Only_Oli (The O_Zone)

Simple Recipe :

• 800g White Strong Flour
• Olive Oil (some for the dough and some for the cooking tray)
• 200g Semolina flour (medium is ok / gives crispy feel)
• 1 Tablespoon of Salt (sea salt is nice)
• Dry Yeast for 1KG Bread
• Fresh rosemary / Thyme / Dried Herbs

How to Make it:

Mix all dry parts first, including herbs.
Then add olive oil, 2 to 3 tablespoons
650ml lukewarm water (a bit warmer than blood …about 40degrees)
mix with a fork in the bowl

work the dough manually (for therapy effect), use the machine if you want.
keep dough fairly moist
put on the work surface and work the dough, about 5 minutes.
“tuck-in” the dough into a ball and put into a large bowl with a bit of flour
let rise for 1 hour

put the dough into a large baking tray (clay or ceramic one) with olive oil in the bottom
poke the dough so that the tray is fully filled
put a bit of olive oil on top
let rise a second time for 20/30 minutes
poke with 1 finger in even spaced holes

pre-heat oven to 250 degrees.
Put Rosemary on top of the dough.
poke the dough with 1 finger until holes evenly spread
add a bit of rock salt on top.
put in the oven for 20/30 minutes or until golden brown and dry inside.

Take out and let cool for 30 minutes

Simple / Quick / Delicious….

Made one this Saturday morning was all done before I could finish my coffee…

Can be eaten hot or cold with salad and bread,

Nice smell in the house for the kids to wake-up.

Ingredients :

• 4 Duck Filets
• 6 Chicken tights
• 1 egg (optional)
• Spring Onions
• Lemmon Grass, Ginger, Coriander, Chillis: I use the Waitrose Thai Mix
• Salt / Pepper

How to make :

• Take fat off the back of the duck filet by pulling hard on skin.
• Grind the chicken and the duck using medium or small grid depending on preference
• Put all meat in mixing bowl and add Thai mix to taste. I add until I can see a nice blend of meat and spices in the base. (see pictures)
• Add salt and pepper and the spring onions.
• mix one whole egg, this will help with keeping the meatloaf to separate when you cut slices when it is cooked. It is optional.
• Cook in the oven at 160 degrees Celsius with a temperature probe in the meat. I set the target temperature to 74 degrees for poultry. Probably 30 to 45 minutes.
• If at the end of the cooking, the top of the meat is not “browned”, I put the oven on high grill for a few minutes to make it crispy on top.
• Can be eaten “Hot” or “Cold”.

I really like the brioche that my mum makes when we go on holiday in France during the summer. It is just a pain to wait 12 months to have some brioche! Decided to get a new bread maker from Panasonic (the old one still had an American plug and we have been back from the USA for 8 years now…)

The Brioche recipe is very good and works very well with the automatic bread maker.

Ingredients :

• 400g White Flour
• 1 Teaspoon Salt
• 1.25 Teaspoon Yeast
• 2 eggs mixed with water so that it makes 280g
• 4 Tablespoons of dried milk
• 4 Tablespoons of sugar
• 50g of butter early in the recipe and then 70g of butter later. (cut in 2cm pieces). Make sure butter is cold from the fridge.

How to make :

• Mix all the ingredients (with the first batch of butter). Ideally all of them at room temperature.
• You should get a nice dough ball.
• Then mix the extra butter by kneading for 3 to 5 minutes.
• Leave to rise for a couple of hours.
• Cook in over / breadmaker.