I am always looking for recipes, something needs to catch my eye!
I can’t tell you what ‘that’ something is, but I know it when I see it
So a few weeks ago, I was searching for something to tickle my taste-buds, I wanted to raid the pantry and use up some of the things that were there, clear out the pantry and the freezer if possible.
I found this fantastic recipe from Rachel Allen Potato & Rosemary Foccacia, it ticked a lot of boxes, but I also had some mushrooms that I wanted to use and we love onions, so this was a great start.
I took the recipe as above and just added the other ingredients.
I thinly sliced the onions left them on the side then I sliced the mushrooms and decided to fry them off first, as too often when you put mushrooms in the oven they stay wet and seem to just shrivel up rather than ‘cook’, I fried off the mushrooms until browned and turned off the heat until I needed them.
I washed the potatoes, left the skins on for more flavour and then thinly sliced them and added them to a large bowl with the olive oil salt and chopped fresh rosemary, gave them a good mix then added the pepper and left them in the bowl to infuse until I was ready with the bread base.
I make soda bread on a very regular basis, for this recipe followed Rachel Allen’s recipe as I was testing it and my recipe has fruit and wheaten flour in it to, but to be honest if you wanted to mix the flours it would work well too.
So I mixed the flour, bicarbonate of soda with the milk, I keep sour milk in the fridge all the time, I just top up the bottle from any left over milk or old milk that I have lying around. Otherwise I measure milk into a jug and then add a little lemon juice or vinegar to sour the milk, this is what you need to react with the bicarbonate of soda and give the lift for the bread.
Add the milk to the flour mixture in the bowl and bring it together, don’t over mix it or it will go tough, just enough so all the ingredients are combined together.
Once I had a dough ball, I oiled a baking tray (swiss roll tin) and tipped the dough out onto the tray, and then I pushed it out to the edges and tried to get an even layer. (Not too thin as the base will not rise too much).
Give the potatoes a final mix though and layer them onto the dough, overlapping as you go.
Add a layer of onions and then top with the cheese, I like a nice strong cheddar cheese as you don’t need so much and it adds to the flavour.
Then it was straight into the oven, no waiting for the bread base to rise as this would be done in the oven.
Bake for 20 minutes until the cheese is nice and bubbly and the base was just about cooked, I then removed it and added the layer of mushrooms and popped it back into the oven for the final 5-10 minutes, just until the mushrooms were warmed through again.
The results were great, we were very pleased with it. Quick and easy and satisfying, ideal for a snack or a quick mid week meal.
We tucked in with a nice green salad and some mayonnaise … yummy.
Potato, Mushroom & Rosemary Focaccia
Quick focaccia bread with potatoes, onions and mushrooms. Delicious mid-week meal or lunch. A great base for your favourite flavours.
Pre-heat the oven to 230c conventional/210c fan/Gas 8.
Oil a swiss roll baking tin.
Wash and thinly slide the potatoes. Place in a large mixing bowl, add the olive oil and chopped rosemary leaves.
(Substitute 1 tsp of dried herbs if fresh is not available)
Add salt and mix to ensure all the potato slices are covered in the oil and herb mixture.
Add a good pinch of fresh cracked black pepper and mix again.
Leave to one side for the flavours to infuse.
Add the flour and bicarbonate of soda to another mixing bowl.
Mix well to distribute the bicarbonate of soda through the flour.
Gradually add the sour milk to the flour mixture, and mix to combine fully, you need a dough but not sticky.
Do not over-mix as the dough will be tough.
(You may not need all of the sour milk)
Tip the dough out onto the oiled baking tray.
Push the dough out to the corners and sides, if you have any thin spots, push the dough together. The dough will not rise too much, so need to get an even layer.
Top the dough with a layer of potatoes, overlapping as you go.
Top the potato layer with the thinly sliced onions.
Then top with the grated cheese.
Place in the oven and cook for 20 minutes.
Remove from the oven and top with the cooked mushrooms.
Return to the oven for a further 5-10 minutes to warm through the mushrooms.
Remove from the oven and allow to cool for 5 minutes before placing on a cutting board and slicing.
Serve with a green salad and mayonnaise.
If you do not have sour milk, then measure out the milk into a jug and add 1 tsp or fresh lemon juice or white vinegar and leave for 5 minutes for the milk to 'sour'.
Do-not over mix the dough, mix until the dough has just come together, there is NO yeast in this dough so you DO NOT need to kneed the bread.
If you do not have fresh rosemary add 1 tsp of dried herbs as a substitute.
Well it has been one of those days today, the sun is shining, the sky blue but its cold outside. So of course we are all looking for something to warm us through.
So a delicious risotto is on the cards for this evening.
I do enjoy a rich creamy risotto with some delicious mushrooms, just what the doctor ordered……
I decided that I would use up some frozen vegetables that were in the freezer too, need to make some more space for the up and coming cooking courses.
A risotto is fantastic dish that can be used for a weekday supper or an elegant dinner party.
A few years ago we were on holiday in Corfu and we found a wonderful family restaurant that served Mussel Risotto, it was absolutely divine, I have recreated the recipe and will post it another day. but it did give me a new view of what a risotto should be….
Start off by chopping the onion, relatively small, then prepare the mushrooms, depending on the size of your mushrooms, cut into quarters or halves, you want to keep them chunky.
Add the butter to a pot and allow to melt before adding the chopped onions.
Heat the stock in a pot and add the chopped mushrooms. Allowing the mushroom flavour to enhance the stock.
Allow the onions to cook in the melted butter until softened and add the crushed garlic clove.
Then add the rice and mix well, ensuring that the rice is coated in the melted butter.
Add the wine and allow the rice to cook in the wine, (3-4 minutes), mix to ensure the rice starts to cook in the wine.
When the wine is fully absorbed into the rice, start adding the stock a ladle at a time, waiting until the previous ladle is absorbed before adding the next ladle.
Continue until all the stock is absorbed and the rice is cooked. Test by tasting.
When the rice is ready, (softened with a little bite) add the mushrooms from the stock pot and mix through.
An optional step is to add extra vegetables, I added some frozen garden peas and chopped green beans, for an added bit of colour and texture.
Add the grated Parmesan cheese and mix through, beating the risotto with a wooden spoon to create a creamy sauce. Add 2 teaspoons of soft butter and allow it to melt into the risotto. Mix again to fully combine.
Now you will have a delicious ‘creamy’ risotto. Enjoy.
Delicious creamy mushroom risotto, ideal for any mid week meal.