Recipes

Pane Tuscana with Dolcelatte Cheese

Pane Tuscana with Dolcelatte Cheese

I spent the summer of 2002 in and around Tuscany making bread with local bakers. This bread brings back good memories. The lack of salt in the recipe will be compensated for by the fermentation of the dough. You need to start this the day before.
Couverts1 loaf
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Ingredients

  • 500 g Italian tipo 00 flour plus extra for dusting
  • 15 g yeast
  • 250 ml water
  • 60 mlolive oil
  • 150 gDolcelatte cheese

Instructions

  • Mix half the flour with all the yeast and 150 ml/1⁄4 pint of the water until you have a thick batter-like consistency.
  • Leave to rise for 9 hours.
  • Line a baking tray.
  • Add the remaining flour and water and the olive oil to the dough and mix in well, then knead for 5 minutes.
  • Slowly add the cheese – it will get very messy but persevere, add a little flour if it gets too wet.
  • Roll up into a sausage and join the ends together.
  • Dust with flour, put on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the bread for 30 minutes, allow to cool a little and serve warm.
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Course; Bread / Cheese
Cuisine; European / Italian

Focaccia Pugliese with Tomatoes and Garlic

Focaccia Pugliese with Tomatoes and Garlic

Focaccia are both gorgeous to look at and to eat. They epitomize the Italian philosophy on bread – simple but effective flavourings. You will need to prepare the garlic oil the night before.
Couverts1 loaf
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Ingredients

  • 4 cloves garlic peeled and crushed
  • 150 ml olive oil
  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 300 ml water
  • salt water made from 30 g/1 oz salt dissolved in 100 ml/31⁄2 fl oz warm water
  • 6 plum tomatoes thinly sliced

Instructions

  • Add the garlic to the olive oil then leave to infuse overnight.
  • Put the flour, salt, yeast, half the infused olive oil and all the water into a large bowl and mix together for 4 minutes.
  • Tip out onto a lightly floured surface and knead for 6 minutes, then put back in the bowl to rest for 1 hour.
  • Line a baking tray.
  • Tip the dough out onto your floured surface and roll out a rectangle about 2.
  • 5 cm/1 inch thick.
  • Sprinkle with the salt water and the remaining olive oil, then, using a knife, prick the top of the dough all over.
  • Place the tomatoes on top of the dough, then put on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the bread for 25–30 minutes until golden brown.
  • Eat warm.
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Course; Bread / Cheese
Cuisine; European / Italian

Focaccia Pugliese with Mozzarella

Focaccia Pugliese with Mozzarella

This is based on a bread I made while working in Italy in 2002. You do not need the sun belting down – but it helps!
Couverts1 arge bread
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 100 ml olive oil
  • 300 mlwater
  • salt water made from 30 g/1 oz salt dissolved in 100 ml/31⁄2 fl oz warm water
  • 2 packets buffalo mozzarella drained and crumbled

Instructions

  • Put the flour, salt, yeast, half the olive oil and all the water into a bowl and mix together to make a pliable dough.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes.
  • Put the dough back in the bowl and leave to rest for 1 hour.
  • Line a baking tray.
  • Divide the dough into two pieces, or leave as 1 large bread.
  • Stretch the dough out with your hands so it is about 5 cm/2 inches thick and oval in shape.
  • Put it on the baking tray and prick the top with a knife (this will restrict its growth).
  • Brush the top with about 30 ml/1 fl oz of the salt water and the remaining olive oil.
  • Cover the top of the bread with the mozzarella, then leave the dough to rise for 45 minutes.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the bread for 30 minutes, then transfer to a wire rack to cool.
  • Serve with an olive salad and a glass of good Tuscan wine like Montelpulciano.
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Course; Bread / Cheese
Cuisine; European / Italian

Ham and Cream Pizza

Ham and Cream Pizza

The idea for this pizza came from a Sicilian friend who had moved to Cyprus, opened a pizzeria and built a beehive oven to bake the pizzas in. The secret of a good pizza is to use fresh ingredients and to keep the flavours simple – you want to be able to taste the ciabatta base and not have it overwhelmed by the toppings.
Couverts1 pizza
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Ingredients

For the tomato sauce

  • 2 tablespoons olive oil
  • 1 small onion peeled and finely chopped
  • 1 clove garlic peeled and chopped
  • 1 tablespoon tomato purée
  • 400 g chopped tomatoes can
  • 2 tablespoons basil freshly chopped
  • 2 bay leaves
  • 1 teaspoon caster sugar
  • salt
  • freshly ground black pepper

For the dough

  • 1 quantity pizza Ciabatta dough
  • flour for dusting
  • 60 g Gorgonzola blue cheese crumbled
  • 150 g mozzarella cheese crumbled
  • 250 g mature Cheddar cheese crumbled
  • 1 small carton double cream
  • 8 thin slices Virginia ham

Instructions

  • To make the sauce, heat the oil in a pan and sauté the onion until translucent, then add the garlic and fry gently for a further minute.
  • Stir in the rest of the ingredients and season to taste.
  • Bring the sauce to the boil, then leave to simmer for about 30 minutes.
  • Before using, remove the bay leaves.
  • Meanwhile, preheat the oven to 230°C/450°F/gas mark 8.
  • Roll out the dough on a lightly floured surface to a 25.
  • 5 cm/10 inch diameter circle and place on a baking tray.
  • Bake for 5 minutes (this kills the yeast in the dough).
  • Lightly spread the tomato sauce onto your pizza base and sprinkle sparingly with the Gorgonzola, then cover with the mozzarella and Cheddar cheeses.
  • Pour the double cream all over the pizza and bake for 20–25 minutes until golden brown.
  • Take the pizza out of the oven and place thin layers of ham on the top.
  • Serve immediately.

Nutrition values

Calories: 840 kcal | koolhydraten: 29 g | Eiwitten: 41 g | Vet: 64 g | Verzadigd vet: 21 g | Natrium: 1787 mg | Suiker: 17 g
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Course; Pizza
Cuisine; European / Italian

Chocolate Croissants

Chocolate Croissants

If there is no other recipe in this book you try, do try this – I promise you, it’s heaven. And if you’ve fallen out with your partner, make these and you’ll kiss and make up in no time!
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Ingredients

  • 1 quantity Croissant dough
  • 3 Terry’s Chocolate Orange eggs
  • 1 egg beaten, for eggwash
  • apricot jam warmed, to glaze

Instructions

  • Make the croissant dough up to the point where it is ready to shape.
  • Line several baking trays.
  • Roll out the dough to 3 mm/1⁄8 inch thick and cut into 7. 5 x 12. 5 cm/3 x 5 inch rectangles.
  • Put a piece of a Chocolate Orange at the short end of each rectangle and roll up into a parcel.
  • Brush each one with eggwash, place on the baking tray and leave to rise for 2 hours.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the croissants for 20 minutes until golden brown, then remove from the oven and brush each one with the apricot jam.
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Course; Bread / Breakfast / Chocolate
Cuisine; European / French

Cheese and Ham Croissant

Cheese and Ham Croissant

On cold winter nights in the bakery I used to wait patiently for these to come out of the oven, still oozing with cheese. They’re great with coffee or as a light snack.
Couverts40 croissants
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Ingredients

  • 1 quantity Croissant dough
  • 1 egg beaten, for eggwash

For the filling

  • 200 g honey-glazed ham
  • 200 g Cheddar cheese grated

Instructions

  • Make the croissant dough up to the point where it is ready to shape.
  • (At this stage you do not have to use all the dough, it can be frozen and will keep for 2–3 months. To defrost the dough, bring out of the freezer the night before and thaw overnight.)
  • Line several baking trays.
  • Using a rolling pin, roll the dough out to a rectangle, 3 mm/1⁄8 inch thick.
  • Cut the rectangle into 10 cm/4 inch strips, then cut each strip diagonally into triangles.
  • Once you have the triangles for the croissant, cut replica shapes from the ham and place on the dough and top with a little grated cheese.
  • Lay the triangles with the narrow points away from you, then roll each triangle up towards the point, ending with the tip underneath.
  • Bend the ends round to make the traditional croissant shape.
  • Put the croissants on the baking trays, brush with eggwash and leave to rise for 2 hours.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the croissants for 20 minutes until golden brown, then transfer to a wire rack to cool.
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Course; Bread / Cheese / Pork
Cuisine; European / French

Apricot Brioche

Apricot Brioche

Brioche is a delicate bread and, with the apricots inside, when toasted is a full breakfast in itself. You need to start this the day before.
Couverts3 brioche
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Ingredients

  • 375 g strong white flour
  • 40 g caster sugar
  • 15 g yeast
  • pinch salt
  • 75 ml milk
  • 3 medium eggs
  • 185 gbutter softened
  • 150 gsoft dried apricots, ready-to-eat diced

Instructions

  • Put the flour, sugar, yeast, salt, milk and eggs in a food mixer and process, using the blade, for about 5 minutes to a smooth dough.
  • If mixing by hand this will take 8 minutes.
  • Add the butter and mix for a further 5 minutes in a mixer or 10 minutes by hand.
  • Tip the dough out into a bowl, cover and leave in the fridge overnight.
  • Grease three 450 g/1 lb loaf tins.
  • The dough should now be stiff and easily shaped.
  • Divide the dough into 75 g/3 oz pieces and add 1 teaspoon of the apricots into the middle of each piece.
  • Fold the dough over the filling and shape into little balls.
  • Put the balls in the tins in rows of 2 balls, 1 ball, 2 balls, and so on until the tin is full.
  • Each tin should hold no more than 10 pieces.
  • Leave the brioche to rise for 1–2 hours.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the brioche for 20 minutes until golden brown, then turn out and cool on a wire rack.

Notes & Wine Advice

Cut into slices, toast and serve with lots of butter.

Nutrition values

Calories: 601 kcal | koolhydraten: 112 g | Eiwitten: 21 g | Vet: 7 g | Verzadigd vet: 2 g | Natrium: 77 mg | Suiker: 15 g
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Course; Bread / Breakfast
Cuisine; European / French

Salmon Brioche

Salmon Brioche

During my time at the Dorchester Hotel in London, this brioche was a great favourite of the Sultan of Brunei. It’s fabulous when toasted and served on a bed of rocket salad, with a lemon and dill vinaigrette. You need to make the dough the day before.
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • 1½ teaspoons salt
  • 50 g caster sugar
  • 4 medium eggs
  • 20 g yeast
  • 50 ml milk
  • 250 g butter softened
  • 150 g smoked salmon sliced

Instructions

  • Put the flour into a bowl with the salt, sugar, eggs and yeast and gently rub the mixture together.
  • Add the milk, then use your hands to mix the ingredients together for 5 minutes.
  • Leave the dough in a warm place to rest for 30 minutes.
  • Slowly add the butter to the dough, kneading for a further 6 minutes, then leave the dough in the fridge overnight.
  • The dough will solidify in the fridge.
  • Separate the dough into 16 pieces.
  • Lightly cover your hands with flour and roll each piece into a small ball.
  • Push your thumb halfway through the middle of each dough ball and place a slither of salmon inside.
  • Reshape, using a little flour to stop the dough sticking to your hands, and repeat this process until you have 16 mini-brioche.
  • Lightly grease and line two 450 g/1 lb loaf tins.
  • Place eight of the balls closely together in each tin and leave to prove until they have reached three-quarters of the way up the tins – about 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the brioche for 15 minutes, then turn out onto a wire rack and leave to cool slightly before serving.

Nutrition values

Calories: 4378 kcal | koolhydraten: 443 g | Eiwitten: 121 g | Vet: 237 g | Verzadigd vet: 136 g | Natrium: 5386 mg | Suiker: 55 g
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Course; Bread / Fish
Cuisine; European / French

Cheese Biscuits

Cheese Biscuits

These biscuits can be served as a snack or with cheese at the end of a meal. Any cheeses go well with them – they’re great.
Couverts40 thin biscuits
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Ingredients

  • 375 g strong white flour plus extra for dusting
  • 1 teaspoon salt
  • 125 g butter softened
  • 40 ml water
  • 2 medium eggs beaten in separate bowls

For the flavourings

  • 2 tablespoons poppy seeds
  • 40 g Gruyère cheese
  • 2 teaspoons caraway seeds

Instructions

  • Put the flour, salt, butter, water and 1 beaten egg into a bowl and mix well for 5 minutes.
  • Divide the dough into three pieces, and add the poppy seeds to one, the Gruyère to the second, and the caraway seeds to the third.
  • Wrap each piece in clingfilm and chill for 2 hours.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Line a baking tray.
  • Using a rolling pin, roll out each piece of dough on a lightly floured surface to about 3 mm/1⁄8 inch thick.
  • Using a round cutter of your choice (I use one 7.
  • 5 cm/3 inches wide), cut out the dough.
  • Place the discs on the baking tray and brush with the remaining beaten egg.
  • Bake for 15 minutes until golden brown, then transfer onto a wire rack to cool.

Notes & Wine Advice

Serve warm or cold.

Nutrition values

Calories: 29 kcal | koolhydraten: 1 g | Eiwitten: 0.2 g | Vet: 3 g | Verzadigd vet: 2 g | Natrium: 21 mg | Suiker: 0.1 g
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Course; Cheese / Coockies / Biscuit

Cheese Scones

Cheese Scones

Cheese and scones is a marriage made in heaven. You can add 30 g/ 1 oz of sultanas to the dough if you like.
Couverts15 scones
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • 30 g caster sugar
  • 30 g baking powder
  • 75 g butter softened
  • 2 eggs beaten together, plus 1 egg, beaten, for eggwash
  • 240 ml milk
  • 100 g Cheddar cheese grated

Instructions

  • Line a baking tray.
  • Put the flour, sugar, baking powder, butter, the 2 beaten eggs and the milk into a bowl and bring together gently with your hands.
  • When the dough has formed, add most of the cheese (reserving a little for sprinkling) and mix again for 5 minutes.
  • Tip the dough out onto a lightly floured surface and knead gently for 4 minutes until the dough is smooth.
  • Roll out the dough to 4 cm/ 11⁄2 inches thick and, using a cutter size of your choice, cut out the scones.
  • Put the scones on the baking tray, brush the tops with the eggwash and put in the fridge for 30 minutes (this helps the scone to rise up straight).
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven.
  • Sprinkle a little cheese onto each scone and bake for 15 minutes until golden brown.
  • Transfer to a wire rack to cool.

Nutrition values

Calories: 60 kcal | koolhydraten: 3 g | Eiwitten: 1 g | Vet: 5 g | Verzadigd vet: 3 g | Natrium: 286 mg | Suiker: 1 g
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Course; Bread / Cheese