Post by kickingfrog on Apr 27, 2013 11:14:47 GMT
Go flat out:
Hugh Fearnley-Whittingstall's yeast-free bread recipes
Unlike conventional breads, these beauties are quick and easy to make, and are just the thing for feeding a crowd
Hugh Fearnley-Whittingstall
The Guardian, Friday 26 April 2013
...
Chilli cheese cornbread
Simply baked like a kind of savoury cake, cornbread is lovely with soups and stews. ... Serves six to eight.
A little butter for greasing
1 tbsp olive oil
1 onion, peeled and finely chopped
1 medium-hot red chilli, deseeded and finely chopped
250g fine cornmeal or maize meal
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp fine salt
75g strong cheddar, grated
100ml plain whole-milk yoghurt
200ml whole milk
Heat the oven to 200C/390F/gas mark 6 and butter a 1.5-litre oven dish. Heat the oil in a frying pan over a medium heat, add the onion and chilli, and fry for 10-12 minutes, until soft and golden. Set aside to cool.
Mix the cornmeal, baking powder, bicarb and salt, then stir in the cheese and the cooked onion and chilli. Whisk together the milk and yoghurt, and stir into the mix until well combined. Pour into the tin and bake for 25 minutes, until firm and golden on top. Leave to cool a little, and serve while still warm.
www.guardian.co.uk/lifeandstyle/2013/apr/26/yeast-free-bread-recipes-whittingstall
Hugh Fearnley-Whittingstall's yeast-free bread recipes
Unlike conventional breads, these beauties are quick and easy to make, and are just the thing for feeding a crowd
Hugh Fearnley-Whittingstall
The Guardian, Friday 26 April 2013
...
Chilli cheese cornbread
Simply baked like a kind of savoury cake, cornbread is lovely with soups and stews. ... Serves six to eight.
A little butter for greasing
1 tbsp olive oil
1 onion, peeled and finely chopped
1 medium-hot red chilli, deseeded and finely chopped
250g fine cornmeal or maize meal
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp fine salt
75g strong cheddar, grated
100ml plain whole-milk yoghurt
200ml whole milk
Heat the oven to 200C/390F/gas mark 6 and butter a 1.5-litre oven dish. Heat the oil in a frying pan over a medium heat, add the onion and chilli, and fry for 10-12 minutes, until soft and golden. Set aside to cool.
Mix the cornmeal, baking powder, bicarb and salt, then stir in the cheese and the cooked onion and chilli. Whisk together the milk and yoghurt, and stir into the mix until well combined. Pour into the tin and bake for 25 minutes, until firm and golden on top. Leave to cool a little, and serve while still warm.
www.guardian.co.uk/lifeandstyle/2013/apr/26/yeast-free-bread-recipes-whittingstall