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Posts Tagged ‘olives’

Things have been a little quiet at “The Pear Tree” recently. But we have been making lists of things we want to cook and things we have been practicing and  will be posting shortly. Another thing is that I keep forgetting my camera when we are at restaurants or markets or places where we have had amazing food. I am working on this, so hopefully more posts in the coming days. Here is a traditional Greek salad, without lettuce.

It was made for the night of the Eurovision song contest, for which we made food from a lot of countries. Bangers and Mash – UK, Goats cheese – France, Chorizo and Salchichon – Spain Smoked fish- Scandinavia and a shredded beetroot salad to represent the Ukraine, Moldova and other other eastern European countries. I love beetroot.The Greek Salad was dressed with fresh Olive oil from our friend Gabri’s mother. It is truly delicious.

Ingredients

  • fresh ripe tomatoes, chopped
  • 2 small cucumbers, diced
  • 1 small onion, sliced
  • feta cheese
  • black olives, pitted
  • oregano
  • olive oil
  • a little salt

Method

Chop the ingredients and mix together. drizzle with olive oil to finish and season with a little salt.

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Homemade Pizza

We used more of our homemade pesto to make a pizza sauce.

Ingredients

for the base

• 1kg white flour (plus another 200g white flour to be added later)
• 1 tablespoon sea salt
• 2 packets of yeast (7g each)
• 1 tablespoon sugar (brown is recommended)
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water

for the topping

  • pesto
  • tomato puree
  • fresh tomatoes
  • black olives
  • salchichon (cured sausage)
  • goats cheese
  • mozzarella
  • oregeno
  • basil
  • salt and freshly ground black pepper

Method

I got the crust recipe from Jamie Oliver but I adapted it. I used cake flour because that’s all we had in our kitchen but it’s probably too light for making pizza crust. I recommend that you use bread flour which has a high gluten content and turns out a good pizza crust.

First combine the yeast, water and olive oil in a bowl and let it rest. Make sure your yeast isn’t too old. If it’s working it should have little bubbles on the surface of the water after a few minutes.  Meanwhile, take the 1kg of flour and make a mound with a well in the middle. Pour the liquid into the mound and use a fork to bring the flour into the middle. Swirl until liquid and flour are combined. Continue doing this until it you’ve used up most of the liquid and it’s all sticking together. Dust your hands with flour and use them to mix in the extra 200g of flour. Knead until the dough is smooth. Mold the dough into a ball and place it in a flour dusted bowl. Cover it with a damp cloth and put it in a warm place. After about an hour the dough should be doubled in size.

Remove the dough and need it a couple times. You can divide the dough in half and make two large crusts, or you can make several individual pizzas. Dough should be enough for 6 to 8 small pizzas.

Preheat the oven to between 425 and 450 F. Grease a cookie sheet with olive oil and place your crust on top. Decorate your pizza however you like. We covered it with the ingredients listed above. Bake your pizza until the edges look golden brown. This should only be about 10 to 12 minutes. Our crust was a little too crunchy, but I believe that’s because of the flour I used and the thinness of the dough I rolled out.

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