Focaccia bread with spinach & romano peppers

Focaccia bread with spinach & romano peppers w

Well. I was told that it might be tricky and I might not succeed the first time so I had my hesitations ( it took me three days to find a strength and make it …three looooong days)  but actually it turned out beautifully. Had no problems whatsoever. Fare un tentativo and enjoy!

Focaccia bread with spinach & romano peppers


500 g strong white bread flour
2 tbsp olive oil
2 tsp salt
2X7g sachets dried yeast
400 ml cold water
1 tsp dried oregano
2-3 handfulls spinach, rafly chopped
red romano peppers, cut into strips
extra olive oil for drizzling
1 tsp coarse sea salt

Put the flour into large mixing bowl. Add yeast, salt, olive oil, oregano and half of the water. Mix gently with a wooden spoon. Then with your hands, knead the dough in the bowl for 5 minutes, gradually adding the remaining water. Knead the dough until smooth and elastic for another 5 minutes and then place in a lightly oiled large bowl and cover with cling film. Leave to rise in a warm place for about 1 hour or until the dough has doubled in size.

Then turn out the dough on to a lightly oiled work surface. Put few drops of olive oil also on your hands. Divide dough into two portions. Add spinach to one portion and knead the dough for 5 minutes. Then place on a lightly oiled baking sheet. Flatten to around 5cm thick oval or whatever shape you prefer.
Repeat the same with second part of the dough. And again leave in a warm place for 1 hour to rise.

Preheat the oven to 190°C (170°C fan).
Scatter and gently press in romano peppers, coarse sea salt and drizzle olive oil. Bake one of the doughs for 20-25 minutes in a middle of the oven. When cooked, drizzle with a little more olive oil. Then cook another one.

Best served warm. Bon appetit.

Hassleback Potatoes with Habanero Sauce

Hassleback Potatoes with Habanero Sauce 500

It is National Potato Day. So let’s celebrate!

And here is my Swedish take on potatoes! Enjoy!

Hassleback Potatoes with Habanero Sauce


8-10 Charlotte potatoes
4 tbsp olive oil
1 tbsp Habanero Sauce

Preheat the oven to 180°C. Cut each potato across at 3mm ish intervals and cut only about 3/4 of the way down. Sprinkle with salt. Place in a baking tray and pour over olive oil.  Bake for 30-40 minutes. Halfway through cooking, brush the potatoes with a bit more olive oil and drizzle over Habanero sauce.

Serve hot with your fave salad.

Bon appetit.