Issue No. 25
In this issue, visit France from home - Gascony, and Provence, fabulous day trips from Paris, captivating Toulouse and charming Northern France. Recipes, guides and a whole heap more to entertain and inspire...
In this issue, visit France from home - Gascony, and Provence, fabulous day trips from Paris, captivating Toulouse and charming Northern France. Recipes, guides and a whole heap more to entertain and inspire...
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This delicious Provencal version of pizza is a firm favourite in Nice and the French<br />
Riviera. It's easy to make at home, is great for a snack or light meal, very moreish and<br />
goes well with a green salad or on its own or with a glass of rosé...<br />
Ingredients for a Pissaladière for 6<br />
40g (1 ½ oz butter)<br />
1 tablespoon olive oil<br />
1.5kg (3lb 5 oz) onions, thinly sliced<br />
2 tablespoons thyme leaves<br />
1 quantity of bread dough – easy make recipe below<br />
1 tablespoon olive oil<br />
16 anchovies sliced in half<br />
24 pitted olives (if you’re not a fan of olives you can use cherry tomatoes cut in half)<br />
How to make Pissaladière<br />
Melt the butter with the olive oil in a pan.<br />
Add the thinly sliced onions and half the thyme.<br />
Cover the pan and cook on a low heat for 45 minutes stirring from time to time. The onions<br />
should be soft but not brown. Season with salt and pepper and leave to cool.<br />
Preheat oven to 200˚C (400˚F/Gas mark 6).<br />
Roll out the bread dough and place in an oiled tin (34 x 26xm is ideal).<br />
Brush the top of the bread with olive oil and spread the onions over the top.<br />
Lay the anchovies in a lattice pattern over the onion and pop the olives in the lattice<br />
diamonds. Wash them in water if you like them less salty.<br />
Bake for 20 minutes or until the dough is cooked and lightly browned.<br />
Sprinkle the remaining thyme over and serve warm or cold, cut into squares.<br />
How to make bread dough for your Pissaladière<br />
2 teaspoons baker’s yeast (15g/ ½ oz)<br />
200g (2 cups) strong plain (all purpose) flour<br />
½ teaspoon salt<br />
3 tablespoons olive oil<br />
1<strong>25</strong>ml warm water<br />
Sift the flour, add the yeast and salt and mix.<br />
Stir in the olive oil and lukewarm water and<br />
knead into a dough by hand or with a mixer.<br />
Leave to rest in a lightly oiled container for<br />
one hour.<br />
Turn out on a lightly floured surface and roll<br />
into shape.