danlepard.com

Halva flapjacks

Dan Lepard — Sat, 24 Jul 2010 01:30:00 +0000

Tahini has a curious effect when warmed as it turns sugar and syrup to a fudge-like consistency, as it does with halva. So in an oat flapjack it means you can reduce the butter and still have a firm fudge consistency once it’s baked.

100g unsalted butter
75g brown sugar
200g sweetened condensed milk
75g tahini
50g honey
100g chopped dried dates or figs
100g chopped walnuts
25g sesame seeds
rolled oats

Heat the butter, brown sugar and condensed milk until hot and the sugar dissolved then remove from the heat and stir in the tahini and honey. Stir in the dried fruit, nuts and sesame seeds then stir in enough rolled oats, about 175g – 225g until the mixture just holds its shape. The more oats you add, the firmer the baked will be. Line a 20 or 25cm square cake tin or similar with buttered foil and pack the flapjack mixture into the base well. Heat the oven to 180°C/fan 160°C/350°F/gas 4 and bake for about 15 – 20 minutes until it’s just beginning to turn golden on top. Leave to cool and cut into squares when warm.

If you have any questions about the recipe just ask over on our forum

Semolina bbq buns

Dan Lepard — Thu, 22 Jul 2010 07:52:21 +0000

from the Guardian

This summer’s prime sandwich is bbq pork belly and needs a good chewy light crust around it. This is it.

75g semolina or cornmeal, plus more to finish
25g unsalted butter
1 tsp honey
1 tbsp natural yoghurt
1 1/2 tsp salt
1 tsp instant dry yeast
450g strong white flour, plus more for shaping
oil for kneading

Spoon the semolina into a mixing bowl, pour on 150ml boiling water, stir well and leave for 10 minutes. Mash the butter, honey, yoghurt and salt into the mixture with a fork then slowly work in 200ml warm water, breaking up any lumps with your fingers. Stir in the yeast and flour, work to a smooth soft dough and leave for 10 minutes. Give the dough three 10-sec kneads on an oiled surface over 30 minutes, then leave, covered, for an hour. Roll the dough to about 25cm x 35cm on a floured surface, lay on a baking tray lined with non-stick paper and leave covered for 20 minutes. Cut the dough into eight flat rectangular “rolls” and leave again covered until risen by half. Heat the oven to 240°C/fan 220°C/465°F/gas 9. Brush the tops with water, sprinkle evenly with semolina and score a crisscross on top with a butter knife. Bake for about 20 minutes until brown on top.

If you have any questions about the recipe just ask over on our forum

Job Ad – Pastry Chef: Clarkes, London

Dan Lepard — Wed, 14 Jul 2010 12:53:29 +0000

Sally Clarke’s Restaurant and Bakery Shop, in Kensington, London W8 is currently searching for a Head Pastry Chef to oversee production of sweet and savoury items for retail, and the restaurant pastry section

A broad knowledge of fresh seasonal ingredients, used simply and with style is imperative, along with at least 3 years experience in similar establishments.

5 straight shifts per week (2 days off) – salary depending on experience.

To request an interview please send a copy of CV with accompanying letter to shop@sallyclarke.com

Job Ad – Bakery Manager, The Bread Collection, Solihull, UK

Dan Lepard — Wed, 14 Jul 2010 12:50:46 +0000

Head Baker / Bakery Manager – Solihull, West Midlands

The Bread Collection is a very successful artisan bakery and patisserie situated in the pretty and prosperous village of Knowle near Solihull in the West Midlands.

We are looking for a Bakery Manager to lead our existing team and take the business further. We are a small and dedicated team at our bakery and quality is essential to our customers.

The successful candidate should have a good experience in all areas of artisan bakery production, and a grasp of practical business matters. Would suit a head baker looking to move into management.

For further information please contact Gilles on
07787 886188 or send your CV to gilles.breadcollection@hotmail.co.uk

Bread Collection
1701 High Street, Knowle, Solihull B93 0LN
Tel: 01564 772 124 Fax: 01564 776 774
www.breadcollection.co.uk

Job Ad – Executive Head Baker, Flourish Bakery, London, UK

Dan Lepard — Wed, 14 Jul 2010 12:44:37 +0000

Job Ad – Pastry Chef, Melrose and Morgan, London, UK

Dan Lepard — Wed, 14 Jul 2010 12:40:08 +0000

Melrose and Morgan are an award winning kitchen/deli operation based in central north London. We specialise in cooking British seasonal food and we are passionate about the quality of food we prepare and we believe that provenance and flavour really matters.

We are looking for a dynamic experienced pastry chef and also a chef de partie to join our friendly kitchen team to assist with our expansion in May 2010.

Please forward CVs to flori@melroseandmorgan.com or contact us via our website www.melroseandmorgan.com
Salary and a job description will be available on application and a trial shift will be offered to those people who meet our criteria.

Melrose and Morgan, 42 Gloucester Avenue, London NW1 8JD

Job Ad – Executive Head Baker, Celtic Bakery, London, UK

Dan Lepard — Wed, 14 Jul 2010 12:37:03 +0000

The Celtic Bakers is a leading privately owned artisan bakery in North London famed for its rye breads and now increasingly for its range of innovative sourdough breads. Supplying leading multiple retailers such as Waitrose, as well as high quality food halls, delicatessens and café chains. This reputation has been built on a recognition of product quality and exceptional service. A new team is now required for the next phase of the bakery’s development. Applicants for the role need to be as interested in good food as they are about baking. We are looking for stimulating people who can thrive in a flexible job that serves one great purpose – to bake great bread.

As important to the bakery as a head chef is to a Michelin starred restaurant, this role will form part of the senior management team at the bakery. Ultimately responsible for the quality of the products that are sold, the Executive Baker will also drive profitability and sales at the highest level. Must be genuinely into great food as opposed to just bakery, ideally a chef with speciality bread experience.

Salary Indication – £30-£35k plus bonus.
Please reply to
tom@thecelticbakers.co.uk

Job Ad – Baker, Wild Caper, London, UK

Dan Lepard — Wed, 14 Jul 2010 12:23:43 +0000

Job Ad – Pastry Chef / Baker, Cafe Royal, Newcastle, UK

Dan Lepard — Wed, 14 Jul 2010 12:16:22 +0000

NEWCASTLE’S PREMIER ARTISAN BAKERY
Due to further expansion we require the following staff to join our creative team:

You will be working with the best produce to create exceptional goods to supply many of the North East’s leading restaurants and Cafes.

To register your interest in the positions above please contact our head office
Café Royal Buildings, 8 Nelson Street, Newcastle Upon Tyne, NE1 5AW.

Tel 0191 2320664
email info@sjf.co.uk

Job Ad – Baker, The Old Post Office, London, UK

Dan Lepard — Wed, 14 Jul 2010 12:08:03 +0000

Baker / pâtissier / all-rounder, urgently needed to start immediately at artisan bakery in Clapham, South London.

We hand make a comprehensive range of baked goods: yeasted, sourdough, continental and British breads, cakes and pastries using organic, and or quality ingredients with no artificial ingredients, additives or improvers.

The successful applicant will be mixing, hand moulding and baking breads and pastries for our two shops and market stalls at the weekend.

Experience as a baker or pastry chef or in food production is an advantage, but we are happy to train the right applicant if they are enthusiastic, positive, committed and can work co-operatively.

Candidates must be prepared to work long shifts at a demanding pace and at unsocial hours, but we offer good rates of pay, and are giving the right person the chance to work in a creative, leftfield, environment, with a friendly, community minded outfit. They can become a trained baker with a skill base across the range of artisan bread and pastry production.

Please email a personal statement and C.V. to enquiries@oldpostofficebakery.co.uk