Soda Bread with Feta and Sun Dried Tomatoes

I think I’ve developed an obsession with soda bread. It’s hard not to, it’s quick and easy, and it’s amazingly versatile.

You can usually rustle up a version with stuff you have in the fridge or cupboard. This version has a Mediterranean slant and is great with cheese or prosciutto.

Delicious served along side soup

I like it with soup, and like any good soda bread its delicious with butter. This takes 5 minutes to prepare and if you’re having friends over they’ll be really impressed that you made your own bread (your place will also smell fantastic).

Ready for the oven

Ingredients

350 Grams Plain flour

1 Tsp Bicarbonate of soda

1 Tsp Oregano

1/2 Tsp Black pepper

100 Grams Feta cheese (chopped)

75 Grams Sun dried tomatoes (chopped)

275 ml Buttermilk (if you don’t have buttermilk, you can add lemon juice to ordinary milk and let it sit for a couple of minutes. It will do same job)

Method

  1. Measure out your flour, oregano, black pepper and bicarbonate of soda into a large bowl
  2. Add the Feta cheese and toss in the flour, then add sun dried tomatoes and toss on the flour as well (this will prevent them sticking together in clumps)
  3. Add the buttermilk to the mix and stir well. Form into a ball
  4. Line a baking sheet with baking paper and pre heat your oven to 180 degrees
  5. Transfer your dough onto the baking paper and cut a cross into the ball of dough (about one third of the depth of the ball of dough)
  6. Bake for 40 minutes or until the base sounds hollow when tapped

Lemon Tiramisu

Before tiramisu purists start, I know this is not strictly speaking a tiramisu. I’m a card carrying coffee fiend, but I’m not a fan of coffee flavour in sweet things.

Delicious slice of tangy tiramisu

What I do love is lemon flavoured desserts. This recipe gives you the creamy unctuous texture of a tiramisu, with the refreshing tang of lemon that stops this being sickly sweet.

The coffee flavour is replaced with lemon and ginger tea, and a shot limoncello gives an extra zing of flavour. This is a good recipe if you’re entertaining, you can make it the day before and it’s easy to plate up.

(N. B. This recipe contains raw eggs and is probably best not served to potentially vulnerable groups like pregnant women, the elderly and very young children)

Ingredients

500 Grams Marscapone cheese

250 Grams Sponge fingers (lady fingers)

2 Eggs

125 Grams Caster sugar

1 Lemon and ginger teabag (you can use other fruit teas if you prefer, but I think this works well)

1 Lemon (juice and zest)

1 Shot of limoncello liquor (optional)

250ml Boiling water

200 Grams Lemon curd

Method

  1. Soak the teabag in the boiling water for 5-10 minutes before removing the teabag. Allow the tea to cool and add the limoncello to the tea
  2. Separate the eggs. Add the caster sugar, lemon juice and zest to the egg yolks and whisk with an electric whisk until light and fluffy. Add the marscapone and whisk again until the ingredients are combined
  3. In a separate bowl whisk the egg whites until they reach firm peaks. Fold the egg whites into the egg yolk mixture with a metal spoon, making sure its thoroughly combined
  4. Briefly dip half the sponge fingers in the lemon tea mixture and line a layer in a 9 x 12 inch dish. When you have a layer of dipped sponge fingers, spread this layer with one third of the lemon curd
  5. Top this layer with half of the marscapone mix
  6. Dip the remaining sponge fingers in the lemon tea mixture and lay on top. Spread this layer again with one third of the lemon curd
  7. Top with the remaining marscapone mix, dot the top with the remaining lemon curd and then drag a knife through it to create a marbled effect
  8. Cover with cling film and leave to chill in the fridge for 3-4 hours, or ideally overnight