Blueprint Bread

Ingredients

1 boxJuvela Mix + yeast

6-8 handfuls of seeds e.g.
2-3 sunflower seeds + 2-3 buckwheat seeds
(I toast (dry-fry) them first to give a nuttier flavour)
1 brown linseeds (cheaper than golden) or millet
1 buckwheat flakes or millet flakes

1 tbsWorcestershire sauce, Tamari soy sauce, Tarragon, or 1 Tsp 5-spice powder or (optional)

NO OIL (I never use oil now)

15 flozwarm water

1.Place flour, yeast then all other ingredients in a bowl and whisk for about 4-5 minutes

2.Divide into 2 greased 2lb loaf tins
(Mine are non-stick and I use 1cal spray, not butter/oil/etc)

3.Put in a warm place to prove, until the mix is level with the top of the tin
(I light the bottom oven and prove in the top – c40 mins)

4.Bake for 25-30 mins

5.When cold, slice each loaf into 12 and freeze or scoff

Donated by: Martin Cooper01462 436655

Croissants

Not quite the real, flaky thing, but they’re about the right shape and taste about right – similar to some of the supermarket ones. They hold butter, jam or honey OK, too! Warning - can be messy to make!

Ingredients

1box Juvela mix & yeast

2oz/50g Melted butter (I use microwave)

1 Beaten Egg + 2nd egg for glazing

1 tspSesame oil

1 tbsSugar

13 fl ozwarm water

  1. Add all ingredients to bowl and mix until smooth
  2. Place a plastic bag in a jug, pour mix into bag & tie it, snip ½ inch hole in corner
  1. Pipe mix into 8-10 croissant shapes (overlaying as required) on greased & floured baking sheets. Ensure the thin parts are thin, as it will expand on proving
  1. Put in warm place to prove for 15 mins
  1. Paint with beaten egg and bake for 15 mins on GAS 7

Donated by: Martin Cooper01462 436655

BREADMAKING

Hints & TIPS

When adding oil to your bread mix, try using sesame oil or walnut oil instead of or as well as ordinary oil. It makes the bread taste nuttier. Sometimes I leave out the oil – seems to make no difference

Add seeds and other ingredients to add texture and flavour
I usually add 2-3 handfuls of toasted sunflower seeds, buckwheat seeds or linseeds when I make up a mix. For flavour I often add a teaspoonful of cumin, caraway or coriander seeds, or 2 tabs of tarragon for flavour. I also add a tablespoonful of soy sauce (tamari) or Worcestershire sauce occasionally

For a wild loaf add ½ teaspoonful of turmeric – bright yellow!

To warm the water from cold takes 60 secs at 650w in a microwave

Slice and freeze the bread, thawing as required. I make my sandwiches at 8am and they’re ready to eat by about 10am

Donated by: Martin Cooper01462 436655

Muesli

Ingredients

2Buckwheat seeds

3Sunflower seeds

3-4Buckwheat Flakes

3-4Millet Flakes

2Raisins or Sultanas

3Rice Bran

½Sugar

Optional:

1Flaked almonds

1Pumpkin seeds

¼ Caraway Seeds

All ingredients are proportions – handfuls, tablespoons, cups etc.

Place all ingredients in a bowl and blend gently by hand as the flakes are fragile and may turn to flour

I use a mix of raw & pan-toasted seeds to add a nutty flavour. These are also nice to add to bread mixes

Donated by: Martin Cooper01462 436655
Focaccia Bread

If you prefer a darker coloured loaf, leave uncovered for longer

Ingredients

1box Juvela Mix & yeast

14 fl ozWarm water

2 tspOlive oil or oil from tomatoes

4 halves sun-dried tomatoes, chopped

12 black olives, halved

1 tbsSoy Sauce (e.g. Tamari) (optional)

1 tspdried Oregano

½ tspdried Thyme

2 x ½ tspdried Rosemary

pinch salt

1.Mix all ingredients (using half of Rosemary) together in bowl for about 4 mins

2.Pour into greased round tin with removable sides* and smooth out; sprinkle remaining Rosemary

3.Put in warm place to prove for 30 mins

4.Cover with foil (not touching) to prevent browning and bake for 25 mins on GAS 7

5.Remove foil and bake for further 5 mins

6.Serve warm in segments, or allow to cool then slice into segments and microwave until warm

* Mine is non-stick, and I use One Cal spray oil, not margarine/butter, etc. It’s really quick (about 12 squirts does it)

Donated by: Martin Cooper01462 436655

Ciabatta Bread

If you make this without covering it the bread will brown quickly but taste just as good

Ingredients

1box Juvela mix & yeast

11 flozWarm water (not 14 floz as on the box)

3 tspOlive oil

1 tbsSoy Sauce (e.g. Timari)

1 tspOregano

1 tspBasil

12-15Olives (black or green, sliced into 3 across)

pinch salt

1.Mix all ingredients together in bowl for about 4 mins

2.Place in a plastic bag then pipe onto greased & floured baking sheet, to form a sausage about 10” long and 3” wide (it spreads out during proving), or just put the lot on in one go then shape it

3.Put in warm place to prove for 40-45 mins

4.Cover with foil (not touching) to prevent browning and bake for 15 mins on GAS 7

5.Remove foil and bake for further 5 mins

6.While still warm, tear chunks off or cut 1” slices.

Donated by: Martin Cooper01462 436655

Tomato Bread

Ingredients

1 boxJuvela Mix + yeast

3 handfuls of toasted sunflower seeds

2handfuls of toasted buckwheat seeds

1handfuls linseeds (optional but good for you)

1 tbsrounded, tomato puree

1 tbsWorcestershire sauce
(or Tamari soy sauce if vegetarian)

NO OIL (I never use oil now)

15 flozwarm water

1.Place flour, yeast then all other ingredients in a bowl and whisk for about 4-5 minutes

2.Divide into 2 greased 2lb loaf tins
(Mine are non-stick and I use 1cal spray, not butter/oil/etc)

3.Put in a warm place to prove, until the mix is level with the top of the tin
(I light the bottom oven and prove in the top – c40 mins)

4.Bake for 25-30 mins

5.When cold, slice each loaf into 12 and freeze or scoff

Donated by: Martin Cooper01462 436655

Cheese & Marmalade Tart

Ingredients

8 ozJuvela Mix

4 ozButter

1 ozSugar

1Egg yolk

5-6ozStrong Cheddar

4 Eggs + 1egg white from above

¾ ptMilk or 50/50 with cream

3heaped tbs good quality/flavour marmalade

7-8 Thin slices of orange

 Sugar

1.Mix flour, butter & sugar to breadcrumb consistency

2.Add egg + enough water to form a soft not sticky dough

3.Line a 10” tin with removable sides with pastry, forming well into corners, chill. (I don’t roll out first)

4.Mix filling ingredients in bowl and pour into pastry case

5.Carefully float orange slices on top, then sprinkle sugar on them

6.Bake at Gas 5 for about an hour until top is golden and filling is set but mobile when tart moved

7.Serve warm

Donated by: Martin Cooper01462 436655

Porridge without Oats

Most of these ingredients can be found in your local Healthfood shop. Measures are for one generous bowlful!

Ingredients

1 tbsMillet flakes

1 tbs Rice Bran

1 tbsBuckwheat flakes

½ tspsesame seeds crushed

2 tspSugar

½ pintMilk (add more according to taste)

  1. Put all ingredients in a saucepan and simmer, stirring all the time until it thickens and the grains soften. Hey, just like oats really, only some of the grains may take longer!
  2. Add more milk as required to achieve desired consistency

Donated by: Martin Cooper01462 436655

Mulled Wine

This is the recipe used for the mulled wine served at the Beds & Mid Herts Group Christmas meal. Scale down the ingredients as required.

Ingredients

4Bottles reasonable quality wine (red or white)

1Bottle water

1 tsp Cinnamon powder

1 tspGround cloves

1Orange, sliced

1Lemon, sliced

1 lbSugar

  1. Put all ingredients in a large pan and simmer for ½ hr
  2. Strain and store in bottles

Notes:

Select screw-top wine bottles as this makes it easier to reseal and store the mulled wine

Makes about 4½ bottles, so you will need a 5th bottle

Donated by: Martin Cooper01462 436655

Pizza

For 2 x 15inch pizzas:

  1. Make a dough (e.g. using the Glutafin recipe) and lay it out on floured baking trays or make a batch of (e.g. Juvela) batter and spread that into shallow tins or trays. Any surplus can be used to make a small loaf or rolls.
  2. Prove the bases for ½hr or so, then spread with one of the following, gently. The surface of the batter bases will be like camembert rind – soft but firm unless you are too rough when spreading:
    - 1 jar ready-made pesto sauce
    - 1 tin sweet corn whizzed in a food processor, or
    - About 150g of tomato puree, mixed with a little water and 1 tsp basil, 1 tsp oregano, ½tsp thyme, ½ tsp rosemary, ½tsp marjoram, or mix & match to taste.
  3. Add e.g. sliced pepperoni, flaked tuna, smoked mussels, olives, onions, mushrooms, sliced tomatoes or anything you like really, then sprinkle grated mozzarella cheese (mixed with some cheddar for flavour if you like) on top, and bake for ½hr. on Gas 7

Donated by: Martin Cooper01462 436655

Custard Tarts

These should come out just like the ones from the baker

Ingredients

8ozPastry made using Juvela GF Mix with
rounded tsp of Xanthan gum added

3Eggs

15floz Milk

1½oz Caster Sugar

½Whole Nutmeg, grated

  1. Make pastry as described on Juvela Mix box
  2. Roll out pastry and line metal foil pie tins (makes about 6 meat pie size or 12 bun size)
  3. Whisk the eggs lightly
  4. Warm the milk with the sugar then pour it onto the eggs, whisking lightly
  5. Pour into pastry cases (I used a ladle) then sprinkle nutmeg on top to taste
  6. Bake in a preheated over at Mk 7 / 425˚C for 10mins then a further 20mins on Mk 4 / 350˚C until set.

Donated by: Martin Cooper01462 436655

Coconut Rice Pudding

Ingredients

  • 5ozPudding rice
  • 1 tinReduced fat coconut milk (400ml)
  • 1 pintMilk
  • 2ozButter
  • 3½ozCaster sugar
  • 1ozDesiccated coconut (optional)
  1. Cook rice and milks in a saucepan for 10 minutes
  2. Add butter and sugar and stir until dissolved
  3. Place in a dish and cook in the oven for ¾hr at Mk 2/150°C/300°F
  4. Toast (dry fry) the desiccated coconut then stir in or sprinkle on top

Add extra milk to obtain preferred consistency

Serves 6

Donated by: Martin Cooper01462 436655