Savoury Brioche Coronne

I love it when a recipe works. Last week (or there abouts) I watched Paul Hollywood’s final programme in his BBC baking series. The savoury brioche couronne (that’s a crown to you and me), looked really great. My children umm’d and ah’d as he brought out the bread from his TV oven stuffed with mozzarella and parma ham. So, yesterday I felt that I must rise to the challenge and see if I could add this recipe to my repertoire. It was a total success and is definitely worth baking for teatime or for the children’s lunchboxes.

Ingredients

30 mins to put together

2 hours to make

500g/1lb 2oz strong white bread flour, plus extra for dusting

10g salt

10g instant yeast

170ml/6fl oz warm full-fat milk

4 free-range eggs

250g/9oz unsalted butter, in small pieces, at room temperature

4 x 125g/4óoz balls buffalo mozzarella

8-10 slices prosciutto

6 handful fresh chopped basil

1 free-range egg, beaten

pinch salt

handful grated parmesan

Preparation method

1. If you have a food mixer with a paddle fitting, make the dough as

follows: into the bowl put the flour, salt, yeast, milk and eggs and mix

until the dough becomes smooth and shiny. Add the butter piece by

piece as you mix well for a further five minutes, until all the butter has

been incorporated into the dough. It’s important to add the butter

very gradually.

2. If you do not have a machine, make the base dough by bringing the

flour, salt, yeast, milk and eggs together in a bowl. Tip the dough

onto a floured surface and knead for about ten minutes, or until the

dough becomes smooth and shiny. Gradually incorporate the butter

piece by piece into the dough, kneading as you go.

3. Tip the dough into an oiled 1 litre/1 ¾ pint plastic container with a lid as it 

it needs plenty of room to rise. Leave the dough to rise until at least

doubled in (at least an hour, or overnight in the fridge).

4. Line a baking tray with baking parchment. Tip the dough out onto a

lightly floured surface, without knocking the air out of it. Roll it out to

a thickness of just under 1½ cm/ ¾ in, in a rectangle that’s about 

40-50cm/16-20in long. Have the long side facing you.

5. Cover the dough with a loose layer of ham. Break off large pieces of

mozzarella and distribute them all over the ham. Scatter the basil

over the top.

6. Roll up the dough from the long side furthest from you, into a long

sausage shape. Cut the roll of dough in half down the length to

expose the filling, leaving you with two long strips side by side.

7. Twist the two strips together, holding both ends of the dough and

twisting your hands in opposite directions, to make a long rope that’s

quite tightly twisted. Form the rope into a circle and join the ends

together so that the dough becomes a ring – a ‘couronne’ or crown.

8. Put the crown onto the lined baking tray, and put the tray in a large

plastic bag, big enough so that the risen dough won’t touch the

sides. Leave the crown to rise for 1-1ó hours, or until it has at least

doubled in size.

9. Preheat the oven to 200C/400F/Gas 6. For this recipe you ideally

don’t want a fan oven.

10. Whisk an egg with a pinch of salt and brush the egg over the crown.

Finally top the couronne with grated parmesan.

11. Bake the couronne in the preheated oven for 25 minutes, or until

golden-brown. Leave to cool slightly. Serve warm or cold.

Beef and ale pie

My husband makes a great beef and ale pie. It has bags of flavour. He packs it with chunks of meat and vegetables like mushrooms. I have asked him for the recipe so that I can post it on my blog. Watch this space!

Smoked haddock and spring onion tart

This tart is well worth baking. The tart tastes creamy and is wonderfully aromatic. It works well served with a range of salads. You can make your own shortcrust pastry, or if you are pushed for time buy some ready made pastry.

INGREDIENTS

       2500g shortcrust pastry and flour for rolling

       2 fillets smoked haddock with skin on (about 500g/1lb 2oz)

       1 tbsp butter

       2 bunches spring onions, finely sliced

       3 eggs

       300g crème fraîche (or a 300ml pot double cream)

       1 tsp Dijon mustard

handful chives , finely chopped 

85g mature cheddar or Gruyère, grated

METHOD

1. Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface to fit a 23cm fluted tart tin. Line the case with pastry, leaving plenty of overhang. Line the pastry with baking parchment, fill with baking beans and sit it on a baking sheet. Bake for 15 mins, until the pastry looks pale and feels a little sandy. Remove the paper and beans, then return to the oven for 10 mins more, until just golden.

2. Meanwhile, bring a pan of water to a simmer. Drop in the haddock, skin-side down, and poach for 5 mins or until the flesh turns white. Drain, then cool a little. Peel away and discard the skin, then flake the flesh into the pastry case. Look out for any bones as you go.

3. Melt the butter in a frying pan, then gently cook the spring onions for about 3 mins or until softened but still a vibrant green. Beat the eggs, crème fraîche or cream and mustard together in a jug, then add the chives and season with salt and pepper.

4. Turn oven down to 160C/140C fan/gas 3. Scatter the cheese and spring onions over the fish, then pour the egg mix over. Bake for about 50 mins, or until pale golden and just set in the middle. Let the tart cool completely before trimming the pastry around the edges.  The tart is also very good hot or warm.

              

Goat's cheese and onion tart

This goat’s cheese and onion tart is delicious and great served with salads on a hot sunny day. I make one large tart when cooking this dish for my family and friends. Alternatively, this recipe will make individual tarts to serve as a starter. You can make your own pastry, or if you want to save some time use some shop bought shortcrust pastry.

INGREDIENTS
Makes 6 tartlets or one large tart

For the pastry:-

140g plain flour

85g butter, cubed

3 tbsps cold water  

OR USE 500g block shortcrust pastry

5 very large red onions, sliced 

olive oil

1 tbsp balsamic vinegar

½ tbsp chopped thyme leaves

6 slices goat's cheese , from a small log or 3 English goat's cheeses with a bloomy rind, halved

METHOD

1. Heat the oven to 200C/fan 180C/gas 6.Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.

2. Line 40cm tart tin or 6 tart tins if you are making individual tarts (about 10cm across) with pastry and prick the bases. Line with parchment and baking beans and bake for 10 minutes or until the pastry starts to brown, lift out the parchment and bake for another 5 minutes or until the pastry is crisp, dried and cooked.

3. Meanwhile, slice the red onion thinly. Heat a little oil in a large frying pan and carefully fry the slices on a low heat until they start to soften, about 15 minutes in total. Add the balsamic and thyme and bubble together.

4. Place the onion in the large tart case or in the individual tart cases. Place several slices of goat's cheese on top of the large tart, or just one slice in the individual tarts against one side of the pastry so it is off centre.

6. Bake until the goat's cheese begins to bubble and brown a little. Drizzle with a little olive oil before serving.

Asparagus and Parmesan Tart

Asparagus and Parmesan work very well together and this tart is sure to please all. Serve warm or cold with salad and some iced lemonade.

Asparagus and Parmesan Tart

(serves 6-8)

INGREDIENTS

For the pastry:-
140g plain flour
85g butter, cubed
85g cheddar (such as Montgomery), or other hard cheese, finely grated

For the filling:-
5 eggs
175ml milk (for a creamy tart use 100ml milk & 75ml single cream)
100g Parmesan, grated
300g asparagus, trimmed and cut in half lengthways

METHOD

1. Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.

2. Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the fridge for 20 minutes, then line the pastry case with baking paper, fill with beans and cook for 15 minutes. Remove the beans and paper and return the pastry case to the oven for 10 minutes.

3. Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 minutes or until the egg mix is set.