I am a cheese addict, I probably eat it every day in one form or another. One of my favourite ways to enjoy cheese is in a sandwich with pickle; the creamy cheese against the sour pickle creates an explosion of flavour that I just can’t resist! A friend of mine gifted me some homemade onion chutney at Christmas and I’ve had the idea to combine it with cheese in a bread for ages, and I finally found the time to make it. Of course you can use shop bought chutney, but if you would like to make your own the recipe she used is this red onion chutney.
To make the dough I stirred together the flour, yeast and salt. I added the water and oil and brought it together into a dough, then I kneaded it for 5 minutes in my stand mixer with the dough hook attachment.
I left it to rise for 1 hour in a warm place.
I rolled the dough out onto a floured surface into a rectangle shape.
I spread the whole jar of onion chutney out all over the dough.
Then I sprinkled over the cheese – I used mature cheddar.
I rolled the doll up into a sausage shape, then sliced it into rolls and arranged them in a lined traybake tin.
I left them to rise again in a warm place for 30 minutes.
Then I brushed them with olive oil and sprinkled over the remaining cheese.
I baked them for 25 minutes until golden all over. As the chutney has sugar in it, it did darken quite a lot, but it didn’t affect the taste at all.
This bread was so delicious! The tangyness of the onion chutney comes out strongly and every bite is packed with flavour. The bread baked beautifully and was really soft and springy.
We really enjoyed eating this bread with soup, and also as a cheeky snack!
I am always looking for ways to use up leftovers as food waste is something I really can’t stand. Did you know that we throw away 7 million tonnes of food every year? Reducing food waste not only helps the environment, but it helps your bank account too! We’re so lucky to have access to food whenever we need it that most people forget it isn’t like that everywhere in the world. So, I think it’s really important to try not to waste any of it. Joseph Joseph and Love Food Hate Waste have joined forces against food waste this month and in order to help with their campaign I’ve created this Leftovers Savoury Bread Bake, which you can fill and flavour with a variety of leftovers. It will also easily feed a family of four.
I love Joseph Joseph’s Nest Storage Set for storing leftovers in. They are space saving in your cupboard when they are not filled with leftovers as they all stack into each other. They come in sizes perfect for taking your lunch into work, storing cupcakes and biscuits or of course any leftovers in the fridge! Plus they’re colour coded so you can quickly match up the tubs to their lids.
The leftovers I had in my fridge were half an onion, a red pepper and about 8 cherry tomatoes. You could also put other veg in this like mushrooms, leeks, courgettes or aubergine. And if you’re a meat eater, any leftover meat like chicken, chorizo or ham would work well. I pre-cooked my onion and pepper in some olive oil and garlic. I’d advise pre-cooking any veg you decide to use.
I sliced 5 slices of bread into diagonals, buttered each one, and arranged them neatly in my dish. I used my Berndes 27x18cm dish. The crust of the loaf is perfect for this recipe and often gets leftover.
I whisked up 4 eggs, 500ml semi skimmed milk and 50ml double cream. If you don’t want to add the cream, just replace it with more milk. I also added 1 tsp mixed herbs and 1 tsp salt. You can add your favourite spices or herbs to flavour this to your taste.
I spooned the cooked veg in between and around the slices of bread, I then added the cherry tomatoes which I sliced in half.
I poured the egg mixture into the dish and left it to soak into the bread for 5 minutes.
Finally I sprinkled over 75g mature cheddar, and popped it into the oven on 180C/160C Fan/350F/ Gas Mark for 40 minutes.
I left it for 10 minutes or so, as it sets better together, a bit like a lasagne. Then I dug in! This bake is great served with salad, fresh spinach or any green veg like broccoli.
It was so yummy! I loved the soft eggy bread and vegetables, but then the crispy cheesey topping was equally as satisfying. This is a fabulous way to use up lots of different types of leftovers and feed hungry family and friends!
I’m entering this bake into Simply Eggcellent, hosted by Belleau Kitchen. This month’s theme is anything goes!
Ever since I saw Nancy Birtwhistle at the BBC Good Food Show I’ve wanted to try out her recipe for a Sage & Onion Tart. As luck would have it, Christmas left me with some onions that needed using up. It also left me with leeks and brie, so I decided to add those in too because yum! This is a great recipe because it’s easy to make, it’s low cost, a vegetarian friendly dish, and it makes a delicious lunch or dinner. I ate it cold with salad and sweet potato fries, but you could also serve it hot, either way you’re going to enjoy a tasty meal!
I recently got sent this quiche tin from Boswells & Co, who are a large department store in Oxford. The tin is the 20cm Masterclass Crusty Bake Quiche Tin, which has holes all over it to allow moisture to escape and ultimately aid you in avoiding the dreaded soggy bottom! It’s also non stick and comes with a 20 year guarantee, so they must be pretty confident about it’s long lasting ability.
I started by making the pastry. I didn’t follow Nancy’s recipe as I have my own pastry recipe that always works for me. I rubbed 85g butter into 175g plain flour, then added 1 egg.
I combined the mixture until it came together into a dough. I wrapped it in cling film and chilled it in the fridge while I got on with preparing the filling.
I made less filling than Nancy too as the Masterclass tin is 20cm and Nancy’s recipe was for a 22cm tin. I cooked a 525g mixture of leek and onion (use whatever you have, I had 2 onions and 1 leek) in a pan on a medium heat along with 2 tbsp of butter, 1/4 tsp allspice and a pinch of salt. Once the onions and leeks were soft I took them off the heat to cool slightly.
In a bowl I whisked up 3 eggs, 1 tbsp parmesan and 95ml single cream.
In a food processor I whizzed up the cooked onions and leeks along with 100ml single cream.
I added the onion mixture to the egg mixture, and then added 1 tbsp freshly chopped sage leaves.
I set the filling aside while I rolled out the pastry between two sheets of cling film. This stops your pastry from drying out, and saves on cleaning up all that flour from the work surface!
I lined the tin and trimmed the edges.
I baked the pastry case for 10 minutes on 200C/400F/Gas Mark 6 with baking beans. Nancy had a great tip about screwing the baking paper into a ball then flattening it out first, as it’s easier to line the tin with it once it’s been wrinkled.
I removed the baking paper and beans and baked the pastry case again for 7 minutes at the same temperature.
I filled the pastry case with the filling, then arranged slices of brie on top and sprinkled with some more fresh sage. I baked this on 180C350F/Gas Mark 4 for 35 minutes until golden brown.
The quiche came out of the tin extremely easily, and the pastry had a lovely golden colour.
The quiche was very tasty, with a milder onion flavour than I expected, but I was pleasantly surprised. The melted brie on top was my favourite bit, and the crisp pastry came a close second! This is a very economical recipe due to the cheap ingredients used, and this quiche would feed 4 people. If you’re not a brie fan you could top it with cheddar, or some parmesan.
I have to say, bread week on The Great British Bake Off was absolutely phenomenal! The contestants started by making a quick bread, also called soda bread. This is a bread that is made without yeast, therefore requires no kneading or proving. Instead the rising agents used are baking powder or bicarbonate of soda. Mary and Paul warned against using too much raising agent as this would affect the taste of the bread.
There were a mixture of sweet and savoury flavours from the bakers. Both Mat and Nadiya made a Mexican style bread, Ian picked wild garlic from some nearby woods for his bread, and Sandy used a family recipe containing bacon that she often makes on trips to Ireland. Ugne went for the sweetest flavour with a chocolate quick bread topped with salted caramel sauce, and Paul made a cranberry and orange quick bread – which he got a Paul Hollywood handshake for!
Cheese featured in both Tamal, Alvin and Dorret’s breads. Tamal used goats cheese, Dorret went for Stilton and Alvin chose Manchego. Paul called Alvin’s bread a ‘thing of beauty’. They loved Tamal’s bread too, but weren’t overly positive about Dorret’s. Overall, everyone did fairly well, with only a few disparaging comments.
This week’s technical challenge was to make 4 identical crusty baguettes. Of course Paul left out major parts of the recipe, for example how long to prove the dough, and to put water in the oven to create steam when baking. A few of the bakers figured this out and added water, but the rest did not. They all left the dough to prove for an hour, whenever I watch them waiting for things to prove I always wonder why they are not allowed to take a book with them!
The bakers weren’t sure where to put the dough during proving, or how to score the top of the bread before baking. I love how such a simple thing, like a baguette, can lead to so much over thinking and confusion! Paul was very brutal during judging and Mary really had to push him to say something nice. Paul, Mat and Nadiya were the bottom three, Tamal came third, Flora came second and Ian came first. Although Paul still wasn’t 100% happy even with the better baguettes!
The showstopper challenge was to make a 3D bread sculpture using up to three types of dough, and one of the type had to be a filled bread. A very tricky challenge! Paul Hollywood noted that as dough grows it can loose definition so this was a particularly difficult remit for the bakers. This however, did not affect most of the bakers as they produced some fabulous results! Paul stood out with his brilliant bread sculpture of a lion. I was blown away by how good it was! Paul Hollywood said it was exceptional and the best thing he had seen made in bread ever.
I also loved Ian’s flower pot sculpture, it was so clever. He brought another home made baking tin with him to make it, such a talented guy! Alvin also made an absolute ton of bread, and he made it all beautifully for his cornucopia sculpture. Paul Hollywood said his bread baking skills were perfect.
Tamal made a very impressive bicycle sculpture, which was even more amazing because it stood up. Paul Hollywood called it spectacular and loved his range of techniques. And Nadiya made a fabulous snake coming out of a woven basket. The level of creativity and skill was stunning.
Dorret and Sandy didn’t do too well. Dorret’s unmade bed sculpture was not baked through, and Paul Hollywood did not think it looked like 5 hours worth of work. Sandy’s bread sculpture looked messy and was told her pitta bread poppies tasted like cardboard.
Dorret left us this week, to be honest I have thought she was lagging behind everyone else since the first episode, but she had managed to stay under the radar. With this week’s amazing bakes, hers just could not compete. Ian was awarded star baker for a second week running, deservedly so! Paul also got a special mention for his lion sculpture as even Paul Hollywood said he would never have attempted something like that. Next episode: desserts!
I absolutely loved the sound of Alvin’s quick bread and I found the recipe for it on the BBC website, so I decided to give it a go myself. As it includes meat, I made two of them, one without any prosciutto for my vegetarian boyfriend. I’ll detail the ingredients for just one loaf below, so if you want to make two, double the ingredients. Or if you want to make a vegetarian version, just omit the prosciutto.
I started by cooking 1 finely sliced red onion in 1 tbsp olive oil. When it was soft I added 1 1/2 tbsp balsamic vinegar and 1 1/2 tbsp soft light brown sugar. I let them simmer for around 15 minutes. The recipe suggested more balsamic vinegar, but when I added half it looked more than enough.
I diced up 200g manchego cheese. I’ve never tried manchego before, it’s pretty expensive! But it is very tasty so for a one off recipe I felt it was ok. I also cut up 80g prosciutto.
In a bowl I sieved out 450g plain flour, 1 tsp bicarbonate of soda and 1 tsp table salt. I rubbed 30g cold diced butter into the flour until it resembled breadcrumbs.
I mixed the cheese, prosciutto and onion into the flour along with a squeeze of basil puree, I reserved a small amount of the fillings for topping the bread.
In a jug I mixed 300ml buttermilk with 25ml water.
I added the buttermilk to the flour and brought it together to make a dough. I worked it as little as needed. I shaped it on a lined baking tray, dusted with flour and scored it with a cross down the middle.
I topped it with the reserved cheese, onion and prosciutto.
I baked the loaf on 180C/350F/Gas Mark 4 for an hour. It took a bit longer than the recipe suggested. I covered it with foil after the first 40 minutes as it was browning enough. I waited until it sounded hollow when tapped on the bottom to take it out. The kitchen certainly smelled good! I brushed it with melted butter and left it to cool.
Well my bread certainly didn’t look as good as Alvin’s! But for a first attempt I was pleased, it was cooked all the way through and it tasted really delicious. My boyfriend loved his vegetarian version too and we both gobbled up a chunk of the bread with some soup.
Prosciutto, Manchego and Balsamic Onion Soda Bread
1Red onionfinely sliced
1 1/2tbspBalsamic Vinegar
1 1/2tbspLight brown sugar
1tspBicarbonate of soda
30gButtercold and diced
Cook the red onion in the olive oil. When it is soft add the balsamic vinegar and light brown sugar. Let it simmer for around 15 minutes
Dice up the manchego cheese and cut up the prosciutto
Sieve the plain flour into a bowl and add the bicarbonate of soda and salt. Rub the butter into the flour until it resembles breadcrumbs
Mix the cheese, prosciutto and onion into the flour along with a squeeze of the basil puree, reserve a small amount of the fillings for topping the bread
In a jug mix the buttermilk with the water
Add the buttermilk to the flour and bring it together to make a dough. Work it as little as needed. Shape it onto a lined baking tray, dust it with flour and score it with a cross down the middle and top it with the reserved cheese, onion and prosciutto
Bake the loaf on 180C/350F/Gas Mark 4 for an hour. Cover it with foil if it gets too dark. When it sounds hollow when tapped on the bottom it's done. Brush with melted butter and leave it to cool