Cheeky Spouse in print: Letchworth Living

Starting next month (February), I'll be published with a regular monthly article in Letchworth Living magazine, a free glossy publication that is available to Letchworth Garden City residents and beyond.
I'm very excited, as this is such a wonderful opportunity to be able to share my writing with fellow locals.

I aim to cover aspects that relate to food and local food producers and it will offer me the chance to meet lots of new people in the process.
Thanks must go to Charn Badhan, the magazine's editor, who has taken me on board (does she know what she's let herself in for?!) and I can't say how much I appreciate it, enough.

For those not able to obtain a copy of the magazine it should be appearing online soon, with a brand new website. I'll also be posting the articles on my blog after publication date.

www.letchworthliving.co.uk

Making Real Mexican Tortillas

I recently discovered that there's nothing better than an authentic Mexican tortilla. After taking part in a Mexican cooking night with Thomasina Miers, last year, nothing else seems to taste the same.

Wheat tortillas are widely available but they don't have that depth of flavour that you get from a corn tortilla. Occasionally I buy the wrap style ones from the supermarket but invariably I make my own, using just white flour, but now I wanted to have the real thing.

It is not easy to obtain the ground corn (masa harina) for making tortillas, where I live, but I found a company on Borough Market called cool chile co. that specialise in all things Mexican. I bought a bag of masa harina from them, and with some initial trepidation set about with some tortilla making.

I've had a metal tortilla press sitting on the kitchen rack, waiting for some action, since buying it on eBay some months ago. It was inexpensive and definitely essential. A simple tool that allows you to clamp your ball of dough between two metal plates, creating the perfect disc of the correct thickness. Well I say perfect, as my first attempts were perhaps a little wonky, but the process got better as I went along.

They were very easy to make, and the smell is just wonderful. I suppose I could describe it as faintly scented, sweet and nutty. The whole process is very therapeutic too, so I'll be making a lot more in the future.

Ingredients

250g masa harina

330ml warm water

Method

Tip the masa harina into a large bowl and mix in the warm water. Leave to stand for 15 minutes. Knead in more water if necessary. The mixture should feel like soft clay but not sticky.

Divide into 10-12 pieces and roll into balls using your hands. Press or roll into circles, about 3mm thick, between two sheets of plastic wrap.

Heat a heavy frying pan and place one tortilla gently into the pan and cook for about 15 seconds. Turn and cook for a further 30 seconds. Turn again and wait for the tortilla to puff.

Remove from the pan and keep warm in a cloth while making the others.

Photo: ©childsdesign 2010

Focaccia: Variations on a Theme

I have a bit of a thing for making focaccia, firstly because it is very easy to make and secondly, because I'm always thinking of different things to put on it.

The top picture is the very traditional rosemary one, but I had a little brainwave when I made the one in the picture below. Inspired by the Italians' use of fennel seeds in their sausages, I thought why not sprinkle some on top of a focaccia? I also used some chilli flakes which give a lovely spike.

I served them with a simple salad of sliced tomatoes, torn mozzarella and fresh basil leaves. Along side was a bowl of good extra virgin olive oil mixed with balsamic vinegar, either for drizzling or dunking.

For a recipe on how to make focaccia, see a previous post here.

Photos: ©childsdesign 2010

Rosemary & Raisin Bread and Cheese & Black Pepper Bread

Sometimes I like to make my bread a little more interesting by adding some extras. For these loaves I used fresh rosemary and raisins and also strong cheddar cheese with crushed black peppercorns.

My bread recipe is rich in flavour which comes from the rye flour, but is surprisingly light in texture. I like to include white as well as wholemeal flour as this gives a more airy result rather than brick-like and heavy.

I should say that if you don't have a lot of time or patience then this recipe probably isn't for you as the bread requires lots of proving time and kneading to develop the flavour and texture, but I promise you that it is well worth devoting time to using this method.

The beauty of this flavoured bread is that you don't have to put the herbs etc. in at the dry stage, so you can make a big batch of dough, divide it up at the final kneading stage and then add whatever you want, giving you endless options but with any easy approach.

I just chopped some rosemary leaves to add to the dough along with a few handfuls of raisins. Then finished the top of the loaf with some rosemary sprigs and a dash of sea salt flakes.

Cheese is easy to add, just grate some over your flattened piece of dough along with some crushed black peppercorns and knead in. Finish the loaf with some more grated cheese before baking.

My Rustic Bread Dough Recipe

Ingredients

1 tablespoon dried active yeast

500ml luke warm water

1 tablespoon honey

250g white bread flour

200g wholemeal bread flour

200g rye flour

100ml sunflower oil

1 teaspoon salt

Method

In a large jug, dissolve the yeast and honey in the water and then leave to stand for about 10-15 minutes until the liquid froths up.

In a large bowl mix together the white, wholemeal and rye flour with the salt. Tip in the oil and mix well.

Make a well in the centre and tip in the yeast liquid and mix well with a spoon.

Liberally flour your work surface and tip out the dough on to it. The dough will be sticky, but this good. Using more flour on top start kneading the dough with your hands, stretching and folding over in to the middle, over and over again. Do this for 10 minutes until the dough becomes silky and elastic.

Oil the bowl and drop in the dough and cover with some cling film. Put into a warm place (the airing cupboard is good) and leave to rise for at least an hour or until the dough has doubled in size.

Remove the dough on to your floured work surface and knock back and knead again for 5 minutes. You should feel and hear air escaping as you do this. Pop it back into the bowl, cover and leave to rise again for another hour.

Repeat the process of kneading and then form the dough into two loaf shapes.

NOTE: If you want to add any flavourings, this can be done at this kneading stage. Divide the dough in half. Flatten each half out and sprinkle with your herbs, fruit, cheese or whatever you fancy and then roll up inside the dough and knead well to mix in.

Place the loaves on oiled baking sheets, cover with some oiled cling film and leave to rise in a warm place until well risen and almost doubled in size.

Brush with water and make a slash in the top using a very sharp knife.

NOTE: At this stage you can sprinkle with sea salt crystals, spices or herbs.

Place in a preheated oven 200C / 450F / Gas Mark 7 for 30-35 minutes until brown. The loaf should sound hollow when tapped on the bottom, then you'll know it's done.

Photos: ©childsdesign 2010