I have been testing out my new Staub cast iron pan that I got from Myer and it is brilliant. I have found it can be used in so many different ways, and it retains heat so well. The lid retains condensation making it perfect for baking sourdough in, or slow cooking a stew! These three recipes show just how multipurpose it really is!
Sourdough Focaccia
- 60g Active sourdough starter
- 20g honey
- 375g warm water
- 500g White bread flour
- 9g salt
- Combine the starter, honey and water in a bowl and whisk to combine. Add in the flour and bring together as a rough dough. Cover and set aside for 30 minutes
- Add in the salt and use your hands to incorporate it and bring the dough in a ball
- Cover well and leave at room temperature overnight. The next morning place some baking paper into your @Staub pan with olive oil and scrape the dough in, gently pull to fit then cover and leave to proof again in a warm spot for 1-2 hours or until puffy
- Preheat your oven to 230 degrees Celsius
- Use greased fingers to press into the dough then top with more olive oil, tomatoes, rosemary and plenty of flaky sea salt
- Place the lid on the pot and place into the oven, bake for 20 minutes, remove then lid then bake for a further 20 minutes or until golden
- Allow to cool before removing and enjoy!
Spring Pasta
- 2 serves pasta of choice – I like to use a lentil pasta for added protein and fibre
- Juice and zest of 1 lemon
- 2 garlic cloves crushed
- 2 tbsp olive oil
- Pinch of salt and pepper
- ½ tsp chili flakes *optional
- ½ cup finely chopped parsley
- ½ a zucchini sliced thinly in rounds
- 1 bunch asparagus cut into 3cm slices
- Handful of sugar snap peas halved
- Parmesan cheese and extra lemon wedge to serve
- Cook pasta according to package instructions, reserve ½ cup of the starchy cooking water
- Whisk together the lemon juice and zest, oil, garlic and seasonings
- Heat an extra dash of olive oil in your @Staub cook wear over a medium high heat and sauté the vegetables until just starting to soften, add in the pasta and dressing and a dash of the reserved cooking water. Toss together for another few minutes. Before serving toss through the parsley
- Divide between bowls and sprinkle over some parmesan cheese
Blackberry & Apple Crumble
- 80g butter softened
- 1 cup whole spelt or wholemeal flour
- 1 cup rolled oats
- 2 tbsp ground flaxseed
- 5 tbsp maple syrup
- 1 tsp cinnamon
- 2 granny smith apples
- 3 cups frozen blackberries
- 2 tbsp corn starch
- 2 tbsp maple syrup
- Juice of 1 lemon
- 1 tsp vanilla bean paste
- Use your hands to rub the butter into the flour until is resembles wet sand, add in the remaining ingredients stirring well
- In a bowl combine the fruit, corn starch, maple, lemon and vanilla tossing to coat the fruit. Pour into your @Staub pan, sprinkle over the crumble mixture and bake for around 60 minutes or until golden
- Serve warm with vanilla yoghurt or ice cream
