My favourite bread recipe!
1 sachet fast-action yeast
2 tsp salt
2 tbsp olive oil
300ml warmish water
Mix the flour, yeast and salt. Add the olive oil and gradually stir in the tepid water, adding only enough to make a soft dough. Knead using your hands on a lightly floured surface for about 10 minutes or so, until the dough is smooth and bounces back. Place in an oiled bowl, cover and leave to rise until doubled in size.
Oil a large loaf tin (I always use butter to grease for bread, but olive oil is ok too). Knock back the dough and form into a log and place into tin. Cover the tin with a damp tea towel and let rise until doubled in size once again.
Heat oven to 220C/425F. Bake for 25 to 30 minutes until golden brown. Place on cooling sheet and brush with butter.
(recipe from bbcgoodfood.com)
Sometimes there is nothing better than a sweet chocolate-y treat at the weekend. I was watching some old cooking shows and came across this recipe. My husband and I decided to have a quiet weekend at home, and the only time we had outside was to pop into the shop to buy some chocolate chips to make these cookies. If you are a chocolate lover, I suggest you make these immediately with a big cup of tea or hot coffee.
Nigella Lawson’s Double Chocolate Cookies
125g butter (or non-dairy alternative)
75g brown sugar
50g caster sugar
125g dark chocolate, melted
1 tsp vanilla extract or paste
1 egg or egg replacer
30g cocoa powder
1 tsp baking soda
1/2 tsp salt
350g chocolate chips
Preheat the oven at 325F and line two baking sheets with parchment paper.
Mix the dry ingredients (flour, cocoa powder, baking soda, salt) in a separate bowl and keep to one side for now.
Mix the butter with the brown and white sugars until creamy. Add the melted chocolate and mix well. Crack in the egg or egg replacer and add the vanilla. Stir until well combined.
Mix in the dry ingredients a little at a time. Once completely incorporated, stir in the chocolate chips by hand.
Scoop out the cookie dough onto the trays with either an ice-cream scoop or two spoons. I spooned out six cookies per sheet and baked one tray at a time for approximately 12 minutes. Do keep an eye, as Nigella states 18 minutes in her recipe but her cookies were a bit bigger.
Let the cookies cool a bit on their trays before setting them on the wire racks. These cookies seem very soft at first but set as they cool.