Crispy Rosemary Flatbread

Credits: Epicurious

Advertisements

Bacon-Wrapped Roasted Pumpkin with Onions

  • 1 Hokkaido pumpkin
  • 1 1/2 onions
  • 6 pieces of bacon
  • 2 T aged balsamic vinegar
  • 1 T maple syrup
  • 1/2 T olive oil
  • Fresh ground seasalt
  • Rosemary (fresh preferred, otherwise dried is OK)

Preheat oven to 200C. Cut the pumpkin in half, and remove the seeds and pith. Cut each half into sixths. Peel the onions, but do not cut off the bottoms. Cut into quarters. Take two slices of pumpkin, and set an onion quarter inside. Wrap a slice of bacon around, and fasten with a toothpick. Do this for the remaining 10 slices, so you end up with six packages. Oil a glass baking dish. Place the packages in the dish.

Mix the vinegar, syrup, and oil with the seasalt and rosemary. Drizzle over the packages (you might want to open up each package to put the glaze directly onto the onion so that it soaks up rather than runs down).

Bake for about 25 minutes.

Credits: Me. All me. Replicate at your own risk.


2013-12-22: pumpkin

Camembert uit de Oven met Rozemarijn

  • 1 package camembert
  • olive oil
  • large sea salt
  • 15 g fresh rosemary

Preheat the oven to 180C. Remove the camembert from its box and packaging. Cut off the white top. Drizzle with oil and sprinkle with salt, fresh ground pepper, and stick in the rosemary sprigs. Line a glass dish with baking paper and put the cheese in; bake for 20-25 min. until golden brown and bubbling. Tasty with toasted bread, grissini, or radishes.

Credits: Aller Hande


15-04-2013: Used dried rosemary since we couldn’t find fresh. Not as good, but still tasty, especially with radishes as it recommends. Baked at 160C instead of 180C due to our oven.

camembert
camembert
camembert

29-10-2013: Yesterday at daycare they asked if I could bring in a cheese-box (for a craft project), so on my lunch break I picked up a camembert and kept it and gave them the box. We baked it up tonight and had it with crusty bread and Hungarian hard salami.

Parmesan Rosemary Bread

  • 1 lb white flour
  • 1 t salt
  • 1 packet yeast
  • 2-3 T butter
  • 300 ml warm milk
  • about 1 C freshly grated parmesan
  • 1 T rosemary

Mix flour and salt; add yeast and stir thoroughly. Rub butter in with finger tips, then make a well in the center. Mix in milk and stir thoroughly until the dough pulls away from the sides. Place on floured surface and knead 10 minutes. Leave there to rise until doubled (40-80 min.), or place in oiled bowl somewhere warm.

Mix cheese and rosemary, and oil a loaf pan.

Once the dough has risen, punch it down and press or roll out into a rectangle. Spread the herbed cheese evenly over the dough. Fold the dough into thirds, and put in oiled loaf pan seam side down. cover with damp tea towel and let rise again until doubled.

Brush the top of the loaf with a saltwater glaze, and bake 40 min. until the edges pull away from the sides, the crust is golden brown, and the loaf sounds hollow when you tap it.

Preheat oven to 230C.

Credits: Adapted from Making Fresh Bread, p. 12.


2013-09-15: Either I’m out of practice or I didn’t get quite as much milk as I should have for the dough was far stiffer than I’m used to, and I kneaded for only 6 minutes. Fresh rosemary would be better than dried, but dried is all I have. I baked for 25 minutes instead of 40.

bread

Gevulde Groentesoep

  • 3 T olive oil
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 1/2 stalk celery, chopped
  • 400 g carrots, in slices
  • 1 l chicken broth
  • 1 T dried rosemary
  • 450 g potato dumplings
  • 4 bratwurst, in slices

Heat 2 T oil in a soup pan,and cook the onion until golden brown. Add the garlic and cook for a minute, and then add the celery and carrots.

Add the broth and rosemary to the vegetables. Bring it to a boil and cook for 15 min. Add the dumplings for the last 5 minutes.

In a frying pan, heat the remaining T of oil and fry the bratwurst slices 15-20 minutes. Remove from pan and drain. Season the soup with salt and pepper. Pour the soup into bowls and add the bratwurst.

Credits: Aller Hande