Wednesday 25 July 2018
Monday 23 July 2018
Spinach pide.
- Spinach pide - Telegraph
Pide is a flat bread baked with toppings in a stone oven.
Turkish pizza.
Ingredients
For the pastry:
450g spelt flour
1 tsp sea salt
7g yeast
250ml milk
1 egg beaten, plus 1 extra for wash
30g melted butter
For the filling:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
½ tsp of chilli flakes
1 lemon, zested and juiced
900g spinach
1 bunch of dill, finely chopped
250g ricotta
250g feta
½ tsp of fresh nutmeg, grated
1 egg, beaten
For the topping:
4 eggs
A handful of freshly chopped parsley
½ tsp of sumac
Ingredients
- Mix the flour, salt and yeast together in a large bowl.
Make a well in the centre and pour in the milk, egg and butter.
Knead in the bowl until you have a soft dough - then knead again on a floured board until smooth and elastic.
Place in a lightly oiled container, cover with cling film and leave in a warm place to rise for two hours.
- Heat the oil in a pan and fry the onion until soft and golden.
Add the garlic, chilli flakes and lemon zest and fry for another two minutes.
Remove from the heat and set aside.
- Blanche the spinach in boiling water for ten seconds, then refresh in ice cold water.
Drain and squeeze out any excess moisture.
Chop coarsely, then stir through the onion mixture.
Crumble in the ricotta and feta and grate in the nutmeg.
Season to taste, then stir in the beaten egg.
Mix well and set aside.
- Preheat the oven to 250C and line an oven tray with baking parchment.
Divide the dough into four equally sized pieces.
Flatten each piece with your hands, then use a roller to form a long oval shape, measuring approximately 16cm x 24cm.
- Divide the topping among the four pides.
Fold the long sides towards the inside, then twist the ends to give a canoe shape.
Create a little indentation in the topping on each pide using the back of a spoon, then crack an egg into it.
Bake for 5 minutes or until the egg is set to your liking, then scatter with sumac and parsley.
Pide is a flat bread baked with toppings in a stone oven.
Turkish pizza.
Ingredients
For the pastry:
450g spelt flour
1 tsp sea salt
7g yeast
250ml milk
1 egg beaten, plus 1 extra for wash
30g melted butter
For the filling:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
½ tsp of chilli flakes
1 lemon, zested and juiced
900g spinach
1 bunch of dill, finely chopped
250g ricotta
250g feta
½ tsp of fresh nutmeg, grated
1 egg, beaten
For the topping:
4 eggs
A handful of freshly chopped parsley
½ tsp of sumac
Ingredients
- Mix the flour, salt and yeast together in a large bowl.
Make a well in the centre and pour in the milk, egg and butter.
Knead in the bowl until you have a soft dough - then knead again on a floured board until smooth and elastic.
Place in a lightly oiled container, cover with cling film and leave in a warm place to rise for two hours.
- Heat the oil in a pan and fry the onion until soft and golden.
Add the garlic, chilli flakes and lemon zest and fry for another two minutes.
Remove from the heat and set aside.
- Blanche the spinach in boiling water for ten seconds, then refresh in ice cold water.
Drain and squeeze out any excess moisture.
Chop coarsely, then stir through the onion mixture.
Crumble in the ricotta and feta and grate in the nutmeg.
Season to taste, then stir in the beaten egg.
Mix well and set aside.
- Preheat the oven to 250C and line an oven tray with baking parchment.
Divide the dough into four equally sized pieces.
Flatten each piece with your hands, then use a roller to form a long oval shape, measuring approximately 16cm x 24cm.
- Divide the topping among the four pides.
Fold the long sides towards the inside, then twist the ends to give a canoe shape.
Create a little indentation in the topping on each pide using the back of a spoon, then crack an egg into it.
Bake for 5 minutes or until the egg is set to your liking, then scatter with sumac and parsley.
Wednesday 11 July 2018
Tuesday 10 July 2018
Nigel Slater's classic pissaladière (pizza).
Nigel Slater's classic pissaladière recipe | Life and style | The Guardian ... is a dish which originated from Nice in Southern France.
The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping consists of usually caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).
The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping consists of usually caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).
Monday 9 July 2018
Ricotta and Spinach Gnudi - ricotta gnocchi By Emiko Davies.
- Meet In Your Kitchen | Emiko Davies & Marco Lami's Dolce Vita in Florence - eat in my kitchen eat in my kitchen
Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina.
Serves 4
175g firm ricotta, well-drained
150g cooked, chopped, well-drained spinach (if making from scratch, you need about 1 kg / 2 1/4 pounds fresh leaves)
1 eggs, beaten
A pinch of salt, plus more for the water
A pinch of ground nutmeg
About 25g plus 1 tablespoon plain flour
25g unsalted butter
10 sage leaves
Salt and pepper for seasoning
Handful finely grated Parmesan cheese, to serve
Mix the ricotta, finely chopped spinach, eggs, pinch of salt and nutmeg together in a mixing bowl.
You should have a thick, compact mixture.
Place the flour in a shallow bowl.
With hands, roll walnut-sized spoonfuls of the gnudi mixture in your hands, and then in the flour until well-coated.
Place on a lightly-floured board until they are all ready.
Prepare a large pot of water (salted with a spoonful of salt) and bring to a simmer.
Carefully drop the gnudi into the water and cook for about 4-5 minutes or until they begin to float to the surface.
In the meantime, prepare the sauce by melting the butter in a wide pan over medium heat with the sage leaves.
When butter is melted and before it begins to brown, add about 2-3 spoonfuls of the gnudi water and swirl the pan to create a thick sauce.
Season with salt and pepper.
When gnudi are ready, remove them from the water with a slotted spoon and place in the sauce.
Turn heat to low and swirl to coat the gnudi gently with the sauce. Serve immediately with the cheese.
Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina.
Serves 4
175g firm ricotta, well-drained
150g cooked, chopped, well-drained spinach (if making from scratch, you need about 1 kg / 2 1/4 pounds fresh leaves)
1 eggs, beaten
A pinch of salt, plus more for the water
A pinch of ground nutmeg
About 25g plus 1 tablespoon plain flour
25g unsalted butter
10 sage leaves
Salt and pepper for seasoning
Handful finely grated Parmesan cheese, to serve
Mix the ricotta, finely chopped spinach, eggs, pinch of salt and nutmeg together in a mixing bowl.
You should have a thick, compact mixture.
Place the flour in a shallow bowl.
With hands, roll walnut-sized spoonfuls of the gnudi mixture in your hands, and then in the flour until well-coated.
Place on a lightly-floured board until they are all ready.
Prepare a large pot of water (salted with a spoonful of salt) and bring to a simmer.
Carefully drop the gnudi into the water and cook for about 4-5 minutes or until they begin to float to the surface.
In the meantime, prepare the sauce by melting the butter in a wide pan over medium heat with the sage leaves.
When butter is melted and before it begins to brown, add about 2-3 spoonfuls of the gnudi water and swirl the pan to create a thick sauce.
Season with salt and pepper.
When gnudi are ready, remove them from the water with a slotted spoon and place in the sauce.
Turn heat to low and swirl to coat the gnudi gently with the sauce. Serve immediately with the cheese.
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