Recebi hoje esse e-mail direto de Sydney, Australia... já que as balzacas andam ocupadas demais: trabalhando, viajando ou os dois!
"Bem, resolvi fazer uma contribuição, or better still, a FOREIGNCONTRIBUTION para as quartas culinárias. Estou mandando umas fotos, essa é uma das refeições favoritas de minha pequena família: LEEK SOUP with home made COB LOAF!Nina adora LEEK SOUP (sopa de alho poró com batata e bacon) e esse pão que faço é simplesmente delicioso. Daddy Elder adora também, e como ele e a Nina são viciados em pão esse é um item que não pode faltar, hehe! Não tenho mais comprado pão ... tenho feito sempre em casa!" Beijos, Marcos Prado.
POTATO & LEEK SOUP: 6 medium potatos; 2 leeks; 100gm diced bacon; 1 medium onion; Garlic and salt to taste; Use a medium size pressure cooker. Cut potato in cubes. Chop leeks. Set aside. Fry onion on a dash of olive oil. Add garlic and bacon. Add leek and potato and stir for a few minutes. Cover well all ingredients with boiling water. Add salt and cover the cooker. Cook for 15 minutes once boiling starts. Once ready, blend all ingredients and add croutons to taste. Note: This is a very simple recipe for leek soup, with no cream or croutons. It is a delicious recipe taken from a “healthy cooking for children” book J. COB LOAF: 7g sachet dry yeast, 2 teaspoons caster sugar, 1 cup warm water, 3 cups bread flour, 1 teaspoon sea salt, 1 tablespoon olive oil, 1 egg, lightly beaten, extra bread flour, for dusting Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy. Sift flour into a large bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Using your fist, punch dough down. Knead until smooth. Grease a baking tray well with olive oil cooking spray or olive oil. Shape dough into a 15cm round loaf. Place on prepared tray. Cut a shallow criss-cross pattern in centre of dough. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat fan-forced oven at 200°C/180°C. Brush dough top with egg. Sprinkle ground pepper and sea salt to taste (or dried tomato, or parmesan cheese, etc) Bake for 35 to 40 minutes. Place bread, top side up, onto a wire rack to cool all-round. Serve at room temperature. Notes: Bread flour is “stronger” than your average flour ... with higher gluten levels. When bread is ready it should be golden and sound hollow when tapped.Espero que gostem. Qualquer dúvida é só falar.