Beetroot To Yourself

This time of year gives us some stunning pink sunsets & amazing natural colours to brighten up our meals on those frosty days.  The fruits are dark, rich & intense; the vegetables are vivid, flavoursome & versatile.  It’s Nature’s way of getting those essential nutrients into us via such attractive packaging (most of which you can eat too!).  Working or not, lunches can often be random sandwiches with questionable fillings, or pasties filled with even more questionable meat.  Sometimes we need to set aside half an hour to whip up something a bit more substantial than a shop-bought sandwich from the local garage on your way to work (I’m not judging, we’ve all done it).

There are some things I really don’t like – rude people, empty jars put back in the fridge & beetroot.  Growing up, my parents ate beetroot & so did most of my friends, but I really couldn’t abide the taste.  My Mum would slice it so prettily, lay it on a delicate plate surrounded by salads & dishes full of delectable delicacies, trying to entice me to taste some (it didn’t work).  One so-called friend actually put it in a health drink to get me to try it (it didn’t end well).  Then a couple of years ago, someone gave me a savoury tart recipe to try with beetroot in it, so I decided to give it another go.  If I didn’t like it, my Husband would eat it (he likes beetroot).   Plus, beetroot has all those important vitamins, minerals & heavy metals that are good for you (I don’t mean Metallica or Iron Maiden, I’m talking folic acid, iron & copper).

This savoury tart is crammed full of luscious cheese & finely chopped beetroot adorns the filling with beautiful deep amethyst & magenta colours.  Everyone knows how much I love cheese, so I began my experiment with a positive attitude.  I adapted the recipe, mainly because my experience with grating anything by hand usually ends up with me grating my knuckles or a fingernail.  The original recipe had grated beetroot & just one cheese, so I’ve added a few more to give it a more rounded flavour & it’s good to use up various bits of leftover cheese (apparently leftover cheese is a thing in some homes!).

What you need:

For the Filling:
2 medium-sized Beetroot, drained & chopped finely
100g Feta Cheese, crumbled
1 tablespoon Cream Cheese
1oz grated Parmesan
1oz grated Grana Padana
2oz grated Cheddar (mild or medium)
3 large Eggs
Splash of semi-skimmed Milk
Freshly ground Black Pepper
Fresh Thyme (just a couple of sprigs is sufficient)

For the Pastry:
6oz Self-Raising Flour (plus extra for rolling out)
2oz Salted Butter (room temperature, cut into chunks)
1 large Egg

[You will also need a bit of extra butter & flour for preparing your tin]

What to do:

Preheat the oven to 180*C.  Prepare your baking tin – I prefer to use a 12″ loose-bottomed flan tin.  Butter the inside of the tin, making sure you get into any corners or edges (especially if it’s fluted around the edge), then sprinkle flour all over & tap out the excess.  This recipe is really easy & quick to make, so you could always double the mixture up & make a large one in a Swiss Roll tin, or make smaller single portions in individual tins or silicone tartlet trays.

Make the pastry: tip the flour into a large mixing bowl, add the butter & crack in the egg.  Get your hands in & mix it all together to form a firm dough.  On a lightly floured worktop, roll out the dough to about 5mm thickness & make sure it is larger than the tin you are using (a couple of inches extra all around should be enough).

Using your rolling pin, carefully transfer the pastry to your prepared tin & lay it over the top.  Gently pat it into the tin, being careful not to put your fingers through it.  Push it into all the corners or fluted edges & then prick it all over with a fork (this stops it from puffing up all over the place).  Don’t worry about cutting off the excess pastry too much – you can do this once it’s baked & this will leave you with a nice smooth finish to your pastry case edges.  Usually, I just make a nice decorative edge of pastry instead, so it’s down to personal choice here.

Grab a sheet of greaseproof paper & screw it up, then unravel it & lay it over your pastry in the tin.  In a previous blog, I’ve mentioned about baking blind, so if this is something you will do often then I suggest you get some ceramic baking beads.  If not, use a couple of handfuls of dried pasta such as fusilli or penne.  Tip them onto the greaseproof paper, then bake in the centre of the oven for about 10 minutes.

While that’s baking, prepare your filling.  In a mixing bowl, add the three eggs & a splash of milk, then give them a quick whisk to break up the yolks.  Add  the grated Parmesan & Grana Padana, half of the Cheddar & Feta, plus the Cream Cheese.  Give everything a light whisking using a fork to make sure everything is combined, then add a sprinkling of the black pepper.

Remove the pastry case from the oven & carefully lift out the greaseproof paper & baking beads.  Leave them to one side to cool down before putting them away.  If you used pasta, you can reuse this a couple of times so keep it for another time.

Sprinkle an even layer of the finely chopped beetroot pieces in the bottom of the pastry case & save a handful to one side.  Pour the egg & cheese mixture into the pastry case, covering the beetroot.  Gently dot the remaining beetroot pieces around the cheese filling, along with the grated Cheddar & crumbled Feta that you kept back.  Strip some leaves from the Thyme sprigs (hold it upside down & run your fingers along the stem to release them all) & add a few to the top.

Return the tart to the oven for about 15-20 minutes, until firm & golden on top.  Test it by touching the top – if it feels firm, it’s done.  Leave the tart in it’s tin on a cooling rack for about 10 minutes.  If you left the pastry edges on, carefully cut the excess pastry off from around the edges with a sharp knife.

If you have used a loose-bottomed tin, simply turn a small bowl upside-down & place the tart in it’s tin on top.  The base will stay on the mug, the edge will drop off around the bowl below.  Transfer the tart to a serving plate or chopping board, either leaving it on the base to serve or sliding a palette knife underneath to separate the two.

This beautiful beetroot tart is perfect for packed lunches & keeps for a couple of days wrapped up in the fridge or you can always freeze some.  Serve in slices, either on it’s own or with a gorgeous green salad & well-buttered jacket potato.  Even though I don’t like beetroot, I actually adore this & it adds a semi-sweetness to the soft, creamy cheese filling.  Obviously, my Husband loves it too, so I make two & there’s plenty to go around.

Have a go at making your own bejewelled beetroot tart for your packed or unpacked lunches & have a sandwich sabbatical!  A x

PS: For those who want to know, the kitchen is almost finished & although we don’t have a working hob just yet, we will do shortly (hopefully – keep those fingers crossed please!). A x

 

 

Aisha’s Amazing Kick-Ass Curry!

We can always tell when Autumn is well & truly on it’s way. The nights are drawing in, the leaves are beginning to turn into an array of vivid rouge & rust coloured hues, the crisp sunny mornings have arrived & the students are back at Uni. I have fond memories of University, although I left with a Husband instead of a degree (totally unexpected but pretty awesome!). As a mature student & single Mum in those days, I had a few struggles & one of them was making my food budget stretch. My son was only five at the time & we were renting a tiny “two up, two down” house in an old part of town, without many luxuries. I’m not talking warm Prosecco here – I had lost my home, ex-husband, job & finally my car, all within seven days & ended up sleeping on a kind person’s spare room floor.

So, I picked myself up & dusted myself down, found somewhere to rent, decided to enrol at Uni & get my life back on track (sort of!). The house was basic, but home: I slept fully clothed on an inflatable bed that would deflate during the night, there was no heating (the only gas fire was condemned) & we didn’t have a fridge, until my parents bought me one for my birthday (we kept milk cold in the sink). But it was paradise compared to how it could have been & we made the best of it. One of my dearest friends gave me a huge microwave & I managed to acquire an oven, so at least I could cook! I don’t want pity or anything (others have gone through much worse) & I’m not even sure I should be sharing such a personal experience, but my love for cooking became more important during this time, making me very resourceful & creative, giving me the opportunity to develop some of my best recipes.

It was at this little rented house that I met my fabulous neighbours, a lovely young couple who had the most beautiful baby girl, Aisha. Her Mum & I would chat about recipes, food & family. This curry was the result of those afternoon chats & is named in honour of Aisha & her Mum. It’s a firm favourite with my guys & I have shared it with several friends over the years too. It is inexpensive, easy to make & very flavoursome, plus it makes great spicy wraps the next day (if there are any leftovers!).

What you need:

4 Chicken Legs or 8 Thighs (skin on & bone in) or 2 Chicken Breasts, cut into thin strips
1 large Red Onion, sliced thinly
2 Peppers, deseeded & thinly sliced
1 tin Chopped Tomatoes (save the tin to measure water in)
1 chunk of Fresh Ginger (about 2 inches should do)
4 cloves Garlic
Half a teaspoon of Cayenne
2 teaspoons each of Cumin, Turmeric & Coriander (I prefer leaf, but you can use ground here)
2 tablespoons of Vegetable or Olive Oil (I use whatever’s in the pantry at the time)

What to do:

Pre-heat the oven to 180*C.

Prepare the spices & mix together in a small cup, ready for adding later.

Peel & grate the ginger, chop the garlic & slice the onion.

Heat the oil in a large frying pan or skillet. If you are using chicken legs/thighs, you need to seal the meat first, so fry for a couple of minutes on either side until the skin is browned & the flesh is opaque underneath. Set aside in a large casserole dish with a lid on.

Add the spices (be careful you don’t breathe it in though – stand back when you do this) & stir well. If it looks a bit dry, add a little more oil to loosen it up.

If using chicken breast, add this now & stir fry until opaque on all sides, mixing well with everything in the pan.

Add the peppers & stir fry everything for a couple of minutes to completely combine all the spices.

Add a tin of chopped tomatoes & half a tin of cold water. Mix well & cook for a couple of minutes, until it is bubbling away nicely (avoid splashes though – turmeric stains worktops & this sauce is hotter than the surface of the sun!).

Transfer to the casserole dish, pouring all over the chicken legs & ensuring they are completely covered in the sauce. Put the lid on & bake in the oven: chicken legs should need about 30-40 minutes, until the meat is tender & falling off the bone; chicken strips should need about 20 minutes max.

If using chicken strips, you can always cook it in the frying pan/skillet on the stove, because they don’t need much cooking. With chicken legs, to test if they are cooked through insert a skewer into the thickest part & if the juices run clear, it’s cooked. If not, pop it back for another 10 minutes.

While the curry is in the oven, cook some rice as per the instructions on the packet (maybe pop a couple of cardamom pods in the water) & make some flatbreads – I’ve been making some from a recipe my Mum gave me recently from a magazine. They take five minutes from start to finish, so you’ve got plenty of time to make them!

What you need:

8oz Self-Raising Flour (or 8oz Plain with 4 teaspoons of Baking Powder), plus a bit extra for rolling out
100ml cold Water
1 tablespoon Olive or Vegetable Oil, plus a little more for frying
2 cloves Garlic, finely chopped (optional)

What to do:

Clean out the skillet you just used – you’re going to fry these breads in it.

In a bowl or food processor, mix all the ingredients together to form a soft dough. Split into four equal sized balls & dust with a little flour.

Heat the skillet/frying pan & add a sprinkling of oil (you only need a little bit) – it needs to be quite hot.

Take each dough ball & roll it out in a little flour until very thin, shaping it into an oval shape as you do (mine are usually random shapes though, so it doesn’t really matter if you don’t).

Place two in the pan & cook for about 2-3 minutes each side, turning carefully so they don’t break up.

Once cooked, transfer to a cooling rack or chopping board until ready to serve. If you want them to stay soft, wrap individually in a bit of foil until you’re ready to serve. That way, you can chuck them back in the oven to warm up while you’re dishing up the curry & rice.

Serve straight from the casserole dish or skillet, with a dollop of cool Greek yoghurt mixed with a few finely chopped fresh mint leaves, along with the garlic flatbreads. The fresh ginger gives the curry plenty of kick, so I will warn you to have a glass of ice cold beer nearby (or milk).

Any leftovers make great lunch wraps the next day too – chop some salad up, add a little curry & a splodge of the yoghurt, then fold. No waste, plus you made your own bread in minutes to mop up that sauce!

Whether you’re studying hard or hardly studying, I hope you like Aisha’s Kick-Ass Curry as much as we do. Share with friends & add a little spice to your life!  A x

Good Pie, the Blackberry Way!

It’s that time of year, when the hedgerows are bursting with delicious, deepest dark purple blackberries, just waiting to be plucked from their brambles.  There’s something satisfying about picking fresh fruit that instantly transports me back to childhood – I would pick apples, blackberries, raspberries & cherries for my Mum to turn into the tastiest treats, carefully carried home (usually in my skirt turned inside out & filled with berries that stained – sorry Mum!).  I’ve always grown blackberries in the garden – they are really easy to grow either in pots on the patio or along a hedgerow & the more fruit you pick, the more they seem to produce.  Plus they have the prettiest little white flowers that the bees adore, so I’m doing my bit for them too!

One of the best ways to enjoy blackberries is encased in pastry, adorning slices of crisp apple & making them pink with their juice (although, I like to freeze a few & pop them in Prosecco to make blackberry bubbles!).  Pastry making used to elude me.  It is one of those voluptuous little vehicles that carry fabulous fillings into your mouth.  Yet, despite it’s beautiful taste & crumbly texture, it can be a bit of a nightmare to make your own – mine used to resemble tasty cardboard!   There are so many different types to choose from, then there are all the rules you should follow – keep your hands cold, only use your fingertips, don’t handle it too much, only roll it out once 28 degrees north while standing on one leg, blah blah.  It’s exhausting just thinking about it!

Although I would never attempt to make my own filo pastry, I have made my own puff pastry in the past (it’s like making the croissant dough – lots of folding, plenty of butter & leaving to rest for a bit).  It does take time, but it is absolutely worth it & I know exactly what’s in it!  Shop-bought pastry of any kind can be nice, however I’m pretty sure that all those added little extras they put in are not good for us (don’t get me started on unnecessary & unpronounceable ingredients!).  Plus, when it says “all butter” on the packet, it doesn’t necessarily mean just butter (have a look next time you go shopping).

Sometimes a recipe will say “bake blind”.  That does not mean tie your apron over your face & wander around your kitchen blindfolded (apparently).  It means that once you have lined your tin with pastry, put a sheet of greaseproof paper on top, along with a layer of ceramic baking beans to hold the paper down & allow the pastry to cook a little before you fill it.  Baking beans can be found at most supermarkets or good baking supply stores – I got mine from Nisbets Catering Supplies (they are on Fletcher Gate in Nottingham – it’s an Aladdin’s cave in there).  In an emergency, you can use dried pasta shapes – they can be reused a couple of times, however they tend to break after that.  Once you have baked your pastry case, then it’s ready to be filled or frozen for when you need one!  If you are making a fruit pie like this one, you don’t need to bake it blind as your filling isn’t going to be too wet.

For sweet dishes, the basic pastry I make is just butter, flour, sugar & eggs.  One of the best tips I’ve discovered is to use icing sugar – your pastry will be smooth, silky & really easy to roll.  Depending on the filling, sometimes I’ll add a bit of orange or lemon zest (or both!).  It’s always fabulously fluffy in the middle, with that melt-in-the-mouth buttery taste.  I have used this recipe for all kinds of pastry delights & it is easy to adapt, so you can change it up as you need or leave it simple & let the filling do the talking.

What you need:

12oz Self-Raising Flour
4oz Salted Butter, room temperature (slightly softened)
4oz Vanilla Sugar or Vanilla Icing Sugar (make your own – just pop a Vanilla pod in a jar of sugar overnight, or add 1/4 teaspoon Vanilla Extract if you don’t have time)
2 large Eggs

Prepared filling – peeled, cored & thinly sliced apple or pear (you only need about three or four regular sized apples/pears for a 12″ pie); washed & drained blackberries or raspberries
2 tablespoons Vanilla Sugar (for the filling)
2 tablespoons of Milk for brushing on top

Optional ingredients:

Zest of an Orange or a Lemon (or half of each mixed) – wash & dry them first to remove any wax or dirt (try to get unwaxed fruit if you can)

Ground Cinnamon (if you are using apples, a dusting of this fragrant spice will enhance the flavour)

What to do:

Pre-heat the oven to 190*C.   Prepare your baking tin(s) – there is enough pastry here to make a large 12″ pie or a dozen small ones with lids, so it’s whatever size you are making.  To prepare your baking tins, wipe the inside with butter using a piece of greaseproof paper or just your fingers, then dust with flour to coat the butter.  This will make them non-stick & your pastry will pop out easily.  If you are making a large pie, try using a loose bottomed pie tin (easier to transfer from tin to plate), or lay a couple of long, wide strips of greaseproof paper across each other in the bottom of the pie tin & hanging over the edge by a couple of inches (once cooked, simply lift your pie out).  For smaller tartlets or pies, I’ve used patty tins & the silicone cases – they actually work quite well.  Whatever tin or case you use, always place it on a baking tray for extra support & ease when removing from the oven later.

Tip the flour into a large mixing bowl & then add the butter, eggs & 4oz of vanilla sugar or icing sugar.  If you are using orange & lemon zest, add that too.  Get your hands in the bowl & start mixing, squishing everything together to distribute evenly & make a pliable ball of pastry.  Dust a worktop with flour & place the dough on top.  Dust your rolling pin too (you don’t want the pastry to stick to it!).

Cut the pastry ball in two & set one aside (this will make the top of your pie).  Take the other pastry ball & roll it out, turn it & then roll again.  If it’s a bit sticky, add another dusting of flour underneath before rolling – use a pallet knife to slide underneath if necessary.  Try not to add too much flour to the worktop though, because it will combine with your pastry & become dry.   Once rolled, transfer it to the prepared baking tin, making sure that there is no air between the pastry & tin.  Use a floured finger to press it gently into all the corners or curves if using a fluted tin, or the dusted handle of a wooden spoon works really well.

Once your pie case is prepared, add the filling.  I use regular, uncooked ripe apples or pears that have been peeled & cored, then sliced thinly & fanned out over the bottom of the pastry case.  Top with a few luscious blackberries, dusted with a little cinnamon & a good sprinkling of vanilla sugar.  Don’t over-fill your pie case – just one layer of sliced fruit & a few berries is sufficient – too much filling will make it soggy underneath (never a good look!) & the pastry won’t cook.

Roll out the pastry top slightly larger than the base, then use your rolling pin to lift it & gently roll it over the pie.  Pinch & press the edges together into a pretty pattern using your fingers, all the way around until it is sealed up nicely.  If you feel like being a bit creative, cut out shapes with the trimmings to decorate – add after brushing with milk, then brush them too.  When I’m making a pie with blackberries in, I like to decorate with flowers, because they look a bit like blackberries & sometimes I’ll add pastry leaves too.  It’s just to use up any leftover pastry trimmings – no need to throw them away, just create some pretty shapes for the top.

Brush with a little milk, then prick holes in the top with a sharp knife or a fork.  Sprinkle a little vanilla sugar over the top.  Bake it in the middle of the oven for about 25 minutes, until it is golden & the filling will be all bubbling out of the tiny holes you made.  Don’t worry about the little pools of filling – they will bake into the pastry in the oven & it will be crispy, golden & lovely.

After baking, remove your pie from the oven & place on a cooling rack. Leave it in the tin for a few minutes, as it will be easier to remove once it has cooled down a bit.  Even if you are going to eat it hot, you don’t want to be burning your mouth – fruit fillings especially will be like molten lava & tend to be hotter than the sun, so give it a moment & save yourself (& your guests) some pain!  If you’re going to eat it cold, just leave it to cool completely in the tin before cutting it.

If you’ve used a loose-bottomed tin, just push the base up from underneath & ease your pie onto a serving plate or board.  Slide a pallet knife gently underneath the pie to separate it from the actual tin base.  If you’ve use the greaseproof paper method, simply lift it out & transfer to a plate, then slice, serve & share!

So next time you have an abundance of blackberries, forget the crumble & pack them in a pie!  A x

 

 

 

 

 

 

Love of Lasagne

There is something quite therapeutic about making a lasagne.   It’s not something to be rushed or raced, it is to be lovingly created over a couple of hours on a lazy afternoon.  Whenever I make lasagne (which is quite often if I’m honest), the whole experience is something I savour – from slowly simmering the ravishing ragu to whisking up a creamy cheese sauce to complement it.

Personally, I find the whole “chuck a jar of readymade” anything into a dish a bit wrong, unless I made it of course (there’s always a couple of jars of my tomato sauce in the fridge).  It takes minutes to whip up a white sauce from roux to ready – all you need is a chunk of butter, a pint of milk & a scoop of flour!  Plus jars tend to be laced with lots of other things like additional salt, sugar & unpronounceable ingredients (if you can’t say it, don’t eat it!).

Pasta on the other hand is personal, whether you buy it or make your own, no-one should judge you – it’s down to individual choice.  I love making my own pasta, it’s something I’m truly passionate about, but I also use dried. There is a huge array of dried pasta in my pantry – a whole shelf is dedicated to it & I even have a stash of random shapes in another cupboard, because I keep any unused leftovers for other recipes (my husband will be calling Pasta Addicts Anonymous for me now).

The best bit is sandwiching all the fabulous fillings between layers of pasta, then drenching the top with grated cheese & a sprinkling of dried Oregano (gently rub it between your fingertips as you scatter it to release it’s pungent perfume).  Once finished, I like to leave it to rest in a cold oven for at least an hour, sometimes longer & on occasion in the fridge overnight, just to let everything settle & the flavours develop.  It’s definitely worth the wait!  Then it’s baked slowly for an hour – the oozy, melting cheese creating a crispy topping, as the lasagne fills the house with it’s luscious scent.

Because it’s crammed full of rich flavours, all it needs is a green salad splashed with a bit of balsamic vinegar, a squeeze of lemon & a good glass of red wine.

Share the love (of lasagne)!  A x

La vita non e’fatta di solo pane (you cannot live on bread alone), but you can bake it!

 

During my extreme shopping trip today (which is where I hit three supermarkets before 10.00am like some sort of ninja with a trolley), a couple of people asked me about baking bread & how come it’s so hard/messy/time-consuming (you get the picture).   My reply:  it’s not (well, it’s not the way I do it).

Firstly, I don’t possess a bread making machine (save your money – buy a pasta machine instead).  I make all my bread by hand – I’m not built like a brick shed with muscles & you don’t need to be either.   Baking bread is like creating some sort of magic in the kitchen!  There really is nothing quite like that heady, warm scent of a freshly baked loaf – especially if you’ve made it yourself.  Both my husband & son bake bread – I taught my son this recipe when he was at junior school (which he proudly told his teacher was better than her packet bread mix & refused to make it – she wasn’t impressed!).

Now I’m not disputing that there are some beautiful artisan breads out there which take time, effort & years of experience, but if you just want some good, basic bread to feed your family, then this is for you.   It’s cheap, really easy & you get a free mini workout with every batch (“Yay – free stuff!” I hear you say).   So, let the floury fun commence!

What you need:

12g fresh yeast (or the equivalent of dried)
500g strong bread flour (I have tried them all & my favourite is Allinson’s), plus a bit extra for dusting your worktop
330ml (approx just over half a pint) lukewarm water (stick your finger in it & it should be the same temperature)
Half a teaspoon of ground sea salt
A little olive/sunflower oil or melted butter – to brush around the inside of your loaf tins
2 loaf tins (standard size) – you can do it free-form too, just dust a baking tray with a little flour
Cling film

Optional ingredients:

2 tablespoons olive/sunflower oil – this is down to individual taste
Seeds/herbs/dried fruit – you can put whatever you like in (my favourite is to mix a teaspoonful of poppy, linseed, sesame & pumpkin seeds together).

How to do it:

Dissolve the yeast in the water, which should go a light muddy colour (give it a good stir with a fork).

Put the flour & sea salt in a large mixing bowl, slowly pour in the yeast water (add the oil at this stage, if using) & stir into the flour until it forms a dough ball & the bowl is clean.  Sprinkle a little flour in the bottom of the bowl & set aside for later.

Dust some flour on a clean worktop, place the dough on it & start kneading – here’s your free mini workout!  Kneading is simply stretching the dough, making the gluten in the flour flexible & will make your bread rise well.  Give it ten minutes, firmly pushing the dough away from you with the heel of your hand, then pulling it back on itself. Once kneaded, it should feel more elastic, so just put it in the floured bowl, brush a bit of oil on some clingfilm & put this on top of the bowl (oiled side down), making sure there are no gaps.  Put it on a tray in the airing cupboard or a warm place, where there are no draughts & leave it for about half an hour.  This is called proving the dough.

Heat your oven to 220*C.  Brush the inside of your tins with a little oil & place on a baking tray.

Take the now risen dough from the airing cupboard (put the oiled cling film to one side) & put onto a floured worktop.  To knock out any large air bubbles, I like to throw it on the worktop a couple of times, knead it for a few seconds, then split it into two equal balls.  If you’re putting seeds/fruit/etc in, gently stretch it with your hands into a rectangle, sprinkle some seeds on a third, fold it over, sprinkle some more, fold it again, then sprinkle the rest.  Fold it gently again to distribute the seeds/fruit in the dough, shape it to fit your loaf tin & pop it in.  Repeat with the other dough ball.  Cover with the oiled clingfilm & leave for a further half hour to prove again.

Now you’re ready to bake!  Remove the clingfilm from the tins – the dough will have risen again & is ready to go into the oven.  Put the tray in the middle of the oven & bake for about half an hour.

Once done, it will be golden & risen above the tins, so just tip out onto a wire rack to cool.  To test if it’s cooked, give your loaf a tap on the bottom – it will sound hollow if it’s ready. Resist the urge to eat it before it’s cooled a bit! Once cooled, slice it, spread it, dunk it & dip it! Whatever you do, share & enjoy it.  As the old Italian saying goes “La vita non e’fatta di solo pane” (“You cannot live on bread alone”) – but you can bake it!   A x