Red Pepper Thyme And Paprika Bread Recipes

RED PEPPER, THYME AND PAPRIKA BREAD

Steps:

• In a bowl, sprinkle the yeast on the water and whisk.
• Add 200g of the flour and stir until smooth.
• Cover with oiled clingfilm and leave in a warm place for about an hour.
• Mix the rest of the flour with the salt.
• Roughly chop the thyme and mix with the pepper and paprika.
• After an hour the yeast mix will have expanded rapidly with bubbles all over the surface.
• Now, add the flour/salt mixture and the oil, adding water if necessary, until you have a sticky dough.
• Turn onto a floured surface and knead for a minute or so.
• Flatten out the dough a bit, scatter the pepper mix over the top, fold the dough in half and knead until the flavourings are distributed throughout.
• Shape into a ball and place in a warm oiled bowl, covered with oiled clingfilm and leave in a warm place to double in size.
• This could take up to an hour and a half.
• Preheat the oven to 210 degres C.
• Once risen, do not knock back the dough.
• Instead, carefully turn it on to a floured surface and shape into a rectangle about 2.
• 5cm high, then lift on to a greased oven tray and leave for 15-20 minutes to rise again.
• Bake at the top of the oven for 25 minutes, until crisp and golden.
• It's ready when it's light to lift and sounds hollow when tapped on the base.
• Cool on a wire rack.

GRILLED SHRIMP MARINATED IN PAPRIKA, GARLIC AND THYME WITH WHITE WINE SAUCE

Steps:

• For the white wine sauce:
• Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
• For the shrimp:
• Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
• Heat the grill to high.
• Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.

PAPRIKA ONION BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

ROASTED RED PEAR AND GRAPE BREAD WITH THYME

Steps:

• Preheat oven to 350 degrees. Heat 3 tablespoons honey in an ovenproof skillet over medium-high heat until bubbling and thickened, about 2 minutes. Add pears to skillet; transfer to the oven. Bake 10 minutes. Turn pears over using tongs, and sprinkle with 6 of the thyme sprigs. Add grapes to skillet. Bake until pears are golden and caramelized, about 15 minutes more. Discard thyme sprigs.
• Heat remaining 1/4 cup honey and 6 thyme sprigs in a small saucepan until honey has reduced and thickened; discard thyme sprigs. Spoon pear mixture over the focaccia; drizzle with honey from saucepan, and garnish with the chopped thyme and more sprigs. Cut into squares for serving.

SMOKED PAPRIKA AND RED BELL PEPPER SOUP

Steps:

• Peppers:, halved brushed with olive oil, baked in a very hot oven until the skin blisters and blackens.
• Place in a plastic bag 10 minutes, then remove blackened skin, and chop coarsely.
• Heat the 2 tablespoons olive oil in a large saucepan over medium heat.
• Cook the onions, garlic and chillies until soft, but not brown.
• Add the paprika and cook for 1 more minute.
• Add the peppers, stock, potatoes, parsley, thyme sprigs and simmer gently for about 20 minutes or until the potatoes are soft.
• Remove the herb sprigs.
• Puree in a food processor until smooth adding the thyme, vinegar and cream (if you're using it) just before you finish.
• Serve hot with garlic bread, or cold garnished with guacomale.