Archive for February, 2012

French Baguette/Loaf

First Dough
1 cup Unbleached Bakers Flour
1/2 cup room temperature water

Second Dough
2 cups Unbleached Bakers Flour
2 tsp dry powdered yeast
1tsp salt
1tsp sugar
3/4 cup warm water (about 50C)


Roast Beetroot, Rocket and Egg Salad

3-4 medium size beetroot (EVOO)
3-4 Large Eggs
Chopped Walnuts

1 tsp seeded mustard
10g Wasabi
2 tblsp (EV) Olive Oil
1 tbsp Red Wine Vinegar
1 tbsp Fortified Wine (or a few pinches of sugar to balance)

Egg Pasta

Plain Flour
Salt (pinch)

For each 60-70g egg you will want 70-80g flour. (2 eggs = 3 people for mains)

NB – before making stuffed pasta have the stuffing mix ready before making the egg dough

Melon Agar Agar

10g agar agar
150g sugar
juice (and blended flesh) of a young coconut
1 small honeydew melon (or other melon)