This is one thread covering two subjects so bear with me....
Over the years we have developed a taste for the flavoured olives you buy on the markets in Spain so we now do our own.
Buy the large jars of pitted olives from Lidl or the like and drain the brine from them and rinse several times in fresh water.
Chop some garlic, fresh ginger and add to a large pinch of dried mixed herb and dried chilli flakes. Add about half this mix to the empty olive jar and put some of the olives back in. Layer the olives and flavourings until they are all back in the jar then cover the lot with Extra Virgin Olive Oil. Leave for about two or three days to infuse, shaking the jar twice a day.
The olives are now ready to eat as they are, on salads etc or blitzed to make a tamponade to pick at with those breadsticks or cheesy biscuits.
The oil is the bonus!! This can be used in cooking, on salads etc but we also use it in our pizza recipe...
We don't use an oven in our van so wondered if we could make a pizza in the Remoska. We thought initially of some pizza bases but they always remind me of cardboard so we made the base from scratch using this flour from Mercadona (There will be an equivalent in the UK).
It has its own rising agent and has dried garlic in it( I think). Mix some of the flour with cold water, a little salt an a small amount of the oil from the olives. Mix to a dough and knead for a few minutes. Allow to rest and prove for about 20 minutes then knead a little more and put whatever thickness you want into the bottom of the Remoska pan that has been warmed and oiled with the same oil.
For the tomato sauce we used some of the ginger, garlic etc that she had put in the oil together with a good squeeze of tomato puree and a ripe fresh tomato. Mashed together but uncooked this formed the tomato sauce which went on top of the dough in the pan.
Add whatever cheeses you prefer broken or grated on to the sauce and any other toppings. We used Chirozo . If you want to add any other meats it would probably be better if it was cooked and sliced first!
About 15 minutes later the pizza was ready and we had it with a green salad.
It sounds like a bit of a FAFF making it all this way but to us it is part of motorhoming.
Over the years we have developed a taste for the flavoured olives you buy on the markets in Spain so we now do our own.
Buy the large jars of pitted olives from Lidl or the like and drain the brine from them and rinse several times in fresh water.
Chop some garlic, fresh ginger and add to a large pinch of dried mixed herb and dried chilli flakes. Add about half this mix to the empty olive jar and put some of the olives back in. Layer the olives and flavourings until they are all back in the jar then cover the lot with Extra Virgin Olive Oil. Leave for about two or three days to infuse, shaking the jar twice a day.
The olives are now ready to eat as they are, on salads etc or blitzed to make a tamponade to pick at with those breadsticks or cheesy biscuits.
The oil is the bonus!! This can be used in cooking, on salads etc but we also use it in our pizza recipe...
We don't use an oven in our van so wondered if we could make a pizza in the Remoska. We thought initially of some pizza bases but they always remind me of cardboard so we made the base from scratch using this flour from Mercadona (There will be an equivalent in the UK).
It has its own rising agent and has dried garlic in it( I think). Mix some of the flour with cold water, a little salt an a small amount of the oil from the olives. Mix to a dough and knead for a few minutes. Allow to rest and prove for about 20 minutes then knead a little more and put whatever thickness you want into the bottom of the Remoska pan that has been warmed and oiled with the same oil.
For the tomato sauce we used some of the ginger, garlic etc that she had put in the oil together with a good squeeze of tomato puree and a ripe fresh tomato. Mashed together but uncooked this formed the tomato sauce which went on top of the dough in the pan.
Add whatever cheeses you prefer broken or grated on to the sauce and any other toppings. We used Chirozo . If you want to add any other meats it would probably be better if it was cooked and sliced first!
About 15 minutes later the pizza was ready and we had it with a green salad.
It sounds like a bit of a FAFF making it all this way but to us it is part of motorhoming.
