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Whilst the oven is on, I always try and cook a few things. This bread recipe is a Dan Lepard's from The Guardian (11 September 2010).
A gorgeous smell of tomatoes emanates from this loaf when sliced. Fabulous for a hearty lunch.
Ingredients
100g natural yogurt
25g tomato paste
25ml olive oil
150g roughly chopped sun dried tomatoes (in oil)
1 sprig of rosemary, leaves picked (or tsp of rosemary)
125g water
400g spelt flour or strong white flour, if preferred
1 sachet of dry yeast
1 1/2 tsp salt
Polenta for shaping
Mix together the first six ingredients. Put the flour, salt and yeast in a mixing bowl, pour int he tomato mix and work to a soft dough. OR put the flour, salt and yeast in the mixing bowl that has the tomato mixture and whizz round with a dough hook. Leave for 10 minutes, whizz for 10 seconds, and repeat twice more. Pat into the shape required, brush with water and roll in polenta. Place on non-stick paper, cover with a clean cloth and leave for an hour in a warm place. Slash down the centre and bake at 220c for 45 minutes. Ours came out burnt and overcooked, so check after 35 minutes.
Devour!
What to do when there's going to be seven of you for tea! Something for everyone, healthy, substantial and delicious.
This is a cross between a BBC Good Food recipe and the larder! It doesn't matter if you don't have all the ingredients, it's good to improvise and get something a little unexpected and original.
Ingredients
300g plain flour (we used a mix of left over spelt and wholemeal self raising)
2 tsp cinnamon
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g soft brown sugar (we used 175g of unrefined dark sugar)
4 eggs
250ml mild olive oil
1 orange, zested
1 lemon, zested (we didn't have any of either and used some chopped mixed peel)
200g carrots, finely grated
150g walnuts (we used crushed hazelnuts and pinenuts, as no walnuts in the fridge)
227g tin pineapple pieces, well drained and chopped (used a larger tin and didn't chop)
Heat the oven to 150c. Line a 20cm, 10cm deep cake tin (or a larger tin if not so deep). Sift the flour, cinnamon, baking powder, bicarbonate of soda together and stir in the sugar. Put all the ingredients together in the mixer and whizzed it for a few minutes till nicely combined. Whizz at a low speed at first, so the flour doesn't fly out of the bowl. Spoon mixture in the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. If you are using a shallower tin, the baking time will be less.
Gather round a large table with a pot of tea and enjoy.
