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Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE

SOFT SOURDOUGH CHOCOLATE HOT CROSS BUNS – using Magimix CE

(can be made VEGAN*)

 

FullSizeRenderThis is the softest sourdough chocolate hot cross buns you will ever make, and it has the great benefit of containing some good fibre from oats without being recognised by your more fussy little (or big) ones. Making this in the Magimix CE is a breeze…I promise you!

I love a hint of chocolate which pairs nicely with the more traditional hot cross bun mixed spice flavour. If you can get a good quality mixed spice that is fine, but I prefer to use Dutch speculaas spice for a more delicious aroma. You will find this spice from Dutch and South African shops or you can google it and make it from scratch.

If the idea of beetroot frightens you, you can use apple/pear/orange juice instead. For me the beetroot kvass complements and adds depth of flavour to the chocolate.

For chocolate lovers or for your little ones, you can omit the spice completely and use good quality chocolate chips instead of dried fruits.

*for VEGAN version:

Substitute full fat nut milk,substitute butter with vegan butter or macadamia or olive oil, and substitute egg with chia gel made from 1tsp chia and 50g water. Make sure you let the chia gel form which will require some stirring and 3-4 hours to gel or alternatively use hot water, stir and allow to cool.

Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE version

Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Prep Time30 mins
Cook Time25 mins
Total Time8 hrs 55 mins
Servings: 12 buns
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

oat porridge

  • 50 g oatmeal make your own by grinding rolled oats to a flour
  • 250 g full cream milk or full fat nut milk for vegan
  • 2-3 tbs honey, maple syrup, rice malt or raw organic sugar

WET INGREDIENTS

  • 150 g white spelt or wheat sourdough starter active, fed 6-12 hours prior
  • 150 g beetroot kvass or juice apple/pear/orange juice is fine or water
  • 1 egg Large eggs or 2 small eggs
  • ALL oat porridge from above

DRY INGREDIENTS

  • 600 g organic white flour of your choice white spelt or white wheat or unbleached baker's flour
  • 20 g Dutch alkalised cacao powder I use Valhrona. DO NOT use raw cacao powder
  • 1 tbs mixed spice or speculaas spice Use less or omit, your preference
  • 2 tsp fine sea salt
  • 60 g butter, softened at room temperature or vegan butter

INGREDIENT TO ADD TO FINAL DOUGH

  • 200-250 g mixed dried fruit organic if possible (currants, sultanas, mixed peel, cranberries)
  • 200-250 g choc chips couverture choc chips preferred

Instructions

Make oat porridge (at least 4 hrs before)

  • Cook milk and oatmeal in the CE bowl at 70C for 3-4 min speed 3 until they become a thin runny consistency like porridge. Turn off, remove lid and let cool in the bowl Add sugar/rice malt/maple syrup/honey and stir for 20-30 sec at speed 3 Let the mixture sit until it is warm to touch

Make the dough

  • Add all the wet ingredients (except salt and butter) into the dry ingredients. Roughly mix the dough (dough will feel scraggly and dry at this stage) using Brioche setting, speed 9, 1 min. Rest covered in warm room temperature for one hour
  • Add 60g butter and 2tsp fine sea salt. Initial Knead using Bioche setting, speed 9, 1 min. Rest 15 minutes Then 'Normal' Knead using Bioche setting, speed 6-7, 1 min. Rest 15 mins And repeat the normal knead/rest until dough is smooth and shiny - total kneading time approx 4-5mins total
  • Rest overnight in a covered container in fridge if you want to bake within the next 3 days or 2-3hr at room temp if you want to bake on the same day. Dislodge the dough from the bowl onto a buttered/oiled bench when you are ready to make the buns

Mix dried fruit/choc chips

  • Stretch dough into a rectangle about 1/2cm thickness Thaw the dough for one hour if dough is refrigerated. Spread on top of the dough: mixed dried fruit or choc chips - or a mixture of both Roll the dough and filling like a Swiss roll.

Shape buns

  • Cut into 12 portions, then weigh each to be of the same weight (130-140g). Shape dough portions into tight round rolls

Put inside tin

  • Line your baking tin with unbleached silicon coated baking/parchment paper and put all inside a baking tin Spray top generously with water

Rise the buns

  • Rise the buns covered in a warm place away from draft until they "ALMOST" double in size and appear 'puffy'. if you have a proofer, set your proofer at 28-30C with steam or warm water tray underneath to keep it moist. This will take time especially if your room is not warm. The longer they take to double the sourer the hot cross buns will become.

Bake the buns

  • Put your buns in the baking tin in a cold oven and rise the temperature to 205C for 20 minutes. Then reduce the temperature to 180C for 10-15 minutes until the inner temperature reaches 95C. If the buns brown too quickly, cover it with two layers of baking paper.
  • Remove baking tin from the oven and brush generously with the a butter or a mixture of butter and brandy or any orange or chocolate liqueur. Eat warm with lots of butter or they will freeze well after cooling

Notes

 
Kitchen Aid or Kenwood Chef: Mix is 20-30 seconds, speed 1, K beater or dough hook,Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny
Ankarsrum: Mix is 1-2 minutes dough hook only, lowest speed 1,Knead is 2-3 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Hot Cross Buns, Soft Sourdough Chocolate

SOFT SOURDOUGH CHOCOLATE HOT CROSS BUNS

(can be made VEGAN*)

***FOR MACHINE (THERMOMIX, MAGIMIX CE, KITCHEN AID, KENWOOD, ANKARSRUM) INSTRUCTION SEE BELOW***

FullSizeRenderThis is the softest sourdough chocolate hot cross buns you will ever make, and it has the great benefit of containing some good fibre from oats without being recognised by your more fussy little (or big) ones. I love a hint of chocolate which pairs nicely with the more traditional hot cross bun mixed spice flavour. If you can get a good quality mixed spice that is fine, but I prefer to use Dutch speculaas spice for a more delicious aroma. You will find this spice from Dutch and South African shops or you can google it and make it from scratch.

If the idea of beetroot frightens you, you can use apple/pear/orange juice instead. For me the beetroot kvass complements and adds depth of flavour to the chocolate.

For chocolate lovers or for your little ones, you can omit the spice completely and use good quality chocolate chips instead of dried fruits.

*for VEGAN version:

Substitute full fat nut milk,substitute butter with vegan butter or macadamia or olive oil, and substitute egg with chia gel made from 1tsp chia and 50g water. Make sure you let the chia gel form which will require some stirring and 3-4 hours to gel or alternatively use hot water, stir and allow to cool.

Hot Cross Buns, Soft Sourdough Chocolate

Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Prep Time30 mins
Cook Time25 mins
Total Time8 hrs 55 mins
Servings: 12 buns
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

oat porridge

  • 50 g oatmeal make your own by grinding rolled oats to a flour
  • 250 g full cream milk or full fat nut milk for vegan
  • 2-3 tbs honey, maple syrup, rice malt or raw organic sugar

WET INGREDIENTS

  • 150 g white spelt or wheat sourdough starter active, fed 6-12 hours prior
  • 150 g beetroot kvass or juice apple/pear/orange juice is fine or water
  • 1 egg Large eggs or 2 small eggs
  • ALL oat porridge from above

DRY INGREDIENTS

  • 600 g organic white flour of your choice white spelt or white wheat or unbleached baker's flour
  • 20 g Dutch alkalised cacao powder I use Valhrona. DO NOT use raw cacao powder
  • 1 tbs mixed spice or speculaas spice Use less or omit, your preference
  • 2 tsp fine sea salt
  • 60 g butter, softened at room temperature or vegan butter

INGREDIENT TO ADD TO FINAL DOUGH

  • 200-250 g mixed dried fruit organic if possible (currants, sultanas, mixed peel, cranberries)
  • 200-250 g choc chips couverture choc chips preferred

Instructions

Make oat porridge (at least 4 hrs before)

  • Cook milk and oatmeal until they become a thin runny consistency like porridge Turn off the heat Add sugar/rice malt/maple syrup/honey Let the mixture sit until it is warm to touch

Make the dough

  • Put the wet ingredients into a bowl. Add all the wet ingredients (except salt and butter) into the dry ingredients. Roughly mix the dough (dough will feel scraggly and dry at this stage) Rest covered in warm room temperature for one hour
  • Add 60g butter and 2tsp fine sea salt Knead well until dough is smooth and shiny (ie. knead like a brioche dough, and this could be done in several kneads/rest) - total kneading time by hand 10mins
  • Rest overnight in a covered container in fridge if you want to bake within the next 3 days or 2-3hr at room temp if you want to bake on the same day.

Mix dried fruit/choc chips

  • Stretch dough into a rectangle about 1/2cm thickness Thaw the dough for one hour if dough is refrigerated. Spread on top of the dough: mixed dried fruit or choc chips - or a mixture of both Roll the dough and filling like a Swiss roll.

Shape buns

  • Cut into 12 portions, then weigh each to be of the same weight (130-140g). Shape dough portions into tight round rolls

Put inside tin

  • Line your baking tin with unbleached silicon coated baking/parchment paper and put all inside a baking tin Spray top generously with water

Rise the buns

  • Rise the buns covered in a warm place away from draft until they "ALMOST" double in size and appear 'puffy'. if you have a proofer, set your proofer at 28-30C with steam or warm water tray underneath to keep it moist. This will take time especially if your room is not warm. The longer they take to double the sourer the hot cross buns will become.

Bake the buns

  • Put your buns in the baking tin in a cold oven and rise the temperature to 205C for 20 minutes. Then reduce the temperature to 180C for 10-15 minutes until the inner temperature reaches 95C. If the buns brown too quickly, cover it with two layers of baking paper.
  • Remove baking tin from the oven and brush generously with the a butter or a mixture of butter and brandy or any orange or chocolate liqueur. Eat warm with lots of butter or they will freeze well after cooling

Notes

Mixing and Kneading can be done with machine:
Thermomix: Mix is 20seconds on knead, and Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny
Magimix CE: Mix is 1 minute on Bake-Brioche setting at speed 9 then Knead is Bake-Brioche setting at speed 7 for 1 min, then 15 min rest, and repeat 3-5 times until dough is shiny
Kitchen Aid or Kenwood Chef: Mix is 20-30 seconds, speed 1, K beater or dough hook,Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny
Ankarsrum: Mix is 1-2 minutes dough hook only, lowest speed 1,Knead is 2-3 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

This is one of my favourite easy meal, but I usually have to dirty a big pot to cook the chicken, a rice cooker to cook the rice plus another small saucepan to cook the sauce. 

Well, this recipe is an all in one recipe in your Magimix CE, and the best part you can multi-task while it is cooking away! 

Once you are familiar with this recipe you can be more adventurous and make coconut turmeric rice instead by substituting 400ml of the water for cooking the rice with a can of coconut milk and add 1tsp of turmeric powder into the steaming liquid.

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

Prep Time10 mins
Cook Time1 hr
Total Time2 hrs 10 mins
Servings: 4 people
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

Steam chicken

  • 1.2-1.5 kg organic/free range chicken no bigger than 1.5kg or it will not fit in the steamer basket
  • 1-2 slices fresh ginger
  • 2 tbs chinese shao xing wine optional, available from Chinese Grocery stores
  • 1.5 litre filtered water

Steam rice

  • 300 g thai jasmine or long grain rice
  • 1 tsp Murray River pink salt flakes or good quality sea salt
  • left over stock from steaming chicken RESERVE 3tbs for sauce
  • enough filtered water to make up 1.5 litre

Soy sauce mixture for chicken

  • 3 tbs chicken stock from steaming chicken
  • 2 tbs light (not dark/roasted) sesame seed oil preferably organic
  • 2 tbs gluten free Kikkoman soy sauce or wheat free Tamari
  • 2 tbs good quality Fish sauce
  • 1 clove organic local garlic optional

Instructions

Steam Chicken

  • Using the steamer basket, put a good quality 1.3-1.5kg free range (and organic chicken), breast side up. Add 1.5 litre of water in the CE bowl. See pic
  • Using the steam function, cook for around 45mins. Test for doneness using a thermometer, the thickest part of the chicken should read 75C to make sure that the chicken is cooked. If it's not cooked through or you can still see blood in the cavity of chicken, steam some more and test again after 10-15mins. Do not over-cooked your chicken.
  • Take chicken out to rest in a plate or clean chopping board, and cover. Keep warm if you have a double wall stainless steel serving bowl.

Steamed Rice

  • You need to top up the left over stock (water) to about 1.5 litre and add 1tsp of pink salt flakes or Maldon sea salt. Add 300g of washed long grain jasmine rice, and place rice in the steamer basket. Using the Cook Expert function, turn it on to: 30min, speed 7, 115C.
  • Fluff up (stir) your rice and check to make sure the water/stock is back up at 1.5 litres and turn it back on to 15min, speed 7, 115C.
  • Rice should be cooked and fluffy by now, if not cook for another 10-15 minutes until rice is cooked. Take out rice basket onto a plate and put the chicken on top to warm, while you make the soy sauce mixture for the chicken

Soy sauce mixture for chicken

  • Remove the reminder of the liquid from steaming the rice and discard
  • Add all ingredients and blitz for a minute until garlic is finely chopped

Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

This is a banana bread extraordinaire,  soft, moist and caramely, the secret is using bananas which have been left to ripened with brown spots all over them. I use Billington Light Muscovado sugar which is unrefined cane sugar but you can use organic raw, rapadura or palm/coconut sugar, which will give you a slightly denser texture but won’t change its delicious taste.

It takes just under 2 minutes to mix in your Magimix CE Food Processor. This loaf batter is runny so do not panic!

You can also make this glutenfree by substituting the flour with your preferred glutenfree flour mixture.

You will need a medium size heavy bread baking tin, mine measures 11cm wide x 25cm length x 10cm height

Quick Banana Chocolate and Walnut Loaf - spelt or khorasan or gluten free

spelt/khorasan or gluten free banana walnut loaf
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time2 hrs 30 mins
Servings: 12 servings
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 4 medium or 3 large banana, very ripe see above comments
  • 4 eggs organic and free range
  • 220-250 g light brown sugar see above comments
  • 200 ml Creme fraiche or sour cream full cream not skim
  • 80 ml extra virgin olive oil
  • 275 g white spelt flour if using khorasan, use 225g instead
  • 1 tsp Bicarb soda/sodium bicarbonate
  • 2 tsp Baking powder gluten and aluminium free
  • 1/4 tsp Sea salt
  • 125 g Dark Couverture choc chips
  • 75-100 g lightly toasted pecan or walnuts activated if possible

Instructions

  • Line your loaf tin with silicon baking paper. Preheat your oven to 165C Blitz flour, bicarb and baking powder for 30 seconds in your Food Processor large bowl, then set aside on a piece of baking paper Put in banana, eggs, salt and sugar in your Food Processor large bowl, speed 9, for 1 min. Add sourcream and oil and blitz for 30 seconds. Add flour mixture and blitz for 20-30 seconds until mixed. Add choc chips and pecan or walnut pieces and mix for 10-20 seconds. Pour into your tin, making sure it is no more than half full or it will overflow during baking Bake in a pre-heated 165C oven for 1 hour 15 minutes or until a skewer inserted in the middle of the loaf comes out clean

Loaf, Almond Chia Spelt

Almond chia spelt ‘express’ loaf

What could be better than the smell of freshly baked bread…well, frankly, freshly baked sourdough bread made by your very own hands! This recipe is based on one of the favourite sourdough breads in my third book, Wild Sourdough By Hand. I have used homemade almond milk to add softness to this already moist and ‘light’ loaf. I prefer to use Australian grown black chia seeds but white chia is fine too. The crumb has a deep caramel brown colour due to the use of wholemeal spelt flour, and is studded with tiny black specks of chia seeds. This loaf will rise faster than the basic loaf as it has double the amount of starter. Start the night before to soak the chia seeds and activate the starter culture. If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

For those of you on a FODMAP or low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

Loaf, Almond Chia Spelt

Vegan, no added yeast or sugar. *Note: if you are using bought almond milk, make sure you use one that is as close to as just almond and water as possible, beware of the many added ingredients including gum and sugar.
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 300 g sourdough starter (see below)
  • 250-275 g almond milk
  • 140 g chia seed gel (see below)
  • 300 g wholemeal spelt flour finely milled if possible
  • 300 g white spelt flour
  • 2 tsp Sea salt finely ground
  • chia, sesame or poppy seeds optional topping

Starter

  • 50 g sourdough starter
  • 120 g wholemeal spelt flour
  • 180 g filtered water

Chia Seed Gel

  • 20 g chia seeds
  • 120 g filtered water

Instructions

  • Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  • Chia See Gel - In a clean jar with a lid, add the chia seeds and water, stir a few times to make sure the seeds are well distributed in the water. Soak for 6–12 hours.
  • Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, adding the salt last.
  • Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will look slightly wet and homogeneous
  • Rest - Turn your bowl upside down and let the dough rest for 15-20 minutes.
  • Knead - Put your dough back inside the bowl and knead your dough using the air kneading technique. The resulting dough may stick slightly to your fingers, but it should not be overly wet.
  • First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1-2 hours in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
  • Stretch and fold - Stretch and fold your dough two or three times (and no more than three times). Your dough will feel taut.
  • Rest - Let the dough sit for 15–20 minutes to relax the gluten.
  • Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
  • Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder. Mist dough with water using a water spritzer then cover with a sheet of freezer bag or put it in a covered container. Mist with water frequently to prevent drying. Sprinkle with chia, sesame or poppy seeds if desired. Preheat your oven to 235°C (455°F) when your dough is almost doubled.
  • Bake - Bake for 10–12 minutes at 235°C (455°F), then reduce the oven to 205°C (401°F) for a further 20-25 minutes. If you are unsure if the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. Or insert a thermometer, the inner temperature of the dough should be 90°C or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  • Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.

Notes

11a  11b

What Equipment you need:

  • Loaf Pans
  • Proving Basket
  • Stand Mixer
  • Scales
  • Mixing Bowl
  • Spatula
  • Dough Scrapers

How to ROAST NUTS, make NUT BUTTER and NUT & CHOCOLATE SPREAD

How to ROAST NUTS, make NUT BUTTER and NUT & CHOCOLATE SPREAD

How often have you tried to roast nuts and within a split second of loss attention, all your precious organic nuts are burnt? Well I have done it many times as I have a very short attention span. I don’t know of any domestic machine which can roast nuts beautifully, ie. High enough temperature and continuous stirring to bring out the beautiful aroma of roasted nuts without burning it and with minimal crushing/mincing into little pieces or turning it into nut butter unintentionally.

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Nut & Chocolate spread (includes Nut Butter Recipe)

This is a recipe using the Magimix Cook Expert

Nut & Chocolate spread (includes Nut Butter Recipe)

Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 1 kg Nuts Roasted
  • 100 g 70% Dark couverture chocolate roughly chopped
  • 100 g 50-55% Dark couverture chocoloate roughly chopped

Instructions

  • Make the nut butter - with the food processor attachment, and for 1kg of (roasted) Brazil nuts, it takes about 1minute or 1.5 minutes, to process the nuts into a smooth nut butter or less if you like yours crunchy. Roasted peanuts will take longer because they are harder but it is best to watch it like a hawk as it can turn a crunchy texture into a smooth one in a flash. Pour into wide necked jar/s and let it cool before placing the lid
  • Once your nut butter is made, transfer to the metal bowl and for every half kilo of nut butter, I add 100g of roughly chopped 70% dark couverture chocolate and 100g 50-55% dark couverture chocolate
  • Run the EXPERT programme 3-5 minutes/speed 3/60C
  • Scrape down the side of the bowl and re-run 20-30 seconds/speed 3/60C
  • Pour into wide necked jar/s, let it cool before placing the lid

Nuts, roasted

Nuts, roasted

This is a method for roasting nuts using the Magimix Cook Expert
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 1 kg Nuts eg Brazil nuts

Instructions

  • Place your nuts or activated nuts if you prefer in the metal CE bowl. I always roast about a kilo of nuts. This example is for Brazil nuts, which does not require activation. Brazil nuts are very high in Selenium
  • Run the EXPERT programme for 12 minutes/speed 2A/140C. Make sure the cap is off to allow steam to escape
  • Check after 12 mins, check if the nuts are roasted enough for you. If not, run at 2-5 minutes/2A/140C depending on the type of nuts, ie. Less time for light fragile nuts like pecan and walnuts and more time for harder nuts like macadamia and brazil nuts
  • Once you get your desired colour and aroma, turn machine off and remove the lid to cool completely. And enjoy xxx
  • Make sure your roasted nuts are completely cool before storing in airtight containers or before making nut butter or you will end up with an oily paste

Review of Cook Expert (Magimix)

Review of Cook Expert (Magimix)

I love beautiful kitchen tools: from garlic crushers , knives to machines of all kinds, lucky for me collecting them comes with my job! When I spotted an advertising in one of my cooking magazines I subscribe to, I was very excited to see a machine that does both the cooking (like a Thermomix) and cutting mandoline slices and shredding veggies (like Magimix).

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Muffins, Buttermilk

Muffins, Buttermilk

Savoury Buttermilk Muffins - more ways to use your homemade buttermilk, kefir milk or Villi
Cook Time20 mins
Total Time20 mins
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 300 g SR flour
  • 375 g Buttermilk add 1 tbs if yours is thick
  • 2 whole Eggs organic free range if possible
  • 2 cobs Fresh corn kernels only
  • 120 g Mature cheddar or Swiss cheese
  • pinch Salt

Instructions

  • Mix all except the corn kernels from one cob - blitz a few times until JUST mixed.
  • Mix corn kernels
  • Divide into muffin cups, fill to half full only as it will expand in the oven.
  • Add more spinach and sprinkle grated Parmesan or pecorino or cheddar.
  • Bake at 180C until golden brown and cooked - about 20-25mins depending on size