Every Cloud….

Hey its been a good week really. The kids are doing well at school. Tilda received another 100% attendance certificate! I do love this school but a certificate for showing up! Kind of weird. I decided today I would face the music. The really horrid scary things that need to be dealt with. Yep thats what I am going to do, obviously after I have cooked something, photographed it and written this blog. So actually maybe I will face the music tomorrow…Do you see how I am not facing the music at all!

My obsession with all things rocket is still going strong. I could easily spend a week creating all kinds of rocket dishes. I can’t seem to get enough of the peppery leaf! I have pretty much everyday this week had, some variation of a rocket salad for dinner. Last night I whipped up a salad with warm chorizo, goat cheese and apple. Really bloody yum.

I also made a rocket and black pepper soda bread, with a roast carrot and potato soup. Basically just cleared out the veg in the bottom of the fridge. Roasting the potatoes and carrots just gives them a bit more sweetness and depth of flavour.

Well I shall leave you with my recipe for black pepper and rocket soda bread. If you want the recipe for the soup I will happily email it over. I also made a carbonara with chorizo and cabbage, which was again me scrabbling around the fridge for something to feed the kids. Oh yeah and forgive my recipe page, I am working on it. So should hopefully have all my recipes bookmarked by the end of the week.

Have a wonderful beginning of February.

Love Rachelle x

pasta

sodabread

soupbread

Rocket and Black Pepper Soda Bread

Soda bread is a staple in my house. I hate buying bread, I will pretty much do anything to avoid it. It is so cheap to make and the kids will take pretty much any variation I throw at them. I ran out of plain flour so made up the measurement of 500g with 100g of oats and 50g of ground almonds. You can add, raisins, seeds, wholemeal flour, I have even thown in some museli that was knocking about. It is very forgiving and lends itself to sweet or savoury flavours. The variations are endless. The only thing you have to do, is not knead it. Literally mix it together in a bowl until it forms a ball, the less handling the better. I then smother it in yogurt of buttermilk before putting it in the oven. This creates a golden crust, its also really satisfying smearing gloopy  yogurt over the soft dough……Oh dear I really need to get out more. x

Ingredients 

  • 350g plain flour
  • 100g oats (not the powdery ones)
  • 50g ground almonds
  • large handful of rocket
  • 1tsp of freshly ground pepper
  • 2 tsp bicarbonate of soda
  • Fat pinch sea salt
  • Approx. 400ml buttermilk or live yoghurt
  • A little milk, if necessary

Method

1.  Put flour, oats, almonds, rocket, black pepper and bicarbonate of soda into a large mixing bowl and stir in the salt. Make a well in the centre and pour in the buttermilk, stirring as you go. If necessary, add a tablespoon or two of milk to bring the mixture together; it should form a soft dough which is a little sticky.

2. Tip it out on to a lightly floured work surface and form the dough into a ball. This is not going to be the consistency of a yeast dough. You want to get it into the oven so the bicarbonate of soda can do its thing.

3. Put the round of dough on a lightly floured baking sheet and if you have any yogurt, or buttermilk left over smear it on top of the loaf and make a deep cross on top of the dough.  Put it in an oven preheated to 200°C/gas mark 6 and bake for 40-45 minutes, until the loaf sounds hollow when tapped underneath.

4. Cool on a wire rack for a few minutes, eat warm with butter. So good. So very good.

 


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