Friday, July 29, 2022


Tiramisu (without coffee or booze)

8 large egg yolks
1 cup granulated sugar, divided
1.5 cups heavy cream
2 cups mascarpone (16 ounces)
Unsweetened cocoa powder for dusting
1 package ladyfingers cookies (about 24)
1 hot chocolate
1 bar of chocolate for shaving
optional: vanilla extract

Make cocoa-heavy hot chocolate and put aside to cool
In stand mixer whisk egg yolks and 1/2 cup sugar until pale yellow and tripled in value, minimum 5 minutes but probably longer
Transfer to big bowl, clean out mixer bowl
In mixer bowl, put in 1.5 cups heavy cream and another 1/2 cup sugar until soft peaks - happens VERY QUICKLY so keep an eye!
Add mascarpone and whip into soft spreadable mixture with medium peaks
Optional: add vanilla extract
Fold mascarpone mixture into egg yolk mixture
Dust bottom of 9x13 pan with cocoa powder
Dip ladyfingers quickly one at a time into hot chocolate and then lay out into pan, breaking some in half if needed to fill in open spaces
Spread mascarpone mixture on top
Dust top layer with cocoa powder
Shave chocolate on top
Cover and put in fridge at least 4 hours

Sunday, July 24, 2022

Monica's Focaccia Recipe (Rome, Mr. Clood)


Monica’s Focaccia

Ingredients for 5 focaccia

  • 715 g of pizza flour

  • 560-570 g of ice water (if kneaded with a mixer) 

  • 3 g of dry yeast

  • 14 g of salt

  • 14 g of extra virgin olive oil


  • 357 g of pizza flour

  • 280-285 g of ice water

  • 1.5 g of dry yeast

  • 7 g of salt

  • 7 g of extra virgin olive oil


Put flour and yeast into mixing bowl with dough hook

Pour 300ml (150ml for half recipe) ice water in, mix on lowest speed for 1 minute

Switch to speed 2 for 7-8 minutes

Add salt

Add oil, run mixer til absorbed

Add remaining water very slowly – so little that you give it time to “restring” before continuing, this can take several minutes

Total kneading time is 20-30 minutes (do not let dough overheat)

Transfer dough to very large bowl

Fold dough 2-3 times, cover bowl with plastic wrap

Let dough rise for 1-3 hours until it’s doubled in size

Then put in refrigerator and let continue to rise for 24 hours (ideally 30)

Stretch dough out in plenty of flour into long loaves

Cook at about 500 degrees for 10-12 minutes

Neapolitan Pizza Dough – Easy


For the dough


  • This recipe is for a 24 hour prove, so make pizza the night before.

  • Check out pizza dough calculator here to find out the exact amount of yeast required. This will usually be between 0.2g – 0.5g depending on the type of yeast and your room temperature.


  1. Mix all the ingredients with a dough hook in mixer bowl, starting by adding the water first. 

  2. Cover the bowl with cling film, a plastic carrier bag, or a damp cloth and leave the dough to rest for around 1 hour 

  3. Turn the dough out onto the counter and knead for around 5 minutes.

  4. Place the dough back into the bowl and cover.

  5. Leave the dough to prove for around 20 hours.

  6. Divide the dough into 4 equal parts (250g each) using some kitchen scales and a knife (or dough scraper). Ball dough. Do this at least 4 hours before you intend to cook the pizza 

  7. Place each dough ball into a small bowl and cover. Alternatively, use a large tupperware container with a lid, or two smaller ones.

  8. Leave the dough balls to prove again for about 4-6 hours.

Neapolitan Pizza Dough Recipe – Complex


  • 369 grams Italian 0 or 00 flour 

  • 236 grams cold (refrigerated) water

  • 10 grams salt

  • Sourdough starter or dry yeast – quantity based on temperature (in our garage, .07g)

Using instant dry yeast

  • For our garage temperature (64 degrees) use .07 grams of yeast

  • Add the water to the bowl. Add 2/3 of the flour and the dry yeast and mix manually. 

  • Add the salt.

Make the dough

  • Turn your stand mixer with dough hook on to its lowest setting. Mix for about a minute and a half. Add the remaining flour.

  • Continue mixing until the timer goes off (six minutes). Look at your dough. If it’s one cohesive ball, it’s good to go. If not, run your mixer for another minute or so.

  • Remove the dough from the mixing bowl. Knead manually 25-30 times.

  • Cover and let rest for 12 minutes. Use a timer.

  • After 12 minutes, do 2-3 slap and folds. That’s described in the text above. 

  • Cover and let rest another 12 minutes or so. Set a timer so you don’t forget.

  • After 12 minutes, repeat the slap and fold. Put the entire dough ball into a Tupperware. Store the dough in the room you used to measure the temperature (for deciding yeast amounts). Let the dough sit for around 24 hours.

  • After 24 hours ball the dough. Use your scale to help you divide the dough. I shoot for around 307 grams. 

  • Place it into round Tupperware containers. Let sit another 24 hours.

  • When you are ready to cook, open the dough. Dress the pizza to your taste. Cook the pizza at 750F or so for around 90 seconds. Pay attention. At these temperatures things can go very wrong, very fast.

Thursday, July 21, 2022

Paul Hollywood's British Scones

Paul Hollywood’s Scones

Video how-to

(slowed down video)



  • 450g strong white flour, plus a little extra (50g?) for rolling out

  • 80g softened butter, plus a little extra to grease the baking tray

  • 80g caster sugar

  • 2 free-range eggs

  • 5 tsp baking powder

  • 250ml milk or cream

  • 1 free-range egg, beaten with a little salt (for glazing)

To serve: butter, jam, clotted cream


  1. Preheat the oven to 400 (425 without fan)

  2. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).

  3. Put 450g of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.

  4. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.

  5. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)

  6. Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.

  7. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.

  8. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.

  9. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.

  10. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.

  11. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)

  12. Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.

  13. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.

Thursday, July 7, 2022

Clotted Cream

To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep!
Yield: 1 cup

1 pint (2 cups) heavy cream (not ultra-pasteurized)


Day 1
  • Preheat your oven to 170-180F.
  • Pour the cream into a shallow casserole dish or glass baking dish: 9x9 is ideal (don't do 9x13, too shallow). The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.
  • Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)

Day 2
  • After heating for 12 hours, the cream will develop a skin. 
  • Carefully remove the dish from the oven and let it cool to room temperature. 
  • Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).

Day 3
  • After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
  • Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
  • Store the clotted cream in a sealed container in the refrigerator for up to two weeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)

British Scones

2c flour
2 Tbsp sugar (maybe add 1-2 more?)
4 tsp baking powder
½ tsp salt
3 Tbsp unsalted butter, cold (maybe add 1 more?)
⅔ c milk
1 egg yolk beaten with 1 Tbsp milk, (to glaze)
Strawberry jam, (to serve)

  • Preheat your oven to 425F.
  • In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
  • Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
  • Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
  • Using a well-floured cookie cutter, cut the dough into 2 inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
  • Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
  • Bake the scones for 12-15 minutes, until golden and firm.
  • Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.

This scone batter freezes well. We like to freeze pre-cut rounds of dough for easy baking (just thaw and bake as directed).

Alternately, freeze the baked scones and reheat in a low oven for 5-10 minutes after thawing on the counter.