Savoury Bread Pudding

 

One pan dinners are pure bliss. Part of that joy, often means less prep and just a wee bit of cleanup. A flavourful and exquisite meal can be made by using a few basic kitchen staples such as eggs, butter, milk/cream, cheese and bread. A savoury bread pudding has all the comfort and spongy eggy goodness you would expect from such a substantial stodgy dish.

Savoury Bread Pudding

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3 - 4 tablespoon olive oil

1 medium onion, chopped

4 cloves of garlic, minced

1 package of chopped frozen spinach, thawed and drained

4 - 6 cups cubed bread

2 tablespoons herbs de Provence

1 cup shredded or crumbled cheese

6 eggs

1 cup heavy cream

1 1/2 cups 2% milk

1/4 teaspoon sweet smoked paprika

salt and pepper to taste

cherry tomatoes

extra cheese 

Preheat oven to 375ºF (190ºC).

Heat olive oil in a large frying pan and cook the onion, garlic and spinach until onion is just soft. Add the herbs de Provence to the oily vegetable mixture and toss to coat.

Toss the bread cubes in the olive oil, onion, garlic, spinach and herb mixture as best you can, not every piece needs to be coated. Place in a well oiled deep sided 9 x 13 inch rectangle baking dish. Toss with half of the cheese. 

Beat together the eggs, cream and milk. Add the paprika and a dash of salt and pepper and whisk together. Pour over the bread in the baking dish. Randomly place cherry tomatoes on top and sprinkle with the remaining cheese.

Bake for about an hour, or until browned and the cheese has melted, a knife inserted into the centre should come out clean. Place fresh springs of rosemary on top before serving. Serve with a side of lightly steamed green beans. 

Notes: Fresh spinach can be used instead of frozen spinach. 

St. John Bakery ~ Neal's Yard Bakery ~ Seven Dials

 

We searched for this bakery before we left on our vacation. St. John Bakery is located in Neal's Yard, Seven Dials, tucked around the corner. It's quite an impressive little bakery but then again most bakeries don't have to be large to create such tempting tasty bake goods. A focus of selected baked breads, croissants, sticky buns, Eccles, pies, brownies and doughnuts. It was all our eyes could do was cruise the daily selection of choice quickly before deciding on a doughnut, although I could have taken one of everything. We decided on the blackberry jam, I believe, filled doughnut. They were lovely with a cup of tea. Not overly sweet, cushiony soft but doughy and oozed with gooey jam. Very pleasant.

They have two more bakeries locations, Bakery Arch on Druid Street and Borough Corner on Borough High Street. They also have three restaurants and a winery in France. To find out more about St. John visit their website: stjohnrestaurant.com         

Here is the jammy doughnut we bought and ate with much delight. Next time we must try the bread and a croissant. 

Soda Bread

 

I have tried many soda bread recipes and after a few modifications I have come up with this recipe. Using oat flour gives a more smooth firm but light texture and adding honey provides a lovely touch of sweetness. The traditional way to eat soda bread is to break off a piece, spilt it and slather it in butter. 

There are two different shapes of soda bread and both are steeped in tradition, with the Northern regions of Ireland dividing the dough into triangle shapes and cooking them on a griddle. The Southern Irish regions bake their loaves in rounds and cut a cross on the top of the bread for superstitious reasons, it is believed that the cross on top would let the fairies out, ward off evil and protect the household. 

Soda Bread 

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2 1/4 cups (250g) oat flour 

1 3/4 cups (250g) white flour

1 1/2 teaspoons baking soda 

1 teaspoon salt

420ml buttermilk

1/4 cup honey

extra oat flour for dusting

Preheat oven to 400ºF / 200ºC /Gas 6. 

In a large bowl, mix together the flour, oat flour, baking soda, and salt.

Add the buttermilk and honey. Stir and mix together until a sticky dough forms.

Lightly flour a work surface and tip the dough onto it. Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead!  

Shape the dough into a ball. Flatten the ball gently with your hand. Using a sharp knife, score the dough with a deep cross dividing it into quarters. Dust the bread with extra oat flour.

Place onto a baking tray lined with baking parchment and bake in the preheated oven for 30 minutes.  The loaf should be golden brown. Leave to cool on a wire rack. Best eaten on the day of baking however may be enjoyed a day or two after. 

French Bread Pizza

I remember having frozen French bread pizza many years ago and although quite novel and under the radar at the time, after making this recipe it doesn't seem to be that way. This was an instant hit in our house and one that definitely will be repeated. Unlike the former lacklustre store bought French bread pizza, this is a glorified garlic toast brimming with the familiar and classic flavours, slathered with garlic and cheesy goodness, it's an absolute joy to create such deliciousness with minimal effort. You can change or add whatever toppings you wish. I used a leftover meat pasta I made to replace the pizza sauce and the recipe can easily be doubled as you can see. So not only a breeze to make but also easy to devour and share. 

French Bread Pizza

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1 loaves French Bread 

4 tablespoons (1/4 cup) unsalted butter, melted

3 cloves of garlic, minced

1 teaspoon dried thyme

2 cups pizza sauce

2 1/2 cups shredded mozzarella cheese 

slices of fresh mushrooms, peppers, onions, pineapple

slices of pepperoni, chicken, ham or salami, optional

fresh basil leaves 

Preheat oven to 400ºF (200ºC). Line a large baking tray with baking parchment paper. 

Slice the French loaf in half lengthwise. Mix the melted butter, minced garlic and dried thyme together and brush all over the cut side of the bread. Bake for 10 minutes in the preheated oven to lightly toast. 

Remove from oven and spread the pizza sauce on top and sprinkle lightly with mozzarella cheese. Top with whatever slices of vegetables and meat, if using, you wish and fresh basil leaves. Sprinkle with more cheese and bake for another 10 minutes until cheese has melted.  

Lughnasadh ~ Lammas ~ Graham Bread

 

Lughnasadh ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four Gaelic festivals and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice, Litha, and Autumn Equinox, Mabon, and honours the Celtic Sun God Lugh as August is Lugh sacred month. 

The days are beginning to grow shorter and the sun is beginning to wane and the darker days of winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks during this time as harvest season already holds the seeds for future harvests. 

Other festivals celebrated around this time are: Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish, August 10 - 12th, 16th Century), International Friendship Day (August 2nd), International Day of the World's Indigenous Peoples (August 9th), International Lefthanders Day (August 13th) and the Assumption of Mary (August 15th). 

Making a whole wheat bread such as Graham Bread to celebrate Lughnasadh is perfect as it symbolizes abundance, growth and the beginning of the harvest season. This bread is succulently spongy and dense with an unmistakable robust flavour.

Graham Bread  (Whole Wheat Bread) 

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1 1/2 cups graham flour or sprouted whole wheat flour

1/2 cup steel cut Irish oats

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons brown sugar

1/4 cup molasses

1 3/4 cups buttermilk

1/4 cup melted butter, slightly cooled

1 beaten egg

Preheat the oven to 350ºF (180ºC). Grease and flour a 2 lbs. loaf baking tin and line the bottom with baking parchment. 

In a large bowl combine the flour, Irish oats, baking soda, baking powder, salt and brown sugar. Whisk together until well combined.

In another bowl add the molasses, buttermilk, melted butter and egg. Whisk together and then add to the flour mixture, stirring the liquid ingredients into the dry ingredients, mixing quickly and well. Pour the mixture into the prepared loaf tin and sprinkle the top with Irish oats. 

Bake in the preheated oven until edges pull away from the pan and it is golden brown, approximately 30 to 40 minutes.  Allow to rest for a few minutes in the tin before gently removing and allowing to cool on a wire rack. 

Ostara ~ Spring Equinox ~ Ostara Bread

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 20th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time the ground begins to defrost and seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. 

It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs. 

Other celebrations and dates of note are: St. David's Day (March 1st, Wales), International Women's Day (March 8th), Holi (March 8th, Hindu), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), World Down Syndrome Awareness Day (March 21st) and Rama Navami (March 28th, India). 

Baking with honey is essential especially during Ostara, as it celebrates the awakening of bees and the plant life they so readily rely on in order to make their honey. Balance is key during this time and scoring the bread represents the two halves of the Equinox, as night and day are of equal length and in equilibrium. 

Ostara Bread

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3 cups white bread flour

1/2 cup ground almonds, optional

1 teaspoon baking soda

500ml buttermilk

3 tablespoons honey

juice of 2 lemons 

1 egg, for glazing 

brown sugar, for sprinkling

Preheat oven to 350ºF (180ºC) and line a baking tray with baking parchment paper. 

In a large bowl blend together the flour, ground almonds and baking soda. Make a well in the centre and pour the buttermilk, honey and lemon juice. Mix together using a wooden spoon or your clean hands if you prefer, until a dough forms. 

Turn the dough onto a lightly floured board or surface and pat into a circle. Place on the prepared baking tray. With a sharp knife lightly score the bread, down the middle, into two halves. Glaze with the beaten egg and sprinkle with sugar. Bake in the preheated moderate oven for 20 to 25 minutes or until bread is golden brown.

Irish Bannock

 

Irish bannock is a traditional Irish bread, or cake, that is ideal with tea or coffee and lashings of butter. The salty sweet texture is not that far off from scones. Although eaten daily, this is one of the emblematic breads of St. Patrick's Day which can be greatly enjoyed not only around this time of year but anytime you wish. 

Irish Bannock

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3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 tablespoon sugar

3/4 cup raisins

1 1/2 cups buttermilk

Preheat the oven to 400ºF (200ºC). Lightly grease and flour a round 8 inch cake tin and line the bottom with baking parchment paper.

In a large bowl combine the flour, baking soda, cream of tartar and sugar. Whisk together well, then add the raisins and stir to combine.  

Create a well in the centre of the flour mixture and pour the buttermilk into the well and stir until a slightly sticky soft dough forms. Scrape the dough into the prepared cake tin and spread roughly. Bake in the preheated oven for 25 to 30 minutes or until risen and lightly brown.   

Pineapple Cheese Bread

 

To all the naysayers that find pineapple and cheese together loathsomely perplexing, I give you... Pineapple Cheese Bread and before you recoil, I implore you to try this admirable recipe, not only in hopes to change your culinary perception but rather to savour it's super moist, semi-sweet, spongy cheesy merit of goodness that quite respectfully may rival all other loaves. I had a few skeptics in the house however once made the whole loaf disappeared quickly and quietly with resounding requests to make another soon.      

Pineapple Cheese Bread

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2 1/4 cups unbleached all purpose flour

1/2 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cup shredded sharp cheddar cheese

1 egg

3/4 cup milk

1/4 cup light olive oil

1 cup canned crushed pineapple, undrained

extra shredded cheese 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 x 5 x 3 inch loaf tin and line the bottom with baking parchment paper. 

In a large bowl sift together the flour, white sugar, baking powder, baking soda and salt. Stir in the shredded cheddar cheese.

In another bowl beat together the egg, milk, olive oil and crushed pineapple. Add the liquid mixture to the dry ingredients and beat for about half a minute, the batter will be lumpy, spoon batter into the prepared loaf tin. Smooth the top and sprinkle with shredded cheese. 

Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. 

Notes: darker pans cook things more quickly than lighter pans so adjustments with baking times may be needed. 

Quick Bread

A loaved soda type bread that offers a change from the usual yeast bread; it is economical, wholesome and eggless, and with little effort you'll have a bread that is dense and sweet in texture and relatively healthy, which may be served as an everyday loaf. Calling it quick bread is ideal as with a few basic kitchen pantry staples you can conjure up these loaves with minimal effort and time. 

  

Quick Bread

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2 cups unbleached all purpose flour

2 teaspoons baking powder

2 level teaspoons baking soda

1 1/2 teaspoons salt

1 cup whole wheat flour

1 cup oatmeal

1 cup bran

3 cups buttermilk

1/2 cup honey

Preheat the oven to 350ºF (180ºC or Gas mark 4). Generously grease and lightly flour two baking loaf tins. Line the bottoms with baking parchment paper.

In a large bowl sift the flour and add the baking powder, baking soda and salt. Whisk together, then add the whole wheat flour, oatmeal and bran and whisk together again.

Create a well in the centre of the dry ingredients and add the buttermilk and honey. Using a wooden spoon stir until throughly combined. 

Spoon the dough equally into the two well greased prepared baking tins, fill about two-thirds full. Cover and allow dough to stand in pans in a warm place for 20 to 30 minutes before baking.

Bake for approximately 50 to 60 minutes. Carefully remove from baking tins and allow to completely cool on wire racks. 

Notes: Do not store until quite cold. Bread should be 24 hours old before cutting. Bread stored while warm will mould readily during the warm weather. 

Lughnasadh ~ Buttermilk Bread

 

Lughnasadh, August 1st, is the Gaelic festival marking the beginning of harvest season and honours the first grain and first loaf and fruits of the season. The days are beginning to grow shorter as we celebrate the Celtic Sun God, Lugh and the Goddess, Tailtiu. August is Lugh's sacred month as he initiated great festivities in honour of his mother during this time. Think fullness, fulfillment and abundance as they are present at harvest which already holds the very seeds for future harvests.  

With the sun beginning to wane, activities of growth are slowing down and darker days of winter and reflection are calling. It is a time for gathering and reflecting back over the past months and appreciate the progress and growth while also giving thanks for what you have.

Herbs and grains associated with Lughnasadh or Lammas are wheat, barley, corn, oats and rye. Mint, meadowsweet, sunflowers and Calendula are also represented as well as blackberries and all berries, grapes and pears. Colours are of green, gold, yellow, red and deep shades of orange.

Things you may do in solitude or with family and friends to celebrate are: bake bread or berry pies, make corn dolls and harvest knots, dance, light candles in festival colours, create a harvest jar, make a crown of flowers, harvest herbs, play games and sports, share a feast and collect seeds for future harvest.

This buttermilk bread is a delightful way to honour and celebrate Lughnasadh.

Buttermilk Bread for Lughnasadh

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2 cups unbleached all purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

pinch of salt

sprouted seeds, optional

500ml buttermilk

1 egg, beaten

 poppyseeds for decorating

Preheat oven to 350ºF. Line a baking tray with baking parchment paper. 

In a large bowl, place the flour, whole wheat flour, baking soda, pinch of salt and sprouted seeds, if using. Whisk to combine. Make a well in the centre and pour in the buttermilk. Mix well with a wooden spoon until the dough feels springy. If the dough feels sloppy just add a bit more flour. Turn out on to a floured surface and pat until you have formed a round shape. Place on the prepared baking tray and take a sharp knife and score into eight sections, one for each festival. Brush the top with the beaten egg and sprinkle generously with poppyseeds. 

Bake for 20 to 25 minutes in the preheated oven or until the bread has changed to a golden brown colour and sounds hollow when you tap it on the bottom. Cool completely on a wire rack before tying a Lughnasadh coloured ribbon around the loaf.   

 

Food Photo of the Day ~ Focaccia Bread

 

My son gets full credit for creating this tasty Focaccia Bread. It is a crispier recipe then the traditional spongy Focaccia Bread however delicious all the same. It has a subtle herb and tomato flavour that was brushed with lashings of a buttery garlic topping. When sliced we dipped our pieces in olive oil with balsamic vinegar for a tangy afternoon snack. - JD  

Strawberry Bread

Strawberry Bread is traditionally made at Beltane, however I felt the need to make it during Midsummer/Litha as strawberries and honey are still seasonal. A dense berry fruit bread that has a delicate subtle sweetness.    

Strawberry Bread

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3 cups strong white flour, I used unbleached all purpose flour

1 teaspoon baking soda

2 cups chopped fresh strawberries

500ml buttermilk

6 tablespoons clear honey

1 teaspoon vanilla extract

1 egg beaten, for glazing

sugar for sprinkling

Preheat the oven to 350ºF. Line a baking tray with baking parchment. 

In a large bowl combine the flour, baking soda and chopped strawberries. Using a wooden spoon, stir together. Do not worry if the flour mixture gets clumpy, it will due to the strawberries. 

In another bowl combine the buttermilk, honey and vanilla extract. Gently whisk together until smooth. 

Create a well in the centre of the flour mixture and add the buttermilk mixture to the flour and stir together until a dough has formed. Turn the dough out onto a floured surface and pat it into a circle. I found the dough to be a bit sticky so I turned the dough out onto the prepared baking tray and using my clean hands form into a circle the best I could. With a sharp knife lightly score the bread in half. Brush the top with the beaten egg and sprinkle with sugar. 

Bake in the preheated oven for about 20 to 25 minutes or until the bread is golden brown. When bread is cooled break into two halves along the score mark.  

Food Photo of the Day ~ Lughnasadh

August 1st marks the beginning of harvest and with that comes, Lughnasadh, a Gaelic festival, traditionally held halfway between the summer solstice and autumn equinox, focusing on the gifts of summer and the bounty of the earth... reaping what was sowed. I decided to bake some bread; as baking a loaf of bread honours the first grain harvest. There are other things you can do to celebrate and mark this festival such as light a candle, connect with nature and include the fruit, herbs and or vegetables grown from your garden to your meal. Of course these are modest ways, and may easily be done on your own, to enjoy and celebrate Lughnasadh.   

Hope everyone is staying cool despite the temperatures and enjoying the weekend! - JD    

Navajo Flatbread

Prior to quarantine and probably still will be for much time after, I dream of creating the perfectly risen loaf of bread; try as I might, that day may never come. I can dream. Then this recipe graced my gaze and I thought, this seems like something I could do and would be ideal for breakfast, lunch or dinner.  

There are many recipes for flatbread and this recipe is a straight forward one however the oil stated seems to not be factored into the recipe, for whatever the reason, therefore I made a well in the dry ingredients, added the oil then added the lukewarm water, I only used 1 cup water to get the desired consistency. Regardless of what your bread making capabilities are, this recipe is definitely worth at try.  

Navajo Flatbread

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makes 6

2 cups flour

1 to 1 1/4 cups lukewarm water

1 tablespoon baking powder

1 teaspoon Kosher salt

1 tablespoon oil / butter/ shortening 

Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough. Knead a few minutes. Let rest in a greased bowl for about 30 to 60 minutes. 

Divide the dough into 6 pieces and roll out on a floured surface, thin... about tortilla thickness.

Heat griddle to to 350ºF. Cook until golden brown spots and flip, cooking until done. They can be made ahead and kept under a flour towel or frozen for later use.

Notes: I cooked the flatbread in a non-stick frypan on top of the stove using medium heat.  

Hope everyone is well, have a good weekend and stay safe. - JD 

Soda Bread

Soda Bread may be enjoyed anytime not only on St.Patrick's Day, well at least I think so. I stumbled across this Paul Hollywood recipe and my only modification was that I added two tablespoons of honey. A touch of sweetness to a lovely foolproof recipe.  

Soda Bread - Paul Hollywood

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250g/9oz plain wholemeal flour

250g/9oz plain white flour

1 teaspoon bicarbonate of soda (baking soda)

1teaspoon salt

420ml/15 fl. oz buttermilk

2 tablespoons honey, optional

extra flour for dusting

Preheat oven to 200ºC / 400ºF /Gas 6

In a large bowl, mix together the two types of flour, bicarbonate of soda, and salt.

Add the buttermilk and, honey if adding any, mix until a sticky dough forms.

Lightly flour a work surface and tip the dough onto it.

Gently roll and fold the dough a couple of times to bring the mixture together. DO NOT KNEAD 

Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.

Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200ºC/400ºF/Gas 6. The loaf should be golden brown. Leave to cool on a wire rack. This is best eaten on the day of baking.

Apple Bread Pudding

When rainy days are many the need or want for comfort food rises however when there is an unused portion of a loaf of bread hanging about the kitchen one can not resist making  bread pudding. This easy recipe is perfect for breakfast/brunch or dessert. 

Apple Bread Pudding

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8-10 slices of whole wheat day old bread

2 tablespoons butter, melted

4 Granny Smith apples, peeled, cored and chopped

4 eggs, beaten

2 1/4 cups milk

1/2 cup coconut sugar

1 teaspoon cinnamon

some freshly grated nutmeg

1 teaspoon vanilla
cinnamon sugar, for sprinkling on top, optional

Preheat the oven to 350ºF (175ºC). Grease a 9x13 baking dish.

Cut the bread into cubes and place the cubes into a large bowl. Drizzle with the 2 tablespoons of melted butter. Turn into the prepared baking dish. Set aside.

Peel, core and chopped the apples, if you haven't already done so, and place the apple pieces on top of the buttered cubes bread. 

In a large bowl combine the eggs, milk, sugar, cinnamon, nutmeg and vanilla. Beat until well blended. Pour over the bread and lightly push down with a fork until the bread is covered and has soaked up the egg mixture. If all the egg mixture seems to get absorbed however the top is a bit dry, not to worry, when the pudding is baking it puffs up absorbing the bread fully. Sprinkle the top with some cinnamon sugar, if you wish. Bake in the preheated oven for 45 minutes or until the top springs back slightly when gently pressed.  

Notes: you can substitute dark brown sugar or white sugar for the coconut sugar. 

Hope everyone had a great weekend. The sun was shining bright all weekend long; casting it's warm rays upon us. - JD 

Cheesy Tomato Herb Loaf

Exceptionally savoury and perfect to pack for summer picnics, enjoyed thinly sliced with afternoon tea and sandwiches. Sliced thickly and slathered with melted butter and crushed garlic and toast in the oven creating savoury garlic toast slices. You can vary the herbs and cheese depending on taste.   

Cheesy Tomato Herb Loaf

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1 1/2 cup self raising flour, sifted

1 teaspoon dry English mustard

2 tablespoons chopped herbs (chives, thyme, basil, sage, parsley)

1 - 2 tablespoons dried tomato or chopped sun-dried tomatoes

1 cup mature cheddar cheese, grated

1/4 stick of butter

1 egg, beaten

2/3 cup water

Preheat oven to 375ºF. Grease and flour a loaf pan and line the bottom with baking parchment paper.

Mix together the flour, mustard, herbs and cheese. Melt the butter, add to the mixture with the egg and water and mix to a soft, wet, cake-like dough.

Turn into the prepared pan and bake for 30 to 45 minutes until well risen and golden brown. Remove from the oven and cool on a wire rack. Serve warm or cold with butter. 

This week has been a nice one so far, for us. - JD 

Food Photo of the Day ~ Ploughman's Lunch

Quite simply one of the most simplest however satisfying lunches one can make or have. Rustic bread, dried fruit... or fresh fruit, selected cheeses, nuts, olives and pickled beets, pickled peppers and curated meats. The humble Ploughman's is a complete sampling to nosh and enjoy. 

 Hope the week has been going well for everyone. Overcast skies in E-town today with the chance of some welcoming rain. - JD 

Apple Cheddar Buttermilk Bread

Easily one of my favourite loaves to make. Perfect for sandwiches or on it's own with  a nice lashing of butter.  


Cheddar Apple Buttermilk Bread

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makes 1 loaf

2 cups unbleached all purpose flour

2 tablespoons caster sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

pinch of salt

1 cup of shredded old cheddar cheese

2 apples, peeled and diced

1/4 cup butter

1 1/4 cups buttermilk

Preheat oven to 350ºF (180ºC) Grease and flour a loaf tin. Line the bottom with baking parchment paper. Set side.

In a large bowl combine the flour, sugar, baking soda, cream of tartar, salt. Add the shredded cheese and diced apples to the flour mixture. 

Cut in the butter and mix well with your hands for a few minutes until the flour mixture becomes crumbly and start to stick together.Stir in the buttermilk to form a nice soft dough. Place the dough into the prepared loaf tin and spread evenly. Sprinkle more shredded cheese on top and bake for about 45 minutes.   

Hope everyone had a nice weekend and for those whom had a long weekend, like us, it was as well. There seems to be a bit of a break, weather wise, temperatures have warmed up slightly... if you call minus 19ºC warm. Which at this time, I am! Stay warm and for those in warmer climates,  stay cool. - JD 

Georgian Tearooms

When we go to England there is a list of the must haves. A Ploughmans lunch is at the top of that list; and I can say that the ploughman's at the Hands of Bath - Georgian Tearooms  in Bath was one of the best! A grade 2 listed building where Charles Hand founded Hands Dairy in 1850. The young ladies who worked and served us the day we went, deserve so much credit and more. They were professional, courteous and efficient! We had such a delightful and satisfying lunch there, that we want to return the next time we visit. 

To find out more about the Hands of Bath Georgian Tearoom click *here*


Hope everyone's week has been going well. - JD