Here is a wonderful recipe that everyone will love: focaccia. This italian bread is a real pleasure for the taste buds and eyes. I’ve made this bread so many times in so many ways and it always turns out great. And it goes well with pretty much everything so it’s impossible to go wrong. Use sun-dried tomatoes, olives, garlic or just keep it simple with olive oil and herbs. Serve it for breakfast, as a side dish or appetizer. It always works great. I made this bread for my hungry friends and they loved it 🙂 Traditionally a lot of olive oil is used, but if you don’t like it oily then use less. Also try to use fresh herbs but if you don’t have any, dried are fine too. Oh so delicious…
For the dough:
- 3 cups flour (450-500gr)
- 1 sachet dried yeast
- 1 tablespoon salt
- 1 teaspoon sugar
- 3 tablespoons olive oil
- 1 cup water
For the topping
- 3 or 4 tablespoons olive oil
- chilli flakes or paprika powder
In a bowl, mix water, yeast and sugar. Let this mixture stand for 5 minutes. Add the rest of the ingredients and mix it up. Knead the mixture for 5-10 minutes or until the dough doesn’t stick anymore (add more flour when necessary). Cover the bowl with a plastic bag and set aside for 30 minutes. Oil the bottom of a baking tray and transfer the dough to it. Spread the dough with your hands. Let it rest for 10 minutes. Press your fingertips in the dough and make dimples. Brush the top with olive oil and herbs and bake your focaccia in a preheated oven at 225°C for about 20 minutes.
Buon appetito 😉
After spending 10 wonderful days in Andalusia last week, it shouldn’t suprise you that the next recipe is a typical Spanish one. Tortilla de patatas (papas for short), or in other words the Spanish omelette is probably one of the most traditional and the most famous dishes in Spain. You can eat it hot or cold. In Spain it is often served as tapas or it is eaten as a sandwich (bocadillo). I know it’s not a breakfast dish but I like to eat mine for breakfast with bread and alioli. The most basic ingredients are potatoes, eggs, olive oil and salt (depending on the region also onion, peppers and garlic is used) but you can add whatever you like to it (I like mine with garlic, onion and parsley). A must-try for everyone!
- 4 or 5 potatoes
- 6 eggs
- 1 onion
- parsley (optional)
- 1 garlic (optional)
- 1 cup olive oil (enough oil to fry your potatoes and onion)
- Salt and pepper to taste
Cut the onion and the potatoes into thin slices. Pour olive oil in a pan. Add the potatoes and fry them a couple of minutes. Add the onion, garlic and parsley. Season with salt and pepper and let the mixture cook, stirring occasionally. Turn off the heat before your potatoes turn brown. Beat the eggs in a bowl. Add the potato mixture to the eggs. Add 2 tablespoons of oil to the pan. Pour the mixture in the pan and let it cook on medium heat. Flip the tortilla when it’s slightly brown on the bottom (using a flat plate that covers the pan). Slide the tortilla back into the pan and cook the other side. ¡Ya está!
¡Qué aproveche! 😉
Tip: The thickness of the tortilla depends on the size of the pan. Use a smaller one if you want a thicker tortilla.
I know that my promise of a new recipe every 10 days have passed but I had to take several weeks off because of other urgent things I had to do (sounds very mysterious but it’s not believe me :D) Now that everything (well, almost everything) is over, I’ll have more time to keep my blog updated I PROMISE 🙂 To show my good will here is the last recipe out of the 3, which is called Poğaça (pronounced poha-cha). Poğaça is a traditional pastry eaten in Turkey, especially during breakfast. The traditional ones are prepared with feta cheese and parsley or just plain and you can find these anywhere. There are other types of Pogaça in Turkey (stuffed with meat or vegetables, sweet ones etc.) but this one is the most simple one. Traditionally, these buns are prepared with fresh yeast, for a better texture, but I had no fresh yeast or feta cheese so I kept it simple 🙂
- half cup milk or yoghurt
- 3 tablespoons butter and 3 tablespoons oil (or half cup of oil, sunflower preferred)
- 1, 5 cup of flour
- 1 sachet baking powder (or dried yeast)
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon salt
Pan con tomate, tostada con tomate or simply bread with tomato is a Spanish recipe (actually Catalan) . I discovered this last year while on Erasmus in Spain. To be honest I’m not a huge fan of the Spanish kitchen (don’t shoot me 🙂 ), but this is one of my favourite dishes (along with tortilla and paella), I can eat it every day! Actually, when I make pan con tomate it’s more my style. I call it pan a la Yazz 🙂 because I cook the mixture with, garlic, basil, pepper and oregano for 5-10 minutes. Perfect for breakfast. Try it! It’s so easy that you’ll love it.
- bread (any kind will do but I personally prefer Turkish bread or baguette)
- 2 ripe tomatoes
- olive oil
- 1 clove of garlic (optional)
- Basil and pepper (optional)
First, slice the bread into 2 halves. Grate your tomatoes in a bowl (or put them in a food processor). Mince the garlic (or cut the garlic in halves and rub it over the bread) and mix with the tomatoes. Then mix with salt, pepper and basil. Toast the bread in a frying pan or toaster. Drizzle some olive oil over the bread and spread the mixture on it. Voila that simple! 🙂