Thank you again to Julia for creating another amazing recipe for us, to see more of Julias baking take a look at her Instagram account @Znookie123 .
Sandwiches
White Sourdough Sandwich Bread
Ingredients
Method
Place lukewarm water, yeast and sourdough starter into a standing mixer bowl or a large bowl
Add the flour, salt and sugar on top of the water mixture
Place a hook attachment on to the standing mixer and knead the dough on a slow speed for 5 minutes.
Once the 5 minutes has passed, increase the speed to a medium to high speed and knead the dough until it comes away from the sides of the bowl and starts creating a slapping noise.
Roll out the dough and place into a bread tin and let proof for up to 2 hours, or once it has doubled in size.
Once fully proofed, bake at 230 degrees for 15-20 minutes, don’t forget to place an ice cube in the bottom of the oven to get a lovely crust on the bread.
Fillings
I filled my sandwiches with smoked salmon and cream cheese, and pea pesto and cucumber.
Smoked Pancetta and Caramelised Onion Quiche
Flaky Pastry
75g Cotswold plain flour
35g Cold grates unsalted butter
25g Cold water
1/4 tsp salt
Method
Place all ingredients into a large bowl.
Mix it all together carefully until it all comes together, making sure there is still some butter lumps.
Roll out to about 3mm and line a large tart tin or a few small tins.
Line the tarts with a double layer of cling film ( do not worry, it will not melt), and baking beans.
Blind bake the tart cases for 10-12 minutes at 160 degrees
Filling
1x onion
100g smoked pancetta
50g creme fraiche
2 whole eggs
25g milk
Method
Slice the onions thinly and caramelise them with 1 tbsp of sugar, set aside to cool down
Fry the pancetta until crispy and set aside to cool.
Mix the eggs, milk and creme fraiche together
Once the tart cases have been blind baked, place the onions and pancetta on the base of the case and pour over your egg mixture.
Bake the quiche at 160 degrees for 12-15 minutes.
Scones
Ingredients
110g Cotswold plain flour
20g caster sugar
1 tbsp baking powder
1 pinch of salt
30g cold unsalted butter
40g buttermilk
25g milk
30g raisins (optional)
Method
Place the butter, flour, baking powder and sugar in a large bowl
Rub the ingredients together until a sandy texture
Add the wet ingredients to the bowl and mix until a dough forms
Roll out the dough on a floured bench to 5 cm and cut with a round cutter
Place the scones upside down on to a lined tray and brush with an egg yolk
Let the egg yolk set on top of the scones whilst the oven preheats to 180 degrees
Before the scones go in the oven, brush another layer of egg yolk on top to get a lovely shiny top
Bake for 15-17 minutes or until golden brown on top
Serve warm with Jam and clotted cream
Bellini Jam
Ingredients
2 Large peaches
1 Red apple peeled
200g Jam sugar
200g Prosecco
1 Vanilla pod
1/2 Lemon squeezed
Method
Chop the peaches and apples and place into a medium saucepan.
Add the sugar to the pot and vanilla pod, heat up until the sugar has dissolved.
Once the sugar has dissolved, add the Prosecco and bring to a heavy boil.
Boil until the fruit has soften and the Prosecco has reduced down
Add the lemon juice and place into a sterilised jar.
Cakes
Ingredients
Lemon Elderflower drizzle
1 lemon zest
350g cater sugar
250g whole egg
150lt double cream
2gr salt
270g Cotswold plain flour
5gr baking powder
100g unsalted butter melted
Method
Mix together the caster sugar, zest and eggs
Add in the double cream
Finally add in the dry ingredients, followed by the melted butter and mix until smooth
Pipe the mixture 3/4 of the way into mini loaf tins
Bake the cakes at 160 degrees for 12-15 minutes
soak the cakes straight out of the oven
Elderflower syrup
Ingredients
1 lemon juiced
80gr water
100g elderflower cordial
Method
Mix all of the ingredients together
Lemon elderflower glaze
Ingredients
100g icing sugar
2 tbsp elderflower cordial
1 tsp lemon juice
Method
Mix all ingredients together, brush on top of the cooled soaked cakes, place in the oven for 2 minutes at 160 degrees to set the glaze
Garnish with edible flowers or lemon zest
Hazelnut Brownie
Ingredients
200g Dark chocolate
50g Salted butter
2 Whole eggs
250g Caster sugar
150g Cotswold plain flour
1/4 tsp Baking powder
50g Roasted whole hazelnuts
Method
Whisk the eggs and sugar together until light and fluffy
Melt the chocolate and butter together over a baine marie
Add the chocolate to the egg mixture and whisk until combined
Fold in the flour and baking powder and nuts to a smooth mixture
Spread the brownie mix on to a lined oven tray.
Bake at 170 degrees for 10 minutes, the brownie will come out a little gooey and chewie
Milk chocolate whipped ganache
Ingredients
100g milk chocolate
250g whipping cream
Method
Melt the chocolate.
Heat up half of the cream and pour over the chocolate
Once the chocolate and whipping cream is all emulsified together add the second half of the cream.
Pour it in to a container and place into the fridge for at least 2 hours.
Whip up when needed
Decorate
Decorate the brownie with the whipped ganache and some halved roasted hazelnuts
Rhubarb crumble tart
Tart pastry
Ingredients
150g Unsalted butter, cold
120g Icing sugar
300g Cotswold plain flour
1 whole egg
2g salt
Method
Mix the icing sugar and butter, until there are no lumps of butter.
Add the egg slowly, make sure to scrape the bowl down to incorporate it all together.
Lastly add the plain flour and salt until it forms a dough, making sure not to over mix it.
Cover the dough in cling film, flatten it out and place in the freezer to harden up.
Once the dough has been rested, roll it on a floured surface to around 3mm thickness.
Line a tart tin, pushing the dough down little by little to get a flat base.
Line the tart pastry with a double layer of cling film ( don’t worry it won’t melt), and fill with rice or baking beans to the top
Blind bake the tart case halfway, at 160 degrees for around 15-20 minutes
Rhubarb compote
Ingredients
3 rhubarb stalks
100g sugar
1/2 vanilla pod
Method
Chop the rhubarb in to 1cm pieces and place into a saucepan
Add the sugar and vanilla to the pot and cook slowly on a medium heat until soft making sure the rhubarb doesn’t break down too much
Let the compote cool down
Vanilla crumble
Ingredients
100g Cotswold plain flour
20g Demerara sugar
40g Salted butter
1 tsp vanilla extract
Method
Rub all of the ingredients together until crumb consistency
Spoon the cooled rhubarb compote 1/2 of the way into the tart cases
Put the crumble on top of the compote and bake at 170 degrees for 12 minutes until the crumble is golden brown
Decorate
Dust some icing sugar on top of the tarts and decorate with some edible flowers