This is our first time participating in The Secret Recipe Club - different food bloggers are assigned each other’s blogs, we try out each others recipes and then all post on the same day.
This month we were assigned Anne Jisca’s Healthy Pursuits. You can probably tell from the name of our blog that neither Shannon or I are particularly good at cooking healthily. And we have been accused of trying to make people fat. So this was a good reason to actually try and cook using some healthier ingredients. Enter wholegrain spelt flour. I’ve never bought this before but the pizza crust I made using Anne’s recipe which uses part spelt and part white flour was delicious.
Spelt Pizza Crust (makes enough for two thin crust pizzas or one deep dish pizza)
- 1 1/2 cups spelt flour
- 3/4 – 1 cup white flour
- 1 tbsp sugar
- 3/4 tsp salt
- 1 tbsp yeast (I just used a whole packet of yeast)
- 2 tbsp oil
- 1 cup warm water
To make the dough add all the ingredients together and combine with your hands. Add extra flour if needed until the dough is smooth and isn’t sticking to the sides of the bowl. Knead for five minutes before putting the ball of dough into a lighly oiled bowl and covering with a cloth. Leave in a warm place (I use the grill area as it’s above an oven and keeps things warm without being too hot and killing the yeast) for 30 minutes to an hour until it has doubled in size.
Once the dough has risen punch it down and divide into two if you’re looking to make two thin crust pizzas. If you have a pizza pan or stone then go ahead and use those but if you’re missing those and don’t mind a less crispy pizza then a baking tray will do. (Anne uses cornmeal in her pizza pan to help crisp up the base as well).
- Sweet thai sauce (Anne makes her own sweet thai sauce and you can find her recipe here. I used pre-made!)
- Cooked chicken pieces
- Half an onion (You can pre-cook this if you’d prefer)
- A little cheddar cheese
- Fresh coriander – add some before putting into the oven and then add some more just before serving
Bake for 20 minutes at 200 degrees centigrade or 400 degrees fahrenheit and eat!
We spent last weekend with Doug’s sister and her husband who brought their beautiful four month old daughter to visit. They also brought us a a 1kg bag of dark chocolate buttons. Have you ever seen a kilo of chocolate buttons? It looks a little something like this:
So, it will probably surprise no one that reads this (hi mom): Lucy and I are big nerds. And, aside from food, one of the things we like to geek out about is Greco-Roman nerdery. We both took a lot of classes on the stuff, and have done a lot of reading. So now that all those hours of reading aren’t really useful for anything but very one-sided conversation at parties once in a while. BUT: I have found a wonderful cookbook that combines nerdoms. It’s called The Philosopher’s Kitchen, by Francine Segan. She’s a food historian (!), and this particular cookbook focuses on recipes from ancient Greece and Rome (!!). All of the recipes are taken from ancient texts, either a brief phrase alluding to a dish, or a more detailed recipe, and adapts it to the modern table. There are some delicious dishes in this book, and this is one of my favorites. It’s simple, it’s unexpected, and it’s delicious.
Another Spanish recipe for you all today. Can I recommend Spain as a holiday destination for anyone who is looking to eat and eat and eat while they’re away? That’s what we did while we were there. In fancy restaurants, in roadside cafes, in tiny bars in the middle of Seville and on the patio of the gorgeous villa we were lucky enough to be staying at (many many thanks to our hosts Catriona and Roddy for such a great holiday!)
But this dish stood out for me amongst the many meals. So much so that it was part of our tapas selection when it was our turn to cook at the villa. I adapted this recipe from Javi Recitas along with a few other dishes to feed a group of nine. I love this recipe, partly because it’s the easiest thing in the world to cook. But the familiar flavours are so simple and refreshing that this has become one of our staple meals since we came home.
Ingredients: (to serve 4-6 as a starter or as part of a tapas meal)
- 1kg red tomatoes
- 100g stale bread
- 100ml olive oil
- 1 clove of garlic
- salt, to taste
- To serve: chopped hard boiled egg and prosciutto
Cut the bread into cubes and place into a bowl. Dice the tomatoes and the garlic and place on top of the bread. Pour the oil over and leave for a wee while to soak into the bread. Blitz using a hand held blitzer and then add salt to taste. It’s really this simple. Chill before serving and top with chopped hard boiled egg and prosciutto. Serve as a starter or as part of a tapas feast. This also works rather well as a lunch to take to work with a hunk of bread.