Snacks to eat outside ( admin posted on June 13th, 2018 )

No captionA snack that begs for a garden or a nearby beach, tea lights and a balmy evening. This feels like a feast, no matter where you eat it.
Nanjing Night Net

Roast garlic and rosemary bread

Roasted garlic is folded through the dough and crisped up, only to be happily torn apart and adored.

1 head garlic

2 1/2 tbsp extra virgin olive oil, plus extra

500g strong “00”

plain flour

1/2 tsp sea salt

1 x 7g sachet dried yeast

1/2 tbsp golden caster sugar

350ml lukewarm water

1 sprig rosemary, leaves removed

Preheat oven to 190oC. Cut top from head of garlic to expose the cloves. Place garlic in one hole in a muffin tin, drizzle with 1/2 tbsp olive oil, season with sea salt and pepper to taste. Cover with a small piece of foil and bake for 30 minutes, until very soft.

To make dough, sieve flour and salt into a pile on a clean work surface, and make a well in the centre. In a jug, combine yeast, sugar, water and 2 tbsp olive oil. Pour liquid into flour well, using a fork to gradually bring flour from the sides and mix with liquid. Work mixture together with your hands, and knead well until elastic and springy – about 10 minutes.

Place dough in an oil-coated bowl, cover with plastic wrap and place in a warm spot for 1 hour.

Transfer dough to flour-dusted surface and knead a little to push out air. Divide dough into 6-8 balls and knead in peeled, soft garlic cloves and rosemary. Allow to relax for 5 minutes, then press each into a rough circle, 5mm thick.

Increase oven to 220oC. Line a tray with baking paper and cook two breads at a time. Turn after 8-10 minutes, and cook another 5-8 minutes, until golden. Repeat with the remaining dough. Serve warm with any dip.

Salted whipped citrus ricotta

Once you make this, you’ll be searching frantically for vegetables, bread or a sneaky finger to dip in.

In a bowl, whip together 400g soft ricotta cheese, add a dash of milk, zest from 1 lemon, 1/2 garlic clove, crushed, and 2 tbsp extra virgin olive oil. Season with salt and pepper. Whip until light and fluffy. Fold in ¼ cup finely chopped parsley and snipped chives, if desired. Drizzle with extra oil to serve.

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