PS Click on the image to see the full Gaston Lagaffe comic.
Current Mood:
Amused
Day: July 26, 2013
[recipe] artichoke focaccia
Ingredients
For the dough
500g strong flour
7g sachet fast-action yeast
1 heaped tsp salt
For the filling
large bunch rosemary
285g jar artichokes antipasti in oil
50g freshly grated parmesan, plus extra for grating
Method
Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won’t come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it’s smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or until the dough has doubled in size.
Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks.
When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins.
Heat oven to 240C/fan 220C/gas 9.
Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.
[recipe] pressed picnic sandwich
Ingredients
long ciabatta loaf, sliced in half lengthways
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
2 big handfuls of rocket
8 roasted artichoke hearts from a jar, quartered
250g roasted red peppers from a jar
8 slices prosciutto
handful of basil
125g ball mozzarella, cut into slices
1/2 red onion, very finely sliced
Method
Slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6.
Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.
Put the olive oil, balsamic vinegar and mustard in a bowl, then whisk them together with a fork.
Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing.
Arrange the rest of the ingredients in layers. Start with a large handful of rocket, then a few artichoke hearts. Next add the slices of pepper, the prosciutto, basil, mozzarella and, finally, the red onion.
Drizzle over the rest of the dressing and pop the other slice of ciabatta on top.
Press down on the sandwich to squash all the layers together.
Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string.
Place a heavy baking tray on top of your sandwich and top it with weights or loaf tins filled with baking beans.
Pop it all in the fridge overnight or until you are ready to eat it. Cut and serve in slices for the perfect picnic snack.
How I’m feeling just about now
Current Mood:
Tired
[recipe] Spanish eggs and chorizo
Ingredients
500g baby new potatoes
2 onions, sliced
2 red peppers, deseeded and cut into strips
200g cooking chorizo, sliced
4 eggs
Method
Steam the potatoes for 15-20 mins or until cooked.
Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.