Makes 12 servings
Ingredients
6 medium potatoes
1 big red onion, diced
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 chicken breast, cut in 1/2 inch pieces (I left this out this time)
1 tbsp butter or olive oil
1 tsp fresh lovage, chopped (I used dill this time)
80-100g grated cheese
salt and freshly ground pepper, to taste
Directions
1. Preheat oven to 230°C (450°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft.
2. Meanwhile prepare the filling. In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft. Add red pepper and chicken small pieces and cook until meat has lost it's raw color. Stir in fresh lovage, salt and pepper an remove from heat.
3. When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh to filling mixture, and stir.
4. Turn the oven to 250°C (480°F). Grease a baking sheet with oil. Fill the potato shells with the filling mixture and place them on the baking sheet. Sprinkle with cheese on top. Bake for 20 minutes until potatoes turn golden brown.
Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
Sunday, August 7, 2011
Carmelized Onion Bread
Carmelized Onion Bread
(This will make two small loaves)
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups flour
1/2 tsp salt
25 g fresh yeast
1 bunch green onion leaves, finely chopped
250-300 ml warm water
Directions
1. In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes until soft. Reduce heat to medium-low and continue cooking until golden brown. Season with salt. Set aside to cool.
2. In a large bowl, mix flour with salt. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything togheter then add caramelized onion and green onion leaves and knead until the dough is smooth and pulls away from the side of the bowl. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until doubled in size.
3. Preheat oven to 240C (470F) 30 minutes before baking. Spoon 1 tablespoon flour into a small baking tray, put the dough in the tray and let sit until the oven is hot. Optional sprinkle salt and few green onion chopped leaves on top.
4. Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way it will instantly boil and create steam. Bake for about 25-30 minutes. Remove the bread from the baking tray and cool on a wire rack.
(This will make two small loaves)
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups flour
1/2 tsp salt
25 g fresh yeast
1 bunch green onion leaves, finely chopped
250-300 ml warm water
Directions
1. In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes until soft. Reduce heat to medium-low and continue cooking until golden brown. Season with salt. Set aside to cool.
2. In a large bowl, mix flour with salt. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything togheter then add caramelized onion and green onion leaves and knead until the dough is smooth and pulls away from the side of the bowl. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until doubled in size.
3. Preheat oven to 240C (470F) 30 minutes before baking. Spoon 1 tablespoon flour into a small baking tray, put the dough in the tray and let sit until the oven is hot. Optional sprinkle salt and few green onion chopped leaves on top.
4. Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way it will instantly boil and create steam. Bake for about 25-30 minutes. Remove the bread from the baking tray and cool on a wire rack.
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