Using some of the bread dough I made earlier from olive oil, yeast, flour, salt, sugar and water, I kneaded in a mix of savoury seeds – lovage, caraway, black cumin and carom – with extra salt. I moistened the surface of the rolls with olive oil and added sesame seeds, then baked them for 10 minutes in a hot oven (220° C). Because the bread was stored in the fridge and already had a first rise, I could stick it directly in the oven for the second rise.
This is an extra post because I’ve written about fatoosh before. The hot weather has me reaching for some familiar favourites. Now is a good time to remember all the wonderful summer dishes I haven’t eaten for months. I’ve been making pita bread to eat with all sorts of dips, and this is how I used up one leftover bread, for lunch.
I was craving breadsticks so I decided to make these. I didn’t exactly follow a recipe, but made some bread dough with stiff flour, salt, a pinch of sugar, fresh yeast, and olive oil. I let it rise in a bowl and then put it into a baking pan with some melted butter on the top and bottom, and let it rise again before partially cutting it into sticks. I baked it for 15 minutes in a hot oven (220 C), then took it out and brushed it with more melted butter before sprinkling the tops with Parmesan cheese, salt, basil, oregano and garlic powder.
To make the dipping sauce, I panfried a roughly chopped onion and two cloves of garlic, and boiled a medium carrot. I blended the onion, garlic and carrot together with 1 container of passata and a mix of herbs: basil, oregano, marjoram. I salted it to taste.
I made a quick apple tart for a guest. I put it in the oven when we started eating dinner, and it was cooked when we finished the main dish. To make it, I used ready-made pastry cut in a square, on parchment paper. I pre-heated the oven to 350° F/180° C. I used two apples, which I peeled and then sliced thinly with a grater. I mixed them with a little sugar and cinnamon, then piled them high on the pastry sheet and wrapped the edges around it.
Once the pastry was a nice golden brown, I turned off the oven and let it sit. Meanwhile, I made the caramel sauce. To make it, I melted about half a cup of sugar in a saucepan, and let it cook to a golden brown. I then gradually added in oat cream until it was the desired consistency. Adding the cream keeps the caramel from becoming a sticky hazard to teeth, or from solidifying. I poured the caramel sauce over the tart and served it.
A recipe can be found here. I really liked the pasta and sauce, but next time I think I would serve it with a salad rather than roasted vegetables.