Helens Brownies

Absolutely delicious! ThankQ Helen…

2023-08-11 13-41_page_2.pdf



250g starter

570g white flour – protein 5g in portion (36g) ie 5/36*100=14%

335g water with 12g salt


  1. Mix 5 minutes {MIX TIME} = hh:mm
  2. REST 15 minutes
  3. KNEAD 3 minutes (or until firm) _______
  4. REST 15 mins
  5. KNEAD 2 mins _______

if it started splitting – rest 5 mins to relax gluten then knead again for a few seconds until firm

  1. Tip into glass bowl AND REST until :-
  2. {MIX TIME} + 2hours – PRE SHAPE (fold until smooth and tight) – with white flour
  3. REST 15 mins
  4. {MIX TIME} + 2hr 15min – SHAPE and put into Banneton – with Rice flour
  5. REST 1 hour
  6. Refrigerate covered overnight


  1. PRE-HEAT to 430F with stone min 20 mins and REMOVE from Fridge if rise is minimal…
  2. Dust dough with rice flour before tipping out onto pallet
  3. Spray sides with water
  4. Score deep down center (right of ridge) at a steep angle
  5. BAKE TIME 35-37 mins
  6. START BAKE @ _______________________
  7. TURN @20mins _______________________
  8. CHECK BASE @ 35mins _______________________
  9. REMOVE at 35/37/40 ? _______________________
  10. Weigh baked loaf (1060-1070g) _____________

Cool before cutting

Store lightly covered standing cut edge on a sheet of clingfilm

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Pease pudding – Wikipedia


– All Butter Shortcrust pastry recipe recipe

Note – Sainsburys ready made shortcrust pastry is made with margerine and loads of other ingedients!



  1. Alternatively using a food processor, put the flour, salt and butter in the food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
  2. Wrap the dough in cling film as before and chill for MAXIMUM 30 minutes before using. Alternatively, roll out immediately and line the tin, resting the pastry case in the fridge for 30 minutes before baking.

Recipe Tips

Original quantity of pastry will line a 20cm/8in flan tin, or will line 6 x 10cm/4in tartlet tins.


  1. Double ingredients will just make a very THIN base on baking tray and COVER to pie, next time use 3x the ingredients to make a thicker base and COVER..
  2. Use egg wash around edges to seal top to bottom
  3. Also egg wash base to seal juices inside and avoid base getting soggy
  4. Fill base with warm filling, Cover and crimp, and trim.
  5. Also egg wash surface evenly, with plenty of egg all over to of pie to give pastry a golden instead of dull colour.
  6. Punch holes in top, and score diagonals if flat enough..
  7. Bake for 40 mins @ 200c (in UK top oven)

Add 2 tablespoons of caster sugar to the rubbed in butter and flour mix to make a sweet shortcrust pastry. You can also add an egg yolk, before adding the water, for extra richness.

Created by AH from OneNote


Anitas Pizza – May 2022

Best one yet!

Makes a large whole meal rectangular pepperoni pizza with all the trimmings



  • Pizza sauce – about 1/2 small jar
  • Grated cheddar, grated parmesan – mixed together
  • Mozzarella – cut into chunks and seasoned with pepper and oregano and topped lightly with olive oil
  • Sliced shallots and sliced sweet peppers –  seasoned with pepper and chilli seeds and oregano, partially cook in microwave until softened
  • Pepperoni – sliced
  • Sundried tomatoes, thinly sliced
  • Sliced olives, capers, jalapenos – drained and dabbed dry


Prepare the wet ingredients and the yeast

Sprinkle 3/4 (5.5-6g) of a 7g sachet of dried yeast to the top of the following mixed together – do not stir and leave for a few minutes until the yeast is activated, then stir

  • 1/3 tablespoon golden caster sugar
  • 1.5 tablespoons olive oil
  • 245g luke warm water

Meanwhile weigh out 375g of flour into a large bowl

  • 100g Whole meal Very strong Flour
  • +
  • 275g White Very strong Flour
  • Add 1/4 teaspoon salt to the flour and stir in

    1) Make a well in the flour and using a fork add the yeast mixture into the center

    2) Work in flour (with salt) with a fork from the edges into the center, then hands,, until a mass of dough is formed

    3) Relax the dough for 5 mins before kneading to absorb the liquids a little more

    4)Tip out onto a clean dry worktop and clean the bowl ready for proving the dough

    5) Knead for 10mins, rest a couple of times to relax gluten,

  • If the dough tears before it gets smooth let it relax for 3 minutes
  • Clean and dry worktop if it feels tacky
  • Using slightly dampened hands continue to knead and repeat cleanups until
  • Until dough is nice and smooth and springy

6) start the Rise,  for 40-60 mins in warmer, covered with cling film,  in medium bowl to allow dough to double in size ( or at room temperature if longer is needed before baking) 

7) at 30 mins since prooving started,  pre-Heat oven 250C with stone for at least 30mins ( gets smoky in there so open oven when hot with care)

8) at 50 mins since proving started, Roll out dough on greaseproof paper –  Stretch and roll out the dough into a rectangle, trying to leave the edges a little thicker, by pinching edges like pastry, to avoid over spill of toppings during baking, leave to rise a bit more while preparing the toppings.

    • If dough is too tight to roll, leave for a couple of minutes to relax, then continue to shape out
    • Rest for further 10 to 20 mins until oven ready, and toppings prepared for loading

9) Add the toppings in the following order, LEAVING STONE IN OVEN

    1. Pizza sauce, spooned on thinly, spread with the back of the  spoon – it will begin to dry as the dough starts to cook on the stone, that’s fine, add a little more sauce, but don’t make it really wet
    2. Mozzarella slices – ADD
    3. Sliced sun dried tomatoes – ADD
    4. Capers  – ADD
    5. Pepperoni – ADD
    6. Olives, Jalapeños- ADD
    7. Grated cheese ADD

10) When oven and stone heated, remove stone, drag oven ready Pizza onto stone, and leave on stone for 3 minutes before putting in oven, to get a really crispy base (without burning topping during baking)

11) Bake at 250 for 10mins, remove as soon as crust is golden * it turns dark Very quickly after 10mins

12) Allow to stand for 5 mins before cutting and serving –



Spelt Flour – for bread

Use less liquid (about ¾ ) to start with and mix and knead gently and do not over mix or knead as it is more fragile and would become more crumbly when baked.

Spelt Flour, Whats Cooking America

Spelt flour is one of the most popular and widely available non-wheat flours. Add spelt flour to your diet for variety and nutrition

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Fava photo


I’ve just purchased a pressure cooker and I have already made good use of it. Its great ! I wish I had bought it years ago !

Watch this website for new recipes that I will add to my new category – ‘Pressure cooker Meals

The best meal made so far is the Lamb steaks in Mint Sauce and steamed vegetables

I forgot to take a photo.. NEXT time!