‘Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water or watching the clouds float across the sky, is hardly a waste of time’
John Lubbock.
And (yes!), why not, right?!
Taking a moment in life to connect with something as simple as nature is a way to inspire myself. To relax my mind to fill it with colors of nature. It might sound silly, but using nature as a resource for meditation always makes me connect with my deepest roots of my being.
It makes me feel more aware of the most important things in life. Because the beauties of nature are meant to be enjoyed. Because is also healthy and refreshing for the body and soul. So that will be the plan for this
upcoming weekend. To take a moment, relax and connect with nature. So
I’m anxiously waiting for the weekend to start :)May be a picnic under a leafy tree… ''Suena bien, no''? ''Sounds good no''?
In the meantime I leave you with this potato + ricotta + rosemary galette !
Any plans for the upcoming weekend?
POTATO + RICOTTA + PARMESAN + ROSEMARY GALETTE RECIPE
makes 2 Galettes
Filling
6 small to medium potatoes, cut into thin slices
2 medium onions, cut into slices
250 gr ricotta cheese
Parmesan Cheese- as much as you like--( I used around 1 cup)
Salt to taste
Pepper to taste
Rosemary Leaves, fresh or dried-- ( I used fresh leaves)
Filling Preparation:
Start with the potatoes. Cook in batches. In a frying pan add 3 tbsp of oil and add potatoes. Saute the potatoes for about 2-3 minutes. Remove and place on a paper towel to help remove any excess oil. Then saute the onions. Set aside until ready to use.
For the Dough:
200 g / 7 oz Plain Flour
50 g / 1.7 oz Cold unsalted butter, diced
1/2 tsp. Salt
1 Large egg
100 ml / 1/3 C. Cold Milk
Dough Preparation:
200 g / 7 oz Plain Flour
50 g / 1.7 oz Cold unsalted butter, diced
1/2 tsp. Salt
1 Large egg
100 ml / 1/3 C. Cold Milk
Dough Preparation:
Make the dough first.
In a medium bowl add flour and salt. Mix. Add butter pieces.And using your fingers rub the butter into the dry ingredients, until the pieces of butter are about the size of peas. Make a "well" (an empty space) in the middle-add the egg and gradually incorporate the milk. Until the dough starts to come together.Knead for 3-4 minutes. Do not over-knead. If it’s too sticky add a little more flour/ or milk if it’s too dry. Let the dough rest in the fridge for 15-20 minutes.
Divide dough in half. Onto a floured surface, roll dough into two circles (size of a dinner plate)- Place them on a lightly floured baking tray. Divide filling mixture.And layer filling ingredients in the centre of the circle dough. Add the ricotta,parmesan cheese,onions and potatoes.Sprinkle with salt pepper and rosemary leaves. And carefully fold up the the edges of dough around the filling and press gently to seal the galette.
In a medium bowl add flour and salt. Mix. Add butter pieces.And using your fingers rub the butter into the dry ingredients, until the pieces of butter are about the size of peas. Make a "well" (an empty space) in the middle-add the egg and gradually incorporate the milk. Until the dough starts to come together.Knead for 3-4 minutes. Do not over-knead. If it’s too sticky add a little more flour/ or milk if it’s too dry. Let the dough rest in the fridge for 15-20 minutes.
Divide dough in half. Onto a floured surface, roll dough into two circles (size of a dinner plate)- Place them on a lightly floured baking tray. Divide filling mixture.And layer filling ingredients in the centre of the circle dough. Add the ricotta,parmesan cheese,onions and potatoes.Sprinkle with salt pepper and rosemary leaves. And carefully fold up the the edges of dough around the filling and press gently to seal the galette.
Place in the preheated oven and bake at 190 C / 375 F and bake for 15 minutes or until golden brown. When ready let it cool for a couple of minutes and serve immediately.
Note: you can also make mini-galettes and serve as appetizer. They are perfect for parties.
