Baking and pastry are usually related to self-discipline, persistence, precision and a strict adherence to fundamental science.
That’s definitely true of some elements of baking (I’d undoubtedly keep on with the directions for an excellent Victoria sponge, say), however there are some savoury bakes that, for me, are all about enjoying round and never being terribly OCD about what goes in and when.
So right here, for all you free spirits (and baking phobes) on the market, is a cornbread, a pie and a flan that showcase 3 ways of baking with out a notably intricate course of, and even strict guidelines.
Honey and yoghurt cornbread (pictured above)
I’ve all the time stored my cornbread extra on the savoury facet, with such additions as feta and chilli. This extra traditional take echoes the pure sweetness of corn in the absolute best approach, in a candy/salty mixture that’s perfect for breakfast or brunch. Avocado, in any form or kind, will work effectively alongside.
Prep 5 min
Prepare dinner 50 min
Cool 45 min
210g unsalted butter, reduce in half
210g quick-cook polenta
210g plain flour
1¾ tsp salt
1 tbsp baking powder
⅓ tsp bicarbonate of soda
450g recent corn kernels (from about three cobs), or the equal in frozen kernels, defrosted
three tbsp runny honey, plus further to serve
200g Greek-style yoghurt
80ml entire milk
three eggs, overwhelmed
20g chives, finely chopped
Warmth the oven to 220C (210C fan)/450F/fuel 7. Put the butter in a 28cm-diameter cast-iron saute pan, then put it within the oven for 12-15 minutes, or till melted and browned. Pour all however a tablespoon and a half of the butter right into a bowl and set the pan apart.
In the meantime, in a big bowl, whisk collectively the polenta, flour, salt, baking powder and bicarb.
Put the corn in a meals processor and pulse a couple of instances, till roughly chopped, then tip into a big bowl and add the honey, yoghurt, milk, eggs, chives and a beneficiant quantity of pepper, whisking to mix.
Tip the corn combination and the bowl of browned butter into the dry substances, and stir by way of till simply mixed however not overmixed.
Switch the combination to the buttered cast-iron pan you used earlier, smoothing out the highest with the again of a spoon, and bake for 25 minutes, or till the bread is golden and brown across the edges, and a skewer comes out clear from the centre. Go away to chill within the pan for not less than 45 minutes earlier than serving, with extra honey drizzled on prime, should you like.
Poha and coconut flan
Yotam Ottolenghi’s poha and coconut flan
Poha (or powa) is cooked, flattened and dried rice. You’ll find it in most Asian grocery shops, and be sure you get the thick flakes, not the skinny ones, as a result of they’re extra more likely to maintain their form.
Poha is extensively utilized in Indian cookery and is usually served at breakfast. Right here, I’ve taken the standard base and turned it right into a savoury flan that will work as a breakfast or gentle lunch with some smashed avocado or yoghurt alongside.
Prep 40 min
Prepare dinner 1 hr
150g thick poha (Indian rice flakes)
90ml olive oil
2 medium onions, peeled, halved and thinly sliced
6 garlic cloves, peeled and crushed
3cm piece recent ginger, peeled and finely grated
1½ pink chillies, 1 deseeded and finely chopped, the remaining thinly sliced, seeds and all
1½ tsp black mustard seeds
2 tsp cumin seeds, roughly crushed in a mortar
¾ tsp floor turmeric
2 stems curry leaves (ie, about 25 leaves)
1 giant (250g) potato, boiled, then peeled and reduce into 1½cm cubes
Salt and black pepper
1 lime – zest finely grated, to get 1 tsp, and juiced, to get 1 tbsp
four tbsp coriander leaves, roughly chopped
three giant eggs
300g 70%-fat coconut milk
25g recent coconut, finely grated
25g salted and roasted peanuts, roughly chopped
Put the poha in a bowl, cowl with loads of chilly water and soak for 3 minutes. Drain and put aside.
Put 4 tablespoons of oil in a big, ovenproof saute pan for which you’ve gotten a lid, and put it on a medium-high warmth. As soon as sizzling, fry the onion, stirring often, for 10 minutes, or till softened and browned. Add the garlic, ginger, chopped chilli, spices and curry leaves, and cook dinner for 2 minutes extra, stirring typically, till aromatic.
Add the cooked potato, a teaspoon of salt, loads of pepper and two tablespoons of water, and cook dinner for 2 minutes, stirring frequently. Flip down the warmth to medium-low, then add the poha and stir to mix. Cowl and go away to steam, undisturbed, for 3 minutes, till the poha is cooked by way of. Stir by way of the lime juice and two-thirds of the coriander, then tip out right into a bowl and go away to chill barely for about 15 minutes.
Warmth the oven to 200C (180C fan)/390F/fuel 6. Whisk collectively the eggs, coconut milk and half a teaspoon of salt, then stir them into the cooled poha combination.
Wipe out the saute pan, add a tablespoon and a half of oil and swirl the pan round to coat its base and sides. Add the poha combination, spreading it out to distribute it evenly, then bake for 15 minutes, or till simply set. Take away and go away to chill barely – about 10 minutes.
Whereas the poha is cooling, make the topping. In a small bowl, combine the recent coconut, peanuts, sliced pink chilli, remaining coriander and lime zest. To serve, prime the poha flan with the coconut combination, then drizzle over the remaining teaspoon and a half of oil and serve immediately from the pan.
Swiss chard and ricotta pie
Yotam Ottolenghi’s swiss chard and ricotta pie.
Other than the ricotta, this straightforward pie additionally has dolcelatte (which is delicate sufficient to not offend even should you’re not the largest blue cheese fan) and parmesan within the filling, which make it wealthy and complicated sufficient to serve on the centre of a light-weight supper with a easy lettuce salad by means of accompaniment.
Prep 20 min
Prepare dinner 1 hr 25 min
25g unsalted butter
1 tbsp olive oil
1 medium onion, peeled, halved and thinly sliced
500g swiss chard, stems and leaves separated, stems reduce into 1cm slices, leaves shredded
three garlic cloves, peeled and crushed
Salt and black pepper
1 egg, overwhelmed, plus 1 egg yolk
50g parmesan, finely grated
150g dolcelatte, roughly crumbled
four spring onions, trimmed and finely sliced
1 rectangular 34cm x 24cm sheet puff pastry
2 tsp nigella seeds
Warmth the oven to 200C (180C fan)/390F/fuel 6. Put the butter and oil in a big saute pan on a medium-high warmth. As soon as sizzling, add the onion and fry, stirring often, till softened and effectively browned – about 10 minutes.
Add the chard stems, cook dinner for 4 minutes extra, or till softened, then stir within the chard leaves, garlic, three quarters of a teaspoon of salt and an excellent grind of pepper, and cook dinner for an additional 4 minutes, till the leaves have wilted and launched a few of their liquid.
Flip off the warmth, go away to chill for 20 minutes, then stir in the entire egg, parmesan, dolcelatte and spring onions.
Line the bottom and sides of a 32cm x 22cm rectangular baking tin with a sheet of greaseproof paper. Drape the puff pastry on prime, ensuring it covers the underside of the tin and extends about 2½cm up the edges (trim the sides, if want be), then gently push the pastry down to suit the tin. Prime with the chard combination, spreading it evenly to cowl the bottom, then dot randomly with tablespoonfuls of ricotta.
Fold over the sides of the pastry, so you’ve gotten an outer rim about 2½-3cm thick, and press the corners collectively to seal. Brush the rim with the overwhelmed egg yolk, then sprinkle the nigella seeds on prime. Bake for 40 minutes, or till golden and the pastry is cooked by way of, then go away to chill for about 15 minutes earlier than serving.