Sun Dried Tomatoes - Pastas and Flatbread

I love tomatoes. Whether it be just eating them in raw slices, or cooked with eggs (Stir fried tomato eggs, a Chinese dish), or in tomato soup, or in the sauce in a pasta dinner...but one thing I have been longing to try is sun dried tomatoes. I've come across this ingredient many times before both in cooking and baking recipes, but I only bought my first jar of sun dried tomatoes in oil and the dried ones a month or so ago, after years of wanting to try one (although it may be a basic staple in western households, they were actually really hard to get hold of in Hong Kong!)

When I got home with my beloved jar, I immediately popped open the lid, snipped half a tomato, and ate it. Mmmm. The flavour is hard to describe - sweet, yet a little sour, with a deep flavour that I was hooked with at the first instant. With the ones in oil, I made the Sun Dried Tomato Pasta Salad from Pioneer Woman and a Pesto Pasta from Use Real Butter. Both were delicious as they contained my newest favourite condiment and well, Parmesan cheese.

As for the baking side, I bought another variety of the sun dried tomatoes - the dehydrated packaged ones and used them for a Sun Dried Tomato Flatbread. Thinking about it, the last time I made bread was way back in...April! I was sure excited about making this, and I thought the dough wouldn't be hard to handle, but unfortunately, the dough was super sticky and I had to add around a whole extra cup of flour to get the dough firm enough for me to even knead it.

So, when the kneading was done (which took a while, but I'm not complaining - the action of kneading is just so relaxing and allows me to punch, whack and tear it as much as I want) I let it rise (which took a while too, because I forgot to preheat the oven to create the 'warm environment' for the yeast to do its thing) and finally, it was done and the whole flat smelled heavenly! I pulled it out of the oven just to find that the sun dried tomato pieces I placed on top were burnt. But fortunately, it didn't stick down, so I picked them off, resulting in the ugly surface. I immediately cut off a bit to try, and it was so good.

So taste wise, it didn't disappoint! The mildly sweet tomato pieces in the bread was a great contrast to the crunchy sea salt on the surface, and the dried basil really rounds the whole thing off with a lovely, mellow, Italian flavour. And the texture is something between a thick crust pizza and bread, but slightly crunchy crust is definitely the best bit!

I still have a few dried tomatoes left, so I think I'm going to make more bread with them too - maybe some tomato buns. Since I'm on Challenge Week and half term holiday (which means no school for two weeks, but nonetheless, a heap of work to be done), hopefully I can set aside more time to bake and update this space more!

Sun Dried Tomato Flatbread
Adapted from Donna Hay Magazine, via Evan's Kitchen Ramblings

2 tsps active dry yeast
1 tsp caster sugar
1 1/3 cup lukewarm milk
2 1/2 cups plain flour (I had to add almost an extra cup of flour)
1 tsp table salt
1 tbsp olive oil + extra for brushing (I used the oil from the jar of oil soaked sundried tomatoes)
1/2 cup/1 oz sundried tomatoes, rehydrated and snipped into small pieces
sea salt, for topping
dried basil, for topping

1. Place the yeast, sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 mins or until bubbles appear on the surface.
2. Place the flour, salt, tomato pieces, oil and yeast mixture in a bowl and mix until a smooth dough forms. Knead on a lightly floured surface or a standmixer fitted with a dough hook for 5 mins or until smooth & elastic. (I kneaded by hand, took around 20 minutes and adding extra flour to get it to the right consistency)
3. Place dough in an well-oiled bowl and cover with a tea towel and set aside in a warm place for 30 mins or until doubled in size. Punch dough down to release air. Press dough in baking tray, brush with olive oil, sprinkle with sea salt and dried basil. Bake in a preheated oven of 180C for 15 mins or until golden.

Matcha and Chocolate

This was made two weeks ago, during my Easter holidays. No, I wasn't having a wonderful time relaxing, but I was slaving on my Geography coursework (which is now finished, thankfully).

I needed some stress relief. I hadn't baked in ages. So I decided to make bread. You know, the kneading and punching of dough is the best way to vent your frustration, and despite all the arm power used to knead, it is actually very therapeutic.

Many may ask that bread is so easily available at bakeries, why bother spending hours kneading, proofing and shaping just to make a few measly buns? Well, I personally think that fresh, piping hot homemade buns are just the reason why I do it. And, because I still think that being able to make soft, fluffy and tasty bread makes me feel pro, so I'm satisfying my inner ego as well :)

Okay, back to the recipe. Every time I want to make bread, I always turn to Happy Home Baker for her recipes. This time I chose this recipe, which seemed easy enough to make without me needing to run down to the supermarket to buy whipping cream or other ingredients.

So, the final product was wonderful fresh from the oven. The chocolate chips go really well with the refreshing taste of matcha, and the texture of the buns were just what I was looking for. And I'm pretty pleased with the result, maybe because the bottoms were not over baked and didn't turn dark brown. I blame this on my tiny, temperamental oven; sometimes I need to decrease baking temperatures by almost 20'C to get things baking without getting charred!

So, this was my first official food post on this site. Thanks for visiting my blog, and comments are very much appreciated!