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Hi and welcome to the blog for Cathys Spelt for Health. We will be posting up recipes using the range of spelt premix products and more over the while. There are five versatile mixes in the range. Thank you for visiting and please do call again!

Thursday 9 June 2011

Spelt Tomato and Herb Foccaccia Bread

Another recipe which you can make using the Tomato and Herb Spelt Mix is a Foccaccia Bread. Its lovely with a salad, soup or dipped in olive oil, pesto...Its very easy to make and is lovely and colourful.

Tomato and Herb Spelt Foccaccia Bread   

What you need:
  • A bag of Cathys Spelt for Health Tomato and Herb Mix (225g)
  • 380ml of buttermilk/soya milk/fresh milk
  • 12 cherry tomatoes
  • 12 olives
  • Olive oil
  • Sea salt 






Baking instructions:
  • Preheat the oven to 180 degrees/Gas Mark 4.
  • Place the contents of the bag in a bowl                       
  • Add 380ml of buttermilk
  • Mix to wet dough


 

  • Brush flat baking tray with olive oil
  • Place mixture onto greased baking tray
  • Coat hands with olive oil and flatten mixture with your hands   
  • Press in cherry tomatoes and olives
  • Sprinkle with sea salt
  • Place in middle tray of oven for 20-25 mins or until golden
  • Serve hot or cold





                                                   




 

Tomato and Herb Spelt Pizza Base

The Tomato and Herb Spelt Bread/Pizza Base Mix is the newest arrival to the range which is now a family of five. By adding buttermilk/soya milk you can make a 2lb loaf, scones, pizza base or foccaccia bread, very versatile! At the Sheridans Food Festival earlier on in June I sold plenty of Tomato and Herb Mixes and the pizza samples were very popular, twenty five pizzas were eaten in samples!

Tomato and Herb Spelt Pizza Base

What you need:
  • Half a bag of Cathys Spelt for Health Tomato and Herb Mix (225g)
  • 190ml of buttermilk/soya milk/fresh milk
  • Dolmio tomato sauce
  • 2 medium sized tomatoes sliced
  • Sliced mozzarella cheese
  • Grated cheddar cheese two handfuls
  • Basil leaves to garnish 
 
 
 
 
 
 
    Baking instructions:
    • Preheat the oven to 180 degrees/Gas Mark 4.
    • Place half the contents of the bag in a bowl (225g)
    • Add 190ml of buttermilk
    • Mix to wet dough
    • Brush flat baking tray with olive oil
    • Place mixture onto greased baking tray
     
     
     
     
    • Coat hands with olive oil and flatten mixture with your hands so it is 1cm approx in depth
    • Spread tomato sauce over base approx 3 desert spoons
    • Top with sliced tomatoes, sliced mozzarella and grated cheddar cheese 
    • Place in middle shelf of oven for 20-25 mins
    • Serve with topped with fresh basil leaves