Here’s another idea for a very tasty, yet quick snack that only requires a handful of ingredients. (And did you notice that I finally have new plates? 🙂 The Mr. said that I really needed some pretty plates to present my foods. See? We has now pretty plates. 🙂 )
Here’s what you’ll need:
- smoked salmon
- flour tortilla
- cream cheese (plain or with herbs)
- lemon juice
- freshly ground black pepper
Piadina (plural Piadine) is an Italian speciality that I love very much. We are lucky enough to have a Piadina Bar in town where you can buy freshly made Piadine. Unfortunately, they are quite pricey.
Imagine how thrilled I was when our local grocery store started to carry raw Piadina! Now, Piadina is a baked good, made from wheat flour, rolled out very thin and then baked with no fat on a hot plate or in a wide flat pan. In fact, if you’d like to try this and can’t get your hand on Piadine you can substitute them easily with flour tortillas. Tortillas are similar enough to work with.
The beauty of Piadine is that they can be prepared to individual taste and varied endlessly. (I like that!) Here’s how I usually prepare them.
Focaccia is awesome. Either to enjoy it fresh out of the oven with no fuzz or prepared like here as warm sandwiches. Believe me – it’s totally worth to go through the trouble of preparation because these warm sandwiches are divine!
Here’s what Wikipedia has to say about Focaccia, in case you do not know what it is:
“Focaccia (Italian pronunciation: [foˈkattʃa]) is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. It is similar in style and texture to pizza, but not considered to be the same.”
There are many variants out there. I found a simple one at the store that was topped with herbs. In case you can’t get your hands on Focaccia, this recipe works just as fine with simple toast. And you know me – I love recipes that may be varied. 🙂 Same here, take this as an idea as to how to prepare your next sandwich, but experiment with toppings you like or happen to have at home.
I got this recipe out of a Newspaper last year. It’s a variation of a classical Swiss holiday dish. We love it so much though, that every now and then T. and I prepare it no matter what season it is. Besides, it feeds us at least two days. 🙂
This is what it looks like in the end, just to give you an idea.
Ingredients for the bread:
- 750 g whole wheat flour or mixed half-and-half with all-purpose flour
- 2 tsp salt
- 1 tsp gingerbread spice (2 works, too, depending on how intense you like the spice flavour)
- 30 g yeast (I use 1 1/2 packets of dried yeast)
- 2 tbsp liquid honey
- approx. 500 ml water, lukewarm
Personally, I simply dump all the ingredients for the dough into my breadbaking machine, choose the program for dough and let the machine do all the work. Have I mentioned lately how much I love my breadmaker?
Of course you can prepare the dough the traditional way, combine all the ingredients and knead until you have a soft, even dough and let it rest for about one hour.
Ingredients for the filling:
- 75 g bacon cubes
- 2 onions, finely cubed
- 2 apples, in rough pieces
- 3 tbsp white wine or alternatively veggie broth
- salt, pepper
- 1 pre-cooked, vacuumed ham or a similar piece of pre-cooked, maybe lightly smoked meat
Roast the bacon, onions and apples in a pan. Add the wine or broth and let it simmer. Add salt and pepper to taste. It’s done when all the liquid has evaporated. Turn off the heat and set aside.
That was the easy part. Now, for the tricky part, that’s what T. always has to do – he’s a baker, so he really knows how to handle dough. 😉 Roll out the dough, approx. like in the picture below. It should not be rolled out too thin. Remember, you wrap a lot of filling and meat in there!
Then, add the filling and the ham like that:
Then pull the dough over the ham carefully, like you would wrap a present. Press the edges together and then put it upside down on a baking sheet. Carefully add some cuts (not too deep!) to the dough.
Put in the pre-heated oven (200° Celsius) for approx. 50 minutes. Depending on your oven you need to give it a couple of more minutes until it’s done, but it’s safe to check after 50 minutes.
Carefully cut off the top for serving and then slice the ham and the bread. This can be served together with salad, but we usually eat it just like that and add only a bit of mustard to the ham.
It tastes great warm and cold and usually we munch on it the next day in front of our computers when we’re playing WoW.
True, this dish takes some time to prepare, but it’s absolutely worth it. The juices from the Ham and the filling seep into the bread and give it a unique and fantastic flavour.
Besides – as mentioned before, it feeds us a long time. 😉