FOOD Spiced Flatbreads These are a staple in my house, not just at work. I make them with lots of things, just on their own with some dipping sauce or maybe stuffed with sundried tomato and mozzarella. Love curry? Love making it at home – these are a great substitute for naan bread! Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough.
the flat breads for two minutes on each side. Serve as a starter with home-made dips.
Knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.)
Ingredients 250g strong white bread flour 4tbsp Olive Oil 1½ tsp salt 100ml warm water Vegetable oil or spray oil, for oiling 1tsp cumin 1 tsp, toasted and ground coriander Serves 5
Divide the dough into five equal balls. Roll them out. Heat a pan and cook
Apple Tarte Fine We want to avoid that “soggy bottom” so make sure you cook the puff pastry fully – it needs to be really crispy and flakey!” Heat the oven to 220C. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 minutes until the apples are tender and the pastry crisp.
Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.
Ingredients 375g pack puff pastry, preferably all-butter 5 large eating apples - Cox’s, russets or Elstar juice of 1 lemon 25g butter , cut into small pieces 3 tsp vanilla sugar or 1 tsp vanilla extract 1 tbsp caster sugar 3 rounded tbsp apricot conserve Serves 3
October 2014
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