Tag Archives: recipes

Spelt Focaccia Bread

I’m no Paul Hollywood but I have to say I’m quite liking my bread making experience recently. For Christmas I got Ajay a bread making course. I thought it would be a nice brother sister bonding day making bread together…etc.etc. Although the class wasn’t as mind blowing as I thought but I did learn how easy Focaccia bread is to make!

Serving 2

For me this is one of those things to make on a Sunday when bored! The smell the bread makes whilst in the oven is incredible! I know it’s strange to say but personally I feel like an old Italian grandmother when making this. You seriously don’t need any special equipment just the tools god gave you (your hands)!

checking

I think you can add anything to this bread…from peppers to oregano, even to different infused flavoured oils…it’s one of those chuck it all in and see what we get types of dishes!

 

Yeast mix

The base to every bread is Yeast, Sugar, Warm water and salt…then you’re ready to go!

 

Flour

As you can see the post is called ‘Spelt’ Focaccia so I’m obviously going to be using spelt flour. You can use normal white flour just be careful how much flour you add. And don’t panic if you get carried away with the flour, just add a drop of water. I am one of those, ‘Organic is best’- but if you cant get it don’t worry tesco values is just as good (I’m lying).

 

And no I don’t think your dumb if you don’t know how to knead. There is kind of an art to it! once you mix the dough till smooth, plonk it on the table. Make sure you’ve sprinkled a little flour on the table!

Kneading 1

Push the dough, using the bottom of your palm away from you.

 

Kneading 3

Then pull the furthest tip back toward you and repeat the process for a good few minutes. This is if you using spelt flour. If using normal white flour knead for 10-15 minutes! By the end of it you’ll have a good set of guns!

 

Kneading 2

You’ll notice you’re folding makes layers. With White flour the kneading makes the dough more stretchy, that will be the gluten-Food Devil. Why I think its the devil is because that is what bloats you, making it a bad carb! Yes my mum is a health food addict! she is the reason I made this with Spelt flour-so she could eat it!

holes

To make that authentic Focaccia style. you literally just dab 2 fingers into the bread, to create those dimples. Obviously you start from one corner to the other.

——————————————————

Ingredients:

  • 200ml of lukewarm water
  • 1tsp of dried active yeast
  • 1/2 tsp sugar (this is to feed the yeast and help it grow!)
  • 1 pinch of salt
  • Spelt Flour or Flour (Now I haven’t given a precise amount because it can vary. Just have at least 1/2 a pack at your side)
  • 1 Sun-dried Tomato
  • 5 olives (either colour)
  • A Few sprigs of Rosemary
  • Olive Oil/Rapeseed Oil (I use basil infused oil. Try Garlic oil or even chilli oil)
  • Salt and pepper for seasoning on top
  1. Add together the water, yeast, sugar and salt and whisk together. I would advise leaving it for a couple of minutes
  2. Gradually add the flour until a good consistency. You would rather add less flour to start so you can add more when kneading. Especially with spelt flour, use less flour and see.
  3. Now, use those guns and knead the dough for a good 3 minutes!
  4. Put in a bowl and cover with cling film. leave in a warm place for an hour. I usually leave the oven on and keep the door slightly open. that’s my warm spot!
  5. after 40 minutes place into square tray and flatten down. using your 2 fingers dab all over and sprinkle your delicious toppings and oil.
  6. Whack it in the oven on 200c for 30 minutes or until golden!
  7. leave to cool for another half an hour and enjoy!

 

serving 1

I love this literally cut up and served with Balsamic reduction and olive oil! you could even use chilli oil with some salt rocks in it!

 

The idea of this is to give you inspiration to jazz it up yourself. add more crushed salt, experiment with different herbs, go wild. Just don’t forget to mention me when you get asked for the recipe!

Advertisements

Leave a comment

Filed under Recipes, The Unknown Mystery

Chocolate Pecan Pie

Pecan Pie is my all time favourite dessert – with ice cream = MY HEAVEN!

Arji requested this the other day, so I thought maybe I should also share with y’all my recipe. I have to admit…I did fuck up the presentation but this is what I get for trying too hard! Soz that it looked a little strange!

DSCF7525

 

I don’t know why but I have a weird obsession with pecans. At least once a day I will have a ‘small’ handful of pecans with another ‘small’ handful of salted almonds. I know it strange but its sooo good! thought I’d share that with you for no apparent reason!

 

DSCF7529.JPG

As you can see at the beginning it started of well…just…once it went through that hell of an oven it got worse…and worse.

I know people find it offensive using shop brought pastry but I’m sorry I seriously don’t think its wrong to by a pack of ready made. So bite me if you think I’m being too lazy! just remember Gordan Ramsey said there is nothing wrong with shop brought pastry! Just sayin!

DSCF7527.JPG

So I seen this style crust done on Pinterest and thought I’d give this a go. Looks good here but just wait!

 

DSCF7538

See the Leaf thing really ain’t working! At least now you know don’t try this as pastry does shrink and it’ll look ridic!

 

Ingredients:

  • 1 pack/500g of shortcrust pastry
  • 200g Caster sugar
  • 250ml of golden syrup
  • 60g butter
  • 3 medium eggs
  • 20g Dark Chocolate (70% is a must!)
  • 3/4 tsp of flaked salt
  • a pinch of grated lemon zest (4 strokes against the grater will do)
  • 120g pecans, chopped & some for decoration (like 12 halves)

 

Recipe:

  1. Roll out the pastry till thin enough (I would the thickness of £1 coin-that’s what Nigella says) then set aside in the fridge. Trust me this will help it later.
  2. Heat up the syrup and sugar on the cooker until the sugar has melted and leave to cool
  3. Beat up the egg and slowly pour the ‘cool’ syrup mixture into the eggs. make sure its steady and not all in one go otherwise you will regret this!
  4. Add your butter, vanilla, lemon, chocolate, salt and nuts! Then pour into the cold pie crust.
  5. Now you can whack in the oven for an hour. Make sure the oven is preheated at 170c.
  6. I would recommend that you leave this to set for at least 2 hours then demolish with ice cream. ENJOY!

 

DSCF7542

 

I genuinely love this recipe and have used it for soo many years so this is one you can actually use because its an actual recipe and not just me making it up as I go along!

1 Comment

Filed under Recipes, The Unknown Mystery

Literally Sickly Chicken Kiev’s

Chicken Kiev’s are my childhood favourite, that and fish pie with extra cheese on top. I thought I’d treat my family and make them a proper dinner since we’ve all been too busy to eat together. I literally thought everything went well. I made the Kiev’s from scratch using fresh chicken thighs, hoping to keep them succulent and proper mash. Turns out it was that good I gave my mum and younger brother FOOD POISONING! They were literally sicking up this yellow bile from 6.30am-11pm. Arji even managed to sick up on the carpet which mum was not happy about. This is where I need help-I really don’t know where I went wrong? Apart from the food poisoning it was actually really nice. My excuse as to why they received food poisoning is because they were the two greedy bastards who had 3 pieces of chicken whereas my dad, Ajay and I only had 2 pieces. I think the fact that they were fried maybe I just didn’t drain them enough, especially with the garlic and herb butter oozing out. That was also another problem I did, once I fried the chicken in breadcrumbs I baked them for them after to properly cook them. Without realising once they were done I stabbed them each to check no salmonella I forgot I was letting the butter leak out. I guess I really did ruin chicken Kiev’s for myself.  I did take good pictures though so at least I have that!

Fried chckn 2

So the recipe for this dish is:

Ingredients;

6 Chicken thighs, boneless and skinless

Garlic and Herby Butter
40g really room temperature butter
6 cloves of garlics crushed
1/4 lemon juice
handful of fresh Parsley, Chopped
5 fresh basil leaves, chopped
Salt and Pepper

Breadcrumbs
3 slices of granary or white bread , toasted
the 1/4 lemon zest
a few sprigs of fresh thyme
Handful of crunchy nut/cornflakes
salt and pepper

Egg
Flour

Instructions on how to get the poisoned chicken Kiev’s:

  1. Mix all the garlic butter ingredients together in a bowl
  2. open out the thighs and place a tsp of butter right in the center. Then using toothpicks pin the sides down.
  3. once completed all 6 thighs coat in flour, egg then breadcrumbs-this is known as panè to the french.
  4. Fry the chicken until the breadcrumbs are really golden brown in a large frying pan with a cm of hot olive oil.
  5. turn after a minute on each side, 3 times to make a triangle. Sounds weird but it locks the butter in.
  6. place in a 200c oven and let it cook for 35 minutes.
  7. DONE!
  8. I strongly advise you do not use this recipe yet but hopefully this can give you and idea on how to make them. I will try and perfect this to give you guys the proper recipe!

 

Butter

There will be extra butter made so keep in the fridge and add to mash or even use it to butter you toast or English muffins.

Egg and crumbs

A bit of professional photography

Raw Chicken

Stuffed raw chicken, again I’m trying it!

mash potatoesSo this is what I mean by adding the extra butter into the mash!

The last mealThe last of the pictures.

If anybody can seriously understand how I managed to give my family food poisoning please tell me! Like I promised I will try and perfect this dish, it might be a little too soon now, maybe in a couple of months/years!

Leave a comment

Filed under Recipes, Recipes Gone Wrong

Cheddar and Dill Scones

I know I’ve already posted a recipe of scones but these I feel are so much better! I was inspired by the local farmers market near my work place where they sell baked goods for £1! Yes this is where my Indian side screams out “ by the whole stall!” but I have tamed myself to buying 2 items a week. So one week I brought cheesy scones where I was recommended to heath them up in the oven for 15 minutes and they’ll be all gooey inside. Well I forgot to take them home and had one whilst I working hard in the office. So I never did get to eat them warm which then made me think a lot about what they would have tasted like.

DSCF5102

  • 300g of plain flour
  • 150g room temperature butter
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 3 tbsp of natural yoghurt
  • Dash of milk
  • ½ tsp black pepper
  • 200g cheddar cheese grated
  • A handful of chopped dill
  1. Pre-heat the oven to 180c and c rumble the butter and flour between fingertips and baking powder, salt, pepper
  2. Add yoghurt and mix with spoon
  3. Add herbs and 3/4 of the cheese and if a little dry add the milk
  4. Pour mixture onto floured surface and flatten slightly (2 inches thick) cutting out 7-8 pieces
  5. Brush the scones with milk and top each scone with finely grated cheddar and dill and bake in the oven for 45-50 minutes.
  6. These I would say are best served on the side of a hearty stew or as a bagel with salmon and cream cheese.

DSCF5094

Notice the specs of green from dill and the mountain of cheese, you just know its going to be delish out of the oven. Remember to keep the scone thick, so they don’t turn hard out of the oven.

DSCF5107

I can’t cope with how dark the cheese got whilst in the oven. my mouth is still drooling just looking at it.

DSCF5106

And another one.

DSCF5105

Ta-Dah!

1 Comment

Filed under Recipes

New Start New Blog, Well New theme

Hello. God it has been long.

So why has it been so long since I’ve blogged, is that the word? Well it’s gonna sound embarrassing; But I forgot my password. So I did what anyone else would do and make another blog. This was really my chance to start fresh- appearance wise. Since well I noticed my blog looked S***. Thanks to Ben, who found my password and for helping me pick a theme and show me how to actually use wordpress!

From now on I hope to have better photography, recipes and more posts about other stuff other than CAKES. I cant promise you anything just in case, but this is just a warning, things on Larrdarse are going to be more like a blog and not a Cake Diary done by a six year old… I hope.

1 Comment

Filed under Recipes, The Unknown Mystery