Back to Basics - Pesto
Originating from Italy, pesto is a very simple recipe that adds vibrant colour and freshness to a dish - especially pasta. It goes very well as a salad dressing, marinated chicken, white fish or steak.
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Back to Basics - Bread
There are many different types and methods of making bread including sourdough, ciabatta, focaccia, loaves, pitta, the list goes on. With the following basic bread recipe, it can be adapted by adding different grains, nuts, fruits, herbs, meats and even cheeses. This recipe can also be made into different shapes and sizes. If making into smaller loafs or rolls, the cooking time will need to be reduced to around 20 mins.
Back to Basics - Quiche Lorraine
Welcome to the second edition of Back to Basics with our Harts Coffee Loft manager, Ben. This week's blog focuses on a French Classic - Quiche Lorraine.
Back to Basics - The Victoria Sponge
Welcome to a new series of blogs from Harts Coffee Loft manager, Ben. In this series Ben will be going back to basics, bringing you some simple and delicious recipes that are perfect if you are just starting to discover baking and cooking for the first time or rediscovering the joys and simple pleasures of good food cooked well.
Le Creuset Apple Gallete with Ginger and Honey
This French inspired dessert made in the shallow casserole, is a cross between a pie and a tart. Buttery pastry lines the pan with a sweet almond, ginger, fresh fruit filling and a honey glaze. The pastry dough is simply turned over around the edges to enclose most of the filling and finished with a sugar crusting before baking.
