Monthly Archives: June 2015

Gentlemen prefer Sourdough Blondies

I greatly admire Felicity Cloake’s column in The Guardian on How to Cooke the Perfect … [http://www.theguardian.com/lifeandstyle/series/how-to-cook-the-perfect] and was particularly struck by her Pecan and White Chocolate Blondies, which are, essentially, Brownies without cocoa.

One of the things that struck me was that she advised that you got a better Blondie with a bit of a lift from baking powder … so why not, I thought, do the recipe with some sourdough starter mixed with the flour? I added 50g of starter to the flour and was very pleased with the results.

Felicity Cloake's recipe from The Guardian, with sourdough starter replacing the baking power

Felicity Cloake’s recipe from The Guardian, with sourdough starter replacing the baking power

Flatbreads with Haloumi and Mint

I’ve had a ball of dough I’ve been keeping in the fridge and feeding once every six days or so, tearing off a lump for pizza and keeping the rest going with OO flour, plain flour, Very Strong White Flour, water and salt.  These days, I do it all by eye – it seems quite happy and the pizzas all have good flavour.

There is a Cypriot recipe I remembered for flatbreads with Haloumi and fresh mint, that seemed ideal for lunch.  So, I tore off a lump of the dough, added yoghurt, olive oil, 00 flour and salt and gave it a good knead.  A couple of hours later, I divided the dough into balls of about 120g and flattened them by hand.

I grated the Haloumi, drying it off with a paper towel, and lumped it at one end of each flatbread, then adding torn, fresh mint leaves.  The flatbreads were folded over, sealed around the edges and put in a lightly-buttered frying pan.

The traditional way of serving, I think I read, is to cut them into strips.  They are really tasty!

Grated Haloumi cheese and fresh mint leaves make a sharp and refreshing filling for these Cypriot-style flatbreads

Grated Haloumi cheese and fresh mint leaves make a sharp and refreshing filling for these Cypriot-style flatbreads

And then I thought: how different would they be if they were baked?  So I did another batch the next day and they were better: there was a slightly crispy crust, like a pitta, and the cheese and mint flavours came through better than when the bread was fried.  I think the oven is the way I will do these again.

The baked version - better crust and more cheese and mint flavours!

The baked version – better crust and more cheese and mint flavours!