Tuesday, 29 January 2013

TOMATO AND OREGANO FOCACCIA


Now that I've got a beautiful Kenwood KMix ( it was in my wishlist for Father Christmas...)I make focaccias and cakes all the time. This is a nice and soft one, you should try. Perfect for your aperitif or for the afternoon snack for the kids.



Ingredients for a 32*40 baking tray (enough for 3/4 people)

250 g strong white bread flour
250 grams plain flour 
150 g potatoes
1 sachet dried yeast (7 gr) or 2 teaspoons dried yeast
2 teaspoons sugar

10 gr salt
250 mls water 
4t ablespoon extra virgin olive oil + a couple of spoons for drizzling on the top
10 cherry-tomatoes
Oregano


Cook the potatoes in boiling water until tender. Then peel them and crush them using a fork.

Pour half of the water in a bowl with the yeast and the sugar and stir to dissolve, then leave to rest in a warm place for ten minutes. Pour the other half of the water in a second bowl with the salt and stir to dissolve.

Sift the flour into a large bowl, make a well in the centre and pour in the water with the yeast and that with the salt. Add also the olive oil and the potatoes .

Mix to form a soft and slightly sticky dough. Add some water or some flour if you need it, until you have achieved the correct consistency.
Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.

When finished, put the dough inside the bowl dusted with flour (remember that it has to be large, as the dough will double in size) and cover with a dishtowel. Set aside in a warm place (20 degrees) for 2-3 hours.

In the meantime wash the tomatoes and cut them in halves.

Now turn on the oven to 200 degrees and cut a piece of baking paper the size of the tray.

When the dough has doubled in size, remove the towel and punch the dough down. Remove from the bowl and knead again until smooth. Roll down the dough onto the baking paper, then put it on the tray. Adjust the shape with your fingers.

Put the tomatoes on the top pressing gently, sprinkle some oregano, and drizzle with olive oil.

Wait another half hour, then put your focaccia in the oven and cook for about 20 minutes.

Sunday, 20 January 2013

MUSHROOM AND SPECK TARTS


A few weeks ago I got some little tart tins from Heals; I wanted to use them for making small jam tarts, but instead, I tried this starter and the result was outstanding!You can fill the tarts with whatever you like, they look really nice!


Ingredients for 4 tarts:

4 little tart tins
1 roll of puff pastry
8 Portabella mushrooms (medium size)
4 speck slices
grated Cheddar ( the more the better!)
1 clove of garlic
salt

Wash and chop finely the mushrooms; put them in a pan with a clove of garlic, a sprinkle of salt and some olive oil.

Cut the speck slices into small pieces and, when the mushrooms are almost cooked ( the water has to dry) add them to the pan.
Cook for about 5 minutes, then take out the garlic.

Now cut the pastry (easy if you turn the tins upside down and cut all around them), then line with it the bottom of the tins. The sides should be lined with a slightly thicker layer of pastry than the bottom. Spread the pastry bottom with the mushroom and speck mixture, then add some grated Cheddar on the top.

Roll the remaining pastry on a lightly floured board, then with a sharp knife cut it in strips 0.5 cm wide and make a lattice on top of the mixture.

Preheat the oven to 160°C and bake the tarts until golden, about 20 minutes.





Thursday, 17 January 2013

TAGLIOLINI WITH SAN DANIELE HAM


I had to post this recipe, as this is the typical dish of my native town! San Daniele ham is like Parma ham, but it tastes a bit sweeter and the quality is supposed to be better. I could find some in Waitrose but I usually bring it from Italy. You can find it also on nifeislife.com. This recipe is delicious and very easy to make... unfortunately it's not "light", but best foods never are!!!!!!



250 g Tagliolini pasta ( it's like tagliatelle but thinner-I usually buy De Cecco)
250 ml single cream
200 g San Daniele ham (chopped)
4 slices San Daniele ham
30 g butter
Parmesan
poppy seeds for decoration

Cook the tagliolini following the instructions on the package.

While they're cooking, chop the ham, then slightly cook in a pan where the butter has melted.

Add the cream, and when hot add the Parmesan cheese  and mix.

Drain the Tagliolini and put them in the sauce pan mixing well.

Serve with a ham slice and some poppy seeds on the top.