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Olive Bread

I am so glad I tried this – it’s the loveliest bread I’ve had in ages.  It is so soft, yet the outside is firm, and the olives in it are really good – not too olivey, but enough to make it different.  It is so quick to make, hardly makes a mess thanks to the thermomat, and looks really impressive.  It would be great to pull out of the oven when friends come over for a barbecue, but don’t prepare too much other stuff, as everyone will eat themselves stupid with this bread – it really is that good!

Want the recipe?  Check the recipe tab!

This recipe comes from Nicolas Poelaert who is the chef at Embrasse in Melbourne. I’ve never been, but now I’ve tasted this – I want to!!

The best thing about this recipe is that you would certainly have all the ingredients in your cupboard. I always have a jar or two of olives in the fridge, and I used kalamata olives for this recipe.  They worked well, but the resulting bread was just a little too salty for mine – so I might drop back slightly the 20 grams of salt next time. Maybe try 15 grams or so.  I would much prefer salty bread to unsalted bread though.

I did find the dough quite sticky, and I think it might be the wetness of the olives.  So next time, I’ll add maybe 520 grams of flour, plus have some more on hand to dust. It’s the first time I’ve ever had really sticky dough from the thermomix, so don’t be too worried if yours is the same.  Just throw some more flour into the dough when you tip it out of the bowl.  You don’t have to cut the olives, just make sure they are pitted and then kneading action of the thermomix will cut the olives down into nice little bits without you having to do anything. I used the baker’s flour, as specified in the recipe, so make sure you use the right flour – it does make a huge difference to the outcome.

Which reminds me – everyone knows the trick to getting dough out of the thermomix, don’t they?  Invert the TM bowl, and twist the cog in the middle to rotate the blades – and most of your dough will come out in one fell swoop.  Any stubborn little bits can be ‘turbo-d’ off the side, and use another piece of dough to pick up the little bits.  When you’re washing the TM bowl, use the brush and only use cold water to wash until all the dough is out – it makes it so much easier.

If you don’t have a  thermometer something similar, this is why you need one!!  Not only is my thermomat my saviour at play dough time (and the Thermomix makes fantastic play dough), it’s perfect to use when proving dough, and to cook the dough.  With this recipe, you shape the bread, let it prove in a very very very low oven for`45 minutes and then cook it – see the recipe for details, all on the thermomat.  Nothing could be easier, and less messy.

I dud more than the seven balls of dough, and did one large one in the middle, and put several around the outside, just like a flower and petals.  You could do rolls all the same size, or vary them, like I did.  I guess you’re only limited by your imagination as to what designs you can come up with.  Before you put it in the oven to prove, sprinkle it with a little flour.  Mine took just on 15 minutes to cook, but keep an eye on it, depending on your oven.

I have made bread before in the thermomix, but as we don’t go through a lot of it at our house, it has never been at the top of my list for things to make.  I can see myself making this bread lots – Master Three has just downed two of the little rolls (and that after his lunch!!) and I’ve had one or two myself.

 
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Posted by on July 28, 2012 in Bakes, Recipes

 

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Tomato Shots

Photo is coming – – – – I promise!!

The recipe for Tomato Shots is one of the first that got my attention in the book.

First of all, the photo looks amazing.  They are served in little glass bowls with a little tapenade visible, and a sprinkling of dust. Then you read the details and see that they are served with a brilliant tapenade and prosciutto dust.  Just the words prosciutto dust were enough to get me salivating!  I am a real savoury tooth, and anything in the bacon/speck/prosciutto family gets my vote straight off.

There are 3 main components to this dish:

  • Tomato sorbet
  • Tapenade
  • Prosciutto dust
You need to prepare for this recipe – but I bet there isn’t anything stopping you having a few zip lock bags of diced tomatoes in the freezer, especially if you buy in bulk – or – even better – grow your own.
I made the tomato shots and used them as an entree for dinner on Sunday night with the family, serving them in martini glasses.
They tasted lovely, but I think there was too much of a good thing – and believe it or not, it tasted really rich.  I think the best way to serve would be in small bit sized nibbles – so they’d be perfect for a special hors d’oeuvre or amuse bouche.  I’m going to make them again this week and take some photos this time of the way I plan to serve them up – — but you’ll have to wait and see for the picture!  I’ve just cut up the tomatoes this morning and popped them in the freezer, so that might be a project for tomorrow.
The Tapenade
The tapenade recipe is good. I like my tapenade a little chunky, and the recipe makes a chunky-ish tapenade.  It’s very quick and easy to make.  Next time I think I’ll reduce the amount of parsley a little, but that’s more my personal taste.
The tomatoes 

You need to make sure you have really flavoursome tomatoes for this recipe, as they really are the heart and soul of the dish.  Believe it or not, the tastiest tomatoes that I’ve found recently are from Costco.  They come in 1 kilo boxes and you can get the little grape variety or the cherry truss tomatoes.  I had been to Costco where I bought a box, and then I saw this recipe… kismet!

The recipe doesn’t call for peeling the tomatoes as you blitz them in the the Thermomix anyway, but next time I make these, I think I will peel at least half of them – only reason being is that as I use the smaller tomatoes, there is proportionally more skin.

I used lemon zest in my first attempt, and I think I’ll try the lime zest next time.  I’ll let you know what the outcome is!!

The Prosciutto Dust

Oh, how lovely!  All you need to do is effectively ‘dry’ the prosciutto in the oven and then blitz the hell out of it.  One pack of prosciutto from the deli (100g) made quite a lot when you consider you don’t need much per serve.  It keeps in the fridge in a sealed container quite well.

When I’m baking it next time, rather than rest it on the baking paper, I’m going to try and bake it on a cooling rack on a tray with the baking paper under the cooling rack.  I think it might help get rid of all the dampness a little better than just laying it on the baking paper.  Even so, the suggested method works well…it’s just that I love it even more when it’s really, really, crunchy (and who can resist taking just a little bit to try before you blitz it??)

I’m planning to use the left over dust as a garnish on poached eggs, the bulk standard Thermomix mushroom risotto, and  on toasted cheese and tomato sandwiches.

 
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Posted by on March 8, 2012 in Bites and snacks, Entrees

 

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