FOCACCIA not the TRADITIONAL ONE - made out of Spelt Flour

FOCACCIA just the name tells you where this flat baked bread comes from....YAP....Bella Italia!

It reminds me of its cousin: PIZZA and it can be topped with herbs or with other great ingredients.

I had some left over ground beef, red cabbage and rutabaga weired combination, but the composition harmonized perfectly.

This is what you need!

Here are the ingredients:

3 tsp. dried yeast

2 1/4 spelt flour ( or all- purpose flour)

plus for dusting

1 2/2 tsp. salt

herbs of your favor e.g rosemary, oregano etc...

1/3 cup extra virgin olive oil, plus extra for greasing

1/4 tsp freshly ground black pepper

Rising and proofing time about 1 1/2 - 2 1/4 hr

***

Part 1:

Sprinkle the yeast over about 1/2 cup of warm water and let it sit for about 10 mins. or until bubbles...

Then in a large bowl, mix flour with salt and make a well in the center.

Add the chopped herbs, 4 tblsp. oil, yeast, pepper, and 1/2 cup luke warm water..and if you need more add another 1/2 cup of luke warm water

Gradually draw in the flour and work it into the other ingredients to form a smooth dough. The texture of the dough is sticky and soft. Do not add to much flour otherwise your will dry it out. Knead about 5 - 7 mins or until dough is smooth. 

Place it in an oiled bowl and let it rise and proof until double the size. Do not forget to either cover with plastic wrap or damp kitchen towel.

***

Part 2:

After proofing time. Place your dough on a floured work surface and knock out the air. Transfer the dough to a baking tray or pizza tray form whatever you prefer. Then flatten the dough to fill the pan evenly. Cover again with a kitchen towel and leave to rise in a warm place for about 30 - 40 mins. until puffed.

***

Part 3:

Heat up your oven to 400 F (200 C) scatter the rest of your herbs on top of your dough and use your fingertips to poke the dough all over to make deep dimples. Pour spoonfuls of the remaining oil all over the dough. Add your left overs if you wish and bake on the top shelf for about 15 - 20 mins. until brown...

TIP:

The First 10 mins. bake and then add your cheese and onions. Then  brush the crust with oil put it back in the oven for another 10 - 12 mins....

Voila, DONE!

                                                                        Delicious to the TASTE!

I hope you enjoy it as my family did.......

Fall is on its way.....Red SPLIT LENTIL SOUP

There are 3 different types of lentil...

 .

pic from wiki...

The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.....Research: Wiki...

The nutritional factor: Protein, Vitamins: Thiamine, Riboflavin, Niacin etc...Trace metal...

Research: Wiki..

So, now you know something about lentil... and let's cook!

This is what you need, however, you can modify it, whatever you have in your pantry or fridge...

Your ingredients: 4 portions

1 onion, fine diced

2 garlic cloves, fine diced

2 carrots, diced

2 potatoes, diced

2 sticks if celery, fine diced

2 smokies, fine diced (substitute for bacon or for vegan...do not add meat..)

2 tomatoes, diced

2 mushrooms

1/4 rutabaga (Steckruebe in German)

Season: salt, pepper, nutmeg (not too much), cinnamon, clover,1 tsp. balsamic vingegar, 1 tsp. A1 sauce,  1 tbsp. lemon juice, 1 tbsp. tomato mark, coconutmilk or heavy cream to the end and anything you like...

Garnish with Parsely or Cilantro...

Part 1: Dice all the top ingredients

Part 2:  1 Tbsp olive oil or coconut oil and add all your products....to saute....for about 

8 mins

Part 3: addd your Red Split Lentil to your veggies...add organic bouillon powder or veggie broth. Then add 1liter warm water... stir...

Let it come to a short boil and simmer it for 1 hour.

Part 4: Season it....salt, pepper, cinnamon, nutmeg, corinader,clover, balsamic vingegar, lemon juice, tomato mark, A1 sauce, coconut milk or heavy cream (favoured),

DONE !

Delicious to the TASTE!