This mug and teapot from Mr Teacup, I’ll take one of each please!

via Frankie Magazine

Adapted recipe for EZ Grilled Bread – Let The Flames Begin

INGREDIENTS:

• 1 tablespoon active dry yeast
• 3 cups all-purpose flour
• ½ cup warm water
• 2 tablespoons olive oil, plus more for brushing
• ½ cup beer of your choice, at room temperature
• ¼ cup polenta
• 1 teaspoon sea salt

METHOD:

In a bowl large enough to hold all of the ingredients comfortably, stir together the yeast and ½ cup of the flour.  Add the warm water and mix until just blended.  Cover with a damp towel and let stand in a warm, draft-free place for 30 minutes, or until the mixture is thick and foamy.

Add 2 T of olive oil and the beer to the yeast mixtures.  Mix well.  Now add the ¼ cup of polenta and the teaspoon of salt, then begin adding the remaining 2 ½ cups of flour, ½ cup at a times, to form a soft dough (you may not need all of the flour).  Turn the dough out onto a floured bread and knead, adding flour as necessary to prevent stinking, until the dough is satiny and slightly sticky.  Form the dough into a tight ball.

Place the dough in an oiled bowl, turning once to coat.  Cover loosely and let rise in a warm place until doubled in bulk, about 1 hour.  Divide the dough into quarters, then form each one into a ball.  Place these balls on a surface lightly sprinkled with semolina flour, cover loosely, and let rise for 30 minutes.

Preheat the oven to its highest setting.  Stretch each ball out in a round or rectangle shape.  Place on a pizza oven tray, or directly onto a pizza stone in the oven.  Bake the bases for 3 minutes.

” – it’s like eating apples and custard: softly sweet, tangy and quite, quite delicious.”

INGREDIENTS:

• 450g Granny Smith apples, peeled, cored and chopped
• finely grated zest and juice of 2 unwaxed lemons (you need 100ml strained lemon juice)
• 125g unsalted butter
• 450g granulated sugar
• 4 – 5 large eggs, well beaten (you need 200ml beaten egg)

 

METHOD:

Put the chopped apples into a pan with 100ml water and the lemon zest.  Cook gently until soft and fluffy, then either beat to a puree with a wooden spoon or run through a sieve.

Put the butter, sugar, lemon juice and apple puree into a double boiler or heatproof bowl over a pan of simmering water.  As soon as the butter has melted and the mixture is hot and glossy, pour in the eggs through a sieve, and whisk with a balloon whisk.  If the fruit puree is too hot when the beaten egg is added, the egg will ‘split’.  One way to prevent this is to check the temperature of the puree with a sugar thermometer – it should be no higher than 55 – 60 degrees when the egg is added.  If your curd does split, take the pan off the heat and whisk vigorously until smooth.

Stir the mixture over a gently heat, scraping down the sides of the bowl every few minutes, until thick and creamy.  This will take 9 – 10 minutes; the temperature should reach 82 – 85 degrees on a sugar thermometer.  Immediately pour into warm, sterilised jars and seal.  Use within 4 weeks.  Once opened, keep in the fridge.