In the summer I blogged about growing and then sundrying my own tomatoes.
This week I was planting tomato seeds and thought it was time to try some of the preserved ones.
Here's some results.
Sundried tomato bread.
I used to make this, some time ago, with store brought ingredients. It was my favorite bread. So, of course, I couldn't resist trying with my own. Here are the rolls, doing the final prove (rise).
Fresh out of the oven:
And ready for....?
Im really pleased with this. I used to make a lot of bread. Since moving to Slovenia, all of my bread has been very dense and heavy. This is much better. My top tips? A new packet of yeast, make the dough with warm water, not cold, and stand the bowl with the dough in it, in warm water to rise. Previously it would take all day to rise and I'd only be able to knock it down once. This time the bread was made in a (long) morning, with two knock downs and doesn't the result look good?
Conclusion: I needed better yeast and warmer temperature.
Left over margarita pizza
This was a bit tired looking in the fridge, but some sundried tomatoes,
and some ham,
Made for a yummy quick snack while I was waiting for the bread to bake.
The verdict on the tomatoes?
The taste is great.
I think the tomatoes were a little over dried. Which is fine, as it was my first attempt, and I wanted to make sure they weren't going to make anyone ill. But I think it makes them a bit tough. So next time, I might preserve them still a little moist.
And while the oven was on...
Spring is here, and with it, the first crop of rhubarb.
So, of course, I had to make my favorite desert....
Rhubarb crumble
The rhubarb base
The crumble topping
After baking
Custard, the perfect accompaniment
What a sucessfull rainy morning.