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Boxty bread.

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Boxty bread.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Preheat the oven at 390°F. Coarsely grate the raw potadoes, put them in a clean teacloth and squeeze until all the water is extracted.
  2. Put in a bowl all the ingredients and add milk slowly, you may not need all the milk. You have to have a sticky loaf, put it on a baking tray lined with baking paper and make a cross cut with a knife to have four quarters.
  3. Bake for about 40- 50 minutes until golden brown. Serve warm or opened and toasted.

Spring onion & red chili cornbread.

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Spring onion & red chili cornbread.
Instructions
  1. Preheat the oven at 225° F and grease a tin. Mix all the ingredients together, pour the batter into the tin and bake for about 30 minutes.
  2. Let the bread cool then remove from the tin. Cut in chunks or slices ( it's quite crumbly), tast it a little if you want and pair it with soups, grilled meat or whatever you like.

Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.

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Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Wash, rinse and cook spinach for few minutes in a pan. Drain them very well and chop roughly.
  2. In a bowl mix ricotta, flour, salt, nutmeg and egg(s), add spinach and mix well.
  3. With slightly wet hands take a small amount of dough, roll it into the shape of a small sausage. Do it with all the dough then roll the gnudi into the flour.
  4. Bring a big pan of water with salt to the boiling point, put in some gnudi at time, when they float drain them and put into a baking tray.
  5. When you have all your gnudi on the baking tray melt butter with sage and cover gnudi with it and grated parmesan, bake at 360°F for 25-30 minutes or until Parmesan is gold and crispy. Serve hot.

Red velvet cake, recipe from Lorraine Pascale

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Red velvet cake, recipe from Lorraine Pascale
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Preheat oven at 350°F. Put sugar and butter in a bowl and beat together untill fluffy
  2. Beat in eggs one at time, vanilla, red colouring and salt plus half the flour, sifted. Add remaining flour, cocoa powder, baking powder sifted together then give a last beat to mix everything.
  3. Pour into greased tin and bake for 1 hour/ 1 hour and 15, cake is ready when firm in the centre.
  4. For the icing: beat together butter and icing sugar untill fluffly, beat in cream cheese and beat again.
  5. Cut the cake in three layers when it's cold then fill it and cover it with cream cheese icing.
Recipe Notes

You can cover the cake with sugar paste (about 1 3/4 lb for a 9 in cake) but I don't like it and it's also pretty expensive if you don't do it by yourself so I simply cover the cake with frosting.

Brezels with sourdough

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Brezels with sourdough
Servings
7
Ingredients
Servings
7
Ingredients
Instructions
  1. Melt sourdough in water with malt or honey.
  2. Add oil (or butter) then flour and salt.
  3. Knead untill you have a smooth loaf, cover and let it rise untill it double.
  4. Put a pan with water on fire, add salt and baking soda.
  5. Make pieces of about 4.5 oz of dough, make long rolls and cross them into brezel's shape.
  6. When water boils put brezels, one at time, into the pan for 40 seconds/ 1 minute (the more the darker, with lye 30 seconds are enough but with baking soda you need more time to get a dark colour).
  7. Put brezels on a baking tray, sprinkle them with cooking salt, make a cut in the curved part and bake for about 20 minutes at 390°F.