Tag: baking

Dough

500 g bread flour
1.5 tsp salt
1 sachet active dry yeast
325 ml warm water
2 tbsp olive oil
50 g chopped sun-dried tomatoes
50 g chopped chorizo

Garnish

150 g red tapenade
100 g ricotta
1/2 tsp dried oregano
salt and pepper

In a bowl, combine the flour, salt and yrast. Add the water and oil, knead everything into a soft and smooth dough, add the tomatoes and chorizo, mix, cover and let rise for approx. 1 hour at room temperature.

Combine the tapenade, ricotta and oregano, season.

Roll out the dough onto a little flour into a rectangle of about 24 x 40 cm and brush it with the filling. Roll the dough loosely starting from the short side. Cut the roll in half lengthwise, twist the two strips and place them in a load mold lined with parchment paper. Sprinkle with coarse sea salt. Cover and let rise a second time for approx. 30 min.

Bake for approx. 30 min. in the lower half of an oven preheated to 210C. Take the bread out of the oven, unmold it on a wire rack and let it cool.

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Melt 185g unsalted butter, cut into smallish cubes, and 185g best dark chocolate, broken into small pieces, in a double boiler. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base.

Sieve together 85g plain flour and 40g cocoa powder over a medium bowl.

With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board, so you end up with rough squares.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares. They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Zest and juice of one lemon
450g self raising flour
80g unsalted butter, cubes
3 tbsp caster sugar
300ml whole milk

Preheat oven to 200c. Sift flour with a pinch of salt and Sdf the finely chopped lemon zest. Rub butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and a few tbsp of lemon juice. Gradually mix in the milk until you have a rough dough (not all the milk might be necessary). Mix or knead as little as possible. Turn into a floured board and roll to a thickness of 2cm. Cut out rounds with a 6cm cutter. Put on a baking sheet and bake for 12-15 minutes. Cool on a rack and serve with cream and jam.