24 Hour Risen Garlic Bread (v)

I love baking bread, especially now I know that leaving it to rise slowly in the fridge not only makes it a lot easier to control and ensure it works, but it also tastes divine. The recipe below was supposed to make two meals worth of bread but, er, we ate most of it in one go because it was so tasty.

For 2 garlic breads that will feed 3-4 each you need

500g plain flour

7g dried yeast

½ tbsp. sugar

½ tsp salt

2 tbsp olive oil

300ml water

3-4 cloves garlic, crushed

2-3 tbsp olive oil

Simply place everything in a bowl and mix till it forms dough (I use my kenwood). Tip into an oiled bowl, cover with oiled clingfilm and leave to slowly rise in the fridge for 24 hours. Gently shape into ovals and top with olive oil and crushed garlic. Bake in a hot oven for 20 mins and then scoff. Feel utterly smug you have home made bread on a weekday work night. 

24 hour pizza dough (v)

I’ve long read about slow proving of dough – where you leave it to rise slowly in a cool environment – but until now I’d never done it. However the imminent expiry of a pack of quorn pepperoni inspired me to try it out. I mean, how else would I have been able to put home made pizza on the table by 6pm when I don’t get home from work until 5.15pm?! The dough was a triumph. Chewy and tasty and easy to work with. I’ll definitely be doing this again.

The dough recipe below makes a LOT of pizza but as I planned to eat it up over the next few days for lunch this wasn’t an issue. If you don’t want to feed the 5000, or be eating it for days afterwards, either freeze the dough you don’t use or make a half recipe.  

For 4-5 pizzas you need

1kg plain flour (don’t worry about it being strong or 00 or whatever, bog standard plain flour is just fine)

14g dried yeast, the sort you don’t need to reactivate in water first

1 tsp salt

1 tbsp sugar

600 ml water

4 tbsp olive oil

Place everything into the mixing bowl of a food mixer with a dough hook and leave the machine to knead for about 10 mins or until the dough has become elastic and pliable. Alternatively work out your frustrations by mixing by hand.

Turn the dough into an oiled bowl (I just use the kenwood bowl to save on washing up!) and cover with oiled cling film. Leave in the fridge for 12-48 hours until you need to use it. When you’re ready to use it, knock back gently and then cut off and shape the dough you need. If you want to freeze the dough, cut into portions and wrap and freeze. Leave to defrost thoroughly before using.

Shape into pizzas and top with whatever you fancy. Bake in a hot oven for 20 mins or so until risen, crispy and delicious.

Moroccan Spiced Foccacia (v)

This was made to go with the Roasted Veg soup we had earlier in the week. Using my food mixer I was able to get all the dough mixing done in 10 mins, so it was very low labour for a week day night.

For one large foccacia you need
350g plain flour
1/2 tsp salt
2 tsp easy blend yeast
2 tbsp olive oil
210ml warm water

Olive oil , sea salt and moroccan spices for the top.

Place the dough ingredients into a food mixer and using the dough hook mix slowly until it comes together. Knead for about 10 mins until the dough is light and springy. Cover with a cloth and leave to rise for about an hour in a warm place (use a bowl of warm water if you're in a hurry, it cuts the proving time to about 45 mins).

Once the dough has risen, turn out and place on an oiled baking sheet. Stretch to fit the sheet and then prod holes with your fingers into the top. Drizzle with oil and sprinkle with spices. If you have time leave it for a further 20 mins to rise again but if you haven't bake in a hot oven for 20-30 mins until risen and light and airy.

Cinnamon and Nutmeg Apple Breadcrumb Pudding

A brilliant way to use up stale bread and dodgy apples by turning them into a nourishing and comforting pudding. This is based on a recipe in River Cottage Everyday.

For 4-6 portions you need
50g butter
6 dessert apples, peeled, cored and cut into wedges
100g caster sugar
175g freshly soft breadcrumbs
4 eggs
400ml milk
Nutmeg, vanilla paste and ground cinnamon

Heat the milk to boiling point. Meanwhile mix the eggs, nutmeg, cinnamon and vanilla (1tsp of each) and 75g of the sugar in a bowl. Once the milk is hot, slowly pour into the egg mixture, whisking all the time, to make a thin custard. Add the breadcrumbs to the mix and set aside to steep.

Heat the butter in a pan and add the apple wedges and remaining sugar. Continue cooking until the apples are glazed.

Pour into a baking dish in a single layer:

Cover with the eggy, milky breadcrumb mixture:

And bake in a hot oven for 30 mins until it's set but still slightly wobbly in the middle. Serve hot, warm or cold and with or without a bug fat dollop of jam. Lovely and comforting. 

Cheese Stuffed Mushrooms with Herb Crust

A simple lunch dish to use up some field mushrooms we didn't eat for breakfast... And a good way to use up some of the cheese mountain left over from Christmas along with some bread that was going stale. Oh I am full of good intentions me.

For two people you need
3-4 field mushrooms
1 cup fresh breadcrumbs
1/2 cup grated cheddar
4 tbsp cream cheese
salt and pepper
fresh herbs of you choice (I used sage)

Peel the mushrooms and place in a baking dish. Cut out the stalk and chop leaving to one side for the moment. Spread 1 tbsp cream cheese inside each mushroom and then top with the reserved chopped stalk and some salt and pepper.

Mix the breadcrumbs with the cheese and herbs (I just blitzed all mine in a food processor for speed). Top each mushroom with some crumbs and then bake in a hot oven for 15-20 mins until the topping is golden brown and crispy and the mushrooms are tender and juice. Serve with a salad. An attempt at healthy(ier) eating in the new year...

Chorizo and Butter Bean Savoury Crumble (v)

Over Easter we visited the continental market in Norwich and I got suckered in to buying seven salamis for £10. So of course now I need to use them up...! We've done pizza and risotto but I think this savoury crumble is my favourite. It uses two different types of smoked paprika to add depth to the flavour and the breadcrumb topping is a great way to use up a stale heel of bread. If you're veggie/vegan then Redwood Vegan chorizo is an excellent substitute.

For 4 portions you need
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 salami chopped into bite sized chunks
2 tins chopped tomatoes
1 tsp sweet smoked paprika
1 tsp hot smoked paprika
1 can butter beans, drained
1 tsp vegan stock powder
salt and pepper
1/2 tsp sugar

Crumble Topping
1 cup fresh breadcrumbs
1/2 cup mixed freshly chopped parsley and coriander
1/4 cup grated cheddar (omit if vegan)

In a large oven proof pan, sauté the onion, salami and garlic in the oil until the onions are translucent and the salami has released it's fat. Add the remaining stew ingredients and bring to the boil. Check the seasoning and leave to simmer for 5-10 mins whilst you prepare the crumble topping.

For the crumble, mix the breadcrumbs with the cheese and herbs, and sprinkle over the top. Bake in a hot oven for 20 mins until the crumble is crunchy and browned and the stew underneath is bubbling. Delicious served with green veggies to contrast the spicy rich stew.

Salad of Haloumi and Croutons

A quick and easy salad to throw together from bits and bobs leftover from other days. And a useful way of using up stale bread too.

For 1 person you need:
1/2 pack haloumi cut into slices
lettuce
cucumber
red onion

For the garlic croutons you need:
1-2 slices stale bread
1 clove garlic
salt and pepper
1 clove garlic, crushed
1 tbsp olive oil

Toss the crouton ingredients together in a bowl then toast in a hot oven for 5-10 mins taking care not to burn them. fry the haloumi till golden brown then serve with the salad and croutons. Yum.

Bruschetta with Pesto, Tomatoes and Mozzarella

Poor ickle blog. No posts for ages. Bad Becka. But here is a quick, easy and tasty end of work feed me now recipe to get me back into the blogging groove again...

For 2 people you need:
1 garlic ciabatta
1 tub fresh green pesto
1 pack mozzarella
1 cup baby plum tomatoes, cut in to quarters
1 red onion, finely diced
handful fresh basil leaves

Bake the ciabatta in the oven according to the instructions. Meanwhile mix the onions with the tomatoes and 2/3 of the pesto. Once the bread is cooked, place the pesto onion and tomato mix on the bread, top with the cheese and basil leaves. Drizzle over the remaining pesto and season with black pepper. Eat with your fingers and sigh with pleasure...

Easy Bread with Oats and Seeds (v)

This is my mum's recipe and is so simple but makes a really tasty loaf that keeps well and also toasts well.

For one large loaf you need:
500g wholemeal bread flour
200g porridge oats
1 heaped tsp salt
1 scant tsp sugar
7.5g fast action dried yeast
1 tbsp sunflower oil
1 tbs each sunflower, poppy and pumpkin seeds
350-450ml warm water

Place the yeast and sugar in a jug with 350ml warm water. Leave for a few moments till it goes frothy. Meanwhile place everything else in a bowl and mix. Add the yeasted water and mix to a dough, adding more water if necessary. Turn out and knead for about 10 mins till elastic. Leave to rise for 60-90 mins then knock back. Shape into a circle and place on a baking sheet. Cook in a hot oven for about 40 mins.

Olive, Sun Dried Tomato, Cheese and Onion Soda Bread

This was based on a recipe in August's Cook Vegetarian magazine.

For one large loaf you need:
450g plain flour
1 tsp bicarbonate of soda
300ml plain runny yogurt
3 tbsp water
75g mature cheddar, grated
75g veggie gruyere, grated
75g mixed, stoned olives, chopped roughly
6 sun dried toms in oil, roughly chopped
freshly ground pepper
1 large onion, finely diced
1 tbsp olive oil

Begin by frying the onion in the oil for 10 mins till softened. Meanwhile mix the flour, bicarb, cheeses, olives, tomatoes and pepper together. Add the onions once cooked. Then mix to a dough with the yogurt and water. Shape into a round and place on a baking sheet. Cut a deep cross in to the top. Bake in a hot (200 degree) oven for 20 mins. If the inside is not cooking fast enough, cut through the slash to break the loaf into four quarters to help speed up the cooking process. It's done when golden brown all over and sounds hollow when tapped. Leave to cool slightly then scoff. It's fab on it's own or else serve with soup or salad.

Veggie Caesar Salad

I love quorn roast and like to use the leftover bit in a veggie version of caesar salad. Make sure whatever dressing you buy is veggie friendly (or make your own with mayo, a little hendersons relish and some white wine vinegar).







For 1 person you need:
1/2 cup watercress
2 leaves romaine lettuce, shredded
2 inch piece of cucumber cut into matchsticks
2 spring onions, sliced
3 slices cold quorn roast, cut into chunks
handful croutons
1-2 tbsp caesar dressing

Place the lettuce and watercress into a large shallow bowl. Top with the cucumber and spring onions. Sprinkle over the quorn roast and croutons and top with the dressing. Enjoy.

The Perfect Veggie Fry Up?

People will always disagree over what constitutes the best veggie fry up, but for me if it contains mushrooms, eggs, beans and some sort of veggie sausage and/or bacon I am a happy lass. Especially if someone else cooks it for me...






For 2 people you need:
1 can beans
2 eggs
4 rashers quorn bacon
2/3 punnet mushrooms, sliced
2 veggie sausages
2 soda farls, sliced
oil for frying

Heat the beans. Fry the mushrooms. Cook the sausages. Fry the bacon. Cut the soda farls and heat. Fry the eggs (over easy this time). Scoff with copious coffee or tea if you really must.

Feta, Spinach, Olive and Tomato Muffins

This recipe is courtesy of @Goze01 who shared a pic of some amazing looking muffins on instagr.am and then sent me the recipe. I have tweaked it according to what I had available. And now I can't stop eating them. Lush indeed.

For 12 muffins and a loaf tin of mix you need:
2 tbsp olive oil
1 red onion, finely chopped
360g self-raising flour
1 tsp baking powder
1/2 tsp hot chilli powder pepper
125g grated cheddar cheese
220ml milk
1 egg
130g baby spinach leaves
1/2 tub semi dried tomatoes in olive oil
1 small tub chilli olives, cut into quarters
1 packet feta, crumbled into chunks.

Fry the onion in the oil till done. Meanwhile put everything else in a bowl. Add the onions and mix well.

Spoon the mixture into the paper cases/loaf tin. Bake in medium (170 degree) oven for 30-35 minutes. Leave the muffins to cool slightly before turning out on to a wire rack to cool completely. I topped the loaf tin with some quartered tomatoes that needed to be used up. A meal in a muffin!

Soda Bread

I have never really made this before, but after the success of the cut rounds last weekend; I had some buttermilk leftover that needed to be used up. So soda bread it was to compliment our celeriac soup.

For one loaf you need:
450g plain flour
1 tsp each: salt, caster sugar and bicarb
about 350ml buttermilk

Place the dry ingredients in a bowl and mix lightly. Make a well and pour in the liquid. Bring it together, but don't knead. Form into a ball and place on a floured baking sheet. Cut a deep cross in the top (supposedly to let out the faeries...) and bake in a hot (220 degree) oven for 15 mins. Turn down the heat to 200 degrees and bake for a further 30 mins or so.

Veggie Dawgs

I love veggie hot dogs. I used to love normal meaty hot dogs but I think veggie ones are even nicer as there's no lips and arseholes to worry about in the sausage. And L declared today that "nothing beats a hotdog on a Saturday" so what more excuse do you need...?

This might not seem like a particularly challenging recipe but I plead with you to do the onions as directed below. This way you'll end up with perfect burger van onions (minus the e-coli). And you have to use French's mustard. Or else.



For 2 people you need:

4 finger rolls, split
4 veggie hot dog suasages
tomato ketchup
proper american french's mustard
1 onion
A little vegetable oil
A small knob of butter
Freshly boiled water

Begin by preparing the onion. Peel and then cut in half through the poles. Slice finely and place in a frying pan (preferably not a non stick one) with about 1-2 tsp vegetable oil. Cook gently for 10 mins or so. Once the onion starts to soften add the butter and 1=2 tbsp boiled water and bring to the boil. Immediately reduce the heat and leave them to cook out. Add a little more water if the onions aren't that soft. After about another 10mins add the butter and turn up the heat slightly to brown them.

Meanwhile heat the sausages in a pan of boiling water for 3-4 mins. Drain and place in a hot dog bun. My preferred serving suggestion is a layer of ketchup, a layer of mustard, the sausage, some more ketchup and mustard and finally the onions. Enjoy.

Cheese and Ham Croissants

This is sort of a croque monsieur in a croissant and is an excellent speedy brunch or snack. It's also a good way to use up stale croissants and the last of the christmas cheese pile...

For one croissant you need:
1 croissant (the round ones work better than the long ones)
1 slice quorn ham
1 slice smoked cheese
1/2 slice gruyere cheese
1 thin spreading of french mustard

Cut the croissant in half. Smear the mustard over one half. Top with the ham and cheese. Place on a baking sheet and bake for about 10 mins in a hot oven. Scoff.

Butternut Squash with Herb Crust (v)

This is utter simplicity but also utterly delicious :) It's based on Ottolenghi's crusted pumpkin wedges with soured cream recipe in Plenty.

For 2-3 people you need:
1 butternut squash, cut into 0.5cm thick slices (peeled or unpeeled, your choice)
75g breadcrumbs
4 tbsp finely chopped parsley
2 tbsp finely chopped oregano and thyme
1 tbsp finely chopped rosemary
grated zest of 2 large lemons
2 cloves garlic, crushed
5-6 tbsp olive oil
salt and pepper

Place the squash in a roasting tin. Mix together everything else and scatter over. Bake in a hot oven for 3- mins or so till the squash is tender and the crumbs are crunchy. Yum.

Mushrooms with Blue Cheese

This was supposed to be a baked mushroom recipe, following a discussion on twitter yesterday with @francesbell and her great suggestion for baked blue cheese shrooms with walnut bread, but when Ocado delivered the mushrooms they weren't really suitable for baking so I sauteed them instead and served them on toast. Oh my. They were delicious!

For one hungry person you need:
3-4 portabellini mushrooms, thickly sliced
1/2 red onion, finely chopped
2 tbsp blue cheese
1 tbsp oil
pepper

Fry the onions in the oil for 5 mins or so and then add the mushrooms. Cover with a lid and sautee for 5 mins or so until lightly golden and slightly softened. Add the cheese and let it melt into the mushrooms. Serve on toast amazed at yourself.

Blue Cheese Toasts

This isn't really a recipe but it does add a lovely dimension to bread with soup.

For 1 person you need:
2 slices really good quality artisan bread (no plastic sliced please...)
blue cheese

Toast the bread and then smear blue cheese on top and let it melt in a bit. Serve with a steaming bowl of soup and feel smug something so easy tastes sooooooooooo good :)

Cheesy Garlic Bread

Yes this is a simple recipe. No I don't expect you need to be told how to make it...

For 2 people you need:
50g butter
2 cloves garlic, crushed
2 slices gouda
2 slices gruyere
1 part baked baguette

Slice the baguette in half lengthways. Mix the butter and garlic together. Spread on the bread and top with the cheese. Bake for 10-15 mins till the cheese is oozing and melted and crisp. Scoff.