Recipes for scrumptious and reasonably healthy food

[Marco]

Hi Huw,

One of the joys of this Forum is the wide range of items covered, this Bread 'stream' when first read on the 15th and now makes my mouth water with each contribution especially with the photos of bread & jam. Here's mine. I made 4 Soda bread loaves yesterday for a meeting. The first two were made from an Irish Soda bread mix (Sainsburys Camden Town) and came out just fine from our slightly wonky ancient oven, grey, crusty and scrumptious - the loaves not the oven or me. The second two were made with a flour called 'Village Flour' from a Cypriot mill in Famagusta (turkish owned shop in Archway, N. London). This flour is a very fine white Durham wheat flour and seemed not to bake in the time usually given for Soda bread some 40 minutes. After some 40 minutes and then another 15 minutes back in the oven it seemed not to be cooked in an acceptable way. Not a flour to be used for this I feel.
The recipes over the last couple of days in this thread seem worth trying especially the gluten free one, I had two "Gluten Free' committee members yesterday & had to pop out to buy oat meal biscuits to go with the Minestrone while the regulars just tucked in with the thick slices of regular Soda bread & butterly like marge. I'm with the 'no butter' here. Anyway I must stop, I may start dribbling again.

Glad you’re enjoying the forum - we aim to please, especially our fellow ‘foodies’

Soz, I don’t dig marg… On the few occasions I have butter, it’s got to be the tastiest, creamiest type available, usually the Jersey farm variety, or similar. For me, good food is all about maximising flavour! I don’t do bland

Marco.