Today I have one of the worst case of migraine in months.
I took a painkiller and I am having a hot water boule squeezed between my neck and my head but nothing works.
I should lay in bed, I have tried but I feel more pain than staying sitted.
I decided to use wisely this time then, because in these days I have no time for blog at all: I work, work, work then I run home to make everything I didin’t do because of work.
The stuffed Irish blaas ( a typical bread from Waterford, Ireland) I am posting are wonderful stuffed breads, recipe comes from the always reliable Paul Hollywood.
I have made them more than once because they are so quick, easy and the result is perfect!
The stuffing you see here is the one which comes with the original recipe but I have tried also tomato sauce and mozzarella cheese, chocolate cream, plus I made some of them plain, just like regoular small loaves.
Here you can see the inside:
Soft, chewy, ten minutes to make the dough, one hour or a little more to rise, about fifteeen minutes in the oven and you have something great on your table.
Let’s come to the recipe, then I hope to find some rest from this pain.
- 1 tbsp olive oil
- 2 garlic cloves
- 500 g frozen whole leaf spinach
- 125 g crumbled feta cheese
- 2 tbsp toasted pine nuts
- 3 tbsp chopped mint ( I omitted it, I don't like mint in food)
- salt and black pepper
For the filling:
- Pour the flour in a large bowl, add salt on a side and yeast on another side. Add the olive oil and pour the water, how much depends on the flour so add it step by step. Knead well by hands or with a mixer. Even with a mixer you will need about ten minutes to give the dough the right elasticity.
- Put the dough into a bowl, cover with a towel and let it rest in a warm place for about one hour ( some more if the place is not that warm).
- For the filling: heat the olive oil in a pan, add the garlic and cook until it turns to gold. Keep it off the pan. Add the frozen spinach and turn the heat up high. Cook stirring often. Put the spinach in a bowl and add the crubled feta, pine nuts and season with salt and pepper. Mix well.
- Turn on the oven at 220°C and line a tray with baking parchment. Transfer the dough on a flourly surfarce, knead gently and roll it out about 5mm thick.
- Cut out using a dish as a guide, four or six circles ( depends of course on how big you make them). Put some filling on every circle, close the buns and keep the seal under when you put them on the baking tray.
- Bake for about 15 minutes, eat them hot, warm or cold.