How to Make Italian-Style Grissini
Makes about 2 dozen
1/2 cup of whole wheat flour
3/4 cup warm water
1 teaspoon honey
1 package (1 scant tablespoon) active-dry yeast
1 1/2 cup all-purpose flour
3 tablespoons good extra-virgin olive oil
1 1/2 teaspoons salt
Oil for the bowl
Optional additions: sesame seeds; poppy seeds; chopped thyme, sage, or rosemary; sea salt or flavoured salt; coarse ground black pepper
1. Proof the yeast. In the bowl of a stand mixer, combine the whole wheat flour, water, honey and yeast. Stir with a wooden spoon to combine and let sit for 10 minutes. The mixture should be foamy and show some liveliness.
2. Add the remaining ingredients. Add the all-purpose flour, olive oil, and salt. Mix on low speed with the dough hook attachment until combined, and then on medium speed for 5 to 7 minutes until the dough is smooth and shiny.
3. Let rest. Remove the dough from the mixer bowl and transfer it to a small bowl. Drizzle a tiny amount of olive oil over the dough and roll it around until it has been coated. Cover with a tea towel or plastic wrap, and let sit undisturbed in a warm place for one hour or until doubled in bulk.
4. Preheat the oven and prep the baking sheets. When the dough is ready, preheat your oven to 425°F and line 2 or 3 baking sheets with parchment paper.
5. Divide dough (optional). If you would like to make several different varieties of grissini from a single batch, punch the dough down and divide into portions. For this post, I made plain, rosemary and black sesame seed grissini, so I divided the dough into three pieces.
6. Shape the dough. For plain grissini, shape the dough into a rough, flat rectangle. Slice a finger-sized piece from the long length of the rectangle with a sharp knife or a bench scrapper. Roll it into a long, irregularly shaped snake and place on the baking sheet. Continue with the remaining dough, placing the dough snakes about 1/2" apart.
Note: The dough contains enough olive oil that you shouldn't need flour to roll it out. If, for some reason, it is sticky, sprinkle a small amount of four on your surface before rolling.
7. Add flavour to the grissini (optional.) To add herbs, knead about 1/2 to 1 teaspoon of finely chopped fresh herbs into the dough and roll into snakes, as above. To add seeds, make the snakes as above. Measure out a couple of tablespoons of seeds and coax them into a long, thin line — as long as your snakes but fatter. Lay your snake over the seeds and press gently to make the seeds adhere. Place snakes on the baking sheet. Pick up one end and twist several times to create a swirl.
8. Let the grissini rise until puffed. Let the grissini rest for a few minutes before baking, so they puff up a bit, about 15 minutes.
9. Bake the grissini. Place the baking sheets with grissini into the oven and bake for 10 to 15 minutes. At 5 minutes, rotate the pans and check their progress. The grissini are quite thin, so they will burn easily! Keep an eye on them and take them out when they are golden brown.
10. Cool and store. Carefully move the grissini to a cooling rack to cool. Once they are cool, store them in an airtight container (for up to 2 to 3 days) until ready to serve.
•If you want to add coarse salt or flavoured salts to the outside of your grissini, decrease the salt by 1/2 teaspoon while making the dough.
•To make the grissini dough without a stand mixer, mix it by hand in a mixing bowl and then knead it on the counter for about 10 minutes. You may need to sprinkle on a little flour at first.
Roast beetroot dip
3:30 To Prep
0:50 To Cook
1 bunch beetroot
1 head garlic
olive oil cooking spray
1 cup low-fat yoghurt
2 tablespoons dill, finely chopped
Extra dill and grissini (see note), to serve
Preheat oven to 200°C. Line a baking tray with baking paper. Trim beetroot, leaving 1cm stalks attached. Cut 5mm off the top of the head of garlic.
Place beetroot and garlic onto prepared baking tray. Spray with oil. Roast for 45 to 50 minutes or until tender when tested with a skewer. Set aside for 15 minutes to cool.
Gently peel and discard skin from beetroot. Squeeze garlic flesh from head.
Roughly chop beetroot. Place into a food processor with garlic flesh. Process until smooth. Transfer to a glass bowl. Stir in yoghurt, dill, and salt and pepper. Cover. Refrigerate for 3 hours to allow flavours to develop. Transfer to a serving bowl. Garnish with dill. Serve with grissini.
Plum and Rhubarb Cake
Prep time 10 mins
Cook time 45 mins
Total time 55 mins
•150g cream cheese, at room temperature
•100g plain yoghurt
•1 tsp vanilla extract
•¼ cup sugar
•175g softened butter
•1 cup packed brown sugar
•1¼ cup self-raising flour
•300g plums, no pips, sliced
•2-3 stalks of rhubarb chopped
•Icing sugar to dust
Preheat the oven to 180°C (approx 350°F). Grease and line an 18cm x 28cm lamington tin with baking paper making sure the paper comes up the sides a good way.
Roughly chop the plums and rhubarb into similar sized chunks and set aside.
Beat the cream cheese, yoghurt, vanilla, sugar and 1 egg with an electric mixer for a few minutes until smooth.
In a separate bowl beat the butter, brown sugar and remaining 3 eggs until well combined. Add the flour and mix well for a few minutes until creamy.
Spread half the flour mixture in the bottom of the tin, then add half the cream cheese mixture, swirling them together just a little. Then add half the plum and rhubarb.
Top with the reaming flour mixture, cream cheese mixture (again swirling gently) and the last of the plums and rhubarb.
Bake for 45 minutes until the top is golden brown.
Christine is our chef in the kitchen. Christine plans the menu based on the fresh ingredients coming from the garden, opportunities for new cooking skills for the students to learn and links to our learning in the classroom