Today I had a cooking date with a friend. We do this every now and again for a catch up and experiment. We each pick 5 or so recipes and make a batch enough for two.
Today’s highlight was a completely fattening French Onion Dip that was an adaption of one I found on Pinterest.
And here’s the recipe:
2 tblsp olive oil
1 Red onion
200g Greek yoghurt
300g sour cream
100g mayonnaise (either fat free or full I recommend Praise)
1tsp celery salt
1/2 tsp garlic powder
2 tsp Worcester sauce
1tsp black pepper
1 tsp salt
Cut onions into quarters and dice for 5 seconds, speed 4.
Saute onions for 7 minutes, on 100’c or until browned.
Turn out onions to cool and drain on a paper towel.
Once cool, add all ingredients too bowl and mix for 30 seconds, speed 3 until combined.
Cut onions into small pieces and saute in oil until browned. Turn out onto paper towel to cool and drain. Once cool, in a bowl mix all ingredients until combined.
I currently have a glut of tomatoes and after sandwiches, parmi sauce and tomato sauce I still have quite a few left over so I have decided to dry them. With two dogs, a toddler and an absent mind putting them outside for a few days (then again with our current heat wave maybe 1 would suffice) isn’t an option. So I’ve decided to give oven drying a go.
What you need:
- 1 kilo ripe tomatoes
- Coarse iodised sea salt
- 4 cloves garlic, chopped finely
- 1 tbsp dried oregano
- Freshly ground black pepper
- Extra virgin olive oil
- White wine vinegar (optional)
What to do:
- Depending on how big you’d like them, either slice the tomatoes, or halve them (the bigger they are, the longer they will take to dry up).
These are cherry tomatoes but you can use normal sized ones
- Scoop out most of the seeds.
I used the top of a cheap peeler for this but anything will do
- Sprinkle with salt and leave them skin side up so that the excess liquid from the tomatoes can drain out. I recommend putting them in a strainer in the sink or over a bowl so the liquid can drain completely away.
You can also use normal table salt but I do recommend iodised salt over plain salt for the health benefits.
- Let them sit for about 15-20 minutes to get rid of the excess moisture and reduces the time in the oven.
Any container will do but I suggest putting them in a strainer over another bowl or the sink.
- In a large bowl, toss together the tomatoes with the garlic, oregano, black pepper, white wine vinegar and olive oil. Place the tomatoes on a tray with foil or baking paper and drizzel the rest of the oil mixture over the top of the tomatoes. Cook in a low oven at 100C for three hours.
Any oven proof tray will do
- Place the tomatoes in a sterilized glass jar and use within a week. If you’re going to use this over a longer period of time, then cover it with some olive oil.
To sterilize the jar wash with warm soapy water, rinse, than place in the oven until dry.
Hmm… Ovendried tomato pizza anyone?
This is my first attempt that grossly over proved hence the name ‘Breadziller’.
This is an adaption of the basic bread recipe featured in the Thermomix ‘Everyday Cooking’ Cookbook. I had a lot of trouble getting my bread to prove or rise ready for baking, so started looking for tips. This is the final version which seems promising. (Although I may yet do some tweaking).
The first time I tried this version of the recipe I forgot to turn on the oven so the dough sat there for yet another hour before I realised, and continued to prove into this huge mushroom that swallowed my bread tin. It still tasted ok, if a little dense but that’s how it got its name ‘Breadziller’. 🙂
- 300g Water
- 1 Sachet Dry Yeast
- 1 Teaspoon Salt
- 1 Teaspoon Bread Improver
- 500g Bakers Flour
- 20g Olive Oil
Heat water to 37 degrees at speed 1.
Add yeast and oil and mix for 1 minute on speed 1 to activate the yeast. Add flour and bread improver then salt. Mix for 5 seconds on speed 7 to combine. Set dial to closed lid. Kneed dough for 1 minute and 30 seconds on interval speed.
Place dough in an oiled bowl or silpat baking mat and leave to prove for 30 minutes in a warm spot. Dough should approximately double in size.
Brush with milk for a golden crusty top and bake in the oven for 25 minutes at 180 degrees.
Bread should sound hollow when tapped on the bottom.
- Use lukewarm water to help activate the yeast.
- Add the flour then the salt to avoid the salt killing the yeast.