May is finally here and we’re excited that the weather has been lovely and the world seems to be moving towards a positive direction!
We’re also excited to share our favourite recipes using our Matthews Cotswold flour! Check out our cooking and baking recipes below:
Asparagus and cheese tart with Matthews Cotswold Flour puff pastry
- 500g asparagus, trimmed
- 250g Matthews Cotswold Flour puff pastry
- Self raising flour for dusting
- 100g grated fontina cheese
- 100g grated comte or gruyere cheese
- 1 finely chopped shallot
- 2 large egg yolks
- 3 tablespoons whole milk
- 1/8 teaspoon freshly grated nutmeg
- Sea salt and freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
- Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus and cook until bright green and crisp-tender for 2 to 5 minutes.
- Drain and transfer to the ice water to stop the cooking; drain and pat dry.
- Preheat the oven to 200 degree C.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork.
- Bake until light golden brown (about 12 minutes).
- Mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch of salt and pepper in a bowl until combined.
- Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides.
- Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste.
- Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes.
- Sprinkle with the lemon zest. Serve warm or at room temperature.
Spring Greens soup with homemade cotswold flour crusty bread
Spring green soup recipe
For the soup
- 1 tablespoon of olive oil
- 2 garlic cloves, sliced
- 12 stalks of asparagus, woody ends trimmed off and roughly chopped
- 1 aubergine, roughly chopped
- 700ml vegetable stock
- 1/4 tsp of chopped red or chilli pepper
- Salt and pepper to taste
- 100g of spinach
For the topping
- A sprinkle of basil and chives, roughly chopped
- 30g almonds, roughly chopped
- 30g good quality olive oil
- 1/4 teaspoon salt
- 30g raw asparagus tips, thinly sliced
- 30g raw aubergine, thinly julienned
- Heat up olive oil over medium heat in a medium pot
- Saute garlic until it starts to turn golden.
- Add asparagus, aubergine (make sure to reserve a few asparagus tips and about 2 inches of your aubergine for the topping), stock, chopped red pepper or chilli pepper and season with salt and pepper.
- Simmer, covered, for 15 minutes. Add spinach and simmer for an additional 5 minutes.
- Let the soup cool down slightly and blend until smooth.
- Serve with topping.
Homemade Crusty Bread
- 1-1/2 teaspoons active dry yeast
- 240 ml warm water
- 300g self-raising flour
- 2 teaspoons salt
- Dissolve yeast in warm water in a large bowl. Using a rubber spatula, stir in 300g flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.
- Stir down dough and turn it onto a floured surface; with floured hands pat into a 9-in. Square.
- Fold square into thirds, forming a 9×3-in. rectangle. Fold rectangle into thirds, forming a 3-in. Square.
- Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour.
- Punch down dough and repeat the folding process. Return dough to the bowl; refrigerated and covered overnight.
- Grease the bottom of a disposable foil roasting pan with at least 4-in.-high sides; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into the prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. Loaf for about 1 hour.
- Preheat the oven to 260 degrees Celsius.
- Make a slash (1/4 in. deep) across top of the loaf.
- Cover pan tightly with foil. Bake on the lowest oven rack for 25 minutes.
- Reduce oven setting to 230°. Remove foil; bake bread until deep golden brown for 25-30 minutes. Remove loaf to a wire rack to cool.
Samphire & prawns lemon with homemade Matthews Tipo 00 Flour pasta
Homemade pasta (Serves two people)
- 65g of Matthews Tipo 00 flour
- 1/2 teaspoon sea salt
- 3 large eggs
- Combine flour and salt.
- Make a well in the center of the flour, and add the eggs.
- Gently begin to mix the eggs, gradually drawing in flour with each stroke. Form a stiff dough.
- Knead the pasta dough for 8-10 minutes.
- Add a 1/2 teaspoon of water if the dough is too dry and won’t stick together. If it is too sticky, sprinkle in a bit more flour.
- Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes.
- After the resting period, divide the dough into four portions.
- Roll each portion of dough out on a well-floured surface and then cut into thin strips. The thickness of the pasta can vary depending on your preference.
- Once the dough has been cut into thin strips, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it and store it in a freezer.
Samphire & prawns lemon with homemade pasta
- Tablespoon olive oil
- 2/3 cloves of garlic
- 200g pre-cooked prawns
- 115g samphire
- Juice of one lemon
- Salt (ideally sea salt) and black pepper
- Spaghetti or homemade pasta (allow 75g – 100g per person)
- 200ml crème fraiche
- Bring a pan of salted water to the boil and then add the spaghetti (cook for 8 – 10 minutes)
- Meanwhile, add the oil and crushed garlic to a frying pan and cook gently for a minute.
- Tumble in the prawns, coating in the garlicky oil and cook for another minute
- Pile in the samphire, the lemon juice and a really good grind of black pepper
- Add the crème fraiche, stir it around and simmer gently until the pasta is cooked
- Drain the spaghetti, adding a bit of the cooking water to the prawns and samphire mix as you do, just enough to loosen the sauce up a little
- Add the spaghetti to the frying pan, moving it around, coating in the sauce
- Serve it with a grind of black pepper