Sieve the flour, salt and bicarbonate of soda into a large bowl and stir.
Make a well and pour in the buttermilk, then mix quickly to make a dough.
Place on a lightly floured surface and knead briefly, you almost want to treat the dough like it’s really hot when you’re kneading it, handling it as little as possible. Then form into a round and flatten slightly before placing it on a lightly floured baking sheet.
Cut a cross in the top with a sharp knife and bake for about 30 minutes or until the loaf sounds hollow when tapped on the bottom.
1 Handful of fresh herbs (parsley, oregano, thyme) finely chopped
2 x onions, finely diced
2 cloves garlic, finely diced
1 stick of celery, finely diced
1 x sweet pepper, finely sliced
Approx. 20cm Chistorra finely sliced (substitute other dried meat if unavailable)
4 x eggs
30g Pecorino cheese, grated
30g goat’s Gouda cheese, grated
30g Red Leicester cheese, sliced
Get your frying pan on to a medium high heat with a little olive oil. Add the onions and fry them gently for ten to fifteen minutes or until they begin to caramelise.
While you wait, beat your eggs well, trying to incorporate as much air as possible, add in the grated cheeses as well as the fresh herbs and beat some more.
Once the onions have started to caramelise add in the garlic and fry for about a minute before adding the celery and continuing to fry gently for about five minutes. At this point you want to add the sweet pepper and fry for about a minute more, before pouring the egg mix over and stirring well. You will need to be quick doing this as the egg will start to cook as soon as it hits the pan. I use a plastic whisk to keep everything moving as I add the eggs and try to make sure that all the ingredients are evenly distributed around the pan.
Now leave this mixture to cook in the pan until you see the eggs start to cook at the very edge of the pan. Now, quickly add the sliced Chistorra over the top of the frittata and crumble the Red Leicester cheese over as well.
Place under a preheated grill and continue to cook until the centre of the frittata has solidified and the cheese has just started to brown at the edges. Divide the Frittata into slices just like you would a pizza and serve with a small side salad.
625g Tipo 00 Flour
1 rounded tsp baking soda
2 rounded tsp cream of tartar
1 teaspoon salt (if using salted butter use 1/2 a teaspoon)
100g chilled butter cubed
1 egg beaten
25g castor sugar
Hard to believe it’s nearly 3 weeks since I wrote this post about Roma’s excellent Tipo 00 flour, time sure is flying. Why do I mention it here? Well, Will made a comment that pasta flour makes great scones. As I had been meaning to have a blast at making some scones, this was a great excuse to try something a little different.
Take all your dry ingredients and sieve them into a large bowl. Next add the butter and work this in with your hands until you have what looks like breadcrumbs.
Next add about half the beaten egg and the milk and continue to mix this together until you have a moist dough. Then on a well floured surface pat or roll the dough out until it’s about 2cm thick and cut with a circular cutter. Place these on a greased and floured baking tray, don’t be afraid to roll up the off cuts and make a few out of that as well. Then place them in the oven and bake for about 15 minutes or until they have risen and turned golden on top.
Remove from the oven to a cooling rack and as soon as you can hold them without burning your fingers serve with butter and Jam – preferably home made and strawberry. If you can stop at just one you’re doing well!
This recipe makes thick American-style pancakes, which are very light and fluffy – so you can easily eat a whole “stack”.
Separate the yolks from the whites of the eggs and hold on to both parts.
Add the flour, baking powder, and milk to the yolks and whisk to a smooth, thick batter.
Whisk the egg whites with a pinch of salt, until they form stiff peaks, then fold this gently into the batter.
Heat a non stick frying pan on a medium heat, melt some butter into it and pour in some batter, enough to make the size pancake you require.
Then sprinkle on your blueberries (you can use almost any berry or mashed banana as an alternative if you prefer). When the pancake starts to look like it’s drying out on top, turn it over and give it roughly the same time on the other side.
Then serve in a stack of about 4, drizzled heavily with maple syrup and enjoy!