Recipes for scrumptious and reasonably healthy food

[struth]

Just out of the oven...looks delish took 5 mins tops to make..30 min in oven. couldnt be easier

[Marco]

Looks great, Granty! Wotcha gonna have it with?

As it’s freezing cold outside, my vote would be cut into wedges with lashings of tasty butter spread on top, and then dipped into a nice piping-hot bowl of home-made Cock-a-Leekie soup (and no, I’m not referring to your ‘waterworks problem’)

Comfort food, par excellence!

Marco.

[Haselsh1]

Never tried the stuff but I would like to vary things a bit bread-wise. My favourite is home made Focaccia which my other half makes really well. Goes lovely with olive oil and Feta and lots of nice Amerone.

[struth]

Looks great, Granty! Wotcha gonna have it with?

As it’s freezing cold outside, my vote would be cut into wedges with lashings of tasty butter spread on top, and then dipped into a nice piping-hot bowl of home-made Cock-a-Leekie soup (and no, I’m not referring to your ‘waterworks problem’)

Comfort food, par excellence!

Marco.

first slice will be the thick end piece with lashings of marg(cant afford butter.me poor) and jam. tomorrow as you say itll be dipped in soup..whatever comes to hand. think theres some tatty in freezer

[Marco]

Respect on the focaccia, Shaun!

Try it with loads of quality rock salt ground on top, together with fresh rosemary sprigs, all sprinkled with the finest extra-virgin olive oil you can find. The idea is to fill the little ‘pockets’ on the focaccia bread with all three items, so that when you bite into the bread, you get the crunch of the rock salt coupled with the smoothness of the ‘squidgy’ olive oil and the pungent flavour of the rosemary.

For added decadence, finish by placing some strips of Parma ham on top - yum, yum!

Oh, btw, it’s Amarone, not Amerone Personally, however, as lovely as that is, it’s a little bit heavy with focaccia, IMO. My preference would be for a nice Chianti DOCG or Montepulciano D’Abruzzo

Marco.

[struth]

Yum

[struth]

Respect on the focaccia, Shaun!

Try it with loads of quality rock salt ground on top, together with fresh rosemary sprigs, all sprinkled with the finest extra-virgin olive oil you can find. The idea is to fill the little ‘pockets’ on the focaccia bread with all three items, so that when you bite into the bread, you get the crunch of the rock salt coupled with the smoothness of the ‘squidgy’ olive oil and the pungent flavour of the rosemary.

For added decadence, finish by placing some strips of Parma ham on top - yum, yum!

Oh, btw, it’s Amarone, not Amerone Personally, however, as lovely as that is, it’s a little bit heavy with focaccia, IMO. My preference would be for a nice Chianti DOCG or Montepulciano D’Abruzzo

Marco.

when i made it it was much like that except it was oregano i. think...i used paul holywoods book

[datdad]

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.

[Marco]

when i made it it was much like that except it was oregano i. think...i used paul holywoods book

You could use oregano, I suppose. Paul Hollywood? The recipe I use is my mum’s - and she got it from her mum...!

Marco.

[Audio Advent]

Yum

Oh... Sometimes photos of food don't come out as appetising as you might hope! hehe.

I've been eating a lot of sourbough bread - is it pretty much the same thing?