basesixty

Author: PaulC

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  • Quesadilla

    Ingredients

    Method

    • STEP 1Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
    • STEP 2Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

  • Hummus

    Ingredients

    Method

    • STEP 1Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
    • STEP 2Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

  • Baked Onion Bhajis

    Ingredients

    • 4 medium onions (750g / 26oz)
    • vegetable oil
    • salt
    • 100g / 3.5oz chickpea (garam) flour
    • 1/2 tbsp ground cumin
    • 1/2 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp ground coriander
    • 1/2 green chilli

    Toppings

    • fresh coriander
    • mango chutney
    • vegan plain yoghurt
    • lemon

    Instructions

    1. Peel, halve and roughly slice the onions. Add 2 tbsp of vegetable oil to a large pan over a medium heat. As soon as oil is hot, add the onions and a pinch of salt and fry for 10-12 minutes or until soft (but do not caramelise).
    2. Preheat the oven to 180°C / 356°F and line a large tray with baking paper.
    3. Transfer the onions to a large mixing bowl, then add the chickpea flour, ground cumin, garlic powder, paprika, ground coriander and 1 tsp of salt. Finely chop the green chilli and add it to the mixing bowl along with a drizzle of vegetable oil, then use a couple of spoons to give everything a mix until the onion is fully coated in the flour and spices.
    4. Using a couple of spoons, place 2 tbsp of the mixture onto the baking tray and lightly flatten it down with the back of the spoon. Repeat until you have 12 bhajis on the tray. Bake for 30-40 minutes or until crispy and slightly charred around the edges.
    5. Either top with or serve with fresh coriander, mango chutney, vegan plain yoghurt and a squeeze of fresh lemon juice.

  • Darren’s Low Carb bread.

    Wheat Gluten 1 1/4 cups
    Oat Fibre 1/2 cup
    Flax seed (Golden) 1/3 cup
    Flax Seed (Brown) 1/3 cup
    Salt 1 tsp
    Butter 2 Tbsp
    Dried yeast 2 Tbsp
    Honey 1 tsp
    Eggs 2
    Erythritol or truvia 2 Tbsp
    Xantham Gum 1/2 tsp

    Oat Fibre, Wheat Gluten, Flax Seed, salt, erithrytol and xantham gum in a big bowl.

    crack the eggs and whisk slightly, warm the butter and add to the eggs.
    One cup of water needs to be around 50-55 celsius – add one teaspoon of honey to that and stir until dissolved
    Once the honey has dissolved, add the yeast, stir well and leave to activate for 4 or 5 minutes
    Once its activated, add it to eggs and butter, stir a little bit and then add the bowl of dry ingredients

    mix very well for 3 minutes in a mixing machine or 5 minutes by hand.

    then knead for 8 minutes in a mixing machine or 15 minutes by hand

    prove for 45 minutes to and hour

    knock back (flatten out and knead again).

    Stick in your bread tin or make cakes and leave to prove for another 45 minus

    Bake in the oven for 14mins at 180 Celsius for bread cakes, about 16-17 mins for bread loaf

  • The best crusty cobs ever

    Ingredients

    • 500g/1lb 2oz unbleached strong white organic bread flour, plus extra for dusting
    • 1 tsp salt
    • 2 tsp dried yeast
    • 30g/1oz butter or lard, softened
    • 75ml/2½fl oz milk, warmed
    • 225ml/8fl oz warm water
    • oil, for greasing
    • rice flour, for dusting
    • butter, to serve

    How-to-videos

    Method

    1. With your fingers, mix the white flour, salt and dried yeast in a bowl.
    2. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs.
    3. Mix the warm milk with the water. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.
    4. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
    5. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.
    6. When the dough has risen, return it to a floured work surface and knock it back.
    7. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
    8. Meanwhile, preheat the oven to 220C/425F/Gas 7.
    9. When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.
    10. To serve, separate the rolls and serve warm with butter

    Well done you hairy biker people.

    https://www.bbc.co.uk/food/recipes/basicwhiterolls_89612

  • Pizza base

    Ingredients

    • makes 2 large bases or 4 medium pizzas
    • 400 g Tipo ’00’ flour
    • 100g strong white bread flour
    • 1/2 teaspoon fine sea salt
    • 7 g dried yeast
    • 1/2 tablespoon golden caster sugar
    • 2 tablespoons extra virgin olive oil

    Method

    1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
    2. In a jug, mix the yeast, sugar and oil into 325ml of lukewarm water and leave for a few minutes, then pour into the well.
    3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
    4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
    5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
    6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
    7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge

  • Yeast Conversion

    Yeast Conversion Table

    This is a table to convert fresh yeast to original dry yeast or Quick Yeast. This can be used for making breads and anything using yeast.

    To download or view the table in PDF format click here.

    Fresh Yeast Original Dry YeastQuick Yeast
    3g1.5g1g
    6g3g2g
    10g4g3g
    12g6g4g
    17g7g5g
    34g14g10g
    68g28g20g

  • Pizza

    • 650g/1lb 7oz ’00’ flour (or strong white flour), plus extra for dusting
    • 7g dried easy-blend yeast
    • 2 tsp salt
    • 25ml/1fl oz olive oil
    • 50ml/2fl oz warm milk
    • 325ml/11fl oz warm water
    1. make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
    2. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp teatowel and leave to rise for about 1½ hours, until doubled in size.
    3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
    4. Preheat the oven to its highest setting.
    5. Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
    6. Bake the pizzas in the oven for 10–12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.

  • Cheese sauce for Mac ‘n’ Cheese.

    Ingredients

    500ml milk

    50 grammes plain flour

    50g butter

    10:1:1

    700 ml: 70 grammes of flour: 70 grammes of plain flour etc.

    Add enough cheese to kill.

    100g grated strong cheddar (or 50g grated cheddar, 50g crumbled blue cheese) 

    As if you only use that amount of cheese.

    Method

    1. Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.
    2. Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.
    3. Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.