Flatbread with Rosemary & Onion

Flatbread with Rosemary & Onion

This is my second bread baking experience and I can proudly say that I’m becoming better with each one..:)
I’ve recently added a rosemary and thyme plant to my collection and have been wanting to use the fresh herbs in baking ever since. I browsed through my recipe books and found this one to be really tempting and decided to give it a try. So here is the recipe that I followed:

Ingredients:

  • 2 cups Wheat Flour
  • 1½ cups All Purpose Flour or White Bread Flour
  • ½ tsp Salt
  • 1 envelope Active Dry Yeast
  • 2 tbsp chopped fresh rosemary plus small sprigs for garnish
  • ½ cup extra virgin olive oil plus some for brushing
  • 1¼ cups lukewarm water
  • 1 red onion, thinly sliced and pushed out into rings
  • 1 tbsp coarse sea salt
  • 1 tbsp Honey

Method:

  1. Take 3tbsp of lukewarm water and add the yeast and honey to it. Leave for 10 minutes till the mix becomes frothy.
  2. Sift together the flour and salt into a bowl and stir in the yeast and rosemary. Make a well in the center and pour in 3 tablespoons of olive oil and the water. Stir well until the dough begins to come together, then knead until it leaves the side of the bowl. Invert onto a lightly floured surface and knead well for about 10 minutes or until smooth and elastic.
  3. Brush a bowl with oil. Shape the dough into a ball, put it in the bowl and cover with a damp dishtowel. Let it rise in a warm place for one hour or until doubled in size.
  4. Brush a baking sheet with oil. Invert the dough onto lightly floured surface and knead for one minute. Roll out the dough to a circle about 12 inches in diameter and put it on the prepared baking sheet. Cover and let the dough rise in a warm place for 20 to 30 minutes.
  5. Preheat the oven to 400° F. Using the handle of a wooden spoon, make indentations all over the surface of the loaf. Spread the onion rings over the top, drizzle the remaining oil and sprinkle the sea salt. Bake for 20 minutes. Sprinkle with the rosemary sprigs, return to the oven and bake for an additional five minutes or until golden brown. Transfer to a wire rack to cool slightly and serve warm.

Baked Orzo

I have always been tempted to buy Leek, but didn’t know how to cook it. But this time at farmer’s market I could not resist the temptation, so I went ahead and bought a bunch. I browsed some recipes online but finally went ahead with my own. Here it goes:

You need:

1 1/4 cup orzo
2 teaspoons olive oil, plus more for the pan
1 pound leeks, white and light green parts only, sliced into ¼-inch rounds
2 large garlic cloves, minced
1/4 pound (4 ounces) turkey, thinly sliced
3/4 cup fresh or frozen carrot & peas
1/2 cup mozzarella
2 large eggs
1/2 cup plain low-fat yogurt
1/2 cup milk
1 tablespoon fresh chopped basil
salt as per taste
Few grinds fresh black pepper

Method:

  1. Preheat the oven to 350°F. Oil a 2-quart baking dish.
  2. Fill a medium pan with salted water and bring to a boil. Cook the orzo until al dente, about 5-7 minutes. Drain and set aside.
  3. In a large skillet over medium heat, warm olive oil until shimmering. Add sliced leeks and cook until translucent, about 7-9 minutes. Stir in the garlic and cook for an additional 2 minutes. Fold in the turkey, carrot, peas and orzo, stir well, and cook until all the ingredients are warmed through. Fold in the cheese and set aside off the heat to cool slightly, about 5 minutes.
  4. Meanwhile, in a large mixing bowl, whisk together the eggs, yogurt, milk, fresh herbs, salt and pepper. Fold the orzo mixture into the milk mixture and stir to combine.
  5. Scrape the creamy orzo into the prepared baking dish and bake for about 45 minutes, or until the top is slightly browned along the edges and the center is set completely. Let cool for 10 minutes before serving.

Serve hot with freshly toasted Ciabatta. ENJOY!