lovely recipes

What’s cookin’ in your lovely life? Each month, we’ll feature 3 of our favorite recipes. From savory soups to sweet treats, there is something for everyone.

Looking for a few lovely recipes? Here are a few from the Jules Clancy from Stone Soup. Jules has a degree in Food Science and is the author of 5 ingredients 10 minutes.

roast cherry tomatoes

serves about 10 as a starter

Inspired by St. Nigel (yep still obsessed – I know, I’m pathetic).

I love tomatoes but am often disappointed with store bought love-apples. The solution is to roast them for a while to concentrate their flavour and leave lovely tomatoey juices to mop up with bread.

There are millions of uses for these tomatoes aside from as a starter. Lovely in salads or with some baked ricotta or with some fresh green beans and pan fried white fish…

Ingredients

  • 3 punnets cherry tomatoes
  • 3T extra virgin olive oil
  • 1T balsamic vinegar

Directions

  1. Preheat oven to 200C (400F)
  2. Place tomatoes in a dish large enough to hold them snugly in a single layer. Drizzle with oil and a little balsamic. Season well.
  3. Roast for about half and hour or until wrinkled. Serve hot or at room temp.

 

potato & rosemary pizza recipe

makes 1 medium pizza

Ingredients

  • 1/2 quantity of pizza dough (recipe below)
  • 1 large potato, finely sliced
  • 1 small sprig rosemary
  • pinch chilli flakes, optional
  • bocconcini, optional

Directions

  1. prepare oven and dough as per pizza base recipe.
  2. toss potato slices in a few tablespoons of olive oil with rosemary and chilli, if using. season generously.
  3. arrange potato slices over pizza base. top with cheese, if using.
  4. bake for 5 – 10 minutes or until the base is golden and the potato is just cooked. serve hot.

pizza dough recipe

makes 2 medium pizzas

Ingredients

  • 250g (8.8oz) bread flour
  • 160g (5.6) water
  • 1 teaspoon dried yeast
  • 1 teaspoon salt
  • semolina, optional

Directions

  1. place a pizza stone on the base (floor) of your oven and preheat it on its highest setting.
  2. combine flour, water, yeast and salt in a bowl until the mixture comes together.
  3. transfer to a lightly floured surface and knead the dough for at least 5 minutes, preferably 10. try to add as little flour as possible.
  4. lightly oil a bowl and pop the dough back in. cover and stand for at least 1/2 hour but preferably an hour.
  5. divide dough into 2 and roll out on a lightly floured surface using a rolling pin until the pizza is about 25cm (12in diameter).
  6. scatter a pizza peel or baking tray with semolina, if using and top with your chosen ingredients.

salted chocolate chip cookies

makes about 10 huge cookies
 

Adapted from the talented Molly Wizenberg from Orangette. And I agree with Molly that these cookies are better when they’re cool. Straight from the oven they’re overpoweringly rich.

At the risk of being kicked out of the dark chocolate lovers club, these cookies are actually better with a lower cocoa content chocolate. I used a bittersweet or 58% cocoa chocolate and they were just right.

I’ve made quite a few changes to the original so please feel free to check it out over here. Basically I found it’s fine just using one type of flour and one type of sugar. I did try simplifying the raising agents as well but the results weren’t as good as using both baking powder and bicarb soda.

Be warned. These cookies are dangerously addictive.

After all these years I finally ‘get’ why some people get so excited about cookies. I’m convinced these cookies can pretty much convert anyone.

Ingredients

  • 150g (5oz) unsalted butter, softened
  • 250g (9oz) light brown sugar
  • 1 egg
  • 225g (8oz) plain (all-purpose flour)
  • 225-285g (8-10oz) dark chocolate

Directions

  1. Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined.
  2. Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.
  3. Fold butter mixture into the flour until only just combined.
  4. Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.
  5. When you’re ready to bake, preheat oven to 180C (350F). Line 2 baking sheets or trays with baking paper.
  6. Scoop 1/3cup balls of dough and place on the prepared trays. Allowing room for them to spread. Sprinkle liberally with sea salt flakes.
  7. Bake for 15 – 20 minutes or until cookies are golden. The bottom tray may need a little longer. Cool on the tray.

Looking for more Lovely Recipes? Visit the lovely recipes: winter archive.



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