Us­ing herbs IN BAK­ING

The smell of fresh herbs in home-baked goods is one of life’s great plea­sures. Plus adding freshly har­vested herbs will make your breads and cook­ies taste great.

Herbs & Superfoods - - Favourite Herb Recipes -

Noth­ing tastes more de­li­cious than freshly baked bread flavoured with home­grown herbs. And a crowd favourite is rose­mary fo­cac­cia.

In­gre­di­ents • 600g strong white flour • 2 cups warm water • 4 tea­spoons dry ac­tive yeast • 4 ta­ble­spoons olive oil • ½ tea­spoon salt • ex­tra olive oil • fresh rose­mary leaves • rock salt

Sprin­kle yeast and a ta­ble­spoon of flour over the water, stir un­til dis­solved and leave at room tem­per­a­ture to foam up.

Com­bine the flour, olive oil and salt in a large bowl. Pour in water and yeast, and mix to form an elas­tic dough. Add more flour or water if nec­es­sary. Turn out onto a floured sur­face and knead for at least 5 min­utes. The dough should spring back when poked. Form into a flat disc, trans­fer to an oiled bowl and leave in a warm place to rise.

When the dough has dou­bled in size (up to 1 hour), knock back with the heel of your hand on a floured sur­face to form a 2½cm thick disc. Re­turn to its warm place to rise again for 30 min­utes. Mean­while, pre­heat oven to 220ºc.

When the dough has dou­bled in size again, poke dim­ples over the sur­face, brush on olive oil and sprin­kle with chopped rose­mary and rock salt. Trans­fer to hot oven and bake un­til golden brown. Re­move from oven. While still hot, brush over more olive oil. Serve warm.

Herb & cheese French bread can be made a day ahead. Serve at bar­be­cues, or with win­ter soups.

In­gre­di­ents • 125g but­ter, soft­ened

• 2 ta­ble­spoons grated parme­san

• 2 ta­ble­spoons chopped fresh chives

• 1 ta­ble­spoon chopped fresh mar­jo­ram

• 2 tea­spoons chopped fresh pars­ley

• 2 tea­spoons whole­grain mus­tard

• 2 French bread sticks Us­ing an elec­tric hand mixer, beat to­gether the but­ter, cheese, herbs and mus­tard.

Cut bread sticks cross­ways at 1cm-2cm in­ter­vals, cut­ting nearly all the way through. Spread the bread slices with herb but­ter. Wrap bread sticks in tin foil and bake in a mod­er­ate oven for 10-15 min­utes or un­til bread is heated through.

You can also use herbs such as laven­der, lemon ver­bena and rose­mary in your sweet bak­ing. Grace Terry from Have­lock North says pep­per­mints­cented gera­nium leaves can be used to flavour cup­cakes and cakes.

“Put fresh leaves in the bot­tom of the bak­ing dish or cup­cake case and pour over the mix. Choco­late would work great with this,” she ex­plains. “Bake as usual and peel off the leaves be­fore serv­ing. For a milder taste, put the leaves un­der the cup­cake cases; the flavour will im­part through the case dur­ing bak­ing.”

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.