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

Ingredients

• 500g cotswold strong white flour
• 7g sugar
• 10 g salt
• 15 g fresh yeast
• 100 g white sourdough starter
• 300g lukewarm water

Method

1. Place lukewarm water, yeast and sourdough starter into a standing mixer bowl or a large bowl
2. Add the flour, salt and sugar on top of the water mixture
3. Place a hook attachment on to the standing mixer and knead the dough on a slow speed for 5 minutes.
4. 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.
5. 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.
6. 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

1. 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

1. Place all ingredients into a large bowl.
2. Mix it all together carefully until it all comes together, making sure there is still some butter lumps.
3. Roll out to about 3mm and line a large tart tin or a few small tins.
4. Line the tarts with a double layer of cling film ( do not worry, it will not melt), and baking beans.
5. 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

1. Slice the onions thinly and caramelise them with 1 tbsp of sugar, set aside to cool down
2. Fry the pancetta until crispy and set aside to cool.
3. Mix the eggs, milk and creme fraiche together
4. 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.
5. 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

1. Place the butter, flour, baking powder and sugar in a large bowl
2. Rub the ingredients together until a sandy texture
3. Add the wet ingredients to the bowl and mix until a dough forms
4. Roll out the dough on a floured bench to 5 cm and cut with a round cutter
5. Place the scones upside down on to a lined tray and brush with an egg yolk
6. Let the egg yolk set on top of the scones whilst the oven preheats to 180 degrees
7. Before the scones go in the oven, brush another layer of egg yolk on top to get a lovely shiny top
8. Bake for 15-17 minutes or until golden brown on top
9. 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

1. Chop the peaches and apples and place into a medium saucepan.
2. Add the sugar to the pot and vanilla pod, heat up until the sugar has dissolved.
3. Once the sugar has dissolved, add the Prosecco and bring to a heavy boil.
4. Boil until the fruit has soften and the Prosecco has reduced down
5. Add the lemon juice and place into a sterilised jar.

Cakes

Ingredients

1. Lemon Elderflower drizzle
2. 1 lemon zest
3. 350g cater sugar
4. 250g whole egg
5. 150lt double cream
6. 2gr salt
7. 270g Cotswold plain flour
8. 5gr baking powder
9. 100g unsalted butter melted

Method

1. Mix together the caster sugar, zest and eggs
2. Add in the double cream
3. Finally add in the dry ingredients, followed by the melted butter and mix until smooth
4. Pipe the mixture 3/4 of the way into mini loaf tins
5. Bake the cakes at 160 degrees for 12-15 minutes
6. 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

1. 100g icing sugar
2. 2 tbsp elderflower cordial
3. 1 tsp lemon juice

Method

1. 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
2. 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

1. Whisk the eggs and sugar together until light and fluffy
2. Melt the chocolate and butter together over a baine marie
3. Add the chocolate to the egg mixture and whisk until combined
4. Fold in the flour and baking powder and nuts to a smooth mixture
5. Spread the brownie mix on to a lined oven tray.
6. 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

1. Melt the chocolate.
2. Heat up half of the cream and pour over the chocolate
3. Once the chocolate and whipping cream is all emulsified together add the second half of the cream.
4. Pour it in to a container and place into the fridge for at least 2 hours.
5. Whip up when needed

Decorate

1. 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

1. Mix the icing sugar and butter, until there are no lumps of butter.
2. Add the egg slowly, make sure to scrape the bowl down to incorporate it all together.
3. Lastly add the plain flour and salt until it forms a dough, making sure not to over mix it.
4. Cover the dough in cling film, flatten it out and place in the freezer to harden up.
5. Once the dough has been rested, roll it on a floured surface to around 3mm thickness.
6. Line a tart tin, pushing the dough down little by little to get a flat base.
7. 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
8. 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

1. Chop the rhubarb in to 1cm pieces and place into a saucepan
2. 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
3. Let the compote cool down

Vanilla crumble

Ingredients

• 100g Cotswold plain flour
• 20g Demerara sugar
• 40g Salted butter
• 1 tsp vanilla extract

Method

1. Rub all of the ingredients together until crumb consistency
2. Spoon the cooled rhubarb compote 1/2 of the way into the tart cases
3. Put the crumble on top of the compote and bake at 170 degrees for 12 minutes until the crumble is golden brown

Decorate

1. Dust some icing sugar on top of the tarts and decorate with some edible flowers
2.