Thursday, April 25, 2019

Italy - Focaccia Bread

Onwards to Italy.  Back in 2013 I made Tiramisu because it was one of my kids' favourite desserts. I'm looking forward to sampling more Italian foods at home.

I've always enjoyed Focaccia bread but never made it myself. I'm curious to see how it turns out. Let's see!


9 tablespoons oil
300g flour
1 tablespoon yeast
3 sprigs rosemary

Put 6 tablespoons of oil in a bowl and add the rosemary leaves. I set Leigh off doing that for me while I made the dough.

Put the flour, yeast, remaining oil and 1 teaspoon of seasalt in a bowl. Slowly add 175ml of water and stir to make a dough.

Oil your kitchen surface and knead the dough for 5-6 minutes until it becomes smooth and elastic.

Place the dough in an oiled bowl, cover and leave to rise for 1 hour.

When it has risen punch it back down and shape it into a large rectangle. Let it rise again for 30 minutes.

Place on an oiled baking tray. Use your finger to poke dimples in the bread. Put the oil and rosemary on the dough letting the oil pool in the dimples. Sprinkle with more seasalt flakes.

Bake in an oven at 220 C for 20 minutes. Serve while still warm.

Ooh, it was delicious! Salty and oily in taste, also soft inside with a nice crust to it. We all enjoyed it. especially Erin, who loves when I make fresh bread. It was easier to make than I expected so it could become a regular on our tea table.

Thursday, April 18, 2019

Hungary - Fröccs

Fröccs is a spritzer drink imbibed commonly in Hungary which is made up of  wine and soda water. According to this guide and many like it there are lots of variations and strengths of Fröccs. We went for the Long Step measurements of 1 part wine to 2 parts soda water. We are alcohol lightweights after all.


Soda Water

Make up your  Fröccs according to preference from the chart. Our Fröccs looks suspiciously like water in the picture but I assure you it had wine in there.

It's a refreshing drink, I can imagine it being lovely to drink on a hot summers day. The fizz from the soda water is nice too. We made a special trip to our local wine warehouse to source some Hungarian wine. Not being a wine expert though it tasted pretty much the same as all other wine I've tried. So I wasn't that keen. But now we've tried wine the Hungarian way :)

Thursday, April 11, 2019

Hungary - Kiffles

Kiffles are a jam filled cookie made with a cream cheese dough. They look cute :)


1 cup flour
1/4 teaspoon salt
3 oz cream cheese
1/2 cup butter
1/4 cup sugar
1 or 2 jams

In a bowl mix together the cream cheese, butter and sugar.

Sift in the flour and salt.

Stir in the flour and form into a ball of dough. Wrap the dough in clingfilm and put it in the fridge for an hour.

Roll out the dough on a floured counter. Make a large square with the dough and cut it into small squares. Add a spoon of jam to the middle of the square and then fold over the opposite corners. Pinch them together and then place the cookie on a tray lined with baking paper.

Bake for 15 minutes at 190 C. This is what happened to mine!

Jam everywhere! I managed to salvage a few for a semi-respectable picture :D

They tasted good though! The biscuits were softer than regular biscuits because of  the cream cheese. Me and Leigh especially enjoyed them as we have the sweetest tooths in the family. I just wished they'd looked less messy. Mine were definitely not cute looking. *sadface*

Thursday, April 4, 2019

Hungary - Lángos

This Hungarian street food can have a variety of toppings but this sour cream and cheese combo is the most popular. Street food is my favourite kind of food. Hurray :D

300g flour
250 ml water
1 tablespoon yeast
1/2 teaspoon salt
sour cream
grated cheese
garlic granules
oil for frying

Mix the water and salt together then stir until the salt is dissolved.

Sieve the flour into a bowl and stir in the yeast. Mix the water into the flour to form a dough. Add more flour if the dough is too sticky.

Leave the dough to rise for about an hour. Cut the dough into 8 and form into rough circles.  Fry the circles in hot oil turning halfway through so they are browned on each side.

When they are done, drain them on kitchen towels. Spread a tablespoon of sour cream on each one.

 Cover the sour cream with grated cheese and sprinkle with garlic granules. Eat while still hot.

Lángos are delicious! It's amazing that such a simple dough can taste so good when fried. The bread was crisp to the bite on the outside but soft and springy on the inside. The topping was lovely too, the cheese melted slightly and the garlic complimented it all perfectly. Everyone enjoyed them and I made them again the next day by request. I'm keen to explore some different toppings to try on them another time too. Lovely!
//this is the code for the pinterest button images, up until the closing script tag