Posts tagged ‘bread’

February 1, 2012

Recipe: Jamie Oliver’s Ribollita

It’s such a cold day here in the south east, as I’m sure it is elsewhere in Britain today. East London was perishing at lunchtime and when I got back to Wivenhoe, old puddles at the side of the road hadn’t thawed.

The perfect day, then, for a chunky bowl of Italian peasant food. A classic Ribollita is a heartwarming soup of vegetables, beans and bread – used to thicken the soup to an almost stew-like consistency. Everyone will have their own favourite way to make it, but I do like this one from Jamie Oliver. And he’s right, it’ll taste even better tomorrow.

The recipe is here.

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December 29, 2011

2011 leftovers: Homemade parathas recipe

I thought we should end the year with some of the recipes and dinner ideas that never quite made it to the blog when they were initially intended.

First of these is a recipe for parathas, the shallow-fried bread that is a great accompaniment to Indian food. We made them, or should I say Ella made them, a couple of months ago. We compared and contrasted a couple of different recipes before beginning, mainly because the wording wasn’t always clear, especially as to the rolling out of the dough.

The general idea is that you make your dough, divide it into individual portions, roll it out, add a little oil, and then bring in the ends to the middle (using one method or another) to create a kind of folded sack that traps air inside. The dough then gets rolled out again before being shallow fried.

With the shallow frying, don’t leave them to get too crisp, the finished bread needs to be soft and doughy.

There’s a recipe here, and another here. Okay, and another here.

It’s worth taking a look at as many as you can before commencing, but really, once you get the idea, they’re incredibly simply and a something of a treat.

August 31, 2011

Recipe: Bill Granger’s flatbread with red onion and chard

We have got some chard in the kitchen at the moment so will probably be tempted to make this light supper. The prospect of making your own flatbread is always rather exciting and, given that it doesn’t need to rise very much (although it does use yeast and need to prove), it’s rather more fail-safe than proper, full-on, up-to-the-elbows-in-flour bread making.

I haven’t kept up to date with the style of food Australian chef and restaurateur Bill Granger makes. I interviewed him once, by email, and he sent back a well-written, considered and quite passionate response to the questions, so he’s remained in ETP’s ‘good books’ since. But back then his big thing was luscious Aussie-American breakfasts at his waterfront cafe – this recipe is distinctly more European.

The recipe is from the Independent, here.