5 ingredients Simple Baking

a FREE ecookbook

www.thestonesoup.com

for the readers of stonesoup thanks for your support xx

5 ingredients | Simple Baking a FREE ecookbook. Jules Clancy 2010 All rights reserved. This is a FREE ebook. Please spread the love and share it with anyone you think may benefit from a collection of fast, fresh, simple recipes. It can be downloaded from www.thestonesoup.com.

contents

the story of stonesoup about 5 ingredients | simple baking ice cream & sorbet cookies cakes chocolate puddings tarts desserts fruit bread about the author
[5 ingredients | simple baking] www.thestonesoup.com page 3

the story of stonesoup

Hi There. Im Jules Clancy, a qualified food scientist, the creator of the minimalist home cooking food blog Stonesoup, and the Stonesoup Virtual Cookery School. For the rest of my life, I am committed to only cooking recipes with no more than 5 INGREDIENTS. In 2005, I was working as a food scientist developing new products for a global cereal company when I discovered the world of food blogs. Id always longed to write recipes for a living, however, it seemed like an impossible career to crack into. But anyone could start a blog... and so began Stonesoup. After a few months, I knew this was what I was meant to do. I invested in a digital camera and by trial and a lot of error began to take photos of my food. In January 2010, I took the next step on my blogging path and quit my day job to become a full-time blogger. Over the last 18 months Ive been getting into minimalism and keeping things as simple as possible. From this Ive focused on recipes that contain no more than 5 ingredients and often take 10 minutes or less to cook. Why the FREE ecookbook? Back in June, I produced my first free ecookbook focusing on the simple mostly healthy 5 ingredients | 10 minutes recipes featured on my blog. While it was really fun to write, I kept having to leave out my favourite sweet treats because even though they met the 5 ingredients limit, the baking times tended to be much longer than 10 minutes. So I promised myself Id write a fun and decadent Simple Baking version of 5 ingredients in time for Christmas. If you find this book useful, Id really appreciate it if you shared the love and forwarded it to your family and friends. Or better yet - send them the link to www.thestonesoup.com so they can download their own copy and discover the wonderful world of food blogging themselves. Cheers Jules x
[5 ingredients | simple baking] www.thestonesoup.com page 5

about 5 ingredients simple baking

The recipes in this FREE e-cookbook have been published previously on stonesoup and a number of different locations. Ive pulled them into one handy interactive ecookbook that you can keep on your computer, iphone or ipad, ready to inspire when you feel the need for something sweet.

5 ingredients Each recipe can be made with 5 ingredients or less. There are a few that dont use the whole 5, so dont stress if there are only 4 or 3 ingredients.
To keep it realistic, the 5 ingredients do not include salt, pepper, olive oil or side servings of ice cream or cream.

Simple Baking When I think about baking, its about all the wonderful indulgent sweet treats in the world. Not just the things like cakes and cookies that literally spend some time in the oven.
Simplicity extends beyond the number of ingredients. Im always questioning traditional methods and pushing to find the easiest way to bake. At the same time Im striving to keep the amount of equipment needed to a minimum.

[5 ingredients | simple baking] www.thestonesoup.com page 6

ice cream & sorbet

ice cream & sorbet

simple lemon ice cream raspberry gelato malted vanilla ice cream machine-free honey ice cream super dark chocolate ice cream apricot granita with cream

simple lemon ice cream

Feel free to play around with the citrus, lime would be lovely, if a little more expensive. This recipe has quite a lemony tang, if youd prefer your lemon to be a little more subtle, you could easily reduce the juice down to 1/4 cup. If youre in a hurry, a metal container will conduct the heat much more quickly and get you there in half the time. Shallow containers with lots of surface area will also freeze more rapidly than deeper ones.

watch video

makes approx 2 cups

1. Combine lemon juice and icing sugar in a small bowl. 2. Using a whisk, whip cream until soft peaks just start to form and the cream has thickened slightly. 3. Whisk the lemon mixture in with the cream and whisk until the texture is back to the soft peaks. 4. Place in a freezer-proof container and freeze for at least 6 hours or until lovely and ice-creamy.

1/3 cup lemon juice 250g (9oz) icing (powdered or confectioners) sugar 300mL (1+1/4cups) whipping cream, approx 35% milk fat

[5 ingredients | simple baking] www.thestonesoup.com page 10

raspberry gelato
When it comes to fruit raspberries are only just the beginning. Its pretty much up to your imagination. Im toying with the idea of freezing some fresh figs if only I could stop eating them long enough to get them frozen. The only thing youll need to do is adjust the amount of sugar to balance the natural sweetness of your chosen fruit. Raspberries are pretty tart so if youre using sweeter fruit Id start with about the amount of sugar suggested below and add to taste. The cream is really optional here. It adds a lovely creaminess but if youre after a fresher and more waistline friendly(!) option by all means leave it out but you might need to play around with the sugar levels.
serves 4 1. Place all ingredients in a food processor. 2. Whizz until you have a smooth creamy mixture that looks like soft gelato. 3. Taste and add extra sugar if you think it needs it.

300g (10oz) frozen raspberries 1/3 cup sugar (approx 70g or 2 1/2oz) or to taste 1/2 cup double cream (48% milk fat minimum)

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malted vanilla ice cream

The [almost] disclaimer comes in because you need to freeze the banana first. But as long as you have that simple step complete, instant ice cream is at your fingertips. I highly recommend making sure you have frozen bananas on hand at all times. I have a thing for malted milk powder and love the creamy maltiness that it gives this super easy dessert. But you could easily give it a miss and use a little icing (powdered) sugar to sweeten it instead. Best if eaten within an hour or two of pureeing before the banana browns.
serves 2 1. Place all ingredients in a food processor. 2. Whizz until smooth and creamy. 3. Serve immediately.

2 bananas, peeled & frozen 3 tablespoons malted milk powder 1 teaspoon vanilla extract 1/4 cup whipping cream

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machine-free honey ice cream

If youve always been a bit disappointed by icy semifreddo and other machine-free frozen desserts I feel your pain. But trust me even after sitting in the freezer for 24 hours this baby is creamy, smooth, soft and seriously good not an icicle in sight. Delicious as a desert on its own, it would also be brilliant in all those places that ice cream works so well with hot chocolate pudding, apple crumble, bread and butter pudding. Yum. The only thing is that it is quite strongly honey flavoured which is great in most cases but could be a little overpowering as an accompaniment to something like a passionfruit souffle.
serves 6 1. Place honey in a small saucepan and warm over a medium heat until really runny. 2. Remove from the heat. Stir in double cream until smooth. 3. Whisk cream until it starts to thicken and form soft peaks. 4. Fold whipped cream into the honey mixture and place in a freezer proof container. 5. Freeze until youre ready to eat at least 3 hours.

1/2 cup honey (180g or 6oz ) 300mL (1 1/4 cups) double (heavy) cream 300mL (1 1/4 cups) pouring (single) cream pistachios, to serve, optional

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super dark chocolate ice cream

Apart from good quality chocolate, the secret ingredient in this ice cream is the cocoa powder which has the double benefit of adding the rich dark flavour and providing solids which must do something to retard ice crystal formation and encourage the lush silky texture.
serves 4-6 1. Whisk egg yolks and sugar together until pale. 2. Place cream in a saucepan and bring to a simmer. 3. Remove from the heat, add chocolate and stir until melted. 4. Pour hot cream mixture over the eggs, sift in cocoa powder and combine. Return to the saucepan and cook over a low heat for a few minutes, stirring continuously until the mixture has thickened slightly. 5. Remove from the heat and allow to cool. 6. Cover and freeze overnight or for at least 8 hours.

6 egg yolks 100g (3 1/2oz) caster sugar 600mL (2 1/3 cups) light cream (approx 18% milk fat) 100g (3 1/2oz) dark chocolate chopped 3 tablespoons cocoa powder

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apricot granita with cream

Where ice cream and sorbet are all about fine crystals and smooth textures, granita is about chunky icy roughness. I love how the cream freezes a little on the granita so you get some mouthfuls with creamy chunks. So good.
serves 4 1. Combine 1/2 cup water and sugar in a saucepan and stir over a medium heat until sugar has dissolved. 2. Add apricots and bring to a simmer for about 5mins. Remove from the heat and allow to cool. 3. Puree in a food processor or with a stick blender or mash with a fork. 4. Stir in orange juice and place in a large container in the freezer. 5. Freeze for 2 hours then remove and stir with a fork to combine the outer, more frozen, bits with the softer middle. Return to the freezer for a few more hours or until just frozen. 6. To serve, scoop granita into rough ice shavings and divide between 4 cups or pretty glasses. Pass cream separately. Note. If the granita is frozen solid, it may help to let it stand in the refrigerator for 15mins or so to soften before attempting to scoop out.

1/2 cup sugar 500g (1lb) ripe apricots, halved & destoned 1/2C orange juice double cream or whipped cream, to serve, optional

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cookies

cookies

chocolate chip cookies puddle cookies

chocolate chip cookies

Ive been playing around with the best type of chocolate for cookie making and Im surprising myself to report that I actually prefer dark chocolate around 50-60% cocoa solids rather than my usual love Lindt 70% cocoa solids. In cookies I found my old faithful a bit too intense and rich. I hope Im not going to get kicked out of the dark chocolate lovers club for admitting that.
serves 2 1. Preheat oven to 150C (300F) 2. Using a stand mixer, beat butter and sugar on a medium speed until the mixture is light and fluffy. 3. Add in egg and beat until well combined. 4. Add the creamed butter to the flour and fold though with a wooden spoon until the flour is just incorporated. Gently fold through chocolate. 5. Using a teaspoon, scoop up little balls of dough about the size of a walnut. Place on a baking tray lined with baking paper .Make sure you leave enough space to allow your cookies to spread. I generally use 2 trays. 6. Place the first tray on the middle shelf of your oven and increase the heat to 200C (400F) [fan forced 180C (350F)]. Set your timer for 10 minutes and turn the tray after that. Continue to cook, checking every couple of minutes until the cookies are just golden. Depending on your cookie size and oven they will take from about 13 to 18 minutes. 7. Remove and allow to cool on the tray. Repeat with remaining mixture, allowing your oven to cool back down to about 150C before you start to bake again. [5 ingredients | simple baking] www.thestonesoup.com page 18

225g (8oz) self raising flour 125g (4 1/2oz) unsalted butter 200g (7oz) brown sugar 1 egg 225-350g (8-12 1/2oz) chocolate chips or chunks

puddle cookies
Inspired by Heidi from 101 cookbooks. I made mine generously giant sized like Heidi if youd prefer a more modest cookie, by all means use smaller spoonfuls. If you are cooking for someone with nut allergies OR a die heard chocoholic you could turn these into double choc puddle cookies by substituting in chocolate chips for the nuts. mmm.
makes approx 9 1. Preheat oven to 160C (320F). 2. Combine all ingredients in a medium mixing bowl until well combined. 3. Spoon into 2 tablespoon piles on 2 baking trays lined with baking paper. Leave heaps of space between theyre really going to spread. 4. Bake for 12 15 minutes or until they have puffed up and cracked on top. 5. Cool on the tray.

155g (5oz or 1 1/2 cups) roasted & chopped nuts I used hazelnuts 225g (9oz) icing (powdered or confectioners) sugar 30g (1oz) cocoa powder 1teaspoon vanilla extract 2 egg whites

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cakes

4 ingredient cheesecakes super moist carrot cake 3 ingredient cake with raspberry sauce

cakes

orange & almond cake lush banana cake magical little chocolate cakes

4 ingredient cheese cakes

If you dont have a food processor you can still make the cheesecakes. Just make sure your cream cheese is at room temperature before you start and be prepared to whisk energetically. A great workout! If youd prefer to make one large cheesecake, the quantities and baking times are over at stonesoup.
serves 2 1. Preheat oven to 170C (340F). Place a baking tray on the middle shelf. 2. Line 2x 1 cup capacity ramekins with baking paper and grease the base and sides with oil or butter. 3. Whisk together cream cheese and sour cream and stir eggs and sugar until combined. Add egg mixture to the cream cheese a little at a time until all combined OR whizz everything in a food processor until smooth. 4. Pour into the prepared ramekins (or pan) and bake for 30-40 minutes (or 1 hour for the large pan) or until golden around the edges and the cheesecake feels firm in the centre when you touch the top. 5. If you have time allow to cool in the oven. Serve chilled or at room temperature. [5 ingredients | simple baking] www.thestonesoup.com page 22

100g (3 1/2oz) cream cheese, softened 120g (4oz) sour cream 40g (1 1/2oz) sugar 1 egg

watch video

super moist carrot cake

Almond meal can be expensive, so you can substitute the almond meal with some self raising flour or all flour. The texture will be lighter and more traditionally cakey, but it will still be lovely. You probably wont need to bake it as long either. This is like one of those wonderfully squidgy brownie recipes where its not meant to be cooked all the way through. To make individual serves, the quantities and baking times are over at stonesoup.
1. Preheat your oven with a baking sheet on the middle shelf to 180C (350F). 2. Line a 20cm (8in) spring form cake tin with baking paper. Grease the base and side with a little oil. 3. In a large bowl, mix together the sugar and oil. 4. Add eggs, one at a time mixing to combine. Stir in almond meal and carrots. 5. Pour cake mixture into the prepared tin and level off with a spoon. 6. Bake for 1 hour, or until the top is golden and feels firm to the touch. Cool in the tin.

watch video

serves 6-8

250g (8 1/2 oz) brown sugar 1/2 cup vegetable or peanut oil 3 eggs 250g (8 1/2 oz) almond meal 250g (8 1/2 oz) carrots, coarsely grated

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3 ingredient cake with raspberry sauce

I love this cake for its light sponginess. Its the perfect dessert cake. Its also a great cake if you need to cook for someone with gluten or dairy allergies. Feel free to substitute in your favourite type of nut. Id love to try it with pistachio for a pretty green cake.
serves 8-10 1. Preheat oven to 180C (350F). Line the base of a 24cm (9in) spring form tin with baking paper and grease the sides. 2. Whizz the almonds in a food processor until you have a fine meal. Place almonds in a mixing bowl. 3. Whizz yolks and sugar in the food processor until pale and well mixed. 4. Whisk egg whites with a whisk or stand mixer until it looks like glossy marshmallow (soft peaks). Gently add yolk mixture and almonds to the whites. Stir gently with a folding motion until everything is only just combined. 5. Transfer to the prepared cake tin and bake until the cake is deep brown and shrinking away from the sides of the tin (45 50 minutes). 6. Meanwhile mash together raspberries and 60g (2oz) sugar. Taste and add a little more sugar if you think it needs it. [5 ingredients | simple baking] www.thestonesoup.com page 24

for the cake: 250g (9oz) whole almonds

6 eggs, separated 200g (7oz) sugar + extra for sauce

to serve: 300g (11oz) frozen raspberries

cream, to serve

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orange & almond cake

Although it is a little time consuming boiling the oranges first, this really is a lovely simple cake that turns out deliciously moist. Serve it with some tart natural yoghurt or a dollup of marscapone. The key thing with this cake it to use smallish oranges and to make sure you take the time to remove the seeds and give it the time to drain.
serves 8-10 1. Place only 2 oranges in a medium saucepan and cover with water. Bring to the boil and simmer for approx 45mins or until tender. 2. Drain and carefully cut each orange into quarters, discarding any seeds. Place in a colander over a bowl and allow to drain for at least 30mins. 3. Preheat oven to 200C (400F) and grease a 24cm (9in) spring form cake tin. 4. Puree cooked oranges and the zest of the 2 remaining oranges (keep the flesh for another use) in a food processor until smooth. 5. Add remaining ingredients and whizz until smooth. 6. Pour into the prepared pan and bake for 5065mins or until browned and a skewer inserted comes out clean. 7. Allow to cool in the tin. [5 ingredients | simple baking] www.thestonesoup.com page 26

4 small oranges (not navels) 6 eggs 200g (7oz) sugar 400g (14oz) almond meal 2 teaspoons baking powder

lush banana cake

Adapted from Janni Kyritsis Wild Weed Pie. If ever there was a reason to start liking bananas its the divinely moist texture of this cake. If you arent a big banana fan just make sure you puree the bananas thoroughly to avoid any sneaky banana chunks ending up on your fork.
serves 8 1. Preheat oven to 150C (300F). Grease a 22cm (8in) fluted flan tin with removable base. Take a large square of baking paper and moisten. Line base and sides of tin with paper. 2. Whizz 250g (9oz) almonds and baking powder in a food processor until finely ground. 3. Whizz eggs, sugar and bananas for 10mins or until pale and fluffy. Stir through ground almonds and baking powder. 4. Pour into tin and sprinkle over remaining sliced almonds to cover the surface. 5. Bake 40-50mins or until golden brown and a skewer inserted in the centre comes out clean. 6. Allow to cool in tin.

250g (9oz) sliced almonds + 80g (3oz) to top 1/2 teaspoon baking powder 2 eggs 120g (4oz) sugar 250g (1/2lb) bananas, peeled (approx 3)

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chocolate

magical little chocolate cakes peanut butter chocolate brownies

chocolate

chocolate clafoutis chocolate peanut butter tartlets little tim tam cheesecakes best ever [cocoa] brownies chocolate tim tam hedgehog super simple chocolate mousse hot chocolate affogato

magical little chocolate cakes

Inspired by Sophie Dahl from her wonderful little book, Miss Dahls Voluptuous Delights. If you dont have a food processor, just melt the chocolate and butter in your preferred way and stir through the sugar and egg yolk and then proceed to step 4.
serves 4 1. Place a baking sheet or tray on the middle shelf of your oven. Preheat to 180C (350F). Grease and line the bases of 2 x 1 cup capacity ramekins. 2. Whizz chocolate and sugar in a food processor until you have coarse crumbs. 3. Add butter, egg yolk and 2 tablespoons boiling water and whizz for another few seconds, until well combined. 4. Whisk egg white with a pinch of salt in a clean, dry bowl. 5. Gently fold chocolate mixture into the white foam until only just combined. 6. Divide mixture gently between the prepared ramekins. Bake for 15 20 minutes or until the tops feel firm when touched with your finger. 7. Cool then serve with cream or ice cream.

watch video

50g (1 3/4oz) dark chocolate (I used Lindt 70% cocoa solids) 40g (1 1/2oz) brown sugar 40g (1 1/2oz) butter 1 egg, separated cream or ice cream, to serve

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peanut butter chocolate brownies

The beautiful thing about these brownies is that they are dairy AND gluten free. Perfect for people with allergies and a sweet tooth, like my dear old dad. I used a long loaf pan that is 30 x 11cm (12 x 4.5in) to bake these. And Ive also had success with a shorter loaf pan (24 x 12cm / 9.5 x 4.5in). But you could use a square or even a round one. You might need to adjust the cooking time a little but these brownies are very forgiving so dont stress about it too much.

150g (5oz) peanut butter, preferably crunchy 225g (8oz) brown sugar 2 eggs 50g (2oz) cocoa powder 75g (3oz) rice flour

1. Preheat oven to 160C (320F). Grease and line the base of a loaf pan (see note above) with baking paper. 2. Mix sugar and eggs with the peanut butter. Gently stir through cocoa powder and flour until just mixed through. 3. Pour into prepared tin and bake for 30 45 minutes. Or until the top feels just set and a skewer inserted into the middle emerges slightly moist. You want the middle to still be a little squidgy. 4. Cool in the tin.

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chocolate clafoutis
If chocolate isnt your thing or you feel like something a little more virtuous feel free to play around with cherries, berries, apples, quince, even dates or prunes. These make a great dinner party dessert because you can prepare the batter in the moulds ahead of time. Just pop them in the oven to cook while youre eating your main course too simple.

serves 2

1. Preheat oven to 200C (400F). 2. Grease 2 x 1 cup capacity ramekins or cups with butter or oil. 3. Combine sugar and flour in a mixing bowl. Add eggs and cream and whisk until combined. 4. Pour batter into the prepared ramekins. Divide chocolate between ramekins. 5. Bake for 25 30 minutes or until clafoutis are puffy and risen like a souffle and deep golden brown. 6. Serve hot or warm with vanilla ice cream.

40g (1 1/2oz) plain (all-purpose) flour 40g (1 1/2oz) brown sugar 2 eggs 1 cup whipping cream (35% milk fat) 50g (1 3/4oz) dark chocolate (I used Lindt 70% cocoa solids)

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chocolate peanut butter tartlets

makes 6 1. Preheat oven to 200C (400F).

The secret to these tartlets is using milk chocolate, an idea I pinched from the boys at Bourke Street Bakery. Normally Im a dark-chocolateor-nothing type of girl, but with the saltiness of the peanut butter, the sweeter caramelly flavour of milk chocolate works a treat. If you find your chocolate starting to split or go all grainy, stir through a tablespoon or two of cold cream and stir vigorously until its smooth.

6 digestive biscuits (cookies) + extras 3 teaspoons peanut butter 100g (3 1/2oz) milk chocolate, finely chopped 1/4 cup pouring cream (35% milk fat)

2. Bake 3 digestives for 2 minutes. Carefully, using a tea towel to protect your hand, place one digestive face down and use a soup spoon to gently bend into a shallow tartlet shell. Place on a tray to cool and repeat with remaining cookies, until you have 6 little shells. 3. Carefully line each shell with about 1/2 teaspoon peanut butter. 4. Place chocolate in a bowl. Bring cream to the boil and pour over the chocolate. Stir until the chocolate has melted. Spoon chocolate evenly between the prepared shells and sprinkle over a few sea salt flakes if you like. 5. Allow to cool for a few hours until chocolate is set. If youre short on time, chill in the refrigerator but your chocolate will loose some of its gloss. [5 ingredients | simple baking] www.thestonesoup.com page 33

little tim tam cheesecakes

Tim Tams are the best chocolate coated biscuit in the world. If you arent in Australia, substitute in your favourite chocolate coated cookie. I normally dont use light products, but because theres so much chocolate, you actually want something a bit less rich.
makes 12 1. Preheat oven to 180C (350F). 2. Place choc ripple biscuits smooth side up on a tartlet tin or small cup cake tray. Bake for 3-5 minutes or until the cookies are soft. 3. Carefully push the centres down to form little tartlet shells. Allow to cool in the tin. 4. Meanwhile, whizz Tim Tams in a food processor until they form a mousse. Whizz through the cheese until well combined. Divide filling between tartlet shells. 6. If youre feeling creative. Melt the chocolate using your preferred method and place in a fine piping bag. Decorate the cheesecakes and refrigerate until ready to serve.

12 choc ripple biscuits or other plain cocoa cookie 150g (5oz) Tim Tams (about 8) 200g (7oz) light cream cheese, at room temperature 100g dark chocolate, optional

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best ever [cocoa] brownies

Adapted from Deb over at Smitten Kitchen. The original version of these brownies (pictured right) actually has 6 ingredients. I fI were going to make them now, Id skip the nuts. If you arent counting your ingredients, feel free to add a cup of chopped nuts.
makes about 18 1. Preheat oven to 160C (325F). Line a loaf tin 24cm x 12cm (approx 9 1/2in x 5in) with baking paper or foil so that it overlaps the sides. 2. Melt butter in a medium saucepan. When just melted, remove from the heat and stir through sugar. Add cocoa powder and stir until well combined and any lumps are gone. 3. Add eggs and mix well. Gently fold through flour until only just combined dont over mix. 4. Bake for 50 minutes to an hour. Or until the top feels just set and a skewer inserted into the middle emerges slightly moist. 5. Cool in the tin then either cut or refrigerate overnight and cut the next day. [5 ingredients | simple baking] www.thestonesoup.com page 35

150g (5oz) unsalted butter 255g (9oz) sugar 80g (2 7/8 oz) cocoa powder 2 eggs 75g (2 1/2oz) plain flour

chocolate tim tam hedgehog

Tim Tams are THE best chocolate biscuits (cookies) in Australia, and possibly the world. If you cant get access to Tim Tams, substitute in your favourite chocolate biscuit or even something plain like a digestive.
serves 10 - 12 1. Line a 24cm x 12 cm (approx 9 1/2in x 5in) loaf pan with baking paper or foil. 2. Place butter in a small saucepan over a medium heat until only just melted. If it starts to sizzle it will be too hot - so allow it to cool down before proceeding. 3. Break chocolate into small pieces and add to the butter. 4. Allow to stand for a few minutes and then stir until chocolate is melted though. It may need another quick turn on the heat to get the chocolate to melt. 5. Cut Tim Tams into chunks about the size of a dice. Stir into the chocolate mixture and scrape everything into the prepared tin. 6. Smooth the top and refrigerate until set about 30 minutes or so. [5 ingredients | simple baking] www.thestonesoup.com page 36

100g (3 1/2oz) butter 100g (3 1/2oz) dark chocolate 1 packet Tim Tams (200g / 7oz)

super simple chocolate mousse

If you prefer to melt your chocolate in the microwave, by all means do so. I prefer this gentle method because it doesnt matter if I get side tracked and forget about my chocolate for a while.
serves 4 1. Place about 2cm (1in) boiling water in the base of a medium saucepan and bring to the boil. Remove from the heat. Place a heat proof bowl on the saucepan and check to make sure that the base isnt touching the water. 2. Add the chocolate and leave for about 5 minutes to melt, stirring occasionally. 3. Whip cream with icing sugar and vanilla until soft and fluffy. You dont want it to be too firm. 4. Stir the chocolate and when it is all smooth add chocolate to the cream and fold through. 5. Divide between 4 small glasses or espresso cups and refrigerate until youre ready to serve.

100g (3oz) dark chocolate (70% cocoa solids), broken into small chunks 300mL ( 10 fl oz) whipping cream 1 tablespoon icing sugar 1 teaspoon vanilla extract

[5 ingredients | simple baking] www.thestonesoup.com page 37

hot chocolate affogato

Ive gone for a really bitter rich hot chocolate experience to marry with the sweet sweet goodness of rich vanilla ice cream. But its all up to you. If you prefer a milkier sweeter option by all means substitute in milk chocolate or even white chocolate if thats your thing. And you could always sweeten your hot chocolate with a little sugar but for me the dark chocolate contrast is the goods.
serves 2 1. Place milk in a small saucepan and heat until almost boiling. 2. Meanwhile break your chocolate into very small chunks. 3. When milk is hot remove from the heat and pour over the chocolate, stirring until it is all melted. 4. Place a generous scoop of ice cream into 2 glasses and divide the hot chocolate between two espresso glasses or Chinese tea cups. 5. Serve immediately on a plate so that each person can add the hot chocolate to their liking.

1 cup whole milk 70g dark chocolate (I used 70% cocoa solids) 2 large scoops vanilla ice cream

[5 ingredients | simple baking] www.thestonesoup.com page 38

a chocolate tasting

the worlds easiest dessert

Weve all been there. Youve invited some mates over for a mid week dinner. The plan was to slip away from work early. Home by five. Plenty of time to knock up three courses. Right? If only. Rather than give up mid week entertaining, Ive decided to be more realistic with my planning. One of the secret weapons Ive developed is to host a chocolate tasting for dessert. I used to sample chocolate and biscuits (cookies) on a regular basis for a living. And had the inspiration that tastings could be fun to do with your friends.

1. Choose three different chocolates. Its up to you what type of chocolate you offer for tasting. You could choose three different brands of say 70% cocoa solids chocolate and have a bit of a comparison. Youll be surprised just how different they will be.
Another option is to go for a white, milk and dark from the same producer so you can get everyone to explore which is their favourite type. Or you could try three different dark chocolates with different levels of cocoa solids. Or a cheap cooking chocolate, a mid range and a more expensive the possibilities are endless really.

2. Plonk them in the middle of the table. For an added level of complexity, you could serve them unlabelled or blind as we professional tasters like to say. But this can make it a little intimidating for some people. Maybe save this for a follow up session. 3. Explore, discuss and enjoy. You can make it as in depth or as casual as you like. I like to keep it very conversational and fun. Just let everyone taste and talk about what they are experiencing their likes and dislikes.
If your guests want to get a bit more serious about their chocolate appreciation, you could give them a few pointers as to what the professionals look for. Ive pulled together a bit of a guide on stonesoup.

[5 ingredients | simple baking] www.thestonesoup.com page 39

puddings

puddings

lemon delicious puddings little bread & butter puddings self-saucing ginger puddings

lemon delicious puddings

If you dont have self raising flour, just use plain flour with 3/4 teaspoon baking powder mixed through. Big NOTE you need 100g (3 1/2oz) sugar total, but its used in 2 different stages. These puddings are wonderful for entertaining (as long as you remember to use the right flour). Just have them mixed and ready to go up to step 5. Then continue from step 6 when youre ready to cook.
serves 2 1. Preheat oven to 180C (350F). 2. Melt butter in a medium saucepan with the lemon zest. 3. Remove from the heat and HALF the sugar. Stir and then add eggs, stir.

50g (1 3/4oz) unsalted butter

zest from 1/2 lemon + 1/4 cup 4. Lightly mix in the flour until just combined. Dont worry if there are a few lumps. juice 100g (3 1/2oz) sugar 1 egg
5. Divide cake mixture between 2 x 1 cup capacity ramekins or oven proof dishes.

6. Combine the remaining HALF of the sugar with 1/4 cup boiling water and 1/4 cup lemon juice. Pour over the cake mixture.

50g (1 3/4oz) self 7. Cover loosely with a large piece of foil and bake for 25 minutes. raising flour
8. Remove foil and bake for another 5 minutes until puddings are puffy and golden. [5 ingredients | simple baking] www.thestonesoup.com page 42

little bread & butter puddings

Technically there isnt any bread or butter in this pudding. But if you think about a croissant as bread with the butter built in, it makes sense to stream line the process and use them instead of actually going through the bread buttering step yourself.
serves 6 1. Preheat oven to 200C (400F). 2. Pour boiling water over the figs and allow to stand for a few minutes before draining. 3. Slice croissants into rounds about 1cm thick. 4. Divide croissants and figs between 6 x 1 cup ramekins, pushing down to get them all to fit. 5. Whisk together sugar and eggs until well combined then stir in cream. 6. Pour 3/4 of the liquid mix over the croissants and allow to stand for at least 10 mins or up to a couple of hours. 7. Top ramekins with remaining liquid and bake for 20-30mins or until puffed up and golden.

1cup dried figs, roughly chopped 4 croissants (stale ones are fine) 170g (6oz) caster sugar 6 eggs 1 1/2 cups light cream (approx 18% milk fat)

[5 ingredients | simple baking] www.thestonesoup.com page 43

self saucing ginger pudding

Ive included two levels of ginger in the recipe both are delicious. If you like your ginger subtle then just use the 1 tablespoon. But if you feel like getting a real, burning ginger hit, double up with the 2 tablespoons.
serves 4 1. Preheat oven to 180C (350F). 2. Melt butter in a medium saucepan. Remove from the heat and add ginger and HALF the brown sugar (100g / 3 1/2oz).

100g (3 1/2oz) unsalted butter

3. Stir and then add eggs, stirring well after each. 1 2 tablespoons finely grated fresh 4. Lightly mix in the flour until just combined. Dont worry if there are a few lumps. ginger

200g (7oz) brown sugar 2 eggs 100g (3 1/2 oz) self raising flour

5. Divide cake mixture between 4 x 1 cup capacity ramekins or dishes. 6. Combine the remaining HALF of the brown sugar with 1 cup boiling water. Pour over the cake mixture. 7. Cover loosly with a large piece of foil and bake for 25 minutes. 8. Remove foil and bake for another 5 minutes until puddings are puffy and golden.

[5 ingredients | simple baking] www.thestonesoup.com page 44

tarts

little ricotta tartlets with figs & honey

tarts

roast banana tart tatin chocolate peanut butter tartlets

The secret to these little tartlets is to find a good biscuit (cookie) to use as the shell. Ive used Butternut Snap cookies which are a sweet oatbased biscuit similar to an ANZAC. Feel free to substitute with your favourite oat (oatmeal) cookie. You could use any fruit you like. Fresh berries would be lovely as would roast stone fruit. Or even sliced mango and passionfruit. And its not limited to just fruit toppings praline, chopped nuts, even shaved chocolate.
makes 8 1. Preheat oven to 200C (400F). 2. Combine ricotta and sugar. Stir until smooth. 3. Place cookies on a baking tray smooth side up and warm in the oven for approx 2 minutes, or until soft enough to bend. 4. While they are warm, carefully mould a soup spoon into the flat side of each cookie to form a little tartlet shell. Allow to cool for a minute. 5. Divide ricotta mixture between shells. 6. Top each with a fig quarter and drizzle with honey.

little ricotta tartlets with fig & honey

250g (1/2lb) ricotta 2 tablespoons sugar 8 Butternut Snap cookies or similar 2 large ripe figs, quartered lengthwise honey

[5 ingredients | simple baking] www.thestonesoup.com page 48

roast banana tart tatin

If you prefer a more traditional round tart, feel free to cut the bananas into rounds instead and use these over the base of a round tart dish (not one with a removable base) or an oven-proof frying pan.
serves 4-6 1. Preheat oven to 220C. 2. Place butter and golden syrup or honey in a rectangular baking dish large enough to hold the banana halves in a single layer.

70g (3oz) unsalted butter

3. Bake for 2-3mins or until butter has melted. 170g (6oz) golden syrup or honey 4. Place banana halves cut side down in a single layer to cover the base of the dish and bake 10mins. 4 bananas, peeled & halved 5. While the bananas are baking remove the lengthwise pastry from the freezer and allow to thaw. Cut pastry to a rectangle 1-2cm larger than the base of the dish. 1teaspoon ground cinnamon 6. Cover bananas with the pastry, tucking in the edges at the sides. 2 sheets frozen 7. Bake for 20-25mins or until pastry is very dark pre-rolled butter brown. puff pastry 8. Allow to stand for 2 minutes then turn out onto a plate or baking tray and serve hot or warm

[5 ingredients | simple baking] www.thestonesoup.com page 49

desserts

desserts

my mums pavlova lemon posset berry souffle little baileys cheesecakes fig & walnut pavlova marscapone panna cotta

my mums pavlova
This was easily the most popular summer dessert when I was growing up. It still amazes me how egg whites and sugar can combine to create such a gorgeous dessert. Light and airy with a crispy shell, served with whipped cream and fresh fruit its light enough to be able to squeeze in a piece, no matter how full youre feeling.
The pavlova base will keep in an airtight container for a few days but once the cream has been added its best if served straight away. serves 4-6 1. Preheat oven to 150C (300F). Line a baking tray with baking paper. 2. Place all ingredients in the bowl of an electric mixer with 3 tablespoons boiling water and beat for 10 minutes or until the sugar has dissolved and the mixture is very stiff. 3. Spread mixture out on the tray in a 20cm (8in) circle. 4. Reduce oven temperature to 120C (250F) and bake for 1 hour. 5. Turn off oven and leave door ajar for pavlova to cool in the oven.

2 egg whites 330g (12oz) caster sugar 1 teaspoon white vinegar 1 teaspoon cornflour 3T boiling water whipped cream & fresh fruit serve

[5 ingredients | simple baking] www.thestonesoup.com page 52

lemon posset
Im happy to eat a large serving of this, but if you just want something small to finish a larger meal, its probably a good idea to use small cups and share it between 4. Feel free to play around with the citrus. Lime is lovely and my Mums version was a wonderful combination of lemon and passionfruit. So good. Ive made this with thickened cream and pure cream. While both are good, I prefer to avoid the thickeners and stick to pure cream. But feel free to use thickened if thats all you have.
serves 2-4 1. Place cream and sugar in a saucepan and simmer gently for 3 minutes or until sugar has dissolved. 2. Remove from the heat and stir in the lemon juice. Divide between 2 4 serving containers.

300mL (1 1/4) cups (heavy whipping) cream, 35% milk fat

75g (3oz / 1/3cup) sugar 3. Refrigerate for 6 hours or until youre ready to serve. 3 tablespoons lemon 4. Sprinkle with a few almonds and juice serve with a small spoon. sliced almonds, toasted, to serve (optional)

[5 ingredients | simple baking] www.thestonesoup.com page 53

berry souffles
If youre like me and store your excess egg whites in the freezer without knowing how many are in the bag, I picked up a great tip from Stephanie Alexander. An average egg has about 2 tablespoons of whites. You dont need one of those fancy stand mixers to make a souffle a simple whisk, a clean bowl and some good arm muscles will suffice. It actually surprised my how quickly it happens.
serves 3 1. Preheat your oven to 200C (400F). 2. Grease 3 x 1 cup ramekins or teacups with the butter or oil. 3. In a clean dry bowl place the egg whites and a pinch of salt. Whisk using your muscles or a stand mixer until the mixture looks like soft marshmallow. 4. Gradually whisk in sugar a little at a time until it is all incorporated and the mixture is smooth and glossy. 5. Fold through 1/3 cup jam then taste. Adding more jam if you think it needs a more sweetness and/or colour. 6. Divide mixture between the prepared dishes then use a knife to level them off. Youll have some left over but better to have each dish full than have stingy souffles. 7. Prepare your guests for dessert. Bake souffles for 8 minutes then reduce the heat and bake for another 5 minutes until souffles are risen and lightly golden on top.

1 tablespoon butter or vegetable oil 4 egg whites 1/3 cup caster sugar 1/3 1/2 cup berry jam semi whipped cream, to serve.

[5 ingredients | simple baking] www.thestonesoup.com page 54

little baileys cheesecakes

I made these for a dinner a few weeks ago and they were a BIG hit. Ive used the oat based biscuits I used for my little fig and ricotta tartlets a few weeks ago but and plain sweet biscuit would work well here. Make sure you use good quality firm ricotta from a deli, not the soft stuff sold in tubs. Otherwise you run the risk of sloppy cheesecakes.
serves 6 1. Line a large muffin tin with 6 muffin papers. 2. Place cookies upside down in the base of each you may need to trim to get them to sit flat. 3. Drizzle 1 teaspoon of baileys over each cookie. 4. Combine remaining baileys, ricotta, cream cheese and icing sugar and mash it all together with a fork until smooth. Alternatively, whizz in a food processor. 5. Divide ricotta mixture between muffin papers and refrigerate until youre ready to eat.

6 butternut snap cookies or other plain sweet cookie 1/3 cup baileys 200g (7oz) ricotta 250g (9oz) philidelphia cream cheese 1/3 cup icing sugar (powdered sugar) (60g or 2oz)

[5 ingredients | simple baking] www.thestonesoup.com page 55

fig & walnut pavlova

Adapted from the ever smiling Maggie Beer in her latest offering Maggies Harvest.. With all the fruit and nuts this far far richer than your traditional pavlova. I think of it as a winter pav. It equally effortless to prepare and just as great as a do ahead dessert when you have a crowd to feed.
serves 8-10 1. Preheat oven to 180C and grease and line a 24cm (9in) springform pan. 2. Place figs in a heatproof bowl and pour over boiling water. Allow to stand for a minute then drain and roughly chop, discarding stalks. 3. Beat egg whites until firm peaks form then gradually rain in brown sugar. Beat until sugar is dissolved and mixture is glossy. 4. Fold nuts and fruit through the meringue mixture and gently spoon into prepared tin and smooth top. 5. Bake 45 55 mins or until top is well browned and the pav feels firm. It wont feel as crunchy as a regular pavlova or meringue. 6. Allow to cool. Serve with cream passed separately. [5 ingredients | simple baking] www.thestonesoup.com page 56

375g (13oz)dried figs 6 egg whites 250g (9oz) soft dark brown sugar 200g (7oz) walnuts, toasted & roughly chopped whipped cream or marscapone, to serve.

marscapone panna cotta

Inspired by the talented Melbourne chef Andrew McConnell. If you arent able to track down leaf gelatine, feel free to substitute in the more readily available powdered form. 2 teaspoons is the equivalent of one leaf of titanium strength leaf gelatine. Powdered gelatine doesnt need soaking, just add at step 4.
serves 6 1. Place gelatine in a small bowl and cover with cold water. 2. Combine cream and sugar in a small saucepan and bring to simmer, stirring to ensure the sugar is dissolved. 3. Remove from the heat and allow to cool. 4. Squeeze out excess water from the gelatine and add to the cream mix. Stir until gelatine has melted through. 5. Gradually stir marscarpone into the cream mixture. 6. Divide between 6 moulds, ramekins or glasses and allow to cool to room temp. Cover and refrigerate until set, usually at least 4 hours. To serve, run a knife around the edge of the moulds and invert onto dessert bowls or plates. You may need to shake a little and use the knife to help release the panna cotta.

1 leaf titanium strength gelatine 1 1/2 cups light cream (18% milk fat) 75g (2 1/2oz) vanilla sugar or plain sugar 100g (3 1/2oz) marscarpone pot roasted pears to serve, optional

[5 ingredients | simple baking] www.thestonesoup.com page 57

fruit

stewed apples, like nannas

fruit

pot roasted pears verjuice poached peaches

stewed apples like nannas

I made these for a dinner a few weeks ago and they were a BIG hit. Ive used both cooking and eating apples for this. Each gives a different texture with the eating apples holding onto their shape and resisting the urge to turn into mushy stewed apple goodness more than their cooking cousins. I like to leave the skins on because Im very lazy when it comes to peeling things and the skins add an interesting texture. But feel free to peel if you are delicate about these things. These apples are equally at home for breakfast with yoghurt and muesli as they are for dessert with ice cream.

6 apples (approx 1.4kg or 3lb) 1/4 cup sugar 1/4 cup water

1. Cut apples in half lengthwise then chop each half into 2 or 4 depending on how big the apples are. Cut out the core bit. 2. Pop them in a saucepan with the sugar and water and bring to a simmer. 3. Cover and cook over a medium high heat at a brisk simmer, stirring occasionally for 15-20 minutes or until some apples are mushy but a few are still holding their shape or however you like them.

[5 ingredients | simple baking] www.thestonesoup.com page 60

pot roasted pears

These pears are a real winner. Simple to make they work really well in with panna cotta but would also make a delicious and more waistline friendly dessert teamed simply with natural yoghurt. If you cant get your hands on dessert wine, substitute in dry white wine and add an extra 50g (2oz) sugar.
serves 8 1. Preheat oven to 200C (400F). 2. Quarter and core pears. Peel if you wish but I prefer to keep mine skins on. 3. Place pears in a baking dish large enough to hold them in a single layer. 4. Sprinkle with sugar, vanilla seeds and pod, dot with butter and pour over wine. 5. Cover tightly with foil and bake 20mins. 6. Stir pears and bake another 20mins covered. 7. Stir again and bake uncovered for an additional 30-40 mins or until pears are browned and the wine is reduced and syrupy. 8. Serve hot or at room temp [5 ingredients | simple baking] www.thestonesoup.com page 61

8 firm pears, (I use beur boscs) 120g (5oz) sugar 1 vanilla bean, seeds scraped and pod finely sliced 50g (2oz) unsalted butter chopped 1 cup dessert wine (botrytis Semillon or beaumes de venise)

verjuice poached peaches

Adapted from Maggie Beers book Maggies Harvest. Verjuice is the juice from unripened grapes. It is more sour like lemon juice than sweet like grape juice. The poaching liquid is very sweet with a lovely acid kick to balance things out thanks to the verjuice but a little goes a long way.
1. Combine sugar, verjuice or wine and 1 cup water in a saucepan large enough to hold the peaches in a single layer. 2. Bring to a simmer, stirring until sugar is dissolved. 3. Add peaches and return to a simmer. 4. Cook covered stirring occasionally until peaches are tender and their skins are starting to wrinkle. 5. Cool and serve at room temp with a little of the poaching liquid and a scoop of ice cream.

serves 8

660g (1 1/2lb) sugar 2 cups verjuice or dry white wine 8 peaches vanilla ice cream, to serve.

[5 ingredients | simple baking] www.thestonesoup.com page 62

bread

rustic sourdough sourdough starter

bread

rustic home made yeasted bread irish soda bread pizza love pizza dough

rustic sourdough
makes 1 loaf

watch video

In the early days of your starter you can use it for the extra flavour but youll need to use 1/4 teaspoon dried yeast to work its magic. But once your starter is active and bubbling away, you can ditch the yeast. Just make sure you dont put any of the commercial yeasted dough near your starter or these stronger strains will takeover. I prefer unbleached, stone ground organic bread flour and filtered water, but Ive also used supermarket flour with great results.
1. In a large bowl combine flour, starter, water and salt until just mixed together. 2. Cover with cling wrap and leave overnight for at least 8 but preferably 12 hours. 3. Form your loaf. Place a generous amount of flour on your kitchen counter. Scoop dough onto the flour then sprinkle generously with more flour. Gently fold the edges from the outside in to form a round loaf. 4. Place more flour on a clean tea towel. Place loaf with the rough top side down. Sprinkle with semolina, if using, or more flour. Cover. 5. Place a large oven proof dish with a lid in the oven. Preheat oven and the pan to the highest setting for at least 1/2 hour. 6. Carefully remove the hot pan from the oven. Remove lid. Sprinkle a little semolina, if using in the base of the pan. Gently place loaf in the pan inverted so that the rougher surface is now on top. Dont worry about smoothing it out or having it centered it will work itself out in the oven. 7. Pop the lid back on and bake for 30 minutes. 8. Remove the lid and turn the oven down to 200C (400F) bake for a further 15 minutes until the loaf is deep brown. 9. Cool on a wire rack uncovered for at least 30 minutes.

325g (11oz) bread flour 200g (8oz) sourdough starter, recipe next page 275g (10oz) water 1 teaspoon find grained salt semolina, optional

[5 ingredients | simple baking] www.thestonesoup.com page 66

sourdough starter
From day 3 you can start using your sourdough starter to add flavour to your bread and keep supplementing it with yeast until it is active enough to go it alone. Once you have the starter established, just keep it in the fridge and feed it about twice a week, or more often if youre making bread regularly. If you need to go on holidays you can give it a massive feed but I wouldnt be keen to leave it for longer than a week. Youll know if it dies because youll get awful looking mould growing on the top. It happened to my first culture. But dont stress if you have a starter death on your hand. Youve made it once you can make it again. This would be a great project to do with children. Its like having a new pet that doesnt need toilet training! The wonderful flavour of great sourdough is a result of particular strains of lactic acid bacteria. To encourage these little creatures to grow in your culture, I like to use natural yoghurt. But if you wanted to keep it dairy free you could skip the yoghurt or use a few organic grapes.

watch video

day 1: In a clean bowl or jar, mix together 50g (2oz) flour, 50g (2oz) water and 2 tablespoons organic natural yoghurt. Cover with cling wrap and leave somewhere warm. day 2: Using a clean spoon, add 100g (4oz) flour and 100g (4oz) water. Mix to combine. Recover and leave in a warm place. day 3: Today you can make your first loaf. But youll need to use some yeast as well. When youve removed 200g starter. Replenish with 100g (4oz) flour and 100g (4oz) water. Mix to combine. Recover and leave in a warm place. day 4 onwards: Remove 200g starter and either use it to make bread or throw it away. Using a clean spoon replace with 100g (4oz) flour and 100g (4oz) water. Mix to combine. Recover and leave in a warm place somewhere between about day 10 and day 15: Your starter should start to show signs of life. Basically it will start to bubble. When this happens you can stop using the yeast in with your bread. And you can start to keep the starter in the fridge and stop feeding it everyday. Aim to feed it (remove 200g (8oz) and replace with 100g (4oz) each flour and water) twice a week or more often if youre baking more frequently.

bread flour water natural yoghurt

[5 ingredients | simple baking] www.thestonesoup.com page 67

rustic homemade yeasted bread

The method is basically the same as the sourdough, but instead of the starter you just use more flour and water and some yeast. This is a great way to see how wonderful homemade bread can be.
makes 1 loaf

425g (15oz) bread flour 375g (14oz) water 1 teaspoon find grained salt 1/4 teaspoon dried yeast semolina, optional

1. Follow method as per the home made sourdough but add the yeast at the same time as the salt in step 1.

[5 ingredients | simple baking] www.thestonesoup.com page 68

[5 ingredients | simple baking] www.thestonesoup.com page 69

irish soda bread

Loosely based on Richard Corrigans recipe published in How to Cook the Perfect by Marcus Wareing. If you are worried the honey will make it way too sweet, rest assured this loaf isnt sweet at all. It doesnt keep very well so if youre not planning to eat it on the same day, freeze for later consumption.
makes 1 loaf 1. Preheat oven to 180C (350F). 2. Line a baking tray with grease proof paper and dust generously with extra wholemeal flour. 3.Combine dry ingredients with a scant teaspoon of sea salt in a large bowl and mix well. 4. Whisk together buttermilk and honey. Make a well in the centre of the dry ingredients and pour buttermilk mix into the hole. 5. Using a fork gently stir to combine and form a soft dough being careful not to mix too energetically. 6. Shape into a round loaf. Place onto the baking tray. With a sharp knife gently score a cross into the top and dust with flour. 7. Bake for 30mins or until golden brown and the loaf sounds hollow when tapped on the bottom. Allow to cool [5 ingredients | simple baking] www.thestonesoup.com page 70

100g (3 1/2oz)self raising flour 200g (7oz) wholemeal flour 1 tablespoon bicarb soda 225mL (7 1/2 fluid oz)buttermilk 4 tablespoons honey

pizza love pizza dough

I like to make small pizzas no more than 25cm (10in) in diameter as I find them easier to handle and easier to cook through. For idea of toppings and baking conditions, head over to Stonesoup.
makes 4-5 pizzas 1. Place flour, semolina, yeast and salt in a large bowl. 2. Make a well in the centre of the flour mixture and pour in 300mL (10 fl oz) warm water and 2 tablespoons extra virgin olive oil. 3. Stir to create a sticky dough. 4. Scoop out onto a lightly floured surface and sprinkle over more flour. Knead adding more flour as rquired until you have a smooth dough that is just past being sticky. 5. Divide dough into 4-5 smaller balls approx 150g (5oz) each and place on an oiled oven tray. 6. Cover and stand in a warm place until the dough has doubled in size, about an hour. 7. On a work surface dusted with semolina and a little flour flatten balls into rounds about 25cm (10in) in diameter. 8.Transfer to a pizza peel dusted with semolina and youre ready to top. [5 ingredients | simple baking] www.thestonesoup.com page 71

400g (14oz) strong (bread) flour 100g (3 1/2 oz) semolina 2 sachets dried yeast 1 teaspoon sea salt

about the author

The author of this e-cookbook is Jules Clancy. Im a qualified Food Scientist, and the creator of the minimalist home cooking food blog Stonesoup, and the Stonesoup Virtual Cookery School. For the rest of my life, I am committed to only cooking recipes with no more than 5 INGREDIENTS. Ive been writing my blog since 2005 because I believe that the ability to cook simple, healthy, delicious food is a basic skill, like reading, that everyone should and can have. If you enjoyed this e-cookbook what you, Id love it if you signed up to receive my free email updates. Or follow me on marvelous Twitter. When Im not cooking, writing about food or taking photographs [of food], I can be found indulging my passions for long boozy lunches, travel, running, cookbooks, growing my own veggies, cheese, red shoes and Irishmen, [OK one Irishman in particular]. You can contact me at: jules@thestonesoup.com

[5 ingredients | simple baking] www.thestonesoup.com page 72

what now?

1. share this ebook with your family & friends

Know someone who could benefit from a collection of super simple recipes? Well, please email them a copy of this e-book - it might be just the thing to spur them into the kitchen and get cooking. Dont worry about copyright, its a free e-book and I give you my permission to share.

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If youre looking for fresh ideas for simple 5 ingredients recipes - many that take just 10 minutes to make - hop on over to my blog, stonesoup | minimalist home cooking (www.thestonesoup.com) and sign up for my FREE email updates.

[5 ingredients | simple baking] www.thestonesoup.com page 73