Meatballs

I felt that it would be quite poetic to start the second year of this blog’s life with a similar recipe to the start of the first year. The similarity between the ingredients in a bolognaise sauce and meatballs in tomato sauce is remarkable with the main difference in the recipes I use being the addition of carrots to my bolognaise sauce.

There are recipes for meatballs dating back to around 200BC and, realistically, the modern-day recipes haven’t changed tht much since then. There are lots of different variations with different meats, seasonings and bulking agents such as breadcrumbs, but the basic premise is the same. Meat is mixed with flavourings and then compressed into a small ball and cooked.

As you can imagine, there are many ways of cooking meatballs, the most common being frying and baking. Frying the meatballs allows the Maillard reaction to occur all over the surface of the meatball. This is the reaction which causes caramelisation to happen giving a little crunch to the outside of the meatball and helping develop the flavours. The Maillard reaction takes place when amino acids and sugar react on the surface of food between 140 and 165°C. It’s different to standard caramelisation because it does not just depend on the sugars in the food caramelising by themselves and it is also completely non-enzymatic.

Baking in the oven also allows the Maillard reaction to take place but this mostly occurs along the contact point between the meatballs and the baking tin (turning half way though increases the area over which this reaction occurs improving the overall flavour).The hot air in the oven also hardens the outside of the meatballs and it dries them out helping them hold together better when mixed into the tomato sauce.

Another method of cooking meatballs is steaming, however unlike frying and baking this gives a very different result as the steam doesn’t cause the meatballs to brown at all. Steaming also allows the fat in the meat to drip off during cooking which I have found removes a little of the flavour. Braising is the final relatively common method of cooking. It is a combination technique which starts by frying the outside of the meatballs to get a crispy, caramelised exterior. Once the outside is cooked, a sauce is poured over the top of the meatballs, they are covered and then left to cook in the sauce. This technique allows the flavours to meld between the meat and the sauce far better than placing the fully cooked meatballs into the sauce when you serve them.

I prefer to eat meatballs with pasta rather than in sandwiches or by themselves. Meatball pasta bake is a particular favourite of mine with a good crispy layer of cheese on the top (it’s the Malliard reaction rearing its beautiful head again) but sometimes I’m just not patient enough to wait for a pasta bake so spaghetti and meatballs it is!

 

 

Meatballs

Makes around 50 meatballs ~ 8 portions

Prep time: 20 minutes

Cook time: 30 minutes

Cost per portion: around 60p

 

500g beef mince

1 medium onion

1 egg

¼ cup flour

¼ cup breadcrumbs (optional)

4 large cloves of garlic

2 tbsp chopped fresh parsley (optional)

2 tbsp olive oil

Salt and pepper to taste

 

Place the onion, garlic and parsley into a food processor and pulse until they are chopped very finely – drain off any excess liquid produced. If you don’t have a food processor, just chop the onion and garlic as finely as you can.

37976084_2071496236215404_7103120525915848704_n

Break up the mince with your hands, add the onion, egg and oil and gently stir to combine.

Sprinkle over the flour, salt and pepper along with the breadcrumbs (if you are using them) and gently stir in. The aim is to not turn the meatball mix into a pulp though if it does become mushy, it will still work.

38124884_2071495746215453_7455998358964928512_n

The mix can now be placed into the fridge for up to 24 hours.

 

When you want to cook the meatballs, turn the oven to 200°C (gas mark 6).

While the oven is heating, line a baking tray with parchment paper.

Use a tablespoon to measure out the mix and with damp hands, compress each tablespoon into a ball and roll it to make it smooth.

37959494_2071495612882133_4343067755734368256_n

Bake the meatballs for 30 minutes turning them after the first 20.

37969005_2071496282882066_5647882844643524608_n
Halfway through, you can see that the meatballs have started to harden on top.

38084974_2071495496215478_4363267274690265088_n

The meatballs can now be frozen, served in a sandwich, on pasta, pizza or even just eaten as is!

 

Basic Tomato Sauce

Serves: 3

Cost per portion: about 50p

Prep time: 10 minutes

Cook time: 15 -60 minutes

 

2 tbsp olive oil

1 onion – finely chopped

3 cloves of garlic – finely chopped

1 tin chopped tomatoes

¼ cup tomato paste

½ cup water

Salt and pepper to taste

½ tbsp chopped parsley/basil – optional

 

Place the oil and onion into a heavy based pan and fry the onion until it is translucent.

38016094_2071495732882121_2417709293613613056_n

Add the garlic and fry for another two minutes.

Pour in the tomatoes, tomato paste and water and bring to the boil.

Add salt and pepper to taste.

Let simmer for at least fifteen minutes. If you can, place a lid on the pan and let it simmer for an hour. If the sauce becomes too thick, add a couple of tablespoons of water. Alternatively, you can place the fried onion into an ovenproof dish along with the other ingredients. This can then be covered and cooked alongside the meatballs in the oven.

38160626_2071495676215460_4540354832208232448_n

If you prefer your sauce smooth, use a stick blender to puree the lumps. I like to puree it a little but not too much so the sauce still has a little bit of texture.

Stir in the chopped herbs and simmer for another five minutes before serving.

This sauce freezes magnificently and can be used on both pasta and pizza.

 

Serve the meatballs and sauce with pasta for a delicious, filling dinner.

38000380_2071495986215429_8633231667684704256_n

 

I hope you enjoyed the recipe. If you liked this, you should definitely check out my bolognaise recipe or if you are looking for something a little bit sweeter, why not make yourself an amazing chocolate and hazelnut tart?

Have a good one and I will be back next week with a recipe for a classic piece of patisserie – the macaron.

H

 

 

Spinach and Ricotta Lasagne

Lasagne is a comfort food. Layers of steaming hot pasta and filling with a crispy cheese topping; what is there not to love? It’s so versatile too as you can put whatever you like inside. My two favourite fillings are the one given below and also bolognaise (as is given in my recipe for Beef Lasagne).

23377295_1758587397506291_665069227_o (1)

With the first recorded recipe dating back to the 14th century, lasagne is one of the oldest foods I have researched for this blog. The original recipes used fermented dough, not pasta, and the dough was rolled out and boiled before being layered with the filling. Traditional lasagne de carnivale from Naples is stuffed with sausage, meatballs, boiled egg and Neapolitan ragu. Outside Italy, most people use a thicker ragu akin to bolognaise sauce inside and béchamel sauce on top. You may notice that I don’t put béchamel sauce on my lasagne but that is just because I don’t like it. You are perfectly welcome to swap the top layer of filling for béchamel sauce if you like and then continue with the recipe.

Spinach and ricotta is a classic pasta filling. It’s used in cannelloni, tortellini and ravioli as well as several other filled shapes. It’s incredibly easy to make at home and it is simple to tweak the recipe to your requirements – be that stronger cheese, more spinach or you just want a little extra garlic.

28504049_1877968625568167_1462005992_o

The recipe is particularly good for feeding a crowd as you can get six solid servings out of it!

 

 

Spinach and Ricotta Lasagne

Prep time: 15 minutes

Cook time: 40 minutes

Serves 6

Cost per portion: around £1.20

 

Ingredients:

750g ricotta cheese

400g frozen spinach

1 clove garlic (minced)

2 eggs

150g grated cheddar cheese (or 100g parmesan)

Salt and pepper to taste

60ml water

1 packet fresh lasagne sheets

150g mozzarella (grated)

 

 

Preheat the oven to gas mark 5 (1900C)

Place the spinach in the microwave with a little water and heat on the maximum poser to defrost. Make sure to stir it every few minutes.

While the spinach is defrosting put the ricotta, garlic, egg, 100g grated cheddar (or parmesan) and seasoning in a bowl and mix together. This will form a thick pasty filling.

Stir in the water to loosen up the mixture and set 60ml (a quarter of a cup) aside. This will be used on the top of the lasagne instead of béchamel sauce.

Remove the spinach from the microwave and drain through a sieve.

Use your hands to squeeze as much liquid out of the spinach as possible. You should end up with a solid ball by the end of it.

28500848_1877968645568165_1678639732_o

Pull the lump of spinach apart and stir it into the ricotta mix and now is time to start building the lasagne.

28580512_1877968642234832_1887819501_o

Lightly oil a baking tray and place a sheet of pasta on the base.

28554719_1877968605568169_1921259444_o

Spread out some of the filling on top and add another sheet on that.

28461435_1877968612234835_301369334_o

Repeat this using up all the filling and finally top with the last sheet of pasta.

Spread out the spare cheese mixture from before and sprinkle on the mozzarella and reserved cheddar.

28548212_1877968632234833_708582618_o

28548249_1877968622234834_1432345963_o

 

Bake for half an hour and then increase the temperature to gas mark 6 (2000C) for the last ten minutes to crisp up the top.

28461905_1877968638901499_1511922248_o

28500190_1877968668901496_1331384863_o

 

I hope you enjoyed the recipe. If you fancy making some dessert, check out my recipe for chocolate fondants or if you are looking for a slightly different main course, why not make yourself a Thai curry?

Have a good one and I’ll be back next week with a recipe for choux buns with a delicious filling.

H

 

One Pot Pasta

There is a big trend at the moment for one pot meals. Cooking your whole meal in a single pan is a fantastic way to reduce washing up and if you are cooking around other people, it prevents competition for cookware!

Like most cooking, one pot pasta is all about the ratios. You have to learn to adapt recipes to the type of pasta you use and the different ingredients as some will absorb more water than others. For example, mushrooms and fresh tomato will give out liquid whereas tomato paste will thicken everything up and therefore requires more stock to make it work.

Most one pot pastas have five base parts: pasta, liquid, meat, veg and cheese.

First of all, cook up the vegetables and the meat making sure the meat is seared properly before you add the liquid. Next add the pasta and liquid of choice and cook until the pasta is done. Finally, add the cheese which should help thicken up the sauce nicely so it is smooth and creamy.

Standard ingredients include:

Liquid: Chicken/beef/mushroom/vegetable stock, milk or a mixture of cream & stock

Meat: Chicken, meatballs, beef mince, pork mince or choritzo

Veg: Onions, garlic, tomato, mushrooms, sweetcorn or spinach

Cheese: Parmesan, Cheddar or Goat’s cheese

 

Obviously the list is only restricted by your imagination so you can add whatever you want but one pot pasta is about simplicity (and also normally using up leftover veg that you have lying around).

Below are the recipes for several one pot pastas that I have made recently all of which took around 20 minutes altogether!

 

One Pot Mushroom Pasta

1 cup pasta

1   cup milk

1 mushroom stock cube

½ onion

300g mushrooms

2 cloves garlic (minced)

Salt & pepper

Oil

Cornflour to thicken if needed

26906059_1833185616713135_782718815_o

 

Finely dice the onion and sauté in a pan with a little oil.

Chop the mushrooms – I generally cut them into quarters – and add them, along with the garlic, to the pan once the onions are translucent.

Fry the mushrooms with the onions for another two minutes and then add the rest of the ingredients.

Cook for about 10 minutes stirring regularly to prevent the pasta clumping.

If the sauce gets too thick, add a quarter of a cup of water and stir it through.

If the pasta is cooked and the sauce is still too thin, mix a tablespoon of cornflour with a tablespoon of water and add it to the pasta stirring it through. Cook for another 30 seconds to thicken the sauce and then serve.

26937129_1833185610046469_282614211_o

 

One Pot Arrabiata Pasta

1 cup pasta

1 ½ cup vegetable stock

¼ cup tomato paste (or replace half a cup of the stock with passata)

½ onion

1 chilli

2 cloves garlic – minced

Oil

Salt and Pepper

26941468_1833185623379801_2040504464_o
I had some leftover mushrooms which I also threw in to the pasta along with some soya protein!

 

 

Dice up the onion and sauté with a little oil.

Finely chop the chilli and add it, along with the garlic, to the pan with the onion.

Continue to saute the vegetables for two minutes and then add the rest of the ingredients – adding salt and pepper to taste.

Cook for around 15 minutes or until the pasta is cooked to your liking.

If the sauce isn’t the correct consistency, add either cornflour or water to adjust to a thick sauce which should coat the pasta

26906466_1833185590046471_570366225_o

 

 

One Pot Chicken Alfredo Pasta

1 cup pasta

1 cup milk

½ onion

1 chicken breast

2 garlic cloves – minced

2 tablespoons chopped parsley

¼ cup grated parmesan

Oil

Salt and pepper

26909350_1833185596713137_668314510_o

 

Finely dice the onion and sauté in a pan with some oil.

Chop the chicken into smallish chunks and add to the onion once it is translucent – also add the garlic at this point.

Sear the chicken until the outside is cooked before adding the rest of the ingredients except the parmesan

Cook for 10 minutes or so until the pasta is cooked.

Add the cheese and stir it through – this will help thicken up the sauce

26972064_1833185613379802_1685779862_o 

Hopefully these examples have given you some ideas for some different and exciting dinners. For another delicious easy meal, check out my recipe for Curried Parsnip Soup or if you fancy something a little sweeter, how about making some brandy snaps?

Have a good one and I’ll be back next week with a recipe for a chocolate and caramel cake – perfect for feeding a crowd!

 

H

 

 

Beef Lasagne

Batch cooking is a wonderful thing. It’s how I survive at university. The more food I can make in one go, the less effort I have to expend cooking over the next week which is ideal as the term starts to get harder. Like the majority of the recipes in my Cooking to Basics section, this lasagne a number of meals (depending on how hungry you are)! It’s very simple to make and even better, if you happen to have some bolognaise sauce in the freeze, you don’t even need to go to the effort of making the filling.

This is not a traditional lasagne. For a start, there is no béchamel sauce. This isn’t out of convenience, I just don’t particularly like it as I find that the lasagne ends up rather sloppy with a béchamel sauce and I don’t really like super sloppy foods. Instead, I have replaced it with a thin layer of seasoned tomato puree which does the trick very well and also reduces the time it takes to make the dish. Of course, should you really like béchamel sauce, you can just substitute this in instead of the half tube of tomato paste in the recipe. The lack of the béchamel sauce also makes it very easy to turn this recipe dairy free as you can simply substitute the mozzarella with a dairy free cheese (or even just leave it naked with the tomato on top)

If you are vegetarian, it is very simple to just substitute the beef for some form of soya mince or you can bulk out the sauce with mushrooms and other veg of your choice to make a wonderful veggie lasagne. I will often put a layer of spinach in mine as if I am using pre-made bolognaise sauce for the filling, it reduces the amount I need to defrost!

 

Beef Lasagne

Prep time: 30 minutes, Cook time: 45 minutes (excluding the filling)

Serves: 4-6                                                           Cost per portion: around 80p-£1

Ingredients:

250ml tomato passata

2 cloves of garlic

One large onion (or two small onions)

One carrot

One box beef mince

One box lasagne sheets

Half a tube of tomato paste

Mozzarella

 

Optional:

A glug of sherry or red wine

Basil

1 tbsp tomato ketchup

1 tsp Worcestershire sauce

Chilli

Salt

Pepper

 

Follow the instructions of my bolognaise recipe to make the filling of the lasagne.

20861080_1675327695832262_2091887734_o

Lightly oil a deep dish.

Place a layer of the lasagne sheets over the bottom and add a thin layer of the filling.

Repeat this, alternating layers of the filling and pasta sheets until there is about 1 cm from the top of the dish (make sure the top layer is the pasta).

23376931_1758587340839630_426813349_o

Dilute the tomato paste down with water until it is still thick but you can spread it over the top of the lasagne (at this point, you can add pepper, chilli, garlic, or whatever spices you would like on your lasagne).

23423587_1758588997506131_880229380_o.jpg

Grate the mozzarella and sprinkle and even layer over the top of the dish.

Bake at gas mark 5 (1900C) for about 45 minutes to make sure the pasta sheets are cooked!

23314482_1758587400839624_1031743797_o

The lasagne freezes really well which is ideal if you just want a quick meal slightly later in the week. Just wrap up individual portions and pop them into the freezer!

Let me know if you try this at home – give me a tag on Instagram (you can find me @thatcookingthing). If you fancy trying out some lovely warming, soup as the weather gets colder, check out my butternut squash soup or if you are looking of a quick and easy dessert, my tiramisu would be perfect for you!

Have a good one and I’ll see you next week with a recipe for millionaire’s shortbread!

H

Macaroni Cheese

Cheese. In my humble opinion, this is one of the best foods ever invented. There are so many different varieties with so many different uses. From tiramisu to pizza to cutting out the middle man and going straight in for a fondue, a small amount of cheese can lift a dish from good to truly sublime.

22345135_1730782940286737_771459054_o
A mixture of grated cheeses

The methods of making cheese have been refined a lot over history with the earliest record of cheese being over 7500 years ago! Cheese evolved differently in different areas of world depending on the climate. Hotter climates gave rise to hard, salted cheeses as it prevented the cheese from turning however in Europe, the climate was much milder so cheeses could be aged for longer and with less salt resulting in cheese that could grow moulds leading to stronger flavours.

In terms of sweet dishes made from cheese, the most common is cheesecake however even this has changed dramatically over the years. 200 years ago – you couldn’t buy cream cheese to use and would have to make your own curds every time you made the cake. This lead to it having more of an eggy, ricotta-like flavour and texture rather than the luscious smoothness of today’s cheesecakes. Cream cheese frosting is another example of a savoury item being used for a sweet dish. The bizarre thing about this icing is that cream cheese varies massively by country. The standard recipes use American block cream cheese which is very thick however here in England, the most widely available brands are far softer and turn very runny when they are beaten making the icing turn to liquid!

19748635_1636002943098071_5318663707475439680_n
Red Velvet Cake with Cream Cheese Frosting

Macaroni cheese has been a family staple for as long as I can remember. It has been a tradition on Yom Kippur to break the fast on cauliflower cheese however my mum would make macaroni cheese for the children – me included. Hunger is definitely the best condiment because no matter how amazing this tastes normally, when you haven’t eaten for 25 hours, it is just that little bit better! Since then I have taken the recipe up to university and continued breaking the fast on in when Yom Kippur falls during the university term. The macaroni cheese keeps well and also freezes but it isn’t often that there is enough left for that to ever be an issue!

22403883_1730782856953412_1969832293_o

 

 

 

Macaroni Cheese

Preparation time – 20 minutes        Cook time – 40 minutes

Serves – 4-6                                        Cost per portion: about 90p

 

Ingredients:

200g Cheddar – grated

200g Red Leicester – grated

40g plain flour

40g butter

1 pint milk (full fat gets the best flavour but I will use whatever I have around!)

500g dried macaroni

 

Optional:

Salt

Pepper

Cayenne Pepper (a pinch)

Nutmeg (a few grates)

One Bay Leaf

 

Preheat the oven to gas mark 5 (1900C)

Boil a pan of salted water.

Place the flour, butter, milk, salt, cayenne pepper, bay leaf and a little grated nutmeg into a heavy based pan.

22404034_1730782933620071_124771103_o

Add the pasta to the boiling water and cook for about a minute less than the packet says

Heat the sauce mix whisking continuously until it has thickened and is almost boiling – this should take about as long as the pasta.

22369120_1730782903620074_1679624742_o
The sauce is thick and has coated the sides of the saucepan

Drain the pasta and stir in a tiny bit of olive oil to prevent it sticking during the next stage.

Stir three quarters of the grated cheeses into the sauce (off the heat) and season with black pepper to taste.

22343922_1730782913620073_465336077_o

Stir the sauce into the pasta and make sure it is all evenly coated.

22375639_1730782956953402_1582383757_o

Pour into an ovenproof dish and sprinkle the rest of the grated cheese over the dish.

22368799_1730782926953405_1071758945_o

Bake for 40 minutes or until the top is starting to brown and the macaroni cheese is bubbling.

22425790_1730782963620068_531490829_o

Spoon onto plates or into bowls and serve immediately!

22375352_1730782900286741_2035332512_o (1)

Let me know if you try this at yourselves and pop a photo across or tag me on Instagram at harryshomebakery! I love seeing what you guys create at home.

If you enjoy baking cakes, why not try my Orange and Chocolate Cake or for a different savoury treat, make yourself some delicious Spiced Turkey Burgers!

Have a good one and I’ll see you next Monday with a recipe for a multicoloured Battenberg cake!

H

Chicken and Mushroom Pasta Bake

Pasta bakes have been a staple of my lunches since going to university. They are relatively economical, can be made with pretty much anything you have (including leftovers) and are delicious. You can use them to make a small amount of meat go very far which I have found to be a life saver when you are living off a student loan. They tend to freeze well and are also quite sturdy so once cooked, portions can be cut and put either in boxes or just wrapped in Clingfilm before being put in the freezer as the pasta has enough structural integrity to hold its shape when cool. This meant taking a slice of it in my bag to lectures was a simple task and provided me will a filling lunch during the day.

One of the things I find really interesting about this dish in particular (and to be honest, any dish involving mushrooms) is how they cook. As the fruiting bodies of a fungus, mushrooms hide beneath the soil and once ready to produce spores, they absorb liquid – rain in the wild – and sprout. They can appear out of nowhere overnight but this property is also what leads to them being very easy to burn when cooking. When you first add the mushrooms to an oiled pan, they absorb all the oil up too resulting in basically dry frying them. This can cause them to burn if they aren’t stirred constantly which is a faff if you are trying to get on with another part of the meal. To avoid this, small amounts of water can also be added which again, will be absorbed but if you manage your proportions well, can leave just enough liquid in the pan to prevent burning. Once the mushrooms get to a certain temperature, the heat breaks down the cells holding in the liquid resulting in the mushrooms releasing any water, juice and oil which is contained in them also causing them to shrink which is why the reduce down so much in volume whilst cooking.

The other interesting part of this dish (from a science perspective) is the cornflour. When I was younger, I used to be allowed to play with cornflour as a treat if I was well behaved. Whilst this was a messy, messy endeavour for all involved it did have the benefit of being an introduction to quite a complicated bit of science, the non-Newtonian fluid. As a small child, few things were more exciting than this bizarre mixture that ran through my fingers and I could sink my hand into but if I tried to jerk it out again, the mixture would turn solid and shatter with enough force. Even now as a 21 year old, I find it fascinating! In this recipe, you can only have this fun before the cornflour is added to the sauce as the moment it is mixed in, it thickens up massively giving the sauce a smooth texture.

 

 

 

 

Mushroom Chicken Pasta Bake    –     about £1.90 per portion, makes 6 portions

2 Large Onions (or three medium/small)

500g mushrooms roughly chopped

2 chicken breasts – cubed

½ cup of milk (125ml)

Chicken/mushroom stock

4 tbsp of cornflour

Oil

400g pasta shapes – I use spirals normally

Cheese

21125018_1686134991418199_784859581_o

Optional

Garlic

Basil/parsley

Salt and pepper

 

Dice up the onions and sautee in a pan with a small amount of oil.

21081979_1686135078084857_846304307_o

Once the onions are translucent, add the mushrooms and a small amount of water (I would go for about two tablespoons). This helps prevent the mushrooms from sticking to the pan. Keep stirring until the mushrooms start to release their liquid. (Should you wish to add garlic, one or two cloves either diced or minced should be added at this point)

Add the chicken and stir until it is sealed (that is to say that the outside of all the chicken has gone white.21104359_1686135108084854_1141188406_o

Add the milk and bring to the boil

Add the stock – if powder, just sprinkle it in and if it is a cube, crumble it up into the mix and stir it through

21082015_1686134994751532_195117734_o

Mix the cornflour with a small amount of water to create a slurry and add it a bit at a time to the mixture making sure that you stir well after each addition and wait for the sauce to thicken up before you add more. If there is more liquid in the sauce, you will need more of the cornflour but you may not need it all!

Let the sauce simmer for 5-10 minutes until the chicken is just cooked and then remove from the heat.

Season with salt and pepper and add the basil or parsley at this point

 

Preheat the oven to gas mark 6 (200oC) and cook the pasta according to the instructions on the bag.

Mix the pasta and the sauce and pour it all into an ovenproof dish pushing any exposed pieces of chicken down below the surface

21081948_1686135291418169_80660660_o

Add a layer or grated cheese over the top and place in the oven. Personally I use cheddar for this but you could use any cheese that you like (though I would avoid blue cheese in this scenario as I don’t think it would go with the chicken and mushrooms particularly well!)

21104257_1686135354751496_1899645058_o

Bake for half an hour or until the cheese has melted and the top layer has gone crispy.

21081953_1686135364751495_87834986_o

For a vegetarian alternative, use more mushrooms instead of the chicken! It is still delicious and will reduce the price too.

This can be eaten cold and freezes well.

 

Whether batch cooking for yourself or making dinner for friends, this recipe is wonderful for many occations and is super versatile. You can add or take away ingredients or even change up the sauce completely to keep things fresh. Personally, chicken and mushroom is a favourite of mine so I tend to make this one quite a lot!

Let me know in the comments if you try this one yourself and pop a picture in if you can!

See here for the last recipe in the Cooking From Basics series – a delicious bolognaise sauce – or if you fancy trying your hand at some bread making, why not have a look at my recipe for Artisan Bread from last week.

Have a good one and I’ll be back next week with a super chocolatey recipe that you do not want to miss!!!

H