One of my favourite places to visit in Northern Ireland is Newcastle Co. Down. There are lots of things to love, breathtaking scenery, amusement arcades, seaweed baths, a lovely promenade, and the world class Tollymore forest Park. I visited recently and tried to find a little bakery that used to sell the most amazing date and walnut wheaten bread. Sadly the shop is gone but the visit inspired me to come up with a version of it which isn’t half bad.
This bread is great just sliced and slavered in butter/jam. It’s also savoury enough to taste great when topped with cheese, or along side soup. You can also devide the bread mix into eight to make little wheaten rolls.
275 Grams Plain flour
200 Grams Wholemeal flour
175 Grams Dates (chopped)
75 Grams Walnuts (chopped)
50 Grams Butter (melted)
1 Tsp Baking soda
1/4 Tsp Salt
250ml Buttermilk (I didn’t have buttermilk, so you can improvise as I did. I used normal milk and added 1 Tbsp of lemon juice and left it to sit for 10 minutes)
Preheat your oven to 200 degrees
Add the flours, walnuts, dates, salt and baking soda to a bowl and combine
Make a well in the centre of the flour mixture, add the egg, and melted butter. Add the milk a little at a time until you have quiet a moist dough.I like to use my hands to mix the ingredients, but you can also use a wooden spoon.
Turn the dough onto a floured surface, and shape into a circle, around 14-16cm in diameter
Put the loaf onto baking sheet lined with parchment paper. Cut a cross across the loaf, about a third of the depth of the loaf
Bake for 45 minutes, check the loaf is ready by tapping the bottom to makes it sounds hollow
I did the thing I normally do when I go to a farmer’s market. I bought way too much random stuff because I thought it looked good. I got it home and then had to think what I was going to do with it.
This is a scrummy mix of colours and textures. Delicious Autumn vegetables in a creamy sauce, with a little bit of heat from smoked paprika, topped with crunchy, cheesy garlic bread.
Who doesn’t like garlic bread (weirdos, that’s who). You can use any combination of vegetables you like, pumpkin, butternut squash, or green beans also work well.
I tried this recipe on one of my oldest friends. I was nervous because she owns a steak restaurant and is a confirmed carnivore and got two enthusiastic thumbs up (still sorry I forgot to send you home with a doggy bag Mags, but here is the recipe as promised). Go get your comfort food on.
1 Tbsp Olive oil
250 Grams Brussels sprouts
150 Grams Cavelo Nero (or Kale)
175 Grams Mushrooms
400 Grams Cream cheese
250ml Vegetable stock
1/2 Tsp Smoked paprika
Handful of parsley
25 Grams Butter
2 Cloves of garlic
50 Grams Cheddar Cheese
Cut the bottoms of the Brussels sprouts and halve. Remove the stalks from the cavelo nero and slice. Cook the sprouts and cavelo nero in the vegetable stock for 5 minutes, until just tender
Slice the courgettes, onions, mushrooms and pepper, and fry in the olive oil in a large frying pan for about 5 minutes until soft
Add the sprouts, cavelo nero and vegetable stock to the frying pan. Sprinkle the smoked paprika over the vegetables, and add finely chopped parsley and cream cheese
Mix until thoroughly combined
Crush or mince the garlic and combine with butter
Slice the baguette into 2cm slices, and spread with the garlic butter
Put the vegetable mix into an oven proof dish and top with the slices of buttered baguette
Top with grated cheese and bake in an oven preheated to 180 degrees, for 30 minutes until golden brown