Speck filled Focaccia

I used my usual recipe for bread, http://mummywhatsfordinner.blogspot.it/2012/02/herby-beefburgers-with-fresh-bread.html

After leaving the dough to rise, roll into a rectangle shape. Place strips of Speck ham on the bottom half of the dough. On the other half I spread some tomato pureè.

Fold the dough over and seal the edges. Use your finger to make dimples in the dough and pour some olive oil on top. I wouldn't sprinkle salt on top like traditional focaccia as the speck already has salt in it.

Place on grease-proof paper and bake at 200° in the middle of the oven for until the focaccia has risen and is golden.

Place strips of Speck on the dough

Spread some tomato pureè on the dough

Bake until golden brown

Ready to eat

Serve with a lovely green salad.

Apologies

Sorry that I haven't been blogging but have had my telephone line down for a coupl of weeks.

Stephanie

Potato Salad with Bruschetta

Chop and drain the tomatoes

For the bruschetta chop the tomatoes into small pieces. Drain well. I leave the tomatoes in the colander for at least 20 minutes to make sure excess water drains away. If you want to add salt now is good time as that also helps to extract water.

Put the tomatoes into a bowl and add olive oil, black pepper, chopped garlic and your preferred herb. I use basil, parsley or oregano.

Bruschetta bread

Put the tomatoes on slices of bread. If you don't have large slices of bruschetta bread just use normal sliced bread. Cook in the oven until the bread starts to turn golden.










When I make potato salad I don't add mayonnaise
to it as I don't like it. I bring it to the table separately.

Boil potatoes but don't let them get mushy. Drain
well and leave to cool.

Place in a bowl and add chopped celery, parsley,
black pepper and olive oil. Stir well making sure

Add the tomato mix

Boil and drain the potatoes

not to break up the potatoes. Put in the fridge and
leave to cool.

I like the combination of the hot bruschetta with the
cold potato salad.

Add chopped celery, black pepper and parsley to the potatoes

Stir well

A light meal

Lemon Cake and Banana Cake

Mash the bananas

Beat the sugar and butter

Add the eggs

Lemon zest

This is the basic recipe I use for all of my cakes. I just modify it by adding other ingredients.

150 grams of sugar
150 grams of butter
200 grams of flour
2 eggs
baking powder

Cream the butter and sugar together until soft.
Add the eggs.

At this point I added the mashed bananas for the banana cake. For the lemon cake I added the juice of one lemon and some zest.

Mix and then add the flour and baking powder.

Beat well (I use an electric whisk).

Pour the mixture into lined baking tins and bake at 160° for about 30 minutes.

Add lemon juice

Add flour

Beat until light and fluffy

Add the bananas and spice to mixture

Beat until flufffy

Lemon cake

Banana cake

Melt in your mouth slices

Mummy, what's for dinner?: Some Alto Adige Delights

Mummy, what's for dinner?: Some Alto Adige Delights: Hot red currents with fresh cream (Calva Restaurant, Laudes) Strudel (Calva Restaurant, Laudes) Fresh fruit salad with icecream ...

Some Alto Adige Delights

Hot red currents with fresh cream (Calva Restaurant, Laudes)

Strudel (Calva Restaurant, Laudes)

Fresh fruit salad with icecream (Calva Restaurant, Laudes)

Sacher cake

Strudel (need to add the name of the cafè)

Mixed Grilled Meats (Restaurant Edelweiss, Reschen)

Weinersnitchel (Restaurant Edelweiss, Reschen)

We spent a few days in the mountains in Alto Adige where the first language is German. We ate lots of German influenced dishes. I forgot to whip out my camera to photograph the Goulash and canederli (a meat ball shaped combination of speck, herbs and bread). Here are some pictures of some of the things we ate.