Catalan cooking with Ada Olpu Week 1 : Coca de Ceba
August 2, 2012
You could call it onion focaccia, you could call it pissaladière… and you would find yourself in the middle of one of those never ending debates about which country invented what. Coca de ceba is but one variant of a traditional dish found all around the Mediterranean: flatbread with toppings.
A note on flour………..
Make sure that the plain flour is really plain: it should not contain any raising agents at all. The easiest way is to order organic flour from Home Organics and get it delivered to your door along with the veggies.
The hard way is to run around several supermarkets reading the list of ingredients on the side of the “plain” flour packages: you will be surprised to see that for most brands they are the same as in the self rising flour (one of those mysteries!). Otherwise go to a Polish shop and look for ‘mąka pszenna’ but it will not be organic.
For a 20 cm by 30 cm tray, you will need:
- 400 g plain flour (white, wholemeal or half each)
- 1 tsp salt
- 1 bag instant yeast (or 20 g fresh yeast)
- 200-250 g water
- 75 g olive oil + some extra for drizzling
- 400 g chopped onions
Prepare the dough using your favourite method. I use the Thermomix as it takes only 5 minutes for both the dough and onions. If you do it by hand:
- Dissolve the yeast in some of the water and set aside.
- Place the flour and the salt in a roomy bowl and push to the sides. In the central cavity, add the yeast mixture, the oil and most of the water.
- Mix all the ingredients together and then knead. If you are using half wholemeal flour or more, you will need all the water and maybe a bit extra. The dough should be soft as your ear lobe and not sticky .
- Place it on a 20 cm by 30 cm baking sheet lined with baking paper or a silicon mat. If the sheet is shallow enough, roll out the dough using a rolling pin. If the borders of the sheet pan are too high, roll out the dough on the counter and then transfer it.
- Wrap the top of the tray with cling film (not too tight but sealing et well) and leave it to rise at room temperature for 1 hour. If you are in a hurry, place it in the oven at its lowest setting (40 C, keep the door ajar if the lowest setting is 50 or 60 C).
- Chop the onion in thin fans and drizzle it with olive oil.
- When the dough has risen, peel off the cling film and start heating the oven to 220 C.
- Using your fingertips, press the dough against the tray to create little holes all over the surface, without piercing it.
- Spread the onion fans over the dough and bake on the lower half of the oven for 20 minutes or until the borders of the dough look done. If the onion starts to brown, cover the coca with baking paper.
- Let it cool on a rack and serve warm or cold.
To make it French you will need:
- 600-800 g of onion instead of 400 g (as they will shrink during the slow cooking step)
- 2 tins of anchovies (60 g drained weight in total)
- Black olives
Proceed as for coca but, instead of step 6, slowly cook the onions in the oil from the anchovies until they are soft and golden. Make a paste with half the anchovies and some water and add it to the onions. Once baked, decorate with the remaining anchovies and the black olives.
Serve with rosé wine from Provence and call it pissaladière instead of coca. If any of your friends makes jokes about the name, cut them a smaller part and explain that the name derives from ‘peix salat’, wich is old Catalan/Provençal for salted fish.
To make it Italian you will need:
- 2 balls of mozzarella
- Proceed as for coca but top the onions with thin slices of mozzarella before baking.
Call it focaccia alle cipolle or focaccia San Remo.
To make coca de recapte you will need:
- Escalivada
- Herrings or anchovies in oil (drained) or canned tuna (from a good brand) or sausages
Use the dough and top it with escalivada and any, or all, of the other ingredients arranged in neat pretty lines.
A veggie stew for these cold days and funny cauliflower
November 6, 2009
It’s winter!!!!!!!! My fuschia was getting ready to flower again and suddenly it’s all about how many jumpers you can wear at the same time (it ain’t half chilly up here at chez organic, good for the veggies bad bad bad for anyone sitting in front of a computer screen all day). To combat the cold I’ve been making hearty fare this week and a veggie stew/soup I made on Tuesday went down especially well. It’s kind of a version of minestrone but faster and it’s vegan! As usual I used plenty of onions and garlic (great for combating colds and flus), then carrots, tinned tomatoes and some pinto beans I had left over in the fridge (you can use whatever you have – chickpeas, butterbeans whatever). I cooked all these up (and warmed up the kitchen and myself aswell) and just before serving I tossed some shredded spinach in a pan with garlic and olive oil then stirred it in at the end for an extra garlic hit. It’s quick, very tasty and keeps very well so you can make double quantities and freeze or have for lunch the next day. I served mine with brown rice but couscous, quinoa or pasta would all work well…..
A hearty veggie stew
You’ll need the following but it really is a moveable feast so feel free to use whatever you have:
4 medium carrots
2 onions
olive oil
6-8 cloves garlic
2 tins chopped tomatoes
1 scant teaspoon dried oregano
1/2 red chilli (take out the seeds if you don’t want too much heat)
1 tin beans
1/2 litre vegetable stock – as always I use Marigold
200gr greens (spinach, cabbage, kale etc) destemmed and shredded
Begin by chopping the onions and get them gently frying in olive oil while you scrub and chop the carrots. I did them in quarters about 1cm thick but to be honest it doesn’t make too much difference so it’s up to you. When the onions have softened and are beginning to change colour you can chop 4 cloves of garlic and throw them in along with chilli (finely chopped). Let them soften (about 2-3 minutes) then add the tinned tomatoes, oregano, salt and a pinch of sugar (gets rid of any bitterness the tomatoes have). Allow the tomatoes to cook down by at least a third then throw in the carrots and stock. Bring to the boil then reduce the heat and simmer for about 25 minutes. Rinse the beans well then throw them in, stir well and add more seasoning if necessary. Finally, heat some olive oil on a frying pan, add the rest of the garlic then the greens and toss until they’ve wilted (if you’re using spinach this will take no time at all while things like cabbage and kale will take longer). Add the greens to the soup mix everything together and serve.
You’ve probably noticed that your cauliflower is an unusual colour (orange, purple or green). I know they look like some food colouring was added to their water but they are completely natural. I just thought it might be nice to try something different. Like all Cauliflowers these guys are especially high in vitamin C as well as lots of other good stuff. Cauliflower was supposed to be the star of a vegan curry with coconut milk and tofu but um, it just didn’t really work out. I mean it was ok but just not worth sharing – must try harder!! In the meantime, I suggest the following non-vegan idea of tossing it on the pan with lots of garlic, chilli , lemon juice and then topping with a little Parmesan. Vegans can leave out the Parmesan and it’s still yummy……….
Pan-fried Cauliflower florets with Chilli, Garlic and Parmesan
You’ll need:
1 Cauliflower
2 cloves garlic (minced)
a little minced red chilli
1 Lemon
Some freshly grated Parmesan cheese
Salt and Pepper
Olive Oil
To prepare the cauliflower, remove the leaves and the stems then cut the cauliflower into tiny florets about the size of marbles (Dan’s going through a phase so they are everywhere I look in our house these days). Rinse in plenty of cold water, drain and set aside. Heat a generous dash of olive oil on the pan, add the chilli, cauliflower and a sprinkling of fine salt then toss over a medium heat until the florets are golden brown which should take about 6-7 minutes adding the garlic in the last minute. Turn off the heat and squeeze the lemon over the cauliflower, mix well then add salt and pepper and finally the Parmesan. Give everything a good toss and serve.
Hope you enjoy these recipe,
Have a great weekend,
Sarah
Green Cabbage and Blood Oranges
March 22, 2009
Hi everyone,
Spring has sprung! ……. or at least it’s trying, last night’s freezing temperatures did make me wonder. I made soup with this week’s Cabbage and it was perfect. This recipe has beans which makes it almost like a stew so it’s almost a meal in itself…..
Tuscan style Vegetable and Bean Soup
You’ll need:
1 head Cabbage
4 Carrots
4 Spuds 2 Cloves Garlic
2 Medium Onions
1 Dried Chilli
1 Tin of chopped Tomatoes
1 Tin White Beans (Fagioli)
Start by chopping the Onions and begin sautéing over a low-medium heat with a generous glug of Olive Oil until they start to change colour stirring occasionally to stop things burning. This should take about 15 minutes enough time for you to prepare the other veg. Wash and roughly shred the Cabbage. Scrub the carrots and cut into 1 cm half rounds. Peel the spuds and chop into bitesize pieces. Finally, chop the garlic and chilli and if the onions are done add to the pot, stir for a minute before adding the rest of the veg including the tomatoes (but not the Beans) along with a teaspoon of Maldon Salt. Stir well then cover the pot and leave for about 15 minutes over a lowish heat then add 2 litres of weak vegetable stock (as usual I’d use Marigold and halve the quantity indicated on the packet so it’s not too strong). Bring to the boil then lower the heat, cover and cook for another hour. After an hour add the beans, stir well and continue to cook uncovered for a further 10-15 minutes. To serve (and this is what really makes it) take a piece of stale Bread (ideally Ciabatta or sourdough), toast it then rub the toast with a halved clove of garlic. Place the garlic toast at the bottom of your serving bowl and add the soup. Top with a drizzle of your finest Olive Oil and some freshly grated Parmesan (if you like – this is optional and some would say not necessary).
Keep the faith that summer really will come this year by having a Blood Orange salad for pud. Peel a couple of oranges removing the pith as you go then finely slice them and scatter with some mint leaves. Do this ahead of time and all the flavours will mingle. A serving of vanilla or chocolate (Butlers do the best I’ve had) ice-cream would be lovely too…..
Hope you enjoy the recipes,
Have a great weekend,
Sarah