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  • Posted on December 1, 2016

    Simple Infused Oils

    Now that it’s December we can officially think about Christmas. Of course, we’ve unofficially been thinking about Christmas since Halloween, but that’s because we’re big kids. But it’s allowed now. We love nothing more than finding the perfect gift for our friends and loved ones, and it’s even better if that gift is homemade. So, today we’re sharing a couple of recipes that will make the perfect gift for your favourite foodie. These simple home-infused oils are quick and easy to do, and will spruce up even the most boring salad!

    Smoked Garlic Oil

    Tea-smoking is a terrific way to flavour foods. It is often used to smoke salmon or duck, but works well here with the garlic. You will need to double line the wok with foil and open a window when you are smoking foods as the aroma is quite pungent.

    8 tablespoons soft brown sugar

    8 tablespoons long grain rice

    8 tablespoons tea leaves

    1 head garlic

    250 ml/1 cup plus 1 tablespoon extra virgin olive

    freshly squeezed lemon juice, to taste

    salt and pepper

    Makes 300 ml/1¼ cups

    Line a wok with a double sheet of foil and combine the brown sugar, rice and tea leaves in the bottom. Place a small rack or griddle over the smoking mixture (making sure the two don’t touch) and lay the garlic on the rack.

    Place the wok over a high heat and, as soon as the mixture starts to smoke, top the wok with a tight-fitting lid. Lower the heat and cook gently for 15 minutes until the garlic turns a deep brown. Allow to cool.

    Place the unpeeled garlic in a bottle or jar, add the oil and allow to infuse for 1 week. Drain and use the oil to make a dressing, adding vinegar or lemon juice to taste. Great with a beef carpaccio or a charred lamb salad.

    Bay And Thyme Oil

    Bay and thyme give the oil a mellow flavour and, once strained, it is perfectly enhanced with a light vinegar, such as Chinese black vinegar or rice wine vinegar.

    6 bay leaves

    4 sprigs fresh thyme

    salt and pepper

    150 ml/⅔ cup extra virgin olive oil

    1–2 tablespoons vinegar of your choice

    Makes 200 ml/1 scant cup

    Place the bay leaves, thyme, salt and pepper in a pestle and mortar and pound gently to bash up the herbs. Transfer to a jar, add the oil and marinate for 5 days.

    Strain the oil into a jar, add vinegar, salt and pepper to taste and serve.

    This dressing is great served over salad leaves or shaved courgettes/zucchini.

    Oils by Ursula Ferrigno is available here. For more Christmas gift ideas for Foodies, check out our Gift Guide pin board here.

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with christmas, vegan, homemade, savoury, recipe for the weekend, vegetarian, quick, 2016

  • Posted on November 25, 2016

    Thanksgiving Leftovers

    Not sure what to do with all that leftover turkey? Us neither, until we were flicking through Caroline Artiss’s new book, Beauty Foods, and spotted this dreamy recipe! Rich and flavoursome, it’s also light and nutritious which is pretty much what we’re after right now. We know what we’re making this weekend…

    Turkey Chilli With Chocolate, Molasses And Black Beans

    I love this dish on a cool evening and use ground turkey to make it lower in fat than chilli con carne made with ground beef, but still high in protein – the building blocks of your muscles. The added magic is the dark/bittersweet chocolate and molasses, which turn it into a deep, rich and heart-warming dish. Pure dark/bittersweet chocolate made with 100 per cent cocoa solids has many incredible health benefits. A recent study discovered a component in chocolate that helps to keep your arteries flexible and less prone to clogging. Black strap molasses have the lowest sugar content of all cane sugar products and they are packed full of important minerals and vitamins, including iron, which battles fatigue and improves endurance and power.

    2 tablespoons olive oil

    1 onion, chopped

    3 garlic cloves, finely chopped

    1 red (bell) pepper, deseeded and chopped

    1 teaspoon smoked paprika

    1 teaspoon ground cumin

    1 teaspoon dried oregano

    450 g/1 lb. ground turkey

    a 420-g/15-oz. can of black beans, drained and rinsed

    a 400-g/14-oz. can of chopped tomatoes

    500 ml/2 cups chicken stock

    2 tablespoons black strap molasses

    2 tablespoons chopped dark/bittersweet chocolate

    a pinch each of sea salt and black pepper, to season

    TO SERVE (OPTIONAL)

    steamed brown rice

    1 avocado, flesh cut into pieces

    1 spring onion/scallion, thinly sliced

    a pinch of smoked dried chilli/red pepper flakes

    1 lime, cut into wedges

    fresh coriander/cilantro leaves

    SERVES 4

    Heat the olive oil in a large, deep pan or pot over medium heat. Add the onion, garlic, (bell) pepper, paprika, cumin and oregano. Cook for a couple of minutes until the onion and pepper are soft. Add the turkey and cook for a further 3–4 minutes until the turkey has turned white. Add the beans, tomatoes, stock and molasses. Bring the mixture to the boil, then turn the heat down to a simmer, cover the pan with a lid (but slightly ajar) and leave to cook for 40 minutes. Stir in the chocolate, season with salt and pepper and serve piping hot with steamed brown rice and a variety of toppings, if you like.

    This dish also tastes great the next day, so it’s a good one to make in advance if you have people over. I also freeze mine in individual portions ready to thaw and reheat another time.

    Turkey

    White turkey meat is one of the leanest sources of animal protein out there. Protein is used in every cell in our bodies. It is used to help build and repair tissues, to make enzymes and hormones, and is the building block of bones, muscles, cartilage, skin and blood.

    If you’re hosting a friendsgiving this weekend, make sure you check out our Thanksgiving Recipe Round-Up!

    Beauty Foods by Caroline Artiss is available here.

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with savoury, recipe for the weekend, tomato, Thanksgiving, quick, beauty, 2016, turkey

  • Posted on November 22, 2016

    All the Thanksgiving recipes you'll need!

    Last week we shared a recipe from our new book Perfectly Paleo which we reckon would make any vegan’s heart sing this holiday weekend. This obviously got us thinking about holiday food more generally (festive family time and food being two of our favourite things!) So, we had a bit of a hunt through the RPS archives for some of our favourite Thanksgiving recipes. Whether you’re feeling a little under-prepared or are just on the hunt for that one last appetizer recipe, this round-up will see you right through!

    We’ll be starting things off with an appetizer of course.

    These Zucchini and Parmesan Crocchette will keep rumbling tummies at bay whilst kitchen hands are busy! Check out our video how-to here.

    For the main event, of course we turn to Modern Meat Kitchen – Miranda Ballard’s bible for all things carnivorous! Click here for the recipe, and here for Miranda’s tips for making the getting the best out of your turkey!

    For side dishes with attitude, we’re looking at At Home With Umami’s incredible cauliflower cheese (recipe here) and these spice-rubbed roasties (recipe here).

    Make sure you save room to finish things off with Hannah Miles’s Pumpkin Pie! Click here for the recipe.

    Happy Thanksgiving from all at RPS and CICO Books!

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with savoury, Thanksgiving, sweet, pumpkin, 2016, turkey, roast

  • Posted on November 18, 2016

    Vegan Thanksgiving? No problem!

    Our colleagues in America are getting very excited for the holiday weekend, and here in the UK we’re getting excited because Thanksgiving means that Christmas is literally just around the corner! Today’s recipe is from our new book Perfectly Paleo by Rosa Rigby and would make a wonderful vegan main dish for the holiday period. We reckon it’s so tasty that if you make it for Thanksgiving everyone will be requesting it again for Christmas too!

    Winter Root Vegetable Gratin

    This is quite a hearty vegan meal, which is warming enough to serve straight from the pan and I actually really enjoy it served on its own or with some simple sautéed or steamed green veg on the side.

    1 tablespoon coconut butter

    1 heaped tablespoon each of chopped fresh parsley and rosemary

    leaves of 8 sprigs fresh thyme

    2 bay leaves

    2 celery stalks/ribs, finely diced

    1 onion, finely diced

    4–5 ladles Vegetable Stock

    250 g/9 oz. white turnip, thinly sliced

    250 g/9 oz. swede/rutabaga, peeled and thinly sliced

    250 g/9 oz. butternut squash, peeled and thinly sliced

    black pepper, to season

    toasted flaked/slivered

    almonds, to serve

    topping

    200 g/1¾ cup cashews, soaked in water

    ½ teaspoon salt

    freshly squeezed juice of ½ lemon

    ½ teaspoon mixed dried herbs (I use a dried Italian herb mix)

    a 1-litre/quart capacity casserole dish, greased with coconut butter

    a high-powered blender (I use a NutriBullet)

    SERVES 4–6

    Preheat the oven to 180°C (350°F) Gas 4.

    Put the coconut butter in a large saucepan over medium heat. Add the herbs, celery and onion, and sauté for a few minutes. Pour over the stock and cook for a little while longer.

    Layer the sliced root veg in the prepared casserole dish – I tend to mix and match the vegetables in a layer – and, between each layer, add a layer of the cooked onions and celery, removing the bay leaves. Pile the layers up high as the casserole shrinks as it cooks, season with black pepper and pour over the remaining stock – you may not need all the stock but there should be enough to steam through the veg, bearing in mind that it will evaporate during cooking.

    Put the dish on top of a baking sheet in case of spillages and bake in the preheated oven for 45 minutes, or until the veg is cooked.

    To make the topping, blend all the ingredients in a high-powered blender with 6 tablespoons of water. The mixture should be smooth. If it seems too thick add a little more water. It should have the consistency of a creamy white sauce or béchamel.

    Remove the casserole dish from the oven and spread the topping over the cooked vegetables. Return to the oven and bake for another 10 minutes, or until golden.

    Sprinkle with almonds immediately before serving.

    Perfectly Paleo by Rosa Rigby is available here. For more vegan recipes, click here.

    Enjoy!

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with christmas, vegan, savoury, vegetables, recipe for the weekend, vegetarian, butternut squash, Thanksgiving, healthy, 2016

  • Posted on November 11, 2016

    Vegan Baking!

    As November is World Vegan Month, we’ve decided that all our new recipes on this little blog will be vegan-friendly. Since, it’s cold and dark outside, we’ve also decided that we’re going to spend the weekend baking, and we don’t anyone to miss out! So, because it’s Friday and we’re feeling generous, here’s not one but two vegan recipes from our new book Brownies, Blondies & Traybakes. Enjoy!

    Cocoa Energy Bars

    Energy and protein bars are everywhere you look and it’s easy to understand why. They are the perfect snack for when you’re on the go and need to curb hunger pangs. These are made with unsweetened cocoa powder for a chocolate fix and almonds for added protein.

    75 g/½ cup sliced dried figs

    150 g/1½ cup rolled oats

    35 g/¼ cup oat flour

    25 g/⅓ cup chopped almonds

    120 g/1½ cups crisped rice cereal

    50 g/⅓ cup dark/bittersweet chocolate chips

    3 tablespoons brown sugar

    4 tablespoons cocoa powder

    50 g/¼ cup almond butter

    60 ml/¼ cup coconut oil

    115 g/⅓ cup brown rice syrup

    80 ml/⅓ cup almond milk

    1 teaspoon vanilla extract

    an 18 x 28-cm/7 x 11-inch baking pan, greased and lined with baking parchment

    Makes 12

    Preheat the oven to 180°C (350°F) Gas 4.

    Pulse the figs and oats together in a food processor and transfer the mixture to a large mixing bowl. Add the flour, almonds, crisped rice cereal, chocolate chips, sugar and cocoa powder and mix well. Set aside.

    Melt the almond butter, coconut oil, rice syrup, almond milk and vanilla in a small pan set over a medium heat. Pour over the oat mixture and mix well so all the ingredients are well-coated.

    Pour the bar mixture into the prepared baking pan and bake in the preheated oven for 30 minutes. Remove from the oven and set aside to cool completely before cutting into equal bars.

    Ginger Cashew Granola Bars

    Shortcuts are always handy when cooking around a busy schedule. Because the granola is pre-made here, this tasty tray requires only assembly, and a bit of patience while the bars stick together!

    200 g/1¾ cups plain store-bought granola

    60 g/½ cup well-chopped cashews

    40 g/¼ cup well-chopped crystallized ginger

    80 g/1 cup crisped rice cereal

    50 g/¼ cup almond butter

    115 g/⅓ cup brown rice syrup

    1 tablespoon vegetable oil

    a 20-cm/8-inch square baking pan, greased and lined with baking parchment

    Makes 12

    Mix the granola, cashews, ginger and crisped rice cereal together in a large mixing bowl. Add the almond butter, rice syrup and oil and mix well so everything is well-coated.

    Press the sticky batter into the pan and put in the refrigerator to set for at least 3 hours. Remove and cut into bars before serving.

    Variation: Candied citrus peel is a great alternative to crystallized ginger in this recipe and gives the bars a tropical burst of tangy citrus flavour.

    Brownies, Blondies & Traybakes is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with vegan, baking, chocolate, recipe for the weekend, vegetarian, quick, sweet, healthy, 2016

  • Posted on October 27, 2016

    Comfort Food mode: engage

    It’s almost Halloween, the clocks go back this weekend in the UK, and we’re practically hibernating with our favourite tv shows and a nice red. In other words, we’re declaring it 100% comfort food season. Last week we shared the recipe for one of our favourite autumnal lunches, and here’s something for supper, taken from our new book Fireside Feasts and Snow Day Treats. It makes a great veggie alternative to a Sunday roast, or a delicious mid-week dinner for the whole family.

    Butternut Squash, Corn And Bread Bake With Cheese And Chives

    1 tablespoon olive oil

    1 large onion, halved and thinly sliced

    375 ml/1½ cups milk

    225 ml/scant 1 cup single/light cream

    3 eggs, beaten

    a small bunch of chives, snipped

    leaves from a small bunch of fresh parsley, finely chopped

    1 baguette, neatly cut into ½-cm/⅛-inch slices

    300 g/2 cups (sweet) corn kernels, canned or frozen

    about 500 g/1 lb 2 oz. peeled and sliced butternut squash

    100 g/1 cup grated mature/sharp Cheddar

    sea salt and freshly ground black pepper

    a 30 x 20-cm/12 x 8-inch baking dish, greased

    SERVES 4–6

    Preheat the oven to 190°C (375°F) Gas 5.

    Heat the oil in a large frying pan. Add the onion and cook over low heat for 3–5 minutes, until soft. Season lightly and set aside.

    Combine the milk, cream and eggs in a small bowl and whisk to combine. Season with 1½ teaspoons salt. Add the chives and parsley, mix well and set aside.

    Arrange half the baguette slices in the prepared baking dish in a single layer; you may need to tear some to cover all the space. Put half of the onion slices on top, then scatter over half of the corn. Arrange half of the squash slices evenly on top and sprinkle with half of the cheese. Repeat one more time (bread, onion, corn, squash, cheese). Stir the milk mixture and pour it evenly all over the pudding.

    Cover tightly with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for about 30–40 minutes, until golden. Serve immediately.

    Fireside Feasts & Snow Day Treats is available here.

     

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with savoury, recipe for the weekend, cheese, vegetarian, butternut squash, squash, 2016

  • Posted on October 21, 2016

    Autumnal Soup

    One of our favourite things about this time of year is making a big batch of soup on a Sunday afternoon that will see us in lunches through the week. Our new book Lunch on the Go has interesting ideas for lunches all year round, but this recipe is perfect for autumn. Warming and cosy, your deskmates will be jealous!

    Roast Apple & Pumpkin Soup with Maple Nut Crumble

    Wholesome and sweet, you will thank yourself for making this nurturing autumnal pumpkin soup. The maple nut crumble is optional – the soup is just as nice eaten with some crusty bread. If you choose to top with cream or maple syrup, keep these separately in little pots until needed.

    4 Pink Lady apples, peeled, cored and roughly chopped into eighths

    1.4 kg/3 lbs. pumpkin, skinned and chopped into pieces the same size as the apple

    2 onions, quartered

    a small piece of fresh root ginger, peeled and sliced

    6 garlic cloves, skin on

    4 tablespoons olive oil

    1.5 litres/6 cups warm chicken or vegetable stock

    2 tablespoons double/heavy cream, to serve (optional)

    maple syrup, to serve (optional)

    crusty bread, to serve (optional)

    salt and freshly ground black pepper

    MAPLE NUT CRUMBLE

    120 g/¾ cup mixed nuts and seeds such as pumpkin

    seeds, hazelnuts, almonds and macadamia nuts

    1 teaspoon salt

    80 g/scant ½  cup caster/superfine sugar

    Makes 4 servings

    Preheat the oven to 200˚C (400˚F) Gas 6.

    Put the apples, pumpkin, onions, ginger and garlic in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes, until golden.

    Remove from the oven. Squeeze the garlic from its skins and transfer the flesh to a saucepan. Add the contents of the roasting pan along with any pan juices. Process with a stick blender until very smooth. Season with salt and pepper. Pour hot straight into a vacuum flask or leave to cool, then cover and chill in the refrigerator until required. Reheat until piping hot when desired.

    For the maple nut crumble, dry-toast the nuts and seeds in a frying pan/skillet.

    Put onto a baking sheet lined with baking parchment and sprinkle with salt. Put the sugar in a pan over a medium heat. Swirl the pan, rather than stirring, to mix the sugar as it melts. Cook until all the sugar has melted and has turned a light gold colour. Carefully pour the hot molten sugar over the top of the nuts. Transfer the baking sheet to the freezer and chill for 30 minutes. Remove from the freezer and roughly chop into pebbles.

    If using, top the soup with the maple nut crumble, cream and maple syrup just before eating with crusty bread.

    Lunch on the Go is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with savoury, soup, halloween, recipe for the weekend, vegetarian, quick, pumpkin, squash, 2016

  • Posted on October 19, 2016

    Life Unstyled blog tour

    We’re all a little bit guilty of showing the best version of our lives on social media. The perfect instagram snap of your lunch that doesn’t show all the washing up. That adorable story about your kids shared with facebook friends that omits the screaming match they had 5 minutes later. But Emily Henson’s gorgeous new book Life Unstyled provides a bit of an antidote to this. Yes, these homes are beautiful, but more importantly they’re lived in. We celebrated with a launch event at Anthropologie, after Emily led a workshop for making papier-mâché lampshades!

    There was also a wonderful blog tour visiting some of our favourite interiors blogs. But don't worry if you missed it, because we've gathered all the links together. So grab a cup of something warming, and settle in for some cosy reading...

    Lobster and Swan started us off with a gorgeous review admiring “Emily’s manifesto for creating a stylish home that is beautiful but lived in”, and showcasing some of her favourite pages from the book. Including this bath of our dreams, surrounded by real bathroom clutter. Read her review here.

    Over on Makelight, Emily Quinton shared some lovely autumnal shots of the book reflecting its ‘cosy and homely’ style which had us feeling all hyggelig. Take a look at her post here.

    Another gorgeous review followed at Décor Art UK declaring Life Unstyled the most relaxed interiors book she’d ever seen. Read the full review here.

    Heart Home Magazine shared a lovely extract from the book, focusing on a tranquil home in Brixton. Find the full preview here.

    Last but not last, we finished up the week at My Warehouse Home with a selection of their favourite shots from this ‘cover-to-cover delight’, and tips for creating the look in your own home too. Read their post here.

    What a lovely week! For more real life interiors inspiration, pick up a copy of Life Unstyled by Emily Henson now, available here.

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    This post was posted in Book Reviews, Featured, News, News, UK, What's new and was tagged with interiors, event, Book Launch, Emily Henson, photos, 2016

  • Posted on October 13, 2016

    World Egg Day!

    No yolk-ing around, we have an eggsellent recipe today in honour of World Egg Day. It’s taken from our cracking new book, 100 Ways With Eggs and, whilst you might be a bit daunted by the thought of rolling up a steak like this, we don’t want anyone to chicken out… What’s that? B-egging us to stop with the egg puns? Alright. Un oeuf is un oeuf. We’re done now. Happy weekend!

    Matambre

    Matambre, or ‘hunger killer’, is a classic Argentinian dish that can be served as an appetizer, sliced and eaten in a bread roll or dished up with a potato salad as here for a hearty main meal. Rolled-up tender steak encases a potent stuffing of fresh herbs and olives and no less than six hard-boiled/cooked eggs.

    a 900-g/2-lb. flank steak

    6 leafy stalks red Swiss chard

    30 g/⅓ cup grated Parmesan cheese

    2 garlic cloves, finely chopped

    60 g/½ cup Kalamata olives, stoned/pitted and roughly chopped

    small bunches of fresh flat-leaf parsley, marjoram and oregano (leaves only), roughly chopped

    2 roasted red (bell) peppers

    6 hard-boiled/cooked eggs, peeled

    6 bay leaves

    olive oil, to drizzle

    sea salt and black pepper, to season

    Potato Salad, to serve

    Marinade

    1 teaspoon each of dried thyme, oregano, marjoram and sea salt

    ½ teaspoon dried chilli/hot red pepper flakes

    2 garlic cloves, crushed

    60 ml/¼ cup red wine vinegar

    60 ml/¼ cup olive oil

    serves 6–8

    Rinse the steak under cold water and pat dry with paper towels. Put the meat between two pieces of clingfilm/plastic wrap and, using a mallet, pound the meat until it is paper thin, being careful not to tear it. Remove the clingfilm/plastic wrap and place the steak in a ceramic dish. Mix together and pour over the marinade and refrigerate for 6–24 hours.

    Preheat the oven to 190˚C (375˚F) Gas 5. Remove the steak from the fridge and lay out on a large piece of clingfilm/plastic wrap.

    Finely julienne the chard and put in a mixing bowl. Add the Parmesan cheese, garlic, olives, parsley, marjoram and oregano and mix together. Season with salt and pepper to taste.

    Spread the chard mixture evenly over the steak until you have completely covered it, then layer the peppers on top. Lay the boiled/cooked eggs in a row down the centre of the steak. Taking the side of the steak nearest to you, roll up the meat like a cigar. Tie securely with kitchen twine at even intervals along the steak, making sure you tuck the end in. Lay in a roasting pan and slip the bay leaves under the twine. Season generously, with salt and pepper, then drizzle with olive oil.

    Cook in the preheated oven for 1 hour, then remove from the oven. Cover loosely with foil and allow to rest for 20 minutes.

    Cut thick slices and serve hot with a potato salad.

    100 Ways with Eggs is available here.

     

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with eggs, savoury, recipe for the weekend, meat, 2016, steak

  • Posted on October 6, 2016

    Pizza Month for all!

    October is National Pizza Month. Far be it from us to argue with a whole month dedicated to pizza, especially as we’re very excited about our new book Craft Pizza by Maxine Clarke, so we thought it was high time we shared a recipe with you. Since we’re inclusive sorts, and we don’t want anyone to miss out on cheesey pizza-y goodness, we’re sharing one of the several gluten-free recipes from the book. You’re welcome.

    Quinoa piadine with burrata, artichoke and lemon and olive tapenade

    This gluten-free quinoa dough is very versatile – make one large pizza-size or small snack-size piadine. It can even be stamped out into mini bases for cocktail nibbles. It is a great alternative to pizza dough, is more like a crisp tortilla and has a lovely nutty flavour. Quinoa flour is readily available in health food shops.

    125 g/1¼ cup quinoa flour

    125 g/1 cup buckwheat or brown rice flour

    ½ level teaspoon bicarbonate of/baking soda

    25 ml/1 ¾ tablespoons extra virgin olive oil

    approximately 175 ml/¾ cup warm water

    250 g/9 oz. burrata cheese, roughly chopped

    200 g/7 oz. artichokes preserved in oil (or grilled/broiled artichokes from a deli)

    LEMON AND OLIVE TAPENADE:

    50 g/2 oz. preserved lemon, skin and flesh finely chopped

    50 g/2 oz. stoned green olives, finely chopped

    25 ml/1 ¾ tablespoons extra virgin olive oil (or chilli oil for a fiery kick), plus extra to drizzle

    2 tablespoons chopped fresh basil, plus extra to garnish

    sea salt and freshly ground black pepper

    a testo, terracotta bakestone or a large, heavy baking sheet

    a pizza peel or rimless baking sheet

    Makes 2 thin piadine (25–30 cm)

    Sift the flours and bicarbonate of soda into a bowl, make a well in the centre and pour in the olive oil and a pinch of salt to taste. Gradually add the warm water mixing with clean hands until you have a soft dough. Tip out onto a floured surface and knead lightly until smooth. Divide in two, shape into balls, pop into plastic bags and leave to rest for 30 minutes.

    Put the testo, terracotta bakestone or a large, heavy baking sheet on the lower shelf of the oven. Preheat the oven to 220°C (425°F) Gas 7 for at least 30 minutes.

    To make the lemon and olive tapenade, mix the preserved lemon, olives, olive oil and basil together. Season to taste and set aside.

    Remove the dough from the bags, roll out each ball into a 25–30-cm circle on non-stick baking parchment and slide this onto the pizza peel or rimless baking sheet. Lightly spread the bases with half the tapenade. Scatter the burrata over the bases, leaving a 1-cm rim around the edge. Arrange the drained artichokes on top, brush with the remaining tapenade, then season.

    Working quickly, open the oven door and slide paper and pizza onto the hot bakestone or baking sheet. If you are brave, try to shoot the pizza into the oven so that it leaves the paper behind – this takes practice!

    Bake for 5 minutes, then carefully slide out the baking parchment. Bake the piadine for a further 8 minutes, or until the crust is golden and crisping. Remove, from the oven, scatter with extra basil and drizzle with extra olive oil. Eat immediately.

    Craft Pizza by Maxine Clark is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, savoury, recipe for the weekend, cheese, vegetarian, Gluten-free, Pizza, 2016

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