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Pearled spelt risotto with butternut squash and spinach

8 Jan

December is a very decadent month for me. First of all, it’s my birthday, followed closely by various Christmas drinks, dinners and parties. And if that’s not enough, then there’s Christmas itself. Not to mention a boozy New Year. Throughout the month, all I kept thinking to myself was that come January I would be better to my body.

So here comes the healthier eating. The thing is, I do love healthy foods. A quinoa salad is one of my favourite lunch dishes and I adore pulses, brown rice and wholewheat pasta. I’m also a fan of pearled spelt, commonly known as faro. So one of my first healthy New Year recipes comes after I swapped the usual white risotto rice for Sharpham Park pearled spelt. The pearled spelt gave the dish a crunchy texture and nutty flavour, which I prefer. I also much prefer the fact that pearled spelt is more easily digestable than wheat and higher in nutrients.

Try it, not only will you taste buds love it, your body will too.

Pearled Spelt risotto with spinach and butternut squash

Ingredients – serves 4

200g pearled spelt
200g baby spinach, washed
1 large butternut squash, chopped into cubes
2 sprigs of rosemary
Glug of rapeseed oil for roasting
1 tbsp olive oil for frying
1 red onion , finely diced
6 garlic cloves, (2 crushed and 4 whole)
1 red chilli, deseeded and finely chopped
100ml white wine
1l hot vegetable stock
Handful grated parmesan to serve
Sea salt and black pepper for seasoning

Method

Pre heat the oven to 200C

1. Place the chopped butternut squash into a roasting tray and add the 4 garlic cloves and sprigs of rosemary. Drizzle with rapeseed oil and sprinkle with sea salt and freshly ground black pepper. Roast in the oven for 40-45 minutes, or until soft
2. About 10 minutes after you have placed the butternut squash in the oven, rinse the spelt thoroughly with cold water
3. Heat the olive oil in a large frying pan. Cook the onion and red chilli for 2 minutes. Add the crushed garlic and cook for a further minute
4. Drain the spelt and fry for one minute before adding the wine. Simmer until almost all the liquid evaporates, stirring often
5. Gradually start adding the vegetable stock. Stir in the stock 1 cup at a time and simmer, stirring often, until all liquid is absorbed and the spelt is just tender, about 20 minutes in total
6. Add the spinach and stir until it has wilted
7. Season with salt and pepper. Serve and sprinkle with the parmesan shavings

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Home made spaghetti recipe

30 Nov

I love my KitchenAid. Not only does it whip up the best tasting cakes, it also helps me in my quest to making the best fresh spaghetti, thanks to the pasta attachment.

Last night I decided, for the second time, to try my hand at making fresh pasta. The first time hadn’t quite gone to plan and I ended up with slightly thicker tagliatelle than I wanted. Combined with too short a cooking time, it was a bit claggy and not overly pleasant.

The inspiration for this dish came from one of my favourite food magazines, Donna Hay. I first discovered the magazine on my travels around Australia and was disgruntled when I came home, thinking that I wouldn’t be able to find it over here. I was wrong. Selfridges sells it, albeit at a premium price. But it is imported from Australia and it’s totally worth every penny.

I love fresh, simple pasta so decided only to use my handy little tins of Nudo Extra Virgin basil oil, Nudo Extra Virgin Sicilian lemon oil, a lump of goats cheese and a sprinkle of salt and freshly ground black pepper. This dish is heaven. The pasta is easy to make and about ten times more satisfying than that cardboard you get from the supermarket.

Ingredients

400g 00 flour, plus extra for dusting
4 eggs (I used Clarence Court as the yolks make the dough a lovely orange colour)
Nob of bugger
Nudo Extra Virgin Basil oil
Nudo Extra Virgin Sicilian Lemon oil
Fresh ground pepper and sea salt
Goats cheese

Method

1. Place the flour in a bowl and make a well in the centre. Add the edds and use a fork to lightly whisk, bringing the flour into the centre until the dough begins to come together and all the flour has been combined. Turn out onto a lightly floured surface and knead for 3-4 minutes or until the dough is smooth. Wrap in cling film and set aside for 30 minutes to rest.

2. Divide the dough into 4 equal parts. Set the pasta machine to position 1 and pass dough portion through the machine. Repeat 5-6 times, folding the dough onto itself each time and adding extra flour if necessary.

3. Set the pasta machine to position 2 and pass the dough through once. Repeat on each setting until you reach position 5. Lay the sheets of pasta on trays lined with non-stick baking paper. Repeat with remaining pasta portions.

4. Add the pasta cutting rollers to the machine and pass the pasta sheets through, one at a time. You can either cook the pasta straight away or hang it for 30-60 minutes. Cook the pasta in a large saucepan of salted boiling water for 3-5 minutes or until al dente.

5. Stir through a good drizzle of both olive oils and a handful of goat’s cheese. Add a fresh grinding of black pepper and a pinch of sea salt and enjoy!

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Pearl barley, cavolo nero, beetroot and Goats cheese risotto recipe

13 Oct

I love pearl barley. LOVE it. And if I didn’t love it enough because of how tasty and versatile it is, I love it even more because it is so cheap. It costs roughly 50p for a 500g bag.

I have had pearl barley dishes at some of my favourite London restaurants / cafes – Petersham Nurseries, Polpo and Meatballs to name a few, each dish different. Salads, stews, risottos, you name it. I have cooked it a fair few times myself too, most recently with lamb.

A few weeks ago I was staying with a friend in Stoke Newington and she introduced me to the best green grocers I have ever come across. Situated on Newington Green, the appropriately and simply titled Newington Green Fruit and Vegetetables sells a wide (and when I say wide, I mean wide) range of vegetables, exitoc fruits, herbs and condiments. And the best thing is the prices. I bought a huge bag of veg for a mere £8, something that would have cost double the price in my favourite supermarket!

In my bag of goodies was a bunch of cavolo nero and a couple of fresh beetroot so it was easy to decide what to do with them when I got them home. I also added a crumbling of fresh, tangy goats cheese. Delicious.

Pearl barley, roast beetroot, cavolo nero and goats cheese risotto

Ingredients (serves two)

• 400g pearl barley, rinsed and soaked for 1 hour
• 1 glass white wine
• 800ml vegetable stock
• 3 balls fresh beetroot
• 8 leaves cavolo nero, shredded
• Goat’s cheese to crumble
• salt, pepper and lemon juice to taste
• extra virgin olive oil to drizzle
• 50g butter
• 1 large red onion, finely chopped

Method

1. Preheat the oven to 200degrees and wash the beetroot
2. Chop the beetroot into medium sized cubes. Place in a roasting dish and drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and roast for 45 minutes, or until soft
3. Boil the vegetable stock and keep simmering while using
4. Add a glug of olive oil and the butter to a heavy bottomed pan. Season with salt and pepper and add the onions. Fry gently on a medium heat until translucent
5. Drain the pearl barley and add to the pan with the onions. Fry for two minutes, whilst stirring and then add the white wine and fry until the wine has almost all gone
6. Add a ladle of water and stir. When the stock has nearly been absorbed, add another ladle and repeat until you have one ladle of stock left
7. When the pearl barley is nearly ready (it will be soft with a slight crunch), add that last ladle of water along with the cavolo nero, place a lid on the top and steam for 3 minutes, or until the cavolo nero is wilted
8. Take the beetroot out of the oven and stir through the risotto. Season with salt and black pepper if needed and add a squeeze of lemon juice before serving

ENJOY!

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Easy wholemeal seed and nut loaf

12 May

This recipe is adapted from a fantastic Delia Smith recipe. It is incredibly easy and tastes delicious warm from the oven, smothered with salted butter.

I made this to accompany a fantastic BBQ that we had over the ferociously hot Easter weekend.

Ingredients

285g wholemeal flour, plus a little extra for the top of the bread
1 tsp salt
1 tsp light muscovado sugar
1tsp easy bake yeast (this is half of an easy bake yeast sachet)
200ml tepid water
100g mixed nuts and seeds (save some to sprinkle on the top)

Method
Pre-heat the oven to it’s lowest setting

1. Warm the flour in the oven for about 10 minutes, then turn the oven off.

2. Put the warm flour into a large mixing bowl and sprinkle the salt, sugar and yeast over the top. Mix thoroughly.

3. Make a well in the center and pour in the tepid water. Take a wooden spoon and mix the water into the flour gradually to form a dough.

4. Mix with your hands until you have a smooth dough that leaves the bowl clean – there should be no bits of flour or dough remaining on the sides of the bowl.

5. Transfer the dough to a flat surface and stretch it out into a square. Scatter the nut and seed mixture over the top and fold the corners of the bread in so that the nuts and seeds are covered. You may need to fold it a few times.

6. Place the dough into a large bowl, sprinkle with flour and cover with a damp tea towel. Leave to rise in a warm place for 30-40 minutes.

7. Pre heat the oven to 200degrees and when the dough has risen, place on a baking tray and sprinkle with nut and seen mixture. Bake in the oven for 30 minutes. You can tell if the bread is cooked by tapping it on the bottom – there will be a hollow sound.

8. Leave the bread to cool on a wire rack and enjoy with a big slather of butter or a glug of extra virgin olive oil and balsamic vinegar!

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Pearl barley summer salad

23 Apr

Pearl barley is simply barley with all of the bran removed. Similar to wheat in terms of nutritional value, this chewy grain is perfect in stews and soups. I have just started using it in salads as it gives a great texture and fills you up! It’s also extremely cheap (around 50p for 500g) so provides a delicious meal without breaking the bank.

This recipe was inspired by my recent trip to Petersham Nurseries. The delicious salad that I had there was made with faro but I substituted for pearl barley as it is more widely available.

I’m also substituting my usual olive oil for a lighter and less fruity oil, rapeseed. This adds a light nutty and earthy flavour, which I think works better in a salad. It also contains 50% less saturated fat than olive oil so better all round really.

Ingredients (serves 4)

150g pearl barley
6 vine ripened tomatoes, quartered
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1 small butternut squash, cubed
6 flat mushrooms, sliced
Rapeseed or olive oil for roasting/dressing – I use Hillfarm
Balsamic glaze
9 garlic cloves (8 for roasting and 1 chopped for frying the mushrooms)
1 red chilli, chopped
6 sprigs of rosemary
70g bag of rocket
200g asparagus
salt and pepper to season

Method - Pre heat oven to 200degrees

1. Place the tomatoes and squash in two separate roasting dishes. Add the garlic cloves and rosemary. Drizzle with rapeseed oil and balsamic glaze and season with salt and pepper. Roast for 45 minutes or until soft

2. Wash the pearl barley well in a colander and place in a pan with cold water (so that the pearl barley is well covered – you may need to add more water during cooking time, if it reduces right down). Add a pinch of salt and bring the water to the boil. Once boiling, reduce the heat and simmer for 45-50 minutes or until soft

3. Place the sunflower and pumpkin seeds in a hot pan and fry until lightly toasted (the pumpkin seeds will puff up and the sunflower seeds will brown slightly). Set aside once toasted

4. Remove the tomatoes and squash from the oven and leave to cool slightly

5. Add a tsp of rapeseed oil to a frying pan and heat. Add the chilli and fry for 1 minute. Add the garlic and fry for a further minute. Add the chopped mushrooms and fry until soft and they have shrunk in size (they will also turn a darker colour)

6. Drain the pearl barley and rinse with cold water. Once drained, mix with the tomatoes and squash in a large salad bowl. Add the seeds and rocket. Drizzle with balsamic glaze and mix well

7. Heat a large griddle pan and remove the woody ends of the asparagus before placing them in the hot pan. Drizzle with rapeseed oil and sprinkle with salt. Fry until soft and charred

8. Serve the salad on individual plates and place the char grilled asparagus in a separate glass to place on the table for sharing. Enjoy!

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Two ways with Hummus – recipe

10 Feb

I just LOVE hummus. The humble chick pea is one of my favourite legumes because it is so versatile and tasty! I mostly add them to stews, my favourite being a curried chickpea and spinach stew. I haven’t made it for a while but it is sure to make an appearance on here soon.

My recent trip to Hummus Brothers inspired me to make my own hummus dishes. I made enough so that we could have it for dinner and then lunch the next two days! I have always previously used extra virgin olive oil in my recipe but decided to omit it this time and add a drizzle on at the end. I’ll give you the basic recipe for hummus below and show you two ways of serving, one for lunch and the other for dinner.

Ingredients

1 jar Tahini (roughly 250g)
300g dried chickpeas
70ml lemon juice (I used it from a bottle – very easy)
6 garlic cloves
1/2 tsp table salt (you may need more depending on how you want it to taste)
water (amount depends on how you want to consistency but it will be around 50ml)

Method

1. Soak the chickpeas in a large bowl of water overnight
2. Drain and place in a large pan of boiling water. Cook until soft (around 30 minutes)
3. Once soft, drain and place into a large food processor along with the lemon juice, garlic, salt, tahini and a drop of water
4. Blitz until smooth. You may need to add more water, lemon juice or salt to taste

Serving suggestion 1 – lunch

This is so cheap, delicious, easy to make and it will fill you up for hours!

1. Thinly slice a small red onion and marinade it in a splash (1 tbsp) red wine vinegar and a pinch of Cornish Sea Salt for a few minutes
2. Serve hummus with sliced baby vine tomatoes, cucumber, olive oil, paprika, lemon juice, onion and flat bread

Serving suggestion 2 – dinner

Again, extremely inexpensive and delicious. Serve with a side of tender stem broccoli

1. Keep some of the boiled chick peas back and set aside
2. Assemble hummus in the dish, drizzle with olive oil, sprinkle with paprika, add a squeeze of lemon juice and scatter the boiled chick peas over the top. Finish with half a boiled egg and a warmed flatbread

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Roast tomato, buffalo mozzarella and puy lentil salad

9 Feb

I had never cooked Puy Lentils until I made this salad. We have recently just moved into a new kitchen and the dried pulses now stand proud in kilner jars so that I can actually see them! The Puy Lentils sat neglected at the back of the cupboard in our old kitchen for so long – so I decided that it was time to put them to good use.

I roasted a whole chicken, along with some potatoes and served it with this salad. I roasted the tomatoes first in balsamic glaze, extra virgin olive oil and Cornish Sea Salt. There was also enough left over the lunch the next day, which was a huge bonus!

IMG_4939

Ingredients – serves 4 as a main or 6 as a side

200g Puy Lentils
2 tbsp fresh dill, chopped
3 tbsp fresh chives, chopped
1 small red onion
Glug of extra virgin olive oil
5 vine ripened tomatoes
Drizzle of balsamic glaze
Cornish Sea Salt
1 ball of good quality Buffalo Mozzarella
A few sprigs of rosemary
Glug (around 2 tbsp) red wine vinegar)

Method

Pre-heat the oven to 130degrees
1. Chop tomatoes into quarters, place in a baking tray and drizzle with extra virgin olive oil, balsamic glaze, sprinkle with salt and place a few sprigs of rosemary on the top. Roast for 1 1/2 hours or until soft. This is what mine looked like before roasting

2. Boil the lentils for 30 minutes, or until soft
3. Slice the onion very finely and place in a bowl with the red wine vinegar and a good pinch of salt
3. Drain the lentils and place in a large bowl along with the herbs, a glug of olive oil and the tomatoes
4. Drain the onions after a few minutes and serve on a large plate
5. Tear up the ball of mozzarella, throw it on a drizzle with extra virgin olive oil
6. Enjoy!

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Split Red Dal, Chicken with Fenugreek leaves, Chapati and Paneer in Tomato Sauce Recipes

1 Feb

Curry curry curry. If you would have asked me a year ago what my favourite food was, I would have said pizza. I know what you’re thinking – everyone else used to think it to. And although I still love the humble crispy tomato and cheesy feast, curry has since fast taken over the top spot.

I live in a predominantly Indian area of London and because of this, the high street is rich with Indian supermarkets, fashion stores and cutlery shops. Rather than take our usual Sunday trip to Waitrose last weekend, we decided to head to Ealing Road and indluge in some Indian cooking.

I bought the India Cook Book when it came out and it has been sitting on the shelf for quite a while so I decided it was time to put it to use. There are 1000 recipes in the book but we whittled it down to 4. We chose Tamatar Chaaman (Paneer in Thick Tomato Sauce), Methi Murg (Chicken with Fenugreek Leaves), Masoor Dal (Split Red Dal) and Chapaati.

IMG_4841

Unfortunately we couldn’t get all of the spices, Asefotida being one of them but with a little research when we got home, I saw that Matthew Fort has listed a couple of places to buy it from on The Guardian website. I’ll have to place an online order for next time. Asefotida crops up in a lot of the recipes in The India Cook Book so it is definitely worth purchasing it. I think it’s a rather pungent spice as apparently you need to keep it in an airtight container – but when it’s cooked, the flavour mellows.

We were cooking for a few hours and we served the food in the brand new Indian dishes that we had bought – I think that it looked fantastic but the taste didn’t live up to expectations. I was half expecing the dishes to be similar to my favourite Indian restaurant Karahi King but really, who was I kidding?! It was my first time cooking a curry and that restaurant has been in business for YEARS! I’m not giving up though and next week I’ll be trying some other recipes.

Chapaati – we adapted this recipe and used Spelt Flour instead of Wholemeal Flour

Ingredients

400g Spelt Flour
Pinch of salt
Melted Ghee (or butter) for brushing

Method

1. Sift flour and salt into a bowl
2. Add 250ml water and start mixing until a soft dough is formed
3. Divide the dough into pieces and roll into balls. Flatten into balls
4. Roll each ball out on a floured surface
5. Heat a pan and fry each bread separately, turning over half way through. The dough is cooked when brown patches form on the surface

Masoor Dal – We didn’t have coriander so this recipe has been adapted

Ingredients

250g red lentils, rinsed and drained
1 tsp ground turmeric
1 tsp ghee or vegetable oil
4 dried red chillies
1/2 tsp ajwain seeds, ground
4 green chillies
pinch of salt

Method

1. Put 1.2 litres water in a pan and add the dal and turmeric
2. Bring the water to the boil and remove scum from the surface with a slotted spoon
3. Reduce the heat, season with salt and simmer for20 minutes, or until the dal is soft
4. Heat the ghee or oil in a grying pan
5. Add the dried red chillies and ground ajwain seeds and stir fry for about 2 minutes
6. Pour over the dal and simmer for about 2 minutes
7. Add the green chillies before serving

Methi Murg – We adapted this recipe quite a lot – we roasted the chicken before hand and we didn’t have a few of the spices. Funnily though, this dish turned out to be the tastiest!

Ingredients

1/4 roasted chicken
2 large cardamom pods
1 cinnamon stick
3 green chillies
50ml vegetable oil
2 tbsp greek yoghurt
1/2 tsp ground caraway seeds
125g fenugreek leaves
juice of 1 lime
pinch of salt

Method

1. Roast the chicken and leave to rest for 10 minutes before slicing what you need for the dish. We used 1/4 of the chicken
2. Heat vegetable oil in a pan and add all of the dry spices. Fry for 2 minutes
3. Add the fenugreek leaves and fry for 3-4 minutes
4. Add the chicken and simmer until the leaves are fragrent
5. Add the yoghurt and then squeeze the lime juice into the pan

Tamatar Chaaman – I had to adapt this recipe as I didn’t have a few of the ingredients. I found that I needed to decant a lot of the oil before serving

Ingredients

250ml vegetable oil
500g paneer
5 cloves
5 green cardamom pods
2 cinnamon sticks
750g pureed tomatoes
2 tsp ground fennel
1 tsp ground ginger
1 1/2 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp red chilli powder
pinch of salt

Method

1. Heat the oil in a pan
2. Add the paneer and fry for about 5 minutes or until golden brown
3. Remove with a slotted spoon and drain on kitchen towel
4. Add the whole spices to the pan and stir fry for a minute, or until they change colour
5. Add the pureed tomatoes and cook for about 10 minutes, or until all of the liquid has evaporated
Pour in 250ml of hot water along with the ground spices and season with salt
7. Bring to the boil and add the paneer
8. Reduce the heat and cook for 5 minutes

It was a proper feast and the dishes were tasty. I was surprised that the Dal didn’t contain any ginger or garlic and I will change this next time. I think I’ll also take away one of the Cinnamon Sticks in the Paneer too as the Cinnamon taste was just a tad overpowering.

We served all of the dishes with the Chapati and Brown Rice.

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Homemade Pizza (is very satisfying)

7 Jun

My boyfriends mum bought a pizza oven for her garden last summer. We tried to use it a couple of times but failed quite miserably and had to resort to the oven.

Ah, the good old oven. Unfortunately we don’t have access to the pizza oven in London so the conventional oven has become our pizza doughs new best friend. I can bang on and on and on about my love for tomatoes, mozzarella and bread so there really is no better meal for me.



Homemade Garlic Pizza Bread, originally uploaded by Food For Think.

We started off by testing the dough to make garlic and rosemary pizza with homemade chilli oil. Yum. Next to go was the mozzarella pizza with basil, rocket and watercress. We make our own tomato bases regularly and use them for anything from soup to pasta sauces and pizza bases.

We’re desperately hoping to get the pizza oven working this summer because a charred base is just to die for!

For the base (recipe from Baking Mad)

Ingredients
500 grams strong white bread flour
1/2 tsp salt
1 sachet Allinsons easy bake yeast
2 tsp Unrefined Golden Caster Sugar
325ml warm water

Method
1. Mix the flour and yeast and salt in a large bowl and make a well in the centre of the mix
2. Stir the sugar into the warm water then add to the well in the centre
3. Mix all the dry ingredients into the water, working the dry mixture from the outside. When the mix has come together turn out on to a lightly floured surface and knead for about 10 minutes. At this stage the dough should be soft and spring back when lightly touched
4. Flour the dough and cover with cling and leave to rest for about 15 minutes
6. Divide the dough into 3 or 4 pieces depending on how many pizza bases you want to make.
7. Taking one pieces at a time and roll out on a very lightly floured surface. Ideally the base should be 5mm thick but you can be creative on the shape. Place on a baking tray and leave the rolled bases for 15 to 30 minutes to rest. Meanwhile preheat the oven to 200C/fan 180 C/ gas mark 6.

For the sauce and topping

Ingredients
6 medium tomatoes
50ml water
2 medium chilli’s
1 medium red onion
4 cloves of garlic, crushed
4 tsp tomato puree (or as much as you like – I like loads)
handful of basil, chopped
1 ball of buffalo mozarella
handful of watercress and rocket
drizzle of homemade chilli oil (simply add chilli flakes to olive oil)

Method
1. Lightly oil a pan and fry the onion and chilli until the onion is translucent. Add the garlic and fry for another minute.
2. Add the tomatoes, water, tomato puree and basil and leave to simmer for 5 minutes
3. Place in a blender and blend until the sauce becomes smooth
4. Season to taste

Smother the topping over the base and add whatever ingredients you want to use. We chose watercress, fresh basil, Laverstoke Park Farm Buffalo Mozarella (if you haven’t try it yet, do – OH MY GOD is all I can say) We also used homemade chilli oil, which consists of Extra Virgin Olive Oil and Chilli Flakes. If there are two words I would say to you all now, they would be – Do It.

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Roasted Tomato, Garlic and Butter Bean Soup

1 Jun

Odd to want to make soup in late May isn’t it? Well this particular day just happened to be a little chilly and I just happened to fancy a bit of soup.

I just love soup because it’s easy and you can blend pretty much whatever you want. One of my favourite foods is the great tomato and i’ll always choose a tomato base over anything else. I remember when I first moved to London I would walk past a newsagent where they sell fruit and veg outside and if I was a little hungry, I would purchase just one tomato and walk down the street eating it like an apple. I got some funny looks.

Another favourite food is roasted garlic – oh my, there’s not much better. Then there’s the butter beans. I became obsessed with butter beans when I was a child because of a cafe that my dad used to take me to every weekend called The Peppermill in Nottingham. It was the absolute best cafe that Nottingham had to offer. I think I may have cried when it shut down about 10 years ago (I was young ok!)

Ingredients (serves 4)

12 medium tomatoes
1/2 tin of butter beans
1 medium onion, finaly chopped
handful of basil
2 medium red chillis
10 cloves of garlic
salt
pepper
1/2 pint of vegetable stock (I like Bouillon)
8 slices of ciabatta

Method

1. Chop the tomatoes in half and place in a baking tin along with the garlic – drizzle with oil and sprinkle with salt and pepper. Roast for 20 minutes on a high temperature (depending on what oven setting you use) I would recommend 220C
2. Meanwhile heat a tablespoon of olive oil in a pan and fry the onion until it starts to go translucent. Add the chilli and fry for a further 2 minutes
3. When the tomatoes and garlic are ready, remove from the oven and place in a blender. Add the onions, butter beans, stock and basil and blend
4. Heat a griddle pan and drizzle the bread with olive oil. Season and fry until toasted
5. Season to taste and enjoy

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