This one has been sitting and waiting to be blogged. I don’t know why it took me so long because I really wanted to share this recipe with you as it’s a family favourite. You will never have a boring sandwich for your picnics ever again!
This was the first time I’ve made a stromboli. I’ve made similar loaves but this one was far the best one I’ve made and eaten. We took it out on one of our family days and it was a hit with the family. It’s basically a sandwich and filling baked all in one. You can choose what ever filling you and your family wants. I made one with two different fillings. One side for me and hubby with roasted peppers, pastrami, salami, and mozzarella cheese while I filled the other half with ham and cheddar cheese for the kids. A two in one!!
The recipe below is slight variation from Jo Wheatly, the winner of BBC’s The Great British Bake Off.
- 340g strong white flour (bread flour), plus extra for kneading
- 7g fast action yeast
- 1 tsp caster sugar
- 1 tsp salt
- 200ml warm water
- 4 springs of rosemary
- 1 jar of basil and parmesan tapenade
- 1 small jar of roasted peppers in olive oil
- 100g sun-dried tomatoes
- 150g mozzarella cheese
- Combine the flour, yeast, sugar and salt in a mixing bowl and make a well in the centre.
- Add 2tbs of olive oil from the roasted peppers and add 200 ml of the water. Mix until you have a soft dough.
- Knead with hands for 10 mins or mixer with a dough hook for 6 mins.
- Once the dough is smooth and elastic, place in a large oiled bowl . Cover with cling film and leave in a warm place for about 1 hour or until doubled in size.
- Turn out onto a floured work surface and knead for 1 minute to knock back and then roll into a 40cm x 20cm rectangle.
- Spread the tapenade then scatter the fillings evenly over the dough.
- Fold the shorter ends of the rectangle over and roll the dough into a tight Swiss roll spiral.
- Carefully transfer to a baking tray with the seam on the bottom.
- Cover with oiled cling film and leave to prove again for another 1 hour or until doubled in size.
- Preheat over to 220degC (200degC fanforced)
- Brush with a little olive oil and push the rosemary springs onto the top.
- Bake in the middle of the oven for 30 mins until golden brown, then turn down the temperature to 200degC (180degC fanforced) for another 10 minutes
- Cool and then cut into thick slices to serve.
I’m happy to say that our lemon tree is now giving us constant supply of lemons. Having said that though, I need to keep finding ways of using up all the lemons. So far, I’ve managed to use them up in mostly sweets and desserts. Hey, what can I say? My family love desserts :p
I found this recipe in one of my many Women’s Weekly cookbooks. I’ve made lemon curd many times before and I usually use the same recipe but I thought I’d try this one as it also uses limoncello. I like this recipe too. It’s not as tart and it’s a little sweeter. This recipe states that you should make the curd the day before, unfortunately, I wasn’t quite so organised. I let the curd chill in the fridge for a few hours before using it. It was still a little runny but it didn’t affect the flavour or the final outcome.
I used a blow torch for the meringue on top, however if you don’t have a torch, you can place in a hot oven (240degc) for a couple of minutes until the meringue gives a nice brown colour.
- 260g plain flour
- 40g icing sugar
- 185g cold unsalted butter, chopped coarsely
- 1 egg yolk
- 2 tsp iced water, approx.
- 3 egg whites
- 165g caster sugar
- 3 egg yolks
- 110g caster sugar
- 1tsp finely grated lemon zest
- 60ml lemon juice
- 90g cold unsalted butter, chopped
- 1 tbs limoncello liqueur
Make the limoncello curd:
- Whisk egg yolks and sugar in medium heatproof bowl until pale and thickened slightly.
- Add the zest and juice, stir over medium saucepan of simmering water about 10-12 minutes or until mixture coats the back of a spoon.
- Remove from heat, gradually whisk in butter until combined between additions.
- Stir in limoncello; cover, refrigerate overnight.
Make the pie :
- Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients cling together. Turn dough into floured surface, knead gently until smooth. Wrap pastry in plastic. Refrigerate for 30 mins.
- Grease two 12 hole mini muffin pans. Roll out the pastry between sheets of baking paper until about 5mm thick. Cut out 6cm rounds then press into holes of the pan. Prick base of cases with a fork. Refrigerate 30mins
- Meanwhile, preheat oven to 220degC
- Bake cases about 8-12mins then stand for 5 minutes before transferring to wire rack to cool.
- Beat egg whites ina small bowl with electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved between additons.
- Divide the limoncello curd into cases.
- Spoon meringue mixture into piping bag fitted with 1cm plain tube. Pipe meringue over curd.
- Use a blow torch to brown the meringue.
Hubby has asked me repeatedly to make him a peppermint slice. I, too, wanted to make it for a while and I finally got round to it. I found a recipe in one of my AWW cookbooks and I knew it wouldn’t disappoint.
What I really like about this recipe is that it isn’t too pepperminty and if you use good quality chocolate for the topping, the slice becomes very addictive. So this recipe comes with a warming. Please be careful when consuming. You cannot stop at just one slice.
- 250g plain biscuits (I used milk arrowroot but you can use Marie or any other sweet ones)
- 100g butter, chopped
- 125ml sweetened condensed milk
- 2 x 35g peppermint crisp chocolate bars, chopped coarsely
- 200g dark chocolate, chopped coarsely
- 2 tsp vegetable oil
- Grease a 19cm x 29cm slice pan and line with baking paper.
- In a food processor add the biscuits and process until fine.
- Combine butter and milk in a small saucepan . Stir over low heat until smooth.
- In a bowl, add the biscuits and the chocolate bar. Stir in the butter mixture until well combined.
- Press the mixture into the prepared pan. Refrigerate for 20 mins or until set.
- Meanwhile, stir the chocolate and oil in a small heatproof bowl over a small saucepan of simmering water until smooth.
- Spread the mixture over the slice. Refrigerate until firm.
I think you all must know by now how much I love to bake. I try to bake at least once a week for my family. It can be anything from bread to cakes and cupcakes and of course everything in between.
Last month, I invited a group of other food bloggers for a bake off pot luck. Everyone had to bring a savoury bake and a sweet show topper. We were all a little nervous and the flurry of tweets and instagrams ( #GFBBO) prior to the gathering showed just that. But just like every other food blogger pot luck, everyone delivered the goods (literally).
For my savoury bake, I baked Paul Hollywood’s bacon and cheddar loaves. I’ve baked them before and you can find the recipe here.
I decided to bake a Banana fudge layer cake. I got the recipe from the Great Australian Bake Off cook book but it is also featured in the Great British one. I just made a tiny change. I added whipped cream in between the layers. I thought it just lightens the whole cake. This cake is perfect for occasions as it looks spectacular but most importantly, it’s not difficult to make.
For the sponge:
- 175g unsalted butter, softened
- 150g caster sugar
- 25g brown sugar
- 3 large eggs at room temperature, beaten
- 175g self-raising flour
- 1/2 tsp vanilla paste/extract
- 3 tsp milk, at room temperature
For the filling and topping:
- 175g brown sugar
- 150g unsalted butter
- 75ml plus 200ml double (or thickened) cream
- 1/4 tsp sea salt
- 3 ripe bananas, thinly sliced
- Preheat oven to 180degC.
- In a large bowl or electric mixer beat the butter until creamy. Gradually beat in the 2 sugars until the mixture turns paler in colour and becomes light and fluffy.
- Gradually add eggs, beating well after each addition. Sift the flour into the bowl and fold into the mixture with a large metal spoon. Combine the vanilla and milk and fold in.
- Evenly divide the mixture into 3 x 20cm prepared tins. Bake for 15-18 minutes or until light golden brown.
- Turn the cakes out onto a wire rack and let cool completely.
- Meanwhile, make the fudge mixture by putting the sugar, butter and 75ml of cream in a saucepan over a low heat. Stir frequently until the butter has melted. Turn up the heat and simmer for 3 minutes, stirring frequently to prevent the mixture from catching on the base of the pan. Take the pan off the heat and vigorously stir for 30 seconds. Add the sea salt flakes. Leave to cool.
- Whip the cream until soft peaks
- To assemble, spread one third of the cream on top each cake, then layer the banana slices on top of the cream. Choose one cake to be the top layer and place the banana slices decoratively on top. Now slowly pour or swirl the caramel fudge over the bananas letting some of the caramel drip over the edges. Now carefully, place each cake on top of each other, making sure it is straight.
Tip: For even cake layers, weigh the cake batter and divide evenly into thirds.
Our savoury table:
Our sweet table:
For pics of what fantastic bakes we had that day look up #GFBBO on twitter and instagram