Rosemary Bread

It’s been a lazy snowy Sunday. Had a lazy morning followed by a long walk in the snow and then an afternoon of baking starting with this Rosemary Bread, adapted ever so slightly from A Pastry Affair’s gorgeous recipe

1 loaf

Ingredients

450g strong white bread flour

7g (1 sachet) fast acting active dry yeast

180 ml warm semi-skimmed milk

150 ml warm water

2 tablespoons freshly chopped rosemary

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons salt

60 ml extra virgin olive oil (plus extra for greasing bowl and tin)

Method

  1. Put the flour, yeast, salt, pepper and rosemary in a large mixing bowl and make a well in the middle.
  2. Pour the water, milk and oil into the well.
  3. Mix until it all comes together (can add a small amount of extra flour or water if required)
  4. Knead the dough throughly for 10 minutes on a lightly floured surface.
  5. Place the dough in a lightly oiled bowl and cover with a tea towel/cling film. Leave in a warm place for approx 2 hours.
  6. Knock back down. Knead again gently on a floured surface and place into a lightly oiled 2 lb loaf tin.
  7. Cover with tea towel and leave to rise again in a warm place for 60 mins.
  8. Preheat oven to 180C
  9. Sprinkle top of loaf with sea salt and bake on middle shelf for 45 mins. (i like to put a small bowl of water in the oven to get a good crust)
  10. Leave to cool slightly on wire rack (if you can resist cutting into it!). Enjoy!

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South Indian Corn Curry

Part of this New Years Eve dinner menu and one of my favourite dishes. The recipe originally came from my mum and is really simple to make.

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Feeds 4 (with some leftovers)

Ingredients

2 tbsp vegetable oil

2 tsp mustard seeds

2 tsp cumin seeds

1 tsp turmeric

15 curry leaves

4 slices chopped jalepeno chillies from jar

2 tsp vinegar from jalepeno jar

4 tomatoes, cut into halves.

2 tins coconut milk

6 cobs of corn, cut in halves (fresh or frozen)

Method

1 Boil corn cobs until just tender. Drain and leave to one side.

2 Heat oil in large pan and add mustard seeds and cumin seeds.

3 When they are starting to sizzle add turmeric, curry leaves and chillies. Then add tomatoes, cut side down, and leave to soften (about 7 mins)

4 Add coconut milk and vinegar, and add salt to taste.

5 Add corn cobs to the gravy and leave to simmer for about 20 minutes.

Serve with chapatis, pita bread or basmati rice.

This can be made the day before needed and just heated up before serving.