Saturday, 12 July 2014

Wholemeal Pitta Bread

Pitta Bread is definitely a winner if you are in need of a light yet filling lunch and this recipe is da boom and you should give it a go. Bread always seems like an daunting thing to bake but trust me pitta bread is easyyy to make and does not take to much time to do so! "Trusss me on dis 1"

Wholemeal Pitta Bread:
1 cup lukewarm warm water
2 tsp Active Yeast
3 cups Plain Wholemeal Flour
2 tsp Salt
2 tsp Olive Oil

1. Mix the yeast and water together and leave to froth for 15 minutes.
2. Add 2 and a half cups of the flour, the olive oil and the salt into the yeast mixture to form a soft dough.
3. Using the extra flour knead the dough for 10 minutes until smooth and elastic.
4. Place the dough into a lightly oiled bowl and leave to rise for 1 and a half hours.
5. Divide the dough into 8 equal pieces and flatten into thick round disks and sprinkle with a little more flour.
6. Roll each disk into an round 8-9 inch disk that is 1/4 of an inch thick.
7. Warm a frying pan on an medium heat and drizzle with a little olive oil.
8. Place one rolled out pitta bread onto the warmed pan and leave for 2 minutes (air bubbles should form; if they do not then lightly press down on the pitta bread). Then flip the pitta bread and cook for another 2 minutes. Repeat with the rest of the pitta breads.

So I decided that this time I would take pictures of all the steps to show ya'll that I am not kidding; it is really easy to make!

Adding a sprinkle of paprika onto homos is so delicioussss especially with pitta bread!

Voilllaaaaa; that's all it takes to make pitta bread!

Monday, 23 June 2014

Strawberries and Cream Cheesecake


This strawberries and cream cheesecake is heaven in a tin. Who doesn't love cheese, strawberries, biscuits and cream? That is basically what this recipe is all creamed into one tin.

This cheesecake is perfect for this time of year; with summer blooming and Wimbledon beginning (you could make this recipe as a twist on the classic strawberries and cream) what better time to make this recipe then now?

 Strawberries and Cream Cheesecake:
*Adapted from the hummingbird bakery recipe*
220g Digestive Biscuits
100g Melted Butter
200g Chopped Strawberries
100g Strawberries halved for the topping
180g Caster Sugar
600g Cream Cheese
2 Eggs
100g Mascarpone Cheese
20g Icing Sugar
100ml Double Cream

1. Preheat the oven to gas mark 3. Line the base of the tin with baking paper. Blitz the biscuits into crumbs using a food processor or crush them by putting them in an sealed bag and bash with a rolling pin.
2. Combine the biscuit crumbs and melted butter into a bowl. Tip the crumbs into the prepared tin and pat down making sure they are evenly dispersed. Leave to set in the fridge for 30 minutes.
3. In the mean time put the strawberries, 80g of th sugar and 50ml of water into a saucepan. Bring to the boil then leave to simmer until the strawberries are soft and the water has reduced to half its original size. Leave to cool.
4. For the cheese topping, whisk together the cream cheese and remaining sugar until smooth. Add the eggs and continue to whisk to well combined. Fold in the cooked strawberries.
5. Pour the cream cheese mixture into the prepared tin. Put in the oven to bake for 30 minutes, until firm on top but slightly wobbly in the center. 
6. Allow the cheesecake to cool and then place in the fridge to set for 2 hours.
7. Meanwhile, beat the mascarpone cheese and icing sugar until smooth. In a separate bowl whip the double cream until stiff peaks form and then fold into the mascarpone mixture.
8. Take the chilled cheesecake out of the fridge and pour the mascarpone cream on top of the cheesecake and spread evenly. Place back in the fridge for a few hours, or preferably overnight to set.
9. When ready to serve remove the cheesecake from the fridge and top with the fresh halved strawberries.

Voillaaaaa done! There are a lot of steps to this cheesecake I know; but trust me it will be worth it once you get to tuck in!