Unfortunately my Sunday had to come to an end 😦
We are into the 2nd week of November and the shorts and T-shirt are still a strong contender in the wardrobe stakes. 24 degrees and a clear blue sky.
A lazy morning uploading images from the Japanese wedding we attended on Sat mixed with a yummy Sunday breakfast and watching “In treatment”. I had intentions of a morning full of Astanga, but that thought passed when I realised I needed to clean (That also didn’t happen). Instead we took an hour bike ride to our favourite cafe “Cotton Time” and devoured a smoked salmon and cream cheese wrap (above) coupled with Japanese study.
These wraps are sooo unbelievably fresh, delicious and addictive, you pretty much inhale it when it’s put in front of you! Only one problem with this delight, fujuubun 不十分 (not enough).
After arriving home, we had only an hour to spare before the family were online for their weekly catch up. This was the perfect opportunity to try out an unleavened bread recipe I had or more like yeast-less garlic focaccia. It has been such a long time since eating bread, I almost forgot what it tasted like (not such a bad thing, as it does stick to your insides like glue :-S. It still satisfies though, so not all bad ehe?)
This bread was too easy to make and so easy to manipulate with any flavour you are in the mood for.
I’m gonna make more later so I can take a better picture, but here is the recipe (and a bad image) for now.
(I cut the cooked bread into slices, drizzled a little olive oil onto one side then toasted it, then served it with my pumpkin soup…oishiiiiii)
- 2 cups all purpose flour
- 3/4 cup water
- 1 tblsp extra virgin olive oil
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp dried crushed garlic
- sprinkle of fresh cracked pepper and salt
- sprinkle cayenne pepper.
- Sieve the flour, salt, baking powder into a bowl then mix in the water little by little. Depending on your flour you may not need to use all of the water.
- mix into a dough.
- turn onto a floured surface and kneed into a ball.
- Plop the dough ball into the greased rice cooker flattening it to 1/2 and inch. It doesn’t have to be even, but make sure there are no holes.
- brush the dough with the olive oil.
- sprinkle the pepper, garlic, etc. onto the dough
- Set the rice cooker to the cake setting and time it to 45 min
- wait for the beep then turn it out onto a wire rack and eat immediately. (best when hot)
- I also put the entire thing under the grill to toast up the top before cutting.
- Serve with soup or a saucy pasta dish.