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| Catalan flatbread |
Ingredients
- 7 g packet of dry yeast
- 1 teaspoon powdered sugar
- 3 1/3 cups (500 g) flour, sifted
- thyme sprigs for sprinkling
- Slowly roasted tomatoes
- 1 bunch of oregano & parsley each, leaves plucked, finely chopped
- 2 teaspoons toasted cumin seeds, crushed
- 2 teaspoons powdered sugar
- 1/4 cup (60 ml) sherry vinegar
- 1/2 cup (125 ml) extra virgin olive oil, plus extra for brushing and drizzling
- 3 x 250 g pods of cherry tomatoes, halved,
- 2 long green chilies (optional), seeds removed, finely chopped
1. Preheat the oven to 140 ° C. Grease 2 large
baking sheets and line them with parchment paper.
2.
For the slow-roasted tomatoes, put the herbs, cumin, sugar, vinegar, and oil
in a bowl. Season and stir to taste.
3. Place the tomato in a large bowl, add a
quarter of the herb sauce, season to taste, and mix well. Place the tomatoes
with the cut side up on both prepared trays. Drizzle some of the remaining
marinades on top. Roast for 1 hour - 1 hour 15 minutes, until the tomato, is
roasted and semi-dried, but still has some moisture. In the meantime, add the
chili to the rest of the herb sauce and stir. Put aside.
4. Increase
the oven temperature to 240 ° C. Grease 2 large baking sheets and line them
with parchment paper.
5. For
the dough, put the yeast sugar and 330 ml of warm water in a jug and stir. Let
stand 8-10 minutes until the mixture starts to foam. Put the flour and 1
teaspoon of fine salt into the bowl of a food processor using the dough hook.
Gradually add the yeast mixture over medium speed and knead for 8 minutes until
smooth and elastic. Cover with a tea towel and let rise in a warm place for 30
minutes or until the volume has doubled.
6. Turn
the dough out onto a lightly floured work surface and divide the dough into 4
parts. Roll out with 1 portion each into a coarse oval shape measuring 14 x 35
cm. Place on prepared baking sheets and repeat with the rest of the batter. Cover
with a tea towel and let stand in a warm place for 15 minutes.
7. Brush
the flatbread with additional oil and season to taste. Sprinkle thyme and
roasted tomatoes evenly over each flatbread, leaving a 1 cm edge free, and
drizzle with a little more oil. Bake for 12-15 minutes, until the base, is
golden brown and crispy. Drizzle some of the herb sauce over it and put
something aside for serving.
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| Swap the rolls for this cheese and onion dip flash |
- 80 ml milk, warmed up
- 2 teaspoons dry yeast
- 2 teaspoons powdered sugar
- 3 cups (500 g) flour, sifted
- (40 g) finely grated Parmesan
- 1 cup (250 ml) buttermilk, at room temperature
- 100g unsalted butter, melted, cooled slightly
- 1 tbsp finely chopped thyme leaves
- Extra thyme leaves for serving
- 1 tbsp finely chopped rosemary leaves
- Cheese and onion dip Onion, very finely chopped
- 35 g grated Cheddar
- 35 g grated Parmesan
- Extra Parmesan to Top Dip
- Cup (75 g) mayonnaise
- Garlic clove, crushed
- Pinch of cayenne pepper
- Extra cayenne pepper to sprinkle with
- 1 tbsp Worcestershire sauce
- 125g cream cheese, soft
1.
Mix milk, yeast, and sugar in a jug and set aside for 5 minutes until it foams.
2. Put the flour, parmesan, buttermilk, 50 g
butter, and 2 teaspoons of salt in a food processor. Add the yeast mixture and
stir until the mixture comes together (you may need to add 1 more tablespoon of
flour if the mixture seems sticky). Alternatively, put the ingredients in a
bowl and stir with a wooden spoon until a batter is formed.
3. Put
the dough in a bowl, cover with cling film and let rise in a warm place for 1
hour or until the volume has doubled.
4. Knock
the dough back on a lightly floured work surface and divide it into 32 1 to 2
tablespoon pieces. Roll the pieces of dough into balls with lightly floured
hands.
5.
Grease a round baking pan (29 cm) and line it with parchment paper. Place a
four-inch round 1-cup casserole dish in the center of the larger one to create
a hole for the dip.
6.
Put the rosemary, thyme, and the remaining 50g butter in a bowl and spread a
little over the dough balls.
7.
Cover the mold with cling film and let rise slightly in a warm place for 30
minutes.
8. Preheat the oven to 180 ° C.
9.
In the meantime, for the dip, mix all the ingredients with a pinch of salt
flakes in a bowl. Put the dip in the middle dish and top with additional cheese
(see note). Brush the dough balls with a little more butter mixture.
10.
Bake in the oven for 25 minutes or until golden brown. Take out of the oven and
sprinkle with additional thyme. Sprinkle the dip with additional cayenne pepper
and serve immediately. (If you want to warm up the bread before serving,
sprinkle with a little water, cover with foil and bake for 5 minutes at 180 °
C, then serve.)
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| Stout of caramelized onion pie dip |
1. Preheat the oven to 180 ° C. Heat 2 tablespoons of oil in a medium-sized saucepan, add onion and sugar, and season with salt flakes and freshly ground pepper. Cook, stirring, for 20 minutes or until deep golden brown and caramelized. Add the beer and cook for another 12-15 minutes, until the beer is completely reduced and the onion is completely soft. Let cool down. 2. Cut
3 cm from the top of the loaf to form a lid. Cut a 2 cm edge around the loaf,
then remove the bread and cut roughly into 3 cm cubes. Place the loaf and
pieces of bread on a parchment-lined baking sheet, drizzle with the remaining 2
tablespoons of olive oil, and roast for 15 minutes or until lightly toasted. Set
aside to cool. 3.
Place
the cream cheese, sour cream, and celery seeds in a bowl and mix until well
mixed and smooth. Add caramelized onion and fold in. 4.
Add
salt and pepper to taste. 5.
Put the dip in the flask, sprinkle with chives
and serve with toasted bread. |
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