Tuesday, March 28, 2017

Recipe: Quick & Easy 45-minute Bread (No Yeast) + Charcuterie Board

Last week, we received a delivery of delicious cold cuts and cheeses from Bottega Mediterranea. So, we decided to prepare a charcuterie board for lunch. To go with the meats and cheeses, Hubby also made a quick and easy bread, which required no yeast, no rise time, and no kneading! Imagine that, fresh bread on the table in 45 minutes ;)


An amazing charcuterie board we put together for lunch! :)


Great results - nice and dense bread. Don't forget to serve it with an olive oil-balsamic vinegar dip.



To read more about Bottega Mediterranea and the products that they offer, please check out this post. They offer free delivery for orders above RM100 in the Klang Valley.

We love their cold cuts, this time we tried seven types - spicy salami, coppa, finocchiona, salami Napoli, mortadella, bresaola and honey ham. My favorite is the coppa, which is similar to prosciutto while Hubby loves the spicy salami.  Bottega also stocks lots of cheeses, and they have 3 new cheeses: Gouda, Emmentaler DOP Switzerland, and Emmental Bavarese.

Stay tuned for some of our creations, which I will share here in the coming weeks. :)






We enjoyed it so much at lunch time, we made another charcuterie board in the evening to share with BabySumoKids and my parents. BabySumoKids love the cheeses (Grana Padano in particular) as well as the honey ham and Santal pear juice.


Zabu Grillo Sicilian wine




Quick and Easy 45 minute Bread (No Yeast)
Recipe by Baby Sumo, adapted from here
Preparation time: 3-4 minutes
Cooking time: 42 minutes
Serves 6


Ingredients
1/3 cup extra virgin olive oil
3 cups all purpose flour
1 tbsp baking powder
1/2 + 1/4 tsp of salt, preferably Maldon salt
1/2 tsp dried herbs such as basil, rosemary and thyme
1 cup of warm water


1. Preheat oven to 190C / 170C fan. Grease a 20cm square baking tin with oil. 

2. Place the flour, baking powder, and 1/2 tsp salt in a large bowl. Turn on the mixer and slowly add the olive oil and water. Mix for about 2 minutes. the dough should form a ball and is barely sticky. If it hasn't come together yet, add additional water a tablespoon at a time. Add the dried herbs.

3. Put the dough into the pan and flatten it until the dough fits to the edges. Flip and press again. Cover tightly with foil and place in the oven. 


4. After 20 minutes, remove the foil and sprinkle the top with 1/4 tsp salt and more herbs (if you like). Bake for another 20 minutes. If the top is still pale, switch to grill setting, and place the bread under the hot grill for about 1 1/2 to 2 minutes.

5. Serve the bread with a olive oil-balsamic vinegar dip.




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Monday, March 27, 2017

The Tolbooth Restaurant, Stonehaven, Scotland

Stonehaven is one of our favorite places to visit when we're in Scotland. It was a beautiful day, so we took the kids for a stroll on Stonehaven Harbour. We decided to have lunch at Tolbooth Restaurant (a restaurant we visit at least once everytime we're in Scotland).



Our kids love this place!







They offer a 3-course set lunch for £20. We decided to go for 2 set lunches as well a mussel dish from the Specials menu.




First to arrive was the Steamed Shetland mussels with white wine, shallots, garlic and herbs. I went for the starter portion (£7.95) and was pleasantly surprised by the large, generous portion. The mussels were fresh and plump, both mussel lovers (Baby D and I) enjoyed this very much.






From the set lunch menu, I chose the Cullen Skink. The soup was served with chopped chives, croutons and herb oil - delicious and not cloyingly rich. For those interested in trying to make cullen skink at home, you can check out the recipe here.




Hubby had the 'hot smoked' local mackarel fillet for his starters. This was served with baby gem salad, pickled red onions, and orange dressing.



For mains, diners get a choice between Thai prawn curry, grilled fillet of sea bream, and char grilled rib eye. We went for the latter two.

Two pieces of sea bream fillets were grilled, and served with crushed ratte potato, chargrilled courgette and spicy tomato sauce. Simple and good - the skin was crispy and the natural sweetness of the fish can be enjoyed.




Though this is essentially a seafood restaurant, the steak was beautifully done. Tender and juicy, it was cooked to medium rare as requested. The steak was accompanied by hasselback potatoes, glazed carrots, roasted cherry tomatoes and red wine jus.





Dessert was a choice between local Castleton strawberries (with vanilla meringue, chantilly cream and strawberry coulis) or dark chocolate mousse (with honeycomb and salted peanut brittle).




Tolbooth Museum, directly underneath Tolbooth Restaurant - click here to see inside the museum.


Baby C takes a photo with the mangle (vintage hand-cranked clothes dryer)


BabySumoKids with the fishing creels


Click here and here to read about our previous experience at Tolbooth Restaurant.


Opening times: May - Sept Tues- Sun, lunch & dinner;
Oct - April Wed - Sat, lunch & dinner; Sunday, lunch only
Lunch 12 - 2pm; Dinner 6 - 9.30pm; Sunday:Lunch 12 - 3pm


Location: Tolbooth Seafood Restaurant, Old Pier, Stonehaven Harbour, AB39 2JU, Scotland, United Kingdom.

Tel: +44 1569 762287

Website: http://www.tolbooth-restaurant.co.uk/

GPS Coordinates: 56.960759, -2.202161

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)

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