Food_Heaven_-_November_2019

Seedy soda bread

MAKES 1 LOAF

butter or non-stick pan spray

360g (12½oz) rolled oats

40g (1½oz) chia seeds

600ml (1pt) buttermilk

2 tbsp extra-virgin olive oil

1½ tbsp molasses

2 tsp bicarbonate of soda

1 tsp salt

40g (1½oz) flaxseeds, plus 1 tsp

40g (1½oz) sunflower seeds, plus

1 tbsp

1 Preheat the oven to 200°C/Gas Mark

6. Coat a 20x12cm (8½×4½in) loaf tin
   with spray oil and line it with parchment
   paper, leaving a few inches of overhang
   on both of the long sides. (This will help
   you lift the loaf out of the tin after baking.)
   2 In a large bowl, stir together the oats,
   chia seeds and buttermilk until well
   combined. Set aside to allow the oats to

soften and absorb the buttermilk, about

3 0 minutes. Stir in the oil, molasses,

bicarb, salt, 40g (1½oz) flaxseeds and

40g (1½oz) sunflower seeds.

3 Spoon the mixture into the prepared

loaf tin, mounding it slightly in the centre

in a loaf shape. Scatter the top with the

remaining 1 tsp flaxseeds and 1 tbsp

sunflower seeds.

4 Bake until golden brown and a

toothpick inserted into the centre of the

loaf comes out clean, about 45 minutes.

5 Using oven mitts, use the parchment

to lift the loaf out of the tin. (Be careful,

as it will be ver y hot!)

6 Return the parchment and the loaf to

the oven without the tin, placing the

parchment directly on the centre rack.

Bake until the exterior of the loaf is firm

and dry, about 8 minutes more.

7 Transfer the bread to a wire rack to

cool completely before slicing. Store

in a paper bag at room temperature

for up to 3 days.

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MAKES 24

280g (10oz) frozen chopped

spinach, thawed and drained

225g (8oz) feta cheese, crumbled,

at room temperature

60g (2oz) sour cream

2 tbsp chopped fresh dill

2 tsp crushed red pepper flakes

½ tsp garlic powder

½ tsp salt

2 tbsp plain flour

2 sheets of frozen puff pastry,

thawed

1 large free-range egg, beaten

1 Sandwich the spinach between two

layers of kitchen paper and press out

any excess water. In a medium bowl,

combine the spinach, feta, sour cream,

dill, red pepper flakes, garlic powder and

salt and mix to combine.

2 Dust a work surface with the flour and

place the thawed puff pastry sheets on

it. Divide the feta mixture in half and

spoon it evenly over each pastr y sheet,

leaving a 1cm (½in) border on all sides.

3 Starting with a long side, roll each puff

pastry sheet into a log. Wrap the logs

tightly with clingfilm and set them

seam-side down on a baking sheet.

Freeze until firm, about 30 minutes. (To

store longer, transfer the logs to an

airtight freezer bag and freeze; they will

keep for up to 2 months.)

4 Preheat the oven to 200°C/Gas Mark

7. Line t wo baking sheets with
   parchment paper.
   5 Remove the pastr y logs from the
   freezer, unwrap, then place them seam-
   side down on the work surface. Slice
   each log crossways into 12 x 2cm (¾in)
   thick rounds. Arrange the slices cut-side
   down on the prepared baking sheets.
   6 In a small bowl, mix the beaten egg
   with 1 tbsp water to make an egg wash
   and brush it over the top and sides of
   each slice. Bake until puffed and golden
   brown, 15-20 minutes. Serve warm or
   at room temperature.

Recipes on pages

95-96 are taken from

MasterChef Junior

Bakes! Copyright ©

2019 by MasterChef

Junior; Foreword by

Christina Tosi.

Published by

Clarkson Potter, an

imprint of Penguin

Random House.

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