Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Potato Rosemary Focaccia Pugliese
Saturday, May 10, 2014
WBB 6- Twist in the plate Update!
Guys (sorry gals), looks like Ive made it too much of a challenge or too much of a bore...Im sad to admit but Ive got only 4 entries so far, including mine that is. The deadline is pushed to 31st of this month, so if you do manage to make something for the event, email me at saffrontrail@gmail.com.
It is easy to get inspired by fellow bloggers. When i saw Haalos lovely Focaccia bread, I knew that I had to bake one too. And then I totally forgot about it, until I saw a whole feature on Baking your own bread in one of the older issues of Femina. Each recipe was so doable and so inspiring that I had to roll up my sleeves right away.
Just then we were invited to a friends Diwali Party. Sometimes you just dont know a persons taste well enough to buy a gift and what better gift at this point that some home baked goodies. The potato focassia pugliese sounded and looked exotic enough to make an excellent gift as well as to give me that high of baking my own. Looks like Im on a bread making spree now. Last night, I baked a yum-yum (someone tell me how to put the twang on the n there) Jalapeno Wheat Bread to go with soup and it was super. Shall post the recipe soon....Heres the one for the focaccia.
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Potato Rosemary Focaccia Pugliese
Serves 8
Time required - One hour plus proving time
Category - Bread, Italian recipe
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500 g plain flour
7 g yeast
1 tsp sugar
2 tsp salt
300 ml water
2 tbsp olive oil and some more
1 tsp dried rosemary* and some more to sprinkle on the top
1/2 tsp Italian herb mix to sprinkle on the top
3 small potatoes, thinly sliced
Yeast: Take some just-warm water - around 100F, mix in the yeast and the sugar. Stir and let it stay in a warm place until it gets frothy at the top.
Kneading:In a large bowl, take the flour, salt, crushed dried rosemary. Mix the ingredients together. Make a well in the center. Add the yeast mixture and the water. Bring it together adding 2 tbsp of olive oil into a smooth dough.
Rising: You can either do it outside in a well oiled bowl, kept covered for an hour or overnight in the refrigerator. The dough should come to double its original size.
Knock back and mould: After the dough has risen to double its size, punch it down. Knead well till smooth. On a large baking sheet, spread a non-stick foil and spread the dough with your hands till about 3/4 of an inch thick.
Read More..
Guys (sorry gals), looks like Ive made it too much of a challenge or too much of a bore...Im sad to admit but Ive got only 4 entries so far, including mine that is. The deadline is pushed to 31st of this month, so if you do manage to make something for the event, email me at saffrontrail@gmail.com.
------------------
It is easy to get inspired by fellow bloggers. When i saw Haalos lovely Focaccia bread, I knew that I had to bake one too. And then I totally forgot about it, until I saw a whole feature on Baking your own bread in one of the older issues of Femina. Each recipe was so doable and so inspiring that I had to roll up my sleeves right away.
Just then we were invited to a friends Diwali Party. Sometimes you just dont know a persons taste well enough to buy a gift and what better gift at this point that some home baked goodies. The potato focassia pugliese sounded and looked exotic enough to make an excellent gift as well as to give me that high of baking my own. Looks like Im on a bread making spree now. Last night, I baked a yum-yum (someone tell me how to put the twang on the n there) Jalapeno Wheat Bread to go with soup and it was super. Shall post the recipe soon....Heres the one for the focaccia.
----------------------------
Potato Rosemary Focaccia Pugliese
Serves 8
Time required - One hour plus proving time
Category - Bread, Italian recipe
----------------------------
500 g plain flour
7 g yeast
1 tsp sugar
2 tsp salt
300 ml water
2 tbsp olive oil and some more
1 tsp dried rosemary* and some more to sprinkle on the top
1/2 tsp Italian herb mix to sprinkle on the top
3 small potatoes, thinly sliced
Yeast: Take some just-warm water - around 100F, mix in the yeast and the sugar. Stir and let it stay in a warm place until it gets frothy at the top.
Kneading:In a large bowl, take the flour, salt, crushed dried rosemary. Mix the ingredients together. Make a well in the center. Add the yeast mixture and the water. Bring it together adding 2 tbsp of olive oil into a smooth dough.
Rising: You can either do it outside in a well oiled bowl, kept covered for an hour or overnight in the refrigerator. The dough should come to double its original size.
Knock back and mould: After the dough has risen to double its size, punch it down. Knead well till smooth. On a large baking sheet, spread a non-stick foil and spread the dough with your hands till about 3/4 of an inch thick.
Before sending it into the oven
Decorating and proving : Drizzle some olive oil and poke holes all of the spread dough. Stick in the potato slices, sprikle some more herbs and let it rise for an hour.
Baking: Preheat the oven to 210 C. After the dough has risen, sprinkle some sea salt on the dough. Bake it for around 30 minutes, until the top is golden, potatoes are cooked and the bottom when tapped gives a hollow sound.
Cool thoroughly on a wire rack. Pack in cling film and gift away. Or you can always make chunky slices, dip it in your favourite soup and eat away. If you dont have a rosemary candle, bake this bread and you wont miss the aromatic candles. If you live in the colder climes, this is a perfect autumn baking project.
*In India, Fabindia sells some excellent Blue Mountain Rosemary.
Baking: Preheat the oven to 210 C. After the dough has risen, sprinkle some sea salt on the dough. Bake it for around 30 minutes, until the top is golden, potatoes are cooked and the bottom when tapped gives a hollow sound.
Cool thoroughly on a wire rack. Pack in cling film and gift away. Or you can always make chunky slices, dip it in your favourite soup and eat away. If you dont have a rosemary candle, bake this bread and you wont miss the aromatic candles. If you live in the colder climes, this is a perfect autumn baking project.
*In India, Fabindia sells some excellent Blue Mountain Rosemary.
This is my long pending entry for Weekend Herb Blogging of Kalyns Kitchen hosted this time by Fiber of 28 cooks.
Tags: Homemade gifts, bread, baking, yeast, focaccia, Italian bread, rosemary, WHB
Tags: Homemade gifts, bread, baking, yeast, focaccia, Italian bread, rosemary, WHB
Smiley Potato Sandwich Kids Lunch box recipes Indian
Wednesday, April 30, 2014
 |
| Quick Potato Sandwich for Kids |
Ingredients
Sweet bread slices- 2 nos
Potato smileys- 2 nos
Mayonnaise- 1 tsp
Tomato ketchup- 1 tsp
Salt and White pepper- if required
Butter- 1/2 tsp
 |
| Potato Sandwich |
Method
Deep fry the potato smileys till golden brown as per the package instructions. Allow the potato smileys to cool and slightly press potato smileys between paper towel. Remove the pressed potato smileys from paper and set aside.
Trim the brown edges of the bread slices.
Take a bread slice, on one side apply the mayonnaise, place two pressed potato smileys on the mayonnaise applied bread side, season with salt and pepper if required.
Take another bread slice and apply tomato ketchup on one side, cover the potato smileys with tomato ketchup side bread slice. Slightly press the sandwich on top. Heat pan and add butter, when butter starts to melt place the bread sandwich and toast on both sides until golden brown. Halve the Smiley potato sandwich and serve.
Tips
Try using whole wheat bread instead of sweet bread.
You can bake potato smileys instead of frying.
You can replace mayonnaise or tomato ketchup with mint chutney, salsa or guacamole.
Replace olive oil instead of butter.
Crab Artichoke and Potato Croquettes – Three of my favorites go Dutch
Sunday, April 20, 2014
The croquette is originally a French concoction, but thanks to a Dutch baker named Kwekkeboom it was introduced to the Netherlands where it grew in popularity. He fell in love with the crisp French version, and began producing croquettes filled with beef and other meats and vegetables. In fact, Croquettes are so popular in the Netherlands that McDonalds sells a version in a bun: called the McKroket. No, I’m not Mc’Kidding.
This version is incredibly easy to make and you will love its crisp, crunchy outside and the soft, tasty inside. The secret to the crisp coating is the Panko Japanese breadcrumbs. You can get these at the supermarket, and they really make a big difference. If you can’t find them (well, quite frankly, you didn’t try hard enough), you can use regular plain breadcrumbs and still get a nice result.There is no secret to the delectable filling inside; you take potato, crab and artichoke, smash it all together. Three ingredients that are certainly terrific alone really enjoy each others company in this satisfying recipe. Of course, you don’t have to keep your mix so simple; adding lemon, garlic, herbs, and/or other exotic spices wouldn’t be a bad idea at all.
We served this under our Olive Oil Poached Tuna, but it makes a great main course all by itself. You can even do small half-dollar size and serve them as passed appetizers at that swanky holiday party.
Ingredients:
1 large cooked russet potato
1 can artichoke bottoms (14 oz)
8 oz crab meat
1 egg
Salt, black pepper and cayenne to taste
olive oil
Panko or plain breadcrumbs
fresh lemon optional
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