Herbs # 02 Rosemary - Grandma's recipe anchovies tomato rosemary tart
What’s up, everyone! Welcome to our second video on Herbs.
Today we are going to learn how to use the rosemary. Rosemary is a wooden herb, sharply aromatic, pungent, mustard-like, pine like with a hint of lemon and smoked wood.
Rosemary goes well with different sorts of food, like roasted veggies, garlic, potatoes, and meats such as lamb, pork, and poultry.
You may store it for two weeks in the fridge, usually wrapped in a damp paper and preventing it from dehydration.
Today we are going to make anchovies pie using rosemary!
This recipe is from my grandma.
You will need:
Pie dough
1 cup of whole wheat flour
2 tbsp. butter
2 tbsp. cold water
1 tbsp. cream
Salt to taste
1 tbsp. sesame seeds
Pie filling
1kg of fresh peeled tomatoes
1 large onion, chopped
Salt and pepper
1 can of anchovies
Black olives
Rosemary branches
I hope I have inspired you with this amazing herb!
See you next time!
Watch my previous video about basil:
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
PRE-ORDER MY COOKBOOK ❤ :
Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups)
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil ( plus more for the tray)
- 7g ( 2 tsp ) Yeast
- 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
00:00 Intro
00:25: Make the Dough
00:42 What flour to use
01:17 Add the flour and mix
01:48 First series of stretch and folds
02:16 Second series
02:46 Third series
03:03 Fourth series
03:38 Prepare the pan and shape the focaccia
04:25 Make the dimples and add the toppings
04:54 Bake the focaccia
05:31 Make the sandwich
06:17 Pre-order my Cookbook!
Mini-Focaccias und Tee | Mini Focaccia and Tea | Mini Focaccialar ve Çay | Rustikales Menü - #Shorts
Heute haben wir Mini-Focaccias im Keramik-Grill auf meine eigene Art gemacht ???? Mit Knoblauch-Frischkäse, Rosmarin aus dem eigenen Garten, Cherry-Tomaten und einem Glas Tee, den ich im Keramik-Grill aufgebrüht habe ist das Ergebnis ein rustikales Menü geworden ????
Today we made my own mini focaccias inside the ceramic grill ???? With garlic cream cheese, rosemary from my own garden, cherry tomatoes and a glass of tea brewed on the ceramic grill, the result this time is a rustic menu ????
Bugün kendi tarzımda tandırda mini Focaccialar yaptık ???? Sarmısaklı krem peynirli, bahçemden topladığım biberiyeli, cherry domatesli olan Foccıacaların yanına birde tandırda demlediğim ince belli bardakta çayla rustik bir servis oldu ????
#shorts
Instagram:
TikTok:
Pinterest:
Alle wichtigen Links, Link zum Blog und Impressum:
#yemek #food #cooking #tarif #rezept #recipe #vlog #kochen #umihito #umihito.vlog
Note: We are the creators of these videos and own the rights to them. We do not allow reposts of our videos without proper permission.
Anchovy, tomato & thyme focaccia recipe | delicious. Australia
Who needs toast when you can have tomato, anchovy and thyme focaccia? This fresh spin on the OG Italian flatbread is exactly what your long weekend needs. Find the recipe here:
Still haven't subscribed to delicious. Australia? Do it here:
-------
delicious. is Australia's number one premium food and lifestyle brand at the intersection of cooking, eating out, travel, entertaining and style, design and global trends, reaching over 2 million Australians each month. Food is life, #makeitdelicious.
Hungry for more delicious. Australia?
Check out our website:
Subscribe to our magazine:
Like us on Facebook:
Follow us on Instagram:
Follow us on Tiktok:
Follow us on Twitter:
Follow us on Pinterest:
#food #recipe #cooking #focaccia #bread #easyrecipes #recipeideas #focacciarecipe #breadrecipe #cookingathome
Italian Bruschetta - 3 Ways feat. SORTED Food
Hello lovely people of YouTubes! Today I am cooking bruschetta with the wonderful boys Ben and Mike from Sorted Foods. Yes! They are the bests! Well, maybe not as good as me because I am cooking soooooo good!
Only jokings. They are very very good indeed.
Today i'm going to show them how to make the Italian classic snack bruschetta. Not 1, not 2 but 3 ways!!
I love you all byee!
G
x
Subscribe for new recipes EVERY WEDNESDAY
Follow me!
THE BEST ITALIAN FOCACCIA SANDWICH | Blondies Kitchen Channel
Ever fancied yourself a proper Italian deli sandwich? On the proper Italian fluffy bread? Well now YOU CAN MAKE YOUR OWN. Did we mention it’s actually really easy to make your own Focaccia? Like your Italian momma would make?!
Go crazy with fillings, you don’t have to choose what we’ve chosen to fill ours with. This bread is really simple to make, and you can even just simply add sea salt flakes and rosemary, or garlic. The options are truly endless.
Let us know what you think of our first ever SAVOURY bake. If you love it, we will give you more!
Tag us @blondieskitchen xoxo
Ingredients:
1kg of strong white bread flour
20g salt
2 sachets of dried yeast (14g)
4 tbsp of olive oil
1 litre of cold water
Olive oil for drizzling
2 punnets of cherry tomatoes on the vine, roasted at 200C for 40 mins until bursting
1/2 jar of caramelised onion chutney
For the filling (feel free to swap for anything you like):
Salami
Wafer thin ham slices
Truffle paste with porcini mushrooms
Italian mixed leaves
1 jar of anchovy stuffed olives
Brie/or any soft cheese you like
Slices of mild cheese (we used a mild cheddar)
Method:
Put the flour, salt, yeast, olive oil and around 800ml of the water into your large bowl/stand mixer bowl. Gently stir with your hand or with the dough hook attachment to form a dough. Knead it for 5 mins, gradually adding the remaining water if needed.
Keep kneading on a medium speed until the dough is soft and bouncy. Cover in a bowl greased with oil and leave to rise until doubled in size (about 1 hour).
Line a large baking tray with baking parchment and tip the dough onto it, flattening it into the corners. Leave to prove again for about 1 hour, making sure you cover with a plastic bag or something that doesn’t touch the top of the dough or it will stick!
Preheat the oven to 220C/200Cfan/Gas 7. Using your fingers, dimple your dough and then pop the roasted cherry tomatoes in the dimples. Add the caramelised onion chutney in small spoonfuls, dotted around the entire bread base. Drizzle with more olive oil and scatter with sea salt. Bake in the oven and leave to cool on a wire rack before slicing and filling.
When you’re ready to fill, slice your bread in half and use a serrated knife to evenly slice the bread.
We went wild at this point and layered all the filling ingredients up on our sandwiches! Watch the video to see how it ended up.
Takes us right back to the famous deli in Florence that we loved so much. We hope you enjoy!