Boursin
topped with Hot Roasted Tomatoes
Mashed
Potato Flatbread!
Glass
of Red
Amaretti
Stuffed Baked Peach with Clotted Cream
Black
Coffee
Yesterday I inadvertently made some really
good bread out of leftover mashed potato.
The actual making of the dough was completely advertent (ha!) but then
something happened, can’t remember what, and I didn’t have time to raise and
bake it so put it in the fridge. Later I found it I there (quelle surprise!) and made flatbread as
intended and also a small loaf as not intended.
The whole thing arose (no pun intended) due
to the fact that I always cook too much potato and was fed up with frying the
bloody stuff. When I eventually got
round to making the flatbread I gave it a second rise in the warm alongside the
remains of the dough in a loaf “tin” then dimpled it with my fingers, brushed
it with olive oil and sprinkled with crunchy sea salt.
Mashed Potato Bread
approx
140g leftover mashed potato at room temperature
300ml
warm water
1
sachet easy yeast
1
tbsp olive oil
about
300-400g flour – I used normal plan flour and it worked perfectly
1
tsp or so salt – this does depend on how salty the potatoes are
~
Sprinkle the dried yeast onto the warm water and wait a few minutes to
prove (ie. start to bubble which proves that the yeast is live)
~
Stir the yeasty water into the mashed potato and then mix in enough
flour, together with the salt and olive oil, to make a soft sticky (but not too
sticky to work with) dough.
~
Knead (I put mine in my Kenwood mixer but by hand can be very
therapeutic!) till smooth and elastic, adding a little more flour as necessary.
Pin to save for later! |
~
Put the dough in a lightly oiled bowl, cover with a clean cloth and put
in a warm place till risen to twice its size (or in the fridge till you
remember it which can be up to 24 hours later).
~
Knock down the dough and give a quick seeing too in the kneading
department.
~
Form into whatever loaves you wish – I did a flattened half of the dough
onto a baking tray and the put the rest into a greased silicone bread “tin".
~
Put in a warm place till risen again which takes about 30-40 minutes.
~
Meanwhile preheat the oven to 425ºF/220ºC/200ºC fan/gas 7.
~
When the dough is risen do with it what you will in the way of oiling,
flouring, seasoning, decorating etc. and bake for about 25-30 minutes till
risen and golden and the bottom sounds hollow if you rap it with your
knuckles. The flatbread will cook faster
than a loaf.
~ Cool
on a rack or eat immediately.
I was very surprised at how good this was -
the long slow rise produced a great depth of flavour (as, maybe, did the cream
and butter in the original mash) but for a few minutes I couldn’t think what to
eat with it! I had to be quick before I
finished off the flatbread on its own so I roasted a few tomatoes (the oven was
still hot) and poured them over a small amount of Boursin. This was something I used to do with
Mozzarella when I worked at the Tamarind Club in Tortola . I added the following to the dish description
which I think helped it sell:
“WARNING
~ the tomatoes may burst all sweet and juicy in your mouth and make you
dribble”
For lunch pudding I had Amaretti Stuffed
Baked Peach for three reasons …
1. I had both a peach and some Amaretti,
2 I also had a hypothesis,
3. I fancied it.
1. I had both a peach and some Amaretti,
2 I also had a hypothesis,
3. I fancied it.
My hypotheses was that whilst there are
many complicated and undeniably delicious sounding recipes for this dish using
dessert wine and toasted almonds et al, that a perfectly acceptable, to say the
least, Amaretti stuffed peach could be achieved quite simply.
Simple Amaretti Stuffed Peach(es)
Ripe
peaches
Amaretti
Sugar
Butter
~
Preheat the oven to 375ºF/190ºC/170ºC fan/gas 5 ish.
~
Halve the fruit and remove stones.
~
Put the peaches in a shallow buttered ovenproof dish.
~
Crumble Amaretti fairly finely and sprinkle over the peaches making sure
to fill the holes left by the stones.
~
Sprinkle with a little sugar and dot with butter.
~
Bake till the peach is tender and the topping crisp, 25 to 30 minutes,
and eat with clotted cream if you possibly can or, if not, with ice cream or
cream.
5 comments:
i wouldn't think to make mashed potato bread, but it sounds great!
Hi Suzy how much yeast is in a sachet? I buy a bigger container of yeast and love to give this a go as like you I always make too much mash Dinah
Hey Dinah! Good question 7g in my sachets which is a quarter of an ounce or half a tablespoon.
Hope you like it. x
Your potato bread sounds amazing, it's amazing how well they work in baked goods. I shall certainly have to have a go at your recipe. Your dessert looks fantastic too, we tried griddled peaches for the first time last year and the flavour of them when warm was amazing! #FoodYearLinkup
Angela x
Only Crumbs Remain
I always make far too much mash too so I'll keep this in mind for next time I have leftovers.
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