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6
ITALIAN HERB BREAD (1kg/2lb loaf) dough hook
• 575g strong white bread our
• 1 sachet active dried yeast (about 7g)
• 290ml lukewarm water (30°-35°C)
• 30ml olive oil
• 10g sugar
• 10g salt
• 60g mixed dried herbs
Mix the water, oil, sugar, salt and yeast in a jug, and leave for 5 minutes. Put the our and dried herbs in the
bowl. Select speed 1. Gradually add the liquid, increase speed to 2, and mix for ve minutes. Cover the
dough, and leave in a warm place till doubled in size (20-30 minutes). Knead gently on a oured surface, to
knock out the air, then shape, put on a baking sheet, and leave in the warm till doubled in size. Bake in a
preheated oven at 200°C/400°F/gas 6 for 25 minutes, till golden brown and hollow sounding on the bottom.
APRICOT, LEMON AND RUM PANCAKES whisk
• 100g plain our
• 25g ground almonds
• 50g dried apricots
• 300ml milk
• 1 egg
• 25g butter (melted)
• grated rind of ½ lemon
• 30-45ml rum
• pinch salt
• oil for frying
Soak the dried apricots overnight in the rum. Mix the egg, milk, lemon rind and melted butter in
a jug. Sift the our into the bowl, add the ground almonds and salt, and whisk at speed 3,
gradually adding the liquid. Increase speed to 5 or 6, as everything is incorporated, then whisk
till smooth. Heat the oil in a frying pan and drop in tablespoons of batter. Cook for a minute or
so on each side till golden. Put in a stack and keep warm. Purée the rum and apricots in a
blender, put a little purée on each pancake and roll up. Serve warm with cream or ice cream.
HOT CHOCOLATE SOUFFLÉ whisk
• 75g butter
• 50g plain our
• 10g cocoa powder
• 450ml milk
• 4 eggs, separated
• 50g caster sugar
Melt the butter in a pan over a low heat. Stir in the our and cocoa, then the milk and stir till
thickened slightly. Remove from the heat, let it cool, then beat in the egg yolks. Put the whites in
the bowl, mix at speed 6 for a few seconds, add the sugar and whisk till soft peaks form. Fold in
the sauce. Pour the mixture into a greased 1.2 litre (2 pint) dish. Bake, in the oven, in a roasting
tin half lled with boiling water, at 190°C/375°F/gas 5 for 40-45 minutes, till well risen.
CHICKEN AND PESTO PANCAKE WRAPS whisk
Pancake wraps:
• 100g plain our
• 1 large egg
• 300ml milk
• 2.5g salt
• oil for frying
Filling:
• 90g pesto (green or red)
• 2 cooked chicken llets, shredded
• 75g Gruyere cheese, grated
• 50g Parmesan cheese, grated
handful of baby plum tomatoes large handful of fresh basil leaves
Mix the egg and milk in a jug. Sift the our and salt into the bowl. Select speed 3. Gradually add
the liquid, increase speed to 5 or 6, and whisk till smooth and light. Cook small amounts of
batter in a hot saucepan coated with oil for a minute each side, till golden brown. Set aside and
keep warm. Chop the tomatoes, tear the basil into shreds, spread each pancake wraps with a
little pesto, add cooked chicken, chopped tomatoes, and basil. Season, roll up, and put in an
ovenproof dish. Sprinkle with the two cheeses. Brown under a hot grill till golden and bubbling.
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