Summer holidays are a great time for baking and picnics, and ingredients like berries and rhubarb are at their most delicious. Here are a few delicious recipes for giving as presents or just enjoying in the park!
Rhubarb, hazelnut & orange tart
Needed:
- 28 cm loose bottomed tart tin
- Baking beans
- Grease proof paper
- For the pastry:
- 250g plain flour
- 140g unsalted chilled butter
- 2 egg yolks
- 4 tablespoons water
- Pinch fine salt
For the rhubarb:
- 3 sticks rhubarb
- Juice of one orange
- 1 tbsp sugar
For the frangipane filling:
- 200g sugar
- 1 tablespoon plain flour
- 200g butter
- 200g hazelnut flour (or hazelnuts blended in a blender until flour consistency is reached)
- 1 egg yolk
- An egg
- Zest of one orange
Make the pastry:
Pulse the butter and flour in a blender until you have breadcrumbs consistency. Add the yolks, salt and pulse again, gradually add water until it comes together as a dough. The less you move the dough the better! Remove the pastry from the blender and roll it out to just a little larger than the tart tin, line the tin and refrigerate for 30 minutes.
Meanwhile cut the rhubarb into chunks, sprinkle with a tbsp sugar and the juice of one orange and roast in the oven for 20 mins at 180C. Set aside.
Place a sheet of grease proof paper over the pastry and top with baking beans. Bake for 20 minutes at 180c then remove the beans and paper and bake for a further 10 minutes. Remove from the over and change the temperature to 170c.
Make the frangipane:
Using a hand whisk mix the ingredients together until you have a smooth consistency. Add this to the cooled tart case and top with the rhubarb. Bake for 45 minutes and cool completely before slicing.
Serve with crème fraiche, ice cream or double cream.
Focaccia
Food mixer with dough hook
- 250g 00 flour
- 250g FARINA DI SEMOLA RIMACINATA- you can get it online and in most good delis, its finely ground semolina flour.
- 2 tsp table salt
- 2 sachets dried easy blend yeast
- 3 tbsp good quality extra virgin olive oil
- 400ml water
- olive oil, for drizzling
- flaky sea salt
- Rosemary or oregano for the top.
- Mix the flours, salt, yeast, olive oil and 300ml 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. Tip into a food mixer with the dough hook attachment and leave to knead for 10 mins until it is elastic and coming away from the edge of the bowl. ESSENTIAL STEP! This is the bit that gives the bread its final texture so don’t skimp! Cover with a tea towel and leave to rise until doubled in size.
- Line a large baking tray with baking paper. Tip the dough out of the bowl and flatten the dough onto the prepared tray, pushing to the corners, cover with cling film but make sure it’s got room to expand as it proves. leave to prove again for an hour.
- Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the loaves with oil, sprinkle with sea salt and poke the herbs into dents made with your (clean!) fingers then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.
White chocolate & raspberry cookies (makes 20)
- 140g unsalted butter, softened
- 140g light Brown sugar
- 100g caster sugar
- An egg
- 250g plain flour
- 1 tsp baking powder
- 200g white chocolate chunks or buttons
- 100g fresh raspberries
Cream the butter and sugar, then add the egg, flour and baking powder. Fold in the chocolate and raspberries and weigh out the dough into 40-50g balls. Bake at 180C for 12 minutes or until golden brown round the edges.
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