My Irish brinner went so good, everything has been so perfect!
I have to thanks that brilliant man called Paul Hollywood and all his books! <3
I knew, using his recipes, I would have been on the safe side as all of them I have tried turned out fantastic!
If you are asking what a brinner is: the evening version of a brunch.
In a eye blink May is here, we are having five days of rest, hubby is away with some friends and I have planned the most perfect time inviting some friends with their son for dinner ( Irish dinner, all the recipes taken from the books of Paul Hollywood: I have almost all of them, I did many of the dishes and they always came out great), then having a Friday’s night out with my best friend testing some cocktail bars and a restaurant.
All will end with a big rugby tournament on sunday.
Easter is passed, we had the worst, and I mean the worst lunch ever in a place we would not attend in life but hubby’s relatives booked there and you know…
For the sake of the holiday…
About 400 persons, just one restroom, appetizer on display time before people start sitting at the table…
We ( me, hubby, his sister and husband, his cousin and husband) leave the table just after the first course with the excuse of watching children, no one of us ate anything more and we consider ourselves pretty lucky because we didn’t get sick.
Of course, if you ask, you are going to find someone who says: ” we ate delightfully”…
I don’t know, some people born without tastebuds, it’s the only explanation.
Now I feel a little bit confused, I changed my WordPress template (after a long, long time) and the post editor is completely different.
Not very friendly I have to say but I’ll learn how to manage it.
I drop here the recipe and run, I have to make tonz of cookies for tomorrow rugby’s tournament. 🙂
Italian crunchy tomato crackes, recipe from Simili sisters.
Put in a bowl flour, yeast and water.
Knead by hand or with a mixer.
After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
Let it rest covered for about one hour or until it doubles.
Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks.
You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes.
Watch them closely because they can burn in seconds.
You can store them in an airtight box for days.
As often when the daylight starts to stay longer I have problems falling asleep: at midnight I could easily do any kind of chore or spend time with mobile or tv…
Tonight, not knowing what to do while all the other family members were asleep, I checked the WordPress app for mobile; I have it on my phone but never really looked at it, I dedided to give a try writing a post.
I can say what you can do from mobile is just a small part of what I usually do to complete a post: no way to insert recipe box, no way to write the recipe but at least I can write the post and I can feel productive even when I am in bed. 😀
As you see I’m deep into cooking experiments at the moment, so deep I started again with my usual recipe exchange with a close circle of food blogger friends.
Blogs are in italian only so I don’t bother share links you cannot read but I can tell I had to dig deep into the blog I was paired with because it has hundreds, and I mean HUNDREDS of recipes.
Some are local, some come from far, far away: I decided to stay in the middle and I choosed a recipe from Malta, the Bigilla.