stollen

Whilst stollen may be most usually associated with German Christmas feasting it has always been part of the festivities in my family. I get a little sad if there is no stollen around at Christmas. This year I'm attempting to make my own for the first time. How hard can it be?? My version is based on a few different ones in an attempt to find the flavour I remember from childhood. As usual I've gone to Dan Lepard for some inspiration from his book Short and Sweet as well as Helga's Christmas Stollen which can be found here. Essentially stollen is a bread dough enriched with milk, butter and/or eggs with dried fruit and marzipan and spices. You can vary the type and amount of dried fruit and spices to your preferences. Many recipes have no cardamon or cinnamon, much less spice or sometimes much more. This is not set in stone. There are also some lovely sounding versions around that contain glace or dried sour cherries. Use your imagination. Be creative and come up with a stollen that satisfies your taste buds.

My recipe is not at all difficult to make so please don't be put off by the quantity of ingredients or the number of steps included. However, you will need to have a day spare to make it. Once made it will keep for several weeks if stored properly.  Very festive and super delicious.

Ingredients 

NOTE: I made 3 smaller stollen so that I could give them to my mum and sister but you could just as easily make two larger ones or one mega stollen! Just make sure you adjust the cooking times accordingly.

1kg strong bread flour

500ml milk

5 tsps fast action yeast

200g caster sugar

1/2 tsp salt

450g unsalted butter

grated peel of 1 lemon

2 tsp ground cinnamon

2 tsp ground nutmeg

1 tsp ground cardamon 

650g dried mixed fruit (I used 350g raisins, 150g currants and 150g italian mixed peel)

5 tbps dark rum/brandy/vodka/amaretto

500g marzipan

STAGE 1

1. Mix together the dried fruit and the rum and set to one side to allow the flavours to mix together. You could even do this over night if you remember.
2. Reserve about 2 tbsps of the flour to one side then put the rest into a large bowl with the sugar, salt, spices and yeast.
3. In a saucepan put the reserved flour and lemon zest and gradually beat in the milk until it is thoroughly combined with no lumps. Then bring the mixture just to the boil. Remove from the heat and place in another bowl to one side. 
4. Using the same saucepan gently melt the butter so it just becomes liquid then beat it into the milk and flour mixture. 
5. Now, make a well in the centre of the flour and spices and pour in the milk and butter mixture. Bring everything together so that you've got a sticky dough. This is easiest with your hands. Then leave for 10 minutes. 
6. For the next stage your arms are going to get a bit of a work out but turn on the radio and flour the work surface then get stuck into kneading the dough for 15 minutes or until you have a smooth dough. You may need to add some additional flour but try not to add any more than is absolutely necessary. 
7. Now stretch the dough out so that you've got a fairly large rectangle. Put the dried fruits and rum mixture on top then carefully knead the whole lot together gathering together any stray bits as needed. 
8. Divide the dough into the number of stollen you want to make then place in to separate buttered bowls, cover with cling film then leave to rise in a warm place for around 3 hours or until tripled in size.

STAGE 2

1. Punch down the dough, knead for a couple of minutes then cover and leave it to rise for another 30-50 minutes.
2. Once the dough has risen again, form each one into a rough circle and add 1/3 (or equivalent proportion for the number of loaves you're making) of the marzipan filling in a line through the centre. Fold the edges of the dough over the marzipan so that it is fully enclosed. Place on a greased baking sheet, cover and allow to rise for another hour or more.
3. Bake in the oven at 180C for about 45-55 minutes until brown.
4. Once cooked, remove from the oven, brush with melted butter then cover generously with icing sugar and pat on to the loaf to form a solid coating and to seal them.

awesome macaroni cheese with pancetta & spinach

Just the thought of this dish makes me happy. Soft, cheesy and creamy sauce with salty, crispy bacon bits topped with crunchy breadcrumbs and the 'healthy' addition of the spinach. This is the ultimate comfort food for me and one of the first dishes I learnt to cook for myself, although in a simpler version. If you don't fancy bacon/pancetta or spinach leave it out, it will still be super awesome and delicious. Also feel free to change it up a bit adding roasted peppers, fried mushrooms, sweetcorn or green chillies. This is a great dish and everyone has their own signature version. Here is my current favourite.

Ingredients Serves 4 as a main dish or 6 - 8 as a side.

500g pasta shapes
300g strong cheese, grated (I used equal quantities of mature cheddar, gruyere and emmental)
200g fresh spinach
100g cubed pancetta or streaky bacon
500ml milk
100ml cream (optional)
50g butter
50g plain flour
pepper
nutmeg
approx 70g bread crumbs (I used fresh so had to toast them myself but skip this stage if you have shop bought breadcrumbs such as panko)



1. Preheat your oven to 200C fan.

2. Cook your pasta according to the instructions on the packet but drain it a minute or so before the end of the time. You don't want it to be over cooked at this stage. Leave it in the pan to one side.

3. If using fresh breadcrumbs toast them off in the oven, under the grill or in a cast iron skillet or frying pan on the hob.

4. In a wide frying pan crisp up your bacon or pancetta. When this is done set to one side to drain on kitchen paper and pour off the excess fat from the pan into a separate dish. (Please don't pour it down the drain - dispose of it properly).


5. Return the pan to the heat then add the spinach and wilt down. Squeeze out as much of the water as you can then scatter the spinach on the base of the oven proof dish.


6. Put a saucepan over a medium heat then add the butter and flour and stir together until the butter is completely melted and combined with the flour.

7. Now, little by little add in the milk stirring throughly after each addition to ensure it is completely combined and no lumps are forming. You hear about some people heating the milk separately, I never bother because it's just extra mess and my sauces always work out fine this way.

8. Once you have added all the milk grate in a little nutmeg and black pepper to taste and the cream if using then continue to heat the white sauce until it has thicken so that it coats the back of a spoon and the raw flour taste has gone. Turn off the heat then add 2/3 of the cheese and stir until it has melted in. Now stir through your crispy bacon bits.






9. It's now time to build up the final dish. Pour the cheese sauce over the pasta and stir until all the pasta is covered then transfer to the oven proof dish that has the spinach on the bottom.



10. Sprinkle over the remaining cheese followed by the breadcrumbs then place in the oven  for around 20 minutes or until it is golden brown on top and bubbling round the edges.