Home Made: A Cookbook Review

September 2, 2011

Yvette Van Boven’s books are some of my very favorite. This post features the first of her Home Made cookbook series and her recipe for Flatbread with Chickpeas and Sage and Pizza Bianca!

Flatbread with Chickpeas and Sage and Pizza Bianca Recipe | Fake Food Free

No doubt we have some amazing cookbooks that emerge from the States, but when I find one that has been translated from a foreign language into English I can’t help but think – now, this must be good!

There are so many possibilities. Maybe the author will give me a peak into his or her culture. Perhaps I’ll learn about a new ingredient. Maybe I’ll be pleasantly surprised by a combination of two foods I’m used to, but have never put together before.

Home Made by Amsterdam-based, Aan de Amstel co-owner, Yvette Van Boven, turns all these possibilities into realities. A hefty-book that will need ample space on your shelf, it is full of do-it-yourself creations.

In this book, Mingling with your standard layout of recipes for main courses, appetizers and desserts are fun, whimsically illustrated how-to methods for making things like cheese, terrines and liqueurs. Not only does the book itself brighten my day, the photography is unique and captivating. Dark shadows and interesting shots make the food that much more appealing.

While sifting through the Home Made cookbook and encountering must-try recipes such as Oeuf Cocotte, Potted Shrimp, Hot Cucumber Soup with Deep-Fried Parsley and Date & Lemon Ricotta Cake, I found one that I couldn’t pass up for this post – Flatbread with Chickpeas and Sage. So simple, yet so exciting! This was followed up by – Pizza Bianca – a delicious way to use up these tasty breads.

Pizza Bianca Recipe | Fake Food Free

The flatbreads contain the chickpeas and the dough cooks up into a light and tender bread. The flavor of the sage is strong and to be honest makes me think a little of Thanksgiving. Speaking of which, these little flatbreads would be a wonderful replacement for a traditional (read: boring) roll at the family table this year.

Outstanding all on their own, they get even better when made into the mini-pizzas. Appetizer, snack, meal? Perhaps all three? I’ve been eating them all week for lunch and get a bit excited every time 12:00 rolls around knowing they are waiting in my lunch box.

I used unbleached, all-purpose flour and chickpeas I had previously cooked from dried. I’m not familiar with the tallegio cheese in the recipe and really didn’t have the time to go on the hunt to find it here so I got creative with some that I had on hand. A combination of French Brie, parmesan and white cheddar was delicious.

Flatbread with Chickpeas and Sage

 

Flatbread with Chickpeas and Sage

From the Home Made cookbook. Reprinted with permission from Abrams Books
1 ¼ cups lukewarm water
1 package yeast (2 ¼ tsp)
4 cups all-purpose flour and a little extra
14 oz can chickpeas, drained and rinsed
a few sprigs sage, chopped
salt and freshly ground pepper

Stir the yeast into the lukewarm water and briefly allow to dissolve. Combine the flour and chickpeas in a food processor or in a large bowl and mix well. The chickpeas have to burst open!

Combine the sage, salt and pepper and add the hot water. Work thoroughly, at least some 10 minutes, into a smooth dough. If necessary, add flour if it is too sticky. Dust a bowl with a little flour and place the dough ball in it. Cover with plastic wrap. Put in a draught-free place and leave the dough to rise for at least 1 hour.

Flat Bread with Chickpeas and Sage from Homemade | Fake Food Free

 

Dust the work surface and remove the risen flour ball from the bowl. Knock down the dough again and divide the ball into equal portions the size of apricots. Sprinkle with flour and keep until used, at least 1 hour, on a serving tray dusted with flour. Place a flat pan or shallow skillet on the heat. Roll the small dough balls into thin elongated pieces and cook in the pan until they puff up. Turn halfway through until they are cooked.

Tip: You can also cook them on the outdoor grill! Cook them toward the end, when the fire has slightly subsided.

 
 
Pizza Bianca with Chickpea and Sage Flatbread Recipe | Fake Food Free

 

Pizza Bianca with Flatbread

From the Home Made cookbook. Reprinted with permission from Abrams Books.
For 10-12 small pizzas as a side dish or 24 mini pizzas; Great when served with drinks.

2 2/3 cups mixed mushrooms
3 tbsp olive oil, plus a little extra
A few twigs fresh thyme (reserve some for garnish)
1 clove garlic, chopped
Salt and freshly ground pepper
1 quantity of dough, as described above
7 oz taleggio (Italian mountain cheese with an earthy flavor, which melts easily; otherwise use raclette cheese or mozzarella)
24 drops truffle or hazelnut oil

Slice the mushrooms. Heat a skillet with olive oil and briefly sauté the mushrooms with a little thyme. Toward the end add the garlic, and season with salt and pepper. If desired, save some thyme for the garnish. Set aside to slightly cool. Line a baking sheet with parchment paper and butter well.

Make the dough as described above and create pizzas in the size of your choice. Then cover them with mushrooms and taleggio. Cook in an oven preheated to 340 degrees F/Gas 4 for approx. 15 minutes.

 

 
Disclaimer: This book was sent to me free of charge for review purposes. I was not required to write about it and received no compensation for doing so.

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  • The Food Hunter September 2, 2011 at 8:31 am

    Oh these flat bread pizzas look so good.

  • myfudo September 2, 2011 at 6:26 pm

    I’m gonna try this flatbread pizza. Looks enticing to me.

  • Marianne (frenchfriestoflaxseeds) September 3, 2011 at 12:26 am

    Love both of those recipes. So simple, but they sound very tasty. Do you cook the flatbreads before making them into pizzas?

  • Deb in Hawaii September 3, 2011 at 2:22 am

    It sounds like a wonderful book. I get excited over cookbooks from other countries too. I am so in love with sage, the little flat breads look amazing and even more so as pizzas. Mmm… 😉

  • Joanne September 3, 2011 at 3:55 am

    I need to find some room on my bookshelf for this cookbook, cause it sounds awesome! The flatbreads alone…amazing!

  • 5 Star Foodie September 4, 2011 at 6:06 am

    The flat breads and the mini flatbread pizzas sound scrumptious! This looks like a great cookbook.

  • MelindaRD September 4, 2011 at 6:51 pm

    Thanks for the review. Never would have known about this book if you didn’t post. I do think that is interesting that it was translated. Oh and those flatbread pizzas look amazing.

  • TasteHongKong September 6, 2011 at 7:21 am

    May I call this a noon flat bread : )? If all possible, I believe I will go for dried chick peas.

  • Neil | Butterfield September 6, 2011 at 12:12 pm

    It is always nice to try food from different countries. These pizza flat breads do look amazing thanks for sharing this blog with us.

  • Michelle @ Find Your Balance September 6, 2011 at 1:03 pm

    Um, I’m in love with the cover design not to mention the food

  • Juliana September 6, 2011 at 1:28 pm

    Lori, the flatbread sound and look delicious, love the idea of chickpeas and sage…great way to use as pizza crust.
    Hope you are having a great week 🙂

  • Sagan September 8, 2011 at 8:06 pm

    Bread is one of the most amazing foods ever.

  • Viv September 9, 2011 at 5:37 am

    im loving the fact that this bread has chickpeas in it!!! a good way to add some healthy and delicious stuff into something more plain 🙂
    i hope u enjoy working your way thru the many delish recipes in the book and share!

  • Lori September 9, 2011 at 7:05 pm

    Food Hunter – Thanks! They were tasty!

    Myfudo – Hope you like them!

    Marianne – The recipe doesn’t have you bake them before, but I actually did because I wanted some cooked and not made into pizzas. For the pizzas, I just broiled the ingredients on top until melted.

    Deb – It’s an herb I rarely use and it was a nice surprise in these!

    Joanne – It definitely deserves some space!

    5Star – I really liked it.

    Melinda – I love reading and doing cookbook reviews for exactly that reason. It really introduces me to so many options out there!

    TasteHongKong – Delicious whatever you call them! 🙂

    Neil – I thrive on foods from other countries. 🙂

    Michelle – Isn’t it great?!

    Juliana – It really does make a great crust. Soft and flavorful.

    Sagan – I completely agree. 🙂

    Viv – I was the same way when I saw the ingredient list. It is so creative to have them in the bread. Delicious too!

  • OysterCulture September 17, 2011 at 9:22 pm

    I was leafing through this book too and loved what I saw. I may have to take the plunge and get it, your results look fantastic.

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