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Recipes for Gog Magogs

We hope you enjoyed our visit to the farm this weekend. Here are the recipes so that you can have a try at home!

Swedish Cinnamon Rolls

25g fresh or 13g dried yeast
60g unsalted butter
250ml full fat milk
75g caster sugar
a pinch of salt
1 teaspoon ground cardamom
1 free range egg
425-275g plain flour
75g soft butter
1-2 teaspoons ground cinnamon

  1. Crumble the fresh yeast into a mixing bowl. If using dried yeast, add a little warm water and leave it to foam up.
  2. Melt the butter with the milk – the liquid should be just above body temperature.
  3. Remove from the heat and stir in the sugar and salt
  4. Crack the egg into a small bowl and use a fork to beat it lightly
  5. Pour roughly 80% into the liquid, retain the rest for glazing
  6. Crack open a teaspoon of cardamom pods and crush the deliscious smelling seeds using a rolling pin or a spice grinder. Add to the liquid and pour all of it over the yeast. Stir well.
  7. Add the flour, starting with the smaller amount and adding only enough to create a very wet dough.
  8. Use the dough hooks on an electric beater to work the dough for a few minutes.
  9. Cover with a clean tea towel and leave to rise for 1 hour.
  10. Pre-heat the oven to 210C,
  11. Flour your work surface and tip the dough out.
  12. Roll out to roughly the size of an A4 sheet.
  13. Spread with soft butter and sprinkle with cinnamon and sugar.
  14. Fold the dough up and use rolling pin to lightly pat down.
  15. Use a sharp knife to cut 2cm wide ribbons of folded dough.
  16. Holding one end with one hand, grab the other end and twist. This will create a nice looking knot.
  17. Place in muffin tins either as they are or in paper baking cups.
  18. 18. Bake on the top shelf for 8-9 minutes or until light brown.

Dough for pizza and bread rolls

25g fresh or 13g dried yeast
300ml luke-warm water
3 tablespoons extra virgin olive oil
1 heaped teaspoon sea salt
475-500g strong white bread flour

  1. Crumble the yeast into a large mixing bowl. If using dried yeast, add a little Luke warm water and leave it to foam up.
  2. Pour in all the water and stir to dissolve the yeast. Add oil and salt, followed by the lower amount of flour. Only add remaining flour if the dough is very sloppy – it should be loose.
  3. Turn out on a lightly oiled work surface and knead for 10 minutes until elastic and smooth.
  4. Place in a clean, lightly oiled bowl and cover with a clean tea towel.
  5. Leave to rise for 1 hour.
  6. Turn out and squeeze out the air, knead lightly.
  7. Divide into smaller pieces – a golf ball sized piece will roll out to quite a large pizza.
  8. Transfer to a baking sheet – it will probably shrink a bit and look a little wonky so use your rolling pin to smarten up on the bakin sheet.
  9. Spread with good quality tomato sauce of passata and top with your favourite pizza toppings.
  10. Bake on the top shelf, at the highest possible temperature for 7-9 minutes.

Tomato and Chilli sauce

Chop  4-5 garlic cloves
Chop 1 small red chilli, leave the seeds out
Roughly chop 6-8 ripe tomatoes
Heat a little sunflower oil in a wide pan and soften the garlic and chilli, then add the tomatoes.
Cook down without a lid.
Season with sea salt and a couple of tablespoons of caster sugar.
The sauce should reduce down so it it is less watery then when you started.
Perfect on pasta and pizza and great for batch cooking and freezing