PERNERKA RECIPES

1) Put all the ingredients, but the butter and the garlic, into a bowl. Bring them together and knead into a non-sticky dough. If the dough is sticky, add a little bit more flour and knead it in.

2) Tip the dough onto a clean and floured countertop. Shape the dough into a long roll, which should be the same in the diameter all the way through. Divide the roll into eight equal pieces.

3) Working with one piece of the dough at a time, roll it out into a circle ca 2cm thick. If you prefer more of a rustic look, you can shape naans by hand.

4) Pour the oil or the melted butter into a cup, then add the pressed garlic and mix.

5) Heat up a frying pan or a tawa, then brush it lightly with the garlic butter/oil (you can also cook naans in a dry frying pan/tawa). Place a prepared naan on it, one at a time, and cook it for 2 – 3 minutes on each side (or until golden brown). Place cooked naans on a plate and brush them with some more garlic butter/oil. Continue until you’ve cooked all naans. Enjoy!

This recipe has been prepared by @alishaeasycooking

1) In a bowl, mix the yeast with one teaspoon of sugar and a little bit of lukewarm milk (circa 5 tablespoons). Set aside and leave the yeast to activate for about 15 minutes.

2) Tip the flour into another bowl, pour in the milk and the oil, then add the salt and the activated yeast mixture. Knead to a dough. Please note that this dough can be slightly sticky. Cover the bowl and let the dough rise in a warm place for about 45 minutes.

3) Whilst waiting, prepare the filling. Fry the onion, then add the minced meat, herbs, garlic and fry everything together for a short while. Add the ketchup, mix well and set the mixture aside.

4) Tip the risen dough onto a lightly floured worktop and roll it out to 0.5cm thick. Divide the dough into approximately 16 squares. Spoon some meat mixture into the middle of each square, then sprinkle with some grated Edam cheese. Fold one end of the pastry over the filling and press to seal the pasty, you can also use a fork to crimp the edges. Alternatively, you can take all four corners, pull them up a little, bring them together and press slightly to spread the filling (shape as seen in the picture).

5) Place the prepared pasties on a baking tray/sheet, brush with the beaten egg and sprinkle with some sesame seeds.

6) Bake in the preheated oven at 170C / 150C fan for about 20 minutes. Enjoy.

1) To make the dough, tip the flour into a clean stand mixer bowl, add all the remaining ingredients, attach a dough hook to your mixer and start mixing until the ingredients start resembling a dough. Once combined, knead until you get a smooth, elastic, non-sticky dough. Cover and let the dough rise at the room temperature for 60 minutes.

2) Meanwhile, drain the Mozzarella cheese and either grate it or slice it into thin slices.

3) Once the dough has risen, divide it into two equal parts. First, work with one part of the dough. Roll it out on a clean floured surface into a square shape and to the thickness of about 0.5cm. Cut the dough square into three strips (long and wide as it’s your baking tin), then cut each strip into three – you’ll end up with 9 squares.

4) Spread some pesto onto each of the squares, sprinkle with some Mozzarella cheese, then lay the squares on top of each other in your baking tin that’s been lined with parchment paper. Repeat with the second part of the dough.

5) Use the remaining pesto to brush the top of the bread, or you can use some olive oil. Cover and let the dough rise for the second time; for about 30 minutes.

6) Whilst the bread is rising, preheat the oven to 185C / 165C fan. Once risen, bake the bread in the oven for 40 minutes, or until golden brown.

7) You can sprinkle the bread with some grated cheese of your choice about 10 minutes before the time’s up.

8) Cool the bread down to a desired temperature and serve. Enjoy!

This recipe has been prepared by @alishaeasycooking

1) Tip the flour into a clean bow, then add the salt and mix. Make a well in the centre and add the dried yeast, a teaspoon of sugar and 1/3 of the lukewarm water. Mix the wet ingredients gently and let the yeast to activate, approximately 10 minutes. After 10 minutes, pour in the remaining water and bring all the ingredients together. Knead in the bowl until you get a smooth, elastic and non-sticky dough. Cover and let the dough rise in a warm place for 60 minutes. The dough will double in size.

2) Once the dough has risen, preheat the oven to 200C / 180C fan.

3) The secret of a good bagel is that it is cooked in water with added sugar for about 2-3 minutes. Fill a large saucepan with enough water, add a teaspoon of sugar and bring it to a boil.

4) Tip the dough onto a clean floured surface and divide it into 8 equal pieces and form each piece into ball. Use a floured finger, or the end of a wooden spoon, to make a hole in the centre of each bagel. Swirl each bagel around to stretch the dough a little to achieve that perfect bagel shape. (You can create other shapes than just the typical round shape; e.g. a heart shape. In this case, roll a dough ball into a longer rope, then bring the ends together to create the desired shape.)

5) Once the water is boiling, place 3-4 of the bagels in the water at a time and boil for 2-3 minutes, turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place on a baking tray lined with parchment paper. Brush bagels with some milk, then sprinkle with your choice of seeds.

6) Bake in the preheated oven for 25 minutes or until golden brown. Cool on a wire rack before serving. Enjoy!

This recipe has been prepared by @alishaeasycooking

1) Preheat the oven to the maximum temperature, usually around 250C / 230C fan.

2) Bring all the dough ingredients together and knead a smooth, non-sticky dough. You can do this by hand or in a stand mixer. Brush the top of the dough with some oil, cover and let it rise in a warm place for at least one hour.

3) Tip the dough onto a clean floured surface and split it into two equal parts. Using a rolling pin, roll each part out to a size of an A4 sheet, or just slightly bigger.

4) Spread the tomato pesto/ketchup/tomato purée on one of the dough sheets, then spread the bacon evenly and sprinkle with the grated cheese. Cover with the second dough sheet and press the two sheets together with a help of a rolling pin. Then, roll the dough out a little bit more.

5) Cut the rolled dough sheet into half, then cut out circa 1cm wide strips. Hold each of the strips on one end and start twisting the other end until you’re left with a nice spiral/twist.

6) Place the prepared twists onto a tray lined with parchment paper, brush with a beaten egg and sprinkle with grated cheese, herbs or sesame seeds.

7) Bake in the preheated oven for about 10 – 12 minutes. Enjoy!

This recipe has been prepared by @alishaeasycooking

1) Tip the flour into a clean bowl and make a well in the centre. Add the sugar, yeast, lukewarm milk and the whisked egg. Let this mixture sit for a while and when you see the yeast working, add the remaining dough ingredients and knead until you get a smooth dough. Cover and let it rise in a warm place for about 30 minutes.

2) Divide the risen dough into 12 equal pieces. Using your hands, roll each piece into a long rope.

3) To form logs into pretzels, lay the rope in a U-shape.  Take the two ends and cross them over. Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining ropes. Cover and let rise for additional 20 minutes.

4) Preheat the oven to 200C / 180C fan.

4) Fill a bigger saucepan with water, bring to the boil, add the baked bicarbonate soda, then reduce the heat to a low simmer. Add the pretzels gently into the pan, one at a time, and cook for 80 secs.

5) Use a slotted spoon to gently lift the pretzels from the pan and place them on a baking tray lined with parchment paper. Brush with the egg wash and sprinkle with poppy seeds, sesame seeds and/or salt flakes.

6) Bake in the preheated oven for 10-15 minutes or until dark brown, but not burnt!

7) Cool the pretzels down before serving. Enjoy!

1) Tip the flour into a stand mixer bowl, followed by salt, caster sugar, dry yeast and water. Knead well until you get a rather sticky, runnier dough. Add the olive oil and gently knead it in, but only until about half of it has been incorporated. The other half should be still ‘floating’ around the dough.

2) Cover the bowl and let the dough rise in a warm place for about 30 minutes. (It’s absolutely fine if you leave it to proof for longer than this.)

3) Line a rectangle baking tray with parchment paper and tip the dough into it. Stretch it well and fold it on itself a few times, same as when you bake a traditional bread. Cover and let it rise for the second time.

4) Meanwhile, preheat the oven to 220C / 200C fan and roughly chop the sun-dried tomatoes, olives and capers.

5) Once the dough has risen, make sure it stretches to all corners to cover the whole tin. Lightly wet your hands and press your fingers into the dough to make dimples.

6) Push the sun-dried tomatoes, olives and capers into the dimples, drizzle with the oil from the sun-dried tomatoes, sprinkle with chopped fresh herbs, coarse salt and bake.

7) Please note: If you’re using a shallow tin, the focaccia will need about 20-25 minutes in the oven. If you’re using a deeper tray, then 15 minutes in the oven should be enough. But as with any recipe, every oven is different and so it is important that you check the focaccia after the recommended baking time to ensure that it is baked all the way through.

This recipe was prepared by @alishaeasycooking