Cheddar, dill & beer loaf

Ingredients
360g organic flour – either all white or ½ white & ½ brown
120g mature Cheddar – grated
2 tablespoons finely chopped dill (or substitute chives if you prefer)
½ teaspoon local honey
2 teaspoons baking powder
300ml pilsner/lager at room temperature (non-alcoholic works too)
1.5 teaspoons salt
Butter at room temperature


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Method
Combine the flour/s, baking powder, dill, salt and Cheddar
Stir in the pilsner & honey
Pour into a buttered loaf tin and brush the top with a little oil or butter
Bake at 190C for about 35-40 minutes or until an inserted skewer comes out clean
However tempted you are to eat this loaf, allow it to cool on a rack for at least 15 minutes before slicing!

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This loaf works well using gluten free flours (e.g. Doves Farm) and lager (e.g.Estrella Damm Daura Gluten Free Lager or Celia Organic Gluten Free Lager)

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Perfect with lots of butter!

& makes a fine tuna mayo sandwich too!

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Tuna + mayonnaise + capers + cucumber + lemon + black pepper, et voila!

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Saturday sandwich – French salami + cheese + dressed spinach leaves

French salami sandwich

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Cut off a chunk of bread from a square rustic loaf – as big as you like

French salami sandwich

Dress washed baby spinach leaves with a light Dijon mustard dressing

French salami sandwich

Lay a slice of  French Pavé peppercorn salami on the bread and top with the dressed spinach

French salami sandwich

Top with slices of Continental cheese and another layer of salami

French salami sandwich

French salami sandwich

Why not have some cornichons on the side?!

. . . . December 29th . . . after all the feasting came the no guilt tuna burger sandwich . . .

. . . . . . December 29th . . . after all the feasting came the no guilt tuna burger sandwich – simply delicious!

Recipe for Tuna Burgers
Serves 4-ish

Ingredients

2 tins of tuna in water – drained, or equivalent weight in fresh tuna (uncooked), roughly chopped
1 egg, beaten
Large handful of oats (ground briefly in food processor) or wholemeal breadcrumbs/gluten-free breadcrumbs or cooked quinoa
2 very finely sliced spring onions
1 tablespoon finely chopped parsley
1 clove of garlic very finely chopped

Dash of ketchup (optional!)
Squeeze of lemon/lime juice to taste
Season with black pepper and celery salt

Your favourite bread/rolls


Method


Mix all ingredients together
Make into burger patties (I put them in the freezer for 45 minutes on a baking tray so they keep their shape during cooking)
Fry over medium-high heat in some olive oil. Cook for about 3 minutes a side until golden and piping hot (fresh tuna will require longer cooking)

Suggestions

Good with with baby spinach/rocket, lettuce or watercress leaves, red onions, ketchup, a dollop of plain or lemon mayo/home-made tartare sauce/chilli mayo/sweet chilli sauce, cucumber, radishes, gherkins, capers etc, etc, etc – enjoy!