1. Preheat the oven to 180C/350F. Combine the crushed garlic and olive oil. Spread the mixture over a baking tray. Place the bread slices on the top and then turn each one over, so that both sides are evenly coated with the mixture of garlic and olive oil. Bake for 15 minutes until crunchy.
   
2. Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set a skillet on a high heat and melt the butter and olive oil together. Add onions and turn them from time to time until the onions have turn dark mahogany. This will take about 50 minutes.
   
3. Add wine and beef stock to cover the onions. Turn heat to high, and bring it to a boil. Reduce heat and simmer 20 to 30 minutes. Season the soup with salt and pepper. Preheat the grill to its highest setting. Ladle soup into the oven-proof soup bowls. Top with the crunchy bread and sprinkle the cheese thickly over the top. Bake for 1-2 minutes until the cheese is melted.

In Italian, ciabatta means “slipper,” the name is a reference to the shape, which does sort of resemble a slipper. Like many artisan breads, ciabatta bread tastes best when it is fresh. To refresh ciabatta bread which is slightly stale or soggy, it can be sprinkled with water and toasted in an oven immediately before serving. Otherwise, stale ciabbata bread can be allowed to go truly stale and turned into croutons.

1. In bowl of a standing electric mixer fitted with dough hook blend together the starter, water, milk, oil, flour and instant yeast at low speed until flour is just moistened. Cover and let rest for 10 minutes. Add in salt and stir slowly to combine and beat dough at medium speed for 5 minutes. The dough shall be very sticky but still hold its shape.
2. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in size, about 90 minutes. Have a baking tray ready lined with well-floured baking paper. Turn dough out onto a well-floured work surface and divide in half. Transfer each half to the prepared baking tray and form into an irregular oval, about 8 inches long. Dust the tops with flour.
3. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, about 90 minutes. An hour before baking ciabatta, start preheating the oven (and a baking stone if available) to 220C/425F. Bake ciabatta loaves 20 minutes, or until pale golden. Cool the loaves on a rack.

1. Combine yeast, sugar and warm water in the mixing bowl of a stand mixer. Let stand for 10 minutes. Stir in AP flour, whole wheat flour, matcha powder and salt. Knead until the dough is soft and elastic. Cover with a plastic wrap and proof at room temperature for about 2 hours or until double in volume.
   
2. Place the dough on a floured board and knead it into a loaf. Divide the loaf into 6-8 pieces and let rest for 5 minutes. Sprinkle each small dough with some flour and lightly press them flat. Fold the side of the dough up with your left hand, meanwhile press the upper edge down with your right hand. Repeat this step until you get the shorter edge and slightly round bottom. Pinch them together between the thumb and the index finger of your right hand. Place them on the board and let rise covered until doubled. Repeat the step of folding and pressing.
3. Place the dough balls in a steamer and process the final proof for about 25 minutes. Use the flour during the whole shaping process. Each small dough needs about 15 extra grams of flour to finish the kneading. So that the texture of the steamed buns would appear thick and with clear layers. To achieve a chewy bun, long proofing time at the final stage should always be avoided. Take away the plastic wrap and steam for 20 minutes over medium heat with a lid covered.

A simple mixture of mayonnaise, buttermilk, (or sour cream) and herbs to liven up your salad or use as a dipping sauce for the French fries, fried chicken and other fried stuff. Click here for the history of Hidden Valley Ranch Dressing.

1. Put mayonnaise, buttermilk and yoghurt in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper.
2. Add parsley and garlic powder, put lid on and shake vigorously for 30 seconds. Taste and adjust seasoning. Refrigerate for 2 hours before serving. Store the dressing in the refrigerator for a few days and it will keep longer without herbs.

The lentils are cooked until soft, but not mushy, before added to the dough so that they incorporate well and bake moistly. You can also use canned lentils here. With a perfect crust and tender crumb, these lentil rye rolls are wonderful with soup or salad for a satisfying and healthy meal. If you want to freeze the bread, cool them completely first, then transfer to a Ziploc bag, press out any excess air, and seal. Reheat them at 180C/350F for about 10 minutes.

1. Beat the cooked lentils with the water, yeast and honey, and leave aside. In a large bowl combine flours with the salt, then pour the lentil mixture in. Mix ttp://iuntil a soft and sticky dough forms. Cover with a plastic wrap and leave for 10 minutes.
2. Rub 1 teaspoon of olive oil on the work surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for an additional 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm place.
3. Lightly flour a parchment paper and roll the dough into a sheet, about 10 x 8 inch. Cover the surface of the dough with a cloth and leave for 1 hour, or until almost doubled in height. Preheat the oven to 210C410F. Uncover the dough and cut into 16 squares. Bake in the center of the oven for 25 minutes, or until the tops of the rolls are golden brown and feel light.

It is important that all salad leaves be thoroughly rinsed to remove any grit, as well as residues of pesticide. Just as important is to dry the salad leaves well so that the dressing will not be diluted. Dress salad just before serving, otherwise the leaves will wilt and become unpleasantly soggy.

1. Combine all the dressing ingredients in a screwtop jar. Shake well together. Rinse cherry radish and tomatoes. Drain and pat them dry with kitchen towel. Quarter the tomatoes and thinly slice the cherry radish.
2. Discard any damaged leaves and pull leaves individually from the core. Put the leaves in a sink of cold water and wash off any dirt. Lift the leaves out of the water and pat dry gently with a clean kitchen towel.
3. Toss lollo rosso, cherry radish, shredded carrots and tomatoes quarters in large salad bowl. Mix gently and top with the grilled chicken. Drizzle with dressing and served with garlic bread if desired.

1. Put the egg yolks in a bowl and add a pinch of salt. Beat well together. Add the olive oil, 1 teaspoon at a time, beating constantly with an electric mixer.
2. After one-quarter of the oil has been added and absorbed, then beat in 1-2 teaspoons of the lemon juice. Continue beating in the oil, in a thin, steady stream. As the mayonnaise thickens, add another teaspoon of lemon juice.
3. When all the oil has been beaten in, add the mustard. Taste the mayonnaise and add more lemon juice if needed. Season with salt and pepper. Add the boiling water, whisking well. Homemade mayonnaise will keep, covered in the refrigerator for up to one week.

© 2009 | http://angiesrecipes.blogspot.com

© 2009 | http://angiesrecipes.blogspot.com

1. Quarter the onion and peel the outer skin off. Place the egg and onion in the blender container, cover and blend briefly. Peel and chunk the potatoes.
2. Add the potato chunks into the egg mixture and blend until the potatoes are pureed. Add in flour and salt. Blend until well-combined.
3. Heat a skillet with olive oil over the medium heat. Pour in 1/4 of the batter and spread as thin as possible. Pan-fry until golden brown on edges, turn over and cook until for a further 3-5 minutes, or until beginning to turn golden-brown.

© 2009 | http://angiesrecipes.blogspot.com

1. Peel and grate the potatoes with a carrot shredder in a bowl, using an earthenware bowl to keep the potatoes from discoloring. Squeeze the potatoes to get rid of excess water. Finely chop the onion and add into the potatoes together with eggs, parsley, salt, pepper and flour. Combine all together.
2. Heat up a pan with oil until very hot. Drop batter by spoonful into the pan and press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels. You can also freeze the potato pancakes and crisp them up in a 180C/350F oven at a later time.

There are two main types of Potato Pancakes. One is made from mashed potato with flour (or oats), the other is made from grated potatoes. In Germany, potato panckaes are are known by several names, depending on the region of the country. Kartoffelpuffer, Reibekuchen, Kartoffelplätzen, Kartoffelpfannkuchen, Reivkooche, Baggers, Kröppelscher, to name a few. Rösti is a Swiss potato pancake, which contains both onion and bacon. Potato is coarsely grated. Jewish Latkes are made with grated potatoes, eggs, onion and matzo meal.

1. Peel and cook the potatoes in a pot of boiling water until soft. After potatoes are cooked, drain off the water and mash the potatoes. Press the mashed potato through a sieve to form a puree. Add in egg, salt and oats. Mix well.
2. In a large skillet, heat oil over medium-high heat. Dollop batter onto the heated surface in tablespoons. Flatten each dollop slightly with the spoon to create the cakes. Cook until both sides are golden brown. If needed when all the cakes are done, microwave them for 20 seconds to assure they're all warm.