Showing posts with label soda bread. Show all posts
Showing posts with label soda bread. Show all posts
Thursday, 8 July 2010
Economy warp drive
Recently, along with many other people we've been on a bit of an 'economy drive'. Thrifty is defiantly the word. I've been mining into our freezer and discovering all sorts of delights. Spicy polenta made for when we had guests but never used. Late summer blackberries stored when we had the idea we would accumulate enough of them to make wine....but never did. These forgotten treasures shouldn't be left in the freezer like monuments to a forgotten past. Abandoned in their cold museum. Let them free. Be inventive. My blackberries have become jam, my spicy polenta was transformed into a spicy sausage dish and the 25 sprats I practically dug up are to become tonight's supper. Sprat pate, served on warm soda bread and a salad from the garden. Actually rather than feeling that we are making doing or waste notting. I feel like I have again awakened that gluttonous side of me. The side that indulges itself. Using the leftovers and forgotten unlabeled boxes in the freezer hasn't made me feel downhearted. It's been inspiring.
Soda bread
Prep time:15 minutes
Cook time:30-40 minutes
Serves:8
Description:
Soda bread is quick and easy to make. This one seems to last longer than a 'normal' soda bread and I think this is because it contains oats which hold the moisture for longer. It's little crumbly and has a wonderful texture. It's a meal in itself when spread thickly with butter. It goes wonderfuly with a creamy cheese or home made pate and a green salad from the garden. This is adapted from an Irish Soda Bread recipe by Margaret Hickly
Ingredients:
250g plain white flour
250g plain wholemeal flour (I used some from the excellent townmill.org.uk in Lyme Regis)
100g porridge oats (the rougher the better I say!)
1 tsp bicarbonate of soda
1 tsp salt
25g butter , cut in pieces
500ml buttermilk substitute for 'normal' or soya milk if you don't have any.
Directions:Preheat the oven to 200c or use the top oven of your Rayburn/Aga. Dust a oven tray with lots of flour and put to one side. This will stop the bread from sticking. Mix all the dry ingredients together then rub in the butter.Add the buttermilk and use your fingers or a butter knife until it forms a dough. You may not need to use all the buttermilk. Place on the oven tray and cut a cross on the top with a sharp knife to alow the dough to cook all the way through. Bake for 30-40 minutes until the bottom of the bread sounds hollow when you tap it.
Smother in butter and eat!
Cook time:30-40 minutes
Serves:8
Description:
Soda bread is quick and easy to make. This one seems to last longer than a 'normal' soda bread and I think this is because it contains oats which hold the moisture for longer. It's little crumbly and has a wonderful texture. It's a meal in itself when spread thickly with butter. It goes wonderfuly with a creamy cheese or home made pate and a green salad from the garden. This is adapted from an Irish Soda Bread recipe by Margaret Hickly
Ingredients:
250g plain white flour
250g plain wholemeal flour (I used some from the excellent townmill.org.uk in Lyme Regis)
100g porridge oats (the rougher the better I say!)
1 tsp bicarbonate of soda
1 tsp salt
25g butter , cut in pieces
500ml buttermilk substitute for 'normal' or soya milk if you don't have any.
Directions:Preheat the oven to 200c or use the top oven of your Rayburn/Aga. Dust a oven tray with lots of flour and put to one side. This will stop the bread from sticking. Mix all the dry ingredients together then rub in the butter.Add the buttermilk and use your fingers or a butter knife until it forms a dough. You may not need to use all the buttermilk. Place on the oven tray and cut a cross on the top with a sharp knife to alow the dough to cook all the way through. Bake for 30-40 minutes until the bottom of the bread sounds hollow when you tap it.
Smother in butter and eat!
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