Rosemary Bread

July 16, 2008

I’ve been having great fun trying out lots of new herb and spice recipes from the online course ‘The Seasoned Chef’ run by the talented Di-Di and Teresa Hoffman.

Last week we were focusing on rosemary and cumin, so I had a go at the Italian Rosemary Flat Bread which we had for lunch with tomato soup. (It must have been good – a piece went missing before I had a chance to get the camera out!) My daughters even said it was like the shop one – I think that’s a compliment?!

I’ve managed to lose my camera so I’ve borrowed my daughter’s one which I’m not used to hence the strange colour of this photo! It did taste better than this photo looks.

{ 3 comments… read them below or add one }

1 Mosley 07.29.08 at 6:54 am

Looks good.Is it totally made of herbs?

2 Madeleine 07.29.08 at 8:30 am

As with a lot of recipes the herbs/spices are used as flavouring; they are not the main constituent. In this case the rosemary is chopped and sprinkled on the top with olive oil to give a subtle but lovely flavour and aroma to the bread.

3 Mosley 07.31.08 at 12:39 pm

Thnks Madeleine.I knew olive oil must b tre as it’s very popular.

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