1kg Strong Flour
285ml Tepid water
2 tbsp Sugar
6 Large Zucchinis, grated
1 Handful Fresh Thyme
200g Goat’s Cheese
Pile flour onto a clean surface. and make a large well in the centre.
Add the water, zucchini and thyme and mix around using your hands to scrunch the dough together. Knead mixture for 4-5 minutes
Put into a bowl and cover with cling wrap and allow to prove for half an hour.
Once the dough has doubled in size turn out on the bench and knock the air out of it.
Knead in goat’s cheese and then shape dough into a round loaf. Dust with flour and prove until double in size.
Bake at 180 c for half an hour until crispy and hollow sounding when tapped.
Summer Pasta Salad
310g Small Shell Shaped Pasta
3 Cloves Garlic
255g Yellow Cherry Tomatoes
255g Red Cherry Tomatoes
1 Handful Black Olives, pitted
2 tbsp Chives
1 Handful Fresh Basil
Half a Cucumber
4 tbsp White Wine Vinegar
7 tbsp Extra Virgin Olive Oil
Salt & Pepper
Bring a large pan of salted water to the boil.
Put in pasta and cloves of garlic and cook until pasta is al dente. Drain and run under cold water.
Put garlic cloves to the side for dressing and put drained pasta in a large bowl.
Chop the tomatoes, olives, chives, basil and cucumbers into a small dice and fold through the pasta.
Squash garlic out of its skin and mush in a pestle and mortar, add the vinegar, oil and seasoning to create a dressing then drizzle this over the salad and season to taste.