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Shirni Parwana's masala carrot cake

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Pissaladière


Mellow caramelised onions and salty anchovies make a perfect pairing in this Provençale classic, which in turn is a great accompaniment for a glass of riesling on a spring afternoon.

You'll need

4 large onions, very thinly sliced 60 ml (¼ cup) extra-virgin olive oil 24 anchovy fillets 24 Niçoise olives   Dough 10 gm dried yeast 350 gm (2 cups) bread flour 1 tbsp olive oil

Method

  • 01
  • For dough, combine yeast with 230ml tepid water in a bowl and stand until frothy (5-10 minutes). Transfer to an electric mixer fitted with a dough hook and add flour, olive oil and ½ tsp salt, and knead until smooth but still a little sticky (10-15 minutes). Cover and set aside until doubled in size (1 hour).
  • 02
  • Meanwhile, combine onion and olive oil in a large saucepan over medium heat. Season to taste, then cover and cook, stirring occasionally, until caramelised (1 hour).
  • 03
  • Preheat oven to 230C. Roll out dough on a lightly floured surface, dusting occasionally to prevent sticking, to a 35cm x 25cm rectangle. Place on a baking tray lined with baking paper. Spread onion mixture over, then scatter with anchovies and olives. Bake until golden and puffed (13-16 minutes). Serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Alsace riesling.

Featured in

Oct 2014

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