Rewind Hollow

The attic kitchen

Recipes from the Attic

Belle cooks in the attic kitchen. She’s saved three recipes for you to print, and you’ll hear first if a cookbook is ever made.

A painted cream-coloured soup pot full of creamy gnocchi soup with spinach, on a blue gingham cloth on a wooden table.

Belle’s Creamy Gnocchi Soup

Serves 4–6 · One pot · About 30 minutes

Ingredients

  • 1 lb (450 g) Italian ground sausage, mild or hot
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp dried Italian herbs (oregano, basil, thyme)
  • 4 cups (1 L) chicken broth
  • 1 lb (500 g) potato gnocchi
  • ¾ cup (180 ml) heavy cream
  • 2 cups baby spinach, packed
  • ½ cup (50 g) grated parmesan
  • Salt, black pepper and chili flakes to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Knife and cutting board

Method

  1. Brown the sausage over medium-high heat, breaking it into crumbles, 5–6 min.
  2. Add the onion and garlic for 2 min. Stir in the tomato paste and herbs for 1 min.
  3. Pour in the broth, scrape the bottom of the pot, bring to a simmer.
  4. Add the gnocchi and simmer 3–4 min, until they float. Lower the heat and stir in the cream.
  5. Stir in the spinach and parmesan until wilted, 1–2 min.
  6. Ladle into bowls. Top with pepper and extra parmesan.

Inspired by @itsmeghankay’s favourite soup. Watch Belle make it.

Two painted purple-skinned sweet potatoes on a plate, one split open to show a soft golden centre, steam rising.

Belle’s Jammy Sweet Potatoes

Serves 4 · No oil · About 70 minutes

Ingredients

  • 4 sweet potatoes, ideally Korean or Japanese purple-skinned
  • A large bowl of ice water

Equipment

  • Rimmed baking tray
  • Parchment
  • Large bowl for the ice bath
  • Tongs

Method

  1. Heat the oven to 375°F (190°C).
  2. Trim both ends. Lay the potatoes on a lined tray and bake 30 minutes.
  3. Move them straight into the ice water for 2 minutes.
  4. Raise the oven to 425°F (220°C). Back on the tray for 30 more minutes.
  5. Rest 10 minutes. The skin peels right off.

Inspired by @kalejunkie’s ice-bath method.

A painted golden focaccia with olives and rosemary on a wooden board, one slice cut away.

Belle’s Attic Focaccia

One 9×13 inch tray · Overnight, plus about 2 hours

Ingredients

  • 500 g strong bread flour
  • 420 ml warm water (about 40°C / 105°F)
  • 4 g instant yeast
  • 10 g fine salt
  • 5 g honey
  • Olive oil: 1 tbsp in the dough, 1 tbsp on top before chilling, 2–3 tbsp in the tray, more for drizzling
  • Green olives, fresh rosemary, flaky salt

Equipment

  • Large mixing bowl
  • Plastic wrap
  • 9×13 inch tray
  • Parchment
  • A second tray to cover the dough

Method

  1. Mix the water, honey, yeast, oil and flour into a sticky dough. Rest 10 minutes.
  2. Stretch and fold the dough over itself. Rest 10 minutes, then do it once more. Oil your hands, not the counter: the dough is meant to be sticky.
  3. Drizzle with oil, cover, and refrigerate for 12 to 48 hours.
  4. Line a tray with parchment and pour in 2–3 tbsp oil. Tip the cold dough in, fold it into thirds, and gently stretch it toward the corners.
  5. Cover with an upturned tray and leave at room temperature for 1.5 to 2.5 hours, until puffy, bubbly and jiggly. Go by the jiggle, not the clock.
  6. Heat the oven to 220°C / 430°F. Drizzle with oil, dimple deep with your fingertips, then press in olives and rosemary and sprinkle flaky salt.
  7. Bake on the lowest rack for 18–22 minutes, until deep golden. Cool for 15 minutes before cutting.

Inspired by @_lacebakes_’s olive focaccia.