A quick update: yes I managed to remember to buy #1's birthday presents, but as suspected I did forget the shopping list! I had it in my hand then had to grab something else that #1 had forgotten to put in his school bag so put the list down and, very cleverly, left it sitting on the kitchen bench. Luckily I remembered most of what I needed and I did find what I was looking for gift-wise.
As you know the 'cold' weather we have been having has been a nice excuse to cook some yummy dinners that we don't normally bother with up here. I was making out my menu-plan last week and, running low on inspiration, I asked #1 if there was anything he wanted me to make. His usual requests are spaghetti bolognaise or tuna casserole and I wasn't let down this time. He did however note that we had just had spag bol a couple of nights before so I probably wouldn't make it again. Then he had an idea. Would I consider making 'Beja-table soup'? I duly considered his suggestion and agreed that yes, vegetable soup could be added to the menu-plan. Soccer training finishes right at dinner time, and it is breezy and rather nippy down at the oval, so that seemed a logical day to enjoy vegie soup and some freshly baked bread. Then I couldn't decide what bread to bake. I finally decided not to make bread at all, and it was delicious.
from The Bread Machine Book by Marjie Lambert
3 tablespoons olive oil
1 1/2 teaspoons salt
500g bread flour
2 teaspoons yeast
2 or 3 minced garlic cloves (didn't use)
1 1/2 teaspoons dried rosemary (used mixed dried herbs instead)
1 1/2 teaspoons coarse salt
3 tablespoons olive oil
1 tablespoon grated Parmesan
1. Put first five ingredients into breadmaker tin, in order suggested by your bread maker instruction. Set for dough and press start
2. 10 minutes before the dough cycle finishes, preheat oven to 200C. Lightly sprinkle cornmeal (I use regular flour) on a baking sheet.
3. Remove dough from bread machine and punch down. Let dough rest about 5 minutes. On a lightly floured surface, roll dough into a round, about 1 cm thick. Place dough on baking sheet. Sprinkle the top with garlic, rosemary and coarse salt, then lightly press them into the dough. With your fingertips, pole shallow indentations all over the top of the round. Pour the remaining olive oil over the top, letting it pool in the indentations. Sprinkle with Parmesan over the top.
4. Bake bread about 20 minutes or until lightly browned.
The foccacio needed a couple more minutes in the oven but we really needed to leave for soccer training so I turned the oven off and left it in there to finish cooking and keep warm. It worked a treat and, I think, was the best one I have made.