Categories
Breads, muffins etc Love food

Wild garlic scones

The first sign of spring is daffodils and the second sign is wild garlic. We are blessed in Mill Hill with an abundance of freely available wild garlic. There are so many different ways to use it – pesto, wild garlic and quinoa cakes, simply wilted through with new potatoes or my very favourite – these wild garlic and cheesy scones.

Recipe link

The scones make a good accompaniment to soup or can be eaten on their own as a savoury tea with cream cheese and smoked salmon. Oh and they freeze brilliantly.

Categories
Breads, muffins etc Love food

Nigella seed & feta muffins

We may not be looking forward to winter weather but the cold days do mean that we are likely to be enjoying some great bowls of soup. These tasty savoury muffins are a perfect accompaniment to any bowl of soup. They are packed full of flavour, are easy to make and freeze well. I recommend having all your ingredients ready before starting ie grate the parmesan, grate the sweet potato, crumble the feta and melt the butter. Putting it all together then will very quick. Before doing any of that though, brush some melted butter over your muffin tin.

Recipe link

Categories
Breads, muffins etc Breakfast/brunch

Corn bread

Ottolenghi does it again with this wonderful corn bread. We had it for lunch with a couple of salads, so so delicious. I halved the recipe (to serve 5) and cooked it in a 25cm cast iron frying pan. As well as via the link given here, the recipe can be found in Simple, page 19.

Categories
Breads, muffins etc Love food

Make bread in under an hour

Soda bread is the easiest way to turn out a tasty loaf of bread from start to finish. By ‘finish’ I mean being able to eat, so the one hour includes at least 40 mins cooking time. A great option to accompany soup or your Sunday brunch eggs.

(No complaints though if it takes you a little longer than the hour)

Pictured here is Waitrose’s Guinness and Treacle Soda bread. I have also made many times BBC Good Food’s easy soda bread recipe. In this one, rosemary is listed as optional. I have always added it and personally would not list it as optional.  If you want to make it vegan you can easily switch out the milk for soya milk. Oh and one more thing on this recipe, I use semi-skimmed milk not whole milk. I would be wary though of trying it with skimmed milk.

It is fabulous still warm with butter. I would, however, leave it a little while before slicing as it may fall apart. If you do have any left over for the next day you may find it better to toast it. If it seems a bit crumbly then toast under the grill rather than risk it falling apart in the toaster.