It is an emotional day today. Our “sandwich” son is leaving his kindergarten, another milestone in growing up! Where has the time gone? Four years just flown by, but they were filled with a lot of happy moments, with laughter and some tears. Friendships have grown over the years. Not only between the children, but also the parents and the siblings grew together.
So in September school is waiting, what an exciting moment. Our youngest son will turn into a kindergarten child though, so we’ll be back…
Emotional days ask for soul food! Almost out of tradition I bring focaccia to the kindergarten party.
It is easy to prepare and on warm days like this the yeast dough works just perfectly. Well, I did not think about the fact, that the baking process would heat up our flat even more, but hey it doesn’t matter any more! The fresh herbs love the heat and as long as they get enough water, they are growing fast on our balcony. I could just go outside and help myself!
For those who are in a hurry, you can put the olive oil directly on the dough and sprinkle it with the minced herbs. But if possible, try to make a herb-olive-oil mixture in a mortar. It is the best way to get all the beautiful aromas and juices out of the herbs.
I like to use old pizza trays. To think that hundreds of delicious pizzas went on this tray makes me happy. But of course you can use a normal baking tray, don’t worry. As soon as the focaccia is baking, a terrific scent will flood your house, mhh delicious. Kids and adults both love the bread and I never had to take leftovers home after the party…
While I am still waiting to harvest our tomatoes from the balcony, I saw beautiful heirloom tomatoes on a market stand. What a joy to use tomatoes, which don’t look like they were made by a machine. I mean as a food stylist I often love to have these little cocktail tomatoes, which just all look lo the same. But beside working for an advertising that asks for the perfect tomato, I rather prefer the organically grown ones.
- 1 kg plain flour
- 1 package dry active yeast
- 2 tablespoons sugar
- 2 tablespoons salt
- 550 ml lukewarm water
- 150 ml best olive oil
- 1 handfull fresh rosemary and thyme
- 1 glove of garlic
- sea salt
Mix all the dry ingredients together and slowly add the water. I let my kitchen aid do the work, and only knead for a couple of times in the end by hand. Let the dough sit and raise to the double for about 1-2 hours. Then put it on a baking tray, making little wholes with your finger tips to let the oil flow in.
Meanwhile put the olive oil and the herbs in a mortar and smash the aroma out of the herbs. Pour the oil-herb-mixture over the dough and sprinkle with the sliced garlic and some sea salt. Bake at 180°C for about 30 minutes.
So today I will also bring a simple but delicious tomato salad. The combination of sweet and tasty tomatoes with fresh horseradish is the clou. It might sound a bit weird first, but try it out it is perfect. Ok, I adore horseradish, especially freshly grated one. This salad does taste good and looks amazing, try it out it is such a good change from the classic salad caprese.
If you can’t find heirloom tomatoes in different colors, just use red ones. The most important thing is to use very aromatic tomatoes, so if you can only get watery, winter like tomatoes skip the recipe.
I added fresh parsley, thyme and basil, mixed with a light vinaigrette out of best olive oil and red vine vinegar. Coarse salt, fresh pepper, freshly grated garlic and a yellow chilli give the salad the spice. And of course horseradish. It is important to use freshly grated horseradish, it looses the aroma quiet fast.
With the focaccia this is a perfect summer dinner. Or lunch… Don’t forget to dip the sauce in the end. And for now: Happy Friday everyone!
Heirloom tomato salad for two persons
- 2 handful mixed heirloom tomatoes
- 1 spring onion
- 1 glove of garlic, grated
- 1 yellow chili
- 4 tablespoons best olive oil
- 1-2 tablespoons sherry vinegar
- 3 teaspoons freshly gratet horseradish
- 1 small handful fresh herbs (parsley, basil and thyme)
- fleur de sel and freshly grated pepper
Divide the tomatoes into quarters or half, depending on their size. Pit in a medium size bowl. Cut spring onion and chili into rings and mix with the tomatoes. Add the garlic, olive oil, vinegar, salt and pepper and toss around. Add salt to your taste and sprinkle with the freshly grated horseradish and the herbs. Enjoy!