Recipes loved, practiced and bragged about by the Solesmith team, all featured in the famous Feet Up Times!
Issue 4:
Elephant's Foot
Serves 8
Ingredients:
50g butter cut into cubes
150ml sparkling water
1 tea spoon caster sugar
65g plain four, sieved
2 medium eggs lightly beaten
284ml double cream whipped
1 tea spoon vanilla extract
200g plain chocolate
75g of melted butter
Method:
1. Mix the butter, sparkling water and caster sugar together in a large pan until the butter has melted. Once melted, bring to the boil. Once boiled, remove from the heat and tip all the sifted flour in the pan straight away.
2. Using a wooden spoon beat the mixture into a smooth singular lump in the pan. Remove the ball from the pan and put into a large bowl, allow it to cool down for 15 minutes.
3. Preheat the oven to 220 degrees. On a baking tray, lay a piece of baking paper and sprinkle with water.
4. Gradually whisk in the eggs until the mixture becomes shiny. Spoon 8 large spoonful’s of the mixture onto the baking sheet ensuring they are equally distanced apart.
5. Bake in the middle of the oven for 10 minutes, or until golden and puffy.
6. Pierce a hole into each bun with a sharp, thin knife, then leave to cool on a cooling rack.
7. Mix the vanilla extract with the whipped cream. Melt the chocolate along with 75g of melted butter in a pan. Assemble the cool buns by slicing them in half, sandwiching the cream inside and drizzling the chocolate over the top.
Issue 3:
Vegan Wellington
Serves 6
Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
250g chestnut mushrooms, finely chopped
2 garlic cloves, crushed
500g peeled sweet potatoes cut into 2cm chunks
1 tbsp finely chopped rosemary
1 tbsp finely chopped sage
100g soft white breadcrumbs
2 tbsp pomegranate molasses
40g chopped walnuts or pecans
40g dried cranberries
Grating of nutmeg
2 x 320g sheets dairy-free puff pastry
plain flour, to dust
3 tbsp plant-based milk
Method:
1. Fry the onion and mushrooms in olive oil for 15-20 mins.
2. Stir in the garlic, sweet potatoes and mushrooms. Cover and cook for a further 15 mins
3. Stir in the chopped herbs, breadcrumbs, molasses, nuts and cranberries. Season well and sprinkle in the nutmeg. Remove from the heat and leave to cool in the pan.
4. On a parchment lined baking tray, roll out one of the sheets of pastry. Spoon the cooled filling down the middle leaving a 5cm border around the edges. Brush the borders with milk and then top with the second pastry sheet. Press the pastry around the filling to remove any air pockets, then crimp to seal the sides. Trim off any excess pastry with a sharp knife and use a fork or your fingers to make a pattern around the edge of the wellington.
5. Cut a small steam hole in the top of the middle, then brush the top with milk. Chill on the tray for 30 mins.
6. Heat the oven to 200C/180C fan/gas 6. Bake for 45-50 mins until golden, puffed up and crisp
Issue 2:
Pizza
Serves approximately 4 people
Ingredients:
For the Tomato Sauce:
1 crushed clove of garlic
1 handful of fresh basil
A glug of olive oil
400g passata
A splash of balsamic vinegar
For the Dough:
610g 00 flour
365ml water
15g salt
9g dried active yeast
Method:
1. First up, the sauce. Heat the oil in a pan on a low heat. Add the garlic and stalks from the basil (finely chopped) let it cook for a few minutes.
2. Add the tomatoes, vinegar and basil leaves and season. Let it all simmer for 20 minutes. For a finer sauce use a hand blender at the end.
3. Next up, the dough. Heat 1/3 of the water, add this back with the rest of the water so it is lukewarm. Add salt and yeast then whisk.
4. Pour the water mixture slowly into the flour whilst needing. This will take around 10 minutes in a mixer or 25 minutes by hand.
5. Prove for a 2 hours, make into 4 balls and prove for another 30 minutes.
6. Stretch out each ball by pulling the edges with the side of your hand and rotating.
7. Add the sauce and your favourite toppings.
8. Cook for 2-5 minutes in a pizza oven or on a preheated baking tray inside a 200 degree oven.
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