We have had nice heavy rain this week and it's just like freshening up everything which seems faded, wilted, and dry. After three or more weeks without rain, it is just so good to enjoy the rain again. We didn't expect it to rain on weekend, though, as we were going to the A&P show in Pukekohe.
The first thing we saw was a group of pumpkins which people grow as the biggest as they can to get the title the widest while the ugly-looking pumpkin will get the title of the ugliest (given by the lumps, warts-like skin). The hall close to it was the Massey's and I goggled my eyes when I saw an array of home-made chocolate and sweets by the door, followed by home-baking products: cakes, scones, biscuits, bread, you name it! The first prize biscuits, OMG, they looked delicious! There were also homegrown vegetables. They were dry when we saw them, but I'm sure that was not the purpose of the exhibition.
The children were as immediately as they could went into a hall where groomed goats were prepared to be judged. We also witnessed the judging and the winners came out with ribbons and proud. I was looking around if they would be some people show off some home-made cheeses, but I could not find any. Well, I guess this was not food show.
Anyway, on the event of Bread Baking Day #7 hosted by Chili und Ciabatta, I make garlic and rosemary oil flatbread, our favourite topping to enjoy with soup or roast chicken. That day, I made them for a nibble for the children. I adapt this recipe from Donna Hay magazine, issued on Aug/Sept 2007.
Flatbread (basic dough)
2 tsps active dry yeast,
1 tsp caster (superfine) sugar,
1 1/3 cup (14 fl oz) lukewarm milk,
2 ½ cups (375g / 13 ¼ oz) plain (all-purpose) flour,
1 tsp table salt,
1 Tbs olive oil, and extra for brushing,
Place the yeast, sugar, and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. Preheat the oven to 180C (355F). Place the flour, salt, oil, and yeast mixture in a bowl and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour to the dough if it is sticky. Return to the bowl, cover with a tea towel and set aside in a warm place for 30 minutes or until doubled in size. Press the dough onto a lightly greased baking tray to 1cm (1/3 in) thick, brush with oil and sprinkle with salt. Bake for 15-20 minutes or until golden. Serves 6.
Garlic and Rosemary Oil Flatbread
1 quantity basic dough,
3 Tbs olive oil,
¼ cup rosemary leaves,
2 cloves garlic, crushed,
1 cup finely grated parmesan cheese,
sea salt (I don't use as cheese is already salty)
Preheat the oven to 180C (355F). Follow the basic dough recipe. Place the oil, rosemary and garlic in a bowl and allow to stand for 10-15 minutes. Press the dough onto a 25cm x 35cm (10 x 13 ¾ in) lightly greased baking tray (I always sprinkle the tray with rice flour without greasing with oil), brush with the olive oil mixture and sprinkle with parmesan and salt. Use a small knife to make cuts across the dough. Bake for 15-20 minutes or until golden. Serves 6.