recipes

Halloumi and Mint Bread

Halloumi and Mint Bread

This is a traditional Cypriot bread, and is eaten throughout the year in Cyprus.
Portions:1 loaf
Share on Facebook Print Recipe

Ingredients

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 60 ml olive oil
  • 20 g yeast
  • 300 ml water
  • 2 packets halloumi cheese crumbled
  • 20 g dried mint

Instructions

  • Put the flour, salt, olive oil and yeast into a bowl and slowly add enough water just to bring the ingredients together.
  • Mix for 3 minutes, then tip out onto a lightly floured surface and knead for 5 minutes.
  • (If you are using a food mixer, use the hook and mix for 5 minutes in total.
  • ) Put the dough back in the bowl and leave to rise for 1 hour.
  • Line a baking tray.
  • Add the cheese and dried mint to the dough and shape into a sausage.
  • Taper the ends and place on the baking tray to rest for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Cut diagonal slashes across the top of the dough and dust with flour.
  • Bake for 25–30 minutes until golden brown, then transfer to a wire rack to cool.
————————————————————————————————–
Course Bread / Cheese
Cuisine Cyprus / European

Koulouri

Koulouri

Cypriot Village Bread
Portions:1 loaf
Share on Facebook Print Recipe

Ingredients

  • pinch mastika
  • pinch mechlebe
  • 500 g strong white flour plus extra for dusting
  • 1½ teaspoons salt
  • 20 g yeast
  • 50 ml olive oil
  • 300 ml water
  • 100 g sesame seeds
  • 1 tablespoon black cumin seeds
  • 1 tablespoon caraway seeds

Instructions

  • Grind the mastika and mechlebe with a pestle and mortar to a smooth powder.
  • Put the flour, salt, yeast, olive oil and water in a large bowl and blend together.
  • Add the mastika and mechlebe powder and knead for 5 minutes, then leave the dough in the bowl to rest for 1 hour.
  • Tip the seeds into a large bowl and pour a little warm water on them just to dampen them.
  • This will also balloon the sesame seeds and release their juice.
  • Line a baking tray.
  • Tip the dough out onto a lightly floured surface and shape into a ball.
  • Drop the dough into the dampened seeds and turn until covered in the seeds, then place the dough on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Using a knife, make a cut around the middle of the ball and two on top.
  • Bake in the oven for 30 minutes until golden brown, then transfer to a wire rack to cool.
————————————————————————————————–
Course Bread
Cuisine Cyprus / European

Cypriot Olive and Coriander Bread

Cypriot Olive and Coriander Bread

This recipe comes from a tiny village called Kouklia, in the south of Cyprus. Breadmaking is a social occasion for Cypriots and I spent one marvellous afternoon with friends making bread for the whole village. Afterwards we sat and ate the warm loaves with hummus, tzatziki, grilled meats and salad – fantastic!
Portions:2 loaves
Share on Facebook Print Recipe

Ingredients

  • 500 g strong white flour plus extra for dusting
  • 1 teaspoons salt
  • 30 mlolive oil
  • 20 g yeast
  • 300 ml water warm
  • 150 g Greek olives pitted and chopped
  • 75 gonion peeled and chopped
  • 1 handful coriander leaves fresh chopped

Instructions

  • Put the flour into a large bowl and add the salt and oil.
  • Dilute the yeast in a little warm water and add to the mixture.
  • Slowly add the warm water, folding it in with your hand until the dough becomes pliable.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl, cover and leave for 1 hour in a warm place.
  • Line a baking tray.
  • Divide the dough into two pieces and divide half the olives, onions and coriander between each piece.
  • The dough will now be bulging.
  • Mould each dough into a round shape and press firmly down.
  • Sprinkle each lightly with flour and mark a cross in each one, then put them on the baking tray and leave in a warm place for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the loaves for 30 minutes until golden brown, then transfer to a wire rack to cool.
————————————————————————————————–
Course Bread
Cuisine Cyprus / European

Lavroche

Lavroche

Portions:3 baking trays
Share on Facebook Print Recipe

Ingredients

  • 250 g strong white flour plus extra for dusting
  • 100 g semolina
  • 1½ teaspoons salt
  • 1 tablespoon olive oil
  • 100 ml water
  • 50 ml milk
  • 1 egg beaten, for eggwash
  • 100 g sesame seeds

Instructions

  • Put all the ingredients except the eggwash and sesame seeds into a bowl and mix well, then, using your hands, knead for 5 minutes until you have a pliable dough.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Line a baking tray.
  • Tip the dough out onto a lightly floured surface and, using a rolling pin, roll out until it is wafer thin – about 2–3 mm/1⁄8 inch thick.
  • Use plenty of flour, but brush it off afterwards.
  • Cut the dough into random shapes, place on three baking trays, brush each one with eggwash and coat the top with sesame seeds.
  • Bake for 20–30 minutes until dark brown, then serve immediately.
————————————————————————————————–
Course Bread
Cuisine Cyprus / European

Paratha

Paratha

Portions:6
Share on Facebook Print Recipe

Ingredients

  • 400 g wholemeal flour plus extra for dusting
  • 3 tablespoons vegetable oil plus extra for frying
  • salt
  • 600 ml water

For the filling

  • 1 tablespoon vegetable oil
  • 1 ⁄3 teaspoon cumin seeds
  • 3 green chillies deseeded and finely chopped
  • 1 teaspoon ground coriander
  • 30 g sultanas

Instructions

  • Put the flour, oil and salt into a large bowl and slowly mix in the water until a dough is formed.
  • Knead until smooth, then cover the dough with a clean cloth and leave for 20 minutes.
  • Meanwhile, make the filling.
  • Heat the oil in a frying pan and add the cumin seeds and chillies.
  • Fry, stirring, for 1 minute, then add the coriander and sultanas and mix well.
  • Cook gently, stirring now and then, for 5 minutes, then put to one side.
  • Divide the dough into small balls and lightly coat each ball with flour.
  • Roll each ball out on a lightly floured surface to form thin, flat breads, or parathas, about 5–10 cm/2–4 inches across.
  • Heat a griddle pan until hot.
  • Brush a paratha with a little oil and place on the griddle.
  • Add 2–3 tablespoons of the filling into the middle of the paratha and fold over to enclose.
  • Once the paratha has cooked underneath, turn it over and cook the other side until golden brown.
  • Repeat the process with the remaining parathas.

Notes / Tips / Wine Advice:

Serve warm
————————————————————————————————–
Course Bread

Naan Bread

Naan Bread

Portions:3 naan
Share on Facebook Print Recipe

Ingredients

  • 500 g strong white flour plus extra for dusting
  • 1 teaspoons salt
  • 15 g yeast water to mix
  • 1 teaspoon cumin seeds
  • 1 teaspoon caraway seeds
  • olive oil for frying

Instructions

  • Line a baking tray.
  • Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough.
  • Add the seeds, then divide the dough into three pieces, put on the baking tray and leave to rest for 1 hour.
  • Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25.
  • 5 cm/10 inches in diameter, and leave to rest for 5 minutes.
  • Heat a frying pan to a medium heat and add a splash of olive oil.
  • Shallow-fry each naan until browned on both sides, then set aside to cool slightly before serving.
————————————————————————————————–
Course Bread
Cuisine India

Cheese Straws

Cheese Straws

Portions:40 sticks
Share on Facebook Print Recipe

Ingredients

  • 1 packet puff pastry ready-made
  • flour for dusting
  • 1 egg beaten
  • 30 g paprika
  • 200 g Parmesan cheese finely grated

Instructions

  • Roll out the puff pastry on a lightly floured surface to about 1 cm/1⁄2 inch thick and brush with beaten egg.
  • Sprinkle with paprika and coat generously with the Parmesan.
  • Fold one third in and then fold the remaining dough on top and rest the pastry in the fridge for 30 minutes.
  • Repeat this twice more.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Line a baking tray.
  • Roll out the dough to 1 cm/1⁄2 inch thick and cut into long strips.
  • Twist each strip in opposite directions to create a spiral effect, then place on the baking tray and bake for 15 minutes.

Notes / Tips / Wine Advice:

Serve warm.
————————————————————————————————–
Course Bread / Cheese
Cuisine European / Italian

Grissini Sticks

Grissini Sticks

Portions:30 sticks
Share on Facebook Print Recipe

Ingredients

  • 250 g strong white flour plus extra for dusting
  • 1 pinch salt
  • 5 g yeast
  • 1 large tablespoon olive oil
  • 150 ml water
  • sesame or poppy seeds

Instructions

  • Put the flour, salt, yeast and olive oil into a bowl and mix together.
  • Gradually add the water (you probably won’t need all of it) and mix until all the flour has been incorporated from the sides of the bowl.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes.
  • Return the dough to the bowl and leave to rest for 30 minutes.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Line a baking tray.
  • Rip the dough into hand-sized pieces and roll each out into thin strips about 25.
  • 5 cm/10 inches in length.
  • Moisten your hands a little and roll each strip in sesame or poppy seeds, then place on the baking tray.
  • Bake for 20 minutes until golden brown.
————————————————————————————————–
Course Bread
Cuisine European / Italian

Pane Tuscana with Dolcelatte Cheese

Pane Tuscana with Dolcelatte Cheese

I spent the summer of 2002 in and around Tuscany making bread with local bakers. This bread brings back good memories. The lack of salt in the recipe will be compensated for by the fermentation of the dough. You need to start this the day before.
Portions:1 loaf
Share on Facebook Print Recipe

Ingredients

  • 500 g Italian tipo 00 flour plus extra for dusting
  • 15 g yeast
  • 250 ml water
  • 60 mlolive oil
  • 150 gDolcelatte cheese

Instructions

  • Mix half the flour with all the yeast and 150 ml/1⁄4 pint of the water until you have a thick batter-like consistency.
  • Leave to rise for 9 hours.
  • Line a baking tray.
  • Add the remaining flour and water and the olive oil to the dough and mix in well, then knead for 5 minutes.
  • Slowly add the cheese – it will get very messy but persevere, add a little flour if it gets too wet.
  • Roll up into a sausage and join the ends together.
  • Dust with flour, put on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the bread for 30 minutes, allow to cool a little and serve warm.
————————————————————————————————–
Course Bread / Cheese
Cuisine European / Italian

Pane Tuscana

Pane Tuscana

You need to start this the day before.
Portions:1 loaf
Share on Facebook Print Recipe

Ingredients

  • 500 g Italian tipo 00 flour plus extra for dusting
  • 15 g yeast
  • 250 ml water
  • 60 ml olive oil

Instructions

  • Put half the flour, all the yeast and 150 ml/1⁄4 pint of the water into a bowl and mix until you have a thick batter consistency.
  • Leave to rise for 9 hours or overnight.
  • Mix in the remaining flour and water and the olive oil and knead for 5 minutes.
  • Leave in the bowl to rise for 1 hour.
  • Line a baking tray.
  • Tip the dough out onto a lightly floured surface and shape into a ball.
  • Rub flour all over the ball so it is covered, then make several slashes randomly all over the loaf.
  • Leave to rise on the baking tray for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the loaf for 30 minutes, then leave to cool slightly and serve warm.
————————————————————————————————–
Course Bread
Cuisine European / Italian