Tuesday, 19 March 2013

easy ciabatta bread recipe

No Kneading....just mix ingredients, leave to stand overnight in fridge and bake the next day.  How simple!!!

The best part about baking bread...is the smell, and I love serving it warm with a delicious bean stew or homemade soup.  On this occasion I couldn't resist the fresh warm loaf straight out the oven, so had to indulge in a fresh tomato and basil bruschetta.

I am a real novice when it comes to baking bread, but this recipe is dead simple.  It makes enough dough for 3 loaves which freeze well.  Or you could save some dough for homemade pizza - delicious. 


You will need:

  • 1 kg bread flour
  • 10g sachet dried yeast
  • 20g salt
  • 750ml ice cold water
1) Mix all the dry ingredients in a bowl and slowly mix in the water with a strong spoon,  then with wet hands fold the mixture till smooth and firm.
2) Cover with plastic and leave to stand in the fridge overnight.  The dough will keep for 3 days before baking.  There will be enough to make 3 loaves 650g each, but you can also use it for pizza, focaccia or baguette.
3) Put the dough in a flour-dusted cloth and twist and pull to create the desired shape of the loaf.  Bake at 200 degrees for 35 mins. 

Tuesday, 12 March 2013

wild rice with fennel, lentils & broccoli

This is for those days when you feeling like you need to a little healthy...  Packed with nurtirion this is the superfoods of all foods kinda meal.  Delicious served with a dollop of plain yoghurt and dash of tobasco. 

Serves 4

You will need:
  • 300g brown basmati rice or wild rice mix
  • 150g dried puy lentils
  • 1/2 broccoli head, cut into florets
  • 8 pitted olives
  • 1 fennel bulb, sliced
  • 1 onion, diced
  • 750ml boiling water or veg stock
  • 1 clove garlic
  • 2 handfuls of baby leaf spinach
1) Brown onion, add the fennel and garlic
2) Add the rice and lentils, pour the stock over and simmer gently for approx 20 mins or till the rice is cooked, keep adding more water if you need to
3) Half way through the rice, add the broccoli and olives.
4) When the rice is cooked, switch off the stove and stir in the spinach.  Allow the spinach to wilt into the rice while mixing.

Serve with a drissle of balsamic vinegar and a tbs of plain yoghurt

Monday, 4 March 2013

scones, quick and simple

All it takes is 20 minutes and you will have fresh warm scones on the table...very easy recipe!

There is not much to say about these little guys apart from the fact that they are very easy to make and taste great when they've just come out the oven.

Why not treat mum this weekend with a little tea time.

Makes 8 - 10

You'll need:
  • 2 cups cake flour
  • 1/4 cup oil
  • 3/4 cup milk
  • 1 egg
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 tsp vanilla essence

1) Mix all the dry ingredients together.
2) Beat the egg and oil, add to dry ingredients.
3) Add milk last.
4) Spoon into a greased muffin tray and bake in 180 degrees for 10 - 15 mins or until golden.