2019-06-01_Food_Heaven

96 baking heaven JUNE WWW.FOODHEAVENMAG.COM

Cheese & chive

scones

MAKES 10 SCONES

450g (1lb) plain flour

2 tbsp baking powder

125g (4½oz) butter, cubed

250g (9oz) Cheddar cheese, grated

2 large free-range eggs

2 tbsp freshly chopped chives

the chopped chives and ground cumin.

3 Add the eggs to a measuring jug and

pour in the milk to make 300ml (10fl oz).

Stir together gently before pouring the

liquid into the bowl and bringing the

mixture together.

4 Place the mixture onto a well-floured

surface and pat out until it is approx.

2-3cm (¾-1¼in) deep. Flour your cutter

(and do so between every 2 cuts), then

stamp out 10 scones.

5 Using a non-stick baking tray, or lightly

buttered baking tray, place your scones

evenly spread apart. Brush with any

leftover liquid and sprinkle over extra

grated cheese.

6 Place on the top shelf of the oven and

bake until golden and well-risen, for

10-12 minutes. Remove from the oven

and allow to cool on a wire rack before

enjoying warm with butter.

5 Oil a 30x30cm (12x12in) high-sided

baking tin. Place the dough in it and

flatten to fill, making indentations with

your fingers for that classic focaccia look.

6 Cover and return to a warm place for

another 30 minutes for its second prove.

7 Preheat the oven to 240°C/Gas Mark

9. Mix the wild garlic or chives with the
   oil, then drizzle half over the focaccia.
   Press your fingers in again, to make sure
   you’ve got plenty of indentations.
   8 Bake for 10 minutes, then top with the
   Parmesan, tomatoes and mozzarella
   and bake for a final 10 minutes.
   9 Cool on a wire rack so that the bread
   doesn’t sweat underneath, then slice
   into strips and serve warm, drizzled with
   the remaining wild garlic oil.

3 tbsp very finely chopped wild

garlic or chives

50g (1¾oz) Parmesan cheese,

or vegetarian alternative,

finely grated

2 large tomatoes, sliced

125g (4½oz) mozzarella cheese,

drained and finely chopped

1 In a large mixing bowl, mix the yeast

with a splash of warm water and leave

for 5 minutes – it should bubble a little.

2 Stir in the remaining warm water,

then mix in the flour and salt. Finally, add

the olive oil and mix until it comes

together as a very sticky dough – don’t

worr y, it will change consistency as you

knead it!

3 Tip the dough onto a well-floured

surface, flour your hands generously

and knead for 5-10 minutes until

smooth. Once ready, it should appear

elastic and should shrink back

when stretched.

4 Clean and oil the bowl, then roll the

dough into a ball and pop it into the

bowl, flipping once to thinly coat in oil all

over. Cover with clingfilm and leave to

prove somewhere warm for 1 hour, or

until doubled in size.

Tom at o a nd w i ld

garlic focaccia

SERVES 4-6

For the base

7g (¼oz) fast-action dried yeast

300ml (10fl oz) warm water, plus a

splash

For the yeast

500g (1lb 2oz) strong white bread

flour, plus extra for dusting

1 tsp sea salt

3 tbsp olive oil, plus extra for

greasing

For the toppings

4 tbsp olive oil

The recipes on pages

95 and this focaccia

are extracted from Get

You r Kid s to Eat

Anything  by Emily

Leary, photography by

Tom Regester,

published by Mitchell

Beazley (£16.99) http://www.

octopusbooks.co.uk

½ tsp ground cumin

250ml (9fl oz) milk

1 Preheat the oven to 220°C/Gas

Mark 7.

2 In a large bowl, sift the flour and

baking powder, then add the butter and

rub with your fingertips. Add half the

cheese, combine, then add the

remaining cheese before sprinkling in

By ProCook (www.procook.co.uk)