Receipts
Welcome to the Hestia Kitchen
Welcome to your new favourite corner of the kitchen. At Hestia & Co., we believe cooking is a celebration—of flavour, creativity, and connection. Explore our handpicked recipes designed to inspire everyday meals and unforgettable moments alike.
BASIC READ LOAF
INGREDIENTS
500g Strong Bread Flour
350ml Warm Water
7g sachet Fast Action Yeast
1 tsp Salt
1-2 tbsp Oil
METHOD
• Add the flour, salt and yeast into a large mixing
bowl. Mix together, creating a well in the centre
of the bowl; gradually pour in the water and olive
oil and mix to form a rough dough.
• Tip the dough mixture onto a work surface and
Knead for approximately 10 minutes or until
smooth and springy.
• Allow the dough to rise in a lightly greased
mixing bowl until doubled in size.
• Preheat the oven to 220˚C/390˚F.
Once the dough has risen, knock the air out
of the dough and shape.
• Place on a baking tray and cover with a
tea towel. Leave to rise a second time for
approximately 30 minutes.
• Place onto the middle shelf of a preheated
oven for 25 minutes. Enjoy!
PICKLED GARLIC
INGREDIENTS
4-5 large heads of garlic,
cloves peeled
2 fresh bay leaves
300ml cider vinegar
4 tbsp sugar
1 tbsp sea salt
A pinch of dried chilli flakes
2 tsp coriander seeds, crushed
METHOD
• Equally split the garlic into 2 x 250ml jars, then
pop 1 bay leaf each. Or put the garlic and bay
leaves into a 1 x 500ml jar.
• Pour the rest of the ingredients into a
medium pan with 200ml of water. Bring to a
simmer and stir until the sugar has dissolved.
• Pour the liquid into two jars (or one jar) and seal.
We recommend leaving for at least 7 days.
• They'll last up to three months in a cupboard
or pantry. Perfect to serve on an antipasti board.
Bouillabaisse Soup
Prep time: 20 mins
Cook Time: 60 mins
Total time: 80 mins
Servings: 6
Ingredients
Bouillabaisse:
• Pinch of saffron threads
• 1 tbsp hot water
• 7 cups/1.8 litres fish stock
• 2 x 400g cans diced tomatoes in juice
• 1 leek, white section only, thinly sliced
• 1 carrot, peeled, finely chopped
• 1 celery stick, ends trimmed, finely chopped
chopped
• 300g firm white fish fillet, cut into 3cm
cubes
• 10 scallops
• 24 (approx 250g) green king prawns,
peeled, leaving tails intact, deveined
• 24 (approx 640g) black mussels,
scrubbed, debearded
• Salt and freshly ground black pepper, to
season
• 1/4 cup coarsely chopped fresh continental
parsley
• 1 small baguette (French bread stick),
sliced, to serve
Sauce Rouille:
• 1 tablespoon hot fish stock
• 2 cloves garlic, peeled
• 1 small red hot pepper
• 1/2 teaspoon salt
• 1/4 cup soft white bread, pulled into bits
• 1/2 cup olive oil
METHOD
Step 1: Combine the saffron and hot water in a small
bowl and set aside to infuse. Place the stock, tomato,
leek, carrot and celery in the PyroChef 6 Litre Meringue
French Oven and bring to the boil over high heat. Reduce
heat to medium-low and cook, uncovered, for 10 minutes
or until vegetables begin to soften.
Step 2: To make the sauce rouille, place the bread in a
large bowl. Cover with plenty of cold water and set aside
for 2 minutes to soak. Squeeze the excess water from
the bread. Place in the jug of a blender. Add the peppers,
garlic, chilli and oil, and blend until smooth. Taste and
season with salt and pepper. Transfer to a small serving
bowl.
Step 3: Add saffron mixture to tomato mixture and cook
for a further 10 minutes or until vegetables are tender.
Add fish, prawns, scallops and mussels to the soup and
cook, covered, for a further 2-3 minutes or until seafood
is just cooked and mussels open. (Discard unopened
mussels.) Taste and season with salt and pepper. Ladle
soup into serving bowls and sprinkle with parsley and
finely sliced chilli. Top with a dollop of sauce rouille and
serve with a baguette.
