Marlborough Living Sep - Oct 2021

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WILTSHIRE BEER & SPIRITS HANDCRAFTED FROM GRAIN TO GLASS ON THE RAMSBURY ESTATE VISIT US -SHOP- -BEER GARDEN- -BREWERY & DISTILLERY TOURS- Discover the finest produce from the Ramsbury estate, including craft ales, single estate spirits, cold-pressed Black Gold rapeseed oil and much more. www.ramsburyestates.co.uk | shop@ramsbury.com | 01672 541407 Ramsbury Brewing & Distilling Co. Ltd, Stockclose Farm, Aldbourne, SN8 2NN
CHOCOLATE, ORANGE & PISTACHIO LOAF INGREDIENTS 150g good quality dark chocolate chips 75g roughly chopped pistachios Zest of 2 oranges 50g mixed peel 1 tablespoon Cointreau (optional) 125g unsalted butter straight from the fridge 125g full fat milk 3 medium eggs 500g strong white bread flour (plus extra for dusting) 15g fresh yeast 45g caster sugar 10g fine sea salt FOR THE GLAZE 2 eggs Pinch fine sea salt METHOD Mix the chocolate chips, nuts zest and mixed peel in a bowl and stir in the Cointreau if you are using it. Place the cold butter between 2 sheets of greaseproof and bash it with a rolling pin to soften it and break it up into smaller pieces (without warming it up). Put the milk and eggs into the bowl of a food mixer and then add the flour. Break up the yeast and add to one side of the bowl. Add the sugar and salt on the other side of the bowl. Mix on a slow speed for 4 minutes. Increase the speed to medium for another 2 minutes then add the butter piece by piece until it is all incorporated. Continue mixing on medium speed for 10-12 minutes until the dough comes away from the sides of the bowl. Stop the mixer. Add the chocolate and pistachio mixture to the bowl and mix for no longer than 30-40 seconds on the slowest speed – you don’t want the chocolate and nuts to become mushy. Lightly flour your worksurface and turn the dough out onto the work surface. Form the dough into a ball and then place into a lightly floured bowl. Cover and rest for about 45 minutes until just under double in size. Lightly flour the surface again, turn out the dough and divide into 10 equal pieces of about 110g each. Form each piece into a ball and then press gently into cake or loaf tins until they are full. In the picture I have used tiny tins that only take one ball but if you use a larger one you will have a finished loaf or two that will be perfect to tear and share. Whether you have one or two will depend on the size of your tins. Cover and leave to prove for about 1 hour until just under double in size. While the dough is proving, pre-heat the oven to 190°C and beat the eggs and pinch of salt for the glaze. Brush the top of each loaf with the egg glaze and use a pair of scissors to snip into the dough for decoration. Place the tins on a baking tray and put into the pre-heated oven. Turn the temperature down to 180°C and bake for 15-20 minutes until golden. www.minervamagazines.co.uk | 17
Page 3 and 4: Contents A Note from the EDITOR 20
Page 5 and 6: TAILORED HOME INSURANCE RIGHT DOWN
Page 7 and 8: 200623 - Cheverell Ad A5-aw.indd 1
Page 10 and 11: 10 | www.minervamagazines.co.uk
Page 12 and 13: HIS SUSTAINABLE BREAD HOUSING DEVEL
Page 14 and 15: On his baking classes for children:
Page 20 and 21: COMFORT When the darker nights set
Page 22 and 23: COLOURFUL, QUIRKY, ON-TREND and UNU
Page 24 and 25: Images courtesy Rachel Oates No dog
Page 26 and 27: TONIQ On Demand ADVERTISING FEATURE
Page 28 and 29: NEW IN Sale now up to 50% off Ladie
Page 30 and 31: An enriching life like no other Whi
Page 32 and 33: ADVERTISING FEATURE MEET THE HEAD W
Page 34 and 35: ADVERTISING FEATURE Breadth v Depth
Page 36 and 37: THE VIEW FROM THE BOUNDARY We catch
Page 38 and 39: MARK CHICK, MANNINGFORD CROFT It’
Page 40 and 41: WEEDS The beauty and use of 50 vaga
Page 42 and 43: IT’S A SUSTAINABLE HOUSING DEVELO
Page 44 and 45: DeFroscia Close, Calne Beautiful 2,
Page 46 and 47: you talk to in the industry says th
Page 48 and 49: TO WILTSHIRE'S WELCOME FABRIC STOCK
Page 50 and 51: Trends for Autumn... Is it really t
Page 52 and 53: THE HOME hit list JOBS TO TACKLE TH
Page 54 and 55: Get Ready to Burn this autumn When
Page 56 and 57: The future is electric Electric car
Page 59 and 60: The Pearl from Eden Retirement Livi
Page 61 and 62: Where to find us Located within the
Page 63 and 64: RETIREMENT PLANNING: A GUIDE Katie
Page 67:
MAKE LIFE EASIER • Large range of
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Marlborough Living Sep - Oct 2021

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