Sugar and Salt (Day One)
Happy Monday!
I hope you all had a lovely weekend and your first week of 2017 was one to remember!
Today's post is the first of this week's new series Sugar and Salt, and includes recipes from one of my 5 favourite recipe books at the moment, so with a sweet and savoury recipe from each book, that's 10 new recipes to get your taste buds tingling!
Home Baker
First up on the list is 'Home Baker'. This book includes a vast array of recipes from biscuits to tarts, all the way through to bread-it really is the perfect guide for any home baker. They've also got some insanely good flavour combinations, they have really pushed the boat out, and boy do they work!
Hazelnut, Chocolate and Orange Tart
This tart is to die for; with a pasta frolla dough base (an Italian sweet pastry), a rich filling of ground hazelnuts, plain chocolate and orange zest, and a topping of chocolate ganache, this is perfect for any special occasion.
Ingredients
*For the Pasta Frolla Dough*
150g plain flour (plus a little extra for dusting)
75g softened butter
50g caster sugar
Pinch of salt
1 orange zest
1 egg
*For the filling*
2 peeled orange zests
125g hazelnuts
100g caster sugar
150g unsalted butter
2tsp plain flour
2 egg yolks
1 whole egg
60g grated plain chocolate
*For the chocolate glaze*
125g plain chocolate
75g diced butter
2 tsp Grand Marnier
Method
For the dough, sift the flour onto a work surface and make a well in the centre. Put the rest of the ingredients into the well and work with your fingertips until thoroughly mixed.
Work in the flour until coarse crumbs form, then press into a ball.
If it's sticky, work in a little more flour.
Lightly flour the work surface and knead the dough for 1-2 minutes until very smooth.
Shape into a ball, wrap tightly and chill for about 30 minutes until firm.
Brush a 9-inch round fluted spring-form tin with melted butter. Lightly flour a work surface, roll the dough into a 11-inch (28cm) round and use it to line the tin, pressing it into the corners.
Trim away the excess.
With your thumbs, press the dough evenly up the sides of the tin to increase the height of the rim.
Prick the bottom all over with a fork and chill for another 15 minutes until firm.
Meanwhile, bring a pan of water to the boil, add the peeled orange zest, and simmer for 2 minutes.
Drain, rinse with cold water, drain again, and coarsely chop two-thirds of it.
Pre-heat your oven to 180C.
For the filling, spread the nuts on a baking tray and toast for 6-15 minutes (watching them closely) until lightly browned. Rub in a tea towel to remove the skins and set aside to cool. Leave the oven on.
Once cooled, blitz the nuts (or finely chop) with the sugar in a food processor.
Beat the butter in a mixing bowl until creamy. Add the flour and nut mix and beat until light and fluffy.
Add the yolks and egg, one at a time, beating after each addition.
Mix in the chocolate and chopped orange zest, then spread the filling over the pastry shell.
Bake on a baking tray for 35-40 minutes, or until a knife inserted in the centre comes out clean.
Allow to cool on a wire rack.
For the glaze, break the chocolate into chunks and heat in a bowl set over a pan of hot water (the base must not touch the water) until melted.
Gently stir the butter into the chocolate in 2-3 batches.
Add the Grand Marnier, then let cool to tepid.
Unmould the tart and spread the glaze over the top.
Slice the remaining cooked orange zest into fine strips and use to decorate the top.
Black Olive and Pepper Ciabatta
Ciabatta is probably one of my favourite breads. But what makes a good ciabatta? It should be well risen and crusty, with large air pockets inside. Using black olives and roasted red peppers in this easy-to-master recipe makes for an unusual, tasty load, studded with black and red. This makes two loaves, so you can pop one in the freezer if you won't eat them both.
Ingredients
2 tsp dried yeast
2tbsp olive oil
450g strong white bread flour
1 tsp sea salt
50g stoned black olives (drained, chopped and dried with kitchen paper)
1 red pepper (roasted, peeled and roughly chopped)
Method
Dissolve the yeast with 350ml warm water in a bowl, then add the oil.
Put the flour and salt in a separate mixing bowl.
Make a well in the centre of the flour, pour in the yeast mixture, and stir together to form a soft dough.
Knead the dough for 10 minutes on a floured work surface, then stretch it out thinly and scatter over the olives and pepper.
Bring the sides of the dough together to cover the olives and pepper.
Knead the dough briefly until the olives and pepper are fully incorporated.
Put the dough into an oiled bowl, cover loosely with cling film, and leave to rise in a warm place for up to 2 hours until doubled in size.
Turn the dough out onto a floured work surface and knock it back.
Divide it into 2 pieces, and knead and mould each one into a 30 x 10cm traditional slipper shape.
Place the loaves on a lined baking sheet, cover with cling film and a tea towel and leave for 1 hour until they have doubled in size.
Preheat the oven to 230C. Spray the loaves with a mist of water and bake in the centre of the oven for 30 minutes until golden brown; spray with water every 10 minutes.
The bread is cooked when the base sounds hollow when tapped.
Cool for 30 minutes before cutting.
And there you have it!
The first in our Sugar and Salt series! If you like the sound of these recipes, you can purchase the book here for £4.99.
As always, happy baking! And pop back tomorrow for another sweet and savoury recipe from another of my favourite recipe books!
Charley x
I hope you all had a lovely weekend and your first week of 2017 was one to remember!
Today's post is the first of this week's new series Sugar and Salt, and includes recipes from one of my 5 favourite recipe books at the moment, so with a sweet and savoury recipe from each book, that's 10 new recipes to get your taste buds tingling!
Home Baker
First up on the list is 'Home Baker'. This book includes a vast array of recipes from biscuits to tarts, all the way through to bread-it really is the perfect guide for any home baker. They've also got some insanely good flavour combinations, they have really pushed the boat out, and boy do they work!
Hazelnut, Chocolate and Orange Tart
This tart is to die for; with a pasta frolla dough base (an Italian sweet pastry), a rich filling of ground hazelnuts, plain chocolate and orange zest, and a topping of chocolate ganache, this is perfect for any special occasion.
Ingredients
*For the Pasta Frolla Dough*
150g plain flour (plus a little extra for dusting)
75g softened butter
50g caster sugar
Pinch of salt
1 orange zest
1 egg
*For the filling*
2 peeled orange zests
125g hazelnuts
100g caster sugar
150g unsalted butter
2tsp plain flour
2 egg yolks
1 whole egg
60g grated plain chocolate
*For the chocolate glaze*
125g plain chocolate
75g diced butter
2 tsp Grand Marnier
Method
For the dough, sift the flour onto a work surface and make a well in the centre. Put the rest of the ingredients into the well and work with your fingertips until thoroughly mixed.
Work in the flour until coarse crumbs form, then press into a ball.
If it's sticky, work in a little more flour.
Lightly flour the work surface and knead the dough for 1-2 minutes until very smooth.
Shape into a ball, wrap tightly and chill for about 30 minutes until firm.
Brush a 9-inch round fluted spring-form tin with melted butter. Lightly flour a work surface, roll the dough into a 11-inch (28cm) round and use it to line the tin, pressing it into the corners.
Trim away the excess.
With your thumbs, press the dough evenly up the sides of the tin to increase the height of the rim.
Prick the bottom all over with a fork and chill for another 15 minutes until firm.
Meanwhile, bring a pan of water to the boil, add the peeled orange zest, and simmer for 2 minutes.
Drain, rinse with cold water, drain again, and coarsely chop two-thirds of it.
Pre-heat your oven to 180C.
For the filling, spread the nuts on a baking tray and toast for 6-15 minutes (watching them closely) until lightly browned. Rub in a tea towel to remove the skins and set aside to cool. Leave the oven on.
Once cooled, blitz the nuts (or finely chop) with the sugar in a food processor.
Beat the butter in a mixing bowl until creamy. Add the flour and nut mix and beat until light and fluffy.
Add the yolks and egg, one at a time, beating after each addition.
Mix in the chocolate and chopped orange zest, then spread the filling over the pastry shell.
Bake on a baking tray for 35-40 minutes, or until a knife inserted in the centre comes out clean.
Allow to cool on a wire rack.
For the glaze, break the chocolate into chunks and heat in a bowl set over a pan of hot water (the base must not touch the water) until melted.
Gently stir the butter into the chocolate in 2-3 batches.
Add the Grand Marnier, then let cool to tepid.
Unmould the tart and spread the glaze over the top.
Slice the remaining cooked orange zest into fine strips and use to decorate the top.
Black Olive and Pepper Ciabatta
Ciabatta is probably one of my favourite breads. But what makes a good ciabatta? It should be well risen and crusty, with large air pockets inside. Using black olives and roasted red peppers in this easy-to-master recipe makes for an unusual, tasty load, studded with black and red. This makes two loaves, so you can pop one in the freezer if you won't eat them both.
Ingredients
2 tsp dried yeast
2tbsp olive oil
450g strong white bread flour
1 tsp sea salt
50g stoned black olives (drained, chopped and dried with kitchen paper)
1 red pepper (roasted, peeled and roughly chopped)
Method
Dissolve the yeast with 350ml warm water in a bowl, then add the oil.
Put the flour and salt in a separate mixing bowl.
Make a well in the centre of the flour, pour in the yeast mixture, and stir together to form a soft dough.
Knead the dough for 10 minutes on a floured work surface, then stretch it out thinly and scatter over the olives and pepper.
Bring the sides of the dough together to cover the olives and pepper.
Knead the dough briefly until the olives and pepper are fully incorporated.
Put the dough into an oiled bowl, cover loosely with cling film, and leave to rise in a warm place for up to 2 hours until doubled in size.
Turn the dough out onto a floured work surface and knock it back.
Divide it into 2 pieces, and knead and mould each one into a 30 x 10cm traditional slipper shape.
Place the loaves on a lined baking sheet, cover with cling film and a tea towel and leave for 1 hour until they have doubled in size.
Preheat the oven to 230C. Spray the loaves with a mist of water and bake in the centre of the oven for 30 minutes until golden brown; spray with water every 10 minutes.
The bread is cooked when the base sounds hollow when tapped.
Cool for 30 minutes before cutting.
And there you have it!
The first in our Sugar and Salt series! If you like the sound of these recipes, you can purchase the book here for £4.99.
As always, happy baking! And pop back tomorrow for another sweet and savoury recipe from another of my favourite recipe books!
Charley x
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