The Rural Voice, 2019-06, Page 45revelation to me as I found a recipe
in Real Simple magazine for a carrot
mint slaw. Recipe adapted to suit my
taste.
Super Fresh Carrot and
Mint Slaw
Ingredients:
1 cup of shredded carrot
¼ cup fresh mint leaves chopped or
torn
1 tablespoon of lemon or lime juice
(I think lime is a bit nicer here, but
not always on hand)
2 teaspoons sugar
Salt and pepper to taste
Toss this together as you grill up
some burgers. It makes a great
topping on a turkey burger, or add it
to a wrap.
Ireally wish I could grow fresh
rosemary all year long, but our
climate in Ontario does not
allow for that. I make sure to
plant plenty to use fresh through the
summer and in fall I snip them off
close to the ground and hang to dry.
Is there any better scent that running
your fingers through a rosemary
bush? I use it in so many ways but a
particular family favourite is
rosemary olive bread. I frequently
make this in my bread maker,
however it’s hard to share a recipe
for that as bread makers vary widely
in sizes. My friend Bev shared her
quick no knead bread recipe with me
and that works great!
This loaf will pull together in an
afternoon and I love baking it
in cast iron skillet. A couple of
quick rises and you have a
hearty rustic loaf for dinner.
Turn a simple spaghetti into an
Italian feast!
Rosemary Olive
No-Knead Bread
Ingredients:
1 package regular yeast (2 ¼
tsp)
2 cups warm water
1/2 tablespoon salt
4 1/3 cups all-purpose flour -
you may need more or less
depending on how it mixes up
for you
Olive Oil for the pan and the
top
Fresh Rosemary - chopped I
use at least ¼ cup, you can also
use dried approx. 1 tablespoon
crushed dried rosemary
½ - ¾ cup chopped olives- you can
use any kind but I prefer pitted sliced
black olives. When using canned I
drain most but not all the liquid.
Directions:
Combine yeast and warm water in
large bowl allow yeast to dissolve.
Add 1 cup of the flour and ½
tablespoon salt and mix.
Add the rest of the flour 1 cup at a
time. As you add flour add the
chopped olives and rosemary. Mix
until all the flour is absorbed and the
dough comes together in a slightly
sticky ball.
Cover loosely, allow to rise for 1
hour. It should grow nicely. While it
rises oil a large cast iron skillet 10 or
12 inch diameter. Mine has high
sides but this is not necessary.
After the hour, uncover but do not
punch down the dough. Oil skillet
with olive oil.
Cover your hands and top of
dough with flour. Gather it all up and
shape into disk and place into the
prepared skillet
Cover with towel and let rise
another 30 minutes.
Preheat oven to 400 F
When ready to bake gently brush
more olive oil over the surface and if
you want to get fancy put a couple of
slashes in the top with a sharp knife.
Sprinkle with some coarse salt and
more rosemary. If using a whole
sprig dip it in some olive oil first to
prevent it from burning.
Bake 35-40 minutes until deep
brown.
Cool at least 1/2 hour before
slicing or it might go gummy – if you
can! ◊
June 2019 41
Recipes
Super Fresh Carrot and Mint Slaw
(below) is easy to toss up to add to
burgers over the summer. This second
picture of Rosemary Olive No-Knead
Bread (bottom, right) shows how the
olives add interesting design and
texture to the loaf. The Homemade
Ranch Style Dip (right) can be made in
proportion to what you need for
dipping crudite to avoid having to
throw out unused portions..