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Archive for July, 2010

Brown Soda Bread

An Irish person’s favourite brown bread seems to be a very personal thing. There are so many different recipes and methods to produce the ultimate brown soda bread. Some recipes use all whole meal flour, some use a mix of wholemeal and plain flour. Some add a little sweetness, some prefer to stay savoury with just salt. Some recipes add an egg, some add buttermilk and some use yoghurt. Some even add Guinness or treacle to give a darker crumb.

And I am fickle. I change my mind alot about the type of brown bread I prefer. This recipe is my current favourite. I like to use buttermilk to bind the mixture together. There are times I can’t be bothered fiddling around with loaf tins, so I like that this is a solid dough that bakes on a simple baking sheet. I add wheat germ and bran and oats to give a bit of texture. I also like seeds in bread, but I leave them out here as it’s a drier bread recipe – I like to mix seeds through a wetter mixture.

So, for now, this is the brown soda bread I bake at least once a week.

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Savoury Cornbread

When we were in San Francisco last February, we ate breakfast out alot. Our hotel’s boring buffet option seemed less exciting than the random diners with good coffee dotted around the surrounding blocks. Pancakes, eggs, bacon, home fries, fruit (well not so much). At one of these delicious breakfasts (at some ungodly hour of the morning – hello jetlag!) we opted for cornbread with our eggs & bacon. The salty, savoury-ness of the bread goes so well breakfasty food, like dipping into a runny egg yolk. Yum. So this weekend, I tried to recreate some of our San Fran breakfast experience with some homemade cornbread.

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Chilli Jam

This is a lovely recipe for a very versatile savoury jam. It’s essentially like a sweet chilli sauce in jam form. As this is my first batch, I went easy on the chillis to avoid having jars of poisonously spicy chutney going to waste, but really I was overly cautious. There is a subtle background heat from the chillis, but this could definitely be ramped up. I de-seeded the chillis but next time I’ll try leaving some seeds in. But even though this batch is more sweet than chilli-hot, two of the four jars I made have already been used to top cheese, roast chicken, omelettes, toast….eh everything we’ve eaten really. Not too shabby. 😉

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