Paul Hollywood making one bread after another (6 episodes in one sitting). Bread is my big biggest weakness in life, even more than cookies (which is a kind of bread anyway) and I was quite inspired to break out of my rut.
I was starting fresh with a new 3-week planning period anyhow, and due to some unforeseen dinner parties and restaurant visits, I was shuffling dishes around a bit. I decided to do a chicken sallad type thing on Monday, with freshly baked rosemary bread and tapenade.
The recipe I (kind of) followed called for "sardeller" and at first I couldn´t find it in the store, so I picked up a small jar of anchovy. Then I did find "sardeller", only to find, when I got home, that they are made with sulphites. The anchovy had ättika (which I can find no other translation for than vinegar, but it´s not made from wine, it´s a mixture of acetum and water) in it, so I decided to go with that. Now I find that the translation of "sardeller" is anchovy, and I am rather confused as to what the difference really is. Wikipedia seems to think it´s pretty much the same, except "sardeller" is pickled with oil and salt, and anchovy with vinegar. Hm, that´s not entirely corresponding with what it says on the tin. Oh well. I used anchovy and saved my "sardeller" for some future buffet party where I can avoid eating it myself. After I had made the tapenade I realized that capers has white wine vinegar in them as well. It is very annoying, and I hope there isn´t enough to trigger my sensitivity...
So, this evening I tossed the chicken with onions, peppers and a couple of cold potatoes in a frying pan (added the forgotten basil leaves before serving and I think they were better used that way), put lettuce and tomatoes on half our plates, and served the bread with tapenade. Yum!