Potato Salad and Onion Focaccia de SANDRA CC Octubre 2013 Casa de Marisa

Italian Potato Salad

Ingredients:

450g baby potatoes, unpeeled or large potatoes, halved

4tbsp natural yogurt

4tbsp mayonnaise

8 sun-dried tomatoes

2tbsp flat leaf parsley, shopped

Salt and pepper

1.       Rinse and clean the potatoes and place them in a large pan of water. Bring to the boil and cook for 8-12 minutes or until just tender. (The cooking time will vary according to the size of you potatoes.)

2.       Using a sharp knife, cut the sun-dried tomatoes into thin slices.

3.       To make the dressing, mix together the yogurt and the mayonnaise in a bowl and season to taste with a little salt and pepper. Stir in the sun-dried tomato slices and the chopped flat leaf parsley.

4.       Remove the potatoes with a perforated spoon, drain them thoroughly and then aside to cool. If you are using larger potatoes, cut them into 5cm/2 inch chunks.

5.       Pour the dressing over the potatoes and toss to mix.

6.       Leave the potatoes salad to chill in the refrigerator for about 20 minutes, then serve as a starter or as an accompaniment.

Roman Focaccia

Ingredients:

7g dried yeast

1tsp sugar

300ml hand-hot-water

450g strong white flour

2tsp salt

3tbsp rosemary, chopped

2 tbsp olive oil

450g mixed red and white onions, sliced into rings

4 garlic cloves, sliced.

1.       Place the yeast and the sugar in a small bowl and mix with 100ml of the water. Leave to ferment in a warm place for 15 minutes.

2.       Mix the flour with the salt in a large bowl. Add the yeast mixture, half of the rosemary and the remaining water and mix to form a  smooth dough. Knead the dough for 4 minutes.

3.       Cover the dough with oiled cling film (plastic wrap) and leave to rise for 30 minutes or until double in size.

4.       Meanwhile, heat the oil in a large pan. Add the onions and garlic and fry for 5 minutes or until softened. Cover the pan and continue to cook for a further 7-8 minutes or until the onions are lightly caramelized.

5.       Remove the dough from the bowl and knead it again for 1-2 minutes.

6.       Roll the dough out to form a square shape. The dough should be no more than 6mm thick because it will rise during cooking. Place the dough on to a large baking tray, pushing out the edges until even.

7.       Spread the onions over the dough, and sprinkle with the remaining rosemary.

8.       Bake in a preheated oven 200° C, gas mark 6 for 25-30 minutes or until golden. Cut into 16 squares and serve immediately.