Category Archives: side dish

Rosemary Flatbread

The bbq season is here and some fresh herbs start to grow in my garden. Yesterday was the perfect day to try this flatbread inspired by Martha Stewart as a side for steak and corn from the grill. It was extremely yummy. I made the pizza dough from scratch but did not let it rise as I usually would do.

Ingredients (makes 6-7 flat breads)

for the dough:

  • 500g flour (I used half whole wheat, half regular flour)
  • 2.5 tsp quick rise yeast
  • salt, sugar
  • 4 tbsp olive oil
  • 1 cup lukewarm water.
for the topping:
  •  3 tbsp. unsalted butter
  • 3 tbsp. olive oil, (more for drizzling)
  • 2 garlic cloves, minced
  • 2 tsp. coarse salt, (more for sprinkling)
  • cornmeal
  • 3 tsp. finely chopped fresh rosemary


Mix all dry ingredients for the dough, then add the olive oil and the water (as much as needed) and knead everything for a couple of minutes.

Heat butter and olive oil for the topping in a saucepan, add salt and garlic and cook, but do not brown the garlic.

Sprinkle baking sheets with cornmeal.

Divide the dough into 6-7 portions and roll it out as you would do for a pizza. Brush with the butter-oil-garlic mixture and sprinkle with rosemary.

Bake for 15 min. at 400˚F. When the bread comes out of the oven drizzle some olive oil over top and sprinkle with coarse salt.

A little sprig of rosemary on each bread looks quite decorative.


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Filed under baking, bread, side dish, summer

Millet Risotto with Carrots

When I prepared the lemony lentil soup for the first time I was so excited about the taste of carrots sauteed with garlic, onion and herbs that I decided to use this as a base for my next risotto. So as last Friday my menu plan called for a millet risotto I got creative with cooking. Here is the result:

Ingredients (4 servings)

  • 2 tbsp. olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. fresh rosemary, minced
  • 1 tbsp. oregano
  • 1 bay leaf
  • 300g millet
  • 1 l chicken or vegetable broth
  • 4-5 tbsp. grated Parmesan cheese
  • 1/3 cup whipping cream.


Heat oil in large pot, add onions and saute until translucent. Add carrots, garlic, salt and pepper, rosemary, oregano and the bay leaf. Saute until carrots are tender. Add millet and saute for a bit. Cover with broth and let simmer. Add more broth as needed. When millet is done stir in the cheese and the whipping cream and let sit for five minutes.

This risotto makes a great side dish for any kind of chicken.

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