Pommarola - Salsa di pomodoro - Tomato Sauce

Pommarola - Salsa di pomodoro - Tomato Sauce:

Late at night, I've got planty of small and fresh tomatoes... adding (fresh) basil (red) onion, one carrot, and minced garlic cloves.. and quickly I was cooking this tomato sauce.

Pommarola - this is Italian style tomato sauce . The Italian call it also Salsa di pomodoro.

It's basic tomato sauce . Use this sauce for various pasta dishes, pizzas, etc.

 

Pommarola sauce is made of fresh tomatoes, olive oil, garlic, carrot, basil leaves, onions (white or red/purple), salt and black pepper, that's all you need.

 

Which tomatoes to use? any tomato will be fine . Small-sized tomatoes - as photographed here are the best and they are even tastier.  

Don't work too hard with this sauce ... cut each tomato into large pieces and put them in a bowl.

Using amount of 1.7 kilo tomatoes , I've gor 1 kilo of sauce.

You can vary this sauce with herbs, we love it this way- simple and tasty . 

Pommarola 

6 tablespoons extra virgin olive oil
6 cloves of garlic, peeled and crushed
1 medium carrot, peeled and diced
1 Cup fresh basil leaves, sliced
1 large onion (red or white) chopped  - you can increase the amount of onion to 1 cup onion
1.7 Kilo tomatoes cut into pieces
Salt - I put a half teaspoon salt
black pepper , ground  to taste

H O W :
Heat  the olive oil in a large pot .
Add : garlic, carrot, half the basil leaves and onion.
Cook on medium/low heat for about 25 minutes or until the carrots are tender, stirring occasionally.
Now add the tomato pieces and cook, stirring occasionally about 40-50 minutes.
Remove from flame and add the remaining basil leaves, stir.
Cool the sauce a few minutes.
Grind into a puree in a food processor or mixer. (can be done in few rounds).
Return the sauce to the heat , cook for 25-30 minutes, stir occasionally.
If the sauce is too thick, thin with a little water.
Season the sauce with salt and freshly ground black pepper.
Cool slightly , transfer the sauce in the refrigerator (up to 5 days) or freez it .
 

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2012 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Zucchine, Limone e Fagioli- It's a Summer Salad !

Courgettes ribbons with  beans and lemon dressing - Tested this week - I love this Summer super easy dish !
Zucchine, Limone e Fagioli
/Gino d'acampo סלט זוקיני ושעועית לבנה- מתכון בעברית
Ingredients:
4 Courgettes
400g tinned cannellini beans (drained)
1 un-waxed lemon
2 tablespoons of chives (chopped)
1 tablespoon of freshly chopped flat leaves parsley
2 tablespoons of extra virgin olive oil
Salt and pepper to taste

Preparation:
Wash the courgettes and slice thinly lengthways using a swivel-blade potato peeler. Cook in a medium size saucepan with boiling water for 1 minute. Drain and place in a large bowl.

Grate over the zest of ½ of the lemon and squeeze in the juice of the whole lemon.
Add in the cannellini beans with the chive and parsley, season with salt and pepper.
Pour in the oil and mix well.
Leave to marinade for 2 minutes before serving.
Once ready serve at room temperature with some warm crusty wholemeal bread.
Full recipe - Here

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה ורן This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Here above : without the lemon dressing

Fig, Apricot, and Nut Biscotti

Fig, Apricot, and Nut Biscotti

Fig, Apricot, and Nut Biscotti
/Isidora Popovic- Popina Book of Baking/ Ryland Peters  Small, 2010 -leites Culinaria.com
ביסקוטי פירות יבשים ואגוזים-לחצו כאן למתכון בעברית

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/4 cup pistachio kernels, left whole
1/4 cup shelled hazelnuts, coarsely chopped
1/4 cup golden raisins
4 dried apricots, cut into small pieces
4 dried figs, cut into small pieces
Freshly grated zest of 1 small unwaxed lemon
2 eggs, lightly beaten

H O W :
Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper.

Sift the flour and baking powder into a large bowl. Stir in the sugar, pistachios, hazelnuts, raisins, apricots, figs, and lemon zest.

Pour in the lightly beaten eggs and mix well until you get a dough-like mixture. Wet your hands with cool water and, using damp hands, bring the dough together into a ball. It will be quite sticky. Transfer the ball of dough to the prepared baking sheet.

Wet your hands lightly with water again and pat the dough into a log, flattening it slightly so that it is about 3 inches wide.

Bake for 24 to 30 minutes. (To check if the block of biscotti is ready, press very lightly on top. If it springs back, you can take it out of the oven. If it feels firm, leave it in the oven for a few more minutes).
Let the block of biscotti cool on the baking sheet for about 10 minutes. Leave the oven on.

Transfer the biscotti to a cutting board and, using a large, serrated bread knife, slice it into 1/4-inch-thick slices.
Lay the slices on their side on the baking sheet and return to the hot oven until pale gold, turning them halfway through cooking, about 10 minutes total. The biscotti should appear dry; if not, leave them in the oven for a couple more minutes on each side.
Remove from the oven and let cool for a few minutes on the baking sheet. Transfer to a wire rack and let cool completely.
Store in an airtight container for up to 2 weeks.
Full recipe - Here

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Olive & Semi-dried tomatoes Focaccia

Olive and semi-dried tomatoes Focaccia

Olive and semi-dried tomatoes Focaccia
/recipe by By Lucy Williams Delicious magazine
פוקאצ'ה עם זיתים ועגבניות חצי יבשות - לחצו כאן למתכון בעברית
Ingredients :
500g strong plain flour
1½ tsp salt
Pinch of caster sugar
4 tbsp extra-virgin olive oil
2 x 7g sachets fast-action dried yeast = 4.5 ts
80g semi-dried tomatoes in oil, drained and chopped - I use homemade and only 64 gr
150g mixed olives, pitted - I use less..
Small handful fresh rosemary leaves - I didn't add this
2 garlic cloves, thinly sliced
H o w :
1. Mix the flour, salt and sugar in a large bowl, and make a well in the centre. Pour in 1 tbsp of the extra-virgin olive oil. Dissolve the yeast in 300ml lukewarm water, pour into the well and quickly mix to a soft dough, adding a splash more warm water if needed. Add the chopped semi-dried tomatoes and knead the dough, on a lightly floured surface, for 10 minutes until smooth and elastic. Shape into a round and place in a lightly oiled bowl.
Cover the dough with oiled cling film and leave in a warm place for 45 minutes until it has doubled in size.
2. Preheat the oven to 220°C/fan200°C/gas 7. Carefully place the dough on a lightly floured baking sheet and roll it out into a large oval about 35cm x 23cm . Press your fingers all over the dough to make dimples and scatter with the mixed olives, rosemary and garlic.
Drizzle with another 1 tbsp of the oil and scatter with sea salt. Cover loosely with lightly oiled cling film and leave to rise for 30 minutes until puffed and doubled in size once more.
3. Bake in the oven for 20 minutes until risen and golden brown.
Full recipe - Here

making the semi-dried tomatoes in oil at home..

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Almond Biscotti

Happy New Year To All of You !!

Almond Biscottiביסקוטי שקדים - מתכון בעברית-כאןmakes about 3 dozen cookies -
Adapted from America's Test Kitchen Family Baking Book by The Editors at America's Test Kitchen.
from here
Ingredients
2 cups (10 ounces) all-purpose flour = 280 gr
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoon (1/2 stick) unsalted butter, softened - 60 gr
1 cup (7 ounces) sugar - 200 gr or less
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract - I didn't add
3/4 cup (3 3/4 ounces) almonds, toasted and chopped coarse - I use 100 gr
2 tablespoons grated fresh orange zest (optional)

'Salame di fichi ' - Fig's Salami נקניק תאנים איטלקי

'Salame di fichi ' -Italian Fig's Salami נקניק תאנים איטלקי

'Salame di fichi ' - Fig's Salami my way נקניק תאנים מתכון בעברית
recipe idea from here -
Thanks to Deichrunner's Küche - I love your Food Blog !

250 grams Dried figs (soak them in boiling water for a few minutes and drain them)
50 grams almonds chopped coarsely
40 grams unsalted pistachios chopped coarsely
50 grams of dark chocolate 50% - chopped very fine
4 dried apricot (soaked in hot water and strained) cut into small pieces
1 small lemon -juice only
orange and lemon zest
few drops of Orange Blossom (if you like it) H O W :
1. Cut the figs from the hard stem ends and then cut each one into quarters and chop finely in food processor with the lemon juice,apricots and the zest+ the orange blossom.
2. Mix the almonds with pistachios .add the chocolate.
3. Knead everything well together with your hands.
4. Forms 1 long roll of about 4 cm in diameter and wrap in a baking paper .
5. Leave to stand for at least 1 days outside (like I did) or in the refrigerator.
To serve the Fig salami: cut into about 1 / 2 inch thick slices.
This is just a Wonderful healthy snack !!
 please let me know if you like it like me

 

 

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Tomato Focaccia

Tomato Focaccia -So easy to bake and One of the Best ! she's a good-looking one.. isn't she?..

Tomato Focaccia
פוקאצ'ה עגבניות עסיסית המתכון בעברית
Makes 1 Flatbread
recipe by Deborah Mele /Italian Food Forever

1 Pkg. Active Dry Yeast = 7 gr = 2.25 ts.
1 1/2 Cups Warm Water = 375ml
4 Cups All-purpose, Unbleached Flour = 560gr
1 Teaspoon Salt
6 Tablespoons Olive Oil (5 TB)
10 Cherry Tomatoes, Halved, Or Plum Tomatoes Sliced (I use 15 cherry tomatoes)
6 Large Fresh Basil Leaves
Coarse Salt
H O W :
Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 (1/2) hours.
Punch down and place on an oiled baking sheet, forming into an oval or circle. Space the tomato halves across the surface of the focaccia, then sprinkle the shredded basil leaves.
Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.
Preheat the oven to 425 degrees F.
Bake about 20 minutes or until golden. Serve warm or at room temperature.

Variations: Instead of the tomatoes and basil, you might try adding 1 Tbs. Fresh Rosemary to the oil and salt, or sliced olives, thinly sliced zucchini or thinly sliced onions. Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.Full recipe is HereBuon Appetito!

ניתן לקרא את המתכון כטור במדור האוכל בעכבר העיר און ליין - כאן
Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן

Grissini -breadsticks

Few weeks ago ,I've foond Kirl Mckoy photo here- "A splash of seasoning can be better than a shake" (Los Angeles Times);
2 days later I was still enchanted . Google Images helped me with more artwork made by
Kirk.One of them was the artcle :50 ways to make your holiday gifts homemade. There were the fantastic Hand made breadsticks.It happened again , few minutes later, I've found myself in the kitchen making these wonderful (best ever)Grissini .
Flour,yeast, water, oil,salt..thats all you need.
These Grissini are thin, crispy,be careful not to break them. ..
Take a look of some step by step pictures, it's easy to bake Grissini at home and it's VERY VERY TASTY !!!!

Grissini -breadsticks גריסיני מקלוני לחם
-מתכון בעברית

1/2 cup warm water

1 package active dry yeast
1 teaspoon sugar

1 1/4 cups all-purpose flour, divided

1/2 cup whole wheat flour

2 tablespoons olive oil

1 teaspoon sea salt

How:

1. In a large bowl, combine the water with the yeast, sugar and one-half cup of the all-purpose flour. Set aside for 10 minutes, until bubbly.

2. Stir in the remaining all-purpose flour, wheat flour, olive oil and salt and knead until smooth and elastic, about 5 minutes. Wash out the bowl and coat it with a thin layer of olive oil. Place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place for 1 hour.

3. Remove the dough from the bowl and divide it into four pieces on a floured surface. Roll out each piece into a rectangle, 4 by 12 inches. Cut the dough lengthwise into one-third-inch-wide strips. Place the strips about one-half-inch apart on a greased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining dough. Allow the grissini to rise until puffed, about 30 minutes. Meanwhile, heat the oven to 400 degrees.

4.Bake the grissini, in batches, on the top shelf of the oven until lightly browned, about 10 minutes, rotating halfway through. Cool on a rack and continue until all the grissini are baked. Cool, then store in a sealed bag, being
careful not to break them.
Full recipe

 

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן