Sandwich Cake

 

 Ingredients:

·         1 cobb loaf or round sourdough

·         Cream cheese

·         Avocado

·         Prawns

·         Cucumber

·         Dill

·         Smoked Salmon

·         Or any other filling you’d like.

Instructions:

1. Shave around the cobb to form a perfect circle
2. Cut in three sections horizontally
3. Spread base (there should be three discs) liberally with cream cheese, avocado and cucumber
4. Place disc two on top and ice with cream cheese and smoked salmon
5. Place top on and press down
6. Get more cream cheese and proceed to ice like a cake
7. Place prawns and cucumber on top
8. Sprinkle sides with herbs
9. Refrigerate and serve

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Grilled Cheese Sandwich

Ingredients

• 2 slices rustic white bread or sourdough bread
• 1 Tbsp extra virgin olive oil, divided
• 2 oz. Mozzarella cheese, shredded
• 1 oz. Feta cheese, crumbled
• 2 cups fresh spinach
• 4  tomato slices
• 2 Tbsp diced black olives
• 1 Tbsp finely chopped red onion
• 2 tsp chopped fresh basil
• 1/4 tsp finely minced garlic (about 1/3 clove)
• Freshly ground black pepper

Instructions

• Heat 1 tsp olive oil in a non-stick 10-inch skillet over medium-high heat. Once hot, add garlic and spinach and saute until spinach begins to wilt, about 30 seconds. Remove from heat, stir in basil and set aside. To assemble sandwich, spread Mozzarella and Feta cheese over one slice of bread into an even layer. Layer tomatoes in a single layer over cheese. Spread spinach mixture over tomatoes then sprinkle olives and red onions over tomatoes. Season with freshly ground black pepper and top with remaining slice of bread.

• Spread 1 tsp olive oil evenly over skillet, add sandwich and heat over medium-low heat. Cook until bottom is golden brown, about 3 - 4 minutes, then remove sandwich from pan. Spread remaining 1 tsp olive oil evenly along skillet, carefully rotate sandwich to opposite side and return to pan over medium-low heat. Cover skillet with lid and cook until bottom is golden brown, about 2 - 3 minutes. Serve immediately.

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Black Olive Bread Rolls

INGREDIENTS

• 4 cups all-purpose flour
• 2 cups semolina flour
• 3 teaspoons instant yeast
• 3 teaspoons kosher salt
• 2 tablespoons sugar
• 4 tablespoons extra virgin olive oil
• 2 cups lukewarm water
• 1½ cups pitted oil-cured, broken up coarsely with your hands
• ½ cup water
• ½ teaspoon cornstarch

INSTRUCTIONS

To Mix Dough By Hand:

1. Add all ingredients except for olives, cornstarch and ½ cup of the water to a large mixing bowl and stir together with a sturdy wooden spoon until you form a shaggy but cohesive dough. Let the dough rest for 30 minutes, covered with a clean towel. Turn out onto a lightly floured counter top and knead until smooth and elastic, about 10 minutes. Transfer dough to a clean bowl, cover with a damp towel and let rise in a warm, draft-free place until doubled in size, about 2 hours.

To Mix Dough By Stand Mixer:

1. Add all ingredients except for olives, cornstarch and ½ cup of the water to the work bowl of your stand mixer fitted with the dough hook. Turn mixer onto the lowest setting and mix until a shiny, elastic dough forms. Remove the bowl from the mixer, cover the bowl with a damp towel and let rise in a warm, draft-free place until doubled in size, about 2 hours.

To Mix Dough By Bread Machine:

1. Add all ingredients except for olives, cornstarch and ½ cup of the water to the pan of your bread machine that has been fitted with the dough paddle(s). Set the bread machine on the dough setting and press start. When the cycle is completed, proceed with shaping…

To Shape the Rolls:

1. Line two baking sheets with silpats or parchment paper. Set aside.
2. Turn the dough out onto a clean and very lightly floured surface or silicone mat. Roll it out into a rectangle that is about 12-inches by 18-inches. Scatter the olives over the surface of the dough, leaving about an inch clear of olives on the side farthest from you.
3. Gently lift the edge closest to you and fold away from yourself over the olives.
4. Continue to carefully lift and roll the dough away from you until you have a long tube. Pinch the seam closed.Use a bench knife or serrated knife to cut the dough into 16 equally-sized pieces.
5. Hold a piece of dough with the cut sides out. Use your thumbs to pull the top of the dough over the cut sides toward the bottom. Push that up under the roll toward the center, rotate the dough ball a half turn and repeat. Put the dough ball on the counter and cup your hand around it, rotating in one direction until the top of the dough is taut. (See the video in the blog post for an example of how to do this.) Place this on your lined baking sheets. Repeat, leaving plenty of room between the rolls for expansion in rising and baking.
6. Cover the rolls with a tea towel and let rise in a warm, draft-free place for about 30 minutes, or until they look a little puffy.
7. While they rise, use a fork to whisk a small amount of the water into the cornstarch in a microwave safe container or a small saucepan, forming a paste. Use the fork to whisk in the remaining water and microwave on HIGH for 30-60 seconds or boil until it is glassy.
8. Preheat the oven to 400°F. Brush the rolls with the cornstarch glaze and use a sharp knife to make three to four cuts of about ⅛-inch deep each to the top of the roll. I like to do a scallop pattern, but you could also do a tic-tac-toe pattern. This allows the roll to expand while baking without tearing that beautifully taut top you worked so hard to create.
9. Bake for 23-26 minutes, or until deep golden brown. Remove the pan from the oven and transfer the rolls to a wire rack to cool completely before slicing. Enjoy!

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