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)
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.
First try at marbling, I’ve seen it loads of times in magazines but never tried it, who knew it would be that simple!
150g light brown sugar
2 ripe bananas
1 tsp vanilla essence
200 g self raising flour
2 tbsp. baking powder
1/2 tsp bicarb soda
pinch of salt
2 tsp cinnamon
2 tbsp. cocoa powder
1. Preheat oven to 170 deg.
2. Line a baking tin with greaseproof paper
3. Place butter and sugar in a large bowl and mix together until smooth and fluffy
4. Add the eggs, one at a time, whisking well.
5. Mash the banana and add with the vanilla essence and mix
6. In a separate bowl sift the flour, baking powder, bicarb soda, salt and cinnamon together, fold into the wet mixture until combined.
7. Pour half the mixture into another bowl and mix through the cocoa powder
8. Spoon both mixtures into the baking tin alternating between each so you have layers.
9. Drag a knife through the mixture a few times to marble then bake for approx. 1 hr or until knife comes out clean. Leave to cool on a wire rack.
I do amaze myself sometimes, first try at chapti’s and they turned out perfect first time! Again as I have said in a previous post this year, I’m going to try all those things I said I would and didn’t in 2016 and this is one of them.
300g plain flour (plus extra for dusting)
1 tsp salt
50g butter melted
oil for cooking
- First melt the butter with the milk either in a pan on a hob or in a microwave for about 1 minute
- Sift flour into a bowl add salt then add the milk and butter, mix until you get a soft smooth dough, if its too sticky just add more flour.
- Roll into a ball and wrap in cling film for about 1 hour at room temperature.
- When ready, tear into about 6 balls (about the size of a tennis ball)
- Flour your work surface and roll out each ball into a circle or best you can circle shape about 2-3mm thick.
- Preheat some oil in a fry pan to a medium to high heat then drop in the bread.
- Cook on each side for about 1 minute, you shouldn’t need more than that if you have the right temperature.
Remove and allow to cool slightly before serving.
If you want more of a wrap just turn the temperature down so it cooks slowly and softly, same time on each side.
So much more healthier than shop bought ones or ones from your local take out and I personally think tastier too. Was definitely a hit with my partner.
Decided to have a Brazilian Theme Dinner to help celebrate Rio 2016 Olympics, I was so pleased with my results, really tasty food.
You can get my Empanadas and Soffritto Recipe here:- https://cookingwithluce.wordpress.com/2016/08/06/empanadas-with-soffritto-filling/
I also made some Brazilian cheesy Bread, not only was I excited that there was cheese in this recipe but also the fact it was bread….I love both so much. Here is my recipe:-
Cheesy Bread – Makes 12
1/4 cup Olive oil (or Canola Oil)
2/3 cup Milk
1/2 tsp salt
1 1/2 cups of tapioca flour – (now I didn’t have this, so I used 1/2 cup Cornflour and 1 cup white flour)
3/4 cup grated cheddar cheese
- Preheat your oven to 190 deg.
- In a bowl mix Milk, oil, salt and egg
- Add in the flour and mix until combined – you should get a slightly thick batter
- Add in the cheese and mix through
- Grease a muffin tin and add about 2 tbsp of mixture into each muffin case.
- Bake for about 25 mins until golden brown on top. Remove and allow to cool. I served with some Spicy tomato Salsa.
Love my bread setting on my oven.
250g Strong White Bread Flour
250g Strong Wholemeal Bread Flour
1 sachet 7g yeast
1tbsp olive oil
200ml like warm water
2 tbsp poppy seeds
1. Seive flours into a bowl, add in yeast to one side and salt to other.
2. Make a well in the middle and add honey, olive oil and small amount of water then mix with hands or wooden spoon.
3. Continue to add water slowly until mixture is firmed up.
4. Set oven to proving setting (if you don’t have this you can prove at room temperature covered or set your oven to conventional and 40 degrees). Place dough inside and prove for approx 2 hrs or doubled in size.
5. Remove and punch down dough, shape into a ball shape and continue to prove for another hour.
6. Light brush with milk on top and sprinkle the poppy seeds on top.
7. Set oven to bread setting and put a tray of ice cubes on level 5 to prevent over crusting.
8. Set aside to cool and serve with butter. Yum!