If you love bread like we do, you’ll know there’s little else that can give you as much satisfaction as the smell & taste of freshly-baked bread, still warm from the oven.
This recipe is adapted from Paul Hollywod’s book. We’re so happy with the result, and it’s easy to make too.
What you need:
250 g bread flour (strong white flour)
1 tsp kosher salt (or 3/4 tsp table salt)
7 g instant yeast
20 ml + 25 ml olive oil
more olive oil for coating & drizzling
135 ml + 45 ml cool water
Few sprigs rosemary
Flaky sea salt
How to put this together:
Generously oil a large glass bowl
In a clean mixing bowl add flour and make a well in the middle. Add salt to one side of the bowl. Add yeast to the other side of the bowl.
Add 20 ml olive oil + 135 ml water in the flour well.
Using dough hook on slow speed, start to mix the ingredients together.
Slowly add 45 water, a little at a time, until all the flour from the sides of the bowl are picked up. The dough should be very soft.
Add 25 ml olive oil, and keep mixing on low speed for 5-7 minutes, or under the dough is soft and smooth. The dough is supposed to be very stick – do not add more flour.
Coat the dough in olive oil and place in oiled glass bowl. Cover with damp tea towel, and leave to rise in a warm place for 1 hour. The dough should double in size.
Line a rectangle baking tray with baking paper, and drizzle with olive oil. You’ll notice I forgot to do this in the photo, oops.
Carefully tip the dough onto the tray. Gently stretch the dough by scooping underneath the dough with your fingers, and gently “carry” out the edges to make it bigger. Try to retain as much air as possible.
Scatter rosemary sprigs over the top, and gently push them in with your finger tips, creating some dimples in the dough.
Cover with damp tea towel, and leave to prove for 1 hour. The dough should double in size.
Pre-heat oven to 220 C
Make deep dimples on the dough with your fingers, pushing down all the way through the dough to the bottom.
Drizzle with plenty of olive oil, and sprinkle with some flaky sea salt
Bake for 15 minutes. Tapping the bottom of the focaccia should give hollow sound.
Brush with some more olive oil.
Cool on a wire rack, but start eating while it’s still warm!
Add green chillies + ginger + turmeric powder + hing. Fry until fragrant.
Add moong dal + water + onion mixture to pressure cooker. Pressure cook for 5 minutes. The consistency should be like a thin pumpkin soup
Add garam masala powder + crushed kasuri methi. Mix with hand whisk.
Season with salt. Taste
Take off heat. Add coriander leaves, mix well.
Heat 1 Tbsp oil on low flame in a small pan.
Add cumin seeds + dry whole red chillies + garlic. Fry until the cumin seeds crackle, the garlic brown, and the chillies change colour. Be patient, don’t increase the heat – you don’t want to burn them.
Add curry leaves, fry for a few seconds
Add red chilli powder. Mix well and turn off heat.
Serve dal in a bowl topped with tadka. Serve with basmati rice
I’ve made lava cakes before but it was always a bit of hit and miss. However, I’ve made many batches of Green Tea Lava Cake using this recipe, and all have been successful (fingers crossed this continues!) – so this is pretty fool proof to me.
Please try this at home – you will not be disappointed. It’s so easy to make and tastes amazing.
p.s. I amended the recipe slightly because we find the original recipe slightly too sweet for our liking
p.p.s. Ours don’t turn out as pretty as the original one, but we cannot fault the taste. Amazing result. See how beautiful it “can” look from the original blog post.
What you need:
40 g butter
80 g good quality white chocolate
20 g castor sugar
34 g all purpose flour
1 Tbsp good quality matcha powder
To make the batter:
Lightly butter the insides of 3 ramekins, lightly dust with flour, and line the bottom with baking paper. Chill in the fridge.
Melt butter using double boiling method.
Take melted butter off the heat. Add white chocolate, mix with a hand whisk until smooth.
Sift in matcha powder. Mix well using hand whisk.
In a separate bowl, gently beat together eggs + sugar until sugar has melted
Add egg mixture to chocolate mixture. Mix well.
Pour mixture into the chilled ramekins. Put plastic wrap over the ramekins and freeze overnight.
Preheat oven at 180 C
Bake for 16-20 minutes (varies depending on your oven). At the 15 minute mark, sit and watch it. Timing is very important in making this. The surface will cook from the outside in with the center remaining dark glossy green, while the outside start to become more matt and become a lighter green colour. As soon as the center fully seals up take it out from the oven. The center will still wobble a little bit – this is fine.
Leave to rest in the ramekin for 2 minutes
Run a clean sharp knife around the edges. Put the serving plate over the top, and gently inverting it
I find the original recipe a bit too sweet, so I would suggest halving the sugars. Also, I couldn’t be bothered with grated Hershey Bars, so I substituted with more chocolate chips (but not exactly weight-for-weight). Direct substitute would call for about 450g chocolate chips, but our local supermarket sells chocolate chips in small packets of 100g each, so I rounded it down to 400g. It is still a lot of chocolate chips!
Also, the original recipe asks for the oatmeal to be blended into fine powder. I prefer them coarse because it makes the cookies chewy. I love chewy cookies.
The ingredients list below includes my tweaks, so if you want the original recipe then use the above link.
What you need
225 grams unsalted butter, at room temperature
1 cup sugar (can be reduced to 1/2 cup)
1 cup brown sugar (can be reduced to 1/2 cup)
2 cups flour
1 teaspoon baking soda
2.5 cups blended oatmeal
400 grams chocolate chips
1/2 teaspoon salt (can be omitted if you’re using salted butter)
2 large eggs
1 teaspoon baking powder
1 teaspoon vanilla essence
1.5 cups chopped nuts (I used a mixture of almond, walnuts, and cashew nuts. Hazel nuts would also be nice, and I’ve made ones with pumpkin seeds in the past – also very nice)
How to put this together
Preheat oven to 190 C
Sieve together flour + salt + baking powder + baking soda
Blend the oatmeal to a coarse consistency
In a large bowl, cream together butter + sugar + brown sugar
Add eggs + vanilla essence. Mix well.
Add blended oatmeal. Mix well.
Add flour mixture. Mix well.
Add chocolate chips + chopped nuts. Mix well.
Roll into 1 inch balls, and place them 1 inch apart on baking paper
Bake for 10 mins, or until golden.
IMPORTANT: When you first take these beauties out from the oven, leave them on the tray for a few mins first before attempting to remove them. Otherwise they’re still too soft and you’ll end up ruining them (like I did)