Bread and Better

Bread and Better

Thursday, 30 July 2015

Fruity Pancakes

A great way to incorporate fruit into your breakfast. I've used American cup measurements to make mine, but you could just use a regular builders mug (the important thing is that the flour and milk are the same amount). I served these with golden syrup, as the blackcurrants I used were quite tart, but yogurt and honey would be tasty too.

Fruity Pancakes

For the pancakes:

1 cup of self raising flour (makes the pancakes fluffy)
1 cup of milk
1 egg
pinch of salt 
2 handfuls of any soft fruit (I used strawberries and blackcurrants)

Whisk together the flour, egg, salt and milk until smooth and gloopy.
Chop the fruit into small pieces and stir into the batter.
Melt some butter in a frying pan on a medium- low heat.
Add the batter (I made my pancakes quite large so just did one at a time) and fry the pancake for 2 minutes on each side.
Repeat until you have used all of your mixture.
Serve warm. 

Monday, 27 July 2015

Incredibly Easy Chocolate and Raspberry Tart

I took this to a dinner last night and it went down a treat. This simple tart looks great to the un-initiated, but it couldn't be easier to make. It's a great way to make use of in-season raspberries.

For the tart you will need:

125g butter
250g plain flour
300g raspberries
100g milk chocolate
100g dark chocolate
250ml double cream

For the pastry case:
Blitz the butter and flour together in a food processor (or rub together with your fingertips) until the mixture resembles bread crumbs.
Add water, a few splashes at a time, until the mixture comes together to form a dough.
Knead the dough slightly, then wrap in clingfilm. Leave in the fridge to chill for at least half an hour.
Grease a 10 inch loose bottomed tart tin.
Roll out the chilled pastry (until the thickness of a pound coin) and carefully press into the tin. Cut off any excess pastry around the edges.
Place the pastry case in the freezer for 15minutes (this will stop the pastry shrinking when baking), then bake blind at 180 degrees c for 20 minutes.
When the pastry has gone a nice golden colour, remove from the oven and leave to cool completely.

For the filling:
Place the raspberries into the cooled pastry case (leaving the case in its tin)
Break the chocolate into small pieces and place into a bowl.
Heat the cream until it almost boils and pour over the chocolate.
Stir until the chocolate has all melted and the pour onto the raspberries.
Place in the fridge to chill for at least an hour.
Remove from the tart tin and serve!

Thursday, 23 July 2015

Strawberry Crumble with Granola

This is my summer twist on the classic autumn staple. The granola in the topping gives an added crunch (and you can pretend you are being slightly healthy). Tastes great served with strawberry and Pimms ice-cream.

For the crumble:
200g strawberries
2 tablespoons caster sugar
150g plain flour
75g butter
50g sugar (brown, caster or whatever)
50g granola

Hull the strawberries and place them so they cover the bottom of an oven proof dish. Sprinkle over the 2 tablespoons of sugar.
Place the butter and flour into a bowl and rub together with your fingers until the mixture resembles corse bread crumbs.
Stir the sugar and granola into the butter and flour and then sprinkle on top of the strawberries.
Bake at 180 degrees C for around 20 minutes.
You'll know that its done when the strawberries start to bubble up round the edges.

Monday, 20 July 2015

Potato and Thyme Focaccia

Great accompaniment to a BBQ. The potato adds a deep earthy taste to this much loved Italian classic.

For the Loaf:

300g strong white flour
2 tablespoons olive oil (plus more for drizzling)
1 teaspoon salt
7g dried yeast
5 small potatoes (salad or whatever)
couple of sprigs of thyme
1 teaspoon of sea salt

Boil the potatoes until they are very soft, set aside to cool.
Rub the yeast into the flour and then add the oil, salt and around 200ml of water (you may need more or less, depending on your flour). Mix together until it forms a dough and then knead it until smooth.
Cover the dough with some cling film (or a shower cap, like I use) and leave to prove, for around an hour, or until its doubled in size.
When the dough is ready, place into an oiled baking tray (I used a 10 inch round cake tin), cover and leave to prove for around 20 minutes, or until slightly risen and springy.
When ready, use your knuckles to make indents in the bread.
Break up the potatoes, with your hands, and poke into the indents in the bread.
Sprinkle over the thyme and the sea salt and then drizzle with olive oil.
Bake at 200 degrees C, for around 20 minutes. It should come out of the tin easily when its ready.
Leave to cool for at least 10 minutes before serving.

Sunday, 19 July 2015

Coconut, Strawberry and White Chocolate No-Churn Ice Cream

Following my recent obsession with no-churn ice cream,  this sweet little number will have you craving it all summer long! Coconut adds a retro- twist to one of the nations favourite flavours. Keeping the strawberry a little chunky makes for a more adult treat.

For the ice cream you will need :

400ml double cream
1 tin of condensed milk
200g of coconut milk
200g of strawberries
100g white chocolate chips
100 desiccated coconut

Hull the strawberries and place in a pan on a medium-low heat and cook until mushy.
Take the strawberries off the heat and leave to cool completely.
When the strawberries have cooled, whip the cream, coconut milk and condensed milk until stiff peaks.
Stir in the strawberry mixture, white chocolate chips and the desiccated coconut.
Pour into a freezer proof tubs and freeze for at least 4 hours.
Take out 20 minutes before you are ready to serve, as it sets quite hard.

Friday, 3 July 2015

The Ultimate Chocolate Brownie

Chocolate + more chocolate = best food ever.

For the Brownie:

100g dark chocolate
150g unsalted butter
3 large eggs, beaten
50g cocoa powder
30 self-raising flour
250g sugar

For the Chocolate Ganache:
100g dark chocolate
100ml double cream

Melt the chocolate and the butter together, set aside.
Mix the sugar, flour and cocoa powder together and then fold in the chocolate and butter.
Pour in the eggs and stir until combined.
Place the brownie mixture into a rectangular tin lined with grease-proof paper.
Bake at 160 degrees C for about 20 minutes. You are looking for the brownies to create sort of a crust on top, but still be soft in the middle. When the feel like they could do with an extra few minutes in the oven, that's when they are done. You want them to be sticky and moist in the middle, not dry like a cake.
Leave to cool.
Whilst the brownies are cooling, make the ganache.
Break the chocolate into small pieces and place in a bowl.
Heat the cream until it just boils and then pour over the chocolate.
Stir until the chocolate melts and it becomes thick and glossy.
Once the brownies are cool enough, spread over the ganache. Cut and then serve!

Wednesday, 1 July 2015

Strawberry and Pimms Ice Cream

Nothing quite screams British summer time like sweet in-season strawberries and a cool glass of Pimms. This is a great (and easy) way to combine the two in a delicious after-dinner treat. And with the weather being so un-bearably hot, who doesn't deserve some delicious ice cream?!

For the ice cream:

200g strawberries
1 can of condensed milk
350g of double cream
3 shots of Pimms
100g white chocolate chunks

Cut the tops of the strawberries and the slice them into small chunks. Place them in a pan on a medium to low heat and leave until they have turned to mush, stirring occasionally.
Once the strawberries are mushy, sieve them, stir in the Pimms and leave to cool completely.
When the strawberry mixture is cooled, whip the cream and condensed milk to soft peaks.
Fold the strawberries and the white chocolate chunks into the cream and condensed milk mixture.
Place in a freezer proof container (with a lid) and freeze for about 4 hours.
Make sure you leave the ice cream out for at least 20 minutes before you are ready to serve as it sets pretty hard!