Make this delicious sundried tomato, basil pesto and gooey cheese wreath!  

Serves 6

Total time 1 hr and 35 min

Ingredients

Cake flour 2 1⁄2 cups

Yeast 1 sachet

Salt 1 tsp

Sugar 1 tbsp

Lukewarm water 1 1⁄2 cups

Olive oil 2 tbsp

Basil pesto 1⁄2 cup

Sundried tomatoes, chopped 1⁄2 cup

Salt and coarsely ground black pepper

For serving

Brie or Camembert 1 wheel

Fresh basil leaves or micro herbs

Honey for drizzling

Method

1. Combine the flour, yeast, salt and sugar in a large bowl.
2. Add 2/3 of the water and olive oil and combine using a wooden spoon to form a dough. Add more water if needed. The dough should be soft, but not wet and sticky.
3. Knead dough for about 8-10 minutes until smooth and elastic.
4. Place into an oiled bowl, cover with clingfilm and leave to rise for 45 minutes to an hour or until doubled in size.
5. Preheat the oven to 170°C.
6. Knock down the dough before rolling it out onto a lightly floured surface and shape into a large rectangle, about 5mm thick.
7. Generously coat the dough with basil pesto and evenly scatter with sundried tomatoes. Season well.
8. Gently roll into a log shape along the length of the dough.
9. Using a sharp knife, cut the dough in half along the middle to get two long strips.
10. Take the ends of each strip and braid them together.
11. Shape the plait into a circle and twist the ends together to secure.
12. Place the wreath onto a greased and lined baking tray and bake for about 30-35 minutes or until golden and cooked through. Set aside to cool.
13. Place the Brie or Camembert wheel onto a baking tray and bake for about 5-8 minutes or until soft (the centre should be slightly gooey).
14. Place the bread wreath onto a serving platter and nestle the cheese wheel in the centre. Garnish with fresh herbs and drizzle with honey if you like. Serve immediately.

Top tip

Short on time? Store-bought dough works just as well and shaves an hour off the prep time (don’t worry, our lips are sealed).

Make it yourself

Basil pesto

Simply blitz together a handful of your favourite herbs (basil, parsley and coriander work well) and add freshly crushed garlic, lemon juice, Parmesan, nuts (pine nuts, almonds and walnuts are great) and a generous helping of olive oil. Season to taste.

The post Recipe: Sundried tomato, basil pesto and gooey cheese wreath appeared first on MyKitchen.

In need of some home-made gifts or decorations? Keep the kids busy with these cute ready-to-eat decorative meringue wreathes!

MAKES 8 // COOKING TIME 50 min

INGREDIENTS
6 egg whites
2 cups white sugar
Pinch cream of tartar
1 tsp vanilla essence
1 drop green food colouring
White ribbon

METHOD
1. Preheat oven to 150°C. Draw eight 5 cm circles on baking paper. Place it on a baking tray.
2. Beat together the egg whites, sugar and cream of tartar until mixture is thick and glossy. Fold in the vanilla and green food colouring.
3. Spoon into a piping bag with a smooth nozzle.
4. Using the circles on the paper as guides, pipe dollops of meringue on to the baking paper. E sure they touch.
5. Bake for 20 minutes, then turn off the oven and leave the meringues in for another 20 minutes to crisp up.
6. Once cooled, tie a piece of ribbon through each wreath. Give them as presents or use to decorate your tree.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Want to add some colour? Try these pink peppercorn meringues!

The post Your kids will love making these decorative meringue wreathes appeared first on MyKitchen.