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.
With some puff pastry left in the fridge and looking for a tasty Sunday brunch thought I’d have a go at a puff pastry tart. Such a simple and easy yet tasty delight. The fillings are endless too, I now have so many ideas going on in my head for next time…….goats cheese being one of my favourites.
1 sheet of puff pastry
1 egg whisked for the wash
2 egg yolks
handful cherry tomatoes – halved
handful of spinach
salt & pepper to taste
- Firstly cut your pastry into a square, about 5″ x 5″, using a sharp knife draw a square around the pastry about 1 cm in, be careful not to cut right through.
- Brush the pastry with the egg wash.
- Place the spinach in the square then the cherry tomatoes around the edge.
- Place into a preheated oven at 190 deg for approx 10 minutes.
- After 10 minutes, pour the remaining egg wash into the centre and then place the egg yolks in the middle, put back in oven and continue to cook for approx 10-15mins.
- Remove and serve……Yum!
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!
Took out some Turkey for dinner tonight and didn’t really think what I would have with it, so a quick rummage around my cupboards and this is what I came up with. It turn out very tasty, I even surprised myself tonight. lol!
Calories – per serving 300. Serves 1.
1 Turkey Breast – sliced
1 portion of Rice Noodles – (I’ve found these ones to be the best)
Handful of plum cherry tomatoes
1 tbsp Red wine vinegar
1 tsp Soy Sauce
1 tbsp Chilli Sauce
1 tbsp oregano
1 tbsp basil
1 tbsp tomato puree
1 tsp garic
1. Put tomatoes, red wine vinegar, soy sauce, chilli sauce, tomato puree and garlic into a food blender and blitz until sauce like.
2. Cook noodles as per packet instructions. (8 mins in boiling water)
3. Brown the turkey strips in a wok adding the basil and oregano to coat.
4. Add in the noodles and the sauce and simmer for 10 minutes.
5. Serve with some grated parmesan cheese. YUMMY!
1/2 tsp chilli
1/2 tsp cumin
1/2 tsp gram masala
1/2 tsp Turmeric
2 cloves garlic or 2 tsp ground garlic
small handful coriander (chopped finely)
1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.
1 x 500g McSween’s Haggis, but Grants and Halls are also good. (500g serves about 3)
1. Cook as per package instructions and let cool. Make into small balls and dip into batter.
2. Gently drop into hot oil and fry for about 4-5 mins. Drain and pat excess oil off with kitchen paper.
1 x Chicken Breast
1. Cut chicken breast into small chunks and lightly fry in a pan to brown.
2. Add some tomato paste to the left over batter mix and stir through until it turns pink, dip chicken chunks into batter and then drop gently into the oil and fry for about 3-4 mins. Drain and pat excess oil off with kitchen paper.
Pakora sauce for Chicken pakora
50g tomato ketchup
2g Mint leaves (finely chopped)
100g Natural Yoghurt
Pinch salt and chilli
1. Mix all the ingredients together, slowly adding the milk to produce a thin sauce. Pour into dish and set aside until ready.
Chilli sauce for Haggis Pakora
1/2 tin chopped tomatoes
Generous squirt of tomato sauce
1 tsp pepper
2 tsp paprika
1 tsp hot chilli sauce
Squeeze of lemon juice
1 beef oxo cube
1. Mix all ingredients into a pan and simmer until the oxo cube has fully dissolved. Remove and allow to cool before serving.
Using the leftovers in my fridge, I came up with another combination for a frittata, this was so yummy.
2 handfuls Kale
2 small tomatoes sliced
4 turkey smoked rashers chopped
3 medium eggs whisked
Pepper to taste
1. Lightly brown rashers in a pan, approx 5 mins
2. Lightly fry kale in a pan approx 5 mins
3. Put rashers, kale into a shallow oven dish, add sliced tomatoes
4. Whisk eggs with 50ml milk and pour over evenly. Add pepper to taste.
5. Sprinkle goats cheese over.
6. Bake in oven approx 20 mins.
My Bacon and Egg flower pots. – Avg calories per serving 250.
4 Lightly Smoked Turkey Rashers
2 Medium Eggs
Handful of kale
1/4 Avocado sliced
Ground Black Pepper to taste
1. Pre-heat oven to 190 deg.
2. Lightly spray a few holes in a muffin tin with spray oil
3. Lightly fry the bacon until slightly browned, approx 4 mins. Place into the muffin tin to make a base.
4. Crack the eggs into the bacon base and sprinkle some cracked black pepper on top to taste.
5. Half the tomatoes and place into one of the muffin spaces to cook.
6. Bake in the oven for approx 15 mins or 10 mins if you like eggs runny.
7. Meanwhile bring large pan of water to boil, add Kale and then simmer for 8 mins, drain.
8. Place Kales on a plate then top with bacon/egg cups, tomatoes and avocado. Yummy!