The next in line of my RSVP Series(Herbs) is Oregano. Available fresh ,dried or in powdered form, its used in lots of cuisines. When I first smelt the plant, I immedietly felt like eating 'Omapodi' - a crunchy South Indian snack. Why? Cos it has Oregano in it :-) of course.
It has a strong flavour and the taste varies with the place where its cultivated. A little goes a long way. It is intense, and therefore the dried version is the one mostly sought after. Although my usage of fresh oregano is very limited,I was intrigued by the aroma of the fresh ones and wanted to use it.
I came across this recipe for Olive and Oregano Bread during my window shopping expeditions ( Yeah! I have this habit of extensively spending my time in Book stores and gaping longingly at the beautifully illustrated recipes) and made a note of it! I made v few adaptions to suit my taste ( read as "forgot the original recipe") and the aroma and taste is to be made to be believed.
Method
1. Cook the Onions in a skillet with little olive oil till brown. Set aside. Sift the flour into a mixing bowl
2.Add the yeast,salt and the pepper.Mix well. Then add the onions, Olives,herbs and water and incorporate till it becomes a soft dough.(Add a little water if too dry)
3.Turn the dough into a floured surface and knead till elastic. Shape into any shape you desire. I shaped it into a 8-inch round.
4.Transfer into a lightly greased Baking sheet (or a loaf tin, if making loaves) and let it rest covered in a plastic wrap in a warm place till it doubles in size. I made some patterns on the top.
5.Bake the bread in a preheated Oven at 425F for about 10min. Then reduce the temp to 400F and bake for another 20min or until the bottom of the loaf sound hollow when tapped underneath.
6.Let cool
7. I served it with some soup and it made a wonderful and satisfying meal. It makes a great addition to salads which I found out the next day when I used some leftover bread for my salad for Lunch.
This is my entry to the event WHB originally started by Kalyn ,hosted this week by the pro-duo Jugalbandhi
Few days back during my weekly shopping, I bought fingerling potatoes to make a Oven roast. But then thanks to a hectic week, forgot all about the teeny potatoes and when I remebered them (a little late though), I "saw" that the eyes had sprouted.
I took the bowl and placed them in the Kitchen window wondering what to do when the morning sunlight fell on them. I remembered 'Click' pronto and with the theme being Au Naturel, felt that this would meet the theme and seeing the pic, I thought I will name it Spud Light(!!) [ No We dont drink ;-) ].
This is my entry for Click : Au Naturel
