HEDGEHOG BREAD
This two-toned hedgehog bread is almost too cute to eat. Perfect for a family baking project that the kids can help with.
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
- For the ears and tail: Pinch off a large marble-size piece of dough and set aside.
- For the head and body: Form the remaining dough into an 8-inch-long teardrop shape on the prepared baking sheet. Pull the narrow end out to form a snout. Lay the tip of the snout on an overturned spoon so that it points up slightly. Coat the dough with cooking spray and let rise in a warm place until slightly puffed, about 45 minutes.
- Add the baking soda to 1/4 cup boiling water and stir until dissolved.
- With the snout facing you, visualize a widow's peak (or heart shape) a third of the way up to frame the hedgehog's face. Brush the outline of the widow's peak. Brush behind the widow's peak and the remaining dough, leaving the face unbrushed. Brush a little plain water on the end of the snout and press in a cherry for a nose. Cut two small slits in the face on either side and press in dried cherries for eyes. Divide the reserved marble-size piece of dough in thirds and roll into balls. Attach two pieces to the top of the head (on either side of the widow's peak) with plain water and press with your thumb and finger to make a concave ear shape. Attach the last ball to the back at the base for a tail. Stick the pecans under his body for feet.
- Starting at the top of the widow's peak, use sharp scissors to cut spikes in rows all down the back of the hedgehog.
- Bake until the hedgehog is risen and the back is well browned, 30 to 40 minutes. Cool on a rack. Serve warm or at room temperature.
SMOKED MACKEREL CHOWDER WITH HEDGEHOG GARLIC BREAD
Whip up this budget-friendly, creamy fish soup and easy garlic loaf using smoked mackerel and a few store cupboard ingredients
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Soup, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Mash the garlic with 50g butter. Slice the bread first one way, then the other (in a hedgehog pattern), but do not cut all the way through. Stuff the crevices with garlic butter, then wrap loosely in foil, leaving the top open to crisp, and bake for 20 mins while you make the chowder.
- Heat a knob of butter in a saucepan with the oil. Tip in the celery and onion, cook for 5 mins or until soft, then add the flour and mix to a paste. Pour in the milk, a little at a time, and cook until smooth and the consistency of double cream. Add the potatoes and half the mackerel, cover and simmer for 15 mins until the potatoes are cooked.
- Flake the remaining mackerel, add to the chowder with the sweetcorn and simmer for 1-2 mins until the sweetcorn is cooked. Splash in a little water if it is too thick. Ladle into bowls, scatter over the celery leaves and serve with the bread for dunking.
Nutrition Facts : Calories 838 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium
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