Focaccia - A taste of Italy!

Making our Cinnamon and Nutella rolls over the Easter break at our 6-12yr cooking classes and seeing the cooks enjoyment at making dough from scratch, kneading it and seeing it rise has prompted us to do more bread based savoury and sweet treats...

So we wanted to share with you our focaccia recipe - which like all the recipes we share can be adapted easily to your tastes and flavour preferences!

Alternative flavours; caramelised onions, roasted veggies, cherry tomatoes, juicy olives, red onions, grapes, tomato puree, sundried tomatoes, grated parmesan or knobs of feta cheese.

Sprinkle fresh or dried herbs such as rosemary, thyme, basil or oregano to add a beautiful aromatic flavour.

Focaccia Bread – Rosemary

Makes 2 breads                                                 

250g strong white bread flour (sieved)

1 tsp sea salt

1 sachet dried easy blend yeast

1 tbsp olive oil

200ml warm water (not too hot)

Few sprigs of Rosemary

Olive oil, for drizzling

Fine sea salt

1.       Place the flour, salt, yeast, olive oil and 130ml of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water until its a sticky dough.

2.      Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about 8-10 minutes.

3.      Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, pour olive oil around the sides, cover and leave to rise until doubled in size (about 30 minutes-1 hour)

4.      Line two large baking sheets with baking paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for 30mins - 1 hour (covered in a warm place)

5.      Preheat the oven to 220C or 200 degrees fan.

6. Drizzle the loaves with oil, put in the rosemary (using the tips of your fingers) and sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.

Focaccia goes with anything, from salads to soups, and it’s perfect for sharing, especially along with Italian appetizers.

Such as Italian cheese, Parma ham, spicy olives, sun dried tomato paste, marinated mozzarella, caprese skewers or pinzimonio for an authentic Italian dinner. Or use focaccia to make scrumptious sandwiches!

Double Chocolate Mug Cake

This super quick, gooey, chocolate mug cake, is fun to make, easy and tastes so good!

A great way to start the Easter holidays or break your lent fast!

You can use a variety of chocolate - milk, dark or white 

You can add in some additional chocolate treats - M&M's, Maltese's, Crunchie Bar etc...

If you like coffee and chocolate add in half a teaspoon of coffee granules or if you prefer peanut butter add in a spoonful...or maple syrup....

Double Chocolate Mug Cake –

(makes 1 large mug-cake)

2 tbsp SR flour (sieved)

2 tbsp caster sugar

1 tbsp cocoa (sieved)

1 egg

1 tbsp chocolate chips

2 tbsp milk

1 tbsp syrup

1 Large Mug!

1.       Mix all the ingredients together in the bowl add into the mug

2.      Cook for 2 minutes and 20 seconds in a 900w microwave

3. Enjoy with crème fraiche (takes out some of the sweetness!) or ice- cream to add to the sweetness!

Happy Easter to all the Mix & Munch Cooks and their families

This will rise up and make double - so more than enough for 2-3 cooks!

Fruity Scones

In the winter months on a wet Sunday afternoon what better to eat than freshly made scones, strawberry jam and whipped cream ?

There's nothing better than gathering together around a fresh pot of tea with warm scones laden with cream and jam (or jam and cream!) Many of our young cooks do not like the sultanas in, so just leave them out!

If you are more of a savoury scone eater substitute the sugar with 50g of cheese and 1/2 tsp of grated nutmeg (and don't add the sultanas!)

Or add in some grated garlic and finely chopped herbs (chives/rosemary) for a little more flavour!

Fruity Scones

Makes 10 (medium sized)

·         75g margarine

·         200g strong white flour

·         150g self raising flour

·         1 1/2 tsp baking powder

·         30g caster sugar

·         80g sultanas

·         150ml milk

·         3 medium sized eggs

1.       Sieve both lots of flour with the baking powder

2. Add in the sugar and margarine

3. Then rub in the margarine using your finger tips (like you would do with pastry)

4. Add the sultanas and mix

5.      Add two of the eggs and mix

6.      Gradually add the milk so the dough is moist but not too sticky

7. Turn the dough out onto a floured surface and pat down until about 2cm deep

8. Using a 6cm cutter cut out the scones and add onto a piece of

greaseproof paper on a tin

9. With the last egg - whisk and then brush onto all the scones

10. Put the tray of scones into a pre-heated oven at 220 degrees (fan

200 C) and bake for 10 minutes until golden brown.

Strong White Bread Flour works really well with scones as it gives them more structure and avoids them collapsing!

To see if a scone is cooked (or any bread) just tap the bottom and if it sounds hollow its ready to be eaten!