Baking Heaven April 2020

By http://www.watercress.co.uk

By http://www.watercress.co.uk

94 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Cheesy ham and

watercress stratas

MAKES 12
1 loaf of stale white bread
30g (1oz) unsalted butter
1 small leek, washed, thinly sliced
35g (1oz) watercress, roughly
chopped
100g (3½oz) medium Cheddar,
grated
100g (3½oz) asparagus, blanched
and cut into thirds
120g (4oz) honey-roast ham,
roughly chopped
5 medium free-range eggs
240ml (8½fl oz) semi-skimmed milk
1 tsp English mustard

1 Preheat the oven to 180°C/Gas Mark 4 and

line a muffin tin with muffin papers. Add the

butter to a saucepan and melt over a medium

heat before adding the leek with a pinch of

salt. Cook until soft, then remove from the

heat and allow to cool in a large bowl.

2 Cut the crusts off the stale bread and cut

into cubes about 2.5cm (1in) square. Add to

the bowl with the cooked leek, cheese,

asparagus, watercress and ham.

3 In a separate bowl, mix together the eggs,

milk and mustard, then gently fold this

mixture into the bread mix.

4 Spoon the mixture into the muffin cases,

then cover the tray with clingfilm and chill in

the fridge for 30 minutes. Remove the

clingfilm, then bake in the oven for

25-30 minutes or until golden and cooked

through. Serve warm or cold.

Italian stufed

Easter bread with

baked eggs

SERVES 10 -12

180ml (6½fl oz) warm water

28g (1oz) active dry yeast

1 tbsp sugar

180ml (6½fl oz) milk

500g (1lb 1oz) bread flour, plus

more for dusting

1 tbsp sea salt

80ml (3fl oz) olive oil

1 large free-range egg

1 tsp water

4 free-range eggs, to decorate

For the pesto

85g (3oz) watercress, leaves and

5 Lightly oil a large mixing bowl and

place the dough inside. Lightly oil a

piece of clingfilm and use it to cover the

dough, oiled-side down. Cover this with

a clean cloth and set aside in a warm

place to prove for around 1 hour, or until

the dough has roughly doubled in size. 

6 Make the pesto by adding the

watercress, garlic, cheese, lemon zest,

and pine nuts to a processor. Pulse until

everything is puréed, then blend

continuously while adding the olive oil in

a steady stream. Scrape down the sides

with a spatula, then blend for another

30 seconds to make sure everything is

combined. Set aside. (This can be done

up to 2 days in advance; bring back up to

room temperature before using.)

7 Preheat the oven to 200°C/Gas Mark 6.

Line a large baking sheet with parchment

paper or a non-stick mat. Make an egg

wash by whisking 1 egg and 1 tsp water

together. Set aside. Also prepare another

large square of parchment to work on

when you shape the bread.

8 Lightly flour a work surface. Turn out

the proved dough and cut it into 3 equal

pieces. Use a lightly floured rolling pin to

roll out the first piece to a 30cm (12in)

square; it should be about 3mm (^1 / 8 in)

thick. Use a spatula to scoop a third of

the pesto onto the dough, then spread

soft stems, roughly chopped

5 garlic cloves, peeled and grated

150g (5½oz) grated Parmesan or

other hard cheese

grated zest of 1 lemon

55g (2oz) pine nuts, toasted

120ml (4fl oz) extra-virgin olive oil

1 In the bowl of a stand mixer fitted

with a paddle attachment, combine the

warm water, yeast and sugar and mix at

low speed until just combined (about

30 seconds). Leave to stand for about

5 minutes or until the mixture is frothy.

2 Heat the milk in a saucepan set over a

medium-low heat until tiny bubbles

form at the edge of the pan. Do not

allow to boil. Set aside and cool to

room temperature.

3 Once the milk has cooled, add it to the

mixer along with the olive oil and salt. 

Mix at a low speed until just combined. 

Add the flour one quarter at a time,

mixing after each addition, on a

medium-low speed until well combined.

4 Change the paddle attachment on the

mixer to the hook, ensuring that any

dough is scraped off and put back into

the bowl. Mix on low speed for about

1 minute, then increase the speed to

medium and mix for about 5-6 minutes,

or until smooth and elastic.