RecipeTin Eats

How many people will point out I touched the dough?🤣 - N x ❤️ Based on a high hydration bread making method popularised by NYT Cooking (Jim Lahey recipe), I pushed the hydration even further to a crazy 93% to make a softer focaccia-style crumb rather than sourdough style. Works unbelievably well! - N x ❤️ Quick and dirty focaccia (This is life changing, it’s so good yet so easy!)   2 cups (300g) bread flour (sub plain/all-purpose flour*) 1 1/8 tsp (3.5g) instant yeast* (aka rapid rise yeast) 3/4 tsp (4.5g) cooking salt / kosher salt (-50% for table salt, + 50% for salt flakes) 1 cup + 2 tbsp (280 ml / 280g) very warm water* BAKING/TOPPING: 1 1/2 tbsp extra virgin olive oil 1/4 tsp (heaped) sea salt flakes (or regular salt, couple of pinches)   1. Mix flour, yeast and salt. Make well, pour in water, mix. Cover, rise in warm place 2 hrs until double. Grease 26.6 x 20 x 5cm (10.5 x 8 x 2″) or 22cm/9″ square metal pan with butter, press in paper with overhang (scrunch first). Drizzle base with EVOO, scrape batter in (do not deflate beforehand). Coax into corners as best you can. Cover with cutting board, rise 45 min by 50%. 2. Drizzle oil on surface then spread with oiled fingers. LIGHTLY dimple – don’t poke more than 1cm/0.4” in. Sprinkle with salt flakes, bake 25 min at 220°C/425°F (200°C fan), rotating at the 15 min mark. Cool on rack 10 min then attack!   * Bread flour makes a fluffier crumb with chewier texture. Pizza flour also works, look for 12% protein (nutrition label 12g+ per 100g). Yeast – can use active dry yeast, mix with 1.5 tbsp of the water and 1/8 tsp white sugar, 5 min until foamy then add in with the rest of the water. Water: 38-45°C (100–113°F), or mix 1/3 cup boiling water then top up with cold tap water. #recipetineats #focacciarecipe #easyfocaccia

Watch to the end to see the real me and my real life 😂 - N x BAKED GREEK ZUCCHINI TOTS They’re Greek, so they’re fabulous   1lb / 500 g zucchinis 1/4 tsp cooking salt / kosher salt BATTER: 3/4 cup green onion, finely sliced 2 garlic cloves, crushed 1 cup panko breadcrumbs 2 eggs 1/2 cup parmesan cheese, finely grated (I use store bought sandy type) 1 tbsp dried oregano 1/2 tsp cooking salt / kosher salt (halve for table salt, increase 50% for flakes) 1/2 cup plain flour (all-purpose flour) 150g / 5 oz feta cheese, crumbled COOKING: Olive oil spray   1. Grate zucchini with standard box grater, sprinkle with salt and leave in colander for 30 min. Squeeze out excess liquid, place in bowl and mix with remaining ingredients EXCEPT feta. Gently stir through feta at end. 2. Dollop heaped tablespoons on 2 x lined trays (I get 29), shape into “tot” shapes. Spray generously with oil, 3. Bake at 200C/390F (180C fan) for 30 minutes, swapping the trays at the 20 minute mark or until golden brown and the surface is crispy (sometimes the tray on lower shelf needs a few extra minutes). Serve with lemon wedges and Mint Yogurt (3/4 cup yogurt + 1 tbsp fresh mint finely chopped + 1/2 tbsp each extra virgin olive oil and lemon + 1/4 tsp each salt and pepper PS They reheat fab, same temp, 5 min. #recipetineats #zuchinirecipe #courguetterecipe #greekrecipe #vegetarianappetizer

Saturday Night Pasta! - N x ❤️ PS Pre-orders for Dozer’s picture book are now available, link in bio! Penne alla vodka (Vodka pasta)   500g / 1 lb penne or ziti (rigatoni is also a fave, else any other pasta) 2 tsp cooking salt / kosher salt, for pasta cooking water 1 1/2 tbsp olive oil 1/2 small onion, finely diced (smaller dice than usual best) 2 garlic cloves, finely minced 140g/4.9oz tomato paste (1/2 cup, or use whole 130g/4.5oz TUBE) 1 1/4 cups heavy / thickened cream (UK, use whipping cream) 1/3 cup vodka** (sub gin, or chicken stock/broth for alcohol free 1/2 tsp red pepper flakes (chilli flakes), 100% optional 3/4 tsp cooking salt / kosher salt (halve for table salt) Pinch black pepper 50g / 1 loosely packed cup finely grated parmesan (shred yourself)*, plus more for serving 1/2 cup+ pasta cooking water 2 tsp parsley, finely chopped, for serving (optional)   1. Cook pasta in salted water per packet directions. Just before draining, give the water a big stir to agitate starch, scoop out 1 cup of the cooking water and put aside. Drain pasta. 2. Heat oil on medium high, sauté garlic and onion 2 min until translucent. Cook off tomato paste 2 min (reduce heat if catching). Add cream, mix to dissolve tomato paste, then add vodka, chilli flakes, S&P. Simmer gently for 3 min, stirring regularly, stir in parmesan at end until melted through. Toss with pasta and 1/2 cup pasta water over medium heat until the sauce coats the pasta. 3. Serve garnished with parmesan and a pinch of parsley if desired!     * Freshly grated best to ensure it melts smoothly, 1 cup loosely packed = 1/2 cup tightly packed = modest 50g/2oz piece. Fluffs up massively when shredded! ** I drink Grey Goose so that’s what I use. Sub gin, or deglaze with 1/2 cupwhite wine. Cooking for kids? Add booze before tomato paste and reduce it down by 75% to cook out the alcohol. #recipetineats #vodkapasta #penneallavodka #greygoosevodka

🏆New top recipe for 2025 - over 120,000 page views in less than a day, knocking off the New Chocolate Chip Cookie. I implore you, can we give the top spot back to something more exciting than a 12 minute pantry-chicken breast recipe? Pretty please!! 🙏🏻🙏🏻🙏🏻 😂 - N x ❤️ PS Everybody is surprised how juicy the chicken is, without pounding, without marinating. My trick is to split the breast, cook it hard and fast, and a smidge of flour in the seasoning that forms a crust which provides a bit of extra protection :) My Go-To Chicken Breast recipe AKA Pan-Seared Country Seasoned Chicken with White Wine Butter Sauce   2 large chicken breasts (250–300g / 8–10 oz each), each cut in half horizontally to form 4 steaks (or 4 boneless thighs) 30g / 2 tbsp unsalted butter (or 1 1/2 tbsp olive oil)   Savoury country seasoning crust - mix: 1 tsp paprika, regular/sweet (or smoky) 1/2 tsp each onion & garlic powder 1/4 tsp cumin 3/4 tsp cooking salt / kosher salt (-50% for table salt, +50% for flakes) 1/4 tsp black pepper 1 1/2 tbsp flour, plain/all-purpose, GF   BUTTER SAUCE: 1/3 cup dry white wine or chicken stock (low sodium), 30g / 2 tbsp unsalted butter 1 tbsp chopped parsley, optional but recommended   1. Coat chicken with seasoning, shake off excess and sear in melted butter on high for 2 1/2 minutes on each side until golden and just cooked through. Remove onto plate. 2. Sauce – Reduce wine in same pan by 75%, then melt butter in. 3. Plate chicken, spoon over sauce, and sprinkle with parsley. Enjoy!

Boujie cheese and crackers, a crostini thief and a Dozer update! - N x ❤️ MAPLE CRISP BRIE BITES 
(Brie on crispy maple-butter crostini with pecans, thyme and crispy prosciutto)   24–30 slices sourdough baguette, sliced 7mm thick MAPLE BUTTER: 50g/3.5 tbsp unsalted butter 1/4 cup maple syrup 1/4 tsp salt flakes (or 1/8 tsp cooking salt / kosher salt) TOPPING: 6 large slices prosciutto 200g/7oz triple cream brie, cut into 24 to 30 x 5mm slices while cold, bring to room (or camembert or brie of choice) 1/4 cup pecans, lightly toasted, pretty finely chopped 2 tbsp maple syrup, for a tiny drizzle on each 1 tbsp fresh thyme leaves (really try to use this, it’s so good!)   1. Melt butter, stir in maple syrup and salt. Simmer 20 sec, brush/dab on bread, spread on foil + paper lined tray. 2. Lay prosciutto on the second tray (slight overlap is fine). Put both trays in 180C/350F (160C fan) oven. 3. At 15 min - remove prosciutto (should be dark red and wrinkled). Cool on paper towels until crisp, then break into shards. 4. At 15 min - flip crostini. Bake 5 more min until lightly crisp but not fully hard. Cool 10 min+ (crisps more). 5. Top crostini with brie, prosciutto shards, pecans, a drizzle of maple, and thyme leaves. Serve!

I like to stuff my brownies. 🥰 - N x ❤️ PS You can switch the peanut butter for any spread with a similar consistency eg Nutella, Biscoff etc. And you can use this spread freezing method to stuff “anything” from pancakes to cookies to cakes to brownies, I’ve done ‘em all! Peanut Butter Stuffed Brownies   PEANUT BUTTER STUFFING 1 cup (250g) smooth peanut butter spread for stuffing – not natural pure peanut butter, (too runny) use the sandwich spread type (Bega, Skippy's) 1 tsp salt flakes, divided BROWNIE 200g / 14 tbsp unsalted butter (1 3/4 US sticks) 1 1/4 cups (200g) dark chocolate chips (US: semi-sweet chips), don’t use higher cocoa % like 70% 1 cup loosely packed brown sugar (175g) 3 large eggs, lightly beaten 1 tsp vanilla extract 1/2 cup plain flour (75g) 1/4 cup cocoa powder, sifted (30g) don’t use dutch processed 1/8 tsp cooking salt / kosher salt (or pinch of table salt)   1. Line 20cm/8” pan with overhang. Put aside 2 tbsp peanut butter for swirls, loosen rest in microwave (30 sec on high), mix until smooth, pour into pan. Tilt to level, sprinkle with half the salt flakes, freeze 2 – 3 hours until solid. Remove from pan and keep in freezer until ready to use. 2. Re-line pan. Melt butter and choc in 30 sec increments in microwave, whisk until fully combined and smooth. Whisk in sugar, then eggs + vanilla, then flour + cocoa + salt. Pour half in pan, top with peanut butter slab, pour rest over and spread. Loosen reserve peanut butter in microwave, dollop/drizzle then use side of butter knife or back of teaspoon to swirl (make grooves if needed to reveal brownie batter, levels out in oven). 3. Bake 32 min at 180C/350F (1609C fan), cool 1 hour on counter then 3 – 4 hrs in fridge until firm (else PB oozes out when cut). Sprinkle with remaining salt flakes, cut into 16, let it come to room temp for 10 min+. Attack!   Store leftovers in airtight container in pantry, not fridge (unless super hot where you are)  #recipetineats #peanutbutterbrownies #peanutbutterstuffedbrownies

Dozer’s not talking to me 😆 - N x ❤️ Brazilian Chickpea Curry/Stew   CHICKPEA CURRY: 1.5 tbsp olive oil 1 onion finely chopped 2 garlic cloves, minced 1 red capsicum/bell pepper, cut 3 x 0.75cm / 1.25 x 1/3"" strips 2 cans chickpeas, drained 400ml/14oz coconut milk (full fat), 400ml/14oz can crushed tomato 1 cup chicken or veg stock, low sodium 1 tbsp EACH paprika and cumin 1/2 - 1 tsp cayenne pepper (adjust spiciness) 1 1/2 tsp sugar (any type) 1/2 tsp salt 50g / 2oz baby spinach leaves (or kale) FINISHING & SERVING: 3 tbsp coriander/cilantro, roughly chopped, plus more for serving (sub chives) 1 tbsp lime juice, plus extra wedges for serving Yogurt (optional), Rice - or something to soak up the sauce   1. Heat oil, cook garlic and onion 1 min. Add capsicum, cook 2 min. 2. Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently. 3. Simmer 12 - 15 min until it changes from pale pink to an orangey red colour. Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed. 4. Serve over rice with a dollop of yogurt, extra sprinkle of coriander and squeeze of lime (don't go overboard, I often do and it's too sour!) #chickpeacurry #recipetineats