POTATO & ROSEMARY FOCACCIA, easy-peasy, vegetarian, frugal

A welcome twist to a tasty wallet-friendly loaf...

Foccacia with Potato & Rosemary
"Unusual but great; moist with nice seasoning.' Taster

This wonderful no-knead crusty pillowy bread is perfect for early January.  It's a glorious accompaniment to soups and salads, or in sandwiches.

A little wholemeal flour adds fibre and ups the healthy factor; it's also wonderfully budget friendly.  

Best of all, it's ever so easy to make.  Potato Focaccia doesn't require any kneading; the overnight 'resting' does all the work.  Anyone who can mix things with a spoon, and knows how to fold, can handle this.  Older children can try it and will likely master it quickly. 

The result is fluffy but robust, soft airy and light.  It tastes fantastic -- crusty edges, soft interior punctuated with potatoes, and accents of olive oil, salt and rosemary.

Some planning is required; the dough is best refrigerated 24 hours but you can get away with 10 hours.  Then an hour's wait while the dough comes to room temperature.  After shaping, the dough sits a further hour before baking.

The bread freezes well and toasts beautifully.

Cost: £1.50'ish (6/24) 
Makes: 8 decent portions or 12 quarter sandwiches

Ingredients:
   350gm/12.3oz plain white strong bread flour
     50gm/1.7oz wholemeal flour
   1 tsp fast-acting yeast (for bread made by hand)

   1 tsp sea salt

   250ml + 2 tbsp lukewarm water 
   2 tbsp good olive oil

   1 large potato (a baking potato is perfect) or 2 medium
   approx 1 tsp dried rosemary 

Method:

1. Place flours & yeast in a good-sized bowl; stir till well combined
2. Place salt on one side of the flour
3. Pour in water and olive oil; bring together with a wooden spoon (it'll be sticky) 
4. Cover with cling film; refrigerate at least 10 hours or preferable 24; when ready the dough will be double in size and bubbly
5. Wash & scrub the potato; if not organic, peel.
6. Cut into 1/4 inch slices; drop into pan of boiling salted water; wait 5 mins or until nearly done
7. Drain on a clean tea towel or paper towels; refrigerate
8. Take dough out of fridge one hour before shaping it 
9. Generously spray a 9inch/25cm square pan or springform pan with olive oil and line bottom with greaseproof paper; spray again
10. Scrape dough onto the pan, forming a rough square
11. Set aside several potato slices for garish; chop the rest coarsely; dry well with a clean j cloth or paper towels
12. Scatter the potato pieces in the centre of the square without overloading; leave a little space inbetween each bit of potato and leave a bit of a border; lightly scatter over sea salt and a couple of generous pinches of rosemary 
13. Stretch & fold corners into the centre (like an envelope); make a half turn and fold the corners into the centre once more 
14. Turn dough over; pat into shape
15. Press down on the dough with fingers to form the characteristic 'dimples' (they may disappear while baking);  brush with 1 tbsp olive oil
16. Press potato slices into the top of the bread
17. Scatter over a generous 2/3 teaspoon (min) or 2 tsp (max) sea salt and the rest of the rosemary
18. Cover with cling film thats been brushed with olive oil to prevent sticking
19. Turn on oven to 175c/350f/gas4; rest dough a short distance away 30 mins
20. Turn oven up to 220c/425f/gas7; rest another 30mins or until double in size.
21. Bake in centre of oven 30 mins until golden brown, turning tray round half through for even baking
22. Cool in tin 10 mins before transferring to a cooling rack

Comments:
'I never thought of putting potato in bread but it's great.  The focaccia is moist with a nice light seasoning and was a lovely accompaniment to my stew.'  Political Agent

Tips:
If you liked this you will also like Olive/Onion Foccacia Bread, which is similarly easy to make.

                                                   More easy breads: NavBar Recipes II/Free from Common Wheat  (bottom page)

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

HOT & SOUR SOUP, Healthy, Vegetarian/vegan option

So good for you in chilly weather...

first posted 2015; updated 11/2024

Hot & Sour Soup - warming and health giving!
'I love this; it's got amazing flavours & is so easy to digest!'  Taster 

An Oriental favourite, Hot & Sour Soup, gives an exotic twist to any Hallowe'en party, with gentle lashings of heat (and, no, that's not a contradiction!).

It's not only unusually delicious, it's also packed with ingredients that boost the immune system at a time of year when it needs strengthening. 

Unlike most commercial Hot & Sour soups, 67's does not have a clear base.  But it shares good strong flavours and has the added bonus of creamy,  non-dairy textures.  With plenty of fresh ginger and chilli, the soup warms and invigorates internally.   

There are several steps to complete to get to the finished product but they're straightforward and well worth it.  They can be completed in two stages.  

Three ingredients are needed which may require some shopping.  One - dried shiitake mushrooms (expensive but keep forever) -  requires a trip to Chinatown. The other two - tinned bamboo shoots and tofu - are often available in major supermarkets.  The dried/tinned products keep well and will add unusual savoury undertones and textures in other dishes.  See Chinese Ingredients to Spice Up Your Cooking.

The soup does not freeze well but is so tasty it will go fast.

Cost: between £6-8'ish, once special ingred are purchased
Serves: 8-12; recipe halves nicely

Ingred:
   2 med to large dried reconstituted Chinese mushrooms, incl juices (see method) set aside (optional but adds unique flavour; replace with equivalent dried porcini mushrooms)

   1/2 cup/70 gm/2.5 oz bamboo shoots

   70-100 gms/2 1/2-3 oz minced poultry, shredded white fish or minced seafood (vegetarians/vegans can replace with soya mince or crumbled tofu)
   1/2 tbsp light veg oil
   soy sauce

   5 cups/1 litre good stock (pref home-made but granules, cubes are ok)
   1 tbsp reduced-salt (not low-salt) soy sauce
   1 large clove garlic, minced or grated (opt)
   1/2 to 1 tbsp grated peeled ginger

   2 tbsp cornstarch mixed with 3 tbsp cold water  
   1 tbsp toasted sesame oil

   1 chilli, halved and de-seeded OR 1-2 tsp chilli flakes  
   2-3 tbsp red wine vinegar/red grape juice

   1.5 -2 pads tofu (250g/8oz-325g/11oz), thinly sliced or diced (silky will do but will collapse as it cooks)  *67goingon50 uses Clearspot or fresh firm tofu from one of the three major Chinese supermarkets on London's Gerrard/Lisle Street in Chinatown. 
   

   1 tsp coarse black pepper
   2/3 large mug frozen peas
   2 lightly beaten eggs (opt for vegans)

Method:

1. Chinese Mushrooms.  Pour boiling water over dried mushrooms; leave at least 20 mins; drain, reserving juice but discarding sediment; remove stems; slice caps thinly; set aside  
2. Bamboo Shoots.  Drain & rinse; cut in thin matchsticks; set aside
3. In a large heavy pan over medium high heat, saute meat/fish/veg protein in a little oil until crumbly & brown; add soy sauce, ginger, garlic and chilli; stir
4. Add stock, red wine vinegar and reserved juice from dried mushrooms; stir
5. Reduce heat to med; mix cornstarch with cold water to make a slurry; add to pan, stirring until the mixture begins to thicken   
6. Add mushrooms & bamboo shoots
7. Bring to a boil and take off heat; set aside; if part preparing ahead, cool & refrigerate
8. When ready to serve, remove & discard fresh chilli if used 
9. Add tofu & bring to a boil
10. Add peas, pepper and sesame oil
11. Beat eggs lightly; pour in a thin stream into the soup; remove from heat
12. Serve with finely diced chilli or chilli flakes on the side

Comments:

'I could eat this all winter; it's got amazing flavours, makes me feel warm inside and is so easy to digest!'  Retired writer

                                                                            Soups on Nav Bar:Recipes II...

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

POTAGE OF SWEDE WITH BACON, frugal, vegan option

A LUXURIOUS HEALTHY SOUP FOR THE BUDGET CONSCIOUS

first posted 2015; updated 2023

Jewel bright Potage of Swede with bacon with hand-held chilli & corn pancakes

photo:  3/11/16

This amber coloured, intensely savoury soup has always prompted deep murmurs of appreciation on cold nights or when the weather is bone-chilling.  

Inexpensive to make, it's thick and lovely with subtle layers of flavour.  It's perfect for a gathering, served in small cups, or as a substantial lunch with flaky cheese biscuits, cheese bread or croutons. 

There is some chopping involved but much of the prep involves waiting for the vegetables to sweat into a sweet carmellised mass.  Good stock and a blitz with a stick blender guarantees compliments.

This recipe, sourced so long ago that I've forgotten where it came from, is a favourite meal though more often than not, the vegetarian version is produced in the 67 kitchen.  It can also be thinned with stock or water. 

Note: The secret of luxurious soups is sweating the vegetables for at least 20 minutes.  (See below)

Cost: £2.75 (less for veggie versions in Tips below) (10/23)
Serves: 4-6

 Ingred:
2-3 rashers back bacon, fat removed, or turkey bacon (with as few e-numbers as possible) in 1 cm/ 1/2 inch slices (veggies omit)
1-2 oz/25-50 gm dairy or plant butter or olive oil or mixture of the two

1 med yellow onion, diced OR equiv fodmap friendly green of spring onions, finely sliced

1 1/4 lb/1/2 k peeled, swede in med dice (ie one largeish)
1 stick peeled, cleaned celery, sliced 
1 medium potato and 1 med carrot chopped 

2 pts/1 litre stock or water
1 tbsp chopped fresh parsley or 1 tsp dried
cracked black pepper

Method:

1. Soften onion and bacon in the fat over med-high heat; if you like chunky bits of bacon in the soup, remove and set aside for garnish
2. Add vegetables and coat in the oil  
3. Reduce heat to low, partially cover with a lid and sweat (ie cook slowly) 20 mins, stirring frequently to prevent burnt bits 
4. Pour in stock; season with pepper and if not using bacon, salt lightly.  Bring to a boil
5. Simmer a further 15 minutes with lid removed. Take off the heat and check seasoning 
6. Liquidise to a thick puree(67 prefers a stick blender; bowl blenders, fill half full) 
7. Garnish with parsley/chives (opt) and, if you have them, reserved bacon bits or vegetarian bacon bits,
8. Serve with low-cal home-made croutons  or, if you are not cholesterol-challenged, flaky cheese biscuits 

Tips for Vegetarian/vegans:  Without bacon, the soup needs something salty, maybe vegetarian bacon bits, a teaspoon or two of tapenade or rinsed, finely diced olives, or sun-blush tomatoes

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These recipes have been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.