Baking Course Session 7

Welcome to session 7 of the online baking course.

Today I am going to do three recipes that don't really fit into a specific category. One of them is Pizzas, as it is one of the best loved dishes shared with family and friends. It is a wonderful way to use up left overs or be creative. Pizzas can be so versatile and can be adjusted to anyones taste! The second and third recipes are from a more German nature and much loved desserts. Dumplings! Try them out and see what you think. Of course you can also change the ingredients in these to suit your own taste. Enjoy!

Plum Dumplings

Ingredients:

300ml milk
Pinch of salt
1 tbsp. sugar
30g butter
150g Ballybrado white spelt flour
1 egg
6 plums (You can use mango, apple or pear too)
Extra sugar to sweeten plums

Coating:
50g ground hazelnuts/ almonds
50g bread crumbs
50g butter
2 tbsp. sugar

 

 

Method:

1.    Boil milk, sugar and salt. Add the butter and once it has melted add all the flour in one go.
2.    Stir vigorously with a wooden spoon until the dough is smooth and leaves a light film on the base of the pot.
3.    Leave to cool and then add the egg stirring it in until the dough is smooth once again.
4.    Remove the stone from the plums and cut plums into 1 ½ cm cubes.
5.    Divide the dough into 12 portions, forming a ball of each. Use some flour to avoid sticking.
6.    Fill a pot ¾ with water and bring to the boil. Then turn the heat all the way down until the water is barely simmering.
7.    Make little pancakes of each and place a plum cube in the centre drizzling it with sugar. Then close the dough around the plum cube, making sure it is sealed tight. Repeat this with all the 12 portions.
8.    Place all dumplings in the barely simmering water and leave to steep for about 8 minutes or until the dumplings rise to the top of the water.
9.    In a pan mix ground nuts, butter and bread crumbs and brown them in the pan. Add the sugar and caramelise. Turn onto a dish and roll the dumplings in the nut mix.
10.    Serve with plums marinated in apricot brandy and crème anglaise.

 
 
 
Basic Pizza Dough


This recipe makes 2 small pizzas or one large one.
Ingredients:
250g Ballybrado whole grade spelt flour
¾ tsp sea salt
1 Sachet (7g or 9g) dry yeast
120ml luke warm water
Second nature rapeseed oil for brushing (optional)

Topping:
Chorizo
Mushrooms
Red onion
Sour cream or Pasata mixed with some ketchup and garlic
Fresh spinach
Fresh herbs
Grated cheddar cheese
Sliced Ham

Method:
1.    Combine flour, salt and dry yeast in a large bowl.
2.    Add luke warm water and knead well until the dough becomes smooth and elastic. You can use a hand mixer with dough hooks if you wish.
3.    Cut a slit in the top of the dough and cover the bowl with a tea towel and leave to rise for about 3 hours or until the dough is double its size.
4.    Preheat the oven to 220ºC fan
5.    Shape the dough into a ball and then roll out with a rolling pin to form a round pizza base about 5 mm thick. Place on baking parchment and then on an oven shelf.
6.    Spread sour cream on top of rolled out dough. Spread all prepared, sliced toppings on top finishing with grated cheese and a selection of herbs.
7.    Brush with a little oil around the edge and bake in the oven for 15 minutes or until the cheese starts to brown around the edges. Take out of the oven and cut into pizza slices.


Variations: Pizzas can have any toppings on them that you wish from seafood to cooked meats to vegetables, different cheeses and herbs.

Topping combinations:
1.    Rocket leaves, red onion marmalade, wild mushrooms, blue cheese, walnuts and cheddar cheese.
2.    Pineapple, cooked ham and mushrooms, mozzarella.
3.    4 Cheeses Pizza.
4.    Seafood Pizza with prawns, mussels, sardines, salmon, squid or cuttlefish, cheddar to top.
5.    Chorizo, olives, anchovies, goat’s cheese and rocket leaves. Cheddar cheese to top.
6.    Vegetable pizza, with courgettes, red, yellow and red peppers, onion, garlic, mushrooms, spinach and rocket leaves, grated cheddar to top.



 

 

 

Steamed Vanilla and Cinnamon Dumplings with Crème Anglaise
Ingredients:
500g Ballybrado white spelt flour
2 sachets of dried yeast
1tsp. salt
2 eggs
300ml milk
2tsp. margarine
2tbsp. sugar
½ tsp. ground cinnamon
1 vanilla pod

For Boiling:
450ml milk
1tsp. margarine
1tsp. sugar

Method:
1.    Heat milk, salt, margarine, sugar, cinnamon and vanilla until just luke warm.
2.    Add warm milk to flour and yeast and then add the eggs.
3.    Mix well until it becomes a smooth mass.
4.    Cover and leave to prove for an hour or until double in size.
5.    In a deep pan with lid, heat milk, margarine and sugar until luke warm. Turn off heat!
6.    Form round dumplings and place in the milk. Cover with the lid and leave to prove for a further 15 minutes in the milk.
7.    Bring everything to the boil until the milk is spluttering over the dumplings and then turn down the heat to half and simmer for 20 minutes.
8.    Serve hot with crème anglaise or fruit coulis.
 

 
 
 

So now I’d be delighted if you sent me a picture of you and your baking results which I can put on our website. Then after each baking session we will select a winner who will receive a large Ballybrado goodie box. Hope you have fun baking with us this week. Hope you join us again in two weeks time. Deadline for entries for session 7. is the 23rd of August 2013.