Basic Bagels

If I were to have to choose a last meal, fresh bagels with smoked salmon and cream cheese would definitely be in the final shortlist. There is something about fresh bagels that no other bread comes close to matching; they are simply divine. A tiny bit of crunch on the outside and a chewy, satisfying filling make bagels some of the most delicious baked goods you can get.

Originating in Krakow, Poland, bagels have been around for just over 400 years. The name was derived from the Yiddish word beygal from the original German word beugel meaning bracelet, reflecting the shape of the bread. The ring shape not only helped with an even bake but also provided bakers with a way to promote their goods as the bagels could be threaded onto string or dowels for display in shop windows. Bagels were bought to England by Jewish immigrants and the Brick Lane district in London has been known for its fantastic bagel shops since the middle of the 19th century. In the early 20th century, bagels made their way to America. Introduced by Polish Jews leaving Europe, bagels didn’t really become popular until towards the end of the 20th century when the Bagel Bakers Local 338 (a local trade union which controlled the making of bagels) came to an end after the invention of the Thompson Bagel Machine which could make bagels far faster than humans.

Ignoring all the differences in toppings and flours, there are two distinct types of bagel which are separated by their method of cooking: the boiled bagel and the steamed bagel. Bagels are traditionally boiled which is what gives them their classic appearance, texture and taste but for mass production, the steam bagel was far easier. By removing the need to boil the dough, the speed of production was massively increased allowing steam bagels to be created in numbers much greater than bagels produced the traditional way. The injection of steam into the oven creates the smooth, glossy finish that most readily available bagels have and gives them a far lighter, fluffier texture.

The recipe below is for boiled bagels. They are definitely a little bit more work than steamed ones but really, they don’t take very much longer than plaiting a loaf of bread or even super artistic scoring. I hope you enjoy making them as they are great to break out for guests or even if you just want to treat yourself a little.

Bagels

Prep time: 30 mins

Rising time: 90 minutes

Cook time: 20-25 minutes

Total time: around 2 hours 30 minutes

500g strong white flour

350ml water

1 sachet (7g) instant yeast

1 tbsp sugar plus 3tbsp for the boiling later

2tsp salt

Place the flour, salt, yeast and one tablespoon of sugar into a bowl.

41991129_847752568948456_3260439193427378176_n (1)

Add the water and stir until everything starts coming together.

Turn out onto a surface an knead the dough until it is smooth and elastic – around 10 minutes.

41955087_431938700665325_3814408722420072448_n

Place the dough back into the bowl and leave to rise for 90 minutes or until doubled in size.

Preheat the oven to gas mark 7 (210°C).

Heat a large pan of water and add the remaining three tablespoons of sugar to it.

Split the dough into eight pieces and roll them into balls.

41852145_270437996910408_9152739096353832960_n

Using the end of a wooden spoon or one of your fingers, poke a hole in the centre of each dough ball.

41894016_325255938232975_4358113043352125440_n

Stretch the dough until the hole is around three centimetres across. A common way of doing this is by spinning the dough around the handle of a wooden spoon.

41903727_913014902220652_901352337933598720_n

Once the water is boiling, add the bagels a few at a time (no more than three or four) and boil with the lid on for 90 seconds or until a skin has formed.

Use a slotted spoon to remove the bagels and place them onto a lined baking tray before repeating this with the rest of the bagels.

Bake the bagels for 22 minutes until golden brown and the base sounds hollow when tapped.

42045129_235639170442263_3074622428412903424_n

41856849_721027981584195_2129797801603760128_n

Let the bagels cool before cutting as they retain heat incredibly well and whilst delicious, they are not worth burning yourself for!

I hope you enjoyed the recipe. If you love making bread, why not try out some vibrant, artisanal, vegetable bread or if you are looking for something a little bit more savoury, why not treat yourself to a butternut squash and sweet potato crumble? It’s easy to make, vegetarian and packed full of flavour.

Have a good one and I will be back next week with a soup recipe which will keep you warm as winter approaches.

H

Honey Cake

One of the coolest things about honey is that it doesn’t go off. It is so sweet that microbes cannot grow in it and while the sugars can crystallise over time, the honey itself will remain unspoiled in a sealed container for years and years.

Honey is one of – if not the – oldest ingredients used in cookery. Unlike flour, fruits and processed sugar, honey hasn’t really changed since we started harvesting it almost eight millennia ago. There are cave paintings from the Mesolithic era which are found in Valencia, Spain which depict hunters gathering honey. The cave painting is surprisingly unambiguous. You can clearly see a human, surrounded by little bugs, reaching into a hive with one hand and holding a basket in the other. There is also physical evidence of honey from around 5000 years ago, when honey was found on the inside walls of clay pots in Georgia. The fact that the honey was sill recognisable is a true testament to how well it keeps.

This post has come about because it is approaching Rosh Hashanah (the Jewish new year – which falls this weekend). Honey is used as a symbolic way of wishing people a sweet new year and as a result, is added to many different foods. Honey cake is the obvious one, but we also use honey to sweeten bread and during the Rosh Hashanah meal, slices of apple dipped in honey are eaten. It also appears in Christianity, Islam, Hinduism and Buddhism along with the Ancient Greek pantheon of gods. It is normally seen as a food of immortality and food of the gods as well as possessing great healing properties.

Outside of cooking, honey has been used as a medicine for a long time. It was used to help bind herbs in salves and pastes since the Romans and was particularly prominent in Celtic medicine and druidic rituals. This use most likely stems from the fact that honey is incredibly sticky so would hold the salves in place whilst also creating a seal to keep out infection. Nowadays, there is very little evidence that honey actually helps with treating any medical condition although it is very good for soothing a sore throat – just mix a spoon of honey into a cup of hot water with a few slices of lemon and drink it.

The cakes below are amazing fresh out of the oven but are even better if you let them cool, wrap them up in foil, and allow them to sit for a week in a pantry or on the side in your kitchen. The time allows the flavours to mature creating a far more complex taste. Cinnamon, ginger, orange and mixed spice all help give these cakes their distinctive flavour which must be tried to understand how amazing it is. This recipe is from Evelyn Rose and to be honest, I wouldn’t want to change a single thing about it. As an added bonus, these cakes are dairy free.

 

 

Honey Cakes

Prep time: 10 minutes

Cook time: 50 minutes

Makes two cakes

 

12 oz. (335g) plain flour

6 oz. (170g) caster sugar

1 tsp ground ginger

1 tsp ground cinnamon

2 tsp ground mixed spice

16 oz. (450g) honey – I just used a whole jar

½ cup (125ml) vegetable oil

4 eggs

2 tsp bicarbonate of soda

Zest of two oranges

250 ml orange juice

 

 

Preheat the oven to gas mark 4 (180°C).

Line two 9×9 inching tins with baking parchment.

Fill a jug with hot water and place the jar of honey (still closed) into it. The heat will slacken the honey up making it far easier to use later on.

Mix the flour, sugar and spices in a bowl and make a well in the centre.

40649657_2173312296273453_6023774869106196480_n

Pour in the honey, eggs, orange zest and oil before beating together – you can do this by hand but it’s a lot easier if you use an electric mixer.

40589318_680308945664124_849765648950099968_n

In a jug, whisk the bicarbonate of soda into the orange juice and after it has foamed up, pour it into the cake mix and beat it all together.

40659349_1950010978422598_3364585286997639168_n

Pour the cake batter into the two tins and bake in the oven for 50-55 minutes, or until the cakes are fully cooked.

40634998_459954467851599_4408920066922381312_n.jpg

Move the cakes onto a cooling rack but don’t remove the baking parchment from them.

40784179_704825663212163_3420339408518250496_n

Once the cakes have cooled, wrap them up in foil making sure to seal around the edge before leaving them for a week of two for the flavours to mature.

 

I hope you enjoyed the recipe. The cakes are delicious but very sweet – we don’t tend to eat them very fast at home because you only have a small piece at a time. It is fantastic to eat alongside a cup of tea. If you love baking but are looking for something a little bit less sugary, check out how to make some delicious shortbread or if you want something more on the savoury side, why not make yourself some delicious ginger tofu. It’s fab both hot and cold.

 

Have a good one and I will see you next week with a rich, flavourful, savoury crumble.

H

Shortbread

January is an odd month. Many people spend it trying to be extra healthy after the indulgence of Christmas and New Year. Dry January and Veganuary are becoming increasingly popular as people try to cut back on unhealthy foods so it is a little sad that the National Shortbread Day is on the 6th of January when lots of people won’t appreciate it.

The first recipes for shortbread date from the 12th century; however the version which we eat today was actually invented in the 16th century and is accredited to Mary Queen of Scots Before her, shortbread was real bread which was covered in spices and sugar before being twice baked – Queen Mary replaced the yeast with butter which stopped the bread from leavening and turned it into a biscuit. The original flavouring in shortbread was caraway seeds – I am incredibly thankful that this is no longer the case – however now you can find vanilla, chocolate, orange and ginger shortbreads amongst many others.

One of the most distinctive things about shortbread is its texture. It is super crumbly as a result of minimal kneading. As the dough isn’t worked very much, gluten can’t build up so the shortbread stays very fragile. The addition of semolina or rice flour helps increase the crumbliness whereas cornstarch makes the biscuits denser and therefore harder. Adding semolina also a good way to prevent yourself from picking at the uncooked dough as it gives it a gritty texture which disappears during cooking but, whilst raw, is really quite unpleasant.

There are several classic shapes of shortbread: the classic shortbread finger (as given below), individual round biscuits (these are rolled to about half an inch thick and then cut) and the classic wedge. These are the easiest to make without any sort of tin as it involves pressing the shortbread into a large circle, baking it and then cutting the biscuits when they are removed from the oven but are still soft. The recipe below gives enough dough to make two large circles eight inches in diameter. The high butter content causes shortbread to spread in the oven which is fine if you are making circular biscuits – just make sure you leave enough room between them – but if you are making fingers, this can be very detrimental to the shape. The best way to get perfect shortbread fingers is to cut the dough but leave it as a block, do not separate the pieces. This prevents them spreading and when you remove the shortbread from the oven, you can just recut along the lines left over and neaten out the edges.

Although it started in Scotland, shortbread has spread around the world and for good reason – it is delicious! I hope you enjoy making it as much as I did and that it becomes favourite for you to bake and eat.

39519297_267343557214266_4292512679240663040_n.jpg

 

Shortbread

Prep time: 20 minutes

Cook time: 25 minutes

Makes about 20 fingers

 

225g (8oz.) unsalted butter

112g (4oz.) caster sugar

225g (8oz.) plain flour

112g (4oz.) semolina (or fine rice flour)

1 tsp vanilla extract

Pinch of salt

 

Preheat the oven to 180°C (gas mark 4).

Cream the butter in a bowl.

Add the sugar and the vanilla and beat until light and fluffy.

Pour in half of the flour and half of the semolina and mix on low until they start to combine.

39638341_527769174333359_374105034599694336_n.jpg
The mixture of flour and semolina gives a fantastic texture.

Add the rest of the flour and semolina and slowly beat until all of the ingredients are just combined. You do not want to overwork the shortbread.

39515015_254327005212011_4031068613954764800_n

Pour the dough onto a sheet of baking parchment and press out with your hands into a rectangle measuring 11”x6” (25x 15 cm).

39851676_382374905631267_4206377986292711424_n

Cut the shortbread into 1”x3” (2.5×4.5 cm) rectangles. The easiest way to do this is one long cut lengthwise down the middle and then measure out one inch blocks along the edge of the dough before cutting. DO NOT SEPARATE THE SHORTBREAD!

Take a fork or a skewer and prick the dough all the way to the base with a pattern of your choosing.

39522033_681774765492563_94127704395218944_n
DO NOT SEPARATE THE SHORTBREAD LIKE I HAVE DONE HERE

Slide the baking paper onto an oven tray and place in the oven and bake for around 20-25 minutes until the shortbread turns a pale golden colour. Do not let it brown any more than this.

Take the shortbread out of the oven and slide the baking paper off the tray onto a cutting board.

39569852_218480479017871_7161204203338072064_n
This is why you do not separate the shortbread fingers – they will lose their shape in the oven!

Cut along the lines of the biscuits as they will have sealed up during baking. By cutting the biscuits before you bake them, you will leave a mark in the final product which can then be recut to ensure straight edges and perfect shortbread.

Separate the biscuits and move them onto a cooling rack to cool completely.

39734933_449225038905012_6812069636150919168_n

These are delicious by themselves but are a real treat when dunked into a cup of tea. You could also jazz these up by dipping the ends into melted chocolate to make the biscuits really special. They make an excellent gift too. Just take a large sheet of clear plastic and place the biscuits in the middle. Gather up the ends and tie them off with a ribbon to make a beautiful present at Christmas.

39526419_1123587307779874_6146100519858339840_n

 

I hope you enjoyed the recipe. If you liked this, you should check out how to make macarons. They are a little more technically challenging but if you can master them, there is nothing you can’t do in the kitchen. If you are looking for something a little bit more savoury, why not treat yourself to some delicious onion soup? It’s easy to make and is packed full of flavour.

 

Have a good one and I will be back next week with a recipe for a fab on the go lunch

H

Macarons

Macarons can be the stuff of nightmares. A single streak of unmixed meringue in the batter can cause the entire batch to crack, unsieved ingredients can make the macarons go lumpy and bad luck can ruin an entire tray for even the most competent baker. That being said, if you can master the art of making macarons, you can succeed at almost anything in the kitchen.

38521725_492610721144373_8094620099928915968_n
These orange macarons were some of the best I have made (although the feet are a little more frilly than I would normally want.)

One of the most distinctive elements of a macaron is its foot. Observing the foot of a macaron can give you a good indication of how it was made. Both oven temperature and mixing techniques affect its formation. The foot should be even all the way around, either completely vertical or with a light outwards bulge, and have lots of small pockets of similar sizes. If the foot goes over the top of the shell (giving a cracked appearance), your batter is not mixed evenly; if the feet bulge massively outwards and appear as more of a skirt, you have over mixed your batter. If your macarons are consistently not developing feet, allow them to dry longer before baking as the formation of a skin over the top of the shells will encourage rising from the base of the macaron, helping with the formation of the feet. The lack of feet can also indicate that your oven temperature is too low and a skirt can indicate the temperature is too high so I would encourage investing in an oven thermometer if you wish to make macarons semi-regularly.

Everyone’s oven is different and macarons are a very good way to discover where the hot spots in yours are. If a single batch of macarons has very different results across the tray, this indicates that there isn’t great circulation in your oven. If you don’t have a fan oven, there isn’t much you can do about this but you can adapt in the future by removing macarons in hotspots early and then baking the rest for another few minutes.

The classic image of a macaron is a brightly coloured shell with a smooth filling. The colour of the shells is often indicative of the flavour. When it comes to choosing flavours, the list of things you can choose is almost limitless. I have eaten savoury macarons, I have eaten sweet macarons and there are a particularly interesting set of flavours in the middle where the macarons are sweet but use traditionally savoury flavourings. One that I tried whilst baking for this post was a rosemary and olive oil flavoured macaron and it was delicious!

38486600_1916755381963413_6880514647296835584_n
Salted caramel and dark chocolate macarons.

Once you have mastered the basic macaron, you can begin to experiment with different fillings and flavours. Why not use them as decoration on cakes or a dessert? They don’t just have to be a delicacy on their own.

I hope you enjoy baking them and that your macarons come our perfectly every time.

 

Macarons:

2 egg whites

140g icing sugar

65g ground almonds (or almond flour)

35g granulated or caster sugar

Pinch of salt

Gel food colouring

Flavourings (these could be extracts like vanilla or orange, rose water, cocoa, green tea etc.)

 

Ganache filling:

Dark chocolate:

150ml double cream

150g dark chocolate

1 tsp sugar

 

White chocolate:

100ml double cream

200g white chocolate

Flavourings

 

 

 

Place the icing sugar and almonds into the bowl of a food processor and blend for a minute.

38722243_304286970145837_801017203204816896_n (1)

Push the mixture through a fine mesh sieve – this step takes time but is important if you want your macarons to have a smooth, glossy top. Once there is only a tablespoon of bigger chunks of almonds left in the sieve, you can discard these and stop. If you would like to make chocolate shells, replace one tablespoon of the mixture with one tablespoon of sifted cocoa. Use the same technique for green tea shells but with two teaspoons of matcha green tea powder instead.

38532427_404220803438121_6934283553328857088_n
The sieved ingredients should have no large lumps.
38600246_500224620424926_4783550887123484672_n
These large lumps will be ground down as you force them through the sieve. It just takes a little time and elbow grease to do so!

Add the egg whites to the granulated sugar and salt in a separate bowl and whisk with an electric hand beater until a stiff meringue is formed. You should not feel any grains of sugar if you rub a little between your fingers and you should be able to turn the bowl upside down without anything falling out.

38490893_237274163581137_2145902309761089536_n

If you wish to colour and flavour your macarons, use the tip of a knife to add a small amount of gel colour to the meringue. Do not use liquid food dye as it will make your meringues collapse and will also fade in the oven. If you are using a flavoured extract, add a quarter of a teaspoon to the egg whites and beat it in.

Add half the dry ingredients and fold them in.

Once the first batch of dry ingredients starts to mix in, add the rest and continue to fold. Ensure that you use a spatula to scrape the bottom of the bowl as any unmixed in bits of meringue will cause the macarons to crack.

Macarons are surprising forgiving at this stage. You want to keep as much air in during the folding as you have to knock it out again later to get the mix to the correct consistency and this is easier when you have a lighter mix to start with – it will make sure you don’t over mix the batter.

Once the almonds and icing sugar have been incorporated into the meringue, continue to mix until you reach the right consistency. This is when you can lift some batter on your spoon and as you drop it back into the bowl, you can draw a figure of eight with it without the stream of batter breaking. The batter should be thick but still flow a little, any blobs you make on the surface should slowly ink in over about twenty seconds.

Line a baking tray with parchment paper or a silicone mat.

Pour the batter into a piping bag and pipe circles of batter about an inch and a half (about 4cm) wide leaving at least an inch (2.5) between them.

Lift up the baking tray and bang the base of it onto the surface ten times. Rotate the tray round so the other side can be banged too and repeat the ten bangs. This will remove air bubbles from the macarons which you will see popping on the surface. You can sprinkle the centre of your macaron shells with sprinkles or something related to the flavour to give a more exciting finish.

38600613_272904210164574_6710908549146345472_n (1)
From the top left going clockwise, these shell are for: Plain vanilla, black sesame and white chocolate, orange and chocolate, chilli chocolate, rosemary and olive oil, salted caramel, rose and finally, green tea. The shells are mostly unflavoured.

Place the macarons in a warmish dry place for half an hour to an hour until a skin has formed over the top of them (you can touch the surface of them without it sticking to you).  Some people say this step is optional and I have made macarons before without letting them dry and they did work but the best way to work out if it works for you is practice. Make a couple of batches, leave some to dry and place other straight into the oven and see how they come out!

Preheat the oven to 150°C (gas mark 2).

Place the macarons one tray at a time on the top shelf of your oven for twenty minutes or until you can lift one off the tray without it sticking. If they stick a little, just give them another two minutes and try again.

Once the shells are cooked, let them cool on the tray until you can touch them without burning yourself. Peel them off the baking sheet and place the shells onto a wire rack to cool.

 

To make a ganache filling, heat the cream until almost boiling and pour it over finely chopped chocolate.

Leave for two minutes for the heat of the cream to melt the chocolate and then stir the two together. You can add flavourings of your choice or sugar to the ganache at this point.

Let the ganache cool until it has thickened up to a thick piping consistency and is no longer warm to the touch.

Match up macaron shells of similar sizes in pairs. On one of each pair, pipe a small dollop of ganache and sandwich the two shells together.

Leave the macarons overnight in the fridge so the ganache can set fully and the flavours can meld between the filling and the shells.

38518844_265744157541218_7651233519108096000_n
As you can see, the feet did not appear on either the rose, orange or salted caramel macarons. I am still working out why as I need to get used to my home oven again after university.

 

I hope you enjoyed the recipe. For other sweet treats, check out my list of baked goods – last time was a sophisticated chocolate and hazelnut tart – or if you are looking for something a little bit more on the savoury side, why not make yourself a classic bowl of spaghetti and meatballs.

Have a good one and I will be back next week with a recipe for another delicious soup – it’s super easy and an absolute classic.

H

Peach Galette

Sometimes you don’t have a dish in which to cook a pie. In situations like this, the galette is a perfect solution. As a freeform pie, it isn’t cooked in a dish or a tart tin giving it a unique and rustic shape. There is no designated pastry for galette but the ones most often used are puff pastry or a pastry made with a mix of plain and whole wheat flour (as given below). Galette can also be used when referring to a large, savoury buckwheat pancake. These originated from the French region of Brittany where they became popular after the discovery that buckwheat would grow well in the poor soil conditions there. These are also known as Breton galette to distinguish them from their pastry counterpart.

One of the problems with an open galette is finding a filling which is sturdy enough to hold up under a long cooking time in a hot oven. This is more of an issue with sweet galettes than savoury. Most berries, as well as apples and other fruits, start to turn to mush when in the oven for too long but peaches are strong enough to hold their shape during the cooking. An open top allows liquids to evaporate but even then, a galette with too much filling can overflow in the oven and the juices can burn. Tomatoes are a popular filling for savoury galettes as they hold their shape during cooking and also come in several colours so you can give your pie a beautiful appearance.

When you come to make a galette, you are presented with two choices with regards to the edges. You can fold and crimp or you can pinch. I am a big fan of folding as I feel that it is less likely to open up in the oven and spill the filling everywhere. Folding requires you to go around the edge folding the excess pastry up towards the centre until the filling is pushing at the outer edges of the tart. You have to be careful not to make the pastry too tight as it can split and you must ensure that the folds overlap to create a barrier to hold in the juices during cooking. The pinching technique involves creating a vertical barrier around the outside of the tart. The pinching itself reduces the length of the pastry to that it is pulled upwards. The finished barrier is created by selecting an area of pastry around the edge and taking a section around two centimetres long and pinching it together. You then proceed to move around the outside of the galette pinching as you go until the barrier is formed.

The recipe below will give you a galette about a foot in diameter or if you would like to make a smaller one, just half the recipe and that will make a galette about eight inches across. This is a particularly good recipe if you like circular patterns – I find them very satisfying to create and I hope that, after this, you will too.

 

 

Peach and Blueberry galette

Prep time: 1 hour

Rest time: 1 hour

Cook time: 1 hour

 

 

185g plain flour

90g whole wheat flour

225g cold unsalted butter

2 tbsp sugar

¼ tsp salt

2 eggs for the pastry and 1 egg for an egg wash (optional)

1 tbsp milk

 

 

Filling:

8 peaches

40g plain flour

400g caster sugar

1 tsp ground cinnamon

150g blueberries

 

To make the pastry:

Cube the butter and add it to the flour.

Rub the butter into the flour until the mixture starts to resemble breadcrumbs and starts to stick together.

36690243_2032526000112428_5888257161879879680_n

Stir through the salt and the sugar.

In a jug, beat the eggs with the milk until the mix is homogeneous.

Make a well in the centre of the flour mix, pour in the eggs and stir with a blunt knife until combined. The knife will prevent you overworking the dough.

Once the dough starts to come together, pour it out onto a work surface and squeeze it together to form it into a ball. You want to avoid handling the dough more than necessary.

36720160_2032525790112449_1519605411244670976_n

Wrap in clingfilm and place in the fridge for at least an hour.

 

ALTERNATIVE METHOD – FOOD PROCESSOR

Place the dry ingredients into a food processor and pulse to combine.

Cube the butter and add it in.

Pulse the mix until it resembles fine breadcrumbs

Add the milk and eggs and pulse again until everything starts to come together.

Pour out onto a work surface and quickly knead the mix together until it has combined. The moment it has come together fully, wrap in clingfilm and place in the fridge.

 

To make the filling:

Quarter the peaches and remove the stones.

Cut each quarter into three wedges and place the cut peaches in a large bowl.

In another bowl, combine the flour, sugar and cinnamon.

Sprinkle half of this over the peaches and gently stir them around.

36683048_2032525910112437_5276627628218908672_n

Toss the peaches in the remaining flour and sugar mix until everything is coated evenly.

 

 

Preheat the oven to gas mark 5 (190°C).

Take the pastry out of the fridge.

Roll it out to a 15 inch circle. I find that it is best to place the pastry onto the baking parchment it will be cooked on before rolling it out as that way you don’t have to try and move a very large, fragile dessert.

Starting an inch and a half from the edge, lay the slices of peach in a circle around the pie overlapping them very slightly.

Once the first circle is complete, continue to lay out more slices of peaches inside the first circle and repeat this until the galette is filled. If there is juice left at the bottom of the bowl, do not pour this over the tart as it can cause it to overflow.

36701847_2032526043445757_8516384917733507072_n

Fold up one edge of the pastry over the outside peaches.

Continue to fold up the outside pastry until all the edges are folded in and the galette is ready.

36713551_2032526423445719_237361749865529344_n

Sprinkle half of the blueberries over the top of the galette.

Slide the baking parchment from your work surface and onto a baking tray.

Brush the outer edges of the galette with the egg wash and sprinkle with a little granulated sugar.

Bake the galette for one hour turning halfway through.

While the galette is baking, make the blueberry coulis.

Place the remaining blueberries into a small pan with a tablespoon of water and cook with the lid on for 5 minutes.

Liquidise the blueberries and pass the resulting mix through a fine sieve to strain out the skins.

 

Allow the galette to cool for 10 minutes before sliding it onto the serving plate to cool completely.

36713716_2032537290111299_6165050027237441536_n

Serve with whipped cream and the blueberry coulis.

36701139_2032525816779113_4640496066343469056_n

 

I hope you enjoyed the recipe. If you are looking for a more savoury pastry, check out how to make this hot water crust chicken pie or if you fancy something a little less fruity, why not treat yourself to some chequerboard biscuits.

Have a good one and I will be back next week with a recipe for a delicious fish curry. It’s not too spicy but it’s absolutely packed with flavour.

H

Hot Water Crust Chicken Pie

Golden brown; solid; filled with a tasty meat interior; the hot water crust pie is a British classic. Traditionally stuffed with layers of minced meat surrounded by jelly, hot water crust pies are filling, delicious and, above all else, really simple to make.

Hot water crust is a fantastic gateway into baking pastry as you do not need to worry about overworking the dough. Unlike with shortcrust, where too much handling can lead to a rock-hard result, hot water crust pastry requires kneading to build up the gluten and strengthen the final pie. The hot water partially cooks the flour giving the dough a more rubbery and pliable texture.

The most well-known use for hot water crust pastry is the pork pie. These are normally hand raised – baked without a tin – and packed full of minced pork and seasonings. Hand raising the pies gives an irregular finish and the sides buckle during cooking. The resulting pie has bowed edges and a unique shape. The recipe I am using today is quite different. Whilst it also makes use of the hot water crust’s ability to hold heavy fillings, it is both baked in a tin and not primarily meat based. In fact, the filling is made up of lots of vegetables with a little chicken and instead of pouring gelatine enriched stock into the finished pie, the filling is bound together with a gravy thickened with cornflour.

I like to take slices of this pie for lunch as it is strong enough to not break whilst it is carried around and it also tastes great cold as well as hot. I hope you enjoy the pie and this introduction to hot water crust inspires you to try other meat pies.

36448143_2025690747462620_4369383973839699968_n

 

Hot Water Crust Chicken Pie

 

Cook time: 20 minutes for filling, 1 hour for baking

Prep time: 30 minutes

Serves 8

Cost per portion: around 90p (for the pure chicken pie)

 

For the pastry:

250g butter (or lard if you prefer)

275ml water

600g plain flour

120g strong white flour (bread flour)

1 tsp salt

Optional:

Black pepper

½ tsp cayenne pepper

¼ bunch parsley finely chopped

1 egg

1 tsp garlic powder

1 tsp onion powder

 

For the filling:

2 chicken breasts – thinly sliced

500g onion – finely diced

4 large cloves garlic – minced

2 large carrots – cut into ½ cm thick semicircles

300ml chicken stock

¼ cup cornflour mixed with ¼ cup water

Salt and pepper to taste

2 tbsp oil

Optional:

½ tsp smoked paprika

½ tsp cayenne pepper

¼ bunch of parsley finely chopped

125g choritzo/150g bacon

 

To make the filling, heat the oil in a large pan and add the onion.

36448082_2025690637462631_5154008541006135296_n

Fry until the onion turns translucent and then add both the garlic and the carrots.

36387687_2025691004129261_5596325297013129216_n

Continue to fry for another five minutes and then push the vegetables to the edge of the pan to create a well in the middle.

Add the chicken into the well and fry, stirring regularly until the outside is white and the chicken is sealed.

36604916_2025690274129334_6840902069436547072_n

Pour in the stock and stir it through.

Once the stock is boiling, cook for two minutes and then quickly stir through the cornflour mixture. This will immediately turn very viscous as the cornflour cook but the mix will slacken as you mix in the stock in the pan.

Stir in the parsley, remove from the heat and leave the filling to cool.

36444351_2025690417462653_350034457324945408_n

 

 

Once the filling has mostly cooled (it can still be a little warm), it is time to start the pastry.

Preheat the oven to gas mark 6 (200°C). You can keep the pie uncooked for a few hours if you wish to make it ahead of time.

If you wish to add bacon or choritzo to the pie, chop the choritzo into half centimetre thick half moons or slice the bacon to the desired size.

Place one tablespoon of unflavoured oil into a heavy based saucepan and add the meat.

Fry the meat until most of the fat has rendered out and the choritzo/bacon is starting to go crispy.

Remove the meat from the pan (reserving the fat) and stir it into the filling.

Measure how much fat you have got left.

To make the pastry, place the butter and water into a heavy based pan and heat until the water is boiling. If you have used choritzo or bacon, take the volume of fat in ml away from the weight of the butter in grams and use the fat instead of some of the butter. This will help flavour the pastry.

Stir together the dry ingredients in a large bowl, make a well in the centre and pour in the boiling water.

Using a spoon, mix the dough as much as you can and when it becomes too stiff to mix with a spoon, pour it out onto a surface and kneed the dough together. Don’t worry about overworking it, just be careful not to burn yourself if the pastry is still very hot. A good way to work the dough is to roll it out to about one centimetre thick, fold it into three and repeat this three or four times.

36482578_2025690887462606_236180955981676544_n
It may look like there is not enough liquid for all of the flour but there will be!
36460227_2025690214129340_4747379776363167744_n
After a little kneading, the dough will all come together into one homogeneous ball.

Once the dough has come together, place it to one side and lightly grease a 10” springform tin.

Place a third of dough to one side and roll out the rest to about three quarters of a centimetre thickness. Use this to line the tin ensuring some of the dough is hanging over every edge. If you need to squish down some folds to get a flat outer edge, that is absolutely fine!

36469016_2025690897462605_4696240541367533568_n
No one is going to see the inside so it doesn’t have to be neat. Just make sure to leave enough pastry around the edges to seal the lid with.

Put the filling in the pie and spread it into all the corners. Be careful not to push it through the pastry walls.

Roll out the remaining dough and top the pie with it making sure to seal the edges to the pastry on the sides. Using fingers can give a lovely crimping effect.

36448095_2025690304129331_2479847377213587456_n

Beat the egg and brush a thin layer over the top of the pie. Use any off-cuts to decorate the top and egg wash those too before you bake the pie.

36469441_2025704787461216_5838758505607069696_n.jpg

Bake the pie for an hour or until the top is golden brown and the base is cooked through.

36475465_2025690737462621_4936682023302463488_n

Serve with fresh vegetables. You don’t really need potatoes as there should be a decent portion of pie crust in every slice.

 

This pie keeps really well and can be eaten both hot and cold. It also freezes very well which is perfect if you are cooking it for yourself as it makes a lot of portions.

I hope you enjoyed the recipe. If you fancy a slightly lighter dinner, try treating yourself to some smoked salmon risotto or if you are looking to try out a dessert instead, chequerboard biscuits are an impressive (but surprisingly easy) snack to try.

Have a good one and I will be back next week with a recipe for a fruity dessert.

H

Chequerboard Biscuits

Biscuits are my Achilles heel when it comes to baking. They always seem to come out too soft or absolutely rock solid. Luckily, this recipe turns out well almost every time; you just have to be patient when letting the dough rest in the fridge – something I struggle with.

Having been around since the Roman era in one form or another, I feel that it is safe to say that biscuits are one of the oldest types of confectionary out there. Because they kept so well without going off, biscuits were very popular on long distance travels both by horse and on ships. These biscuits were made of just water and flour (sometimes with a little salt) and would be baked several times to ensure they were completely dry – the name biscuit arising from the Latin words bis and coquere meaning twice cooked. Often, they would have to be dunked in brine or tea to make them soft enough to eat! This level of dryness always strikes me as impressive because biscuits soften as they get older so the method of storage would have had to be pretty airtight to prevent the food spoiling over a long voyage which is quite an achievement over 2000 years ago.

One of the most interesting things about biscuits is how they age. This is also one of the main differences between a biscuit and a cake: stale cake goes hard but stale biscuits go soft. This distinction was one of the major factors in the McVitie’s vs HMRC case in 1991 in which the nature of the Jaffa cake was discussed in court to determine whether it was a cake or a biscuit. The argument arose because chocolate covered biscuits are charged at 20% VAT while chocolate covered cakes are not. After a lengthy case – in which McVitie’s baked a giant Jaffa cake to try and prove their point – the court ruled in their favour meaning, for tax purposes, Jaffa cakes are considered cakes.

The premise for chequerboard biscuits can be applied to many different designs. This gives you the chance to get creative. Pinwheels, where you place two rolled out colours of dough on top of each other and roll them up, are a classic. I even made music notes a few years ago. The trick is building the design out of one colour before packing around it in another colour and then slicing the dough to reveal the pattern on each biscuit.

36064709_2014856988545996_8605916740834033664_n

Good luck!

 

 

Chequerboard Biscuits

Makes: around 30

Prep time: 45 mins

Rest Time: 2hr 30 mins

Cook time: 10 mins

 

 

Vanilla Biscuit Dough:

250g butter (room temperature)

125g icing sugar

250g flour

1 egg (separated)

1 tbsp vanilla extract

Pinch of salt

 

Chocolate Biscuit Dough:

250g butter (room temperature)

125g icing sugar

50g cocoa

200g flour

1 egg (separated)

1 tbsp vanilla extract

Pinch of salt

 

 

To make the vanilla dough:

Beat the butter until it is soft and pale.

36064647_2014847068546988_6425556904889548800_n

Add the icing sugar and the salt and beat until the mix is light and fluffy.

36222506_2014847281880300_5882407382062989312_n

Mix through the vanilla extract and the egg yolk. Reserve the white for later when you are going to assemble the biscuits.

Add the flour in two additions and beat until just combined.

Form into a ball, wrap in cling film and place in the fridge for an hour or until firm.

 

To make the chocolate dough:

Repeat the instructions above but add the cocoa at the same time as the vanilla and egg to ensure it is fully combined.

36052209_2014847085213653_6064975077332484096_n

 

Once the doughs have hardened, roll each one out into a rectangle 12 x 6 inches (30 x 15 cm) and leave them for another half hour in the fridge.

36137061_2014847118546983_7087805948143599616_n

Remove the dough from the ridge and divide each one up lengthwise into 9 even strips.

To assemble the biscuits, place a strip of cholate dough onto a piece of cling film.

Brush one side of it with the reserved egg white to help the different pieces stick together.

Align a piece of vanilla dough with the chocolate one and press them lightly together (we will press harder later to fully stick the biscuits together but you don’t want to deform the dough at this point).

Brush the vanilla dough with egg white and add another strip of chocolate next to this.

36063792_2014847181880310_1634284259273342976_n

Once the base layer is complete, brush the top with egg white and repeat with more strips of dough, alternating the colours, until you get a three by three block.

Tightly wrap this in cling film and then use a flat tray to lightly press down on the top to seal the dough strips together. Rotate the dough onto a different side and repeat. This will also help get sharp edges.

 

Repeat the above steps with the remaining dough (five strips of vanilla and four of chocolate) to get another log with alternating colours to the first.

Place both of these into the fridge for an hour to firm up fully before slicing.

 

Preheat the oven to gas mark 3 (1600C).

Line two baking trays with parchment paper.

Remove one log from the fridge and slice it into quarter inch pieces (around 7 mm).

Place these onto a baking tray leaving about an inch and a half (around 4 cm) between them for the biscuits to spread in the oven.

36064817_2014846988546996_5640841619423887360_n

Bake for ten minutes.

Remove the biscuits from the oven. They will still be soft so slide the parchment off the baking tray and leave the biscuits to cool for five minutes to firm up a little before moving them onto a cooling rack to cool completely.

36052030_2014847198546975_185440126447386624_n

If you only have two baking trays like I do, slice up the dough and place it onto baking parchment on the counter top so when the tray comes out of the oven, you can slide the baked biscuits off it, run the tray under cold water to cool it down, slide the raw biscuits onto it and then bung it back into the oven.

 

If the chequerboard design doesn’t turn out well or everything falls apart as sometimes can happen, you can always squish the two doughs together and make marbled biscuits. Just make sure to squeeze them into a long round log and cool it before you start to slice the biscuits so you don’t deform them!

36037159_2014850171880011_3560058706156584960_n

36037153_2014847058546989_6966083327979683840_n

I hope you enjoyed the recipe. If you fancy something of the more cakey variety, check out how to make a delicious, moist carrot cake or if you want a meal instead of a sweet treat, why not make yourself a luxurious smoked salmon risotto.

Have a good one and I will be back next week with a recipe involving hot water crust pastry.

H