Cookery website recipes
100g breadcrumbs (in small chunks) approx 2 slices.
1 Large Onion (in small chunks)
Tin Black Beans (drained and placed on a paper towel)
Handful of dried mushrooms (re-hydrated in boiling water, chopped small and flash fired in no oil) or handful real chopped mushrooms flash cooked in a dry pan.
Mustard (1 teaspoon)
Herbs (3 teaspoons).
In food processor mix breadcrumbs and onion then transfer to large mixing bowl.
In food processor mix dry Black Beans and Mushrooms and transfer to the large mixing bowl with the onions and breadcrumbs.
Add one teaspoon of mustard and 3 teaspoons of herbs of your choice.
Mix all together with a large spoon and then run a fork through the mixture to completely blend together.
Take a handful of burger mixture (about a quarter) and make a burger shape and place on a wax paper sheet on a baking tray. Make the next 3 so you have 4 in total.
Put into the fridge for at least half an hour (could be longer) then preheat oven to 200 degrees C.
Place the burgers in the oven for 25 minutes and then flip over and cook for another 5 minutes. Serve.
Recipe…
500g of flour, 1 teaspoon of salt, 7g of dried yeast, 325ml of warm water.
Put flour and salt in a bowl and mix.
Add the yeast to the water and then mix.
Mix all together in a bowl.
Put all ingredients onto a floured surface and knead further until soft and smooth.
Cut into 4 balls and and place on a baking tray covered with wax paper and polenta scattered on top.
Lightly flour the top to stop sticking. Cover with a damp tea towel and leave for at least 2 hours (the longer the better).
Once the dough has risen to be at least twice the size then take one ball (leave the others covered) and place on a floured surface. Shape the dough into a pizza shape depending upon the thickness you like. Place each ‘pizza’ onto a waxed paper sheet and then add the toppings. Place the pizza into the oven for 7 minutes on 220 degrees C. Check and see if you require a couple more minutes.
Video Gennaro
ROCKY PIZZA
500g Good flour, in bowl with 10g salt and 20g olive oil, mix round with a fork, mix 10g fresh yeast with 30g warm water (30 to 40 degrees) until dissolved, add to the flour mix and stir around with the fork till a dough is formed, if it is too sticky add a bit more flour tim a dough is formed, kneed the dough on a floured surface using a bit more flour when it sticks (it will)…I knead sning one hand pushing the dough down, rolling it up from the front and folding it over itself before pushing down again….this needs doing for to 10 mins, then oil the bowl with a tiny bit of oil and stick the dough in it, the bowl must be big enough for the dough to treble in volume, stick a damp pot towel on top of the bowl, which will stop the dough hardening on the outside, put in a warm place for up to an hour (I have a dough proving setting on my oven 40 degrees)
Knock the dough down and split into 2 halves…..Now here is the tricky bit……roll the dough as thin s possible, stretching it with your hands, whatever trays you have got dust them with flour or breadcrumbs, make the pizzas that shape and make the edges a bit thicker than the middle, the skill is to get them as thin as possible and when it gets a gap, just squeeze the dough back together, it will be really stretchy
Don’t be tempted to leave it too thick or you will just have a base which is too much bread.
I just put tomato puree on the top then oregano, cheese (The hard mozzarella is good), and any toppings you like
Drizzle with Olive Oil.
Stick in a 250 degree celcius oven for 10 mins (Keep an eye on them, I do like mine a little charred around the edges)
I have 2 round non stick pizza trays with lots of small holes 12″”dia.
200g Pizza flour
1 sachet dried yeast
3/4 teaspoon of salt
2 tablespoons of olive oil
140ml of warm water
Add flour to a large bowl
Add yeast on one side of the bowl and salt to the other side and then make a well in the middle.
Add the olive oil and start to mix from the center outwards with a wooden spoon handle. Add the water in batches and then stir in.
carry on adding the water until all is used and the mixture comes together.
take from the bowl and put onto a flat surface. Now knead the dough for about 6 minutes until it becomes elastic.
Put a small amount of olive oil in the bottom of a bowl and place the dough ball into it. then turn the dough over and cover the bowl with cling film. Leave for at least one hour to rise. (you can put in fridge overnight after this hour if you would like and use the day after).
Preheat oven to 220 degrees centigrade.
Then put the dough onto a lightly floured surface and make the dough into the shape you want. If you press out from the middle you can create the crust at the required shape. Place the pizza on either a baking stone, tray or solid shelf in the oven.
Cook for around 14 minutes or until your preferred colour 🙂
Ingredients ready….
100g of Flour, 1 egg, pinch of salt = per person
Mix all then rest for at least 30 minutes in cling film.
Then roll out on a flat surface to be 2 playing cards thick.
Cut into whatever style you want.
Place on baking tray with polenta scattered and leave for a few minutes.
COOK for a couple of minutes depending upon thickness.
For 2 people – 500g potatoes peeled, peeled and cut into 5cm chunks.
50g ’00’ flour
2 egg yolks
Place potatoes into large pan of water with a teaspoon of salt added. Bring to the boil and simmer for 15 minutes or until cooked. Drain and leave for 3 minutes. Pass through a ricer or mash until really smooth.
In a bowl add the flour to the mashed potatoes then make a well in the centre and add the 2 egg yolks. Mix to form a smooth dough with the handle of a wooden spoon.
Place the dough onto a lightly floured surface. roll into a long sausage shape about 1.5 cm thick then cut into 2 cm long pieces. Roll the back of a fork over each piece to get a grooved pattern. On a shallow cooking tray sprinkle polenta ad then lay the gnocchi pieces on top.
When ready to cook heat a pan of salted water and then place the gnocchi in. Should take 2 minutes to cook or until they all float. Drain and serve.
FIRST RUN – too much, halve quantities and add more flour for dusting. Very good though!
Ingredients
500g Flour
7g Yeast sachet or 14g Fresh yeast
1 tsp salt
350ml lukewarm water
2 tablespoons of olive oil
Olive oil for glazing bowl
Tip flour, yeast, salt, in a bowl and mix together.
Add the olive oil and then the water slowly whilst stirring with a wooden spoon
Hands In – mix all ingredients until you have picked up the last water
Put contents onto a lightly floured surface and knead for 10 minutes
Place in a lightly oiled bowl and then turn over.
Cover the bowl with cling film and leave for two hours.
Prepare a 900g loaf tin to fully wrap all sides with waxed paper and then brush with oil.
Place the dough on a lightly floured surface and knock out the air by using your knuckles. Mould the dough into a rugby ball shape and place in a 900g loaf tin. Dust the top of the loaf with flour and cover with a tea towel. Leave for 30 minutes. Preheat oven to 220 degrees C. Place loaf time in oven after 15 minutes turn oven down to 190 and leave for another 30 minutes. Place bread on a wire rack until cooled down.
2nd run – I added 2 tablespoons of Olive Oil to the mixture.
Wholemeal Loaf
400 ml cold water
560g wholemeal flour
15g fresh yeast
20g butter
2 teaspoons fine sea salt
handful of oats for topping
tray full of ice cubes
Need a 24cm x 10cm Loaf tin
In a large dish place flour, yeast and butter and slowly mix in. Add water and then knead for 10 minutes. Add salt and then knead for another 5 minutes. Place a damp tea towel over the bowl and leave for 2 hours.
When the dough has risen turn out onto a slightly floured surface and punch it to get all the air out. Knead for a couple of minutes and shape into roughly the same size as your loaf tin. place in the tin with the folded side down so you have a nice looking top. Place the loaf tin in a large plastic bag and make sure the dough will not touch the bag once it rises. Leave again to rise for 2 hours.
Pre-heat the oven to 220 degrees C and put a small baking tray in the base for ice cubes (and therefore water).
Brush waxed paper with a small amount of olive oil and place into the loaf tin.
When the second proving has taken place use a pastry brush to brush the top of the loaf with water and sprinkle oats on top.
when the loaf is ready to go into the oven place ice cubes in the tray at the bottom of the oven and place the loaf tin in the centre of the oven.
Bake for 30-40 minutes until the top has a dark brown crust. Remove from the oven and turn out of the baking tin. Return the loaf to the oven (without the tin) for another 10 minutes. Then remove from oven and place on a wire rack to cool.
Link here
NOTE : Cooked for 35 mins and 5 mins. Pretty good but didn’t rise as much as I thought it would. I would not put into a loaf tin next time and allow to rise into a crusty loaf.
435 grammes of flour
3 grammes of dry active yeast
2 teaspoons of salt
240ml of warm water
optional Rosemary, Thyme, Sage (1 teaspoon each).
Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours.
Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.
Recipe here
Extra-virgin olive oil 9 tablespoons
Rosemary 3 teaspoons fresh
2 medium sized sundried tomatoes
Strong white bread flour 300g
Fast-action yeast 7g sachet
One teaspoon of good salt (flakes or ground)
175 ml of warm water
TRY GARLIC NEXT TIME
Mix 6 teaspoons of the olive oil in a bowl with the chopped rosemary and sundried tomatoes and leave to at one side to add to the top of the dough.
Put the flour, yeast and the remaining 3 tablespoons of olive oil in a bowl with 1 teaspoon of the salt. Gradually add 175ml water and mix until you have a sticky dough.
Knead the dough on a lightly oiled surface for 6 to 8 minutes. It will be sticky when you start but keep kneading until it becomes smooth and elastic. Tip into a clean, lightly oiled bowl, cover with a tea towel and leave to prove for one hour or until doubled in size.
Get a baking tray and add a baking sheet to it. Drizzle with Polenta.
Knock all the air out of the dough in the bowl then tip out and knead briefly. Put onto the baking sheet and form into a 20cm x 28cm rectangle. Leave to rise for 30 minutes.
Pre-heat the oven to 220C/fan 200C/gas 7.
Use your fingers to make dimples in the top of the dough and then pour or brush over the rosemary oil and sprinkle with extra salt.
Cover loosely with foil (this creates a little steam to keep the crust soft) Bake for 20 minutes. Remove the foil and bake for another 5 minutes or until brown. Let it cool a little. Drizzle with a little olive oil and then leave to cool fully. Serve.
Pre heat top bottom oven to 170 degrees centigrade.
Place in oven on baking sheet for 25 to 30 minutes.
Preheat oven to 200 degrees centigrade.
Pierce the skins of the potatoes.
Add Olive Oil, Balsamic vinegar, chives, salt and pepper to a dog bowl and then move the potatoes around thoroughly until they are all coated.
Bake for 25 minutes on 200 then turn down the oven to 170 and bake for one hour more. this can even be stretched to 75 minutes.
Colander full of potatoes,
3 onions diced
7 large eggs
3 level desert spoons of chives (or bunch of fresh).
Potatoes – Cut into small medium thin pieces and Cook until they are just done the remove from heat.
Cut and Cook Onions in a frying pan.
Mix 7 eggs with chives, salt and pepper.
Add potatoes and onions to the eggs and Mix – make sure all is coated without turning the potatoes into mash.
Heat a 28 cm non stick frying pan with a small amount of oil in. Place all ingredients in oiled frying pan and spread the potatoes around so they fill the pan evenly. Rattle pan occasionally to stop from sticking.
Cook for 5 minutes on the hob, then 5 minutes under a high grill, then another 5 minutes on the hob and then a final 5 minutes under the grill. This should now be complete but please check that all looks cooked.
Allow to cool for 5 minutes and then place onto a cold plate.
Olive Oil, 800 grams potatoes, half an onion, 16 tablespoons of chickpea flour, 16 tablespoons of water, salt and Black Salt or Kala Namak if you can get it.
Cook potatoes and onions.
Place 16 tablespoons of flour and 16 tablespoons of water into a bowl. Add Salt and mix with a fork. Add the cooked potatoes and onions. Mix thoroughly together.
In a frying pan, on medium heat, add the mixture for about 5 minutes. Place a plate over the tortilla and flip the tortilla into the pan to cook the other side. turn again if not totally cooked after another 5 minutes. Add the Black Salt at the end if you want an egg taste.
Link to video
Olive Oil
Rosemary (and other herbs)
2 large eggs
150ml Semi skimmed milk
65g plain flour
Cook the rosemary and other herbs in a pan with the olive oil or blend in a mortar and pestle and add to mixture.
Into a liquidizer crack the two eggs, milk, flour and rosemary and then liquidize until smooth.
Pour the ‘batter’ into a hot oven-proof 28cm pan and let it cook for 30 seconds or until it can move about when shaken. Put into a preheated oven at 200 degrees C for 13 minutes (don’t look at it during this time!) Take out of the oven and it’s ready.
Ingredients
0.5L water to every 100 grammes of Polenta
Half a tablespoon of Olive Oil
Pinch of salt.
Mix water, olive oil and salt in a pan and boil.
When boiling remove from heat.
Slowly add Polenta whilst stirring vigorously.
Once fully mixed return to medium heat.
Cook for 5 to 6 minutes stirring constantly.
Remove from heat and the allow to sit for one minute.
Pour out onto a baking tray with greaseproof paper.
Leave for 3 minutes and then chill for 10 minutes.
1 kg of Onions sliced
2 teaspoons of butter
1 tablespoon of Flour
1 tablespoon of Apple cider vinegar
Vegetable stocl 1 litre
Herb bundle
Heat the butter with a little olive oil in a pan
Place the sliced onions in the pan and stir.
Cook on a medium heat for 30 minutes, stirring every 5 minutes.
Add a tablespoon of Apple Cider vinegar and a tablespoon of flour. Add the vegetable stock and stir for 2 minutes. Add the herb bundle. Leave simmering on a low heat for 20 minutes stirring every 5 minutes.
2 x medium sized courgettes sliced on 5 (maybe 4 next time)
6 eggs whisked with salt & pepper and seasoning
Sturdy Filling of your choice
Cheese 200g
Pre-heat oven 180 degrees
Place baking paper on shallow tray
Put Courgettes onto baking paper spaced out
cover Courgettes with egg mixture
Place in oven flat for 15 minutes
Take out of oven
Cover courgettes with cheese
Cover Cheese with filling
Grab baking paper at one end and roll
Once the egg touches the other part of the egg keep rolling but remove the baking paper.
Once at the end put the roll back onto baking paper and onto the tray and back into the oven
Bake in the 180 degree oven for another 15 minutes.
1 onion, peeled and finely chopped
1 tbsp vegetable oil
1 tbsp fresh sage, finely chopped
80g/3oz fresh white breadcrumbs
salt and pepper
1 egg, beaten
Sweat the onion in the oil, until soft but not coloured.
Mix together the onion, sage and breadcrumbs and season well.
Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.
If making stuffing balls, cook in a roasting tin for 30 minutes.
Idea – make a full baking tray.
2 egg yolks
Teaspoon lemon juice or vinegar
Half a teaspoon of salt
Half a teaspoon of mustard (if needed)
1 cup olive oil
Add eggs, lemon, salt (and mustard if using) into a container. Pulse with hand blender to mix.
First time you do this start the hand blender in the mixture and then add one teaspoon at a time and make sure that that oil is fully mixed before adding the next one. it will take some time but the results will be worth it. Keep adding a teaspoon full of oil until you get the thickness you want and then stop adding.
Keep in an airtight container and will last a week.