Archive for the ‘Semolina Flour’ Category

Green Olive Sticks (Paul Hollywood)

October 14, 2015

Green Olive Sticks (Paul Hollywood)

Millionaire’s Shortbread (Mary Berry)

April 4, 2012


For the base

  • 225 g plain flour
  • 100 g caster sugar
  • 225 g butter
  • 100 g semolina

For the topping

  • 175 g butter
  • 175 g caster sugar
  • 4 tbsp golden syrup
  • 1 x 397 g can condensed milk
  • 200 g dark chocolate, broken into pieces


1. Set the oven to 160C/gas2. Lightly grease a 20cm x 33cm oblong/ Swiss roll tin.

2. Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl).

3. Press the mixture into the base of the Swiss roll tin and prick with a fork. Bake for about 30-40 minutes until golden and firm. Set aside to cool.

4. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

5. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.

6. Melt the chocolate in a bowl over a pan of simmering water.

7. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.

Perfect Pasta (Felicity Cloake)

November 25, 2011

Makes around 600g (enough for 4 as a main course)

340g 00 flour
160g semolina flour
Large pinch of salt
3 large eggs and 2 or 3 egg yolks, at room temperature, lightly beaten (if the mixture doesn’t come together with 2 yolks, add a third)

1. Mix the flours and the salt and shape into a volcano on the work surface, or a wooden board. Make a well in the middle, and pour in two thirds of the eggs.

2. Using your fingertips in a circular motion, gradually stir in the flour until you have a dough you can bring together in a ball, adding more egg if necessary. Knead for about 10 minutes until it is smooth, and springs back when poked, wetting your hands with cold water if necessary.

3. Divide the dough in two and wrap in a damp cloth. Allow to rest for about an hour in a cool place.

4. Roll out the first ball of dough on a lightly floured surface until it is about 1cm thick and will go through the widest setting of your pasta machine comfortably. Put it through each setting twice, then fold it back in on itself, and repeat the process, cutting it in half when it becomes too long to handle. Store the other half under a damp cloth until you’re ready to continue working on it.

5. When the pasta has a good sheen to it, and is thin enough for your liking – pappardelle and tagliatelle should be cut on the second narrowest gauge, filled pastas such as ravioli on the narrowest – cut using a knife, or the cutter on your pasta machine. Curl into portion-sized nests and leave on a floured surface, under a damp cloth, while you repeat with the rest of the dough.

6. Bring a large pan of well-salted water to the boil, add the pasta, in batches if necessary, and cook for a couple of minutes, stirring occasionally to keep it moving. Serve immediately.