Serves 4 Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato. Ingredients: 4 thick slices country bread 4 garlic cloves, peeled 1 heirloom tomato or vine ripe tomato, halved 1/4 cup olive oil Salt Fresh cracked pepper Method: 1. Toast bread under broiler (or on a hot grill) for about 30 seconds per side 2. Bring to table. Give everyone a garlic clove to rub onto their toasted bread. Then rub tomato halves on toast. 3. Drizzle with olive oil. Season with salt and pepper. 4. Enjoy while still warm! Pa amb Tomaquet (Bread with garlic & tomato) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato. CourseAppetizers & Snacks Lifestyle5-ingredients or less, Grilling, Quick, Vegan, Vegetarian Food TypeBreads, Mr. Picky’s Favorite Recipes, Sasha’s Favorite Recipes, Vegetables Servings 4 people Cook Time 4 minutes Servings 4 people Cook Time 4 minutes …
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Serves 6-8 The cheese and green onion make this cornbread unique. Dense and flavorful, the cornbread makes a great accompaniment to stews. Ingredients: 1-1/2 cups cornmeal 16 ounces cottage cheese 4 eggs 1 cup chopped scallions, plus 1 Tbsp for garnish 1/2 cup butter (1 stick), melted 1/4 tsp paprika 1/2 tsp thyme 4 ounces feta cheese, chunked 1/4 tsp salt Method: 1. Preheat oven to 400 degrees. Grease an 8″ square casserole. 2. In a large bowl, combine all ingredients (cornmeal, cottage cheese, eggs, scallions, melted butter, paprika, thyme, feta, and salt. 3. Pour into prepared casserole and spread evenly. 4. Bake at 400F until lightly browned and an inserted toothpick comes out clean, about 35 minutes. 5. Garnish with remaining scallions. Serve warm. NOTE: This dish was excellent warm, but dries out quickly. On 3/27/12 I adjusted the recipe for more moisture. The first time we gave the little we had leftover to the birds. After the adjustments, even leftovers were moist and yummy. Adapted from Home Cooking Around the World, by David Ricketts and Mark Thomas Albanian Cornbread Votes: 1 Rating: …
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When cooked gently over medium heat Noni Afghani is soft and chewy. The yogurt keeps the bread moist, while the cumin seeds add an earthy flavor. This comforting flatbread is ideal for sopping up Afghan dips and curries. Ingredients: 3 cups all-purpose flour, plus extra as needed 1/4 cup whole wheat flour 2 1/4 tsp instant yeast (1 package) 2 tsp sugar 1 1/2 tsp salt 1 cup water 1/4 cup plain yogurt, low-fat or whole milk 1 Tbsp olive oil, plus extra for bowl 2 Tbsp whole cumin seeds 4 Tbsp ghee or butter, melted Method: 1. In a large mixer with paddle attachment, combine flours, yeast, sugar, salt, water, yogurt, and olive oil. 2. Switch to dough hook. Mix for about 10 minutes, or until the dough comes away from the sides of the bowl. The dough will be moist but not overly sticky. Add extra flour a little at a time, if necessary. 2. Shape dough into a ball and transfer to a clean, oiled bowl. Cover and place in a warm spot until the dough has doubled in size, …
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