- basic eggs(15) £1.46
- natural yogurt (1kilo) £1.50
- pasta sauce £1
- goat cheese reduced .75
- nestle crunch X2 .51
epic cooking day. made mango sauce, red lentil soup, lemon bars and stuffed focaccia.
i used this recipe i found on allrecipes.com they turned out nice enough. next time i will cook my crust a little longer and use 1 cup of sugar in the lemon mix. it's a kind of involved recipe but actually pretty easy. the worst part was pushing the crust out to cover the pan.
stuffed focaccia bread recipe comes from the krishna cookbook i picked up the other day. i changed it a little bit so i'll just note down the recipe i made
- 1 1/2 teaspoon dried yeast
- 1/2 cup warm water
- 1 1/2 cups flour
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoon olive oil
- 1/4 teaspoon sugar
stuffing: whatever you feel like really. anything you eat on a pizza would be good
i cooked some fresh garlic, onions and peppers in a bit of olive oil. once soft i let them cool. i cut up some black olives and sundried tomatoes, added that to the onion/peppers. i had a little ricotta and mozzarella left over from when i made lasagna the other day so i used that too.
in a small bowl mix the yeast, sugar and 1/8cup of warm water(from your 1/2cup, just pour a little out into the yeast to activate it.) set aside for 10min. yeast should be frothy and bubbling up/growing in size. if after 10min your yeast looks exactly like it did when you started, throw it away and try again, the yeast is dead and your bread will not turn out right. usually it's just because the water was too hot.
in a large bowl mix together the flour, salt, garlic powder, onion powder. add in the yeast mixture, olive oil and remaining water. mix together well. i used a kitchen fork, works just fine for mixing.
knead for 8-10min. the book says: on a floured surface. well i live in a small apartment, floured surfaces are hard to come by. i just kneaded the dough right in the bowl, no added flour. after kneading i lifted the dough up and brush some oil around the bowl and put the dough back in. i then covered it with a piece of oiled plastic wrap. put the covered dough in a warm place for 45min or until doubled in size.
45min the dough is puffed up, give it a good punch. take it out of the bowl, put it on a lightly floured surface(i use one of those flexi cutting matts, with some flour sprinkled on it.) and give it a quick knead. divide the dough into two equally sized balls.
roll out one of the balls till you have a 10inch disk. place that on a well oiled baking sheet. on top of the disk put down your stuffing. leave a border around the edge so you can seal your bread. i spread the ricotta and then just dumped the other stuff right on top. i sprinkled over some dried oregano and basil.
roll out your other dough ball to similar size, 10inches maybe a little larger if you have a thick filling that needs covering. lightly wet the border of the bottom disk with some water. cover with the top disk and press around the border. this should seal in your stuffing.
brush the top with olive oil. i sprinkled on some more dried basil and oregano and a bit of sea salt. that's optional though. bake in the oven 30min or until the top is golden brown.
take out of the oven, let cool a few minutes and then slice into wedges- eat up.
since it has cheese in it, the left overs i put on a plate, covered in plastic wrap and stuck in the fridge