Swirled Pumpkin & Chocolate Self Saucing Pudding

Autumn has well and truly arrived. The leaves have turned wonderful shades of russet red and golden amber, the daylight in dwindling and there is a distinct chill in the air. Autumn also marks the start of some of my favourite foods – squashes and root vegetables. Probably the most famous squash around this time is the pumpkin. When you say ‘pumpkin’ most people instantly think of the large orange pumpkins that are sold in supermarkets and destined to be turned into jack-o-lanterns for Halloween. However, there is an almost numerous variety of pumpkins and squashes available, in a whole assortment of weird and wonderful shapes and colours so do try and hunt out some different ones.

Thanks to my obsession with food, when I recently heard the word ‘pumpkin’ I instantly thought of all the tasty baked pumpkin goodies I have recently seen appearing on blogs worldwide. One of the most popular choices this year seems to be pumpkin swirl chocolate brownies, as presented here by Liz, Joe and Esi. I decided it was high time I experimented with a sweet baked pumpkin treat myself (something which is not that common here in the UK) and loved the idea of combining it with chocolate. I have had a chocolate self saucing pudding recipe on my ‘to bake’ list for some time and decided to try and incorporate the two. This gooey looking pudding is the result!

I made my own pumpkin puree by cutting a pumpkin into chunks and then steaming it until tender and mashing it with a potato masher. This particular self saucing pudding is a little different to others I have tried, as it doesn’t contain any butter, only a little oil and no egg in the chocolate batter, so along with the added pumpkin puree you don’t need to feel too guilty eating it – just don’t look too closely at the sugar content. I added spices and a little cayenne to the pumpkin batter which added to the overall flavour but was not an obvious flavour. You mix the two batters separately and then swirl them together. I love how striking the two contrasting colours were, it was almost a shame to cover the surface with the sauce ingredients and flood it with water, but the resulting glossy chocolaty sauce was worth it.

Most self saucing puddings result in the sauce seeping to the bottom of the dish with the cakey batter on top. This did happen with my pudding but not all the sauce made it to the bottom. I think this was probably because the pumpkin made my batter heavier than a standard batter, resulting in a quirky bumpy pudding with pools of glossy sauce still flooding the surface, not quite what I planned but no less delicious.

I was thrilled when I took my first spoonful of the pudding to find the pudding underneath still nicely marbled pumpkin and chocolate and surrounded by plenty of the thick glossy chocolate sauce. This is not a light and fluffy pudding but if you like sticky, fudgy, stick-to-your-ribs type puddings then this is the one for you! Its definitely a comfort food and best eaten straight away, as the pudding starts to soak up the sauce if left until cold. This makes it go rather stodgy, but still oddly comforting. Some sauce does reappear if gently heated in the microwave. So although not one of the prettiest puddings I’ve made, it was certainly very tasty.

On a different note, you will notice that from now on I will be adding a watermark to my photos. This is because the lovely Elise from Simply Recipes alerted me to the fact that there is some guy completely ripping off/plagiarising my blog posts, blurb, recipes, photos, the lot!! I hope that he will cease to use my work once the photos come with a watermark – this is not ideal but I hope it will stop him! He’s doing it to other people too so be vigilant and look out for your friends!

Swirled Pumpkin & Chocolate Self Saucing Pudding
For the pumpkin batter
120g self raising flour
¼ tsp cayenne or chilli powder
1 egg
1 tsp vanilla extract
250g mashed cooked pumpkin
1 tsp mixed spice
½ tsp cinnamon

For the chocolate batter
150g self raising flour
25g cocoa powder
100g caster sugar
160ml milk
1 tbsp neutral oil

For the sauce
70g light soft brown sugar
20g cocoa powder
1 tbsp cornflour
400ml boiling water

Method
Preheat the oven to 180C and have a deep 9inch/23cm baking dish to hand.
To make the pumpkin batter simple add all the ingredients into a medium bowl and beat everything together, using an electric mixer, until all the ingredients are fully incorporated.
In another clean bowl, add all the ingredients for the chocolate batter and beat until smooth. (Both batters will be quite soft).
Spoon large dollops of the pumpkin and chocolate batters into the baking dish, alternating each variety with every spoonful. Use a skewer or small knife to swirl the batters together to create a marbled effect.
To make the sauce, mix the brown sugar, cornflour and cocoa powder together in a small bowl. Scatter the sugar-cocoa mixture evenly over the surface of the pudding batter.
Boil the kettle and pour the 400ml of boiling water over the surface of the sugar-cocoa mix.
Carefully transfer the dish to the oven and bake for 35-40 minutes. The batter should start to rise up above the surface of the liquid as it thickens and seeps below to form a sauce. The batter protruding from the sauce should feel firm and springy to the touch when ready. (Some of the sauce will remain on the surface)
Remove from the oven and allow to cool for 10-15 minutes before serving.
Best eaten straight away, as the pudding absorbs most of the sauce if left until cold. (This makes it go rather stodgy, but oddly comforting.)
Serves 8

Daring Bakers September 09 Challenge: Vol-Au-Vents with Homemade Puff Pastry

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

In order to make vols-au-vents you need puff pastry (aka pâte feuilletée) and it was making our own puff pastry that was the main focus of this months challenge. Puff pastry is in the ‘laminated dough” family, along with Danish pastry dough and croissant dough. A laminated dough consists of a large block of butter, called the “beurrage” that is enclosed in dough, called the “détrempe.” This dough/butter packet is called a “paton,” and is rolled and folded repeatedly. A process known as “turning.” This turning process creates hundreds of layers of butter and dough, with air trapped between each one. Unlike Danish or croissant dough, puff pastry contains no yeast in the détrempe, and relies solely aeration to achieve its high rise. In the hot oven, water in the dough and the melting butter creates steam, which expands in the trapped air pockets, forcing the pastry to rise in its characteristic thin, crisp and flakey layers.

We were then instructed to make vols-au-vents with our puff pastry, which we were allowed to make the size and shape of our choosing. I decided to stick to circular vols-au-vents in two sizes. I made smaller ones which became raspberry and lime cream tarts and larger ones which were baked around a stuffed mushroom which I enjoyed for dinner.

The dough, although a little time consuming, was quite straightforward to make. It was rather fun attacking the large lump of butter with a rolling pin and beating it into a flat oblong before encasing it in the dough. It certainly helped release any pent up stress! Once rolled, cut and assembled I thought they looked rather like buttons, especially with their prick marks to prevent the bases from rising.

I was thrilled when the sides rose up straight, tall and turned beautifully golden. They were also very light and crisp with many buttery flakey layers that made a great freshly-baked-crispiness crunch as you bit into them. Once filled with a lime cream and topped with the last of this seasons raspberries they tasted divine and were much enjoyed by my family.

You are not meant to re-roll puff pastry as it disrupts all the perfectly aligned layers, but I couldn’t bear to throw my scarps away and so made a few cinnamon palmiers with the offcuts.

Thanks Steph for such a great challenge choice. Don’t forget to visit the blogroll to see other Daring Bakers vol-au-vents.

Vol-Au-Vents with Homemade Puff Pastry

This recipe makes about 1kg of puff pastry, but you can halve it quite easily.
Ingredients

500g plain flour

1 tsp salt (use less if making a sweet filling)

300ml ice cold water

455 g very cold unsalted butter
1 egg, beaten for glaze

Mixing the Dough
Put the flour and salt in the food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)
Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.
Meanwhile, place the butter between 2 sheets of clingfilm and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.

Incorporating the Butter

Unwrap the dough and place it on a work surface dusted with flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin press on the dough to flatten it and then roll it into a 10" square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears," or flaps.
Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8" square.

Making the Turns
Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24" (don't worry about the width of the rectangle.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich.
Brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter. You have completed one turn.
Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24" and then folding it in thirds. This is the second turn.

Chilling the Dough
If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.
The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day.

Assembling and Baking
Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled.
On a lightly floured surface, roll the piece of dough into a rectangle about 3-6 mm thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.
Use cookie cutters to cut out circles of dough. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides.
Use a smaller cutter to remove the centre from half the circles, to leave you with a ring of pastry. Place a ring of pastry on top of each pastry round and dock the base with a fork (but not the ring).
Transfer them to a baking tray and lightly glaze them with a beaten egg, trying not to drip any down the sides (which may inhibit rise).
Once assembled, refrigerate vols-au-vents on the baking sheet while you pre-heat the oven to 200ºC. (You could also cover and refrigerate them for a few hours at this point.)
Once the oven is heated, remove the sheet from the refrigerator and bake the shells until they have risen and begin to brown, about 10minutes depending on their size. Reduce the oven temperature to 180ºC, and continue baking until the layers are golden, about 15-20 minutes more depending on their size.
Remove from the oven and allow to cool to room temperature for cold fillings or leave warm for hot fillings.


For the Stuffed Mushrooms
2 portobello mushrooms
1 small red onion
1 tbsp olive oil
½ tbsp balsamic vinegar
2 sprigs fresh thyme
2 tbsp breadcrumbs
1 tbsp pesto

Heat the oven to 190C.
Slice the onion into strips and fry in the oil along with the thyme until just starting to soften. Add the vinegar and fry for 1 minute more before removing from the heat.
Arrange the onions in the base of an unbaked vol-au-vent case, which has been cut big enough to incorporate the mushroom (I used a saucer for a cutter).
Place the mushrooms on top of the onions, with the underside facing upwards.
In a small bowl, rub the pesto into the breadcrumbs and divide among the mushrooms, pressing it into the underside cavity.
Bake for 25-30 minutes until the pastry has risen around the mushrooms and turned golden brown and the mushroom is softened and juicy. Serve immediately.


For the Raspberry and Lime Filling
300ml double cream
1 tbsp icing sugar
Zest and juice of 1 lime
150g raspberries
Redcurrant or raspberry jam for glazing

Place the cream into a bowl. Finely grate the rind off the lime and add it to the bowl of cream along with the juice. Add the sugar and whip until soft peaks form. (This should be very quick as the limes acidity speeds up the process).
Spoon the cream into the cooled vol-au-vent cases and top with the raspberries.
Heat a little jam until runny and lightly brush over the top of the raspberries to glaze them.
Serves 6-8 dependant on size

Courgette Ricotta & Pine Nut Tart

I have a courgette plant growing in my garden and throughout the summer it has been producing a small bounty of courgettes. Courgettes on their own can sometimes be bland, but when treated correctly and paired with other ingredients their juicy clean flavour gets to shine. In this instance they have been baked into a delicious puff pastry free form tart. Paired with ricotta, a little lemon, basil and a scattering of pine nuts it makes the perfect lunch time or light supper meal.

Lightly frying the courgette slices before assembling them into the tart is the secret to giving the courgettes some extra colour and flavour. All the ingredients complemented each other well. I might try adding a layer of pesto to the base next time, to enhance the pine nut and basil flavours further. The crisp flaky layers of the puff pastry (shop bought I’m afraid) provided the perfect base to the soft, soufflé like filling. Simple, fresh and elegant.

Courgette Ricotta & Pine Nut Tart
(Recipe adapted from BBC Good Food)
Ingredients
250g puff pastry
1 tbsp olive oil
2 courgettes
250g ricotta cheese
2 eggs
Small handful fresh basil
25g grated parmesan
1 clove garlic
Zest of ½ lemon
2 tbsp pine nuts
Freshly grated nutmeg
Salt and pepper

Method
Slice the courgettes into rounds, about 4mm thick. Heat the olive oil in a small pan and fry the courgette slices on both slices, until they begin to soften and take on a little brown colour. Once cooked, set aside.
Preheat the oven to 200C.
Beat together the ricotta, half the parmesan and the eggs until well combined. Crush the garlic and roughly chop the basil. Add to the cheese mixture along with some freshly grated nutmeg, the lemon zest and some salt and pepper.
Roll out the pastry to form a rectangle, about 30cm x 20cm. Transfer it to a large baking tray.
Spread the cheese mixture over the top of the rolled pastry, leaving a 3cm border around the edge. (The cheese mix will be quite soft, but don’t worry).
Gently press the pastry border up and slightly over the edge of the cheese mixture to create a rim.
Lay the courgette slices over the top of the tart and scatter over the remaining parmesan cheese and the pine nuts.
Bake for 30-35 minutes until the pastry edge is puffed and golden and the filling firm.
Leave to cool slightly before serving. Also tastes great cold, cut into finger sized wedges.
Serves 6-8

Barbequed Aubergine with Chermoula

What is chermoula? I hear you ask. Until recently I hadn’t heard of it either, but chermoula is spicy, aromatic North African dip or marinade that is traditionally served with fish but can also be used with chicken, vegetables or in stirred into couscous. I happened across it while looking for interesting veggie alternatives for a BBQ last weekend. The chermoula caught my attention firstly for its unusual name – cher-mou-la and secondly for its wonderful mix of Moroccan sounding ingredients such as sweet paprika, mint, cumin and harissa paste that sounded perfect for a hot summers day.

I found a recipe that suggested serving the chermoula as an accompaniment to grilled aubergine and decided sliced aubergines would be ideal for putting on the Barbeque. The chermoula looks a little like a pesto, the spices and herbs mingling together in a golden saffron oil. Before barbequing, I also brushed the aubergine slices with some of the smoky oil that was produced when making the chermoula which helped glaze them a lovely rustic orange colour.

The aubergine slices were served warm with extra chermoula drizzled on top. The slightly smoky flavour from the charred aubergine complemented the spicy, African flavours of the sauce. There was a tingling warmth from the harissa but it was also very fragrant thanks to the herbs and spices. I’m told by other family members it goes very well with chicken and sausages too. I had some of the leftovers the following day and it seemed to have increased in spiciness and had a fuller rounded flavour, so I think making the sauce a few hours or the day before you need it would be good. You can adjust the level of spiciness you want by the strength of the harissa you use – I find some are hotter than others.

Barbequed Aubergine with Chermoula
(Recipe adapted from Delicious Magazine)
Ingredients
2 large aubergines
3 tsp salt

For the chermoula
3 garlic cloves
1 tsp ground cumin
2 tsp ground coriander
1½ tsp sweet paprika
Small pinch saffron strands
2 tsp harissa paste
1 tbsp lemon juice
20g fresh coriander
20g fresh mint
150ml olive oil

Method
Cut the aubergines lengthways into 1cm thick slices. Sprinkle them with the salt and lay them in a colander to drain away any bitter juices. Leave for 40-60 minutes.
Meanwhile, make the chermoula. Finely grate the garlic into a pestle and mortar and add the cumin, ground coriander, paprika and saffron strands.
Add a little oil and grind everything together to make a thick paste. Finely chop the herbs and add to the pestle along with the harissa and lemon juice.
Crush everything together well, while drizzling in the oil to create a sauce with a pesto-like consistency.
Transfer to a small bowl and cover until required.
When the aubergines have drained, rinse them under the tap to remove any excess salt and pat them dry. Arrange them on a tray and brush both sides with some of the chermoula. Add more oil to the sauce if needed.
Cook on the BBQ for 3-4 minutes each side, until soft and tender and grill lines are apparent on the slices. You could also use a grill pan if you don’t want to BBQ.
Keep warm in the oven until required. Serve with extra chermoula and other usual barbeque meal accompaniments.
Serves 6 - 8

Roasted Tomato Salad with Herby Crumbs

Do you ever see a recipe and instantly think ‘I have to make that!’ Well, this happened to me when I came across this delicious recipe for baked tomatoes on Karina’s Kitchen. Karina is – by her own admission, a gluten free goddess. Seriously, if you ever thought gluten free food meant cutting back on appetizing meals then head over to her site and take a look. The minute I saw this recipe I knew I had to make it and a few days later I got the perfect opportunity when the family were hankering after a light summery lunch to enjoy in the sunshine. ‘Ah-har!’ I said ‘I’ve got just the thing.’ And by lunch time we were all tucking into these yummy baked tomatoes, licking the juices off our fingers.

I adapted the recipe slightly to fit what I had on hand. I replaced the cornbread crumbs with regular breadcrumbs and used fresh basil and lemon thyme to make a herby oil to coat them in. I had never baked with lemon thyme before, which is a milder version of regular thyme but with a lemony zesty overtone, it went wonderfully with the tomatoes.

The aroma as the dish baked in the oven was fantastic. As with most things, baking caused the tomatoes to intensify in flavour. It is the herby crumbs and garlic that take this dish to another level and when squished into fresh chewy bread with a light drizzle of balsamic vinegar and a few torn basil leaves you are good to go. Half way through eating I added little blobs of mozzarella which made it the perfect Italian style lunch. When it gets a bit warmer, why not take a box of this along on a picnic to squish into fresh bread – much more interesting than sarnies.

Roasted Tomato Salad with Herby Crumbs
(Recipe adapted from Karina’s Kitchen blog)
For the tomatoes
1 clove garlic
2 tbsp olive oil
200g cherry or plum tomatoes
3 tbsp bread crumbs
10 fresh basil leaves
3 springs lemon thyme
1 tsp rock salt

To serve
Fresh crusty bread
Balsamic vinegar
Fresh basil

Method

Preheat the oven to 200C.Cut the tomatoes in half, some horizontally, some vertically to create a different look. Place them in the bottom of a large ovenproof dish, cut side up.
Slice the garlic into small chunks and place in a pestle and mortar along with the fresh herbs and rock salt. Add 1 tbsp olive oil and crush everything together until you have a green herby oil. Add the final tbsp oil and mix well.
Add the breadcrumbs into the flavoured oil and mix well, ensuring all the crumbs are coated.
Sprinkle the herby breadcrumbs evenly over the top of the tomatoes.
Place in the oven and bake for 30-40 minutes until the tomatoes are soft and bubbling and the crumbs a light golden brown.
Remove from the oven and allow to cool for 15 minutes.
To serve, cut a thick slice of a good crusty loaf – sourdough or ciabatta work well. Top with a generous spoonful of the baked tomatoes and crush them gently, to make the tomatoes spill their delicious juices, which are then caught and absorbed by the bread.
Drizzle with a little balsamic vinegar and a few torn basil leaves.
Eat with your fingers and enjoy. Makes a great summary starter or top with some sliced olives and a little crumbled feta or mozzarella for a more substantial meal.
Serves 4 – 6 depending on occasion.
Tastes great cold with cous cous, salad or yummy as a pizza topping.

Daring Bakers March 2009 Challenge: Homemade Spinach Pasta, Béchamel & Ragu Lasagne

What a fun and tasty challenge this month’s recipe was. It really pushed me outside my comfort zone – I have never made my own lasagne sheets before, let alone ones containing spinach! But to me that just made the challenge all the more exciting – who doesn’t enjoy giving their skills and technical ability a little work out in the kitchen? The main part of this challenge was making our own spinach pasta lasagne sheets which we then had to layer with a white sauce (Bechamel) and ragu of our choice to create a lasagne. We were provided with recipes but I made my own Vegetarian style ragu in place of the meat one provided. I have however, also included the meaty ragu recipe below, in case you want to give it a go. All the recipes below (apart from the Vegetarian Ragu) are from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper.

Not having a pasta machine I made my lasagne sheets by hand. I real work out for your arm muscles! The dough starts off hard and tough but the longer you knead it the softer and more pliable it becomes. Thankfully I made it one weekend while I was home and my mum and I took turns at working the dough. It was worth the effort though and produced a silky, springy dough that was a lovely shade of green. The next challenge was rolling out the dough thin enough to cut into sheets. This was a little more tricky with just a rolling pin, but I found by only using a quarter of the dough at a time it was manageable.
For my Vegetarian ragu I decided to go with mushrooms and aubergine for their slightly meaty texture and ability to add a rich deep flavour. Along with other assorted veg I also included a tin of brown lentils which helped enhance the brown meaty appearance of the ragu. I’m not saying I wanted my ragu to taste like meat, but I did want to create a ragu that resulted in a traditional looking lasagne when layered with all the other components.

Once layered and baked it had a lovely golden surface and smelt wonderful. It sliced beautifully too, the individual layers all showing up well. Looking at them made all the hard work worth while and the colours were almost like the Italian flag of green, white and red (well reddy brown). My spinach lasagne sheets seemed to have swollen slightly during baking and were a little on the thick side, but still perfectly acceptable, and the veggie ragu was full of flavour with the Béchamel sauce keeping everything soft and creamy. All in all I was happy with my lasagne and my family seemed to enjoy it too. Well worth pushing the boundaries of my comfort zone and I may even attempt fresh pasta again now.

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge. Thanks for choosing such a fun and challenging recipe guys – it was great to attempt something so outside my comfort zone. Don’t forget to check out the Blogroll.

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)

9 litres salted water

1 recipe Spinach Pasta (recipe follows)

1 recipe Bechamel Sauce (recipe follows)

1 recipe Country Style Ragu or Vegetarian Ragu (recipes follow)

125g freshly grated Parmigiano-Reggiano or other cheese

Working Ahead

The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking.

Spinach Egg Pasta (Pasta Verde)

Makes enough for equivalent to 1 pound (450g) dried boxed pasta.

2 large eggs

300g fresh spinach, rinsed dry, and finely chopped; or 170g frozen chopped spinach, defrosted and squeezed dry

400g plain flour (double zero or pasta flour preferred)

Method – By Hand

Mixing the dough:

Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:

With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:

If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Dry the pasta at room temperature and store in a sealed container or bag if not using straight away. Hand rolling is not necessary if you have a pasta machine.

Bechamel Sauce

60g unsalted butter

60g plain flour

approx 570ml milk

Salt and freshly ground pepper to taste

Freshly grated nutmeg to taste

Method

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

Country Style Meat Ragu’ (Ragu alla Contadina)

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta

3 tablespoons extra virgin olive oil

60g pancetta, finely chopped

1 medium onion, minced

1 medium stalk celery with leaves, minced

1 small carrot, minced

125g boneless veal shoulder or round125g pork loin, trimmed of fat, or 125g mild Italian sausage

250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut

30g thinly sliced Prosciutto di Parma

160ml dry red wine

375ml chicken or beef stock

500ml milk

3 plum tomatoes from a can, drained

Salt and freshly ground black pepper to taste

Method

Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Vegetarian Lentil, Mushroom and Mixed Veg Ragu
400g tin green or brown lentils, drained
200g chestnut mushrooms
400g tin chopped tomatoes
1 onion
2 carrots
½ large aubergine
2 cloves garlic
1 tbsp olive oil
1 tbsp tomato puree
6 fresh basil leaves
1tsp dried mixed herbs
350ml vegetable stock

Method
Peel and finely dice the onion and carrots, about 1cm dice. Heat the oil in a large saucepan and add the onion and carrot. Cover with a lid and leave to sweat for 10 minutes, stirring occasionally.
Meanwhile, crush the garlic and finely dice the mushrooms and aubergine. Once the onions have softened, remove the lid and add the mushrooms, aubergine and garlic.
Allow to cook for 10 minutes before stirring in the chopped tomatoes, tomato puree, stock and herbs.
Cook on a gently heat for 10 minutes before stirring in the lentils. Allow to cook, uncovered, for around 15-20 minutes until the veg is soft and the sauce slightly reduced and thickened. Season to taste.
Allow to cool to room temperature before using.


Assembling the Ingredients Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 180 degrees Celsius. Have an approx 3 litre shallow baking dish at the ready.

Cooking the Pasta

Bring a large pan of salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne

Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about one and a half tablespoons of the béchamel. Repeat the layers until all ingredients are used, finishing with béchamel sauce. Top with a generous covering of freshly grated Parmigiano-Reggiano or other cheese (I used cheddar). The assembled lasagne can wait at room temperature, 20 degrees Celsius, for about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Baking and Serving the Lasagne

Preheat the oven to 180 degrees Celsius. Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the centre (test by inserting a knife – if it comes out hot, the dish is ready). If you like a browned top then do not bother with the foil. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve.
Serves 6 to 8 as a main meal.

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Midweek Veggie Pizza

This pizza dough has become my favourite of all the recipes I have tried. It involves very little effort as the ingredients and mixed and then left in the fridge overnight before being used, meaning you don’t have to worry too much about kneading or proving times as it works its magic overnight and always produced a lovely elastic dough. The dough can be kept for up to 5 days in the fridge meaning you can make it Sunday evening and then its all ready to go any evening of the week, whenever the pizza cravings kick in after a bad day, it can be on the table in under half an hour with no hassle. I think the dough actually improves over time and becomes more like a sourdough, it has a good crisp and slightly chewy crust and a great flavour. The tomato sauce can also be made in advance, so everything is ready to go and the only preparation required is forming the dough and adding a few topping. Faster than a takeaway and much tastier too.

The pizza is cooked at the highest temperature your oven can manage, meaning it’s done in only a matter of minutes. By placing a pizza stone or sturdy baking tray in the oven while it heats up to temperature, you then simply slide your pizza onto the hot tray and it immediately starts to cook and crisp up underneath, ensuring a lovely crisp crust – no more soggy bases!

Another great thing about pizzas is that you can put almost anything on them and I’ve found a whole host of ingredients which work well, if not considered a little unusual by some, including grated carrot and apple. This week’s find was beetroot, the fresh kind, not the pickled variety. I had some boiled beetroot sitting in the fridge and though – why not? So I added a few slices along with some peppers, mushrooms, red onion and slices of jarred artichoke hearts that were another fridge lingerer. I loved the taste of the beetroot, its short oven roasting really brought out its flavour and added a little zing against the other components and created a moody purple ring into the surrounding sauce. I don’t know why more restaurants don’t offer it as a pizza topping; I bet it would be fantastic finished with a bit of crumbled goats cheese.

Midweek Veggie Pizza
For the pizza dough
320g strong plain white flour
¾ tsp salt
½ tsp instant yeast
30ml olive oil
210ml water
2 tsp caster sugar

Tomato topping
1 onion
1 large can of chopped tomatoes
1 tbsp olive oil
2 tsp dried oregano
1 tbsp sundried tomato paste
1 clove garlic
Salt and pepper to taste

Toppings
2 mushrooms
2 artichoke hearts from a jar
½ red pepper
¼ red onion
Grated cheese or slices of mozzarella
1 cooked fresh beetroot (not pickled)

Method – For the pizza dough
Add the flour, salt, yeast and sugar into a bowl. Mix with your fingers and make a well in the centre.
Pour over the olive oil and water and mix together using the tips of your fingers until a sticky dough is formed.
Turn out onto a lightly floured surface and kneed until smooth, around 5 minutes. The dough should become less sticky although still tacky to the touch.
Place the dough in a lightly greased bowl and cover with clingfilm. Place in the fridge overnight or up to 5 days.
Tear off chunks of dough when required. Enough for 3 x 9inch pizzas.

For the tomato topping
Peel and finely dice the onion. Heat the oil in a pan and add the onion and oregano. Cook until soft, then finely crush the garlic and add to the pan. Cook for a further 2 minutes.
Add the chopped tomatoes, sundried tomato paste and a pinch of salt and pepper.
Allow to simmer for 15 minutes until the mixture has reduced and thickened.
Allow to cool in the pan, then transfer to a bowl, cover with cling film and keep in the fridge until required.
Makes enough sauce to cover 3 pizza bases.

To assemble
When ready to eat the pizza, preheat the oven to its hottest setting, usually around 250-275C. Place a pizza stone or baking tray into the oven to heat up.
Have a sheet of baking parchment or a silicone mat ready and dust the top with flour or fine cornmeal.
Lightly dust your hands with flour and tear off a third of the pizza dough. Gently stretch it, pulling from the middle outwards, to your desired thickness.
When the dough is quite thin, lay it onto a sheet of baking parchment or a silicone mat and pull into shape. (Can create a 9inch/23cm circle or 25cmx15cm rectangle).
Spread a third of the tomato sauce over the top, leaving a small rim around the edge.
Add slices of mushrooms and other assorted vegetables or meats of your choosing.
Grate or crumble the cheese of your choice over the top.
Remove the hot baking tray from the oven and quickly slide the sheet of baking parchment with your pizza on it, onto the baking tray and return to the oven.
Bake for 8-9 minutes until the crisp, golden brown and bubbling.
(If you pile lots of topping on, then baking may take a couple of minutes longer).
Eat and enjoy.

Country Vegetable & Pearl Barley Soup

I had a rustic spelt and vegetable soup when out for lunch recently and loved it so much that I knew I had to try and recreate it. It contained the grain spelt, which I had never eaten in grain form before, only ground as flour in bread, but it had a lovely nutty flavour. I searched the supermarket shelves eagerly, looking for the elusive grain but to no avail. The closet match I could see was pearl barley which looked remarkably similar, and I decided that would have to do. I wanted to keep the rustic appearance of the soup and so diced all the veg to a similar size and then cooked it in vegetable stock with some thyme and chili for extra flavour.

I was curious to see how the pearl barley would turn out, as I admit to never having tasted it before, I’m not sure why. I think its just one of those grains that’s seen as being a bit old fashioned and dare I say it ‘poor’ and as a result it often get bypassed on the shelves in favour of the more fashionable grains such as Arborio rice. However, I tell you all, if you too have been skimming over this humble grain, you’ve been missing out. It had the same nutty flavour as spelt and had a wonderful texture, plump grains with slightly fluffy edges. There was a little bounce to each pearl that sort of popped when you bit into it (sounds odd but you’ll understand what I mean if you try it). Along with all the different veg and the flavoursome stock it really made for a warming and enjoyable lunch. Pearl barley you’re my find of the month – I’ll be using you again soon!

Country Vegetable & Pearl Barley Soup
Ingredients
2 onions
1 courgette
2 medium potatoes
1 leek
3 carrots
½ tin Sweetcorn
100g pearl barley
1 green chili
2 tbsp vegetable oil
1 litre vegetable stock
1 tsp dried thyme

Method
Peel and chop the onions, carrots and potatoes into a 2cm dice. Dice the courgette and wash and slice the leek into rounds.
Cut the chili in half, remove the seeds and finely chop.
Heat the vegetable oil in a large pan and then fry the onion until soft.
Add the rest of the diced veg (expect the Sweetcorn), thyme, chili and vegetable stock.
Stir in the pearl barley, bring to the boil, then reduce to a simmer. Cover with the lid and allow to cook for 45 minutes to 1hour until the veg is tender and the pearl barley plump.
Stir through the Sweetcorn for the final 15 minutes before serving in warmed bowls with crusty bread for dipping.
Serves 6 – 8

The Cake Slice Novembers Cake: Sweet Potato Cake with Orange & Chocolate Frosting

I was very excited when this sweet potato cake was voted as Novembers cake for The Cake Slice. I had never tried baking sweet potato into a cake before and hadn’t even tasted one so I was so intrigued about how it would turn out.

The recipe provided makes a 9inch triple layered cake which I thought was too much for just me and a flatmate and so I halved the recipe and baked it in a swiss roll tin instead. I then cut the cake into three equal sections, sandwiched it together with the orange filling and covered it with the chocolate frosting to create a triple layer oblong cake.

I loved the texture of the sponge. It is very light, springy and studded with tiny air holes. It also has a slight chewiness to it (in the good way), whether this was down to the sweet potato or whisking the egg whites separately to the yolks I’m not sure, but whatever the cause it produced a delicious cake. It was pale golden in colour and lightly speckled with streaks of orange, hints at its secret ingredient. Incidentally, the recipe says to roast the sweet potato for an hour in the oven to make it soft but I was pushed for time and found a quick blast in the microwave to be just as effective.

The cake also used as assortment of spices, cinnamon, nutmeg and cloves which complemented the cake perfectly. Other bakers have described it as tasting similar to carrot cake and I totally agree. It’s got the same earthy spiciness, only without the fruits and nuts. I think chopped pecans would be a fantastic addition though. I was a little worried how sweet potato, chocolate, orange and spices would all taste together but I am pleased to say they really do work. It’s the perfect cake for autumn.

Click here to see the other Cake Slice cakes.

Sweet Potato Cake with Orange & Chocolate Frosting
(Recipe from Shy High Irresistible Triple Layer Cakes by Alisa Huntsman & Peter Wynne) Makes a 9-inch triple layer cake

Ingredients

2 medium or 1 large sweet potato (pumpkin or butternut squash)

360g cake flour*

3 tsp baking powder

1½ tsp cinnamon

¾ tsp nutmeg

¼ tsp cloves

5 eggs, separated

450g and a separate 55g caster sugar

125g butter

1½ tsp vanilla

280ml milk

(*The recipe calls for American cake flour and if you only have plain flour on hand, you can use 300g plain flour plus 60g cornflour)

Method

Preheat the oven to 200C.

Prick the sweet potatoes in 2-3 places, place on a small baking dish and bake for 1 hour or until the potatoes are very soft. Remove from the oven and cool slightly.Reduce the oven temperature to 180C.

Butter the bottoms and the sides of the pans and line with parchment paper. Butter the parchment paper also.

When the sweet potatoes are cool peel off the skin and remove any dark spots. Cut the potatoes into chunks and puree in a food processors. Puree until smooth. Measure out one cup (210g) of potato puree and set aside.

Sift the flour, baking powder, cinnamon, nutmeg, and ground cloves. Set aside.In the bowl of electric mixer add the egg whites and attach whip attachment. Beat on medium speed until egg whites are frothy. Raise the speed to high and gradually beat in the 55g of sugar. Continue to beat until the egg whites are moderately stiff.

In another large bowl with the paddle attachment, combine the sweet potato, butter, vanilla, and remaining 450g sugar. Beat until light and fluffy. Add the egg yolks one at a time. Make sure to scrape the sides of the bowl after each egg yolk is added. With the mixer on low speed, add the dry ingredients and milk in alternately in 2-3 additions. making sure to begin and end with the dry ingredients.

With a large spatula, fold in one fourth of the egg whites into the batter to lighten. Then fold in the remaining egg whites until no streaks remain. Making sure to not over mix or this will deflate the batter.

Divide the batter among of the three pans.Bake for 25-30 minutes or until a cake tester comes out clean. Let the cake layers cool in the pan for 10 minutes. Then turn out the cake layers onto a wire rack and cool completely at least 1 hour.

To assemble the cake, place one layer flat side up on to a cake stand. With a pastry bag fitted with a 1/2 inch round tip and filled with chocolate cream cheese icing, pipe border around the edge of the cake.

Fill the center with the orange cream filling smoothing it to the edge of the border. Place the second layer on top and repeat the process. Place the third layer on top and use all the chocolate cream cheese frosting to cover the top and sides of the cake.

Chocolate Cream Frosting

280g cream cheese at room temperature

100g butter at room temperature

450g sifted icing sugar

40g dark chocolate melted and slightly cooled

In a large mixing bowl, beat together the cream cheese and butter until fluffy. Slowly add the powdered sugar to cream cheese butter mixture. Making sure to scrape down the sides the sides of the bowl. Then beat until light fluffy 2-3 minutes.Measure out one-third of frosting and set aside.Add the melted chocolate to the remaining icing in the bowl and beat until well combined.

Orange Cream Filling

The reserved cream cheese icing from above

2 tablespoons of frozen orange juice concentrate, thawed (or grated zest of one orange)

¼ tsp orange extract

Stir together all the ingredients until well mixed.