5 ingredients Simple Baking

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5 ingredients | Simple Baking a FREE ecookbook. © Jules Clancy 2010 All rights reserved. This is a FREE ebook. Please spread the love and share it with anyone you think may benefit from a collection of fast, fresh, simple recipes. It can be downloaded from www.thestonesoup.com.

contents

the story of stonesoup about 5 ingredients | simple baking ice cream & sorbet cookies cakes chocolate puddings tarts desserts fruit bread about the author
[5 ingredients | simple baking] www.thestonesoup.com page 3

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I invested in a digital camera and by trial and a lot of error began to take photos of my food. Or better yet . After a few months. Cheers Jules x [5 ingredients | simple baking] www. I’m Jules Clancy. While it was really fun to write. Why the FREE ecookbook? Back in June.. I produced my first free ecookbook focusing on the simple mostly healthy 5 ingredients | 10 minutes recipes featured on my blog. I took the next step on my blogging path and quit my day job to become a full-time blogger. So I promised myself I’d write a fun and decadent Simple Baking version of 5 ingredients in time for Christmas. a qualified food scientist. If you find this book useful. In January 2010. But anyone could start a blog. the baking times tended to be much longer than 10 minutes.send them the link to www. From this I’ve focused on recipes that contain no more than 5 ingredients and often take 10 minutes or less to cook. however. In 2005.com page 5 . I’d really appreciate it if you shared the love and forwarded it to your family and friends. For the rest of my life. it seemed like an impossible career to crack into. I knew this was what I was meant to do.. and so began Stonesoup. I’d always longed to write recipes for a living. and the Stonesoup Virtual Cookery School. I am committed to only cooking recipes with no more than 5 INGREDIENTS.com so they can download their own copy and discover the wonderful world of food blogging themselves. the creator of the minimalist home cooking food blog Stonesoup.the story of stonesoup Hi There.thestonesoup. Over the last 18 months I’ve been getting into minimalism and keeping things as simple as possible. I was working as a food scientist developing new products for a global cereal company when I discovered the world of food blogs.thestonesoup. I kept having to leave out my favourite sweet treats because even though they met the 5 ingredients limit.

pepper. ready to inspire when you feel the need for something sweet. olive oil or side servings of ice cream or cream. so don’t stress if there are only 4 or 3 ingredients. [5 ingredients | simple baking] www. iphone or ipad. To keep it realistic. I’ve pulled them into one handy interactive ecookbook that you can keep on your computer. it’s about all the wonderful indulgent sweet treats in the world. Simple Baking When I think about baking.com page 6 . Not just the things like cakes and cookies that literally spend some time in the oven.about 5 ingredients simple baking The recipes in this FREE e-cookbook have been published previously on stonesoup and a number of different locations.thestonesoup. Simplicity extends beyond the number of ingredients. There are a few that don’t use the whole 5. 5 ingredients Each recipe can be made with 5 ingredients or less. I’m always questioning traditional methods and pushing to find the easiest way to bake. At the same time I’m striving to keep the amount of equipment needed to a minimum. the 5 ingredients do not include salt.

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ice cream & sorbet .

ice cream & sorbet simple lemon ice cream raspberry gelato malted vanilla ice cream machine-free honey ice cream super dark chocolate ice cream apricot granita with cream .

2.simple lemon ice cream Feel free to play around with the citrus. if a little more expensive. Using a whisk.com page 10 . Shallow containers with lots of surface area will also freeze more rapidly than deeper ones. 4. If you’re in a hurry. if you’d prefer your lemon to be a little more subtle. approx 35% milk fat [5 ingredients | simple baking] www. watch video makes approx 2 cups 1. This recipe has quite a lemony tang. 3. Whisk the lemon mixture in with the cream and whisk until the texture is back to the soft peaks. whip cream until soft peaks just start to form and the cream has thickened slightly. a metal container will conduct the heat much more quickly and get you there in half the time. lime would be lovely. Combine lemon juice and icing sugar in a small bowl. you could easily reduce the juice down to 1/4 cup.thestonesoup. 1/3 cup lemon juice 250g (9oz) icing (powdered or confectioners) sugar 300mL (1+1/4cups) whipping cream. Place in a freezer-proof container and freeze for at least 6 hours or until lovely and ice-creamy.

serves 4 1. Raspberries are pretty tart so if you’re using sweeter fruit I’d start with about ½ the amount of sugar suggested below and add to taste. The only thing you’ll need to do is adjust the amount of sugar to balance the natural sweetness of your chosen fruit.com page 11 . Place all ingredients in a food processor. Taste and add extra sugar if you think it needs it. The cream is really optional here. 2. It adds a lovely creaminess but if you’re after a fresher and more waistline friendly(!) option by all means leave it out but you might need to play around with the sugar levels. I’m toying with the idea of freezing some fresh figs if only I could stop eating them long enough to get them frozen. 3. Whizz until you have a smooth creamy mixture that looks like soft gelato. 300g (10oz) frozen raspberries 1/3 cup sugar (approx 70g or 2 1/2oz) or to taste 1/2 cup double cream (48% milk fat minimum) [5 ingredients | simple baking] www.thestonesoup. It’s pretty much up to your imagination.raspberry gelato When it comes to fruit – raspberries are only just the beginning.

2 bananas. I have a thing for malted milk powder and love the creamy maltiness that it gives this super easy dessert. instant ice cream is at your fingertips. But you could easily give it a miss and use a little icing (powdered) sugar to sweeten it instead. Place all ingredients in a food processor.thestonesoup. serves 2 1. Whizz until smooth and creamy. But as long as you have that simple step complete. 2.com page 12 . peeled & frozen 3 tablespoons malted milk powder 1 teaspoon vanilla extract 1/4 cup whipping cream [5 ingredients | simple baking] www.malted vanilla ice cream The [almost] disclaimer comes in because you need to freeze the banana first. 3. Serve immediately. Best if eaten within an hour or two of pureeing before the banana browns. I highly recommend making sure you have frozen bananas on hand at all times.

But trust me – even after sitting in the freezer for 24 hours this baby is creamy. Remove from the heat. smooth. Place honey in a small saucepan and warm over a medium heat until really runny. Whisk cream until it starts to thicken and form soft peaks. to serve. bread and butter pudding. The only thing is that it is quite strongly honey flavoured which is great in most cases but could be a little overpowering as an accompaniment to something like a passionfruit souffle. soft and seriously good – not an icicle in sight. 3. Freeze until you’re ready to eat – at least 3 hours. apple crumble. 1/2 cup honey (180g or 6oz ) 300mL (1 1/4 cups) double (heavy) cream 300mL (1 1/4 cups) pouring (single) cream pistachios. 5. optional [5 ingredients | simple baking] www. it would also be brilliant in all those places that ice cream works so well – with hot chocolate pudding.thestonesoup. 2.machine-free honey ice cream If you’ve always been a bit disappointed by icy semifreddo and other machine-free frozen desserts I feel your pain.com page 13 . Yum. Delicious as a desert on it’s own. 4. Fold whipped cream into the honey mixture and place in a freezer proof container. Stir in double cream until smooth. serves 6 1.

serves 4-6 1. 5. 4. 6. Remove from the heat and allow to cool. Pour hot cream mixture over the eggs.com page 14 . 6 egg yolks 100g (3 1/2oz) caster sugar 600mL (2 1/3 cups) light cream (approx 18% milk fat) 100g (3 1/2oz) dark chocolate chopped 3 tablespoons cocoa powder [5 ingredients | simple baking] www. add chocolate and stir until melted.super dark chocolate ice cream Apart from good quality chocolate. Whisk egg yolks and sugar together until pale. 3. Remove from the heat. Place cream in a saucepan and bring to a simmer. sift in cocoa powder and combine. Cover and freeze overnight or for at least 8 hours. the secret ingredient in this ice cream is the cocoa powder which has the double benefit of adding the rich dark flavour and providing solids which must do something to retard ice crystal formation and encourage the lush silky texture. stirring continuously until the mixture has thickened slightly.thestonesoup. Return to the saucepan and cook over a low heat for a few minutes. 2.

Return to the freezer for a few more hours or until just frozen. I love how the cream freezes a little on the granita so you get some mouthfuls with creamy chunks. Puree in a food processor or with a stick blender or mash with a fork. 3. Note. to serve. Combine 1/2 cup water and sugar in a saucepan and stir over a medium heat until sugar has dissolved.thestonesoup. 5. To serve. Add apricots and bring to a simmer for about 5mins. 1/2 cup sugar 500g (1lb) ripe apricots. it may help to let it stand in the refrigerator for 15mins or so to soften before attempting to scoop out. granita is about chunky icy roughness. scoop granita into rough ice shavings and divide between 4 cups or pretty glasses. bits with the softer middle. 2. 4. halved & destoned 1/2C orange juice double cream or whipped cream. optional [5 ingredients | simple baking] www.com page 15 . Pass cream separately. If the granita is frozen solid. 6. Freeze for 2 hours then remove and stir with a fork to combine the outer. Remove from the heat and allow to cool. Stir in orange juice and place in a large container in the freezer. more frozen.apricot granita with cream Where ice cream and sorbet are all about fine crystals and smooth textures. So good. serves 4 1.

cookies .

cookies chocolate chip cookies puddle cookies .

Depending on your cookie size and oven they will take from about 13 to 18 minutes. Using a stand mixer. checking every couple of minutes until the cookies are just golden. Place on a baking tray lined with baking paper . Place the first tray on the middle shelf of your oven and increase the heat to 200C (400F) [fan forced 180C (350F)]. Using a teaspoon. [5 ingredients | simple baking] www. scoop up little balls of dough about the size of a walnut. 7. Remove and allow to cool on the tray. beat butter and sugar on a medium speed until the mixture is light and fluffy. Gently fold through chocolate.Make sure you leave enough space to allow your cookies to spread. serves 2 1. Repeat with remaining mixture. I hope I’m not going to get kicked out of the dark chocolate lovers club for admitting that. 4. Set your timer for 10 minutes and turn the tray after that. I generally use 2 trays. Preheat oven to 150C (300F) 2. 3. allowing your oven to cool back down to about 150C before you start to bake again. 5.thestonesoup.com page 18 225g (8oz) self raising flour 125g (4 1/2oz) unsalted butter 200g (7oz) brown sugar 1 egg 225-350g (8-12 1/2oz) chocolate chips or chunks . In cookies I found my old faithful a bit too intense and rich. Continue to cook. 6. Add in egg and beat until well combined. Add the creamed butter to the flour and fold though with a wooden spoon until the flour is just incorporated.chocolate chip cookies I’ve been playing around with the best type of chocolate for cookie making and I’m surprising myself to report that I actually prefer dark chocolate around 50-60% cocoa solids rather than my usual love – Lindt 70% cocoa solids.

Spoon into 2 tablespoon piles on 2 baking trays lined with baking paper.thestonesoup. I made mine generously giant sized like Heidi – if you’d prefer a more modest cookie. 2. 4. by all means use smaller spoonfuls. 3. Preheat oven to 160C (320F).puddle cookies Inspired by Heidi from 101 cookbooks. Cool on the tray. 5. 155g (5oz or 1 1/2 cups) roasted & chopped nuts – I used hazelnuts 225g (9oz) icing (powdered or confectioners) sugar 30g (1oz) cocoa powder 1teaspoon vanilla extract 2 egg whites [5 ingredients | simple baking] www. If you are cooking for someone with nut allergies OR a die heard chocoholic – you could turn these into double choc puddle cookies by substituting in chocolate chips for the nuts. Bake for 12 – 15 minutes or until they have puffed up and cracked on top. Combine all ingredients in a medium mixing bowl until well combined. mmm.com page 19 . makes approx 9 1. Leave heaps of space between – they’re really going to spread.

cakes .

4 ingredient cheesecakes super moist carrot cake 3 ingredient cake with raspberry sauce cakes orange & almond cake lush banana cake magical little chocolate cakes .

4 ingredient cheese cakes If you don’t have a food processor you can still make the cheesecakes. Whisk together cream cheese and sour cream and stir eggs and sugar until combined. Preheat oven to 170C (340F). softened 120g (4oz) sour cream 40g (1 1/2oz) sugar 1 egg watch video . 5. 2. 3. Just make sure your cream cheese is at room temperature before you start and be prepared to whisk energetically. Line 2x 1 cup capacity ramekins with baking paper and grease the base and sides with oil or butter. 4. A great workout! If you’d prefer to make one large cheesecake. the quantities and baking times are over at stonesoup.com page 22 100g (3 1/2oz) cream cheese.thestonesoup. serves 2 1. Serve chilled or at room temperature. If you have time allow to cool in the oven. Pour into the prepared ramekins (or pan) and bake for 30-40 minutes (or 1 hour for the large pan) or until golden around the edges and the cheesecake feels firm in the centre when you touch the top. Add egg mixture to the cream cheese a little at a time until all combined OR whizz everything in a food processor until smooth. Place a baking tray on the middle shelf. [5 ingredients | simple baking] www.

thestonesoup. Add eggs. mix together the sugar and oil. Line a 20cm (8in) spring form cake tin with baking paper. 2. 4. watch video serves 6-8 250g (8 1/2 oz) brown sugar 1/2 cup vegetable or peanut oil 3 eggs 250g (8 1/2 oz) almond meal 250g (8 1/2 oz) carrots. Bake for 1 hour. coarsely grated [5 ingredients | simple baking] www. Grease the base and side with a little oil. 3. but it will still be lovely. In a large bowl. Cool in the tin. The texture will be lighter and more traditionally cakey. To make individual serves. so you can substitute the almond meal with some self raising flour or all flour. Pour cake mixture into the prepared tin and level off with a spoon. or until the top is golden and feels firm to the touch. the quantities and baking times are over at stonesoup. 1. Stir in almond meal and carrots. 6.super moist carrot cake Almond meal can be expensive. This is like one of those wonderfully squidgy brownie recipes where it’s not meant to be cooked all the way through. Preheat your oven with a baking sheet on the middle shelf to 180C (350F).com page 23 . You probably won’t need to bake it as long either. 5. one at a time mixing to combine.

separated 200g (7oz) sugar + extra for sauce to serve: 300g (11oz) frozen raspberries cream. I’d love to try it with pistachio for a pretty green cake. 2.thestonesoup. Whisk egg whites with a whisk or stand mixer until it looks like glossy marshmallow (soft peaks). Meanwhile mash together raspberries and 60g (2oz) sugar. [5 ingredients | simple baking] www. Place almonds in a mixing bowl. Gently add yolk mixture and almonds to the whites.3 ingredient cake with raspberry sauce I love this cake for it’s light sponginess. Whizz the almonds in a food processor until you have a fine meal. 6. Taste and add a little more sugar if you think it needs it. to serve . 4. Line the base of a 24cm (9in) spring form tin with baking paper and grease the sides. 3. It’s also a great cake if you need to cook for someone with gluten or dairy allergies. It’s the perfect dessert cake. Whizz yolks and sugar in the food processor until pale and well mixed. Transfer to the prepared cake tin and bake until the cake is deep brown and shrinking away from the sides of the tin (45 – 50 minutes).com page 24 for the cake: 250g (9oz) whole almonds 6 eggs. 5. Stir gently with a folding motion until everything is only just combined. Feel free to substitute in your favourite type of nut. serves 8-10 1. Preheat oven to 180C (350F).

thestonesoup.com page 25 .[5 ingredients | simple baking] www.

orange & almond cake
Although it is a little time consuming boiling the oranges first, this really is a lovely simple cake that turns out deliciously moist. Serve it with some tart natural yoghurt or a dollup of marscapone. The key thing with this cake it to use smallish oranges and to make sure you take the time to remove the seeds and give it the time to drain.
serves 8-10 1. Place only 2 oranges in a medium saucepan and cover with water. Bring to the boil and simmer for approx 45mins or until tender. 2. Drain and carefully cut each orange into quarters, discarding any seeds. Place in a colander over a bowl and allow to drain for at least 30mins. 3. Preheat oven to 200C (400F) and grease a 24cm (9in) spring form cake tin. 4. Puree cooked oranges and the zest of the 2 remaining oranges (keep the flesh for another use) in a food processor until smooth. 5. Add remaining ingredients and whizz until smooth. 6. Pour into the prepared pan and bake for 5065mins or until browned and a skewer inserted comes out clean. 7. Allow to cool in the tin. [5 ingredients | simple baking] www.thestonesoup.com page 26

4 small oranges (not navels) 6 eggs 200g (7oz) sugar 400g (14oz) almond meal 2 teaspoons baking powder

lush banana cake
Adapted from Janni Kyritsis’ Wild Weed Pie. If ever there was a reason to start liking bananas it’s the divinely moist texture of this cake. If you aren’t a big banana fan just make sure you puree the bananas thoroughly to avoid any sneaky banana chunks ending up on your fork.
serves 8 1. Preheat oven to 150C (300F). Grease a 22cm (8in) fluted flan tin with removable base. Take a large square of baking paper and moisten. Line base and sides of tin with paper. 2. Whizz 250g (9oz) almonds and baking powder in a food processor until finely ground. 3. Whizz eggs, sugar and bananas for 10mins or until pale and fluffy. Stir through ground almonds and baking powder. 4. Pour into tin and sprinkle over remaining sliced almonds to cover the surface. 5. Bake 40-50mins or until golden brown and a skewer inserted in the centre comes out clean. 6. Allow to cool in tin.

250g (9oz) sliced almonds + 80g (3oz) to top 1/2 teaspoon baking powder 2 eggs 120g (4oz) sugar 250g (1/2lb) bananas, peeled (approx 3)

[5 ingredients | simple baking] www.thestonesoup.com page 27

chocolate

magical little chocolate cakes peanut butter chocolate brownies chocolate chocolate clafoutis chocolate peanut butter tartlets little tim tam cheesecakes best ever [cocoa] brownies chocolate tim tam hedgehog super simple chocolate mousse hot chocolate affogato .

If you don’t have a food processor. Bake for 15 – 20 minutes or until the tops feel firm when touched with your finger. Place a baking sheet or tray on the middle shelf of your oven. 4. Grease and line the bases of 2 x 1 cup capacity ramekins. 3. egg yolk and 2 tablespoons boiling water and whizz for another few seconds. Divide mixture gently between the prepared ramekins. Whisk egg white with a pinch of salt in a clean. 5. Add butter. to serve [5 ingredients | simple baking] www. until well combined.thestonesoup.magical little chocolate cakes Inspired by Sophie Dahl from her wonderful little book. watch video 50g (1 3/4oz) dark chocolate (I used Lindt 70% cocoa solids) 40g (1 1/2oz) brown sugar 40g (1 1/2oz) butter 1 egg.com page 30 . Gently fold chocolate mixture into the white foam until only just combined. 7. 6. just melt the chocolate and butter in your preferred way and stir through the sugar and egg yolk and then proceed to step 4. dry bowl. Miss Dahls Voluptuous Delights. Whizz chocolate and sugar in a food processor until you have coarse crumbs. Preheat to 180C (350F). Cool then serve with cream or ice cream. separated cream or ice cream. serves 4 1. 2.

Perfect for people with allergies and a sweet tooth. Or until the top feels just set and a skewer inserted into the middle emerges slightly moist. 150g (5oz) peanut butter. Preheat oven to 160C (320F).5in).peanut butter chocolate brownies The beautiful thing about these brownies is that they are dairy AND gluten free. Gently stir through cocoa powder and flour until just mixed through. preferably crunchy 225g (8oz) brown sugar 2 eggs 50g (2oz) cocoa powder 75g (3oz) rice flour 1. I used a long loaf pan that is 30 x 11cm (12 x 4. [5 ingredients | simple baking] www. You might need to adjust the cooking time a little but these brownies are very forgiving so don’t stress about it too much. But you could use a square or even a round one. Cool in the tin. 2. Grease and line the base of a loaf pan (see note above) with baking paper.com page 31 . like my dear old dad.5in) to bake these. Mix sugar and eggs with the peanut butter. And I’ve also had success with a shorter loaf pan (24 x 12cm / 9. 3. You want the middle to still be a little squidgy. 4. Pour into prepared tin and bake for 30 – 45 minutes.5 x 4.thestonesoup.

Bake for 25 – 30 minutes or until clafoutis are puffy and risen like a souffle and deep golden brown.com page 32 . serves 2 1. quince. Add eggs and cream and whisk until combined. Combine sugar and flour in a mixing bowl. 3. 6. These make a great dinner party dessert because you can prepare the batter in the moulds ahead of time. Just pop them in the oven to cook while you’re eating your main course – too simple. 2. Grease 2 x 1 cup capacity ramekins or cups with butter or oil. 40g (1 1/2oz) plain (all-purpose) flour 40g (1 1/2oz) brown sugar 2 eggs 1 cup whipping cream (35% milk fat) 50g (1 3/4oz) dark chocolate (I used Lindt 70% cocoa solids) [5 ingredients | simple baking] www.chocolate clafoutis If chocolate isn’t your thing or you feel like something a little more virtuous feel free to play around with cherries. apples. 4. even dates or prunes.thestonesoup. Pour batter into the prepared ramekins. Serve hot or warm with vanilla ice cream. 5. Preheat oven to 200C (400F). Divide chocolate between ramekins. berries.

Stir until the chocolate has melted. Preheat oven to 200C (400F). The secret to these tartlets is using milk chocolate. Place on a tray to cool and repeat with remaining cookies. [5 ingredients | simple baking] www. 6 digestive biscuits (cookies) + extras 3 teaspoons peanut butter 100g (3 1/2oz) milk chocolate. until you have 6 little shells. finely chopped 1/4 cup pouring cream (35% milk fat) 2. but with the saltiness of the peanut butter. place one digestive face down and use a soup spoon to gently bend into a shallow tartlet shell. If you’re short on time. using a tea towel to protect your hand. Place chocolate in a bowl. Carefully line each shell with about 1/2 teaspoon peanut butter.com page 33 .chocolate peanut butter tartlets makes 6 1. an idea I pinched from the boys at Bourke Street Bakery.thestonesoup. If you find your chocolate starting to ‘split’ or go all grainy. Allow to cool for a few hours until chocolate is set. Spoon chocolate evenly between the prepared shells and sprinkle over a few sea salt flakes if you like. 3. Bring cream to the boil and pour over the chocolate. 5. stir through a tablespoon or two of cold cream and stir vigorously until it’s smooth. chill in the refrigerator but your chocolate will loose some of its gloss. Carefully. the sweeter caramelly flavour of milk chocolate works a treat. Bake 3 digestives for 2 minutes. Normally I’m a dark-chocolateor-nothing type of girl. 4.

Melt the chocolate using your preferred method and place in a fine piping bag. Allow to cool in the tin. If you aren’t in Australia. makes 12 1. Whizz through the cheese until well combined. whizz Tim Tams in a food processor until they form a mousse. Place choc ripple biscuits smooth side up on a tartlet tin or small cup cake tray. Carefully push the centres down to form little tartlet shells. 6. Divide filling between tartlet shells. 12 choc ripple biscuits or other plain cocoa cookie 150g (5oz) Tim Tams (about 8) 200g (7oz) light cream cheese. Decorate the cheesecakes and refrigerate until ready to serve. you actually want something a bit less rich.com page 34 . at room temperature 100g dark chocolate. 4. Preheat oven to 180C (350F). Meanwhile. Bake for 3-5 minutes or until the cookies are soft.little tim tam cheesecakes Tim Tams are the best chocolate coated biscuit in the world. optional [5 ingredients | simple baking] www. 2. but because there’s so much chocolate. I normally don’t use ‘light’ products. If you’re feeling creative.thestonesoup. 3. substitute in your favourite chocolate coated cookie.

Preheat oven to 160C (325F). Add cocoa powder and stir until well combined and any lumps are gone. makes about 18 1. I fI were going to make them now. 5.best ever [cocoa] brownies Adapted from Deb over at Smitten Kitchen. remove from the heat and stir through sugar. Cool in the tin then either cut or refrigerate overnight and cut the next day.com page 35 150g (5oz) unsalted butter 255g (9oz) sugar 80g (2 7/8 oz) cocoa powder 2 eggs 75g (2 1/2oz) plain flour . If you aren’t counting your ingredients. Bake for 50 minutes to an hour. When just melted. Add eggs and mix well. Or until the top feels just set and a skewer inserted into the middle emerges slightly moist.thestonesoup. 3. Melt butter in a medium saucepan. [5 ingredients | simple baking] www. The original version of these brownies (pictured right) actually has 6 ingredients. 4. feel free to add a cup of chopped nuts. Gently fold through flour until only just combined – don’t over mix. 2. Line a loaf tin 24cm x 12cm (approx 9 1/2in x 5in) with baking paper or foil so that it overlaps the sides. I’d skip the nuts.

substitute in your favourite chocolate biscuit or even something plain like a digestive. Cut Tim Tams into chunks about the size of a dice. It may need another quick turn on the heat to get the chocolate to melt. Allow to stand for a few minutes and then stir until chocolate is melted though. If you can’t get access to Tim Tams. If it starts to sizzle it will be too hot .12 1.chocolate tim tam hedgehog Tim Tams are THE best chocolate biscuits (cookies) in Australia. 4. Stir into the chocolate mixture and scrape everything into the prepared tin. [5 ingredients | simple baking] www. 2. serves 10 . Place butter in a small saucepan over a medium heat until only just melted. and possibly the world.com page 36 100g (3 1/2oz) butter 100g (3 1/2oz) dark chocolate 1 packet Tim Tams (200g / 7oz) .so allow it to cool down before proceeding.thestonesoup. 6. 5. 3. Break chocolate into small pieces and add to the butter. Smooth the top and refrigerate until set about 30 minutes or so. Line a 24cm x 12 cm (approx 9 1/2in x 5in) loaf pan with baking paper or foil.

Add the chocolate and leave for about 5 minutes to melt. by all means do so. 3. stirring occasionally.thestonesoup. Divide between 4 small glasses or espresso cups and refrigerate until you’re ready to serve. serves 4 1. 100g (3oz) dark chocolate (70% cocoa solids). You don’t want it to be too firm.com page 37 .super simple chocolate mousse If you prefer to melt your chocolate in the microwave. 4. Stir the chocolate and when it is all smooth add chocolate to the cream and fold through. Place about 2cm (1in) boiling water in the base of a medium saucepan and bring to the boil. Remove from the heat. 2. I prefer this gentle method because it doesn’t matter if I get side tracked and forget about my chocolate for a while. Place a heat proof bowl on the saucepan and check to make sure that the base isn’t touching the water. broken into small chunks 300mL ( 10 fl oz) whipping cream 1 tablespoon icing sugar 1 teaspoon vanilla extract [5 ingredients | simple baking] www. 5. Whip cream with icing sugar and vanilla until soft and fluffy.

If you prefer a milkier sweeter option by all means substitute in milk chocolate or even white chocolate if that’s your thing. But it’s all up to you. Place a generous scoop of ice cream into 2 glasses and divide the hot chocolate between two espresso glasses or Chinese tea cups.com page 38 . And you could always sweeten your hot chocolate with a little sugar but for me the dark chocolate contrast is the goods. Place milk in a small saucepan and heat until almost boiling. 5. When milk is hot remove from the heat and pour over the chocolate. 3. 2. 4. Meanwhile break your chocolate into very small chunks.thestonesoup. stirring until it is all melted. 1 cup whole milk 70g dark chocolate (I used 70% cocoa solids) 2 large scoops vanilla ice cream [5 ingredients | simple baking] www. Serve immediately on a plate so that each person can add the hot chocolate to their liking.hot chocolate ‘affogato’ I’ve gone for a really bitter rich hot chocolate experience to marry with the sweet sweet goodness of rich vanilla ice cream. serves 2 1.

You’ve invited some mates over for a mid week dinner. Rather than give up mid week entertaining. 1. discuss and enjoy. I used to sample chocolate and biscuits (cookies) on a regular basis for a living. You could choose three different brands of say 70% cocoa solids chocolate and have a bit of a comparison. Choose three different chocolates. 3. Maybe save this for a follow up session. You can make it as in depth or as casual as you like. I’ve decided to be more realistic with my planning.com page 39 . One of the secret weapons I’ve developed is to host a chocolate tasting for dessert. [5 ingredients | simple baking] www. Plonk them in the middle of the table. Explore. Or you could try three different dark chocolates with different levels of cocoa solids. But this can make it a little intimidating for some people. you could serve them unlabelled or ‘blind’ as we professional tasters like to say. And had the inspiration that tastings could be fun to do with your friends. milk and dark from the same producer so you can get everyone to explore which is their favourite type. You’ll be surprised just how different they will be. Home by five. Just let everyone taste and talk about what they are experiencing – their likes and dislikes.a chocolate tasting the world’s easiest dessert We’ve all been there. It’s up to you what type of chocolate you offer for tasting. The plan was to slip away from work early. Right? If only. a mid range and a more expensive… the possibilities are endless really. Or a cheap cooking chocolate. you could give them a few pointers as to what the professionals look for.thestonesoup. Plenty of time to knock up three courses. I like to keep it very conversational and fun. 2. If your guests want to get a bit more serious about their chocolate appreciation. Another option is to go for a white. I’ve pulled together a bit of a guide on stonesoup. For an added level of complexity.

puddings .

puddings lemon delicious puddings little bread & butter puddings self-saucing ginger puddings .

but it’s used in 2 different stages. These puddings are wonderful for entertaining (as long as you remember to use the right flour). Lightly mix in the flour until just combined. Then continue from step 6 when you’re ready to cook. Preheat oven to 180C (350F). 50g (1 3/4oz) unsalted butter zest from 1/2 lemon + 1/4 cup 4. Cover loosely with a large piece of foil and bake for 25 minutes.lemon delicious puddings If you don’t have self raising flour. Remove from the heat and HALF the sugar. 50g (1 3/4oz) self 7. 2. stir. Remove foil and bake for another 5 minutes until puddings are puffy and golden. [5 ingredients | simple baking] www. just use plain flour with 3/4 teaspoon baking powder mixed through. raising flour 8. Don’t worry if there are a few lumps. 3.thestonesoup.com page 42 . serves 2 1. Combine the remaining HALF of the sugar with 1/4 cup boiling water and 1/4 cup lemon juice. Big NOTE – you need 100g (3 1/2oz) sugar total. juice 100g (3 1/2oz) sugar 1 egg 5. Pour over the cake mixture. Just have them mixed and ready to go up to step 5. Stir and then add eggs. 6. Melt butter in a medium saucepan with the lemon zest. Divide cake mixture between 2 x 1 cup capacity ramekins or oven proof dishes.

But if you think about a croissant as bread with the butter built in. Slice croissants into rounds about 1cm thick. 1cup dried figs. Whisk together sugar and eggs until well combined then stir in cream. 4. it makes sense to stream line the process and use them instead of actually going through the bread buttering step yourself.com page 43 . Top ramekins with remaining liquid and bake for 20-30mins or until puffed up and golden.little bread & butter puddings Technically there isn’t any bread or butter in this pudding. Pour boiling water over the figs and allow to stand for a few minutes before draining. roughly chopped 4 croissants (stale ones are fine) 170g (6oz) caster sugar 6 eggs 1 1/2 cups light cream (approx 18% milk fat) [5 ingredients | simple baking] www. 7. Pour 3/4 of the liquid mix over the croissants and allow to stand for at least 10 mins or up to a couple of hours. 3. 5.thestonesoup. Preheat oven to 200C (400F). pushing down to get them all to fit. 6. Divide croissants and figs between 6 x 1 cup ramekins. 2. serves 6 1.

Remove foil and bake for another 5 minutes until puddings are puffy and golden.com page 44 . 1 – 2 tablespoons finely grated fresh 4. [5 ingredients | simple baking] www. 7. Divide cake mixture between 4 x 1 cup capacity ramekins or dishes. double up with the 2 tablespoons. Preheat oven to 180C (350F). 6. Pour over the cake mixture. Melt butter in a medium saucepan. Cover loosly with a large piece of foil and bake for 25 minutes. Stir and then add eggs. Don’t worry if there are a few lumps. ginger 200g (7oz) brown sugar 2 eggs 100g (3 1/2 oz) self raising flour 5. Remove from the heat and add ginger and HALF the brown sugar (100g / 3 1/2oz). 8. But if you feel like getting a real. Combine the remaining HALF of the brown sugar with 1 cup boiling water. If you like your ginger subtle then just use the 1 tablespoon. Lightly mix in the flour until just combined.thestonesoup. stirring well after each. 100g (3 1/2oz) unsalted butter 3. 2.self saucing ginger pudding I’ve included two levels of ginger in the recipe – both are delicious. serves 4 1. burning ginger hit.

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tarts .

little ricotta tartlets with figs & honey tarts roast banana tart tatin chocolate peanut butter tartlets .

3. 6. Allow to cool for a minute. 2. Stir until smooth. Fresh berries would be lovely as would roast stone fruit. or until soft enough to bend. While they are warm. Top each with a fig quarter and drizzle with honey.The secret to these little tartlets is to find a good biscuit (cookie) to use as the ’shell’. quartered lengthwise honey [5 ingredients | simple baking] www. Place cookies on a baking tray smooth side up and warm in the oven for approx 2 minutes. chopped nuts. carefully mould a soup spoon into the flat side of each cookie to form a little tartlet shell. Preheat oven to 200C (400F).com page 48 . Or even sliced mango and passionfruit. I’ve used Butternut Snap cookies which are a sweet oatbased biscuit similar to an ANZAC. Divide ricotta mixture between shells. You could use any fruit you like.thestonesoup. 5. And it’s not limited to just fruit toppings – praline. even shaved chocolate. Feel free to substitute with your favourite oat (oatmeal) cookie. 4. makes 8 1. Combine ricotta and sugar. little ricotta tartlets with fig & honey 250g (1/2lb) ricotta 2 tablespoons sugar 8 Butternut Snap cookies or similar 2 large ripe figs.

peeled & halved 5. feel free to cut the bananas into rounds instead and use these over the base of a round tart dish (not one with a removable base) or an oven-proof frying pan.com page 49 . While the bananas are baking remove the lengthwise pastry from the freezer and allow to thaw. 2 sheets frozen 7.thestonesoup. Place butter and golden syrup or honey in a rectangular baking dish large enough to hold the banana halves in a single layer. Bake for 20-25mins or until pastry is very dark pre-rolled butter brown. 70g (3oz) unsalted butter 3. 4 bananas. Allow to stand for 2 minutes then turn out onto a plate or baking tray and serve hot or warm [5 ingredients | simple baking] www. 170g (6oz) golden syrup or honey 4. Preheat oven to 220C. Bake for 2-3mins or until butter has melted. Place banana halves cut side down in a single layer to cover the base of the dish and bake 10mins. 1teaspoon ground cinnamon 6.roast banana tart tatin If you prefer a more traditional round tart. 2. Cut pastry to a rectangle 1-2cm larger than the base of the dish. puff pastry 8. tucking in the edges at the sides. serves 4-6 1. Cover bananas with the pastry.

desserts .

desserts my mum’s pavlova lemon posset berry souffle little baileys cheesecakes fig & walnut pavlova marscapone panna cotta .

3. serves 4-6 1. Spread mixture out on the tray in a 20cm (8in) circle. It still amazes me how egg whites and sugar can combine to create such a gorgeous dessert. 5. 2. no matter how full you’re feeling. Line a baking tray with baking paper. 2 egg whites 330g (12oz) caster sugar 1 teaspoon white vinegar 1 teaspoon cornflour 3T boiling water whipped cream & fresh fruit serve [5 ingredients | simple baking] www.com page 52 .thestonesoup. Turn off oven and leave door ajar for pavlova to cool in the oven. 4.my mum’s pavlova This was easily the most popular summer dessert when I was growing up. Place all ingredients in the bowl of an electric mixer with 3 tablespoons boiling water and beat for 10 minutes or until the sugar has dissolved and the mixture is very stiff. Light and airy with a crispy shell. Preheat oven to 150C (300F). Reduce oven temperature to 120C (250F) and bake for 1 hour. The pavlova base will keep in an airtight container for a few days but once the cream has been added its best if served straight away. served with whipped cream and fresh fruit it’s light enough to be able to squeeze in a piece.

Divide between 2 – 4 serving containers. Place cream and sugar in a saucepan and simmer gently for 3 minutes or until sugar has dissolved. Sprinkle with a few almonds and juice serve with a small spoon. toasted. So good. I prefer to avoid the thickeners and stick to pure cream.com page 53 . sliced almonds. 2. Remove from the heat and stir in the lemon juice. While both are good. to serve (optional) [5 ingredients | simple baking] www. it’s probably a good idea to use small cups and share it between 4. Refrigerate for 6 hours or until you’re ready to serve.thestonesoup. serves 2-4 1.lemon posset I’m happy to eat a large serving of this. 35% milk fat 75g (3oz / 1/3cup) sugar 3. 300mL (1 1/4) cups (heavy whipping) cream. Lime is lovely and my Mum’s version was a wonderful combination of lemon and passionfruit. I’ve made this with thickened cream and pure cream. 3 tablespoons lemon 4. Feel free to play around with the citrus. But feel free to use thickened if that’s all you have. but if you just want something small to finish a larger meal.

I picked up a great tip from Stephanie Alexander. An average egg has about 2 tablespoons of whites. 4. Fold through 1/3 cup jam then taste. 1 tablespoon butter or vegetable oil 4 egg whites 1/3 cup caster sugar 1/3 – 1/2 cup berry jam semi whipped cream. Prepare your guests for dessert. Whisk using your muscles or a stand mixer until the mixture looks like soft marshmallow. You don’t need one of those fancy stand mixers to make a souffle – a simple whisk. 5. Preheat your oven to 200C (400F). Gradually whisk in sugar a little at a time until it is all incorporated and the mixture is smooth and glossy. In a clean dry bowl place the egg whites and a pinch of salt. [5 ingredients | simple baking] www. serves 3 1.thestonesoup. to serve. Divide mixture between the prepared dishes then use a knife to level them off. a clean bowl and some good arm muscles will suffice. Adding more jam if you think it needs a more sweetness and/or colour. You’ll have some left over but better to have each dish full than have stingy souffles. Bake souffles for 8 minutes then reduce the heat and bake for another 5 minutes until souffles are risen and lightly golden on top. It actually surprised my how quickly it happens. Grease 3 x 1 cup ramekins or teacups with the butter or oil. 7. 2. 6.berry souffles If you’re like me and store your excess egg whites in the freezer without knowing how many are in the bag.com page 54 . 3.

Drizzle 1 teaspoon of baileys over each cookie. Divide ricotta mixture between muffin papers and refrigerate until you’re ready to eat. 6 butternut snap cookies or other plain sweet cookie 1/3 cup baileys 200g (7oz) ricotta 250g (9oz) philidelphia cream cheese 1/3 cup icing sugar (powdered sugar) (60g or 2oz) [5 ingredients | simple baking] www. I’ve used the oat based biscuits I used for my little fig and ricotta tartlets a few weeks ago but and plain sweet biscuit would work well here. 5. Place cookies upside down in the base of each – you may need to trim to get them to sit flat. serves 6 1. 2. Otherwise you run the risk of sloppy cheesecakes. not the soft stuff sold in tubs. ricotta. Alternatively.thestonesoup. Combine remaining baileys.little baileys cheesecakes I made these for a dinner a few weeks ago and they were a BIG hit. Line a large muffin tin with 6 muffin papers.com page 55 . 4. Make sure you use good quality firm ricotta from a deli. 3. whizz in a food processor. cream cheese and icing sugar and mash it all together with a fork until smooth.

With all the fruit and nuts this far far richer than your traditional pavlova. . Serve with cream passed separately.fig & walnut pavlova Adapted from the ever smiling Maggie Beer in her latest offering Maggie’s Harvest. Place figs in a heatproof bowl and pour over boiling water. toasted & roughly chopped whipped cream or marscapone. Beat until sugar is dissolved and mixture is glossy. It won’t feel as crunchy as a regular pavlova or meringue.. It equally effortless to prepare and just as great as a do ahead dessert when you have a crowd to feed. to serve. serves 8-10 1. I think of it as a winter pav. Fold nuts and fruit through the meringue mixture and gently spoon into prepared tin and smooth top. 3. [5 ingredients | simple baking] www. 6. Allow to cool.com page 56 375g (13oz)dried figs 6 egg whites 250g (9oz) soft dark brown sugar 200g (7oz) walnuts.thestonesoup. Beat egg whites until firm peaks form then gradually rain in brown sugar. Bake 45 – 55 mins or until top is well browned and the pav feels firm. Preheat oven to 180C and grease and line a 24cm (9in) springform pan. Allow to stand for a minute then drain and roughly chop. 4. 2. 5. discarding stalks.

just add at step 4. optional [5 ingredients | simple baking] www. run a knife around the edge of the moulds and invert onto dessert bowls or plates. stirring to ensure the sugar is dissolved. Place gelatine in a small bowl and cover with cold water. You may need to shake a little and use the knife to help release the panna cotta. Squeeze out excess water from the gelatine and add to the cream mix.com page 57 . 5. Gradually stir marscarpone into the cream mixture. feel free to substitute in the more readily available powdered form. 2. 3. Stir until gelatine has melted through. usually at least 4 hours. ramekins or glasses and allow to cool to room temp. Cover and refrigerate until set. 4. 6. If you aren’t able to track down leaf gelatine. To serve. Remove from the heat and allow to cool. Combine cream and sugar in a small saucepan and bring to simmer.thestonesoup.marscapone panna cotta Inspired by the talented Melbourne chef Andrew McConnell. Powdered gelatine doesn’t need soaking. Divide between 6 moulds. 2 teaspoons is the equivalent of one leaf of titanium strength leaf gelatine. 1 leaf titanium strength gelatine 1 1/2 cups light cream (18% milk fat) 75g (2 1/2oz) vanilla sugar or plain sugar 100g (3 1/2oz) marscarpone pot roasted pears to serve. serves 6 1.

fruit .

like nannas fruit pot roasted pears verjuice poached peaches .stewed apples.

2.thestonesoup. [5 ingredients | simple baking] www. 3. Cover and cook over a medium high heat at a brisk simmer. I’ve used both cooking and eating apples for this. But feel free to peel if you are delicate about these things. These apples are equally at home for breakfast with yoghurt and muesli as they are for dessert with ice cream. I like to leave the skins on because I’m very lazy when it comes to peeling things and the skins add an interesting texture. Cut out the core bit. Pop them in a saucepan with the sugar and water and bring to a simmer. Each gives a different texture with the eating apples holding onto their shape and resisting the urge to turn into mushy stewed apple goodness more than their cooking cousins.stewed apples like nanna’s I made these for a dinner a few weeks ago and they were a BIG hit.com page 60 .4kg or 3lb) 1/4 cup sugar 1/4 cup water 1. Cut apples in half lengthwise then chop each half into 2 or 4 depending on how big the apples are. 6 apples (approx 1. stirring occasionally for 15-20 minutes or until some apples are mushy but a few are still holding their shape – or however you like them.

seeds scraped and pod finely sliced 50g (2oz) unsalted butter chopped 1 cup dessert wine (botrytis Semillon or beaumes de venise) .thestonesoup. 4. 8. 2. serves 8 1. 7. vanilla seeds and pod. (I use beur boscs) 120g (5oz) sugar 1 vanilla bean. 3. dot with butter and pour over wine. 6. Stir pears and bake another 20mins covered. Sprinkle with sugar. Quarter and core pears. Cover tightly with foil and bake 20mins.com page 61 8 firm pears. Stir again and bake uncovered for an additional 30-40 mins or until pears are browned and the wine is reduced and syrupy. If you can’t get your hands on dessert wine. Simple to make they work really well in with panna cotta but would also make a delicious and more waistline friendly dessert teamed simply with natural yoghurt. 5. Place pears in a baking dish large enough to hold them in a single layer. substitute in dry white wine and add an extra 50g (2oz) sugar.pot roasted pears These pears are a real winner. Serve hot or at room temp [5 ingredients | simple baking] www. Peel if you wish but I prefer to keep mine skins on. Preheat oven to 200C (400F).

It is more sour like lemon juice than sweet like grape juice. Add peaches and return to a simmer. [5 ingredients | simple baking] www. 3. Combine sugar. verjuice or wine and 1 cup water in a saucepan large enough to hold the peaches in a single layer. serves 8 660g (1 1/2lb) sugar 2 cups verjuice or dry white wine 8 peaches vanilla ice cream. Verjuice is the juice from unripened grapes. Cook covered stirring occasionally until peaches are tender and their skins are starting to wrinkle. Bring to a simmer. to serve. Cool and serve at room temp with a little of the poaching liquid and a scoop of ice cream.verjuice poached peaches Adapted from Maggie Beer’s book Maggie’s Harvest. The poaching liquid is very sweet with a lovely acid kick to balance things out thanks to the verjuice but a little goes a long way. 2.com page 62 . 4. stirring until sugar is dissolved. 1. 5.thestonesoup.

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bread .

rustic sourdough sourdough starter bread rustic home made yeasted bread irish soda bread pizza love pizza dough .

2. stone ground organic bread flour and filtered water. Cool on a wire rack uncovered for at least 30 minutes. Place loaf with the rough top side down. Just make sure you don’t put any of the commercial yeasted dough near your starter or these stronger strains will takeover. Carefully remove the hot pan from the oven. Gently fold the edges from the outside in to form a round loaf. 5.rustic sourdough makes 1 loaf watch video In the early days of your starter you can use it for the extra flavour but you’ll need to use 1/4 teaspoon dried yeast to work it’s magic. Place a large oven proof dish with a lid in the oven. Scoop dough onto the flour then sprinkle generously with more flour. if using in the base of the pan. Remove the lid and turn the oven down to 200C (400F) bake for a further 15 minutes until the loaf is deep brown. 8. water and salt until just mixed together. starter. Preheat oven and the pan to the highest setting for at least 1/2 hour. 7. 325g (11oz) bread flour 200g (8oz) sourdough starter. But once your starter is active and bubbling away. 4. I prefer unbleached. 3. Cover with cling wrap and leave overnight for at least 8 but preferably 12 hours. or more flour.thestonesoup. Sprinkle a little semolina.com page 66 . 6. you can ditch the yeast. Form your loaf. 9. recipe next page 275g (10oz) water 1 teaspoon find grained salt semolina. optional [5 ingredients | simple baking] www. Cover. Sprinkle with semolina. Place a generous amount of flour on your kitchen counter. if using. In a large bowl combine flour. Don’t worry about smoothing it out or having it centered – it will work itself out in the oven. Place more flour on a clean tea towel. Pop the lid back on and bake for 30 minutes. Gently place loaf in the pan inverted so that the rougher surface is now on top. but I’ve also used supermarket flour with great results. Remove lid. 1.

You’ve made it once you can make it again. But don’t stress if you have a starter death on your hand. And you can start to keep the starter in the fridge and stop feeding it everyday. It’s like having a new pet that doesn’t need toilet training! The wonderful flavour of great sourdough is a result of particular strains of lactic acid bacteria. To encourage these little creatures to grow in your culture. But if you wanted to keep it dairy free you could skip the yoghurt or use a few organic grapes. It happened to my first culture. day 2: Using a clean spoon. Replenish with 100g (4oz) flour and 100g (4oz) water. bread flour water natural yoghurt [5 ingredients | simple baking] www. Aim to feed it (remove 200g (8oz) and replace with 100g (4oz) each flour and water) twice a week or more often if you’re baking more frequently. I like to use natural yoghurt. You’ll know if it dies because you’ll get awful looking mould growing on the top. Mix to combine.com page 67 . or more often if you’re making bread regularly.thestonesoup. add 100g (4oz) flour and 100g (4oz) water. mix together 50g (2oz) flour.sourdough starter From day 3 you can start using your sourdough starter to add flavour to your bread and keep supplementing it with yeast until it is active enough to go it alone. Recover and leave in a warm place. When this happens you can stop using the yeast in with your bread. When you’ve removed 200g starter. This would be a great project to do with children. Recover and leave in a warm place. watch video day 1: In a clean bowl or jar. just keep it in the fridge and feed it about twice a week. Once you have the starter established. Mix to combine. But you’ll need to use some yeast as well. If you need to go on holidays you can give it a massive feed but I wouldn’t be keen to leave it for longer than a week. day 4 onwards: Remove 200g starter and either use it to make bread or throw it away. 50g (2oz) water and 2 tablespoons organic natural yoghurt. Mix to combine. Using a clean spoon replace with 100g (4oz) flour and 100g (4oz) water. Recover and leave in a warm place somewhere between about day 10 and day 15: Your starter should start to show signs of life. day 3: Today you can make your first loaf. Cover with cling wrap and leave somewhere warm. Basically it will start to bubble.

optional 1. but instead of the starter you just use more flour and water and some yeast.rustic homemade yeasted bread The method is basically the same as the sourdough. This is a great way to see how wonderful homemade bread can be. Follow method as per the home made sourdough but add the yeast at the same time as the salt in step 1. makes 1 loaf 425g (15oz) bread flour 375g (14oz) water 1 teaspoon find grained salt 1/4 teaspoon dried yeast semolina.thestonesoup. [5 ingredients | simple baking] www.com page 68 .

thestonesoup.[5 ingredients | simple baking] www.com page 69 .

Shape into a round loaf. Using a fork gently stir to combine and form a soft dough being careful not to mix too energetically. Preheat oven to 180C (350F). Allow to cool [5 ingredients | simple baking] www. 4. If you are worried the honey will make it way too sweet. Place onto the baking tray. 6. Make a well in the centre of the dry ingredients and pour buttermilk mix into the hole. 3. freeze for later consumption. rest assured this loaf isn’t sweet at all. Line a baking tray with grease proof paper and dust generously with extra wholemeal flour. It doesn’t keep very well so if you’re not planning to eat it on the same day. 7.Combine dry ingredients with a scant teaspoon of sea salt in a large bowl and mix well. With a sharp knife gently score a cross into the top and dust with flour. 2. makes 1 loaf 1.com page 70 100g (3 1/2oz)self raising flour 200g (7oz) wholemeal flour 1 tablespoon bicarb soda 225mL (7 1/2 fluid oz)buttermilk 4 tablespoons honey . Whisk together buttermilk and honey.irish soda bread Loosely based on Richard Corrigan’s recipe published in How to Cook the Perfect… by Marcus Wareing.thestonesoup. 5. Bake for 30mins or until golden brown and the loaf sounds hollow when tapped on the bottom.

3. yeast and salt in a large bowl. Scoop out onto a lightly floured surface and sprinkle over more flour.thestonesoup. makes 4-5 pizzas 1. 7. Stir to create a sticky dough. head over to Stonesoup. semolina. On a work surface dusted with semolina and a little flour flatten balls into rounds about 25cm (10in) in diameter. [5 ingredients | simple baking] www.pizza love pizza dough I like to make small pizzas no more than 25cm (10in) in diameter as I find them easier to handle and easier to cook through. Divide dough into 4-5 smaller balls approx 150g (5oz) each and place on an oiled oven tray.com page 71 400g (14oz) strong (bread) flour 100g (3 1/2 oz) semolina 2 sachets dried yeast 1 teaspoon sea salt . 6. 5. Knead adding more flour as rquired until you have a smooth dough that is just past being sticky. 4. 8. For idea of toppings and baking conditions. Cover and stand in a warm place until the dough has doubled in size. Make a well in the centre of the flour mixture and pour in 300mL (10 fl oz) warm water and 2 tablespoons extra virgin olive oil. about an hour. Place flour. 2.Transfer to a pizza peel dusted with semolina and you’re ready to top.

growing my own veggies. Or follow me on marvelous Twitter. that everyone should and can have. I can be found indulging my passions for long boozy lunches. delicious food is a basic skill. cheese. If you enjoyed this e-cookbook what you. and the creator of the minimalist home cooking food blog Stonesoup. healthy. running. You can contact me at: jules@thestonesoup. [OK one Irishman in particular]. writing about food or taking photographs [of food]. I’ve been writing my blog since 2005 because I believe that the ability to cook simple. cookbooks. travel.thestonesoup. I’d love it if you signed up to receive my free email updates. When I’m not cooking.com page 72 . red shoes and Irishmen. like reading. I am committed to only cooking recipes with no more than 5 INGREDIENTS.about the author The author of this e-cookbook is Jules Clancy. I’m a qualified Food Scientist. and the Stonesoup Virtual Cookery School.com [5 ingredients | simple baking] www. For the rest of my life.

many that take just 10 minutes to make .thestonesoup.it might be just the thing to spur them into the kitchen and get cooking. [5 ingredients | simple baking] www.com page 73 .hop on over to my blog.thestonesoup. stonesoup | minimalist home cooking (www. subscribe If you’re looking for fresh ideas for simple 5 ingredients recipes .what now? 1. share this ebook with your family & friends Know someone who could benefit from a collection of super simple recipes? Well. 2. Don’t worry about copyright. please email them a copy of this e-book . it’s a free e-book and I give you my permission to share.com) and sign up for my FREE email updates.

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