caprese with all sorts of tomatoes from the garden and greenhouse -290810

Now that has got to be one of my favourite things to eat ,, could I have a few Olives with it ..Please ! :o))

my favourite starter Hilda, I could really get stuck into this, presentation is excellent

Thanks!
It was nice, especially with the tasty tomatoes and basil (and my own homemade bread ;-)

so what you are saying is. Its all gone. shame.

I knew it ! it's all gone just my luck .. :o(

Wonderful!!!! Pity that it's all gone, Hilda. :-((

Yes, alas, all gone....

But very simple to make! Simple ànd good!

This is very true, Hilda! :-))

Would you care to give us the recipe for the Moroccan Bread please Hilda,would love to give it a go.

Stroller,
I certainly would, but I don't use a special recipe, I just make some dough for plain white bread, or light brown. I know Moroccans use semolina in their dough, but I don't like it that much. I try and let it raise as long as possible, so that it is soft and airy. I sometimes 'tap' sesame seeds on top of it (wet your fingers first, then dip them into the sesame seeds).

I only used flour, yeast, salt and water this time. But I often add other things, f.i. plain yoghurt, or milk, or a tiny knob of butter. Yummy!

I found this recipe on the internet, but it is nót what I use.

Moroccan white bread

4 cups white flour
2 teaspoons salt
2 teaspoons sugar
1 tablespoon yeast
2 tablespoons vegetable oil
1 1/4 cup warm water
additional flour for kneading
cornmeal, semolina or oil for the pan

I hope this helps ;-)

Oh heck, this looks so good. I won't bother about my cholesterol lol! :-)

Hahahaaaa!

Thanks Hilda, I cant wait to try.

My advice for healthy dough would be to not use any oil in it.
For several years I used to add a little oil to the dough, as it was suggested that it kept the bread fresh for a longer time. But I could only see that I used quite some oil over a short period of time, the bottle would soon be empty, whereas I couldn't see any difference between the dough with or without the oil. So from then on, I never ever use any oil at all (except for the occasional knob of butter as a treat, for the lovely taste!)
I don't even add any sugar, although this helps the raising process. I always make several types of dough in one time (light and dark brown, rye, with soy, with raisins or nuts, apricots or dates,...), so I just wait till they are all risen enough.
I then make loaves of bread consisting of small amounts of each type of dough, placed one next to the other, so that we can eat a bit from all different sorts.

I love all the tips etc, we really do need a cooking tips and recipe category on here, anyone brave enough to suggest it to Peter and Ajay??:-)

I will B.a., however there is a section already though at bottom of page under 'R', but it would be nice if it was more prominent.
Hilda you are an amazing chef !

Grandmage,
I am blushing (thank you ;-)

I'm blushing too lol, I never knew there was a recipe page, yet on the right of this pic it says 'featured on recipe from the garden' doh8~/ I've recently made plum cake from Shirleytulip's recipe and I didn't notice then either:-) How's the foot?

Hi Bornagain,

My feet are much better, thank you!
Today I had to go to the dentist and to the shop (we don't grow oranges yet ;-) so I have to go to a shop now and then, and I even managed to get into my usual shoes (with a low heel). Until now I only wore some sort of wide Birkenstock slippers...(or what would you call them?)
So there certainly is an improvement... at last!
Hilda

I'm very pleased for you Hilda, not about going to the dentist though, about you feet:-)

Thanks a lot! LOL

Many thanks for the recipe for that wonderful Moroccan bread, Hilda. I'll definitely be trying this one!!!

Re the "Recipes........" page. I was finding several great cooking tips for, especially, homegrown produce around the site, so asked for a recipes page on Goypedia. I "edit" this page, among others, as I love food, cooking,. growing-my-own. etc.

Yes, there are a lot of tabs around the pics, blogs, etc, we submit, and I notice that many folks still miss the "featured on..." to the right of pics. I even miss, often, when my own pics have been selected for a GOYpedia page, so will enquire about making the sections/pages available more prominent.

Apolgiers, Hilda! - Great news re your feet, but sorry to read that you had to visit the dentist - and the shop!!!!! :-)))

Isn't this a brilliant site:-)))

Hi David,

Hahaha...
Re dentist: only a yearly check-up.
Shop.... well...only for some lemons and oranges. If I would have to wait for my own kumquats, lemons and mandarins to be 'big and bountiful'....hmmm. Not such a big success there, alàs!

Hilda

Is your own recipe the same as above but sans oil Hilda? I haven't made bread for years, so would appreciate it if you could give measures for your own bread. It's amazing how you lose confidence when you don't do something for a long time:-( I know...I'm a nuisance:-)

Well... I never weigh anything at all anymore, and only use flour, water, salt and (dried) yeast. Occasionally I add some milk, or homemade yoghurt, (or quark) to the dough. So I can't give you the exact measures for the ingredients.
For olive bread, I also add a bit of olive oil, pitted olives, and lots of rosemary.
As a useful tip (at least Í think so) I would stress that your dough must feel like an agreable, soft, light and airy ball, almost sticking to your fingers (just stick your fingers into the flour for a second). It must give you the feeling to want to touch it over and over again, such a nice feel.
If the dough is really sticky, you need to add some more flour to it.
But as said, if it is a rather hard ball, not feeling nice in your hands, it probably is too dry.
If your bread crumble a bit, the dough was on the dry side.
If it doesn't rise, just give it plenty of time. If it still doesn't, put it, covered with a cloth, into a tepid oven.
Bread should be baked in a really hot oven (especially in the beginning).

Sorry if my tips are a bit 'unorderly'...
Please keep me updated ;-) , Bornagain.

Hilda

I don't even weigh myself, anymore!!! More great tips on dough, Hilda. Sorry that the citrus fruits are not behaving. :-((

Yes, how dare they! I've got a mandarin tree, a lemon, a calamandino and a kumquat (fortunella margarita). But the fruits aren't really big. But the scent of their blossom is magnificent! It fills the whole conservatory.

Thanks Hilda, I'll let you know how I get on:-)

David,
With all your awfully interesting adventures with your children, I doubt that you will have the need to weigh yourself in the near future!! No problems to be expected in that area ;-)
Hilda