Gorgeous Grissini Galore!

It’s been a proper soggy start to Summery June, especially this week (it’s been raining since Monday morning & barely stopped).  The weekend gave us some glorious sunshine & the opportunity to mow the lawns, pot some plants & generally have a tidy up around the garden.  The plants are loving the damp weather, flourishing & flowering all around (especially the peas who have pods on their vines!).  Although we all moan about it, the gardens need a proper downpour every now & then to keep them hydrated & healthy.

On days like these, I like to make my own sunshine & bake some beautiful treats!  Lusciously light sponge cakes, peachy fruit-packed pastries & velvety chocolate chip cookies all do the trick, especially with their heady perfume wafting through the house & the anticipation of tasting them later.  Recently, I rediscovered a treat that we have not made for quite some time: the gorgeous grissini!  These spindly, slender sticks of crisp, handmade bread are delicious with a few juicy olives, sundried tomatoes & of course a pan of my homemade tomato sauce for dunking.  After a long day at work or as pre-dinner nibbles for your guests, these make the perfect carpet-picnic fayre to tide you over until dinner is ready – substantial enough to take the edge off being hungry, but light enough to not affect appetites too much.

Now I’m not going to give you false hope here – they are one of the easiest & tastiest treats to make, but you will need to set aside a whole morning or an afternoon (which is perfect for soggy days!).  As each breadstick is handmade, there is a degree of patience required – you can’t rush this & I personally find it quite relaxing, therapeutic almost.  No machine required, this is all done by pure elbow grease – in fact, the only thing I will recommend is a pastry scraper (an inexpensive flat, flexible piece of plastic that will multi-task in a number of baking jobs, including wiping up worktops afterwards).  If you’re doing this alone, it can take a couple of hours to make a whole batch, so I would highly recommend getting the whole family involved (especially the children – this is great for helping them learn a basic life skill).

This recipe makes about 80-100 grissini, depending on how thin you roll them & I will tell you that the thicker ones have the most deliciously chewy texture, with just enough exterior crispiness too – these taste amazing dunked in a little aged Balsamic Vinegar & olive oil.  Grissini are definitely a ‘prepare in advance’ snack, not for those requiring instant gratification, but the results of your hard work will be rather satisfying.  Ready to get started?  Hands washed, aprons on & here we go!

What you need:

570g Strong Bread Flour (with extra for rolling out, etc)
50g Fine Semolina Flour
350ml Lukewarm Water
12g Dried Yeast
1/2 teaspoon ground Sea Salt
2 tablespoons Extra Virgin Olive Oil

Optional toppings:
2 tablespoons Extra Virgin Olive Oil (for brushing)
4 tablespoons Sesame Seeds
4 sprigs fresh Rosemary, chopped finely (just the leaves, not the stem) – you can use dried Rosemary, approx 2 tablespoons

What to do:

Firstly, mix the yeast with the lukewarm water to dissolve it.  It should go a muddy, light coffee colour.

Tip the flour & semolina into a large mixing bowl, add the sea salt & stir well to combine everything.

Make a well in the middle & pour in the olive oil, followed by the yeast water.  Stir everything with a fork, until it comes together into a nice big ball of rough dough.  Make sure you wipe it around the inside of the bowl thoroughly to pick up any leftover ingredients, until the bowl is virtually clean.

Tip the dough out onto a lightly floured work surface.  Keep the bowl to one side.   Start to knead the dough by placing it in front of you, pushing down & away from you with the heel of your hand.  Then pull it back onto itself, give it a half turn on your worktop & repeat.  Try to get into a rhythm, working at a nice pace & keep the dough moving (if you’re moving too slow here, the dough will stick to the worktop,  so just slide the pastry scraper underneath & flip it back).

Give it a good ten minutes of kneading, as shown in the pictures here, using a little more flour if you need to, but try to avoid it if you can – a sticky dough is a stretchy dough & you need that stretch later on!

After ten minutes, your dough should be elasticated & have a bit of boing to it – roll it into a ball, press your finger gently on the top & if it springs back, it’s done.

Dust the inside of your bowl with a little flour & place the dough inside, giving a little dust of the fine semolina or flour on top.  Smudge a little olive oil onto a sheet of cling film, cover the bowl loosely oil-side down & place in a draught-free, warm place for an hour (warm airing cupboards are brilliant if you have one).  If you don’t have cling film, use a sheet of greaseproof paper oiled in the same way & cover with a tea towel.

While your dough is proving, pre-heat the oven to 220*C  – you want it scorching hot for bread-making & this will give crispness to your grissini.

Prepare a few tins (you’re going to need them) – lightly dust a few flat baking trays with a little coarse semolina flour, just as you would for pizzas.  You don’t need any fancy non-stick stuff, just a regular baking tray should suffice.  Set to one side, ready for your grissini.

Once proved, your dough will have risen to at least double in size & will be slightly domed on top.  Remove the clingfilm & pull the dough out onto a lightly floured worktop.

Using your pastry scraper, cut the dough into four & shape into oval balls – if you’re doing them all plain, just cut a quarter of the dough & leave the rest covered with a tea towel.

Again using that trusty pastry scraper, cut a finger thickness of dough from the ball & roll into a long slender sausage shape, the length of your baking tray.  Use your fingers to pinch the ends off if too long, don’t cut them & keep the ends to one side to make more.  You want your grissini to look rustic, handmade & not just squished out by a machine.  Personally, I like to twist & twirl them to get a nice bobbly sort of  texture when they’ve baked, but it’s up to you how you do it.   Lay each one about half an inch apart, as they grow a little during baking.

You should end up with lots of slender stems of dough on your baking tray.  Place in the centre of the oven for about 10-12 minutes, until lightly golden (if you’re making them slightly fatter, give them 12-14 minutes, but keep an eye on them so they don’t burn).

Remove & lift your grissini onto a cooling rack until ready to serve.  Usually, I tend to bake them on a constant rotation of two trays in the oven while I’m prepping another two trays, until all the dough is used up.

If you’re going to add a little extra to your grissini, roll out as above & lay them on the prepared baking trays.  Brush them with a little olive oil & generously shower with sesame seeds or the Rosemary (or both, which is very tasty).  Bake as above.  One of the best bonuses of this is when all your grissini are baked, there will be a tray of toasted sesame seeds & Rosemary leftover.  These are truly splendid scattered over salads, cheese bakes, roasted tomatoes & even just for dunking a delicious tomato-sauce smothered grissini in.  Keep leftover ones in a little ramekin or glass jar for this purpose.

Once you’re ready to dive into these delectable crisp delights, lay them on a large wooden board surrounded by a selection of petite pots, filled with sundried tomatoes, olives, artichokes & other such delicacies.  If you’re serving these as a starter for a dinner party, add some slices of salami, proscuitto & an array of antipasto.

Make up a small batch of tomato sauce for dipping too (trust me, this is essential with fresh grissini!).  Here’s an easy recipe that you can whip up in a few minutes.  Tip a couple of tins of proper Italian plum tomatoes in a saucepan & squish into smaller pieces (get your hands in there, you’ll wash).  Add a good squeeze of tomato puree, a couple of cloves of freshly chopped garlic, a few fresh Basil leaves (roughly shredded) & a pinch of sugar, along with a few firm twists of black pepper (freshly ground is best) & a pinch of sea salt.  Stir everything together with a glug of olive oil & reduce on a medium heat for a few minutes.  Once it’s all bubbling like glossy hot lava, it’s done!  Turn off the heat, give it a good stir & let it cool for a couple of minutes (as with most hot lava-like sauces, let it rest).  Taste it & adjust the seasoning if you need to, then serve!

Any leftover grissini should keep for a couple of days in an airtight container (I’m being optimistic here, because even though you’ve made what appears to be squillions of slender breadsticks, they will disappear as rapidly as if you only made four).

Next time it’s a soggy day, the kids are bored or you are just out of tasty treats or snacks, just “dough” it & bake a batch of gorgeous grissini!  Heavenly, healthy & handmade – what’s not to love?!  Have a fabulous week & stay hungry!  Aimee  😉 x

 

 

 

 

 

Snacks & The Green Stalks

It’s almost here!  That sparkly, sugar sprinkled season where everyone becomes all warm & full of fuzzy feelings, children become (loudly) obsessed with the latest toy or gadget, while credit cards are maxed out & the balls of your feet burn from trudging the streets to find that “special gift”.  Well this is my special gift to you!   I’ve split this blog into four shorter ones, mostly because I want to make life a bit easier for you, plus you’ll probably get bored or stressed (or both) scrolling all over the place & you really don’t need that (remember Rachel in Friends & that beef trifle?!).

As a child, I adored the whole thing – Santa, sparkly shoes & Spangles in my selection box (they were sweets in the 70’s if you didn’t know).  I remember being at my Grandparents’ house, sitting cross-legged in a pretty dress by my Mum’s chair, with the twinkling tree lights shimmering their kaleidoscopic colours around the room.  My Grandma would give me a posh glass, half-filled with lemonade & a Marraschino cherry on a stick.  The childlike allure of being with family, eating a wholesome meal together (& probably too many Quality Street!) while watching old films, Morecambe & Wise, The Two Ronnies & playing cards for matchsticks – it was blissful & I absolutely loved it!  This is also the time of year my Husband & I met, so we always celebrate our first date (it involved a large Harley Davidson Sportster, a couple of hundred bikers delivering Christmas presents & rather a lot of tinsel!). 

Because I like to spend time with everyone, catching up on their news & sipping a glass of something nice, I don’t want to be faffing about in the kitchen!  My Christmas dinner is a simple affair, because most of the prep is done ages before & I really just want to be with my family making memories.  For a stress-free Christmas, you need to be strict with your time & delegate – don’t take “no” for an answer!  Explain that everyone will want to eat on the big day, you can’t do it all on your own (I know, I’ve tried) & the grand prize will be a relaxing day together with minimal mayhem in the kitchen!  If you have to resort to bribery here, so be it!

First thing’s first, pour yourself a stiff drink (important bit this – do it before the delegating & maybe afterwards too, but only if you’re not driving anywhere otherwise it’s a strong espresso!).  You are the Chef – your kitchen, your rules!   Each blog will cover prepping the following:

  1. Snacks (even shop-bought nibbles need a bit of love).
  2. Sides.
  3. Desserts.
  4. Bird.

Let’s start with some simple snacks, which can be done way before Christmas Day.  Some of these multi-tasking munchies can even be used as a starter, so make a few extra (which is my mantra, as you probably know by now).  One of my favourites (& apparently everyone else’s!) are baked cheesy biscuits – you can serve them simply on their own or with a dip, or even pipe some cream cheese on them & decorate with chopped chives.  They are really easy to make & the recipe is in my blog called “Grate Expectations” – here’s the link for speed:  http://hopeyourehungry.co.uk/grate-expectations/

The next snacks are really easy too & can be served with a salad as a starter: very stuffed mushrooms.  Make them ahead the day before & stick them in the fridge, covered in cling film.  Just warm them up in the oven when you want them.  If you don’t like mushrooms, use tomatoes with the seeds scooped out instead.  Food processor at the ready!

You will need:

2 punnets Mushrooms (closed cup for nibbles or flat mushrooms if you’re making a starter)
4 thick slices of Bread (a day old at least, or leave it to dry out for an hour uncovered – use the crusts if you can).
5-6 Sundried Tomatoes, snipped up
1 tablespoon of the Oil (from the Sundried Tomatoes)
2 cloves Garlic, chopped
1oz grated Parmesan Cheese or 1oz grated Grana Padana (or half of each) & a little extra for sprinkling on top
A handful of Pine Nuts for topping
1oz salted Butter
Freshly ground Black Pepper

What to do:

Pre-heat the oven to 200*C (if you’re cooking them now), then make the breadcrumbs.  Rip up the slices of bread, put them in a food processor (only a couple at a time, don’t fill it further than half way or it will jam) & whizz them up until fine crumbs.  Tip them into a bowl & then whizz up the next lot of breadcrumbs, but leave them in the food processor.

Into the processor, add the chopped garlic, snipped up sundried tomatoes (use scissors – please don’t chase a wet tomato around a chopping board, there are no fingers in this recipe!) & a tablespoon of the tomato oil, grated Parmesan and/or Grana Padana, plus a small sprinkling of the black pepper (don’t overdo it, you just want to season them).  You don’t need salt, because the Parmesan will provide all the salty seasoning you need (bonus!).  Whizz the whole thing up, adding the other breadcrumbs gradually as you are doing so.  If it’s too dry, add a drizzle of the tomato oil as you whizz again.  You should end up with a nice, moist crumble mixture.

Tip the mixture into a bowl if you’re going to use it straightaway, or you can actually pop it in the fridge in a sealed bag for later (great when delegating, because it’s already done & they only have to do the assembling).  Set aside while you prep the mushrooms.

Wipe the mushrooms with a damp cloth or use a pastry brush, removing the stalks (keep these for stuffing or making leftover pies).  Get a couple of lasagne dishes or similar, but don’t use tins to cook these in or they will burn.

Heat a skillet or frying pan & melt the butter in it.  Add the mushrooms, frying them for about 30 seconds each side.  You only want to coat them in the melted butter, so they should stay pretty light coloured.   Gently remove each one & lay them side by side, cup side up, in a lasagne dish, ready to be filled.

Scoop spoonfuls of the breadcrumb mixture into each mushroom – be generous & keep going until every mushroom is crammed full, then sprinkle with a little more cheese.  Any leftover breadcrumb mixture, chuck it in the fridge for later (someone always turns up late or you might fancy a midnight snack).  Scatter a few pine nuts over the top (these are gorgeous & have a sort of popcorn taste to them).

If you’re preparing them in advance, cover in cling film now & pop them in the fridge until you need them (they keep until the next day at least).  Otherwise, bake in the oven for 15-20 minutes until golden & gorgeous.  These are great hot or cold, either on their own or with dips, or just with a green salad as a starter.

So that’s a couple of baked snacks done & stored, ready for Christmas!  You should be feeling pretty good by now, because you’re getting organised & should be looking forward to relaxing a bit on Christmas Day (obviously, I can only help you with food – my name isn’t Merlin, so I suggest hiding the TV remote in the laundry basket & the batteries in your pockets, just in case you have to barter for some peace).

Next thing is the snack sticks!  Slender slices of lovely veg are the easiest things to prepare, especially if you get these done a couple of days before & delegate too!  Cooling cucumber, carrot & celery can be prepped by one of your Helpers a few days before, then stashed in the fridge in airtight containers or bags, ready to be whipped out with a delicious dip anytime!  If you fancy something different, try raw crunchy cauliflower florets (one of my faves), sliced peppers, sugarsnap peas & mangetout.  Give them a good wash, trim the ends & stand them in a cup.  One thing I don’t do at this time of year is make dips – I really cannot be bothered & what with all the other stuff to do, just buy some nice ones & store them in the fridge until needed.  Simply scoop them into individual tea cups with saucers & dinky spoons (saving your table from splodges), rather than leaving them in a plastic tray – even if they do have one of those optimistic re-sealable tops, dips always disappear first!

Ready for some more?  Another favourite of ours are these spicy chicken strips & these crispy morsels have a bit of a kick to them!  These are really easy to make, even easier if you get a Little Helper involved & you can make these well in advance, freeze them & use them when you want to.  Aprons on!

What you need:

2 large Chicken Breasts, cut into about half an inch thick strips
1 large Egg
2oz Plain Flour
4-6 thick slices of Bread, whizzed up into fine breadcrumbs
Tip of a teaspoon of ground Cayenne (1/8th teaspoon approx)
Quarter teaspoon each of Turmeric, Cumin & dried Coriander leaves
Zest of a Lemon (if your lemon is huge, use only half the zest)
Sea Salt & freshly ground Black Pepper for seasoning
Extra Virgin Olive Oil

What to do:

Pre-heat the oven to 200*C.  Drizzle a little olive oil in the bottom of a roasting tin or baking tray.

Measure your spices into a cup & carefully mix together.  (Sometimes, I only use half this mixture & sprinkle the rest over chunky raw potato slices, drizzled in olive oil, to make spicy wedges in the oven – bake at 220*C for 25 minutes).

Tip the flour, breadcrumbs & lemon zest into a shallow bowl or plate, adding a little sea salt & black pepper to season.  Add the spices & mix everything together.

Beat the egg in another shallow bowl or plate.

The tip here is to keep one hand for the wet dip, one for the dry, otherwise you end up with breaded fingers & it’s not pretty (they look like little drumsticks!).

Take a couple of pieces of chicken, coat them in the egg & shake off the excess.  Chuck them in the breadcrumb mixture & pat this onto the chicken to ensure it’s coated well.  Place them into the roasting tin & repeat until you have coated all the chicken.  Drizzle more olive oil over the top (drizzle, not drown).

Bake in the oven for about 20 minutes, turning over halfway through.  Once cooked, they will be crispy, fragrant & gorgeously golden.  Test they are cooked by cutting a strip in half & it should be white, not pink at all (salmonella is not a Christmas gift).  Obviously, you should eat this one (if it’s cooked through) because you’re the Chef & need to make sure they’re nice.

Spread them on a huge plate for people to help themselves – turn it into a starter with a salad, a couple of potato wedges & a yoghurt & mint dip, or leave them to cool before freezing them in a bag until needed.  Job done!

Hope that’s helped you out a bit & now you can have a selection of snacks & stalks ready in advance.  So put your feet up & have a cuppa with your “Hungry Helpers” – you deserve it!  Stay hungry 😉 A x