Friday, 31 August 2012

※ Fresh Salsa




INGREDIENTS

  • 1-½ cup Finely Diced Red Onion
  • 1 Tablespoon Minced Garlic
  • 1 cup Apple Cider Vinegar
  • 10 cups Coarsely Chopped, Seeded, And Cored Roma Tomatoes (about 25 Tomatoes) **
  • 1 whole Capsicum, Stem And Seeds Removed And Finely Chopped (red or green)
  • 2 whole Jalapeños, Stem Removed, Finely Chopped
  • 3 whole Habaneros, Stem Removed, Finely Chopped
  • 1 cup Chopped Fresh Coriander, Loosely Packed
  • 1 Tablespoon Oregano
  • 1 Tablespoon Sugar
  • 1 Tablespoon Tabasco
  • 2 teaspoons Cumin
  • 1-½ teaspoon Salt
  • 9 jars 8-ounce Size Canning Jars With Lids And Rings***


*** I didn't use canning jars, just regular jars with metal lids (sterilized)
** I use an apple corer on the tomatoes to save time

METHOD

In a large stainless steel saucepan, combine onions, garlic and vinegar. 

Bring to a boil over high heat, stirring occasionally. Reduce heat and boil gently for 2 minutes. Stir in tomatoes and capsicum.

Return to a boil and cook for 3 minutes. 

Add remaining ingredients and return to a full boil, stirring constantly. Reduce heat and boil gently, stirring occasionally, just until the peppers are tender (3-5 minutes). 

Remove from heat.
Fill 8-9 jars (8 ounces each), leaving 1/2 inch head space. Process according to standard canning practices, in a hot water bath for 15 minutes.

Ingredients

Monday, 27 August 2012

※ Interview A Foodie (Jaye L)



1. What's your worst food memory
Eating peas! I don’t like frozen peas but my parents had decided that I should eat something green with my dinner and I used to negotiate with them just how many peas I would actually eat. I never ate everything that was on my plate and since I didn’t like the texture, I would eat them like I was taking a tablet, chased down with a glass of water to avoid any squishiness escaping. I still struggle with peas to this day, but now at least I'll eat them if they are hidden in things or if they are fresh.

I also can't stand the smell of roast lamb cooking. I can almost hear the gasps from your readers, but I'm not much of a meat eater and I've always disliked lamb. Yuck! The smell used to fill me with dread when I rocked up to someone's house for dinner.

2. Best food memory
My grandmothers spaghetti bolognese. My Grandma is no longer with us, but I can still remember almost every detail about it. I requested it often as it was one of my favourites, when we used to go there for dinner after school. Grandma liked the thicker spaghetti, so she usually used a no. 2 spaghetti (much thicker than I would have preferred - I'm more an angel hair or linguini kinda girl), which of course had the hole in the middle which made slurping difficult! The sauce was rich! Pumped up with a beef stock cube, fatty mince and a good whack of olive oil floating on the surface. Once I ate so much of it I swear it was nearly coming out my nose.

3. My signature dish is.
Gingerbread! I started making it for Christmas gifts a couple of years ago and now a highly requested item. Nothing quite beats popping on some vinyl Christmas carols, cracking a bottle of red and the smell of fresh gingerbread through the house. These days I've taken them beyond Christmas, making them for birthdays, baby showers and halloween. My collection of cookie cutters is growing year on year. The new favs on the block are a set of animal ones. I was stoked to find a wombat cutter recently which I cant wait to use.

4. One of my favourite food photographs. (please see below)
I'd love to say that it was my idea to put it in the grass but, the credit to that has to go to my partner Tim. I really dig the colours. The pink and purple, iced gingerbread was made for my niece's 1st birthday - her favourite colours of course. The 'N' was the biggest and fattest gingerbread. I must remember to make words with more N's in them next time.

5. Ingredient I'm currently obsessed with is
My Truffle Infused Olive Oil, I brought it at a farmers market in Foster, VIC with a bottle of lemongrass infused oil. Its cold pressed, incredibly tasty and smells amazing. I’ve been dropping it on everything from salads, to pizzas and the morning grilled mushrooms on sourdough.

6. Worst kitchen injury
Fortunately, I haven’t done anything too memorable for some time. I used to always cut my fingers when I was chopping chicken breast though. I think my fingers blended into the colour of the meat or something.

7. Cake I ask for on my birthday
My Mum’s sponge cake, she makes it for me almost every year, filled with jam and freshly whipped cream – I always get a choice of topping. Traditionally, my Grandma used to make this for our birthdays. These days my Mum taken on this mantel, and she uses my Grandma's recipe to make the most deliciously light sponge. The cake gets made in an extra large danish butter biscuit tin (the kind with the granulated sugar on top that you see around Christmas). I'm really looking forward to learning this recipe one day, so I can continue the tradition.

8. Favourite Chef
I do love a bit of Jamie Oliver – mostly because his approach to cooking is casual and more about the eating than having amazing plating skills. I love that he cooks with his family, using fresh ingredients straight from someone's garden – and that he loves to tuck into it when he’s done cooking. I also love Maggie Beer because she gets so excited about what she is preparing. I always seem to learn something new when I watch Maggie.



9. Share with us one of your favourite recipes

Gigantes (Greek Beans) (Pictured below)


serves 4

  • 250g gigantes beans (butter beans), soaked overnight
  • 1/4 cup extra virgin olive oi
  • 1/2 brown onion, finely diced
  • 1 garlic clove, finely sliced
  • 1/2 cup carrots, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon thyme, finely chopped
  • 1/2 tablespoon tomato paste
  • 75ml sherry vinegar
  • 500g chopped tomato
  • 250ml water
  • salt, to taste
  • 1/4 bunch flat leaf parsley, roughly chopped

Drain soaked beans and place in a large pot, cover well with water and bring to the boil.

Reduce to a simmer and cook until tender. Strain and keep aside.
Heat oil in a pot and cook onion for 3 minutes.
Add garlic, carrots, celery, oregano, thyme and tomato paste. Stir over a low heat for 3 minutes. De-glaze with sherry vinegar.
Add tomatoes and water and bring to the boil. Stir in beans.
Season well with salt. 

Finish with parsley and extra olive oil.

10. Favourite kitchen appliance and what I make with it most often
I don't have many cool appliances, I'm still holding out for a Kitchen Aid....one day!! So the next best thing is my trusty old hand beaters. My mum got them for me. I mostly use them for creaming butter and sugar, mixing cakes or whipping cream.

11. If you were on death row, what would your final meal request be.
Entrée: Char grilled Moreton Bag bugs with fresh lime. Main: Tim's Lemon Chicken Casserole (but only the veggies and sauce) Dessert: Snow Egg because I want to try one of these suckers before I kick the bucket. To Finish: A cheese plate featuring St Agur, D'affinois, a nice aged cheddar and various nibbly yummies.

12. What did you learn from your mother/grandmother that you use often in the kitchen.
How to balance out flavours without measuring. Neither my Mum nor Grandma used recipes all that often - they cooked by feel and taste.

13. What the name and address of your blog
Trampoline Days trampolinedays.com

I started the blog in 2008, probably because it was what all of the cool kids where doing. I mostly use it to track stuff I do or make. I think only about 40 people know about it and less than half of that actually read it. But it doesn’t worry me, its just up there for my own little record.

14. What are five things you can’t live without? (don't have to be food related)
Music, Good Friends, Cheese, Wine and my Future Husband.

15. What are your favourite cookbooks that you would recommend every home cook own and why?

Here's my top 5:

'Cooking - A Common Sense Guide' which is a Family Circle book, that my Mum got for me when I first moved out of home. It has some great basic/traditional recipes and covers everything from sauces, cakes, curries and roasts. There are probably about 8 recipes that I use constantly out of this book.

'Maggie's Harvest' Maggie Beer – I love this book because, you can start with a single ingredient and go from there. There aren’t as many pictures as I’d like but, but there are some nice stories and the recipes have that old fashioned spin that I like.

'Greek Cookery - From The Hellenic Heart', George Colambaris, this is an amazing cookbook to read. Full of beautiful stores about his family and stunning traditional greek recipes that have been handed down from generation to generation. I love all the rich tradition in the handing down of recipes and the relationship George has with his Mum.

'Jamie at Home' Jamie Oliver - I love the pizza dough and the pasta recipes in this book. The design of the book is beautiful too.


'Grans Kitchen, Recipes from the notebooks of Dulcie May Booker' by Natalie Oldfield - This book was put together by this Dulcie's granddaughter, while she goes through her Grandmothers recipe cards. Its full of beautiful photos and old school recipes. I love the Ginger Ale Fruit Cake recipe in there - its great for Christmas.


Gigantes (Greek Beans)

One of my favourite food photographs.

Friday, 24 August 2012

※ Orange & Poppy Seed Muffins

 

INGREDIENTS
  • Melted butter, to grease
  • 1 tbs poppy seeds
  • 185ml (3/4 cup) milk
  • 375g (2 1/2 cups) self-raising flour
  • 155g (3/4 cup) brown sugar
  • 125g butter, melted
  • 2 eggs, lightly whisked
  • finely shredded orange rind from 1 orange
  • 60ml (1/4 cup) fresh orange juice
  • 1 teaspoon orange essence
  • 1 teaspoon vanilla extract


METHOD

Preheat oven to 190°C. Brush twelve 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease. (or alternately use patty cases)

Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl. Set aside for 10 minutes.

Combine the flour and sugar in a large bowl. Add the poppy-seed mixture along with remaining milk, essence, extract, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix).

Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and turn onto a wire rack. 


NOTES
You can freeze these muffins for up to 1 month. Cool to room temperature, place in freezer bags and expel air. Label, date and freeze. Place in the fridge overnight to defrost and bring to room temperature before serving.

Sunday, 19 August 2012

※ Giveaway

The lovely people at TBD Imports have kindly supplied us with some delicious coffee to giveaway.
 

(1 Bag of Medium roast 283.5gsm)

Vanilla and coffee now thats a match made in heaven!

Vanilla Coffee

A blend of organic Sumatran, Columbian & Guatemalan coffee beans, flavoured with organic vanilla beans.
No fake sugary flavors or syrups - just real vanilla beans.
  • USDA Organic Certified
  • No added sweeteners or additives
  • No artificial flavours

To be eligible to win, finish this sentence: 

"I like to enjoy my coffee with __________"


 & if you could "like" their Facebook page too that would be lovely.

You can visit their web page here: http://tbdimports.com.au/ Importer and distribution of all natural food products including Singing Dog Vanilla, Red Ape Cinnamon and Justin's Nut Butter.

You may enter on our Facebook page or comment on the blog.

GOOD LUCK, winner will be selected at random by a generator. (on 19th September 2012) 




Friday, 17 August 2012

※ Pumpkin Ricotta Lasagna


INGREDIENTS
  • 1.2kg butternut pumpkin, peeled, cut into 2cm pieces
  • 2 tbs olive oil
  • 1/2 tsp dried chilli flakes
  • 1 bunch of fresh basil
  • 1 tsp oregano (dried)
  • 350g ricotta
  • 2 cups of baby spinach
  • 1 cup grated Parmesan, plus extra to serve 
  • 1 cup grated tasty cheese
  • 8 lasagne sheets
  • 1 large zucchini (sliced thinly)
  • 1 large onion 
  • 3 cloves of garlic
 
METHOD
Preheat the oven to 190°C.

Place the pumpkin on a baking tray, drizzle with oil, sprinkle with chilli flakes and season with sea salt and freshly ground black pepper. Cover with foil and roast for 25 minutes or until the pumpkin is tender. Allow to cool slightly.
Fry off onion, zucchini and garlic till tender & set aside


Lightly grease a 24cm-square baking dish. 
Lay 2 lasagne sheets over the base and layer the pumpkin, baby spinach ricotta, basil and onion/ garlic mixture. Sprinkle with oregano.

Add another layer of lasagne sheets & repeat process, then sprinkle final layer of ricotta with extra Parmesan.

Lay a sheet of baking paper over surface, cover with foil and bake for 35 minutes. Uncover and bake for a further 15 minutes or until golden. Stand for 5 minutes.

※ Interview A Foodie (Michael V)

   
Thought I'd start a new section called "Interview A Foodie" so here it is, self explanatory really.
The interviewee is Michael V. 


1. What's your worst food memory
It's actually quite embarrassing.  I was 19 at the time and I had someone take me out for sashimi and I was trying to show how worldly and educated I was so I ate (without realising what it was) the whole ball of wasabi.  It's fair to say I had fire coming out of nostrils.  It actually put me off wasabi for a very long time!

2. Best food memory
This is a two-parter.
My mother would ask us what we wanted for our birthday dinners and I was always after roast pork (with crackling) and appelmoes (dutch apple sauce).
The other is related to our trip to Vietnam in 2007 which is when I learnt to really appreciate savoury breakfasts (and I loved that all the hotels we stayed at had a pho bar for breakfast!)

3. My signature dish is.
Prawn tacos - there was a recipe I found in a magazine years ago and Larry (my partner) loves mexican food and seafood so it seemed like the perfect idea.  It's actually become his favourite dish.  And also tied into this is my guacamole... it's amazing how when you find a recipe and you make it often enough it actually becomes your own - I have had a few people ask me for my guacamole recipe and I take that as a huge compliment.

4. One of my favourite food photographs.
(See bottom of page)
This was actually quite tough! And funnily enough it's for one of my easiest recipes.

Really simple:
Ingredients: Prosciutto slices & Asparagus

Method:
Snap the woody end off the asparagus spears.  
Wrap with a prosciutto slice (you may need two per spear).  
Place on baking tray, drizzle with olive oil and season.  
Be sparing with the salt as the prosciutto is quite salty.  Bake in a 180 degree Celsius oven for about 10 minutes.

5. Ingredient I'm currently obsessed with is:
As weird as this is going to sound - meat.  All shapes, forms, varieties.  We've just recently gone from being a vegetarian household (apart from our twin daughters - they've always had meat in their diet) to a household that eats meat.  So I'm finding myself slightly out of my depth in some regards but it has opened up so many new avenues to explore and investigate - there's been a few disasters (even last night - I made a lamb and sweet potato casserole, the lamb was melt in your mouth gorgeous but the sweet potato was almost raw) but that's cooking isn't it?

6. Worst kitchen injury:
I'm forever burning myself.  I'm a completely and absolute klutz.  The most recent was from about 2 months ago - I was making pizza and I managed to burn my arm on the element so it's just another scar to add to the list!


7. Cake I ask for on my birthday:

Chocolate Mud Cake.

8. Favourite Chef:
I watch a lot of cooking shows but I do tend to steer towards Giada De Laurentiis (I used to watch her everyday when Louise and Olivia were really little!).  I also have no end of admiration of Jonathan Waxman - I saw him in a series of Top Chef Masters and he was just humble and congenial and just absolutely brilliant!

9. Share with us one of your favourite recipes:
Carmelised red onion & goat's cheese tart

INGREDIENTS

  • 8 (600g) red onions, peeled, halved & sliced
  • 1 tbs olive oil
  • 1 tbs white sugar or brown sugar (brown is probably best)
  • Olive oil spray
  • 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
  • 4 eggs (large - 55g+)
  • 300ml carton thickened cream
  • 6 fresh thyme sprigs
  • 120g goat's cheese

METHOD
  • Preheat oven to 200C.
  • Line a baking tray with non-stick baking paper.
  • Heat oil in a fry-pan over medium heat, add onions, as onions start to soften add brown sugar.
  • Cook stirring occasionally for 20 to 30 minutes until caramelised.
  • Lightly spray a 4cm-deep, 23cm (base measurement) fluted tart tin, with removable base with oil.
  • Line the tin with the pastry sheets, overlapping slightly, and trim any excess.
  • Press the pastry sheets together to seal.
  • Cover and place and the fridge for 15 minutes to chill.
  • Line the pastry case with non-stick baking paper and fill with pastry weights or rice (dry beans also work very well).
  • Bake for 15 minutes.
  • Remove the paper and the pastry weights or rice.
  • Bake for a further 5 minutes or until crisp and golden.
  • Set aside in the tin for 30 minutes to cool completely.
  • Reduce oven temperature to 180C.
  • Place the tin on a baking tray. Whisk the eggs and cream in a bowl.
  • Season with salt & pepper.
  • Pick the leaves from half the thyme sprigs and finely chop.
  • Add the chopped thyme to the egg mixture and stir to combine.
  • Pour into the pastry case.
  • Top with onion and crumble with goat's cheese.
  • Bake for 35-40 minutes or until set.
  • Sprinkle with the remaining thyme sprigs.
  • Serve warm, or at room temperature, with mixed salad leaves.
I also tend to serve this with chips as I'm a chip fiend!

10. Favourite kitchen appliance and what I make with it most often
My blender... and generally soups or pestos.

11. If you were on death row, what would your final meal request be.
Onion rings from Burger King! Not sure how that would work if I was on death row here in Australia! (The Onion Rings in the US are actually different).

12. What did you learn from you mother/grandmother that you use often in the kitchen.
I didn't see much of my grandmothers when we moved from the Netherlands to Australia.  Although from one Oma I did learn - don't get up at 6am to prep the vegies for dinner that's going to be served at 6pm...
My Aunt was actually my greatest cooking inspiration.  I have no end of admiration for her.  She worked full-time and as a single parent still managed to find time to come home every night and cook dinner for her son (and every now then all of us) and some of the most important things she taught me were don't be afraid to try new things and don't worry if you make mistakes (or a bad dinner!).

13. What the name and address of your blog (if you have one)
A Man in His Kitchen  I really need to update it more regularly... I have a bit of a backlog of stuff I want to post 

14. What are five things you can’t live without?
1. My family.  My partner Larry and our twin daughters Louise and Olivia.  There was something a friend of mine said a while ago (namely as I wasn't the greatest cook) that food is about love... I love my family and I think that's why my interest in food has increased.
2. Music. I love music - I'd be lost without out.  Although if I hear "hey mickey" one more time! (my daughters are obsessed with it!)
3. My phone!  Strangely I use it more as a camera/music player/social media outlet than I do as an actual phone...
4. Instant Ramen.  It's my one absolute disgusting guilty pleasure and it has been since I discovered it!
5. The Internet.  I'm a junkie!

15. What are your favorite cookbooks that you would recommend every home cook own and why?
I have 4. I guess like a lot of people I have a LOT of cookbooks. The amount I own at times staggers me - I think I have a problem to be honest! (and I keep buying more!!!!)

Maeve O'Meara's Food Safari.
I think it's a fabulous book and it makes accessible for so many different cuisines. Not to mention the series is pretty entertaining. The only real challenge I have found is trying to source some of the ingredients.

Pushpesh Pant's India Cookbook . This brick of a book has a 1000 recipes that covers all regions of India. It's
comprehensive, it's brilliant and it's very easy to make most of the dishes. It's the best Indian cookbook that I have actually come across and I use this a lot! The recipe for Paleek/Saag Paneer which is one of Larry's favourites is actually better than what a lot of restaurants serve (even if I do say so myself! Also a friend of ours who's a Malay Indian - her mother was impressed by the Saag Paneer, so I'll take that as a massive compliment).

Marge Poore's 1,000 Mexican Recipes.
Larry loves Mexican food he really does, so when I saw this one day on Amazon I thought it would be perfect and it is. It's such a great introduction to Mexican food and Mexican cooking. And it's another brick! It's easy to understand, she makes everything seem so effortless which for the most part Mexican cooking is!

Roberto Santibanez & JJ Goode's Truly Mexican .
Firstly, it just such a beautiful book. Secondly, they explain so many aspects of Mexican cooking from frying chiles to chopping coriander the Mexican way. And the recipes are just gorgeous - most of them are not traditionally Mexican per se but it is Mexican cooking (if that makes sense). I think why I love it is that gives you a "more" gourmet view of Mexican cooking that and the recipes are just truly gorgeous! There's a cucumber salsa in it that's just out of this world and it goes perfectly with guacamole! (I can give you the recipe for my guacamole if you want!)


One of my favourite food photographs.
Prosciutto slices & Asparagus

Tuesday, 14 August 2012

※ Coffee & Chocolate Muffins (Mocha)




My husband has a morning tea at work today & they were asked to bring some food that represents their country. So for Italian I came up with an Espresso / Choc Muffin topped with a chocolate ganache & a Ferrero Rocher.


INGREDIENTS

  • 2 cups self-raising flour
  • ½ cup cocoa powder
  • 1 cup brown sugar
  • 1 egg, lightly beaten
  • 100g butter, melted
  • ½ cup sour cream
  • ¾ cup milk
  • 1 x 200g block dark chocolate, chopped
  • 2 tablespoons Kahlua liqueur
  • 2 tablespoons strong brewed coffee
GANACHE (Chocolate sour cream ganache)
  • 300g dark chocolate
  • 300g sour cream
METHOD

Place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.


METHOD
1. Line a 12-hole muffin pan (1/3 cup capacity) with paper cases.

2. Combine sifted flour and cocoa with sugar in a large bowl. Stir in egg, butter, sour cream, milk, chocolate, liqueur and coffee until just combined. Divide mixture among pan holes.

3. Cook in a moderate oven, 180C, for about 25 minutes or until cooked when tested. Turn muffins out onto a wire rack.

4. Garnish with ganache and chocolate of your choice

Makes 12







Friday, 10 August 2012

※ Memories of Japan May 2010

We traveled to Japan in May 2010, was a culinary adventure to say the least. 
Thought I would post a snippet of some memorable things we ate there.

Supermarket shopping was so fun, the variety of products and packaging
blows me away.

Apple yoghurt became a favourite of mine. Wish we had it here.

Cola Up: Jellied Japanese Soda
Really not what we were expecting J hated it.

From gummy to liquid to jelly, all in one chunky soda.

Kagoshima beef, which comes from Japanese Black Cattle,
is famous among meat connoisseurs for being tender,
well-balanced, and of superior quality.

I know they are American, but have never tried them.
They were great!
Milk Chocolate Macadamia

It’s two soft yet crunchy sesame cookie “buns” covering a smooth,
buttery-textured layer of chocolate “patty” with a smidgen
of white confection “cheese”.
Very clever, very cute, and very tasty if you’re into those ingredients.

Loved the fake food in restaurant windows.

Wish I had tried the Japanese take on KFC! Maybe next time.

The BEST Gyoza I have ever had to this day!

Strawberry Kit Kat, why cant we have these here?
I was tempted to try the wasabi one but didn't manage to get around to it.

Giant garlic bread in an American style restaurant we went to.

Pepsi Nex is only available in Japan.
I loved the packaging and the small portion size.
It is very similar to diet Pepsi but with a medium
hint of lime and/or ginseng maybe?

J thought he was ordering a pizza and what came out was a crack sized pizza
was hilarious! We then realized we were ordering from a tapas style menu.

A temporary lapse of sanity I ordered seared chicken not thinking that
it meant pretty much raw. I should have know better.

The most heavenly macaroons, so delicious and perfect!
The strawberry were just as good as the chocolate!

Wish we had this burger place here!
Lotteria burger was so good we ate there twice.
They had a melon flavored soda that tasted like honeydew.

Friday, 3 August 2012

※ Olive Bread

Served here with felafel (which I will post recipe soon) salad and tahini
Pictured next to garlic and rosemary bread




Makes 1 large loaf or 2 small


INGREDIENTS

  • 310ml (1 1/4 cups) warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • 2 tsp caster sugar
  • 3 1/2 tbs olive oil
  • 450g (3 cups) 00 flour
  • 2 tsp sea salt flakes
  • 1/2 Lemon cut into small slices
  • 20 pitted kalamata olives 
  • 1/4 teaspoon oregano

METHOD

Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl.

Set aside in a warm, draught-free place for 5 minutes or until frothy.


Place flour and half of the sea salt in a bowl.

Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.



Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.

Preheat oven to 200°C. Brush a 20 x 30cm Swiss roll pan with 2 teaspoons of remaining oil. Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over oregano and remaining salt. Press the olives & the lemon slices into the dough.

Bake in oven for 25-30 minutes or until golden and focaccia sounds hollow when tapped on base.

Serve warm or at room temperature.