Page 70 - Fresh Magazine - Winter 2017

new flvrs fo e Nw Yar

Cheesy garlic and herb breadsticks

MAKES 8

250g strong white flour, plus extra ½ teaspoon clear honey
for dusting 100g Parmesan cheese, grated
200g strong wholemeal flour 2 teaspoons dried oregano
15g fast action dried yeast 2 teaspoons dried rosemary
pinch of salt ¼ teaspoon dried thyme
225ml warm water 5 garlic cloves, minced
80ml light olive oil, plus extra for 1 teaspoon garlic powder
greasing 250g butter, melted

Combine the flours, yeast and salt in a large bowl. Add the warm water, olive
oil and honey and mix with a wooden spoon to form a soft, springy dough.
Turn the dough out onto a lightly floured work surface and knead for 3 to 5
minutes, until smooth. Put the dough into a large oiled bowl and cover with
cling film. Leave to prove for 1 hour in a warm, draught-free place, until the
dough has doubled in size.
Preheat the oven to 200°C/gas mark 6. Lightly grease a baking sheet with oil.
Knock back the dough and briefly knead it again to bring it back into a ball,
then divide the dough into eight equal portions. Roll the portions into balls,
HEALTHY TIPS then place each ball on a lightly floured work surface and roll into a long
Chorizo is a handy ingredient to have in your fridge to spice up a sausage shape. Try to make each breadstick an even thickness and length.
midweek meal, but use it sparingly, as it can contain high amounts of Put the grated Parmesan cheese, oregano, rosemary and thyme in a food
salt and fat. This recipe is a really quick and easy midweek meal that’s processor and pulse together until it has a crumbly consistency. Add the
also a great way to include lots of dierent vegetables. minced garlic and garlic powder and pulse briefly to combine. Tip out onto a
large plate.
Penne carbonara with Pour the melted butter into a large, shallow baking dish. Roll the uncooked
breadsticks first in the melted butter, then in the cheese and herb mixture.
chorizo and veggies Put the breadsticks on the greased baking sheet spaced about 5cm apart. Bake
in the oven for 20 minutes, until golden brown. Leave to cool.
SERVES 4 ADULTS
300g penne pasta Bring a large pot of water to the
½ head of cauliflower, chopped boil. Add the penne pasta and cook
into bite-sized pieces as per the packet instructions. When
3 eggs the pasta has about 6 minutes left,
50g Parmesan cheese, grated, plus add the cauliflower. Drain and set
extra to serve aside.
50g crème fraîche
olive oil, for frying Combine the eggs, Parmesan and
150g dry-cured chorizo, thinly crème fraîche in a bowl.
sliced Heat a little olive oil in a large frying
60g frozen peas, thawed pan set over a medium heat. Add
2 garlic cloves, minced the chorizo and fry for 3 minutes.
1 tablespoon dried oregano Reduce the heat to low, then add
the peas, garlic and oregano. Cook
for 3 to 4 minutes, until the chorizo
is cooked through.
Add the pasta and cauliflower to the
pan and stir to combine. Turn off the
heat but leave the pan on the hob.
Stir in the egg mixture and keep
stirring until everything is covered
in the sauce.
To serve, grate some Parmesan over
the pasta and serve immediately.

BUSY TIP
These are a great addition to your school lunchbox
repertoire. The breadsticks will keep in an airtight container
for four to ve days. Alternatively, you can freeze the dough
before baking it to have it on hand for busy weeks.

68 | FRESH WINTER 2017

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