Baking in Hot Weather

Summer fruit pavlova

At last the British summer has arrived! Hurrah! And for once it’s not going to be a “blink and you missed it” affair. We’ve got a whole week of decent temperatures and blue skies ahead of us (readers in Yorkshire ought to be aware that I’m off work next week so get your barbecues out of the way before then…)

Messing around in the kitchen when I could be out in the garden is not hugely appealing, even for a baking addict like me. However we need bread for our barbecue tonight as well as a pudding to use up some our newly ripe blackcurrants so I’m up early to get it done before it gets too warm. Both these recipes were really easy to do.

First it’s another of my stuffed breads so I’m sure you know the basics by now (if not try here and here.)

Pear and gorgonzola filling

I’ve gone back to Bertinet’s olive dough and this time I’ve gone for a pear and gorgonzola filling. Chop about 3 small pears into quite small pieces (be sure to cut them in thin pieces as you want to be able to roll the bread). Take some Gorgonzola picante and roughly chop into similar size chunks and finely chop some walnuts. Roll the dough into a rectangle after its first rise (you want it about the size of a Swiss roll tin). Then scatter liberally with the filling.

Pear and gorgonzola - bakedRoll like a Swiss roll and pop onto a baking tray lined with greaseproof paper. I managed to get a bread that was too long for my tray so its more of a strudel shape (or as it looks in this photo, a travel pillow!). Leave to prove. Coat with olive oil and bake at around 210C until golden (about 30mins).

Apologies for the final shot. We were mid barbecue (and mid wine!) before I realised I hadn’t taken a photo of a slice so had to rescue these 2 from our guests who had happily polished off the rest.

Pear and Gorgonzola - slices

This pavlova recipe is based on this pistachio pavlova on the BBC Good Food site but I’d run out of caster sugar so the base was 175g caster sugar with 50g icing sugar to 4 medium egg whites. Once the sugar and eggs were combined I folded 55g of finely chopped pistachios through it before baking. I topped the meringue with extra thick double cream and a mixture of strawberries and home grown blackcurrants. A wonderful taste of summer!

summer flowers

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