Busy Times, Busy Kitchen!
If anybody sees me meeting myself coming backwards, it is because I am running around in circles at the moment. I am a great advocate for “Doing Less – Well” but I am quite sure that I am not living up to this. Events are now sneaking back on to the calendar, which is such a positive thing to see. The success of our pastries and sharing boxes, introduced in lockdown has meant that we are now back catering a few events and of course we are still filling jars and creating our seasonings.
Not even going to mention that Christmas & Boxing Day chutney is now in production. (Whoops – just did it!)
A positive thing to happen over the last two years for me is my amazing friendship with Lisa who I have teamed up with on YouTube to create “Foodies Across the Pond”. I love out weekly chats. For those that don’t know about Lisa, she lives in Seattle and runs “A Menu for You” which provides recipes to the busy household or the plain uninspired. We share a passion for all things food and share this in our videos.
Our most recent sees us create a couple of recipes for great picnic food. My contribution was a simple herby bread. Watch me make it on the video (link below), but here is the recipe for you.
For 1 large loaf
If you follow my recipes, you will know that I tend to have a bit of a “Chuck it at me” approach. Please adapt the recipe to suit your own tastes and what is in the cupboard/garden at the time of making.
I have used pine nuts, as I happen to have some but they cost a bomb at the moment, so substitute with almonds, walnuts etc.
8 tbspn Chopped mixed Herbs (I pick what ever is going wild in the garden).
1 Clove of garlic (If you love your garlic, add another)
50g (2oz) Parmesan Cheese – grated.
50g (2oz) Toasted Pine Nuts
150ml / ¼ Pint Olive Oil
I pack Bread Mix for 1 loaf
I egg beaten.
Follow the instructions on the packet of your loaf mix, and leave to one side to rise.
Make your herby pesto to go into the loaf. Place the herbs, garlic, chosen nuts & parmesan into a food processor. Start the motor running and slowly start to add the olive oil and combine until you have a vibrant green pesto. Transfer it to a bowl and leave in the fridge until required.
When you bread has risen, transfer to a floured surface and press out the dough to a large flat rectangle. Spread over 8 tablespoons of the pesto mix to just inside the edges of your bread.
I usually have some pesto left to add to a pasta dish for another supper.
Roll up the dough like a swiss roll. Transfer to the tray that you intend to cook the bread on and once again, set aside in a warm place for about half an hour to rise.
Preheat your oven to Mk 6/200c
Brush your dough with some beaten egg, loosen the egg with a little milk if you prefer a “less golden loaf” .
I at this point sprinkle on a pinch of our Myrtle’s Rosemary seasoning.
Bake in the hot oven for 15 – 20 mins, depending on the size of your loaf or until well cooked.
Transfer to a wire rack and cool.
Wrap in parchment for your picnic as the oil in your bread might stain your picnic cloth if packed next to it in your picnic basket. Can you tell that I speak from experience?
Lisa creates a dessert for your picnic. Layering pound cake and the most amazing looking peaches in a kilner jar. A definite for me to have a go at!