Ciambela – Breakfast or Coffee Bread

500g plain flour
1 tsp salt
2 tsp baking powder
1 tsp bicarb soda
Zest of 3 large or 4 small lemons
125g caster sugar
4 tbs olive oil
5 tbs sunflower oil
3 eggs
2 tsp vanilla extract
7 tbs milk

This is half cake, half bread. Good for breakfast and can be cut and eaten 5 mins from taking out the oven.

Preheat fan oven to 170C. Grease using sunflower oil a ring tin.

Sift the flour into a large mixing bowl and add the other dry ingredients, including the lemon zest and mix. Add the oils and stir until the mix goes into a fine crumb. Some of the larger bits you might need to break up with fingers.

In a separate bowl beat the eggs and add the vanilla and milk, stir and add to the crumb mix. Stir until all mixed and then spoon into the tin. Spread out as evenly as possible around the tin, does not need to be smoothed over but should be around the same height.

Cook for 45 mins. Remove from the oven and if it will not come away from the tin use a thin pallet knife to remove. Slice as required. It should have a close crumb and be quite dry.

Can be toasted both sides under the grill and kept as biscotti as well.


Makes 4 arepas

1 cup  PAN flour
1.25 cups water
Pinch of salt
1 dsp olive oil

Put the water oil and salt in a bowl and stir. Gradually add the PAN flour and stir until it forms a ball. If too stiff add a little more water. Knead for a min by just grabbing and squeezing the dough. Cover and leave to rest for 10 mins.

While the dough is resting heat a black frying pan on 6 for at last 5 mins to warm through.

Form 4 balls from the dough and flatten into about 1.5-2cm disks. Add a little olive oil to the pan and brush around to cover the base. Fry for 7-8 mins each side until golden.

Rest for 5 mins  before cutting open like a pitta bread and fill.

American Pancakes (Dirty!)

2½ teaspoons baking powder

1 pinch of salt

1 teaspoon white sugar

2 eggs

30 grams butter (melted and cooled a bit)

300 millilitres milk

225 grams plain flour

Butter for frying

Melt the butter first for 30 seconds on 600.

If using the griddle to cook the pancakes put it on to warm on #6 on both rings. If making all the pancakes to eat at the same time warm the top oven to 100C to keep the pancakes warm if necessary.

Chuck all the other ingredients in the food processor while the butter is cooling, add the butter and blitz everything. Scrape the sides and blitz again.

If not using the griddle heat the crepe pan on #6 for a few mins. Use either olive oil or butter to fry the pancakes. A small scoop (the orange one) for each pancakes makes perfect size.

Cook for a couple of mins and when there are some bubbles on the surface should be ready to flip. 

Banana & Oat Pancakes

Serves two (or one Jamie)

2 bananas broken into a few bits

2 eggs

1/2 cup of oats

1 level tbs oat bran (optional)

Pinch of salt (generous if Maldon)

1/2 tsp baking powder

Put the bananas and eggs in a food processor and whizz it until smooth, then add everything else and pulse until well mixes. Scrape the sides and pulse again to to be sure all combined but don’t go crazy or there will be no texture.

Leave to rest for 20 mins if you can.

Heat a large frying pan on 6. Add some oil and brush around the pan. Add scoops of the mix, once bubbles form on the top (a couple of mins if the pan is hot) flip and cook the other side.

Serve with maple syrup or fresh fruit or dirtbag chocolate spread.