Thank you again to Julia for creating another amazing recipe for us, to see more of Julias baking take a look at her Instagram account@Znookie123.
White sourdough sandwich bread
- 500g cotswold strong white flour
- 7g sugar
- 10 g salt
- 15 g fresh yeast
- 100 g white sourdough starter
- 300g lukewarm water
- Place lukewarm water, yeast and sourdough starter into a standing mixer bowl or a large bowl
- Add the flour, salt and sugar on top of the water mixture
- Place a hook attachment on to the standing mixer and knead the dough on a slow speed for 5 minutes.
- Once the 5 minutes has passed, increase the speed to a medium to high speed and knead the dough until it comes away from the sides of the bowl and starts creating a slapping noise.
- Roll out the dough and place into a bread tin and let proof for up to 2 hours, or once it has doubled in size.
- Once fully proofed, bake at 230 degrees for 15-20 minutes, don’t forget to place an ice cube in the bottom of the oven to get a lovely crust on the bread.
- I filled my sandwiches with smoked salmon and cream cheese, and pea pesto and cucumber.
Smoked pancetta and caramelised onion quiche
- 75g Cotswold plain flour
- 35g Cold grates unsalted butter
- 25g Cold water
- 1/4 tsp salt
- Place all ingredients into a large bowl.
- Mix it all together carefully until it all comes together, making sure there is still some butter lumps.
- Roll out to about 3mm and line a large tart tin or a few small tins.
- Line the tarts with a double layer of cling film ( do not worry, it will not melt), and baking beans.
- Blind bake the tart cases for 10-12 minutes at 160 degrees
- 1x onion
- 100g smoked pancetta
- 50g creme fraiche
- 2 whole eggs
- 25g milk
- Slice the onions thinly and caramelise them with 1 tbsp of sugar, set aside to cool down
- Fry the pancetta until crispy and set aside to cool.
- Mix the eggs, milk and creme fraiche together
- Once the tart cases have been blind baked, place the onions and pancetta on the base of the case and pour over your egg mixture.
- Bake the quiche at 160 degrees for 12-15 minutes.
- 110g Cotswold plain flour
- 20g caster sugar
- 1 tbsp baking powder
- 1 pinch of salt
- 30g cold unsalted butter
- 40g buttermilk
- 25g milk
- 30g raisins (optional)
- Place the butter, flour, baking powder and sugar in a large bowl
- Rub the ingredients together until a sandy texture
- Add the wet ingredients to the bowl and mix until a dough forms
- Roll out the dough on a floured bench to 5 cm and cut with a round cutter
- Place the scones upside down on to a lined tray and brush with an egg yolk
- Let the egg yolk set on top of the scones whilst the oven preheats to 180 degrees
- Before the scones go in the oven, brush another layer of egg yolk on top to get a lovely shiny top
- Bake for 15-17 minutes or until golden brown on top
- Serve warm with Jam and clotted cream
- 2 Large peaches
- 1 Red apple peeled
- 200g Jam sugar
- 200g Prosecco
- 1 Vanilla pod
- 1/2 Lemon squeezed
- Chop the peaches and apples and place into a medium saucepan.
- Add the sugar to the pot and vanilla pod, heat up until the sugar has dissolved.
- Once the sugar has dissolved, add the Prosecco and bring to a heavy boil.
- Boil until the fruit has soften and the Prosecco has reduced down
- Add the lemon juice and place into a sterilised jar.
- Lemon Elderflower drizzle
- 1 lemon zest
- 350g cater sugar
- 250g whole egg
- 150lt double cream
- 2gr salt
- 270g Cotswold plain flour
- 5gr baking powder
- 100g unsalted butter melted
- Mix together the caster sugar, zest and eggs
- Add in the double cream
- Finally add in the dry ingredients, followed by the melted butter and mix until smooth
- Pipe the mixture 3/4 of the way into mini loaf tins
- Bake the cakes at 160 degrees for 12-15 minutes
- soak the cakes straight out of the oven
- 1 lemon juiced
- 80gr water
- 100g elderflower cordial
- Mix all of the ingredients together
Lemon elderflower glaze
- 100g icing sugar
- 2 tbsp elderflower cordial
- 1 tsp lemon juice
- Mix all ingredients together, brush on top of the cooled soaked cakes, place in the oven for 2 minutes at 160 degrees to set the glaze
- Garnish with edible flowers or lemon zest
- 200g Dark chocolate
- 50g Salted butter
- 2 Whole eggs
- 250g Caster sugar
- 150g Cotswold plain flour
- 1/4 tsp Baking powder
- 50g Roasted whole hazelnuts
- Whisk the eggs and sugar together until light and fluffy
- Melt the chocolate and butter together over a baine marie
- Add the chocolate to the egg mixture and whisk until combined
- Fold in the flour and baking powder and nuts to a smooth mixture
- Spread the brownie mix on to a lined oven tray.
- Bake at 170 degrees for 10 minutes, the brownie will come out a little gooey and chewie
Milk chocolate whipped ganache
- 100g milk chocolate
- 250g whipping cream
- Melt the chocolate.
- Heat up half of the cream and pour over the chocolate
- Once the chocolate and whipping cream is all emulsified together add the second half of the cream.
- Pour it in to a container and place into the fridge for at least 2 hours.
- Whip up when needed
- Decorate the brownie with the whipped ganache and some halved roasted hazelnuts
Rhubarb crumble tart
- 150g Unsalted butter, cold
- 120g Icing sugar
- 300g Cotswold plain flour
- 1 whole egg
- 2g salt
- Mix the icing sugar and butter, until there are no lumps of butter.
- Add the egg slowly, make sure to scrape the bowl down to incorporate it all together.
- Lastly add the plain flour and salt until it forms a dough, making sure not to over mix it.
- Cover the dough in cling film, flatten it out and place in the freezer to harden up.
- Once the dough has been rested, roll it on a floured surface to around 3mm thickness.
- Line a tart tin, pushing the dough down little by little to get a flat base.
- Line the tart pastry with a double layer of cling film ( don’t worry it won’t melt), and fill with rice or baking beans to the top
- Blind bake the tart case halfway, at 160 degrees for around 15-20 minutes
- 3 rhubarb stalks
- 100g sugar
- 1/2 vanilla pod
- Chop the rhubarb in to 1cm pieces and place into a saucepan
- Add the sugar and vanilla to the pot and cook slowly on a medium heat until soft making sure the rhubarb doesn’t break down too much
- Let the compote cool down
- 100g Cotswold plain flour
- 20g Demerara sugar
- 40g Salted butter
- 1 tsp vanilla extract
- Rub all of the ingredients together until crumb consistency
- Spoon the cooled rhubarb compote 1/2 of the way into the tart cases
- Put the crumble on top of the compote and bake at 170 degrees for 12 minutes until the crumble is golden brown
- Dust some icing sugar on top of the tarts and decorate with some edible flowers