Tarongia (Sicilian Flatbread)

Taken from Psychologies Magazine (May 2019) and recipe published in Moorish: Vibrant recipes from the Mediterranean.

From the Aeolian Islands off the Sicilian coast, the dough for this bread is fried in olive oil for a few minutes before the toppings are added.

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Serves : 6

For the Dough :
240ml lukewarm water
50ml red wine
1 tblsp extra virgin olive oil
1 tblsp runny honey
1 x 7g sachet dried yeast granules
425g strong white flour, sifted, plus extra for dusting
Grated zest of 1 unwaxed lemon
1/2 tsp fine salt
Olive oil

For the Filling :
1 fennel bulb, cored and finely sliced
75g sun-dried tomatoes packed in oil, drained and roughly chopped
1 red onion, finely sliced
1 fresh red chilli, finely sliced
18 salted anchovies
100g pecorino or caciocavallo cheese, grated
1 tblsp fresh thyme leaves

Step One : First, make the bread dough. Put the water, wine, oil and honey in a large mixing bowl. Add the yeast and stir. Leave to activate and become foamy. Now, add a third of the flour, the lemon zest and salt, then whisk to a smooth batter. Mix in the remaining flour to form a manageable dough.

Step Two : Transfer the dough to a floured surface and knead for a few minutes. Shape into a ball, put in a bowl and cover with a cloth. Leave to rise in a warm spot for 45 minutes or until doubled in size.

Step Three : Cut the dough into six equal portions. Roll out each piece into a rough circle. Leave to rest for 15 minutes before cooking.

Step Four : Heat enough olive oil for shallow frying in a deep pan – to 170oC. In batches, carefully lower the breads into the hot oil, using a metal spatula, and fry for 5-6 minutes or until golden brown. Remove from the pan, then drain on kitchen paper.

Step Five : To make the filling, heat a pan over a medium heat and add a glug of olive oil. Add the fennel and season, then cook for 3 minutes. Add the tomatoes, onion and chilli and cook for a further 3 minutes. Transfer to a bowl.

Step Six : Preheat the grill. Divide the fennel and tomato mix among the flatbreads, spreading it over the top, followed by the anchovies and the cheese. Place under the grill and cook for3 minutes or until the cheese is melted and golden brown. Sprinkle with thyme and serve.

Tomato Focaccia

Recipe taken from Easy Living in July 2013.

Prep time : 10 mins plus rising time
Cook time : 25 mins

Makes : 1 loaf

Ingredients:
340g (11oz) strong white bread flour
1 x 7g (1/4 oz) sachet fast-action dried yeast
1 tsp granulated sugar
3 tbsp olive oil, plus extra for greasing and brushing
10 cherry tomatoes

Step One : Put all the ingredients except the tomatoes in an electric mixer with a dough hook and add 1 tsp salt and 200ml (7 fl oz) warm water. Mix on a medium speed until the dough forms a ball, adding more water if needed. Beat for 5 mins more, or until the dough is elastic and smooth.

Step Two : Grease a large bowl with olive oil. Transfer the dough, cover with cling film and leave in a warm place for 1 hour. Punch the air from the dough, knead for 2 mins, then transfer to a baking sheet lined with parchment paper and shape into a 30cm x 18cm (12in x 7in) rectangle. Cover and leave for 40 mins.

Step Three : Heat the oven to 200oc (Gas Mark 7). Halve the tomatoes, Press dimples and tomato halves into the surface of the dough, brush with olive oil and sprinkle with sea salt. Bake for 25 mins, or until crisp and golden.

White Square Sandwich Loaf

Recipe courtesy of Psychologies Magazine (May 2014) and taken from The Baker’s Daughter by Louise Johncox.

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Makes 2 x 450g loaves or 1 x 900g loaf

Ingredients:
500g super strong premium white flour
2 tsp sugar (optional)
1 1/4 tsp salt
25g margarine
1 1/2 tsp fast action dried yeast
300ml warm water

Step One : Lightly grease your loaf tin (or baking sheet). In a large bowl, mix together the flour, sugar (if using) and salt. Rub in the margarine and stir in the yeast. Stir in the warm water and mix into a soft dough by hand.

Step Two : Knead the dough for 5 minutes in a freestanding food mixer fitter with a dough hook, or turn it out onto a floured surface and knead well by hand for about 10 minutes. Flatten the dough with your knuckles and pull both edges apart before folding them inwards on top of themselves so you have 3 layers of dough. Tightly roll it forwards in order to form a giant swiss roll shape. Keep kneading this way for 5-10 minutes.

Step Three : When your dough feels smooth, place it in a lightly oiled bowl. Cover it with a clean, damp tea towel and leave in a warm place to prove or until it has almost doubled in size. An airing cupboard is good to use here. This stage can take up to an hour, so don’t rush. You can leave dough to rise in the kitchen, but it will take longer.

Step Four : Tip your dough onto the floured surface. Divide it in half if you are making two small loaves. Shape the dough into a ball, folding it inwards repeatedly until the air is knocked out. Form the dough into an oblong, flatten it out and fold the sides into the middle. Ensure the join runs along the base and the top is smooth.

Step Five : Place the dough in the prepared tin on a baking sheet. Leave the dough to prove for about 1 hour or until it has almost doubled in size. Preheat the oven to 220oC / Gas Mark 7. Bake for 25-35 minutes or until the bread is baked through.

Tip : To check if bread is baked, tip it upside down out of the oven and tap it on the base. If it sounds hollow, it’s done. Remove from the tin and place on a wire rack to cool.

English Apple and Tipsy Bread and Butter Pudding

Serves 4

Ingredients:
175g (6oz) dry, crusty French bread, cut into bite-size pieces
3 English apples, cored and diced
25g (1oz) raisins
85ml (3fl oz) whisky
400ml (14fl oz) milk
Butter
4 eggs
100g (4oz) caster sugar

Step One : Preheat oven to Gas 5, 190°C, 375°F. Put bread, apple and raisins in a bowl, pour over whisky and half the milk and leave to soak. Butter 4 ramekin dishes.

Step Two : In a large bowl, whisk eggs with the sugar. Slowly whisk in rest of milk until smooth. Divide bread mixture between the ramekins, pour egg custard over each and bake in the oven for 30-40 mins. The custard should be just set and the top of the pudding golden.

Serve Warm.

Find more Apple dessert recipe’s here …

Rhubarb & Orange Charlotte

Deliciously tasty rhubarb with a hint of tangy citrus flavour makes this scrumptious dessert the perfect family treat …

Serves: 8:   Cals per portion: 387;   Prep time: 35 mins;   Cook time: 1 hr 10 mins

Ingredients:

  • 2 lb (900g) fresh rhubarb
  • finely grated rind and juice of 1 small orange
  • 1 tsp ground ginger
  • 6oz (175g) Demerara sugar
  • 1 ½ oz (40g) plain cake crumbs
  • 800g farmhouse loaf of white bread
  • 5oz (150g) butter, melted
  • 1 small egg, beaten
  • 1 tbsp Demerara sugar

Step One – Using a sharp knife, trim away leaves and root ends from each rhubarb stick. Slice rhubarb into 1 in (2.5cm) long pieces. Wash rhubarb pieces thoroughly and pat dry with absorbent kitchen paper. Place the rhubarb in a large saucepan along with the orange rind and juice. Slowly bring to the boil.

Step Two – Simmer for 5 mins, stirring occasionally, until the rhubarb starts to soften. Stir in ground ginger, Demerara sugar and plain cake crumbs, then set saucepan aside. Using a sharp knife, slice the bread into ½ in (1.25cm) thick slices and remove all crusts. Discard ends of loaf.

Step Three – Grease a 2 ½ pt (1.5 litre) charlotte mould or a 6 in (15cm) round cake tin. Trim two bread slices to fit neatly inside the mould base. Brush one side of bread with melted butter. Place bread, buttered side down, in base of mould. Brush the bread with more melted butter.

Step Four – Reserving two bread slices, trim the remaining bread to fit around the side of the mould. Brush both sides of each slice with melted butter and arrange around side of mould, overlapping as you go and pushing the bread against the mould. Brush over the joins with beaten egg.

Step Five – Preheat the oven to Gas 5, 375oF, 190oC. Spoon the cooked rhubarb into the mould, pressing down against the bread.  Trim reserved bread to fit over mould as a lid. Press down to cover rhubarb.  Brush lid with beaten egg and cook in the oven for 1 hour, or until charlotte is golden brown.

Step Six – To turn out, run a palette knife around edge of charlotte and invert on a warmed serving dish. Sprinkle with Demerara sugar and serve with custard.

Scandinavian Cinnamon Buns

Cinnamon bunsRecipe Courtesy of Psychologies Magazine (Jan 2016) and taken from a book called Special Delivery by Annabel Crabb and Wendy Sharpe.

Although best eaten warm, these cinnamon buns are good for a few hours after baking.

Makes about 12

Ingredients:  1 tsp active dried yeast; 45g caster sugar; 200g plain flour; pinch of salt; 1 ½ tsp ground cardamom; 1 egg; 40g butter, plus extra melted butter for glazing; 1 egg, lightly beaten; 1 ½ tsp ground cinnamon, plus a little extra for dusting; 175g raisins; icing sugar, for dusting

Step One:  The day before, mix the yeast, 1 tablespoon of the sugar and 70ml lukewarm water in a medium bowl and stir until the sugar has dissolved.  Stir in half the flour, ten leave to stand for about an hour, or until roughly doubled in size.

Step Two:  In a large bowl, combine the remaining flour with the salt and cardamom.  When the pre-dough is ready, add it to the flour, along with the egg.  Mix until you have a dough.  Put the butter between two sheets of baking paper and bash it with a rolling pin to soften.  Fold the butter into the dough and knead until fully incorporated, then cover and rest for 10 minutes.  Knead the dough again, then cover and rest for another 10 minutes.  Repeat once or twice more, until you have a firm, smooth ball of dough.  Cover and refrigerate overnight.

Step Three:  Next day, knock back the dough and turn out onto a lightly floured work surface.  Flatten into a rectangle about 25 x 10 cm.  Brush with the beaten egg, then sprinkle over the remaining sugar, followed by the cinnamon and raisins.  Roll up the dough into a long sausage, like a Swiss roll, then cut into slices about 2 cm thick – you should get about 12.  Nestle the slices into a greased 23cm baking dish or tin, cover with a tea towel and leave until doubled in size, about 1 – 1 ½ hours.

Step Four:  Preheat the oven to 200oC (400oF) and sit a roasting tin on the lowest shelf.  Put the buns in the oven, pour a cup of water into the tin and reduce the temperature to 180oC.  Bake the buns for 10-15 minutes until golden, then turn out onto a wire rack to cool.  While still warm, brush with melted butter, then dust with icing sugar and cinnamon.

Stollen

StollenRecipe courtesy of Easy Living

Stollen is a Christmas spiced bread originating from Germany that’s loaded with dried fruits and filled with a thick layer of marzipan.  A great gift idea too.

Makes 3 loaves

Ingredients:  75g (2 ½ oz) raisins; 75g (2 ½ oz) golden sultanas; 25g (¾ oz) currants; 50g (1 ¾ oz) candied peel, finely chopped; 50g (1 ¾ oz) natural glace cherries, quartered; Grated zest and juice of 2 clementines or 1 orange; 2 tblsp brandy; 50g (1 ¾ oz) blanched almonds, roughly chopped; 550g (1 lb) strong white bread flour, plus extra for rolling; ½ tsp salt; 1 tsp ground mixed spice seeds from 5 cardamom pods, ground; 40g (1 1/4  oz) caster sugar; 250ml (8 fl oz) milk; 15g (½ oz) active dried yeast; 100g (3 ½ oz) unsalted butter, softened; 1 tsp vanilla extract; 1 large egg, beaten; 450g (14oz) marzipan; Icing sugar, for dusting

Step One: Place the raisins, sultanas, currants, peel and cherries in a medium-sized bowl. Add the clementine or orange zest and juice and the brandy and leave to soak for an hour or so until the fruit has absorbed almost all of the liquid.  Add the chopped almonds and mix well.

Step Two: Sift the flour, salt, mixed spice, ground cardamom seeds and caster sugar into the bowl of a free-standing electric mixer fitted with a dough hook.  Warm the milk, add the dried yeast and stir well. Set aside for 5-10 minutes, until the yeast has formed a thick foam on top of the milk, then add to the dry ingredients with the softened butter, vanilla and the beaten egg. Knead the dough in the mixer for about 5 minutes, until smooth. Add the soaked fruit and nuts and mix again until evenly distributed throughout the dough.

Step Three: Turn the dough out on to a lightly floured surface and shape into a ball.  Place in a large, clean bowl, cover with cling-film and leave in a warm, draught-free place for at least an hour, or until doubled in size.

Step Four: Turn the dough out on to a lightly floured work surface again and knead lightly for 1 minute.  Divide into three even pieces and roll each piece out to the size of a rectangle, roughly 20 x 15cm (8 x 6in).  Divide the marzipan into 3 even pieces and roll each one into a log 15cm (6 in) long.  Place a marzipan log just off the middle of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal.

Step Five: Arrange the Stollen on non-stick baking sheets, cover loosely with lightly oiled cling-film and leave in a warm, draught-free place until doubled in size.  Heat the oven to 180oC (gas mark 4).

Step Six: Bake the stolen, one at a time, on the middle shelf of the preheated oven for about 25 minutes, or until risen and golden brown.  Cool on wire racks, then dust liberally with icing sugar before packaging into cellophane parcels tied with colourful festive ribbon.  Stollen will keep for a week or so if wrapped well in foil or kept in a tin and is delicious warmed and sliced for breakfast.

Manaeesh (Flatbread, also known as manakeesh)

manaeeshThis recipe is courtesy of Easy Living Magazine

Makes: 4   –   Prep time : 15 mins, plus 2 hours standing time   –   Cook time : 20 mins

Cals per serving: 173   –   Fat : 2g

Ingredients: 7g (1/4 oz) sachet quick-acting dry yeast; 750g (1 ½ lb) white bread flour; 2 tsp salt; 2 tblsp olive oil

For the topping: 125g (4oz) za’atar spice blend mix

  1. Place the yeast, flour and salt in the bowl of an electric mixer.  Add olive oil and 420ml (13 fl oz) of tepid water.  Mix using a dough hook for about 5 minutes until the mixture comes together and forms a really soft dough. Knead the dough on a lightly floured surface for 5 minutes, then shape into a large ball.  Place in a clean, lightly oiled bowl, cover with a cloth or cling film and leave in a warm place for 1 – 1 ½ hours, or until the dough has doubled in size.
  2. Heat the oven to 240oC (gas mark 9). Punch down the dough with your fist to expel the air.  Knead on a lightly floured surface for 1 minutes and then shape into four balls.
  3. On a lightly oiled surface, use a rolling pin to shape each dough ball into thin 5mm (¼ in) rounds, then transfer to two baking sheets.  Make a few indentations in the dough with your fingertips.
  4. Brush the loaves with olive oil and sprinkle with za’atar.  Bake for 10-15 minutes or until golden and crisp.  Slide the manaeesh off the trays onto the oven shelves and cook for a further 5 minutes, or until crusty.

Spices

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