Next Up: Moon Snails

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Scotch Eggs – This is an Easter Egg You Want in Your Basket

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I’ve gotten so many requests for Scotch eggs over the years, I figured with the Easter holiday coming up, the timing was right to post this fried miracle of culinary engineering. In my version, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.

This is traditionally a picnic item, so the hard-boiled egg makes sense in that setting, but as far as serving it as a snack, or for a first course, maybe with a salad, I highly recommend the softer approach.

If you use the exact measurements below, the times given should get you pretty close to what you see here, but there are variables. In a carton of eggs, depending on the source, you’ll notice small, but significant size variations. You may want to test your times on the soft-boiled stage before proceeding.

Another factor is whether or not you chill these before frying. If you make them the day before, then I’d add a minute to the frying time. Keep in mind that the frying is to cook the sausage, and just heat the egg through, so you should cook the yolk to the doneness you want when the Scotch egg is cut open.

Your best bet is to make a few extra, and test your frying time before service. Trust me, you’ll enjoy this step. By the way, I have no idea if this works in the oven. I’m guessing it could, but I can’t help you out with any specifics. I really hope you give these amazing Scotch eggs a try soon. Enjoy!

Ingredients for 6 Scotch Eggs:

6 large eggs, right out of the fridge

*steam 6 minutes as shown for soft yolks

3.5 ounces of Italian sausage meat per egg (about 1/2 cup)

*I did 6, and used exactly 21 ounces of sausage.

pinch nutmeg

pinch cayenne

1/4 tsp mustard powder

white flour, 2 beaten eggs, and enough panko breadcrumbs to bread 6 eggs
(I don’t measure such things)

Fry at 350 F. for 5-6 minutes to keep a soft yolk center. Add another minute for Scotch eggs that have been thoroughly chilled before frying. 

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Next Up: Scotch Eggs

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Easter Muddy Buddies

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Easter Muddy Buddies

Ingredients

• 9 cups Chex cereal
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1-1/2 cups confectioners’ sugar
• 1 bag Easter M and M candies
• 1 bag mini marshmallows

See full recipe on: thecountrychiccottage

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Best Beef Stroganoff

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Best Beef Stroganoff

Ingredients

• 1 tbsp-oil
• 1 tbsp-butter
• 1-onion, thinly sliced
• ½ lbs- crimini mushrooms, sliced
• 1 lbs-beef steak, cut in strips
• ¼ cup- brandy
• salt
• pepper, freshly ground
• ½ cup-beef stock
• 1-bay leaf
• 1 tsp-whole grain mustard
• 1 cup- full fat creme fraiche or sour cream
• 3-4 sprigs-flat-leaf parsley, chopped

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tarte de ruibarbo e ricotta // rhubarb and ricotta tart

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a chegada da Andréa. e da primavera. mais uma vez. coincidência. outro equinócio de primavera juntos. sentados no pátio, ao final da tarde. a matar saudades. a matar saudades também dos nossos pequenos-almoços, numa staycation. e foram tantos. sempre diferentes. recheados de novos sabores. mas também jantares de petiscos e sabores mais primaveris. para quando o sol espreitava. e trazia aquela luz matinal. a combinar com buns de canela. e esta tarte de ruibarbo, um ode à primavera.

Andréa's arrival. and spring too. once again. mere coincidence. another spring equinox together. seated in the backyard in the evening. to relive memories. to relive memories of our past breakfasts. on a staycation. and were so many. always different. filled with new flavours. but also all those dinner parties with some spring flavours. when the sun was out. and brought that morning light. to combine with some cinnamon buns. and this rhubarb tart, an ode to spring.

tarte de ruibarbo e ricotta

faz 1 tarte

esta receita foi tirada integralmente de um folheto de receitas da M&S February 2015 e ligeiramente adaptada na massa e no recheio ao meu gosto. a massa é boa, mas de uma próxima vez utilizarei uma massa de galette (receita aqui), pois gosto mais. porque do entusiasmo de ver a tarde, tirar fotografias, saborear, etc e tal, acabei a partir um bocado a massa, mas ainda assim estava muito boa!

ingredientes (para a massa):

175 g farinha

100 g manteiga cubos

2 c. sopa açúcar

1 gema de ovo

1 c. sopa de água

ingredientes (para o ruibarbo):

450 g ruibarbo, aparado e cortado em pedaços 5 cm

1 vagem de baunilha

1 c. sopa açúcar

ingredientes (para o recheio):

200 g queijo ricotta

75 g açúcar

2 ovos

100 ml natas

Primeiro preparar a massa, misturando num processador de cozinha a farinha com a manteiga e o açúcar, até se obter migalhas finas. Misturar ao lado a gema de ovo com a colher de sopa de água e envolver na mistura. 

Numa superfície enfarinhada por a mistura, moldar a massa de forma a que fique em bola, embrulhar em película aderente e deixar repousar no frigorífico por 20 minutos.

Preparar então o ruibarbo. Pré-aquecer o forno a 200 graus. Espalhar o ruibarbo num tabuleiro de ir ao forno. Abrir a vagem de baunilha ao meio e espalhar a baunilha e o açúcar por cima do ruibarbo. Levar ao forno por 15 minutos até estar apenas macio.

Retirar então a massa do frigorífico. Cortar um pedaço de papel vegetal suficiente para cobrir uma forma de 23cm x 4cm. Desenrolar a massa e estender na forma de tarte, furar com um garfo o fundo da tarte e levar ao forno por 20 minutos, para cozer a massa.

Enquanto isso preparar o recheio de ricotta. Numa taça bater o queijo ricotta com o açúcar e ir adicionando os ovos, um a um. Adicionar então as natas e bater até ficar bem cremoso.

Passados os 20 minutos, retirar a massa do forno. Verter o preparado de ricotta na tarte, cobrir com o ruibarbo por cima e levar ao forno (ainda a 200 graus) por 25-30 minutos, até começar a dourar no topo, mas o recheio está ainda cremoso.

Deixar arrefecer completamente antes de servir.

rhubarb and ricotta tart
makes 1 tart

This recipe was entirely taken from a M&S February 2015 recipe leaflet but I slightly adapted the pastry and the filling to my taste. the pastry is good, but next time I might use a galette pastry recipe (recipe here) as I like it most. Because of the enthusiasm to see the tart, taking pictures, taste it and such, I ended up 'breaking' a bit of the pastry, but it was still very good.

ingredients (for the pastry):

175 g plain flour
100 g butter, diced
2 tbsp. sugar
1 egg yolk
1 tbsp. water

ingredients (for the rhubarb):

450 g rhubarb, trimmed and cut into 5cm lengths
1 vanilla pod
1 tbsp. sugar

ingredients (for the filling):

200 g ricotta cheese
75 g sugar
2 eggs

100 ml double cream

First make the pastry, by putting the flour, butter and sugar in a food processor until you get fine crumbs. On the side, whisk the egg yolk with the the 1 tbsp of cold water and involve in the mixture.
On a floured surface put the mixture, shaping the dough until you get a ball, wrap with some cling film and leave it to cool in the refrigerator for 20 minutes.

Then prepare the rhubarb. pre-heat the oven to 200ºC degrees. Spread the rhubarb in a baking tray. Splt the vanilla pod and spread the vanilla and sugar over the rhubarb. Bake for 15 minutes until just tender.

Then remove the pastry out of the fridge. Cut a piece of baking paper, big enough to cover a 23cm x 4cm tin. Unroll the pastry and place in the tin, stick the bottom of the pastry with a fork and bake in the oven for 20 minutes.

Meanwhile prepare the ricotta filling. In a bowl beat the ricotta cheese with sugar, then beat in the eggs, one at a time. Add the double cream and beat until very creamy.

After the 20 minutes, remove the pastry from the oven. Pour the ricotta mix into the pastry tin, place the rhubarb on top and bake in the oven (still at 200ºC degrees) for 25-30 minutes, until starts getting golden on top but the cream is still creamy.

Allow it to cool down completely before serving.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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CHOCOLATE MACARONS WITH ROSE FILLING

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CHOCOLATE MACARONS WITH ROSE FILLING

THINGS YOU WILL NEED

• Almond Flour
• Powdered Sugar
• Cocoa Powder
• Salt
• Egg Whites
• Tartar
• Granulated White Sugar
• Valentines Day Sprinkles
• Salted Butter
• Cream Cheese
• Powdered Sugar
• Rose Essence

Full method on: cookwithmanali

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Demi-Glace: Part 2 – Half Again

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Make Demi-Glace: Part 2 – Half Again

I could’ve squeezed this stuff into the last video (Demi-Glace Part 1), but it was already too long, and I didn’t want to rush through what’s just as important information. Plus, I really wanted to show some more gelatinized sauce slapping. People really seem to enjoy that, maybe a little too much.

Once you go through all the trouble of making homemade demi-glace, you’ll want to make sure you portion and store it properly, so that it provides you with many months of stellar sauces. 

As seen in the video, you should get 16 nice blocks, each enough for about two servings, depending on the sauce. As amazing as this stuff is when used as a simple pan sauce, stay tuned for a few proper demi-based sauces at some point. I’ve always wanted to do a bordelaise sauce, and now we can. 

Besides using this for sauces, you can also throw a block into braised dishes like short ribs, or coq au vin, and you take something already pretty great, and make it truly memorable. I hope you give homemade demi-glace a try soon. Enjoy!

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Chocolate Chunk Cookie Dough Frozen Yogurt Recipe

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Chocolate Chunk Cookie Dough Frozen Yogurt Recipe

Ingredients

• ½ cups Unsalted Butter, Softened
• ½ cups Packed Dark Brown Sugar
• ¼ cups Granulated Sugar
• 2 teaspoons Vanilla Extract
• 1 cup All-purpose Flour
• ¼ teaspoons Baking Soda
• ¼ teaspoons Salt
• ¾ cups Mini Chocolate Chips Or Chunks
• 1 cup Vanilla Yogurt

See full method on: kitchentipsnrecipes

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CRANBERRY AND RICOTTA NAPOLEONS

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CRANBERRY AND RICOTTA NAPOLEONS

Ingredients

• 32 ounces whole milk ricotta
• 8 ounces mascarpone
• 1½ cup powdered sugar
• 1 tablespoon fresh lemon juice
• 2 cups fresh cranberries
• ½ cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon balsamic vinegar
• ¼ cup water
• 2 sheets of frozen puffy pastry

Full method on: www.fromaway.comShare this recipe from CRANBERRY AND RICOTTA NAPOLEONS with your friends and groups

Bananas Foster Bread Pudding Recipe

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Bananas Foster Bread Pudding Recipe

Ingredients

• 10 cups dry bread, cubed (approximately 1 pound loaf of french
• 2 cup whole milk*
• 14 ounce can sweetened condensed milk
• 3 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon butter extract
• ⅛ teaspoon salt
• ½ teaspoon cinnamon
• 5 bananas cut into 1 inch slices**
• 1 cup brown sugar
• ½ cup butter - no substitutions
• 4 tablespoon rum
• 1 cup chopped walnuts or pecans (optional)

See full recipe on: callmepmc

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Demi-Glace: Part 1 – Feel the Veal

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Make Demi-Glace: Part 1 – Feel the Veal

If you saw the post from earlier today, you know this video has been delayed do to mysterious, and near catastrophic audio problems, but finally we have the first “demi” of the recipe, and I hope it was worth the wait.

This is my technique for veal demi-glace, and there’s not much to it. I’m going for a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. I don’t do the classic roux-based “espagnole” sauce, which is traditionally mixed with veal stock and reduced by half.

Modern versions like this forgo the flour, and simply reduce the stock until the natural gelatin from the bones thickens things up. You get a much more intensely flavored sauce, with a wonderfully luxurious mouthfeel. I also usually make a pure version of the stock without the traditional “bouquet garni,” which is a very classic bundle of herbs and spices, usually wrapped and tied in a piece of leek.

It looks pretty, but I can add any or all of those flavors anytime I want, and we’re also always going to use this as a base for other sauces and applications, all of which bring their own herb and spice blends. Basically, like to keep my options open.

Stay tuned for part two, where I’ll show you what to do with this life-changing liquid, as well as how to portion and store it for many months of brown sauce nirvana. I hope you call your butcher and order some veal bones soon. Enjoy!

Ingredients for 3-4 quarts of Demi-Glace:

10 lbs veal bones, joints and marrow bones

1 tbsp vegetable oil

4 carrots, cut in 2-inch pieces

3 onions, cut in eighths (I did without thinking, but you don’t have to peel the onions)

4 ribs celery, cut in 2-inch pieces

1 (6-oz) can tomato paste

*10 quarts water

*While the stock simmers very, very gently for 18 hours, the level will drop a few inches in the pot, which is fine, but if it seems like the liquid level is getting low, add a few cups of water in.

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We're Having Technical Difficulties!

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Just a little heads-up that I’m having some serious issues with the audio on today’s video. Eventually I’ll figure it out, but there will be a delay publishing the video this afternoon. Wish me luck, and as always, stay tuned!

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Next Up: Demi-Glace

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primavera: em época // spring: in season

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Make primavera: em época // spring: in season

'Quando vier a Primavera, 

Se eu já estiver morto, 

As flores florirão da mesma maneira 

E as árvores não serão menos verdes que na Primavera passada. 

A realidade não precisa de mim. 

Sinto uma alegria enorme 

Ao pensar que a minha morte não tem importância nenhuma 

Se soubesse que amanhã morria 

E a Primavera era depois de amanhã, 

Morreria contente, porque ela era depois de amanhã. 

Se esse é o seu tempo, quando havia ela de vir senão no seu tempo? 

Gosto que tudo seja real e que tudo esteja certo; 

E gosto porque assim seria, mesmo que eu não gostasse. 

Por isso, se morrer agora, morro contente, 

Porque tudo é real e tudo está certo. 

Podem rezar latim sobre o meu caixão, se quiserem. 

Se quiserem, podem dançar e cantar à roda dele. 

Não tenho preferências para quando já não puder ter preferências. 

O que for, quando for, é que será o que é.'

Alberto Caeiro, em " Poemas Inconjuntos "

~ vegetais: 

agrião

aipo

alface

alho-francês

beringelas

canónigos

cebolinha

chicória

couve-flor

espargos

espinafres

ervilhas

favas

pimentos

rabanetes

rúcula

tomates

~ frutas:

ananás

alperces

framboesas

groselhas verdes

mirtilos

morangos

ruibarbo

[menos comum]

laranjas

laranjas sanguínea

limões

~ vegetables:

asparagus

aubergines

broad beans

cauliflower

celery

chicory

lamb's lettuce

leeks

lettuce

peas

peppers

radishes

rocket

spinach

spring onions

tomatoes

watercress

~ fruits:

apricots

blueberries

gooseberries

pineapples

raspberries

rhubarb

strawberries

[less common]

blood oranges

lemons

oranges

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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Creamy Roasted Red Pepper and Cauliflower Soup

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Make Creamy Roasted Red Pepper and Cauliflower Soup

Creamy Roasted Red Pepper and Cauliflower Soup 

Ingredients

• 4 red bell pepper, cut in half and seeds removed
• 1 small head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1 pinch red pepper flakes
• 4 cups chicken broth or chicken stock or vegetable broth
• 1 teaspoon smoked paprika
• 4 ounces goat cheese, crumbled
• salt and pepper to taste

See full instructions on: closetcooking

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Orange Ginger Pound Cake

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Orange Ginger Pound Cake

Ingredients

• 1 1/2cups all-purpose flour
• 2teaspoons baking powder
• 1/2teaspoon salt
• 1cup plain low-fat yogurt or Greek yogurt
• 1 1/4cups sugar, divided
• 3 eggs
• 1/2teaspoon vanilla extract
• 1tablespoon finely minced, peeled fresh gingerroot
• 1tablespoon minced orange rind
• 1/3cup mild olive oil or vegetable oil
• 1/4cup plus 2 tablespoons fresh orange juice
• 1cup powdered sugar

See full recipe on: relish

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Avgolemeno Soup – Totally Epic

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Make Avgolemeno Soup – Totally Epic

Avgolemeno is one of those soups that I’ve made many times, but rarely from scratch. It’s usually a “there’s nothing in the house” type of thing, made with a carton of broth. Even in its quick-and-easy form, it’s a delicious, and comforting meal, but when you use a fresh, whole chicken, it becomes epic.

By the way, I mean “epic” as in ancient Greek poetry, not hipster cliché. Okay, I mean it both ways. Speaking of whole chickens, that’s your big decision here. If you want chicken meat in your soup, then you’ll only want to simmer the bird for about an hour, or just until cooked through.

This way you get a nice broth, and the meat will still be flavorful when you add it back in. If you don’t want meat in the soup, which by the way, is how my wife Michele much prefers it, then keep simmering until the chicken falls apart and all the flavor has been extracted into the broth.

Some recipes call for orzo pasta in this, but I like the Arborio rice. I think it gives just the right amount of starchiness and body, but any rice or small pasta will work here. The perfect amounts of lemon and egg are also up to you, and experimentation is recommended. I really hope you give this classic Greek soup a try soon. Enjoy!

Makes 6 Servings Avgolemeno Soup: 

1 whole chicken, about 3 pounds

3 quarts cold water

2 tsp salt at least, plus more to taste

1 onion, chopped

1 carrot, chopped

2 ribs celery, chopped

2 bay leaves

1/4 tsp dried oregano leaves

2 tbsp extra-virgin olive oil

2 cups finely diced onion

2/3 to 3/4 cup Arborio rice, depending on how thick you like it

1/2 cup fresh lemon juice

2 large eggs

1/2 tsp freshly ground pepper

pinch of cayenne

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Crunchy Spiced Chickpeas – Margaritas Sold Separately

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There’s a Mexican joint Michele and I go to once in a while, that serves a complimentary bowl of spicy, fried chickpeas when you sit down to eat. In the restaurant biz they call this a “loss leader.”

That’s where you give away something cheap to help sell something expensive, and by something expensive, I mean handcrafted margaritas and artisan beers…sold to people like me, who, for some strange reason, are suddenly thirsty.

While I’m hip to the true motive, it’s still a very nice touch, and a periodic reminder of what a great, highly additive snack this is. As in, only make single batches at a time, because you will eat everything you make.

As I mentioned in the video, this works exactly the same using rinsed, canned beans, but dry beans are much cheaper, and get a little crunchier. Obviously, you have free reign with the spices, so I suggest making a few different batches, trying different combinations.

No matter what you come up with, it will be significantly better than any of those salty snacks from the supermarket. I hope you give these easy, oven-fried chickpeas a try soon. Enjoy!

Ingredients for 4 snack-sized portions Crunchy Spiced Chickpeas:

1 cup dry chickpeas, aka garbanzo beans, soaked for 24 hours

2 tbsp olive oil

season to taste with salt, freshly ground black pepper, cumin, paprika, and cayenne, OR literally any spices you like

- Bake at 400 F. for about an hour, tossing occasionally, until browned and crunchy/crispy.

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Grilled Cheese Sandwich

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Grilled Cheese Sandwich

Ingredients

Cheese Options

Mozzarella
Gouda
Cheddar
Pepper Jack
Swiss
goat cheese, crumbled

Toppings Options

bacon, cooked
white onions, thinly sliced
sundried tomatoes, sliced
roasted peppers
pickled jalapeno slices
Granny Smith apple, thinly sliced
prepared pesto
ridged potato chips
fresh spinach
fresh arugula
pepperoni
French fries
olives, sliced

Bread options

white bread
wheat bread
sourdough bread
rye bread

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Bacon-Wrapped Buffalo Meatloaf – What Have You Herd?

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On paper, using ground buffalo in place of beef for something like a bacon-wrapped meatloaf is a no-brainer. It’s sustainably raised, low fat, and by most accounts, nutritionally superior to your average feedlot cow. The only problem is, it doesn’t work that well.

Most people who replace their ground beef with buffalo, in recipes like meatballs, burgers, and meatloaf, are usually disappointed. Ground buffalo is much leaner than ground beef, which is the biggest challenge. In case you’re new, it’s the fat that provides most of the flavor and moisture. Also, for whatever reason, pre-packaged buffalo is ground very fine, almost to a paste, which can lead to a rubbery meatloaf, unless you use a few tricks.

To make up for the lack of fat, we’ll not only wrap this in strips of bacon, but use some in the meatloaf mixture as well. To hedge our bets, we will also use lots of ground vegetables, and fresh breadcrumbs, which will provide much-needed moisture, and improve the tenderness.

This produces a meatloaf that really does melt in your mouth. The only dilemma you’re going to have is whether to tell your picky friends and family that this isn’t beef. Do you tell them before? Or, do you play it safe, and wait until they’re raving about it, before spilling the beans bison? Either way, I hope you give this a try soon. Enjoy!

Ingredients for 6 large portions Bacon-Wrapped Buffalo Meatloaf:

2 tbsp butter

2 strips bacon for frying in butter

1/2 yellow onion, chopped

1 carrot, cubed

1 rib celery, sliced

1 bell pepper, chopped (any color or combo will work)

4 button mushrooms, quartered

3 cloves garlic

2 cups (not packed) fresh breadcrumbs

1/4 cup milk

1 large egg

1/4 tsp dried rosemary, or 2 tsp of freshly chopped)

1 tsp Worcestershire sauce

1 tsp fresh ground black pepper

*2 to 3 tsp kosher salt, or to taste

pinch of cayenne

2 lbs ground buffalo meat

7-8 strips thick cut bacon, or enough to wrap the meatloaf.

*to check for seasoning, once everything is mixed, fry a small piece of the meatloaf mixture and taste. Adjust if necessary, and recheck.

For the glaze:

2 tbsp rice vinegar

2 tbsp brown sugar

1 tbsp Dijon mustard

- Bake at 350°F for about an hour, or until you reach an internal temperature of 155°F. If desired, remove the meatloaf halfway through the cooking time, and apply a glaze.

Serve with a gravy made from the pan drippings, or use this easy mushroom sauce recipe from another meatloaf video. 

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TRUFFLES OF FUN

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Make TRUFFLES OF FUN

TRUFFLES OF FUN

INGREDIENTS

• 1/3 cup butter, unsalted
• 1/3 cup brown sugar
• 2 teaspoons almond extract
• 1 cup all-purpose flour
• 1/4 cup sprinkles
• 6 ounces semisweet chocolate
• 1 tablespoon unsalted butter
• Coarse salt, garnish

See full recipe on: macheesmo

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focacca de physalis // physalis focaccia

Learn how to do focacca de physalis // physalis focaccia for your friends and family. this revenue from focacca de physalis // physalis focaccia it is delicious

Make focacca de physalis // physalis focaccia

cedo pela manhã. ou pela noite adentro. eu não me consigo decidir qual prefiro. acordar cedo pela manhã. tomar um bom pequeno-almoço. um bom café. ler o jornal. ou explorar alguns livros. ou revistas. hora de relaxe. sentado perto da janela. com aquela luz matinal. enquanto ainda está um pouco frio. ou ficar acordado até tarde. quando já se faz silêncio lá fora. e cá dentro. com todas as velas. luzes amarelas. envolto numa manta. anotar coisas. quando a criatividade vem ao de cima. ideias excitantes. caribou no vinyl. uma chávena de chá. todo o aconchego possível. antes de me deitar. e sonhar com o brunch do dia seguinte.

early mornings. or late nights. i quite can't decide which one i do prefer. waking up early in the morning. a nice breakfast. some good coffee. read the newspaper. or explore some books. and magazines. a relaxed time. seated near the window. with that morning light. while it's still a bit chill. or staying up till late. when it's really quiet outside. and inside. all the candles. yellow lights. wrapped in a blanket. taking notes. when creativity shows up. thrilling ideas. caribou on the vinyl. a cup of tea. all the coziness. before heading to bed. and dream about next day's brunch.

focaccia de physalis e tomilho

faz 1 focaccia

ingredientes:

250 gr farinha branca forte
1 saqueta fermento (7gr)
150 ml água
1 c. chá sal
100 g physalis
1 c. sopa de azeite virgem extra
tomilho fresco
pedras de sal

Primeiro peneirar a farinha para uma taça e juntar o sal e o fermento. De seguida fazer um furo no meio e juntar a água e gradualmente ir incorporando os ingredientes com um garfo até ficar consistente ao ponto de ser amassado com as mãos. Amassar durante 10 minutos e deixar a massa a levedar durante 1 hora, tapada com um pano de cozinha.
Quando a massa estiver pronta, estender papel vegetal sobre uma forma de 25x30cm e deixar levedar por mais meia hora.  
Espalhar os physalis por cima e pressionar levemente no pão, assim como o tomilho, regar com o azeite e espalhar umas pedras de sal.
Levar ao forno durante 20/25 minutos a 220º.

Servir como prato principal com uma 'winter chopped salad' ou como acompanhamento.

physalis and thyme focaccia
makes 1 focaccia

ingredients:

250 strong white flour
1x7 g active dried yeast
150 ml water
1 tsp. sea salt
100 g physalis
1 tbsp. extra virgin olive oil
fresh thyme
sea salt

At first pile the flour into a bowl and add the salt and the yeast. Then make a hole in the middle and add the water and gradually mix the ingredients with a fork until consistent to the point of being ready to do it with your hands. Now knead the dough for 5/10 minutes until elastic. After this process, place the dough in a bowl, cover well with a kitchen towel and let it rise in a warm, dry place for 1 hour.
When the dough is ready, grease a baking tray (25x30cm) with olive oil. Stretch the dough out in the baking tray and leave to rise for another 1/2 hour.
Then spread the physalis on top and gently pressed them into the dough, do the same for the thyme, drizzle some olive oil and spread some sea salt on top.
Bake in a preheated oven for 20/25 minutes at 220º Celsius degrees.

Serve as a main course with a winter chopped salad or as side dish.

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~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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