How to make gözleme – recipe. On holiday in Northern Cyprus last summer we stopped for lunch at a place in the sleepy village of Büyükkonuk.
I could see the chef, a Turkish Cypriot woman, kneading the most enormous pile of dough. Curious to see what she was making, I asked to watch. She added a quantity of plain yogurt into the dough – not an ingredient I had ever seen added to a bread dough. The yogurt, she explained, would stop the flatbreads – which she called gözleme – from going too brittle. She laughed when I asked the ratio of yogurt to flour to yeast to water. With the dough proven for an hour or so until doubled in size, she pulled off satsuma sized pieces and rolled them vigorously until cardboard thin and oval shaped. Her gözleme was memorable. Back home, I couldn't wait to make my own. (Makes about 8-10) For the dough 500g strong white bread flour 150g plain yogurt 225g water 4g dried yeast (about 1 level tsp) 5g salt olive oil for kneading Add the flour, salt and dried yeast to a mixing bowl. A sourdough update: this is the one - The Skint Foodie.
Cherry focaccia: fun to make and eat. Over the years I have baked a lot of bread.
With bakers, chefs and children. A baking session with my daughter's playschool turned baking on its head – there was none of that calm, rhythmic pummelling, ethereal puffs of flour and steady sound of dough being cut, weighed and shaped. Instead we had flour as snow, ghoulish dusted faces and a dough that grew more and more mangled as the kids piled in. To a kid, bread dough is simply beige playdough. You push it, flatten it, stick things in it and roll it into worms. Children love tactile cookery sessions. With kids, or without them, make focaccia. It is the process of flattening, flavouring and nurturing the dough that makes focaccia a wonderful thing. Dough 1kg strong white bread flour10g fast-action yeast15g fine salt2 tbsp olive oil, plus extra to oil the dough600ml warm water Topping About 20 cherries (as many as you see fit to stone and stud your loaf)1 or 2 tbsp caster sugar5 tbsp olive oil (or thereabouts)
The 10 best bean recipes. White bean truffle puree This is delicious, and it's quick and easy to make.
Spread it on bruschetta and top with sauteed mushrooms, rocket and a little shaved parmesan for a snack or canape. It's also great with thyme and garlic-roasted beetroot. This recipe calls for 4 tbsp of truffle oil, but this may vary depending on the quality of the oil, so just add enough to suit your taste. A dash of lemon juice works nicely, too. Serves 4 2 tbsp extra virgin olive oil 1 shallot, finely chopped2 garlic cloves, finely chopped6 sprigs of thyme, stalks discarded1 400g can cannellini beans4 tbsp truffle oilSalt and black pepper 1 Heat the olive oil and fry the shallot, garlic and thyme leaves over a medium heat until soft. 2 Transfer to a blender or food processor and pulse, adding truffle oil to taste.
The Modern Vegetarian by Maria Elia (Kyle Books). Black bean chocolate cake Black bean chocolate cake. Nigel Slater's bread recipes. The days may start with frost on the hedges, but by mid-afternoon there is often warm sun, too, tempting me back into the garden to rake and dig, prune and perhaps sow.
I come inside for tea, scratched and aching, to be restored by tea and toast. My reward is pouring honey over the surface of the hot, crisp bread. A pot of honey is often my souvenir from a trip to a farm shop or a visit to the countryside, but I have been enjoying a batch of urban honeys of late from hives in unexpected locations – such as the back gardens of shops and the roofs of tower blocks – a world away from the buttercup fields and heather-clad hills of country honey.
Tomato focaccia recipe. Sweet potato pecan buns recipe, plus soft honey seed bread. All flour is suitable for breadmaking of some sort, but British recipes typically stipulate strong white flour.
By "strong", the millers mean that the type of proteins in the flour will, when wet, form a fairly stretchy and resilient dough that will tolerate a little abuse at the hands of bakers. Out of this has grown a market for "extra-strong" flour, which does even more of the same – you can mix it with tricky flours such as rye or wholemeal, and still get an extra-light and soft loaf; or add ingredients such as grated vegetables or fats, and maintain a good stretchiness in the dough, making it ideal for easy-to-shape Chelsea buns, say. There's a good one available right now from spiffingflour.com, but your nearest supermarket should have many more to choose from. Sweet potato pecan buns There's lots of dough here, so use a big tray or two smaller ones.
For the filling150g shelled pecans150g brown sugar3 tsp cinnamon2 tsp cornflourMelted butter, to finish. Food - Recipes : Italian and Cypriot tiered bread.