In-a-hurry Naan Bread

This is a really quick naan bread recipe based on Caroline's In-a-hurry Pizza Base.

Serves 6 (2 medium pieces of naan each)

750g plain flour
500g natural yoghurt (4 pots)
2 tsp ground cumin
2 tsp turmeric
2 tsp paprika
knob of butter

Mix the flour and the spices together in a bowl. Gradually add the yoghurt, mixing it all together with your hands, until a good dough mixture is achieved. Divide into 12 equal-ish sized balls. Roll each ball out to the size of a hand. Place onto baking sheets, melt the butter and brush over the top of each naan. Bake in a hot oven for 20-25 mins.

Caroline's in-a-hurry Pizza Base

We have been having a lot of pizza recently at Bethanie, thanks to bless' Caroline Gwilliam and her very quick and easy Pizza Base recipe...the interns have been loving it!

Makes 4 x 12" Pizzas

Ingredients

1 kg Plain flour

750g (6 pots) Natural Yoghurt

seasoning (salt and pepper)

Place the yoghurt into a large mixing bowl. Gradually mix in the flour and some seasoning to the yoghurt until good dough mixture is achieved. Divide into 4 balls and roll out on lightly floured surface to 12 inches. Place bases on suitable baking trays and add desired topping. Bake in hot oven for around 20-25 mins.

Pesto Potatoes

By Sarah Raven

Serves 4

4 Baking potatoes
200ml creme fraiche
175g grated Wensleydale or another crumbly hard cheese (I like to use feta)
150ml Pesto (I often do this with wild garlic pesto)
2 cloves of garlic (leave out if using wild garlic pesto)
salt and black pepper

Preheat oven to 180C.
Wash the potatoes and score round the full diameter of the potato with a sharp knife, only just piercing the skin. This makes it easier to cut them precisely, so that you get two perfect halves.
Bake the potatoes for about an hour, until they're cooked all the way through. Remove them from the oven, keeping it on, and cut them in half. Carefully scoop out the potato from the skins and put into a bowl.
Add all the other ingredients to the potato flesh and mix thoroughly with a fork. Spoon the mixture back into the potato skins, piling them up above the edges, so that they look generously filled. Return them to the oven for about 15 mins, until the tops become golden.

These can be made in advance and kept in the fridge for up to two days to cook when needed. They are also suitable for freezing at the just-stuffed stage.

Cheese and Onion Tart

Serves 6 for a light lunch

4 onions, roughly chopped

50g butter

1 x puff pastry case

120g semi soft cheese (I use Chausee Aux Moines in France)

handful of fresh Thyme/Lemon thyme

Fresh, dressed, green salad to serve

Put the onions in a shallow pan with butter and leave on med-low heat till soft.

Set oven to 220C. Roll out pastry onto floured baking sheet. Score a border from the edge (2cm) then prick all over with a fork. Spread onions over pastry within the border. Brush border with onion butter.

Slice the cheese then break/cut into smaller pieces and scatter them over the onions. Scatter the thyme over the top and bake until pastry is golden and puffed, cheese is bubbling and onions have started browning. 15-20 mins.