We all know the famous adage: all work and no play makes Jack a dull boy. Saying it is one thing, but actually doing something about it is entirely another.
Over here at Clic, we thought we’d break up the regular work day with one of our favourite things: food. Planning some fun to spice up the daily grind is a great way to keep the team connected, and give them a break from the often mundane routine of working from home, so today we hosted the Clic Quarantine Bake-Off!
Although these recipes might not help your small business in a traditional sense, we hope it gets your wheels turning to think of some ideas for your own team, and what you can do to nurture your company culture while you’re apart.
We’d love to know what fun stuff you’ve planned while working remotely, leave your ideas in the comments below!
Here are some of the creations the Clic team baked today…
Spinach & Feta Scrolls from Basics to Brilliance Kids by Donna Hay Makes 8
2 c wholemeal spelt flour 2 c plain flour, plus extra for dusting 1 tbsp baking powder 1 tsp sea salt flakes 2 c buttermilk, plus extra for brushing 1/3 c tomato paste 1/3 c crumbled feta 1 c grated cheddar 1/3 c finely grated parmesan 4 c baby spinach leaves 2 tbsp shredded basil leaves
Preheat oven to 180ºC. Line a 20cm x 30cm tin with non-stick baking paper.
Place both the flours, the baking powder and salt in a big bowl and mix with a spatula to combine. Using your spatula, dig a well in the middle of the flour mixture and pour in the buttermilk. Mix gently until just combined. Using clean hands, lighly press the mixture together into a soft dough.
Place 2 large sheets of non-stick baking paper on a benchtop and dust with extra flour. Divide the dough in half and place on the paper. Using hands dusted in plenty of flour (permission to get a little messy), press each piece out into a rough 22cm square.
Spread the tomato paste over each square, using the back of a spoon. Sprinkle the squares evenly with the cheeses, spinach and basil.
Roll each square up into a log to enclose the cheesy filling. Slice each log into 4 scrolls and place, cut-side-down, in the tin.
Using a pastry brush, brush the scrolls with extra buttermilk and bake for 35 minutes or until cooked through and golden. With oven gloves on, remove the scrolls from the oven and allow them to cool in the tin for 10 minutes, before munching.
175g plain flour 100g cold butter, cut into small cubes 25g icing sugar 1 free-range egg yolk 1 tbsp cold water
For the filling: 5 free-range eggs 125ml double cream 225g caster sugar 4 lemons, juice and zest Icing sugar, for dusting
To make the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water.
Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15 minutes.
Grease a 23cm/9in loose-bottomed, fluted tart tin.
Lay a piece of parchment paper on the work surface. Remove the base from the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm/1½in bigger than the tin base.
Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten it out slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the centre.
Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200ºC/180ºC Fan/Gas 6.
Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170ºC/325ºF/Gas 3.
For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or until just set but with a slight wobble in the centre.
Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.
Chocolate Butter Brownies Makes 12
1 1/2 c white sugar 1/2 c butter, melted 1/2 tbsp vanilla extract 2 eggs 3/4 c all-purpose flour 1/2 c cocoa powder 1 tsp salt 1/2 cup dark chocolate chips
Preheat oven to 175ºC and grease a 27×20 pan, or a brownie pan if you have one.
In a large bowl, mix together the sugar, butter, eggs and vanilla.
Sift in the flour, cocoa and salt and stir until well blended. Fold in the chocolate chips, then spread the batter into the prepared pan.
Bake in preheated oven about 35 minutes for a regular pan, and 25 minutes for a brownie pan, or until a toothpick inserted comes out clean.
Remove from oven with an oven glove and cool on wire rack before cutting.
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