Monday, 31 March 2014

Seed-Encrusted Roasted Mini Veggies



Seed-Encrusted Roasted Vegetables

Our local Waitrose supermarket is being refitted, so it's closed for a week. Quite aside from the fact that they've given us vouchers to make up for the inconvenience, one major advantage of this came in the form of some rather significant reductions on the last day before the closure. I have never seen such a polite crowd, as we all waited in the fresh produce aisles for the staff to finish making reduction, trying to grab the bargains we wanted without getting in anyone else's way.

I came away with a few packets of heavily-reduced miniature vegetables. I've looked longingly at these in the past, but the problem is that a small courgette will happily grow into a large courgette, so you pay just as much (if not more) for tiny veg. I've always struggled to justify paying more for less, so it was nice to have an excuse to indulge.

And oh, they are cute. Roasted whole, these mini vegetables make for a striking side dish. The three-seed marinade just makes them extra special.

Seed-Encrusted Roasted Vegetables

Seed-Encrusted Roasted Mini Veggies
Serves 2

2 miniature cauliflower heads
6 miniature carrots
4 miniature courgettes (zucchini)
4 miniature bell peppers (sweet not hot!)

For the dressing:
2tbsp olive oil
1tbsp soy sauce
2tsp caraway seeds
2tsp sesame seeds
1tsp nigella seeds (black sesame)
  1. Preheat the oven to 180°C (355°F).
  2. Keep the mini vegetables whole, but trim any excessive leaves, and wash thoroughly.
  3. Mix the seeds, oil, and soy sauce together.
  4. Liberally marinate the vegetables in the seed mixture, taking particular care to rub the liquid into the surface of the cauliflower.
  5. Arrange marinated vegetables on a baking tray.
  6. Bake for 20-25 mins, until the carrots are tender, and serve immediately.
Seed-Encrusted Roasted Vegetables


Friday, 28 March 2014

Sebzeli Pide, Turkish Vegetable Pizza



I've written about Turkish pizza before, and I've been vaguely intending to make it ever since we first ate it (in Belgium, as it happens, not Turkey). Making pitta breads on a sourdough workshop recently just gave me the push I needed, especially as I came away with a tub of sourdough starter and a serious itch for bread-baking.

Turkish vegetable pizza, sebzeli pide

Because I wanted to experiment with my new starter, I used a white sourdough for the base. I'm not sure whether this is representative of the way it's made in Turkey, but it tasted right. I'm pretty sure you could use any bread dough, whatever happens to be your favourite for pizzas.

Traditional pide tend to be the length of your arm, and they're often served ready-sliced into bite-sized pieces, but obviously I needed to make something that would fit in a domestic oven. I still tried to keep the 'long and thin' feel, just on a smaller scale.

Other typical Turkish touches include folding the edges inwards, covering little of the topping, and breaking an egg into the middle of the pide before baking it. For my first attempt, though, I wanted to keep everything as simple as possible.

You'll note that there's no tomato sauce; that's not an omission, I've just never seen it on Turkish pizza. Freshly sliced tomatoes do pop up from time to time, though. Onions and olives are other fairly common additions that you might like to experiment with.

Ideally you want to use a pizza stone to get a crispy base, but you can get away with a baking tray if you don't have one. Pide is traditionally baked in a wood-fired oven, which will get incredibly hot, so a domestic oven will always take longer to bake your pizza. It'll still taste almost as good, though.

vegetable pide


Sebzeli Pide, Turkish Vegetable Pizza
Serves 2

300g bread dough
4 large chestnut mushrooms
4 mini pointed peppers (or 1 large)
150g grated mozarella cheese
1tsp semolina
  1. Preheat the oven to 250°C (480°F), or as high as it will go!
  2. Divide the dough into two equal-sized portions, and on a well-floured work surface, roll each piece out to a long, thin oval shape.
  3. Dust the surface of a baking tray (or peel, if you're using a proper pizza stone) with semolina, and arrange the dough on the surface before adding toppings.
  4. Slice the mushrooms, and cut the mini peppers in half, removing seeds and stalks.
  5. Arrange the mushrooms and peppers on the dough.
  6. Sprinkle with grated mozarella.
  7. Bake for 7-10 minutes (or less, if your oven gets hotter than mine), until the cheese is melted, the dough is browning, and the vegetables cooked.


Wednesday, 26 March 2014

Veggie Enchilada Casserole



I'm a member of a few foodie communities online, and the other day, one such group was discussing the relative merits of corn versus wheat tortillas. I noted with some surprise that I only ever see wheat tortillas in the shops here, but when I looked a bit closer, I realised we actually can get them. It's just that while wheat tortillas are sold as bread, in the bakery section of the supermarket, corn tortillas are tucked away in the international aisle. It's definitely nice to have both, for different dishes, so I'm glad I figured that one out.


I was recently sent some Old El Paso goodies to try out, including an enchilada meal kit which contains a packet of corn tortillas, as well as enchilada spice mix and tomato sauce. Just add a few vegetables, and you have everything you need for a hearty Mexican meal.

Now, enchiladas are wonderful, but they can be a bit fiddly to put together. Enchilada casserole is an altogether less fussy alternative that I've heard of a few times now, so I thought I'd take this opportunity to give it a go.

The first thing for fellow Brits to note is that the word 'casserole' means something a bit different in the US. This isn't a stew, it's more of a layered bake, as you can see from the photos.

The end result is a very substantial meal, somewhat like a Mexican lasagne, although the corn tortillas give it a lot more structure than you'd get from pasta. And oh, it was so good. We enjoyed it the day I made it, and we enjoyed the leftovers just as much the next day.


Veggie Enchilada Casserole
Serves 4

1 large courgette (zucchini)
1 red bell pepper
1 red onion
1 tin (230g, 8oz) butter beans
1 tin (230g, 8oz) red kidney beans
3tbsp enchilada spice mix
300g (approx. 1 cup) tomato sauce
8 corn tortillas
200g (7oz) cheddar cheese, grated
jalapeño chilli slices, to garnish
  1. Chop the courgette, bell pepper, and red onion into bite-sized pieces.
  2. Preheat the oven to 170°C (340°F).
  3. Fry the vegetables until soft, add the beans, and toss through the enchilada spices and tomato sauce.
  4. Lightly grease a deep baking dish, and line with two tortillas (overlapping as necessary).
  5. Spread a third of the bean mixture evenly over the tortillas.
  6. Sprinkle a quarter of the cheese (50g) over the beans.
  7. Layer with two more tortillas, and repeat steps 5-6. Do this twice, to use up all the filling.
  8. Top with the final two tortillas.
  9. Sprinkle the remaining cheese over the top, and garnish with slices of jalapeño pepper.
  10. Bake for 20 minutes, or until all the cheese is melted and the bake heated through.


Monday, 24 March 2014

Olloclip iPhone Lenses



Olloclip iPhone lenses

I bought an iPhone in part because I'd heard good things about the camera. I'm hoping to be able to use it as a compact camera, as a backup on trips where I'm not able to pack a full-sized dSLR. My old phone was a million miles away from being good enough for that role, and I'd often end up pocketing a separate compact camera - something I feel should be unnecessary these days!

So I was excited when I heard about the Olloclip 4-in-1 lens, which is an external lens (actually, four of them) that clips on to the iPhone, giving the phone camera a wider range of options. I was even more excited when Olloclip offered to send me one to try out.

The actual lens unit is tiny, only about an inch long. It has plastic lens caps that fit over the lenses when not in use, and it comes in a tiny pouch to protect it from dust and dirt. The lens unit fits onto the phone both ways round, to give access to the different lens combinations. It's a little fiddly to change lens while on the go, especially if you want to use the macro setting, which requires unscrewing one of the outer lenses. I did spend a lot of time worrying about dropping the lens in the dirt, although thankfully I've so far managed to avoid doing any serious damage to the kit.

Olloclip lenses & case

The accompanying Olloclip case is specially designed to make it easier to take the lens on and off the camera, with a corner that flips round to make a shutter release button (while freeing up the corner of the camera to fit the lens). On first impressions, I found the case a little flimsy. My phone felt less well-protected than in its previous case, and I'm also slightly concerned that the flippable corner will break off at some point, as it feels so fragile! However, the design is so clever that I had to give it a try. There's also an extra clip-on piece to connect a tripod.

I really love the macro lenses, which give you the opportunity to get in really close to a subject. You have to be a bit careful with the lighting, or you can end up casting shadows with the phone - easy to do when the focal length is so short that you have to hold the lens just a few millimetres from the subject.

Olloclip macro image


The wide-angle and fisheye lenses definitely enable you to fit more into the shot, but obviously at the cost of a little distortion around the edges.

Olloclip fisheye

All in all, I think this is an excellent idea and a very neat little gadget. It is a little fiddly, and takes a while to get used to, but it gives a range of possibilities beyond the built-in camera. It will certainly become a regular travel companion of mine.

Monday, 17 March 2014

Breaded Artichoke Hearts with Lemon Mayo (Secret Recipe Club)




Secret Recipe Club

I've had my eye on the Secret Recipe Club for a while. The club works by allocating a blog to every participant, and then you have to make a recipe from that blog. (And write about it, obviously.) I've been seeing SRC posts pop up in my reader for ages, and it sounded like a really fun way to discover some new blogs. I put in an application last year, and in February, I reached the top of the waiting list, so this is my first month taking part. I was assigned to make something from Saundra at Famished Fish.

One of the first things to catch my eye as I was looking through her recipe index was a recipe for deep fried artichoke hearts with lemon & tarragon mayonnaise. I love artichokes, and had recently bought some tins to make artichoke & mushroom slices. I also happened to have a couple of crusts of slightly stale bread just waiting to be used up.

I'm always a bit wary around deep frying anything, probably because I spent too much of my childhood learning that boiling oil is what you pour on people who are attacking your castle - and when your first association is of viscerally horrible murder, it's hard to recalibrate back to the idea that it's a perfectly innocuous method of cooking. Anyway, on this occasion I decided to bake the artichokes instead of frying them, for a slightly healthier (and wimp-friendly) snack.

I haven't really breaded anything before, although I do like to use breadcrumbs for a crispy topping on oven bakes. I think when I do this again I might try to mince the breadcrumbs a little more finely! (When I attempted to do this in the food processor everything just got stuck together, so if anyone has tips for making really fine breadcrumbs, do let me know.) Taste-wise, they worked fine as they are, but the end result does look a little bit lumpy. Saundra had some helpful tips for the coating process (like using one hand for dry and one for wet ingredients) which was definitely good for my confidence on a first attempt.


Breaded Artichoke Hearts with Lemon Mayo
Adapted from Famished Fish
Serves 4

1 tin (240g) artichoke hearts
½ cup (85g) wholewheat flour
1tsp dried sage
1tsp dried thyme
1tsp freshly ground black pepper
1 egg
1tbsp cold water
1 cup (50g) breadcrumbs
1tbsp sunflower oil (or canola oil)

For the dipping sauce:
4tbsp mayonnaise
2tsp lemon juice
1tsp dried sage
lemon zest to garnish

  1. Preheat the oven to 190°C (375°F).
  2. Rinse and drain the artichoke hearts, pat dry with a paper towel, and cut in half lengthwise.
  3. Combine the flour with the herbs and spices in a bowl.
  4. In a separate bowl, beat the water into the egg.
  5. Place the breadcrumbs in a third bowl.
  6. Grease a baking sheet with the oil.
  7. Taking one artichoke half at a time, coat first in the flour, then in egg, then in the breadcrumbs.
  8. Arrange on the baking tray.
  9. Bake for five minutes, then remove from the oven and turn all the artichoke halves. Return to the oven for a further five minutes.
  10. While the artichokes are baking, make up the dipping sauce by mixing all ingredients together, and garnishing with lemon zest.
  11. Serve the artichokes hot alongside the dip.

Check out this week's other Secret Recipe Club entries here:



Sunday, 16 March 2014

Win A Brioche Pasquier Hamper



I have to confess, I'm a bit of a breakfast addict, and I'm especially happy if I can convince myself I deserve some pastries with my coffee for a bit of a treat. From croissants to pain au chocolat, I love all the French goodies especially. In fact, when Brioche Pasquier sent me some goodies to try last year, I went one step further and turned their already-yummy brioche rolls into an incredibly indulgent french toast. So when they came back to ask me if I'd like to give a lucky reader the chance to win a breakfast hamper stocked with Brioche Pasquier products, of course I jumped at the chance.


The Prize: one hamper filled with Brioche Pasquier goodies from the Traditional range, that contains everything you need for the perfect French breakfast, and from the Pitch range, which make great lunchbox treats or on-the-go snacks.

About Brioche Pasquier: Gabriel Pasquier opened his first village bakery in 1936, and Brioche Pasquier still uses his traditional recipes and an authentic process to create its brioche products. They use levain in the dough, so it's basically a sourdough process, meaning as well as a great flavour, they don't need to add preservatives to the products. (All Brioche Pasquier products are free from any preservatives, and artificial colours.)

Terms & conditions. Open to entrants in the UK, excluding relatives of the competition organisers. The winner will be picked using Rafflecopter on Monday 24th March, and must respond within 24 hours to claim their prize. The prize hamper will be provided directly to the winner by Brioche Pasquier; pictures are for guidance only and exact hamper contents may vary.

a Rafflecopter giveaway


Friday, 14 March 2014

Lemon & Chocolate Sandwich Cookies



Lemon sandwich cookies

When I first mentioned that I was thinking of sandwiching lemon curd together with chocolate spread, my friends were (to put it politely) rather skeptical. But there was just something about my homemade lemon curd that was crying out for the addition of rich, dark chocolate. I'm so glad I didn't listen to the nay-sayers because the combination is heavenly!

My first thought was to use this as a filling for Victoria sponge, but I happened to have some sugar cookie dough going spare, so I used that instead. These are chunky, hearty cookies: one is basically a significant dessert in its own right. I think it would also work well to make miniature cookies that would be a bit lighter. (And I still think this filling would work brilliantly for a cake.)

Lemon curd and chocolate spread

Lemon & Chocolate Sandwich Cookies
Makes approx. 20

240g (1 cup, 2 US sticks) butter
220g (1 cup) caster sugar
1 egg
1tsp vanilla bean paste
450g (3 cups) flour
1tsp baking powder

For the filling:
½ cup dark chocolate spread (1tsp per sandwich)
½ cup lemon curd (1tsp per sandwich)
  1. Keep your butter out of the fridge before making this recipe, as it will be easier to work at room temperature.
  2. Cream together the butter and sugar for the cookies.
  3. Beat in the egg and vanilla until fluffy.
  4. Sift in the flour one cup (150g) at a time, adding the baking powder along with the first cup.
  5. Knead together until all the ingredients are combined into a smooth dough.
  6. Chill the dough in the fridge for around an hour.
  7. Cut the dough into workable pieces (I did ¼ at a time) and roll out to about 6mm (¼in) thick.
  8. Using a 8cm (3in) round pastry cutter, cut circles from the dough.
  9. Peel away the extra dough and then gently lift the circles onto a parchment-lined baking tray, being careful not to stretch them out of shape. You don't need to leave a lot of space between the rounds as they shouldn't spread much in the oven.
  10. Once you've filled a tray, pop it in the freezer for 5-10 minutes to chill the dough.
  11. Preheat the oven to 175°C (350°F).
  12. Bake for 10-12 minutes until the biscuits are just starting to show a hint of golden-brown.
  13. Allow to cool for a couple of minutes on the tray before lifting onto a cooling rack. You may need to gently slide a sharp knife under each cookie to loosen it from the parchment.
  14. Once the cookies are all baked and cooled, fill with chocolate spread and lemon curd (about 1tsp of each). I found the easiest way was to spread chocolate on one half, and lemon on the other half, before pressing them lightly together.


Wednesday, 12 March 2014

Homemade Lemon Curd



Lemons

Making lemon curd is easier than you might imagine. (At least, it's certainly easier than I had imagined!) With only four ingredients and a fairly quick cooking time, I can't see myself buying commercial curds ever again, and I'll certainly be trying out some different flavours. It's also a great way to use up egg yolks, if you're using the whites for something like meringues or macaroons.

There seems to be some controversy over the best way to make lemon curd. I struggled to decide on a recipe, because there seems to be remarkably little agreement online. It seems that for a particular number of egg yolks you can vary quantities of sugar, butter, and lemon juice quite widely and still get a good result. Some recipes use whole eggs instead. Some techniques demand a bain marie, or that you stop cooking as soon as you add the egg, or that you start with egg and sugar, adding the butter only at the end. Apparently everyone and their grandmother has their own family recipe.

Since this was my first time making a fruit curd, I decided to go with the butter-first approach. Why? Simply because whatever goes in first gets cooked for longest, and it's harder to go wrong with butter than with eggs. I went for the simplest technique I could find, and mine has quite a sharp taste: you could add more sugar if you prefer a sweeter curd.

Making lemon curd

I didn't know the humble lemon juicer needed improving, but since Red Candy sent me this Guzzini Citrus Juicer to play with, I can't imagine going back to one without a jug. Not only is the whole thing more stable than holding a traditional juicer, it also avoids getting your hands covered in lemon juice - which is not only wasteful, but avoids the inevitable stinging if you have so much as a papercut breaking your skin. (Also, it's pretty and red, as with everything Red Candy stocks!)

One word of warning on the eggs. Usually when I'm separating eggs, my focus is on not breaking the yolks, in order to get a clean white, but if I'm using the yolks for (say) pastry, I don't worry too much about a bit of white stuck to the yolk. But getting whites into lemon curd (and it's inevitable there will be some) is kind of messy, and you want to avoid it as much as possible.

Lemon curd


Lemon Curd
Makes 1 jar

2 lemons, juice and zest
60g (½ stick) butter
180g (6½ oz, ⅔ cup) sugar
4 egg yolks
  1. Zest and juice the lemons. (The zest is optional - skip it if you want a smooth curd.) I got 90ml of lemon juice from 3 small lemons.
  2. Melt together the lemon juice, butter, and sugar in a heavy saucepan.
  3. Add the egg yolks one by one, whisking into the lemon mixture.
  4. This is the point to fish out any strings of stray egg white that might have formed, as these will stay determinedly white and don't look nearly so pretty on your toast.
  5. Add the lemon zest.
  6. Heat the mixture to 82°C (180°F), stirring continuously.
  7. Decant into a sterilized jam jar, and store in the fridge.


Monday, 10 March 2014

Mushroom & Artichoke Slices




I'm a huge fan of artichokes, but I seldom cook with them in any way more sophisticated than popping a few on a pizza or in a salad. On the other hand when I was working in the US I discovered hot artichoke dip and I absolutely loved that, so I've had in the back of my mind for a while that I should be more adventurous.

This is my first such adventure.

Artichokes by themselves can have quite a strong flavour so I wanted something neutral for balance, and decided that mushrooms would give a suitably mellow, earthy note. I went for really simple flavours this time, just a little bit of garlic and black pepper, although I'm sure this would also be wonderful with more herbs or spices. I used tinned artichokes, because I didn't want all the extra oil that tends to accompany the jarred, marinated kind, but you could also use fresh artichoke hearts if you happen to have some on hand.

I usually make my own pastry, but I have to be honest, I'm basically too lazy to make puff pastry when it's so easy to buy a block or even pre-rolled sheets. I tend to get Jus Rol, which I've always found to be really reliable. And, with the obvious exception of the 'All Butter' range, their ready-to-use pastry products are also vegan.

You can make these slices ahead of time and freeze them. They take about 5 minutes longer to cook from frozen. But if you want to do that, just make sure you buy pastry from the refrigerated section of the supermarket rather than frozen, since you don't want to defrost and refreeze it.


Mushroom & Artichoke Slices
Makes 10

1 tin (240g, 8½oz) artichoke hearts
250g (9oz) chestnut mushrooms
1 sweet pointed pepper
1 small red onion
2 cloves garlic
1tsp olive oil
freshly ground black pepper (to taste)
500g (1lb 1½oz) puff pastry (or 2 x 320g sheets)
  1. Drain and rinse the artichoke hearts.
  2. Dice the mushrooms and artichokes.
  3. Finely chop the pepper and onions, and mince the garlic.
  4. Heat the oil in a frying pan and sautee the mushrooms, pepper, onion and garlic until soft. 
  5. Toss through the artichokes, season generously with black pepper, and set aside to cool.
  6. Preheat the oven to 190°C (375°F).
  7. Roll out the pastry. If you're using pre-rolled sheets, cut each sheet into six squares (you'll have two spares) and briefly roll out each square to a rectangle about 15x20cm (6x8in).
  8. Next, fill the pastries. Spoon the vegetable filling onto one half of the pastry, leaving a finger's width around the edge for sealing. I found I needed about two heaped dessert spoons for each slice. (See the step-by-step images below for guidance.)
  9. Brush the edges of the pastry with a little water, then fold over and press the edges firmly together with your fingers.
  10. With a sharp knife, cut a couple of slits in the top.
  11. Bake at 190°C (375°F) for 15-20 minutes, until golden brown.







Friday, 7 March 2014

Dukkah & Olive Pasta



Dukkah and olive pasta

It's not much of a secret that I love to sample foods from around the world, almost as much as I love exploring new places for myself. Spices are particularly versatile, and different cuisines have their own characteristic ways of combining flavours.

Take dukkah as an example. The primary spices in this Egyptian mix are cumin and coriander - a combination which I first encountered in Indian cooking, but which takes on quite a different feel when coupled with ground nuts and sesame in a dry mixture like this. Suddenly, you have something that feels distinctly middle eastern, with a hint of bitter lemon from the coriander.


I was recently sent a Lord Love a Dukkah hamper from Olives Et Al, which forms part of their plan to promote dukkah to a generally oblivious British audience. As well as a generous pot of dukkah, the box also contained olive oil, two types of olives, and a tangy lemon tapenade. While this all naturally lends itself to a middle eastern mezze platter, I decided to get a bit more adventurous.

This recipe was inspired by the monthly Pasta Please challenge, established by Jac at Tinned Tomatoes and this month hosted by Michelle at Utterly Scrummy Food for Families.

Michelle's choice of theme is tomatoes - whether fresh, dried, pureed, or tinned. I make quite a lot of basic tomato sauces for pasta, but I fancied doing something a bit different for this challenge. And since I happened to have a hamper of gorgeous Middle Eastern ingredients just begging to be used, that seemed like a perfect combination.

I don't often cook with olives as Andy isn't a fan, so when he went out for lunch with his mum last week, I took advantage of the opportunity to make something a little different. The veggies, olives, and crunchy dukkah make for an unusual pasta dish that's delicious hot or cold. Also? It's really quick to make.

Dukkah and olive pasta

Dukkah & Olive Pasta
Serves 2

1 sweet red pepper
15 baby plum tomatoes
½cup large pitted olives (mixed black & green)
200g (8oz) fusilli pasta
2tbsp olive oil
2tbsp concentrated tomato puree
¼cup dukkah
  1. Chop the pepper into small pieces, and halve the tomatoes and olives.
  2. Boil the pasta according to the packet instructions (mine took 9-10 minutes)
  3. Meanwhile, in a separate pan, fry the peppers & tomatoes in 1tsp olive oil.
  4. Once the pasta is cooked, drain off most of the water, leaving just a couple of tablespoons of liquid in the pan.
  5. Add the olive oil, tomato puree, olives, and dukkah to the pasta.
  6. Return the pasta to a low heat to warm through.
  7. Toss in the peppers and tomatoes.
  8. Serve immediately, or allow to cool and eat as a salad.


Wednesday, 5 March 2014

Bazlama, Turkish Griddled Flatbread




Bread in Turkey is a funny business. There are bakeries, but there are also identikit white loaves available from almost every corner shop and newsagent, and (almost) always at the same price.

Then there's the kind of bread you can only buy from the little old lady who turns up once a week on market day.

This is one of our favourite breads in Turkey. Otherwise known as village bread, bazlama translates as 'flatbread', and it's griddled rather than being baked in an oven. But in contrast to Lebanese flatbread, which is thin like a chapati or pizza base, the flatbread we've bought in Turkey has always been over an inch thick (and the size of a very large dinner plate).

For an easy Turkish breakfast, you could do worse than serving a wedge of this bread with tahin-pekmez, a thick paste of tahini and grape molasses. (I like to make it with approximately 1 part molasses to 2 or 3 parts tahini.)

I started from this recipe, although those instructions are for making smaller rounds. I wanted an amount that would just about fill a standard domestic frying pan - which is still smaller than the loaves we've eaten in Turkey, but large enough to act like a loaf of bread rather than an individual portion.

Bazlama, Turkish Bread
Makes 1 large loaf

350g (12oz, 2 cups) plain flour
1tsp salt
10g (1tbsp) instant dried yeast
200ml (7fl.oz) lukewarm water
  1. Mix together the flour, salt, and yeast.
  2. Add the warm water gradually, and mix with your fingers, ensuring no dry patches of flour remain. As with any bread, the exact amount of water required will depend on the humidity, so don't tip it all in at once, and be prepared to add more as required.
  3. Knead for five minutes until the dough is smooth and flexible.
  4. Cover with a damp towel (or clingfilm) and set to rise in a warm place for half an hour. I find the hearth by the stove is perfect. If you don't have a warm spot, it will just take longer to rise.
  5. Knead the dough a little more, and form into a smooth ball.
  6. On a lightly floured surface, roll out to about an inch thick, trying to keep the thickness as even as possible. The bread should be about the size of a dinner plate.
  7. Warm a dry frying pan over a medium heat, and add the bread.
  8. Cook for about five minutes on each side to begin with, then continue to turn regularly until both sides are golden brown and sound hollow when tapped. On my stove, it takes about 20 minutes in total, but this will depend on the temperature you're cooking at.



Monday, 3 March 2014

Vegan Recipes



Vegan Recipes

Soups & Starters
Main Dishes
Cakes & Desserts



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