For the Focaccia:

• 4 cups (500g) bread flour��
• 2 tsp active or instant yeast (see note)
• 2 tsp salt + more for the top
• 2 cups (480ml) warm water
• 3-4 tbsp olive oil
• Butter for the pan
• Fresh rosemary
  

For the Citrus Curd:

• 2 egg yolks (60g) or 1 large egg
• ¼ cup (50 g) granulated sugar
• ¼ cup (60ml) fresh lemon juice or blood orange juice (about 1 lemon)
• Zest of 1 lemon
• ½ tsp roughly chopped fresh rosemary
• 4 tbsp (56g) unsalted butter, cubed, room temperature

NOTE: If using active yeast, mix it together with the warm water and allow to rest for 15 minutes. Then proceed with the recipe.

Directions-

1. In a large bowl, whisk together the flour, salt, and instant yeast (if using). Stir in the warm water (with or without the active yeast) until it comes together.��
2. Cover the bowl with a tea towel and let rest about 1.5 to 2 hours in a warm spot in your house until double in size.
3. With oiled hands, gently pull the dough away from the sides of the bowl then pull up on one side of the dough and fold it up and over the dough. Turn the bowl 90 degrees and repeat. Do this about 6 times until the dough forms a ball.
4. Grease a 9x13 ceramic pan with butter and a couple tablespoons of olive oil.
5. Pour out the dough in the middle of the pan, cover, and allow to double in size to fill the pan, about 1 hour.
6. Meanwhile, make the citrus curd.
7. In a small to medium saucepan, whisk together the egg yolks and granulated sugar. Add the zest and citrus juice, along with the rosemary.
8. Whisk constantly over medium heat until it just starts to boil.��
9. Turn off the heat and add the butter. Whisk until the butter has melted and completely incorporated.
10. Pour into a small bowl to cool at room temperature.
11. To finish the focaccia, oil your hands and use your fingers to make indentations in the dough.
12. Dollop the cooled citrus curd over the top aiming for the indentations and sprinkle with sea salt and fresh rosemary.
13. Bake 25 to 30 minutes until golden brown!

Enjoy!

Recipe by Molly J. Wilkinson of

Time: 1 hr 50 min
Serves: 8

Ingredients:

For prepping the cake pan-

• 2��tablespoons��unsalted butter, room temperature
• 1 tablespoon��plain flour��(all-purpose)

For the cake batter-

• 1��³⁄₄��cups��(210 g) plain flour (all-purpose)��(plus up to 2 tablespoons to coat the blueberries)
• 2��¹⁄₂��teaspoons��baking powder
• ¹⁄₄ cup��(30 g) cornflour��(cornstarch)
• ¹⁄₂ teaspoon��kosher salt
• 8 tablespoons��(114 g) unsalted butter, room temperature
• ¹⁄₄��cup (60 ml) vegetable oil��(or neutral oil like canola)
• 1��cup (236 g) light brown sugar, packed��(or granulated sugar-free sweetener *See FAQs)
• 2 large eggs (about 115 g), room temperature
• 1 to 2 lemons��(you'll likely need 1 ½ lemons. If you have small lemons then use 2)
• 1��¹⁄₂��tablespoons��lemon zest
• 3��tablespoons��lemon juice��(freshly squeezed)
• 1��¹⁄₂��teaspoons��pure vanilla extract
• ³⁄₄��cup��(180g) plain yoghurt��(or sour cream)
• 2��cups��blueberries, frozen but not thawed��(See *note 1.)

For the Rose Icing & Glaze-

• 3⁄4 teaspoon rose powder (or beetroot powder)
• 4 tablespoons icing sugar (powdered sugar) (for dusting the top of cake)
• 1 tablespoon lemon juice

Directions:

Prep-

1. In a small bowl, add 3⁄4 teaspoon of rose powder, and 4 tablespoons of icing sugar.
2. Whisk until incorporated and there are no lumps. Set aside separately with 1 tablespoon of lemon juice. We will use this for the rose icing and glaze.��
   
3. Preheat the oven to 350°F (177°C).
   
4. In a small bowl, mix the 2 tablespoons of butter and 1 tablespoon of flour, mix until the flour is blended into the butter. ��
5. Generously grease a cake tin or cake mould with the butter mixture, making sure to cover the sides of the cake tin/pan.
   

*Tip: Use a pastry brush to grease the pan, or with a small piece of baking parchment dip your fingers in the butter mixture and spread it in the pan with the baking parchment. ��

Making the cake-

1. In a medium mixing bowl, sift the flour, baking powder, and cornflour through a sieve. Add the salt, and use a whisk to mix (a light stir is fine). Set aside.��
   
2. In a separate large mixing bowl, add the butter, oil, and light brown sugar. Use a hand mixer on medium speed to cream together, until everything is incorporated, and the butter is creamy and light, about 2 minutes. Then, add each of the eggs to the bowl, one by one. Mix well between each time you add an egg to blend.��
   
3. Next, whisk in the lemon zest, lemon juice, vanilla extract, and yoghurt. Mix well until incorporated. ��
   
4. Using a silicone spatula, add the pre-sifted flour mixture to the bowl of wet ingredients (the egg mixture), do not over mix, fold in the ingredients until just incorporated. ��
   
5. Add 1 to 2 tablespoons of flour to a bowl of blueberries and toss them until they are evenly coated with flour. ��
   
6. Add 1 cup of the coated blueberries to the cake batter and gently fold once or twice with a spatula until combined, do not over mix. *(This will prevent the batter from changing color). ��
   
7. Pour the batter evenly into the prepared cake pan, gently using a spatula to ensure the batter is evenly dispersed. Then, place the remaining coated blueberries on top of the cake batter. With both hands holding the cake pan, tap the pan a couple times on a flat working surface (or kitchen counter) to get any air bubbles out before baking. Bake for 50 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the cake. ��
   
8. Remove the cake from the oven and allow it to completely cool for 45 minutes to 1 hour, before removing from the cake pan, or if using a springform cake pan, wait for at least 30 minutes before removing. ��

For the rose icing & glaze-

1. In a sieve or tea strainer positioned over the cake, add 1 tablespoon of the prepared rose sugar mixture to generously dust it over the top of the cake.
2. Now add the 1 tablespoon of lemon juice to the remaining bowl of rose sugar (powdered sugar) mixture.
3. Whisk until it’s smooth and a beautiful pink-reddish hue.
   
4. Use a spoon to drizzle the rose lemon glaze over the cake. Slice and serve the cake with your favourite coffee, tea, or with a scoop of ice cream.��

Notes-

1. If using frozen blueberries,��do not��thaw them out beforehand. Follow the recipe as described but leave the blueberries in the freezer until you get to step 6.��
2. If you don’t have beetroot power or rose powder, you can just dust icing sugar on top. I like to use both methods of icing sugar and the lemon-rose drizzle for taste and effect. This cake makes a very light lemon-rose glaze for a bold presentation since it’s also dusted with icing sugar (powdered sugar). If you want a thicker glaze, you may use less lemon juice, and/or more icing sugar to taste.

• 1 cup sugar
• 1 1/2 cups flour
• 2 teaspoons baking powder
• Pinch of salt
• 1 cup creme fraiche (room temperature)
• 3 eggs (room temperature eggs)
• 1 vanilla bean - seeds scraped
• 1/2 teaspoon vanilla extract
• 1/2 cup salted better (melted and cooled)

• 1/3 cup water
• 1/3 cup sugar

• 1 cups whipping cream
• 3/4 teaspoon rose water extract
• 1/4 teaspoon vanilla extract
• 6 heaping tablespoons powdered sugar

Ingredients-

• 6 large eggs, room temperature
• 8 oz (225 g) bittersweet or semisweet, good quality chocolate (60-70%), chopped
• 3/4 cup (180 ml) heavy cream
• Big pinch��of salt
• ¼ cup (50 g) granulated sugar
• Powdered freeze-dried raspberries, optional

Directions-

1. Start by separating the eggs. This is easiest when they’re cold. Place the yolks in small bowl and the whites in a mixer bowl.
2. Heat up the chocolate and heavy cream either in the microwave doing short blasts or in a bain marie on the stovetop.��Be careful that the chocolate doesn’t get too hot or it will burn. Stir it frequently and stop heating when there are just a few pieces left.
3. Transfer to your serving dish and whisk in the egg yolks and a big pinch of salt. Let cool slightly.
4. Start whipping up the egg whites with the whisk attachment on medium-high speed. Slowly add the granulated sugar and whip until they are at a medium/firm peak.
5. Transfer 1/3 of the whipped-up whites to the chocolate mixture and whisk in completely. Then carefully fold in the remaining egg whites.
6. Smooth out the top, cover with plastic wrap and chill at least 5 hours, or even better overnight.
7. When ready to serve, decorate by dusting with freeze dried raspberry powder.
8. Lasts for 3-5 days in the fridge.
9. Enjoy!

Ingredients-

• Softened butter, for greasing the pan
• 3 eggs
• 100g/ 1/2c caster sugar
• Pinch salt
• 105g/ 3/4c flour
• 236ml/ 1c milk
• 118ml/ 1/2c heavy cream
• 1 tsp almond extract
• 1 tsp vanilla extract
• Zest of one lemon
• 170/ 6 oz raspberries
• Powdered sugar, for dusting

Directions-

1. Prepare an ���ֵ羺 Heart Baking Dish by brushing it down thoroughly with softened butter. Set aside while you prepare the batter

2. Preheat the oven to 375°F/190°C. In a large bowl, thoroughly whisk the eggs, sugar, and salt together until smooth.��

3. Add the flour, whisking until no lumps remain, then repeat with the milk, heavy cream, both extracts, and lemon zest. You should have a very smooth, thin batter.��

4. Pour the batter into the Baking Dish, and scatter the raspberries over the top of the batter.

5. Bake for 35-40 minutes, or until the custard is set. It’s okay if the center still wobbles slightly, as it will continue to set as it cools.

6. Allow the Clafoutis to cool, before dusting with powdered sugar and serving.

Recipe by Marissa of

Ingredients-

• 700 g all-purpose flour��
• 300 g whole wheat flour��
• 20 g / 2 tbsp. coarse salt��
• 10 g / 1 tbsp. dry active yeast��
• 570 g warm water, 40°C��
• 10 g butter for the baker��

Directions-

1. Heat the water to around 40°C.��
2. Mix the flour, salt and dried yeast in a mixing bowl.��
3. Pour in the warm water and knead together into a smooth ball of dough.��
4. Cover the bowl with a cloth and leave to rise for 30 minutes at room temperature.��
5. Grease and sprinkle flour over the inside of the loaf baker.��
6. Knead the dough again by hand to release the carbon dioxide.��
7. Shape it into a cylinder and place in the loaf baker.��
8. Put the lid on top and leave to rise for 60 minutes at room temperature.��
9. Pre-heat the oven to 240°C / Gas mark 8.��
10. Brush the top of the loaf with water.��
11. Sprinkle flour over the shaped dough and make incisions in the surface about ½ cm deep, without pressing down too hard.��
12. Put the lid on and place in the pre-heated oven.��
13. Bake for 45 minutes at 240-260°C.��
14. Leave to cool for 5-10 minutes out of the oven, then remove from the loaf baker.��

Ingredients-

For the bechamel sauce:

• 30 g (1 oz) butter��
• 30 g (1 oz) flour��
• 250 ml (1/2 pint or 1 cup) full-fat milk��
• Fine salt and ground pepper��
• A pinch of nutmeg��

For the soufflé:

• 60 g (2 oz) grated Emmental (or Swiss Gruyère)��
• 60 g (2 oz) grated Comté (or a full-fat, hard cheese)��
• 20 g (3/4 oz) grated Parmesan��
• 5 egg yolks��
• 4 egg whites��
• 20 g (3/4 oz) soft butter��

Directions-

1. Pre-heat the oven to 180°C (350°F / Gas Mark 4).��
2. First, make the bechamel sauce: melt the butter in a saucepan over a low heat, add the flour and cook for 2 minutes, stirring continuously with a whisk. Pour in the cold milk all at once, season and turn off the heat as soon as it comes to the boil.��
3. Add the grated Comté and Emmental, mixing well to make sure they melt. Add the egg yolks one by one.��
4. Grease the soufflé mould well with the softened butter.��
5. Beat the egg whites into a peak that is not too stiff, add a pinch of fine salt and fold carefully into the bechamel sauce. Fill the mould with the mixture and smooth the surface carefully. Gently sprinkle the Parmesan on top.��
6. Place in the oven for 35 minutes.��

Ingredients-

• 2 – 3 large onions��
• 500 ml chicken broth��
• 60 g grated cheese (Gruyere or Comté cheese)��
• Knob of butter��
• Salt and pepper��
• A few slices of farmhouse bread��

Directions-��

Ingredients-

• 425 g / 15 oz / 3 ¾ cups wheat flour T 45 (+ 1 tablespoon flour for the dish)
• 125 g / 4 ½ oz cocoa powder
• 200 g / 7 oz cane sugar
• 18 g / ½ oz baking powder
• 12,5 cl / 4 fl oz olive oil
• 50 cl / 17 fl oz almond milk
• 2 cl / 2/3 fl oz cider vinegar
• 1 vanilla pod
• 1/4 tsp salt
• 3 pears, thinly sliced
• 50 g / 2 ¾ oz hazelnuts, chopped
• 5 sprigs fresh thyme
• 10 g / 1/3 oz soft butter (for the dish)
• Juice of half a lemon
• 1 tbsp icing sugar (optional)

Directions-

1. Mix the almond milk with the cider vinegar. Set aside for 10 minutes.
2. Prepare the dish by lightly buttering it before sprinkling with the flour.
3. Preheat oven to 180°C / 350°F / Gas Mark 4 (fan assisted).
4. Meanwhile, wash the pears and cut into thin slices about 0,5 to 1 cm (0.2 to 0.4 in) thick. Sprinkle with lemon juice.
5. Crush the hazelnuts in a mortar.
6. Mix the flour, baking powder, cocoa, salt, sugar and vanilla seeds in a large bowl. Then add the liquids: olive oil and almond milk/vinegar mixture. Stir with a spatula until smooth. Pour the batter into the dish.
7. Garnish with pear slices on top. Sprinkle with hazelnuts and fresh
   thyme.
8. Bake for approximately 60 minutes. Insert the tip of a knife to check if it is done; it should come out dry when inserted in the middle.
9. Remove the cake from the oven and allow to cool completely before serving, straight from the dish.

Ingredients-

• 325 g / 11 ½ oz / 2 ¾ cups T45 wheat flour + 1 tsp for the mould
• 250 g / 8 ¾ oz / 1 ¼ cup brown sugar
• 24 cl / 8 fl oz olive oil
• 250 g / 8 ¾ oz ricotta cheese
• 4 eggs
• Juice and zest of one lemon
• Seeds of one vanilla pod
• 15 g / ½ oz baking powder
• 250 g / 8 ¾ oz blueberries + 10 for dressing
• 250 g / 8 ¾ oz cherries + 6 for dressing
• 3 sprigs lemon thyme + 2 for garnish
• 10 g / 1/3 oz soft butter for the mould

Directions-

1. Prepare the dish by lightly buttering it before dusting with flour.
2. Preheat oven to 180°C / 350°F / Gas Mark 4 (fan assisted).
3. Wash the fruit thoroughly. Extract the lemon zest and juice. Pit and halve the cherries. Reserve 6 whole cherries for garnishing. Chop the lemon thyme.
4. In a large bowl, mix together the lemon zest and sugar then add the eggs. Whisk until frothy.
5. Add the lemon juice, olive oil, ricotta, thyme and vanilla seeds. Whisk until well combined.
6. Sift the flour and baking powder, then incorporate a little at a time into the mixture, stirring gently with a spatula. Add half the blueberries and cherries. Mix gently.
7. Transfer the mixture to the dish and smooth the top with a spatula. Sprinkle the remaining blueberries and cherries over the top and push them lightly into the batter.
8. Bake for 50 minutes. Insert the tip of a knife to check if it is cooked; it should come out dry when inserted in the middle.
9. Leave to cool, then garnish with a few cherries, blueberries and sprigs of thyme. Sprinkle with icing sugar and serve on its own or with vanilla ice cream.

Tip: adapt the recipe according to the season and the fruit of the moment: plums, apricots, raspberries..

Ingredients-

• 500 g / 1lb firm yellow peaches (approx. 3-4) + 1 for garnish
• 125 g / 4 ½ oz raspberries + 50 g / 1 ½ oz for garnish
• 2 untreated yellow lemons
• 250 g / 9 oz / 2 cups T45 wheat flour + 1 tsp for the mould
• 100 g / 3 ½ oz / 1 cup almond powder
• 160 g / 5 ½ oz / ¾ cup brown sugar
• 125 g / / 4 ½ oz / ½ cup melted butter + 10 g for the mould
• 4 eggs
• 16 cl / 5 ½ fl oz ribot milk (fermented milk)
• 1 sachet baking powder
• 1 vanilla pod
• 2 sprigs rosemary
• 1 tbsp. icing sugar

Directions-

1. Prepare the dish by lightly buttering it before dusting with flour.
2. Preheat oven to 170°C / 340°F (fan assisted).
3. Wash the fruit thoroughly. Cut the peaches into thin slices of about 1 cm / 0.5 in. Extract the zest and juice from the lemons. Chop 1 sprig rosemary very finely.
4. In a large bowl, beat the eggs with the sugar. Add the melted butter, lemon juice and zest. Mix well.
5. Add the flour, vanilla, baking powder and almond powder. Stir until smooth. Add the ribot milk and finely chopped rosemary while stirring.
6. Pour 1/3 of the batter into the dish and place 1/3 of the fruit on top. Pour another 1/3 of the batter, followed by 1/3 of the fruit. Finish by pouring in the remaining batter and placing a layer of fruit on top. Sprinkle with brown sugar.
7. Bake for approximately 60 minutes. Insert the tip of a knife to check if it is done; prick in the center of the cake, it should come out a little moist.
8. Remove the cake from the oven and leave to cool before garnishing with raspberries or peach slices and a sprig of rosemary.
9. Sprinkle with icing sugar and serve warm or at room temperature, straight from the dish.

Tip: adapt the recipe according to the season and the fruit of the moment: mangoes, apricots, blueberries or strawberries...

Ingredients

1 15oz. container (about 2 ¼ cups) of Whole Milk or Par Skim Ricotta Cheese

1/3 cup shredded mozzarella cheese

½ cup pepperoni

1/3 cup pizza sauce

Gustus Vitae Everything But The Pizza Seasoning

Pizza crust bread sticks, toast points, or crackers

Procedure

Preheat your oven to 425F.

Slice, dice, or roughly chop the pepperoni, set aside.

In the bottom of the ���ֵ羺 Cheese Baker, spread a thin layer of pizza sauce and season with a sprinkle of Everything But The Pizza Seasoning.

On top of the sauce, add half of the ricotta and spread into an even layer with a spoon or offset spatula. Top with half of the pepperoni, half of the remaining pizza sauce, and half of the mozzarella cheese. Season again with Everything But The Pizza Seasoning.

Repeat the layers with the remaining ingredients.

Place the lid on and bake for 25 minutes. If you like a crispy top, remove the lid and broil for 3-5 minutes.

For the pizza crust sticks, take premade thing crust pizza dough and roll out. Use a knife to cut strips and then cut them in half. Twist the dough or leave them flat and place them on a baking sheet and bake at 425F until nice and lightly browned (about 10-15 minutes).

��

1 wheel of brie

3 jalapenos, seeded and thinly sliced

2-3 tbsp. honey

2 tsp. balsamic glaze

3 tbsp. pecans, finely chopped

Crackers or toast points

Procedure

Preheat oven to 400F.

Add the sliced jalapenos to a small bowl. Cover with the honey and balsamic, mix together and set aside.

Unwrap the brie use a paring knife to cross hatch the top (a crosshatch looks like a tic tac toe board) making the incisions about 1/3^rd of an inch deep. Place in the ���ֵ羺 Cheese Baker.

Spoon the jalapeno mixture over the brie. Sprinkle the finely chopped pecans on top.

Place the lid on the baker and bake in the oven for 20 minutes. (If you want the jalapenos to get a little toasted, remove the lid after 15 minutes and bake for an additional 5 minutes.)

Remove from the oven and take the lid off, serve warm with crackers or toast points.

6 boneless skinless chicken thighs

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon Italian seasoning

¼ teaspoon paprika

⅛ teaspoon black pepper

Cream Sauce

1 ½ cups heavy cream

2-3 cloves garlic, minced

1 teaspoon corn starch

¼ teaspoon salt

⅛ teaspoon black pepper

⅓ cup sundried tomatoes (chopped)

¼ - ½ cup shredded Parmesan cheese

1 ½ cups baby spinach

Instructions

Preheat oven to 425 degrees F.

Place chicken breasts in the ���ֵ羺 11x8" Modern Classics Rectangular Baking Dish.

Season with salt, paprika, Italian seasoning, and black pepper. Drizzle olive oil over chicken. Rub the seasoning into the chicken and add spinach on top, set aside.

Whisk together cream, garlic, corn starch, and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken.

Bake at 425 degrees F for 16-20 minutes. Remove from the oven and cover with foil. Put the chicken back in the oven for 5 -10 minutes.

Uncover and serve.

��

Delicious over pasta, rice, or as is.

Crumble Topping:

2/3 cup old-fashioned rolled oats

1/2 cup all-purpose flour

1/2 cup light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 cup salted butter, cut into small pieces

Apple filling:

3-4 large Granny Smith apples, peeled and thinly sliced

3 Tablespoons salted butter, melted

2 Tablespoons all-purpose flour

1 Tablespoon lemon juice

3 Tablespoons milk

1/2 teaspoon vanilla extract

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions

Preheat oven to 375 degrees F.

Crumble Topping:

In a medium size bowl combine oats, flour, brown sugar, cinnamon, and baking powder. Add butter and cut in with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.

Apple Filling:

In a small bowl stir together melted butter and flour until smooth. Add lemon juice, milk and vanilla and stir. Stir in brown sugar, cinnamon, and nutmeg.

Pour butter mixture over apples and toss to coat. Pour apple mixture into the ���ֵ羺 Ruffled Square Baker and spread into an even layer. Sprinkle crumble topping evenly over the apples.

Bake for about 35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Serve with vanilla ice cream and homemade caramel sauce, if desired.

300 g of rigatoni or penne pasta

200 g of gorgonzola (Italian blue cheese)

300 g of whole heavy cream

300 g of washed spinach leaves or shoots, hulled and roughly chopped

180 g of leftover roast chicken cut into small pieces

1 nice handful of grated Parmesan or Emmental

1 knob of butter and 1 clove of garlic for the mold

freshly ground white pepper.

��

1. Preheat your oven to 390 ° F.
2. In a saucepan, melt the cheese cut into small pieces and the crème fraîche.��Bring to a boil while stirring.��Let this sauce thicken for a few minutes over low-medium heat, stirring often.��Pepper (do not add salt, the gorgonzola is already very salty).��Reserve this cheese cream off the heat.
3. While the sauce cooks, cook the pasta in a large pot of salted boiling water, 3-4 min less than the time indicated on the package (the pasta will finish cooking in the oven).��Drain and set aside.
4. In a very hot pan with a little olive oil, brown / "fall" the spinach leaves for a few moments - the spinach is cooked very quickly, to soften it a little.��Drain the cooked leaves over a bowl to collect the juice.
5. Mix the pasta with the spinach juice.��Add the cream to the gorgonzola, the roast chicken cut into small pieces and the spinach leaves.��Mix well.
6. Pour this mixture into a lightly buttered and scraped gratin dish with a clove of garlic.
7. Sprinkle with grated cheese, then bake for about 15 minutes to brown everything and finish cooking the pasta.��Enjoy hot.

395 F

2 cups ricotta

1 1/3 cups + 1 tbsp. parmesan cheese

16 large cremini or portabella mushrooms

1 package (8 ounces) cream cheese, softened

1/2 cup grated Parmesan cheese

2 teaspoons paprika

Salt

Pepper

2/3 cup lump crab meat

2 tablespoons minced chives

Procedure

Preheat oven to 425F.

Remove stems from mushrooms and set caps aside (discard stems or save to use in stock, stir-fry, or salads).

In a bowl, mix the cream cheese, parmesan cheese, and paprika; season to taste with salt and pepper. Once smooth, gently fold in crab meat. ��

Spoon filling into mushroom caps. Place on ���ֵ羺 Appetizer Trays and bake in the preheated oven for 8-10 minutes or until mushrooms are tender.

Remove from the oven and garnish with minced chives.

1.25 lb. ball of pizza dough

Butter or cooking spray (optional)

6 oz. Ricotta cheese

2 cups shredded mozzarella cheese

3 links cooked Italian Sausage- sweet or spicy

4 cups fresh baby spinach

2 gloves garlic, minced

1 shallot, finely diced.

Salt

Ground pepper

Fresh grated parmesan, if desired

Procedure:

Preheat your oven to 450F.

In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.

Slice the cooked sausage into 1/4 inch pieces, set aside.

Warm two teaspoons of extra virgin olive oil in a fry pan over medium heat. Add the spinach, shallot, and minced garlic to the pan and sauté for 7-10 minutes.

Coat bottom and sides of the ���ֵ羺 Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.

Prebake the dough for about 5-7 minutes, remove from the oven and spread half of the ricotta mixture on the dough. Add the sausage and spinach to the remaining ricotta mixture and gently fold all ingredients together. And spread evenly on top of the first layer of cheese.

Sprinkle fresh grated parmesan on top, if using.

��Bake in the oven until the crust is golden brown, about 15-20 minutes.

3 cups (680g) lukewarm water

8 cups (964g) King Arthur Unbleached All-Purpose Flour

1 tablespoon (18g) salt

1 tablespoon instant yeast

Instructions

Find a large (6-quart) bowl or bucket, for dough storage in the fridge. Lightly grease the bowl or bucket.

Place the water directly into the bowl or other large container.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the dry ingredients to the water, and stir to combine. Mix until there are no dry spots; the texture of the dough should be fairly soft.

Knead the dough gently for a few minutes, by hand; it'll be very sticky. Or knead for 1 or 2 minutes in a stand mixer. Cover the container, and let the dough rest at room temperature for 2 hours.

Refrigerate overnight, or for up to 7 days.

To bake bread: Scoop out about scant 2 pounds of dough (about 30 oz.). Place on a greased work surface.

Divide the dough into 5 equal pieces and shape each piece of dough into a rough, slightly flattened oval.

Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, and fold lengthwise and seal again.

With the seam side down, cup your fingers and gently roll the of dough into an 8" log.

Lightly grease and flour the cavities of the ���ֵ羺 Mini Baguette Baker. Place the logs seam-side down onto the pan. Cover them with lightly greased plastic wrap, and allow the loaves to rise till very puffy, about 1 1/2 hours. Towards the end of the rising time, preheat your oven to 450°F.

Slash the baguette three or four times on the diagonal.

Put the lid on and bake until a very deep golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.

Starter (poolish)

1/2 cup (113g) water, cool

1/16 teaspoon active dry yeast or instant yeast

1 cup (120g) King Arthur Unbleached All-Purpose Flour

Dough

1 1/2 teaspoons active dry yeast or instant yeast

1 cup + 2 tablespoons (255g) water, lukewarm

all of the starter

3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour*

2 teaspoons (12g) salt

Instructions

1. To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.
2. To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl.
3. Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.
4. Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into five equal pieces.
5. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour.
6. Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough around, and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself.
7. With the seam side down, cup your fingers and gently roll the dough into a 8" log. Your goal is a 7" baguette, so 8" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.
8. Preheat your oven to 450°.��Lightly grease and flour the cavities of the ���ֵ羺 Mini Baguette Baker. Place the logs seam-side down onto the pan. Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).��
9. Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
10. Put the lid on and load the baguettes into the oven.
11. Bake the baguettes for 22-24 minutes, remove the lid and bake for an additional 3-4 minutes or until they're a very deep golden brown. Remove them from the oven and cool them on a rack.