Hollingworth Bakery Heaven, continuing the brief interlude

You'll find the usual range of bakery products – when it comes to pies – in particular the savoury kind - they are great and freshly baked daily.

On the bread side of the establishment, my personal favourite, sunflower & rye bread rolls are to be found – they are the best – so much so that when I'm visiting my sister I order ahead and bring home a supply to freeze.

Here they are in all their glory :

The fruit pies ain't too shabby either – blackcurrant, blackberry & apple, apple – the usual suspects may be but in this case familiarity does not breed contempt.

There are other products that the Bakery is famous for - their range of pork pies - with a list of choices that would tempt any meat eater out of their comfort zone, for example :

Pork with stuffing and cranberry

Pork with stuffing and apple

Pork with Stilton

Pork with chilli jam

Pork with black pudding

If you are wanting to sample any of these delights could I make a suggestion – call ahead and order – if you “fly by the seat of your pants” you'll be disappointed, especially if you want to try the sunflower & rye bread rolls or any of the “bespoke” pies.

Don't forget to check the opening hours and more importantly, make sure you've got their telephone number in your phone!

Hollingworth Bakery – 01457 765913

Enjoy!

A Brief Interlude!

I'm interrupting the flow of sharing salad plates with information that may come in handy over the coming Spring and Summer months.

Are you off on your travels for a long weekend – is there a chance that those travels may take you to the Peak District – if so then I'd like to let you in on a little secret.

Hollingworth is a small village which actually has a postal address “Hyde, Cheshire”. In reality Hollingworth is closer to Woodhead pass on the A628 in one direction and the A57 to Glossop and then on to the Snake Pass, in the other.

If you take a look at a map you'll see that both Hollingworth and Glossop are situated on the western side of the Peak District.

Whilst I appreciate I'm not writing a travel blog I consider that this qualifies since it's food related – you've got to eat and if you're looking forward to a picnic then here's the place to stock up on supplies and fill your picnic basket!

Hollingworth Bakery is probably the tiniest bakery I've ever been in – you know what they say “small is beautiful”. Damian Weatherhead is the Baker and has a Facebook Page “Hollingworth Bakery”.

What is special about this place is that you'll find all the favourites that everyone loves and expects - from great pies, to moreish jam tarts - then there's the “out of the ordinary” stuff.

The staff are just lovely and ready, willing and more than able to make up your personal butty on bread of your choice.

Check it out.

Hollingworth Bakery, 56b Market Street, Hollingworth SK14 8HR – telephone: 01457 765913.

Salad revival Italian style :

Perfect Partners

What better fit is there than a platter of Italian meats and cheeses. The list is endless – off the top of my head, pepperoni, Parma ham, salami, bresaola, mortadella, prosciutto. The same is true of cheeses, gorgonzola, fontina, robiola, taleggio (my favourite) ricotta – which is particularly yummy drizzled with extra virgin olive oil and balsamic vinegar. Arranged on a platter, place a bowl of oil and vinegar in the centre – two parts extra virgin olive oil to one part balsamic vinegar.

Now is the time I refer you to the previous post “Fruit and Nut Sides” - meat, cheese, fruit and nuts - serve your meat and cheese with the dates and almonds!

So, your Italian sharing platters are :

Mushroom Salad

Frittata

Stromboli

Dates wrapped in Parma ham

Spiced almonds

Mixed meat and cheese platter

By the way, if you live in the sticks and don't have a decent cheese shop or deli to hand I can save your legs – Robiola is difficult to get hold of – as an alternative you could try ordinary cream cheese or Boursin – I know, I know Boursin isn't Italian but needs must!

Holidays bring deals in the supermarkets – I know that Italian meats can be expensive but keep your eyes peeled – they are usually on offer, especially at this time of year.

If you are treating yourself any time soon, here's a photo of the book I mentioned “Cicchetti”

Worth every penny – you won't regret it.

Salad revival Italian style :

Fruit and Nut sides

Dates wrapped in Parma ham

Makes 20

1 tsp vegetable oil for greasing

20 dried dates – pitted

20 small cubes of parmesan or other hard cheese

10 slices of Palma ham, halved

Pre-heat oven 170fan/190c/Gas 5.

Lightly grease a baking tray large enough to fit all the dates.

Place a cube of cheese in each date and wrap in a half slice of Parma ham. If you need to you can secure each date with a wooden cocktail stick. Lay the dates on the tray and bake for 10 minutes or until the ham crisps up.

Serve hot.

I've served these to guests who do not like dates and have converted – the combination of flavours is perfect – sweetness of dates, saltiness of ham and zing of cheese.

Spiced almonds

Serves 4-6

1 tsp olive oil

200g blanched almonds

coarse sea salt

¼ tsp smoked paprika

Heat the olive oil in a non-stick frying pan, add the almonds and toss over the heat for 5 minutes until golden.

Use a slotted spoon to transfer the nuts to a bowl, leaving as much oil in the pan as possible. Sprinkle the nuts generously with coarse sea salt and the paprika, toss the nuts to coat them in the seasoning. Leave to cool then transfer to a serving dish.

Another great “make ahead” side and definitely in the “keep it simple” category.

Salad revival Italian style :

Stromboli for the salad

As with mezze traditions and with our new sharing plates we should serve bread too.

I give you “Stromboli”. This is a recipe for those guests you are expecting that you know are going to say …. “I don't like … “.

If you are expecting a mixed age group or just want something different for supper this is the fastest pizza you'll ever make. It cheats in that you use a ready-made pizza base – if you're a purist knock yourself out and make your own base – in my defence my mission is to make your life easy.

Stromboli

400g prepared pizza dough or ready-made base

4 tbsp tomato paste

100g thinly sliced salami

120g baby spinach

100g thinly sliced mozzarella cheese

1 tbsp olive oil

Generous sprinkle of oregano or garlic Italian seasoning

Pre-heat your oven 220fan/200c/Gas 8. Place a large baking tray in the oven.

Place a dampened J cloth on your work surface. Place a piece of baking parchment on top of the cloth – it will stop it sliding – make sure you leave enough to get hold of – you're going to lift it onto the hot baking tray that's in the oven at the moment. Unroll the pizza dough gently on the parchment.

Spread the tomato paste onto the base. Add the slices of salami, followed by the spinach and then the mozzarella and sprinkle with the oregano or garlic Italian seasoning. Roll up the base from the shortest side and brush with the olive oil - make sure it's seam-side down when placed on the tray.

WITH CARE remove the tray from the oven and then carefully lift the parchment and the rolled up pizza onto it. Place back in the oven for 20/25 minutes until golden brown – check at 20 minutes.

When removed from the oven slice into portions to suit and serve.

Choose any of your favourite pizza toppings to create your own Stromboli – the fastest pizza ever.

Asda for the prepared pizza dough - £1.30 per 400g pack.

I know it's a tired cliché but – here are a couple of photos of the one I made earlier!

Salad revival continued!

If all things Italian is your bag then you might like what follows.

Way back in the blog I mentioned “Cicchetti” or to us ordinary mortals the Italian style of mezze or tapas.

Here's a few salad sharing plate ideas in the Italian style.

Fresh Mushroom Salad

or Insalata di funghi freschi

Serves 8

300g chestnut mushrooms

150g parmesan shavings

3tbsp extra virgin olive oil

juice of ½ lemon

3 tbsp flat leaf parsley, chopped

salt and white pepper

Clean and trim the mushrooms and slice thinly. Mix gently with the parmesan shavings. Whisk together the oil, lemon juice, parsley, salt and white pepper. Drizzle the dressing over the mushrooms and parmesan and serve immediately.

I think you'd have to agree that it doesn't get much easier! To save yourself even more time you can prep, box and fridge the mushrooms and ditto the parmesan shavings. Make up the dressing and keep in a screw top jar in the fridge. You're ready to roll in a minute – two at the most.

This recipe comes from a book called “Cicchetti” also mentioned previously – more on this little gem to follow.

Another all time winner for me would be frittata – everyone loves it and it is just as tasty served cold as it is hot.

Frittata

Serves 4

4 large eggs

400g cooked new potatoes, cubed

1 medium onion, finely chopped or 4 spring onions finely chopped

glug of rapeseed oil (2 tbsp)

black pepper

2 handfuls of grated mature cheddar cheese (50g approx)

1-2 tbsp flat leaf parsley, finely chopped

I use my trusted large frying pan for this task – the one I'm always droning on about - suitable to use in the oven as well as on the hob. I make this point because if you use this recipe then you'll be placing the frying pan under the grill – if you use an ordinary frying pan you may damage the handle, not to mention safety issues!

To begin, turn on your grill but before doing so check that the frying pan will slide easily into the space leaving at least two inches gap between the pan and the grill itself otherwise you'll burn the top and the middle won't be cooked.

Sauté the onion in a little rapeseed oil until softened. Add the cooked cubed potatoes. Whisk the eggs in a mixing bowl, add two large handfuls of cheese and black pepper.

Add the egg and cheese mixture to the onions and potatoes and cook on a medium heat on the hob for 2/3 minutes. Then place the pan under the grill and allow to cook for 2/3 minutes. REMOVE THE PAN USING OVEN GLOVES. Using a fish slice gently flatten down the frittata so that you break the top – you'll find that the egg mixture is still not quite cooked. Place the pan back under the grill for another2/3 minutes or until it is golden brown.

You have unlimited options to add to your frittata – you could begin with sautéing 200g diced chorizo which, as we know gives the declicious spicy oil. Then add the onions and potatoes as above.

To serve slide your cooked frittata onto a wooden board. Frittata looks impressive and inviting served hot and whole – you could if you prefer use a small circular cutter and cut individual portions – hot or cold. Sprinkle with the parsley either way!

Side for your “Salads”: Chickpeas

Did you think that chickpeas (aka garbanzo beans) were just used as an ingredient in hummus – think again!

Cheeky Chickpeas!

1 x 400g tin of chickpeas

2 tbsp olive oil

salt

Pre-heat your oven 210fan/230c/Gas 8

Drain the chickpeas and rinse. Lay the chickpeas on kitchen roll and pat dry.

Place the chickpeas in a bowl and toss them in the oil. Season with salt. ** Add optional spices.

Spread the chickpeas on a non-stick baking tray and bake for 30 minutes – shake gently after 15 minutes – check again after a further 10 minutes – the chickpeas should be golden brown – note to self, do not walk away! Ovens vary as do the size of the actual chickpeas and you do not want them to burn and spoil.

Check out these photographs.

If you like spice you could mix together a pinch of chilli, sweet paprika and garlic powders or any spice you like – sumac would work well. Sprinkle the spices over the chickpeas and mix well at ** above.

You could use them as texture to top a salad – warm or cold – or just munch away from the bowl – I warn you they are moreish!