Thursday, 20 October 2011

Rosemary & Earl Grey Focaccia

Rosemary & Earl Grey Focaccia


Earlier this year, I added some linden blossom tea to a Blackberry & Apple Jelly that I made and I was pleased with the result. Since then, I've been meaning to experiment with adding tea flavours into other things and I finally got round to it today!

I decided to try Earl Grey tea because of its strong aroma & added some dried rosemary because they seemed to go together well - and also because I love rosemary.  I thought it worked.  It didn't especially taste of the Earl Grey tea but it tasted different because of it.  And it was good with some cooked ham and a bit of butter, as shown above.  (The bread is very soft so butter is really not necessary, however it was very good!)

Ingredients
450 g strong white bread flour
2 teaspoons fast action dried yeast
1.1/2 teaspoons sugar
1 teaspoon table salt
1.1/2 teaspoons dried rosemary
1 large cup of black Earl Grey tea (I used one tea bag).  You will need 225 ml of lukewarm tea.
4 tablespoons olive oil

A little additional olive oil, Maldon Sea Salt & dried rosemary to dress the top of the bread

Method
First of all, add a couple of ice cubes to the tea to bring the temperature down to luke warm.  Make sure they are fully melted before using the tea!

Add the ingredients to your breadmaker in the usual order specified by your breadmaker and set to the dough or pizza programme.  When the programme has finished, remove the dough and stretch it out to approximately the size of your oiled baking sheet.  Place the dough into the baking sheet and roll it out gently into the corners - you don't have to be too precise.

Cover and leave in a warm place to rise for about 30 minutes.  In the meantime, pre-heat your oven to about Gas Mark 6.

Rosemary & Earl Grey Focaccia

After 30 minutes, lightly score the bread into 12 squares with a sharp knife and then make the indentations with your (obviously clean!) finger.  Drizzle some olive oil into the indentations and then sprinkle with some Maldon Sea Salt & dried rosemary.  You should probably use a little less salt than shown in the photos!

Bake for about 20 minutes or until cooked.  Cool on a wire rack and then try not to eat all of it at once!

Rosemary & Earl Grey Focaccia


Approximate Nutritional Values per Square
CaloriesFatSat FatProteinCarbsSugar
172 Kj5.10.75.426.51.2

Sunday, 9 October 2011

Living the High Life

Nigel spotted this little fella doing acrobatics on our washing line this morning.  Not quite sure what it was looking for up there.  We'll leave it a while and perhaps a story will unfold!

I guess that's one washing line that is going to need cleaning today ....!





Friday, 7 October 2011

Tomato, Sweet Potato & Cinnamon Soup

There's something about the smell of cinnamon that really gets the taste buds going. Whenever I cook a meal for my husband and I that has cinnamon in, you can almost guarantee that at least one of the guests at our B&B will comment "that smells good"!

Tomato, Sweet Potato & Cinnamon Soup


Last weekend, I was lucky enough to find a whole box of lovely bright red, sweet & ripe tomatoes at a bargain price from the farm shop in Essex near mum & dad's (the same one where I got the sweetcorn for the Sweetcorn, Leek & Potato Soup ).  I use the whole tomato in this recipe by the way, seeds, skins and everything.

Ingredients
1 kg ripe tomatoes
1 large sweet potato (about 220 g peeled weight)
1/2 cinnamon stick
1/2 litre vegetable stock

Method
Wash the tomatoes.  Peel & dice the sweet potato. Put all the ingredients in a pan, bring to the boil & then simmer until the vegetables are soft.  If you have time, leave the cinnamon stick in the soup for as long as possible to infuse the flavours into the vegetables.

When you are ready, remove the cinnamon stick & blend the vegetables.  Yum!

Approximate Nutritional Values per Serving
CaloriesFatSat FatProteinCarbsSugar
105 Kj0.20.13.423.510.7

Monday, 3 October 2011

Sweetcorn, Leek & Potato Soup

Found some lovely fresh corn on the cob at a farm shop near to mum and dad's this weekend and bought a load of them for a bargain price.  So this week, I'm concocting recipes with sweetcorn.

This is the first of them and it is a thick and filling soup.  I like to keep some of the vegetables whole for this recipe so not all of the vegetables are blended.  The quantities made about 4 bowls.

Sweetcorn Leek & Potato Soup

Ingredients
1 medium size leek (about 200g trimmed weight)
1 large potato (about 175g peeled weight)
Kernels stripped from 2 ears of corn
1/2 teaspoon dried chives
1 litre vegetable stock

Method
Slice the corn kernels from the ears of corn.  Slice the leeks and peel and chop the potato into small cubes.  Add all the ingredients to a saucepan and cook until all the vegetables are tender.  Remove half of the vegetables and blend the rest with the stock.  Add the vegetables back to the pan and stir.


Approximate Nutritional Values per Bowl
CaloriesFatSat FatProteinCarbsSugar
136 Kj1.60.34.126.41.8

Take care when re-heating this soup as it will stick to the bottom of the pan, and burn if you are not careful!
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