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Eating In<br />
Walnut honey loaf with pear and<br />
stilton salad is definitely on the<br />
menu with Vinirius resident<br />
chef, Sophie Hill<br />
Have a go at this simple bread recipe, fresh bread is really<br />
delicious, even when I don’t get it quite right, it’s still better<br />
than anything available in the shops because its fresh and<br />
made from wholesome ingredients, and especially with stilton,<br />
or even shaved parmesan or crumbled cheddar if you don’t want to<br />
use a blue cheese.<br />
Method<br />
For the bread<br />
Knead all the ingredients together in a bowl till combined,<br />
turn out onto a floured work surface and knead for a good five<br />
minutes ( or if you have a machine with a dough hook, even<br />
better) place the dough back in the bowl and cover with a<br />
tea towel, leave for about an hour or until double in size. Then<br />
knead the dough again, just enough to knock the air out of<br />
it, roll into a ball ( this will be the shape of the loaf) and place<br />
on a baking tray and leave for another 40 minutes to an hour<br />
to prove. Just before you bake , use a sharp knife to score a<br />
cross in the top of your loaf.<br />
Bake your loaf in an oven preheated to 220c for 30 mins , to<br />
see if your loaf is ready , you can tap the base, if it sounds<br />
hollow , your loaf is ready, but leave to cool a little before you<br />
cut it<br />
For the salad<br />
Slice your pears however you like, I don’t peel them but you<br />
can if you prefer, toss in a bowl with the lemon, oil, salt and<br />
pepper, then add your walnuts, crumbled blue cheese and<br />
leaves.<br />
Serve with your delicious fresh bread.<br />
About Sophie<br />
Sophie is an accomplished chef, having worked with Theo Randall at The Intercontinental and at the iconic River Cafe.<br />
Her food is made with love and completely from scratch using beautiful, fresh ingredients.<br />
Follow Sophie on Instagram: @sophied_reddoorfood.<br />
30 LOVEEAST<br />
Ingredients<br />
For the bread<br />
250g strong white bread flour<br />
250g strong white bread flour<br />
450g granary flour<br />
425ml warm water<br />
1 teaspoon fine sea salt<br />
2x 7g sachet fast action yeast<br />
175g walnuts (plus a few or the<br />
salad)<br />
3 tablespoons of honey<br />
For the salad<br />
For the salad:<br />
4 fairly firm pears<br />
a few salad leaves<br />
200g stilton<br />
juice of one lemon<br />
four tablespoons of good olive oil<br />
sea salt and pepper
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