One of the worst storms in decades is enjoying itself all over British Isles this weekend, the schools were closed today and people were generally advised to stay at home. I hate this sort of weather, but I made the most of it by baking before lunch, good timing too, as after lunch there was a massive power cut that lasted until 7pm. I managed to bake some delicious bread though, which we had for lunch, against our dietary recommendations. 🙂
Recipe was from Good Food mag, from Nadia Hussein, I purchased chipotle chili flakes from souschef.co.uk especially for this loaf and also some halloumi cheese, with which I was pleasantly surprised. I used 500 g of strong bread flour and did 2 small loaves, as Izzie is not a major chili fan just yet. 7 g of dry yeast, a tsp each of salt and caster sugar, 25 g of very soft butter, kitchen aid did the work and it proved for 2 hours, while lots of little chores got done, including a work out.
Once more than doubled in size I divided the dough in two, added 125 g of grated halloumi to both and chili flakes to one, dried oregano to the other. Formed to sexy loaves and left to prove again for over an hour. Once ready, I baked them in 220 degrees for a bit more than 20 minutes. The loaf with chili is sensational, I wish I could eat more bread, but still counting calories these days.
The dinner this evening was cooked in semi darkness, with the help of a torch and two small candles.
I made us a risotto from bediet’s list, which turned out really nicely, even Izzie had a bowl. I made it my way, of course, not bediet’s way, featuring tomato paste as a main ingredient- my base was made of chopped shallot, courgette, a generous handful of skinned cherry tomatoes, all nicely cooked down and then 150 g of arborio in. No white wine this time, only chicken stock. Cooked till I was pleased with the texture, then finished off with a little butter and some parmesan- which never gets a mention in bediet’s recipe suggestions, I can’t do a good risotto without it. Also on top a few pieces of torn buffalo mozzarella ( allowed) and some fresh basil. Really, really nice.