2-3 bouquets of cauliflower
2 celery sticks
2-3 bouquets of broccoli
Handful of rosemary, oregano and chives
Making Oven fried vegetables
Set the oven to 225 degrees Celsius. Wash the vegetables. Cut the bouquets smaller, slice the carrots four times. You can leave the skin it gets lovely crisp. Chop the celery sticks into four parts. Add the vegetable to a big bowl pour over olive oil and add sea salt and chopped herbs. Toss around until all is covered. Add the vegetable to an ovenproof dish. In the oven it goes for 20-35 minutes. I’m not completely sure., I usually take it out when they have a nice colour.
Serve with fish or meat, or just enjoy as they are.
220 grams of day old bread
4-5 table-spoons of homemade rosemary oil
Grated sea salt
1 small handful of parsley
1 big garlic clove
Making Homemade Croutons
Making croutons is absolutely awesome I have to say. And what is the point of buying them really, its oil old bread and herbs. I have old bread and herbs and some really good oil. Not even 10 minutes of work and suddenly the house smells absolutely amazing and I’m eating croutons that top the best store brand.
What you need is some day old bread, that is ready to soak up oil and herbs, a preheated oven, 175 degrees Celsius a bread knife, a mixing bowl and a baking tray covered in baking paper. Some would say that the crust must go when you are making croutons, but I chose to keep the crust. Seriously, what a waste, and they didn’t look or taste any worse for it. In fact I think it made them even more crispy. In any case I cut the bread in cubes and added them to a bowl. I took out a small bowl and added oil, finely chopped parsley, pressed garlic and a round of grated salt. Mix it well together before you pour it over the bread, mix well to make sure that all the bread has soaked up some oil. This is when I added my 5th spoon of olive oil. I’m not sure if it was even a whole table-spoon, but it was enough to cover all the pieces. Transfer the bread pieces on to your paper covered baking tray and fry in a preheated oven for 15-17 minutes. I say 17 because well I forgot mine and they didn’t take any harm from that. Leave to cool on a baking rack and store them in an airtight container. Serve with salad or soup.
1 twig of Rosemary
1 sealable flask/bottle
Making Homemade Rosemary Oil
Rosemary oil might sound fancy, but it is very easily made. You need 1 twig of rosemary, 1 bottle with a lid and olive oil. Stick the twig in the bottle add olive oil, voila rosemary oil. I have had mine in the kitchen for about a month and it is very aromatic.
Tip: Makes for a very nice gift if you add a card with recipe for dressing or focaccia that It could be used for :)
25 grams of fresh yeast
3 decilitres of lukewarm water
1 tablespoon of olive oil
1 tablespoon of sea salt
Making Focaccia with Fried Rosemary
Crumble the yeast into a baking bowl and add lukewarm water oil, salt. Add plain flour a little at a time while stirring. When the dough starts to release the bowl put it on your kitchen counter with some flour. Add more flour while kneading the dough. I use a special technique that I learnt from watching river cottage. You push the dough down and away from you and roll it back. You add flour until the dough releases your hand when its rolled back into your hand. Look at this video at 0.38 on. It also shows you how to shape the dough when it is done. Fold the dough into the middle clockwise, flip it round and start shaping it in your hands until it’s a perfectly round ball. Brush some oil in your baking bowl before you add the dough. Pull over a plastic bag and close. Leave in a the kitchen basin with some warm water until the dough has doubled in size (about an hour).
Before the dough has risen you start on the topping, which is the fresh rosemary twigs and olive oil. Heat a frying pan and add the olive oil, fry the twigs of rosemary for about 3-4 minutes. Pull to the side and add more olive oil. How much I’m not sure of, I didn’t measure, but used a good clunk.
When the dough has risen you take out an oven proof dish and cover it in baking paper. Empty the dough onto the dish, it should let go easily because of the oil you brushed on the baking bowl, and use your fingers to distribute the dough and make depressions on the surface. Distribute the crushed sea salt (can be done in a kitchen machine or a morter) and pour over the olive oil and fried twigs. Cover with a dishtowel and let rest while you heat the oven until 225 degrees Celsius. Bake in the oven for 20 minutes, take out and leave to rest until it cools slightly. Serve with Feta cheese salad or homemade Lasagne