Gawley Recipes

Classic Ingredients 368 grams lukewarm water 3 ½ grams (1 heaping teaspoon) active dry yeast, or 2.7 grams (1 teaspoon)  instant dried yeast , 613 grams   "00" flour , plus extra for dusting 18 grams (3 teaspoons) sea salt Add the water and yeast to a large bowl (or the bowl of a stand mixer) and whisk until thoroughly blended. Combine the flour and salt in a medium bowl, then add the flour mixture to the wet ingredients. If using a mixer:  Fit the mixer with the dough hook and pour the flour and yeast mixture into the mixer bowl. Turn the machine on at a low speed for 5 to 10 minutes, or until it's firm and stretchy. Cover the dough with a dish towel and leave to rise in a warm place for about 2 hours, or until doubled in size. If mixing by hand:  Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Place the dough onto a lightly-floured surface and knead with both hands for about 10 minutes, until

Flapjacks  Preparation time: 15 minutes  Cooking time: 30 minutes  MAKES 16  170 g butter  100 g soft light brown sugar  80g/ 4 tablespoons golden syrup  ½ teaspoon ground cinnamon  250 g rolled oats  3 tablespoons seeds, such as pumpkin seeds, sesame seeds, sunflower seeds, poppy seeds  To prepare ahead: These will keep in an airtight container for about 5 days.  1 Preheat the oven to 190°C|375°F|gas mark 5. Grease a 30 x 24 cm tin.  2 Melt the butter in a saucepan.  3 Add the sugar and syrup to the warm melted butter and heat through. Stir in the cinnamon.  4 Remove the pan from the heat and stir in the oats and seeds.  5 Pour the mixture into the tin and spread evenly.  6 Bake in the oven for about 30 minutes, until golden brown.  7 Remove from the oven, mark immediately into bars and leave to cool in the tin. Zara says: she adds craisins and pumpkin seeds

Buttery Shortbread Updated:  Feb 25, 2020 With its light, buttery flavour and sugar-crystal sweetness, this shortbread is impossible to resist. You can flavour it if you like, adding a handful of chocolate chips or a sprinkling of finely chopped rosemary, or lavender to the dough as you knead it Makes: 20 Prep: 45 minutes Bake: 20 minutes Ingredients 225g unsalted butter, softened, plus extra for greasing 110g caster sugar, plus extra for dusting 225g plain flour, plus extra for dusting 110g cornflour Pinch of salt 1. Lightly butter 2 trays, or line with baking parchment. Method 1. Lightly butter 2 trays, or line with baking parchment. 2. Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy. Sift the flour and cornflour into the bowl, add the salt and mix together until smoothly combined. Tip the mixture out onto a lightly floured surface and knead to a soft dough. 3. Roll out the dough between 2 pi

Ingredients for 2 portions:  2 salmon fillets  1 yellow onion,  finely chopped 2 cloves of garlic,  finely chopped 6 sundried tomatoes, chopped Spinach,  big handful 240g light coconut cream (1 cup)  1 tin of cannellini beans, drained  Salt, pepper  Instructions : Add a drizzle of oil on a non stock pan. Cook onion and garlic and when. They are half ready add the salmon.  When the salmon is cooked on both sides but still a bit pink in the middle add the coconut milk, salt and spinach.  Let it simmer and reduce When the sauce becomes a bit thicker it is ready, add the beans just for a minute so they warm up and it's ready to serve

1. Almond banana flourless muffins  Recipe source:   Live Simply ZOE link Ingredients 2 medium bananas 2 eggs 1 cup (250 grams) of minimally processed almond butter 1 1/2 tsp of vanilla extract 1 1/2 tsp ground cinnamon 1/4 cup (80 g) pure maple syrup 1/2 tsp of salt 1 tsp of baking powder 1/4 cup (40 g) mini chocolate chips (optional) Method Preheat the oven to 350°F (177°C).  Line a muffin pan with paper muffin liners.  Add all the ingredients to a food processor bowl or blender. Mix until the batter is smooth. Divide the mixture into 12 liners. Bake for about 18 minutes or until they're golden brown.

Smoothie Ideas (each approximately 200 kcals) 100ml semi skimmed or plant based milk ½ frozen banana ½ - 1 tablespoon of coca powder ½ an avocado ½ - 1 tablespoon maple syrup 1 - 2 tblsp water to loosen if needed ½ avocado 200g cucumber 25 g spinach leaves 20 g full fat Greek yoghurt 100 ml cold water 100ml semi-skimmed or plant based milk 5 g almond butter 25 g frozen fruit 1 tblsp yoghurt (not diet) 1 tblsp rolled oats 1 tblsp yoghurt (not diet) 100 ml semi skimmed or plant based milk ½ banana 15 g nut butter of choice 2 tblsp cold water 100ml semi skimmed milk + 100 g no diet yoghurt + 100g any frozen fruit Ground nuts or nut butter 200ml semi skimmed milk + 30g skimmed milk powder Sugar free milkshake syrup 200 ml juice or coconut water 1 to ½ apple or pear ½ avocado or courgette Teaspoon of nut butter Mint or ginger to flavour 1 apple, cored, cut into chunks ½ courgette (around 60 g) 8g fresh root ginger ½ tsp turmeric 10g mixed seeds 5 g olive oil 100mls cold water Add all the in