Featured Recipes

• 

  Painless Pecan Pie

  1. Mix 250g sweet pie mix with 120ml of hot water and mix well.
  2. Rest the mix for 5 minutes while you place crushed pecans into a pie base.
  3. Pour the mix over the pecans.
  4. Place whole pecans on top.
  5. Bake at 190°C for 30-45 minutes.
  6. Glaze the pie for the best presentation.

  Try with hazelnuts, cashews or dried fruits.

• 

  Mediterranean Focaccia

  1. Mix and knead 0.6kg Rex Milano, 1.4kg bread flour, 30g frost diamant, 15g salt, 20g instant yeast, and 1.3L water.
  2. When gluten is formed, knead in 120g of olive oil.
  3. Let dough sit in a greased bowl for 10 minutes for bulk fermentation.
  4. Divide into desired loaf weight, about 250g, then proof again for 15 minutes.
  5. Flatten dough and place on greased baking tray, proof for 50 minutes.
  6. Garnish with salt, olive oil, rosemary.
  7. Bake at 210-220°C for 18-20 minutes.