hairy bikers bakeation

We made this as a birthday cake for Italy, which celebrated the 150th anniversary of its unification in 2011. Gianduia is a speciality of the Piedmont region and it’s a mixture of ground hazelnuts and chocolate.

Chocolate hazelnut cake 

hazelnuts

200 grams/7 ounces butter, cubed,

dark chocolate,

eggs,

caster sugar,

tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)

grams/5½oz

This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages. You could also use a roll of sausage meat.

Brioche sausage roll (Saucisson brioche)

saucisson, sausage

x 7 grams/¾oz sachet of fast-action dried yeast

tsp caster sugar

125 milliliters/4fl oz warm milk

flour,

tsp fine sea salt

tbsp caster sugar

175 grams/6 ounces butter, softened,

egg yolk, beaten, for glaze

We discovered that cardamom is a really popular spice in Norway, used in many cake and biscuit recipes. Some say the spice was first brought back to the country hundreds of years ago by Vikings who worked as mercenaries in what was then Constantinople (now Istanbul). Whatever the truth, Norwegians are certainly keen on their cardamom.
We made these cookies on a boat on the Geiranger Fjord – a stunning spot.

Cardamom and lemon cookies

225 grams/8 oz butter, softened

150 grams/5½ oz caster sugar

lemon, zest only

250 grams/9 oz plain flour

grams/3½ almonds

cardamom

This very traditional Austrian dish is probably the moistest meatloaf we’ve ever tasted. It’s deeply savoury and really easy to make. 

Pork meatloaf

sunflower oil

onion,

garlic clove, crushed

pork mince, beef and pork mince

breadcrumbs

tbsp dried marjoram

tsp caraway seeds

sea salt

tsp black pepper

500 milliliters/18fl oz beef stock (preferably fresh stock)

150 milliliters/5fl oz/¼ pint soured cream

This is a deliciously moist, soft bread, which is perfect with white asparagus soup. It really is a multi-purpose bread and great for sandwiches or fried.

Potato bread (Kartoffelbrot)

potatoes

tsp dried fast-action yeast

300 grams/10½oz strong white flour,

(or 100 grams/3½oz strong wholemeal flour

onion seeds

These savoury scones are often mentioned in Hungarian fables and folk tales as the sustaining food that the young man off to conquer the world takes in his backpack. They’re traditionally served with beef goulash soup too. You can use pork crackling instead of bacon but these make a heavier scone and we think this version is better with the soup.

Bacon or crackling scones (pogácsa)

milk

yeast

250 grams/9 ounces streaky bacon, chopped

tsp baking powder

salt

tbsp parmesan, grated

tbsp caraway seeds

120 grams/4½ oz unsalted butter

120 milliliters/4fl oz soured cream

eggs, beaten

Beef goulash is a main meal soup – a soup for heroes. Don’t be scared by the amount of paprika – it works, we promise you.

Beef goulash soup (Gulyas leves)

braising steak

tbsp plain flour

vegetable oil

onions,

carrots,

celery sticks, leaves and all, diced

red pepper,

garlic cloves, crushed

tbsp good sweet Hungarian paprika

tbsp caraway seeds, crushed

60 grams/4 tbsp tomato purée

bay leaves

litres/3½ pints good beef stock

potatoes,

black pepper

soured cream and flat-leaf parsley, to garnish

These pies are served in Transylvanian cafés and they are a great roadside snack. They’re a bit like little pizzas really and you can pick your own filling. Very easy to make and they can be cooked in the oven or on top of the stove.

Curly pie

200 milliliters/⅓ pint sparkling mineral water

270 grams/9¾ oz plain flour, enough

100 milliliters/3½fl oz plain yoghurt

ham, chorizo, cheese, mushrooms,

whatever you fancy

There are lots of different versions of these fab meat-filled buns. We made some and took them to a Zoigl – a kind of mini beer festival – where they went down really well.

Meat and cabbage buns (Bierocks)

300 milliliters/½ pint warm water

x 7 grams/¼oz sachet of fast-action dried yeast

500 grams/1lb 2 ounces lean minced beef

white cabbage

tbsp fine sea salt

½ tbsp ground white pepper

cumin seeds

fennel seeds

tsp cumin

butter, melted

mustard and pickles

The Spanish love their bread and after tasting this, so do we! With the starter mix, it’s halfway to a sourdough and it’s a good old-fashioned hearty bread that keeps well.

Rustic Spanish bread (Pan Rustico)

150 milliliters/5fl oz/¼ pint warm water

tsp fast-action dried yeast

grams/4½oz strong white flour

200 milliliters/7fl oz/⅓ pint warm water

100 grams/3½oz strong wholemeal flour

tbsp olive oil,

Oh boy! Chocolate, cheesecake – what’s not to like? And everyone knows that Belgian chocolate is the best in the world. Just thinking about this makes us weak at the knees – not one for the faint hearted.

Chocolate cheesecake

full-fat cream cheese

200 milliliters/⅓ pint soured cream

150 grams/5½oz caster sugar

eggs

sunflower oil,

300 grams/10½oz chocolate oat biscuits

Belgian chocolate truffles

white chocolate, for grating, or icing sugar

Some say that Basque food is the best in Spain and if this top-notch pie is anything to go by, they’re right! This is like having a flamenco danced on your tongue.

Based on four sharing, each serving provides 761 kcal, 36g protein, 61g carbohydrate (of which 11g sugars), 39g fat (of which 17g saturates), 8g fibre and 4.9g salt. 

Basque chicken and chorizo pie

boneless, skinless chicken thighs,

tsp smoked paprika

olive oil

green pepper, halved,

red pepper, halved,

thyme

sausage,

tomatoes

tbsp flour

225 grams/8 ounces plain flour,

½ tsp fine sea salt

grams/2¾oz unsalted butter,

4–5 tbsp cold water

egg, beaten,

Norwegians love their bread and loaves made with rye flour are particularly popular.
This wonderful bread tastes a bit like sourdough – only better. We like it made with a mixture of white flour and rye so it isn’t too heavy, but you can change the proportions if you prefer a darker loaf – you may need to add extra water if using more rye. We cooked this by the side of a fjord after a trip on a longship, and we ate it with codfish (klippfisk) soup.

Rye bread

water

tbsp dark soft brown sugar

sachet of fast-action dried yeast

rye flour

strong white flour,

This is a really fantastic recipe for a kind of filled bread, a bit like a rolled-up pizza! It can also be made with ready-made pizza or bread dough and bought tomato pizza sauce.  We cooked this at Si’s sister’s family feast at her house near Florence.

Stromboli

450 grams/1lb strong white flour,

semolina

325 milliliters/11fl oz warm water

garlic, crushed

400 grams/14 ounces can chopped tomatoes

oregano

prosciutto

mozzarella

basil leaves

olive oil and balsamic vinegar

If you like crème caramel you’re going to love this – a version fit for an emperor. It’s made with a very special sweet wine from the South of France called Muscat de Saint-Jean-de-Minervois. If you don’t want to use wine, you can use an extra 100ml of milk.

Flan de Saint Jean de Minervois

grams/3½oz sugar

900 milliliters/1½ pint full-fat milk

lavender honey

milliliters/3½fl

Luilak is a Dutch festival held on the day before Whit Sunday. Young people start to crowd the streets at four in the morning, whistling, banging on doors and ringing bells to make as much noise as they can. Any young person who fails to get up is a ‘lazybones’. As well as making lots of noise, the revellers stuff themselves with goodies, including these very tasty buns, which are a bit like our hot cross buns.

Lazybones buns (Luilakbollen)

grams/1¾ oz caster sugar

grams/1¾ oz butter,

150 milliliters/¼ pt milk

cinnamon

egg,

raisins

butter and syrup

This is a traditional Luxembourg dish – a wonderful meat pie into which a fragrant Riesling jelly is poured and left to set. We were very keen to track down this recipe, as when Dave worked in Luxembourg for a couple of years a while back, he used to eat one of these pies for his lunch every day. 

Riesling pork pies (Rieslingspaschteit)

beef mince

pork mince

parsley,

marjoram

brandy

300 milliliters/½ pint Riesling wine

leaf gelatine

butter

150 milliliters/¼ pint water

These super Spanish pies – empanadas – can be stuffed with whatever seasonal fillings you like and made as one big pie as we’ve done here, or several smaller ones. You can make special empanada pastry, but we’ve used our own in our version of this recipe.


Top 18 hairy bikers bakeation recipes from across the web

The most viewed hairy bikers bakeation recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate hazelnut cake

Brioche sausage roll (Saucisson bri...

Cardamom and lemon cookies

Pork meatloaf

Potato bread (Kartoffelbrot)

Bacon or crackling scones (pogácsa)

Beef goulash soup (Gulyas leves)

Curly pie

Meat and cabbage buns (Bierocks)

Rustic Spanish bread (Pan Rustico)

Chocolate cheesecake

Basque chicken and chorizo pie

Rye bread

Stromboli

Flan de Saint Jean de Minervois

Lazybones buns (Luilakbollen)

Riesling pork pies (Rieslingspascht...

Galician pie (Empanada Gallega)

Top 18 hairy bikers bakeation recipes from across the web

The most viewed hairy bikers bakeation recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate hazelnut cake

Brioche sausage roll (Saucisson bri...

Cardamom and lemon cookies

Pork meatloaf

Potato bread (Kartoffelbrot)

Bacon or crackling scones (pogácsa)

Beef goulash soup (Gulyas leves)

Curly pie

Meat and cabbage buns (Bierocks)

Rustic Spanish bread (Pan Rustico)

Chocolate cheesecake

Basque chicken and chorizo pie

Rye bread

Stromboli

Flan de Saint Jean de Minervois

Lazybones buns (Luilakbollen)

Riesling pork pies (Rieslingspascht...

Galician pie (Empanada Gallega)

The most viewed hairy bikers bakeation recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine