Mostly healthy eating!

Month: February 2018

Speedy Indian spiced salmon

Speedy Indian spiced salmon

This is inspired by a Jamie Oliver recipe for Salmon Tikka. The salmon fillets are sliced, smeared with curry paste, cooked for a couple of minutes on each side, then served with a cucumber yoghurt. The addition of mango chutney on the naan breads enhances […]

Mexican Chicken

Mexican Chicken

This recipe is a take on Chilli con carne but uses chicken thighs instead of red meat. It’s an easy, tasty, midweek supper dish that’s cheap to prepare, and ready on the table in around 30 minutes. What’s not to love. Enjoy x   Mexican […]

Folded Pesto Bread

Folded Pesto Bread

This is a fantastic Italian bread which can be enjoyed on its own or as an accompaniment to pasta dishes. I’ve made mine using sun-dried tomato pesto but basil pesto makes a good substitute. Serve warm to enjoy the best flavour. Makes four breads, each serve two hungry people. Any leftovers can be frozen for another day.

Happy baking x

 

Folded Pesto Bread

 

Ingredients

  • 450g strong white flour
  • 1 teasp fast-action dried yeast
  • 1 teasp sugar
  • 1 teasp sea salt
  • 1 tbsp extra virgin olive oil
  • 300ml milk, warm
  • 4 rounded tbsp good quality pesto

 

Sift the flour into a large bowl and add the yeast, sugar and sea salt, and mix the ingredients together. Make a well in the centre and add the olive oil and milk. Gradually mix everything together to form a soft dough.

Turn out the dough onto a lightly oiled work surface and knead for 8-10 minutes, until the dough is smooth and elastic. Transfer the dough to an oiled bowl, cover and leave to rise in a warm place for 1½-2 hours, until doubled in size.

Knock back the dough and divide into 4 equal pieces. Roll each one out to a long thin rectangle about 30 x 10 cm. Place on a lightly oiled baking sheet.

 

 

Spread a rounded tablespoon of pesto over each dough leaving a 1 cm border free around the edges.

 

 

Fold each side into the centre to almost enclose the pesto.

 

 

Cover loosely and leave to rise for a further 30 minutes. Bake in the oven at 220°C/Fan 200°C/Gas 7 for 10-15 minutes, until the bread is risen and sounds hollow when tapped underneath. Serve warm.

 

Duck ragu

Duck ragu

One of my favourite pasta dishes is Jamie Oliver’s duck pasta but I only cook it about once a year mainly due to cost and pressure of time. This recipe involves roasting a whole duck before preparing the sauce, which contains a good half bottle […]