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.

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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