Easter 2013 Baking Camp recipies.
  • Pasta
  • Red Pesto
  • Pizza
  • Banana Bread
  • Cheesy Scones
  • Brownies
  • Muffins/ Nuttela Cup Cakes
  • Rainy Day Biscuits /Butter-cut out biscuits.
  • 300g white flour, type '00', plus extra for dusting
  • 3 medium eggs
  • ½ teaspoon fine salt
  • 1 tablespoon extra virgin olive oil

Sift the flour onto your work surface. Make a well in the centre and break in the eggs. Add in the salt and oil. Using the handle of a wooden spoon, mix the flour into the eggs, working from the centre outwards. Once you have a crumbly texture, gather the mixture together with your hands and start to kneed until you have a soft dough. Once the dough has come together, continue to knead for about 8 minutes, using both hands, exactly as if you were kneading bread. Roll the dough into a ball, cover with cling film and leave to rest in the fridge for 20 minutes. Once the dough has rested, simply flatten it with your fingers so that it can fit through the rollers of the pasta machine. Flour the pasta lightly on both sides and start to roll it through the pasta machine from the widest setting to the thinnest. Make sure you keep the pasta dusted with flour at all times.

age from W2ikipedia commons/

Sun-dried Tomato Pesto

  • 75g Sun-dried Tomatoes
  • 1-2 garlic cloves
  • 50g freshly grated Parmesan
  • 25g pine kernels
  • 75ml extra-virgin olive oil
  • salt

Whizz all the ingredient except the oil for 1-2 seconds in a food processor. Add the oil and a little salt. Taste and correct seasoning. Store in a covered sterilised jar in the fridge.
Pizza dough

  • 350g strong white plain flour
  • 1 sachet of instant, easy blend yeast
  • a teaspoon of salt
  • 210ml of warm water (about the same temperature as your bath)
  • olive oil

Sieve the flour into the bowl and add the yeast and salt. Mix them together with a wooden spoon. Add the warm water and 1 ½ tablespoons of olive oil. Mix everything together until it forms a ball of dough, leaving the sides of the bowl clean. Put a little extra flour on your hands and put the dough onto a clean surface. Now, pressing and pushing with your hands, knead it until it's smooth and elastic. This will take about ten minutes. Grease the bowl with a little olive oil and put the dough back in. Cover it with clingfilm and leave it somewhere warm for about 1 ½ hours, until it has doubled in size.

Pizza Sauce

  • A tin of chopped tomatoes ( about 425g)
  • salt
  • 1 clove garlic, peeled and sliced
  • olive oil
  • 1 teaspoon of dried oregano or some fresh basil leaves

Tip the tomatoes into the bowl. Add the salt, garlic, 3 tablespoons of olive oil and the herbs. Mix it together, cover with cling film and leave it to stand while the dough is rising.

  • ¾ cup flour
  • ¼ teaspoon salt
  • ½ cup butter
  • ½ cup chopped nuts
  • 1 cup caster sugar
  • ¼ cup cocoa
  • 2 eggs
  • 1 teaspoon vanilla

Grease a 8”x8”x2” tin and preheat over 170C. Sift flour, measure, re-sift 3 times with the salt, sugar and cocoa, the last time into a large mixing bowl. Add eggs, butter and vanilla. Beat with a wooden spoon at 100 strokes a minute for 3 minutes or for 2 minutes at medium speed on an electrical mixer. Add nuts and mix until just combined. Turn into pan and spread. Cook for 20-25 minutes. Cool in pan on cake rack.

Nutella Cupcakes

  • ¼ cup butter, at room temperature
  • ¼ cup canola or mild vegetable oil
  • ¾ cup sugar
  • 3 large eggs
  • 1 tsp. Vanilla
  • 1 ¾ cup all purpose flour
  • ¼ tsp. Salt
  • ¼ - ½ cup nutella, at room temperature

Preheat the oven to 325F, 163C. In a medium bowl, beat the butter, oil and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth. In a small bowl, stir together the flour, baking powder and salt on a low speed until just combined. The batter must be thick in order to swirl with the Nutella. Divide the batter between 12 paper lined muffin cups. Drop a spoonful of Nutella on to the top of each and swirl through the mix with a skewer, knife or something pointy. Bake for 25-30 minute, or until springy to touch. Makes a dozen cupcakes.

Banana Bread

  • 100g raisins small ones are best
  • 75ml Irish whiskey or black rum
  • 250g self raising flour
  • pinch of salt
  • 1 level teaspoon baking powder
  • 150g caster sugar
  • 100g butter, softened plus extra to serve
  • 50g walnuts or chopped pecans optional
  • 2 eggs
  • 1 teaspoon vanilla extract
  • finely grated zest of 1 orange optional
  • 475g whole bananas ( about 4 small ones) peeled
  • 50g glacé cherries halved

Preheat the oven to 170 C. Lightly oil and line a 13 x 23cm tin with parchment paper. In a small saucepan, gently simmer the raisins in the whiskey or rum for 2-3 mintues, then remove from heat and leave for 1 hour to plump up. Sift the flour, salt and baking powder into a large bowl. Add the sugar, butter and chopped nuts if using and using your fingertips, rub it in until the mixture resembles coarse breadcrumbs. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the cherries. Make a well in the center of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1- 1 ¼ hours. Allow to cool for 5 minutes before removing the cake from the tin.

Cheesy Scones
  • 150g Strong Flour
  • 150g Cream Flour
  • 2.5g Bread soda
  • 12.5g baking powder
  • Pinch of salt
  • 20g Butter
  • 10g Caster sugar
  • 30g Eggs
  • 210g Butter Milk
  • 60g Grated Cheese
Sieve the strong and cream flour, baking soda, baking powder and salt.Rub the butter in to the mix and make a hole in the middle. Dissolve the sugar n the milk and add the egg, blend well. Then add the milk, sugar and eggs along with the cheese and mix it with the dry mixture. Mix it all together to form a soft dough. Place the dough onto a floured surface and roll it out. Then cut out round circles about 5cms in size. Place on a lined baking sheet. Make an egg wash (water and eggs) and brush it over the scones. Then let them rest for 15 minutes before baking at 210 ⁰ for 20-25 minutes.

Butter Cut-Out Biscuits
Needed biscuit cutters and 2 baking sheets, greased or lined
  • external image placeholder?w=287&h=190175g soft unsalted butter
  • 200g caster sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 400g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 300g icing sugar, sieved
  • food colouring

  • Preheat oven to 180C.
  • Cream butter and sugar until pale and moving towards moussiness
  • Beat in the eggs and vanilla
  • In another bowl, combine the flour, baking powder and salt.
  • Add dry ingredients to butter and eggs and mix gently and more flour if it is too sticky to roll out
  • Halve the dough, form fat discs, wrap in clingfilm and rest in the fridge for 1hr.
  • Once the hour is up take out of the fridge and place on a table that has been dusted with flour.
  • Dust the dough with more flour, roll it out to about ½ cm, then cut out the shapes. Dipping the cutter into flour as you go along.
  • Bake for 8- 12 minutes, until lightly golden. Cool on a rack and continue with rest of dough.
  • When fully cooled you can begin the icing. Add a couple of teaspoons of nearly boiled water to the icing sugar to form a thick paste. Colour them as you want.
  • Enjoy