Secret Recipes From The Hideaway

25/04/2025

Mark’s Magic Loaf 🍞 Recipe

Our guests love Mark’s homemade, soft bread and so we thought we would share our recipe with you, so you can make at home. A little reminder of your stay with us at The Hideaway!

You can change and mix up the flour to suit your taste as long as it is 500g in total. O flour is fine to use too. Manitoba makes it more light and slightly chewy.

200 g Brown / integrale flour
300 g Manitoba flour
1 sachet Dried yeast or 1 cube of fresh yeast
300 mls Luke warm water
1 tablespoon Black treacle or 1 tablespoon dark sugar
1 teaspoon Olive oil
1 teaspoon Salt

We make our bread in our bread making machine but you can also use the same recipe and bake in the oven. Make sure you leave the bread to rise well (covered with a damp tea towel) for at least half and hour, then knock back slightly and leave to rise again before baking.

If using a bread making machine -

1. Add the water, yeast, treacle and olive oil to the tin.

2. Next add the flours and salt.

3. Use a medium setting on your bread maker to bake your bread.

4. You can also add sunflower and pumpkin seeds to your bread. Delicious!

If using an oven -

1. Add the flours and salt to a bowl.

2. Mix the yeast with the liquids.

3. Pour liquids over the flour, bring to a ball and kneed well for at least 10 minutes until dough is silky.

4. Cover with a damp cloth and leave to rise for at least 30 minutes in a warm place until doubled in size.

5. Knock the dough back slightly and kneed gently briefly then shaper as required (loaf/ rolls).

6. Place on a greased baking tin or on baking sheet and cover again. Leave to rise again for 30 minutes.

7. Preheat the oven to 240oC /460oF/ Gas 9.

8. Reduce oven temperature and bake on 190oC/ 370oF/ Gas 5 for around 30 minutes for rolls or 45 minutes for a loaf until bottom of loaf/ rolls sound hollow when tapped.

8. Enjoy!

Makes one 500g loaf or 12 rolls.

10/05/2023

A Usually Very Secret Recipe, but by Special Request from our Guests This Week Our Hideaway’s Lemon 🍋 and Poppyseed Cake!

300g self raising flour or cake flour with baking powder
100g sugar
2 tablespoons poppy or chia seeds
2 eggs
100ml oil (we used olive but sunflower works well too)
100ml milk
2 tablespoons plain yoghurt
2 large lemons 🍋 zest and juice

If you would like a frosting -

Icing sugar
Lemon juice

Preheat the oven to 175°C

1. Put the flour, lemon zest, baking powder, poppy seeds and sugar together in a large bowl
2. In a measuring jug, measure the milk and oil then add the yoghurt and eggs and gently whisk with a fork
3. Pour the wet ingredients into the dry and beat together for about 30 seconds
4. Juice the lemon and heat the juice until boiling
5. Quickly pour the hot lemon juice into the cake mixture and beat well for another 30 seconds until smooth
6. Pour into a greased and lined (I just line the bottom) 26cm cake tin
7. Bake for 20 to 25 mins or until lightly golden brown and when tested with a skewer, it comes out clean
8. Cool and top with the icing sugar mixed with a little lemon juice

PS we don’t like our cakes too sweet so you might want to use up to 130g sugar if you like it sweet!

29/06/2022

The quest to save our pink apples🍎!

The pink apple’s history in the Sibillini mountain region goes back at least to Ancient Rome—but its future is a little less certain.

15/06/2022

Our guests love our extremely moist and gluten free orange and almond cake and it’s just so simple to make!

So here you are -

2 large oranges (around 600g in total)
2 3/4 cups ground almonds
6 eggs
1 cup sugar
1 1-2 teaspoons baking powder
A few dashes of lemon juice

Preheat oven to 160°C/ 140°C fan

1. Place the whole oranges in a pan and cover with water.

2. Bring to the boil and simmer for 10 minutes. Drain of the water and repeat this two more times. This will take out any bitterness from the pith of the oranges. You can boil them for 30 minutes without changing the water and the oranges may have a more slightly bitter flavour.

3. Using a blender, NUTRiBULLET or stick blender, purée the oranges until they are squidgy. They will give your cake a very moist, marmaladey texture.

4. Next whisk the eggs and sugar together briefly. For this, once again I use a NUTRiBULLET or blender.

5. Then fold in the pureed oranges, baking powder, lemon juice and ground almonds. That’s it! Easy!

6. Pour into a greased and lined 9 inch/23 cm cake tin and bake for around 45 minutes until golden brown.

7. Decorate and serve with cream or yoghurt! Enjoy this wonderful moist and squishy cake.

03/04/2021

Its that time of year again! Happy Easter 🐣 everyone x

Hideaway Hot Cross Buns

It’s almost Easter. Thanks Paul Hollywood although we have adapted your recipe for the better!

For the buns -
500g strong bread flour
300ml milk
50g butter
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
1 sachet dried yeast
1 beaten egg
75g sultanas
75g dried cranberries
50g mixed peel
1 orange zest
1 apple grated
2 tsp ground cinnamon
1 tsp ground ginger

For the cross -
75g plain flour mixed to a think paste with a little water

For the glaze -
3 tbsp apricot jam

1. Bring the milk to the boil, remove from the heat and add the butter. Leave to cool until it reaches hand temperature.

2. Put the flour, salt, sugar and yeast into a bowl and make a well in the centre then pour in the milk and butter mixture, then add the egg.

3. Using a wooden spoon, mix well and bring everything together with your hands until you have a sticky dough.

4. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for around 5 mins until the dough smooth and elastic.

5. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and when you press a finger into it, it leaves a dent.

6. With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, cranberries, apple and cinnamon. Knead into the dough, making sure everything is well distributed.

7. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.

8. Divide the dough into 15 even pieces then roll each piece into a smooth ball on a lightly floured work surface.

9. Arrange the buns on one or two baking trays lined with greaseproof paper, leaving enough space for the dough to expand. Cover lightly with more oiled cling film, or a clean tea towel, then set aside to prove for another hour.

10. Heat oven to 220C/200C fan/gas 7. Mix the plain flour with about 5 tbsp water to make the paste for the cross. Its best to add the water 1 tbsp at a time, so you add just enough for a thick paste.

11. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

12. Bake for 20 mins on the middle of the oven, until golden brown.

13. Finally, gently heat the apricot jam to melt. While the jam is still warm, brush over the top of the warm buns and leave to cool.

14. Delicious split in half and spread with butter.

02/04/2021

Our delicious Lemon Curd Cheesecake - perfect for Easter or a birthday or just any day!



For the base -

One packet of biscuits (preferably digestive or ginger)

75 g of butter

4 tablespoons of golden syrup

Chopped nuts - pecans or walk it’s work well

1 tsp powdered ginger or chopped ginger pieces

For the cheesecake -

2 packets of full fat cream cheese

200 mls of sour cream or cream

50 g of granulated sugar (to taste - we don’t like it too sweet)

3 large eggs

Juice and zest of a lemon

Vanilla essence

For the topping –

One cup of lemon curd

It’s best to make sure that all your ingredients at room temperature as this will help prevent any curdling!

1. Preheat the oven to 160oC, 325oF and line the base of a 22cm, 9 inch springform tin

2. Crush the biscuits and heat together with the butter, nuts, golden syrup, and ginger. Cook for a minute or two until the butter is melted

3. Press well into the base of the tin

4. Fill a flat tray with water and place in the bottom of the oven. This will prevent your cheesecake from cracking

5. Whip the cream cheese, cream, sugar and vanilla

6. Add the eggs one at a time until just mixed then add lemon zest and juice

7. Pour over the base and bake in the middle of the oven for about 55 minutes turning halfway. It should be golden on the top and slightly will be in the middle. Turn off oven and open door slightly and leave to cool for an hour

8. Once cooled, top with a lemon curd and decorate with spring flowers

07/02/2021

On a windy winters day, what better to do than make traditional English Muffins? So easy to make and absolutely delicious. So here is our slightly adapted recipe from The Bigger Bolder Baker. Thanks Gemma!

Ingredients -

355gr plain bread flour
1/4 teaspoon instant yeast for a slow rise or 1/2 teaspoon for a faster rise
1/4 teaspoon salt
142ml milk
115ml water
1 tablespoon butter

1. Sieve flour into a large bowl and put the salt on one side of the bowl to stop it killing the yeast.
2. Put the milk and butter into a jug.
3. Boil the water and pour onto the butter to melt it (we find this creates the perfect temperature you need to activate the yeast).
4. Stir in the yeast then pour almost the mixture over your flour at the opposite side to the salt. Save a little back as you don’t want your dough too sticky and all flours vary.
5. Using your hand form to a dough. It shouldn’t be too wet or too crumbly.
6. Sprinkle with a little flour as over the top of the bowl tightly with clingfilm and a teatowel.
7. Leave to rise for up to 18 hours if using 1/4 tsp yeast (you will produced smaller bubbles in the dough) or around 2 hours if using more yeast.
8. Roll out dough till 1 cm deep then use a plain cutter to cut out circles. You should make 8 or 9.
9. Place on lightly floured greaseproof paper, sprinkle lightly with flourr (to stop th clingfilm sticking) and cover with clingfilm tightly.
10. Leave to rise for a further 45 minutes.
11. Place on a medium heat on a griddle pan and cook for five minutes on the first side and three minutes on the second side until golden brown. It’s best to cover when cooking the first side as the muffins will rise even further.
12. Enjoy them hot with butter, or they will keep in a sealed bag for two days or best freeze if you aren’t eatin them straight away (and believe us they are very difficult to resist!). Ideal for a special breakfast too. With our Hideaway Hens scrambled eggs!

12/08/2020

Just tomatoes.... our first big Hideaway one and it was delicious!

17/06/2020

Oh this sounds delicious. A traditional recipe from Offida. We shall let you know what it tastes like soon!

29/05/2020

These easy, tasty little morsels make the perfect picnic food and are always very popular, especially with those on a low carb diet!

12 rashers of bacon, speck or prosciutto or
12 eggs
grated cheese or parmesan
chives
pepper

1. Preheat oven to 180oC and grease a muffin tin and line each one with the raw bacon making sure there are no gaps

2. Gently crack an egg into each bacon case

3. Top with chopped chives, black pepper and grated cheese

4. Bake in the oven for around 12 minutes depending on your oven. You want the yolks slightly runny in the middle

5. Eat warm or cool. Great for taking on picnics and parties

22/05/2020

Pear and Ginger Upside Down Pudding with Homemade Custard

For The Pudding

280g self raising flour
120g soft brown sugar plus a little more for sprinkling
2 1/2 tsp powdered ginger
1 1/2 tsp cinnamon
1tsp bicarbonate soda
240ml milk
100ml oil
2 tbsp dark treacle
2 eggs
4 pears
walnuts
20g butter

For the Custard

3 large egg yolks
3 tbsp corn flour
2 tbsp sugar
3/4 litre milk
Few drops of vanilla essence
And for a richer custard add a few dollops of cream!

1. Mix all the dry ingredients together
2. Whisk the oil, eggs, milk and treacle together
3. Grease the bottom and sides of a springform tin well with butter then sprinkle a little more brown sugar over the butter on the base. Sprinkle on the chopped walnuts if you are using them
4. Slice the pears and arrange on top of the sugar
5. Add the wet ingredients to the dry and stir together gently
6. Pour over the pear base and bake for 35 mins at 170°C
7. Mix the egg yolks with the cornflour and sugar. Add the vanilla essence
8. Heat the milk to just below boiling point an spout over the egg mix stirring all the time
9. Wipe out your pan, pour the mixture back into your pan and heat gently, stirring all the time. Add cream if using
10. Cook for at least 5 minutes over a low heat so all the starch in the cornflour is cooked out.
11. Turn your upside down pudding out onto a plate, slice, pour custard over and enjoy!