Page 43 - Waterfall City_Issue 10_2022
P. 43

Spring into the new season


                                            with good food and fresh zest



                                            Spring is the season for feeling good, looking

                                            great and eating well. These recipes from Grace

                                            Stevens, award-winning TV chef, confectionery

                                            connoisseur and professional baker, are

                                            guaranteed to put a spring in more than just

                                            your step.



                                            Caramelised Onion                   6.  Drizzle more olive oil on top of the
                                            and Rosemary                          bread, season with flaky salt and
                                                                                  rosemary.
                                            Focaccia                            7.  Evenly cover the bread with the
                                                                                  caramelised onions and allow to rest
                                            If you’re not quite ready to let go of the   for 45 mins at room temperature.
                                            cold weather, then this rustic focaccia   8.  Preheat an oven to 200ºC
                                            is the one for you. The sweet, stickiness   9.  Bake for 25 minutes or until the top
                                            of the caramelised onion pairs so well   of the bread is golden and pillowy.
                                            with the lemony flavours of rosemary.   10.  Serve warm.

                                            INGREDIENTS                         To caramelise onions:
                                            •  512g white bread flour           1.  Slice two onions into rings.
                                            •  10g salt                         2.  Fry in a little oil or butter until the
                                            •  10g fresh yeast (8g instant yeast)  onions turn golden brown. Remove
                                            •  500ml water                        from heat and store in the fridge or
                                            •  Olive oil to line proving bowl     use immediately.
                                            •  Flaky salt
                                            •  2 caramelised onions
                                            •  2 sprigs of Rosemary

                                            METHOD
                                            1.  In a large bowl, combine flour and
                                              salt.
                                            2.  Dissolve the yeast in water.
                                            3.  Combine the yeast water with the
                                              flour and mix well to form a dough.
                                              Knead lightly for 1 to 2 minutes.
                                            4.  Brush the dough with olive oil and
                                              cover with a damp cloth or cling film.
                                              Allow to rise in the fridge overnight
                                              or for 1 hour at room temperature.
                                            5.  Turn the dough out onto a baking
                                              sheet and work it out to each corner
                                              of the tray, leaving dimples in the
                                              dough from your fingers.


                                                                                           Waterfall City Issue 10   2022  41
   38   39   40   41   42   43   44   45   46   47   48