BASIC WHITE BREAD / ROLLS (makes 2 small loaves)

700g Cotswold Bakers White Flour
15g Salt
15g Fresh Yeast or 1 envelope dried active yeast (2 1/2 teaspn + 1/2 teasp sugar)
25g Melted Butter or Olive Oil
430 ml Tepid Water

1. Place the dry ingredients & fat in a mixing bowl fitted with a dough hook.
2. Dissolve the yeast in the water and add to bowl.
3. Mix for 8 -10 minutes on a slow speed.
4. Cover, rest for 30 -40 minutes.
5. Knock back the risen dough and mould to the required shape.
6. Prove in a warm place until loaves double in size (approx 1 hour).
7. Bake at 220 for 30 - 40 minutes depending on the size of loaf or rolls

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500g Farine de Gourmet
10g Salt
10g Yeast
300g Tepid Water

1. Mix flour and salt in a bowl.
2. Dissolve yeast in water and add to flour mixture.
3. Mix until a smooth dough is formed and knead well. (If using a mixer - mix on slow speed for 4 minutes and higher speed for 7 minutes.)
4. Let the dough rest under a cloth for 20 minutes
5. Divide into equal size portions
6. Let the dough rest again for a further 20 minutes.
7. Shape the baguette and prove under a cloth until doubled in size (around 70/90 minutes)
8. Bake at 230 for 20-25 minutes.

For best results place an oven proof dish of water in the bottom of the oven to generate steam.

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Moulbie 'Or' T55 1kg
Yeast 25g
Salt 20g
Water 270g
Olive Oil 350g

1. Mix all ingredients together until the dough is smooth.
2. Cover and rest for 2 hours
3. Place the dough on a floured surface and cut into rectangles.
4. Stretch lengthways to get the desired shape / size.
5. Prove for 1 hour.
6. Bake 200C for 12 /16 minutes

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Moulbie Or T55 1kg
Yeast 40g
Water 275g
Eggs 265g

1. Mix all ingredients together to form a smooth dough.
2. Mix for a further 10 minutes
3. Divide into 50g balls
4. Rest under a cloth in a warm place for 3 hours.
5. Bake for 10 -15 minutes at 180c.

After initial mixing you can add dried fruit, chocolate, orange peel etc to vary your brioche.

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Moulbie Campagrain 1kg
Salt 20g
Yeast 20g
Water 590g

1. Mix all ingredients together to a smooth dough.
2. Rest under a cloth for 30 minutes.
3. Divide into 50g balls.
4. Prove under a cloth for 1hour.
5. Bake at 230C for 10 - 15 minutes

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Moulbie Campagrain 1kg
Salt 20g
Brewers Yeast 30-40g
Water 500g
Olive Oil 50-80g

1. Mix ingredients together to form a smooth dough.
2. Let the dough rest under a cloth for 15 minutes.
3. Roll dough thinly and cut into desired shapes.
4. Brush with olive oil and sprinkle with salt.
5. Prove for 1 hour
6. Bake at 210C until golden brown.

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Moulbie T55 1kg
Salt 20g
Butter 300g
Eggs 6
Sugar 300g
Milk 200g
Yeast 70g
Sultanas 500g

1. Mix all ingredients, except sultanas, to a smooth dough.
2. Add sultanas
3. Knead for 10 minutes.
4. Rest the dough for 3 hours under a cloth
5. Divide into little balls, shape into a ring on baking tray.
6. Prove for 4 hours under a cloth
7. Bake at 230C for 45 minutes.

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(This is a very crumbly pastry which is very fragile and difficult to handle.)

Farine de Gourmet T45 250g
Butter 175g
Sugar 80g
Egg 1
Pinch of salt

1. Put sugar, salt and egg in a bowl and mix well.
2. Add the flour and, using your hands, knead the mixture rapidly until it resembles breadcrumbs.
3. Soften the butter and add to mixture.
4. Mix until the pastry is smooth and oily.
5. Roll into a ball and refrigerate for 1 hour.

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Farine de Gourmet T45 250g
Butter 125g
Sugar 20g
Oil 3 teaspoons
Pinch salt
Water to mix.

1. Put the flour in a large mixing bowl and make a well in the centre.
2. Put the salt, sugar, softened butter and oil in the well.
3. Gently mix until the mixture resembles fine breadcrumbs.
4. Gradually add the water to form a dough.
5. Let the pastry 'relax' in the fridge before use.

" For a richer pastry replace some of the water with egg yolk.
" For savoury pies and pastry omit the sugar.

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Farine de Gourmet T45 500g
Butter 400g
Salt 2 teaspns
Water 1/4 ltr

1. Mix the flour with 80g of the butter and pinch of salt. (Do not over knead or the dough will become elastic.
2. Rest dough in the fridge for 20 minutes.
3. Roll the pastry to a thickness of 2cm. Place the remainder of the butter (evenly) in the middle of the pastry.
4. Fold the pastry over the butter as if making an envelope.
5. Press down with the rolling pin to spread the butter all over the pastry.
6. Roll the pastry again to a rectangle shape and fold in 3.
7. Roll once more, folding the pastry in 3.
8. Rest the pastry in the fridge for 20 minutes.
9. Repeat instructions 5 & 6 twice, resting for a 20 minutes between every 2 rolls

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110g Cotswold Plain Flour
75g Butter
Pinch salt
185ml water
3 eggs.

1. Seive flour on to a piece of paper.
2. Place butter, salt and water in a saucepan and heat slowly until butter is melted. Bring mixture then rapidly to the boil.
3. Remove from heat and add flour, mixing quickly until the mixture is smooth and leaves the side of the pan.
4. Allow to cool and add beaten eggs gradually. Mix well.
5. Pipe to the desired shape and bake at 180C, 370F,
6. Mark 5 until golden brown. (approx 25 mins)

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200g Short pastry
4 Tomatoes
1 Fresh Goats Cheese
Oregano, salt and pepper.
Dash of Olive Oil

1. Line a flan tin with the pastry, pricking the bottom to prevent the pasty lifting
2. Slice the tomatoes and cover the bottom of the flan.
3. Crumble the goats cheese over the tomatoes and sprinkle with the olive oil
4. Bake in a hot oven for 30 - 45 minutes until golden brown.

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1. Line the bottom of a flan tin with the pastry.
2. Chop the bacon into small pieces and put in flan case.
3. Beat the eggs and cream together in a bowl and add seasoning
4. Pour over the bacon pieces and top with grated cheese.
5. Bake for 40 minutes in a medium oven

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250g Short or Flaky Pastry
1 Large tin of tuna
3 teaspns mustard
5 Tablespoons Fresh Cream
4 Tomatoes
200g Grated Cheese
1 small pot of natural yoghurt
Salt, pepper and nutmeg.

1. Line a flan dish with the pastry.
2. Cover with mustard, crumble in tuna.
3. Cover with spoonfuls of fresh cream & yoghurt.
4. Season and layer the sliced tomatoes over the top.
5. Sprinkle with grated cheese.
6. Bake for 40 minutes in a hot oven.

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1. Make choux pastry as for previous recipe
2. Pipe (using piping bag and plain nozzle) small amounts onto a greased baking sheet and bake at 180C, 370F, Mark 5 until golden brown.
3. When cool fill with whipped cream using a piping bag and nozzle.
4. To serve: Top with chocolate sauce and shreds of grated chocolate.

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1 bar plain or dark chocolate
1 small tin evaporated milk

1. Melt chocolate slowly in bowl over pan of boiling water or in a microwave.
2. Add evaporated milk and mix well. If the sauce isn't smooth heat slowly until mixed.
3. Allow to cool and pour over Profiteroles before serving.

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200g Shortcrust pastry made with Matthews Cotswold Plain Flour
150g Plain Chocolate
100g Ground Almonds
100g Caster Sugar
2 eggs
100g butter
1 pinch cinnamon
1 tablespoon flour

1. Line the bottom of a flan tin with the pastry.
2. Melt the chocolate slowly and add the butter and mix well.
3. Let it cool before adding the ground almonds, cinnamon, eggs and flour.
4. When smooth pour into pastry case and bake in a medium oven for 40 minutes.

For best results with this flan DO NOT pre-heat the oven.

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200g Shortcrust pastry
1 kilo of fresh pears (well drained tinned pears can be also used)
100g chopped walnuts
125g caster sugar
25cl fresh cream
2 eggs

1. Line the bottom of the flan tin with the pastry.
2. Peel the pears and cut in half, removing the cores.
3. Arrange the pears on the pastry base making cross-shaped incisions in the pears.
4. Sprinkle on the chopped walnuts and 25g of the sugar.
5. Beat the cream, remainder of the sugar and eggs in a bowl.
6. Pour over the pears and bake in a hot oven for 40 - 45 minutes.

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This cake is simple to make and quite delicious. The high content of raw carrot shortens its shelf life but it will keep quite happily in the fridge for 2 or 3 days. The lemon frosting is a good alternative to the traditional cream-cheese topping and is very simple to make.

125g Matthews Farmhouse Wholemeal Flour
125g Matthews Plain Flour
1 teasp Baking Powder
250g Demerara Sugar
250g Butter or Margarine
2 eggs
1 tablespoon yoghurt (Greek is best, but any yoghurt will do !)
250 grated fresh carrot
25g chopped walnuts
1 lge teasp ground cinnamon

1. Place all ingredients in a bowl, except carrots and walnuts
2. Mix to a smooth batter.
3. Add carrots & walnuts, mix well.
4. Pour into a well greased baking tin.
5. Bake 180C, 370F, Mark 5 for 45mins-1 hour

Lemon Frosting:

25g butter or margarine
2 tablespoons lemon juice
Icing sugar to mix.

1. Put lemon juice and softened butter in a mixing bowl.
2. Gradually add sieved icing sugar until the the frosting is thick and smooth.
3. Spread over top of cooled cake.

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The base recipe for the carrot cake can be used to make a delicious, moist fruit cake. Substitute the carrots, cinnamon & walnuts for 250g of mixed fruit, sultanas, cherries etc. Add spices eg. mixed spice, cinnamon, nutmeg etc to your tastes. The yoghurt content of this recipe will keep the fruit cake very moist and extend its shelf life.

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100g (4oz) Buckwheat Flour
300ml Milk
Pinch Sea Salt
1 Egg
50g (2oz) Melted Butter
Sunflower Oil

1. Place the flour and salt in a mixing bowl, add egg.
2. Adding the milk a little at a time, beat into flour.
3. Mix well, adding melted butter then leave for at least an hour.
4. Lightly oil a heavy frying pan and heat well.
5. Put a good tablespoon of batter into hot pan, rolling it around to cover the surface.
6. Cook until golden then turn over and cook on the other side.

Serve pancakes with vanilla sugar, apple sauce or spinach and grated emmental cheese

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Blini Ingredients
150ml (1/4 pt) water

1. Using the blini ingredients make up the batter to the end of 'Step 3'. Beat in water.
2. Heat an oiled frying pan and using 2-3 tablespoons of batter make large pancakes.
3. When the bottom is golden turn blinze over.
4. Serve rolled up with sugar and cream cheese or apple, cinnamon & raisin filling.

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175g (7oz) Buckwheat Flour
Pinch Salt
2 Eggs
1/2 small teasp Bicarbonate of Soda
1 small teasp Cream of Tartar
300ml (1/2 pt) milk
Vegetable Oil for cooking

1. Beat egg until frothy
2. Beat in flour, bicarb, cream of tartar & salt
3. Add the milk, beating well to keep smooth
4. Heat oiled pan and cook a tablespoon of batter at a time until golden underneath.
5. Turn blinis over and cook the other side
6. Blinis are traditionally served with sour cream, caviar, salt, herring or smoked salmon.

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