| RECIPES |
Bruschetta is the honest, poor man's original garlic bread being nothing but charred, oil-soaked bread rubbed with garlic. The most important ingredient in bruschetta is not the garlic but the olive oil. The garlic on bruschetta is rubbed on, so that you inhale the fresh garlic perfume as a backdrop to the olive oil, rather than eating great lumps of it. The origin of bruschetta was probably the ancient Roman practice of tasting newly pressed olive oil on a piece of bread, with or without garlic -- a practice that has continued in the oil-producing areas of Tuscany, Umbr and Lazio. The name derives from bruscare, meaning "to roast over coals". Basic Bruschetta 6 slices Italian or sourdough bread, cut ½ “ – ¾” thick 2 peeled garlic cloves, cut in half Extra virgin olive oil Salt and pepper to taste Preheat the broiler or grill. Grill the bread until lightly golden brown on each side. As soon as the bread comes off the grill rub one side of the toast with the cut side of the garlic and brush over olive oil. Sprinkle with salt and pepper and serve warm. Tomato and Basil Bruschetta Top the basic Bruschetta with the following mixture: 2 ripe tomatoes, seeded and diced 4-5 fresh basil leaves, shredded Freshly grated Parmesan cheese Tomato and Goat Cheese Bruschetta As above, but spread the Bruschetta with soft goat cheese before topping with the tomato and basil, and omit the Parmesan cheese. Bruschetta with White Beans and Rosemary Top the Bruschetta with Canelli Beans tossed with rosemary. The Bruscetta can first be spread with tapenade before topping with the bean mixture, or small pitted whole or sliced olives and/or the tomato and basil topping can be mixed in to the beans. Grilled Cheese Bruschetta Top the Basic Bruschetta with thin slices of fresh Mozzarella cheese and melt under the grill. The grilled cheese can then be topped with the tomato mixture if desired. PEPERONATA 3 tbsp. olive oil 3 red/green/yellow peppers 1 large or 2 medium onions 1 lb or so of tomatoes 1 clove garlic salt Slice the onions and garlic. Heat the oil in a large frying pan and fry the onions and garlic gently for 10 minutes. Add the peppers, seeds removed and sliced into strips. Cook for a further 10 minutes. Then add the tomatoes, roughly chopped (and peeled/deseeded if you can be bothered), and some salt. Cook uncovered for another 20-30 minutes, until most of the liquid has evaporated, stirring occasionally. You can eat this hot, warm, or cool, with bread. ENGLISH PANCAKES 2 cups All Purpose Flour 3 large eggs 2 ½ cups whole milk or half milk and half water mixed. Pinch of salt Place the flour and salt in a bowl, make a well in the center and break the eggs into it (no need to beat them up first.) Add about ½ cup of the milk or milk and water and stir together, either with a wooden spoon or whisk. Gradually add the rest of the liquid until you have a batter the consistency of whipping cream. (You may not need all the liquid.) Leave the batter to stand for about 15 mins. (You can leave it as long as a couple of hours, but do not refrigerate.) FRENCH CREPES 1 cup cold water 1 cup cold milk 4 eggs 1 ½ cups all purpose flour 4 tbs melted butter Salt Make the batter as for the English pancakes. CHOCOLATE MARBLED ENERGY BARS 5 oz (150 g) dark chocolate (75% cocoa solids), broken into small pieces 5 oz (150 g) white chocolate, broken into small pieces 1 x 100 g pack pecan nuts 3 cups granola 1 tablespoon honey 5fl oz (150 ml) whole condensed milk Pre-heat the oven to gas mark 4, 350°F (180°C). You will also need a nonstick oblong baking tin, measuring 6 x 10 in (15 x 25.5 cm) and 1 inch (2.5 cm) deep Place the granola and pecans into a bowl. In a small saucepan, heat the honey and condensed milk until they're warm and thoroughly blended, then pour this mixture into the bowl. Mix it all well with a wooden spoon, then simply tip the mixture into the baking tin, press it down evenly all over and bake in the centre of the oven for about 25 minutes, or until golden brown. After that leave it to get quite cold. Meanwhile, melt the white and dark chocolate separately. When the cereal mixture has cooled, loosen the edges with a palette knife and turn it out upside down on to a board. Now, using a tablespoon, put spoonfuls of the plain chocolate all over the top of the cereal cake, leaving space in between. Then do the same with the white chocolate, but this time fill up the gaps. Next take a small palette knife and, using a zigzag motion, swirl the two chocolates together to give a marbled effect. Then lift the board and gently tap it down on to the work surface to create a smooth finish. What you need to do now is chill it in the fridge for about 1 hour, then use a sharp knife to cut it into 16 bars. RUSTIC CRANBERRY TART Pastry 1 cup all purpose flour 1 cup whole almonds 1 stick butter 3 tablespoons half and half Pinch salt. 1 egg, beaten, for glazing. Filling 1 ½ cups home-made cranberry sauce 8 oz goat cheese ¼ cup sugar ¼ cup sliced almonds Preheat oven to 375ºF. Pastry 1. Grind the almonds until fine in a food processor. 2. Add the flour, salt and butter cut into small pieces to the almonds in the processing bowl. 3. Blend briefly, and then add the half and half. Blend until the mixture starts to come together. Add a little more half and half if necessary. 4. Turn the pastry onto a floured board and roll out into a 10” circle. Make sure there are no holes in the pastry. Place the pastry circle onto a greased sheet pan. Filling 1. Slice the goat cheese into rounds. 2. Spread the cranberry sauce over the pastry circle, leaving about a 2” margin all the way around. Lay the slices of goat cheese onto the cranberry sauce, then sprinkle with the sugar. Scatter the almonds on top. 3. Fold the edges of the pastry over the filling, leaving the center uncovered. 4. Brush the pastry with the beaten egg and bake at 375ºF for about 35 mins, or until the pastry is nicely browned. 5. Serve warm or at room temperature with a little cream. CRANBERRY TEA BREAD 4 cups all purpose flour 4 teaspoons baking powder 1 teaspoon salt 1 cup sugar 1 large egg, beaten 1 ½ cups milk 2 tablespoons melted butter 1 cup cranberries, coarsely chopped ⅓ cup candied peel ½ cup chopped almonds or walnuts. Preheat the oven to 350ºF Grease and flour one large loaf pan or two small loaf pans. 1. Sift the flour, baking powder and salt together into a large bowl. 2. Add the sugar and mix well. 3. Add the butter, milk and egg and stir well. 4. Add the cranberries, candied peel and nuts and stir until well mixed. 5. Pour into the pan(s) and bake at 350ºF for just over an hour for one large loaf, about 45 minutes for two smaller loaves. The tea bread is done when a skewer or thin bladed knife pushed into the loaf comes out clean. 6. Cool in the pan, then wrap tightly in foil and keep for at least 24hours before serving sliced and buttered. |