Knock-knock. Anybody still here?
Sorry that I made myself rare the last few months. I finished university and started a new job, which changed my life a lot! I always thought that being a student is a full time job-but guess what: people are right when they tell you that you never have as much time as being a student.
Having less free time had an enormous influence on my cooking and baking habits: I just didn’t cook very much in the last few months! Last week I realized that this is something that I really miss and therefore I have to make time for it in future!
I feel really bad that I didn’t write anything, therefore I blog about a real I-feel-sorry-and-want-to-make-it-up-recipe which is an all-time favourite of mine:
for the dough:
600g wheat flour
300ml lukewarm water
40g fresh yeast
1/2 teaspoon sugar
2 teaspoons salt
50ml oil (olive, canola or sunflower)
for the filling:
2 garlic cloves
1 onion
1/2 bunch of parsley
120g butter (or margarine to veganize it)
1 teaspoon salt
1. Liquidate the yeast in the lukewarm water. Stir dry ingredients, add the liquid yeast and olive oil. Knead the dough until you can form a ball. Put the bowl in a warm (about 37°C/100°F) place for about 30min, until the dough has doubled its size. I like to put it into the oven and switch the light on, this is just the right temperature.
2. Chop the parsley, garlic and onion fInely. Mix it with the butter (margarine) and salt.
3. Roll the dough to the size of a baking tray and spread the garlic butter evenly over it. Cut the dough to 5cm (2 inches) stripe and put them like an accordion in a greased spring form. Let the dough rest for 15 min, before you bake it at 200°C (392°F) for about 25-30min. I recommend to put some aluminium foil under it, because some of the butter may leak from the spring form.
It is best straight from the oven!
veggie gourmet kitchen 