Wednesday, April 22, 2015

Italian Style Bread Recipe

Italian Style Bread Straight From The Oven

I've never had anything other than success making dough in the breadmaker and find most recipes work out absolutely fine, I just keep an eye out to see if the dough needs more water adding.

If you've not used your breadmaker for a while, I guarantee this is a recipe you will make time and again. It's a delicious soft bread for sandwiches, has a good crust, can be toasted on the griddle pan, eaten with butter or spread, keeps well, can be frozen and defrosts perfectly - what's not to like.

Italian Style Bread

Recipe:
1 tsp Easy Bake yeast
500g strong white bread flour
1 tsp salt
3 tbsp olive oil
350ml water

You will need:  A large baking tray lined with baking paper and floured

1. Place the ingredients into the bread pan in the order as outlined in your manufacturers instructions.
2. Set the dough setting.
3. When the machine has finished making the dough, tip the pan to one side and carefully remove the dough directly onto the floured baking tray.
4. Flour your fingers and roughly shape the dough ensuring the air isn't knocked out of it.  Flour the top of the dough and leave to prove uncovered until doubled in size.
5. Preheat the oven to 220ºC.  Bake for 30-40 minutes until golden brown.
6. Leave to cool on a wire rack.
7. Once cool the bread can be sliced and frozen.

Recipe taken from Fresh Bread in the Morning From Your Bread Machine by Annette Yates.


Monday, April 20, 2015

The Real Greek, Soho – Restaurant Review

Interior of The Real Greek, Soho

The London reporter rolls up his sleeves to make some Greek classic food at The Real Greek.

The Real Greek is a small restaurant chain in London with over 8 restaurants under its wing. Recently they launched their latest restaurant in London’s Soho and I was invited along for some hands-on Greek cooking and eating!

Hosted by Tonia Buxton, credited as being the face of Greek food in the UK and known from her hit TV show ‘My Greek Kitchen’, she has been a driving force of the development team behind The Real Greek’s dishes and was keen to share her knowledge.

Tonia Buxton

Tapenade
Have you ever made a tapenade? I hadn’t either and it’s a lot of fun. A tapenade is a fairly intense paste made up predominantly of finely chopped olives with herbs added in. We had a go at making our own tapenade and I mixed together dill, chilli flakes, turmeric (packed with anti-ageing properties don’t you know!), cumin (very soothing for the stomach), and a generous mix of black and green olives with a dash of olive oil. This made a lovely appetizer when spread onto crudités.

Chilli Flakes and Dill to make tepanade

Greek Dolmades
Next up were Greek Dolmades! These are stuffed vegetable vine leaves with rice and herbs. It was a lot of fun attempting to create these. Firstly you need to make sure the vine leaf is displayed vein side up, then add a dollop of a pre-prepared mixture consisting of pine nuts, feta, onion and wheat berries. You then roll up the leaf, tucking in the sides until it is nice and snug. Then finally place in a pan of water and simmer for 30 minutes.

Vine leaf for Greek Dolmade

And the rest
We also got to taste some superb food off the menu including grilled halloumi, lamb meatballs and skewered prawns with a honey glaze. All of which were delicious.

Prawn skewers

I can’t wait to go back for another Greek feast…

The Real Greek Soho
50 Berwick Street
London
W1F 8SJ

Disclaimer:  We were invited to the above for review purposes.

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