Recipes for scrumptious and reasonably healthy food

**Marco** · 24-02-2015, 16:53

Hi Huw,

Originally Posted by 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.

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.

**struth** · 24-02-2015, 16:54

Im a first generation bread maker and italian food maker Marco. i was brought up on mince and tatties

which i still love. lol but i try to learn new food tricks so i poach recipies

going to have a go at that tort in broth one soon although i will of couse cheat a bit

**Marco** · 24-02-2015, 17:01

Nothing wrong with mince and tatties, done right.

As I said, it’s all about maximising flavour, so for me you want to use the best, leanest beef mince you can get (and that’s a butcher’s, not a supermarket job), and get those mashed tatties nicely soft and buttery, so you can mix them in with the mince a create a lovely mince & tattie ‘paste’ - oh yes!

Marco.

**struth** · 24-02-2015, 17:15

Originally Posted by Marco

Nothing wrong with mince and tatties, done right.

As I said, it’s all about maximising flavour, so for me you want to use the best, leanest beef mince you can get (and that’s a butcher’s, not a supermarket job), and get those mashed tatties nicely soft and buttery, so you can mix them in with the mince a create a lovely mince & tattie ‘paste’ - oh yes!

Marco.

and lashings of pepper....................................then pour a tin of beans over it

**Marco** · 24-02-2015, 17:19

I’m with you on the pepper… Beans, mmm… Maybe! Sometimes, less is more

Marco.

**struth** · 24-02-2015, 18:30

Originally Posted by Marco

I’m with you on the pepper… Beans, mmm… Maybe! Sometimes, less is more

Marco.

Funnily I am infact having mince and tattie the night.....its called shepherd pie but thats a fancy name for M&T

and not a bean in sight; after all Beans, beans, the magical fruit the more you eat the more you toot

**archiesdad** · 24-02-2015, 21:19

Mince and tatties wi' loads o thick gravy, which, you mop up using soda bread, sorted.
OK Then, butter, salted or not? Salty for me since it's about the only way I can get salt without disapproving looks.

**User211** · 27-02-2015, 12:36

I'd been meaning to make some for a while, but Struth's soda bread thread tipped me over the edge

So here we go - I doubled up on the recipe pictured. 500g white flour (actually about 350g Canadian Strong with 150g plain flour - just what I had to hand), 8g bicarb soda, 2 teaspoons salt. I used 260g buttermilk and 260g plain milk. Didn't realise I needed so much buttermilk. Actually from the results I don't think you do.

Here's what I did.

Mix dry ingredients first.

The add milk and buttermilk and stir, dump on floured surface.

**User211** · 27-02-2015, 12:38

Kneed a tinsy bit and fold over itself a few times and shape into ball. Get a bread knife and slit it on top twice.

**User211** · 27-02-2015, 12:40

Dump into cast iron pot that has been in the oven at 200 deg C for 10 minutes. Be very careful here. Do NOT forget it is hot, LOL.

Put the lid on and put in the oven for 20 minutes.

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