothness.
- Drain pasta and add to the chicken pan, mixing through with the other ingredients. Tip in the sauce, mix and heat through for about 1 min.
Serve – Yummy!
I purchased some Soya Based Mozzarella from Muckle Coo Ltd at my local Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week. Jill (the owner) at Muckle Coo Ltd makes handmade Soya based Meltable Mozzarella style balls that are Dairy/Gluten free & Vegan friendly. The two day process uses 83% organic ingredients (however, as its not 95% I can’t list any of the components as organic).
They are: Soya beans, water extra virgin rapeseed oil, tapioca flour, Carrageenan, sea salt, bifidus & acidophilus.
It was absolutely delicious! I decided to melt them onto Olive bread topped with cherry tomatoes and fresh chopped basil, such a tasty wee snack.
2 Medium potatoes – peeled, chopped and cooked (boiled)
1/2 cup of quinoa – cooked (normally 20mins simmer and 10 mins rest)
1 large handful of Spinach – chopped very finely
4 basil leaves – chopped finely (or 1 tbsp dried)
1 tbsp Lemon Juice
1/2 tsp sesame seeds
1/2 tsp Thyme
Salt & Pepper to taste
2 tbsp Plain Flour
- Preheat oven to 200 deg.
- Mash up potatoes finely .
- Mix up Spinach, Basil, Thyme, Sesame Seeds, Lemon Juice into a paste.
- Then Mix in the potatoes and quinoa with 1 tbsp of plain flour and season, mix until you can form a ball shape with the mixture without sticking to your hands, add more flour if you need to.
- Roll the balls in some flour and place on an oiled baking sheet.
- Bake for approx 30-40 mins. (You may need to turn over half way through cooking)
- They will be slightly crunchy on outside and soft in the middle….serve on a bed of Steamed Spinach for extra healthyness! Yum!
I really fancied something Italian tonight, already had most of these Ingredients in my kitchen, so a little of this and a little of that, and voila a tasty and still healthy little Italian Dish.
2 x Chicken Breast cut into chunks
4 tbsp of Paprika
2 nests of Wholegrain Vermicelli
1 Red and 1 Green Pepper – chopped
1 white onion – chopped
1 tbsp olive oil
10-12 Piccolo Tomatoes – halved
250ml tomato passata
1 tbsp chilli
1 tbsp oregano
1 tbsp coriander
1 tbsp basil
1 tsp garlic
1 tbsp red wine vinegar
1. Coat the chicken chunks with the paprika and brown in a saucepan or wok with the olive oil
2. Remove with a slotted spoon and set aside
3. Put onion, peppers and all spices in pan and cook under slightly tender
4. Add back to the pan the chicken and mix.
5. Then add the tomato passata and red wine vinegar, stir and reduce to a simmer for 5 mins.
6. Meanwhile place the vermicelli in a bowl and cover with boiling water for 4 mins, then add to the pan and stir through for 2 mins.
7. Serve. Yum! Goes well with a lovely glass of Chardonnay. You can also add some parmesan on top for extra flavour.
Handful of King Prawns
Handful of Mussels
Handful of Crayfish
100g Tin tomatoes
2 tbsp tomato passata
1 Chilli – diced
1 clove garlic – chopped
1 tsp Brown Sugar
1 splash of white wine (approx 30ml)
Handful of Basil – chopped
Wholegrain Rice Vermicelli
1. Heat some oil in a pan and heat through the prawns, crayfish and mussels for a few minutes along with the chilli and garlic.
2. Add in the tomatoes, tomato passata, white wine and Brown sugar reduce the heat to a simmer, and simmer for 10 minutes.
3. Meanwhile place Vermicelli in a bowl and cover with boiling water, let sit for 4 minutes.
4. Drain the vermicelli and add to the seafood tomato mix then add the basil, cook for a further minute.
5. Serve with a lovely glass a Chardonnay.
A cheeky wee lunchtime treat…Yummy!
2 Tomatoes – Sliced
1 Large Ball of Mozzarella (approx 50g -100g) – Sliced
2 slices of bread (your choice) I used wholemeal
2 tbsp pesto
2 slices of emmentaler Cheese
Fresh or dried basil (amount to suit your taste) I used 1/2 teaspoon dried basil.
Toast the bread on 1 side only, turn over and spread with pesto
Place mozzarella on top, then tomatoes, season with salt and pepper
Place Emmentaler cheese on top
Place on rack, level 4 on high grill and grill for about 3-5 mins or until cheese is melted and slightly browned on top
Remove, garnich with basil and serve…………..Nice with a class of Chardonnay also..:)