Saturday, March 18, 2017

Schiacciata con pomodorini - cherry tomatoes schiacciata, and a meal from the garden


I had a great summer of red and yellow cherry tomatoes, the reds are always the best for flavour, but the yellow are pretty to look at and I like a contrast of colour on my plate, so why not! This schiacciata is easy as it doesn't need muck kneading.

For the schiacciata:
Place 300 ml warm water in a large mixing bowl, add 2 tsp active yeast granules and 1/4 tsp raw sugar. Wait 5 minutes then add 500 g high grade flour and 1 tbsp wheat gluten flour, plus a good pinch of salt. Mix well then dust with four, cover with cling film and let it rise for 2 hours. After 2 hours place a little olive oil on your hands and then gently mix the dough, pick it up and place it on a baking sheet cut so that it will fit you over tray (I have a 90cm oven so one long tray is good for me, for a standard oven divide the dough into two pieces). Roll the dough to cover the baking paper and then place on the baking tray. Brush with more oil if you like, then cut the cherry tomatoes into halves and place over the down, pressing them down lightly. Sprinkle with salt and oregano (chopped garlic too if you like).


Bake in a pre-heated oven at 200° C for approximately 20-25 minutes, or until you can see that the bread is baked on top and on the bottom (lift to check). Eaten warm is fantastic, but it keeps well for a couple of days, or at least, it would, but we tend to eat it pretty quickly! 


We had it for dinner with a Caprese salad (cherry tomatoes again, mozzarelline, basil and borage flowers) dressed with olive oil and salt, plus flat beans from the garden (teghe) boiled and dressed with balsamic vinegar, olive oil and salt (my daughter loves these!) and a simple guacamole (avocado, garlic, salt and lemon juice, made in the nutribullet!).

This is a perfect meal for me!


Photos and Recipes by Alessandra Zecchini ©

Monday, March 13, 2017

Eat your colours in a minestrone


Lovely colourful vegetables from the garden (except the red onions), all ready for a minestrone. From the bottom: red onions, rainbow chard, carrots, yellow beans, silverbeet stalks, celery, green beans, flat beans, kale. Just add water and salt.

Wishing you all a colourful week!



Photos and Recipes by Alessandra Zecchini ©

Friday, March 10, 2017

Two variations on Caprese Salad

Caprese with edible flowers and Caprese with tree tomatoes and two basils




Caprese is probably one of the world best known salads (and antipasto), and there are many variations, so here a couple more:

Caprese with edible flowers

I used red and yellow cherry tomatoes, and mozzarelline (the cherry size), plus added some edible flowers (borage and dianthus from my garden, organic of course). Add small basil leaves too before serving, if you like. Suitable also for a cocktail party, and ever so pretty!

Caprese with tree tomatoes and two basils

I used a mixture of vine tomatoes, cherry tomatoes and semi-dried tomatoes, mozzarelline (but you can use regular mozzarella cut into slices or pieces) and green basil and purple basil leaves. Dress with olive oil and salt. A filling salad or light lunch.

And now some pictures from my garden!





Photos and Recipes by Alessandra Zecchini ©

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