THIS MONTH ON
MADE WITH LOVE
c i n c i P s e h s di GOAT’S CHEESE AND HAZELNUT DIP: SERVES 4 (15 MINUTES)
INGREDIENTS
HOMEMADE BLACKCURRANT CORDIAL MAKES 300ML (15 MINUTES)
INGREDIENTS
- 100g cream cheese - 1 tbsp milk
- 100g soft, rindless goat’s cheese - 6 chopped and toasted hazelnuts
METHOD Mash together the cream cheese and goat’s cheese with a fork.
- 300g caster sugar - 2 lemons, zest & juice
Add in the milk until smoother in consistency and season to taste.
- 450g blackcurrants
METHOD
Transfer into pots and sprinkle with the hazelnuts.
Add the sugar into a pan of 300ml of water and bring to a simmer. Add the lemon zest and juice followed by the blackcurrants.
HAM AND FIG FANCY BREAD: MAKES 1 LOAF (30 MINUTES PLUS 2 HOURS RISING TIME)
Leave the mixture to simmer until the blackcurrants soften and burst. Once simmered sufficiently, strain through a sieve and muslin cloth and store in a heatproof and airtight container for up to a month. Dilute to taste.
BERRY GRANOLA POTS:
INGREDIENTS - 500g bread mix of choosing - 5 finely shredded sage leaves - 10 whole sage leaves - 4 tbsp olive oil - 2 crushed garlic cloves
- Plain flour - 4 sliced figs - ½ onion, thinly sliced - 100g ham slices of choice - Sea salt for seasoning
MAKES 4 POTS (15 MINUTES)
INGREDIENTS
For the coulis:
- 150g berries of choice
- ½ lemon
- 4 tbsp Greek yoghurt
- 150g raspberries
- 4 tbsp granola
- ½ tbsp honey
METHOD Make the coulis by adding all the ingredients into a pan and gently simmering and breaking down the raspberries until loosely combined. Then blend to a puree and sieve. Divide into the four jars. Slice the strawberries (berries of choice) and layer with the coulis in the bottom of the jars. Add one large tablespoon of Greek yoghurt on top of the strawberries then top with the granola. Add any extras including honey/seeds.
METHOD Add the bread mix and sage with a sprinkle of black pepper in a large mixing bowl. In a jug, add the oil and garlic along with the amount of water stated on the bread mix. Add the liquids into the large mixing bowl and stir before kneading the dough with your hands on a floured surface. Place the dough back into the bowl and cover with cling film, leave in a warm place to double in size. Drop the dough on a surface a few times to get rid of air bubbles and then separate into eight equal parts. Shape the dough parts into flat, round shapes and scatter the ham and figs on top with a drizzle of olive oil. Cover again with cling film and allow to rise. Bake for 30 minutes at around 180 degrees. Leave to cool before serving.
